COUSCOUS & BROCCOLI CASSEROLE

BAP_3510Things are gearing up for a hectic holiday season & while your schedules are getting busier, that doesn’t mean you have to skimp out on a delicious & nutritious dinner! We are whipping up the most delicious couscous and broccoli chicken casserole for you and your family to enjoy all week.

Plus, it’s perfect for a get-together or that potluck you just got invited to. Gone are the days of takeout and frozen pizza, once you try this little guy, you’ll be singing a different tune!_oIr67YRrpa84N35M_l7xbN0omkgINTrBI_PmwD8oHA,5YRoS0Pa4SvIBTPr23Dtj7CAXUkzQOCE_Wd6UwSzKUE

For the full recipe & some pro tip, hop over here!riceselect1 vxmmAG_XPa1n7Mz7RHFmxWPqNsJhv7rTILHJWSDkmjY,ZJjeEs-tOs18SpsXW90vO6A7aSEXuiOiHWK_tOgfYXg


BELEN BUTTON

HOMEMADE PASTA SAUCE

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Babe-trons! Lauren here and I am particularly excited for what we have in store for you today! We recently had a new neighbor move in to the condo and it got me thinking – should we bring them something?! My answer is (and will always be) YES! Because moving is rough and everyone loves a good neighbor, plus giving feels good, so why not?!

Here is the tricky part, you want to make a nice gesture, but you don’t know what they like. Luckily, we’ve come up with the fool proof gift for gifting any new neighbor! What does everyone love? Fixings for a homemade meal! Specifically, fixings for a delicious spaghetti dish with homemade pasta sauce!

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INGREDIENTS:

3 lbs. tomatoes, cut into quarters
1/4 cup chopped onion
1-2 cloves fresh garlic, minced
1 tsp good olive oil
1 tbsp fresh basil, minced
1 tsp lemon juice

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INSTRUCTIONS:

-In a large sized sauce pot, saute onion and garlic in olive oil until translucent. Add tomatoes and bring to a boil
-Reduce heat and simmer for 20 minutes, stirring occasionally.
-Using a hand blender, puree the tomato mixture.
-Strain the tomato mixture to remove seeds and peel.
-Combine tomato puree and basil in the pot and bring to a boil. Reduce heat and simmer until volume is reduced to half. Stir regularly to prevent sticking.
-Add lemon juice
Let cool and pour into a large mason jar. Screw on the lid tight & voila! The most delicious homemade pasta sauce you could ever imagine.

sauce_2Want to see the rest of the gorgeous welcome to the neighborhood basket we put together? Well, you have to pop over to the Kendall-Jackson blog to see the full DIY! No, but for real, it’s really cute and I might be giving them out as Christmas gifts I liked this one so much.

Take a peek and let us know what you think! Made your own? Make sure you share! Tag @laurenkelp and @kjwines to share your gift baskets with us. Who knows, we might move into the house next to you so we can receive one 😉

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This post is sponsored by Kendall-Jackson but all thoughts, opinions, and food obsessions are our own.

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ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

 

 

INGREDIENTS FOR FLATBREAD:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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ROASTED SHALLOT & POMEGRANATE FLATBREAD

ROASTED SCALLION FLATBREAD - LAUREN KELP

Happy Monday, babe-trons! Fall is officially here (that’s including you Texas and Arizona) and we couldn’t be happier. Bring on the plethora of hearty comfort food! If you are looking to step up your flatbread game, may we suggest this delicious roasted shallot & pomegranate option. It’s divine and perfectly hearty, but not in a “I can’t button my pants” way. See what we mean below! – xoxo, LK


Hello beautiful people! Constance here. I hope you all had the most wonderful time celebrating this weekend! And you guys–it’s November! It’s finally here. I’m ecstatic.

We’ve been on the search for the perfect fall inspired flatbread recipes, and I have to tell you–this one has my heart. I must confess, I really haven’t spent much time cooking with shallots, and do I regret it? Wholeheartedly. We’ve been using them in almost everything this past month, and I am obsessed. The combination of the roasted shallots, rosemary & pomegranate is oddly nostalgic and makes me so excited for cold weather, warm fires, and some true quality time spent around the table with those I adore.

We always love hearing about your favorite combos! Share your favorite flatbread recipes with us this week by tagging #LKmakes!

ROASTED SCALLION FLATBREAD - LAUREN KELPROASTED SCALLION FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

 

 

INGREDIENTS FOR FLATBREAD:

-pesto

-1/2 cup crumbled goat cheese

-1/3 cup pomegranate seeds

-1 medium sized shallot, sliced into small fans and roasted with fresh rosemary until slightly crisp

-fresh cracked pepper

ROASTED SCALLION FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese, pomegranate seeds, shallots & rosemary.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED SCALLION FLATBREAD - LAUREN KELP


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BOOZY PUMPKIN SPICE ICE CREAM

Hello, hello, hello! Halloween is just around the corner & whether you are having friends over or having a night in (with Halloweentown & Hocus Pocus, of course!) this boozy pumpkin spice ice cream is what dreams are made of. It’s ice cream, so it’s amazing, but it’s also boozy, so it’s extra awesome. Thankfully, Entertaining Contributor Lindsey Brunk shows us how to whip these babies up! – xoxo, LK


Happy Halloween week, friends! Lindsey here & while Fall is in full swing, Texas hasn’t exactly gotten the memo. With sunny skies and temperatures still pushing 80, pumpkin spice lattes just aren’t in the cards. But never fear! Today we’re sharing a boozy pumpkin spice ice cream recipe with just four simple ingredients.

This easy Kahlua ice cream concoction is perfect for Thanksgiving, Fall dinner parties, or sitting on the couch watching Scandal (can I get an “Amen”?!). It’s easy to prep ahead for guests or just whip up a batch to snack on at home. Enjoy!

INGREDIENTS:

-1-quart vanilla bean ice cream

-1/3 cup pumpkin puree

-3 tbs Kahlua liqueur

-3 tbs pumpkin pie spice

-Salted caramel sauce and pecan pieces for garnish

DIRECTIONS:

1.Using the paddle attachment on a stand mixer, mix all ingredients together.

2.Pour into a freezer safe container and freeze for at least two hours, or until hard.

3.Scoop ice cream into bowls and top with salted caramel sauce and pecan piece

4.Serve, eat, repeat!


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HOW TO MAKE A PUMPKIN SPICE LATTE

starbucks 5It’s no secret that Fall is my absolute favorite season of a time & October is my most favorite month. The colors are perfect, it’s finally time to bust out those adorable sweaters and boots you’ve been coveting all year, and the flavors of this season are amazing. You’ve probably also gathered that we here at LK HQ are coffee hounds. We devised a test to see what type of coffee drinker we are & we are obsessed with mastering the perfect pour over.

 

Indulging in the celebrated Pumpkin Spice Latte during fall may be cliche, but it’s delicious so I don’t care. But lines get manic and October seems to be a bit of a hectic month all around. Thankfully, the fabulous folks at Starbucks understood our time vs line dilemma and sent over the most fabulous Fall goodies for us to sample. The most surprising of which was the Via Ready Brew Pumpkin Spice Latte mix.

 

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Absolutely doubting that it wouldn’t be even close to the real thing, we whipped up a cup almost immediately and I was totally amazed. It’s amazing! It’s less sweet than the drink is in stores, it takes about 2 seconds to make, and not only is it a time saver, you save a bunch of money as well! For $8 you get 6 packets, which is basically the cost of a Venti in stores.

starbucks4I know, I didn’t believe it either, but the same sweet and spicy flavors are all there and the rich and creamy taste hasn’t left. Take a little taste test of your own! Run to your local grocery store (yes, grocery store) and grab a box of the Via Instant Pumpkin Spice Latte and see for yourself!
image1 (1)Add some cinnamon & nutmeg for some extra spice, put a dollop of whipped cream if you are feeling especially decadent, or sneak a shot of whiskey or bourbon for a fancy gal Hot Toddie. Either way, you are going to be singing this instant PSL’s praises & we don’t blame you!

Want to try a taste test? Let us join in! Tag #LKMakes or @laurenkelp on Instagram or Twitter – we would love to hear what you think!

What are your favorite PSL hacks? Got any tips, let me know down in the comments section.starbucks 1


lauren kelp author buttonBELEN BUTTONThis post is sponsored by Starbucks but all thoughts, opinions, and food obsessions are our own.

FARMHOUSE POTTERY GIVEAWAY

giveaway0002Hello, party people! As y’all know, October is my absolute favorite month & so to celebrate we wanted to do a fun giveaway of this amazing match striker from Farmhouse Pottery! Have you ever heard of a match striker before? Better question – can you now live without one?

This Milk Bottle Match Striker is super rad. Just strike your match against the stoneware and voila – a spark! It’s absolutely perfect for that adorable little candle nook you worked so hard to style (and it looks great, by the way), a gift for a friend, or perched smartly on a tray in guest bed or bath. Either way it’s adorable and I’ve already been fielding not-so-subtle hints from friends and family that this striker has definitely made it to the top of their holiday wish list!

giveaway0003Here is the other super cool bit about this striker, it’s handmade by the most wonderful people . If their modern farm aesthetic with farm-to-table values don’t jive with you, you might be in the wrong place. We are ga-ga over their authentic mission of bringing character and true craftsmanship to the things we surround ourselves with. But for real though, promise me you will check these guys out. If their Instagram doesn’t inspire you to get back to your day dream (or move to a farm in Vermont), we’ve got to talk 😉

So, how do you enter?!

Visit @LaurenKelp to find out!
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SPINACH & FIG SALAD

SPINACH & FIG SALAD - LAUREN KELPHello, hello! There is no denying it – from Arizona to Texas, it finally feels like Fall! That means it’s all about figs all the time here in the LK kitchen & we aren’t even slightly upset about it. Read how our wonderful Food Editor whipped up another Autumnal inspired recipe – this time a delicious fig salad – for you all! xoxo – LK


Hello & Happy Monday, friends! Constance here. So, I know we talk a lot about chocolate, and wine, and if you hang out with Lauren and myself long enough, you’ll know that French Fries are our favorite food, but there is a healthier side to this shop talk.

We’re on a bit of a health kick/detox in our house, and I’m trying with all of my might to get creative with it. You may or may not have noticed I have a strong affinity for figs. They seem to pop up in every other post. I just cannot get enough. Would I rather they be dipped in chocolate? Probably. But this little spinach & fig salad comes in as a close second!

Simple is an understatement here. This salad is so easy and it’s great for a Monday lunch or a Friday night dinner party-your choice!SPINACH & FIG SALAD - LAUREN KELP

INGREDIENTS:

-6 oz. Trader Joe’s Heirloom Red Spinach

-10-12 figs, quartered

-3 plums, sliced into thin wedges

-1/4 cup sliced almonds

-Oil & balsamic vinegar to taste

 

SPINACH & FIG SALAD - LAUREN KELP

INSTRUCTIONS:

-In a large mixing bowl, combine spinach, figs, plums and almonds.

-Sprinkle with oil & vinegar.

-Mix to combine evenly.

-Serve with fresh cracked black pepper.

SPINACH & FIG SALAD - LAUREN KELP


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CINNAMON PECAN CUPCAKES WITH CARMELA POP!

Walnut5Hello, hello, hello! I want to introduce you to my lovely friend Ana who happens to be the baking guru behind Carmela Pop! If you are in need of a fun baking site that mixes amazing flavors & super approachable recipes, Ana has your back! Since Fall is here (HOORAY!), we wanted to bring in the baking expert to get us inspired about baking this season. What better way to celebrate than with cupcakes?! Read on & enjoy! xoxo – LK


Hi gals! I’m Ana and today we are going to be making pecan cinnamon pecan cupcakes because there is something about pecans that make every moment feel a little bit more special and every treat feel a bit more put together. I love them, I’m basically a hoarder of everything that makes my treats taste better and pecans are definitely on the top of my list, also you don’t have to know how to bake to create a delicious pecan dessert, the pecans do all the work for you, they infuse the dessert with lots of flavor while making you look  like a serious cook, consider them a magical ingredient.

But pecans can’t do all their magic alone, they need a sidekick, a fall sidekick, more like a spicy delicious warm sidekick, enter the cinnamon. Pecans and cinnamon go together like, well like pecans and cinnamon. They are a match made in heaven and will take your taste buds straight to fall.

Usually I love adding the cinnamon to the cupcake mixture, right before baking, but today we are going to be making it different and instead of putting the cinnamon in the cupcake we are going to put it on top of it, more like on the frosting, which takes us to the next thing

Walnut4This cinnamon vanilla frosting is the best thing you are going to have in your entire life!!! yes it’s that good and I needed to add all the exclamation points, it’s perfect, ultra fluffy and and piles high on your cupcake, it not to sweet so it’s not overpowering and it has tiny little freckles of cinnamon that make it look a million times cuter. I’m a frosting lover and believe that frosting should be a diet staple, so one I say this is a keeper you know I’m being serious. Making it is extremely easy, but if you can check tips + tricks for a killer buttercream at home on my blog.

When decorating your treats be sure to really wait until your cupcakes are really cool down (I’m watching you trying to decorate them while they are hot, don’t do it trust me, been there, done that, hot mess) this ensures that everything holds better and that you end up with a better frosting shape. Then after you pipe it add a little bit of cinnamon to the top to really make all the flavor shine.

And yes, this is going to be become your new fall staple, you can thank me later!

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INGREDIENTS:

– 1 1/2 Cup flour
– 1 Cup sugar
– 1/2 Cup butter
– 1/2 Cup milk
– 1 Egg
– 2 Yolks
– 1 Tsp vanilla extract
– 1 1/2 Tsp baking Powder
– 1/2 Cup chopped walnuts

*Makes 12 cupcakes

FOR THE FROSTING:

– 1 Cup butter
– 3 Cups confectioners sugar
– 1 1/2 tsp vanilla
– 1 tsp cinnamon
– Cinnamon to decorate

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INSTRUCTIONS:

1.Preheat the oven to 350 degrees. Line a cupcake tray with paper liners.
2. Whisk together flour, sugar, and baking powder. Add the butter, milk egg, yolks and vanilla and continue mixing until the batter is shinny.
3. Incorporate the chopped walnuts with the help of a spatula
4. Divide the batter between the cupcake liners and place the tray in the oven.
5. Bake for 15 – 2o minutes or until done.
6. Remove from the oven and let them cool.
7. Meanwhile whip the butter for 3 minutes. Add the confectioners sugar, the vanilla and the cinnamon and continue mixing for 5 minutes or until fluffy.
8. Place the frosting in a pipping bag and decorate the cupcakes.
9. Sprinkles with more cinnamon and serve!

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Thank you so much Ana for this amazing recipe! To follow her baking adventures, check out her instagram!

DARK CHOCOLATE TART

DARK CHOCOLATE TART - LAUREN KELP

Hello, hello, hello! Don’t you feel like your week starts off better if you try and make Monday a bit special? Well, we believe that every day deserves a treat, but most especially Mondays. So, leave it to our resident Foodie pro to whip up something total treat-worthy! This dark chocolate tart looks heavenly & I can’t wait to since my teeth into it! – xoxo, LK


Oh friends, Constance here, and I’d like to introduce you to my newest cure for the Monday blues (and my newest addiction!), the dark chocolate tart. You guys, make it a weekly tradition and you have my word–it will make you look forward to the beginning of the work week! That tradition may also force you to use that gym membership a bit more regularly, but in my opinion, that’s a win-win.

Okay so maybe that’s a bit much, but try it and you’ll see why it’s a tempting thought! Whether it’s a Monday, a special birthday treat, or a gift for a friend, this little tart is sure to impress & guess what, in true LK fashion, it’s easier than you might think! Check it out & tell us what you think…DARK CHOCOLATE TART - LAUREN KELP

INGREDIENTS:

-1 cup flour
-4 tablespoons dark cocoa powder
-¼ cup powdered sugar
-1/2 cup chilled butter, cubed
-1-2 tablespoons iced water
-coconut oil spray
-2 1/3 cups dark chocolate chunks
-1 3/4 cups heavy cream
-1/4 cup good whiskey
-sea salt for sprinkling

DARK CHOCOLATE TART - LAUREN KELP

INSTRUCTIONS:

-Put flour, cocoa, sugar and butter into a large mixing bowl and use your hands to combine mixture.

-Add water and and continue to mix until evenly combined.

-Gradually press dough into one large ball, and refrigerate for 15 minutes.

-Spray a 9 inch tart pan with coconut oil.

-Remove dough from refrigerator and place dough in the center of your tart pan.

-Use your hands to gently spread the dough out from the center to evenly fill the bottom and the sides of your pan. Be careful to avoid creating any holes.

-Preheat oven to 375 degrees and refrigerate tart pan for 15 minutes.

-Bake crust for 20-22 minutes until lightly crisp.

-Remove from heat and let cool.

-In a small pot, heat the cream until simmering. Remove from heat and add chocolate and whisk until smooth.

-Add whiskey to the chocolate mixture and let cool for 15 minutes.

-Pour chocolate mixture into pastry shell and refrigerate overnight.

-Sprinkle with sea salt and serve slightly chilled.

DARK CHOCOLATE TART - LAUREN KELP


constanceRecipe adapted from ‘From the Kitchen’