1. Berry Cobbler

    Berry cobbler by Fashionable Hostess9Berry cobbler by Fashionable Hostess7Berry cobbler by Fashionable Hostess5

    This berry cobbler is the perfect Thanksgiving recipe to have in your back pocket. Whether you need a delicious dessert served with a scoop of vanilla ice cream to complete your Thanksgiving meal, or want a pre-made breakfast option served alongside fresh fruit for all those house guests you have staying over the Holiday weekend. I specifically love this recipe {that I found on wellnessmama.com} because it is grain free and made with almond flour for added protein!

    The real FH aspect to the dish though is the beautiful square baking dish by Juliska. I love choosing pretty bake-able dishes for my Thanksgiving recipes so they can be served fresh out of the oven without transferring to new serving dishes. They make for pretty displays and less clean up! Shop pretty baking dishes at the bottom of the post and read on for the recipe!

    Berry Cobbler Ingredients by Fashionable Hostess copyBerry cobbler by Fashionable Hostess4Berry cobbler by Fashionable Hostess6

    Recipe for {grain-free, vegan, dairy free} Berry Cobbler by wellnessmama.com:


    • 4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix {fresh or frozen will work- I used frozen in this recipe}
    • 1 cup almond flour
    • ¼ cup of coconut oil
    • 1 tsp vanilla
    • optional: stevia, organic honey or maple syrup to taste {it is not a very sweet cobbler without one of these options, so if making this for dessert I highly recommend adding!!}


    1. Preheat oven to 375 degrees.
    2. Grease a 8×8 or larger baking dish with coconut oil or butter.
    3. Place berries in baking dish.
    4. Combine almond flour, coconut oil and vanilla with your hands until it makes a crumbly topping. You may need to adjust the almond flour up or down slightly, depending on the texture of the brand you use. If using stevia, you can add a small amount to the topping at this point.
    5. Using your hands, sprinkle/crumble the topping over the berries.
    6. Put dish into oven and cook for about 20 minutes {fresh fruit} or 30-40 minutes {for frozen fruit}.
    7. When done, drizzle with organic honey {optional}
    8. Top with whipped organic cream/vanilla if using.

    Berry cobbler by Fashionable Hostess 11Berry Crumble and Vanilla Icecream Berry Crumble on Fashionable Hostess Berry Crumble Recipe

    Shop pretty bakeware:

  2. Pumpkin Spiced Latte

    Chinet Comfort Cups with Pumpkin Spiced Latte for Fall by Fashionable HostessIngredients Pumpkin Spice Latte on Fashionable Hostess7

    One of my favorite drinks for Fall is a Pumpkin Spice Latte. Since I have been brewing my own coffees and lattes at home I decided to find a recipe online to make a homemade version so I could serve it at an upcoming brunch party. I found {this} delicious recipe from thekitchn.com which I have posted below! Then to take my drink with me for a fun weekend adventure to admire Fall leaves and pick out pumpkins at the local pumpkin patch, I partnered with Chinet® and their new Comfort Cup® to take my drink on the go! I usually use their comfort cups to take my daily coffee for early morning school drop-offs, but for my weekend adventure, the cup did just the trick {and kept my drink nice and warm on this cool day!}.

    With Comfort Cup® by Chinet® Insulated Hot Cups and Lids, you can conveniently carry your favorite hot or cold beverage with you wherever you travel. With three layers of insulation and a tight-fitting lid, it’s all you need to drink on the go.

    Here is the recipe for Pumpkin Spice Lattes (and as thekitchn.com says,“Even Better than Starbucks!”)

    Ingredients Pumpkin Spice Latte on Fashionable HostessIngredients Pumpkin Spice Latte on Fashionable Hostess2Ingredients Pumpkin Spice Latte on Fashionable Hostess6Ingredients Pumpkin Spice Latte on Fashionable Hostess10 copy 2Ingredients Pumpkin Spice Latte on Fashionable Hostess8Chinet Comfort Cups with Pumpkin Spiced Latte for Fall by Fashionable Hostess 2

    Pumpkin Spice Latte Ingredients {Makes 2 drinks}:

    • 2 tablespoons canned pumpkin
    • 1/2 teaspoon pumpkin pie spice, plus more to garnish
    • Freshly ground black pepper
    • 2 tablespoons sugar
    • 2 tablespoons pure vanilla extract
    • 2 cups whole milk
    • 1 to 2 shots espresso, about 1/4 cup
    • 1/4 cup heavy cream, whipped until firm peaks form

    Pumpkin Spice Latte Instructions:

    1. Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
    2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
    3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
    4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
    5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

    Recipe Notes

    • Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

    chinetIngredients Pumpkin Spice Latte on Fashionable Hostess19

    Compensation for this post was provided by Huhtamaki, Inc. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Huhtamaki, Inc. or AOL.

  3. Grilled Eggplant Bruschetta

    Healthy Appetizer Ideas

    Come BBQ season I am always searching for fun and healthy recipes to serve at my outdoor summer parties, so when my friend Cassandra Bodzak, a Holistic Lifestyle Expert and Healthy Cooking Host {who has been featured on Shape and Self Mag}, said she would be willing to come over and share this no carb, rich in flavor appetizer, I was ecstatic! Stunning presentation and literally no guilt {it’s all veggies!} I couldn’t wait to make and taste-test this healthy summer recipe!

    Healthy Bruschetta Appetzier for your Summer Party


    • 1 large eggplant
    • 1 tomato
    • 1/4 cup of chopped onions
    • 2 tbsp of chopped garlic (less if you are not a huge garlic lover!)
    • 2 tbsp of chopped basil (fresh)
    • 1 tsp of oregano
    • 1 tbsp of olive oil
    • 1 tbsp of balsamic vinegar
    • 1/2 of a lemon (to squeeze over)

    Eggplant Bruschetta Recipe


    Preheat your oven to 425 degrees if you are not grilling the eggplant on the barbecue. Slice your eggplant about 1/4-1/2 inch thick so it’s thick enough to be sturdy for holding the tomato mixture. Place sliced eggplants on paper towels and cover them with another paper towel to dry out as much as possible. While the paper towels are absorbing the water, start chopping up your tomato, onion, basil and garlic.  In a medium mixing bowl combine your tomatoes, onions, basil, oregano, garlic, as well as your olive oil and balsamic.

    Now place your eggplant either directly on the grill or on a lightly greased (use a coconut or olive oil spray) tray and place them in the oven for 10-15 minutes. Whether they are on the grill on in the oven, watch them and turn them over about five minutes through. Eggplant will be done faster on the grill so watch them carefully.

    When eggplants are done, place them on your platter and gently scoop about a tablespoon of the bruschetta mix down the middle of the eggplant slice. When all eggplant bruschetta is made, lightly squeeze your fresh lemon juice on top. Garnish with a fresh leaf basil! The eggplant may be bit flimsy so serve on small dishes with a salad or appetizer fork! Enjoy!

    Paleo Bruschetta Recipe copy 3Appetizers with Tomatoes

    Be sure to check out Casandra’s awesome YouTube channel {here} where she shares everything from green juice recipes to positive mediations and tips!

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