I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.

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little luxuries

It's so fun to be open for another season! 💕 I love being in the shop and seeing all the beautiful new goodies that we have in stock! 
I wanted to highlight a few products that I loving so far!
Mila & Rose Dresses: If I had a little girl, she would be living in these sweet dresses! They were designed by a mom + dad team who wanted comfortable, easy and cute clothes for their little girl! They use the softest material and your little girl will want to live in them all summer long! We also have a few little boy rompers from them that are just as cute!
Beth Mueller Fort Mackinac: Did you see our NEW Fort Mackinac design from Beth Mueller? Fort Mackinac is iconic and has so much history! I love taking the boys there every chance we get! I know this is going to be a new favorite!
Archipelago Body Lotion: It's silky smooth and a customer favorite (as well as my personal favorite)! We have three scents- Oat, Black Honey and Lavender. 
Relax Perfume by Lollia: This is my all time favorite fragrance! It's light yet so beautiful. 
Jar Openers: These work great! A must have for every single kitchen - even multiple is great for when you replace one! 
We're off to a great start this season - we have SO many favorites back this year, plus so many new finds, too! We hope you'll stop in! We can't wait to see you! 
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I’m always curious to know people’s make up routines and what they use for their beauty products! 
I like it to use all-natural products and have a quick and easy routine! 

Here are my favorite beauty products that I use daily:





Eye Shadow

Dual Foundation

Face Accent

Eye Shadow

I love having my go-to’s that make my routine something that can be done fast and effortlessly. It’s hard with the boys to have longer than a 15 minute routine. 

I’d love to hear what you use for your routine! Let me know in the comments!  

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I started choosing a word for the new year a couple years ago. It helps me really think about a theme for the year that I want to focus on. For 2022, I have chosen the word 'grounded.' After choosing to close two of my businesses to slow down, I hope this year brings me joy, more family memories and doing more of what I haven't been doing. Staying grounded to not get caught up in the unnecessary things. I hope to read more, play more sports, have more date nights, laugh more and create more. I hope this new year brings you more of whatever you wish it to be. 
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Have you been in the mood to make pumpkin baked goods? I know I have! I made these Flourless Pumpkin Muffins from Eating Bird Food this past week and they were so tasty - it was hard to eat just one!

Here is her recipe: 


  • 1 ⅓ cups almond butter
  • ⅔ cup canned pumpkin or homemade pumpkin puree
  • 4 eggs
  • 6 Tablespoons honey
  • 2 Tablespoons pumpkin pie spice
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • pinch of sea salt
  • ⅔ cup chocolate chips, I used Lily's chocolate chips


  • Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.
  • In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
  • Stir in chocolate chips by hand.
  • Fill each muffin cavity about 3/4 full with the muffin mixture.
  • Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. 
  • Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.


I hope you make them and enjoy them! Tell me, was it hard to eat just one? 


Recipe and Picture from Eating Bird Food. https://www.eatingbirdfood.com/flourless-pumpkin-spice-chocolate-chip-mini-muffins/

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With the chillier temperatures in the air and it getting darker earlier, I have been wanting to find the perfect soup for dinner. After searching Pinterest, I found a recipe for Italian Wedding Soup and decided to give it a try!

This recipe is from The Cozy Cook and is a great soup for when you want to be warmed up and have a cozy meal at home. 



  • 1 Tablespoon olive oil


  • 1/2lb. ground beef, 80% lean
  • 1/2lb. ground pork
  • 1 egg, beaten
  • 1/2 cup Italian breadcrumbs, homemade is best
  • ¼ cup Parmesan cheese, finely grated into a powder
  • 3 cloves garlic, finely diced
  • 1/3 cup fresh parsley, roughly chopped
  • salt & freshly ground pepper


  • 1 ¼ cups carrots, diced
  • 1 ¼ cups yellow onion, diced
  • ¾ cup celery, diced
  • 1 tablespoon garlic, minced
  • 8 cups chicken broth,
  • 2 teaspoons Italian seasoning
  • salt/pepper
  • ¾ cup acini de pepe pasta, , uncooked
  • 8 oz. fresh spinach

To Garnish

  • Fresh parsley, roughly chopped
  • Freshly grated Parmesan cheese


Stove Top Method

  • Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.
  • Roll the meat into 1-inch balls.
  • Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
  • Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
  • Remove the meatballs and set aside.
  • Add the onions, carrots, and celery and sauté for 5 minutes, until softened.
  • Add the garlic and sauté 1 minute.
  • Add the chicken broth, Italian seasoning, and season with salt and pepperif desired.
  • Bring to a boil.
  • Reduce the heat to medium. Add the meatballs and pasta.
  • Simmer for 10 minutes, until the meatballs are cooked through.
  • Stir in the spinach.
  • Garnish with fresh parsley and Parmesan cheese and serve!

Crock Pot Method

  • Gently combine the meatball ingredients. Don't overwork the meat.
  • Roll the meat into 1-inch balls.
  • This Crock Pot allows you to brown the meatballs on the stove top first. I recommend this as the brown bits left on the bottom of the pot transfer lots of flavor into the soup.
  • Add the onions, carrots, celery, garlic, chicken broth, Italian seasoning, and browned meatballs.
  • Cook on high for 4 hours or low for 8 hours.
  • Add the acini de pepe and cook on low for 30 minutes.
  • Stir in the Spinach.
  • Top with Parmesan cheese, fresh parsley, and serve!

I hope you decide to give this a try and like it as much as our family did!

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