Category Archives: healthy

Spring Vegetable Pasta

Posted on May 19, 2011 | Leave a comment

Sometimes dinner at my house is a game of what do I have in the fridge, and how much longer will it really last?  Things with major staying power get to stick around for Wednesday/Thursday night’s dinner.

This meal came out of that game.  I had fresh spring peas, two green zucchini, a chunk of parmigiana that was all, “Carly, eat me, a little bite… I’m so good,”  and some fresh basil.  All of that would be perfectly delectable with pre-made arugula and ricotta filled ravioli.

Spring Vegetable Pasta Ingredients

  • A splash of Extra Virgin Olive Oil
  • One large onion, chopped into thin rings
  • 2 cloves of garlic
  • 2 zucchini, shredded into ribbons
  • 1/2 cup of fresh (or frozen) spring peas
  • Splash of vegetable broth (about 1/4 – 1/2 cup depending on your sauce preferences)
  • Salt and Pepper to taste
  • a sprinkle of red pepper flakes (pepperoncino)
  • a sprinkle (or a handful) of parmigiana cheese
  • your favorite pasta

First prepare the zucchini, this is the most time consuming element so you might as well get it out of the way early.  Chop the head and “butt” of the zucchini off and with a fruit peeler peel down the length of the zucchini revealing thin strips the width of the vegetable.  Set aside.

In a large sauce pan add a swirl of the olive oil and then add the onions.  Sprinkle with salt and pepper here, and over medium/low heat let the onion soften and sweat.

(At this point put water in a separate pot to boil and follow instructions.)

Add the garlic and when that spicy, fragrant aroma fills the air – is that not the best smell? – add the zucchini.  At this point you can give the onions and zucchini a good stir, pour in the vegetable stock and cover.

When the zucchini ribbons are softer but not soggy add the peas and again give this some good stirs so that the flavors are all fully incorporated.

When plating this healthy and quick to make dinner give the vegetables one more quick drizzle of olive oil and a sprinkle of red pepper and cheese.

Enjoy!

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Posted in dinner, Easy Recipe, healthy, Her Kitchen, Seasonal, Spring

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Berry Good Breakfast Muffins

Posted on April 7, 2011 | 1 comment

True story, inspired by “If You Give a Moose a Muffin”, if you’re coming to my house, I am going to make sure that there is coffee.  And if there is coffee you’ll probably want something to eat. And if you’re going to eat something it might as well be a muffin.  And if people are going to be eating muffins, I am going to be baking them.

That is the story behind these Berry Good Breakfast Muffins, we had people coming over at 7am (*I know!  That is crazy early!) and I thought 7am visits deserve muffins.  But, these muffins shouldn’t be cloyingly sweet, or filled with butter and chocolate.  They should be a healthy breakfast is a small paper cup.
Berry Good Breakfast Muffins Ingredients
adapted from Joy the Baker’s Raspberry and Jam Muffins
1 1/4 cups whole wheat flour
1 1/4 cups dry oatmeal
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

1 cup unsweetened apple sauce
1/2 cup nonfat Greek Yogurt
1/2 cup brown sugar
1 egg

2 tablespoons raspberry jam (I use no sugar added)
1 cup chopped blackberries

In a large bowl add all of the dry ingredients, flour, oats, baking powder, baking soda, salt and cinnamon and with fork blend together.
In a separate bowl add all of the wet ingredients, egg, yogurt, apple sauce and sugar.  With that same trusty fork blend these ingredients.  There is something to be said about a recipe that doesn’t require, or isn’t made any easier by using an electric blender.
When the wet ingredients are blended all the pieces will be fully incorporated and smooth.  Slowly add the wet to the dry and incorporate together and whisk together so everything is one big batter.

I used blackberries because that is what I had on hand.  I chopped them up so that the juice would flow throughout each bit and because blackberries are bigger and have a stronger flavor than blueberries (another delicious option).  Really any fruit works here.

With each scoop of jam I broke it apart into smaller chunks within the batter and very gently folded it in without turning the batter a pretty shade of pinkish purple. 

Set these little breakfast bites into a 375 degree oven for 16 minutes.  The batter makes 18 muffins, so you might want to invite people over at 7am to share these with and enjoy!

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, healthy, Her Kitchen, Seasonal, Spring

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Crab Cake Appetizers

Posted on March 29, 2011 | Leave a comment

“Crab cakes and football, that’s what Maryland does!” – Wedding Crashers

To live near Maryland is to know (and love) crabs: steamed, dipped in butter, made into cakes.  When I was home for the weekend I made a crab cake appetizers for my parents and grandparents.  It was so fun to cook for people who have cooked for me my whole life, and to make something that doesn’t show up too often in South Florida.  Florida is all about stone crabs, not Maryland crabs.

Crab Cake Appetizer, makes 14
2 containers of 8oz crab meat (I used lump and claw)
1 egg, gently beaten
1 tbsp Dijon mustard
1/8 cup of Panko breadcrumbs
1/2 lemon juiced
1/2 teaspoon Old Bay (this is not exact*)
1/4 teaspoon red pepper flakes
2 shakes of Worcestershire sauce
3 cracks of fresh black pepper
sprinkle of salt
Sauce
2 tablespoons of mayonaisse
1/2 teaspoon Old Bay
1/4 lemon juice
chopped chives

In a medium sized bowl empty the crab and with a gentle hand and wooden spoon mix the different kinds of meat together.  You can use all the same kind of meat, but generally one is considerably more expensive than the other, and they have a different flavor, so I combine for more depth.

In the empty crab cup, beat the egg and then add it to the crab.  Add the mustard, and a couple of squirts of the Worcestershire sauce, the lemon juice and the Panko.  

You’re probably noticing that the measurements for these ingredients are not overly specific, that’s because we’re cooking and not baking, and because flavor and spice is personal.  Mark loves Old Bay so I tend to go stronger with that, and I don’t care for salt so I tend to go lighter.  If you want spicy crab cakes, add more red pepper – it’s that simple!

Again with the wooden spoon, very gently incorporate all of the ingredients, being careful to not pulverize the crab.  A great crab cake is full of big, pump pieces of meat.  I usually take a sniff of the crab mixture to see if it seems balanced, and then maybe add more spices if necessary.

Now, form small balls of the crab mixture is the well of the palm of your hand.  These just need to be gently formed, not packing them too tightly.  Place all of the uncooked cakes on a plate and cover with plastic to refrigerate for about 30 minutes.  Refrigeration lets the crab cakes firm up before they are cooked.


In a large pan over low/medium heat add a touch of butter and get to cooking.  Each side takes 3-4 minutes.

When the crab cakes are out of the pan, give them a few moments to cool and mix up the sauce (mayonnaise, lemon juice and Old Bay) and chop up some chives.  For an extra kick you can add a dash of Tabasco to the sauce.

Place all of the crab cakes on a platter and give some (or all) a small dollop of sauce and a sprinkle of chives, serve with fresh lemon, oh and Enjoy!

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Posted in Appetizer, Easy Recipe, healthy, Her Kitchen, Seasonal, summer

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Potato Crust Mushroom and Swiss Quiche

Posted on March 8, 2011 | Leave a comment

Sometimes it is a Monday night and you realize you have like 12 mushrooms in your refrigerator and two random russet potatoes – both of which were purchased at some point with another recipe in mind.  But now you don’t care about those recipes.

So what to do?  Potato Crust Mushroom and Swiss Quiche probably does the trick.  I am a quiche fan – it is easy, filling, and completely customizable.

Potato Crust Mushroom and Swiss Quiche Ingredients
5 eggs
2 egg whites
3/4 cup skim milk
2 large russet potatoes
1 onion
10 – 12 mushrooms
10 stalks skinny asparagus 
6 slices Swiss cheese, or shredded Swiss
1 tbsp of grated parmigiana cheese
Olive oil
Salt and Pepper to Taste

 I know there are quiche enthusiasts who will say a good quiche has to be with a proper pie crust, and usually that is true.  However, in the pursuit of healthy living and delicious eating, this is a fast and quite good alternative.

Slice the potatoes crosswise into 1/4″ coins. In a colander drizzle a bit of extra virgin olive oil and season with salt and pepper -this is a tip, place the colander over the pan you’ll be baking in to catch the oil. Then neatly layer the potatoes in a to cover the base of the pie pan. I sprinkle a tablespoon of grated parmigiana cheese on to the potatoes and then set in the oven for 25 minutes at 375 degrees.


While the crust is baking chop the onion, mushrooms and asparagus.  In a large nonstick pan saute the onions and when they are softened add the mushrooms and then when the mushrooms are just a moment from being down add the asparagus.

Cooled vegetables with the Swiss cheese on top
While the vegetables and crust cools – this is very important – prepare the egg mixture.  I used 2 egg whites and 5 whole eggs and I think you could adjust that to your liking. Whisk egg, milk and salt and pepper and then add the cooled vegetables and cheese.


Bake in the 375 degree oven for 30 minutes – at this time the egg should have a slight bounce but be firm and an inserted knife should come out clean.  This is beautiful served with a fresh salad or on it’s own because it is filled with delicious and nutritious vegetables – and yes, in our house it is breakfast, lunch or dinner!


Enjoy! 

P.S. Mark and Carly secret: During a bridal shower game I had to guess what Mark’s favorite food was that I made.  Not lasagna, or crab cakes, or cookies, quiche. 

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Posted in Baking, Breakfast/Brunch, dinner, healthy, Her Kitchen, Holiday Food, Jewish Holidays, Passover, Rosh Hashanah/Yom Kippur, Seasonal, Spring

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What I Ate This Week

Posted on February 25, 2011 | Leave a comment

No, no, fear not, this is not like in the tabloids where celebrities share that they ate a (brown) rice cake and half a grapefruit.  I am sharing what we ate for dinner because this week we went gluten free.  

Why gluten free?  That is a good question… In part because there are some murmurs that a gluten free diet can be beneficial to your health and also because by changing up the diet for one week forced me to be more conscientious about what I was eating, and how.
Here is what I ate and also some tips to survive…

Monday: Roasted Carrots + Potatoes and Lean Beef (from Mark’s mom)  It is always great to be able to start the week with some pre-prepared meals and roasted carrots and potatoes are a low-prep item that allows you to take care of other things while they bake.
Tuesday: Ham + Eggs Omelet and Asparagus.  An omelet with a slice of ham folded inside adds a lot of flavor and extra protein when I was making a dinner for one.  Quickly blanched asparagus is a healthy and fast way to get some greens.

Wednesday: Quinoa + Collard Greens with Balsamic Grilled Chicken.  This is a favorite new way to prepare chicken: skinless breasts, pounded thin and then covered first with a tablespoon of balsamic vinegar and then 1/2 tablespoon of extra virgin olive oil.  Cooked for 5-6 minutes on each side in a large pan. 

Thursday: Curried Coconut Carrot Soup with Mary’s Gone Crackers Herb Crackers + Quinoa with Artichoke and Spinach.  Quinoa is the fastest way to get that starchy, filling feeling on a gluten free diet and that is why late on a Thursday night I made this again, instead of risotto as originally planned.  This soup was a huge, HUGE hit.  Recipe is below.
Adapated from Chow.com
Ingredients: 1 onion, 1 cup of chopped celery (about 4-5 stalks), 1 box of chicken or vegetable stock (4 cups), 1 can of light coconut milk, 1 cup water, 10 large carrots (peeled and chopped), 2 tsps of curry powder, 1/4 tsp tumeric, 1/4 tsp nutmeg, 1/4 cumin, 1/2 tsp cinnamon.  
Drizzle a bit of olive oil.  Saute onions, celery until softened.  
Add the chicken stock and coconut milk and water.  
Add the carrots, boil covered until carrots are softened.
Blend.  Serve.  So simple – beyond, beyond, beyond good!

Image from Chow.com
Friday: Baked Salmon + Polenta + Grilled Eggplant  – Success is pending, but this is an old faithful recipe, so I am pretty confident.

What I learned: not being able to grab a piece a bread while I cook, or a handful of cereal, (or cookies!) made me slow down to think about what I was eating, how I was cooking and what I really wanted.  I worried it would be difficult, but it was fun and a worthwhile mental exercise and cooking challenge.
Ultimately there was nothing that I made that was outside of my repertoire but there was also no hitting the easy button with a box of pasta, or pizza.  Did I miss cookies?  Yes, sometimes, but I also loved the fresh oranges, apple slices, grapes and dates that very healthily filled that void.
This was a great challenge and I would be open to trying more food challenges in the future.
Are there any foods that you could not give up?

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Posted in healthy, Her Kitchen

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Apple Oatmeal Kugel

Posted on February 22, 2011 | 1 comment

Over the long and sometimes warm and sometimes very cold weekend I spent a lot of time behind my stove.  I really like to cook over the weekends and sometimes you (I) cook too much.  I also really don’t like to throw things away that taste great, and well, eating the leftovers to get rid of it all doesn’t really do anyone any good.

So, as necessity is the mother of all inventions, a new recipe was born.  It’s not exactly seasonal (apples really makes me think of the fall) but it is definitely comforting.
Apple Oatmeal Kugel*
Ingredients
2 cups cooked oatmeal
1/2 cup whole wheat flour
1/2 – 2 apples chopped
1/4 cup raisins
1 egg
1 tbsp of brown sugar
1/2 tbsp almond butter (negotiable*)
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp turbinado sugar (optional)
Juice from a 1/4 lemon
1/8 cup of slivered almonds

Step 1: Breakfast.  If you’re like me, when you woke up you thought about making something fun with low cholesterol oatmeal, but you have to have breakfast first.  So, you made an abundant amount of oatmeal. By the way cooking oatmeal is always a 2 (water) to 1 (oatmeal) ratio.  In this case I wanted a less watery version, so I went 3 cups of water, 2 cups of oatmeal, Mark and I both had a small bowl of oatmeal with toppings and about 2 cups of cooked oatmeal remained.  Don’t throw out the leftover cooked oatmeal!

Step 2: Oatmeal Toppings.  While the water is boiling and the oatmeal is cooking, chop up your favorite kind of apple (mine is Honey Crisp – they are out of this world good).  Add the apples and raisins to a pan on medium heat with a smidge of butter (like a 1/4 of 1/4 tbsp).  Let the apples and raisins begin to soften and add 1/2 tsp of cinnamon and continue to stir so that the fruit is completely covered.  For your breakfast take 1/8 cup of apples and raisins and reserve the rest for later.
Step 2: Dry Ingredients: After you finish your breakfast return to the pot where the oatmeal has now cooled.  Add the whole wheat flour, salt, baking powder and baking soda.  Combine all of these ingredients.  If the oatmeal is overly sticky – mine was – slowly add 1/8 cup of water at a time until it has a smoother consistency.

Step 3: Wet ingredients.  I included 1/2 tablespoon of almond butter in the oatmeal.  It added a warmer hint of color, but didn’t change the flavor – this is totally up to you to include.  For a nutty flavor I’d recommend at least a tablespoon.  Add the egg and the brown sugar and continue to incorporate.

Step 4: Back to the apples.  The apples and raisin have cooled and should a soft golden color.  Bring the pan back to a medium-low heat and add the vanilla and lemon juice.  Cook the apples until the juice is absorbed.
Step 5: Bring it all together.  Combine the apples and raisins into the oatmeal and then spread the entire mix into a 9×9 baking dish.  If so desired, and I am sure it is desired, sprinkle on additional cinnamon, turbinado (raw) sugar, and some almonds.  Bake for 45-50 minutes at 350 degrees.  
Here is the warning: your kitchen will have the warm, sweet smell of cinnamon, vanilla and apples.  You’ll know how relatively healthy this little snack is and will have a hard time just eating one bite, but that’s okay, because really (not just relatively) this is a pretty healthy way to go.

*So, I am calling this a kugel, because the flavor and consistency most closely reminds me of my Nannys’ (grandmas‘ – they both make it) noodle pudding.  There are no noodles, so noodle pudding is the wrong name, and kugel kind of sounds funny, but it’s pretty much what it is.  The other thing it is, is sweet, but not too sweet, healthy, but not boring, simple but not bland and probably something that will pop up on a holiday table of mine in seasons to come.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, fall, healthy, Her Kitchen, Jewish Holidays, Rosh Hashanah/Yom Kippur, Seasonal

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Grilled Eggplant Pesto Parmigiana

Posted on February 8, 2011 | Leave a comment

Sometimes I realize that the recipe featured here require a mixer, or an immersion blender, and for as much as I try to simplify recipes by using simple tools, it can become intimidating if your kitchen equipment is pieced together with hand-me-downs and college left overs.

This recipe requires not much more than George Foreman grill, the staple of every college “registry”, and it looks and tastes a bit more sophisticated than college.

Grilled Eggplant Pesto Parmigiana
Ingredients
1 large Italian eggplant
Pesto Sauce (either premade, or homemade – do it!  It is soo easy)
Grated Parmigiana cheese
Marinara sauce
Salt and Pepper

Preheat oven to 400 degrees.  On a cutting board slice the eggplant into 1/2″ coins.  Sprinkle generously with Kosher salt.  Salting the eggplant adds flavor and it also helps the eggplant to “sweat” out some of it’s moisture.

In a small bowl prepare the pesto sauce, come on, I know you went homemade.  Another even lower calorie option that is strong on flavor is crushed basil, garlic and olive oil – I recommend the frozen basil and garlic cubes at Trader Joe’s.
Lay the eggplant coins out on the grill and cook for 3-4 minutes or until golden brown grill marks appear and then rotate for a beautiful cross pattern.   
Lay all of the grilled eggplant slices on a cookie sheet and spread each slice with a 1/2 teaspoon of your spread.  (If you’re  not into pesto, or garlic, or basil, or whatever, a tapenade would be amazing, or just your basic marinara sauce).  Sprinkle with the grated parmigiana cheese and bake for 10 – 15 minutes or until the cheese is a little bit melted.
If you can help it, arrange the grilled eggplant slices on a plate and serve with fresh sauce.  If you can’t help it, try not to burn your fingers as you eat them right from the pan.  We ate them both ways in my house, and they taste just as good with or without the fancy presentation!

This makes for a healthy, affordable, and really satisfying dinner or appetizer for a crowd.  Buon Appetito!

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Posted in Appetizer, Christmas, Comfort Food, dinner, Easy Recipe, healthy, Her Kitchen, Holiday Food

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Roasted Cauliflower and Lentil Salad

Posted on February 3, 2011 | Leave a comment

Between all of the baking I really try to make our dinners filled with an abundance of seasonal vegetables and big bold flavors.  Last week it was all about cauliflower.  Roasted, delicious cauliflower.  This very easy recipe was a snap for a weeknight dinner entree, side or weekend lunch.  It was divine – which is saying a lot for a veggie.


Roasted Cauliflower and Lentil Salad
Ingredients
One Head of Cauliflower
1/2 Vidalia Onion
1 cup of cooked lentils
1/4 cup raisins
2 tbsp Extra Virgin Olive Oil
1 tbsp White Wine Vinegar
1 teaspoon Curry Powder
1/2 teaspoon Paprika
Salt and Pepper to taste
Oven at 400 degrees
Instead of cutting the cauliflower into little trees, cut the head into slices across the sphere. 
In a small glass whisk the oil and vinegar and add the curry and paprika, salt and pepper.  The “dressing” now has a burnt orange color and fragrant scent.

I dipped the head of each cauliflower slice into the dressing and laid them all out on a covered cookie sheet.  With the remaining dressing, reserve about 1 tablespoon and drizzle the excess over the cauliflower.  Bake in over for 35 minutes.
With 10 minutes left on the cauliflower timer slice the onion and throw all of the onion slices into the remaining dressing.  In a non-stick pan over medium heat, cook the dressed onions until they are nearly translucent.  Add the pre-cooked lentils (I always use pre-steamed lentils from Trader Joe’s/Whole Foods/Wegman’s) and the raisins and allow the flavors to integrate completely.
When the cauliflower has fully cooked the dressed spots will be sweetly caramelized and the heads will be browned (and extra delicious)!

Add the cauliflower to the pan with the onion, lentils and raisins and let all of those flavors dance together and serve.  That is a delicious bowl of winter.

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Posted in Comfort Food, dinner, Easy Recipe, healthy, Her Kitchen, Seasonal, Winter

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Roasted Butternut Squash Risotto

Posted on January 27, 2011 | Leave a comment

Risotto is a favorite dish in our house.  It is fairly easy to make, inexpensive to make a lot of and is a great alternative to pasta for a gluten free diet, and a vegetarian main course.

So risotto is one of those things where you can experiment a little bit with ingredients, as long as you follow the rules with timing.

Roasted Butternut Squash Risotto
Ingredients
1 Butternut Squash, chopped in 1-2″ pieces
1 tbsp olive oil
Salt, Pepper, Paprika to taste

1 onion, chopped finely
3 carrots, chopped finely
3 stalks of celery, chopped finely
4 cups of Vegetable/Chicken Broth
1 1/2 cup of arborio rice
2 tbsp of butter
1/4 cup of white wine
1/2 cup grated Parmigiana
Salt and Pepper to taste

Peel and cut the butternut squash and put all chopped pieces in a colander and drizzle with olive oil and sprinkle of salt, pepper and paprika.  On a covered cookie sheet lay out the pieces of squash and bake in the oven for 35 minutes at 375 degrees.

Once the squash is in the oven, move onto the risotto.  In a separate sauce pan bring the vegetable/chicken stock to a boil.  
In a large sauce pan add 1/2 tbsp of butter to the pan and then add the finely chopped onion, carrots, and celery. Add salt and pepper to taste – just a pinch, because you’ll continue to layer the flavors.

When the vegetables are softened add the rice to the pan on medium/low heat and let it saute until the pieces are translucent.  When the rice is translucent add the first ladle of stock.
Let the rice simmer in the broth, stirring frequently, until it is completely absorbed.  When the broth is absorbed add another ladle and continue the process of adding, stirring, absorbing until all of the stock is used up.   You’ll notice that as the broth is being absorbed the rice with release it’s natural starchiness and become creamy. 

After the last ladle, but before the broth is completely absorbed make a well in the rice and add a cup of the now roasted squash.  Using a potato masher (or a spoon), mash up the cup of squash and combine it with the risotto.  The mashed squash adds beautiful color and rich flavor.
Then add the rest of the squash, the remaining butter (in pieces) and the parmigiana cheese and gently stir all of the ingredients. 

This is a perfect winter weeknight dinner, enjoy the comfort of good food!

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Posted in Comfort Food, dinner, healthy, Her Kitchen, Seasonal, Winter

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Pear Cranberry Muffins

Posted on January 25, 2011 | 1 comment

This weekend I finally got back to baking.  After the holidays I didn’t have a lot of baking interest, which is not to say I wasn’t still consuming baked goods by the handful, I was.  In any case, I wanted to foray back into the flour, sugar, butter and eggs with a healthy and seasonal pick.

Pear Cranberry Muffins 
Ingredients
1/4 + 1/8 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon of salt
2 tbsp unsalted butter
2 tbsp nonfat Greek yogurt
1/2 teaspoon vanilla
1 egg
1/3 cup sugar
1/3 cup fresh squeezed orange juice
zest of one orange
1 cup chopped Bosc Pear
1/4 cup chopped fresh cranberries
1/4 cup chopped walnuts
Set oven to 350 degrees, bake for 25  minutes
This looks like maybe a lot of ingredients, but it is really pretty simple, and very easy, and beyond delicious.  Yes, I received comments like “this is the best muffins you’ve ever made!”.  So, what are you waiting for?

In a small saucepan melt the 2 tbsp of butter, and set aside to cool.  In a small bowl whisk the egg and then add the Greek yogurt and continue to whisk.  At this stage is may start to resemble cottage cheese, do not worry.  Slowly add the cooled, but melted butter and the sugar and continue to whisk.  
Now the egg mixture is a beautiful creamy golden color.  At this time add the fresh squeeze orange juice, the zest and the vanilla, give this a good whisk and set aside.

In a separate bowl mix the flours, baking powder, baking soda and spices.  Set this aside and move onto the chopping of the pears, cranberries and walnuts.
Create a well in the flour bowl and pour in the egg mixture and mix enough to fully incorporate the dry and wet ingredients.   With a spoon mix in the the chopped pears, cranberries and walnuts.
With a large spoon scoop the batter into muffin cups and bake for 25 minutes at 350 degrees.


These muffins are a delight, full of moisture, seasonal fruits and low in calories.  Secret: These beat those packages 100 calories vita-muffins in flavor, and health!

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Posted in Baking, Breakfast/Brunch, Dessert, healthy, Her Kitchen, Seasonal, Winter

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