Saturday, December 26, 2015


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     Earlier this year I wrote a post about my biracial marriage and how we are treated as a couple and now I wanted to give some insight on how our family is treated as a whole. Raising kids no matter the color is always challenging. Everyone we meet comments on how adorable our children are because they are mixed. People tend to say that "mixed babies are the cutest" which always gives me a good laugh. Yes, I would agree with this statement because I have mixed babies, but aren't all babies cute in their own way? I find it funny that 'because' my babies are mixed, people think they are cute. It is a statement I hear all too often. I wouldn't say that I am opposed to hearing it, I just find it to be an interesting proposition. 

     Something that is unique about our family is that each child resembles one of us. Our daughter favors her father's darker skin and features. While Matthew favors my lighter skin and features. Both of which are exact opposites. Usually in mixed scenarios, the children tend to be a color that meets somewhere in between both parents pigment, but not in our case. Matthew has blue eyes like me and Riley has brown eyes like her daddy. Because of the extreme differences of our kids, people tend to stare long and hard at our family. 

     Some people think that our kids are not ours when we are out alone with them; they think Riley is not my daughter and that Matthew is not his father's because of the way we all look. When we are all together, some people will ask if Matthew is from both my husband and I because we ended up with a darker first-born and a lighter second-born. I am here to tell you that just because your kids are mixed does not mean they will be an even color that meets in the middle of the parent's skin color. Our kids are a great example of that. I think we should have more mixed families on television, so that people can be aware and educated on the matter. I don't get upset when people ask me if our children have the same parents because it is an honest mistake, but I don't exactly love the stares and looks that we get sometimes. The looks that we rarely get, makes me feel like I am a woman who stepped out on her man and had a baby with another guy because Matthew is so light and mostly resembles that of a caucasian baby. 

     I mostly just want to say that I love being a part of a mixed family that is full of love and honors the Lord. I love that our children look so different because each takes after one of us. They are ours and we love them and each other. 

     Feel free to comment!

Wednesday, December 23, 2015


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     As you all may have figured out, I have ancestors from Poland, Germany, and Italy. With that being said, we have a peirogi recipe that has been passed down from my mother's side of the family and is a Christmas eve tradition. We usually eat these small stuffed goodies with Kielbasa and a soup of some sort. This year we are eating it with some homemade potato soup. The recipe is as follows:


  • 2 cups flour
  • 1/4 cup sour cream
  • 1tsp salt
  • Dash of onion powder
  • 1 egg
  • 1/3 cup water (you may need more; check the consistency).
The dough should be a little softer, but not sticky. You want to be able to roll it out without it sticking to your rolling pin. 

  • 1/3 cup brown sugar
  • 1 can sauerkraut
  • 4 slices of cooked bacon
  • 1 tsp salt
  • 1 tbs butter
  • 1/4 cup water
  1. Rinse sauerkraut in a strainer with small holes so it doesn't slip through. 
  2. Place all ingredients in a pot on medium low until for 15 minutes.
  3. Turn the stove down to low and let ingredients marinate for at least 1 hour then turn off.
  1. Turn on a large pot of boiling water (add salt & oil so they don't stick). 
  2. Mix flour, salt, and onion powder.
  3. In a separate bowl mix sour cream, egg, and water.
  4. Add dry ingredients to wet ingredients.
  5. Knead dough and roll out 1/4 inch thick 
  6. Use a glass or circle cookie cutter to cut the dough 
  7. Place a small portion of the sauerkraut filling in the middle of the circle cut dough.
  8. Seal the peirogi by pressing down with a fork on the edges.
  9. Place sealed peirogi in boiling water for about 5-7 minutes or until they float and look cooked.
  10. Saute cooked peirogi in a pan with butter and onions until golden brown.

Tuesday, December 22, 2015


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     I found this recipe on life made simple bakes while I was scrolling through pinterest. I love the recipe and only altered the time of placing the sour cream topping on. This recipe is sure to send your family  crazy for cheesecake and will have them begging you to make one at every family gathering.


  • 2 cups graham cracker crumbs 
  • 2 tbsp. granulated sugar
  • pinch of salt
  • 5 tbsp. butter, melted
  • (4) 8oz. blocks plain cream cheese room temperature
  • 1/4 tsp. salt
  • 1 tbsp. vanilla extract
  • 1 1/2 cup granulated sugar
  • 4 eggs room temperature
  • 2/3 cup sour cream room temperature
  • 2/3 cup heavy whipping cream room temperature
  • 1 1/2 cup sour cream 
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla bean paste (I found some at HomeGoods).

  1. Cover the bottom and sides of a 9"inch springform pan with foil, so no water leaks in (double up on foil).
  2. Preheat oven to 350, place top rack on lower 3rd bracket. 
  3. Mix graham, sugar, and salt.
  4. Pour melted butter on graham mixture and mix together until combined. 
  5. Spread graham crust on springform pan (work up 1 1/2 inches on the sides).
  6. Bake crust for 8-10 minutes.
  7. Turn oven down to 325.
  1. Beat cream cheese, salt, and vanilla extract for 4 minutes until smooth & creamy.
  2. On LOW add sugar.
  3. Turn HIGH 1 minute.
  4. On LOW add eggs one at a time until incorporated.
  5. On LOW add sour cream. 
  6. On LOW add heavy whipping cream.
  7. Turn HIGH 1 minute.
  1. Place springform pan into a high-side roasting pan.
  2. Pour cream cheese filling in springform pan & smooth out.
  3. Pour boiling water around springform pan, inside the roasting pan. Be sure that NO water gets inside of your springform cream cheese filling pan. You will need about 1 inch of water. 
  4. Bake cheesecake at 325 for 1hr 50 minutes or 2 hours if you like a stiffer cheesecake. 
  5. Turn oven off and leave oven cracked open with the cheesecake inside for 1 hour. This is important for insuring that it is cooked all the way.
  6. Remove cheesecake from bath and dry the bottom. 
  7. Cover with tin foil and place in fridge to cool for 2 1/2 hours.
  8. Take cheesecake out and make topping.
  9. Pour topping on cheesecake and let cool for 1 1/2 hours.



1 John 4:9 God showed how much he loved us
 by sending his one and only Son into the world 
so that we might have ETERNAL life through him. 


Thursday, December 17, 2015


     Staying warm in the winter months is something that I am not too familiar with. It has been several years since I last experienced cold weather, so I am a little new to warm sexy wear. However, I can tell you that I am in love with what I have been wearing! I find that I am the most comfortable and feel the sexiest in long sleeves with lace accents.

     I tend to lean more towards grey and more neutral colors like blush and tan for my sleepwear, but my husband absolutely loves black and finds me irresistible in the color, so I tend to shop for sleep clothes that have black accents. Check out the outfits I featured that are inspired from my sexy winter sleepwear. Notice that most of the clothes I chose are either long sleeves or pants; I believe you can still look sexy while staying covered up. 

     A lot of looking and feeling sexy while you sleep has to do with the materials and colors you choose. I think when we feel good, we look good. My best advice is to NOT be afraid of creating your own definition of sexy. 

     Enjoy these winter months in what you feel comfortable in and try some new color palettes to give you a sexy chic look!

Monday, December 14, 2015


     These cookies are a great recipe that are delicious with frosting or powdered sugar. My husband and I are not big on frosting so we opt for a lighter topping on these delicious little cookies. Be aware that the batter will be powdery and needs to be kneaded together before rolling it out. 

  • 1 cup granulated sugar
  • 1 cup butter (softened) 
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract or any flavoring you choose
  • 1 egg
  • 2 3/4 cups all purpose flour
  • 2 tsp baking powder
  • Parchment paper
  • Cookie cutters
  • Rolling pin
Bake @ 350 degrees for 7-9 minutes

  • Cream butter & sugar.
  • Beat in egg, vanilla, and almond extract to wet ingredients.
  • Combine flour & powder in a separate bowl. 
  • Add dry ingredients to wet ingredients slowly.
  • Roll out dough and cut out cookie dough.
  • Place cookies in oven for 7-9 minutes.


Top The Limited | Blazer Gap | Denim Abercrombie & Fitch | Bag Kate Spade Outlet | Infinity Scarf Handmade | Booties Madewell

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Monday, December 7, 2015


Ingredients & Directions:

Apple Spice Blondie
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 3 tsp vanilla
  • 1 egg
  • 1 egg white
  • 1 1/2 cup flour 
  • 1/2 tsp cinnamon
  • 3/4 tsp apple pie spice
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped apple
Preheat oven to 350 degrees BAKE 30-35 minutes
  1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
  2. Melt the butter & transfer to a mixing bowl.
  3. Add brown sugar & whisk to combine.
  4. Add the vanilla, egg, and egg white and whisk together.
  5. COMBINE dry ingredients in a separate bowl.
  6. Slowly add dry ingredients to wet ingredients until combined.
  7. Fold in chopped apples.
  8. Pour batter in to springform pan.
  9. Bake blondie
  10. Allow to cool for 5 minutes & remove to finish cooling.

Caramel Cheesecake
  • 16 oz cream cheese (room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup caramel sauce* I used already made caramel sauce
  • 1/2 tsp apple pie spice
  • 4 oz cool whip
  1. Beat cream cheese and sugars until smooth.
  2. Add 3/4 cup caramel sauce and apple pie spice and mix.
  3. Fold in cool whip.
  4. Place blondie back into the springform pan.
  5. Spread cheesecake evenly on top of blondie. 
  6. Refrigerate for 3-4 hours until firm.
Cinnamon Apples
  • 1 1/2 apples (thinly sliced)* I used 2 apples
  • 2 tsp lemon juice
  • pinch of nutmeg
  • 1 tsp cinnamon 
  • 4 tbsp brown sugar
  • 1 tbsp butter
  1. Combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium saucepan and toss to coat. 
  2. Add butter and cook apples on medium for 10-15 minutes.
  3. Allow apples to cool for 20 minutes.
  4. Spread them on top of cheesecake.

Cinnamon Whipped Cream 
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 tsp cinnamon
  1. Freeze metal bowl and whisk attachment for 10 minutes.
  2. Add whipping cream to metal bowl and whip on high until it begins to thicken.
  3. Add powdered sugar and cinnamon until stiff peaks appear.
  4. Pipe whipped cream on edges.

     This cake is simply amazing and well worth the steps it takes to put this sweet success together. I found this recipe on Pinterest and you can look it up as well by going to 'Life Love and Sugar'.