#slow cooker creme brulee

[marinavshifrin]

Stef's Slow Cooker Creme Brulee Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. 4 egg yolks, 1/4 cup white sugar, 2 teaspoons vanilla extract, 4 teaspoons white sugar, 1 2/3 cups heavy whipping cream, 1/4 teaspoon salt

[donadacasa]

Stef's Slow Cooker Creme Brulee

Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients.

[stereocaster]

chefs kiss? no way bro that's gay. do they cuddle too?? do they hold hands while stirring pasta?? what's cooking good looking???? disgusting. and in my restaurant.

[kin-eats]

can you make food ideas for a dragonkin? (Preferably no fish)

Sure thing!

Slow-Cooker Pepper Steak

Te de Canela

Grilled Chicken and Peaches

Lemon Cheesecake Creme Brulee Croissants

Beef Teriyaki Noodles

Soft Pretzel Bites

I hope you enjoy! ~Shadow

[hipstamaticskyrim]

Creme Brulee made in the slow cooker. Cooks in just 2 hours! Indulge in the velvety goodness of slow-cooked Creme Brulee - ready in just 2 hours.

[lisaahn]

Slow-cooker Creme Brulee. It only takes 2 hours to cook! Craving restaurant-worthy Creme Brulee? Look no further. This slow cooker version is a game-changer, ready in just 2 hours.

[holymanicures]

Stef's Slow Cooker Creme Brulee Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients.

[homeandliving]

The Importance of Buying a Bain Marie

Buying a bain marie is a significant investment, and you must make the right decision. There are many different brands and styles to choose from, so research before purchasing.

Keeping Food Warm for a Long Time

Keeping food warm for a long time requires a proper cooking technique. Food cooked in a bain Marie can be left out for an extended period, but it is essential to keep it at a specific temperature. It is important to remember that food left out in a bain Marie can be dangerous, so be sure to monitor it carefully.

If you want to keep food warm for a long time, you must buy a bain, Marie. You can purchase a commercial one at your local restaurant supply store; The most common commercial bain Marie is made of stainless steel. These are usually used in restaurants or catering businesses.

If you want to buy a commercial bain Marie, choosing one that can withstand the heat is essential. In addition, commercial bain Marie is an excellent choice for more extensive menus.

Making Delicate Sauces

Using a bain Marie can help you make delicate sauces. This cooking involves heating your ingredients in a separate container to prevent them from drying. It is also suitable for keeping food warm. A Bain Marie is a cylindrical pan that can hold hot water. It is ideal for melting chocolate and making other delicate foods. It also provides indirect heat, which can help retain nutrients in foods.

The Bain Marie is also used to make creme brulee. Again, it is a method of keeping food warm for guests. A Bain Marie is similar to a double boiler. It is a cylindrical pan with a small pot inside it that is submerged in a larger pan of hot water. The water in the larger pot will be heated slowly by steam from the small pool. It helps keep the food warm while waiting to be served.

Cooking Cheesecakes

Using a water bath for cooking cheesecakes can be a tricky task. But it is not as difficult as it sounds. The main trick is to find a way to seal the bottom of the pan. You can either use aluminium foil or a plastic slow cooker liner. This will prevent water from seeping into the pan. You can also cover the pan with an oven bag. To use a water bath, wrap a piece of aluminium foil around the bottom of the pan. 

It should be thick enough to seal and prevent water from seeping through. For better results, wrap the foil in a thick oven bag. Next, place the springform pan into a larger, deeper pan. This is called a bain Marie. The Bain Marie is the French culinary term for the water bath, which is a method of heating or cooling food by surrounding it with hot water.

Cleaning

Using a bain Marie in your commercial kitchen is a great way to hold and keep food warm or cool. It also prevents food from clumping or curdling. It's an excellent option for serving large crowds. A Bain Marie is a cylindrical shape, often made from stainless steel. This material is good at transferring heat and is easy to clean.

The name bain Marie is French, derived from the word water bath. It was used in the first century A.D. for heating, but modern models can hold hot and cold food. A bain-marie is a great way to maintain and keep delicate foods warm or cool. This is because the water surrounding the food is hot, which helps prevent cracking. A bain-marie is also suitable for preparing food. For example, many restaurants use it to serve salads. It also helps keep hot foods hot without burning the insides. A bain-marie is also useful when melting chocolate.

Alchemical Origins

Buying a bain Marie is a way of saying that you're having a bath. A Bain Marie is a container filled with water and then heated. The term is also used to describe a double boiler. In the Western world, the time "bain Marie" comes from the medieval Latin balneum Mariae. The word means 'Mary's bath' and dates back to the 1st century A.D.

The first alchemical writer to be attested to is Zosimos of Panopolis. He is considered the father of alchemy. His writings are believed to have been written between the first and third centuries A.D. However, he based his work on earlier alchemical writers. Zosimos argued that alchemy originated in Pharaonic Egypt. He criticized the alchemical practices of Egyptian priests. He also believed that alchemy was a way for men to learn how to control the world.

[vannimamibaking]

Slow cooker creme brulee from the America’s Test Kitchen slow cooker cookbook. The issue is the long wait to eat ;) also my caramel looked ok right after making and pouring into the form, but got crystallized a bit by the time of eating. I’m not sure about the reason, if it was a bit early or a bit too late when making it.

[angreav]

Slow Cooker Creme Brulee

Yum!!!

[foodffs]

Crème brûlée

Perfect Chocolate Creme Brulee Recipe

Irish Cream Creme Brulee {Sugar-Free}

Slow-Cooker Creme Brûlée

Raspberry Coconut Crème Brûlée Oatmeal

PUMPKIN PIE CREME BRULEE (Recipe)

Caramelized Honey Creme Brulee

Creme Brulee

Maple Crème Brûlée with Maple Whipped Cream

Summer Fruit Creme Brulee Tart

How to Make Restaurant-Quality Crème Brûlée Without a Torch

More recipes here

Follow for recipes

Get your FoodFfs stuff here

[lebouffe]

Instant Pot Creme Brulee | Pressure Cooker Original Crème Brûlée | Homemade Creme Brulee | How to Make Creme Brulee | Slow Cooker Easy Crème Brûlée | Instant Pot Recipes #recipes #cremebrulee #instantpot http://lebouffe.com http://bit.ly/1Y1GQXx

[fairiegardens]

Made homemade salsa then put creme brulee in the oven now Chili in the slow cooker

[easyfoodnetwork]

Cream Puff

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Experience France without traveling by making this Easy Beignets Recipe, or this elegant yet easy Creme Brulee, or a savory French Onion Soup.

Cream Puff Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings.

In this recipe, I used milk instead of water for more richness along with some salt and sugar for flavor. But most of the flavor in cream puffs will come from the filling, which you can customize to your liking. Once you’ve mastered making the cream puff shells, the sky’s the limit!

Cream Puff Ingredients:

Cream puff starts with 6 simple ingredients:

Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.

Unsalted butter – butter adds more flavor to the cream puff shell.

Salt – for flavor.

Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side. Reduce, omit or increase to your taste.

Flour – all purpose flour is cooked with all of the above ingredients.

Egg – gets beaten into the cooked dough.

Making Cream Puff From Scratch:

First, heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling.

Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan.

Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each is completely incorporated before adding another.

Transfer the dough into a piping bag and pipe 12 equal portions, about 1 ½” – 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.

Gently apply an egg wash and bake for about 22 – 25 minutes at 375°F. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them.

Cream Puff Filling:

Traditionally, cream puffs are filled with pastry cream, but for this recipe I opt to use a simple homemade whipped cream as filling to keep things simple. Split the shells open, fill with cream, replace the top and dust them with powdered sugar, and they are ready for the dessert bar.

To customize your cream puffs, you can add different flavor to your whipped cream using extracts or fill them with:

Homemade ice cream like this Brownie Batter Ice Cream or this Golden Oreo Ice Cream.

A cheesecake filling from this Cheesecake Stuffed Strawberries recipe.

Homemade or canned pie fillings then topped it with whipped cream.

Instant puddings, you can get them in all sorts of flavor.

Storing Homemade Cream Puffs:

Cream puffs are best served fresh, especially when filled with cream filling. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can be served cold or just let them come to room temperature before serving.

The cream puff shells without filling can be stored at room temperature for 2 – 3 days if you plan to make them ahead of time or keep them frozen up to 2 weeks. Thaw the shells before adding filling or you can toast them in the oven at a lower temperature around 300°F – 325°F for 5 minutes to crisp them up before adding filling.

More French and French Inspired Recipes:

Perfect Crepes

Easy Hollandaise Sauce

Slow Cooker Beef Bourguignon

Easy Ham and Broccoli Quiche

Almond Croissants

Print

Cream Puffs

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Course Dessert

Cuisine French

Keyword cream puff, cream puff recipe, cream puffs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 cream puffs

Calories 159kcal

Author Trang Doan

Ingredients

Cream puff shell

½ cup milk

2 oz unsalted butter

1 tablespoon granulated sugar

¼ teaspoon kosher salt

½ cup all-purpose flour

2 large eggs

Filling

1 cup heavy whipping cream

¼ cup granulated sugar

1 teaspoon vanilla extract

Egg wash

1 large egg

1 tablespoon water

Instructions

Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.

Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.

Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.

Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½” - 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.

Preheat the oven to 375°F.

Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.

Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.

Whipping Cream:

To make the whipped cream, add heavy whipping cream, sugar and vanilla to a stand mixer bowl and beat with the balloon whip until stiff peaks form. Store in the refrigerator until ready to use.

When the cream puff shells are completely cool, split them open and fill with whipped cream, replace the top of dust with powdered sugar before serving.

Notes

This recipe makes a dozen small cream puffs but it can be doubled or tripled easily to make more.

Because the cream puffs are baked at a high oven temperature, use a light color baking sheet or an air insulated baking sheet to decrease the chances of the bottoms burning.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3gpC7Ou https://ift.tt/31gf562

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Experience France without traveling by making this Easy Beignets Recipe, or this elegant yet easy Creme Brulee, or a savory French Onion Soup.

Cream Puff Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings.

In this recipe, I used milk instead of water for more richness along with some salt and sugar for flavor. But most of the flavor in cream puffs will come from the filling, which you can customize to your liking. Once you’ve mastered making the cream puff shells, the sky’s the limit!

Cream Puff Ingredients:

Cream puff starts with 6 simple ingredients:

Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.

Unsalted butter – butter adds more flavor to the cream puff shell.

Salt – for flavor.

Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side. Reduce, omit or increase to your taste.

Flour – all purpose flour is cooked with all of the above ingredients.

Egg – gets beaten into the cooked dough.

Making Cream Puff From Scratch:

First, heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling.

Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan.

Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each is completely incorporated before adding another.

Transfer the dough into a piping bag and pipe 12 equal portions, about 1 ½” – 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.

Gently apply an egg wash and bake for about 22 – 25 minutes at 375°F. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them.

Cream Puff Filling:

Traditionally, cream puffs are filled with pastry cream, but for this recipe I opt to use a simple homemade whipped cream as filling to keep things simple. Split the shells open, fill with cream, replace the top and dust them with powdered sugar, and they are ready for the dessert bar.

To customize your cream puffs, you can add different flavor to your whipped cream using extracts or fill them with:

Homemade ice cream like this Brownie Batter Ice Cream or this Golden Oreo Ice Cream.

A cheesecake filling from this Cheesecake Stuffed Strawberries recipe.

Homemade or canned pie fillings then topped it with whipped cream.

Instant puddings, you can get them in all sorts of flavor.

Storing Homemade Cream Puffs:

Cream puffs are best served fresh, especially when filled with cream filling. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can be served cold or just let them come to room temperature before serving.

The cream puff shells without filling can be stored at room temperature for 2 – 3 days if you plan to make them ahead of time or keep them frozen up to 2 weeks. Thaw the shells before adding filling or you can toast them in the oven at a lower temperature around 300°F – 325°F for 5 minutes to crisp them up before adding filling.

More French and French Inspired Recipes:

Perfect Crepes

Easy Hollandaise Sauce

Slow Cooker Beef Bourguignon

Easy Ham and Broccoli Quiche

Almond Croissants

Print

Cream Puffs

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Course Dessert

Cuisine French

Keyword cream puff, cream puff recipe, cream puffs

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 cream puffs

Calories 159kcal

Author Trang Doan

Ingredients

Cream puff shell

½ cup milk

2 oz unsalted butter

1 tablespoon granulated sugar

¼ teaspoon kosher salt

½ cup all-purpose flour

2 large eggs

Filling

1 cup heavy whipping cream

¼ cup granulated sugar

1 teaspoon vanilla extract

Egg wash

1 large egg

1 tablespoon water

Instructions

Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.

Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.

Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.

Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½” - 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.

Preheat the oven to 375°F.

Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.

Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.

Whipping Cream:

To make the whipped cream, add heavy whipping cream, sugar and vanilla to a stand mixer bowl and beat with the balloon whip until stiff peaks form. Store in the refrigerator until ready to use.

When the cream puff shells are completely cool, split them open and fill with whipped cream, replace the top of dust with powdered sugar before serving.

Notes

This recipe makes a dozen small cream puffs but it can be doubled or tripled easily to make more.

Because the cream puffs are baked at a high oven temperature, use a light color baking sheet or an air insulated baking sheet to decrease the chances of the bottoms burning.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3gpC7Ou via Blogger https://ift.tt/30o2f6D

[theitmom]

20 Instant Pot Desserts That Will Leave You With More Time For You

Instant Pot Desserts

Instant Pot is all the rave since Amazon first unveiled this amazing 3-in-1 gadget last Christmas. They also put them on sale and dangled them in front of the top food bloggers and influencers and ta-da – there's a whole new rage of must-have Instant Pot recipes.

In case you aren't aware of what in the world an Instant Pot is – I'm not going to deny that it's amazing for even a newb like myself to have. It's a must have gadget staple in any home, and perfect-o for busy moms on the go!

What is an Instant Pot?

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TheKitchn.com describes the Instant Pot as a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It's a single appliance that does the job of seven different kitchen appliances or tools.

When you read through the varieties of Instant Pot models on Amazon, you'll find that Instant Pot was created for Fast-Paced, Health-Oriented and Green-Conscious Lifestyles and it's convenient – it's as simple as pressing a button! The Instant Pot IP-DUO series is a smart electric pressure cooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. Instant Pot is a kitchen partner that works with you and for you.

Why Instant Pot is Better?

There are a variety of reasons but here's the skinny:

Easy to Use and Clean.

Extensive Safety Mechanisms Throughout the Cooker.

Best-in-Class Customer Service and Support.

Strong Fan Base and Online Community.

I'll let you check out the reviews and read more about it – but I think you'll find that you're going to NEED this kitchen gadget. In the meantime, we've bundled together some fun and creatively delicious Instant Pot dessert recipes you can try if you already have an Instant Pot – or bookmark and save (or better yet PIN the image) to try when you do buy an Instant Pot. Enjoy!

Scattered Thoughts of a Crafty Mom – Low Carb Crustless Cheesecake

Pressure Cooking Today – Cinnamon Poached Pears with Chocolate Sauce

Living Sweet Moments – Passion Fruit Pie

Living Sweet Moments – Dulce de Leche Cheesecake

My Life Cook Book – Low Carb Chocolate Mousse

Recipe This – Spotted Dick Sponge Pudding

Peas and Peonies – Apple Pudding Cake

Slap Dash Mom – Salted Caramel Cheesecake

Sugar-Free Mom – Low Carb Blueberry Lemon Custard Cake

Snap Creativity – Mini Cheesecake with Oreo Crust

Skip to My Lou – Key Lime Cheesecake

The Typical Mom – Peanut Butter Middle Brownies

Recipes to Nourish – Stuffed Peaches

Eat Beautiful – Bread Pudding

A Pinch of Healthy – Pumpkin Banana Chocolate Chip Bundt Cake

I Don't Have Time For That – Flourless Orange Chocolate Cake

Recipe This – Chocolate Lava Cake

Madame Deals – Baked Apples

Pressure Cooking Today – Creme Brulee

Traditional Cooking School – Lemon Poppy Seed Bundt Cake

The post 20 Instant Pot Desserts That Will Leave You With More Time For You appeared first on The It Mom®.

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[weightloss18-blog1]

7 Things Tuesday

New Post has been published on https://designweightloss.com/7-things-tuesday/

7 Things Tuesday

Good morning!

I’m just popping in with a quick post to share some recent happenings and favorites. I didn’t write my usual weekend recap because, well, we didn’t do all that much. We got a bunch of snow, so we basically hung out around the house, which, for me, made me a bit stir crazy. It’s typically tough for me to sit still and relax (but I’m working on it), but I got a lot done around the house with regard to cooking, cleaning, organizing, etc. At least I was productive, right? 🙂

First, let’s pick a winner for the CAVA giveaway. Thank you to everyone who entered! And if you haven’t visited a CAVA yet, please make it a priority on your To Do List. It’s so darn delicious! Here’s your winner:

EmilyP My favorite spread combo is tzatziki and harissa!

Congrats, Emily! Please email me at tina@carrotsncake.com with your CAVA account email address.

Ok, now onto this morning’s blog post… here are some “things” for your Tuesday!

1. We got a lot of snow over the weekend – one storm on Saturday and then another on Sunday night. The boys (minus Murphy) were especially excited about it! 🙂

2. I tried the gluten-free brunch menu at Davio’s in Braintree, and it was delicious! The restaurant invited Mal and me for brunch, so we enjoyed a day date on Sunday afternoon. I ordered the salmon burger followed by the pistachio creme brulee – and, my gosh, I was impressed. We don’t typically dine at Davio’s, but now that I know they have such awesome gluten-free menus (for dinner and lunch too) and amazing food, we’ll definitely visit more often! 🙂

3. Mal and I watched the Free Solo documentary last night – Guys, it was incredible and a bit insane. My hands were SO SWEATY watching Alex Honnold as he climbed Yosemite’s 3,000 ft high El Capitan wall – with NO ropes or safety gear. NONE AT ALL, PEOPLE! It’s crazy. The documentary is definitely worth a watch, and I heard (from Mal, obviously) that there’s an awesome Joe Rogan podcast with Alex on it.

4. Beautycounter is offering a super discounted enrollment fee for new consultants – If you’ve ever thought about becoming one, NOW is the time. Just sent me a message to learn more!

5. I loved this post: 4 Healthy Vegetarian Slow Cooker Freezer Meals! I definitely want to try some of these recipes and freeze for later!

6. The last 2 nights, Quinn fell asleep on me while sitting on the couch, and it was amazing. He’s growing up so fast, so I’m embracing all of these moments like it’s my job. I just see him being 12 years old and not wanting to cuddle with his Mumma anymore. Mal assures me that Quinn will always need his Mumma in some way, but I just feel like the time is flying by.

7. We’re loving RightRice lately! High-protein rice made from vegetables? Sign me up! The nice people from RightRice sent me some samples to try, and we were instant fans! It’s delicious, nutritious, and only takes 12 minutes to make! You can buy it online (no, seriously, just Amazon Prime some right to your house, trust me), Whole Foods, and other locations.

Question of the Day

Got any “things” to share this morning?

P.S. Check out all of the awesome sales this week!

LL Bean Soft Cotton Rugby, Hoodie Pullover (10% off) ZELLA Bright Side Pullover (40% off) Athleta Skinny Crop Jean Granite Wash ($49.99) Patagonia Better Sweater Full-Zip Hooded Jacket (40% off) Athleta Herringbone Metro High Waisted Legging ($33.99) Athleta Flurry Scuba Hoodie Long Sleeve ($49.99) Gibson Cozy Ribbed Cardigan (25% off)

The post 7 Things Tuesday appeared first on Carrots 'N' Cake.