This post is sponsored by Coca-Cola.

When you think of a movie night what foods come to mind? Popcorn and nachos with an ice cold Coca-Cola, right? Well, I've shared with you two popcorn recipes, and now it's time to share a killer nacho recipe. These aren't your average savory nachos...Nope, these are dessert nachos. They are even better if you ask me. Cinnamon sugar chips with fresh chunks of apple and salted caramel whipped cream. Need I say more? This recipe only takes 10 minutes tops too! Serve it on a circular platter like this one from Coca-Cola and it almost looks like a Christmas wreath. Let me know how you like it!

by Nicky Vender

1 Bag Tortilla chips
1/2 C Butter, melted
3/4 C Sugar
1 tbsp cinnamon
4 oz cream cheese, softened
1/2 Cup salted caramel sauce
1 red apple, finely diced
1 green apple, finely diced

To make the chips, place in a large bowl and drizzle the melted butter over them. Toss gently to coat. Then combine the sugar and cinnamon together and sprinkle over the chips, tossing until evenly covered.

To make the caramel cream, blend together cream cheese and caramel sauce in a stand mixer until there are no lumps and it is light and fluffy. To assemble the nachos, place the cinnamon and sugar chips on a plate. Sprinkle with diced apples. Place caramel cream in a bowl. Dip and enjoy!

Photos by Melissa Jill

The Most Stylish Yogurt


Breakfast, lunch and dinner - I have eaten yogurt for every meal, especially since I have been pregnant. It's almost as if I can't get enough dairy and calcium. Lately, I have been eating yogurt even for dessert thanks to Stonyfield Farm's latest creation Oh My Yog triple layer organic yogurt with cream and fruit at the bottom. MMMM! It's the prettiest yogurt I've ever eaten.

We all know that stripes are in style, and the color blocked, striped packaging drew me to this tasty treat. Yes, I'm known to buy just because of packaging. I'm a stylist. What can I say? haha. Then you take a bite and you realize this is the most on trend yogurt around with it's ombre color effect. To celebrate this stylish cup of heaven, I've partnered with Stonyfield Farm to share beautiful ombre and stripe inspiration on Pinterest. You can follow along with us here


My favorite flavors are Wild Quebec Blueberry, Pacific Coast Strawberry, Gingered Pear. I love adding granola to them or even crumbling up ginger cookies and putting them on top of my pear yogurt for dessert. You can find your next stylish dessert or breakfast at your local Whole Foods or Sprouts. Tell me which flavor is your favorite!


Photos by Gina Meola

*This post is sponsored by Stonyfield Farms.

Easy Holiday Bark


This post is sponsored by Coca-Cola Licensing.

The holidays are the biggest baking season of all. Each year, my husband's family makes an assortment of cookies and bars to enjoy the night of Christmas. Instead of having pie, we have these sweet treats that are made days leading up to Christmas. When you're entertaining it's always nice not to have to cook the day of the party. Relieve stress and busyness where you can, and try this recipe out.

My sister-in-law, Nicky Vender, is a genius baker and she created this salty, sweet treat made of white chocolate, pretzels, cranberries, almonds and pistachios. The green of the pistachios and the red of the cranberries makes it very festive. It only takes 5 minutes to prepare, there's no baking involved and you can enjoy the treat 15 minutes later.


2 bags white chocolate chips

3 cups pretzel sticks

1 cup dried cranberries

½ cup shelled pistachios

1 cup slivered almonds Directions:

1. In a large bowl, melt chocolate chips in microwave per instructions on the bag (about 2 minutes). Carefully, stir in pretzels, cranberries, pistachios and almonds until everything is well coated.

2. Place large sheets of parchment paper on countertop.

3. Pour out onto paper and spread the mixture out to desired thickness.

4. Allow bark to cool completely (this is very important).

5. Break into pieces for serving. We think ice cold Coca-Cola is a great pairing.

6. Store in an airtight container.

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Recipe by Nicky Vender, Photos by Melissa Jill.

Toffee Caramel Bundt Cake


This post is sponsored by Coca-Cola.

"It's a cake!" Name that movie!...

It's from My Big Fat Greek Wedding, which happens to be one of my favorite movies. In the movie the Greek family is trying to understand what a bundt cake is. All I know is that once you try one you will always remember it. Bundt cakes are a popular sweet to make during the holidays. Today, I have a yummy recipe to share with you that you can make the day before your party so that you are stress free and you can enjoy every moment of your gathering.

You can't go wrong with toffee and caramel, and this cake recipe has both. Mmm! It's a moist cake, especially with the caramel, and use can use the extra caramel drizzle for apple slices.

Toffee Caramel Bundt Cake (adapted from Lady Behind the Curtain)


  • Non-stick cooking spray with flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter, softened
  • 2 cups dark brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • ½ tsp vanilla
  • 6 oz. toffee pieces (about ¾ bag of Heath chips)
  • ½ cup pecans bits
  • Caramel Drizzle (see below)


Preheat the oven to 325 degrees. Prepare a 12-cup bundt pan with non-stick spray with flour.

In a medium bowl, wisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat the butter and both sugars on medium speed until light and fluffy. Add eggs one at a time, mixing well after each egg. Measure out milk in a liquid measuring cup and then add the vanilla to the same cup. Alternate mixing in flour and milk, until just combined. Be careful not to over mix.

Fold in toffee chips and pecans by hand with a spatula until distributed through batter. Spoon batter into the prepared bundt pan.

Bake for about 75 minutes or until a toothpick inserted into the center comes out clean. Cover top of cake with foil to prevent excess browning if necessary

Remove from oven and cool the cake in the pan for 20 minutes, then carefully invert the pan onto a wire and allow the cake to cool completely.

After the cake has cooled, make the caramel drizzle below.

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Caramel Drizzle:

  • 14 ounces (1 can) sweetened condensed milk
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • pinch of salt

Photography by Melissa Jill, Art Direction by A.V.E. Styles, Food created and styled by Nicky Vender