Ivy's Outfit Details:
In the weeks leading up to Thanksgiving, we like to take time to reflect on all that has come to pass during the year and to think of all we are thankful for. On the top of our lists are always the people who have had major impacts on our lives such as our parents, best friends, and others we interact with and rely on from day to day.
We decided to host a giveaway for all of our followers (who we are most thankful for) and someone they are truly thankful for. The prizes in this giveaway includes our favorite fall items:
Comfy Blanket Scarf
Vegan Leather Tassel
Tazo Pumpkin Spice Tea
Big Red Mug
Favorite Fall Nail Polish
To enter just subscribe to our email list here and tag the girl-friend or family member you are most thankful for on our official giveaway posts on Facebook or Instagram. This giveaway is a perfect way to show your appreciation for someone special since we will be sending each of them this little autumn care package!
Giveaway ends Monday, November 14th at 11:59pm PST!
xxx Ivy & Eve
Stores everywhere are stocking their shelves with cozy socks, warm scarves, winter boots, and cute hats to prepare us for the chilly autumn air. We decided to share with you a few of our favorite new finds.
We found these cute and cozy marled knit crew socks at Forever 21 for just $5!!! Naturally, we had to get them. You can never have too many socks. This pretty blanket scarf was a major steal we picked it up in the Target dollar spot for just $7. We ended up buying three different colors and buying some as little gifts for our friends. We seriously love them (not sold online-similar here). Hurry to your Target to get one...or two yourself! This fun ASOS fur bobble hat is trending right now and we think it's perfect for autumnal walks in the changing leaves. The last item is the ultra classic L.L. Bean Boot. We always loved the classic style of these boots and finally decided to test them out for ourselves. Ivy can't wait to wear these when we visit our family cabin in Montana this fall! They are cute and functional which we love!
xxx Ivy & Eve
We love champagne, and by now you probably know we LOVE autumn, so what better than combine two things we can't live without! We love drinking champagne on its own but sometimes it's fun to spruce it up a bit and make a champagne cocktail. With all the autumn festivities going on, we started brainstorming cocktail ideas. Quickly, we narrowed it down to something with champagne and then decided to pair it with the quintessential fall apple cider. We are pretty happy with the results and it takes 5 minutes or less to make! This cocktail is perfect for any fall gathering and screams to be served during Thanksgiving dinner.
Makes 6 cocktails
1 bottle of brut sparkling wine (we used Charles Ninot Cremant de Bourgogne Blanc)
1 jug apple cider
Caramel sauce (we used this Torani caramel sauce)
Small plate of brown sugar for rimming
Drizzle the caramel sauce on champagne flute rim.
Turn over the flute and roll the rim in the brown sugar.
Pour about 1.5 oz (one shot) of apple cider into the champagne flutes.
Pop that champagne!
Pour champagne into flutes, fill to brim.
As much as we love autumn, for us Californians, the weather that goes along with it really doesn't begin until pretty late in the season. The Central Coast still enjoys weekends by the pool and the warm sunshine until late October. We wanted to make a pumpkin pie two weekends ago but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest.
We are sure this recipe is soon to be a new favorite!
xxx Ivy & Eve
Makes one pie with 12 small slices.
1 box Cinnamon Toast Crunch
8 tablespoons melted butter
2 cups heavy cream
1/4 cup powdered sugar
One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)
8 oz. cream cheese, softened
3/4 cup canned pumpkin
1 1/2 tsp pumpkin pie spice
Preheat the oven to 400 degrees.
Melt the butter in a small bowl.
Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.
Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.
Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.
Whip the heavy cream in a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.
Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream.
Pour the mix into the chilled pie crust and smooth with a spatula.
Lightly crush 1/2 cup of Cinnamon Toast Crunch in a ziplock baggie and sprinkle on the edges of the pie filling.
Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.
Slice and serve!
Pumpkin season is in full swing and nobody does it better than Trader Joe's. They have a whole section including over 60 different items made with pumpkin. They call this area "Pumpkin Palooza"! We decided to go to our local Trader Joe's market and try out as many pumpkin goodies as we could. Here's only a fraction of what they carry. Hurry to your local store to test them out yourself!
xxx Ivy & Eve
Visiting a pumpkin patch in October is one of our favorite things to do. One of our favorite places to visit is Earthbound Farm's Farm Stand which has pumpkins in every color, shape, and size imaginable! We like visiting this market and cafe all year round, but we love it during the fall when they fill the grounds with pretty pumpkins, corn stalks, and other autumnal decorations. Ivy wore a warm quilted vest, and plaid shirt for this trip. She paired it with this super cute clutch from one of our new favorite brands, Imoshion. We love this brand because we are big animal lovers and Imoshion only features vegan leather bags. Although its not real leather its almost identical in look and feel! We also love that all their bags have pretty fabric lining and tons of pockets to stash our lipsitck, glasses, and other goodies. Did we mention that all of their bags are less than $50?!?! Definitely keep this brand on your radar! Previously, we have shared some of their other great bags here, and here, and here.
xxx Ivy & Eve
Growing up, we had dinner as a family every week night. We helped cook sometimes, and learned a lot of great recipes and techniques. Now we are older, we understand the importance of eating a full meal each night. Not only is cooking a great way to wind down from a busy day, but having a full balanced meal helps keep us away from over snacking and eating delicious but super unhealthy things (like a bag of chips or a pint of ice cream).
This is why we created a recipe that is healthy, tasty, and super quick and easy! This one-pan recipe has all our favorite fall flavors and seasonal vegetables. Pork tenderloin is also one of the easiest meats to cook. Adding it on top of some simple roasted veg makes this one of the simplest recipes we've made! We are sure this will become a fall staple of yours. We serve it with a simple salad with our favorite balsamic dijon salad dressing.
This one-pan recipe pairs perfectly with Louis Jadot Pinot Noir. This Pinot Noir comes from the Burgundy appellation of France and has notes of cherry, plums, and a hint of earthiness. We think it goes perfectly with the earthy roasted veg and the slight sweetness of the pumpkin pie spice rub.
xxx Ivy & Eve
Pair with Louis Jadot Pinot Noir
- 1 1/2 pound pork tenderloin
- 1 1/2 tsp pumpkin pie spice
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 red potatoes
- 2 sweet potatoes
- 1 bulb fennel, sliced
- 2 pears
- 1 onion
- 1/4 cup plus 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 tbsp honey
- 1 bag of Arugula
- Salt and pepper
- Preheat the oven to 400F
- Rinse and dry the pork tenderloin.
- Combine the spices in a small bowl and rub onto the pork tenderloin.
- Peel and cube the potatoes and sweet potatoes.
- Slice the onion and fennel bulb.
- Core and slice the pears.
- Toss the vegetables with tbsp olive oil and season with salt and pepper.
- Roast the vegetables in a large roasting pan for 30 minutes.
- Rub the pork tenderloin with 1 tbsp olive oil and place on top of the vegetables.
- Turn the oven up to 425F and roast for 30 minutes or until the internal temperature reads 160F on a meat thermometer.
- Let the pork rest for 3 minuted before slicing.
- Combine all the olive oil, balsamic, mustard, and honey and whisk.
- Season with salt and pepper.
- Drizzle over a large bowl of arugula and toss.
- Plate the pork, veg, and salad and enjoy with a glass (or two) of Louis Jadot Pinot Noir!
This autumn, we are taking full advantage of all the delicious produce we can find at our local farmers market. This pizza combines the warm comfort of pureed butternut squash, creaminess of cheese, the saltiness of prosciutto, sweetness of fresh pears, and for a bit of added freshness, it is topped with arugula and pomegranate seeds. The crust has the added subtleness of sage, which goes perfectly with the autumn flavors.
Normally we would pair pizza with red wine, but since this pizza has no tomato sauce and lots of creamy cheese, white wine is the way to go! We paired this tasty pizza with Louis Jadot Pouilly-Fuissé. Pouilly-Fuissé is a vineyard appellation in southern Burgundy that produces mainly white wines. This wine is made from chardonnay grapes, and has delicious notes of citrus, peach, and crips apple. The subtle oak really rounds out this white wine making it very versatile. We would also pair it with chicken, fish, and creamy cheeses.
xxx Ivy & Eve
- 4 cups flour
- 2 tsp salt
- 2 tsp dried crushed sage
- 1/8th tsp pepper
- 1 2/3 cups warm water
- 1 packet dry yeast (1/4 oz. or 7 grams)
- Butternut squash
- Goat cheese
- Mozzarella, grated
- Prosciutto, torn into small pieces
- Pear, thinly sliced
- Pomegranate seeds
- Dissolve the yeast in the warm water.
- Combine all dry ingredients in a large bowl or mixer and make a well in the center.
- Add the yeast and water and mix well.
- Knead until the dough is silky and elastic (If you have it, use a standing mixer with a dough hook attachment).
- Cover the bowl with a tea towel and set in a warm place for 30 minutes to rise.
- Divide the dough into 4 balls and place on a large baking sheet lined with parchment. Place the balls 3 inches apart and rub the tops with a little olive oil.
- Cover with plastic wrap and refrigerate overnight (if you're in a rush, skip this step and let rise for another hour).
- When you are ready to make the pizzas, take out the dough at least 1 hour before baking.
- Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 30 minutes at 400F, until tender.
- Place the roasted squash in a blender of food processor and puree. Add 1 tbsp of water if the puree is too thick.
- Preheat the oven to 500F (525F if your oven gets that hot).
- Generously sprinkle pizza sheet or upside down cookie sheet with cornmeal.
- Using floured hands, take 1 ball of dough and stretch into an 8-10 inch circle on the cornmeal surface (re-flouring when needed).
- Spread the butternut puree on the dough like you would pizza sauce.
- Top with grated mozzarella, prosciutto, dollops of goat cheese and pear slices.
- Bake for 7-9 minutes until the crust is golden and toppings are melted and bubbling.
- Top with 1/2 arugula and 1/4 cup pomegranate seeds.
- Repeat with the remaining 3 balls of dough.
- Slice and enjoy with a glass of Louis Jadot Pouilly-Fuissé!
Today is the first day of autumn! This year, we are more excited than ever for the drop in temperature and increase in all things pumpkin!
We have put together a to do list for ourselves this year and want to share it with you all. Together we can check each one off!
Visit a pumpkin patch
This is a quintessential fall thing to do. I mean, how else are you going to get pumpkins for carving? We love visiting pumpkin patches because it is so much more festive then just picking some up at the grocery store.
Bake an apple pie
Fall is apple picking season so baking an apple pie is basically a necessity. There is almost nothing better then a homemade apple pie (ok, champagne is pretty great too)!
Carving pumpkins is not just for kids! We still love designing ours each year for our entryway for Halloween. Plus you can save all those seeds for roasting (yum!) or planting for the next year!
Take a walk to enjoy the changing leaves
The changing leaves are one of our favorite things about fall. In college, we both lived in places that had crazy beautiful trees changing colors in the fall. California is not the best place to see fall colors but it makes it all the more exciting when you do spot a tree or two with changing leaves! We like spending time each autumn to take a walk in the crisp air and gaze at all the colors around us.
Plant spring bulbs
Ivy is a master gardener (its what she does for her day job) so she loves spring bulbs. She delights in the thought of fall and planting her spring blooming bulbs.
Buy a fall scented candle
Take out your plaid shirts
We love plaid flannel shirts...or anything plaid! Here is one we are crushing on right now!
Test out a new pumpkin recipe
There are so many yummy pumpkin recipes we love making this time of year. We have already shared with you our Pumpkin Chocolate Chip Cookie recipe here, and will be sharing with you more later this fall.
Knit a hat or scarf
Treat yourself to new fuzzy socks
There is nothing better then putting on new fuzzy warm socks when your feet are cold! Cozying up by a warm fire is optional, but totally recommended!
Make a list of things you are thankful for
Making a list of everything you are grateful for each year is a great thing to do. When you think about all the great things in your life, the not so awesome stuff always seems to disappear.
Here is our little printable fall to-do list! (click here) Print it out and check things off throughout the season!
xxx Ivy & Eve
Fall is one of our favorite seasons because we love comfy sweaters, the leaves changing color, and most of all...pumpkin recipes! There are so many different pumpkin recipes we love to make this time of year and we cannot wait to share some with you. Up first is the BEST pumpkin chocolate chip cookies. With the added pumpkin puree they stay more moist then your average chocolate chip cookie. These are seriously delicious and the flavor is exactly of how we imagine autumn to taste. You may want to make 2 batches as they disappear before your eyes!
Warning: We are not responsible for any cookie addictions this post may create!
xxx Ivy & Eve
- 15 oz. pumpkin puree
- 1 egg
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 cups flour
- 2 tsp baking powder
- 1/2 tbsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 tbsp vanilla extract
- 16 oz. semi-sweet chocolate chips
- Preheat oven to 350 F.
- Combine pumpkin, vegetable oil, egg, and sugar in a mixing bowl. In a separate bowl mix together the flour, cinnamon, baking powder, and salt.
- Dissolve the baking soda into the milk. Mix this into the bowl of wet ingredients.
- Add the dry mixture to the wet mixture.
- Add the vanilla and chocolate chips. Mix well.
- Drop heaping spoonfuls of the dough onto a cookie sheet lined with parchment paper.
- Bake for 8-12 minutes (depending on the size it may be more, we make ours BIG).
- Remove from oven, let cool on baking sheet for 3 minutes.
- Place on cooling rack.