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Category Archives: Desserts

In 1935 Highway Traveler magazine mentioned “icebox lime pie” as a specialty of the Florida Keys. The first key lime pies were made over 100 years ago in Key West with whole pelican eggs- without a meringue top. Later, Key West homemakers switched to chicken eggs and discovered that the whites ruined their pies. Since nothing was wasted, the homemakers added meringues to the pies to make use of the egg whites. Condensed milk (invented in 1856) was used because of the lack of fresh milk and refrigeration until the arrival of tank trucks with the opening of the Overseas Highway in 1930. But condensed milk turned out to be a successful necessity because it makes the pies really smooth.

Key lime pie has been traced back to the early 20th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager, and Key West’s first millionaire when his cook, “Aunt Sally”, made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen. Sponge fishermen spent many consecutive days on their boats, and stored their food on board, including nutritional basics such as canned milk (which would not spoil without refrigeration), limes and eggs. Fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods. Sponge fishermen at sea would presumably not have access to an oven, and, similarly, the original recipe for Key lime pie did not call for cooking the mixture of lime, milk, and eggs.

Today, Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. While their thorns make them less attractive, and their thin, yellow rinds more perishable, Key limes are tarter and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.

During mixing, a chemical reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring a thickening agent. Early recipes for Key lime pie were not baked but relied on this reaction to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.

On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation {HB 453} and {SB 676} selecting “Key Lime Pie” as the official pie of the state of Florida.

Key Lime Pie

Crust:
1 ½ cups almond flour or graham cracker crumbs
1/4 cup powdered sugar or powdered sugar alternative (such as Lakanto monk fruit)
1/4 cup salted butter, melted

Filling:
4 egg yolks
2 teaspoons lime zest
1 (14-ounce) can of sweetened condensed milk or sugar alternative sweetened condensed milk
2/3 cup freshly squeezed Key lime juice or store-bought

Meringue Topping:
4 egg whites
¼ teaspoon, cream of tartar
2 tablespoons powdered sugar or powdered sugar alternative (Lakanto)

Whipped Cream Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners’ sugar

Directions

For the crust

Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in melted butter until the dough comes together and resembles coarse crumbs. Turn out into a glass or ceramic 9-inch pie plate. Press firmly with fingers onto the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom.
Bake until the edges are golden brown, about 10-12 minutes.

Set aside on a wire rack; leave the oven on and turn the oven temperature to 350 degrees F.

For the filling

In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the baked crust. Bake for 10 minutes, or until the filling has just set.

Turn the oven temperature to 400 degrees F.

For the meringue topping

With a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the topping over the filling and seal to the edge of crust. Bake for 5-8 minutes or until meringue is golden brown.

Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

For the whipped cream topping

Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

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I recently decided to try and make homemade ice cream. I also decided to buy an ice cream making-appliance. I didn’t want an elaborate machine or one that was too large. America’s Test Kitchen recommended the Cuisinart Ice-21, so I went with that recommendation. Turns out the appliance was very easy to use and made the ice cream exactly as described. I also watched a YouTube video prior to making the ice cream just to be sure of what I was doing.

I followed a recipe for making a sugar free version but I found that my first batch became very hard in the freezer. I did some research and the Cuisinart manual said that homemade ice cream does become quite hard in the freezer and needs to be left on the counter for 20-30 minutes before serving. I also learned that you can add some special ingredients to help the ice cream retain its softness, such as more heavy cream than milk, guar gum powder, fiber syrup, and vodka. The second batch was very successful with the addition of the fiber syrup and guar gum.

Homemade Butter Pecan Ice Cream

Makes about 1 ½ quarts

Ingredients

4 tablespoons unsalted butter
1 cup pecans
1/4 teaspoon salt
1 cup whole milk
1/2 cup powdered monk fruit sweetener or regular sugar
¼ teaspoon guar gum
¼ cup clear fiber syrup
2 cups heavy (whipping) cream
1 tablespoon pure vanilla extract

Directions

Steps prior to making the recipe:

  1. The freezer bowl must be completely frozen before beginning the process.. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold the freezer is. It is recommended that the freezer bowl be placed in the back of the freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is sufficiently frozen. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed from the freezer. Ingredients such as chips and nuts should be added during the last 5 minutes before the recipe is complete. Once the ice cream has begun to thicken, add the ingredients through the ingredient spout at the top
  2. In a mixing bowl or a large measuring cup, combine the guar gum, sugar, and salt. Pour in the milk, cream. Fiber syrup and vanilla. Using a hand mixer on low speed thoroughly combine the ingredients. Cover the bowl and refrigerate 2 hours or overnight. Overnight is best.
  3. Melt the butter in a medium skillet. Add the pecans. Cook over medium-low heat until the pecans are lightly toasted, stirring frequently, about 6 to 8 minutes. Remove from the pan from the heat to cool to room temperature. With a spatula spread the pecans on a sheet of foil and set aside.

Turn the ice cream maker on; pour the mixture into the frozen freezer bowl through the spout at the top and let mix until thickened, about 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


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.


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.



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