Cranberry Apple Hand Pies

Impress your pals with these adorable little hand pies. Go on, have two! We won’t tell.

Keep Your Tight Ends In Check: Lightened-Up Spinach Artichoke Dip Recipe

The Super Bowl is just a few days away so I thought I would share some of my favorite recipes for stellar Game Day Grub! Here's my lightened up version of the classic Spinach and Artichoke Dip. Check back throughout the week for even more recipe ideas! Oh and obviously... GO PATS! 


Ingredients:

1 cup frozen spinach, thawed and strained
1 cup chopped artichoke hearts
1 1/2 cups plain Greek Yogurt
1 tbsp garlic powder
1 tbsp onion powder
sea salt and red pepper flakes to taste

Preparation:
Combine all ingredients in a large mixing bowl.

Mix thoroughly and break apart any spinach clumps.

Chill until you're ready to serve.

Don't forget to grab a bag of Stonefire Naan Crisps to serve with your dip!

*I topped this dish with some sliced pickled peppers for color and a little zing! Don't be afraid to jazz it up and make it your own!

No-Bake Pumpkin Protein Bites

All the flavors of Fall packed into one protein-filled bite! 

Ingredients

1 cup pumpkin puree (not pie filling!)

1 cup almond meal/flour

1 scoop protein powder

1 cup almond butter

1 cup old fashioned oats

1/2 cup honey

2 tsp pumpkin spice seasoning

1/2 cup cranberries (dried or fresh, chopped)

1 tbsp flax seed

Pumpkin Protein Smoothie Recipe

Move over "PSL", this Pumpkin Protein Smoothie has all the flavors of Fall minus the guilt!

Ingredients
1 cup of pumpkin puree (not pie filling!)
1 1/2 cup of almond milk
1 scoop of protein powder
2 cups of ice
2 tsp stevia, or to taste
2 tbsp
1 tsp pumpkin spice seasonings

Preparation
Layer all ingredients in blender and blend until smooth.

Top with a garnish of candied pecans for a little somethin' extra!

Cinnamon Cupcake Monsters!

Only a few weeks away from every "Boos and Ghouls" favorite holiday! Why not whip up some simple cinnamon cupcakes and top it off with these adorable gummy eyes from Treat Street!

See below for decorating tips and how to build in a spooky surprise! 

Kasey's Cravings: Back To Cool 2014

I don't know about you but it feels like I blinked and the Summer was over! Maybe that's because they start playing back to school commercials and putting out Halloween decorations in July. Either way, it's time to trade Pina Coladas for Pumpkin Spiced Lattes, pack away the bikinis and bust out the boots! 

Granted I've outgrown the days of having the start of September mean new wardrobes, locker accessories, and trapper-keepers (do kids even call it that anymore?) but that doesn't mean I can't create a list of must-haves that will help make that transition into Fall a little bit easier! Oh, and of course I have some great deals and a giveaway for you too!

DEAL ALERT: Boots and Scarves Combo for $32.95!



By now we all know that the Fall "uniform" consists of High Boots, Skinny Jeans/Leggings, and Scarves. Right? Well lucky for you, my friends at Cents of Style have made it possible to update your Fall Wardrobe for pennies! Grab a pair of adorable black boots (fits Wide Calf too...woohoo!) and one of 8 scarves for only $32.95! AND FREE SHIPPING! Use Code: CELEBRATE 
What are you waiting for? Get shopping! 



Butternut Squash Pasta Salad



This is the perfect recipe for those early Fall barbecues and dinner parties. It combines my favorite flavors of fall (butternut squash and cranberries) and the cool crisp taste of salad.
Get the full recipe here. 


Beachwaver by Sarah Potempo


I've been asked many times how I get my hair to be wavy and STAY wavy. I'll be honest, I first figured out how to do it by accident. Back in college I would have to do my hair for our newscasts and when I didn't have time to put in a full head of rollers, I tried just wrapping my hair around my curling iron. And what do you know, it worked! 

Now, when I tell a lot of people this they always say, "I've tried that but I can never get it to work!". Well, today's your lucky day peeps. No need to spend hours in the salt water to get those beachy waves or hours in the salon for that perfect pin curl. Introducing the Beachwaver by Sarah Potempa. 

The Cranberry Bogger

The air is getting a bit more crisp, the flavors of Fall are filling the store aisles, and it's time for family to start gathering near. Clearly, that means it's time for a cocktail!

This recipe is based on a cocktail we served at the restaurant I worked at in college, Gourmelli's. Combining the tart cranberry, the spice of ginger beer, and the warmth of rum makes this drink an instant Fall fave!

Resaurant Preview: Napa Valley Grille - Fall Tasting Menu

Tonight I have the pleasure of join some of my fellow foodies at this seasons Media Preview at Napa Valley Grille in Westwood. Some of you may have caught the post about my first NVG experience which was nothing short of stellar, so you can imagine why I'm excited about what Chef Taylor Boudreaux has in store for us this evening! 

 

Inspired by the fall season, Chef Boudreaux incorporates wild and foraged items from Foods in Season (Washougal, WA) while continuing to source locally grown ingredients from Southern California family farms and artisan purveyors, including Drake Family Farms (Ontario, CA) and Country Fresh Herbs (Tarzana, CA).

Here's a glimpse of some of the dishes we will be enjoying tonight:

-  Fig and Prosciutto with Burrata Cheese and Grey Salt
-  Cajun BBQ Shrimp with Grilled Sourdough
-  Warm Brussels Sprout Salad with Poached Egg, Prosciutto, Toasted Pistachio, Manchego Cheese, and Red Wine Vinaigrette   
-  Wild White Sturgeon with Oyster Mushroom and Beurre Blanc
-  Lamb Ragu with housemade Pappardelle Pasta

Follow along tonight on Instagram for all the yummy details! 

Simple Pickled Vegetables

Savor those early Fall vegetables all season long with this easy pickling recipe.

Ingredients:

2-3 large carrots

1 large parsnip

1 large cauliflower floret

1 yellow or orange pepper

6-8 cloves of garlic

fresh dill

2 c white vinegar

2 c white sugar

1 tbsp whole black peppercorn

2 tsp red pepper flakes

1 tsp salt

Recipe for Caramel Apple Georgetown Cupcakes!

A few weeks ago I had the chance to meet with the owners of Georgetown Cupcake, Katherine Kallinis Berman and Sophie Kallinis LaMontagne. You may know them from their hit show on TLC, DC Cupcakes, and I have to say, these two are as sweet as their cupcakes! They invited me into their Robertson Boulevard location to get the scoop on what makes their cupcakes stand miles above the rest (in my opinion at least), a sneak peek at their latest fall flavors, and learn how to master that signature swirl !

Check out the video below for the interview as well as the recipe for their Caramel Apple Cupcakes. Trust me, you do not want to miss this one!

Read on to get the full recipe to print out and make for yourself!

Butternut Squash Pasta Salad

The air is getting cooler, the jeans are getting tucked into knee-high boots, and everything pumpkin-flavored has resurfaced. That's right, it's Fall!

Today I want to share one of my favorite recipes that was actually created out of desperation. Ok, I'll admit, most of my recipes are created that way, but this one turned into an instant hit! I was asked to make a side dish for a cookout at my hubby's co-worker's place (last minute, of course) and I seriously had no idea what to make.
Being the "pastaholic" that I am, my brain instantly went to carbs. I wanted to incorporate the flavors of the approaching season as well, so this is what I came up with!

Ingredients:

1 box of whole-wheat rotini pasta, cooked and cooled

1/2 butternut squash, cubed

1/2 stick of butter (optional)

2 tbsp brown sugar

cinnamon

sea salt

dried cranberries

1/2 red onion, chopped

olive oil

balsamic reduction

fresh mozzarella, sliced

fresh sage (optional)

What To Do:

Preheat oven to 425 degrees

In a small brownie pan or cookie sheet, lay out the butternut squash cubes. Add a small handful of brown sugar, butter, a generous drizzle of olive oil and a sprinkle of cinnamon to the squash and toss with your hands. Sprinkle salt on top, salt helps the roasting process. Let cook for about 25-30 minutes until tender.

When your squash is done, add it to the cold pasta (roasting oil and all) with chopped red onion, some dried cranberries and a sprinkle of fried sage if you have it on hand. Top with mozzarella and drizzle on some balsamic reduction right before serving.