travel guide | kate spade home pop-up shop

There has been a lot of buzz around the Kate Spade Home pop-up shop. I understand why - it's fabulous! Other people have said it but you really do want to move in! In true Kate Spade fashion, the associates were very welcoming - saying "welcome to our home, make yourself comfortable!" as I walked in.

The furniture is pricey. But they also have some great smaller items at a lower price-point. It's a great place to grab a gift - for a birthday, housewarming, shower, etc!

The shop is located at:
411 West Broadway 
New York, New York 10012
On the Facebook page, it says the shop will be open through May 31, 2016. Hopefully the shop's success means there will be a permanent location!

Here are some of my favorites from the shop...

WOWzah. This lamp is amazing.

This would be a great gift!

Great color!

A Kate Spade classic! Fill with hydrangea or peonies. 


on the docket

Happy April Fools' Day! This was my first half-week back in the city after a nice break surrounding Easter. The trees have started to bloom and today was crazy-mild. Looking forward to springtime in NYC!

one | So swimming pig island is a thing. And it is amazing. Someone that I worked with went here and was showing me photos on his iPhone. I have been to The Exumas but had no idea this existed! Must go back.

two | Ho-ly binge watch... Billions is my new obsession. I can't stop watching. Paul Giamatti strikes again. Showtime has some all-stars: Homeland, The Affair. They really know how to get me!

three | hehehe this April Fools joke by Bumble and Bumble is too cute!

four | Shore Soap Company is my absolute favorite. Their shop in Newport, RI is absolutely adorable. I just finished a "Mermaid Kisses" candle and am now onto "Warm Sand," which was a Christmas gift from my cousin! She knows me too well. They have changed their packaging but the "tumblers" that the candles come in can be re-used for beverages - they are super easy to clean once the candle has burned down to the end.


magnolia's carrot cake cupcakes

I LOVE this carrot cake recipe. I made these cupcakes for Easter and they were a huge hit. My gramma asked ME for the recipe. When that happens, you know you've done something right. One thing I changed - I swapped out the coconut for raisins. My mom is not the biggest fan of coconut and forgot to buy it from the grocery store but we did have raisins. Simple swap! 

Also, if you are wondering about the cupcake tree, it's this Martha Stewart one from Macy's. I highly recommend it. It's only $20 and can be easily broken down and stored away. 

magnolia's carrot cake cupcakes
adapted from more from magnolia

2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 teaspoon salt
1 cup vegetable oil (pfererably canola)
1 3/4 cups sugar
3 large eggs, at room temperature
1 1/2 tsp vanilla extract
2 cups lightly packed shredded carrots
one 8-oz can crushed pineapple in its own juice
1 cup coarsely chopped toasted pecans*
3/4 cup sweetened shredded coconut**

*To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

**I replaced the coconut with 1 cup of raisins

Preheat oven to 325 degrees and prepare cupcake tins.

In a small bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.

In a large bowl, on the speed of an electric mixer, beat together the oil and sugar. Add the eggs, one at a time, and beat until light and thick, about 2 minutes. Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple and juice, pecans, and coconut.

Divide the batter between teh prepared pans and bake for 40-50 minutes, or until a cake tester inserted in teh center of the cake comes out clean.

Let the cupcakes cool in the pans for 20 or so minutes. Remove from the pans and cool on a wire rack. When the cake has cooled completely, ice and garnish with toasted pecans.

1 lb (two 8-oz packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups sifted confectioners' sugar

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.