Try It Tuesday

Try It Tuesday Cooking Badge 2

 

Here lately, I’ve been trying to follow low-carb/Keto diet during the week and pretty much do whatever on the weekend. Since its the holiday season, I know I’m going to pack on a few pounds with parties and such, so I’m trying to offset any BIG gains by doing this moderation-type diet. (It sounds weird but I definitely think its helping!)

Anywhoo, I’ve been getting a little tired of eating cheese, meat, and almonds 24/7 and a friend of mine (who is also doing the Keto diet) gave me one of her favorite recipes for low-carb biscuits and I was super excited to try them out!

Here’s what you need:

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~2 cups almond flour

~2 tsp baking powder

~1/2 tsp sea salt

~2 eggs (beaten)

~1/3 cup butter (measure it, then melt it)

First, mix all dry ingredients together. Then, stir in the eggs and melted butter and mix well.

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Scoop out with a cookie scoop (made this process soooooo much easier!).

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Flatten the dough balls a wee bit and bake at 350 for about 15 minutes. And bam! they’re done!

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Guys, these were GREAT! Granted, they were small, but that’s totally okay with me! They gave me that “carb” texture I needed AND they didn’t wreck my total carb count for the day! Bonus–they’re gluten free! So my GF peeps out there, y’all need to make these!

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Have you ever tried these? What were your thoughts? Share in the comments below!

Try It Tuesday

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Hey y’all! Are you looking for a yummy breakfast to start off your fall days right? I’ve got ya covered! The other day while grocery shopping, I spotted these yummy things at Walmart:

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Not only are these things super easy to make, they are DELISH! And–bonus!–they’ll make your house smell like pumpkin spice!

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The *only* bad thing about these tasty rolls is…each one has THREE. HUNDRED. CALORIES.

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Yeah. I was only able to have one. Because, calorie counting. But they are sooooo good! Have you tried these? What were your thoughts? Share in the comments below!

Try It Tuesday

Try It Tuesday New Product Banner

 

Happy Tuesday, peeps! I’ve got THREE new products to tel you about so let’s dive right in!
Y’all know I’m all about cookie dough. As a kid, I ate that stuff out of the mixing bowl ALL the time. I’d literally sneak spoonfuls because that ish was sooooo good. I’m a teensy bit nervous about eating raw cookie dough now, just because I’m like, “If anyone would get salmonella from raw cookie dough, with my luck it’d be me.” Thankfully I found an awesome substitute!
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You guys this is LEGIT. It’s so good and not that many calories! They come in a variety of flavors and are AMAZING! (If you’d rather make your own, see my post about edible cookie dough!)
Have y’all seen the Mystery Oreos? My mom picked up a pack the other day and we all tasted them to try and decipher what they were. Personally, I thought they tasted like Fruity Pebbles.
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Have you tried them? What did YOU think they taste like?
It’s the time of year for pumpkin errrrrrything and I’ve got a semi-healthy treat that will fulfill your pumpkin needs!
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This was soooooo good! The add-ins were delish! I loved the crunch and the pumpkin flavor!
Have you tried any of these? What did you think? Share in the comments below!

Try It Tuesday

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It is now the season of pumpkin errything so I decided to do a Try It I actually saw on Facebook!

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Here’s what you need:

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1 tube crescent rolls

1 c. canned pumpkin puree

3 oz. cream cheese, softened to room temperature

1 egg

2/3 c. sugar, divided

3 tsp. pumpkin pie spice, divided (not pictured; Imma tell you why in a minute)

1 tsp. vanilla extract

pinch of kosher salt

2 tbsp. melted butter

1/2 c. powdered sugar

1 tbsp. milk

 

First, preheat your oven to 375 and line a baking sheet with parchment paper. Using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla in a large bowl. Mix until the mixture is smooth and then add a pinch of salt. (Note: I didn’t have any pumpkin pie spice, so I made my own! It wasn’t that difficult, actually!)

 

Unroll the crescent rolls and pinch the perforations together to make a solid sheet. (I later saw that Pillsbury actually sells crescent sheets… really would’ve made this easier had I known about that!) Then, cut the crescents into 8 squares.

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Scoop a rounded tablespoon of the pumpkin mixture onto each square. Then, pinch up the corners together to create a ball.

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In a small bowl, combine the sugar with 1 teaspoon pumpkin pie spice. Brush the pumpkin balls with melted butter and roll them in the sugar mixture.

 

Place the balls on your parchment paper-lined baking sheet, leaving space between each one. Bake about 10-15 minutes. While the balls are baking, it’s time to make the glaze! In a small bowl, mix the powdered sugar and milk until smooth, adding more powdered sugar or milk until the desired consistency is reached. You can drizzle the glaze on or use it as a dip!

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First, let me say that I am NOT a pumpkin pie person. Like, at all. But these were really good! I think they’d be great for a fall brunch or even dessert at Thanksgiving! My only complaint was that I had a TON of leftover pumpkin mixture. I probably could’ve made 16 more pie bombs. For reals. So if you make these, be sure to buy extra crescents–you’ll need them!

 

Have you ever tried this before? What were your results? Share in the comments below!

Try It Tuesday

Try It Tuesday New Product Banner

 

Finding dinners that are easy, healthy, and that my kids will eat (so I’m not making TWO meals) is kind of difficult. So when I saw Good Table’s new Freezer to Plate meals, I was super excited!

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After all, GT’s stuff has no preservatives, no artificial flavors, and no high fructose corn syrup. I’m totes down with that! Another part about this I really liked was the fact that I didn’t even have to thaw the chicken! I am notorious for forgetting to set out chicken to thaw. Then, dinner time rolls around and I’m like, “CRAP! The chicken is still frozen!” My excitement about this meal-in-a-box was growing.

It was pretty simple to prep. All I had to do was pour the noodles in, place the chicken on top (I actually remembered to thaw it–woo!), add a little water, and pour the sauce on top.

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Then, I just popped it in the oven for 30-35 minutes and dinner was done!

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It was…okay. I didn’t think it was very flavorful and the noodles were a tad on the chewy side. The kids ate some of it (mostly the noodles) but I wasn’t impressed.

Have you ever tried this before? What were your thoughts? Share in the comments below!

 

 

 

Try It Tuesday

try it tuesday EO

 

I said yesterday, my little ankle biters have been sick A LOT this past week and a half. It seems like once I finally get one kid well, the other one comes down with something. Clearly washing their hands (and mine) fifty times a day wasn’t helping and I’m now at the point to where I’m willing to try anything. Enter: essential oils.

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Now, I’ve tried EOs before (they actually help me with my anxiety) and liked them. I’ve been a little skeptical of their “healing properties”, but like I said, I’m willing to try anything. So I perused Pinterest and found this awesome DIY hand sanitizer and thought I’d give it a whirl!

 

Here’s what I used:

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~2 oz spray bottle (you can find these at Walmart or Target in the travel section)

~1/4 teaspoon salt

~8-10 drops Medieval Mix (when I went to the natural grocers, I asked the lady there for something comparable to Thieves or On Guard and she said that this was what both of those are based on!)

~distilled water (not pictured; simply because I’m surviving on very little sleep thanks to sick kiddos and completely forgot to add it to the picture)

 

First, pour in the salt and then add your essential oils (this is so the salt can absorb the oils and mix better with the water):

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Then, add your distilled water and shake:

 

That’s it! You’ve now successfully made hand sanitizing spray (or pacifier sanitizing spray, toy sanitizing spray, the list goes on)! I’m hoping to see a difference in the frequency/intensity of sicknesses in the Huffman Homestead!

Do you use essential oils? What do you use them for? Share in the comments below!

Try It Tuesday

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I’m all about making my mornings easier. Especially on the days I work at the Mother’s Day Out program at my church. Because getting me and two ankle-biters ready for an entire day away from the house is basically like preparing for a weekend away. So, if I can make my breakfast easy (and healthy!) I feel like I’ve got my ish together. That’s why, while we were out shopping yesterday, I scored this:

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Now, I’ve actually tried overnight oatmeal before. But I prepared it. And it wasn’t that great, to be honest. So I thought I’d try this out because all I had to do was remember to put milk in it and stick it in the fridge before bed. In the morning, breakfast was already done!

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This was SO MUCH better than the one I made, y’all! Seriously–I’m probably going to make this my staple breakfast from now on (see ya, Jimmy Dean Delights!). It was delicious, super filling, AND–since I used almond milk–less than 300 calories! That’s the kind of breakfast I can get behind!