About & Disclosures

header image 200x200

I’m Kate, and I love good food! I also love to share recipes that our family has enjoyed on i heart eating.

Kate headshot 400x400 6

We moved around a lot while I was growing up, so I’ve lived in Florida, Pennsylvania, Missouri, Kansas, Iowa, Utah, and Arizona. I also spent a summer on a study abroad in France and a summer working for the US Army JAG Corps in Germany. In each place that I’ve lived or visited, I’ve been fortunate to meet great people and eat awesome food.

I haven’t had any formal culinary training. So, everything that I’ve learned has come from years of watching my mom cook, reading tons of cookbooks, and years of trial and (lots and lots) of error.

I currently live in sunny Phoenix, Arizona. I’m a mom of three awesome kiddos (with one more on the way). My kids and my husband serve as my guinea pigs for my recipes, and every recipe I share is one that my family has enjoyed.

I’m also an online contributor for Better Homes & Gardens. You can check out more places that my work has been featured here, and you can find out about ways that we can work together here. If you’d like to contact me, you can email me at kate (@) ihearteating. com.

Rules, Disclosures, and More

Please pin or otherwise share the recipes on this site! Recipes and food are both meant to be shared (the right way). If you would like to use any of the photos on my site, please contact me (kate at ihearteating.com). I’m always really flattered when anyone likes my work. If you would like to use any of the recipes on your site, please rewrite the recipe in your own words. If you haven’t changed the recipe (other than the wording), please note it as “from i heart eating” with a direct link to the recipe that you are using. Please note that the recipes on this site are meant for non-commercial use. If you would like to use any of the photos and/or recipes in any commercial capacity, please contact me first for permission.

Also, Kate/i heart eating is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

11 Comments

  • Reply
    APRIL JUSTICE
    June 4, 2013 at 2:15 pm

    hI kate..i cannot wait to try some of YOUR recipe’s…thanks for being there..

    • Reply
      kateheartseating
      June 5, 2013 at 10:15 am

      Thank you so much!! I appreciate it, and I hope you enjoy the food! =)

  • Reply
    Dave
    November 5, 2012 at 2:36 pm

    Thank you for your response to my waffle question. You are more than awesome! I normally beat the egg whites with sugar and vanilla (the good kind from Mexico…of course). The problem is that I cannot achieve the sticky-ish foaming tops on the beaters. Maybe I need to get the egg whites to room temperature….not sure on that one…. I’m so sorry for turning your About page into a waffle blog.
    All the best,
    Dave

    • Reply
      kateheartseating
      November 5, 2012 at 3:46 pm

      I’m glad to (try to) help!! I love getting comments/questions. I’ve let my egg whites come to room temperature, and it helps. I usually beat my egg whites by themselves at first. Then, once they’ve started to stiffen up (soft peak stage), I sprinkle the sugar over and finish whipping them. I throw my sugar into the food processor to make it into super fine sugar, and that seems to help also.
      -Kate

  • Reply
    Dave
    November 5, 2012 at 2:31 am

    Your recipes are truly amazing!

    • Reply
      kateheartseating
      November 5, 2012 at 8:19 am

      Thank you so much!! I’m glad that you enjoy them!
      -Kate

      • Reply
        Dave
        November 5, 2012 at 10:57 am

        You are welcome! I share your passion for food! I have had problems making light and crispy waffles. I’ve tried over a dozen recipes. Any suggestions?

        • Reply
          kateheartseating
          November 5, 2012 at 11:49 am

          Dave,

          Yes! I have a few suggestions for you for lighter, crispier waffles.

          First, try separating the yolks and the whites in your waffle recipe. Add in the yolks only where the eggs are called for. In a separate bowl, beat the whites until stiff and fold in after everything else is mixed together. This should make your waffles less dense.

          Second, try substituting corn starch for part of the flour in your recipe. For example, if your recipe calls for 1 cup of flour, use 1/4 cup cornstarch and 3/4 flour instead. This should help the waffles crisp up nicely.

          Third, make sure your waffle iron is hot. I’ve found that if I don’t let mine preheat, then I end up with soggier waffles.

          Fourth, thinner waffle batters tend to crisp up more than thick batters. When I’ve made waffles with a really thick batter, I end up with cake-y waffles.

          We moved recently, so we’re still unpacking boxes, but when I come across my waffle iron, I’ll start working on a post for light and crispy waffles. In the mean time, let me know how those tips work for you. Good luck! =)
          -Kate

  • Reply
    sugarflight
    July 31, 2012 at 8:30 am

    Hey:-) ! I nominated you for the One Lovely Blog Award! If you want to accept and participate just click here and follow the steps!

    • Reply
      kateheartseating
      August 2, 2012 at 10:01 pm

      Thank you so much!!!
      -Kate

      • Reply
        sugarflight
        August 3, 2012 at 10:18 pm

        You’re welcome!:-)

    Leave a Reply