Autumn All Star

When you hear lace, do you think summer? Right. White, bright, pastel, lace. But don't put your lace away just yet. We've got some fall lace that you will - well, fall for. Richer hues and longer hems take a summer staple to an autumn all star.

Nordstrom, Halogen Collared Lace Sheath Dress, $120 $64

This is a beautiful fall work dress. Classy and preppy with neutrals that don't blend into the background.

Shoptiques, Lace Frill Dress, $72

You really can't beat navy lace. I absolutely love this silhouette.

Asos, Millie Mackintosh Lace Pep Hem Dress, $82

Picture this with cognac booties and a navy blazer. The contrasting lining really makes the yellow stand out.

Simply Be, Little White Lies Dress, $69

I love the boots paired with this dress but I also think it would be super cute and casual with white converse and a jean jacket.

Lace is absolutely versatile into fall. Add in a blazer, tie a short scarf around your neck, make it work.

Be fabulous today!

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Top Five Beauty-Boosters

Below is a guest post from my fabulous and makeup genius friend, Autumn.  Take it away girl:

You’re beautiful the way you are. Remove the highlights, the nail polish, the teeth whitener, the shoes, the make-up and you are who you were meant to be – natural, beautiful, you. When I want to enhance who I was born to be – play up my eyes, cheek bones, skin, I turn to these top five start-my-day, beauty boosters. Add these five products to your make-up bag and you might just find yourself tossing everything else to the curb:

1.       Clinique Dramatically Different Moisturizing Lotion: I use this $24 fragrance-free moisturizer every day on my face and neck. After breaking up with a number of other moisturizers that left me feeling itchy, oily or claustrophobic, I found this one and I’ll never have another. It’s perfect in every way. My one piece of advice would be to avoid the “gel” version of this product – stick with the lotion and your skin will glow. The bottle lasts me a good six months, using daily so you’ll spend the cash up front but enjoy it’s lifespan for quite a while.

2.       Loreal True Match Naturale Mineral Foundation: For around $14, you can get great coverage that rivals the Bare Essentials BareMinerals line that will cost you quite a bit more.

3.       Christian Dior DiorShow Mascara: The biggest 

mascara brush you’ll ever encounter and your lashes will thank Mr. Dior for this one.  At a whopping $24, you’ll get a lot of bang but will spend quite a few bucks. I’ve also found that an inexpensive but similar alternative is Rimmel London Max Volume Flash for around $7.

4.       NARS Blush in Orgasm: This blush lives up to its scandalous name by being my absolute favorite make-up find of the decade. The peachy-pink, shimmery blush is my go-to all year long. It works on many skin tones and is very concentrated – just one pass of your cheek will do. For $27, it’s definitely a splurge, but the color is picture perfect, it lasts all day and the product itself lasts for a long time because you don’t need to put much on to get that peachy-sun-kissed glow. I’ve been wearing this same blush since the mid 2000’s and I’m not planning to switch it up any time soon. For those adventurous ones out there, there is also a Super Orgasm version. More sparkles, more fun. 

5.       Shu Uemura Eyelash Curler: There is no substitution for this bad boy. This is the one and only eyelash curler I trust not to tear my lashes out or leave an unsightly crimp in the arc. Previously sold at Sephora, this silver beauty is not sold in U.S. stores anymore but you can purchase it online for $19. It’s well worth the high price tag. I promise.

I truly believe that in the world of make-up the cliche less is more is completely true, which is why you don’t see eyeliner, eyeshadow, lipstick or lip gloss here in my top five. A good moisturizer, foundation, blush and mascara are all you need to enhance your natural beauty and leave you fresh-faced to take on another day. Invest (and indulge!) in some of these make-up bag staples to take your morning routine to another level of beautiful.

Friday Foodday

Hey lovebugs!
It's Friday Foodday! I hope you all have a fabulous weekend!


Chicken Sausage Pizza
c/o Autumn

Ingredients

• 3  ounces  chicken apple sausage, chopped (such as Gerhard's)
• 2  teaspoons  olive oil
• 1 1/2  cups  vertically sliced Oso Sweet or other sweet onion
• 1  cup  thinly sliced fennel bulb (about 1 small bulb)
• 1/4  teaspoon  salt
• 1  (12-ounce) prebaked pizza crust (such as Mama Mary's)
• 3/4  cup  (3 ounces) shredded Gouda cheese
• 1  tablespoon  chopped fresh chives
• 
  
• Directions
• 1. Preheat oven to 450°.
  2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 4 minutes or until browned, stirring occasionally. Remove from pan.
  3. Add oil to pan. Add onion, fennel, and salt; cover and cook 10 minutes or until tender and lightly browned, stirring occasionally.
  4. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese, and top evenly with sausage. Bake at 450° for 12 minutes or until cheese melts. Sprinkle evenly with chives. Cut pizza into 8 wedges.
  
  
  Perfect Party Cookies
  c/o Stephanie Cooks
  
  Ingredients
  1 cup flour
  1 cup yellow boxed cake mix
  1/4 tsp. baking soda
  3/4 cup butter, melted, and slightly cooled
  1 egg
  1 egg yolk
  2 tsp. vanilla
  1/2 cup sugar
  1/2 cup brown sugar
  1 cup chocolate chips
  4 tbsp. colored sprinkles
  Directions
  1- In a large bowl sift together the flour, cake mix, and baking soda. Set aside.
  2- In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.
  3- Add the flour mixture, stir until well combined.
  4- Stir in the chocolate chips and sprinkles.
  5- Refrigerate for 30 minutes (the dough will be very runny).
  6- Preheat oven to 350.
  7- Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.
  8- Bake 12-15 minutes, until the edges are golden and the center sets.
  9- Cool for 5 minutes on the sheet, then place on a cooling rack to cool.
  Mardi Gras King Cake
  c/o All Recipes
  
  Ingredients
  • PASTRY:
  • 1 cup milk
  • 1/4 cup butter
  • 2 (.25 ounce) packages active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 1/2 cups all-purpose flour
  •  
  • FILLING:
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup melted butter
  •  
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 
    
  Directions
  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

  
  
  Have a great weekend everyone!
  Be fabulous today!

Anniversary Night Out

This post is inspired by my dear co-worker turned great friend, Autumn. This weekend she and her husband will be celebrating their one year wedding anniversary and she asked me what to wear to dinner.

It got me thinking, what's romantic, semi-casual, sexy, and comfortable for a dinner night out? Especially now when you need to start weaning yourself off of summer dresses.

Here's some of my ideas for a romantic night out. Congratulations Autumn!

Rachel Roy, Matrix Drapped Dress, $89

Modcloth, Days of Wine and Ruffles Dress, $52.99

Mossimo, one shoulder special occasion dress, $13.98

Maggy London, Embellished stretch satin sheath dress, $81.90

JCPenny, Embellished belt v-neck black dress, $39.99

Friday Foodday

It's that time again! Friday Foodday! Today is a special edition because we have gone global! That's right, I got a submission from my good friend in Macedonia who is doing peace corps. Woohoo!


Homemade Gnocchi
c/o Sara in Macedonia!
Ingredients:
-2 pounds of potatoes. It is helpful if they are all around the same size since they will be boiling together, it helps them cook to the same level.
-1/4 cup beaten egg
-1 cup white flour

Step 1: Wash your taters and put them into a large bowl of cold water with a pinch of salt. Bring the water to a boil and then turn down the heat to medium. Allow the potatoes to cook until they are tender throughout, usually 40 minutes for medium sized potatoes

Step 2: Remove your tenderized potatoes from the water and set down to cool. Cut them in half so that they cool quicker. You want to work with the potatoes while they are still warm, but obviously do not burn your fingers. Once they are cool enough to touch, peel the potatoes.

Step 3: Using a cheese grater, grate the potatoes into a large bowl. The goal is to have an even consistency so that your dough won't have lumps. Once you've grated all of your potatoes, mix in some of your flour and begin to knead it into a dough. Use the egg mixture a little at a time: it is there to hold the dough together, so you very well may not use all of it. Add flour as needed (even if it is over 1 cup) and keep kneading until you have a soft, non-sticky ball. It usually takes around 5-10 minutes of kneading. Protip: if your bowl is big enough, knead the dough inside the bowl rather than on your counter top in order to expedite clean-up.

Step 4: Put another large pot of water on and let it heat up to a boil as you do Step 5.

Step 5: Cut your ball of dough into 8 even pieces. Roll each piece out into a snake about as thick as your thumb. Cut each dough snake into bite sized pieces-- the size is totally up to your preference.

Step 6: When the water comes to a boil, throw your bite-sized pieces into the boiling water, about 20 at a time. They will hang out at the bottom for a bit before coming to the surface. Let them boil at the surface for 20-30 seconds before taking them out with a slotted spoon and setting them to cool. Repeat with all your pieces until they're all cooked!



Mini Cinnamon Oatmeal Muffins

Ingredients:
5 packets of cinnamon instant oatmeal (or any flavor)
1/3 cup all-purpose flour
1 tsp baking powder
2 eggs
1/4 cup canola oil

Directions:
Preheat oven to 350*F
Combine all ingredients in a large mixing bowl
Coat a mini muffin tin with non-stick cooking spray
Pour batter into muffin cups
Bake for 15-20 minutes
Allow to cool and enjoy!



Down East Maine Pumpkin Bread
c/o Autumn!
(note from the chef- dogs love this too!)

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Baked Mac and Cheese

Ingredients:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1/4 cup Milk

1 can (14-1/2 oz.) diced tomatoes, drained

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. Butter, melted

1 cup crushed RITZ Crackers (about 20 crackers)

Directions:

Preheat oven to 375°F. Add Macaroni to large saucepan boiling water; cook 6 min. or until tender. Drain. Stir in milk and Cheese Sauce Mix.

Pour into greased 8-inch square baking dish. Mix tomatoes and dressing. Top macaroni mixture with tomato mixture. Drizzle butter over cracker crumbs; toss with fork. Sprinkle over tomatoes.

Bake 15 min. or until heated through and crumbs are golden.