Looking for some inspiration for your Labor Day Weekend celebration? Then take a peek at this festive roundup we’ve put together of all things red, white and blue! From food, to nails, to decorations, you’ll be sure to find something to help bring out your holiday spirit! 

Do you have a Thanksgiving recipe that is sacrosanct, one that your family will not let you waver from, or — perish the thought — omit from the menu? In my family it’s a festive jello mold that is the heralded star of the show.

“Jello mold?” You ask with a raised eyebrow. That ghastly relic of which surely no one on the Food Network would dare speak? A hideous affront to gourmands of all persuasions? The slut of 50’s cuisine, if you will — indiscriminate, always available, and dolled up with mini marshmallows, canned peaches or Maraschino cherries, whispering, “Take me, I’m easy.”

But wait. Our Thanksgiving favorite deserves some respect. Made with cherry jello and studded with fresh cranberries, chopped walnuts and celery, it can be made way in advance and forgotten about until the turkey is being carved. With just the right balance of sweet, tart, and crunchy, it is a perfect accompaniment to the meal. I usually double the recipe to serve 12-14.

I don’t know what age I was when my mother first made this dish. But I can totally imagine my gastronomical rapture upon tasting the first forkful. Henceforth known as Leenzil’s Thanksgiving Salad, it has been on my family’s table ever since.

Felicity Huffman's What the Flicka-Weird Thanksgiving Staple
My mother submitted Leenzil’s Thanksgiving Salad to our synagogue’s cookbook under my name years ago. This is a photo of that page.

Oh, and the Leenzil part? That was my dad’s nickname for me.

Happy Thanksgiving, and bon appetit!

This post was originally featured on Helene’s blog, Books Is Wonderful. Featured image via

We went to an apple orchard recently and have enough apples to survive off of for a year. Okay, maybe not that long but it feels like it. A few days ago, I made these mini pies and they are really good.

I think I may try to make one whole pie next time. Although, the mini pies are nice for a little treat… if you can just eat one. They’re also great to put in your child’s lunch for a treat.

I hope you enjoy!


Refrigerated pie dough
1 1/2 cups apples, sliced and peeled (cut them to the size of corn kernels)
2 teaspoons of lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
6 store-bought caramels (quartered)
Sea salt
Egg wash (1 egg, whisked with 1 tablespoon water)


Preheat oven to 425 F.

In a small bowl, add the apples, lemon juice, cinnamon, sugar, and flour. Mix to incorporate. Sprinkle a little flour onto a cutting board. Unwrap 2 refrigerated pie dough crusts onto the cutting board. Take a glass or cookie cutter (the glass I used is 3 inches in diameter) and cut out the pie crusts. I was able to get 16 all together.

Line baking sheet with parchment paper and lay the pie crust on sheet. Divide the apple mixture and caramel evenly onto the pie crusts. Add a pinch of sea salt to the top of each. Place the tops of the pie crusts over the mixture. I slightly rolled out the tops to fit them easier. Using a fork, crimp around the edges of the mini pies.

With a knife, cut two holes on top of the pies. Brush each apple pie with the egg wash. Sprinkle them with sugar and put into the oven for 15 minutes or until golden brown.

Take out of the oven and let the pies rest for 10 minutes. Store in an airtight container or you can choose to devour several. I kept them in the refrigerator and warmed them up in the microwave for 10-15 seconds.

This post was originally featured on Elle’s blog, This Is MommyhoodPhoto via

These are so good and fit into my low carb diet. These cookies are also gluten-free. They’re soft and light, delicious and irresistible, like little peanut butter clouds filled with little Ryan Goslings.

After a day, the cookies were oily from the peanut butter but still just as good. I’m not complaining now that I finally found a low carb cookie recipe that’s actually edible. Store in the refrigerator for a few days.


1 cup peanut butter
8 oz cream cheese, softened
1/2 cup honey
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1 egg


Preheat oven to 350°. Mix all ingredients together with a hand mixer or a stand mixer. Drop with a cookie scoop onto a baking sheet lined with parchment paper.

Place cookies 2″ apart (they will spread). Bake for 12-14 minutes, or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.


This recipe was originally featured on Elle’s blog, This Is Mommyhood

I openly admit that I am not a cook, nor a baker; I quickly become overwhelmed by the simplest of recipes. Over the years, as a singleton, a newlywed and a new mother, I attempted (and failed) to make nice with the kitchen. No matter how hard I tried, my time in the kitchen often resulted with me a blubbering mess.
Thankfully, the division of labor in my partnership was in my favor, with a husband who loves (LOVES!) to cook and bake. And he’s a genius at it, as I’m equally genius at cleaning up after his amazing meals, doing laundry, washing the floors…

But now it’s a new year, with new goals, one of which is to contribute in the kitchen. As a celiac, with two celiac daughters, it’s equally important that we eat nutrient dense foods. This will be my main motivation to gain confidence in the kitchen.

I recently found inspiration in the recipes of the fabulously talented Ariane Resnick. Initially known for her brand of snack foods, Rawk-n-Roll Cuisine, Resnick expanded her love of cooking local, whole and organic food to the role of personal chef, and has cooked for an impressive roster of clients such as Gwyneth Paltrow and media mogul Clive Ng. She also recently appeared on the Food Network’s “Chopped.” But it’s her pure love of making (and eating) healthy food fun that makes her method easily accessible.

Resnick came to cooking rather organically (no pun intended) and “credits her mother, who was a holistic– and prolific– home cook who ran a co-op out of their family home throughout Ariane’s childhood.” I felt an immediate affiliation with Ariane when I read that she grew up in a house “without commercial food, where wheat berries were ground weekly into flour for bread that was seemingly always fresh out of the oven.” I was the kid at the lunch table with whom nobody ever wanted to trade food. Never. My mom (I now thank her) packed me turkey and sprout sandwiches on pita, carrot sticks and an apple. I remember begging my classmate, Julie, to let me taste a couple of potato chips – a totally foreign food to me. Julie, thankfully, obliged on several occasions, because I think she felt sorry for me.

Looking back I’m grateful that my parents raised me on wholesome food. I was allowed “treats” on special occasions, the occasional fast food hamburger, and it instilled me a healthy perspective and pure enjoyment of food. As an adult, I’ve found a healthy balance between indulging my daily dose of dark chocolate with consuming copious amounts of kale and green tea.

Like so many parents, I’m often exhausted and have little to no energy by 3 pm. It’s all too easy to grab convenience-type items – especially for busy parents on the go. But according to Ariane, it can be both fun and feasible to get back to (healthy) basics in the kitchen. “The easiest way to transition your diet to a healthier one is one small item at a time. Exchange one snack of packaged food for something homemade, eat one less meal at a restaurant or choose a better restaurant if eating out; make vegetables the centerpiece of one meal, switch white rice to brown rice or quinoa for one meal, etc. Rather than trying to overhaul everything, then feeling like you’ve failed when you can’t stick with all the changes set yourself up for success by knowing you have all the time in the world to migrate to a better way of life. One little change at a time is success!”

When packing lunches and making snacks for little ones there’s the double whammy of presenting something that is both appealing and healthy. Ariane appreciates that most parents (and caregivers) don’t have endless hours to prepare healthy food, but she offers up several simple and sure-to-please recipes on her website, ArianeCooks.

Ariane advocates eating local, organic and non-processed when possible, however, this can be a challenge for families on a budget. Her suggestion? “

If you are fortunate enough to live in an area with farmers markets, they typically cost less than grocery stores and the food is as fresh as can be. If not, see if there is a CSA in your area that offers produce for delivery; it will also be fresher and tastier than from the grocery store. As far as meat goes, if grass fed feels difficult for your budget choose a less expensive cut that will go further than steaks or chops, such as a roast you can make multiple days worth of stew out of.”

“While organic products are always a better choice than conventional, pre-packaged food can never match the quality or nutritional content of homemade. My suggestion for families to become less dependent upon packaged snacks is to make large batches of simple snacks, such as granola, and pre-portion them at the time for later use.”

Below, Ariane shares three of her favorite, tried & true, easy-to-make recipes:

Baked Apples

“These couldn’t be any easier to make, but taste like so much more than the straight forward fruit they are.”


4 apples, cored
2 tbls coconut sugar (OR other sugar if there are nut allergies)
Preheat oven to 350 degrees.
After coring apples, place in baking dish. Sprinkle with coconut sugar, then add enough water to the pan to cover the bottom 1/2 inch up.
Bake until soft, about 40-45 minutes, and serve warm.

Homemade Granola

Homemade Granola

“Granola lasts for months in the fridge (or weeks in the cupboard) and is loved by nearly everyone. It can be served hot with milk fresh from the oven, or is a great on-the-go snack.”


2 cups oats
 and 2 cups dried fruit (one or many)
2 cups nuts (one or many)
1/2 cup honey or maple syrup
1/2 cup butter or coconut oil
1/2 tsp salt
2 tsp pumpkin pie spice
Preheat oven to 375 degrees.
Melt honey or maple syrup on the stove with oil or butter, then stir in salt and cinnamon.
Pour all other ingredients into a mixing bowl and add melted mixture. Stir well.
Bake on a cookie sheet for 15-20 minutes or until oats are golden, stirring every 5-10 minutes.

Roasted Sweet Potato Fries

Roasted Sweet Potato Fries

“These can be a snack, a side dish, or even a main course if topped with chili and cheese. They are far healthier than regular french fries.”


2 large or 3 small sweet potatoes
3-4 tbls neutral oil such as grapeseed or avocado
Salt to taste
 Preheat oven to 375 degrees.
Slice sweet potatoes into wedges or shoestrings.
Place on cookie sheet drizzled with oil. Salt, and drizzle remaining oil. 
Roast until golden, 30-40 minutes.

Photos via (1, 2, 3)


As much as I hate to say goodbye to the California sunshine and watch our long, warm days dissolve into shorter, cooler days, I love the fall season.

Maybe it’s because of the years I spent in New York as a pastry chef, but there’s something very exciting about pulling out my boots and sweaters and bundling up for long walks around town with my family. Let’s be real, I also prefer the warmth of my Mixed Bakery oven while baking in the cooler months too.

One of my favorite go-to recipes this time of year is for my Pumpkin Whoopie Pies. They are easy to make and always a huge hit at Halloween parties. Beware – this is definitely NOT a low-cal dessert, which is most definitely why they taste SOOO GOOD!

Ingredients for Pies

makes about 2 dozen pies

1 cup granulated sugar
1 cup brown sugar
1 pound unsalted butter (4 sticks)
2 cups pumpkin puree
2 teaspoons vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon clove
½ teaspoon salt


Cream butter and sugars in a mixing bowl
Add eggs and vanilla
Add pumpkin puree
Add dry ingredients
Using a small (1 oz) ice cream scooper, drop the batter onto a parchment-lined cookie sheet about 2 inches apart
Bake at 350 for about 14 minutes or until golden brown, rotating the tray halfway through
Cool completely before you apply the frosting

If you have the time, I suggest making your own frosting, but your favorite brand packaged frosting is also fine. Just make sure it’s the cream cheese flavor!

Cream Cheese Frosting

4 cups powdered sugar
1 pound cream cheese (2 8oz packages)
1 stick of butter
4 teaspoons vanilla
Mix all ingredients together until creamy, spreadable texture

Live in the Southern California area? Visit Mixed Bakery to place a custom order for your holiday celebrations.