Home Maid Simple

Tag: desserts

  • Foodie Friday Featuring Organizer by Day

    Foodie Friday Featuring Organizer by Day

    Welcome back to another Foodie Friday
    I would love it if you took a moment to visit my co-host Diane at Simple Living and Eating. 
    If you’re new to Foodie Friday, here’s the run down
    1. Link up your recipe or any food related post below
    2. Browse the linky, visit some new blogs, and share if you feel so inclined. 
    3. Please only link up 3 posts. This lets us visit as many of you as possible.
    4. By linking up you give me permission to feature your photos on Home Maid Simple (always linking back to you of course!)
    This week I’m Featuring 
    Elizabeth from Organizer by Day
    About Me!
    I fell in love with Elizabeth’s fun, and probably crazy, idea of frying cinnamon buns, but it makes so much sense!  Turning them into reindeer, just added to the fun. It wasn’t until I clicked over to her Easiest Chocolates Ever, that I knew I’d be featuring her today. Chocolate, caramel…you will sell me on just about anything with that combo. 
    Elizabeth begin baking in 2008 when she met her now husband. They have been married for just a little over 1 year now. Elizabeth began Organizer by Day to share organizing tips, but she quickly learned she has more of a passion for food.  When she’s not in the kitchen, you can find her teaching Zumba, playing on the Ipad, or diving into a book. 
    Check out her recipes below, and say hi!  
    Elizabeth’s favorite post is her 20 Crockpot Meals under $10. What a great resource for this busy and cold time of year!
  • Gingerbread Cookies and Mulling Spice Sachets

    Gingerbread Cookies and Mulling Spice Sachets

    *This post is sponsored by McCormick and Business2Blogger. I received compensation for this post. All opinions are 100% my own*

    Christmas is in 13 days! It’s the time of year most of us find ourselves in the kitchen baking for our kids, extended family, and sometimes for our neighbors. I personally love turning to McCormick for my baking needs. Does anyone else have a cupboard dedicated to baking? I’ve got a shelf full of McCormick spices in my cupboard (I should share a pic sometime of that!).  I was really excited when McCormick asked me to bake up some of their recipes and share them here with you. 
    While looking through their list, I knew I couldn’t stick to just one. I mean really, what goes better with Mulled Cider than a fresh batch of Gingerbread Cookies?  Picture yourself curled up by the fire with a blanket, a warm mug of Cider and a plate full of cookies ..mmmm… sorry I went to a happy place there. 

    Are you hungry yet?  Let me share the recipes with you. We’ll start with the Gingerbread Cookies, because you need the most time for these.

    Ingredients
    3 cups flour
    2 tsp McCormick Ginger, Ground
    1 tsp McCormick Cinnamon, Ground
    1 tsp baking soda
    1/4 tsp McCormick Nutmeg, Ground
    1/4 tsp salt
    3/4 cups butter, softened
    3/4 cup firmly packed Brown Sugar
    1/2 cup Molasses
    1 egg
    1 tsp McCormick Pure Vanilla Extract
    Directions
    Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside. Beat butter and brown sugar in large bowl until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 
    *At this point you can start making the Mulling Spice Sachets
    Preheat oven to 350 F. Roll out dough to 1/4 inch thickness on lightly floured work surface. Cut into different shapes. Gingerbread Men are classic, but we chose to make Christmas Trees and presents for a holiday scene. Place cookies 1 inch apart on an ungreased baking sheet. 
    Bake 8-10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheet for 1-2 minutes, and then remove to wire racks to cool completely. Decorate as desired. Store in an airtight container for up to 5 days – IF you can make them last that long. 
    Cream Cheese Frosting (my recipe)
    8 oz Cream Cheese, softened
    1/2 cup Unsalted Butter, softened
    4 cups Powdered Sugar
    1 tbs Milk
    1/4 tsp Vanilla Extract
    Whip cream cheese and butter until well mixed and fluffy. Slowly add powdered sugar, milk and vanilla extract. Continue to mix well. Frost cookies. Store leftovers in the refrigerator. 
    While you’re waiting for the cookie dough, these Mulling Spice Sachets are a cinch to put together. They are great to have on hand for yourself, or include as a gift to friends and family. 
    Ingredients
    McCormick Cinnamon Sticks, broken in half
    McCormick Cloves, Whole
    McCormick Allspice, Whole
    Cheesecloth
    Directions
    Cut cheesecloth into 4inch squares. Place 2 cinnamon half sticks, 2 cloves, and 2 allspice on the center of the cloth. Pull ends together, and tie with string. 
    To mull your own Cider, add 1 sachet to 2 cups Apple Juice (or Cider). Simmer over medium heat 10-15 minutes, or until fragrant. Discard the spice sachet and enjoy. 
    I know you are all going to go make these right now for your friends and family, so I’ve made this cute gift tag you can download and print to add to the Spice Sachets. Just make sure you DO NOT fit to print screen, and print wallet size. 
  • Berliner Pfannkuchen Fail

    Berliner Pfannkuchen Fail

    What a busy month it has been. You know how I love keeping it real around here, so even when I mess up pretty good, I want to share it with you. Well, it’s another Food of the World party, and I have once again come out with a product not looking so great. I know everything I did wrong too, so hopefully with a little more time and practice, I can come back and turn this Fail into a Win.

    With that wonderful introduction I give you Berliner Pfannkuchen or simply put donuts.

    I had actually been  planning on making some Shoko Schnecke, but I felt I didn’t have enough time to make them. So then I started doing a little research and found that cheesecake is popular in Germany, but they make it with a product called quark. 
    Quark is similar to cottage cheese and ricotta, but different enough, I didn’t feel I could exchange it.  So I crossed off quark cheesecake temporarily (I will be coming back to it!), and kept doing a little research. That’s when the Berliner Pfannkuchen caught my eye, and I thought, sure, I can do that. When really I should have backed away at the mention of frying them. 
    If you want to try and make some Berliner’s I would use the recipe found on Germanfoods.org and do what I didn’t do and follow the recipe precisely. Here is what I did wrong, so you don’t do it. 
    • read the recipe carefully. When it says lukewarm milk, don’t add lukewarm water (where was my head?!) Don’t try and safe yourself by then adding more cold milk. 
    • Even if you read a couple different recipes, and one mentioned using vanilla sugar…don’t do it. Stick with the one recipe. 
    • Never use powdered eggs. They are a very poor replacement in any baked goods…this is not my first attempt, and I should have known. 
    I will tell you however, that even though my Pfannkuchen don’t look like Pfannkuchen, the kids thought they were pretty great. Especially when they discovered that I had also filled some with Nutella, and some with my Polish Plum Butter (the only non failed Food of the World Party to date).

    If you’re still looking for a Christmas present for a Foodie, Flirty Aprons has a 50% OFF sale on their Holiday Aprons!
    This will make these aprons an amazing price of only $14.97 and Free Shipping
    Use code HOLIDAY50
    Do you have any Germanic recipes to share? We’d love to see them linked up below. Or just browse around to some other better recipes. 
    Thank you Simple Living and Eating for Hosting this each month and helping me branch out to new cuisines.  

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  • Caramelized Pumpkin Cheesecake

    Caramelized Pumpkin Cheesecake

    Caramelized Pumpkin Cheesecake is just what it appear to be! A layer of old fashioned cheesecake, followed by a layer of pumpkin cheesecake, topped off with some brown sugar caramelizing. Family and friends will love it!
     
    Caramelized Pumpkin Cheesecake

    Thanksgiving is right around the corner!  Are you so excited?  I am. I just love Thanksgiving. All the food and a day to completely relax with family. I really don’t think there is anything better than that. So, I have had a little fun whipping up some recipes for you to take to your feast.

    This particular cheesecake started out as an idea to combine pecan pie and pumpkin pie into a cheesecake, but it slowly morphed into no pecans and a little caramelizing.

    Caramelized Pumpkin Cheesecake
    Serves 8
    Delicious Cheesecake with a layer of pumpkin and caramelized top
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    Crust
    1. 1 pkg graham crackers
    2. 1 TBS sugar
    3. 3 TBS butter
    Filling
    1. 1 1/2 pkg cream cheese
    2. 1/4 cup pumpkin puree
    3. 3/4 cup sugar
    4. 1 egg
    5. 1/4 cup brown sugar
    Instructions
    1. Preheat oven to 350 F.
    2. For the crust, crush the graham crackers.
    3. Min in the sugar.
    4. Cut in the butter until crumbly.
    5. Place in a 9 inch pie plate and bake for 11 minutes.
    6. Mix the cream cheese, sugar, and egg until well blended.
    7. Divide the batter in half.
    8. Add pumpkin puree to one half of the batter.
    9. Pour the cream cheese batter into the crust.
    10. Swirl the pumpkin batter on top.
    11. Bake for 45 minutes
    12. Let the cheesecake cool for at least 2 hours.
    13. Sprinkle brown sugar on top.
    14. Caramelize the sugar with either a butane torch or a few minutes under the broiler.
    Home Maid Simple https://www.homemaidsimple.com/
     
     What’s you favorite cheesecake flavor?
     
  • Cherry Almond Cheesecake #FoodieFriday

    Cherry Almond Cheesecake #FoodieFriday

    Cherry Almond Cheesecake.

    I really want to stop writing this post and go eat more cheesecake, but then you’d all be wondering where the party is. And I think my kids might like dinner at some point tonight as well, so I’ll finish this up, and then you can bet I’ll be watching some sappy show like Robin Hood (BBC television series) while eating another slice of this.

    It all started a month ago when I kept looking at my cherry pie filling, thinking I really ought to use it up. Mmm, cheesecake sounds good. And then I just never made the time for it. Plus, I’ve never made cheesecake from scratch before either. So then Saturday rolls around and my Dad calls and invites us over for Sunday dinner. Great! What can I bring? Anything. OK let’s do that cheesecake.

    Then a search for a recipe ensued. I’m not a fan of sour cream cheesecakes, so I passed all those up, and landed on this one from Taste of Home.  Of course as I go to grab the vanilla extract, I glance at the almond extract and decide what the hey, I love almond extract. So the exchange was made. This is what I brought to my parents….

    I won’t lie to you. It was good! I know you’re wondering, but where’s the cherries? I saw all this fresh fruit at the store, so I bought it, and on the cheesecake it went. My only complaint with this particular cheesecake was it was too deep. Way too deep. I could barely finish my one slice.
    So then I sat and stewed on it all week, and decided I was going to play around with the recipe (IE cut it in half) and see what happens. It’s really hard to cut 3 eggs in half though, so the following is a Home Maid Simple original (inspired from Taste of Home).

    Cherry Almond Cheesecake
    Cherry Almond Cheesecake
    Almonds and Cherries are the perfect pairing with this cheesecake
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    Cook Time
    56 min
    Cook Time
    56 min
    Ingredients
    1. 1 package or 10 Honey Graham Crackers, crushed
    2. 1 1/2 TBS Almonds, crushed/chopped finely
    3. 1 TBS Sugar
    4. 3 TBS butter
    5. 2 packages Philadelphia Cream Cheese, softened
    6. 3/4 cups sugar
    7. 1 1/2 tsp lemon juice
    8. 1 tsp Rodelle Almond Extract
    9. 1 egg, lightly beaten
    10. 500 ML Cherry Pie Filling (or about 17oz)
    Instructions
    1. Preheat over to 350 F.
    2. Combine graham crackers, almonds, and sugar.
    3. Use a pastry cutter or fork to cut the butter in, until evenly mixed and crumbly.
    4. Press into a 9 inch pie plate.
    5. Bake for 11 minutes. Cool on a wire rack.
    6. Leave the oven at 350 for the cheesecake
    7. Beat together cream cheese and sugar until smooth.
    8. Add lemon juice and almond extract.
    9. Lightly beat your egg, and then beat it into the cream cheese mixture.
    10. Pour into your crust, and smooth out the top.
    11. Bake for 45 minutes.
    12. Let the cheesecake cool for 30 or so minutes on a wire rack, and then cool in the fridge for at least 2 hours, or over night.
    13. Top with cherry pie filling, and serve.
    Notes
    1. I used a knife to chop my almonds small, but if you have a food processor it would come in handy for the almonds and graham crackers.
    2. To avoid brown edges you can cover the edge with foil. Or just let it brown, you’ll be covering it in cherries soon enough.
    Home Maid Simple https://www.homemaidsimple.com/

     


    Cherry Almond Cheesecake
    This recipe is linked up to these Fun Parties!
     
    Welcome back to Foodie Friday at Home Maid Simple and Simple Living and Eating. 
    We are so excited to see what you’ve been cooking up this week!
    Please remember to only share food related posts. All others will be deleted. Thanks!
     
     
    ~Features from Last Week~
    Zucchini Muffin
    Honey and Zucchini Muffins
     
    Mexican Restaurant White Sauce
    Mexican Restaurant White Sauce
     
    Caprese Bites | Cooking on the Front Burner
    Cheese Bites and other fun Appetizers
     
     

     

     

     
  • Hot Fudge Butterscotch Brownie Milkshake #FoodieFriday

    Hot Fudge Butterscotch Brownie Milkshake #FoodieFriday


    Brought to you by Home Maid Simple
    and Simple Living and Eating

    Happy Fathers Day Weekend!  I got the idea for this milkshake from eMeals Fathers Day Menu. They had these yummy looking photos and a recipe for Caramel Brownie Chunk Milkshakes that just made my mouth water. Now I know how much Mark loves milkshakes, but he loves them loaded! So I made some twists of my own, to create this Fathers Day treat.  Enjoy

    Hot Fudge Butterscotch Brownie Milkshake

    Ingredients
    1/2 cup Milk
    4 cups Vanilla Ice Cream
    5 brownies (I made Rodelle’s Football Brownies, and just skipped shaping them)
    Hot Fudge Sauce
    Butterscotch Caramel Sauce
    Honey Coated Dried Banana Slices, chopped
    Directions
    Blend Milk and Ice Cream in a blender until smooth. Add 2 1/2 brownies, and continue blending. Add in about 2 TBS of the Hot Fudge Sauce, and blend once more. 
    Pour the milkshake into cups. Drizzle with more hot fudge, butterscotch sauce, and top with banana slices. Enjoy.

    Stuck on what to make this Fathers Day?  Check out some of these recipes from last week’s party!

    From left to right, top to bottom

    Bacon & Cheese Savory Bread from Will Cook for Smiles
    BBQ Chicken Pizza from Call Me PMC
    Caramel Brownie Chunk Milkshake from eMeals
    Grilled Herb Pork Chops from Miz Helen’s Country Cottage
    Chocolate Banana Pudding Pie from The Home Heart
    Sliders with Mushrooms, Swiss Cheese and Onion from Feeding Big


    In Mark’s opinion, you should ask your Father how he likes his steak, and cook him up a nice slice of steak, served with real homemade mashed potatoes, and some sauteed mushrooms. I guess I know what we’re having this Sunday.

    Come see where I Party!

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  • Make Dessert Easy

    Make Dessert Easy

    This post brought to you by Private Selection. All opinions are 100% mine.
    We love desserts around here!  If you couldn’t tell from all my delectable Foodie Friday recipes lately, I spend a lot of time in the kitchen concocting recipes, and hoping they turn out great. When I have company coming over though, I do not like to experiment with our dessert. Sadly, that’s exactly what I did the last time we invited friends over. I spent a fair portion of the day creating these little apple pies, only to want to hide after serving them.  They really were that bad! 
    Looking back, I should have gone with one of my tried and true recipes, like cookies, but I didn’t. It would have been so nice if I had some of Private Selections Upside Down Cakes on hand. Instead of serving odd looking and a tad cold apple pies, I could have just pulled out an Amber Honey Apple Spiced Upside Down Cake. A quick warming in the microwave, followed with a flip onto a pretty plate, and voila! Dessert served without embarrassment.
    Of course the German Chocolate Fudge or Double Chocolate Molten Upside Down Cakes would have also been delightful to serve up in a pinch.
    Private Selection
    If there’s one thing I learned about entertaining from my Mother In Law, it’s to always keep something quick and easy on hand. She stocked me up one summer with brownie and cake mixes for the “just in case” events that came my way. It was so nice to have those in my pantry when the calls came in to drop a dessert off at the church…because I signed up to do it! Sometimes I sign up for too much, and easily forget until those calls are made. Private Selections look so scrumptious, and since they are already mixed and baked, are even easier to prepare and drop off in a pinch – Warm, Flip, Serve.
    Private Selection is a premium Private Label Brand sold exclusively at Kroger and it’s affiliated Stores. To find a store near you, visit the easy to use Locator Tool.
    Right now Kroger is offering a $1 Off or $2 Off coupon to Private Selection Upside Down Cakes.  
    Private Selection Upside Down Cakes coupon
    Disclaimer: Coupon ends 6/2/13. Official rules: In order to load these coupons to your card, you will need to sign into your Kroger account or set up a Kroger account and enter your card number. Limit one use per digital coupon. Digital offers are not eligible on Managers Specials, cannot be combined with manufacturer paper coupons on the purchase of a single item, and do not double. Not all items are available in all stores. A limit of 150 coupons can be loaded per household at one time.
    Private Selection uses only the best ingredients when making their cakes, so it truly tastes homemade!  
    Connect with Private Selection
    Private Selection Upside Down Cakes on Facebook
    Private Selection Upside Down Cakes on Pinterest
     
    P.S. Don’t Forget the Cake!


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  • Applie Pie Burritos #FoodieFriday

    Applie Pie Burritos #FoodieFriday

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    Please visit my co-host Diane at Simple Living and Eating.

    Today’s recipe is brought to you by my husband Mark. He surprised me periodically with his creativity in the kitchen. Especially when what he is saying, doesn’t sound all that appetizing to me.
    If you recall I’ve attempted, not once, but twice, to make mini Apple Pies using puff pastry, and failed both times. So we had a nice bowl of Apple Pie Filling sitting in our fridge. I knew I needed to use it, I just didn’t know how.

    Then in comes Mark and he says
    “Hey, you know that Apple Pie filling in the fridge?”
    yes?
    “I was thinking, let’s wrap it in a tortilla, and drizzle butter, cinnamon and sugar on the top.”
    really? That sounds….not so great. But what the hey, let’s give it a go.

    An hour later (with a small twist of chocolate and ice cream by me) – “Holy Moly! This is good! I need more apple pie filling!”
    And that my dear readers is the story behind Apple Pie Burritos. A little late for Cinco De Mayo (my bad), but that’s OK because these are good anytime, anywhere.

    Apple Pie Burritos

    Ingredients
    4 flour tortillas
    1 TBS melted butter
    1 tsp Roasted Saigon Cinnamon
    2 tsp sugar
    Chocolate syrup
    ice cream
    Directions
    Warm the apple pie filling up in the microwave. About 2-3 minutes (stop periodically and stir).  Spoon 4 TBS filling (or your own desired amount) of filling onto a tortilla. Roll the tortilla up. Repeat with each tortilla. Drizzle melted butter across all 4 tortillas.
    In a small bowl combine Cinnamon and Sugar. Sprinkle over the tortillas. Top with a few scoops of Vanilla Ice Cream, and drizzle on some chocolate syrup.
    Eat, Enjoy, Make some more. 
    ~FEATURES~
    peanut butter pasta recipe
    Peanut Butter Pasta
    from Confessions of an Overworked Mom
    It seems strange at first, but it’s another great way to get the Asian inspired peanut flavor into pasta. 



    Very Berry Spinach Salad
    from Ashley’s Dandelion Wishes
    I love how simple this salad is, while still popping with pretty colors.



    Pile-On-Tops
    from A Handful of Everything
    If your still looking for a Mothers Day Breakfast, this would be perfect!

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  • Round Up of Recipes {Foodie Friday}

    Round Up of Recipes {Foodie Friday}

    BWS tips button
     
    After browsing what I have for you today, head over to my co-host, Diane at Simple Living and Eating, for another fabulous recipe!
     
    It has been one of those weeks for me.  To be honest, I really don’t have them that often. Days – yes. But full on weeks of pull my hair out craziness, not too frequent around here. I feel like I’ve spent most of the week in the car driving from dentist to school to dance and back to dentist.  The week isn’t over yet!  Tonight took the cake as I took all 4 kids to see Mark’s high school band and choir concert. They did great!  The students that is. My kids – not so much. Princess R almost made it on the stage – twice – and Prince L had a sudden burst of spitting up all over mommy.
     
    Needless to say, I’m not really looking forward to Kindergarten registration in the morning – with all 4 kids again. Especially when they kindly stated “and your kindergartner doesn’t need to be there”.  I think that’s code for “please don’t bring your kids”.
     
    I haven’t had much time for cooking or baking this week. The 2 recipes I attempted to create for your enjoyment were EPIC FAILS! I kid you not. Let me give you a few quick pointers –
     
    1. Don’t listen to someone if they tell you half and half whips up almost like whipping cream. It doesn’t, and you will not have a frosting for the last minute cake you threw together.
     
    2. Never ever buy Sloppy Joe mix for Food Storage. The sodium taste is horrendous, and you will spend forever trying to find ways to mask it without wasting food.
     
    Since I’m not giving you a personal recipe this week, I thought it would be fun to show you around past Foodie Friday’s in a Meal by Meal layout!  Sit back, scroll and click away (all links should open in a new window), and find some great new bloggers with mouth watering recipes!

    Breakfast

     

    Lunch & Dinner

     
     

    Salads and Sides

     
     

    Desserts

     
     
    I once (or twice or more) said how much I wish I could feature you all!  Since that’s really not possible (hey you’ve all got your links on the bottom of the blog…it’s almost a feature!), I thought this was the next best thing. Diane and I have been hosting this Foodie Friday party for over a year now, and we are both thrilled and sometimes overwhelmed with the response you’ve given us.
     
    Thank you all so much for continuing to make my Fridays fun and full of food.
     
    By the by – did you know I have a Foodie Friday Pinterest Board? I try to get at least all my features pinned.  You should come check it out and follow!
    
     

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  • Peanut Free No-Bake Cookies {Foodie Friday}

    Peanut Free No-Bake Cookies {Foodie Friday}

     
    Head over to Simple Living and Eating with Diane for another Foodie Friday Recipe – then browse and visit all the other recipes linked up.
     
    We absolutely love No-Bakes over here. Mark especially will request them more often than anyone else. I love that they are quick and easy to make, and have a semi-healthy twist with the oats.
     
    Recently we’ve been trying to put weight on Prince L. We were worried he wasn’t gaining as much as he should. Since he isn’t one yet, my sister in law suggested we try Sunflower butter. It packs proteins like peanut butter but is safe for babies and anyone with a peanut allergy. Prince L didn’t much care for it, but Mark thought it was pretty good. So what did I do?  I turned our regular No-Bake recipe into a Peanut Free, with an extra boost of healthy, Cookie.
     
    Peanut Free No Bakes
    Have a nut allergy, but want to enjoy a no-bake cookie? Try these Peanut Free No Bakes.
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    Ingredients
    1. 1/2 cup butter
    2. 1/2 cup milk
    3. 2 cups sugar, separated
    4. 1/4 cup cocoa powder (I use Rodelle Dutch Processed)
    5. 1 tsp Vanilla extract
    6. 1/2 cup Sunflower Butter
    7. 3 1/4 cups Oats
    8. 2 TBS Sunflower nuts
    Instructions
    1. Begin by chopping the sunflower nuts. If you have a food processor use that. I used the side of a large knife to press them down, and then spent a little time chopping them up finely.  Set aside.
    2. In a large saucepan, melt the butter over medium-high heat.
    3. Turn the heat down to medium, and add the milk.
    4. Mix 1 cup sugar and the cocoa powder together.
    5. Add the cocoa, sugar mixture to the saucepan, and add the second cup of sugar.  Stir well.
    6. Bring to a full boil, and then time for 1 minute.
    7. REMOVE the pan from heat.
    8. Stir in the vanilla and Sunflower Butter.  Mix well.
    9. Add the oats and nuts.
    10. Spread some wax/parchment paper on your counter or table.
    11. Using a spoon, or cookie scoop, scoop balls of the mixture onto the wax paper.
    12. Let cool until hardened.
    13. Since we used Sunflower butter, they seem to be a little more sticky on the bottom.
    Home Maid Simple https://www.homemaidsimple.com/
     

     

     
    The Result
    This was my first time trying out the Sunflower butter in a baking recipe. We all enjoyed them. There is a definite sunflowery taste to these cookies, but I also feel a little more satisfied with these. Instead of eating a handful in one sitting, just one of these really hit the spot and let me walk away feeling good. 
    And of course the obvious plus here, is that I can serve these to anyone without worrying about Peanut Allergies!
     
     
     
     

    ~FEATURES~

    Citrus French Lentil Salad
    The addition of grapefruit juice sounds absolutely delicious to me.
     
    Asparagus, Chorizo, and a Soft Boiled Egg
    You just can’t go wrong with asparagus or a soft yolk. Yummy!
     
    Reese’s Peanut Butter Cup Brownie Bites
    Reese’s Peanut Butter Brownie Bites
    It takes peanut butter cups to a whole new level.
     

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