I adore beauty DIY projects so you can imagine how excited I was when discovered Karly Goins’ recipe for a seriously sweet fall facial, an Oh Sugar Pie Honey Bunch Facial that is… 

Below are Karly’s directions. Give it a try and let me know how it goes!

This facial is mildly exfoliating (can be made more abrasive with more sugar), anti-bacterial and moisturizing! It is smooth and creamy, and can be warmed up in the microwave for cold dry skin in the winter (This does however melt the sugar so it becomes an even creamier mix.) All you need are a couple basic kitchen staples and it's as easy as that!

What you will need…

• 1 cup of brown sugar
• 1/2 cup of honey
• 1 tbsp. of milk (the higher the fat percentage, the better)

How to make it…

1. Pour sugar into a bowl, slowly stirring in the honey, and add quantity of milk desired (the more milk the looser the consistency).
2. Pat mixture onto skin (avoiding eye area, it makes eyelashes sticky and the sugar is harsh on delicate skin). Leave on for 10-20 minutes (whatever you like best and have time for) this mask will not dry on your skin or become tight or hard, it will stay moist and sticky, I suggest wearing an old t-shirt while wearing this in case of any "sticky situations."
3. Rinse the mixture off with lukewarm water; you may use a wash cloth or facial cleansing brush to assist you if you like, but make sure to clean extra well around your hairline or some of the honey might dry in hard sticky clumps. Eew no thank you!
4. I also like to soak cotton pads/rounds in some of the same type of milk I added into the mixture, I put on some relaxing music, and lay on m bed for 5 minutes with the pads/rounds layer on my face! The lactic acid from the milk will help to slough away dead skin, while the fats & proteins in the milk help to strengthen and plump the skin.
5. Then rinse, apply moisturizer (don't forget to put one on that has SPF if you're going out in the sun after this facial!), Look at yourself in the mirror and SMILE! You are beautiful, and now you're soft, glowy, clean skin is a little bit more beautiful too!

Thanks for sharing this great DIY with us Karly!

Are you going to give Karly’s fall facial a try?

XO Lauren

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I hope everyone had a great Thanksgiving yesterday! I had a lovely dinner with my family. And I’m still feeling thoroughly stuffed… How was your night? Anyway, here are all of my favorites from this past week… Enjoy!

Favorite Fall Flowers:
Favorite Smile (Caption this…):

Favorite Thanksgiving Treat (Pumpkin Pie Pops…Brilliant!):

Favorite Blouse (It’s from my LC Lauren Conrad collection):
Favorite Words of Wisdom:

Share your favorites in the comments below! I’ll pick a few to feature in an upcoming Friday Favorites.

Have a nice weekend and happy shopping to all those of you heading out to the Black Friday sales!

XO Lauren

P.S. Check here for more: Friday Favorites

Photos: Garden, Twentytwowords, Munchkinmunchies, Galleryeight

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This Thanksgiving, treat your friends and family to a little something I like to call Pilgrim Punch. It’s a refreshing mixture of apple and cranberry juice with a splash of ginger ale and a bit of vodka. And it is delicious!

Here’s how to make it…

Serves 5

1. Combine 1 cup of organic apple juice with 1 cup sugar-free cranberry juice.
2. Pour in ¼ cup of your favorite vodka along with 1 ½ cups of ginger ale and stir.
3. Serve chilled and garnish with one sprig of rosemary and a couple of loose cranberries. Enjoy!

To make it a “mocktail,” simply combine all ingredients sans vodka for a similar flavor.

What are your plans for tomorrow?

XO Lauren

P.S. I tested out a few different variations of this drink, and it’s delicious with orange flavored rum as well!

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It’s no secret I adore having fresh cut flowers in my home. Whether they’re on my bedside table or in the kitchen, flowers add a nice breath of fresh air to an otherwise stale space. However, what you probably don’t know is that I really enjoy putting together flower arrangements. So when an occasion calls for centerpieces, I’m your girl. Instead of calling a florist and spending a fortune on pricy arrangements, I like to head down to the local flower mart and put them together myself. Now that it’s fall I’ve decided to educate myself on the seasonal pickings for my next flower mart trip…

When you buy flowers that are in season they’re typically cheaper, so be sure to find out what blooms in your hemisphere before putting together your arrangement. In California, hydrangeas, lilies, daises, chrysanthemums, acacia and other popular wild flowers are in peak season so I’ll be working those into the arrangements I’m putting together for Thanksgiving.

Interestingly enough, flower arranging is very therapeutic and calming. In fact, I think it’s a great way to shake off the pre-holiday jitters. If you’re up to the task, take a look at these 10 beautiful fall flower arrangements I found and get inspired… Enjoy!

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What’s your favorite fall flower?

If you decide to make a fall flower arrangement, snap a photo and post it to your LaurenConrad.com profile page. Who knows…your photograph could end up in a Friday Favorites.

XO Lauren

P.S. If you're ever curious as to where I find my photos, check the very bottom of my posts for citation information.

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If I had to pick one flavor to describe fall it would undoubtedly be pumpkin. Pumpkin pie to be exact. When I came across this recipe for "Pumped Up Pumpkin Pie Bites" I couldn’t resist. Not only is it a great alternative to traditional pumpkin pie, but I’m also a sucker for bite-size treats. These little nibbles are relatively healthy compared to regular pie. Just 94 calories for two bites. Not bad for dessert, right? Plus, they are the perfect dessert to serve if you’re having a Thanksgiving gathering and need to accommodate a lot of guests.

Give this recipe a try and let me know what you think!

Pumpkin Pie Bites

Makes 32 bites

Note: When making the crust for this recipe, it might, at first, look like the crumbs won’t cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer.

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11” x 7” glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin “bites” (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

What’s your favorite pumpkin flavored treat?

XO Lauren

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Source: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander (c) 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc.

One of the lovely members here on LaurenConrad.com, Julia Longueville, runs a deliciously fun blog called Hazelnut where she chronicles her cooking. Julia recently uploaded one of the fantastic recipes from her blog to her LaurenConrad.com profile. And let me tell you, this is a must-make recipe for fall: Chipotle Pumpkin Soup. Julia describes it as “a sweet and spicy pumpkin soup,” which is “sure to impress your friends and taste buds!” The recipe is full of flavor, veggies and it’s low in fat. Give Julia’s pumpkin soup a try and let me know what you think…

Serves 6

Ingredients

• 1 tablespoon of garlic, minced
• 1 small yellow onion, diced
• 2 chiles en adobo, roughly chopped
• 1 tablespoon cumin
• 5 cups of pumpkin puree
• 2 cups of vegetable stock
• 1 cup of milk
• 4 tablespoons nonfat plain yogurt or sour cream for serving

Instructions

1. Sautee garlic and onion in large soup pan until soft and fragrant.
2. Add chiles en adobo and cumin. Toss to combine.
3. Add pumpkin, vegetable stock and milk. Blend with immersion blender (or transfer in batches to a regular blender and return to pot).
4. Cover and let simmer for 20-30 minutes. Ladle into bowls and serve with a drizzle of nonfat yogurt.
5. Serve and enjoy!

What's your favorite fall soup recipe?

XO Lauren

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Now that Halloween is over (tear), it’s time to clear out the leftover candy—and fast! No need to keep that bowl of candy around. We all know it will sit there saying, “Come hither” until it’s all gone. And no one likes a candy coma (or not being able to button their pants). Since it feels wasteful throwing it away, why not make use of your excess candy? Bake it into cookies to share with friends or bring them into work for a mid-day treat!

Basically, pick your favorite candy bars, wrap them up in classic chocolate chip cookie dough and 13 minutes later you’ve got gooey, delicious melt-in-your-mouth (and maybe your hand) cookies. Below are instructions on how to bake candy bar cookies inspired by this recipe from Food.com. Happy baking!

Ingredients

• 2 sticks of unsalted butter, softened
• 1 cup sugar
• ¾ cup brown sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla
• 3 cups unbleached all-purpose flour (you may add another 1/4 cup if the mixture is too wet)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 ten ounce bag of chocolate chips
• Leftover mini candy bars, unwrapped (Reese’s, Twix, Snickers, Kit Kat etc.), cut in half endwise (See photo #1 below)

Instructions

1. Preheat oven to 350 degrees F.
2. Line baking sheet with parchment paper (this is going to get messy).
3. In a medium bowl, cream butter and sugar until fluffy.
4. Mix in eggs and vanilla.
5. In a large separate bowl, combine flour, salt and baking soda.
6. Gradually add the wet contents of medium bowl into the flour mixture, mixing slowly.
7.  Mix until all ingredients are well incorporated and then fold in the chocolate chips.
8. Using an ice cream scoop, scoop out dough and place half of the scoop on top of halved candy bar. Take the other half of the dough scoop and place it below the candy bar. See photo instruction above.
9. Take the sandwiched candy bar and roll it in the palm of your hand so the entire outside of the candy bar is covered and sealed with cookie dough. See photo instruction above.
10. Place rolled dough onto cookie sheet and bake for 9 to 14 minutes. Check on them at 8 minutes though and continue baking based on your liking… I only baked mine for about 9 minutes since I prefer my cookies a bit more gooey. Once they are baked to your liking, remove from oven and let cool for 5 minutes before transferring to a wire rack for cooling.

Serve with a tall, cold glass of milk and enjoy!

Personally, my favorite candy is heath bars (which would be great with this recipe). What’s your favorite candy?

XO Lauren

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I have fallen deeply, madly in love with camel clothing this year. (I’m actually wearing a knit camel sweater as I write this blog!) You’d think I’ve never seen the rich color before. There’s something so dashing about it that I adore for daytime wear. It exudes an air of practical elegance, which I absolutely love. Instead of grey and black, this buff color is the perfect hue to update your wardrobe with. Not only is this golden-beige tone a universally flattering color, it also lends a romantic feel for fall and winter. Camel is also incredibly versatile and it can be worn year-round. Who knew?

One of my favorite things in my closet right now is a nude-colored oversize chunky knit cardigan. I wear it with everything—jeans, maxi dresses—you name it… Lately I’ve been loving head-to-toe camel. It’s a fun way to work the monochrome trend while adding a little length to your torso. Camel pieces also look fabulous paired with bold look-at-me garments, like the red pants and beige top in this photo.

Personally, I think it’s best to invest in camel pieces with minimal silhouettes. Streamlined looks are easier to work into your closet and it will keep you looking fresh and elegant. Pair a camel coat with a pencil skirt and glossy heels for a polish office look, or work a taupe dress with black tights and a bold lip for a night on the town.

Think of camel as the new black. Wear it with everything—stripes, color, neutrals, prints… When you’re working with buff, the possibilities are endless!

Here are a few of my favorite camel-colored pieces from my collections…

• LC Lauren Conrad Pleated Faux-Leather Shorts
• LC Lauren Conrad Bow Embellishment Top
• LC Lauren Conrad Embellished Sweaterdress
• Paper Crown Camila Skivvy Sweater
• Paper Crown Ryder Blazer

What do you think about my camel craving? How do you work it into your wardrobe?

XO Lauren

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Picking the perfect coat to carry you through fall and winter is a serious matter. Ideally, you want something stylish, warm, office (or school) friendly and easy to wear. The best coats transcend trends. Like your favorite pair of jeans, a great coat must be something you can easily throw on at a moment’s notice and still feel fabulous. No questions asked. Personally, I’ve always loved coats with a more classic silhouette such as trench coats and peacoats. They are timeless and chic, warm yet sleek. However, this year I’ve also been loving retro styles and coats with a more relaxed structure (see “neutral” collage below).  Needless to say, choosing the perfect coat is a tough task. The market is flooded with choices, making it difficult to commit. So what’s a girl to do when the mercury drops? Face the cold front with one of these classic yet stylish selections I’ve put together for you…

Paper Crown Bluet Coat, Anthropologie Eastward Dress Coat, Topshop Textured Peter Pan Swing Coat, Tibi Embellished Wool Coat

H&M Wool Coat, Topshop Flannel Trench Coat, Vanessa Bruno Wool Coat, Martin Grant Blend Coat

Old Navy Canvas Trench, J.Crew Encore Trench, Anthropologie Fair Lady Trench, A.P.C. Gabardine Trench

MICHAEL Michael Kors Wool-blend Peacoat, Maison Martin Margiela Peacoat, Victoria’s Secret Double-breasted Peacoat, H&M Plaid Coat

Topshop Bound Seam Duffle Coat, Anthropologie Adare Anorak, Foley + Corinna Wool Toggle Coat, Quicksilver Height Hooded Coat

Which coat style are you? This year I think I’m leaning toward ladylike…

XO Lauren

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When it comes to lips this season, the fall 2011 runways were a bit two-faced. While many designers such as Missoni, Gucci and Diane von Furstenberg lead the pack with bold bordeaux lips, others including Chanel, Alexander McQueen, 3.1 Phillip Lim and Stella McCartney countered with contrasting pouts in shades of nude. Red lips also made an appearance on the runways at Jil Sander, Miu Miu and Ralph Lauren. Needless to say, the fashion frontrunner is definitely Missoni’s rich merlot, plum tinged lip.

While bold is beautiful, it is also intimidating. The best way to take your lips to the dark side is by keeping the rest of your makeup understated. I prefer bold lipstick for evening outings. Burgundy pouts are particularly ideal for girls’ nights. I can assure you, vampy red pouts are not exactly date friendly. Need I say total man-repeller? And no girl wants to see her man sporting a Missoni kisser either… Anyway, I love to wear a deep red lip with winged eyeliner. It’s a classic look that’s perfectly glamorous and appropriate for nighttime.

To get the “it lip” of the season, try the lipstick Missoni models donned during the fall runway show: MAC lipstick in Media. Apply the lipstick with the same steps listed in this red lip tutorial.  And voila—rich, sultry, fashion-forward lips are yours in a snap.

Are you going to give this bold beauty look a try?

XO Lauren

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Earlier this year I shared 10 of my favorite seasonal spring ingredients along with delicious recipes for each one. Now that it’s fall, I thought I’d share a few fall flavors to incorporate into your dining routine… 

1. Apples {recipe: simple apple tart}

2. Pumpkin {recipe: lisa eam’s maple-roasted pumpkin salad}

3. Butternut Squash {recipe: butternut squash flatbread}

4. Green Beans {recipe: liz ashbaugh’s signature green beans}

5. Carrots {recipe: emily macmillin’s best carrot cake in the world}

6. Cranberries {recipe: cranberry squares}

7. Sweet Potatoes {recipe: karine kerr-gillespie’s oven roasted sweet potatoes}

8. Dates {recipe: bacon wrapped dates}

9. Pears {recipe: poached pear crumble}

10. Cauliflower {recipe: cauliflower crust pizza}

What’s your favorite fall food?

Upload and submit your best fall recipe for a chance to be featured in the Dine Gallery. Plus, one lucky member will have their recipe included in a Member Spotlight post! Click here to learn how to upload and submit recipes.

XO Lauren

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Photos: Carrot Cake (The Girl Who Ate Everything) and Sweet Potatoes (Thai Medical News)