Just Live

It really has been such a long time since I’ve posted anything. These past couple months have been so crazy, and busy. I’ve also really been lacking on inspiration lately.


Today I’ve realized that I have to let go of always needing to strive for perfection, and just do. Stop focusing on the ‘what ifs’ of life and just live.

I need to stop working myself up about all of the things that I haven’t accomplished yet, and appreciate all of the mountains, hills and valleys that I have overcome thus far. I’m sure I’m not the only one that always has a million and one thoughts racing through her mind during all hours of the day. Always thinking, and stressing out about things that I have no control over. So I’ve decided that I need to stop, breath, and

just live.

So, to anyone that may be reading this right now, I hope this year is good to you. By allowing you to create the most amazing memories, and experiencing life differently than last year. I hope you love a lot, learn new things and seek adventure. Get out there and try new things, laugh a lot, and just forget about all the things that may be keeping you back from making this year the best one yet. Let go of all the bad that may come your way, and hang onto all the good that does,

and just live.

p.s. I have also been working on some new recipes and treats so stay tuned for them 🙂

Infinite x’s&o’s – Reese





A Recipe for a Chocolate Lovers Dream




Salted Caramel Espresso Chocolate Cake, with Chocolate Butter Cream…

This may sound like diabetes waiting to happen, but I promise this cake is super moist and light on the sweetness scale.

—> Here’s what I used:

Cake Portion: 

(1 1/2 cup) White Sugar

(1 3/4 cup) All-Purpose Flour

(3/4 cup) Unsweetened Cocoa Powder

(1 1/2 tsp) Baking Powder

(1 1/2 tsp) Baking Soda

(1 tsp) Salt

(2 Large) Eggs – at room temperature

(1 cup) of 1% Milk – ( or whatever you desire)

(1/2 cup) Olive Oil or Coconut Oil

( 2 1/2 tsp) Vanilla Extract

(1 cup) boiling Salted Caramel Espresso

Butter Cream: 

(3/4 cup) Unsalted Butter- room temperature

(1 1/2 cup) Unsweetened Cocoa Powder

(2 1/2 cup) Confectioner’s Sugar

(2/3 cup) 1% Milk  – ( or whatever you desire)

(2 tsp) Vanilla Extract


1) Sift together dry ingredients in a large bowl; sugar, flour, cocoa, baking powder, baking soda, and salt.

2) Add in the wet ingredients to the same bowl; eggs, milk oil, and vanilla. Mix together with an electric mixer until smooth.

3) Slowly add in salted caramel espresso until mixture is uniform and well mixed. ( don’t worry if the mixture is very thin compared to what you’re used to)

4) Pour evenly into two lightly greased pans (for me an 8×1.5 inch pan worked well)

note -> (you can also use parchment or tin foil to line the pans, so it’s easier to take out once baked and cooled, however I found just a light layer of unsalted butter works very well)

5) Bake at 350° Fahrenheit for 30-35 minutes

6) Let cool completely for approx. 30 minutes before icing (for best results refrigerate for 45 minutes – 1 hour)

7) Once cake is cooled, remove from the pans and cut off the excess cake on the tops to create a smooth leveled surface (this way it’s easier to frost and it looks way prettier once iced)

-> P.S. We ate the excess cake instead of tossing it out.

8) Cream together the butter in a medium sized bowl, and sift in the cocoa and confectioners sugar. Add in the milk slowly, and while mixing, add in the vanilla using an electric mixer to thouroughly combine until smooth (or until you’ve reached your desired texture)

9) Transfer frosting into a frosting bag and pipe as desired.

10) Top with whatever you’d like, I used fresh strawberries and extra confectioners sugar and it worked like a charm.




Alright that is it! I suggest serving with a glass of milk or a cup of freshly brewed coffee and I hope you enjoy.



xoox – Reese







Things Written

I am


I am tethered to the thoughts of tomorrow, in which I shall construed the actions of today.

Uncertainty lingers in my mind, my very reason for being and doing strung to the vine of possibility. I am a naked soul, searching for answers in a forest full of unanswered letters. I am guided by the voices of my own calling, and led astray by the ones I don’t.

I am a heartfelt soul, wondering along this path of uncertainty. What’s my next move, where is my next turn, why am I on this path? All of these questions, and yet no one is there to answer them; except myself.  Why is it, that most things in life have an answer, but the ones that really count for something, you must make on your own?

I am an avid listener to the sounds of the earth, the rustling of the trees and the songs of the wind. They give me a sense of hope for a better tomorrow. Working my feet into the land of mother nature, feeling the vibrations she sends my way.

I am alive, I am awake, and I am listening.

I am truly certain about one thing in this life; wherever I end up, and however I end up there, it will be by my own calling. Surely the light at the end of the tunnel, has all the answers I have ever needed.

I am tethered to the thoughts of tomorrow, in which I shall construed the actions of today.


xoox- Reese



Coconut Oatmeal Bites


Hello my lovely friends, today I have a very new and exciting recipe to share with you. I have been so incredibly busy lately, and have only recently been playing around with my baking skills again. This recipe is super easy, quick to whip up, and if I must say so myself very delightful. I tried to incorporate on hand and simple ingredients, that require very little utensils. I whipped up a batch in under twenty minutes, prancing around my kitchen listening to Frank Sinatra. Nothing fancy needed here, just some good old spirit and a craving for something sweet and delicious. So without further adieu, lets get into it.

Dry Ingredients: 

1/2 C All Purpose Flour

1/2 C Whole Wheat Flour ( Or use 1 C of either of your choosing, if you’d prefer)

1 tsp Cocoa ( If you’re a chocolate lover like myself)

Wet Ingredients:

1/3 C Olive Oil

2/3 C Brown Sugar

1 Large Egg ( at room temperature)

1 Tbsp Vanilla Extract

1/2 C Organic Rolled Oats

1 C Organic Coconut Flakes ( *note: it does not have to be organic)

Step one) Sift and combine all of your dry ingredients into a medium size bowl.

Step two) Add in your oil, sugar, egg, and vanilla essence to the same bowl from step one, and stir well until combined.

Step three) Once you have your mixture combined, stir in cocoa, rolled oats, and your coconut flakes, and gently fold it in.

In general your mixture should be quite sticky, but not hard. Once you’re all set, roll your bites out onto your preferred baking sheet , and bake at 350° for 14 minutes. Usually, depending on how big or small you make your bites, you should end up with about 18 to 21 pieces. I prefer to enjoy these tasty treats with a glass of almond milk, or a cup of coffee, usually as a snack or sometimes even for breakfast, oops…

Okay my lovely friends, I hope if you have some time to spare you give this recipe a go. I promise it’s super simple, easy and it definitely doesn’t let down in the taste department. Enjoy and take care,


xoox- Reese




Double Chocolate Chip Cookies


Hello everyone, and welcome to my blog. Today I have created my very first recipe that I’m going to share with you, and I hope you enjoy!

The Ingredients are simple and sweet, so go ahead and grab some chocolates and let’s begin.

Dry Ingredients:  

1 3/4 C Granulated Sugar

2 C Flour

1 1/4 C Cocoa Powder

1 tsp Baking Soda ( or 3 tsp Baking Powder )

1 1/2 tsp Salt

1 C Dark Chocolate

1/2 C Milk Chocolate

3/4 C Chopped Almonds ( or any nut of choice)

Wet Ingredients: 

1 1/8 C Butter

2 Large Eggs (room temperature)

1 1/2 tsp organic maple syrup ( or 1 Tbsp Vanilla Extract)

Step one) Combine all the dry ingredients in a large bowl, except for the chocolates and chopped almonds.

Step two) In a separate smaller bowl, cream together all your wet ingredients.

Step Three) Pour the wet ingredients into the dry ingredients and gently stir the batter until well combined. Lastly, add in the dark and milk chocolate pieces as well as your chopped almonds and gently stir.


Step Four) Roll the dough into ball sized pieces about one tablespoon or so, and place onto a greased cookie sheet. Bake in the oven at 350°F for 9-10 minutes, or until done.

This recipe makes about thirty cookies, and pairs very well with a glass of almond milk, or iced coffee. I hope if you have the time, you give this recipe a whirl and you enjoy them as much as I do.


xoox – Reese


Things Written

A Sheath of Blue


Processed with VSCO with c1 presetI once saw a sign, so infinite and blue, whose ripples of entirety threaded through and through. Around I searched and searched the air, for the answer to my prayers were already there. Up and around the yonder I saw, creatures so pure, so perfect and raw.

In and out I took three breaths, as I washed away the uncertainty off my chest. The wind so free, so sharp and graceful, it could lift me up and sway me away. My eyes turn to flicker and flee, as I stare out into the distance of sun rays and reality. The doubt was gone, far and wide, for in this moment it would subside.

Waves and waves so unstable and wondrous, shimmering and gleaming shamelessly into the night. For the first time I stepped foot into thee, it was crystal clear this is where I was meant to be.

For you dear Ocean, I trekked far and wide, to bask in your beauty all day and all night.