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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

You can read more about me here.



Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Entries in Recipes (22)


Late-Summer Strawberry Lemonade Popsicle Recipe

We are still clinging to summer around here and these Stawberry Lemonade Popsicles are the perfect treat for late summer afternoons. I know fall is right around the corner and soon we will all be thinking about fall layers and pumpkin everything, but these little treats bring me right back to July afternoons at the beach. This is a simple recipe, and only has a few ingriedents. Perfection.

Strawberry Lemonade Popsicles

Yields 6 popsicles

1 1/2c freshly squeezed lemon juice

1/2c cold water

1c sugar

1 pint strawberries, cut into quarters

Add all ingredients to a blender and pulse until smooth. Pour liquid through a fine mesh strainer and push through with a wooden spoon. To make the next step easier, strain liquid into a container with a spout, like a large measuring cup.

Pour liquid into popsicle molds, add sticks, and freeze overnight. Enjoy on a warm weekend afternoon or after a stressful day at work.

These can be made with any kind or combination of berries. Or even with limes for a limeade pop. Or, if you were having a particularly stressful day, sub out the water for limoncello! Possibilities are endless.

Here's to a last hooray before pumpkin takes over the Internet!


Blueberry Lime Smash

Recently, I've been discovering the world of cocktails. I usually never ordered them while out to dinner or out for drinks because it was hard for me to envision how it would taste. I've always tried my mom's martinis and rarely ever liked them. They never tasted like much more than vodka. Then I became a beer gal, which was Tim's influence, trying different beers and discovering what I liked. But now that it's summer, I've be trying out fruity cocktails. They just seem so special.

I stumbled upon Cindy's wonderful blog, Hungry Girl por Vida, and her recipe for Blackberry Ginger Smash. Upon reading, I learned that a smash is a cocktail made by muddling mint and sugar, and maybe adding some kind of fruit, and booze and soda. Sounds like everything I want in a cocktail! In my recipe, I left out the sugar because it becomes way too sweet, but you do as you please. Here we go.

Blueberry Lime Smash

makes 1 drink

handful of blueberries (about 20 or so)

4-6 mint leaves, depending on the size

half a lime

2oz vodka (or more if like your drink with some bite, I did.)

berry flavored zero-calorie sparkling water (or soda water)

You could either make this drink directly in the glass or in a shaker. If you don't mind having chucks of fruit and mint in your drink, make it in the glass. I prefer to strain that out so chunks don't get stuck in the straw. I am anti-chunks. Especially if it's chunks of fruit. Bleh.

In a shaker, muddle blueberries, mint, and a squeeze of lime juice until the mint is bruised and all the berries broken up. Add vodka and ice, shake. 

Strain into a lowball glasses. Fill the rest of the glass with the flavored sparkling water. Finish with another squeeze of lime juice, and garnish with a few whole blueberries and a lime slice. Bam. New favorite at-home cocktail.

Part of the fun with cocktail recipes is you can change things around so they fit your specific tastes. More or less mint, a different kind of berry or fruit, gin instead of vodka. The possibilities are pretty limitless. 

These would also be very easy to make in a large batch for guests or a party. Tim and I are kind of obsessed with those zero-calorie flavored sparkling waters. We usually pick up 5-6 of them each time we go to the food store. There are so many different flavors and they're like 50cents a bottle! We usually buy the store brand and they're found in the water aisle.

Enjoy! :)


Contributor on Pinch of Sugar

I'm very happy to announce that my recipes can now be found on the wonderful website, Pinch of Sugar! Pinch of Sugar has so many great recipes for sweet treats and endless amounts of inspirations. I love that so many of the contributors are at-home and self-taught bakers (like me!) and there are so many recipes!

As a contributor for their site, you can find my bio and recipes on my contributions page.


Key Lime Cupcakes

As much as I want to say this was my idea, it actually was a suggestion from a co-worker when I was trying to think up a cupcake to bring to a work function. I love citrus, and I especially love citrus in the summertime. Really, what could be better? And there is just something so special about a key lime pie. Maybe it's just that I love them and don't have the chance to eat it very often. Maybe it's the way the whipped cream is always piped onto and decorated with lime zest. Who knows. 

Once the idea was mentioned to me, I ran with it. These are a big hit. They feel like a lot of time and effort went into these, but they are actually relatively easy. Here we go...

Key Lime Cupcakes

Yields 48 cupcakes


3c graham crackers, crusted

1/4c sugar

1/4tsp salt

11tbsp unsalted butter, melted


14 tbsp butter, softened

1 3/4 c sugar

3 eggs

1 tsp vanilla

1 1/4 c milk

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

3 1/2 c flour

zest of a lime

juice from two limes

Preheat over to 350 degrees

To make the crust, mix melted butter, graham cracker crumbs, salt, and sugar until combined. Place one heaping tablespoon of crust mixture into the bottom of each liner and press down. Bake for 10 minutes.

In an electric mixer, cream butter and sugar until combined and fluffy. Add each egg, one at a time. Add vanilla, lime juice, and lime zest. Combine. In a separate bowl, sift flour, baking powder, baking soda, and salt. 

Add dry ingredients to the butter mixture, alternating between dry and milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner maximum 3/4 full. Bake for 15-20 minutes. After 15 minutes, keep a very close eye on them as you want them to stay pale on top, but still set inside. Cool completely.

Whipped Cream Frosting (Based on this recipe)

Yields enough for 48 cupcakes

4 tbsp sugar

2 c heavy whipping cream

2 tsp vanilla

Place bowl from electric mixer in freezer for 10 minutes prior to making whipped cream.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Whisk in vanilla to combine. 

Fill a pastry bag with whipped cream and pipe frosting onto cooled cupcakes. I piped mine with a 1M Wilton tip, but any larger tip will do. Top with green sprinkles, lime zest, or just leave it simple with the whipped cream.

Because this is a whipped cream frosting, these cupcakes can't sit around too long. You probably want to keep them in a cool environment and eat them within the day. Try not to eat all of them, I dare you!

People get impressed with the graham cracker crust the most, and it wasn't even difficult! Impress your friends and family! Do it!

Looking for more citrus cupcakes? Check out these Lemon Meringue Cupcakes or these Orange Creamsicle Cupcakes


Blue & Red Velvet Cupcakes

In hopes of being invited to a BBQ over 4th of July weekend, I wanted to figure out a perfect cupcake to celebrate with. It would have been easy to dye some vanilla cupcakes, but I have a few chocolate and more than a few red velvet fans around here, and I wanted to go with the majority. It's super easy, so here we go...

Red (and Blue) Velvet Cupcakes

Yields 24 cupcakes

3/4c unsalted butter, softened

1 1/2c sugar

3 eggs, room temperature

2c flour

1tsp baking soda

1tsp baking powder

1/4 tsp salt

1c milk

2tsp vanilla

2tbsp unsweeted cocoa powder

red and blue food coloring 

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

Cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and milk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Split the batter into two bowls and add red food coloring to one, and blue to the other. The amount you use will depend on the kind of food coloring you're using. I used Wilton Icing Color from Michael's (similar to these) and about a 1/4 tsp in each bowl. Fold in color until combined, but again, try not to over mix.

Fill each liner almost half way with one color, then add the other color so each liner is 2/3 full. Try not to mix the colors too much. Bake for 15-20 minutes. Let cool completely before frosting.

Cream Cheese Frosting

Yields enough for more than 24 cupcakes.

1 package of cream cheese, room temperature

1 stick of unsalted butter, room temperature

3c powdered sugar

1 tsp vanilla

1-2tbsp milk, if needed

Cream together cream cheese and butter. Add vanilla. Add sugar one cup at a time. Once first four ingredients are combined, add small amounts of milk if too thick. 

With a large round tip, pipe frosting onto cooled cupcakes. You could add little flags made from washi tape, or red, white, and blue decorating sugars, but I choose to just stick a sparkler in mine. Because who doesn't like sparklers!?!

Here's hoping everyone has some fabulous 4th of July plans! I hope they involve BBQs, sun, and a great adult beverage or two.