Top 5 Fashion Picks for April

1. The K-WAY: I’m so stoked that the K-WAY has come back. I had a hot pink one as a child. It is light and waterproof, perfect for Vancouver weather. Try the kids sizes, the kids size 12 fits like the adult small. I just picked up a magenta one and I can’t wait for it to be a bit warmer so I can wear it all the time. Available at The Bay.

2. J Brand Pastel Jeans: I’ve been coveting these pants for a few weeks now but at $169 they are a little out of my price range. I love both the juniper and sherbet colours. I settled for this equally cute pair from The Gap. J Brand pastel jeans are available here or at the Bay.

3. Sleeveless Blouse from ZARA: I bought this mint coloured sleeveless blouse from Zara a few weeks ago and I can’t stop wearing it. It’s cute with skinny jeans or tucked into a high-waisted skirt. An extra plus for the cute button up detail on the back. For only 39.90, this top was a steal. Available at Zara.

4. Spring Coloured Hunter Boots: If only I could afford to have Hunter Original Gloss boots in every colour under the sun! These lavender boots are perfect for a rainy day in Vancouver. Available from Hunter or Town Shoes.

5. Top Shop Felix Glitter Sandals: That time is almost near! When you no longer have to stuff your feet into flats or heels to look cute. I’m loving Top Shop’s Felix Glitter Sandals in both silver and pink. The sandals will easily transfer from day to night and who doesn’t love a touch of glitter! Available at The Bay.

until next time,


Easter Carrot Cupcakes with Cream Cheese Frosting

I made these deliciously cute cupcakes for Easter. Decorating them as bird’s nests made them super fun for our casual Easter dinner.

Carrot Cupcakes with Cream Cheese Frosting
recipe adapted from Whitewater Cooks
makes about 24 cupcakes

3 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups brown sugar
1/2 cup raisins
1 cup chopped walnuts, plus extra for decorating
1 1/4 cup oil
4 eggs
2 1/2 cups carrots, grated
2 tsp vanilla

Combine the dry ingredients with the sugar raisins and walnuts. Create well and add remaining ingredients. Mix well. Pour into a greased cupcake tin (fill about 3/4 full. Bake at 350 for about 25 minutes.

Cream Cheese Icing:
1 cup cream cheese
1/2 cup butter
2 tsp vanilla
6 cups icing sugar

Beat cream cheese and butter for about 2 minutes. Add vanilla, beat. Add icing sugar, continue beating until smooth.

To Decorate:
Pipe cream cheese icing in circular pattern onto cupcakes. Roll the sides of the icing into the remaining chopped walnuts. Add three egg shaped candies into the middle of the cupcake. I used candy coated chocolate almonds but you could also use mini eggs or easter jelly beans.