Windy City Live

Yesterday morning was so amazing! I headed downtown and found myself at the ABC studios around 6:30am. By 7:30 our hair was getting done by the staff at Maxine Salon and then we did a quick walk through on the Windy City Live set.

By 8:50 we were dressed and ready to go on. I swear I was the only nervous one! These girls are amazing and everyone did such a great job!
Here's a shot right before we went on in my gorgeous David Meister dress. This dress retails for $460, but you can rent it for just $75!!


Delve Chicago, The Sassy Peach, myself, Clever Clipper, Blonde Bedhead

Thank you so much to CBN and Rent the Runway for including me.




**I will be on WGN morning news at 8:45am today wearing another beautiful Rent the Runway look!

**Check out my feature on Dea Rose here.

Recipe: Layered Chocolate-peanut butter fudge

This recipe is beyond easy (all done in the microwave!!!) and it is so yummy!!! I just had to share it!


What you'll need:
1 pkg. (8 squares) Baker's semi-sweet chocolate
3/4 cup canned sweetened condensed milk
1/2 cup cocktail peanuts, chopped
1 pkg. (6 squares) Baker's white chocolate
1/4 cup creamy peanut butter

Make it:
Microwave semi-sweet chocolate and milk in microwaveable bowl on high for 2 mins. stirring after 1 min. Stir until chocolate is completely melted. Sir in nuts. Spread onto bottom of foil-lined 8-inch square pan.

Microwave white chocolate in separate microwaveable bowl on high 1 to 1 and 1/2 mins. stirring after 1 min. Stir until melted. Add peanut butter, stir until melted. Spread over semi-sweet chocolate layer.

Refrigerate 2 hours or until firm. Cut into squares.
*I used paper bowls in the microwave so I didn't have to wash dishes!

**Reminder** Coupon code SADB15 is good through tomorrow night for 15% off your purchase at shopjules.com!!

Chicago Blogger Network Event

Dress Piperlime, Shoes Jessica Simpson, Belt Urban Outfitters, Wrist Wrap and Silver Bangle Kristin Hassan, Earrings self made, Black ring Lia Sophia, Chain ring Tiffany & CO


Top picture: Cat in Heels, The Clever Clipper, Kristin Hassan, Little girl big world, Jules, Vanilla Fringe
Bottom Picture: Woodstock wardrobe, Kristin Hassan, Jess and Jill of Juncture


More pics of ladies listed above and on the end Corals and Cognacs

Myself, Kristin, and Lexi


Wednesday night myself and Kristin went to the first Chicago Blogger Network event downtown at Tribute in the Essex hotel. The drinks were flowing and there was amazing food being passed around. The event was a total success and I had the pleasure of meeting so many wonderful bloggers and industry people as well! What a fashionable and fun group of people! I think I actually came away from the night with a few new friends to boot!
A special thank you to the ladies over at Chicago Blogger Network for setting up such a great event!
To make the night even that much more amazing, I won a pair of FABULOUS earrings! They are so wonderful they get their own post ;) Make sure to check back tomorrow to see my new jewels!

Recipe: Sugar and Spice Roasted Pumpkin Seeds

The beautiful Veronica over at Girl in Closet wrote about eating pumpkin seeds with sugar, butter, and cinnamon. Of course I wrote her on twitter asking for the recipe! I've only ever eaten them with sea salt! It was super easy to do and I hope you try it this weekend or next year for sure (sorry for sharing it with you guys so late in October!).

ps-sorry for the cluttered counters, real life is not always neat and tidy ;)

Ingredients:

1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste (I used raw sugar)
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice

Preparation:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Easy meal idea

Kraft has this amazing recipe for Chicken Nacho Bake! Since my family has a few dietary restrictions I tweeked it a bit and here is what I came up with:



What you need
4 small organic boneless skinless chicken breast halves (1 lb.)
1/2 cup homemade Salsa
1/4 cup Sour Cream
1/2 cup crushed (gluten free) corn tortilla chips
1/2 cup organic shredded cheese

How to make it
HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP with salsa, sour cream and crushed chips.

BAKE 30 min. or until chicken is done (165ºF), top with cheese and place back in over for the last 20 min.

This is a good one guys! Super easy to make and pleases all family members. Good with chips and homemade guacamole for a side too!