Hi!
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.
Nicole
xo.

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little luxuries

Banana Muffin
Happy Saturday! With the weather becoming cooler on Mackinac Island, I was able to turn on the oven and make the boys a special breakfast treat of Banana Muffins with chocolate chips that they all just loved!
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup nonfat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup chocolate chips
Mash bananas and mix with honey, olive oil, egg, yogurt, milk. Mix all dry ingredients together and add to banana mixture. 
Place batter in greased muffin tin. Cook at 350 for 20 minutes! 
Going into the new school year, I know that the boys will love having these as a special treat! I hope you enjoy!
Xoxo
Nicole
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Now that the holiday weekend has slowed down here on the island, I wanted to share a recap of our Little Luxuries Fourth of July celebration! We had a blast on Wednesday and could not have asked for more beautiful weather throughout the whole day-it was a hot one, but the clear sky made for a perfect fireworks show in the evening! 

    

Throughout all three stores {Little Luxuries, The Artists Markets, and Canvas and Paddle} fresh lemonade and yummy candies were offered for the customers' sweet tooth from open until close. Oldies music was playing as we celebrated the only way we know how to...vintage style! 

     

                           

The boys, Andrew and I, celebrated together for most of the day with family and friends outside and had so much fun! Louis and Tommy fell asleep before the fireworks began, but within a couple years, I'm sure they will be able to stay up with the grown-ups to enjoy them as much as we do. 

    

M-185, the paved interstate road around the island, was packed with tourists and locals during the fireworks show, especially on Windermere Point and areas near the public library and Mackinac Island Public School. The bright lights and different shapes over the water made for some loud cheers from the spectators! It was the perfect way to end such a special day for our country. We love the USA! 

 

I hope you all enjoyed your holiday as well! 

 

Nicole, 

xoxo 

                        

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I enjoy baking when I have the spare time and when my treats turn out! This afternoon I decided to make cupcakes with the boys since I have been promising them I would the last couple of months. We tend to always end up making muffins instead. (They are easier and quicker) 
I have to admit, the cupcake recipe I found today on Pinterest was SO GOOD!! All three boys (including Andrew) LOVED them! They are very sweet and fattening, so when you are in need of that amazing cupcake and you don't mind the extra calories, you must try the recipe below! 
PS: The frosting is amazing!! 
Banana Cupcakes
Ingredients: 
1 1/4 cups + 2 Tbsp all purpose flour
2 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mashed over-ripe bananas(from about 2 medium bananas)
1/2 tsp lemon juice
1/4 cup butter , at room temperature
2 Tbsp vegetable oil , divided
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg
1 large egg white
1/2 tsp vanilla extract
2/3 cup buttermilk
Recipe:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 30 seconds, set aside. Mash bananas together with lemon juice, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, 1 Tbsp vegetable oil, granulated sugar and brown sugar until pale and fluffy, then mix in remaining 1 Tbsp vegetable oil. Blend in egg, then blend in egg white and vanilla. Mix in banana mixture. With mixer set on low speed and working in three separate batches, add in 1/3 of the flour mixture alternating with 1/2 of the buttermilk and mixing just until combined after each addition. Divide mixture among 14 - 15 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 22 minutes. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely. 
Nutella Buttercream Frosting
1 1/2 cups butter, softened
3 cups powdered sugar
2 tsp vanilla extract
1 cup Nutella 
In a large bowl beat the butter until it is light and fluffy. Gradually add the powdered sugar, beating until smooth. Add vanilla and beat until combined. Add Nutella and beat until light and fluffy. Frost cooled cupcakes and enjoy! 
Recipe by Cooking Classy.
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January 11, 2016

Resolution-breaking Temptation

My resolution to eat healthier in 2016 was never meant to last, and having these locally-made sweet treats around doesn't make things easy!

 

The caramels are made in small batches with quality ingredients and lots of love.  The combination of salty and sweet in the sea salt caramels is a favorite among my family and friends! The original vanilla caramels pair well with hot drinks like cocoa, coffee and cider. Stirring a caramel into your drink adds a subtle creamy sweetness that I can't help but indulge in.  

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