Smash Cake: Our 1000th follower celebration!


 Y'all-- it happened. We hit 1,000 followers!! To celebrate us reaching this milestone together, we came up with a treat as creative, bright and fun as all of you…a Smash Cake! 

What's a Smash Cake?

It's a hollow candy dome filled with sweet treats inside that you break open to enjoy.

And trust's just as fun as it sounds! 


  • 3 bags of Candy Melts (8 ounces each) in colors of your choice
  • 2-3 plain balloons
    • Make sure they don't have words/images on them as that'll come off on the dome)
  • Smash Cake fillers of your choice
    • Small, bright treats work well to create a colorful, voluminous smash.
  • Toppings of your choice
    • We recommend picking an overall color story and theme and choosing toppings that add various heights and textures. The perfect Smash Cake needs layers- and lots of them!


  • Melt 2 bags of candy melts in a microwave safe bowl.
  • Blow up a balloon while the candy melts cool to room temperature. The balloon size will determine the size of your dome. We blew ours up 3/4 of the way for reference.
  • Slowly dip the balloon in the candy melt until a dome shape has formed. Heads' up-- you want to go slowly so that the balloon adjusts to the heat of the candy melt and doesn't pop!
  • Stick the balloon on wax paper and stick in the fridge for 5-10 minutes until hardened.
  • Make a small slice in the balloon near the knot and slowly let out air, peeling the balloon from the sides of the dome until the full balloon is removed. 
  • Stack your fillers on your serving dish and cover with the candy dome.
  • Melt the last candy melt bag in a microwave safe dish. Use the candy melt as "glue" to decorate the outside of the candy dome with your toppings. 
  • Find something fun to smash the cake! Make sure to get it on camera and tag @atx.and.o in your post. We'd love to see your creations! Check out out smash here

Thank you all for your support to help grow the atx&o family. You #auspire us and the Austin community more than you know with your creativity and kindness. Happy Smashing!

Get Your Freak [Shake] On


Our sweet tooth has been aching with all of the fun "freak shakes" we've seen popping up lately! Most recently, we enjoyed mimosas with a gigantic piece of birthday cake on top courtesy of the Social House at Peached Tortilla (@peachedsocialhouse) here in Austin. 

We jumped on the bandwagon with our own flowery, springy, elegant twist on the larger-than-life, brightly-colored freak shake trend. 

Lemony Lavender, Coconut & Honey Simple Syrup

2 teaspoons of clean, fresh lavender buds)
2 tablespoons of grated lemon
1 tablespoon of toasted coconut flakes
1/2 cup granulated sugar
1/4 cup water
3/4  cup honey


Lavender Freak Shake

1 cups milk of your choice (almond or coconut milk give a different but equally yummy flavor!)
6-8 scoops of your favorite vanilla ice cream
Lemony Lavender, Coconut & Honey Simple Syrup
1 handful of fresh blueberries  (optional if you want a purple color)
1/2 cup of Malibu (optional if you want to turn up)


Freak Shake Toppings

1 cup of white candy melts (melted)
1 tablespoon of toasted coconut flakes
1 teaspoon of grated lemon
1 teaspoon of fresh lavender buds
whip cream
2-3 desserts of your choice
fresh lavender stems
fun straw, toothpick, etc. 


  1. Make the simple syrup by combining all ingredients in a sauce pan on medium heat for 5-7 minutes. It'll thicken more once it cools. 
  2. Mix together by hand or in a blender all of the shake ingredients. 
  3. The fun part----decorating!
    1. Cover the rim of your glass (we love the look of a mason jar) with the melted white candy melts.
    2. Mix the toasted coconut flakes, grated lemon and lavender buds in a small cereal bowl. 
    3. Place the top of the cup in cereal bowl and swirl around until the coconut, lemon and lavender cover the white candy melt rim. 
    4. Pour the shake into the cup. 
    5. Top with whip cream (we love the look of whip cream or the shake overflowing).
    6. Use a toothpick to stack your chosen desserts and place on one side of the shake. 
    7. Add your lavender stems. 
    8. Add a straw and any other fun toppings. 

Pair with Missy Elliot turned up to full blast for the ultimate freak shake experience ;)

Cinnamon {Stud} Muffins featuring Chameleon Cold Brew & Austin Honey

Where there's a whisk there's a way.

The perfect way to start your day: Enjoy delicious protein-packed breakfast muffins featuring local favorites.

We'll be honest with y'all----these lovely muffins were actually intended to be meringues. You know...those fluffy little yummy cookie drops. But, as it turns out, you need either a blender or arms like the Hulk to properly make them. We have neither of those things.

So, after an hour of whisking our biceps away, we put our brains together and improvised. And we have to admit, the fluffy breakfast muffins that came out at the end were even more than any meringue! Where there's a whisk, there's a way. 


Shopping local is important to us. Austin supports us so that we can support our favorite ATX brands. 

Which is why we chose to develop a specialty recipe featuring our go-to coffee, Chameleon Cold Brew, as well as our SFC Farmer's Market fave, Austin Honey.

We visited the SFC @ Downtown market a few weeks ago and met Raul, one of the beekeepers and owners of Austin Honey. After striking up a conversation with him about how he got into the honey business, we found out that before moving to Austin, Raul lived for many years in the same area of the Chicago suburbs where we grew up!

Talk about a small world!


Raul and his son-in-law produce top-notch honey by making each batch of Austin Honey as Austin-y as possible. They partner with 7 local organic farms to develop apiaries (collections of beehives) that pollinate the agriculture present on the land of each farm. For this reason, the honeys have unique tastes that encompass the flavors of Austin based on their location. 

And these flavors added the perfect sweetness to play off of the spicy bean and smooth vanilla blend of the Mexican Coffee Chameleon Cold Brew.  

Check out the recipe below and don't forget to pin it/share it to show your support for local Austin businesses! 

Protein-Packed Cinnamon {Stud} Muffins featuring local Austin flavors



  • 2 cups flour
  • 1 cup granulated sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  • 3 egg whites, room temperature
  • 1.5 tbsp Chameleon Cold Brew: Organic Mexican Coffee
  • 1 tsp Austin Honey

Yields ~12 muffins


  1. Preheat oven to 350ºF. Grease 12 muffin cups.
  2. In a medium bowl, combine the flour, sugar, cinnamon and salt.
  3. In a large bowl, mix together the Greek yogurt, egg whites, Chameleon Cold Brew and Austin Honey. Slowly add the dry ingredients to the wet ingredients. Stir until combined.
  4. Divide the mixture evenly between the prepared muffin cups.
  5. Bake for about 10-12 minutes, until a toothpick stuck in the center comes out clean.
  6. Sprinkle the warm muffins with a mixture of 2 parts cinnamon, 1 part sugar. 
  7. Enjoy! 

xo, ashley & becky 

Southwestern Quiche inspired by Torchy's



  • 1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 4 eggs, lightly beaten
  • 1/2 cup Torchy's queso
  • Ingredients from 2 Torchy's Democrat Tacos
    • 2 cups shredded barbacoa
    • 1/2 avocado
    • 1 cup queso fresco
    • 1 cup fresh chopped white onion
    • 1 tbsp fresh lime juice
    • 1/2 cup tomatillo salsa
  • Cilantro, avocado and lime to garnish

Rumor has it that on Obama's most recent trip to Austin, he stopped at @torchystacos and ordered a Democrat taco (of course!).

For our President's Day inspo project we used all of the yummies inside the Democrat taco at Torchy's to create a completely different, but equally as Austin-y, dish... a southwestern quiche!

Shredded beef barbocoa, queso fresco, cilantro, onions, tomatillo salsa, fresh avocado and lime come together with Torchy's famous queso to give a TexMex flare to this French classic. #thanksobama


PREHEAT oven to 375°F.

Add cheese, onion, barbacoa and avocado on bottom of pie shell. Combine eggs, salsa, queso and evaporated milk in small bowl until blended. Pour into pie shell.

BAKE for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes.

TOP with lime juice and garnish with avocado and cilantro as desired.