Eggs are one of my favorite breakfast items. They are just so satisfying in the morning and you can smother them in hot sauce. I prefer hot sauce to sweet in the morning (though I’ll never turn down a pancake or French toast made by a certain someone!). While I usually prefer my eggs sunny side up, I can be persuaded to have scrambled if they’re in the form of a breakfast burrito!
These burritos are a great way to wake up in the morning. They’re quick and have veggies, so it’s like a win win all around. You can add you favorite veggies, but we bought a mix of sliced green bell pepper, red bell pepper, and onion. Normally, I’d never buy pre sliced veggies, but did I mention that we’ve been under the weather lately. While we’re getting back to normal now, at the time slicing things didn’t seem like such a good idea. I was all for paying someone else to do that for me.
We also added a blend of shredded cheese….though if I had some feta in the house, I might’ve added that. Top it all off with a spicy salsa and I’m set for the day. We bought these tortillas from Costco that you have to cook yourself. They’re delicious, but I didn’t factor in the time it took to cook those since I’m assuming most people buy cooked tortillas. I’m telling you though, if you can find Tortilla Land brand, it’s worth the bit of extra time. There is almost nothing better than a fresh tortilla. Except for fresh eggs wrapped in a warm tortilla. Life is good!
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We’re just a few weeks into fall and I’ve already caught a cold. Luckily for me my boyfriend makes the best Hot Toddy (must be that Irish blood in him). The combination of lemon, honey, and whiskey is so soothing when you’re under the weather. The honey for sweetness, the lemon is for vitamin C, and the whiskey is to numb the pain. This combined with my mom’s chicken soup is the perfect way to battle the seasonal cold.
I know most Hot Toddies have water in them, but that’s just too much liquid for me. This makes up about half a mug. More than that, and I find myself not finishing it. I’ll have to tackle my mom’s chicken soup some time. She’s got access to whole chickens (my dad raises them every couple of years), and I should probably pick one up next time I visit her.
Next time your throat starts to get a little scratchy, whip this up real quick. I mean, you don’t need to be sick to drink this, but it’s a good excuse!Add a comment
So…I believe it’s finally fall outside you guys. I tried to deny it. I even keep wearing my flip flops, but it’s definitely not summer when you’re in flip flops and a sweater. While I’m sad that summer is over (it’s too short!), I do love fall. I love cider mills and the leaves changing and most importantly of all Halloween! It’s one of our favorite holidays around here. We used to throw a huge costume party every year.
I’m excited that I’ll finally be able to hand out treats this year! That means I have an excuse to dress up!! Which is all I really want to do, but it’s just not the same when you’re sitting around the house. I decided to try and make some sugar cookies this year for Halloween. The last time I “made” sugar cookies was when I was only in charge of cookie cutters and sprinkles…and we were making them for Santa. I’m almost 30 now...so…you can see how long it’s been. In fact, I don’t think I’ve ever made a batch of sugar cookies from scratch by myself.
At first I was all excited to use the recipe we made as kids! But then I looked at the ingredient list and it called for shortening. I’ve been trying to stay away from that, so we don’t have any in the house. Luckily, I just got a library card and have been checking out books left and right! Bren thinks I went a little crazy, but they’re free books! How can you not get excited?!? Anyways, one of the books I borrowed is the King Arthur Flour Cookie Companion cookbook. This book is massive and awesome! I think I may end up getting my own copy one of these days. They have 3 to 4 different types of sugar cookies. It was almost hard to pick one out.
I decided to go with their special sugar cookie. It looked simple and I liked the ingredient list. You should definitely check out the King Arthur Flour cookbooks when you can. They really know their stuff when it comes to baking. This post isn’t sponsored by them at all, but if they saw this and wanted to send me a cookbook or two I wouldn’t say no. Hello King Arthur Flour people! Are you listening to me?! No? Oh well, I hope you enjoy these cookies as much as we did!
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I’m still trying to get out of vacation mode…and I think these cupcakes may help me. And by help, I mean I’ve been craving carrot cake, but decided to make cupcakes as they’re easier for the two of us to eat. For some reason, carrot cake reminds me of fall. It might be all the nutmeg and cloves reminding me of colder times.
Cream cheese frosting is one of my favorites (right after butter cream!). It’s got that tang to help balance the sweetness out. For the cupcakes themselves, I used this recipe that I found on Averie Cooks’ website. She has some super awesome recipes, so you should go check her out (if you haven’t already)! I adapted her frosting slightly by only adding 2/3 cup of powder sugar instead of the 1 and 1/2 cups.
If you don’t use a liner, be sure to oil the cupcake pan very well! Don’t make my mistake. Vacation brain had me quickly spray the tins and I thought I was good to go. I was able to get them out, but I had to do a little digging to get them out. Not the prettiest, but they curbed my craving.
One of these days, I’ll convince myself to make a cake, but in the meantime cupcakes are a great middle ground. These days I dream in cupcakes!Add a comment
It’s back to reality this week, so I thought that I’d finally give one of these detox/green smoothies a chance. After a week of drinks, sweets, and sun, it was time to put something green in me! I will say that I was a little weary at first. I mean…how could one not taste the spinach in these things!? That’s why they’re green!
I know, I know. Everyone who’s had one has said that they were delicious…but they totally could’ve been lying. I didn’t believe them until I had this one. Now, I think I’m going to be hooked on them. Surprisingly, the bananas were what I tasted most. Remembering to cook vegetables is not my strong suite, so I may have to try and make this once a week just to get my veggies.
I added about half a cup of pomegranate seeds in for a boost of antioxidants. I didn’t notice it adding to the flavor, so don’t feel like you need to run out and get them for this smoothie. It’ll be just fine without it. Feel free to play around with it and let me know what you tried and how you liked it!
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Hi! I’m Alexis, a 20 something college grad from the Midwest. I began to step into the kitchen when I wanted to learn how to make Korean food, and noticed that dishes which looked complicated turned out to be simple to put together (most of the time!). It’s also easier on my wallet, which is always an extra bonus. Thank you for visiting!