Apple Turnovers

MyDaughterandI- Apple Turnovers

For Father’s Day, we decided to try something a little bit different for dessert- apple turnovers. Somehow we’ve never tried turnovers before, and this first attempt was delicious and so easy!

My dad’s favorite dessert is apple pie, but due to limited time, and no ready-made pie crust, we couldn’t whip up a pie. Instead, we used up some puff pastry sheets that we had in our freezer, and made these delicious turnovers.

They were definitely a hit- we served them with a scoop of vanilla ice cream, and some caramel sauce drizzled over the top. It’s definitely a keeper recipe!


Apple Turnovers

  • 4 Granny Smith apples – peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed


  1. Melt butter in a large skillet over medium heat. Place apples in pan, and cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  4. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.

Cindy & Jordan

Double Chocolate Chip Oatmeal Cookies

My Daughter and I double chocolate chip oatmeal cookies

We’re finally back to posting new recipes again! I (Jordan) finally got a camera again that will work for blog photos, so we’re free to post new recipes. We’re not exactly sure how often we’ll be posting from here on out, but we’re happy to be back! We never stopped making new recipes, but it will be nice to be back sharing them with you all.

Here’s a recipe I made this past week- double chocolate chip oatmeal cookies. These are some pretty amazing cookies- honestly, I’m not normally a fan of chocolate chocolate cookies- I’d choose chocolate chip instead, any day. But these cookies? Well, they give chocolate chip cookies a pretty good fight.

We found the recipe here, on Mel’s Kitchen Cafe. She mentions that using two different types of oats (Old Fashioned and Quick Oats), gives the cookies a good texture, and I agree! I would have never thought of using two different types, but it was definitely a good call.

We’re looking forward to posting more often now, so thanks for sticking around through that blog post dry spell!

My Daughter and I double chocolate chip oatmeal cookies 1

Double Chocolate Chip Oatmeal Cookies


  • 1 cup butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup  granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup quick oats
  • 2 cups semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
  2. Whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
  4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
  5. Drop the batter by heaping tablespoon-sized scoops about 2 inches apart.
  6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely.

Cindy & Jordan 

Coffee Brown Sugar Body Scrub

coffee scrub 1 edited

Yes, you read that right. Coffee + Brown Sugar + Olive Oil = an amazing body scrub that my mom and I are both totally obsessed with.

saw-this-thing-on-pinterestI really do start an absurd amount of my conversations with that very sentence. Ever since I got a Pinterest account, I’m catching myself falling into the well-known Pinterest rut: repinning cool ideas, but never actually doing anything with them beyond that.

This Coffee Brown Sugar Body Scrub was one of the few things that I’ve seen, repinned, and then actually made. And it was so worth the energy it took to get up from my computer and walk out to the kitchen😉

But seriously, it’s awesome. I love the yummy coffee smell of course, and my skin feels absolutely incredible afterwards. It’s so easy too.

Mix the coffee and brown sugar…

coffee scrub 2

and then add olive oil until desired consistency is achieved (I added olive oil until sort of moist, but definitely not watery yet).

coffee scrub 3

And that’s it! I use it every 3 or 4 days, though I don’t see any reason why you couldn’t use it every day. I put the scrub into a canning jar for the pictures, but I actually have it in a small plastic container normally, because I felt like a glass jar in the shower might not be such a great idea.

coffee scrub 4 edited

Coffee Brown Sugar Body Scrub


3/4 cup coffee

1/4 brown sugar

olive oil

Mix the coffee and brown sugar and then add olive oil until desired consistency is achieved (I added olive oil until moist, but not watery).



Parmesan Pasta with Butternut Squash & Bacon

butternut squash with bacon pasta 2 edited with text

We love our parmesan pasta recipe and we make it quite often.This time, I decided to add bacon and sautéed butternut squash to it. It was delicious! The sort of sweet, creamy butternut squash mixed with the salty and crunchy bacon and the always delicious parmesan pasta…this dish is amazing. The unfortunate thing was I pretended that I was eating something really healthy because of the squash so I ate way too much.

butternut squash with bacon pasta 1 edited final

Parmesan Pasta with Butternut Squash & Bacon

1/2 pound of bacon

1 pound of butternut squash

1 red onion

1 Tablespoon of minced garlic

1/2 tsp. of salt

1/4 tsp. of red pepper flakes

Ingredients for pasta:

1 lb. dried pasta

1 stick of butter (I know, it’s a lot but totally worth it)

1/2 cup milk (I use 1%, cuz I’m healthy that way)

1 tsp. minced garlic

1/2 tsp. garlic salt

1/2 tsp. Italian seasoning

1/4 tsp. black pepper

1/2 cup grated Parmesan cheese

Freshly grated Parmesan cheese for garnish, along with fresh herbs if desired.

I started out with pre-cut organic butternut squash from Costco – so easy! After frying up the bacon, I scooped out most of the grease. I probably kept about 1 T of bacon grease in the pan. I added a chopped red onion and garlic and I cooked it for about 1 minute. I then added about 1 pound of cubed butternut squash. Sauté for several minutes, until soft. Add about 1/2 tsp of salt and 1/4 to 1/2 tsp. red pepper flakes and continue cooking, until squash is soft. Once the squash is to the desired consistency, add the chopped bacon, and set aside until the rest of your pasta is ready.

While the squash is cooking, start cooking your pasta and preparing the sauce:

Cook pasta following package directions. While the pasta is cooking, prepare the sauce: put all of the sauce ingredients into a large measuring cup and heat it in the microwave. It normally takes about 2 minutes, but you want to watch it – you don’t want any of that yummy goodness to boil over and end up in the microwave instead of on your pasta! So I normally microwave it for one minute and check it and then just let it sit until the pasta is finished and then heat it for the next minute once the cooked pasta is drained and back in the pot. Pour the completely melted and sort of bubbly sauce mixture over the top of the cooked pasta and mix well.

Add the 1/2 cup of Parmesan cheese and mix well. Then add the bacon and squash mixture and mix again.

When serving, we grate a bit of fresh Parmesan cheese over the top and if we are feeling particularly fancy, we add some fresh herbs such as basil or Italian parsley.

And now in honor of Thanksgiving, here are a few recipes that would be perfect to complete your delicious Thanksgiving spread!

Corn Casserole

corn casserole 1 edited

Crockpot Mac & Cheese

mac & cheese 1

Pumpkin Cake with Cream Cheese Frosting

pumpkin cake 1 editedFaux Banana Cream Pie

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And in case you have any leftovers…

Ham & Swiss Cheese Quiche


Chicken Pot Pie– just substitute turkey.

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Oatmeal Cake

My Daughter and I- Oatmeal Cake


This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.

But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.

My Daughter and I- Oatmeal Cake 2

Oatmeal Cake

    • 1 1/2 cups hot water
    • 1 cup old fashioned oatmeal
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup butter, at room temperature
    • 2 eggs
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon milk
  • 1 cup flake coconut


Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Original recipe from Taste and Tell