savory pumpkin pizza, aka, the best pizza you will ever eat. ever.

i don't know if i can express to you how much i love this pizza. it is good. so good...so good that we've had it twice this week, and so good that i even ate a slice of it at 3 in the afternoon. who eats pizza at 3 in the afternoon? guilty. and try this recipe and you will be guilty, too.  that's, of course, if you have any leftovers and if it makes it in your fridge that long. i don't know about you, but my husband likes cold pizza for breakfast. maybe 3 o'clock pizza isn't so weird....

i love pumpkin everything. pumpkin pie, pumpkin cookies, pumpkin muffins, pumpkin lattes...pumpkin carving. but i've kind of burnt myself out on the whole pumpkin theme this year. but this pizza is like a whole new element of pumpkin. not the sweet flavor you find in baked goods, but savory. so this goes out to all you crazy people without a sweet tooth who may feel you miss out on the pumpkin train every year. savory pumpkin pizza, just for you...

savory pumpkin pizza

ingredients:

• one ready to bake pizza dough
• 1 cup pumpkin puree
• 1 sweet onion, dice
• 1 tsp. sugar
• 2 cloves garlic, minced
• 1 shallot, diced
• 2 tsp. thyme
• salt and pepper to taste
• 1/2 cup freshly grated parmesan cheese (opt for the fresh - its totally worth it)
• 2 cups freshly grated havarti cheese
• 1 cup arugula

preheat the oven to 350 F. for those that have a pizza stone, put the stone in the oven to warm. while the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. you'll want to cook them on low heat for...a while. i call it caramelizing them...but they don't really caramelize. i'm not patient enough...so i just cook them until they are soft, smell fantastic, and are relatively translucent. when they are about halfway cooked, sprinkle 1 tsp. sugar on them. as they cook, continue to stir and move them around with a spatula.

next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. mix in the parmesan cheese. salt and pepper to taste.

 finally, follow the directions on the package for preparing the dough. this is the hardest part for me. scofield's way better at it...so i'll typically leave this step up to him. otherwise, we'll have a lumpy square pizza and who wants that.

once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mixture. add the arugula, and then add the grated havarti cheese. you can add a dash of salt and pepper here, too, if you would like.

the directions on the pizza dough package will instruct you to cook it anywhere from 10-12 minutes, but personally, i like to cook mine for 20-25 minutes. then again, i'll eat burnt toast for breakfast, so don't listen to me.

happy cooking!

celebrating the holidays with west elm

when i think about the holidays and our family traditions, the first thing that comes to mind is gathering around the table. whether its our big thanksgiving meal, christmas eve dinner, or our christmas day brunch, its the gathering and sharing a meal together that really makes the holiday season special.

for us, dinner together every night at 6 just didn't happen...so i knew these meals were extra special and certainly not to be taken for granted. my mom would spend all day in the kitchen cooking, and then she'd pull out the china, silver, and crystal glasses [you know, that expensive stuff that hides out in the cabinets and collects dust 11 out of 12 months of the year].  and if i can be honest, these evenings together totally made up for all of the dinners missed during the year. now as i'm older, it's my goal to create that same atmosphere for my own holiday spread. if there's one thing i have learned, it's to never underestimate the power of dimmed lights and candles. that's why i love these candles and votives so from west elm so much [pictured above]. they add just the right amount of elegance and holiday cheer i'm looking for.

when i was browsing west elm, i couldn't help but notice the adorable gifts they have available, like this diy book above. giving gifts has always been another favorite of mine around the holidays. i've never been a big birthday person. this, i will note, totally backfired when all i got for my husband on his birthday was a few v-neck tees. whoops. but when i think about gift giving, i really think about christmas. i get giddy with excitement over personalized gifts for each family member and close friend. so if you're stumped on what to give this year, check out west elm. and to find even more exciting products, also be sure to check out west elm market. i'm in love with their "oh kale yeah" t-shirt. adorable, right!? [take note husband, mom, anyone...] you're bound to find a little something for everybody.

what are your favorite holiday memories and traditions!? i'd love to hear!

--

*This post is sponsored by West Elm, but all opinions are my own.

happy friday + a giveaway!

today, i've teamed up with Tuttorosso Tomatoes to offer one lucky reader a chance to win a kitchen essential - a wooden spoon! wooden spoons are a necessary addition to any kitchen, because they are soft, won't scratch, and they don't remove heat from recipes when cooking. not to mention, they have a high heat tolerance. whether i'm making my favorite tomato sauce, or making soup during the cold seasons, a wooden spoon is my choice cooking accessory.

to enter the giveaway, simply use the rafflecopter below. all you have to do is follow Love Lola on instagram, pinterest, or bloglovin'. you can also tweet about the giveaway for an additional entry.

in addition, Tuttorosso is also hosting a campaign on their facebook page where you have the chance to win an heirloom wooden spoon along with a 6-piece signature cooking set by La Creuset (!!). to enter the additional drawing, head on over to Tuttorosso Tomatoes, like their page, and enter your personal information here.

good luck! and happy friday!

a Rafflecopter giveaway

introducing isabel marant pour h&m

i think it's pretty obvious that i have a deep love for h&m. and today, they've given me even more of a reason to love them. on november 14, they are launching their new autumn collection designed by the lovely isabel marant. it will be available online (!!) and in stores [yippee--because we all know my favorite way to shop is online ]. not to mention, it's h&m's first designer collection. now how can you miss getting in on that!?

isabel marant creates an electic wardrobe with bohemian accessories, yet it is all very elegant at the same time. i don't think you could describe a more ideal style for me. it's right up my alley! and don't forget our men..they'll be included in the new collection, too!

above, i'm sporting my new favorite fall staple - a scarf from the new collection. see what i mean by bohemian, yet elegant? it was the perfect addition to my outfit for an outdoor wedding.

have i convinced you yet!? if not, maybe this video will below...

happy almost weekend!

pumpkin chai cupcakes with maple cream cheese frosting

pumpkin and chai...two of my favorite parts of fall. when it comes to lattes, i often have trouble deciding between the two. but when it comes to cupcakes, i thought "why not combine the two!?" so i did. and this was the delicious result...

pumpkin chai cupcakes with maple cream cheese frosting

ingredients:

• 3/4 cup pumpkin puree
• 1/2 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp. maple syrup
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. cardamom
• pinch of all spice
• 1/2 tsp. salt

for the icing:

• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 2 tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 2 cups confectioner's sugar (+ more if you want a thicker icing)

heat the oven to 375 F. In a small bowl, mix together the butter, sugar, and maple syrup until smooth. add the pumpkin puree, eggs, and vanilla extract. mix until well blended. in another bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, all spice, and salt. fold the dry ingredients into the wet ingredients. mix until fully incorporated. prepare a muffin tin by spray with cooking spray, or lining with cupcake liners. spoon the dough into each muffin compartment. bake in the oven for 20-22 minutes. remove from heat and let cool.

while the cupcakes are cooling, prepare the icing. using a hand mixer, whisk together the butter and cream cheese. next, add the maple syrup and vanilla extract. finally, whisk in the confectioner's sugar until you have a thick consistency. remove the cooled cupcakes from the pan and add the icing.

blueberry goat cheese and beet grilled cheese

have you noticed i like weird flavor combinations... because i do. my staple in high school was steamed vegetables, cheese, and peanut butter. seriously?... i'm wondering how i enjoyed that, too. i haven't had that one in a while... but a new favorite in my recipe archive is this blueberry goat cheese and beet grilled cheese. the goat cheese is a perfect accent to the beets, and the blueberries add a fun, fruity kick. plus, what's not to love about a purple and green sandwich!?

 

blueberry goat cheese and beet grilled cheese

serves 2

ingredients:

• blueberry goat cheese block [from trader joe's]
• 1/2 avocado, cut into thin slices
• 4 slices bread
• butter
• 2 beets, cooked, peeled, and cut into thin pieces [i buy mine ready to eat from trader joe's]

heat the stove top to medium low. while it's warming, butter one side of each slice of bread. cut the goat cheese block into small slices and spread on each piece of bread [the side without butter] to the thickness you desire. layer the avocado and beets on top of the goat cheese. top the sandwiches with its partner bread, and place on the stove top - butter side down. cook on one side for about five minutes and then flip to cook the other side.  the sandwich is ready when the cheese is melted and the sandwich bread is browned.

enjoy! hope your week is off to a great start!

day trip to atlanta

this year, my halloween consisted of a short road trip to atlanta, and then some shopping and lunching with my lovely sister lindsey. we visited the adorable atlantic station and walked around, browsing shops. but of course we spent most of our time in  H&M. and even though i love this store, something about  shopping just absolutely exhausts me! it was definitely a reminder of why i prefer online shopping, and why i haven't been to a mall or department store since... high school!?  every time, i find myself in the dressing room, sweating from changing clothes and running back and forth for different sizes. i eventually just give up because i'm tired of moving in and out of my skinny jeans and so over it. by the time we're done, we're running out of the store...and straight to a restaurant. does shopping make any one else so so hungry!? we found a cute little restaurant, sat outside in the cool fall air, and ate the best butternut squash soup i've had this season. and believe me, i've had a lot of butternut squash soup...i'm kind of obsessed.

hope you all had a fun and happy halloween!

fall snapshots.

    ^spiced pumpkin candle. my house smells like heaven right now....because everyone knows that heaven smells like pumpkin       baked goods. duh.

     ^yellow is one of my favorite colors...and it's everywhere. in the trees, on the ground. it's the best.

     ^my hunter boots. they'll brighten any cloudy day. love these guys.

    ^and lots of coffee lately...

i would include a picture of the beautiful pumpkin chocolate chip cookies that i made, but we ate them all...in less than 24 hours... so there.

mocha beet brownies

i don't know what it is with me and beets...but adding them to baked good just makes me happy. remember this cake for my husbands birthday? and that was his second beet cake. the year before, i made him this recipe. he's totally use to it by now. when i'm baking in the kitchen, he patiently asks, "what's hiding in there this time?" but don't let him fool you...i've totally converted him. we'll have friends over and he'll brag, "i guess you'll never bet what's in there...it's good for you too!" bam. that's right baby. keep preachin'.

mocha beet brownies

adapted from vegetarian times

ingredients:

• 2 large cooked beets [i buy mine already cooked and ready to use from trader joe's]
• 1 stick melted butter [1/2 cup]
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp. pure vanilla extract
• 2 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 2 tbsp. coffee grounds
• 1 cup dark chocolate chips

preheat the oven to 350 F. using a food processor, puree the beets until smooth. in a small bowl, whisk the melted butter and sugar together. when combined, add the vanilla and eggs and continue to whisk. next, add the pureed beets to the wet ingredients. in another bowl, combine the dry ingredients - flour, cocoa, and coffee grounds. fold the dry ingredients into the wet ingredients and gently mix until just combined. fold in the chocolate chips. pour the into a prepared brownie baking pan. bake for 30 minutes, until a toothpick comes out clean. let cool, and then cut into squares. 

enjoy!

for the sensitive type

my husband did a strength finder test for his job. recently, i finally got around to doing it too so we could compare our results. and as i expected, my number one strength was empathy. and in a lot of ways, that pretty much means sensitivity. my greatest strength...but also my greatest weakness. sometimes my sensitivity is debilitating. sometimes it's a gift. i'm learning to appreciate and embrace it. i'm also learning to allow myself to feel all the emotions that come with it. at the retreat i attended a few weeks ago, we read this poem below. with that emotional, sensitive nature of mine, the poem spoke to me in more ways than one. i'm not sure where you are...but this poem is a perfect reminder of the natural ebb and flow of life, of loss and gain, of losing to find. so as the leaves are falling around us, what do you need to allow to fall away? maybe a relationship, a broken past, some unrealistic expectation or of yourself, or maybe even a lie you've been believing...

if i can let you go...

if i can let you go as a tree let go

their leaves, so casually, one by one;

if i can come to know what they do know,

that fall is the release, the consummation, 

then fear of time and the uncertain fruit

would not distemper the great lucid skies...

this strangest autumn, mellow and acute.

if i can take the dark with open eyes

and call it seasonal, not harsh or strange

[for love itself may need a time of sleep],

and, treelike, stand unmoved before the change,

lose what i lose to keep what i can keep,

the strange root still alive under the snow,

love will endure - if i can let you go.

-mary sarton

baked apple chips

wondering what to do with all those apples you came home with after apple picking? how about apple chips!?

these guys might be my new favorite snack. i love fruit...but let's be honest...sometimes i'm just not in the mood for it. i want something like, well, a chip. [i eat tortilla chips faaaaar too often]. solution? apple chips. seriously...it's the greatest. they satisfy that "snack" or "chip" craving. they are crunchy and not too sweet, but just sweet enough. these will probably be a staple in my purse for the little ones one day. [yes, i know..i'm one step ahead of myself]

baked apple chips

serves: 2

ingredients:

• 3 apples (i used fuji)
• brown sugar
• cinnamon
• nutmeg

heat the oven to 200 F. rinse and dry the apples. cut them in thin slices..as thin as you can get it using a really sharp knife [be careful!]. prepare a baking sheet, or two, by laying parchment paper on it. lay each slice flat on the parchment paper. when all of the apples have been sliced and assembled on the baking sheet, sprinkle with brown sugar, cinnamon, and just a small dash of nutmeg. place in the oven and bake for 1 hour 30 minutes. take them out of the oven, flip them, and add more cinnamon, nutmeg, and brown sugar to the opposite side. bake for another hour in a half. depending on how crunchy you want your chips, you made need to bake them a little longer...up to four hours. when they are finished baking, turn the oven off and leave them in the warm oven to harden up for another hour.

i know, it's a long time. i made mine in the morning and folded the laundry, did the dishes, cleaned the bathroom, and went on a run all while they were cooking. that's right - killed two birds with one stone, baby! and... the great thing is, once you've got a batch cooked they can last in an airtight container for up to a week. 

enjoy!

pumpkin carving

pumpkin carving has quickly become a fall tradition in our family. scofield and i carved pumpkins together when we were dating. then, after we were married, we continued the tradition with the foster clan ... complete with a bowl full of chili and a glass of wine. 

i prefer to let scofield do the digging and pumpkin cleaning. pumpkin guts ... not my favorite. unless of course you use them to make a face mask. i haven't tried it, but i've heard it works great!

and yes, those are heart shaped googly eyes [and nose] on our pumpkin... because we're in love...

did you carve a pumpkin!? i'd love to know what you crafted!