New Year, New You

As much as I pray, wish, beg, or think that I can be fit without working out it's never going to happen. I workout four days a week, sometimes five and I am finally starting to feel confident with my body. For those of you that are going to use your New Year's resolution to get fit, do it. And I don't mean do it half-assed for two months and stop, I mean make a schedule, find classes that you like and stick to it. Get your butt out the door and go to the gym.

I have to take fitness classes or I won't have a good workout. I like someone telling me what to do and working out with other people. That may not be for you. You may like being on your own schedule, but if you haven't tried at least one fitness class just try it once. BodyPump is a great class for learning how to lift and any stepping class is a great cardio workout. Each gym offers something different so call or go online and find out what yours offers.

Sometimes I don't post the healthiest of recipes on this blog, but for the most part I try to. The philosophy behind Eat. Live. Splurge. remains the same, it's okay to indulge a bit every now and then as long as you lead a healthy lifestyle to the best of your ability.

Psst... The New Year may be a good time to try out this 3-day juice cleanse.

Lime Pear Cocktail

While cooking Christmas Eve dinner, my cousin made us these delicious cocktails that were super easy to make and I almost had a few too many. The recipe is simple and you don't need to be a fancy bartender to make one. There's still time to celebrate this weekend before all the holiday spirit is gone and don't forget New Year's Eve! Try this drink for your next gathering and you'll totally love it.

Ingredients

2 oz pear juice

2 oz ginger ale

1.5 oz Jack Daniels Whiskey

Lime slice

Christmas 2013

I hope everyone had a wonderful holiday season! Judging by the Valentine's Day cards already on display at Target, Christmas is over. We still have New Year's people! Let's savor the holidays a little longer. I'm still going to eat Christmas cookies until they're all gone.

I had such a fun time celebrating Christmas this year. J and I went to Philly last weekend for a holiday party with friends and we also got to see the decorations all over the city. We celebrated Christmas together on Sunday because we were apart for Christmas so we went to see the train display at the local fire station which was so great, as usual. One of the gifts J gave me was this amazing succulent display he made and I'm obsessed with it. Now the test is to not kill them. On Christmas Eve, my family and I celebrated at my aunt's house in DC and then Christmas day was spent at my house where I (as usual) did all the cooking. My parents even got me a pink KitchenAid stand mixer and I'm so excited to share tons of new recipes with you all!

How did you spend the holidays? Share with me!

Asparagus & Gruyere Tart

Need an easy appetizer for the holidays? This is it. With buttery dough and cheese you can't go wrong. Gruyere cheese can definitely be a bit expensive so some good alternatives are Jarlsberg and Fontina. The holidays to me are all about celebrating family and friends and eating good food. Soon I'll share how I've been celebrating the holidays! 

Want to make a dessert for the holidays instead of an appetizer? Try these White Chocolate Peppermint Cookies. J and I have been eating them nonstop. Oops.

Ingredients
Frozen puff pastry, thawed

2 cups Gruyere cheese

1 pound asparagus spears

1 tablespoon olive oil

Salt

Pepper

Directions

1. Preheat oven to 400 degree F. 
2. Flour your work space. Roll the thawed puff pastry into a 16 by 10 inch rectangle. 
3. Place the pastry on a baking sheet and with a fork pierce the dough all over, but leave a 1 inch border. Bake for 15 minutes until golden. 
4. Sprinkle pastry with cheese and place the asparagus in a single layer on top. Brush with a little bit of olive oil and sprinkle with salt and pepper to taste. 
5. Bake for 25 minutes until the asparagus is tender. Serve immediately.

Quinoa Stuffed Red Pepper

I know we've all been doing a lot of indulging lately and this weekend will probably be no different. Don't forget to make good choices! It's definitely hard this time of year, but we do not have to compromise health for the holidays. This recipe is delicious and packed with protein, vitamins, and minerals. It's really easy to make and I've raved about quinoa here before. If you really don't like quinoa or it's too expensive, brown rice would also work really well in this dish.

Side note: Make sure you're keeping up with your work outs! Don't put it off until the new year. You'll feel better and be able to splurge a little more on Christmas.

Ingredients

1 1/2 cups quinoa, cooked according to package directions

1/2 cup sweet corn

1/2 cup black beans, drained and rinsed

1/4 cup diced tomatoes

1/4 cup Mexican blend cheese (or whatever shredded cheese you have on hand)

1/4 cup reduced fat feta cheese

1 tablespoon fresh cilantro, chopped

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon chili powder

Salt

Pepper

3 large red bell peppers, seeded

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion, and chili powder, salt and pepper.
3. Fill each red bell pepper with the mixture. 
4. Place peppers in a cupcake tin so that they don't fall over (I'm a genius!). 
5. Bake until the peppers are tender about 25 minutes. Serve and enjoy.

White Chocolate Peppermint Cookies

Today is my office holiday party! Last night I made this amazing cookies that are far better than I expected them to be. I went for a different cookie recipe this year (generally I stick to Peppermint Chocolate Sandwich cookies that are also to die for) and I'm happy I did. These are almost like a sugar cookie, but the peppermint flavor reminds me even more of the holidays. Christmas is right around the corner and these are perfect cookies to bake for any holiday festivities.

You can find the recipe here. I adapted it by using Andes Peppermint Crunch Baking Chips instead of the candy canes and M&Ms and they came out so delicious with the same peppermint flavor!

Last Minute Gifts

This is the Target edition. If you're looking for something last minute for under $20 you can find some great gifts at Target. In addition to the gifts below, you can find low priced jewelry, candles, and other small home decor items that are perfect for hostess gifts or white elephant gift exchanges.

Find these gifts online:

1. Double Old-Fashioned Tumbler Cheers - $5
2. Beaded Infinity Scarf - $20
3. Frames & Display Boxes
4. Beaded Coffee Mug Set of 4 - $14
5. Wood "JOY" Candle Holder Set - $12
6. Noel Sequin Oblong Pillow - $20

Stove Top Applesauce

Considering that I got my wisdom teeth out on Friday - this post is appropriate. I made a big batch of homemade applesauce to help get me through the "wisdom teeth diet." At this point I'm pretty sick of soft foods and I can't wait until I can eat real food again. Sigh. Getting my wisdom teeth out is really hindering my Christmas shopping abilities and indulging before the holidays. I'm going to have to get creative with my Christmas treats.

Ingredients
3 lbs apples (I used Gala)
1/2 cup apple juice
Juice 1/2 lemon
1/4 cup light brown sugar
1/2 teaspoon cinnamon

Directions

1. Combine all ingredients in a large pot and cook over medium heat, stirring continuously, for 25 minutes. 
2. Let cool a bit, add to a blender and puree until smooth. Store in the refrigerator.

Sparkling Cranberry Punch

Whether you're finished with finals or just want a drink this weekend you have to try this punch! It is so delicious and it's only 80 calories per drink. Done. Get rid of your leftover cranberries as a garnish for this drink.

Ingredients
1/2 can Diet Sparkling Cranberry
2 oz Crystal Light Pink Lemonade (made from powder)
1.5 oz Bacardi Rum
Fresh cranberries

Honey Butter Popcorn

Around finals I'm always craving whatever snack I can get my hands on. Popcorn is one of my go to snacks because it's a whole grain and easy to eat while studying. I had some leftover Cranberry Honey Butter from Thanksgiving (it lasts for forever) and thought, "Hey! I can make my own version of sweet and salty kettle corn." Yum. It takes about 3 minutes to transform plain popcorn into the perfect study snack. If you want to get fancy you can make your own popcorn, but it's totally fine to use the kind that comes in a bag.

Ingredients

1 plain popcorn bag

2 tablespoons Cranberry Honey Butter

1 teaspoon sea salt

Directions

1. Pop a bag of popcorn according to directions. Dump into a large bowl. 
2. Melt butter in a microwave safe dish for 30 seconds or until melted and drizzle over the popcorn. 
3. Add sea salt and toss to combine. Enjoy!

Winter Moisturizer

'Tis the season for dry skin. Fortunately, I love my moisturizer and I rarely have any issues with dryness. It is so important to take care of your skin and have a favorite moisturizer. Aveeno Clear Complexion Daily Moisturizer is my go to. Every day after I shower I put this on and I don't have to worry about my face feeling dry. At night I use Aveeno Clear Complexion Foaming Cleanser to cleanse and then I put a dab of moisturizer on again before I go to bed. Once a week I like to use a peel for good measure. I use the Juice Beauty Green Apple Peel Sensitive that I discovered from Birchbox. The peel is quick and I can always find time to do it at some point in the week. If you don't have a skin routine then you need to get to it and make yourself one. Don't regret it later!

Hot Chocolate Mix

Making homemade hot chocolate mix is so much better than store bought. You can make is so much more decadent and you can make a big batch to keep all winter. This mix is one of my favorites. Add some chocolate chips, extra marshmallows, peppermint, or even a little Bailey's to change it up throughout the season.

Ingredients
3 cups powdered milk
1 cup powdered coffee creamer
1 cup Nestle Nesquick powdered chocolate milk mix
1 tablespoon cocoa powder
1/2 box instant chocolate pudding mix
Marshmallows

Directions

1. In a large bowl, mix all of the ingredients (except for the marshmallows) together with a whisk. Store the mixture in an airtight container. 
2. To make hot chocolate use 1/3 cup of mix with 1 cup of water.

DIY: Santa Ornament

This weekend I was invited to an ornament exchange event. It got me thinking about what kinds of cute and easy homemade ornaments I could make. This adorable Santa ornament is the perfect addition to any Christmas tree. I haven't decorated yet (oops), but hopefully this weekend I'll get a chance to in between studying. I really like the "ribbon" I used for this ornament that I found at Michael's. It's not actually ribbon, but it reminds me of Santa's beard. If you have kids around they can help you stuff the ornaments once they've been painted. I seriously love the holidays. Check back for more little homemade gifts!

What you need:

1. Clear glass ornament
2. Red paper crinkle or beads
3. Festive ribbon
4. Black paint
5. Yellow or gold paint
6. Black glitter

Instructions

Remove the top silver part of the ornament. Paint a gold buckle in the center of the ornament, let dry. Paint a black stripe all the way around the ornament connecting at the buckle, let dry. Paint another layer of black paint over the stripe and add black glitter before the paint drys. Warning: black glitter gets everywhere. Once dry stuff the ornament with red paper, add the top back on, and tie a ribbon to the top.

Tip: To let the paint dry without it getting everywhere place the ornament upside down. It should stand on its own because the silver top is off!

Sweet Potato Casserole

My grandmother liked to call this recipe Mallow-Whipt Sweet Potatoes, but I always just refer to it as a Sweet Potato Casserole. Some people prefer not to have marshmallows with their sweet potatoes except in my family we have to have them. Thanksgiving may be over, but this is still a delicious sweet potato dish and Christmas dinner is right around the corner! You can use fresh sweet potatoes for this dish if you would prefer - about 6 medium size, cut up, cooked, and mashed. Sorry for the awful picture... I was a little occupied cooking Thanksgiving dinner. Anyways, this dish is sweet with a touch of cinnamon so it's perfect for the winter season.

Ingredients
2 17 oz cans sweet potatoes, drained, mashed
2 cups marshmallows
1/4 cup margarine, melted
1/4 cup orange juice
1/2 teaspoon cinnamon

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, stir together sweet potatoes, 1 cup marshmallows, margarine, orange juice, and cinnamon. 
3. Spoon into one quart casserole dish. Bake 20 minutes. 
4. Sprinkle with remaining marshmallows and broil until lightly browned about 1 minutes. Be careful not to burn the marshmallows!

Thanksgiving Break

I hope everyone had a great Thanksgiving! J and I had a great time in Pennsylvania on Wednesday night and the first half of Thanksgiving. Then we made the trip back to Maryland to enjoy another Thanksgiving dinner. Yum. Friday was filled with shopping and checking things off my Christmas gift list. On Saturday, J and I made the spontaneous decision to go see Brett Eldredge at the 9:30 Club in DC and it was one of the best decisions ever. He was amazing live! The Railers also played and we met them after the show. Thanksgiving break was so much fun and obviously I have so much catching up to do now. Oops.

Old Fashioned Macaroni Salad

My grandmother's recipe for Macaroni Salad is SO good. Not sure if it's because I grew up eating it and I have so many memories associated with the taste or if it's just that good. I'm sharing this with you because it's a staple at every family holiday event, but it's good for any day eats. I've said plenty of times before that you should always substitute whole wheat pasta for regular pasta... today I'm going to tell you to not do that. I've tried it before and it completely changes the dish. This may not be the healthiest of dishes, but it's delicious and I'm not messing with my grandmother's recipe. So please enjoy.

Ingredients

1 cup macaroni, cooked

1/2 cup mayonnaise

1 tablespoon milk (I used reduced fat)

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1 hard boiled egg, chopped

1/4 cup celery, very finely chopped

Directions

1. In a large bowl stir together mayonnaise, milk; vinegar, salt, pepper and sugar. 
2. Add macaroni, celery, and egg; toss to coat well. 
3. Cover; refrigerate at least 2 hours.

Current Obsessions

So here these are the things I'm currently obsessing over. (1) The New Year is almost here (crazy, right?!) and it's almost time for a new planner. I have been lusting over this Kate Spade planner and just about every other planner with a cute pattern. (2) Casual tees spruced up with sparkle, glitter, and whatever else catches my eye. It's such a fun way to dress up a casual outfit. (3) This lotion smells divine and it seriously makes my hands silky smooth. I can't use it enough now that the weather is making my hands super dry. (4) I got the new iPhone last week, finally. I got a case with it, but it's not up to my standards so I've been searching for the perfect case. I love this one from J.Crew Factory. There are just so many to choose from! What are you obsessing over?

My obsessions and other options:

1. 2014 17-Month Agenda - Kate Spade
   2014 Large Agenda in Turquoise Let's Cha Cha - Lilly Pulitzer
   Design your own! - May Books
2. Beaded Sequin Front Tee - Loft
   Heritage Sequin-Sleeve Top - Banana Republic
   Sequin Embellished Tee - The Limited
3. Mineral Hand Cream - AHAVA
4. Violet Fuchsia phone case - J.Crew Factory
   Red Rose Fuchsia phone case - J.Crew Factory
   Saffiano phone case - Michael Kors
   Be Dazzling phone case - Kate Spade

Cranberry Honey Butter

J's family already had the entire Thanksgiving menu planned before I got to chat with them about it. Obviously I couldn't go empty handed and I didn't want to make double of anything. This butter was a great solution! It's so sweet and delicious. It goes perfectly with a slice of toast or a roll with dinner. It's extremely sweet so just add half of the honey if that's not your thing. Cranberries are ripe this time of year, but always make sure they're not overripe. Perfectly ripe cranberries are firm, bright red, and the insides are white to pink. They also bounce all over the counter! Not necessarily ideal for chopping, but fun nonetheless.

Ingredients

1 pound of unsalted butter

1/2 cup fresh cranberries, chopped

1/2 cup honey

Zest of 1 orange

1/4 teaspoon salt

Directions

1. Let butter sit out on the counter and come to room temperature. 
2. Mix all the ingredients together in a large bowl with a hand mixer until combined and smooth. 
3. Store in an airtight container in the refrigerator.

Chocolate Chip Nutella Cookies

These cookies are actually amazing. They take a long time to prepare and you have to make sure to plan your time well, but they are so worth it. I honestly am trying not to share them. These are definitely the kind of cookies you make to impress someone. Don't worry about using a stand mixer, I used a hand mixer and they turned out just fine. Maybe I shouldn't be stuffing my face with chocolate and nutella right before Thanksgiving... just kidding, who cares! These are my treat for eating well and keeping with my usual work out routine.

You can find the recipe here. If you don't have time to make brown butter, no worries! Just melt the butter and use it that way.

Spinach Cheese Pinwheels

These appetizers are so easy even your boyfriend can make them! J needed something to make for his office Thanksgiving party so I helped him prepare these and he baked them all by himself. Spinach and cheese is always a crowd pleasing combination. It looks like you put a ton of work into making these, but in reality it's simple and you won't have to worry about doing a million things to make one dish. Try making these as an appetizer for Thanksgiving, they won't disappoint.

Ingredients
Frozen puff pastry
10 oz package frozen spinach
1/2 cup Gruyere (or Gouda cheese)
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon water
1 egg

Directions

1. Defrost one sheet of puff pastry and the package of frozen spinach. 
2. Shred Gruyere cheese. 
3. Squeeze out all the excess water from the defrosted spinach. 
4. In a bowl mix together both cheeses, spinach, salt, pepper, and garlic powder. 
5. Whisk together egg and water. 
6. Flour your work space and roll out the puff pastry sheet into a 12 by 12 sheet. Brush egg wash over the entire puff pastry. 
7. Evenly distribute cheese and spinach mixture over the puff pastry leaving a small border without the mixture. 
8. Carefully roll the puff pastry and pinch the seal closed. Wrap in plastic wrap and put in the refrigerator for at least 30 minutes. 
9. Preheat oven to 400 degrees F. 
10. Take roll out of plastic wrap and cut into 1/2 inch slices. Place on baking sheet sprayed with cooking spray and bake for 15-18 minutes or until golden brown.

Thanksgiving Attire

This Thanksgiving J and I are doing a double header. An early afternoon meal in Pennsylvania and a late dinner in Maryland. I started thinking early about what I wanted to wear on Thanksgiving, especially since we'll be traveling a bit and were seeing both of our families. I decided that since neither of our families do anything to upscale that a classic Thanksgiving look would be the way to go. I just bought a great Cable Knit Sweater and Pink Stone Flower Earrings from Loft that would be perfect. I will pair it with my favorite dark wash skinny jeans and knee high tan boots with a heel for a little something extra. Now all I have to do is prepare my favorite dishes!

Below are some of my other favorite looks for Thanksgiving (from Pinterest), there is a look for every family atmosphere.

Sweet Potato Cheese Fries

I love sweet potatoes. I buy them every week at the grocery store and there are so many different ways you can prepare them. I never get bored eating them. You can roast them whole, add sweet or savory toppings, roast them in chunks with rosemary, or make sweet potato fries. Adding a little cheese and bacon never hurt anyone, only makes life a little more delicious. Make these as an appetizer or as a simple side dish. I'll post more of my favorite sweet potato dishes soon!

Check back in next week for my grandmother's delicious Sweet Potato Casserole that is perfect for Thanksgiving. It's made with a hint of orange, cinnamon, brown sugar, and topped with toasty marshmallows.

Ingredients
2 large sweet potatoes, peeled, cut into strips
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 1/2 teaspoons cornstarch
3/4 cup sharp cheddar cheese
3 strips bacon, cooked, chopped

Directions

1. Preheat oven to 400 degrees F. 
2. Toss together sweet potato and olive oil. 
3. In a small bowl mix together salt, pepper, and spices. Mix in cornstarch with spices. Pour spice mixture over sweet potato and stir to combine. 
4. Place sweet potato on a lined baking sheet sprayed with nonstick spray. 
5. Bake for 15 minutes. Flip fries and increase heat to 425 degrees F. Bake for another 10 minutes. 
6. Sprinkle on cheese and bacon. Let melt, be careful not to burn. Remove from oven and enjoy.

DIY: Monogram Letter

It's time to start thinking about Christmas gifts. I love giving homemade gifts, they're thoughtful and fun to create. These monogram letters are simple, easy, and pretty. They're perfect for friends and look great hanging in your bedroom. The rhinestones are a girly touch that you can omit if needed. Also, if you can't find individual rhinestones, the ones that are attached are fine too. Just cut them to size - it's better to have them be too short than too long and hanging over the edge of the letter. Be creative with the letters! Use fun paint and rhinestone colors. You can't go wrong with these.

What you need: 

1. Wooden letter
2. White paint
3. Colored paint
4. Individual rhinestones
5. Ruler
6. Pencil

Instructions

Start by painting the wooden letter white. Don't forget to paint the edges. You may have to do two or three coats to get the white to be opaque. Let dry. Stencil stripes onto the letter using a ruler. Make the stripes the thickness of the ruler. Paint every other stripe the color of your choosing. Let dry. Add rhinestones along the line in between white and your other color. This hides imperfections and is super cute!

Pumpkin Pie Smoothie

Yes, you read that right. Pumpkin Pie Smoothie. I always seem to have canned pumpkin left over from whatever pumpkin dessert I made that week and this is how I plan to always use my leftovers. This is such a delicious smoothie that is still healthy and fun for fall! I even added a little espresso to this smoothie when I was feeling down. If this recipe isn't sweet enough for you just blend in a little more honey until it's to your liking.

Ingredients
1/2 frozen banana
1/2 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp honey
3/4 cup vanilla soy milk
2 ice cubes

Directions

1. Add all ingredients to a blender and blend until you reach desired consistency. Yum!

Shrimp & Avocado Salad

I was craving some shrimp this week so instead of throwing some into a pasta dish, I featured it in a salad. The ripe avocado and fresh cilantro make this salad refreshing. You can eat it with a fork or scoop it up with a tortilla chip (I like the latter). Here's why I like this salad in terms of nutrition - shrimp is low in fat, avocado has healthy fats, tomatoes have lycopene, and lime has vitamin C. Tortilla chips aren't exactly nutritious... but the key is everything in moderation. Look at the food label and try not to have more than one serving!

Ingredients

1 lb shrimp, peeled, deviened, and chopped
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
Juice of 2 limes
1 tsp of olive oil
1 tbsp cilantro, chopped
Salt and pepper

Directions

1. Cook shrimp in a pan over medium heat until pink. 
2. Let cool, meanwhile add all other ingredients to a bowl and mix. When shrimp is cool, roughly chop and add to the rest of the ingredients. 
3. Serve with tortilla chips or eat as is.

NYC Road Trip

This weekend I went to New York City. The drive isn't terrible although four hours is still a good long drive. A lot of times it's just easier to throw on a pair of sweatpants and an old tee for the drive, but you don't have to sacrifice looking cute while traveling. Leggings should become your new best friend. They are comfortable and stretchy and still fashionable. Pair them with a striped shirt, chambray, a statement necklace, and some boots and you're set. These pieces are all staples in my closet and I know most of you have them too. Don't forget some good music and a latte to keep you going!

                                       

Looking for a new statement necklace? Here are my favorites for under $50:

Factory Layered Circle Necklace - J.Crew Factory

Factory Crown Petal Necklace - J.Crew Factory

Grey and Coral Faceted Necklace - Piperlime

Cushion Cut Stone Necklace - Ann Klein

(Another great place to look is a Loft Outlet store!)

New York City

In New York City this weekend one of my best friend's and I attended a workshop. Afterwards, we were able to walk around and go to a couple great restaurants. I've only been to New York a handful of times so it was great to spend a weekend there. There was even some amazing artwork around the city I had never seen before. For drinks and food after the workshop we went to Tiny's & the Bar Upstairs and then AOA Bar & Grill. Tiny's was actually tiny! But it was adorable and the decor was cute. At AOA I had some delicious mussels and a s'mores skillet to share, yum. I can't wait to go back for another trip sometime soon.

Bacon Mac & Cheese

Okay, so between the Crab & Artichoke Dip and this Bacon Mac & Cheese you could say I've been really craving cheese lately. But hey, that's totally fine! Like I've said before you can't just cut out everything. Moderation is key. This is even made with whole wheat pasta and reduced fat cheddar cheese so there's my excuse - a serving of whole grains. Sometimes I even add some broccoli to the mix after the cheese and bacon have melted together.

Ingredients
Box of whole wheat fusilli pasta
3/4 pound bacon, diced
2 cups half and half
1 cup reduced fat milk
2 cups reduced fat cheddar cheese
1/4 teaspoon black pepper
1/2 cup green onions, sliced

Directions

1. Cook pasta according to package directions.
2.  Heat a large skillet over medium high heat. Cook bacon in the pan and remove. Pour fat out of the pan. Let bacon cool a little then roughly chop. 
3. Place pan back on medium heat and add half and half and milk. Bring to a simmer for about 3 minutes until it reduces a little. Add cheddar cheese and chopped bacon. Stir to melt. 
4. Add pasta to the sauce and stir to combine. Serve and sprinkle green onions on top.

DIY: Pumpkin Place Cards

After going pumpkin picking on Sunday I sat down to make some fun decor pumpkins. The place card pumpkins are great for a small dinner party featuring some great fall foods (maybe some Butternut Squash Soup!) and friends. I got the idea for them from one of my favorites blogs. My way is a bit simpler and less expensive, all you need is some white and gold paint for a glittering pumpkin. With the larger pumpkins we picked up I painted them white, black, and silver for a more upscale front porch display.

What you need:

1. White paint
2. Gold paint
3. Paint brushes
4. Gold ribbon
5. Cardboard tag
6. Stamps or Sharpie

Instructions

Paint a layer of white onto the top half of the pumpkin including the stem. Let dry. Paint a layer of gold over the white. Let dry. Paint one more layer of gold onto the pumpkin. Let dry. While drying, cut a piece of ribbon for the bow. It can be any length depending on the size of your pumpkin. Stamp or write initials on the cardboard tag. Tie the ribbon around the stem on the pumpkin and add your tag.

Pumpkin Picking

This weekend J and I finally went pumpkin picking! It's one of my favorite fall activities and even though October is over (crazy, right) it's still totally appropriate to decorate with pumpkins. So we went to Clark's Elioak Farm is Ellicott City to see some cute animals and pick up some baby pumpkins. I'm so happy we went this weekend because we got the last of the warmer fall weather that is definitely gone today. Check back in tomorrow to see my pumpkin decor ideas - fun!

                 

Crab & Artichoke Dip

For the game yesterday I wanted to make something special. I generally don't make crab dip, but it's actually one of my favorite foods. If a restaurant has crab dip on the menu then I'm sold. The crab dip I made has way less calories and fat than any restaurant recipe would. It's still packed while flavor and you can feel like you're indulging.

Ingredients

8 oz light cream cheese

1/2 cup mayonnaise
1/2 cup plain nonfat Greek yogurt
1 tablespoon lemon juice
14 oz can quartered artichoke hearts
8 oz crab meat (preferably jumbo lump)
1 cup grated fontina cheese
1 cup grated asiago cheese
1/2 cup green onion, chopped
3 tablespoons Old Bay seasoning
1 tablespoon dill weed
Ciabatta bread

Directions

1. Preheat oven to 425 degrees F. 
2. Mix together cream cheese, mayo, and Greek yogurt until blended. Add lemon juice, artichokes, crab meat, and green onion. Stir in half the fontina and asiago cheese. Add Old Bay and dill weed. Make sure everything is mixed together. 
3. Add remaining cheese to the top in an even layer. 
4. Bake in oven for 20 minutes. 
5. Put crab dip under the broiler for 3 minutes until cheese is bubbly and golden. Enjoy with pieces of ciabatta bread.

DIY: Halloween Treat Bags

I made Halloween Muddy Buddies to take to my coworkers as a small Halloween treat. I needed something cute to package them in so I went to Michael's to find what I needed. I couldn't find exactly what I wanted so I decided to make my own little treat bags. In addition to the bags I made below, I bought plastic treat bags with pumpkins on them and some fun black and orange ribbon to wrap up my treats in.

The Halloween images I used to print onto the bags I found here. They are totally adorable! You can make your own images or find different ones you would like to use online. Whatever works for you.

What you need:

1. Iron
2. Scissors
3. Images printed on transfer paper
4. Drawstring canvas bags

Instructions

Print selected images on transfer paper according to package directions. Cut out images as close to the lines as possible. Iron canvas bag to create a flat surface. Place image face down on canvas bag and iron for 60 seconds. Remove paper after it has cooled for 2 minutes.

Halloween Muddy Buddies

Halloween is tomorrow and there is nothing better than satisfying my sweet tooth for this holiday. Muddy buddies are the perfect grown up alternative to a candy bar. They don't require baking and they are a delicious treat that I will probably eat too much of. The salty bite of a mini pretzel is just what I need mixed in with all the chocolate and candy corn. Yum. This is one of my favorite muddy buddy recipes and I really hope you try it. Keep this recipe all year and you can change up the add ins for every holiday.

Ingredients

9 cups rice chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup unsalted butter
1 cup powdered sugar
1 1/2 cups candy corn
2 cups mini pretzels

Directions

1. Put rice chex into a large bowl. 
2. Melt together chocolate, butter, and peanut butter in microwave in 30 second increments until it is all mixed together. 
3. Pour chocolate mixture over the cereal and stir until completely coated. Be careful not to break the rice chex! 
4. Add powdered sugar and toss to coat. 
5. Lay cereal on wax paper and let cool completely. 
6. Once cooled add pretzels and candy corn, mix together, and store in an airtight container.

Spaghetti Squash Alfredo

Spaghetti squash is one of my favorite fall vegetables. It's actually so cool how it turns out looking just like spaghetti! Not to mention it's so easy to prepare and you can put so many different types of sauces on it. This recipe makes a skinny Alfredo sauce that satisfies a creamy sauce craving without the calories. It may look like a scary, weird food to try, but it comes out perfect pretty much every time. To cook it you can poke holes in it to roast then cut it in half and scoop out the seeds. I prefer to cut it in half, scoop out the seeds, and roast it while submerged in water. If you haven't tried spaghetti squash yet you really should.

You can did the recipe here. I only used one cup of milk to make the sauce a little thicker. There is definitely enough sauce for 4 servings instead of two!

                           

Current Obsessions

So here these are the things I'm currently obsessing over. (1) I actually search the radio for a station to be playing Counting Stars by One Republic. I love this song so much and get so happy every time I finally find a station playing it. (2) My eye is immediately drawn to stripes. I have so many stripes hanging in my closet, but I always find a reason to buy more. (3) The new embellished sweater trend is adorable. I haven't gotten around to buying a sweater for myself yet. Don't worry, it's next on my list. (4) Constantly having an apple scented candle lit in my house makes fall my favorite season. (5) I got this eyeliner in my Birchbox back in August and I have now become accustomed to wearing it. Before using this product, I was not an eyeliner girl. It just glides on so smooth and stays all day, love it. What are you obsessing over?

                         

My obsessions and other options:

1. Counting Stars by One Republic
2. Wide Striped 3/4 Sleeved Sweater - Loft
   Eversoft Envelope-Neck Block-Stripe Sweater - The Gap
   Striped Boatneck Pullover - Banana Republic
3. Jeweled Chandelier Sweatshirt - J.Crew
   Jewel Embellished Sweatshirt - Loft
   Embellished Pullover - The Gap
4. Apple Cider Candle from Yankee Candles
   Make your home smell like apple cider with this recipe.
5. Jouer Eye Definer in black (you can also find this at Nordstrom or Birchbox)

Homecoming

Yesterday was homecoming at the University of Maryland. J and I went to meet up with some fraternity brothers and sorority sisters that we hadn't seen in a while. It was nice to catch up with friends! Of course I brought my Black Bean & Corn Salsa to go along with all the hamburgers and hot dogs at the tailgate. Our team lost, but we held our own against Clemson and overall it was a really fun day. I don't think I'll be doing any tailgating after this past weekend since the weather is getting colder and colder. Luckily, the day was perfect for some football.

               

Slow Cooker Chicken Chili

It's starting to get really cold in Maryland and this chili is just what I needed today to warm me up. Slow cooker meals are great when you have had a long day and don't feel like cooking. Everything is just ready to go! 

I'm not big on spicy things so feel free to add more chili powder and jalapenos if you want. You can even put everything in the slow cooker the night before, put it in the fridge, and turn it on in the morning. Warning: this makes a lot of food so be prepared to share or store it in the fridge.

Ingredients

16 oz ground chicken
2 tablespoons chili powder
2 cans white beans, drained and rinsed
2 (28 ounce) cans diced tomatoes
1 sweet potato, peeled and shredded
15 oz low sodium chicken broth
1/4 cup flour
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Toppings: Mexican cheese blend, light sour cream

Directions

1. Put ground chicken in the slow cooker and break it up with a wooden spoon. 
2. Add chili powder and all of the ingredients and stir. 
3. Cover and cook on low for 6 to 8 hours. Before serving add toppings.

Autumn Inspired Salad

Some apple cider showed up in the refrigerator the other day and I decided I needed to make something fun with it. I love adding fruit to salads, especially apples. I figured a salad with apples and an apple cider vinaigrette was the way to go. This is a light salad that works well for lunch or a side salad for dinner. Walnuts add a nice crunch and the mixture of spinach and red cabbage also adds texture. Apples and pears add a sweetness that goes well with the vinaigrette. Such a perfect salad for fall. 

Anytime I can incorporate part of a recipe from Food Network I do. The have great basic recipes that you can put your own twist on and make it something you love. This vinaigrette goes so well with this salad.

                             

Ingredients
6 cups spinach, chopped

2 cups red cabbage, shredded
1 Fuji apple, chopped
1 red pear, chopped
1/4 cup walnuts
Apple cider vinaigrette

Directions

1. Make apple cider vinaigrette according to directions from Ina's recipe. 
2. Toss all ingredients together in a bowl. 
3. Add as much of the vinaigrette as you would like. Toss and serve.

Morning Detox Drink

When I fall behind in my workout routine or want to give my metabolism an extra boost I like to make this detox drink. It's super easy to make, tastes good, and has the benefits I'm looking for. Having this drink right when you wake up is important, but you can also drink it throughout the day. The combination of cold water, ginger, and lemon work to kick start your metabolism in the morning. The cucumber has antioxidants that fight free radicals in the body. Mint has a variety of health benefits including improving skin condition. 

I like to make a big batch of this and keep it in the fridge or make batches at night for the next day. Also, when I'm done drinking this drink I eat the cucumbers. You can add whatever you would like to this drink, but this combination is my favorite.

                         

Ingredients

2 slices of cucumber

2 slices lemon
2 sprigs of fresh mint
1/2 teaspoon ginger, peeled and grated
16.9 oz water (water bottle)

Directions

1. Put everything in a glass, stir, and drink!

Philly Weekend

This weekend J and I were visiting his family in Philadelphia. We had a packed weekend with tons of fun activities. I mentioned earlier attending Blocktoberfest on Saturday and that night we went to Howl at the Moon. There are multiple of these dueling piano bars in different cities around the country and it was so cool. There were five musicians who rotated between instruments and singing. They could play pretty much every song that was requested and they sounded amazing. 

On Sunday J wanted to watch his favorite team play at Xfinity Live! The place is located right next to the Eagles stadium and it was a neat experience. The jumbo TVs and multiple bars and restaurants made this the place to be during the game. My favorite part of the day was eating Crab Fries from Chickies & Pete's. My mouth is watering just thinking about them. Unfortunately, it was an Eagles loss (and a Redskins win!), but we still managed to have a good time. After a long weekend I'm hoping this week isn't too crazy.
               

Pesto Pasta

My first job was at a family owned Italian restaurant called Strapazza. It finally closed after I had been working there for four years. The place has now been taken over by one of our regulars and they hired the same cooks so you can pretty much order the same food. One of my favorite dishes was always the pesto. I learned the secret to the sauce was Marsala wine. The version I make at home tastes very similar to the restaurant version with half the guilt. Whole wheat penne adds a serving of whole grain and the sauce is light so the pasta soaks it up right away. The best part is the mushrooms that are tender and filled with Marsala flavor.

I love making this dish because it takes me back to my restaurant days. If you want to add grilled chicken or other vegetables to the dish, be my guest. This is a pretty quick week night dinner that you can make when you're in a rush.

                            

Ingredients
1/2 box of whole wheat penne pasta
2 tablespoons olive oil
1/2 tsp garlic
8 oz baby portobello mushrooms, cleaned and quartered
1/4 cup marsala cooking wine
1/4 cup Buitoni reduced fat pesto
1 tablespoon heavy cream
Salt
Pepper

Directions

1. Cook pasta according to package directions. 
2. While pasta is cooking add olive oil to a large skillet over medium heat. Once oil is hot, add garlic and let cook for one minute. Add mushrooms. 
3. When all the oil has been soaked up, add the Marsala wine.
4. Cover and cook until mushrooms are tender, about 5 minutes. 
5. Stir in pesto and cream. Let simmer for a couple minutes. 
6. Drain pasta and add to the skillet with sauce and mushrooms.

Blocktoberfest

While visiting Philadelphia this weekend J and I found an awesome festival that was happening on Saturday. Blocktoberfest on South Street had all kinds of beer from local breweries and food from tons of food trucks. I got the Original Mac and Cheese from the Mac Mart food truck. It was amazing! It was so gooey and delicious and the topping was made from panko bread crumbs and potato chips. Yum. I also had some Autumn Spiced Sangria and J had beer and apple cider along with some kind of pulled pork gigantic sandwich. While eating and drinking and walking down South Street there were some different bands playing. It was a really neat festival and we had such a nice time.

               

Pumpkin White Chocolate Blondies

These are the best pumpkin dessert (besides pumpkin pie, obviously). If you like pumpkin just as much as everyone else during the fall then you have to try this recipe. This is one of the first recipes I ever pinned on Pinterest and it's the first thing I ever made from a recipe I pinned. I'm pretty sure I've made these desserts at least ten times since then. If you're not on the pumpkin flavored everything train then I'm sorry (but not really). I'm planning on sharing some of these with coworkers and taking some to Philly this weekend... and keeping most of them for myself.

You can find the recipe here. I'm not really a fan of ginger so I just don't put the crystallized ginger on top, but if you like it then use it. I hope you like these as much as I do.

                                

To Go Containers

I absolutely love these containers from Macy's by Martha Stewart. I use them pretty much everyday and they fit everything that I want to take for breakfast or lunch. The Breakfast to Go container is perfect for Greek yogurt and homemade granola or yogurt and fruit. There are endless possibilities for the Lunch to Go container. I take it to work almost everyday with a sandwich, fruit, vegetables, and little snacks. There is also a Salad to Go container and plenty of food storage containers that work perfectly to keep your fridge organized with leftovers.

It's so easy to just grab the lunch cube and stick it in the fridge when you get to work. The prices for all these containers are relatively low and it makes taking food to go so much simpler. I totally recommend these.

Butternut Squash Soup

I had some leftover butternut squash from last weeks Roasted Fall Medley. I decided the best way to use it was to make a soup. This recipe is simple and relatively quick. If you want to make a big batch of this and freeze it or keep it for the week it works really well. This makes a lot of soup so if you don't want a lot just cut the recipe in half. Also, you can change the consistency by adding more or less chicken stock depending on what you like. I can't get enough of fall foods and this is just the beginning!

Ingredients

1 butternut squash, peeled and chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
6 cups low sodium chicken stock
Nutmeg
Fresh sage
Salt and pepper

Directions

1. Heat olive oil in a saucepan on medium heat. 
2. Add onions and saute for about 5 minutes until translucent. Add a couple fresh sage leaves and remove after 3 minutes. Add chicken stock and butternut squash. 
3. Bring to a simmer and cook for 15-20 minutes until the squash is soft. 
4. Add mixture to a blender (in batches if needed) and blend until smooth. 
5. Mix in a touch of nutmeg, salt, and pepper and you're ready to eat.