Friday Favorites + Blueberry Yogurt Pops

I love Fridays. So much. Here’s to the weekend and my favorites with Erika, Narci, and Andrea!


Here’s the deal. You know that pen/pencil/marker that you just love writing with? The one you always reach for and would be so sad if they ran out? These are my favorite! I used them during student teaching a few years ago and fell in love. Well, they just ran out. With such a small price tag and so much excitement, these showed up on my doorstep this week. Completely random? Yes. Totally worth it when I have a million lists to write? Absolutely! 🙂 You can get a pack of five, here!



 I’ve been shopping for wedding and baby gifts like it’s my job. So much happiness to indulge in! The last five gifts have been delivered to my doorstep and I love it. So thankful for free shipping! 😉 Check them all out because I can’t be the only one in the midst of wedding and baby season!


Scale_largeLast weekend we stumbled upon this store that is awesome! They have such unique pieces and Eric and I both wanted to buy all of it!


The other night I was flipping through the Dessert of the Day book from Williams Sonoma that is always on our coffee table. The recipes and pictures are wonderful and having a seasonal dessert for every day of the year is so fun!

Blueberry Yogurt Pops Recipe at: stephanie-spring.comIt has been H-O-T here! What should I do with an overwhelming amount of blueberries? Make them into popsicles of course! 😉 The creaminess of the yogurt and fresh blueberry taste creates a punch in your mouth that is refreshing for any summer day, stifling hot or not! 😉 Blueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at:


  • 1 cup Siggi’s Vanilla yogurt
  • 1/2 cup blueberries

*Makes four popsicles.*

What to do: 

In a medium-sized bowl, mix the yogurt and blueberries with a spoon. Once combined, spoon into the popsicle molds. When each popsicle holder is filled, carefully tap the holder to eliminate air bubbles and space. Place in the freezer for at least four hours or until frozen.

*Don’t forget to enter this giveaway There’s only a few days left!*

Happy Friday! xoxox

4 fridays

Homemade Lemon Larabars

Lemon Lara Bars Recipe at: stephanie-spring.comLemon Lara Bars Recipe at: Lemon Lara Bars Recipe at: stephanie-spring.comThere I am in the organic aisle and it’s as if they are calling my name. Larabars: 10 for $10?! How could I not pick them up? (Sometimes I’m even tempted to get twenty. Shh!) They’re the perfect guilt-free grab and go snack to have on hand and so tasty!

A few weeks ago one of my friends mentioned how she made homemade larabars. In that moment, it was as if the stars aligned! Why had I not thought about this before?! Fast forward to last Thursday’s To-Do list that had one thing written on it. One thing. There were no excuses or putting off testing and trying out my very favorite flavor of larabars in our very own kitchen. I expected the trial and error of making these at home to take a few attempts but to my giddy surprise, it didn’t! I guess when something has so few ingredients, you can’t really mess it up! They’re simply delicious, healthy, and easy.
Lemon Lara Bars Recipe at:


  • 3/4 cup unsalted cashews
  • 1/2 cup unsalted almonds
  • 1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
  • 3 Tbsp fresh lemon juice (about the juice from one lemon)
  • 1/4 tsp salt

What to do: 

Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.

Hello! Happiness


Today I’m doing a fun recipe swap with Natasha from Hello! Happiness! Perfect timing for the holiday weekend, right?! I love how simple and festive this recipe is!


  • 1 Pillsbury Sugar Cookie Dough (yes, the kind that come pre-packaged in a log and read to slice)
  • Kiwi
  • Blueberries
  • Strawberries
  • 2 cups of Confectioner’s Sugar
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Vanilla


Slice and bake cookies as directed on package. Let cool. Cut and slice fruit. Mix together confectioner’s sugar, cream cheese, and vanilla and ice each cookie. Top with fruit and enjoy!


Tomato Puff

Tomato Puff Stephanie-spring.comWith the recent 90 degree weather, I have been craving all things refreshing. Tomato Puff’s have become a recent obsession that I just can’t seem to get enough of. They’re simple, flavorful, and healthy. It’s a win all around! This is a great for breakfast, lunch, or a quick snack at any time of the day! 🙂


What to do:

Spread a thin layer of vegenaise onto the pop cake. Place the tomatoes onto the pop cake and sprinkle with salt and pepper. Enjoy! xoxo


Sun-dried Tomatoes Sun-dried Tomatoes Sun-dried Tomatoes Sun-dried Tomatoes Last year we bought a tomato plant to test out our gardening skills on a very low scale. 😉 We were SO excited to have fresh tomatoes at our fingertips. There’s something to be said about growing your own food. Seeing the progress, feeling the accomplishment, and tasting the goodness of real and wholesome food. The plant started off slow and only produced a handful of tomatoes a week. Right as we were getting discouraged, the plant went crazy on us and provided more little red beauties than we knew what to do with! As always, it was a blessing in disguise. After using tomatoes in every recipe possible, we decided to try drying them to preserve them. The result? Amazingness! They are great as a soup topping, salad topping, on a charcuterie board, or even by themselves. 😉


  • Cherry Tomatoes
  • Salt
  • Extra Virgin Olive Oil (For packing, optional)

What to do:

Preheat oven to 175 degrees F. (Your oven is going to act as a dehydrator). Cut all the tomatoes in half. Scoop out all the seeds. Place on a baking sheet with the cut side facing upward. Sprinkle with salt to taste. Place in the oven until shriveled. This will take about 8 to 10 hours.

You can fill a mason jar with the tomatoes and fill the remaining space with extra virgin olive oil for packing purposes. Keep in refrigerator. They will last about 2 to 3 weeks.