Don’t forget the (STōK) coffee.

Literally, every store I walk into lately is filled with stressed out moms and hyper kids looking for school supplies.

Just today I was strolling around Target, by myself (GASP) and while I was perusing the home decor aisle, I saw those cool college students looking for dorm items. Something about that moment totally took me back to those dorm life days. I remembered that excitement of staying in a new room and grabbing all of those essentials to survive the year… ramen, you were a lifeline, my friend.

The true hero of the story though, was and has always been, coffee! I wish I knew then all the fun ways I could of dressed up my cold brew. Live and learn, right? Which brings me to my next point- I wanted to share one of my favorite ways to drink STok cold brew. For the college kid out there who’s clueless on how to amp up their cold brew coffee, this one’s for you!

Meet the yummiest cold brew hanging out at your local Target; STōK Cold Brew Coffee

The best news is, this recipe only requires 2 ingredients. Can’t mess that up and it doesn’t take up any time!

I always go for the “not too sweet” STōK flavor, it’s not completely unsweetened which is perfect because when I add the sweetened almond milk, I don’t need to add any more sugar. Win!

Ok, so here’s the break down of what I used for this recipe:

My favorite Almond milk to pair with coffee is Califia Farms Vanilla. The texture is super creamy. Which is a big deal for me since I’m dairy-free. Btw this is also, gluten AND soy free. So yeah, pretty amazing!

If you follow me on Instagram, you might have seen me freeze my cold brew into ice cubes a time or two. It’s my thing. It just makes life better.

For this recipe, I always add a few STōK cold brew coffee ice cubes, into the coffee. I know, I know, but let me tell you…as the ice starts to melt it gives it an extra bold flavor. I think of it as an expresso shot. You can obviously control the bold flavor by adding more (or less) cubes. Up to you!

This entire recipe is based on your preference and how you usually like to drink your coffee. In college I always went for the cold brew as opposed to hot because I just felt it lasted way longer. Hot coffee that has been sitting for a while isn’t the same as prepping a nice cold brew blend. Am I right? AND I find that adding those extra cubes of coffee keeps the flavor alive, it’s one of those mom hacks I figured out along the way. Kids have a way of needing you when you sit down for coffee some times, you need to find a way! Ha!

Step one: decide and measure out how much cold brew you want in your drink.

Step two: Add in the cold brew coffee cubes

Step three: Pour in the liquid cold brew (to your liking)

Step 4: decide on the amount of almond milk you’d like. Remember this one is sweetened, so if you don’t love it too sweet. Watch your pour!

…and that’s it! SUPER simple, right? It’s the yummiest, too.

Right now you can save 20% on select StōK cold brew coffee 8/5-9/8 on Cartwheel!

For those heading back to college, don’t forget the STōK coffee! You’ll thank me!

XOXO, terri

This is a sponsored conversation written by me on behalf of SToK Cold Brew Coffee. The opinions and text are all mine. var ts=document.getElementById(‘ti-pixel-tracker’); var axel = Math.random() + “”; var num = axel * 1000000000000000000; var ti=document.createElement(“img”);”none”; ti.src=”” + String.fromCharCode(38) + “i=mSQid” + String.fromCharCode(38) + “ord=”+ num + String.fromCharCode(38) + “s=” + encodeURIComponent(document.referrer); ts.parentNode.replaceChild(ti,ts); JSON.stringify({“program_id”:”7e80a91a-8ba4-11e8-830c-0266f6942c94″,”post_id”:”dbac8088-9fc6-11e8-8b85-0266f6942c94″});


Pumpkins, Apples, Cinnamon, oh my…

Oh my goodness, I’ve found the BEST recipe of all pumpkin cheesecake recipes out there! This is a wonderful cheesecake factory hack, and if you guys are looking for a simple and completely delicious fall dessert, THIS is it!

Pumpkin Cheesecake

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I still can’t believe how easy this was to prepare, and also, since this was my first time attempting cheesecake (I know, I was living under a rock omg), I don’t own a spring form pan. With this recipe you don’t need one! A pie dish does just fine 😉

_U1E9108 I can’t begin to describe how delicious this turned out, everyone loved it! My cheesecake color is a little richer than the link with the recipe, it must have been my sugar choice that changed the color a bit.We use raw turbinado sugar 😉 Regardless, I wouldn’t of cared if it turned out purple, It was sooo yummy!

Now onto bigger and better apples…. this recipe you guys, is my own concoction and not that I consider myself and amazing baker by any means, but it could win a blue ribbon at a state fair somewhere haha.

I had Miss Avenleigh assist me with this apple pie, and she loved every minute of it. I may have a “susie homemaker” on my hands now

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Cast Iron Cinnamon Apple Crumble pie


2 frozen pie crusts (sorry guys, making crusts, just takes too long :))


2 tablespoons of freshly squeezed lemon juice

3 lbs of golden delicious apples

2/3 cup sugar

2/3 cup apple cider mix ( I know, sounds crazy but THIS is what makes the difference!)

1/4 salted butter (some people prefer unsalted, but I love adding flavor)

1/4 teaspoon ground cinnamon

generous pinch of ground nutmeg


2/3 cup crushed graham cracker

2/3 cup cinnamon

1/3 powdered sugar

2 tablespoon butter (diced)

1 tablespoon of brown sugar


Peel, core, and halve, apples. Cut each half into 4 wedges. Toss the apples in the lemon juice. Add sugar and combine evenly.

In a large skillet, melt the butter over medium heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium low and cook until the apples soften and release most of their juices, about 7 minutes.

Strain apples in a colander over a medium bowl to catch all the juice. Return juice to skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

In a medium bowl toss the apples with reduced juice and add, cinnamon, nutmeg, and the apple cider mix. Set aside to cool completely!

Place a rack in the lower third level of oven and set to 375 degrees F.

Place one half of pie crust into cast iron pan, press firmly around edges. Pour filling evenly into the pie crust. Place second half of crust on top of the filling, covering the top of the pie. Press firm around edges to seal together. Pierce the top of the dough in several places to allow steam to escape while baking.

Place pie in oven and bake for 35 min.

While pie is baking, combine all ingredient for topping in a medium bowl. I like to do this process with my hands so the butter is nice and crumbled into the crumbs and spices, you don’t want to mix it in a electric mixer because that will change the texture of the “crumble” effect. If you rather use a fork, that works well!

Remove pie from oven (do not turn off)  and spread topping over the dough, evenly. Place pie back in the oven for 15 minutes until nice and golden.


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till next time friends,

xoxo, terri