Month: March 2016

{Easter} Sunday Best


I love holidays for so many reasons.  And besides the fact that, for me, this past one was the most significant one there is, there is also the extra time with family and loved ones over great food and plenty of sweets to make it even better.  This floral maxi skirt has become a new favorite of mine and I saw it in black, too, so hopefully that makes its way into my closet shortly.  And Easter was the perfect time to break it in.  I paired it with a romantic blouse and pastel pink bag.  Both, so feminine and spot-on for this season.



My girls wore pretty pink dresses that I found at T.J. Maxx for $10 each.  I don’t think I’ve ever walked out of T.J. Maxx without having purchased something I loved and got at a really great price.  They each wore the dresses with white leggings since it was a little cool and when it really got chilly out, I pulled on their cable-knit sweaters from Christmas.  Since Reese usually just wears all of Emma’s hand-me-downs, it is so much fun to dress them for holidays and special occasions when I try to get matching outfits for them if I can.  I found these gold, sparkly mary-jane shoes for the girls at a little boutique nearby and have since been hooked on the brand.  They have so many other adorable shoes for kids, like these pineapple shoes that I got Emma for the summer.




{On Me}: DVF boho blouse, currently in stores only, but similar HERE and HERE / FREE PEOPLE floral crepe maxi skirt / REBECCA MINKOFF 5 zip cross body bag in primrose, sold out, similar HERE and HERE/ old GAP wedges, similar HERE and HERE}

{On The Littles}: last season’s GAP cable-knit sweater, sold out, similar HERE / T.J. MAXX dresses / CARTER’S leggings / MINI MELISSA ultrasweet girl mary-janes via LE WILLOW 83}


Happy spring!

xo gina 

In The Kitchen: Peeps Skillet S’mores


{Photo credit: How Sweet It Is}

I am the only person in my house that actually likes Peeps.  This colorful, sugary, over-the-top sweet treat comes around each spring and (although I’m ashamed to admit this) every year I have to try my hardest to avoid them at all costs at the supermarket and the drugstore.  But no one has ever turned down s’mores.  In fact, I don’t know one person who doesn’t love s’mores.  So, when I saw photos of these peeps skillet s’mores circulating the internet, I knew I would end up making them this weekend, for those peeps lovers and haters alike.

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{Photo credit:}

Emma doesn’t really like peanut butter, so even though the first recipe I came across included peanut butter, I came across a few others that added warmed whipping cream instead.  The end result is a combination of a few recipes I found online and I chose to mix semi-sweet chocolate chips and dark chocolate chips, because that really just seemed necessary to me.  🙂

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{Photo credit: How Sweet It Is}

Since I never tried these and just stumbled across this recipe, these images are not my own and credit is given below each photo.  I will update with my own photos after this weekend when I make this gooey goodness myself.


  • 1/2 cup heavy whipping cream, warmed
  • 1 1/2 cups semi-sweet chocolate chips + 1 1/2 cups dark chocolate chips (or 3 cups of chips of your choice)
  • 5 packages of Peeps, mix and match colors to your liking
  • Graham crackers, for serving


  1. Preheat oven to 450 degrees F.
  2. Heat heavy whipping cream in a pot over medium heat until warm.
  3. In a medium skillet, evenly spread out chocolate chips. Pour warmed whipping cream over the chips. Arrange Peeps in a colorful pattern atop.
  4. Bake until golden brown, 8 to 10 minutes.

{Photo credit: How Sweet It Is}

Happy Easter weekend!

xo gina 

In The Kitchen: Zucchini Noodle Stir Fry


I had an Amazon gift card that had been sitting here for months, and not because there was nothing to get, the website has too much to offer, and I simply couldn’t decide.  Then, it dawned on me that my new Pinterest-obsession with all things spiralized-veggie-dishes had pointed me in the right direction.  I added this one to my cart and within days I was trying out one recipe after the next.  I had earmarked this stir fry zucchini noodle recipe from the site, Diethood, and adapted it to fit my family.  And we loved it.  We don’t care much for onions, and I could probably have eaten their serving size of four all on my own, so we doubled the zucchini and sauces and halved the onions.  I also decided not to spiralize the onions as called for in this recipe, but diced them up super fine for flavor.


My youngest daughter slurped these noodles up faster than anyone else in our house and she went back for seconds.  🙂


  • 3 tablespoons vegetable oil
  • 1 yellow onion, finely chopped or diced
  • 8 small zucchini, spiralized and patted dry
  • 2 tablespoons low sodium soy sauce
  • 4 tablespoons low sodium teriyaki sauce
  • 2 tablespoons sesame seeds
  • Pepper as desired


  1. Heat oil in a large wok over medium heat.
  2. Add onion and cook for 4-5 minutes or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds.  Mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat and serve immediately.


xo gina

My Life Lately {As Told Through Photos}

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No matter how far or close your vacation destination, it always seems like a world away, a complete escape from reality.  And in this surreal vacation bubble, my kids fight less, go to bed more easily, and get closer to each other.  We recently headed to Miami and I swear my girls bonded like they never have before.  We came home refreshed and they came home better friends.  And that made me one happy mama.  As a friend and I were joking the other day, maybe it’s the fact that ice cream every afternoon is suddenly acceptable on vacation, but whatever the reason, it is much needed every once and a while.  Here are some of my favorite photos from our trip.

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My husband and I have been to Miami before and while we loved it as a couple retreat, it was equally as awesome with our whole family this time around.  When our year-long planned trip to the Caribbean had to be cancelled due to the Zika virus, we diverted to Miami with the kids in tow and we couldn’t have been happier.  The pools, the beach, the weather, the food…it is hard not to find something for everyone.

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Hope everyone is looking forward to spring as much as we are!

xo gina

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