I had a wonderful time modeling for Mapel Boutique. It was a pleasure to model many of their new holiday dresses. The set design for this shoot was absolutely stunning and we shot at a beautiful home in West Linn, Oregon. There was plenty of sparkle and glam!
Hello friends! Goodness, I have been busy lately. In fact I’ve been so booked up that I’ve hardly had any time to record any new recipes or even a spare moment to blog! But here are a few updates: I just wrapped a big shoot modeling for Samsung (I got to model the sweet new phone watches), I’m producing a project where we will be shooting on a submarine, and I’ve had a bit of time for some personal projects to be revealed later in December (hair and makeup snapshots below). Hope all is well in your world!
Photos by my friend and amazing photographer, Quavondo, in LA.
I’ve been so busy with work lately, but I’m having a lot of fun! Last week I was in Portland, Oregon for work, and had time to catch up with my beautiful and fellow model friend, Emma. Below we are at FashioNXT.
Next week I’ll be working in Portland, Central Oregon, and then I fly out to LA on Friday for more adventures.
Hope you all are having a lovely fall season.
I love this recipe because it satisfies my sweet tooth cravings, but I don’t have to feel bad about eating them! They are raw, vegan, gluten-free, and refined-sugar-free!
1 c coconut oil melted (I use organic)
1 tsp pure vanilla extract (I use organic)
1/2 c cacao powder (make sure to get the pure stuff from the health-food store…also don’t use cocoa powder…yes, there’s a difference)
1/3 c pure maple syrup (I use organic)
1/2 c peanut butter (I use the stuff where you can grind your own, so it’s all natural with no added sugars)
6-8 Mini baking cups
-Start out by making the chocolate: whisk together the coconut oil, vanilla extract, and maple syrup. Slowly start to sift in the cacao powder, whisking the entire time. Don’t put it all in at once or else there will be clumps! Once it’s nice and smooth, we can start the first layer of the cups!
-Using a spoon, place a small, even layer of chocolate in the mini baking cups. Place them in the freezer for 10-15 minutes.
-Add the layer of peanut butter. I like a lot of peanut butter in mine, so this is typically my thickest layer. Then top them off with more chocolate, filling them to the brim. Place in the freezer for another 20 minutes.
I just store mine in the freezer until they are gone…which doesn’t take too long. I like the taste of frozen chocolate peanut butter cups way better than room or refrigerator temperature. I hope you have fun making these! Enjoy.
We had the best time in Germany last month. It was so fun to explore the country and visit my family up north.
It was amazing to see my great-grandfather (my Opi) who is 94 years old. He doesn’t speak a lot of English, and I don’t speak a lot of German, but we played a lot of SkipBo. And drank Jagermeister. It was good.
I flew out with my mom and husband, and we eventually met up with my grandma Ute. It was incredible to have all four generations together at once. It really gave me a new appreciate for life and family. I love traveling because I always learn something new and it gives me a broader perspective on my worldview.
I feel blessed to be able to travel and go on so many cool adventures with my handsome husband. Life is good!
Goodness I love this time of year. There’s something just so cozy and romantic about the Fall. Even the rain seems enchanting.
Sweater modeling isn’t so bad either. Below is a new Fall line I modeled for one of my favorite clients. See their work here.