Current Styles

We are thinking of taking our lovely locks to shorter lengths. For myself, having chopped 15+ inches in July, going a bit shorter seems like no big deal. My cupkeiki has been asking for a haircut too, asking specifically for short hair. I’m totally ok with trying a short hair style out on her but I know I’m going to miss fashioning her messy buns too!


IMG_9006.JPG and I’m really going to miss the morning hair styles. Nothing beats seeing her wake up looking like her hair went through a wind tunnel!



To Me, From Me

In two weeks, I turn 30. Thirtyyyyyy. I’m dreading it. I’ve honestly cried a couple of times. But maybe I need to remind myself of something.

I’m turning 30, I’m not turning 100.

My life isn’t over. My body isn’t turning to dust. There’s still plenty of time. I don’t have to look at myself and think I’m somehow undesirable, unattractive, unintelligent, unnecessary, unable to be me…the person I’ve always been.

Thirty is not an end.

Chocolate Salted Cookies with “Caramel”

I recently tried a salted chocolate caramel cookie at a local coffee shop. It was killer. I asked for the recipe, but my request has been left unanswered. What to do. What to do?! Make my own. There’s true fear in that. I’ve been working this over in my head…for weeks!!!

The other problem I’ve had is not wanting to make it overly sweet. The cookie I tried truly wasn’t sweet, but rather a great combo between sweet and salty with the gooeyness of the caramel in spots. I’ve looked up recipes but have not been inspired by them, mostly because they have read something like: sugar, mixed with sugar, sprinkled with sugar…umm no.

My answer, my decision to try something new and also my recipe is as follows:
Date Caramel:
Approx. 8-9 medjool dates, pitted.
2tsp. Coconut oil, melted
1/4tsp. Salt

Cookie Dough
1 1/8C. Flour
1/2C. Sugar
1/2 C. Butter
1 egg
1/2tsp baking soda
1/2tsp. Salt
1 tsp. vanilla
2 tsp. Dutch process baking cocoa
Salt for topping

What to do:
First, in a food processor, combine until sticky and slightly balled up, the dates with the coconut oil. Use a little warm water if it doesn’t hold. Add salt, blend for a minute and then put in a container to freeze for at least 30min.

My dates were not very sticky out of the package, so I soaked them in hot water for 10min. Pitted them and then let them drain for another 5min.

Second: preheat oven to 375F. Combine dry ingredients in a small bowl. Cream butter and sugar in a large bowl. Add egg and vanilla. Mix dry ingredients into wet. Taking a small scoop of cookie dough, flatten it out on to spoon, add about a tsp of date caramel to the middle and cover with cookie dough. Place on cookie sheet, bake for 12 min, don’t over bake. Top with a sprinkle of salt. This recipe made 16 medium sized cookies.

I tried just adding bits of the “caramel” to the cookie dough in random spots. Certainly, this means far less sweetness in the cookie as I feel most the sweet taste comes from the “caramel” but it’s still just as tasty. I like the idea of getting most the sweetness from the date and sort of prefer the large treat in the middle. The saltiness is perfect too. I hope if you’re reading this, you will give it a try. This would be a great solution to holiday cookies too, minimizing sugars and the almost unavoidable overindulgence of them during the holiday season!