The season of celebrations is about to begin, and we are ready!  Add some glam to your gatherings with our top style picks for the months ahead!

Click to Buy:  Zebra Printed Top, Cowl Neck Hi-Lo Hem Foiled Melange Knit Top, Flock Printed Scoop Neck Top, Stretch Faux Pocket Jeans

Cast a spell in our bewitching looks that take Halloween to a chic new level!  Take a walk on the wild side in mixed animal prints that pair perfectly with our pull-on black jeans. Soft metallic hues work like a neutral for easy mix-and-match style.

Photo Credit: Half Baked Harvest

Candy isn’t just for the kids!  What a ‘grown up’ way to enjoy the Halloween treats we love!  Wow your family and friends with this Salted Caramel Apple Snickers Cake from Half Baked Harvest.

Ingredients

• 2 1/4 cup all-purpose flour

• 2 1/4 cups granulated sugar

• 1 1/2 cups unsweetened cocoa powder

• 2 1/4 teaspoons baking soda

• 2 1/4 teaspoons baking powder

• 1 1/2 teaspoon salt

Coupons

• 1 teaspoon cinnamon

• 1/2 teaspoon allspice

• 3 eggs, at room temperature

• 1 1/2 cup, no sugar added, apple sauce

• 3/4 cup canola oil

• 1 1/2 tablespoon vanilla extract

• 1 cup + 2 tablespoons strong brewed coffee, hot (or warm apple cider)

• Salted Caramel

• 2 cups heavy cream

• 2 cups sugar

• 1 cup honey (or corn syrup)

• 1/2 cup bourbon + 1/2 cup apple cider (or 1 cup cider)

• 1/2 cup butter

• 1 tablespoon vanilla extract

• 1/2 teaspoon kosher salt + flakey salt for sprinkling

• 3 your favorite SMALL apples (I used granny smith and honeycrisp)*

• 6 twigs or wooden sticks

• Snickers Frosting

• 1 cup unsalted butter, softened

• 4 ounces cream cheese, softened

• 2 cups powdered sugar

• 1/2 cup creamy peanut butter (not the oily kind)

• 1/3 cup salted caramel (ingredients above)

• 2 teaspoons vanilla extract

• 1/2 cup salted peanuts, chopped + more for garnish

• 8 ounces bittersweet chocolate, chopped

• 1/2 cup heavy cream

Instructions

To make the Cake

Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set aside.

In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, apple sauce, canola oil and vanilla until smooth.

Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.

Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 3 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.

To Make the Caramel + Frosting

Place sugar, honey, bourbon and apple cider in a large saucepan. Bring to a boil, boil, without stirring, 9 minutes or until light golden in color. Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 10-15 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove the sauce from heat and add the salt. Using a heat proof measuring cup scoop out 1 cup of caramel sauce and allow it to cool. Cover the remaining sauce and set aside until the cake is ready (I just covered my pot and set it aside overnight).

Now make the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer (or use a hand held mixer). Beat together until the butter is light and fluffy, about 4 minutes. Add the peanut butter, 1/3 cup of the cooled caramel sauce and the vanilla, beat, scraping down the sides as needed, another 2 minutes or until there are no streaks. Stir in the chopped peanuts.

To Assemble the Cake

Place 1 layer of cake, flat side up, on a plate or cake stand. Drizzle the cake with a little salted caramel sauce (from the reserved 1 cup, not from the pot of caramel). With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and drizzle with caramel. Spread the frosting evenly on the top. Add the final layer of cake and drizzle with the remaining caramel. Frost the top and sides of the cake. Don’t worry about it being too perfect as you will be covering most of it up. Place the cake in fridge.

To make the chocolate coating: In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge preferably overnight, but at least 1 1/2 hours. You need the chocolate to be completely set and the frosting firm.

To Finish.

Once the cake is cool, grab that reserved caramel sauce in the pot. Place it back over medium-high heat and bring it to a boil. Boil for 15-20 minutes or until a candy thermometer reads between 220-230 degrees F (I let mine go to 225 and it was perfect). Remove the sauce from the stove and let is cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff. If it stiffens too much you will not be able to dip the apples. While the sauce cools, push the twigs or wooden sticks into the top of the apples. Line a baking sheet with wax paper.

When the caramel has cooled (it should be a little thicker now, but still pourable), pour about half the caramel over the cake and allow it to fall down the sides of the cake. Working quickly, dip the apples into the remaining caramel and place the in the center of cake. Sprinkle the cake with flakey salt and peanuts. Make room in the fridge for the cake and refrigerate until firm, at least 30 minutes. The caramel should never get completely hard, but should be more of a soft firm. Once the caramel is firm, store the cake in the fridge until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Please not that this is a delicate and with all the toppings it is a bit tricky to slice. Your slices will not be perfect.

Click to Buy: Fringe Wrap Sweater, Bell Sleeved Top, Embellished Cowl Neck Pullover, Embellished Stripe Top

This season is all about luxe layers, and prints and colors with depth! Rich earth tones are ideal for autumn, and make the perfect style statement for your Thanksgiving celebrations.   These versatile tops go over jeans or pull-on pants, for instant style makers!

Photo Credit: Food52

Try this sophisticated and savory twist on cranberry sauce at your Thanksgiving table this year! Sweet and rich, this will become a new holiday tradition!

Recipe credit: Food52

Pear, Brandy and Walnut Cranberry Sauce

Serves 6-8 small servings

• 1/3 cup, plus 2-3 tablespoons brandy, divided
• water
• 2 cinnamon sticks, each broken in half
• 8 black peppercorns
• 12 ounces fresh cranberries, picked over
• 3/4 cup packed light brown sugar
• 2 medium bartlett pears, peeled
• 1/2 cup chopped walnuts, toasted and divided

1. Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.
2. In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
3. Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat.
4. Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts.

Click to Buy:  Mixed Yarn Sweater, Paisley Animal Print Top

Our soft sweaters and tops with accents of supple velvet are the epitome of comfy chic!

Click to Buy: Metallic Cowl Neck Jersey Top, Paisley Party Print Top, Glitter Knit Top, Cowl Neck Velvet Top

Top off your evening!  Reach for our tops in striking hues and distinctive textures for those occasions where only something with shimmer and sparkle will do!  Trending details like the cold shoulder, and metallic knits in shades of crimson and platinum are eye-catching and perfect for holiday parties!

Photo Credit: Half Baked Harvest

These adorable mugs with all the ingredients for a delectable cup of hot chocolate make the perfect gift for guests, neighbors and coworkers.

Easy Double Chocolate Vanilla Bean Hot Cocoa Mugs + Marshmallows

Recipe Credit: Half Baked Harvest

Ingredients

Vanilla Marshmallows

• 3 ounce packages unflavored gelatin 1/4-
• 1/2 cup cold water
• 1/4 cup cold milk
• 2 cups sugar
• 2/3 cup corn syrup karo syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 in whole vanilla bean spit half and seeds scraped out (optional)

Double Chocolate Roasted Vanilla Bean Hot Cocoa Mix

• 2 whole vanilla beans
• 3 cups non-fat dry milk
• 3/4 cup powdered sugar
• 1/4 cup granulated sugar
• 1-1/2 cups dutch processed cocoa (or regular cocoa but I really like dutch for this)
• 1 2/3 ounces cups Milk Chocolate Chips 11
• 1/2 cup white chocolate chips 4 ounces
• 1/4 teaspoon kosher salt
• 1 tablespoon instant coffee

We want this to be your best holiday season yet, and we hope you found some inspiration for the celebrations to come!