4 Amazing Juice Recipes to Put Some Pep in Your Step!

If you haven't gotten on the juice obsessed bandwagon, its about time you did! When it comes to staying healthy and fit, health experts across the board recommend loading up on plenty of fruit and vegetables (an apple a day anyone?). According to the Dietary Guidelines for Americans, an average adult should be consuming roughly 8 or 9 servings of fruit and vegetables a day (up to 13 depending on your height and weight!). We don't know about you, but that's a lot of food! Luckily, there's a fast and fairly simple solution to kick start your day - and your metabolism - and get plenty of the healthy benefits from all your daily recommended fruit and vegetable intake, without the bloat.


*Note. If you need help deciding how much is right for your specific body type, check out this handy tool from the Centers for Disease Control and Prevention (CDC). It will calculate how much you should eat depending on your age, sex and physical activity level!

'Juicing' refers to the process of extracting the juice from fresh fruits and vegetables in order to consume their water and much of their vitamin and mineral content. It's a great option for many of us for so many reasons: we're often busy and may forget to eat healthy for lack of options or simply time to put thought into what you're eating, it can be difficult to fit in all the recommended daily fruit and vegetables, or just that we want to be healthier.

When you liquify fruit and vegetables you separate liquid from pulp, allowing you to consume more of the benefits without being too full. The juice you create is brimming with live enzymes and nutrients, is great for the digestive system, can help with your weight loss plan, boost your metabolism and optimal health levels, and so much more. In light of this, here are four of our favorite juice recipes to try at home for every healthy life goal. For each of the following ingredients simply clean, peel (where necessary), and chop your fruit and vegetables into 3-4" pieces, place in juicer and enjoy!

Immune Boosting Recipe - Apple Carrot Juice

Not only is this juice delicious, it is highly nutritious. The soluble fiber contained in apples can help you to fight off inflammation that can lead to obesity-related diseases and help strengthen your immune system. Carrots are rich in beta-carotene, which is a precursor of antioxidant vitamin A, which is linked to helping with cancer, diabetics, rheumatoid arthritis, cardiovascular diseases and much more.


  • 4 carrots
  • 1 medium apple
  • 1 pear
  • 1/4 ginger root
  • 1 knob turmeric
  • Ice cubes

Fun Fact: There are more than 300 antioxidants as well as other nutrients in turmeric that offer many health benefits!

Weight Loss Recipe - Lean Greens

This weight loss recipe will help you to flush out excess water, fight inflammation, and improve your blood pressure. Spinach is a rich source of vitamins and antioxidants that help your body’s immune system to fight free radicals. Carrot and apple adds some sweetness to perk you up. So, go on - get your green on!


  • 1 medium cucumber
  • 2 to 3 stalks of celery with the leaves if possible
  • 1 small carrot
  • 1 green apple
  • A couple handfuls of spinach

Fun Fact: Green apples are packed with proteins, vitamins, minerals, and fiber, and are celebrated for their benefits, ability to fight digestive disorders, improve your appetite and regulate glucose levels, and for having low levels of good cholesterol.

Toxin Flush Recipe - Green Goodness

This green juice will help your system flush away bad toxins in no time! Cucumber is a natural diuretic that will stimulates your liver and kidneys (hello! Let's flush out last night's pinot noir for optimal health), as well as excess liquid, and parsley that will help with digestion. This juice is rich in vitamins A, B, C and K - so drinking daily will not only help with weight loss but also boost your immune system!


  • 2 to 3 kale leaves
  • A small handful of parsley
  • Half a lemon (not peeled)
  • 1 medium sized cucumber
  • 1 medium sized Fuji apple

Fun fact: Did you know that cucumber is 96% water? This makes it an ideal base ingredient in any juice recipe and it only contains a miniscule 0.9% sugar and virtually zero fat (so you don’t have to worry about gaining any weight when eating it).

Sweet Starter - Pineapple Fusion

Who doesn't love pineapple? This delicious sweetener is the star of this juice recipe, adding a tangy taste to the dark leafy greens and vitamin K rich vegetables. Mustard leaves are rich in phyto-nutrients, vitamins and minerals, and when consumed regularly, helps control cholesterol.

  • 1 small pineapple
  • 3 to 4 mustard leaves
  • 5 small carrots (peeled)

Fun fact: Mustard greens are considered a superfood as they are rich in antioxidants, are packed with Phytonutrients, immune boosting vitamins and is linked with major healthy benefits such as helping to protect you from heart disease, diabetes and even cancer.

10 Unconventional Pumpkin Recipes for Fall


It's pumpkin season which means spiced lattes and sweater weather is upon us. Pumpkin is a super nutrient-dense food, chock-full of vitamins and minerals, and low in calories. While we love a traditional pumpkin pie, we want to take advantage of this nutritious and delicious fall favorite in unconventional and creative dishes, from brunch to dessert. So skip the carving, and start cooking your pumpkin with these savory and satisfying pumpkin recipes.

Brown Butter Pumpkin Grits

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4


  • 2 cups broth (veggie or chicken)
  • 1 cup old fashioned grits (not instant)
  • 1/4 tsp salt, to taste
  • 4 TBSP unsalted butter
  • 1 cup whole milk
  • 3/4 cup pumpkin puree
  • 1/8 tsp dried sage (or nutmeg!)
  • salt and pepper to taste
  • 4-5 oz freshly grated sharp Cheddar


  1. Bring 2 cups broth [vegetable or chicken] to a rolling boil and add 1 cup old fashioned grits.
  2. Stir vigorously, then reduce heat to low and cover.
  3. Allow grits to simmer for 10 minutes, stirring occasionally.
  4. While your grits cook, brown your butter in a small sauce pot over medium heat.
  5. Let your butter melt untouched, then once it starts to simmer and brown, whisk constantly until butter is golden and fragrant. Remove from heat.
  6. Once the grits absorb the broth, add milk and pumpkin puree. Season to taste with 1/8-1/4 tsp salt and a pinch of dried sage (or nutmeg; both taste fantastic with pumpkin!) and continue to cook on lowest setting for 5-10 minutes.
  7. Lastly stir in 4 oz freshly grated cheddar cheese along with your browned butter and adjust seasoning to taste.

Top with fried eggs, cooking the yolks to your perfect degree of drippiness. Optional garnish: chopped parsley and/or green onion; or add a little freshly grated parmesan cheese.

Recipe by Jenn Laughlin of Peas and Crayons.

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage
Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage 800 2677.jpg
Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage 800 2693.jpg

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2


  • 6 ounces pasta (gluten free for gluten free)
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 cup heavy cream or milk
  • 1/2 cup pumpkin puree
  • 4 ounces goat cheese
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon sage, sliced thinly
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful sage leaves


  1. Cook the pasta as directed on the package.
  2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
  3. Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
  4. Remove from heat and season with salt and pepper.
  5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
  6. Serve hot over the pasta garnished with more parmesan and crispy fried sage.

Recipe by Closet Cooking.

Pumpkin and Kale Pasta Bake

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 8-10


  • 16 oz. package of rigatoni
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 8 oz. cremini mushrooms, chopped
  • 1 bunch of kale (about 3 cups), roughly chopped
  • ½ cup dry white wine
  • ½-3/4 cup fresh basil, chopped
  • 1 (15 oz.) can pumpkin puree
  • 1 large egg
  • 15 oz. container of part-skim ricotta
  • 2 cups shredded mozzarella cheese
  • 2 cups favorite tomato sauce (I used spicy marinara sauce)


  1. Preheat oven to 350F.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until almost al dente. Drain and set aside.
  3. In the meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, 2 minutes. Add mushroom and kale and cook for 5-7 minutes, or until slightly cooked down. Pour in wine and cook until reduced. Stir in herbs, season with salt and pepper, and turn off heat.
  4. Combine pumpkin, egg, ricotta cheese, 1½ cups mozzarella cheese, tomato sauce, kale mixture, and pasta in a large bowl. Stir until well combined. Season with salt and pepper.
  5. Spray 9 x 13 baking dish with cooking spray. Pour in mixture and spread evenly. Top with remaining mozzarella.
  6. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted on top. Remove from oven and serve warm.

Recipe by MJ and Hungryman.

Pumpkin-Brie Quesadillas

Prep Time: 5 minutes Cook Time: 6 minutes Total Time: 11 minutes Servings: 4


  • 1-3/4 cups canned pure pumpkin
  • 1 teaspoon chili powder
  • 1 teaspoon minced fresh sage
  • 1/4 teaspoon cayenne
  • Nonstick cooking spray
  • 8 small flour tortillas
  • 5 ounces brie cheese, thinly sliced


  1. In small bowl, stir together pumpkin, chili powder, sage and cayenne.

  2. Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.

Recipe by Foxes Love Lemons.

Pumpkin & Spinach Lasagna Rolls

Total Time: 50 minutes Servings: 4-6


  • 1 tsp olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) can pumpkin puree
  • ¾ cup chicken stock
  • 2 tbsp grated Parmesan cheese
  • Salt & pepper, to taste
  • 10 oz pkg frozen chopped spinach, defrosted and squeezed in a dish towel
  • 15 oz ricotta cheese
  • ½ cup grate Parmesan cheese
  • 1 large egg
  • 9 lasagna noodles, cooked according to package directions
  • ½ cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large saute pan over medium-high heat. Add onion and garlic and saute until softened, about 5 minutes. Add pumpkin and chicken stock, stir everything together and cook 5 minutes, stirring frequently. Stir in 2 tbsp Parmesan cheese, season with salt & pepper, and removed from heat.
  3. In a medium bowl, combine spinach, ricotta, ½ cup Parmesan and egg. Season with salt & pepper and stir until well combined.
  4. Spread about ½ cup of the pumpkin sauce in the bottom of an 8-inch square baking dish.
  5. Spread a thin layer of ricotta mixture along each lasagna noodle. Starting at one end, roll the ricotta-covered noodles up. Place rolls into the baking dish.
  6. Cover rolls with remaining pumpkin sauce, then sprinkle mozzarella cheese over top.
  7. Cover with tin foil and bake 40 minutes, until cheese is melted and bubbly.

Recipe by Flying on Jess Fuel.

Pumpkin Chili

Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours 20 minutes Servings: 10


  • 1.3 lbs ground turkey (extra lean)
  • 6 small links (9oz) chicken maple sausage
  • 1 sweet onion, chopped
  • 3 cloves of garlic, minced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 15.5oz can cannellini beans, drained and rinsed
  • 1 15.5oz can red kidney beans
  • 1 29oz can pumpkin purée
  • 1 28oz can diced tomatoes
  • 1 12 fl. Oz. bottle pumpkin beer
  • ½ cup chicken broth
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 2 tsp brown sugar
  • ½ tsp cayenne pepper (optional)
  • 4 Tbsp olive oil
  • Sea Salt and pepper to taste

To garnish:

  • Sour cream
  • Grated cheddar cheese
  • Green onions, sliced


  1. Start by thinly slicing your sausages or taking it off the casing, if you can. Reserve with the ground turkey.
  2. In a large heavy bottomed pot, add 2 Tbsp of olive oil and sauté the garlic and the onion until translucent. Add the bell peppers and sauté for about 5 minutes. Reserve.
  3. In the same pot, add 2 more Tbsp of olive oil and brown the ground turkey and sausage. That should take about 10 minutes. Season with sea salt and black pepper.
  4. Once the meat is browned, add back the vegetables and then add the diced tomatoes, the pumpkin, the beans and all the spices. Add the pumpkin beer and the chicken broth and stir.
  5. Lower the heat to low and simmer for 1.5-2 hours, stirring occasionally. Adjust salt and pepper, if necessary.
  6. Serve it with some grated cheddar cheese, some sliced green onions and a dollop of sour cream.


To make this recipe vegetarian, simply omit the meat and substitute the chicken broth for vegetable broth!

Recipe by Olivia's Cuisine.

Chicken Bacon Pumpkin Gnocchi

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4-6


  • 2 packages gnocchi (about 2 pounds)
  • 8 strips bacon, diced
  • 2 boneless skinless chicken breasts, diced
  • 8 ounces cream cheese, cut into cubes
  • 1 cup pumpkin puree
  • 1/2 cup Parmesan cheese
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon garlic powder
  • 1 cup half and half (or whole milk)
  • Kosher salt and pepper, to taste
  • 3 green onions, sliced


  1. Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions. 
  2. Once cooked drain, drizzle with a little olive oil (to keep moist and from sticking together) and set aside. 
  3. Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat. 
  4. To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside. 
  5. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add cream cheese.. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt. 
  6. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. 
  7. Add in half and half and stir until combined. 
  8. Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it's too thick let it cook down just a little more. 
  9. Season with kosher salt and pepper if needed, and sprinkle the finished dish with green onions and serve immediately.

Recipe by Nutmeg Nanny.

Pumpkin Bread Rolls with Cinnamon Butter

Prep Time: 20 minutes Cook Time: 2 hours 40 minutes Total Time: 3 hours Servings: 15 rolls


For the bread:

  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
  • 1/2 cup (4 ounces or 113 grams) pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour
  • Sliced pecan pieces, for the “stems”

For the butter:

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon


For the bread rolls:

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  2. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
  3. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
  4. Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.

For the cinnamon butter:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.

Serve the rolls warm with the cinnamon butter.

Recipe By Tessa Arias of Handle the Heat.

Pumpkin Cannelloni with Sage Brown-Butter Sauce

Total Time: 80 minutes Servings: 6 cannelloni


  • 1½ lb. pumpkin
  • 1½ tbsp. extra-virgin olive oil
  • 3 large Garlic cloves
  • ½ c. ricotta
  • ½ c. grated Parmigiano-Reggiano
  • 1½ tsp. finely chopped fresh sage
  • ¼ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 1 package oven-ready lasagna sheets
  • 6 tbsp. unsalted butter


  1. Preheat oven to 350°F.
  2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Recipe by Country Living.

Pumpkin Sopapilla Cheesecake Bars


  • 2 cans Crescent Rolls
  • 2 (8 oz) packages cream cheese, softened to room temperature
  • 1 teaspoon vanilla
  • 1 cup granulated sugar 
  • 1 1/4 cup pumpkin puree
  • 1/2 cup (1 stick) salted butter, melted
  • 1/2 cup granulated sugar
  • 1 TBS pumpkin pie spice


  1. Preheat oven to 350.
  2. Unroll one can of crescent rolls in the bottom of a 9x13 glass baking dish, spreading to fit and pinching seams together.
  3. In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla on medium speed until smooth. Fold in pumpkin puree and spread evenly over dough in pan.
  4. Unroll the second can of crescent roll dough over filling carefully, pinching seams closed.
  5. In a small bowl, combine 1/2 cup sugar and pumpkin pie spice. Pour butter evenly over bars and top with sugar/spice mixture.
  6. Bake for 30 minutes or until top is golden brown -- the cinnamon might make them look browner than they are, so keep an eye for edges of dough to start getting dark - that's when they are done.
  7. Let cool for 30 minutes, then cover and place in the refrigerator. Serve chilled.

Recipe by Confessions of a Cookbook Queen.

6 Winning Tailgating Recipes

With football season in full swing, fall weekends officially belong to game days and the great outdoor eating experience of tailgating. As college football enthusiasts, we know a thing or two about a winning tailgate party. In addition to ice cold bevys, simple, portable, and easy to eat foods are a must. Kick off your tailgate party with these tried and true, crowd-pleasing recipes.

Artichoke Dip
 {Photo: Simply Recipes}

{Photo: Simply Recipes}


This simple and savory three ingredient artichoke dip is always a crowd pleaser at tailgate or viewing parties. 


  • 2 (14 ounce) cans artichoke hearts, drained
  • 1 cup mayonnaise
  • 1 cup parmesan cheese, grated
  • Garlic powder to taste


Preheat oven to 350 degrees. Cut artichoke hearts in pieces. Mix all ingredients together and place in pie pan. Bake for 25 to 30 minutes or until top gold brown.* Serve with crackers, baguettes, or celery.

Feeling adventurous? Try adding minced garlic, chopped jalapeños, dill, or sour cream for an extra burst of flavor.

*In a pinch, microwave for 5 minutes.

Bacon Wrapped Jalapeño Poppers
 {Photo: Blog Chef}

{Photo: Blog Chef}

Called "poppers" for a reason, you can't eat just one of these bacon wrapped cheesy jalapeños. Always a hit, easy to eat, tailgating treat. 


  • 1/2 cup cream cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 12 slices bacon


Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. Bake in the preheated oven until bacon is crispy, about 15 minutes.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Stuffed 'Shrooms
 {Photo:   Food  .  com  }

{Photo: Food.com}


These bite sized, bacon and cheese stuffed 'shrooms are sure to wow your guests.


  • 2 pounds mushrooms (wash and remove stems)
  • 8 ounces cream cheese (softened)
  • 4 ounces mayonnaise
  • 3 ounces real bits of bacon
  • 1 packet ranch dressing mix


Preheat oven to 350 degrees. Combine cream cheese, mayonnaise, bacon, and ranch in bowl. Mix. Fill mushrooms with mixture. Bake 25 to 30 minutes, or until top is golden brown.

Buffalo Chicken Dip
 {Photo: Five Heart Home}

{Photo: Five Heart Home}


For any of you who know our editors - you know this dip! It's a PBSD favorite, and at almost all of our parties. Definitely our favorite dip for football season, this spicy creamy chicken goodness is like buffalo chicken wings without the mess.


  • 8 ounces cream cheese (softened)
  • ½ cup ranch dressing
  • ½ cup Frank's reshot original cayenne pepper sauce
  • 2 cups of shredded cooked chicken
  • 1 cup shredded Monterey jack cheese


Preheat oven to 350 degrees. Microwave cream cheese 1 minute to soften. Whisk in dressing and hot sauce, mix in chicken and ½ cup cheese. Bake 20 minutes. Sprinkle remaining cheese on top to melt. Bake another 5 to 10 minutes.

Serve with tortilla chips, wheat crackers, or celery. For bleu cheese lovers, sub bleu cheese dressing in place of ranch.

Bacon Wrapped Dates
 {Photo: Eatwell}

{Photo: Eatwell}


These bacon wrapped dates are the perfect marriage of sweet and savory. Soft, sweet Medjool dates stuffed with creamy, tangy goat cheese wrapped in salty, smoky bacon and baked to crispy-soft perfection. You may need to double the recipe...


  • 8 slices bacon (I find that thin bacon works better)
  • 16 dates
  • 4 ounces goat cheese
  • toothpicks


Preheat the oven to 350 degrees. Slice the dates lengthwise on one side to create an opening. Remove the pit. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick. Arrange evenly on a baking sheet with raised edges and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it's laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Chocolate Chip Cookie Dough Dip
 {Photo: Building Our Story}

{Photo: Building Our Story}


This cookie dough dip is a sweet addition to your traditional tailgating treats. As an egg free version of your childhood indulgence, you can eat your heart out with this decadent chocolate chip dip. 


  • 1/2 cup (1 stick) unsalted butter
  • 1 (8-oz.) package cream cheese
  • 1/3 cup sugar
  • 1/4 cup packed light brown sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips


Mix all ingredients together in a bowl, beating until smooth. Serve at room temperature. Store leftovers in the refrigerator.

Serve the dip with Nilla cookies, graham crackers, pretzels or fruit for dipping.

Home Made Strawberry Rhubarb Jam

This is our first ever attempt at making jam, and we're excited to announce that it went extremely well! For some reason, probably like many other people, we thought jam was going to be exceptionally difficult to make! In reality, it can pretty much be boiled down to a fairly simple step-by-step process.

Couple of things to note if you're going to try this recipe: feel free to change the strawberries to rhubarb ratio according to your taste (more strawberries will make it sweeter, rhubarb more tart). Also, we went all natural - it is important to know that if you’re not going to use pectin (a gel that firms it up), you need a lot of sugar in order to get your jam to gel (something else to keep in mind when you're deciding on your strawberry rhubarb ration since strawberries are already sweet naturally). Other than that, you should be able to make some seriously scrumptious jam with the below recipe! Bottle it in mason jars and give out to friends or family, or preserve for future use.

(Note: If you've never used rhubarb before - check out our post last month for Strawberry Rhubarb Pie, with more information on what rhubarb is, what to look for, how to use it, and more.)

Postcard Series.jpg


  • 5 cups rhubarb (about 3 large stalks), cut into 1⁄2" cubes
  • 2 cups hulled and halved strawberries (about 1 pint)
  • 2 1⁄4 cups sugar
  • 1 tablespoon fresh lemon juice (from about half of a large lemon)


  1. Remove both ends of the rhubarb first. Then chop it up into about 1/2 inch pieces. Core and slice your strawberries as desires (halved or sliced finer).
  2. Place the rhubarb into a medium sized sauce pan and add sugar. It will need to set in the sugar for about 2 hours.
  3. Once the rhubarb has candied a bit, place it in a medium to large saucepan with the remaining ingredients over medium heat. Once the mixture starts to bubble, reduce the heat to medium low (you want it to continue to bubble slightly, but not violently when stirred).
  4. Continue to cook, stirring occasionally, until the jam has thickened (this may take up to an hour).
  5. While the jam is cooking, boil your jam jars, rings and lids to sterilize them, then run the rings and glass jars through the dishwasher on a quick cycle.
  6. Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.
  7. Transfer sterilized jars, lids, and bands to a clean surface.
  8. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
  9. Place the filled jars into pot of gently boiling water, let boil for 10 minutes to set the jam. Transfer hot jars to a cool, clean surface and let stand undisturbed for 24 hours. (You should hear the seals on the lids pop pretty soon after removing from the water.)
  10. Refrigerate and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

6 Fun Rum Recipes for National Rum Day!

Wednesday, August 16th is National Rum Day. In honor of this sweet spirit, we're giving you our favorite rum recipes to celebrate!

To review, rum is a distilled alcoholic beverage made from sugarcane byproducts or directly from sugarcane juice. Through a process of fermentation and distillation, the clear liquid then proceeds to an aging process in oak barrels. Rum is the third most popular spirit in the US (following Vodka and Whiskey). It originated in Papua New Guinea, and made its way to the Caribbean through the West Indies. Now rum is a staple for frozen beachside beverages overflowing with fruit and umbrellas.

When it comes to a good rum beverage, simplicity and fresh ingredients are key. Skip the frozen daiquiri mix if you want to impress your guests (and not consume extra calories). 




  • 1 ounce (30ml) simple syrup
  • 3-4 fresh strawberries
  • 4-5 fresh mint sprigs
  • 1 ounce fresh lime juice 
  • 2 ounces light rum
  • 3-4 ounces soda water


  1. Chill your highball glass and muddle strawberries and mint leaves together with simple syrup (use either the back of a spoon or muddler).
  2. Stir in the lime juice and rum.
  3. Fill the glass with ice and top off with soda water. Gently stir.
  4. Garnish with mint sprigs or strawberry slices.
  5. Enjoy!




  • ½ fresh pineapple, cubed
  • 6 ounces sweetened cream of coconut (any kind you prefer!)
  • 2 ounces unsweetened coconut milk
  • 8 ounces white rum
  • 2 tablespoons fresh lime juice
  • Ice
  • Optional: 2 ounces dark rum for a floater, and Maraschino cherries and/or lime wedges for garnish


  1. Place pineapple pieces in blender with cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice. Blend until smooth.
  2. Once mixture is thickened to your liking, pour into a cold glass and garnish!
  3. Kick back and enjoy your frozen deliciousness.




  • 1 oz dark rum
  • 1 oz amber rum (or light rum)
  • 2 tablespoons fresh orange juice
  • 1/2 oz Cointreau or triple sec
  • 1 tablespoon fresh lime juice
  • 1 teaspoon orgeat syrup (you can also use a tiny bit of orange juice to cheat)
  • 1 teaspoon granulated sugar
  • Dash of grenadine (optional)
  • Garnish: an orange slice


Ready for this?

  1. Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
  2. ENJOY!


 We totally love this cake - not just for National Pirates Day (Erm, sorry RUM DAY!), but also because it's so perfect for autumn, which believe it or not, is right around the corner!

We totally love this cake - not just for National Pirates Day (Erm, sorry RUM DAY!), but also because it's so perfect for autumn, which believe it or not, is right around the corner!


  • 1 cup chopped walnuts
  • 1 package yellow cake mix
  • 1 package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum


For the Cake

  1. Preheat your oven to 325 degrees F
  2. Break out that bunt pan! Spay the pan with a non-stick oil spray of your choice (we chose coconut spray). place walnuts in the bottom of the pan.
  3. Using your mixer with the paddle attachment (or a bowl and mix by hand!), combine cake mix and pudding mix with the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well.
  4. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  5. Let your cake cool for about 10 minutes before turning it over onto the serving plate, tap the top to loosen the cake from the pan

For the Glaze

  1. Grab a saucepan and combine butter, 1/4 cup water and 1 cup sugar.
  2. Bring to a boil over medium heat (continue for about 5 minutes, stirring constantly), remove from heat and stir in 1/2 cup rum.
  3. Pour about 1/3 the mixture over the cake so that it absorbs it evenly. Let it sit for a few hours (or even better a full day!).
  4. Slowly pour the remaining 2/3 of rum glaze over the cake over the next day or so. Our tip: we make enough of the glaze to pour it over several days, keeping the cake i the fridge completely covered in sedan wrap).




  • 3/4 fluidounces dark rum
  • 3/4 fluidounces coffee liqueur
  • 1 cup brewed coffee
  • 2 tablespoons whipped cream
  • 1 chocolate
  • orange zest or cinnamon  (optional)


  1. In a heatproof glass, stir the coffee and sugar until the sugar dissolves.
  2. Add both rums.
  3. Garnish with whipped cream (optional) and grate dark chocolate over top
  4. Add orange zest or cinnamon, up to you!
  5. Enjoy.



  • 4 cups sugar 
  • 2 cups best-quality dark rum


  1. Combine sugar, rum, and 5 cups water in a medium saucepan

  2. Bring to a boil over medium heat and continue cooking until liquid is clear, about 2 minutes.

  3. Remove from heat. Serve with your favorite waffles or pancakes recipe! (Our tip - have breakfast for dinner! Or try these on orange zest and chocolate chip pancakes for dessert, yum!)

(Palm Beach Social Diary would like to remind our readers that they should always drink responsibly and to never drink and drive.)

Orange Blossom Flamingo & Pineapple Sugar Cookies

If you haven't heard, Palm Beach Social Diary has been baking up a storm for our cookie drive. We wanted to drop off some adorable orange blossom sugar cookies for local business owners to brighten up their week - and it worked! The cookies turned out so cute, we thought we'd share our recipe here. They were easy to make and, once we figured out the best way to pipe our frosting, decorating them was a cinch. Give them a try and see for yourself!


For the Sugar Cookies:

  • 1 cup butter, softened
  • 1  and 1/2 cup sugar
  • 1 Tbsp. orange extract
  • 1 tsp. orange zest
  • 1 eggs
  • 2 tsp. baking powder
  • 3 cup flour
  • 1/2 tsp. salt

For the Royal Icing:

  • 2 cups powdered sugar
  • 1/2 tsp. cream of tartar
  • 1-2 egg whites
  • 1 tsp. orange extract 
  • clear orange extract
  • food coloring of your choice (we did yellow for the pineapple base, green for its stems, pink for the flamingo body with orange legs and an eye)


For the Sugar Cookies:

  1. Pre heat the oven to 350 degree F.
  2. In a mixer with a paddle attachment (or by hand as you please!), cream together the butter, sugar, lemon zest, and vanilla until well mixed and creamy, about 3 minutes. Add the eggs and mix until incorporated.
  3. Sift the flour, baking powder, and salt in a separate bowl.
  4. Turn the mixer on low (or stop mixing by hand for a moment), add the dry ingredients into the mixture slowly, about 1/2 cup at a time and beat until just incorporated.
  5. Once the mixture is smooth, add your orange extract and blend on low once more.
  6. Chill your dough mixture for about 20 minutes, or until firm. Roll out to about ¼” thick with a rolling pin (we prefer cookies thicker than normal, both because it prevents smaller area like the flamingo legs from breaking off, and also from burning).
  7. Cut out cookies with pineapple and flamingo cookie cutters.
  8. Place cut outs on a cookie sheet in the oven and bake for about 7-10 minutes (make sure the oven light it on! You don't want the flamingos to burn).
  9. Let the cookies cool completely before adding icing (if the cookies are even warm the icing will run).

For the Royal Icing:

  1. Put powdered sugar and cream of tartar in bowl of a stand mixer, fitted with a paddle attachment (or again, do this by hand).
  2. Add in orange extract.
  3. Add 2 egg whites and beat at medium speed until smooth and silky. Check to make sure the icing is firming up, you may need to add another egg white until you get the right consistency - you want to be easily spreadable on a cookie, but not so runny that it won't dry properly or run off the sides.
  4. Add food coloring (remember! It only takes a few drops to get a vibration color).
  5. Spoon icing mixture into something you can easily pipe with (we chose this small bottle with a spout for accuracy!).
  6. Start by outlining the pineapple with the yellow icing in your piping device, then fill in the inside. The idea if for the surface to be as smooth as possible.
  7. Allow the icing to firm completely (this may take up to 45 minutes), then with the same piping device, do a crisscross design like the one pictured above. Add dots in between if you fancy!
  8. Once you've finished with the yellow icing, follow steps 1-5, adding the different coloring as you go (tip! You can definitely put icing into the piping device and use a toothpick to add coloring in there, shake it up and go).
  9. Pipe and fill green icing on the pineapple tops (we added green sprinkles to ours as well!).
  10. Pipe and fill the flamingo body (not the legs) in the pink frosting.
  11. Pipe thin lines for flamingo legs as pictured above. You can also add little dots for the flamingo “eyes” if you like!
  12. Cookies will need a to set for at least 8 hours before completely hard and dry. We also placed ours in the freezer to make sure they were completely stiff before adding them into the plastic bags to ribbon and deliver!
 {Photo: Pumphouse Coffee owners with PBSD cookies via  Instagram }

{Photo: Pumphouse Coffee owners with PBSD cookies via Instagram}

 {Photo: Local business owner Cristyle Egitto of Eat Palm Beach with her PBSD cookies - via  Instagram }

{Photo: Local business owner Cristyle Egitto of Eat Palm Beach with her PBSD cookies - via Instagram}

Our Favorite Salad for National Watermelon Day

In honor of National Watermelon Day, we're making our favorite salad. This summery salad is perfect for a pool party or picnic, is light, delicious and super easy to make. Pair it with just about anything on the grill and serve cold.



  • 1 whole Watermelon
  • 1 cup feta cheese
  • 1 cup fresh mint
  • 3/4  cup pine nuts
  • Balsamic glaze
  • Olive oil


  • Get out a pan and put it on the stove at a medium heat
  • Put the pine nuts in the pan and cook, stirring occasionally to avoid burning, for about 4-5 minutes
  • Remove the pine nuts and transfer to a plate to cool
  • Quarter the watermelon first
  • Next, cut each half in half again, so that the watermelon is now in eighths
  • Slice these parts into wedges, working with one piece at a time (slices should be 1 to 2 inches wide, cut just down to the white rind, being careful not to slice all the way through the bottom of the melon)
  • Transfer chopped watermelon in a medium-to-large sized bowl
  • Rinse the fresh mint, and roughly chop to equal about 1 cup
  • Add the mint to the bowl containing the watermelon
  • Measure your feta and add that to the bowl as well
  • Mix the contents of the bowl well, being careful not to bruise the watermelon
  • Evenly distribute the salad mix into bowls or plates (your choice!)
  • Drizzle each one with olive oil and balsamic glaze
  • Top with toasted pine nuts and enjoy!

Traditional Roast Chicken Dinner

If you ask world renowned chef Robert Irvine what his absolute favorite dinner is, he will tell you that it's a simple, healthy roast chicken dinner. The English aren't especially well regarded for their food. It's typically considered to be bland, on the heavy side, and often, a bit boring. However, there is a lot to be appreciated. Like everything else British, the food is subtle, yet comforting.

Whilst spending a six year stint in London, our Editor, Jessica Fontaine Swift, became very fond of British food (and for that we forgive her!). Just like Robert Irvine, her favorite British food is a Sunday Roast. Perhaps because it is more than just a great meal for lunch or dinner, it is an experience. From the wafting smells of roast beef and gravy coming from packed pubs on every high street in the quaint British towns, to the feeling you get when spending a Sunday night in with all your best friends, this food is beloved across the nation. The very spirit of the British people seems to be embodied in a Sunday Roast, and now we're bringing this recipe to your home in Palm Beach.

This perfectly homey dish is a crowd pleaser for two special reasons. First, it is truly the best way to round out a leisurely weekend as it feels like a meal for the soul. Second, and possibly best of all, nearly all the cook time is in the beginning, leaving you free to enjoy the evening with everyone you love most!


Roast Chicken Dinner with Vegetables & Home Made Gravy


  • Whole chicken (we recommend about 1/2 lb or so per person)
  • Whole onion (roughly chopped)
  • 5-10 cloves of garlic (this entirely depends on you!)
  • Carrots and/or parsnips
  • Green beans
  • 1/2 lb potatoes (any kind work)
  • 1 lemon
  • Butter
  • Chicken broth or bouillon cube
  • Olive Oil
  • Lemon infused oil (if you can find it)
  • Parsley
  • Rosemary
  • Garlic powder
  • Salt and pepper to taste


  • Pre-heat the oven to 375 degrees Fahrenheit.
  • Remove the gizzards from inside the chicken. Throw them out unless you have use for them.
  • Place the chicken on a cutting board or other clean surface. Coat it with olive oil, lemon oil, and fresh lemon juice.
  • Sprinkle parsley, rosemary, and garlic powder over the entire chicken.
  • Take out a large pan (about 13x9") and add olive oil to coat the bottom and sides.
  • Roughly chop the entire onion. Peel cloves of garlic and add them to the pan (they remain whole and roast in the pan).
  • Shave carrots, parsnips and potatoes. Roughly chop them all and add to the pan.
  • Snap or roughly chop a few green beans into smaller pieces. Add them to the vegetable mixture. Set the rest of the green beans aside.
  • Drizzle olive oil and lemon oil over top the vegetable mix. Sprinkle parsley, rosemary, and garlic powder over the pan. Top with salt and pepper to taste. Mix well.
  • Transfer the chicken to the vegetable pan and put the entire thing in the oven.
  • The chicken will need to cook about 20 minutes per pound. For our 4lb chicken pictured here, we kept our in the oven for 1 hour 20 minutes. If you're unsure of the temperature, use a meat thermometer. Insert it into the thickest part of the chicken, but not touching bone. It is safe to eat at 165 degrees Fahrenheit.
  • While the chicken is in the oven, snap off the ends of the green beans so they are prepared to cook at the very end.
  • About half way through baking the roast, take it out of the oven and place the chicken back on the cutting board or surface that you used to season it. Add chicken broth to the vegetable base. (If you don't have ready made chicken broth, or if you like to make your own, either pre boil a cup of water with a billon cube, or pour the water over the vegetables and break apart the bouillon cube with your fingers, sprinkling it over the entire base.) Mix well.
  • Add the chicken back to the top, along with any juices that came out while sitting, and put it back in the over for the remainder of cooking time. If you have a baster, its always best to baste the chicken with the broth you are creating throughout the cooking process.
  • When the chicken is fully cooked to a are temperature, remove the entire pan from the oven. Set the chicken on a new, or newly cleaned surface to rest. Remove the green bean pieces from the vegetable base and throw them away.
  • Get a small pot and strainer out, setting the strainer on top of the pot in the sink.
  • With a slotted spoon, remove the remaining vegetables and place them in a bowl, covering them to keep warm.
  • Heat a skillet on the stove and put butter in. Toss your green beans there for about 5-6 minutes, or until cooked but still firm. Add lemon, salt and pepper to taste.
  • You should be left with plenty of seasoning, juices and oil in the pan with the vegetable base. Add any juices again that may have come from the chicken while resting. Carefully pour the mixture over the strainer and into the pot. If there are any vegetables left in the pan, press them into the strainer to get the natural juice from them in your gravy (we often leave some on purpose!).
  • Place the pot on a the stove and bring it to a light boil. This will thicken your gravy a little bit. Remove from the heat when it is thick enough to coat the back of a spoon. Put the gravy in a serving dish.
  • Fold the green beans into the vegetable mix. Toss it all together and transfer to a serving platter.
  • Place the chicken back on top and enjoy!

Strawberry Rhubarb Pie

Rhubarb is a perennial with edible, celery-like stalks. It is important to know that you should only ever eat, or cook with the stalks of rhubarb as its leaves contain high concentrations of oxalic. This lovely plant has been dubbed the "pieplant," because the stalks soften beautifully when cooked or baked, and make a divine pie filling.

If you've never heard of rhubarb, here are some basics:

When is rhubarb in Season? Rhubarb can be found from late winter to early spring with a peak season from April to June. 

What should I look for? Thin, red, crisp stalks have the best texture. Also try to avoid a stalk that has been bruised, or is browned. If the stalks are floppy, they may be nearing their end. Ultimately, they should feel and look like a reddened celery.

How so I store rhubarb? We like to buy rhubarb fresh and use it as soon as possible. However, if you choose to store it for a bit, make sure to wrap in plastic and refrigerate, it can stay fresh in your refrigerator for up to one week.

How to prep rhubarb: As with all fruits and vegetables, you should rinse rhubarb well. Next, trim the bottoms and tops (just as you would with celery). If there are any leaves, slice off and discard. If the stalks are stringy, remove with a small paring knife.

How to cook: Rhubarb is fairly tart. As such it should always be cooked with a sweetener. Typically it i boiled down with sugar and water, then added to jams to pies, but you can also bake it and toss it with honey.


We love rhubarb for its tartness. It's the perfect balance to the sweet of a strawberry, and together, they make a great summer dessert! We've included the pie crust recipe below for those of you daring enough to try it! For this one, we decided to go with a pre-made crust as we were in a bit of a pinch for time. Here's what you need to make it.


For the Crust:

  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For the Filling:

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb
  • 3 1/2 cups of strawberries, hulled and sliced or halved (about one 16-ounce container that you can find at just about any grocer)
  • 1/2 cup golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
  • 1 teaspoon water


For the Crust:

  • Combine the flour, sugar and salt in processor.
  • Cut in shortening and butter, using on/off turns, until coarse meal forms.
  • Blend in enough water 2 tablespoons at a time to form moist clumps. It should start to look more like dough now.
  • Once fully blended, gather the dough into ball and cut it in half.
  • Flatten each half into circle.
  • Wrap them separately in plastic; refrigerate until firm, or for about 1 hour.
  • Tip: you can make this a day ahead if needed. Just keep it chilled and allow the dough to soften to room temperature before attempting to roll it out.

For the Filling:

  • Remove both ends of the rhubarb first. Then chop it up into about 1/2 inch pieces.
  • Core and slice your strawberries as desires (halved or sliced finer).
  • Next, put the rhubarb into a medium sized sauce pan and add sugar. It will need to set in the sugar for about 2 hours.
  • When you have about 10 minutes left, pre-heat the over to 350 degrees F.
  • Combine corn starch and water in a medium sized bowl, whisk until it has a smooth consistency.
  • Add sliced strawberries to the bowl with the corn starch mixture. Stir with a large spoon to coat the strawberries.
  • Fold strawberries and corn starch mixture into the pot containing the rhubarb and sugar.
  • Place the pot with strawberry rhubarb contents on the stove and cook for about 25 minutes at a medium heat. It should bubble a bit, but only barely - you don't want it to burn!
  • The strawberry rhubarb mixture should begin to take on a sauce-like appearance. When it's nearly finished cooking, it should coat the back of a spoon fairly thickly.
  • Allow the mixture to cool to room temperature.
  • While the mixture is cooling, roll out your dough and place one into your pie pan. (Try this gorgeous Ruffled Pie Dish!) Press the pie dough into the pie dish to make sure it is nice and snug for the filling.
  • Spoon the filling into the base pie crust.
  • Place the other pie dough on a cutting board and carefully cut it into about 10 or so straight lines.
  • Now the fun part! For the latticing, Lay about half the strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
  • Whisk the egg yolk and teaspoon of water, then brush the glaze over crust (this is what gives it its golden brown look!)
  • Bake 20 minutes or until golden brown. Transfer pie to rack and cool completely.


Placemats, napkins, napkin rings, and strawberry apron from Pioneer Linens. Pie dish: Ruffled Pie Dish from Crate and Barrel


Get excited! You are three ingredients and fifteen minutes away from the easiest, and tastiest, hot artichoke dip. Always a hit at tailgates, BBQs, and pool parties, and so popular, my family and friends request it at every event. So, are you ready to know the three ingredients? Be prepared to be awed.


  • 2 (14 ounce) cans artichoke hearts, drained
  • 1 cup mayonnaise
  • 1 cup parmesan cheese, grated
  • Garlic powder to taste
Artichoke Dip 1.jpg


Preheat oven to 350 degrees. Cut artichoke hearts in pieces. Mix all ingredients together and place in pie pan. Bake for 25 to 30 minutes or until top gold brown.* Serve with crackers, baguettes, or celery.

Feeling adventurous? Try adding minced garlic, chopped jalapeños, dill, or sour cream for an extra burst of flavor.

*In a pinch, microwave for 5 minutes.


Charger, Napkin, & Ring, Pioneer Linens


To celebrate summer and our country's Independence, we're featuring a super simple, refreshing, and festive salad, perfect for a Forth of July BBQ or get together. One of our favorite salads year round, but particularly during the summer, is this delicious and patriotic strawberry, blueberry, feta salad with raspberry vinaigrette. 

This super simple salad is easy to throw together, and a healthy alternative to baked beans and potato salad.


  • Fresh Strawberries
  • Fresh Blueberries
  • Feta Cheese
  • Organic Salad Mix (Arugula, Romain Lettuce, Kale)
  • Raspberry Vinaigrette (make or buy. We love Skinny Girl's Raspberry Vinaigrette - and who doesn't love zero calories?)


  • Put mixed greens in a medium sized bowl
  • Add strawberries, blueberries and crumbled feta cheese (or bleu cheese) to
  • Top with your favorite vinaigrette

The sweet and tangy dressing compliments the berries and cheese. Enjoy with a glass of rose for the perfect way to celebrate America's birthday!

To shop our kitchen utensils and serve ware, click below:

 {Photo: Gold Rimmed Plates, Crate & Barrel}

{Photo: Gold Rimmed Plates, Crate & Barrel}

 {Photo: Nambe Luna Salad Bowl, Bloomingdales}

{Photo: Nambe Luna Salad Bowl, Bloomingdales}



We're getting ready to celebrate the Fourth of July with everything red, white & blue. To top off the BBQ and festivities, we decided to make these adorable deconstructed mason jar cakes. They are relatively easy to make, and you'll have fun in the kitchen with your family. To start, make sure you've got all of your ingredients and tools. Here's a list of what you'll need:

  • 12 Mason Jars (a typical Mason Jar will hold about 4 cups of anything you're putting in it)
  • A standing mixer, or bowl and whisk
  • Measuring cups
  • 9x13 baking pan
  • Ribbon

The first thing you'll need to do is bake the cake so that it will have time to cool before you handle it. To make the cake, follow these easy instructions.

Cake Ingredients:

  • 1 cup  white sugar
  • 1⁄2cup butter or vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1⁄2cups all-purpose flour
  • 1 3⁄4teaspoons baking powder
  • 1⁄2cup milk

Cake Directions:

  1. Preheat oven to 350 degrees F
  2. Grease and flour a 9x13 inch baking pan
  3. In a medium bowl, cream together the sugar and butter
  4. Beat in the eggs, one at a time, then stir in the vanilla
  5. Combine flour and baking powder, add to the creamed mixture and mix well (tip! the more you beat/mix the mixture, the fluffier your cake will be)
  6. Finally stir in the milk until batter is smooth before pouring into the prepared pan
  7. Bake for 30 to 40 minutes in the preheated oven (cake is done when it springs back to the touch)

Next, you'll need to make the frosting. For this dessert, you don't want a stiff frosting, so we need to add a bit more milk than usual. The idea is to drizzle the frosting over the cake as you layer in the ingredients.

Puor-able Frosting Ingredients:

  • 4 cups powdered sugar
  • 2 tbsp milk (plus more if needed)
  • ½cup (1 stick) softened butter
  • 1 tbsp vanilla or lemon extract (your choice!)

Puor-able Frosting Directions:

  1. In a large bowl or stand mixer, stir butter well until very light and fluffy. A stand mixer works best
  2. Add in powdered sugar, stir until combined
  3. Add vanilla or lemon extract
  4. Slowly add in milk, one tablespoon at a time (mix well as you add milk)
  5. Stir after each addition of milk to see if it has reached a consistency that will pour (you want it to look thick, but a little runny)

Last, but not least, reconstruct your dessert!

Wash your strawberries before slicing or cutting them into chunks, and set aside in a bowl. Wash and strain your blueberries, then set those aside in a bowl as well.

Make sure your Mason Jars are clean and the cake has cooled. Spoon in the cake first, drizzling your pourable frosting over until it has mostly covered the cake with a healthy layer. Next, add the berries to the top, and continue alternating until you've reached the top of your jar.

Put the lid on, add a ribbon around the top, and enjoy!