Monthly Archives

July 2015



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Hey, hi, hello! I wish I could explain how crazy the last month and a half have been. December went by faster than I would have liked, and I haven’t had much time to update this space. Taylor even made an awesome Christmas edition of Taylor’s Tunes that I fell behind on posting. Our routines are back to normal, and I’m kind of excited about that. I have such large goals for 2015 (more on that later).

In the meantime, I’m finally getting around to posting some photos from our trip to Memphis. My friends Jason and Jamie flew to TN to make the Elvis pilgrimage. Taylor and I had never been to Graceland, and it was something we’ve always wanted to do. The experience was interesting. I couldn’t get over the fact that the kitchen had carpeting (the 70’s, man). After a few hours touring the grounds we got over it and just wanted BBQ. I was happy to check it off my “I can say I’ve done this” list.

I hope you had a wonderful Christmas and start to the New Year!


Thanksgiving Morning


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A Few photos from our Holiday. My favorite part of the day was when my family and Taylor all cooked breakfast in my parents (almost) renovated kitchen. We whipped up eggs, bacon, and an insanely good Dutch apple pancake. My parents house is still in the middle of construction, so we decided to go out to eat for Thanksgiving dinner. It wasn’t the same, but lovely nonetheless.

Life has been moving rapidly and I can’t believe it’s December already! I’m consciously trying to stop and soak in all the Holiday cheer and intently live in the moment. Taylor and I have pretty mapped out every weekend up until Christmas with something fun. This Sunday we’re taking his Nana to see White Christmas at our local independent movie theatre. I’ve never seen it and I’m so excited! I really looking forward to spending some time with family this month and reminding myself what this season is all about.




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Nashville has been dark and rainy for the last two Sundays and Taylor and I have spent them in our typical fashion: a Whole Foods run, making food, and watching Netflix. We streamed Sisterhood Of The Traveling Pants with my sister and I cried like a baby.

My parents came over for dinner and we ate spaghetti and meatballs, talked about the future, and did some Thanksgiving planning. My younger sister, Jessica, will be visiting from NYC and I’m so excited to see her!

I hope you all had a great weekend!


Peanut Butter Cups


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I made these peanut butter cups a few weeks back to bring as a snack to my office. My coworkers loved them and I was eating them by the handful. They were so good, I decided to make another batch! It got me thinking that they’d make a great homemade gift for Christmas to bring to coworkers, neighbors, etc. Handing out chocolate candies for the Holidays would be very cute.

Here’s what you’ll need…

1 cup creamy unsalted peanut butter
4 tablespoons unsalted butter
1/3 cup light brown sugar
3/4 cup powdered sugar
1 teaspoon coarse sea salt (or more, to taste; I used Sichuan salt)
32 ounces high-quality chocolate (use milk chocolate if you’d like to truly mimic the classic flavor)

Mix together peanut butter, butter, sugars, and salt in a bowl. Taste, then add more salt if needed. Roughly chop chocolate, then melt it in a heavy bottomed saucepan over low heat on the stove top (or in 30-second increments in the microwave, stirring in between) until smooth.

Transfer half to a heatproof measuring cup. Arrange mini cupcake wrappers on a baking sheet. Pour just enough chocolate in to fill the bottom of the wrapper about 1/8 of an inch.

Gently lift and drop the tray once or twice to flatten out the chocolate, then place in the fridge for 10 minutes.

Remove chilled chocolate from the fridge, begin shaping heaping teaspoons of peanut butter filling into discs about the diameter of a quarter directly on the cooled chocolate.

Transfer the remaining chocolate to your heatproof measuring cup. Pour into cupcake wrappers until peanut butter discs are just covered. Once you’ve covered all of them, gently lift and drop the tray again to even out the chocolate, then add more to the wrappers as needed.

Sprinkle the tops with a little extra coarse sea salt if you like, then place the tray in the fridge for 30 minutes. Eat them straight from the fridge, or let them soften up for about 5 minutes at room temperature.