Firefly Fox // Sophia Amoruso

Today's Firefly Fox, Sophia Amoruso, is the CEO of Nasty Gal, author of the book Girlboss, host of the podcast, Girlboss Radio, where she interviews women who have made their mark in creative, cultural, and business ventures, and is the creator of one of the most empowering platforms to date #Girlboss. #Girlboss is a platform inspiring women to lead deliberate lives. With intention, destiny becomes reality. Girlboss is a hub of inspiration to share stories about what creating an amazing life really means. Being a Girlboss isn't about being the boss of other people - it's about being the boss of your own life. 

“Abandon anything about your life and habits that might be holding you back. Learn to create your own opportunities. Know that there is no finish line; fortune favors action. Race balls-out toward the extraordinary life that you’ve always dreamed of, or still haven’t had time to dream up. And prepare to have a hell of a lot of fun along the way.”

- Sophia Amoruso


xx Firefly

Firefly's Indoor Plant Guide

For those of you that don't know, we also do interior design here at Firefly! Today we're sharing our number one secret when designing a space: plants. Bringing nature indoors gives interiors a natural balanced feeling. That said, we know that plants can be hard to keep alive and healthy and alive. Here is a run down of our favorite indoor plants that are easy to care for yet still give that lush fresh look you desire.


The Rubber Tree


Epipremnum aureum


Peruvian Apple Cactus


Spider Plant


Fiddly Fig



xx Firefly

Firefly Anniversary // 365 Days!

A year ago today Eliza Stickney joined the Firefly team and it hasn't been the same since! Her endless energy and enthusiasm is infectious and has truly transformed this company. As a small business owner growing your team is one of the most important yet challenging things you'll ever do. Finding talented, hard working, driven, HILARIOUS people like Eliza is a rarity and I, along with the entire Firefly team, feel so grateful that she walked through our doors 365 days ago. Thank you for always being positive, for never giving up, for keeping me organized, for bringing countless new ideas to the table, and for secretly Snapchatting me all day. We heart you!

xx Teissia + The Firefly Team


We have a new Firefly favorite, Glossier beauty products!

Why we love it: Glossier is a company that creates beauty products for real woman by real woman. They vow to create products that compliment natural beauty rather then hide it. And they believe that beauty starts with a perfectly primed canvas (the skin) and that can be built upon with makeup that is healthy and nurturing. We are right there with you Glossier! Check out their site. Everything down to their labeling is on point.

Quote from founder Emily Weiss : "We believe that beauty should be fun, easy, imperfect, and personal." - Check out her blog Into the Gloss here!

xx Firefly

Flower Food

Mother's Day is this weekend(!) and what better way to pamper your mom than a beautiful brunch? To make things extra pretty we've compiled some tasty recipes that also happen to be stunningly beautiful.


Floral Donuts with Orange-Glaze

Baked Doughnuts

  • 1 egg
  • 1/4 cup granulated sugar
  • 1 cup whole milk, heated to 115F
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
  • 1/2 cup (1 stick) butter, room temperature, cut into 1 inch cubes

Blood Orange Glaze

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons freshly squeezed blood orange juice

Zucchini Blossoms Stuffed with Ricotta

  • 18 large zucchini blossoms, stems intact
  • 1/2 cup (4 oz./125 g.) fresh whole-milk ricotta cheese
  • 1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour
  • 1 tsp. fine sea salt
  • 1 Tbs. extra-virgin olive oil
  • 1 large egg, lightly beaten
  • Canola oil for frying
  • Fried fresh flat-leaf parsley sprigs for serving (optional)
  • Coarse sea salt for sprinkling

Peach and Rosemary Blossom Lemonade

  • 6 cups water
  • 1 cup honey
  • 4 ripe peaches, cut into 8ths
  • 1 and 1/4 cups fresh-squeezed lemon juice
  • 1/4 cup rosemary blossoms, plus a few rosemary sprigs for garnish



Pansy Petal Pancakes

  • 1½ c. milk
  • ½ c. water
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • 3 tbsp. unsalted butter
  • ½ c. buckwheat flour
  • ¾ c. all-purpose flour
  • 3 large eggs
  • 12 pansy flowers

Elderflower Popsicles

  • 4 cups water
  • Various edible flowers (petals retained)
  • 1 tablespoon elderflower cordial

P.S. here is an Edible Flower Guide :)!

xx Firefly 

We all Scream for Ice Cream!


Coconut Ice Cream with Passion Fruit

  • 1 (13.5-ounce) can organic coconut milk
  • 6 tablespoons raw agave nectar
  • 3 tablespoons unsweetened shredded coconut
  • 2 teaspoons fresh lime juice
  • about ¾ cup passion fruit pulp (from about 6 passion fruits), for serving

Apple Crisp Ice Cream

  • 2 cups heavy cream, divided
  • 2 cups whole milk
  • 4 egg yolks
  • 5 tablespoons sugar, divided
  • 1 vanilla bean, halved
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract

White Peach & Rose Sorbet

  • 4 cups white peaches, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons rose water
  • 1 cup sugar
  • ½ cup water
  • 2 tablespoons lemon juice
  • rose petals for garnish

Cookies & Cream Ice Cream

  • 28 fluid ounces (828 ml) full-fat coconut milk
  • 3 large egg yolks
  • 1/2 cup (112 grams) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies (180 grams), lightly crushed

Matcha Mint Chip Ice Cream

  • 1 1/2 cups (350 ml) heavy cream
  • 4 teaspoons matcha (green tea powder)
  • 1 cup (235 ml) whole milk
  • 4 large egg yolks
  • 1/2 cup (3.5 ounces / 50 grams) cane sugar
  • leaves from 1 large bunch mint (1 cup packed)
  • 1/4 teaspoon natural peppermint flavor
  • 4 ounces (115 grams) bittersweet chocolate (60-70% cacao mass), chopped

Butterscotch Ice Cream

  • 3 cups heavy cream
  • 6 egg yolks
  •  1-1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups butterscotch chips

Blackberry Ice Cream

  •  250 g blackberrie
  •  2 tbsp lemon juice
  •  1 cup (250 ml) heavy whipping cream
  •  1 can sweetened condensed milk (397 g)

xx Firefly