It has been nearly a month since my last blog post, but I have been working hard on planning for upcoming blog posts. It has always been my desire to be more active on my blog, but life has made that difficult. I fully intend to change that here shortly. I have so many wonderful ideas for Makeup n’ Munchies — I’ve even been working on writing a cookbook! — which I’m very excited about. I’ve always loved writing and have dreamt of writing a book, so why not combine two things I love?
While I’ve been busily planning for Makeup n’ Munchies, working on both of our businesses and taking care of my family, Influenster surprised me with a new product to try! For the past month I have been actively testing the NEW Country Crock spreads! I have always been a Country Crock fan, but when I made the choice to better my health in 2014, I cut out all butter, margarin, etc. and switched to coconut oil. I was a bit skeptical when I read that the new spreads were healthier. Healthier butter?
Country Crocks new recipe includes:
Palm kernel and palm oil
Vitamin A palmitate
Beta carotene (color)
These new spreads are so soft and creamy! The new Country Crock spreads are perfect for those recipes that call for softened butter or margarine. There’s no need to leave the spreads sitting on the counter to soften. Just measure what you need and you’re good to go!
Taking a quick break from studying so I can finally get this post up. For Valentine’s Day, I made brownie truffles for my two Valentine’s. They were absolutely delicious, so I’ve decided to share this with you.
Normally, I would make everything from scratch. I got lazy for these brownie truffles and used boxed brownie mix. Sometimes it’s nice to be lazy.
So, I have been on a huge soup kick recently. My two favorite soups to make at the moment are a simple veggie soup and a vegetarian egg drop soup. I can’t claim full credit for the egg drop soup though. I actually stumbled across this recipe while searching the internet and I made my own version of it. If you’d like to see the original version, click here.
This really is the BEST egg drop soup I have ever made. No more take out for this gal!
My baby bug has been sick since last Friday — turns out she has a double ear infection 🙁 — and now I’ve come down with something. What better way to cure a cold then some hot, delicious soup?
— Here is what you’ll need —
2 eggs, beaten
2 green onions, chopped
4 cups vegetable broth (or chicken)
1/4 teaspoon ground ginger, or fresh if you have it
1/4 teaspoon salt
1 1/2 tablespoons corn starch + cold water
In a medium pot, bring the 4 cups of vegetable broth to a boil. Reduce heat to medium. Whisk in the salt and ginger. Dissolve 1 1/2 tablespoons of corn starch in cold water. While whisking, slowly add the corn starch to the broth. You can add in some of the green onions at this point if you’d like. I prefer to add them to my soup once it’s in my bowl. I don’t like when the onions get soggy. Now, take the 2 eggs you whisked and slowly add them to the hot broth mixture. Serve immediately.
I add lots of green onion and a dash of soy sauce to my soup 🙂 It’s also great with toasted sesame seeds thrown on top.
This yields 4 servings. I usually split it in half and share it between the hubby and I though.
How do you enjoy your egg drop soup?
I hope you all enjoy!
// Karissa <3
I don’t know about you, but I cannot get enough of fall — although the weather here in Oklahoma is more winter-like lately.
Today I have a quick, easy, and semi-healthy caramel apple egg roll recipe for you this morning. What better way to make your house smell like fall than by baking up these golden rolls of apple goodness?
Here is what you will need . . .
2 large Washington apples — or whatever apples you prefer
2 packets of Stevia
dash of ground cinnamon
All natural egg roll wrappers — I found mine at Neighborhood Walmart
1 tsp flour to about 1-2 tsp water
2 tbsp all natural coconut oil
2-3 caramel pieces, melted
I realize now, I should have taken more pictures while I was making these for breakfast yesterday. I posted this picture on Facebook and Instagram and it became a hit. I had no idea so many people would want to give it a try.
These are delicious! Really. I actually like these more than buttermilk pancakes. And I love that you know everything that goes into these fluffy cakes of goodness. No preservatives. My 17-month-old devoured her serving. I think I may even be able to get my husband to eat these when he returns from this deployment (he’s not a big pancake fan).
Here is a quick and easy vegetarian/vegan meal for you! 🙂 This would work great for a meatless Monday… or whatever day(s) of the week you decide to skip on meat. Very simple and delicious.
My toddler and I are smoothie addicts. Plain and simple. Since my daughter started eating solids, I’ve had a difficult time getting her to eat veggies — especially green veggies. But come on, what kid likes green veggies? Or veggies in general?
I make smoothies for myself daily. I always include a handful of organic kale or baby spinach (sometimes both), along with whatever fruits I’m craving. I really didn’t think that my daughter would care for it, but after one sip, she was hooked. Now I feel better knowing that she is getting both her fruits and veggies in each day.
Those of you who buy fresh kale or spinach know how quickly they wilt. I usually wash the kale and spinach as soon as I get it home so that I can put it in a freezer bag to freeze. You have to make sure to use it fairly quick, otherwise it gets that nasty freezer taste. Yuck.