HOLY WOW! Where in the world did this month go? I can't believe it's the week of Thanksgiving already.
Last week, I had the opportunity to shoot with Mel and Del. They are actually two sorority sisters from Butler and have started this blogging adventure. Mel now lives in Colorado while Delanie lives here. They style the same pieces different ways and showcase their own style on their page.
Anyway, we shot some pieces from Sweet Olive and Company that are perfect for Thanksgiving outfits. You could transition all of our looks to start your Black Friday shopping too.
Mel is wearing a super soft dress with balloon sleeves and, wait for it.... pockets! It's so cozy and could easily be worn with leggings or a blanket scarf and makes one of the best Thanksgiving outfits. To dress it up, add a long necklace and your favorite earrings. You could also add heel booties, just make sure to slip into some flats before your shopping endeavors.
Del is also wearing a cozy top made of the same material as Mel's dress. This piece is also easy to dress up or down for your Thanksgiving outfits. Del styled it with these cool ivory mules and jeans which is perfect for Thanksgiving. You could also add a beanie or scarf.
I'm wearing an oversized striped sweater with dark denim and my favorite maroon booties (old, but another cute pair linked here). The front tuck is my favorite trick to giving an oversized sweater a bit more shape. you could also pair this with black denim. Use my code TRENDYININDY15 at checkout at Sweet Olive.
So now that I've shared some of my favorite Thanksgiving outfits, I wanted to share my favorite recipe of all time. It's what I crave all November and I break the gluten free diet for it (even though it will hurt my belly), they are THAT good. Mom's Magic Cookie Bars are the best. Even Collin's family asks us to bring them to holiday gatherings now.
Magic Cookie Bars
What You'll Need:
- 1 Stick of Butter
- Graham Cracker Crumbs
- 2 Packages of Semi-Sweet Chocolate Chips (you will use about a bag and a half)
- 2 Packages of Butterscotch Chips (you will use about a bag and a half)
- Shredded Coconut
- Chopped pecans
- 1 14oz can of Eagle Brand condensed milk
Prep time: About 25 mInutes
Cook time: About 25 Minutes
- Preheat the oven to 350 degrees.
- While the oven is preheating, melt the butter in a 9x13 cake pan. Put the pan in the oven while it warms up. Be careful not to burn the butter. Remove and let it cool for a few minutes.
- Add the graham cracker crumbs after pan has cooled. Generally about 1 cup will cover the bottom. Make sure your layer is even.
- Add the chocolate chips so they cover the graham cracker crumbs. Usually 1 package will do the trick. Make sure these are spread evenly.
- Add the butterscotch chips so they cover the chocolate chips.
- Add coconut. Some people don't like coconut so add as much or little of this as you want. It should not cover the butterscotch completely, but make sure it is evenly spread.
- Add chopped pecans. Same as the coconut, you should see the butterscotch chips through the coconut and pecan layers.
- This is where this recipe differs from others like it! You are going to repeat steps 3-6, but your layers will be A LOT lighter and should not completely cover the pan. Add a light layer of chocolate chips, then butterscotch, then coconut, then pecans. You should see all of those ingredients through each layer.
- Now comes the most important part, the Eagle Brand Condensed Milk. You want this to be as even as possible so it soaks through to the graham cracker crumbs. I usually just pour it in rows vertically and then finish horizontally.
- Bake at 350 for 25 minutes. Check after 15-20 minutes and see if you need to cover with foil because the top will start to burn.
- I suggest cooling over night if possible. If not, pull out of oven, let cool for 30 minutes and put in fridge. Sometimes my mom would put them on our screened in porch if it was cold enough!
Cheers to a great week of being thankful!