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No-Bake Energy Bars

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New Year, new recipe, foodie friends! 

I have to admit, for as much as I love baking up a storm in the kitchen, I also love a few days or even a week or so off from baking. Gasp! I said it! Even this baker gal needs a little time away from her mixer and oven! 

These a no-bake energy bars were a quick and easy way to get back into the kitchen, Lightning quick to put together and a snap to shape.  You could roll them into balls too, but I have the cutest little silicone bar pan from my friend Kerry O’neill over at Tastefully Simple so I choose to turn mine into “bars” this time. 

“no bake energy bars “make a great snack!

These bars are SO good… I had a hard time only eating one at a time. Confession… I didn’t . I enjoyed two as a post workout snack and it was delightful!  Dare I say.. a sweet way to end a spin class????

Feel free to  substitute other nut butters for the peanut butter, and  you can also omit the chia, hemp or flaxseeds.  I added both flaxseeds and  flaxseed meal, but you don’t have to use the seeds. 

No Bake Energy Bites 

1 cup rolled oats

3/4 cup chocolate chips ( I used dark chocolate) 

1/2 cup flaxseed meal

1/2 cup peanut butter

1/2 cup organic maple syrup 

2 tablespoons chia seeds

2 tablespoons hemp seeds

1 tablespoon flax seeds

Combine all ingredients together in a mixing bowl .  Form into 1 inch balls using hands or scoop. OR fill a silicone bar mold ( 12 cavities ) to make bigger bars. 

Freeze until set , about one hour. 

NOTE:  you really should keep them in the freezer at all times. You can store in  a freezer safe bag or container. 

 

Enjoy! 

 

Peppermint Hot Cocoa Brownies

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Honestly, foodie friends,  this is my favorite seasonal flavor combo- even more so than pumpkin spice! 

Why peppermint hot cocoa brownies? 

There’s nothing better than a creamy cup of hot cocoa on a cold night!  This brownie is just that… but in dessert form!  My favorite holiday tradition is watching Christmas movies with my family why enjoying hot cocoa out of our Disney resort mugs.   It’s like bringing a little of the magic home with us.  Now we have a new dessert to pair the cocoa with. 

I have made other desserts with this flavor combo, but this is the first time I’ve used it for a brownie.  I’m  loving  the hint of cool peppermint, the crunchy crushed candy canes and the deep, rich chocolatey goodness in every bite. 

Last of the brownie recipes… for 2020!

Sadly, it’s the final inspiration from Food Network Magazine’s “A Year of Brownies”.  It’s my favorite, up there with the “Irish Whiskey mug brownie ” and the “Cookie Jar Brownie”.   If you tried any of these recipes, let me know! 

9×13 tray of rich chocolatey goodness!

Although the recipe is called a brownie, it reminds me more of cake.  It’s topped with peppermint buttercream,  sprinkled with crunchy crushed candy cane topping , and bakes up nice and tall in the 9×13 baking dish.  After cutting a slice, you’ll see. It’s so decadent, and so pretty!   Serve yourself a big piece and enjoy on a fancy plate with a fork and cup of coffee! 

My inspiration for this recipe was of course, the magazine piece from earlier this year.  It’s been tweaked a bit, and I added my own personal favorite buttercream recipe.  What’s a cake without sprinkles ?  Toss some fun holiday sprinkles in with the crushed candy cane topping! 

Now get into YOUR kitchen and bake up a batch or two over the holidays! 

Print Recipe

PEPPERMINT HOT COCOA BROWNIES

Ingredients

  • 1 1/2 cup cups all purpose flour
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks butter
  • 8 oz semi sweet chocolate chips 
  • 1 cup sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 2 tsp vanilla
  • 1/2 cup milk

Peppermint Buttercream Frosting

  • 1/2 cup butter softened
  • 1/2 cup vegetable shortening
  • 4-5 cups powdered sugar
  • 2-4 tbsp milk
  • 2 tsp peppermint extract

Instructions

Brownie

  • Pre heat oven to 325.
  • Lightly grease a 9×13 in. baking dish.
  • Whisk flour, cocoa powder, baking powder, baking soda,and salt in bowl.
  • On stovetop in saucepan, , melt butter and chocolate chips on low heat until melted. Remove from heat and add in eggs one at a time until incorporated. Add vanilla and milk. 
  • Add the chocolate mixture to the dry ingredients and stir until combined.  Spread batter into prepared pan and bake 35-40 mins. or until toothpick in center comes out clean.  Cool completely in pan on cooling rack.

Peppermint Buttercream Frosting

  • Combine all ingredients in standing mixer (or bowl and use hand mixer) . Beat until frosting is spreadable consistency. 
  • When brownies are completely cooled,  spread frosting over top using offset spatula. Sprinkle with crush candy canes or peppermint candies and your favorite festive sprinkles. 

Check out last week’s post, Spiced Nut Mix!

Happy Holidays! 

 

 

 

 

Spiced Nut Mix

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Happy (almost) Thanksgiving!  

This blog post is brought to you by the food and wine duo ( of which I am the foodie half) “The Curly Girls”!  Catch the latest episode! 

Watch as I demonstrate how easy it is to make two appetizers (well, one can be a hostess gift as well!).

A few of my favorite things

My inspiration for this recipe came from my most recent “Wine Shop at Home” club delivery.  I LOVE cookbooks, cooking magazines, and recipe cards. I collect all of the above, and I ADORE the recipe cards I get each month from my club membership. 

A few months back I tried this recipe (paired with the sparkling wine I received in my shipment) and my family raved about it.  I tweaked a few things, and decided I could incorporate a few other small business products into the “mix” lol. I also realized it’s easily doubled and can be placed in mason jars for gift gifting! 

Most of you know that over in the Kitchen,  it’s sweets and treats.  I love my time on “The Curly Girls” because it gives my the chance to play around with all the other fun food things like appetizers, snacks and main courses. 

Now let’s get to the fun part- making this recipe! 

Print Recipe

SPICED NUT MIX

Ingredients

  • 1/3 cup sugar
  • 4 tsp  Cinnamon Spice Blend I used Tastefully Simple
  • 1 egg white
  • 3 1/2 cups mixed nuts  I used pecans, peanuts, almonds and cashews

Instructions

  • Preheat your oven to 250. This is a low and slow recipe, so give yourself time.  The oven does most of the work! 
  • Start by mixing sugar and spice mix together in a bowl.  Add a dash or salt and pepper if you want. 
  • Then, in a separate bowl, whip egg white until foamy.  Add nuts and mix well. Coat with spices and mix to coat evenly.
  • Spread nuts on a baking sheet that is greased OR lined with parchment paper or silicone baking mat (I used one from Pampered Chef)
  • Finally, bake for one hour, stirring once. Cool , then break apart. Cool completely , then store in airtight container for up to two weeks. 

Have you checked out our Pumpkin Pie Brownies?

Enjoy!

 

Gina 

 

 

Pumpkin Pie Brownies

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A little slice of pumpkin pie brownie is a sweet seasonal spin on two dessert favs!

Happy Thanksgiving Week, Foodie Friends! 

Thanksgiving day is traditionally the 4th Thursday in November, but it’s 2020 and we need all the happiness and holiday we can get!  Agree? So I’ll celebrate for the entire week!

I seriously fell behind on my recipe testing this month. Being a custom baker at this time of the year is always fun, yet challenging. I’m often busy with many special orders and events, and with the exception of the events (again, 2020) I was blessed with many extra special custom orders. 

No worries, I did find the time this past weekend to make this month’s brownie!  This seasonal flavored brownie a delicious addition to your Thanksgiving dessert menu, or the perfect treat for the holiday weekend. Who doesn’t need a little slice of pie for breakfast on Thanksgiving morn?  Or a snack after black friday shopping (or, it’s 2020 so ) WHILE online black friday shopping , lol!

With three layers, it took sometime to prep, assemble and bake. But the ingredients are simple, each layer is easily combined in a bowl or microwave, and there’s no heavy mixing or equipment needed. I used one big bowl and washed it thoroughly in between making each layer.  I also  utilized the microwave instead of a double boiler to make the brownie layer. 

You do need to cool this “pie”  for at least 2 hours before serving. It’s well worth the wait. 

Please go to the original recipe that I followed to take on this seasonal brownie dessert.

This twist on pumpkin pie has three layers of YUM!

I cannot WAIT to share December’s recipe with you, as it will also be a seasonal flavor that will make your taste buds tingle. 

Happy Thanksgiving! 

Gina 

 

Apple Cheddar Crisp

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Hello Foodie Friends!  

I had a great time this afternoon with my travel buddy Alesia with “I Book Travel For U” .

If you have been following us on Mondays, you know we travel “virtually” to a state and share fun facts, travel tips, and foodie finds.  Because most Mondays I have a sample of something I whipped up to replicate a food on my list.  Today was no exception!  

We visited the “Green Mountain State” of Vermont and learned that they are more than just maple syrup and cheese.  Vermont’s state fruit – the apple- is the star in this delicious crisp recipe that has a little twist. 

In my research on the top foods of the state, the first food to pop up was apple pie. But not just any kind of apple pie- one with cheddar cheese in it! Since Vermont aged cheddar has been recognized as among the best in the world, I could see why folks would want to toss a little into their pie. 

I decided I wasn’t in the mood to make a pie, but I went the easier route and did a crisp. 

It took about 15 mins to prep, and 25 minutes to bake. Warm and fresh from the oven is the best way to serve this dessert.  Add a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat! 

Print Recipe

Apple Cheddar Crisp.

This apple cheddar crisp is the perfect fall snack with a twist!
Servings: 1

Ingredients

  • 4 cups diced apples I used a variety of crisp and tart
  • 1 tbsp lemon juice
  • 1 1/4 cups brown sugar divided
  • 3/4 cups rolled oats
  • 1 tsp cinnamon spice mix I used my favorite from Tastefully Simple
  • 1/2 cup butter
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350. Grease an 8×8 or 9×9 baking dish
  • Use your baking dish to combine your diced apples, lemon juice and 1/3 cup brown sugar.  
  • Combine dry ingredients and cut in the butter until mixture is crumbly
  • Gently mix in the shredded cheddar.  Sprinkle over the apple mixture.
  • Bake for 20-25 minutes

Make sure you follow us and enter our fall foliage photo contest on Facebook. We want to see your leaf pics!  Post them, tag us, send us your pics via messenger, email, or text (if we are real-world friends!). 

As always, let me know if you try this recipe! Have you tried our Rosemary Garlic Biscuits yet?

Gina

 

 

Monster Brownies !

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Happy October, Foodie Friends!

October has to be my favorite month. Fall, football, hockey, apple and pumpkin picking, and HALLOWEEN!

This is my favorite time to bake. I love all the fun candies, sprinkles and toppings. So many desserts to decorate, so little time.

With that being said,  I kept this month’s brownie simple.

HONESTY ALERT!  When I got ready to bake the “Monster Brownies” from Food Network Magazine, I had about an hour to devote to baking.   I really wanted to bake but didn’t have to time to dedicate to the recipe in the magazine.  So… I improvised. I didn’t have a box mix on hand , but did have my trusty old brownie recipe that’s my go-to on busy days , so, I pulled that out and got to work.  I do intend on trying that recipe at some point, but for now, please enjoy this simple and oh-so-chewy recipe.  For the record, I don’t typically frost my brownies, but to decorate them, frosting is a must!  You can also use store bought frosting , for an even faster dessert! 

Print Recipe

Monster Brownies

Ingredients

  • 1 cup butter 2 sticks, softened
  • 2 cups sugar
  • 2 tsp vanilllia extract
  • 4 eggs
  • 1 cup flour
  • 2/3 cups Hershey’s Special Dark cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Quick chocolate frosting

  • 3 tbsp butter softened
  • 3 tbsp Hershey’s Special Dark cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup powdered sugar

Instructions

  • Preheat over to 350. Grease an 8×8 or 9×9 pan (for thick brownies) or a 9×13 pan for thinner brownies) Stir butter, sugar and vanilla in bowl. Add eggs, beat well. Combine dry ingredients .  Gradually add the dry ingredients to the butter mixture, until well blended. Spread into prepared pan.
  • Bake for 35-40 mins., or until brownies start to pull away from sides of pan.
  • Cool completely before frosting and decorating! 

Quick Chocolate Frosting

  • Beat all ingredients together with electric mixer until smooth and creamy. Frost cooled brownies, then get ready to decorate! 
  • To decorate Monster Brownies , you’ll need the following: Candy eyes, Halloween sprinkles, and candies to use a “noses” (can be round, or Halloween shaped noses, some of mine have bats and ghosts , and tiny googly eyes turned backwards) 

Decorate the brownies:

Turn the cooled brownies out on a parchment lined sheet pan and frost them with your prepared frosting , using a small offset spatula. Cover the brownies with a heavy dose of Halloween themed sprinkles.  I did “eyeball” where I’d cut each brownie, but I didn’t cut until after I placed the eyes and noses around the tray.  You could cut and leave intact until serving or as a fun presentation on a platter for Halloween. 

10 months of brownies down, two more months to go. Truly, the sweetest thing about 2020 so far! 

Need more recipes to check out ROSEMARY GARLIC BISCUITS (WITH A SURPRISE)

Gina 

 

 

 

 

Rosemary Garlic Biscuits (with a surprise)

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Biscuits.  I LOVE biscuits!  From a tube, box mix, or homemade… I love them all. I’ve topped casseroles with them, turned them into cinnamon rolls and monkey bread, wrapped hot dogs with them, stuffed them with cheese, used them for sandwiches, you get the picture. 

I’m not an expert in baking biscuits (just in devouring them) , but I do know it’s a southern thing, and buttermilk is queen.  So, imagine my surprise when I stumbled upon a recipe for OLIVE OIL Biscuits.

Yes, olive oil. In a biscuit.  

You all know I bake cakes and cookies with olive oil. I’ve made focaccia bread , and used olive oil as a dipping sauce for bread with meals. Until this past weekend, I haven’t tried to bake biscuits with it, though.

While looking through a stack of recipes, I came across a recipe card from my friends at the Manassas Olive Oil Company  Funny thing… I have a lot of those “MOOC” recipe cards because every time I visit the shop, I grab one and announce “Oh I’m going to make this!”  I have never been disappointed in any recipe of theirs. 

These biscuits are so tender, flaky, and easy to make (it’s a drop recipe, meaning you drop the dough by tablespoons onto your baking sheet) you can make them on the busiest of weeknights with a bowl of soup  or casserole and dinner is done! 

The original recipe uses extra -virgin olive oil, and sea salt for flavoring.  Flavor suggestions included rosemary, garlic, or a french garden blend that the shop carries.  I didn’t have those flavors on hand, so I went to work looking for substitutions.

Enter “MOOC” Rosemary olive oil, and my jar of Epicure “Rosemary Garlic” seasoning.  If you haven’t heard of Epicure, give my gal Rosemarie Emmons a call!  I am excited to try more variations of this recipe in the future, as flavor combos are endless!  I even paired this with a delicious fall salad recipe I created for our latest “The Curly Girls” episode!

For now, I present my take on MOOC Olive Oil biscuits.. “Rosemary Garlic Biscuits” . Thanks for the inspiration! 

Print Recipe

ROSEMARY GARLIC BISCUITS (WITH A SURPRISE)

Servings: 12

Ingredients

  • 2 cups all purpose flour
  • 1 cup buttermilk
  • 1/2 cup Rosemary Olive Oil (or extra virgin for a mild flavor)
  • 1 tbsp baking powder
  • 2 tsp sugar
  • 2 tsp of your favorite seasoning I used Epicure’s “Rosemary Garlic” blend.  Fresh or dried rosemary with garlic powder would work as well. 

Instructions

  • Preheat over to 425. Line a baking sheet with parchment paper for easy clean up.
  • Mix all dry ingredients in a bowl.  Add the olive oil and buttermilk to dry ingredients. Stir to combine.
  • Drop dough by tablespoons (or scooper) onto baking sheet. Bake for 12-15 minutes , or until lightly browned. Makes 12-16 biscuits.

Enjoy and check my blog post on The Perfect Fall Picnic 

Gina 

 

 

The perfect fall picnic!

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Are you following “The Curly Girls” on Facebook?  If you aren’t you should be! 

As the foodie half of the duo, I get to have fun the kitchen (as if I don’t normally have fun there, lol) with recipes and foods that I typically don’t offer as a custom baker. I love coming up with and adapting recipes to pair with the wines and cocktails Ann Marie creates.  

For the September episode, we took to the great outdoors and headed on a fall picnic. We didn’t have to venture far, as Ann Marie has an amazing home on beautiful acreage that lends itself naturally as a relaxing spot to pack a picnic lunch and soak up the fresh air. 

I really wanted to incorporate a nice fall salad into the show, as I really LOVE salads.  Then, I needed a roll, bread or some carb to pack along with it… of course.  

Then, I wanted a comforting dessert.  For that I baked one of my chocolate chip cookie cakes. You can bake your own, or order one from the Kitchen.

 

I hope you like what I came up with.   For this post, I focused on the salad components.  Check back for another post featuring the biscuit recipe I found! 

Print Recipe

Wild Rice and Greens Salad

Ingredients

  • 6 oz package long-grain and wild rice mix
  • Salad greens my favorites are a mix of power greens, baby kale, spinach and arugula
  • Cherry tomatoes, quartered as many as you like 
  • chopped pecans , for topping 

For The Dressing

  • 1/4 C fig preserves homemade* or store bought
  • 3 tbsp balsamic vinegar I used vanilla balsamic from Manassas Olive Oil Company. Use what you have available to you locally !
  • 2 tbsp  olive oil I used my favorite  arbequina olive oil from Manassas Olive Oil Company
  • 1 tsp salt
  • 1 tsp dijon mustard

Fig preserves, recipe adapted from “Cooking with Paula Deen

  • 16 oz fresh figs  If you can find them! Once you find them, use the day you buy them
  • 1/4 C brown sugar
  • 1/4 C water
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh orange juice
  • 1/4 tsp salt

Instructions

  • Cook rice according to package directions, let cool until slightly warm.
  • Wash and prepare salad greens , add to large bowl for mixing with rice and dressing .
  • Prepare the dressing :  In mixing bowl, whisk together dressing ingredients until well combined. 
  • Add rice and dressing to bowl with greens and tomatoes, mix thoroughly, if desired, sprinkle with chopped pecans. 

Fig preserves, recipe adapted from “Cooking with Paula Deen

  • On stove top, combine all ingredients in a saucepan on medium heat. Cook, stirring constantly, until mixture comes to a boil, about 5 mins.  Reduce heat and continue to cook until reduced and thickened, about 30 mins. Cool and store in container or mason jar, for up to a month.

 

 

Here’s to crisp fall days, and picnics with good friends, good food, and wine! 

Gina 

 

 

 

 

 

 

 

What’s in the cookie jar?

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BROWNIES!  That’s what’s in the cookie jar!   

How is it that it’s Labor Day weekend already? The last blast of summer… except for the heat and humidity of course! My latest recipe will be a sweet addition to your holiday weekend. 

I’ve got the latest recipe from my series (based off of Food Network Magazine’s ) “A Year of Brownies”, and this one is a keeper.  Like last month’s brownie , it’s a few step process, but well worth the effort.  This brownie has 4 layers of deliciousness, including a shortbread cookie bottom layer! I used “Lorna Doone” cookies , but you could be an overachiever and make your own homemade layer. You do you!  

The original recipe called for chocolate, peanut butter and butterscotch baking chips.  I substituted espresso chips and pretzel M&Ms , along with the butterscotch baking chips.  Use whatever flavor candies or baking chips you have on hand, or your family favorites. . Try white chocolate  baking chips, sno-cap candies or caramel baking chips in this recipe! 

The brownie layer has extra chocolate chips added. I had a half of a 10 ounce bag on hand, so I used it all. Original recipe called for 4 ounces. Who doesn’t need MORE chocolate in their brownie?   Overall, this recipe is 10 out of 10 on the deliciousness scale. Perfect treat for a picnic, party, or baked in a disposable tray and delivered to a friend or neighbor. It’s so decadent, you could use an an alternative to birthday cake (IMHO)! 

Print Recipe

Cookie Jar Brownie

Ingredients

Ingredients for shortbread and cookie dough layers:

  • 24 Lorna Doone cookies or your own shortbread cookie recipe
  • 1 1/2 C cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter room tempature
  • 1 C light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 C espresso baking chips I used Nestle brand
  • 1/2 C  butterscotch baking chips
  • 1/2 C pretzel M&Ms

For the brownie layer: 

  • 2 sticks of butter
  • 5 oz semi-sweet or milk chocolate baking chips
  • 2 C granulated sugar
  • 4 eggs
  • 1 2/3 C flour
  • 1/3 C unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

Assemble the shortbread layer:

  • Preheat oven to 350, ready your 9×13 pan with nonstick cooking spray .  Arrange cookies on bottom of pan.

For the cookie dough layer:

  • Combine flour, baking soda and salt in medium bowl. Beat butter and brown sugar in large bowl with mixer until fluffy, add eggs and vanilla until smooth.  Beat in flour mixture on low speed until combined.  Stir in baking chips and candies until combined. 

Head to the stovetop to make the brownie layer: 

  • Melt butter and chocolate chips over medium heat until combined. Remove from heat , let cool,  add the granulated sugar and eggs until combined. This mixture  should look smooth and glossy . Stir in flour, cocoa powder, and salt until no lumps remain.
  • Spoon half this mixture over the cookies and spread to cover completely. Flatten handfuls of cookie dough mixture into small patties over the brownie layer until covered.  Cover with rest of brownie mixture and smooth to cover dough layer. 
  • Bake until toothpick or cake tester inserted into center comes out clean, about 55 mins.  Let cool before serving. 
  • As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

Have a great weekend, foodie friends! 

Gina

 

 

 

 

 

 

What’s old is new again!

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I recently had the honor of baking for a baby’s first birthday, and the theme was “Winnie the Pooh”.  A timeless theme (if you ask this Disney loving gal) for boys and girls alike, and for their parents as well. Mama sent a few  ideas , and I got to work figuring out how to make those ideas become a reality. 

I was also baking  a smash cake, and of course went with Pooh’s “hunny” pot. 

                                           

Off I went to “think think think” (as Pooh Bear would say) about the larger sheet cake design. 

You all know by now how much I love Disney, so Disney themed desserts are never an issue, as I have quite the collection of all things character shaped for cakes, cookies, and cupcakes.   As I looked through my stash, I came across a pan I hadn’t used in 19 years , and quickly sent the birthday mama a picture and asked if she liked the idea:  

It was my Wilton Pooh Cake pan from days gone by! She loved the idea, so I was off to collect the supplies. I didn’t stop at that pan though, and sorted through at least ten different Wilton pans that I know I can resurrect in the future.  Who here wouldn’t love to go back in time?

Waves of emotions flooded over me as I remembered baking that same Pooh cake three different times over the years for my kids first birthdays.  The “Barney the Dinosaur” cake pan for second and third birthdays, and the “PowerPuff Girls” pan for a special 5th birthday party, many years ago….

Those kids are in their 20’s now, but still love Disney, cartoons, and reminiscing over tv shows they watched as kids.  

They also love cake, lol!  I’m sure many of you reading this have kids that had similar party themes back in the day  (or maybe YOU were that kid)! 

I realized I could bring back those nostalgic times simply by baking a cake in an ages old pan , and decorate that cake using the tried and true Wilton method, bringing childhood characters to life.

Look what I discovered in my cupboards! 

  • Race car
  • Barbie
  • Seashell
  • The Little Mermaid
  • Thomas the Tank Engine
  • Jack O Lantern
  • Christmas tree 
  • Open Book (I used as a bible, and again as a volume of Shakespeare) 
  • Graduation cap
  • Bow Tie 

I’ll be adding these cake pan ideas to my menu starting today .  I’ll post prices and pictures as I can – but for now you get the idea. I’m going back to simpler times and sharing the love of all things old, as they can be new again.  

Have a great week, foodie friends! 

 

Gina