House of Lovelock » A Continuous Love Story In Sunny California

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As part of the girl’s Christmas present last year, we gave them “tickets” to the amazing Frozen Boutique in Downton Disney. In typical fashion, it took us until MAY to get there and actually make it happen, but it was well worth the wait! (I was even more impressed by the venue after watching them sanitize the beauty chairs, setting up each station with brand new products, new combs, brushes, make-up, and nail polish – all of which you get to take home with you!)
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We walked around the Grand Californian a little afterward since it’s such gorgeous hotel. Then took all the kids for a visit to Grandma & Grandpa’s to show off their new looks.

Another day, another chance to dress up. I can’t tell you how happy it makes me that the kids enjoy costumes as much as I always have. This day was especially thrilling as they were gifted the Eufora Streak Kit by one of my brother’s good friends who works for the company (and it’s one of the best hair products I’ve ever used – totally sold on their brand after using it. Not being paid to say that, I swear!) I let them wear it for a few days and they got so many compliments. It’s really beautiful in person, and I love that it washed clean – with Ever’s blonde hair a lot of time the colors tend to stain her hair, but not this time!

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It’s really hard for these girls to stop playing long enough to get a good picture… and I laugh every time at how serious they take having their picture made. They even ask me to see the photos now, which I think it is funny because they’ve never cared about the picture we take, since they are so many so often.

Sometimes it’s past bedtime when your kids remember that your promised you’d make them dessert. It’s right at that moment you kick yourself, and to your own hurt, you make those darn muffins.

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The original recipe can be found on Lindsay’s site here. I love that theses are gluten AND dairy free, and you can even do a refined sugar or vegan option too!

  • 1 Cup Gluten Free Flour Blend (I use Bob’s Red Mill)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 3 eggs
  • 1 cup pumpkin
  • 1 cup sugar (We can’t use the coconut Lind’s uses because of Ever’s coconut allergy!)
  • 1/3 cup applesauce or apple butter
  • 1/4 cup + 1 Tablespoon avocado & vegan oil, melted
  • 2 tsp cinnamon
  • 1/2-3/4 cup chocolate chips

1. Preheat oven to 350 degrees.

2. In a small bowl mix the gluten free flour blend, baking soda & salt. Set aside.

3.In a medium size bowl combine eggs, pumpkin, sugars, applesauce, oil & cinnamon. Mix together until well combined.

4. Add the dry ingredients to the wet & stir until combined. Don’t over mix.

5. Place 12 paper liners into a standard size muffin tin. Use an ice cream scoop to fill each cup & then bake at 350 degrees for 18-20 minutes. Muffins are done when the center is pushed on and is firm and doesn’t sink but springs back.