Here's to the NEW Roaring 20's

2020. I can't believe it's already here. I look back over the past decade (yeah, hard to believe right?) and A LOT has happened. It's amazing how much can change in just 10 years...

2010- The last High School Musical movie had been out for two years but my 10 year old self was still obsessed.
2011- My royal obsession started with Kate and William's wedding.
2012- Took a cruise to the Bahama's.
2013- I was introduced to the world of Instagram.
2014- I read Hunger Games and I become part of the fandom.
2015- Became a permitted driver.
2016- Become a licensed driver. Started a business. Took a trip to Alaska/Canada. Took a trip to NYC.
2017- Ran my first 5k. Took a trip to Washington D.C. Graduated High School. Took a trip to Hawaii. Started my job full time. First business trip.
2018- Started dating the love of my life.
2019- Took a trip to Disney. Engaged to my love. Said goodbye to my teen years. Took a trip to New Orleans. My family closed out 13 years of pastoral ministry. My love takes a new position in SC. I start a new position at my job.

Kinda funny looking back at how life has changed over the decade. Starting out as a 10 year old girl, then slowly growing into a 20 year old, independent woman. I am thankful for each year, each trip I was able to take, each person I was able to meet, and each relationship I established. I'm even thankful for each high and each low; there were plenty of them but they taught me so much. There have been times over the past 10 years that all I had was Christ to cling to. He has been a friend and my comforter when I felt lonely. I've held to His word, constantly. His Word has truly been a lamp to my feet and light to my path. If it had not been for Christ, I don't know where I'd be right now. Through the good times and bad, He has always held my hand and guided me to the path I should take. I had big dreams and plans, but Christ showed me that His plans were bigger and better than the ones I had.

Looking ahead to 2020 excites me. There's so much to look forward to and if ya'll didn't already know......I can officially say that I'm getting married this year. HOO-RAY.

Here's to 2020 and all you have in store!

Easter 2018

I can't believe it's April already! This past Sunday was Easter so I thought I'd share a few highlights from the weekend. Easter is one of my favorite holidays. I love being able to go to church, then spend the rest of the day with family. I'm so thankful that He brought part of my family to Asheboro a few years ago, so now we are able to spend more Sunday afternoons with them.

I also feel like Easter is the start of spring attire, and that makes me really excited! (If you know me, you know that I HATE cold weather and jackets...) 

My cousin and I rarely get a good picture, so we were excited about how good this one turned out. Now let's see how long it takes me to get it framed. 

Also, a few people asked about my dress, it is from Piper Street Shop! 

I couldn't ask for a better family, they love and support me through everything.

I love you guys!

We went to my aunt's house for Sunday dinner and it was decorated so pretty. I don't think there's anything better than a nice dinner with family.

My aunt also made this delicious cake for dessert. 

The recipe is from Ree Drummond, I've added it below!

Ingredients

Strawberry Shortcake:

• 9 tablespoons unsalted butter, softened, plus more for greasing
• 1 1/2 cups all-purpose flour, plus more for dusting
• 3 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups plus 2 tablespoons granulated sugar
• 3 large eggs
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 pound strawberries, plus more to garnish, optional

Icing:

• 1 1/2 pounds powdered sugar, sifted
• 8 ounces cream cheese, at room temperature
• 2 sticks unsalted butter, softened
• 1 teaspoon vanilla extract
• Dash salt

Directions

Special equipment: an 8-inch cake pan that is at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.

Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.

Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.

Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.

For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.

Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.

Leave plain or garnish with strawberry halves. Serve slightly cool.