Thursday, December 23, 2010

Pizza Pretzels

I was looking for peanut free school lunch ideas when I found this recipe in a cookbook I've had for years. My taste testers gave it two thumbs up!! My daughter asked "can I have TWO of these in my lunch?" Success! I think they'd also be good with chopped up pizza toppings like green pepper, pepperoni, or mushroom. I'll try that next time. I'm going to individually freeze these and use them for lunches.

Pizza Pretzels
Makes 15

1 1/4 c. water
2 tbsp oil or margarine (I used olive oil)
3 c. flour (I did 2 c. white and 1 c. whole wheat)
1 1/2 tsp salt
1 tsp dried oregano (I used ground and didn't measure. I needed to use more.)
1/2 tsp garlic powder
2 tsp instant yeast

Add all ingredients to a bread machine and put on the dough setting. Or, if you know how to make dough, go ahead and do it "the old fashioned way". 

Cut dough into 15 pieces. Shape each piece into an 8 inch log by rolling. Twist into pretzel shapes (my daughter said mine looked more like bows. I got better by pretzel #15) and place on greased or parchment paper lined baking sheets. Brush with oil, cover and let rise until doubled, about 1 hour. I let mine rise in my oven with the light on. 

Brush tops with pizza sauce (don't be afraid to be generous) and sprinkle with mozzarella cheese. Bake at 400F for 10 to 12 minutes. 

Wednesday, December 15, 2010

Baked French Toast

My mom made this for brunch a few years ago and we all thought we had died and gone to heaven. It was requested for supper this week so I pulled it out of my recipe box and made it tonight, on breakfast for supper night. It would be great for Christmas morning because you make it the night before!

Baked French Toast
Serves about 6

3 eggs
4 tbsp honey, divided
1 1/2 tsp cinnamon
1 c. milk
15 slices of French bread, sliced 3/4" thick diagonally  (recipe calls for day old but I used fresh)
3 tbsp brown sugar
2 tbsp melted butter (or margarine)

Beat eggs with 2 tablespoons of honey and cinnamon. Stir in milk. Dip bread into egg mixture. In a greased 9x13x2" pan arrange 3 rows of five slices of bread, overlapping slices slightly. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking.

Sprinkle brown sugar over bread; drizzle with butter and remaining honey. Bake at 350F for 30 minutes. Serve with maple syrup!

Friday, December 3, 2010

Sticky Finger Wings and Baked Potato Skins

I made this combo for supper last night and everyone gobbled it up. The wings truly are sticky. I recommend a hot lemon water finger bowl!  Rounds out nicely with a cool ceasar salad.

Sticky Finger Wings

1 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. finely chopped gingerroot (I used the ginger that is like a paste, 1 big spoonful)
6 cloves of crushed garlic (I used 2 tbsp of chopped garlic from a jar)
4 lbs trimmed wings (I used 1 "club pack" of drumettes)

Combine first 4 ingredients in a bowl. Mix well.

Put wings/drumettes in a well greased 9x13" pan. Pour brown sugar mixture over chicken. Toss to coat. Bake at 350F for 1 3/4 to 2 hours, stirring occasionally, until tender and glazed.

Courtesy of Company's Coming "Cooking at Home". page 27

Baked Potato Skins

4 large baking potatos, baked
3 tbsp olive oil
1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled (I used real bacon bits and sprinkled it on. I didn't measure but it was  
   far from being 8 strips. maybe 1/2 cup.)
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream - this is personal preference. I used about a tablespoon per skin. The kids had none.
2 green onions, sliced

Cut potatoes in half lengthwise and then in half again (to make quarters) scoop out pulp, leaving a 1/4" shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

Sunday, November 21, 2010

The Best Beef Burger

I'm usually chicken to make my own burgers because they never taste as good as store bought. That all changed tonight.

The Best Beef Burger
Makes about 8 3oz. burgers

1 egg
2 tbsp water
1/4 c. fine dry bread crumbs (you could probably use quick oats too)
1 small onion, finely diced
1 tbsp dry mustard powder
1/2 tsp salt
1/2 tsp. worcestershire sauce
1/4 tsp. pepper
1.5 lb ground beef

In a bowl, beat the egg and the water with a fork. Mix in bread crumbs, onion, mustard, salt, pepper and Worcestershire.  Mix in beef (I did this with my hands because I find it easier). Shape into eight 1/2" thick patties, about the size of your palm. They will shrink when cooking so if they look big, don't worry. Mine covered my entire palm (I have big hands). You can cover and store for later or put between layers of wax paper and freeze for another day.

Place patties on the grill (indoor or outdoor) over medium high heat. Cook for about 10 minutes or until no longer pink inside.

Put them on a bun, garnish and eat!!

Thursday, October 14, 2010

Pumpkin Chocolate Chip Cookies

Just in time for fall, these cookies are soft and muffin like and oh sooooo good. They remind me of muffin tops - the good kind. I feel zero guilt feeding these to my kids for a school treat with lunch.

Pumpkin Chocolate Chip Cookies
Makes about 18 (I doubled and forgot to count)

1 c. canned pumpkin
1 c. white sugar
1/2 c. vegetable oil (you could use applesauce as well)
1 egg
2 c. whole wheat flour (or white if you like)
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 TBSP vanilla extract
2 c. chocolate chips (or more...go crazy)
1/2 c. chopped walnuts (optional - I didn't add them because my kids are not nut lovers - unless they are covered with chocolate)

Combine pumpkin, sugar, oil and egg in a large bowl (this will be your main mixing bowl). In a seperate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve baking soda in milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. 

Drop by heaping teaspoonful on greased cookie sheet (I use parchment paper) and bake at 350*F for about 12 minutes, or until lightly browned and firm. The cookies don't spread much but they do fluff up so take care to spread out your drops a little bit. Let cool for a few minutes and transfer to wire racks until completely cool.

Now try to eat just one. 

(I have no idea where I got this recipe. I think a friend passed it on.)
Nutritional Info (approximate): Per cookie - 227 cals, 10g fat, 33g carb, 3.5g fiber, 2.4g protein

Tuesday, September 21, 2010

Garlic Broiled Chicken

My kids are young so I tend to make meals that are "unfancy" but tasty at the same time. This recipe using chicken thighs was a hit with the whole family. 

Garlic Broiled Chicken
1/2 c. butter or margarine
3 tbsp. minced garlic
3 tbsp. soy sauce
1/4 tsp. black pepper
1 tbsp dried parsley
6 boneless chicken thighs, with skin (or whatever parts you want)

Preheat oven broiler. 

In a microwave safe bowl, mix butter, garlic, soy sauce, pepper and parsley. Cook for two minutes on high in the microwave, or until butter is melted. 

Arrange the chicken in baking pan and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken for 20-30 minutes, until juices run clear. Turn occasionally and baste with remaining butter mixture. Chicken will be nicely browned and super yummy.

Wednesday, September 15, 2010

Peanut Butter Muffins

These muffins would be delicious with cream cheese frosting. You could also add a handful of chocolate or butterscotch chips. 

Peanut Butter Muffins
Makes 12

1 1/2 c whole wheat flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. crunchy or smooth peanut butter
1/4 c. butter or margarine
1 c. milk
2 eggs, beaten

Preheat oven to 375*F.

Mix dry ingredients in a large bowl. Cut in peanut butter and butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add milk and eggs; stir just until dry ingredients are moistened (batter will be lumpy). 

Spoon into greased or paper lined muffin tin. Bake for 15 to 18 minutes or until toothpick comes out clean.

Tuesday, August 31, 2010

Bacon-Wrapped Chicken

I know this is supposed to be a place for things we bake, but this chicken was baked in my oven so I'm including it. It was so simple and smelled so good while it was in the oven, I knew it would be a hit. My son refused to try it but after bribing him with milk, he took a bite and polished it off.

Bacon-Wrapped Chicken
6 boneless skinless chicken breast halves
1 tub of spreadable chive and onion cream cheese (I used Philidelphia)
1 TBSP butter
6 pieces of bacon

Flatten chicken breast halves to 1/2" thickness (remember, you need to be able to roll them). Spread 2-3 tablespoons of cream cheese on each breast. Dot with butter and sprinkle with salt (I completely missed this step).  Roll up. Wrap with a bacon strip.

Place rolls seam down in greased 9x13" baking pan. Bake, uncovered, at 400*F for about 40 minutes or until a meat thermometer reads 170*F. Broil 6" from from the heat for about 5 minutes, or until bacon is crispy.

Courtesy of "Taste of Home" Magazine. Fall 2009.

Monday, August 9, 2010

Raspberry Jam

I have never canned or preserved anything in my life but wanted to give it a shot. I figured I'd start with something simple like jam because my kids love it. Also, my dad has an abundance of raspberries in his garden so it was an easy choice. Picking raspberries gave the kids something to do for an hour one afternoon (you need a lot of berries) and my dad was happy his raspberries weren't going to waste. 

Before you get started, make sure you have sterilized your jars. Put your clean jars in the oven for 10 minutes at 225*F. Let the lids and rings boil in a large pot while you are making your jam.  Make sure you are putting your jam into warm jars.

Raspberry Jam
Makes 8 cups 

Preparation of fruit
Crush berries, one layer at a time. I let the kids do this with a potato masher in a very big bowl. You can sieve half the pulp to remove some of the seeds, if desired. We like the seeds so we left them all in.

3 3/4 c. crushed raspberries
1/4 c. lemon juice
6 1/2 c. granulated white sugar
1 pouch of Certo liquid pectin (costs less then $3 for 2 pouches at the grocery store)

In a large saucepan stir together fruit, lemon juice, and sugar. Bring to a boil over high heat. Hard boil for 1 minute. Remove from heat and stir in Certo liquid pectin. 

Stir and skim for 5 minutes to prevent fruit floating. Pour into warm sterilized jars (I pour from the pot into a large measuring cup with a spout) to 1/4 inch from the rim. Cover with lids and screw rings on tightly. 

Note: This recipe came from the Certo box. They didn't pay me to tell me how great their jam recipe is, but I would be ok with it if they did.

Sunday, August 8, 2010

Strawberry Rhubarb Coffee Cake or Muffins

A recently brought home a copy of Vegan Yum Yum, so I cracked it open one day and made the Strawberry Rhubarb Coffee Cake. OMG, to die for good! As always, I tinkered with the ingredients to cut out some fat, change up the flours and use a different egg substitute. I decided to try making muffins as it's quite dangerous to have a GIANT pan of coffeecake just sitting around staring at me, taunting me to eat it. So for the sake of my hips and thighs, I decided to make muffins as I can easily freeze those single servings of deliciousness.

Strawberry Rhubarb Coffee Cake or Muffins
Makes 16 servings of cake

Strawberry Rhubarb Filling:

3 heaping cups of strawberries (about 1 lb)
6 stalks of rhubarb, chopped into 2 inch pieces, about 3 cups
1 cup sugar
Zest from 1 lemon
1 tsp vanilla extract
1/2 cup cornstarch
2 TBSP lemon juice
1/4 cup water

Cake Batter:

3 cups whole wheat pastry flour
1 tsp salt
1 tsp baking powder
1 1/2 cups soy milk plus 2 tsp apple cider vinegar
1/4 cup Earth's Balance margarine
1 mashed ripe banana
2 tsp vanilla extract
1 TBSP chia seeds mixed with 3 TBSP water

Crumb Topping:

3/4 cup whole wheat pastry flour
1/4 cup Earth's Balance margarine
3/4 cup sugar
1/4 tsp cinnamon

1) Begin by making filling. Hull & chop strawberries into bite sized pieces. Chop rhubarb into 1/4-1/2 inch slices.

2) Add strawberries & rhubarb to a large pot. Add sugar, lemon zest and vanilla. Turn heat to low & stir well.

3) Mix cornstarch, lemon juice and water together in a small bowl and add to strawberry-rhubarb mix, which should be liquidy by now, and turn heat to medium.

4) Stir constantly; don't try to multitask just yet. Mixture should be light pink & milky at first but will gradually become thick, dark red & transparent. After it changes, cook for another minute then taste. If it's grainy, stir well & let it cook for few more minutes to fully dissolve cornstarch. If it's smooth, remove from heat & allow to cool. Once cool, you can puree it a bit in a blender or food processor if you choose.

Now for the batter:

1) Preheat oven to 350*F and lightly oil a 9x13 inch baking dish.

2) Stir flour, salt, baking powder, baking soda together in a large bowl.

3) Combine soy milk & apple cider vinegar in small bowl. Set aside to let it curdle for a few minutes.

4) Cream margarine, sugar & banana together until well combine. Add curdled soy milk, vanilla, chia seeds & water to creamed mixture. Beat until well combined.

5) Add wet mix to dry mix and combine until fully mixed, be careful not to over stir!

6) Scrape cake batter into greased pan, setting aside 1 cup of batter. Pour strawberry rhubarb mixture over top with spatula. Use large spoon to dollop reserved batter over top of filling.

7)Make crumb topping by mixing flour, sugar, margarine & cinnamon together, using your hands, fork or pastry cutter to combine until it is a crumbly texture. Sprinkle over top of cake batter & bake for 45-50 minutes. Let cool completely before serving.

For muffins:

I discovered that about half of the strawberry rhubarb filling is PLENTY to make 24 muffins. I ended up putting the leftover filling from the first batch into the fridge & just used it for another batch. Same with the crumb topping too. I filled muffin tins about 1/3 full with batter, added TBSP of filling, a tsp of batter on top & liberally sprinkled the crumb topping over each muffin. Bake at 350*F for about 15-18 minutes or until toothpick inserted in center comes out clean. These freeze beautifully, so don't be afraid to make a whole bunch and toss in a ziplock bag and freeze so you're not tempted to devour them all at once! ;)

Cranberry Banana Loaf

I figure you can't go wrong with a recipe that calls for bananas. They make for a moist and tasty loaf, muffin, cake or cookie. This recipe was a success and as always, I made my modifications. This is already pretty low calorie (131 calories/slice if you get 18 slices out of a loaf) but substituting applesauce for the butter would lower the fat and calories.

Cranberry Banana Loaf
Makes 1 loaf

1/4 c. butter (or margarine), softened
1 c. sugar
2 eggs
3/4 c. mashed banana (2 medium)
1 c. dried cranberries (I used Craisins - you could also use fresh or frozen)
1 1/2 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon

Beat first 3 ingredients together in a large bowl until smooth. Add banana and cranberries. Stir. Add remaining ingredients to the banana mixture and stir until just combined. Spread into a greased or parchment paper lined loaf pan (9" x 5" x 3"). Bake at 350*F for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and remove to wire rack to cool completely. 

Adapted from "Company's Coming Cooking at Home".

Saturday, August 7, 2010

"Rough" Muffins

I was looking for a muffin that "scratches your throat on the way down", as per my husband. He wanted something substantial, with nuts and loaded with raisins. The kids like them soft and they usually contain bananas and have a different texture then he likes. I scoured my recipe books and found this one, which I modified a little because I always do. This one was a winner and I will be adding it to the rotation.

Morning Glory Muffins
Makes 12 muffins

2 c. whole wheat flour
1 1/4 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 c. raisins 
1/2 c. chopped walnuts
1/2 c. unsweetened coconut
1 apple, peeled and grated (You could use a large grated carrot as well)
3 eggs
1/2 c. cooking oil  (I will use applesauce next time to drastically lower the fat)
2 tsp. vanilla

Combine the first 9 ingredients in a large bowl. Whisk remaining 3 ingredients together until just combined. Add to the flour mixture. Stir until just moistened (don't overmix). I used a bowl and spoon instead of my Kitchenaid. Fill greased muffin cups 3/4 full. Bake at 350*F for 20 to 25 minutes. They are done when a toothpick inserted in the center comes out clean. 

362 calories, 17g fat, 6g protein, 48g carbohydrate, 2g dietary fiber (based on using all purpose flour)

Adapted from "Company's Coming Cooking at Home".

Wednesday, August 4, 2010

Pizza Dough

It seems Jenni and I are both bread machine fiends. This is a basic pizza dough recipe I make in my bread machine.

Pizza Dough
Makes a 12" pizza (about 8 slices)

3/4 cup warm water
2 TBSP olive oil
2 cups whole wheat flour ( white or a combination of the two works well)
1/2 tsp. sea salt
1/2 tsp. sugar
1 1/2 tsp. instant dry yeast

Add all ingredients to bread machine. Select the dough cycle and press start. Once done (about an hour and a half), roll out into greased pizza pan and top with your favourite pizza toppings. We like mushrooms, ham, and feta cheese. 

Bake in the center of a 350*F oven for about 20 minutes or until the cheese is slightly browned and bubbly.  

Friday, July 30, 2010

Whole wheat bread in the bread machine

I've been making our bread for close to 3 years now, thanks to the bread machine my grandmother gave me for Christmas some 10+yrs ago. It sat on the shelf collecting dust for many years as the first few loaves I made were inedible. One day, I dug it out of storage & decided to give it a try again. I have a few favorites but this is our everyday bread recipe. I veganized it a while ago as I needed to accomodate A's vegan lifestyle.

2 cups white whole wheat flour
2 cups all purpose flour
1 tsp salt
1 Tablespoon instant dry yeast
4 TBSP brown sugar or agave nectar
2 TSBP oil (I use Safflower or Coconut)
1.5 cups hot tap water

Combine the flours, salt & yeast in a medium bowl. Mix well to incorporate the yeast in the flours. Combine the sugar, oil & tap water in the bread machine pan. Slowly add the dry ingredients into bread pan. I like to use the bread machine on the dough setting, which is 1.5hrs on my machine, and then bake it in the oven on 350*F for 30 minutes in a ceramic bread pan.

Thursday, July 29, 2010

Coconut Filled Sweet Rolls

These yummy, buttery delicious crescents get their start in the bread machine! You could do it the "traditional" way but why would you? Bread machines make life so easy. I made these for my family and they were gone in an instant. I'm not even kidding you. Pair with a fruit and they are perfect for breakfast. About 260 calories per roll. Makes 12 rolls and are delicious with a latte.

3/4 cup milk (I used 2% but will try unsweetened almond milk next time)
1 egg
3 TBSP butter, cut up
1 TBSP water
3 cups whole wheat flour (or whatever combo of white or whole wheat you like)
1/4 cup sugar (I'd like to try honey)
3/4 tsp sea salt
1 1/4 tsp bread machine yeast

Add all dough ingredients to your bread machine, set to “dough” and press start. When the cycle completes, roll out the dough into a 12” circle on a lightly floured surface. Spread with the filling.

1/4 cup sugar
2 TBSP margarine or butter, melted
2/3 cup coconut – I used flaked sweetened

Mix all together in a small bowl.

Cut the circle into 12 wedges. Starting at the wide end of the wedge, loosely roll toward the point. Place rolls points down in a greased 9x13x2 pan. Cover and let rise in a warm place (like in your oven with the light on and the door closed) for about 30 minutes or until nearly double. Bake at 350F for 20 minutes or until golden brown. Cool in the pan or on a wire rack. Drizzle with Powdered Sugar Glaze. Serve warm.

Powdered Sugar Glaze
1 cup powdered sugar
1 tsp vanilla
3 to 4 tsp milk
Stir all together and add enough milk to make a drizzling glaze.

Wednesday, July 28, 2010

Low-fat Vegan Carrot Zucchini Muffins

    As a mama who's trying to prepare healthy, tasty treats for her family, I often find myself incorporating veggies as much as I can without the kids noticing. Zucchini is one of the veggies I'm constantly trying to sneak into their food as both monkadoos refuse to eat it when I cook it for dinner. I stumbled across a recipe on that looked good, so I decided to tinker with it & adapted it to our needs.

    1.5 cups whole wheat pastry flour
    1 cup brown sugar
    1 tsp baking powder
    1 tsp pumpkin pie spice
    1/2 tsp salt
    1/2 tsp baking soda
    1 cup unsweetened applesauce
    1 tsp vanilla
    1 cup shredded carrot
    1 cup shredded zucchini

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray muffin tins with non-stick spray. Combine dry ingredients in large bowl. Make well in center of bowl and stir in applesauce & vanilla (mixture will be thick). Fold in carrots and zucchini. Spoon into muffin pan. Bake for 20-25 minutes. Cool on wire rack.

Makes 12 muffins.

Tuesday, July 27, 2010

Puffed Wheat Cake

I few days ago I was asking Twitter some questions about substituting honey for corn syrup in puffed wheat cake. The responses were astonishing. This one in particular.
"What is puffed wheat cake?" 
Seriously, Twitter? You don't know what puffed wheat cake is? It's a gloriously chocolaty and gooey (if it's made right) hunk of cake you eat with your hands that's made out of, well, puffed wheat! 

Puffed Wheat Cake
1/3 cup butter or margarine
1/2 cup corn syrup*
1 cup brown sugar
2 tbsp. cocoa (Fry's is the only way to go but if you don't have it, that's ok)
1 tsp. vanilla
8 cups puffed wheat (this is in the cereal aisle - usually in a bag)
Melt butter in a medium saucepan.  Add syrup, sugar, cocoa and vanilla and stir. When the syrup begins to bubble, remove from heat and pour over puffed wheat in a large bowl (you need a lot of room for 8 cups of puffed wheat). Mix until it's completely covered in syrup.  

Press into a greased 9x13 pan with a spoon. Once it's cool, cut it into squares and serve!

*Because I'm open to experimenting in the kitchen, I tried a 1/4 cup of natural honey and 1/4 cup of corn syrup. It's fantastic. My next batch I'll try honey 100% and hope it works! Honey is a natural antibiotic and so good for you! Corn syrup is...well...corn syrup.

(Recipe courtesy of my buddy Crystal, mom to 4 and evil baker in the making)

Monday, July 26, 2010

Whole Wheat Waffles

If you don't gobble them all up, freeze them and throw a waffle or two in the toaster for a quick breakfast! So yummy with fresh whipped cream and sliced strawberries or raspberries.

Whole Wheat Waffles
Makes about 10 4" square waffles

1 3/4 c. whole wheat flour
2 tsp. baking powder
1 tbls. sugar
1/2 tsp. sea salt
3 beaten egg yolks
1 3/4 c. 2% milk (I use unsweetened vanilla almond milk)
1/2 c. oil (I've used olive or canola. You could also substitute with applesauce but it's just not the same in a waffle and I use applesauce in almost everything.)
3 stiffly beaten egg whites

Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.

Pour about 1/2 cup at a time into a hot, greased waffle iron.
(adapted from "Best Waffles Ever" from Mr. Breakfast)

Pull up a chair and stay awhile!

Huge, massive thanks go out to Jude ( for creating our wicked awesome evil baker!!

Jenni and I decided we needed a forum to share our recipes. We seem to be constantly posting recipes when we tweet about what's coming out of our kitchens and needed a place to put them. What you'll find here is a collection of recipes and experiments (like cooking buns on the grill #fail) that we would like to share with you!

I can't promise you that you will like them all. Jenni makes some WEIRD (to me) food for her family of vegan, vegetarian, herbivores. Most of them will be healthy or at least "healthier" then traditional kitchen fare. 90% of what Amber cooks is [picky] kid friendly and most has some kind of hidden vegetable or fruit (haha suckers!). I can promise you that you CAN bake/cook what we post. If we can do it, so can you! We are just a couple of moms with a couple of kids to feed.

Bon Appetite!