greetings from ft. collins, colorado. last night, i hopped on a jet plane after my last yoga class and woke up this morning about an hour outside of denver. i am here visiting one of my best friends (we met on the swim team at lmu) and recharging. i told her my priorities were her, sleep and yoga. in that order. i'm sixteen hours in to my four day visit and so far we are right on track. 

the last week was a non stop hustle to get done everything that needed doing before i left. and wes was a huge help. we had a test shoot for the cake calendar at my house thursday morning and he went above and beyond whipping our place into shape and helping me with the deliveries that still had to go out while i was away. 

so i treated him with a tasty margarita (one of his favorite cocktails). i still have a bit left over from a few friends winter citrus bounty and in the bunch are some beautiful pink and meyer lemons. of course, you can use whatever lemons you can get your hands on, this cocktail will be just as tasty. 

honey + lemon margarita 

serves: 1 cocktail 

prep time: 1 minute

active time: 1 minute

total time: 2 minutes

ingredients: 2 oz tequila (i used casa amigos because he loves it and we have it on hand). 1.5 oz lemon juice. .5 oz st. germain (if you don't have this you can purchase it HERE or you could sub something like triple sec in a pinch). 1 tsp honey. 1 cup ice. shaker. 

in the base of your shaker, add together all the ingredients.

add in two ore three ice cubes depending on how large your ice. too much ice and the honey will harden and not combine well. shake well for 30 seconds till everything is well combined.

place the rest of the ice in your serving glass and pour all the contents of the shaker into the glass.

serve and enjoy.

xo, a

honey + lemon margarita 

serves: 1 cocktail 

prep time: 1 minute

active time: 1 minute

total time: 2 minutes

ingredients: 2 oz tequila (i used casa amigos because he loves it and we have it on hand). 1.5 oz lemon juice. .5 oz st. germain (if you don't have this you can purchase it HERE or you could sub something like triple sec in a pinch). 1 tsp honey. 1 cup ice. shaker. 

in the base of your shaker, add together all the ingredients. add in two ore three ice cubes depending on how large your ice. too much ice and the honey will harden and not combine well. shake well for 30 seconds till everything is well combined. place the rest of the ice in your serving glass and pour all the contents of the shaker into the glass. serve and enjoy.

wooooohoooooooooo!!!!!!!!!!!!!

i finally get to share with you one of the big projects that i have been cooking up in my teenie tiny kitchen!

it's crazy the difference between when you are TRYING to do what you love for work, and when you are ACTUALLY doing what you love for work. and it finally feels like i'm REALLY doing what i love for work. 

and lately, i've been working on a collaboration with b. toffee. a DELICIOUS and LOCAL toffee company sold in some amazing retailers nation wide. we just so happen to have a bunch of friends in common, so it was a natural fit for us to work together on something sweet in and out of the kitchen. 

not only is their toffee the PERFECT addition to this date cake + salted caramel, they were the perfect people to throw a little party to celebrate the upcoming event season with. so together, we are throwing a bash for creatives, small business owners and local influencers to eat, drink and mingle. 

planning has been zapping a bit of my time (hence why i am down to one post a week) but it is just the beginning of some very exciting things and i can't wait to share everything with you as it unfolds. 

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat.

add in the baking powder.

the mixture will bubble a bit. set the dates aside.

in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy.

add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined.

combine the flour and salt and then add it in to the wet mixture a little at a time.

push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined.

add in the baking powder and mix till just combined. 

you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well.

fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated.

if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out.

drizzle with salted caramel, top with b. toffee and enjoy warm. 

xo, a

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat. add in the baking powder. the mixture will bubble a bit. set the dates aside. in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy. add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined. combine the flour and salt and then add it in to the wet mixture a little at a time. push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined. add in the baking powder and mix till just combined. you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well. fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated. if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out. drizzle with salted caramel, top with b. toffee and enjoy warm.