It’s no secret pumpkin feels right at home in pies and lattes, but this versatile fall vegetable also works in warm soups, rich pasta sauces, and even French fries. With its heavenly scent and many health benefits, pumpkin should actually be used every single day. Here, we rounded up 10 savory pumpkin recipes that will have even avid PSL drinkers seeing their favorite ingredient in a whole new light.
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Photo by: Love Lola Blog
It’s officially FALL! Bring on all the flavors that epitomize this wonderful season like apples, persimmons and my personal favorite- PEARS! I love baking with poached pears because they turn out so soft and easy to eat. I usually buy the brown bosc pears, peel them, and stick them in boiling water with some cinnamon, honey and sugar. In about 10 minutes the entire house smells like literal heaven.
Once your pears are cooked, you can prep your pre-made puff pastry by defrosting it from the freezer. Once soft, you can cut the pear in half, de-seed and place on the puff pastry (keeping the stem, of course!). Lightly brush the sides with eggwash, stick in the oven at 375 degrees for about 20 minutes or until edges are brown. Once done, drizzle with caramel sauce, dulce de leche or simply powdered sugar. Voila! An easy, classically Fall dessert!
If you are a foodie in France and want some authentic French cuisine alone with an impeccable night’s stay I highly recommend checking out Le Chateau des Alpilles in Saint Remy de Provence. It is a charming place with gorgeous design in every room, a spacious pool and an amazing on-site restaurant that allows you to sit outside, listen to the cicadas and sip your favorite wine.
Find more about my European trip on my Instagram and check out the fabulous chateau here.
Lavender isn’t just for scents and soap anymore, it’s now making its way into the kitchen—and we aren’t complaining. If you’re wondering how to take ordinary desserts to the next level using the delicate scent (and color!) of this edible flower, we’ve got you covered. Most of these 20 delicious recipes call for dried lavender (unless otherwise specified) and will immediately transport you to Provence.
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Feature Image by: Cookie Named Desire
A grilled cheese sandwich is the ultimate comfort food and a childhood favorite. And even though it may seem hard to top the simple melted American cheese version, these recipes succeed. Fancy cheeses, rustic veggies, and unexpected flavors (pizza grilled cheese, anyone?), take this beloved sandwich to the next level. Here are 14 reasons to get out your skillet and give the grilled cheese a major makeover.
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Featured Image and Recipe by: Two Peas and Their Pod
- 2 tablespoons butter, softened
- 4 slices whole-grain bread (such as Eureka! Organic Bread)
- 4 tablespoons Spinach Basil Pesto
- 4 slices Arla Dofino® Creamy Havarti (or 4 ounces, grated)
- 2/3 cup sliced artichoke hearts (from jar or can, drained)
- Sea salt, for sprinkling on sandwich
- Butter the outsides of the bread with butter. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
- Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
Our grandmothers were onto something. With literally no baking or cooking required, the icebox cake is extremely easy to prepare, making it this season’s dream dessert. Sandwich the tender cake layers with creamy filling, seasonal fruit, or your favorite flavors, and summer hosting is so much easier. Scroll through for 10 varieties of icebox cakes that will let you spend more time by the pool instead of heating up the kitchen.
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Summer Berry Cake
Feature Image by Molly Winters Recipe by Camille Styles
- 3 pints high-quality ice cream (I used Strawberry Basil, Coconut & Avocado Curd, and Blackberry, Lime & Basil, all from Lick. Use whatever flavors you love, but don’t cheap out: this is the time to break out the good stuff.)
- 1/4 cup jam, in a flavor that coordinates with your ice cream (I used blackberry)
- 1 frozen all-butter pound cake (you could also make your own in a loaf pan, but… I kept it old-school and used Sara Lee)
- 1 pint fresh berries
- Spray a 10 x 5-inch loaf pan with cooking spray and line with parchment, leaving an overhang on all sides. Coat parchment with cooking spray, then line with plastic wrap, allowing an overhang on all sides. Do your best to smooth out the plastic as much as possible, as this will result in a smoother surface on the finished cake. Spray the plastic wrap with cooking spray.
- Remove 1 pint of ice cream (this will form the top layer) from the freezer and transfer to a bowl. Let sit for a minute or two, then stir with a spoon to loosen up the consistency so that it’s spreadable (you don’t want it melted, just soft.) Spread in an even layer on the bottom of the loaf pan. The more even you get it, the straighter your “layers” will be in the finished product. Transfer pan to the freezer, and freeze until firm, at least 2 hours.
- Remove the second pint of ice cream from the freezer and allow to soften in the same way. Spread in an even layer on top of the first layer, then return to freezer for 2 more hours. Next, spread a thin layer of jam across entire surface of ice cream and allow to freeze for at least an hour. Remove the third pint of ice cream from the freezer, allow to soften, then spread in an even layer on top of the jam. Return to freezer and freeze until firm.
- Take the pound cake out of the freezer and, using a very sharp knife, slice the cake into 3 long horizontal layers. Reserve two of the layers for another use; you’ll only be using one of them in this cake. Depending on the size of your pound cake, you may need to trim a couple inches from the side of the cake to make it fit in your loaf pan.
- Remove pan from freezer and top with the cake layer. Lightly press it into the ice cream to make sure it “sticks,” then cover cake with the plastic wrap overhang. Freeze until firm (cake can be made 3 days in advance.)
- When you’re ready to unmold the cake, wrap a damp, hot towel around the entire pan, and use a sharp knife to loosen all around the edges. Invert onto a serving platter, remove parchment paper and plastic wrap, and trim edges for a neater appearance. Top with berries and freeze until ready to serve.
You probably know it’s important to get enough protein, but if you’re not chowing down on a good amount of meat, it can be a challenge. Give your body what it needs with tasty, protein-packed bars that are full of wholesome, fresh ingredients. Prep these ahead of time, and you have a great on-the-go snack that will help you curb cravings before your meals, or when you need an extra boost throughout the day. Here, we rounded up the healthiest and easiest protein bar recipes that you can feel great about.
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Feature Image and Recipe for Matcha Energy Bars by Grateful Grazer
- 1¼ cups dates, pitted + roughly chopped
- ½ cup almonds
- ½ cup cashews
- ¼ cup hemp seeds
- 1 tsp vanilla bean or pure vanilla extract
- 1 tbsp matcha powder + additional for sprinkling
- 2 tbsp cacao nibs unsweetened
- ¼ cup unsweetened coconut flakes
- Combine dates, almonds, cashews, hemp seeds, vanilla, + 2 tsp matcha powder in food processor and pulse until well-combined. Mixture should stick together like a dough when pressed. If mixture is falling a part, add a few more dates and process again until combined.
- Add cacao nibs and pulse just enough for cacao to be dispersed throughout.
- Line a small baking dish with parchment paper (so bars are easier to remove later) and add bars to dish. Use hands or the back of a spoon to press the mixture down until it is compact and smooth. Sprinkle coconut and additional matcha on top and press down with back of spoon.
- Place dish in freezer for at least 30 minutes.
- Remove bars from dish by pulling out parchment paper. Cut into bars + store in fridge for up to 1 week.
It’s time to turn your morning caffeine fix into something seriously healthy. Whether you like your coffee blended and sweet or hot and simple, there are ways to add nutritious ingredients to make your morning routine better—and tastier. Here are nine coffee recipes to try this week.
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Feature Image by: Only Deco Love
This was my second attempt at donut-making, and I can definitely notice the second time was better than the first. The whole yeast thing really intimidates me but once you get the frying technique down (plus a lot of patience!), you get a really tasty reward!
Acai bowls are great, but acai bowls in a coconut? Even better! After manhandling that coconut to get it open, I felt like Wonder Woman herself. After banging it on outdoor patio furniture I finally saw a crack in the armor and was able to pry it open. After that I topped the acai with fresh cherries, kiwi and mint from our garden. I used the left over coconut meat to make Tahitian coconut bread. Yum!!