It’s baaaaaaaaaack…..

I couldn’t stay away from it for long.

Ok my birthday is looming. I can’t seem to stop thinking about it.

The way I see it, there are two sides to my birthday, just like two sides of a coin. There is the side of me that LOVES birthday celebrations, including cake, nice meals, being spoiled by the ones I love, spending time with friends, catching up with people I haven’t spoken to in ages, etc. Then there is the other side, the inevitable reminder that I am, in fact, getting older.

So I start thinking about the past year as I always do. My type A personality practically demands the cataloging of my previous year of life, going through the accomplishments and disappointments and failures, trying to see where I am now compared to exactly one year ago.

When I think about it, 25 was a pretty kick-ass year.

Yes, there were some not-so brilliant moments. But when I take a moment to think about where I was, who I was, exactly one year ago, I realize just how much I have grown. In my 25th year on this earth, I found my passion again for food, writing, and…. life. I created websites (plural, crazy right?) that I spend all my free time trying to develop and improve. I adopted a puppy and continued to fall deeper in love with my hubby.

Most importantly, I can see how much potential I have. And I have realized it is a lot more than I thought all these years.

All this being said, I am pretty sure 26 will be an even better year. As scared as I am about approaching the big THIRTY, maybe it won’t be as bad as I think….

This is what I call steady improvement and enlightenment.

So I reward myself with Nutella. DUH.

Nutella Cups

Yield: 12 cups


  • 1 cup butter (softened)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 12 Tbsp Nutella


  • Preheat oven to 350 degrees. Grease a mini muffin tin.
  • In the bowl of a stand mixer, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla until combined. Gradually add dry ingredients (flour, salt, baking soda) until well combined.
  • Roll dough into balls 1 1/2 inches thick.
  • Add balls of dough to the mini muffin tin, forming them to the tin to make cups, and bake for 10-12 minutes, until golden brown.
  • Remove from oven and let cool for about 2 minutes. Add 1 tbsp Nutella to each cup.
  • Let cool 15-20 minutes in the tin.
*Recipe adapted from Daisy Chubb's Tea and Treats