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ROASTED SPICED PEARS

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I’ve always considered pears to be a winter fruit. I adore them, but I can honestly say I’ve never had a strong pear craving in the heat of summer, especially when an Arizona summer tops off at a balmy 125 degrees. I’m sure that our followers in the snowy northeast can relate–I’ve been dreaming of days spent by the pool with grapefruits, peaches, and little swirly drinks with fancy straws. That being said, I felt it necessary to bid this wonderful friend adieu with one last recipe full of warmth, spice, and all the cozy things that come with winter.

This roasted spiced pear recipe is so simple & sweet–thus it’s appeal, right? And the best news, the measurements are all about your preference and taste. So grab a couple of Bosc pears on your next outing and say cheers and farewell to the last 6 weeks of winter…..or so says that friendly little groundhog.

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INGREDIENTS:

– 2 Bosc pears

– Olive Oil

– Ground Cinnamon

– Nutmeg

– Walnuts

– Honey

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INSTRUCTIONS:

1. Preheat oven to 375

2. Halve pears (with a knife) and shell out core with a spoon

3. Lightly coat the inside with olive oil and sprinkle with cinnamon and nutmeg to taste

4. Roast halves face up until tender – about 25-30 minutes

5. Remove from oven and immediately fill with walnuts and drizzle with honey

6. Serve and enjoy

BAKED SPICED PEARS


Recipe adapted from Skinny Tasteconstance button

FIG AND PISTACHIO TOAST WITH LEMON

FIG & PISTACHIO TOASTI don’t know about you, but I ended 2014 with a new found love of figs. Okay, obsession. I blame Pinterest. It just seems no matter how easy or simple the recipe, just add a few of these beauties, and you’ve got an instantly fancy appetizer that is sure to impress. And you have my word, this recipe for fig and pistachio toast is absolutely foolproof, and divine as a starter for any meal or dinner party!FIG & PISTACHIO TOASTFIG & PISTACHIO TOAST

INGREDIENTS

-1 loaf of fresh honey wheat bread

-8 oz. of good chèvre

-1 1/2 cups of sliced dried figs

-1 1/2 cups of unsalted pistachios

– Zest from one lemon

– Honey

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INSTRUCTIONS

-Set oven on low broil. Distribute slices of the wheat bread evenly on the top rack, and leave oven door cracked while the bread toasts. Watch carefully so bread does not burn.

-In a small mixing bowl, combine the chèvre and lemon zest to taste. Remove bread from oven and let cool.

-Cover each slice with one tablespoon of the chèvre. Top with figs and pistachios and drizzle with honey.

FIG & PISTACHIO TOAST


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THE PERFECT WINE PAIRINGS

wine_pairing0011Picture this: It’s towards the end of the week and you are sitting down to menu plan for your dinner party on Saturday. You know you have so serve some kind of vegetarian dish, but let’s be honest, you’ve also got to serve something with meat in it. You start to research, make a grocery list, and BAM! it hit’s you….you have no idea what wines to serve with your dishes! GASP. 

Typically the biggest concern about having people over is what wine to serve with the food. Now, this is a big concern because it’s an important decision to make while meal planning, but, never fear, we are here to help you with three wine pairings & three DELICIOUS recipes to pair them with – pasta, flat-bread, and salmon! Trust me, you’ll never fret about this again. Okay, on to the pairings!

SEE THE PAIRINGS & GET THE DEETS ON THE RECIPES HERE

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PAELLA TABLEMAKERS WITH ST. FRANCIS

STFRANCIS_0001When we first came up with the Tablemakers concept, we envisions hosting great big dinner parties every month with new friends, interesting people in the community, and people doing cool stuff. Coordinating logistics can be difficult, so most Tablemakers posts are smaller, more intimate, which was wonderful, but I had always dreaming of hosting something bigger & thanks to Chef Aaron & St. Francis, we hosted a total dream party.

On Monday nights, St. Francis totally switches it’s menu and offers up a gorgeous Spanish spread of paella, traditional soup, and delicious flan. Paella is such a community dish so to celebrate his new menu & community around Phoenix, Chef Aaron and I invited 30 killer creatives around the valley to a Tablemakers dinner. The result was absolute perfection. The food was divine, the conversation was rich, and the atmosphere was very, well, Spanish. Here is to hosting more in 2015!4567
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WDC | SARAH HUBBELL

hubbell0060Meet powerhouse Sarah Hubbell. When she is not on local Arizona news featuring the hottest home how-to’s, she is hard at work on lifestyle online publication, Emma Magazine. As a self-described, “modern domestic”, Sarah loves sharing her home decor, entertaining, and culinary expertise in every & all mediums. Think you’ve got her pegged? Sarah was also on the 20th season of MTV’s The Real World! Get to know this rock star, her creative journey, and her personal style below….

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Full name: Sarah Hubbell

Age: 28

Location: Phoenix

Current title/company: Editor/Founder, Emma Magazine
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How long have you been a full-time Creative?

2 years!

What is your day-to-day work routine like?

Working for myself has eliminated any real sense of routine. Every day is a bit different. Some days I’m recipe testing. Other days I’m filming for our uLive series or a local morning show. I balance work with raising my two-year-old, so some days we hit the zoo or a play date and blow off work altogether. About once a month, work catches up with me, and I need a full eight-hour day to really hammer everything out: emails, shoots details, editorial planning, etc. There’s a perception that working for yourself means staying in pajamas and binge eating while Hulu plays in the background, and admittedly some days are like that, but mostly it’s a constant balancing act and lots of self-discipline. I wouldn’t have it any other way!

Best part about being a business owner?

The fact that I can stay at home with Hudson while still pursuing something I care so much about.

hubbell0066What is some advice you wish you would have had before you got started?

I wish industry peers would have been more generous with their advice actually. So much of this industry is figuring things out yourself. I’m really thankful for people like Summer Bellessa who led me in the right direction. I think some creatives worry that if they share too much it will inhibit their own success, but I love the idea of women helping each other succeed. I hope to do that myself!

What is the key to making a fool-proof, creative, yet professional outfit?

A dress – one piece so easy! Oh, and a stylist :). If you’re in the Phoenix area, Mallory Jarvis has impeccable taste.

Any tips for having a well-balanced closet?

I’m always paring down and giving away clothes I don’t wear. I hate having too much stuff, so I like to keep my closet full of options I actually like. Nothing’s worse than standing in front of a whole bunch of clothes and thinking “I have nothing to wear!”

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DATE NIGHT AT HOME

datenight0029If your year has been anything like ours, the word “whirlwind” doesn’t even begin to describe it. How is Christmas almost here and 2015 just a blink away?! While this season can be the most magical time of the year, it’s so easy to get overwhelmed with the holiday hustle & bustle and forget to spend time some alone time with the one you love. FotorCreatedNow, no one loves going out for date night more than me, but there is something really wonderful about having a romantic date night at home. Snuggling on the couch with a thoughtful homemade dinner, a good movie, and a nice bottle of wine is sometimes just what the doctor ordered. Plus, it’s nice to spend some quiet time just the two of you together. So, if you’re in the mood for some good quality time, point your man this way because we’ve got a fool-proof date night at home plan that is sure to leave you feeling loved and relaxed! datenight0002What’s the first ingredient in a good date night at home? Make it feel special!

This is still a date after all, so put a little extra care and attention into making the evening romantic. Normally, my husband is the chef in the house (lucky me, huh?!), but, because it’s date night, I wanted to let him relax and let me whip us up something delicious. Select a recipe that the two of you love and isn’t stressful. For us, it’s homemade pizza and a delicious bottle of Pinot Noir.

datenight0007Best part of homemade pizza is that you can do whatever you want! I love loading up toppings and playing around with flavors. This particular pizza recipe came from mixing a bunch of our favorite toppings together & we created a Kelp Family Favorite. This recipe is nothing short of amazingly simple and I promise, it will have you feeling like Queen of the Kitchen.

See the full recipe, plus a few of my favorite pizza making tips, here!  

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Even if your pizza turns out totally different from ours, or heck, it could even burn to a crisp in the over (which it won’t because you are a wizard in the kitchen), the best part is that you are spending some quality time together. So sit back, relax, queue up the Netflix, and celebrate the two of you!datenight0026


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SAUTÉED GREEN BEAN RECIPE

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Hello, hello! Constance here. With the holiday season in full swing, everyone is planning little potluck get-togethers! Have no fear, this year we’ve got your covered on what to bring that will impress anyone from your boss to your best friend. Our delicious sautéed green bean dish will have them begging you for the recipe. Plus, now that you’ve eaten your veggies, that extra sugar cookie doesn’t count….THANKSGIVING0003

INGREDIENTS:

-1 lbs of fresh green beans
-1/2 yellow onion
-4 cloves of fresh garlic
– Salt
– Pepper
– Sugar
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INSTRUCTIONS:

– Boil green beans for 5 minutes

– Remove from heat and toss green beans into cold water

– Sauté onions & garlic in olive oil until caramelized

– Add green beans & a dash of sugar & sauté until slightly brown

– Add salt and pepper to taste

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BALSAMIC ROASTED CARROT RECIPE

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Some say Thanksgiving is all about the turkey, but I happen to be a big fan of everything that accompanies the bird. Between the cranberry salad, stuffing, potato casserole, and pie, the real winner (in my personal opinion) of the table are the sides! For those of you trying to be a little more conscious of what you put into your mouth this holiday season, this roasted carrot recipe is for you! Full of vitamin D, this gorgeous carrot medley will keep you coming back for more!

PRO TIP:

Make sure that when you are preparing this dish to use young carrots for this recipe. Not the kind in a plastic bag, but the one sold in a bunch with the greens still attached. If you can find them, rainbow-coloured heirloom carrots make a particularly pretty presentation.
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– 2 bunches fresh carrots, peeled and trimmed

– 1 tbsp olive oil

– 1 tsp salt

– ½ tsp pepper

– 5 sprigs fresh thyme

– 2 tbsp honey

– 2 tbsp balsamic vinegar

THANKSGIVING0008INSTRUCTIONS

1. Preheat oven to 425F. Line a large baking sheet with aluminum foil.

2. Slice the carrots in half lengthwise. In a large mixing bowl, toss with oil, salt and pepper until evenly coated.

3. Arrange carrots in a single layer on the prepared baking sheet, and scatter thyme sprigs overtop. Roast in preheated oven for 15 minutes.

4. In small bowl, whisk together honey and balsamic vinegar. Pour over the carrots, and gently roll them around to coat. Roast for a further 15-20 minutes or until carrots are tender and caramelized. Serve immediately.

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stancy bio buttonFood Styling by Stancy Higley & Recipe adapted from Isabelle Boucher for LaurenKelp.com

 

SETTING A THANKSGIVING TABLE

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Who doesn’t love a good holiday season? Besides the hectic run around, there is something really magical about cooler weather, bulky sweaters, and those tried and true family traditions. Thanksgiving, to me, is the holiday season kick off & the older I get, the more I love it. Helping my mom & grandmother in the kitchen used to be like pulling teeth, literally. I would have rather shoveled the driveway than reach my hand up a turkey. And while I still feel the same way about the turkey, my appreciation for the preparation, the thoughtfulness, and the meaning of Thanksgiving has grown immensely.

This season we wanted to celebrate the growing family of friendship and encourage you to celebrate old traditions and make new ones. Stay tuned for recipes, new traditions, and tips and trick on Thanksgiving entertaining throughout the week. For now, enjoy this year’s Thanksgiving Tablemakers! THANKSGIVING0063 THANKSGIVING0079 THANKSGIVING0057 THANKSGIVING0077 THANKSGIVING0083 THANKSGIVING0070 THANKSGIVING0052 THANKSGIVING0067 THANKSGIVING0066 THANKSGIVING0075 THANKSGIVING0094 1 THANKSGIVING0098 3 THANKSGIVING0092


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Florals: Posies Florals | Dinnerware & Centerpieces: Urbana | Jewelry: White Cat Stone & Metal | Wardrobe: Ruche

HONEY ALMOND CAKE

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If you like your desserts light, tender, and with a side benefit of healthy (comparatively), this Honey Almond Cake recipe is absolutely for you. As desserts go, I don’t judge based on health benefits because, to be honest, I don’t really mind a little indulgence. Desserts are supposed to be decadent and immensely satisfying. Now, don’t get me wrong, I play it smart. I’ll absolutely pass on the less satisfying Snickers bar for the fabulous Gelato I might have later in the week, but the best part of this Honey Almond Cake recipe is that it is truly, truly divine. It’s fluffy while still maintaining lush inside & the honey glaze is simply elegant. It’s good fun to make & it will absolutely be a fast favorite!

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CAKE INGREDIENTS

2 1/2 Cups of All-Purpose Flour
2 Teaspoons of Baking Soda
1/2 Tablespoon of Baking Powder
3/4 Cup of Granulated Sugar
1 Teaspoon of Salt
1 Cup of Honey
1 Cup of Butter (room temperature)
3 Eggs
1/2 Cup of Strong Brewed Coffee (Cold)
2 Tablespoons of Sour Cream
1 Tablespoon of Almond Extract
1 1/2 Cups of Chopped Nuts (optional)

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WARM HONEY GLAZE INGREDIENTS

1/2 Cup of Honey
2 Tablespoons of Coffee
1/2 Tablespoon of Almond Extract
Fleur de Sel

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INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 10-inch tube pan with non-stick cooking spray or butter and set aside.
2. Whisk together flour, baking soda, baking powder, and salt and set aside.
3. In a large mixing bowl, beat butter for two minutes, and add honey and sugar. Beat for 3-5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each egg. Add half the flour mixture, and mix until combined. Add the coffee, and mix until combined. Add the remaining flour mixture and combine. Add the sour cream and nuts, and beat until smooth.
4. Pour the batter into the pan and smooth the top. Bake for 40-50 minutes. Let the cake cool for 30 minutes before removing it from the pan.
5. Heat the honey and coffee for the glaze in a small saucepan until warm and runny. Add the almond extract and mix. While the cake is still warm, pour the honey mixture over the top.
6. Sprinkle with fleur de sel and serve warm.

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