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"The Most Wonderful Time of Year" - Holiday Cheer From Mompreneurs We Love!

Posted on December 17 2019




"The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart. Wishing you happiness." -Helen Keller

Check out how 3 more of our favorite mompreneurs celebrate the holidays!


Meet Mompreneur #1...Julia Dzafic

Julia Dzafic is the voice behind Lemon Stripes, a lifestyle blog that features wellness tips, lessons in motherhood, healthy(ish) recipes, and her latest finds in style and home decor. She lives in Westport with her husband, Anel, their 2-year old daughter, Amalia, and their pit-mix, Boots.  


Family Holiday Tradition

My favorite family holiday tradition is "secret stocking" in addition to our regular gifts. We draw names and everyone can spend up to $100 on small gifts that fit into a stocking for the person they pull. It's fun to pick out the gifts and it's fun to get them too!


Favorite Holiday Recipe

Smitten Kitchen's Sticky Toffee Pudding – INGREDIENTS


    2 1/4 cups dried dates
    2 1/4 cups boiling water
    1 1/2 teaspoons baking soda
    1 stick unsalted butter, melted
    3/4 cup granulated sugar
    2 tablespoons light or dark brown sugar
    2 large eggs
    1/4 teaspoon salt
    1 2/3 cups all-purpose flour
    1 stick unsalted butter, melted
    1 cup heavy or whipping cream
    1 cup plus 2 tablespoons light brown sugar

    2 teaspoons vanilla extract

    Smitten Kitchen's Sticky Toffee Pudding – DIRECTIONS

    • Make the cake: Pit and roughly chop dates and place them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. Cover the bowl and set it aside for 30 minutes.

             Heat oven to 350°F. Butter a 9×13-inch baking pan.

             Blend date-water mixture in a food processor until smooth. In a bowl, combine the melted butter and sugars. Whisk in eggs, then salt. Stir in the flour, then date puree. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

           To serve, let it cool in the pan on a cooling rack for 20 minutes. Then flip it out onto a cooling rack, removing the parchment paper if you used it.

    • Make the sauce: Combine butter, cream, sugar and vanilla in a larger saucepan over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.
    • To serve: Cut the cake into squares (still warm is just fine). Drizzle each slice with toffee sauce, a pinch of sea salt, and top with a dollop of whipped cream, if desired
    To learn more about Julia Dzafic:
    Follow her on Instagram - @lemonstripes
    Check out her website - Lemon Stripes


    Meet Mompreneur #2...Lindsay Brooke Weiss

    Lindsay Brooke Weiss is a stylist whose client list includes models, celebrities, corporations and many of New York’s most fashionable women and men. This year Lindsay expanded her business to work virtually with clients all over the USA. Prior to dedicating herself exclusively to styling, Lindsay was the Fashion and Accessories Editor at several top magazines, including Hamptons and Gotham magazine.  Lindsay has developed an innovative, multi-step styling system that shifts the focus away from unnecessary shopping and instead on reinventing her clients’ pre-existing wardrobe. Only after Lindsay works with her clients to “edit” their closets, do they hit the town (or internet!) for some shop-therapy.

    Family Holiday Tradition

    We're Jewish and celebrate Hanukkah, but we love the joy and fantasy that comes along with Christmas.  My kids leave milk and cookies out for Santa and a note about how (well?!) they've behaved all year :) I did this as a kid, so the tradition lives on!











    Favorite Holiday Recipe

    Chicken Milanese - INGREDIENTS

    • 1 pack of chicken cutlets (4-5 cutlets)
    • 1 bag of arugula 
    • 1 box of cherry tomatoes 
    • 1 cup of bread crumbs 
    • 2 egg whites 
    • pink himalayan sea salt
    • olive oil spray
    • balsamic glaze
    • parmesan cheese

     Chicken Milanese - DIRECTIONS

    • Pound chicken breasts until thin
    • Dip each piece in egg whites and then dip into bread crumbs
    • Spray a pan with olive oil
    • Top the chicken with olive oil spray and pink himalayan sea salt
    • Bake the chicken on 350 until crispy
    • Top chicken with salad (chopped tomatoes, arugula, balsamic glaze and parmesan cheese)

    To learn more about Lindsay Brooke Weiss:

    Follow her on Instagram @cocoincashmere

    Check out her website - Lindsay Brooke Weiss


    Meet Mompreneur #3 - Amy Guzzi

    Amy Guzzi is a mom and a personal stylist. Both keep her very busy and she truly enjoys doing both. Fashion has always been her passion. Amy loves styling people and making them feel good about themselves. She feels very lucky to be able to spend time with her kids but also be creative and have fun! 


    Family Holiday Tradition

    Since we are Italian, Christmas Eve is our bigger holiday. It also happens to be my father’s birthday, so we like to keep it small and special. Just my brother and his family come over and we make a very nice dinner usually steak and lobster. We just sit at the table for a long time, chatting and laughing about old memories. Then we all open our presents and sing happy birthday to my dad. It’s just a very special night and then on Christmas Day, the rest of the extended family comes. 

    Favorite Holiday Recipe

    Giada’s Lemon Ricotta Cookies – INGREDIENTS


    2 1/2 cups all-purpose flour

    1 teaspoon baking powder

    1 teaspoon salt

    1 stick unsalted butter, softened

    2 cups sugar

    2 eggs

    1 (15-ounce) container whole milk ricotta cheese

    3 tablespoons lemon juice

    1 lemon, zested


    1 1/2 cups powdered sugar

    3 tablespoons lemon juice

    1 lemon, zested

    Giada’s Lemon Ricotta Cookies – DIRECTIONS


    -In a medium bowl combine the flour, baking powder, and salt.  Set aside.

    -In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating until incorporated.  Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

    -Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


    -Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. 

    To learn more about Amy Guzzi:

    Follow her on Instagram: @amy_guzzi

    Check out her website: thestylisteffect









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