Pumpkin Spice Up Your Life

Happy Fall! Eating Halloween candy for like 6 weeks is a favorite Fall activity of mine, but pumpkin spice everything definitely takes the cake (or cookie) this season. I’m sharing this chewy, fluffy chocolate chip pumpkin spice cookie recipe today. Don’t let the long name fool you. This recipe is super easy!


What you’ll need:

  • 2 sticks unsalted butter {1 cup}, softened
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup pumpkin pie mix {I used Libby’s}
  • 3 cup all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semi-sweet chocolate chips
  • nonstick cooking spray or parchment paper

Yield: about 30 cookies


Pre-heat over to 350°F

In a large bowl, beat the butter until smooth.

Combine both sugars and add to the butter, in thirds, until fluffy.

Beat in the eggs, one at a time. Then add the vanilla and pumpkin pie mix.

In a separate large bowl, combine the flour, baking soda, and salt, then sift.

Beat the flour mixture into the batter in thirds.

Stir in the chocolate chips.

Spray cookie sheets with non-stick spray or line with parchment paper. {I used parchment paper.}

Scoop the cookie dough using a large spoon or ice cream scooper onto the prepared cookie sheets. Give them a little love tap so they don’t fluff up too much on top.

Bake at 350°F for 13-15 minutes, or until the cookies have browned around the edges. I prefer chewy cookies, so I baked them for 13 minutes.

Remove the cookie sheets from the oven and let them rest for 2 minutes, then transfer to a wire rack to cool.



Go Nuts for Rosemary

Holiday time = party time. Kinda. Clearly, there’s more to the holidays than enjoying one too many cocktails and eating too much food with your friends and family. The truth is though, you’re probably seeing more of your loved ones during this time of year and may even be hosting a party or two of your own.

These roasted rosemary mixed nuts will wow your guests with the explosion of spicy, sweet, and savory flavors in each bite. I was inspired by the bar nuts at Union Square Cafe in New York, but kicked these up a notch with the garlic powder and a few other tweaks. These are best served warm, but the left overs still taste amazing once they’ve cooled (if there are any leftovers, that is). Don’t blame me if these turn into your new favorite snack!

What you’ll need:

  • 16 oz. unsalted raw mixed nuts (I got mine from Trader Joe’s)
  • 3 Tbsp brown sugar
  • 2 Tbsp fresh rosemary, chopped
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • 1 Tbsp garlic powder
  • 2 Tbsp unsalted butter, melted


  • Preheat oven to 350° F
  • Wash and finely chop rosemary
  • Line a baking sheet with parchment paper and spread the nuts evenly on the sheet
  • Bake for 15 minutes until they are lightly toasted
  • While the nuts are roasting, combine the rosemary, brown sugar, cayenne pepper, salt, and garlic powder in a large bowl.
  • Melt the butter in a separate bowl.
  • Remove the nuts from the oven after 15 minutes and toss them in the dry ingredients.
  • Pour the melted butter on top of the nuts and rosemary mixture. Mix well to evenly coat nuts.
  • Place the mixed nuts back on the baking sheet with parchment paper and continue roasting for another 20-25 minutes.
  • Remove from oven. Lightly toss and serve.

Don’t eat them all before your guests arrive 🙂



Bell Pepper Cup Pizza

Sometimes you just have to say no. But how do you say no to the delicious perfection that is pizza?? You could walk away from that slice (or three – let’s be honest) OR you could make low-carb bell pepper pizza!

Serving size: 6

What you’ll need:

  • 6 bell peppers (choose your favorite color or mix and match like me)
  • 1 package ground turkey
  • 5 oz. pepperoni
  • 2 cups shredded mozzarella
  • 32 oz. pizza sauce
  • 1 cup whipped cream cheese
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 2 tbsp olive oil



  • Pre-heat oven to 375° F
  • Wash bell peppers and slice vertically down the middle. Remove seeds.

Processed with Snapseed.

  • Cook onions with olive oil until translucent
  • Add ground turkey, salt, black pepper, and crushed red pepper. Cook thoroughly, until no pink remains.
  • Take half of the contents from the pepperoni packet and chop finely. Add to ground turkey.
  • Add pizza sauce to the ground tukey-pepperoni mixture and bring to a simmer on medium heat, stirring occasionally.
  • Take a baking sheet and line with parchment paper (you’ll thank me during the clean up later)
  • Spoon the ground turkey-pepperoni mixture into the bell pepper halves


  • Bake for 20 minutes
  • Meanwhile, mix the shredded mozzarella with the whipped cream cheese
  • Remove bell pepper cups from the oven and add dollops of the mozzarella and cream cheese mixture. Finish with remaining pepperoni slices. (Tip: Slice pepperoni toppings in halves to cut back on calories)
  • Bake for an additional 10 minutes or until cheese melts





Let’s Get Tropical!


I have a major sweet tooth, but I find myself craving a lot of fruit, especially anything tropical in the summer. I love me some mangoes, coconuts, pineapples, and lychees. Yum!

It’s technically not summer anymore, but it sure doesn’t feel like fall yet in LA. I recently tried something new and served this pineapple whip at a party we were hosting. I’m so happy it ended up a being a hit, especially since it only takes 5 minutes to make! You’ll be able to please both the health nuts and the big butts {lol} with this quick and easy recipe.

What You’ll Need:

  • 1 ripe pineapple, chopped into cubes, then frozen overnight OR 16 oz. bagged frozen pineapples
  • 1 cup coconut cream {I bought a can from Trader Joe’s}
  • Optional: lightly toasted coconut flakes as a topping


  • Add the frozen pineapple cubes and coconut cream in a high speed blender
  • Blend until the mixture turns into a smooth and frosty thickness
  • TIP: blend and stop periodically to ensure it doesn’t turn too liquidy. You’ll also need to scoop down the pineapple from the sides of the blender.
  • Pour into dessert cups
  • Optional: top with lightly toasted coconut flakes.

Serving Size: 4


Give it a try and tell me what you think!