Plenty Sweet Life

Grandma's Recipes One By One!

Lem-O-Nut Bars

Lem-O-Nut Bars is a weird name, I know, and this recipe looks like one of the really old ones as you can see by the fountain pen used to write it out. This one comes from one of Grandma’s sisters, and it’s so delicious, I could hardly believe it. It has all the usual and simple ingredients, but they come out so good and chewy, you can really taste the bit of lemon and lemon rind in them.

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These are so good!

Here is the recipe as I made it:

Lem-O-Nut Bars

Mix:

2 cups flour, sifted

1/2 cup butter

1/4 cup packed brown sugar

Press into bottom of a greased 9″ x 13″ cake pan.

Bake at 350 degrees for 10 minutes.

Mix:

3 eggs, beaten

2 cups packed brown sugar

1/2 teaspoon salt

Stir in:

1 cup shredded coconut

1/2 cup raisins

1/2 cup chopped walnuts

2 Tablespoons lemon juice

1 teaspoon grated lemon rind

Spread over crust.

Bake at 350 degrees for 25 minutes.

Top will be lightly browned.

Cut into bars when cool.

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The bottom crust partially bakes first.

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Then on goes the topping.

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It doesn’t look like much when it’s done, but man are these good!

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These are thin, but packed with flavor.

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Here is another treat just perfect for afternoon coffee or tea. Lem-O-Nut Bars are tasty and very quick and easy to make. Yes. Just perfect.

 

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Churro Cupcakes

I made these Churro Cupcakes for a book club pool party a few weeks ago. Our book club takes a break during the summer, but we’re such good friends that we usually get together at least once during the off season. One of our members offered her beautiful home and pool for the party, and we had an amazingly beautiful day for it.

Another of our members had the brilliant idea that we all bring the ingredients for a taco bar, and I offered to bring dessert. I saw these cupcakes one day while I was perusing Instagram, on a blog called thebrookcook. They looked delicious and sounded perfect for a taco themed party! I love churros – but these cupcakes are better! There are 3 parts to this recipe, so pay attention: the cupcakes, the topping, and the frosting. You’re gonna love these cupcakes!

Here is the recipe as I made it:

Churro Cupcakes

The Cupcakes:

Whisk together:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 Tablespoon ground cinnamon

Cream together:

1 cup butter, at room temperature

1 3/4 cups sugar

Add and beat after each addition:

4 eggs, at room temperature

2 1/2 teaspoons vanilla

Turn mixer to low and add, alternating:

dry ingredients

1 1/4 cup milk

Beat just until combined after each addition.

Fill cupcake liners 3/4 full.

Bake at 350 degrees for 17-20 minutes, or until cupcakes bounce back when touched.

Cool.

For Cinnamon-Sugar Topping:

Mix together:

1/2 cup sugar

1 1/2 teaspoon ground cinnamon

Melt:

4 Tablespoons butter

Brush melted butter on top of cooled cupcakes and dip into cinnamon-sugar mixture.

For Cinnamon-Cream Cheese Frosting:

Beat until fluffy:

1/2 cup butter, at room temperature

8 ounces cream cheese, at room temperature

Add:

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla

Add:

3 cups confectioner’s sugar, 1 cup at a time

1-2 teaspoons milk, if needed for consistency

Use a piping bag and tip to make swirls of frosting on top, leaving a bit of the edges showing (to show off the fact that there is a delicious cinnamon-sugar layer underneath).

First up – make the cupcakes. The recipe makes exactly 24.

Next up – brush the melted butter onto the tops of the cooled cupcakes and then dip them into the cinnamon-sugar mixture.

This cinnamon-sugar mixture would be enough of a topping for these cupcakes, but oh no, there’s more!

Here they are in all their glory! I had just enough frosting to do these 24 cupcakes. Perfect. This was a delicious and well written recipe! Thanks again, to thebrookcook! Soon, very soon, (maybe this weekend?) you should have a taco party and make these cupcakes for dessert. You and your guests will love these cinnamon filled Churro Cupcakes!

 

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Chocolate Sauce

Because it’s August, and it’s summer, and it’s hot outside, we need this Chocolate Sauce to use on all of the ice cream and frozen treats we’re going to be making for the rest of this month. My favorite way to use this sauce is to pour it over Homemade Ice Cream, but you could also use it on Angel Food Cake or Clara’s “Goofy” Pound Cake. It’s great on any dessert, and you’re going to want to keep this in your refrigerator for pouring on anything. A helpful hint – do NOT keep spoons anywhere near this sauce. Just a suggestion. Not like I have any real reason to suggest this. Sort of. This recipe came from one of Grandma’s old church cookbooks, and it looks like my mom first made it in August of 1974!

Wow – this is good! Real good!

Here is the recipe as I made it:

Chocolate Sauce

Combine:

1 cup sugar

2 Tablespoons cornstarch

2 Tablespoons unsweetened cocoa

Add:

1 cup water

Boil over low heat until mixture thickens, stirring constantly.

Add:

2 Tablespoons butter

1 teaspoon vanilla

Cool.

The recipe says that more water can be added for a thinner sauce.

Again – the ingredients for this sauce are so simple. Everyone will have these on hand, which makes it very handy and easy to make.

Mix the dry ingredients together first.

Next comes the water and the boiling part. Just add the butter and vanilla and you’re done!

You can let this cool if you want to, but it’s sure delightful to have this when it’s warm.

Warm sauce makes the ice cream all melty and stuff. I think you’re going to want to make this regularly. Maybe even every weekend. Stay cool this August and try it on ice cream, on dessert, or even just on a spoon. This Chocolate Sauce is ridiculously inexpensive, is ridiculously simple to make, and is ridiculously delicious.

 

 

 

 

 

 

 

 

 

 

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Pineapple Bars

Yesterday would have been Grandma’s 104th birthday, and today’s recipe for Pineapple Bars is totally something she would have liked – it’s one of the easiest recipes yet. Because it was her birthday, I’m sharing this photo of her. I love this one so much – I love her haircut, I love her shift dress, and I love her shoes! This must have been taken sometime during the 1920’s, and it looks like a lovely spring or summer day.

Maybe this was a special occasion, I don’t know, but this is just such a sweet picture of her.

Today’s recipe comes from one of Grandma’s sisters, and I think this was mis-labeled because there is no lemon in this recipe. Therefore, I’m renamed this one Pineapple Bars.

These bars are ridiculously easy and ridiculously good!

Here is the recipe as I made it:

Pineapple Bars

Beat slightly:

2 eggs

Add:

2 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon vanilla

1 can (20 ounces) crushed pineapple, with juice

Mix until combined.

Put into a 9″ x 13″ pan.

Bake at 350 degrees for 45 minutes.

Cool.

Frosting:

4 ounces cream cheese, softened

1/4 cup butter, softened

1/2 cup powdered sugar

Frost.

Before and after baking, you can see the pineapple in there – these bars are loaded!

It doesn’t seem to be enough frosting, but it’s a nice thin layer – just right.

You can still see the pieces of pineapple in the bars – it keeps them very moist and delicious.

This may be one of the easiest recipes I’ve made on this blog. All you do is mix all the ingredients, bake, and enjoy these tasty little treats loaded full of pineapple nuggets. They do get thick, and seemed more like a cake than bars, but how bad can that be? Try these Pineapple Bars – I know Grandma would have loved them, and I know your friends and family will love them, too!

 

 

 

 

 

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Sugar Cookies #2

I’ve made several kinds of sugar cookies for Plenty Sweet Life, and these Sugar Cookies #2 are just one more in the long line of them. You can find the recipes here for Sugar Cookies, Brown Sugar Cookies, White Cookies, Orange Sugar Cookies, Rolled Butter Cookies That Never Stick, No-Roll Sugar Cookies, and Aunt Julie’s Summer Cookies. This list includes both the cut-out kind of sugar cookies and the kind that start by being rolled in a ball. Let me just say that I think you should try them ALL! All of them are really good and melt in your mouth. This is another recipe from the tiny book I found at my sister’s house. I’m so glad we found that book – it has been full of really good recipes.

These cookies hold their shape well.

Here is the recipe as I made it:

Sugar Cookies #2

Cream together:

1 cup shortening – part butter (I used all butter)

1 1/2 cup sugar

Add in order:

2 eggs

3 cups flour

1/2 teaspoon salt

1/4 cup milk

1 1/2 teaspoons vanilla

Roll out on floured surface and cut out shapes with cookie cutter.

Sprinkle with colored sugar or bake plain and frost with icing.

Bake at 425 degrees for 5-9 minutes.

It’s a little hard to see here, but the dough was very soft. It didn’t say in the recipe to put it in the refrigerator to chill, but I did wrap it in plastic wrap and put it in there. Actually, full disclosure, I was interrupted and had to leave the dough in there for a few days. It seemed just fine.

I usually have to roll out cookies on my kitchen table, which inevitably ends up with flour getting through the crack in the middle of the table and ending up on the floor. Oh well, a girl’s gotta do what a girl’s gotta do!

These cookies hold their shape very well when cut. On this batch, I used sanding sugar because they weren’t necessarily for a holiday – just for fun.

Grandma never liked her cookies to get too brown, but I happen to like the flavor of them just a little brown on the edges.

This is a really good recipe. The cookies are not really soft, they’re more like a sweet cracker – firm instead of soft. I may try this recipe at Christmastime when I make my cut-outs. These Sugar Cookies #2 are delicious – you’re going to love them!

 

 

 

 

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Independence Day Bundt Cake

Today we’re doing another bundt cake – the Independence Day Bundt Cake! I’m still on my quest to work my way through an entire year making the Bundt Cake recipe, altering it for every holiday. It really is the most versatile recipe ever! I love that this is so easy and fast, you can do it totally last-minute.

The 4th of July was always a big occasion at our house. We lived on a lake, so there were always a lot of people who came for the celebration – two sets of grandparents, other family members, friends, and neighbors. This photo of me was taken a few years before we moved to the lake, but it shows how much of a water-baby I was (BTW – that was NOT a Barbie Doll – it was a Miss Clairol doll. Ha!). My sister was a water baby, too, and we loved the lake and looked forward to the weekend of the 4th all year.

We would start the day by heading to the small town just north of our lake to watch the annual 4th of July parade. After eating our fill of the candy that the people on the parade floats would throw at us, packing up the lawn chairs, and fighting the traffic to drive back to our house, people would start coming to our house for the day, and the fun – both in and out of the lake – would begin. The 4th of July was that one day of the year when my dad and his best friend would show off their water ski prowess. My dad would do his once a year ski, and his best friend would do his annual starting off the dock on one ski. He’d yell, “Hit it!” and my dad would throw the throttle forward and his friend would jump off the dock into the water (on one ski) behind the boat to show off for us kids and everyone present. One other crazy thing they did was ride the “saucer” (a 5 foot diameter piece of plywood with rounded edges that we would stand up on and ride behind the boat) and put a step-ladder on it, climbing up the ladder, and riding it around the lake like that. They did lose one ladder one year! I think after that they put a life jacket on the ladder so it would float if it fell into the water. Ha! After the water activities, we would reluctantly (because we never wanted to actually get OUT of the lake) head up to the house for the food – fried chicken, salads of every description (see the Salad category on the right of this page – this included a lot of those recipes), Baked Beans, chips, and desserts (there was usually a Bundt Cake and some Homemade Ice Cream in there somewhere). There were always sparklers and firecrackers bought on family trips to South Dakota or Wisconsin (my dad liked to stay well-stocked and I think they were illegal in MN at the time), and at the end of the night we would battle the hoards of mosquitos (and clouds of bug spray) to watch the fireworks show in that same small town just north of our lake. That day was a lot of work, but it was a blast and the whole family loved it!

This really is a great recipe – the possibilities are endless!

Here is the recipe as I made it:

Bundt Cake

Mix together:

1 cake mix (I used chocolate fudge here)

1 package instant pudding (I used chocolate here)

4 eggs

3/4 cup water

1/2 cup oil (I used canola oil)

Beat 2 minutes.

Pour into bundt pan.

Bake at 350 degrees for 50 minutes.

Cool on rack for 25 minutes.

Turn out onto cooling rack to cool completely.

Vanilla Glaze:

2 cups powdered sugar

2 teaspoons vanilla

3 Tablespoons milk, or enough to make glaze the consistency you want

Spoon or pipe glaze onto cake.

Decorate with sprinkles and/or colored sugar on top (quickly, before glaze dries).

Oh boy – it comes out of the oven looking pretty good!

I seriously love how easily it comes out of the pan. I have had a problem with things sticking in the bundt pan before – remember the Rum Cake?!! Cooling in the pan for 25 minutes is the key!

I made a Vanilla Glaze for this cake instead of the usual lemon-flavored Glaze.

Instead of using a disposable piping bag, this time I used a zip top bag. It’s just so easy! Put the Vanilla Glaze into the bag, zip it shut, snip off one corner, squeeze the glaze over the cake, and then just throw the bag away! Don’t forget the sprinkles!

Here she is – in all her glory!!!

So here is another example of how easy it is to change-up this Bundt Cake recipe to fit any occasion! The 4th of July is so much fun, and even if you don’t live on a lake, make the most of it. Let’s make a party out of it! Every party needs a cake, so I think you should all make a nice, easy, delicious, festive Independence Day Bundt Cake!

 

 

 

 

 

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4th of July Soda Cracker Bars

I wanted to try to use a recipe I posted a couple of years ago to make some festive 4th of July Soda Cracker Bars. Grandma’s recipe for Soda Cracker Bars is so incredibly delicious and addictive – I thought, why not try to make them red, white, and blue? Well, this was a mistake. Not a total mistake as much as that I made a mistake. I just assumed I could make the same bars, but use white chocolate chips instead of regular chocolate chips. Nope. I’ll elaborate as we go along.

Here is the recipe as I made it:

Soda Cracker Bars

Butter a jelly roll pan and layer on:

soda crackers (about 1 1/2 sleeves of crackers)

Cut or break crackers to fill pan.

Combine in saucepan:

3/4 cup butter

1 cup brown sugar

Boil 2 minutes.

Spread hot caramel over soda crackers.

Bake in 325 degree oven for 5 minutes or until bubbly.

Put on top of hot caramel:

2 cup white chocolate chips, melted in microwave according to instructions on package

Carefully spread the white chocolate on top of the caramel.

Top with sprinkles.

Cut while warm.

Put in refrigerator to cool and firm up.

I used a sharp knife to cut through the soda crackers and make them fit the whole pan.

Here is the caramel on top of the crackers, and the white chocolate chips sprinkled on top of that.

So far, so good, right? No. DO NOT, I repeat DO NOT do it this way. I guess when there’s a specific way to melt the white chocolate chips on the package, you should take it seriously. You can see that the chips are shiny, which means they’re melting when you use regular chocolate chips. Not so with the white ones. They never did melt enough to spread.

In fact, I could actually scrape them off the caramel. Which I did after trying to put the pan back into the oven in case the pan had cooled off too much for some reason, and wasn’t hot enough to melt the white chocolate chips. That wasn’t it, either.

All that did was ruin the caramel, too. I scraped off the white chocolate chips, but we kept the caramel-coated soda crackers to snack on anyway. They’re still tasty, just not very festive.

Ok – let’s just start over. Here we are at the point where the caramel is on top of the soda crackers. After baking for 5 minutes, it does get bubbly.

Here’s the trick – melt the white chocolate chips in the microwave or double boiler and THEN pour it on top of the bubbly caramel on the soda crackers. I melted them in the microwave while the crackers were in the oven to get the caramel bubbly. Then I let them sit in the warm bowl for a few minutes after the pan came out of the oven. There are people on Pinterest making these bars and not having a problem with the chips melting. I had a problem, so I decided to melt the chips separately. I hope this all makes sense at this point. It really is a very easy recipe!

Spread the melted white chocolate chips over top and then sprinkle with jimmies, sprinkles, or colored sugar. You could also use red, white, and blue M&Ms or other candies – anything that would be yummy and festive.

I did cut some of them while they were still warm, and it was easier to break them apart in squares. I didn’t cut the other half – I just left them as is and broke them apart after cooling. Some of it still broke into squares and some of it broke like almond bark would break.

I think that in the end, after making these twice, they turned out to be VERY festive and colorful. They’re cute – and very addictive. It’s that sweet and salty thing. Just don’t forget that white chocolate chips don’t melt as easily as regular chocolate chips, and you’ll be fine. Make a batch (or two) of these 4th of July Soda Cracker Bars and you’ll have your guests totally addicted!

 

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Dessert #5

This recipe for Dessert #5 is just another in a long line of incredibly easy and incredibly delicious recipes that I found in Grandma’s file. This is such a classic “Grandma recipe”, that I was remembering her while making this, and had to share an old photo. This is so typical of the kinds of photos Grandma and Grandpa used to take. The photos were always sort of formal, but this particular one is a bit on the casual side – maybe because they’re standing next to the Snowball Bush that was in the middle of the yard. I love that the shed is in the background. That’s where Grandpa kept all of his equipment – tractors, farm vehicles, and his workbench area where you could find anything you needed for fix-it jobs without having to go to town! On the back corner of the shed was where the black raspberry bush was. Wow – were those fresh-picked berries good on a bowl of vanilla ice cream in the summertime!

We always had ice cream in the evenings when we stayed at the farm in the summer. That’s why I felt in the mood to make this dessert. We had such hot weather here in Minnesota, I decided to try this so we could cool off with a tasty treat.

This is just ridiculously easy to make.

Here is the recipe as I made it:

Dessert #5

For the crust:

Crush:

2 rolls (about 60 crackers) Ritz Crackers

Add:

1/2 cup butter, melted

1/2 cup sugar

Blend and pat into 9″ x 13″ cake pan.

Keep out 3/4 cup for topping.

For the filling:

Mix together:

16 ounce Cool Whip

1 can sweetened condensed milk

6 ounces frozen orange juice concentrate (I just used a larger can of o.j. concentrate, let it thaw, and measured out 6 ounces)

1 large can pineapple tidbits or crushed pineapple, drained

1 large can mandarin oranges, drained

Spread on top of crust.

Top with the remaining crust crumbs.

Refrigerate (she says on the recipe that this also freezes well).

I didn’t want to crush the crackers in the food processor because I thought it would turn them to mush, so I used the old “rolling-pin and a zip top bag” system to keep the crumbs a bit larger.

This is essentially a graham cracker crust, only you’re using Ritz Crackers instead.

Using sweetened condensed milk in this makes it “plenty sweet”. Next time I think I’ll try tomake without it and see if it makes that much of a difference.

Grandma used to keep the juice when she drained canned fruit. You could drink it (I don’t know if they had fruit in its own juice yet back then, or if it all had the syrup!) or use it in iced tea or find some other use for it (I was thinking of using it for a cocktail). Grandma and her family survived the Great Depression, and you weren’t allowed to waste it.

Yes – this makes a full cake pan. It’s a big batch – enough for a party!

I kept 3/4 of a cup of crumbs to put on top – I think that was about right.

It seems a bit soft when you put this into the refrigerator, but it does set up nice. Leaving it in overnight helps it firm up better. I did put a piece into the freezer to see if would be alright, and it was. It was better just in the refrigerator, in my opinion. This is a delicious dessert that’s nice on a hot summer day. It would be nice on any day – or maybe a party day. You’re family and friends are going to love this Dessert #5!

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Coconut Cookies

The recipe for Coconut Cookies is from one of Grandma’s old church cookbooks. I was perusing those old books one day, and this one struck me. I must have been in the mood for coconut. And cookies. These cookies fit the bill, even if they are a bit decadent. They’re crunchy, they’re crispy, they’re full of coconut, and we know that since the recipe came from an old church cookbook – it’s a GOOD ONE!! Give this recipe a try and just see if I’m wrong. I don’t think so.

For some reason, I felt like sharing a goofy photo today. This one is REALLY goofy. I know that when Gramp got a new camera, he took a lot of practice pics, and this is one of them. Just little ole’ me. Standing on the ottoman. Holding a doll. In front of my face. Ha. He must have been desperate for practice shots.

Again with the bangs cut up to the top of my head! Why?!!! Ha! So funny! Love my shoes, by the way.

Ok – back to the cookies.

I really like these cookies – but then, I really like coconut.

Here is the recipe as I made it:

Coconut Cookies

Mix all together:

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

4 cups oatmeal

1 1/2 cups flour

1/2 teaspoon baking soda

pinch of salt

1 teaspoon baking powder

1 teaspoon vanilla

Roll in small balls and flatten with hand.

Bake at 375 degrees for 10-12 minutes.

I’m grateful for my mixer every time I make something, especially when recipes like this just have you mix everything together!

I used my scoop to make the balls, and at first I tried flattening them with my hands like the recipe suggested, but in the end I used a glass to flatten the balls. It was seemed to work better, and then you also get a little sugary crust on top of the cookie.

Oh wow – golden and crispy and delicious!

As my husband is so fond of saying, “a handful of these and a big glass of milk” – heaven!

This cookie is something a little different because it’s full of coconut instead of the usual chocolate chips or raisins. Another recipe that’s very easy and very delicious! They’re another great treat to have for a snack, or your afternoon coffee or tea (they go GREAT with coffee)! I think you’ll like these Coconut Cookies – they’re “plenty sweet”!

 

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Heath Bar Crunch Ice Cream

My family has spent years working our way through the “Ben and Jerry’s Homemade Ice Cream & Dessert Book”. Seriously, the copyright on this particular book is 1987, and we have certainly been taking our time. Last weekend, after driving 21 hours straight through from Massachusetts to get home to Minnesota from vacation, we tackled the Heath Bar Crunch Ice Cream. We were totally exhausted from that drive, but that’s how easy these recipes are. My husband magnanimously offered to go to the store to pick up things for a no-cook dinner, and ice cream was just what we needed to end the vacation on a high note – he also got the ingredients to make this ice cream. Looking through the book, it wasn’t hard to pick which kind to make (even though I was surprised we haven’t made this recipe before now – we date them when we make them). We ALL love Heath English Toffee Bars, so Heath Bar Crunch it was! I thought I’d better share this recipe now – it’s supposed to be in the upper 80’s and 90’s for temperatures through the weekend and into next week here in Minnesota. Summer is coming on strong here in June! We’re all gonna need some ice cream. Lots of ice cream.

Here is the recipe as I made it:

Heath Bar Crunch Ice Cream

Unwrap:

4 original Heath Bars (1 1/8 ounce each), or as many Fun Size bars as you want to stuff into the ice cream

Cut the candy bars into 1/2 to 1 inch chunks (about 1 cup).

Put into a bowl and freeze (I didn’t do this).

Whisk until light and fluffy (1 to 2 minutes):

2 large eggs (you can use pasteurized eggs if you’re concerned about using raw, but we used raw eggs and didn’t have a problem)

3/4 cup sugar

Whisk in the sugar a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in:

2 cups heavy cream

1 cup milk

2 teaspoons vanilla

Whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it’s done), add the candy, then continue freezing until the ice cream is ready.

Makes a generous 1 quart.

Chop the candy bars as finely as you want. We like the chunks on the bigger side.

Put the ice cream mixture into your ice cream maker. When the ice cream is almost done, add the candy bar chunks. I use a Cuisinart brand ice cream maker with freezable containers. When I was growing up, we had an electric ice cream maker that used an inner container to hold the ice cream mixture and then you’d out that inside a larger one and put ice and salt around the inner container. Turn on the motor and away you go. My mother-in-law still has one that was even older than that – it has a crank. That one takes some work – it’s amazing what people will do for ice cream!

Once the ice cream is done, we put it into a container to put into the freezer. We have found that it’s also a good idea to have your container in the freezer before making the ice cream. You don’t have to do this, but the ice cream tends to melt a bit if you don’t. When the ice cream is done, put it into the container and put it back into the freezer for an hour or so to firm up. You can eat it immediately if you want to, but the ice cream is pretty soft.

After an hour or more, the ice cream firms up enough to make scoops. If you try to eat it right away, it’s is still tasty, just softer.

Oh my – this stuff is ridiculous!

Yes – we’re gonna need a lot of this stuff in the coming days and weeks. A lot. I highly recommend the “Ben And Jerry’s Homemade Ice Cream & Dessert Book” with its many delicious options, and I highly recommend cooling down with the Heath Bar Crunch Ice Cream – you won’t be sorry!!!

 

 

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