Honey Lavender Iced Latte

Hello. It's me. I was wondering if you'd like to try this iced coffee?

But seriously. Would you give this a try? It's the perfect beverage for S P R I N G days.

Honey Lavender Iced Latte
Honey Lavender Iced Latte
Honey Lavender Iced Latte

Honey Lavender Iced Latte

For the Iced Latte:

  • 1 1/2 to 2 TBS of lavender honey syrup (recipe below)
  • 1 cup coffee concentrate (recipe below)
  • 1/3 cup of milk
  • Ice

Combine your first three ingredients and pour over ice!

Lavender Honey Syrup

  • 1 tsp dried lavender (culinary grade)
  • 1/2 cup water
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  1. Add all your ingredients in a small saucepan. Stir on medium to low heat until sugar is dissolved.
  2. Let it continue to simmer on low for 5-7 minutes but keep on eye on it so it doesn't burn!
  3. Remove from heat, let cool and strain.

Coffee Concentrate

  • 2/3 cup of coarse ground coffee
  • 3 TBS brown sugar
  • 3 cups of cold water
  1. Combine and stir your coffee grounds, brown sugar and water in a container with a tight lid. Let sit in your fridge overnight or for 8-10 hours.
  2. After it's done "brewing", stir, pour into a French Press, stir again, add the top and gently press down the grounds.

Recipe adapted from Offbeat + Inspired

Gluten Free Chocolate Orange Cake

So my birthday was a couple weeks ago.

I received so many texts, calls and cards in the mail. It was wonderful knowing I have family and friends who love me and care for me. Blessed.

I also made this cake for myself (and for my family of course). I've always had a thing for the chocolate/orange combo. I remember getting this chocolate orange in my stockings for Christmas. It was literally a chocolate orange. It was pre-sliced and everything. Did any of you have one or know what I'm talking about? Soooo good! It was one of my favorites.

Fast forward to today and I'm still crushing on that combo. And this cake is beautifully simple and classic. No frills. Add a chocolate ganache (which I did and it's not pictured) or just keep it basic with a dusting of sugar. It's great with a scoop of vanilla ice cream too. Or coffee. However you eat it, I'll think you'll love it.

Gluten Free Chocolate Orange Cake


  • 2 small oranges
  • 6 large eggs
  • 1 heaping teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup sugar
  • 2 cups almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon


  1. Place the oranges (yes, the whole oranges!) in a medium saucepan and cover with water. Bring water to a full boil, then reduce heat to low, cover and let simmer for two hours.
  2. Once the oranges are done and cool enough to handle, cut in half and remove any large seeds.
  3. Preheat your oven to 350 degrees.
  4. Places the oranges in the blender and pulse until smooth. Add all the remaining ingredients and blend together, scraping down the sides as necessary until it's well combined.
  5. Grease an 8-inch round spring form pan. Pour batter into the pan and bake in preheated oven for 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
  6. Let cool and then sprinkle with powered sugar or even a chocolate ganache!


Recipe adapted from Neighbor Food Blog.



This girl has such a great heart and love for people. And a killer smile. Isn't she stunning? She's also our babysitter which makes her even more special to us. We're sad that she'll be leaving for Wyoming but excited to see where God leads her. Loved our time together shooting her senior pictures!

Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC
Abbie's Senior Session at the JC Raulston Arboretum :: Raleigh, NC

Gluten-Free Strawberry Oatmeal Bars

Gluten-Free Strawberry Oatmeal Bars

It's strawberry season here in North Carolina and while I love a good, juicy strawberry, I'll admit they're not my favorite. *gasp* I'm more of a blueberry girl. Give me all the blueberries. All day, every day.

Having said that, these bars are still an absolute must! So so good. I'm pretty sure I ate almost the whole pan. It didn't help that my 3 year old wouldn't even try one. What's up with that? He's weird. Or maybe it's because he's a blueberry fanatic too. Which reminds me. You can probably (and totally) make this same recipe come blueberry season too. 


Gluten-Free Strawberry Oatmeal Bars

These bars are finished off with a sweet glaze which takes them over the top. You can skip it if you're going for healthy here but I'd highly suggest the glaze. Glaze it, you guys. Just glaze it.

Gluten-Free Strawberry Oatmeal Bars

Gluten-Free Strawberry Oatmeal Bars


  • 1 cup gluten-free old fashioned oats
  • 3/4 cup gluten-free 1:1 baking flour
  • 1/3 cup light brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 6 Tablespoons butter, melted
  • 1 tsp cornstarch
  • 1 Tablespoon fresh squeezed lemon juice (about 1/2 lemon)
  • 1 Tablespoon of sugar, divided
  • 2 cups small, diced strawberries
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tablespoon milk
  1.  Place a rack in the center of your oven and preheat to 375 degrees. Line an 8x8 inch baking pan with parchment paper, overlapping on the sides.
  2. In a bowl, combine oats, flour, sugar, ginger and salt. Pour in melted butter and mix until evenly combined. Set aside 1/2 cup of the oat mixture. Press remaining oats into the bottom of your pan in an even layer.
  3. Scatter half the strawberries over the crust. Sprinkle the cornstarch evenly over top, then add on the lemon juice and 1/2 TBS sugar. Scatter remaining berries and 1/2 TBS sugar. Sprinkle reserved crumble evenly on top.
  4. Bake bars for 30-40 minutes, until the fruit is bubbly and the top looks golden. Let it cool completely before adding the glaze.
  5. While bars cool, combine powdered sugar, vanilla extract and milk. If you want a thicker glaze, add less milk or more sugar. Drizzle on the bars and enjoy!

Recipe from Erin at Well Plated