Carrie Saum

I've been taking some time this summer to focus on self-care.

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.

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

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Thin Mints are my favorite. They’ve ALWAYS been my favorite. I would hide a sleeve in our freezer as a kid, and wait for my brothers to leave the house so I could eat them in peace. As an adult, not much has changed. I look forward to that time of year when Girl Scout cookies make winter doldrums bright again.

Newborn life...when that bliss wears off. Not all at once, and not in every way. But the bliss becomes less blinding. Everything returns to real life.

Cloud eggs are something entirely different. I was worried that these magical looking eggs would just turn to soppy, scary oven nightmares. But these are actually Alton Brown worthy alchemy breakfast wins.

I grew up in West Texas. When I was a small child, we left the lush, rainy beauty of the Pacific Northwest it made her way down to the dust bowl and flatlands of West Texas. It was traumatic, to say the least.

Whoever Waldorf is, I love their style of salads the most. Fruit, celery, creamy goodness. It's hard to go wrong. I mean, you CAN go wrong, but you shouldn't because that would be silly.

As a mom to a child with profound food allergies, I get a little terrified around the holidays. We are joining the Teal Pumpkin Project this Halloween.