I'm Chelsey. Wife. Mama to two. Interior Designer. Passionate about all the details that make life beautiful. Hope you have a nice stay!

XO, Chelsey

Autumn Friendsgiving Luncheon

Autumn Friendsgiving Luncheon

It finally feels like fall here in California with some cooler weather and I am welcoming it with open arms!  This fall has been way too warm for me so I'm excited to see a change, and just in time as November has come quickly and now Thanksgiving is just weeks away.  I love this time of year so much.  This holiday is so special because it reminds us to sit back and be grateful for everything we have.  I love keeping this spirit of gratitude all month long and I thought a fun way to celebrate before you have all your traditional Thanksgiving dinners with family would be to have a Friendsgiving brunch with your close girlfriends to let them know just how special they are in your life.  Friendship is something that I am so grateful for and definitely don't take it for granted, especially since we live away from all of our family members so the only thing close to family we have here are good friends.  I wish I could fly in all my close friends in different cities to let them know how much I love them, but for now I'll just be wishing they were all here;)  I thought that a white chili with parmesan breadsticks and apple cider would make the perfect menu for a fall afternoon and it wouldn't be November without a pumpkin dessert so this pumpkin surprise cake did the trick.  I am actually not a fan of traditional pumpkin pie so my mom usually makes this pumpkin cake instead and it is seriously amazing.  I promise you will be converted!!  I have both of the recipes below for you to try as well as a printable for this "Give Thanks" banner that I made our first year of marriage when I didn't have any decorations and I still pull it out as it's still a favorite of mine.  I think the added glitter really makes it and some nice ribbon will last a long time.  And this candle makes a perfect party favor for all your friends, I always try to have one in my home at all times.  Hope this gets you ready for Thanksgiving and celebrating this month of gratitude.  Thanks so much for reading and following along! 



1 lb boneless skinless chicken breasts, diced into 1/2 inch pieces

1 small yellow onion, diced

1 tbsp olive oil

2 cloves garlic, finely minced

2 [14 oz] cans chicken broth

1 [4 oz] can diced green chilies

1 1/2 tsp cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and freshly ground black pepper, to taste

1 [8 oz] pkg Neufchatel cheese, cut into 12 slices [aka light cream cheese]

1 1/4 cup fresh corn [frozen works too]

2 [15 oz] cans cannellini beans, drained and rinsed

1 tbsp fresh lime juice

chopped fresh cilantro, for serving

shredded monterrey jack cheese, for serving


Heat olive oil in a 6 quart enameled dutch oven over medium-high heat.  Once oil is hot add chicken and diced onion and sauté until chicken is no longer pink, about 6 minutes.  Add garlic and sauté 30 seconds longer.  Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.  Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add Neufchatel cheese and stir until nearly melted [it will break down in little bits and will appear to look like separated cheese but it will eventually melt].  Stir in corn, and 1 can of Cannellini beans, then process 3/4 of remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans [you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy].  Simmer about 15 minutes longer.  Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and fresh breadsticks or tortilla chips if desired.



2 cups canned pumpkin

1/2 teaspoon salt

1 can sweetened condensed milk

1 cup sugar

3 eggs, beaten

2 teaspoons Pumpkin Pie spice

1 white or yellow cake mix

3/4 cup of cold butter


Preheat oven to 350 degrees F.  Combine the first 6 ingredients and pour into a greased 9x13 pan.  [you could also use a pie dish] Sprinkle the dry cake mix over the top.  Slice cold butter and cover the dry cake evenly with butter squares.  Bake at 350 for 45 minutes or longer so that the top starts to brown.  Serve warm.  Top with vanilla ice cream or whipped cream.  Sprinkle with nutmeg.


1 pint whipping cream

1 teaspoon vanilla

1/2 cup cugar

1/2 teaspoon nutmeg

Whip cream until stiff, fold in sugar and vanilla, top with nutmeg.

table runner - pottery barn | pumpkins - trader joes | dishes - z gallery [similar] | napkins - pottery barn | napkin rings - pottery barn | coasters - world market | glasses - world market | wooden cake stand - world market | wood basket - world market | silverware - pottery barn

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