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A few weeks ago, Chris and I went to visit his family in Philadelphia for a weekend to celebrate his niece's 1st birthday. Miss Finley Q is quite the spunky little one, so a monkey themed party was only ideal. With a day filled with family, close friends, tons of food, good weather and a whole lot of love we couldn't have asked for much more.

Memorial Day Crab Boil

What's more American than a crab boil, grilled corn on the cob, plaid picnic tables, beer and good friends? How about the homemade peach cobbler and strawberry shortcake we devoured after we were all in crab-induced coma? Well, I'm thinking this Memorial Day Crab Boil will have to become an annual tradition. 

Thanks to the lovely Cara from Nourish and her husband Mike, we enjoyed the evening in their backyard, which was perfect for the occasion! 

And of course, thank you to the men and women who have lost their lives serving our country. 

Peanut Butter Cups

I love me some peanut butter cups, especially when they're the size of cupcakes! And, this recipe that I found on Design*Sponge is more than easy (no baking required!). Recipe serves 12.

• 4 cups of chocolate chips 
• 1 cup peanut butter
• 1/2 cup powdered sugar
• 1/4 cup crushed graham crackers
• 1 teaspoon sea salt

Melt half of the chocolate chips in a bowl (microwave or double boiler). I chose the microwave, just make sure to only microwave in 20 second intervals, stirring in between until melted. Then place cupcake liners (foil liners work best) in a muffin pan and coat each with the melted chocolate using the back of a spoon. Place pan in the refrigerator for 20 minutes to let chocolate harden. 

Crush the graham crackers in the measuring cup, or make it easier and place them in a plastic bag and use a roller or can to crush. Combine peanut butter, powdered sugar, graham crackers and sea salt in a bowl, mix thoroughly.

After chocolate liners have hardened in the refrigerator, place about 1 tablespoon of the peanut butter mixture and place in each mold.

Melt the rest of the chocolate and cover the peanut butter. Return the pan to the refrigerator once again for 30 minutes. And you're done. Easy enough. Now I challenge you to just eat one!

Rainy Day Essentials

1. Topshop Knitted Navy Stripe Stitch Open Cardigan $80 2. Dorothy Perkins Tan Lock Cross Body Bag $24 3. Net-A-Porter Chinti and Parker Organic Cotton Tank $70

4. Adele 21 - Set Fire To The Rain $1.29

5. Apothica Essie Nail Polish - Fiji $7.90

6. Dorothy Perkins  Stone Paperbag Tulip Skirt $44

7. Bergdorf Goodman Tall Welly Hunter Boot $125

Sometimes I can't help but want a rainy day. Luckily for me, Spring showers have been in full force over the past few weeks here in the "Sunshine State".

Nothing makes the day more comfortable than the sound of the rain outside with some good music in the background. Lately I've been listening to Adele's new single "Set Fire To The Rain" pretty much on repeat. This girl has got talent and thank goodness it only took her a couple years to crank out a new record.

Considering it is my favorite item on the rainy day wish list, I can most certainly say the Tall Hunter Wellies in Matte Black will be my next purchase. While somewhat more of an expense, these classics will last a lifetime and make sloshing around in the rain a bit more enjoyable.

What's your go-to rain essential?

Schnitzel

One of my all-time favorite dishes to make, and of course indulge in, will always be schnitzel, or better known as fried breaded chicken. And who can complain about a healthy spin on some homemade friend chicken?! My boyfriend, Chris, certainly doesn't. It's a frequent request when I'm making dinner for the night.

I grew up savoring over my mother's version of this recipe and was more than thrilled to see a version in my Cooking Light: Way to Cook book.

What you'll need:

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons Dijon mustard (optional)
• 1 large egg, lightly beaten
• 1/2 cup dry breadcrumbs 
• 1 1/2 tablespoons grated fresh Parmesan cheese
• 2 teaspoons finely chopped fresh parsley 
• 2 teaspoons chopped fresh chives
• 1 tablespoon olive oil 

How you'll make it:

1) Preheat oven to 350

2) Wash chicken and pat dry. Sprinkle each with salt and pepper.

3) Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese parsley, chives and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.

4) Heat a large skillet over medium-high heat. Add oil, swirling to coat. Add chicken; saute 2 1/2 minutes or until browned. Remove from heat. Place chicken on a baking sheet and place in oven. Bake at 350 degrees for 10 minutes or until chicken is done.