Happy, happy Friday! I hope everyone is looking forward to a beautiful weekend. I turn 27 tomorrow and I am just grateful to spend my birthday with my husband (happy 9 months babe!). We’ve been together for seven years or so and this is only the second birthday of mine we’ve been able to spend together so no matter what, it’ll be special <3
I don’t normally write blog posts to rant but yesterday sure was a doozy. I’ve been dealing with someone hacking into my US bank account which has been super stressful so maybe that’s why I’ve been so scatterbrained. I drove all the way to the mall yesterday to exchange a few sizes at Old Navy and was about to check out… and of course I left the items back at our condo. Although I have to say the staff there is holding the pieces until EOD today which I very much appreciate!! Then I smacked my head on the corner of a cabinet while cleaning last night and have a huge gash in my forehead. And then this morning I accidentally wore my flip flops to work. What in the world?!?!
Good thing I had one more of these delicious, incredibly fluffy mini angel food cakes left last night because dessert always makes it better, don’t you think? This is one of the best recipes I’ve ever made and of course you can’t go wrong with homemade whipped cream and local strawberries. *edited to say I used the recipe linked above but cooked them in a jumbo muffin pan for 6 mini angel food cakes. 20-25 min instead of the rec 30-35 min
If you’re looking for a brunch recipe this weekend, try making these cuties! Thanks for listening and reading along.. means the world xoxo