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Healthy Mediterranean Cooking at Home

Category Archives: Desserts

Cake

ingredients

2 cups almond flour
1 tablespoon coconut flour
1/2 cup salted butter
3/4 cup granulated sugar or granulated low carb sweetener
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup full-fat sour cream
2 ounces regular cream cheese
4 large eggs

Directions

Preheat oven to 350 degrees F.
Generously butter a 9 to 10-inch bundt pan, set aside.
Combine almond flour, coconut flour and baking powder in a large bowl, set aside.
In an electric mixer cream the butter, sweetener, and cream cheese together until light and fluffy. Add vanilla and almond extracts and sour cream to the butter mixture. Mix thoroughly.
Beat in the eggs, one at a time.
Add the almond flour mixture a little at a time into the butter/sour cream, beating on low after each addition.
Pour batter into the prepared bundt pan, place in the oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.


The top of the cake should bounce back when gently touched but may have a little jiggle. This is typical with almond flour desserts until they cool.

For best results, let the cake cool in the pan completely for at least 2 hours, but preferably overnight.

Peach Cream

Ingredients

1 cup cold heavy whipping cream
2 tablespoons powdered sugar or powdered sugar substitute
1/4 teaspoon almond extract
2 cups finely diced peaches fresh or unsweetened jarred peach slices (Dole) drained

Directions

Combine the sugar, cream and almond extract in a medium bowl.
Beat the cream on medium speed for about five minutes, until soft peaks form.
Dry the peaches on paper towels to get rid of extra moisture and chop into small pieces.
Fold peaches into the whipped cream. Cover the dish and refrigerate until serving.

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This pie makes use of leftovers. I used chicken in this recipe but this could easily be a beef pot pie using leftover roasted beef or steak, beef gravy, and leftover vegetables.
If you are on a low carb or gluten-free diet, I have included recipes for both regular pastry and a low carb/gluten-free pastry.

Ingredients

1 ½ cups leftover cooked chicken, cubed

(leftover from Oven Roasted Butterflied Chicken)

½ cup frozen peas
2 cups chopped leftover vegetables or a combination of carrots, onions, green beans or peas
1 cup leftover chicken gravy
Pie Crust Dough for a double crust (store-bought or homemade recipes below)
Melted butter

Directions

In a mixing bowl, combine the chicken, vegetables, and gravy. Mix well and set aside.


Place one rolled out pastry crust in a 9-inch deep dish pie plate. Add the chicken filling and cover with a second crust. Crimp the edges and seal the crust all around the pie. Cut 4 slits in the top crust and brush the top with melted butter. (Pie can be refrigerated until ready to bake.)

Preheat the oven to 425 degrees F. Place the pie in the oven and bake for 15 minutes. Lower oven heat to 375 degrees F and continue to bake the pie until the crust is golden and the filling is bubbly about 30 minutes.

All-Purpose Flour Pastry

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon sea salt
2 sticks (16 oz) COLD unsalted butter diced into 1/4″ pieces
6 tablespoons of ice water

Directions

Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.

Add cold diced butter and pulse the mixture until coarse crumbs form.
Add ice water and pulse just until moist clumps or small balls form and the dough sticks together when pinched. If the dough is too dry, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

Transfer dough to a floured work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks.

Cover with plastic wrap and refrigerate 1 hour before using in the recipes.


Place each disk between two sheets of parchment or waxed paper and roll each into 13 inch round circles.

Low Carb-Gluten Free Pastry

Ingredients

4 cups almond flour blanched
1 teaspoon of sea salt
4 tablespoons butter melted
2 egg whites (I use the refrigerated carton of egg whites, such as Egg Beaters)
4 tablespoons water

Directions

Combine egg whites and water.
In a food processor, combine almond flour, salt, and butter. Pulse for 5-6 pulses. Drizzle in egg white and water mixture. Pulse all ingredients together until a dough forms. If the dough seems dry add another tablespoon water.
With hands, form dough into two balls and then flatten each on a piece of wax or parchment paper.

Cover the top of each dough disc with wax paper or plastic wrap and then roll out into a pie crust circle to fit a 9 to 10-inch pie plate. Follow directions about for completing the pot pie.


Appetizer

Arugula Salad

2 servings

Dressing
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher sea salt
1/4 teaspoon pepper

Salad
1/2 cup toasted pecans halves
1/4 cup dried cranberries
2 tablespoons crumbled blue cheese
3 cups baby arugula

Directions

Toast the pecans in a preheated 350 degree F oven for about 10 minutes.

Whisk in a medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper.

Place the arugula in a salad bowl; add some dressing and toss to coat. Add the pecans and cranberries. Divide the salad between 2 serving plates; top each with the crumbled blue cheese.

Main Course

Seafood in Creole Sauce

Serve with Crusty Bread on the side.

2 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1/2 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
1/2 small bell pepper, finely chopped
1 small fresh chile pepper, chopped
1 teaspoon tomato paste
1 cup chopped plum tomatoes
3/4 cup chicken or fish stock or water
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme
1 teaspoon Creole seasoning (Store-bought or see recipe below)
1/4 teaspoon hot pepper sauce, optional (depending on how hot the chile pepper is)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons all-purpose flour or low carb flour
4 U.S. sustainably caught raw shrimp, 16-20 per pound
4 large sea scallops
8 oz red snapper, redfish, cod or haddock fillet, skinned and cut into 2 portions

Directions

For the sauce

Heat 2 tablespoons oil in a large deep skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3-4 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the tomato paste; cook, stirring, about 30 seconds. Add tomatoes, broth, wine, creole seasoning, hot sauce if using and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20-30 minutes until very thick. Season with ¼ teaspoon each salt and pepper and return to a gentle simmer.

Peel shrimp and set aside. Wash scallops and remove side muscle and set aside.

For the redfish

Whisk flour with ½ teaspoon each of salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Cook shrimp and scallops in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes adding the remaining oil if needed.

Transfer the shellfish to the sauce; simmer for 1-2 minutes. Serve in individual bowls.

Creole Seasoning

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Directions

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined. Store in an airtight container or zip lock bag.

Dessert Course

Cherry Clafoutis

Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and with cream.

For Valentine’s Day, I use a heart-shaped layer cake pan.

Ingredients

4 eggs
2/3 cup (5 oz./155 g) sugar
6 tablespoons (2 oz./60 g) all-purpose flour
2 teaspoons vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 teaspoon salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
2 tablespoons Amaretto
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Whipped Cream or Vanilla Ice Cream for serving (optional)

Directions

Preheat the oven to 350°F
Grease a round 9-10″ baking dish and cut a piece of parchment paper to fit on the bottom. Arrange the cherries on the bottom of the pan in a single layer and then set aside.


Combine the rest of the ingredients – except for sliced almonds – in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
Bake in the preheated oven for about 50-60 minutes, until puffed and golden brown. If you find that the clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
Remove the pan from oven and let cool for a few hours then transfer to the refrigerator to chill completely. Serve with sweetened whipped cream or a scoop of vanilla ice cream on the side.

To make this dessert gluten-free and low carb:

Ingredients

4 eggs
1/3 cup sugar substitute
½ cup almond flour
¼ cup arrowroot powder flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
2 cups fresh raspberries or blueberries
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Follow the directions in the recipe above.


Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Christmas Butter Cut-out Cookies

Yield: about 4 dozen cookies

Ingredients

1 cup sugar
2 cups butter ( 4 sticks)
4 large eggs, separated
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see below) and red and green colored sprinkles, for decoration

Directions

In a large electric mixing bowl, cream the butter and sugar together until light and smooth.
Separate 3 of the eggs and leave one whole. Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites and use for another recipe.
Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.

Preheat the oven to 350 degrees F. Lightly grease baking sheets.
Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Repeat with remaining dough and re-roll the scraps until all the dough is used.
Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.


Frost the cookies lightly with the icing and sprinkle with colored sprinkles.

Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Italian Pecan Cookies

Ingredients

1 cup butter
3 heaping tablespoons powdered sugar
1 teaspoon. vanilla
2 cups flour
1 tablespoon cold water
¼ teaspoon salt
1 cup pecans halves
Powdered sugar icing, see below
Multi-Colored sprinkles

Directions

Preheat the oven to 325 degrees F.
Beat butter, powdered sugar, water, and vanilla until creamy in an electric mixer. Add flour and salt. Mix well.
Cover a pecan half with 1 tablespoon of dough and place on cookie sheets.
Bake for 30 minutes until lightly brown. Cool cookies on a rack.
Frost with powdered sugar icing and sprinkle colored sprinkles on top.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Peppermint Candy Cane Cookies

Ingredients
1 ¼ cups, softened (2 ½ sticks)
1 egg
1 cup powdered sugar
1 1/2 teaspoon peppermint extract
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Red food coloring

Directions

Preheat the oven to 375 degrees F.
Cream together the butter, egg, powdered sugar, peppermint extract, and vanilla. Add flour and salt. Divide the mixture in half. Add 1 teaspoon red food coloring to ½ the dough. Chill both halves.

Divide each half into 60 small balls. Press a red ball and a white ball together. Roll the two into a 4-inch rope and form into a candy cane shape. Bake on ungreased cookie sheets for 9 minutes. Cool.
These cookies also freeze well.


Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Rainbow/Venetians/Neapolitan/Tri-Color Cookies

Ingredient

1- 8 ounce can almond paste
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12-ounce jar apricot preserves
8 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.
Break up paste in large mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.
Beat egg whites in a separate bowl until stiff peaks form. Stir into almond mixture with a wooden spoon, using turning motion similar to folding.
Remove 1-1/2 cups batter; spread evenly into one of the prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into the second pan. Tint remaining 1-1/2 cups batter red. Spread in remaining pan.
Bake 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper. Cool.


Place red layer on upturned jelly roll pan or large platter. Heat preserves; strain; reserve chunks in a strainer for other uses. Spread half of the strained preserves over red layer. Top with a white layer. Spread with remaining preserves. Cover with a green layer, top side up.
Cover with plastic wrap. Weigh down with a large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.
Melt chocolate in top of double boiler over hot water.

Trim off the uneven cake edges with a sharp knife. Frost the top layer with half of the melted chocolate. Let chocolate dry. Turn the rectangle over and frost the remaining chocolate. Cut cake crosswise into 1-inch-wide strips. Cut each strip into 1-inch pieces. Makes about 6 dozen. Cookies freeze well.

Marshmallow Fudge Squares

Ingredients

1/2 cup butter
2 squares unsweetened chocolate
1 cup all-purpose flour
1 cup sugar
1 teaspoon. salt
1 teaspoon vanilla extract
2 eggs
1/2 cup walnuts, chopped
1/2 (6 oz) pkg. semi-sweet chocolate pieces (1/2 cup)
2 tablespoons milk
30 large marshmallows

Directions:

In a 1-quart saucepan melt butter and chocolate squares. Remove from heat.
Grease a 13 x 9-inch baking pan and preheat oven to 350 degrees.
Into large mixer bowl, measure flour, sugar, salt, vanilla, and eggs. Beat at low-speed until blended, scraping bowl occasionally. With a spoon, stir in chocolate mixture. Spread mixture in prepared pan. Bake 15 minutes.
Meanwhile, in a small saucepan over low heat, melt chocolate pieces and milk. Remove from heat.
Remove baking pan from oven; arrange marshmallows in rows on top of the baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed. Remove to wire rack. With a metal spatula, flatten marshmallows and spread evenly.
Drizzle melted chocolate mixture over marshmallow layer. Cool on rack 30 minutes. Cover and refrigerate, until cold and the top is firm, about 2 hours. When cold, cut into small squares,
Store in tightly covered container in the refrigerator to use up within 3 days.
Cookies may be frozen with between layers of wax paper.


Making cookies for Christmas is an important part of my family’s holiday tradition. This week I will share with some of our favorite recipes.

Pine-nut (Pignoli)Macaroons

Use only almond paste, not marzipan or canned almond filling.

Ingredients

1 can (8-ounce) almond paste, cut in small pieces
2/3 cup sugar
2 egg whites, from 2 large eggs
1 teaspoon freshly grated lemon peel
1 cup pine nuts, pignoli

Directions

Heat oven to 325°F. Line cookie sheets with parchment paper.
In mixer bowl beat almond paste, sugar, egg whites, and lemon peel with an electric mixer until smooth. Drop heaping teaspoonfuls dough 1 inch apart on prepared cookie sheet. Sprinkle with pine nuts to cover, then press them gently to adhere.
Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Store airtight at room temperature. (Cookies are best eaten within 2 weeks, or they can be frozen.)

Italian Wedding Cookies

Ingredients

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
powdered sugar ( for rolling baked cookies in)

Directions

Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 inch balls and place onto parchment-lined or ungreased baking sheets.


Bake at 400° for 10 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. Cookies freeze well.
Yield: 48 cookies.


Cauliflower Antipasto Salad

Ingredients

For the salad
1 medium cauliflower, cut into small florets
8 ounces fresh small mozzarella balls
1-16 oz jar roasted red peppers, drained and cut into small cubes
4 ounces salami slices
4 ounces pepperoni slices
1 small red onion, diced
2 celery stalks, diced
8 oz pepperoncini, drained and sliced into rings
4-5 oz oil cured olives

For the dressing
1/2 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced

Directions

Place the cauliflower florets in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes or until as tender as you’d like. Drain and dry on paper towels.

Cut the pepperoni and salami slices into quarters.

Add the remaining salad ingredients to the bowl with the cauliflower.

To make the dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.

Pour the dressing over the cauliflower salad and toss to coat.

Cover the bowl and refrigerate for 2 hours to allow the flavors to develop before serving.

Pesto & Fresh Tomato Pizza

Pizza Dough
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water

Topping
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.

Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.

Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.

Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.

Mini Cheesecakes

Makes 12 mini cheesecakes

Crust
1 cup almond flour
1/2 tablespoon brown sugar or brown sugar substitute (I use monk fruit)
1/4 cup salted butter, melted

Cake
16 oz cream cheese, room temperature
1/3 cup granular sugar or granular sugar substitute (monk fruit)
2 large eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract

Topping
Sugar-free fruit jelly or jam (I used cherry)

Directions

Preheat oven to 350°F
Line a standard muffin pan with cupcake liners.

In a medium mixing bowl combine the almond flour and the brown sugar. Add the melted butter to the bowl and mix until the almond flour is coated and the mixture is the texture of wet sand. Place about 1 tablespoon of the crust mixture in the bottom of each muffin cup,. Use a spoon to press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.

In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and sweetener and mix until all ingredients are well combined and smooth. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. I use an ice cream scoop to measure equally. If using a silicone muffin pan, place it on top of a baking sheet.

Bake for 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow the cakes to cool in the pan on the counter for 20 minutes. Place a teaspoon of jam on top of each mini cake.
Chill for up to 24 hours before serving.



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