Twenty Thirteen


What a year 2012 has been!

It has come with SO much joy, laughter, challenges and opportunities. Never could I have imagined I would be a resident of Finland, sharing in such a fun and wild experience with my best friend.

Thank you to my family and friends for all of your love and support–it means the world to me!

And…Thank you 2012, you were a great year.


Cheers to 2013, and to us all! xo




Coconut-Almond Macaroons: Two Ways


Moi, everyone!

Happy Sunday and a very belated Hyvää Joulua…Merry Christmas! I hope you all had a wonderful holiday. Long time no talk, I know. I have been taking serious advantage of the holiday break.

I just wanted to share a quick and HEALTHY macaroon recipe with ya’ll, because I have neglected my little blog for a bit, and well…who doesn’t love dessert?!

I made these macaroons (with help from C my sous chef) before we left for Germany, and put them in the freezer, so we had some sweets on hand for Christmas! (As if we needed any sweets after all the German food we ate!) They turned out better than I had imagined and are a healthier way to enjoy a sweet treat. Plus, these babies are Gluten Free and would be a hit at your next get together or perhaps an upcoming New Year’s fête!


Coconut-Almond Macaroons: 

Adapted from Experience Life

Makes 24 macaroons



4 egg whites

Pinch of sea salt

1 Vanilla bean, seeds scraped (or sub 1 tsp Vanilla extract)

½ tsp Almond extract

¼ C Pure maple syrup, divided

1 C Almond flour, divided

1 ½ C Unsweetened shredded coconut, divided

2 oz Baking chocolate (optional)*


*Side note: For GF macaroons, be sure to check the ingredients of your baking chocolate.



Preheat oven to 350F

Beat egg whites with sea salt until they form stiff peaks. (I enlisted the help of my sous chef for this part, as we don’t own an electric mixer here in Finland.) Halve the beaten egg whites and fold in the vanilla bean seeds or extract. In a second bowl, add almond extract to the other half of the egg whites. Divide half the amount of each: almond flour, unsweetened shredded coconut and maple syrup into each bowl and fold gently into egg whites. Spoon tablespoon-size mounds of batter onto a parchment-lined baking sheet. Bake at 350 for 10 to 12 minutes, or until golden brown. Allow the macaroons to cool for five minutes.

Melt some baking chocolate squares either using a double boiler or carefully in the microwave. Drizzle over the vanilla bean macaroons. (I prefer dark chocolate, but milk chocolate would be great as well.)


These macaroons were equally delicious, straight out of the oven, or from the freezer (thawed and warmed in the microwave for a few seconds). The only trouble is deciding which flavor you like better! Enjoy!!









Guten Tag!

Chris and I have made it to Germany and LOVE it so far!

Hope you’re all having a great Wednesday.


Prost aus Deutschland–Cheers from Germany!! xo



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