Austin, TX

Hello from a plane in Houston Hobby airport!

I'm currently taxiing to the airport between flights and hoping/praying I make my connection to LaGuardia and that there aren't any more delays. The major problem is I was planning on grabbing dinner at Pappasitos in Hobby but now it looks like I won't have enough time. Can someone please send me some tacos in some sort of instant delivery method instead? Has Amazon invented this yet?!

My extended Easter weekend in Texas was the usual quick jaunt but filled with fun and busy schedules throughout. Also, please excuse the low quality iPhone photos. I brought my camera but didn't use it once! My stay included the following:

• When Kyle and I landed Saturday at noon we were instantly whisked away to a resort and spa in Lakeway where my family and some of my cousins were. Best airport arrival ever! We spent the rest of that afternoon and the following day after church in our swimsuits swimming and lying in the sun. Now I have a major sunburn to prove it. : (

• Tried fried deviled eggs at Lucy's Fried Chicken for the first time and it was surprisingly really good!

• Spent a fun night with out nephews which included giving them bath time, diaper changes, and Hulk Smashing confetti eggs with our feet!

• Experienced my first workshop ever at The Vintage Round Top, and had so much fun learning more about social media, growing a business/building a brand, and food styling!

• Saw Batman vs Superman and despite some high praise from some members of my family my mom and I were not that impressed...it wasn't BAD, but it wasn't GREAT. Ya know?

Looks like we are about deplane and I need to board the next flight! See ya soon, New York!

Matcha Baked Doughnuts with a Matcha Glaze

Every day this week I have felt like I have accomplished something when I arrive home and it is still light out. It always takes me awhile to re-adjust to the time change, and this year is no exception. For months I have left my office building in usually a dark setting or at least after sunset. Then, I usually disappear into a dark spin class room or rowing class or barre or whatever it is I'm doing with classpass. When I emerge, all sweaty and exhausted, it is usually pitch black as I find my way to the subway to get home. But now, light! So much light! I have been so weirdly disoriented walking out of work with the sun still shining bright. I feel like I have so many hours left in the day, when I guess in reality that isn't really true..

If you can't tell, I'm a girl who loves sunshine and warm weather and swimming and dresses. That's why I get so excited for spring, because it involves flowers, longer days, sunshine, and hopefully warmer weather!

I made these baked doughnuts awhile ago, and pictured is one of my best friends from Texas, Shandi, who just started wearing overalls a lot and I think it's awesome. I told Kyle I wanted overalls and he gave me a weird look because it's Manhattan and if I want to wear overalls we should move to Brooklyn where the hipsters are, or to a farm somewhere (which is actually a legit dream of mine). Since thats not happening, I don't think I'm getting overalls anytime soon.

Baked doughnuts may be a fun idea for your Easter brunch or lunch celebration. I am so excited because I'm going to Texas for Easter!!!!!! Hopefully this scratchy throat goes away before then.

Happy (early) Easter weekend!

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Matcha Baked Doughnuts w/ a Matcha Glaze (makes 12)

• 1 cup sugar
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbl. matcha powder
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup melted butter

Matcha glaze:
1 tbl matcha
1 cup confectioners sugar
3 tbl melted butter
1/2 tsp vanilla
2 tbl. milk

Directions: Preheat oven to 375 degrees. In a large bowl, whisk together all of the dry ingredients. In a separate bowl, combine all of the wet ingredients. Beat in the egg into the wet mix. Combine wet ingredients with the dry ingredients and stir until smooth.

Fill a piping bag or plastic bag with end skipped off with half of the batter. Pipe filling into a 12 cavity doughnut pan halfway. Bake in preheated oven for 10-12 minutes, or until edges or golden brown. Let rest in pan for 2 minutes, then flip into a cooling rack for another 5-10 minutes.

To make the matcha glaze, whisk together all of the ingredients with a small spoon until smooth. Add more milk to get a thinner glaze, if preferred. Dip doughnuts halfway into glaze until thoroughly coated. Let sit until glaze is hardened, a few minutes. Then eat with morning coffee!

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Chocolate Coffee Mousse made in a Whipper

If there is ever a time of the year where my devotion to NYC is questionable, it is the month of March. Thoroughly unpredictable, with temps ranging from 30s-70s, some sunshine, some rain, some snow, and then of course the time change...this month mirrors the mind of a teenager. It's mood is always changing, there are pink flowers and green leaves and sunshine and light jackets and bare legs one day, and then in an act of teenage rebellion there is suddenly a dark spell of snow and coats and scarves and boots are necessary all over again.

We only got a light dusting of snow last night, but the first day of spring last year was a million times worse. I remember walking around the UWS to go to Trader Joes and literally almost cried when a huge snowstorm started falling from the sky like that scene in 300 where the Persians launched a zillion arrows on the Spartan army. It was rough. Since then, I now know better than to expect too much and just assume March is an in between month, one that needs a little extra time and hand holding to fully commit to spring weather and blooms.

Life has been extremely busy around here the past few weeks, and I don't really see a break coming until maybe the end of April. There are exciting things planned--lots of travel, weddings, showers, and of course the usual work and school things are keeping us hopping around like bunnies. It hasn't been easy but I am extremely grateful for everything. After having celebrated a birthday and our anniversary back to back weekends, I write feeling incredibly blessed and loved. God has gifted me with a loving family, good friends, and my incredible other half and I really couldn't ask for more.

Remember to be thankful for something today, friend (even though it is Monday!)

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Chocolate Coffee Mousse made in a Whipper

Ingredients:

• 1 cup semisweet chocolate chips, or 8 oz. finely chopped dark chocolate bar, such as Soul Chocolate
• 1/2 cup room temperature coffee
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp. vanilla
• pinch of salt
• 1/2 liter gourmet whipper, like this one from Mastrad Paris

Directions: Combine all ingredients in a medium sized bowl. Melt in microwave in increments of 15-30 seconds, stirring after each time, until chocolate is melted and all ingredients are smoothly dissolved. Be careful not to burn chocolate. Whisk together until mixture reaches the consistency of heavy cream, for a couple of minutes. Pour the mixture into the cream whipper, following manufacturers directions.

Insert the NO2 charger into the the whipper. You should hear a pop sound when activated. Shake vertically for 20-30 seconds, about 20 times. Let rest in refrigerator for 1-2 minutes. Invert and squeeze into small glasses or bowls. Top with whipped cream or chocolate shavings (optional)! Eat immediately.

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This post features chocolate from Soul Chocolate and the gourmet hot/cold whipper from Mastrad Paris. Make sure to check both of their sites and products out! I love the pretty packaging and intense and delicious flavors from Soul Chocolate. The cream whipper is a fun new kitchen toy that I can't wait to use for more recipes!!