Home Life

  Cherry Chocolate Chip cookies make for a sweet, relaxing evening. 

Bello Mundo Baking

These are my girls from Bello Mundo. We all got together and spent time baking up some delicious fall pastries for our shop. Kristen, Ariel, and Molly are gems. I am so happy to know these sweet little goofballs and to work with them. Persimmon muffins were among the winning pastries. Although, I think it turned into a cake in the trial runs that followed.

( Molly is a fan of silent films (Buster Keaton is on her sweatshirt). Here is her silent film.) 

Date Yourself

I had the coziest evening in last night, rearranging pumpkins on our shelves, drawing some new art, baking and watching the Little Mermaid, which my husband got for me on VHS at a thrift store near his work. Not even ashamed, it was awesome. 

After a few requests on my Instagram, here's the recipe for what I baked!

Triple Citrus Bars

adapted from A Beautiful Mess

---for the crust---

1 stick butter (1/2 cup)

1/4 cup sugar

1 cup flour

pinch of sea salt

---for the filling---

1 1/2 cup sugar

3 eggs

1 tbsp grapefruit zest

1/2 cup fresh squeezed grapefruit juice 

(about 1 and a half grapefruits)

1/2 cup flour

1/4 tsp cinnamon (optional)

powdered sugar for dusting

Preheat your oven to 350. 

Make the Crust.

Combine all the ingredients in a food processor until crumbly (I used frozen butter for this, I liked the consistency). Press the dough into a greased pan, poking a few holes with a fork. 

 Bake for 15-18 minutes, and allow to cool while you prepare the filling.

Make the Filling. 

Whisk together all the ingredients ('cept the powdered sugar) and pour into the baked crust. I added some cinnamon in mine, for that cozy autumn taste. 

Bake for 30-35 minutes or until it is the bars have set. Mine had a nice little crust form on the top. 

Dust with powdered sugar and consume greedily. 

I like it best when cooled a bit. I've eaten them for about 4-5 days after, if you can get them to last that long. 

Share and enjoy! 

This Week

Last week was busy, but beautiful.
These were some little moments of sweetness in the midst of the daily grind. I spent most of my mornings at home, being a little lazy before work. My mini-sunflowers finally bloomed. My beautiful friend, Amanda, and I brunched and coffee'd at Linnea's and afterward headed over to Ruby Rose, the sweetest little antique/thrift/dreamy shop you'll ever see. It's like a little secret nobody knows, which makes it even cooler.
And baking, after a really long hard day at work, is one of the best ways I know to find rest and peace and joy. I baked a Strawberry Rhubarb pie that I had been putting off for a long time. Matt and I went shopping at the farmer's market for fresh strawberries and whipped it up while watching The Great Gatsby and sipping some yummy wine. It turned out really good for my first one! (We ate the whole thing!) Then Sunday, after some wonderful time with Matt's family, we headed over to Pismo Beach, craving some ocean, and walked down the shoreline.


All in all, I love the life I have.