Carrie Saum

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I made you these cookies. They are special cookies that are made from pulverized cookies that became butter that then became cookies again.

My friends, food is getting fancier.

I love this refreshing summer slaw. Packed full of nutritious veggies and healthy oils, this cold vegetarian dish is a perfect way to re-balance and re-center yourself when the heat gets to you.

Recipe Notice: These are tricky.

I say this: Stop fat-shaming my toddler son. Fat will not make him fat. Fat does not make him unhealthy.

So, what do you do when you make something that looks a mess but tastes like the Virgin Mary give birth in your mouth? You add more sugar and salt to hide its minor imperfections and nobody gives a damn how it looks after the first bite.

After combing through mommy groups, I landed on a question that made total sense to my helicopter parenting mom-brain: Does that feel safe in your body?

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

Stuffing things is the best. I mean it. Can you think of ONE THING that is stuffed that you hate?