Posts in Entertaining
End of Summer Dinner Party Menu

Summer nights are so much more encouraging to gather with loved ones and share a meal than those dark winter days, right?! It’s just nice to be outside on the deck grilling and relaxing! Jay and I made dinner for my mom and sister and we enjoyed eating it on the roof in LBI. I figured that I would share our simple menu because it was easy to make and everyone enjoyed it! None of this is ground breaking haha but I figure we are all looking for a little inspiration for simple entertaining ideas/meal ideas for these last few weeks of summer. All of these recipes serve 4 people so just increase it if you want to serve more!

Burrata Salad:


1 container of burrata cheese

Balsamic glaze (enough to drizzle on top)

4 yellow peaches (ripe)


3 T olive oil

1 T Lemon pepper grinder (Trader Joes) or if you don’t have that, sub for 1/3 T of salt, pepper, and dried garlic


Preheat your grill to medium heat

Slice the peaches into long, thin slices (about 1/2 inch thick). Lightly brush them with olive oil. Place them on the grill for a few minutes (until they begin to soften and have grill marks). Then, flip each piece for the other side to cook.

Place the arugula in a bowl and toss with remaining olive oil. Add the sliced peaches and burrata on top. Season with lemon pepper grinder. Drizzle with balsamic reduction.


Marinade for Shrimp Skewers & Grilled Vegetables:


3 limes (juiced)

1/2 cup brown sugar

1/3 cup honey

10T chili lime spice from Trader Joe’s (or cajun spice if you don’t have the Trader Joe’s spice)


Mix/whisk all of the ingredients in a bowl and then divide in half into another bowl


Grilled Vegetable Skewers:


1 large zucchini

1/2 large pineapple

1 red bell pepper

1 red onion


Preheat grill to medium heat (should already be done)

Chop all of the vegetables and pineapple into pieces 1-2 inches big

Coat the vegetables and pineapple in the marinade (the 1/2 that you set aside) and then alternate as you place onto skewers

Place on grill until they get lightly golden brown (about 8 minutes on each side) and then flip


Grilled Shrimp Skewers:


1 lb peeled shrimp

1/2 of the marinade


Preheat the grill to medium heat (should already be done)

Peel and prep the shrimp

Place the shrimp in the bowl with the marinade to coat them in the sauce and then place them on skewers (about 4 per skewer with a little bit of space in between each shrimp)

Place skewers on the grill and turn over once you notice that the shrimp turns white/pink (about 2-4 minutes per side)

Corn on the Cobb:


4 ears of corn

1.5 T olive oil

2 sticks unsalted butter

1/8 cup freshly chopped chives

Freshly ground pepper

1T salt


Preheat grill to medium heat (should already be done)

Husk the corn

Place the corn in a cold bowl of water with 1 T of salt for 10 minutes

Remove the corn from the bowl and dry off

Use a pastry brush to coat the corn in a thin layer of olive oil

Place the corn on the grill and turn every few minutes until all of the sides are cooked (will likely take 10-15 minutes total)

Spread butter and then sprinkle with chives on top and serve

Peach Pie:

I cheated and bought peach pie from a local market that makes homemade pies and served it with caramel ice cream. Here is a recipe to a peach pie that you can make yourself though!

Coconut Ice Pops

Everyone needs a refreshing treat once in a while. By once in a while I mean once a day haha. I am all about splurging on sugar and "bad for you things" on the weekends but during the week I try to keep it in check as much as possible. That means that I've been eating a lot of frozen grapes, watermelon, and healthy popsicles. When you make something, you know what goes into it and can control the amount of "fake" things in it. I try to stay away from dairy as much as possible during the week so coconut milk is the perfect popsicle addition. Try these out with the recipe below.


1/4 cup strawberries

1/4 cup blueberries

1/4 cup shredded unsweetened coconut

14 oz. coconut water (I use Harmless Coconut)

14 oz. can of organic coconut milk

Juice of 2 limes


Place the coconut water, coconut milk, lime juice, and shredded coconut into a blender. Blend on medium speed for 2 minutes. 

Pour the contents of the blender into ice pop molds. 

Slice the strawberries and put a couple in each ice pop mold. Drop a few blueberries into each mold as well.

Place sticks inside and freeze overnight. 

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Mac & Cheese

A little while ago I went to Murray's Cheese Bar with some friends and had the best mac and cheese that I've had in a LONG LONG time. That maybe doesn't sound like a big deal but I LOVE mac and cheese and am kind of a mac and cheese connoisseur since I try it so many places haha. I've had it stuck in my head ever since so I decided to take a stab at recreating it. It was definitely really different but I was really happy with the result. My husband raved about it and said that it was even better than Murray's version. I thought that it was almost as good but not quite as good. However, sometimes I can be biased after making something because the labor and insider knowledge of what goes into it turns me off a little. Does anyone else think that things just taste better when you're served it at a restaurant?! Regardless of its exact status, this turned out amazing and I will definitely be adding it into a Sunday night rotation! 


1 pound of pasta (we bought stupid 8 dollar fancy pasta because we wanted it to be incredible but you could use whichever type you love with mac and cheese)

1 quart of milk (I used fat free milk but it would obviously be even better with more fat)

8 T of unsalted butter

16 oz of Murray's Mac and Cheese shredded cheese blend that I bought at Murray's Cheese Shop. Its a blend of gruyere, butterkase, and raclette that I would sub for straight up gruyere or a mix of gruyere and gouda since they're easier to find.

14 oz of shredded colby jack cheese

1/2 cup all purpose flour

1/4 t cayenne

1 cup breadcrumbs

2 T unsalted butter

1 t black pepper

2 cloves of garlic (minced)


Preheat oven to 350 degrees Fahrenheit.

Boil water in a saucepan.

Heat the milk in a saucepan over low heat. 

In another saucepan, melt the butter and then add in half a clove of chopped garlic. Add the flour 1/4 cup at a time, while continuously whisking. Continue to whisk for two minutes. Then, ladle in the warm milk, one ladle full at a time while whisking constantly. Continue whisking until it is smooth. Keep whisking over medium heat until you lift the whisk out of the mixture and the mixture sticks to the whisk. You want it to be thick enough before you add in the cheese. Take your time with it until its not super watery. 

Add the pasta to the boiling water in the other saucepan and cook according to package directions. 

Next, add in the cayenne pepper. Add 16 ounces of the gruyere mixture cheese, one cup at a time while whisking constantly. 

Strain the pasta and place it in a bowl with the remaining 14 ounces of colby jack cheese. Stir to combine so that the cheese gets melted. 

Pour the cheese sauce over the pasta and toss to combine. 

In a small saucepan, melt 2 T of unsalted butter. Then, add the breadcrumbs and toss to combine. 

Pour the pasta and cheese sauce mixture into a baking dish. Top with the breadcrumb mixture and bake for 20 minutes. Serve immediately. 

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My Take on Banana Pudding

I am always looking for food that is great to make ahead of time because I am always rationing how much physical activity I can do in a day with my back and slotting my schedule accordingly. Cooking/baking requires standing in the kitchen so if I can make something ahead of time for a weekend when I want to allot my physical energy towards doing things that are more fun. This is also applicable to physically fit/normal people who want to prepare food in advance for entertaining. I feel like the more that you can cook in advance when you are entertaining, the better. However, I really value freshness in my food so it’s hard for me. There are a few things that are actually better when you prepare them in advance and this is definitely one of them! I was craving banana pudding one day and tried making my own version of it with some items that I had and ended up loving the way it turned out so much that I keep making it!

Needless to say, this has become my go-to dessert for the Spring and Summer. If I’ve hosted you recently then you’ve had this and if we have plans together coming up, just get ready haha. It’s SO easy, light, and delicious. Its the perfect thing to bring to a BBQ this summer because you can just throw a lid on it (my pyrex dishes have lids that come with them so I just make it in that). I like serve it in these cute little plastic bowls for each person. EASY PEASY! Here is the recipe below…


Ingredients: (Makes 3 servings)

  • 1 box of vanilla pudding mix (I use 365 brand from Whole Foods but any will work)

  • 2 cups non-fat milk

  • 3 ripe bananas

  • 1 t cinnamon

  • 1 pint heavy whipping cream

  • 4 T sugar

  • 1 pack honey graham crackers (I use 365 brand from Whole Foods but any will work)

  • 3 t maple syrup


  1. Prepare the pudding according to the directions (with the milk) and place in the fridge for 2-3 hours.

  2. Using an electric mixer, beat the heavy whipping cream on medium/high speed and gradually add in the sugar. Beat until peaks start to form (about 1-2 minutes). Set aside.

  3. Slide your bananas into circles, around 1/2” thick.

  4. Line the bottom of your rectangular pyrex with a layer of graham crackers.

  5. Layer banana slices on top of the graham crackers.

  6. Sprinkle with 1 t cinnamon.

  7. Add 1/3 of the pudding followed by 1/3 of the whipped cream.

  8. Repeat all of these layers 2 more times. Once you have done the last layer of whipped cream, add banana slices to the top and sprinkle them with cinnamon. Then, drizzle the maple syrup on top of it.

  9. Cover and place in the fridge overnight and then serve cold. I have kept mine in the fridge for up to 3 days and its still been great on the 3rd day!

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Black Bean Brownies

I’ve been trying to diet (lame) because I have gained weight and gotten ‘soft’ since my surgery in January. I mean, I’ve been laying flat on my a** for the majority of the time so no duh. I really miss working out and while I hope that I am on the brink of being able to slowly add in (very modified) exercise, I am also just trying to really track and count what I eat. I started tracking everything in the Weight Watchers app a couple of weeks ago to try and hold specific decisions accountable. I eat really healthy during the week but I definitely like to partake in some splurges over the weekend. I still want to eat things that make me happy but I am looking to modify how much and what they are. I’m not doing anything crazy or being strict but I’m hoping to make abs in the kitchen since i can’t make them in the gym right now. We’ll see how it goes.

Needless to say, I was looking for a ‘healthy’ dessert to enjoy over the weekend (I basically need a dessert for Sunday night GOT viewing) and I created this Black Bean Brownie recipe. Jay was SO skeptical before trying them and then so into them! I think that they are best with frozen yogurt (or ice cream). I used Stonyfield Vanilla Fudge Swirl Frozen yogurt (bought from Whole Foods via Prime Now, my latest and greatest obsession). I LOVE a hot-cold combo dessert so this just really does it for me. I also think that the brownies are a tad dry (compared to regular brownies) so the frozen yogurt helps.

Ingredients (Serves 8 generous pieces):

1 (14 oz) can of low sodium black beans (rinsed and drained)

2 large eggs

1/2 cup cocoa powder

3/4 cup stevia (or coconut sugar)

1 T coconut oil

1/2 t baking powder

1/4 t salt

1/2 t baking soda

1/2 package Lily’s chocolate baking chips

2 T fat free milk

*Optional: Frozen yogurt or ice cream on the side


Preheat oven to 350 degrees.

Blend all of the ingredients in a blender. Spread into a baking pyrex so that it is approximately 1 inch thick.

Bake at 350 degrees for 25-35 minutes or until you can insert a toothpick and it comes out clean.

Sprinkle a little bit of sea salt on top again and then let it sit for 5-10 minutes before serving.

Stuffed Sweet Potato

I feel like I eat a lot of the same foods but I am constantly mixing up the WAY that I eat them. Lentils and chickpeas are definitely frequented ingredients because there are only so many plant based, lean proteins out there. I decided to stuff some sweet potatoes and bake them and was not disappointed with the result. This recipe has some spiciness to it so if you can't handle the heat, get out of the kitchen! Try them out with the easy recipe below. 


4 medium sized sweet potatoes

1 can chickpeas (drained and rinsed)

1 T olive oil

1 cup cooked red lentils

2 T cayenne powder

1 T chili powder

1 container of Kite Jalapeño Vegan Cream Cheese (or Alouette Garlic and Herb Soft Spreadable Cheese for a non vegan option)


Preheat the oven to 425 degrees Fahrenheit.

Scrub the sweet potatoes so that they are clean. Wrap each sweet potato in tinfoil and then place them in a casserole dish (like the one I used, linked below), with parchment paper in the oven. Bake for 1.5-2 hours or until you can push into the side of the potato and it feels soft. 

While the potatoes are baking, cook your lentils according to the directions. 

Brush the chickpeas with olive oil and then sprinkle the cayenne pepper and chili powder on them. Bake them in the oven on a baking sheet lined with parchment paper for the last 15 minutes that the potatoes are in the oven. 

Once you remove the potatoes from the oven, slice a slit down the center of each one, lengthwise. Stuff each one with lentils and chickpeas. Then, use a knife to spread your cheese or vegan cream cheese along the inner wall of each side of the potato. Enjoy it by eating all of the components in each bite! 

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Shirataki Tofu Pad Thai

I’ve been wanting to try Shirataki noodles for a while because they are almost zero calorie noodle substitutes. However, I’ve heard how they smell so bad and can taste bad so I was wary to try them. I heard that the key to them not smelling bad is to rinse them really, really well. I rinsed mine for almost 15 minutes as I prepped the rest of the meal and just held my breath when I was around them because I didn’t want to risk getting turned off from wanting to eat them. I also figured that I would do the first recipe as one with a powerful sauce. It all turned out so well and I was so happy with the results! I didn’t miss the real noodles in this recipe (but I know that with a red sauce it wouldn’t be the same). My husband was SO impressed with it and kept saying how it was the best Pad Thai he’d ever had, which seems like too generous of a compliment but I’ll take it. I made mine vegetarian but you could easily sub in chicken or shrimp for the tofu. Also, even though there were only 2 people eating, I made this recipe for 4 servings so that we could eat it as leftovers the next day. The leftovers held up pretty well and were even good cold. It’s a great healthy alternative to a typical Pad Thai dish!


Ingredients (yields 4 servings):

2 packages of tofu Shirataki noodles (I used House Foods Tofu Shirataki Fettuccini)

1 cup soy sauce

2/3 cup smooth peanut butter

4 T Sriracha

1 large clove of garlic, minced

1 lime, juiced

3 T avocado oil

1 T sesame oil

Pinch of black pepper

1.5 cup shredded carrots

1.5 cups snow peas

Scallions, chopped for garnish

1 block of extra firm tofu (I used Nasoya Organic Extra firm tofu)

1 T olive oil


Remove the Shirataki noodles from the packaging and place them in a mesh strainer. Run cold water over them for 10-15 minutes (go over and mix them up so that the water hits a different spot every few minutes).

Place a pot of boiling water over medium heat until it comes to a boil.

Remove the tofu from the packaging and place on a cutting board with a folded paper towel on top of it. Then, top it with another folded paper towel and something heavy to weigh it down (I used a heavy skillet). Allow it to sit like this for at least 20 minutes in order to drain a lot of the water from the tofu. Feel free to replace the paper towels half way through in order to absorb more water.

While you are rinsing the noodles and letting your tofu drain water, prepare your sauce. In a blender, combine the soy sauce, peanut butter, Sriracha, garlic, lime juice, avocado oil, sesame oil, and black pepper. Blend at medium speed until all ingredients are combined and sauce is smooth. Set the sauce aside.

Once your tofu is drained, cut it into 1 inch cubes. Heat a skillet over medium heat and pour in the olive oil. Sauté the tofu in the olive oil until it is golden brown on all sides. Set the tofu aside.

Place the Shirataki noodles in the boiling water for a few minutes (follow the directions on the packaging).

While the Shirataki noodles are cooking, use your sauté pan again to sauté the shredded carrots and snow peas (for approximately 5 minutes) in olive oil.

Drain the Shirataki noodles in a mesh strainer. Then, add the Shirataki noodles, sauce, vegetables, and tofu to a large mixing bowl. Toss with tongs to mix and then serve!

Banana Christmas Cake

Don’t get me wrong, I love making Christmas cookies. I like making different kinds so there’s an assortment. I always think it’s fun for a group of people to try a selection of foods and talk about their favorite items and what they like about each one. I just went to Sidecar Doughnuts in LA with my friend and husband and had a great time ranking all of our favorites together. I could talk about food that I’m passionate about in great length!

Anyways, I’ve found that I’ve also enjoyed the aesthetic of a pretty Christmas cake so I made sure to find a time to bake one around the holidays the past couple of years. I love the festive but simple decorating ideas that you can do to them. I feel like it provoked a fun reaction from your hosts when you bring it to a gathering or from your guests if you’re hosting a party. People ooh and ah over the simplest things, like this cute gingerbread topper that I bought.

Since I created more a Christmas spice cake recipe last year, I wanted to do something a little different. I’ve made a bunch of cakes from scratch and some are worth it and some are really not because box cake mix for a funfetti cake, for example, is usually better and 1/102840th the work. However, this banana cake would be hard to find in a ‘cheat’ alternative so I think that it makes it worth the ‘from scratch’ elements. Plus, it was delicious!

Cake Ingredients:
1 1/2 cups whole milk

1 T lemon juice

3/4 cup butter, softened at room temperature (let it come to room temperature on its own)

1 cup light brown sugar

1 cup granulated sugar

3 eggs, at room temperature

1 T vanilla extract

1 t kosher salt

1 1/2 teaspoon baking soda

3 cups flour

3 ripe bananas (approximately 1 1/2 cups), mashed

Cake Directions:

Preheat oven to 325°F

Coat 2 9-inch round cake pans (or 3 8-inch round cake pans) with nonstick coconut oil spray (or whatever nonstick spray you typically use). I used a foam-spring cake pan so that the cake would easily come out of the pan. Set aside.

If your bananas are not ripe enough, you can puncture some holes in the peel with a fork and then wrap them in a paper towel and microwave them for 30 seconds.

Mash the bananas with a fork on a cutting board until they are totally soft and slimy looking.

In a medium bowl, combine the milk and lemon juice and set it aside.

In your electric mixer with a large bowl and fitted paddle attachment (linked below), beat the butter and both types of sugar on medium speed. Beat for 2 minutes.

Add in the vanilla, salt, eggs, and baking soda. Mix on medium speed until smooth.

Alternate adding in the flour and milk on low speed a 1/2 cup at a time (make sure to start and end with flour).

Add in the bananas and mix on low speed.

Split the batter evenly between the cake pans.

Bake for 35 minutes or until it passes the toothpick test (you stick the cake with a toothpick and it comes out clean). Rotate the cakes in the oven halfway through baking them.

Let the cakes cool in the pan for 15 minutes and then place them on a cooling rack to cool completely.

Icing Ingredients:

1.5 cups unsalted butter

1/3 t salt

5.5 cups sifted powdered sugar

7.5 t whole milk

1.5 t vanilla extract

Icing Directions:

In a bowl with a mixer and paddle attachment, beat the butter and salt on medium speed for 2 minutes.

Lower the speed to low & add in the powdered sugar 1/2 cup at a time. Best until all powdered sugar is incorporated.

Raise the speed to medium and add in the milk and vanilla extract. Beat for another 2 minutes.

Make sure that the cakes are completely cool before frosting them. Add a frosting layer between the 2 (or 3) cakes.

Garnish the cake.

Garnish Ingredients:

1/3 cup shredded coconut

Sprigs of rosemary

Mini gingerbread house

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Chai Tea Cocktail

This time of year makes me want to have all the hot drinks! It’s alsp probably the biggest drinking season of all. I thought I would combine the two and make a hot cocktail. I made this for some of my friends when they came over and everyone liked it. Sometimes, I have to live up to the Cozy Curator reputation and this cocktail helped since it’s plenty cozy! Plus, it’s so easy!  This cocktail is perfect for Christmas celebrations.

Ingredients (Yields 5 Cocktails):

32 oz Chai Tea Latte Concentrate  (I used Oregon Chai Slightly Sweet)

15 oz Almond Milk (unsweetened)

20 oz Whole Milk

1 cup Whiskey

1 T agave (unless you buy sweetened almond milk & fully sweetened chai tea concentrate, in which case I would forgo this) 

1 T Ground Cinnamon

6 Cinnamon Sticks 

Whipped cream (for topping)


Over a stovetop, combine all of the ingredients except the whipped cream. Heat over low heat until it is hot while continuously stirring.

Pour into mugs & drain out the cinnamon sticks.  

Top with whipped cream and enjoy.  


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White Christmas Margaritas

Every holiday season I’m looking for fun cocktail ideas that aren’t loaded with a ton of sugar (for taste purposes, not splurging purposes because the holiday’s mean you can load up on sugar). Jay loves tequila so I wanted to incorporate that into a recipe, especially since its so rare for Christmas cocktails. These are so festive and taste really fresh!

Ingredients (yields 3-4 cocktails)

10 ounces silver tequila

8 ounces fresh lime juice

8 ounces coconut water (unflavored)

8 ounces coconut milk (I used SO delicious refrigerated)

6 ounces coconut rum

Springs of rosemary and fresh cranberries for garnish, if desired


Mix all of the ingredients in a large shaker.

Shake/mix thoroughly right before pouring.


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Zucchini Lasagna Roll Ups

The other night on Instagram stories I was talking about this healthy meal that’s a go-to of mine when I’m craving something hearty and cozy without the pasta. This meal just screams ‘home cooked’ in that way that makes you want to dim the lights and get in your coziest clothes while stuffing your face. However, this option comes without the major guilt. Plus, its surprisingly good (obviously, not as good) when you have it for leftovers the next day. I’m all about doing work that I can get 2 meals out of. In order to get 2 full meals for 2 people out of it, double the recipe!


4 large zucchini (about 4 pounds)

Sprinkle of salt

Olive oil spray

1 cup fresh spinach

Freshly ground black pepper (1 T)

1 cup part skim ricotta cheese

1/3 cut freshly grated Parmesan cheese

1 large egg

1/4 cup fresh basil (chopped)

2 cloves of garlic (minced)

1 1/2 cups marinara sauce (divided)-I use Raos Arrabbiata sauce for an extra kick

2 cups shredded mozzarella (divided)


  1. In the morning, slice your zucchini lengthwise into thin strips (about 1/8 inch thick). Lay the slices flat onto paper towels and then sprinkle them with salt. Lay another paper towel on top of the zucchini. Let is sit for a few hours (or until you make the meal that night) to lose as much water as possible.

  2. Once you are ready to prep the filling, spray a large skillet with olive oil spray and place over medium heat. Sauté the spinach in the pan until it reduces. Set it aside so it can cool down.

  3. In a medium mixing bowl, combine the ricotta, parmesan, 1/2 of the mozzarella cheese (so 1 cup), spinach, garlic, egg, black pepper, and basil. Stir to combine.

  4. Preheat the oven to 400 degrees F.

  5. Spread 1 cup of marinara sauce onto the bottom of your baking dish. Set aside.

  6. Spread approximately 1 T of the ricotta mixture onto each zucchini slice and then roll it up and place it inside of the prepared baking dish. Repeat until the dish is filled with the zucchini roll ups. Then, top with the remaining marinara sauce and remaining mozzarella cheese.

  7. Cook in the oven for approximately 30 minutes or until the lasagna rolls are heated throughout and the cheese is golden brown.

  8. Serve and enjoy immediately!

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Holiday Cards with Basic Invite

Can you believe that it’s already the time of year to order your holiday cards? I made mine on Basic Invite this year and thought that the process was really seamless. I feel like whenever you try to create something with photos and text, it becomes a disaster but I found the process to be really easy. I also liked that they had plenty of ‘alternative’ options besides the traditional red and gold choices. I like to choose cards that are still ‘on brand’ with my style and I appreciated that I was able to do that. We’re not an ultra traditional couple so I was glad that we were able to create a card that didn’t feel super classic or traditional. They have almost an unlimited variety of color options, so that was super helpful! We are a mixed religion household so keeping it ‘neutral’ is important to us. That being said, Basic Invite has plenty of traditional options as well. They also have cards with beautiful foil details, which I LOVE. They also have cool and retro holiday cards as well as awesome holiday party invitations! Check out the best Christmas cards!

In the interest of keeping it real, I had a hard time when I saw my cards. I created our holiday cards the week before my dad died and when I came back to my apartment for the first time following his death, I had these waiting in the mail for me. It felt absurd to read the words ‘Joyful’ splashed across the top of my cards. It is the opposite of how I have been feeling ever since and I have felt weird about sending them out to friends and family with all that’s been going on. However, I decided to try and look at them as a reminder to choose joy whenever and wherever we can. There are so many reasons to let Joy escape our lives but we can’t let it fully do that. Even while living under the crazy weight of this grief, I know that I still need to find reasons to smile and laugh, even if they are just a tiny drop in the bucket of tears. I know that this holiday season will be extremely hard. I know that there will be a million reasons why I find it to be extremely painful. I also know that I need to open my eyes as wide as I can so that I can seek out any bits of joy that may be scattered around in the midst of the sorrow. When I can’t find it, I know that I will need to create it…even if its just in subtle ways like having a cozy night by the tree with my husband watching a movie. So, this card that I created may not currently speak my truth since I am not ‘Joyful’ but I will hang it up with the reminder to create any tiny shreds of joy that I can and I hope that you will find plenty of reasons to be joyful during the holiday season.

If you are looking to create awesome holiday cards or holiday party invitations, make sure to check out Basic Invite. You won’t be disappointed with the selection! They even offer an address capturing service to make the whole process easier on you. They are running a ton of promotions this holiday season so make sure to check the website for their current promotion. At this moment, they are offering 15% off everything with the code 15FF51. Happy Holidays, friends!



This post is sponsored. However, all thought and opinions are my own.