Frozen Fever:
Not only am I excited for the new Cinderella but I am also excited for the Frozen Fever short that is going to play before it.
While a lot of people are fed up with Frozen, I am not. Frozen holds a special place in my heart. Steve and I hadn't even been married a week when we ventured to the movie theater to see it. It was the first time we saw a movie that when we left, we went home to the same place together. Call me sappy but not only did I love the movie, I loved the moment I had with my new husband ;)

I was so excited to receive this lovely package from Silk the other day. I can't wait to try their new Cashew Milk. Their almond milk is a staple in our house. I'm already hitting up pinterest looking up recipes I could use their Cashew milk in :D

My new computer set up:
My faithful Dell laptop is slowly loosing its power so I thought it was time to update and get a desktop for when I am at home. So, over the weekend we picked up a Mac Mini. I love it. I got a mac keyboard (i love their keyboards) and a Samsung Monitor (which i think its just as good as Mac Monitor and less $$$$). I am super happy with it so far.

LC Cinderella:
Lauren Conrads new Cinderella Collection for Kohls has me speechless. So, YOU should head over and check it out here!

I personally have never had anything but peanut butter my entire life.
So when Artisana Organics asked if I want to try some of their yummy nut butter's, I said "Absolutely!". They sent me a lovely package with a jar of their Cashew Nut Butter and snack packets of all their other flavors.
When I received my package with the goodies, I immediately hopped on pinterest and started looking up recipe's for cookies I could make with cashew butter.
I found this awesome recipe and made the best gluten free cookies I have every made!

• 1 egg
• 1/2 cup sugar
• 1 tsp baking soda
• 1 cup cashew butter
• 1 cup chocolate chips (use dark chocolate for a dairy free option)

1. Set oven to 350F
2. Whisk the egg and sugar together until well blended. Beat in the baking soda and cashew butter and then fold in the chips.
3. I use a 1 1/2 inch cookie scoop to scoop out balls of dough. Space them 2 inches apart on a parchment lined baking sheet.
4. Flatten the balls of dough just slightly with your fingers or a spreading knife.
5. Bake for about 12-13 minutes. The cookies will puff up and just barely begin to get golden on the edges. They will look soft and a little under done, but will firm up as they cool.
6. Cool the cookies for a few minutes on the pan, then transfer to a rack.