Hamentashen are a traditional three-cornered cookie we (Jews) make on Purim! For a more traditional soft vanilla sugar cookie hamentashen, see my regular recipe HERE  though I must say “traditional” in my mind means crumbly cookies, whereas my recipe is soft. For these double chocolate hamentashen, I wanted to experiment with flavor. The dough is still pretty soft, bittersweet, and the filling has a brownie flavor- almost pudding-like. The combination bite together is not too sweet- just right. I like a little raspberry jam in there too for a sweeter flavor. Sprinkle a little fleur de sel on top right before you bake them for a more in depth flavor.


  1. I know it’s annoying, but you should chill the dough, either the night before or at least for a couple hours in the fridge. Divide the dough in quarters and wrap each in saran wrap. No need to make them into disks. The dough is super soft but keeps it’s shape. Stack them together and wrap in foil to avoid any odor contamination in your fridge.
  2. Before baking, you MUST chill the cookies about 10-20 minutes. They’ll keep their shape that way! So this means after you add the filling, pinch into triangles, coat with sugar, then you MUST chill them in the freezer until they’re cold to the touch, and THEN you can bake them.
  3. Don’t overfill the cookies or have the topping be runny. I used a heaping 1 teaspoon of filling with a 3.5″ round cutter.
  4. If you’re using a bigger circle cookie cutter, you can add more filling and bake for about 12 minutes instead of 10.



Filling can be made up to a week ahead and stored, covered, in the fridge.



  • 1/2 cup granulated sugar
  • 6 oz heavy cream or half-and-half
  • Pinch kosher salt
  • 6 ounces extra bittersweet chocolate, preferably between 66 and 74 percent cocoa, coarsely chopped OR Ghiradelli 60% dark chocolate chips work perfectly. If you don’t have a scale, that’s a little less than 1/2 a cup.
  • 8 tablespoons unsalted butter, diced, at room temperature
  • 2 teaspoons vanilla extract



  1. In a small saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes.
  2. In a separate small container, add chocolate, butter and vanilla.
  3. Pour the sugar mixture into the chocolate container and mix until smooth.
  4. Let cool to room temperature. It should be the consistency of thick pudding. If you made it ahead, you can scoop it into the cookie dough straight out of the fridge.




  • 1 c. margarine, room temp (margarine lets the cookie keep it’s shape. If using butter, add 1/2 cup more flour but be prepared for melty but delicious cookies)
  • 2 tbsp butter, room temp
  • 1 1/2 c. granulated sugar
  • 1 egg, room temp
  • 2 tbsp whole milk, room temp (you can use half and half)
  • 2 tsp real vanilla extract
  • 2 1/2 c. flour / 300 grams (I always bake with bread flour)
  • 1/2 cup good cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

extra granulated sugar and sea salt to sprinkle on top

Raspberry jam (Optional! You can keep it chocolate chocolate too)

round cookie cutter – any size, but I used 3.5″ round. Anywhere from 3″ to 4″ is typical.



  1. Sift all dry ingredients and set aside.
  2. Mix butter and sugar til fluffy 2-3 min.
  3. Add egg and mix well.
  4. Add vanilla.
  5. Slowly mix in dry ingredients alternating with milk.
  6. Mix until just combined.
  7. Divide the dough into four parts, plop each down on Saran Wrap and wrap each tightly. Stack them up and wrap them all in foil. Chill in the refrigerator overnight or at least stick them in your freezer for a couple hours.
  8. Take one disc out of the fridge and roll out on a lightly floured board, 1/8″ – 1/4″ thick.
  9. Cut circles and place on a parchment paper-lined tray.
  10. Fill each circle with 1/2 tsp raspberry jam and spread around a bit, leaving a good border of dough. Add a heaping 1 tsp of chocolate filling for a 3″ – 3.5″ round cookie. The larger you make the circles, the more filling you can use and the longer they bake. Just make sure you can pinch the corners around the filling.
  11. Form triangles and pinch the corners together slightly to make sure they don’t fall apart and spill all the filling.
  12. Sprinkle the triangles generously with granulated sugar and a touch of sea salt.
  13. Chill in the freezer completely while you work on the next tray for 20 minutes or so. The longer they’re chilled, the more they will keep their shape. If you’re making way in advance, just keep them covered in the fridge.
  14. Bake at 350 degrees for just 10 minutes. The whole point is to keep these SOFT so don’t over-bake them. Cool on the tray for a minute or two only, then slip the cookies still on the parchment paper off the tray to cool completely.


Structured cookie on the left used MARGARINE, the droopy cookie on the right used BUTTER and while they’re not pretty, they’re delicious!

Happy Purim!




This Passover meal was absolutely delicious and even included some vegan options! My friend, Joanna, is vegan and I really wanted her to have something good to eat. I’m a vegetarian, so there was lots for me to eat as well.


  • Brisket
  • Kugel (vegetarian)
  • Spinach Artichoke Dip-Style Quiche (vegetarian)
  • Matzo ball soup (vegetarian + vegan option)
  • Haroset
  • Matzo Samoas (vegan)
  • Chocolate Peanut butter pie



Not going to lie, making a huge dinner is a lot of work. Here’s the schedule that helped me organize.

2 days before:
  • pick up the brisket and any fresh ingredients
  • hard boil the eggs (refrigerate)
  • make the caramel sauce (refrigerate)
  • toast the coconut (room temp)
  • make the haroset (refrigerate)
  • set the table if you can
1 day before:
  • make the brisket (refrigerate)
  • caramelize onions (refrigerate)
  • make the quiche crust (refrigerate)
  • make the chocolate pie crust (freeze)
  • brown the butter for ganache (refrigerate)
  • make the samoa bark (freeze)
The day of:
  • take out the cream cheese to get to room temp.
  • make the kugel
  • while that bakes, make the pie and refrigerate
  • make the quiche
  • make the matzo balls (refrigerate)
  • make the broth (let simmer)
  • make the seder plate + put out the matzo, parsley, etc. for the table
One hour before:
  • cook the matzo balls in the soup
  • heat the brisket 300 degrees
  • warm up the kugel and quiche for about 20-30 min





* best to make the day before if possible

Ari has made the brisket 3 years in a row now. He makes a “meat man” which makes it more fun. I added more carrots before cooking, but it didn’t go with the face 🙂

  • 5-6 lbs brisket
  • garlic powder
  • pepper
  • paprika
  • 5 large onions, thickly sliced
  • Bottle of ketchup (enough to fully cover the brisket)
  • 3 cans whole cranberries (you won’t taste them)
  • 5 or so thickly sliced carrots
  • 2 bags baby potatoes


  1. on the bottom of a large roasting pan, place sliced onions
  2. place meat on top
  3. liberally sprinkle seasonings on top- can’t go wrong with covering it like a rub
  4. spread ketchup and cranberries on top of that to fully cover the meat
  5. add potatoes and carrots around the meat
  6. add 3/4 cup water to the pan
  7. cover the pan tightly with foil
  8. bake 350 degrees for 4 hours
  9. let cool, then take the meat out and slice thickly. Replace the meat back into the gravy, cover, and refrigerate. I like to first portion half into a 9×13″ casserole dish so that it’ll fit into my oven for reheating purposes, especially if there are only 4-5 people eating it at a time. This year, I put the remainder in to-go containers to give to my sister and friends.
  10. 1 hour before seder, reheat at 300 degrees.




I really don’t measure! This is just an approximation. My Grandma says to use 1 small apple per person. Make sure there’s enough wine to fully coat all of the mixture. The apples will soak up some of the wine, so you’d rather overdo it a little bit then have it be dry.

Make 1-2 days ahead of your seder so the apples soak up all the flavor
  • 4 large honeycrisp apples, peeled and finely chopped
  • 2 cups red wine (I use a decent red blend to give it a good flavor)
  • 2 TBSP brown sugar (only if you’re using regular wine like I do. If you’re using sweet red wine like Manischewitz, skip this step)
  • 1 tbsp or more cinnamon
  • 1 cup pecans finely chopped

Mix everything together. Stir several times throughout the day so that all the apples get coated.  The liquid should be about 1/2 of the way up the bowl. The flavor gets better as it sits and the apples get soaked. Serve with matzo.



I’m NOT a fan of the pre-made soup mix. It’s too salty and not enough flavor for my taste. My family loves this recipe, and below there’s a vegan option for the matzo balls. We seriously could not taste the difference! The only visible difference is the balls when cooked in the broth, thickened the broth.

Vegetarian Matzo Balls:
Makes about 12
  • 1 cup matzo meal
  • 4 eggs
  • 4 tbsp vegetable oil
  • 4 tbsp water
  • 2 tsp water
Vegan Matzo Balls:
Makes about 6
  • 1/2 cup matzo meal
  • 1/8 cup potato starch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  •  Kosher salt and black pepper
  • 1/8 cup olive oil
  • 1/2 cup chickpea cooking liquid from 1 15-ounce can
Vegetarian Broth:
Enough for about 18 matzo balls
  • 1 large yellow onion, diced
  • 5 carrots, diced
  • 5 stalks celery, diced
  • 1 heaping tbsp minced garlic
  • 1 tbsp or more to taste of  THIS spice which is absolutely magical, but you could recreate it with salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.
  • Salt and Pepper
  • 1 tsp fresh thyme
  • 2 tbsp of fresh dill
  • 3 – 32 oz boxes of vegetable broth


1. Make the Matzo Balls

For Vegetarian Matzo Balls: Add eggs and oil to a medium bowl and whip with a fork. Mix in matzo meal, water, and salt until combined. Leave in the fridge for at least 15 minutes while you make the soup, but it can be made hours before.

For Vegan Matzo Balls: In a medium bowl, mix the matzo meal, potato starch, baking soda, and baking powder with 1 teaspoon salt and 1/8 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for at least 30 minutes.


2. Make the Broth

  1. Heat olive oil in a large pot on medium.
  2. Add diced vegetables and cook for a few minutes until just softened, maybe about 5 min.
  3. Stir in minced garlic and dried/fresh seasoning and cook a few more minutes.
  4. Add vegetable broth and bring to a boil.
  5. While you wait for the pot to boil, grab the matzo ball dough from the fridge.
  6. Using a cookie/ice cream scoop (anywhere from 1″-2″), scoop up the dough then roll it in your hands to make sure it’s packed together.
  7. If you’re making both vegetarian and vegan options, transfer some of the broth to another pot to use to cook the vegan matzo balls.
  8. Drop in the matzo balls in the soup pot, then cover the pot tightly with a lid.
  9. Simmer for 40-60 minutes.
  10. Top with a little parsley and crushed red pepper if you want… but no one in my family likes either 🙂



This year I halved the recipe, so it fit perfectly in a 8×8″ dish. Double if you’re serving a large group and use a 9×13″ dish.
  • 4 oz. medium broad egg noodles (or any egg noodles are fine. Usually in the “international section”)
  • 1/2 stick of butter, room temp (plus more for greasing the pan)
  • 4 oz. cream cheese, room temp
  • 4 eggs
  • 1/2 + 1/8 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 1/4 cup whole milk
  • 1/4 cup or so of raisins
  • lots of cinnamon


  1. preheat oven to 350 degrees
  2. barely boil the noodles- just 2-3 minutes until they just start to soften
  3. butter 8×8 casserole dish
  4. spread the noodles in the pan
  5. sprinkle raisins on top
  6. in a separate bowl, mix the butter and cream cheese until smooth
  7. add in eggs, sugar, salt, vanilla, lemon juice
  8. add milk and mix by hand – it’s soupy!
  9. pour wet mixture on top of the noodles and raisins
  10. fully cover the top with cinnamon- don’t be shy!
  11. bake 350 for 1 hr until a knife comes out clean.

Let it cool to room temp, then you can refrigerate if you make this in the morning. Reheat for 30 min or so before seder starts.



Sort of made this one up and it turned out amazing! The flavor and texture was so good and a great main course for me since I’m a vegetarian. The crust is obviously not going to be as good as a regular crust, but hey it’s kosher for passover and did the trick for sure. *You can make the crust and caramelize the onions a day before and refrigerate*

  • 6 tbsp cold butter, cut into small pieces
  • 1 1/4 cup almond flour
  • 1/2 cup pecans
  • 1/4 tsp salt
  • 4 tbsp cold water
  • olive oil
  • 1 tbsp minced garlic
  • 5 oz. fresh spinach, chopped
  • 1 yellow onion, chopped and caramelized.
  • 1 jar marinated artichoke hearts, chopped
  • greyere cheese, grated
  • fontina cheese, grated
  • 3 eggs
  • 1 cup milk
  1. Make the crust: Place the butter, almond flour, pecans, and salt in a food processor. Pulse a few times for a rough chop. Slowly add in the water and continue to pulse, just until it starts to come together as a dough. If you blend it too much, it’ll turn into a butter consistency. Press into a 9″ pie pan and refrigerate until you’re ready to bake the quiche.
  2. Make the filling: Heat 1/2 tbsp olive oil in a pan and add the garlic. Cook for a minute or so then add in the fresh spinach with a little salt and pepper. Cook a couple minutes until the spinach has wilted. Add in the artichokes and onions until well heated just to get the flavors blended. Let that cool a bit. Whisk the eggs and milk together with a little salt and pepper, then mix into the vegetables to create the filling.
  3. Assemble the quiche: Line the crust with enough of the shredded cheese to cover it. Pour in the filling. Bake 375 degrees for 40 minutes (check at 20 min. and cover the edges of the crust with foil because it could burn…like mine did as you can see in the photo)
  4. Let it come to room temp then refrigerate until about 30 min. before seder. Reheat.




Okay this was amazing! The recipe is by Rebekah Lowen. They were chewy with a crunch from the chocolate matzo. I made the caramel sauce and toasted coconut a day before, then mixed everything together and assembled the day of the seder. I froze the rest, and the next day they were just as good. You can definitely make this a couple days before and keep in the freezer. If you don’t need this recipe to be vegan, use THIS recipe for the caramel sauce which I use for most recipes, I but this vegan one was seriously good too.

  • 45 sheets standard-sized matzo
  • 6 cups shredded sweetened coconut, divided (I used a combination of both sweetened and unsweetend) 
  • 2 cups bittersweet chocolate chips, divided
  • 1 1/2 cup brown sugar
  • 3 cans full fat coconut milkfrom the can – (you’ll get about 2 cups of the thick part of the coconut milk from 3 cans)
  • 1/2 teaspoon fleur de sel or coarse sea salt


  1. Prep the matzo: Line a large baking sheet with parchment paper and place the matzo sheets on top. Create a double-boiler by filling a large soup pot with 1-2 inches of water and bringing to a simmer; place a medium sauce pot (or heatproof metal or glass mixing bowl) on top. The idea is for the second, upper pot to fit inside of the larger pot without actually touching the water. Melt 1 1/2 cups of the chocolate chips in this double boiler. Use an icing spatula to spread the chocolate onto each piece of matzo, then place the entire baking sheet into the freezer to harden while you prepare the other ingredients.
  2. Toast the coconut: Preheat your oven to 350ºF. Line a large baking sheet with parchment paper, then pour the coconut flakes on top. Bake the coconut for about 5 minutes, then remove from the oven and use a wooden spoon to mix to give the whole batch a chance to evenly brown. Bake for an other 3 minutes, then remove and stir; bake for another 2-4 minutes or until evenly browned all over. Once removed from the oven, measure out about 1/2 cup of coconut and set aside; then, let all of the coconut cool. (Note: In total, you’ll bake the coconut for 10-12 minutes, but the stirring is necessary to avoid over-browning. Coconut burns easily.)
  3. Make the caramel: Scoop or strain out just the thick part of the coconut milk. From 3 cans, you should get around 2 cups of this and it’s fine if you need to add some of the other liquid to get up to 2 cups. Heat a pot over medium high heat. Add the sugar and stir around the pot for about 1 minute to heat through. Add the coconut milk and and sea salt stir to combine. Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon but it will really thicken up after it sits in the fridge so don’t worry. Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid. Cover jar, and place in fridge to cool further for at least two hours to thicken.
  4. Make the coconut-caramel topping: Pour the coconut flakes into a large mixing bowl, then add 3/4 of the caramel and mix to combine.
  5. Assemble all of the ingredients: Remove the now-hardened chocolate-covered matzo from the freezer and carefully flip each piece over (the chocolate side should be the “bottom” or underside of each piece). Divide and pour the 1/4 remaining caramel onto each piece of matzo, using an angled icing spatula or dinner knife to spread it evenly across each piece. (This first layer will help the coconut-caramel mixture adhere to each piece of matzo.) Using your fingers or a flat icing spatula, press on the coconut-caramel mixture firmly (it’s fine if you break the matzo!). It’s tough to get all-over coverage, so where there are “gaps,” sprinkle on some of the retained 1/2 cup of toasted coconut flakes you set aside earlier.
  6. Create the classic “Samoa” design: Melt the remaining cup of chocolate chips in a double broiler or a small bowl in the microwave on low heat, stirring every 30 seconds so it doesn’t burn. Spoon the melted chocolate into a small sandwich bag, use scissors to snip a small hole off of one of the corners. Pipe diagonally across the top of each sheet of matzo in long, parallel lines to mimic the look of a Samoa cookie. Sprinkle with a small amount of flaky sea salt, if desired. Allow the chocolate to set at room temperature or in the freezer for about an hour, then break the matzo squares apart into smaller pieces, plate, and serve.


A mix of recipes by Buttermilk by Sam and The Pioneer Woman.


  • 1/2 cup butter, unsalted and softened
  • 1/2 cup powdered sugar
  • 1/4 cup dutch process cocoa
  • 1 large egg yolk
  • 1/2 tsp fine sea salt
  • 1 1/4 cups almond flour 


  • 7 tablespoons butter, browned
  • 200 grams bittersweet chocolate chips or chopped from a bar
  • 200 grams heavy cream
  • 1 tsp pure vanilla extract
  • pinch flaky sea salt / fleur de sel


  • 1 cup Creamy Peanut Butter
  • package (8 Ounce) Softened Cream Cheese
  • 1 1/4 cup Powdered Sugar
  • package (8 Ounce) Cool Whip, Thawed


  1. Brown the butter: Place the butter in a skillet over medium heat. Cook as it melts, then sputters and foams. When it stops sputtering and is nearly silent, and you see brown bits at the bottom. Scrape it all, including brown bits into a heatproof bowl and set aside to cool or refrigerate for a couple days if you’re making this ahead.
  2. Make the crust: Either in a food processor or in the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter until blended then add remaining ingredients and pulse/mix until the dough sticks together when you press it. Press the dough into the bottom and up the sides of a 9 or 10” round tart pan with a removable bottom. Set crust in the freezer for 10-15 minutes and preheat the oven to 350 F. Poke the bottom all over with a fork. Bake for 30 minutes. Let the crust completely chill before adding the ganache and filling.
  3. Make the ganache: Bring the browned butter to room temp or warm in the microwave for a bit. Okay if it melts. Warm the cream in a pot until it’s bubbling on the sides, this will happen in a few minutes (careful not to overheat it!). Pour the chocolate and browned butter in the pot and mix, adding the vanilla and stirring until you have a smooth ganache. Pour into the chilled crust and set in the fridge.
  4. Make the filling: Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.


Now for breakfast…..

MATZO BRIE (for breakfast!)

So many good memories growing up eating my Grandma’s crispy matzo brie around passover, and my Grandpa’s more eggy version. Both so good with pure maple syrup!!

For 1 serving:

1 1/2 boards of matzo

1/2 cup milk

2 eggs, beaten

1/2 tsp vanilla

sprinkle of cinnamon

butter for the pan


Heat up milk in the microwave about 1 minute- I like to use a large glass pyrex or just a microwave save large bowl.

Break up the matzo in large pieces and put them into the hot milk for about 30 seconds just to soften the matzo.

Drain most of the milk out.

Add in eggs and cinnamon, and mix together.

Heat up a generous amount of butter in a skillet on medium, then pour in the matzo mix. I like to mix it up a bit to make sure all sides are coated and crispy. Or you could make it pancake style if you like a fluffy, eggy consistency better. Done when golden brown and egg is fully cooked. Top with of cinnamon and maple syrup.



and links:



Seder plate

Pink Candles

Kids’ plates, bowls, cups

30 min. seder Haggadah






This challah is the BEST. I usually make it plain (here), but the kids requested a sweet one the last couple weeks, so this has been our new routine. It’s almost like chewy cinnamon roll bread! So good. For a tutorial video, see my instagram post HERE.
2 tsp honey
1 pkg yeast
1/2 c vegetable oil
1/4 c sugar
2 tsp salt
2 eggs
4 – 4 1/2 c bread flour
1 egg yolk
1/2 stick of butter, melted
1/2 c white sugar
3 tbsp cinnamon
1 tbsp brown sugar
1 c raisins
* note: if you like it less sweet, don’t add the brown sugar and use a little less white sugar. It’ll just have that hint of sweetness.
  1. Dissolve 1 tsp honey in 1/2 c. warm water in large mixing bowl which has been rinsed with hot water.
  2. Sprinkle yeast on top, mix, let stand 10 min.
  3. While you wait for the yeast, get the other ingredients ready. In a large measuring cup, measure oil, add 1/2 c. warm water, sugar, 1 tsp honey, salt, eggs, and 2 c. flour.
  4. Add into the yeast mixture and mix well.
  5. Stir in remaining 2 c. flour. Dough will be sticky. If it’s too sticky when you test it with your finger, add another 1/2 cup of flour.
  6. Knead 2-3 minutes with a bread hook attachment or turn onto a floured board and knead.
  7. Round up in greased bowl (I just use the same dough bowl and put vegetable oil all around it), cover, and let rise in a warm place for 2 hrs. It should have doubled in size. Gently put finger in top; if dough stays indented, it’s finished. If it bounces back, continue to rise.
  8. Punch down, cover, let rise again 45 min.
  9. Prep the counter with cooking spray.
  10. In a small bowl, make the filling: 1/2 cup sugar, 3 tbsp cinnamon, 1 tbsp brown sugar. Melt the butter in a separate small bowl.
  11. Divide dough into 4 parts. Roll each ball out into a thick rectangle, spread with butter, sprinkle about 2 tbsp cinnamon sugar mix, then add raisins on the top.
  12. Roll dough lengthwise and pinch the seam.
  13. Braid strands of dough and tuck the ends under.
  14. Cover, rise 20-30 minutes.
  15. Brush with beaten egg yolk and 1 tsp water. I used the melted butter bowl.
  16. Sprinkle with the rest of the cinnamon sugar mix.
  17. Bake 400 degrees 20 min or until it’s a good color on top. Cover the top with foil, put it back into the oven for 5-8 minutes until a toothpick in the center of a braid comes out clean.
  18. Immediately remove the challah from the tray and place on a wire rack so the bottom doesn’t continue to bake.
* Traditional challahs are braided in one row. On holidays or special occasions, it’s made into a circle.
* Round challah braiding tutorial  CLICK HERE
* Four strand challah:
  1. Divide dough into 4 equal sections
  2. Leave the ends loose if you’re making this into a circle- you’ll weave these ends in at the end when you connect your circle
  3. Take the strand at the left and weave it over-under-over the other three strands
  4. Take the next strand at the left and do the same- weave it over-under-over the other three strands
  5. Repeat until you can’t anymore and tuck the ends in underneath the loaf (or if you’re making it into a circle, sort of weave the ends together.


xo, Leah


My psychotic plan-ahead packing strategy apparently worked! I got a note from Ari’s counselors that they helped him unpack in a snap and he was the *most organized camper ever*. I’m thrilled TBH. They’re allowed to have a trunk at the foot of the bed to store things, drawers, and they have some shelves in the cabin. They can bring a duffle bag with bedding which gets put away until the end of camp.

I’ve linked everything below:


  1. TRUNK: This is super sturdy and rolls really well. Inside fits the trunk lid organizer, 2 sets of packing cubes (8 cubes, 2 shoe bags, and 2 laundry bags), and 2 small tupperwear boxes
  2. ROLLING DRAWERS: 4 drawers fit every day items, socks, underwear, jammies. Label with white tape and a sharpie.
  3. XL DUFFLE BAG: This will fold up and be put away until the end of camp. Fits mattress cover, bedding, dop kit, and shower caddy


Good luck, parents! I’m on an emotional rollercoaster and have spent my day refreshing the camp blog for photos of Ari!




While there were many things during the last year I could not control, one thing I could control was the quality of my skin! After using these products below, my skin really started glowing, and not just from rage! I made it a priority to use these on my face twice a day. Plus when you’re in your house for over a year, you really will get sick of looking at your own dumb face in the mirror and want to do something about it. This mother’s day, go ahead and get it for yourself… you know no one else is going to do it!


I go to Gilpin Facial Aesthetics for skin care and Botox. I love the staff! So friendly and knowledgable. The first time I went in I was like ahhhh help I look dead! Christine and Meredith swooped in and figured it out for me. Bonus, the office is gorgeous. I highly recommend going in for your own consultation, but these products have served me so well. I even made Jeffrey use the moisturizer and now he’s even more in love with his reflection (jokes).




  1. Face wash: This is just a gentle wash that magically takes off my makeup so well (when I actually wear makeup). You just need a tiny bit, so it lasts forever.
  2. Glow pads: These pads are great for breakouts but also just for a general deep clean glowy look
  3. Serum: I use this all over including under my eyes. It’s supposed to help with fine wrinkles, so I’m all in.
  4. Eye cream: I’ve used other eye creams that have been heavy or made my eyes sting. This one is awesome and actually reasonably priced for eye cream.
  5. Moisturizer: I have super dry skin, and this leaves me feeling good all day. When I put it on at night I wake up and I’m still moisturized!
  6. Sunscreen: This is tinted so it makes me look a touch more put together while also protecting my skin from the sun
  7. Lip Treatment: When regular life resumes and people actually see my lips, this lip plumper is awesome! Make sure to just dab it on a tiny bit. A little goes a long way and it will tint your skin a bit.


Just add in Alpharet as step 4 before eye cream and moisturizer and obviously no sunscreen or lip treatment. Leave the Alpharet on for at least 5 minutes before applying moisturizer.


Be sure to use love20 for a 20% off discount! I don’t make money on this FYI! If you need to just pick three things, I’d go with the glow pads, serum, and moisturizer. Okay and sunscreen. Hope this helps!