Celebrating 19 Years!

Joy & Chaos is celebrating 19 years this May!

As a small business, we could not be more grateful for your support over the last two decades. That’s a lot of new babies, birthdays, graduations, vacations, housewarmings, reunions, engagements, bachelorette parties, bridal showers, weddings, & all the holidays!

From our start as a brick and mortar kids clothing store in Chicago in 2003, to reaching customers all across North America 19 years later, we feel lucky to have played a small part in so many special events and occasions. It has been a wild ride and we are looking forward to helping you celebrate the joy (and chaos) of even more of life’s big moments.

To all our awesome customers, clients, friends and family – thank you!

-Marlo & Lisa


Congrats, Class of 2022!

Celebrate your graduate this spring with our personalized “Class of 2022” gifts and party supplies! Whether your grad is finishing high school, university or kindergarten, you’ll find fun custom party decorations and favors, all customized in your school’s colors.

Shop all graduation gifts and party supplies here


It’s a Winner – Best Ever Pumpkin Muffins!

We see so many yummy recipes come to us through creating your custom recipe towels! This one for Pumpkin Muffins caught my eye and I decided this was the perfect weekend to try it out. I don’t know who Auntie Barbara is but we should all know her! These were easy and absolutely delicious! I will make them again and maybe even add chopped walnuts for texture. What’s your favorite fall recipe? Comment below ~ Marlo

Pumpkin Muffins

Makes 12 muffinsI


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • ½ cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup whole milk
  • 1 1/4 cup pumpkin puree
  • 1/2 cup coconut or vegetable oil
  • 1 teaspoon vanilla extract


PREHEAT oven to 425˚ F.  Paper line or grease 12 muffin cups.

COMBINE flour,  baking soda, salt and spices in a medium bowl and whisk to combine.
In another bowl, gently whisk together the eggs, pumpkin puree, sugars, coconut oil and vanilla extract.

Pour the wet into the dry and mix until just combined.

BAKE for or 5 minutes then reduce temperature to 350 and bake an additional 15 minutes or until a toothpick comes out clean.