Lately

This past year has been a whirlwind. A breathtaking rapid-fire 12 months full of the best blessings and the biggest challenges I've ever faced. This first year with our son has been full of so much monumental growth on all our parts. Still in the midst of great growth some things have remained stagnant, like this blog for instance. As I come up for a slow deep breath of air and a high five to my husband for making it through the 'first year', I'm realizing how much I've missed chronicling my work, family, inspirations and daily projects here. 

Since I last blogged, there's been growth, giggles, sniffles, discoveries, awesome projects, amazing clients, some holidays, lots of food findings a first family vacation and everything in between.

SO this is me getting back to that part of my life where I get to escape, yet connect. A place where I can collect what inspires me and showcase the things I do and the things I love. 

Loving The First Mess

I recently stumbled upon this amazing food blog called "The First Mess". Hello deliciousness! The creativity, vibrancy and down right delightful sounding recipes are enough to make your mouth water. The recipes utilize fresh, healthy and seasonal ingredients. Oh and the photography is gorgeous too.

Bright & Sunny

Wishing you a bright and sunny weekend filled with all sorts of life's little blessings.

- Christina

photos: sunny field Tumblr • lemon pound cake Tumblr • coffee pot  French Melody • bright florals Tumblr

Recent Work {Modern Under the Sea Birthday Party Invitations}

I've been seeing a trend this summer of kiddie pool and splash pad parties for first and second birthdays. And I've been privileged to be able to design a number of fun custom invitations for some splash parties. For this particular birthday party, we decided on a contemporary under the sea theme and I'm so happy with how fun and fresh the design turned out to be. The invitation was paired with a rustic sandy kraft envelope and a fun whimsical under the sea surprise on the back.

Weekend Blessings

 One of the best things I've ever tasted, {salted caramel milkshake}

 Outing with our little sweet cheeks

 Ahi tuna burgers

Baby love

I hope you had a fantastic weekend! Here's to a beautiful week for all.

Love and Live Life!

Weekend Wear {To the Farmers Market}

I've been meaning to get back to my weekly weekend trips to our local farmers market. In my book you can't beat local veggies and farm fresh eggs. I always love sampling the local fare and chatting with the friendly farmers. Plus our down town market has live music which makes the simple outing feel super fun and fulfilling. Here's to your weekend beauties! May it be fun and full of love.

1. Madewell 2. Essie 3. Madewell 4. Topshop 5. Madewell 6. JCrew

Lemon Blueberry Muffins with Lemon Cream Cheese Glaze

I made these muffins a few weekends ago for a girls brunch and they turned out so yummy I had to share. The muffins are thick moist and almost donut like in texture. The use of the coconut oil instead of vegetable oil adds a bit of luxury to the recipe, plus coconut oil is super healthy. And the glaze is bright, fresh and oh so delicious. I think it's the perfect summer muffin.

Lemon Blueberry Donut Muffins
zest of 2 large lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup coconut oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1 1/3 cup fresh blueberries

Preheat oven to 415 degrees. Line a muffin tin with 12 paper muffin cup. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars. Combine until moist and fragrant.

In a large mixing bowl, cream together the butter, coconut oil and sugar lemon mixture. Use an electric mixer t combine until smooth. Add the eggs and vanilla. Beat to combine. In a medium bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture in thirds to the butter mixture alternating with the milk. Beginning and ending with the flour. This is how it should go: 1/3 flour mixture {mix} - 1/2 milk {mix} - 1/3 flour mixture {mix} - 1/2 milk {mix} - 1/3 flour mixture {mix} Once everything is combined gently fold in the blueberries. Spoon the batter evenly into into the muffin cups, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester comes out clean.

Lemon Cream Cheese Glaze
3 ounces softened cream cheese
1 teaspoons lemon zest
1 1/2 tablespoon fresh lemon juice {or more if you like it really lemony}
1/4 teaspoon pure vanilla extract
1 1/2 cups sifted powered sugar

With an electric mixer beat cream cheese on medium speed until creamy. Add lemon zest, lemon juice and vanilla, beat until smooth. Gradually add and mix in the powered sugar, beating until smooth.

When the donuts have cooled a little but are still slightly warm, lightly dip the tops into the glaze. I double dipped mine!

Enjoy!