Like most people, I’ve been trying out tons of new recipes since the start of Covid. I love cooking and baking anyways, but the extra time home has given me the chance to try recipes I normally wouldn’t.
If you haven’t heard of them, Crumbl is a family founded cookie business based out of Utah that offers different flavors (with the exception of their famous milk chocolate chip and classic pink sugar cookies) each week!
Karli has made it her mission to recreate these gourmet cookies and share her recipes!
I’ve always loved snickerdoodle cookies. There’s just something about them and that cinnamon and sugary goodness. Paired together with the cream cheese icing, and it’s a match made in Heaven!
These Snickerdoodle cookies have quickly become my new favorites! They have the perfect amount of structure so they’re not falling apart in your hands with just the right amount of softness when you bite in. Topped with a generous amount of vanilla cream cheese icing and finished with a sprinkle of cinnamon sugar makes them a delicious treat to save for yourself or share with friends!
To try this recipe out for yourself or one of Karli’s other recipes, check out her blog: Cooking With Karli!
It’s no secret that Kaz and I love all kinds of Asian dishes. In an effort to order/ eat out less and cook at home more, I began to play around with recipes for an easy but yummy teriyaki sauce! This is the result of countless attempts to get it just right. I normally use ground turkey, carrots, and broccoli, but the sky’s really the limit with this.
What You’ll Need
1 lb Ground Turkey
2 Cups Broccoli
2 Cups Diced Carrots
1/2 Cup Low Sodium Soy Sauce
1/4 Cup Water
2 Tbs Red Wine Vinegar
2 Tbs Brown Sugar
2 Tbs Granulated Sugar
2 tsp Minced Garlic
1 tsp Garlic Powder
1 tsp Ground Ginger
1 Tbs Cornstarch
2 Tbs Warm Water
1 Tbs Vegetable Oil
Salt and Pepper to Taste
Diced Green Onions (Optional)
Sesame Seeds (Optional)
To start things off you’ll combine the soy sauce, 1/4 cup of water, red wine vinegar, brown and granulated sugars, garlic, and ginger in a small saucepan over medium heat. Stir until the sugars are dissolved.
Meanwhile, whisk together the cornstarch and 2 Tbs of warm water in a small bowl until the cornstarch is completely dissolved.
Slowly stir cornstarch mixture into the sauce over medium heat and simmer until the sauce is thickened to your desired consistency. Remove saucepan from heat and set aside.
In a large skillet, heat vegetable oil over medium-high heat. Add broccoli and carrots and cook until slightly softened. Season with the 1 tsp of garlic powder and salt and pepper to taste.
Add your ground turkey until thoroughly cooked.
Pour your teriyaki sauce over the cooked ground turkey and veggie mixture and stir to combine. Simmer for about five minutes so everything has time to soak up all the flavors until the sauce has thickened to your liking.
Serve over rice, noodles, or riced cauliflower. Green onions and sesame seeds are option for additional flavor!
Letters are a great way to communicate with those that we love. They’re personal and, in my opinion, are something that I wish would make a comeback in 2020!
When the Army keeps my husband gone more than normal, I love to write a bunch of these to put in a packet that he can take with him.
‘Open When’ letters hold a special place in my heart. They’re a sweet and thoughtful to let someone know you really care. If you haven’t written one, it’s as simple or involved as you make it! At the core of each letter is a predetermined topic.
After you’ve picked what the letter you’re writing will be about, just write on the front of the envelope when it should be opened; ‘Open When… You’re Having A Bad Day’, ‘It’s Your Birthday’, ‘You Need Encouragement’…
To keep things simple, you can write them on notebook paper. If you want to be a little more creative, you can buy or make cards and include other things with the letters.
I love adding pictures and silly stickers that I know will bring a smile to my husbands face!
Baby K has had teeth since he was about three months old! Ever since he started showing signs of teething and showing an interest in food, I’ve been doing all the trial and error runs I can with making his food.
I love the convince of store bought baby food, but at the end of the day, it’s super easy to make and takes me less time than it would to get it from the store!
What You’ll Need
1 Medium sized Butternut Squash
First things first, wash and peel your butternut squash. Then you’ll dice it into cubes. Don’t worry about how big or small they are, everything is going to be puréed.
Next, throw all of the cubed squash into a pot and cover with water. For me this came out to be about 3 cups. Bring water to a rolling boil and leave until squash is tender (about 20 minutes).
Reserving the cooking liquid, strain the squash and put into a food processor or blender. Pulse on high or blend until the squash has a smooth consistency.
Incorporate the reserved liquid into the purée until it reaches your desired thickness.
Depending on the size of your squash and how much of the cooking liquid you add back into your purée will determine how much it makes. For me, I used 3/4 of the cooking liquid and got about 32 oz. of food.
The purée can be kept in the fridge for about 3 days or frozen for up to three months! Use any freezer safe container you’d like. I have these ice pop bags from Amazon and freeze in two oz portions!