Hello & Happy Wednesday Friends!
I absolutely love palm prints during Summer! But, as you all know, I’m also a neutral lover. Big bright colors aren’t usually my thing. So, I love that this top is a bit more muted and the colors aren’t too bright. The pink is the perfect shade to compliment most every skin tone, even if you’re not super tan. The peplum cut is also extremely flattering and perfect for wearing out to dinner (when you know you’ll have to hide the inevitable food baby – lol!). I did wear a strapless bra with mine, but it is lined up top so you could get away with not wearing one! In terms of size, I went with a XS and feel it fits TTS. It definitely works for petites and regulars! And, it’s only $20, so you can’t beat the price 🙌.
I styled this top with my fave white denim skinnies and these $30 heels for a perfect summer date night outfit. It also comes with a matching skirt that would make another cute date night outfit as well. My round Coconut Lane Melbourne from Brahmin is perfect for this look, but this straw bag in this post would also go really well too (and it’s under $70!). Also, I opted to keep my neckline clean to play up these $13 statement earrings I’ve been loving. I’m a bit obsessed with statement earrings right now and plan to do a roundup of them in a few weeks!
If you’re looking for a way to dress this top down, it would look super cute with denim shorts or white denim shorts too. You could also pair it with flats (like these or these) to make it more casual.
A few updates – Summer is in full swing and life is BUSY. I recently took a few days off of blogging completely. I did this a few weeks back but didn’t really let myself off the hook as in I was still checking emails, engaging/networking with others etc. Can’t say this is unusual, I’d like to thank my parents for my workaholic nature (lol!) 😋. But, I was able to truly disconnect thanks to the no-service we had in our campsite over the weekend. It gave me time to get a bigger picture view of my blog again and realign myself with some goals I had lost track of.
So, you may notice some changes in the coming weeks – I may not always do 3 blog posts a week as I take that time to instead make some changes and updates to my site as well as work on new marketing techniques. Although I have plenty of content now planned to fill 3 posts a week so we’ll see – may not be able to help myself! I also am changing how I edit photos. This is something I’ve been wanting to change for quite some time but couldn’t figure out an editing style that I felt was distinctly me. After playing with Lightroom for the last 2 days, I’ve finally found a solid way of editing that I think represents my brand the way I want. Which makes me SO excited to edit photos again (something I had kind of lost the spark of recently).
Lastly, I shared a video of some cinnamon sugar muffins I made last night on my Instagram stories and had SO many messages asking for the recipe! SO, I though it’d be easiest for me to share it here for you! I adapted this recipe from Delicious As It Looks . Just a little background – I am currently doing a low-fodmap diet to see what food sensitivities I have. So, this recipe is gluten & dairy free!
Originally Recipe from Delicious As It Looks HERE
makes 24 mini muffins OR 9 big muffins
1/4 cup unsalted butter (I used the Earth Balance Vegan Butter)
1 1/4 cup brown rice flour
1/4 cup tapioca flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup + 2 tablespoons lactose-free milk
1/4 cup unsalted butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F. Generously coat muffin pans with cooking spray.
- Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat and set aside.
- Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a large bowl, combine the flour blend, 1/2 cup sugar, baking powder, nutmeg and salt. Add the egg, milk and the 1/4 cup melted butter and stir until smooth.
- Fill each muffin cup about half full.
- Bake for 15 to 20 minutes, or until lightly browned.
- While muffins are baking, melt the remaining 1/4 cup butter in the same saucepan over low heat. Remove from heat and set aside. Combine the remaining 1/2 cup sugar and cinnamon in a small bowl.
- While muffins are still hot, gently remove from pans using a knife to assist. Briefly dip each muffin into the butter and then immediately roll in the cinnamon sugar mixture. Place on a plate to cool. Serve.
Happy Baking & Shopping!
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