I was so thrilled to once again partner with Lenox who has the most perfect tabletop pieces for Halloween including the Valencia all purpose glasses, Contempo dinner plates, Vintage Halloween dessert plates, Colebrook flatware and pumpkin salt and pepper shakers. I repurposed this Etsy burlap runner from years past and filled my Julia Knight Florentine bowl with faux pumpkins and added a pepper plant and black bird for an extra pop of fun.

 

 

Caramel Apple Nachos

Ingredients

30 large marshmallows (I substituted these with white chocolate)

5 Tbsp butter

1 bag caramel bits

1 tbsp water

4-5 apples (sliced)

Toppings (mini chocolate chips, sprinkles, peanuts)

Instructions

In a saucepan, melt the marshmallows and butter over low heat. Stir periodically until completely melted. If you choose to use white chocolate chips instead, combine chips and a bit of olive oil in a bowl and microwave until melted.

Combine the caramels and water in a bowl and microwave until melted (I microwaved in 30 second intervals, stirring in between until caramel smoothed – it will bubble if it gets too hot)

Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.

Add toppings of choice and serve immediately.

 

 

Sprinkle Cookies

(inspired by Shop Sweet Lulu)

Ingredients

Wafer cookies

Sprinkles

White Chocolate Chips

Instructions

In a bowl, microwave white chocolate chips with a bit of olive oil.

Cover the ends of your wafer cookies in the melted chocolate.

Place on a baking sheet lined with parchment paper.

Add sprinkles.

Storing in refrigerator will harden the chocolate faster than leaving out.

 

 

Mini Rice Krispy Treat Ghosts + Mummies

Ingredients

Rice Krispy Treats

Frosting

Mini Chocolate Chips

Instructions

Apply frosting to Rice Krispy Treat.

Decorate with additional colors to create ghosts, using mini chocolate chips as eyes, or using decorative frosting create mummies, again using mini chocolate chips as eyes.

Place on a baking sheet lined with parchment paper and store in fridge until hardened.

Serve and enjoy.

The post Halloween Treats + Tabletop Styling first appeared on Lindsey Boova.

For whatever reason, we can’t seem to eat our bananas fast enough, half the bunch always ends up going ripe. As an alternative to freezing them as banana pops, making banana pancakes, or the ever popular banana bread, we’ve made chocolate chip banana bars. Filling the house with sweet smells and having a yummy snack within an arms reach is reason enough to head to the kitchen and bake.

Ingredients (for ~24 bars)

Nonstick Vegetable Oil Spray/Cooking Spray

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup of granulated sugar

1/4 cup coconut oil

1/4 cup milk

2 eggs

1/4 cup milk (we use almond)

1 teaspoon cinnamon

4 bananas (very ripe)

1 cup chocolate chips (Optional, though we always encourage a heavy pour on the chocolate chips. Unfortunately, we were running low on chips at this point, so our bars will include less than typically desired)

Instructions

Heat the oven to 350 degrees

Prep your baking pan with nonstick spray

Peel bananas and mash well

Stir in sugar, oil, milk and eggs. Once combined, fold in half the chocolate chips.

Spread batter into the prepared pan and sprinkle in remaining chips.

Bake for ~18 minutes and a tester inserted into the center comes out clean.

Allow bars to cool and cut into squares.

The post Chocolate Chip Banana Bars first appeared on Lindsey Boova.

We collected quite a few and decided to use the remaining berries we did not eat right away to make a simple, three ingredient strawberry jam.

Three ingredient strawberry jam.

Recipe via Martha Stewart

Ingredients

1 quart hulled strawberries

1/2 cup sugar

2 tablespoons fresh lemon juice

Instructions

Coarsely chop strawberries

Transfer to large skillet and stir in sugar and lemon juice

Cook over medium/high, stirring frequently. Jam should thicken and bubbles will form on the surface. This should take about 10 minutes.

Transfer jam to a jar, allow to cool.

Seal jar, store and refrigerate up to 10 days.

The post Homemade Strawberry Jam first appeared on Lindsey Boova.

Thankfully, Wes enjoys her veggies, but I’ll take any way I can get some extra greens into her, even if they’re combined with chocolate.

Ingredients

3 cups grated zucchini (~1.5-2 zucchinis) (tools for the junior chef)

1 1/2 cups brown sugar

1/2 cup melted coconut oil (or butter)

1/4 cup milk (we use almond milk)

3 eggs

2 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 1/2 tsp ground cinnamon

1 cup regular chocolate chips

1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 325 degrees F.

Spray 12” pan with non-stick spray.

Combine brown sugar, coconut oil, almond milk and eggs. Stir until smooth.

Add in dry ingredients and stir.

Fold in grated zucchini  (I rinse out the excess water) and chocolate chips.

Spread batter into prepared pan and sprinkle on remaining chocolate chips.

Bake for 30 minutes.

Allow bars to cool. Cut bars and enjoy.

The post Chocolate Chip Zucchini Bars first appeared on Lindsey Boova.