A guide to making life a little more fabulous

Merry Christmas! I hope Santa brought you everything you asked for… but since he may have eaten all your cookies, I’ve got your back.

While I am just making things up as I go along, my friend Isabel is a registered holistic nutritionist and graduate of the Natural Gourmet Institute for Health & Culinary Arts — so she actually knows what she’s talking about.

Are you ready for the Super Bowl? I’m totally not.

Don’t worry, I didn’t forget the Packers! I was just having some trouble with the lemon curd I made earlier.

Remember the polka-dot helmets? I figured out a way to turn those polka dots into the Steelers logo: I didn’t take a lot of photos of the frosting and decorating process with these because it was the middle of the night and I wanted to get them done.

You know what today is, right? Arizona’s 99th birthday! What better way to celebrate that — and that other holiday — than red velvet cupcakes? You need cake flour for this recipe, and I thought I had a whole box.

I love reading The Pioneer Woman’s cooking blog and looking at all the fabulous photos.

Because it’s cherry blossom time in DC, because I had been wanting to try this for a while, because I opened a jar of cherry pie filling for Belgian waffles on Sunday and because cherry pie is amazing… I made mini pies the other day.

About a year and a half ago, I met and interviewed a really amazing person: Gunnery Sgt.

Ever since I read “The Secret Life of Bees,” I’ve been obsessed with biscuits and honey.

The Cherry Blossom Festival ended Sunday, and tiny pink petals are floating all over DC — but some of the trees are still blooming.

Sorry I haven’t posted in a while; I was out of town.

If you read my post about the parties last week at our house, I’m sure you were wondering what I made for dessert.

Anyone who has ever met me — and probably many who haven’t — know that I was not a fan of Jacksonville, N.

Well, the diet has been going pretty well, although the exercise portion has been a challenge.

I was thinking about making a three-layer cake for the Fourth of July — one layer red, one layer white and one layer blue.