Homemade Peppermint Patties

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With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

Day 8 of my 12 Days of Holidays Treats series already? Wow!

12 Days of Holiday Treats | Self Proclaimed Foodie

The funniest thing I have to say about this recipe is this: When I asked my husband if he wanted to try one, he made an ugly face and said “I don’t like peppermint patties”.  Then, later on he must have forgotten what I had made because he ate one and said “Those are really good”. So typical.

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

The funny story I have to go along with this recipe has to do with my video. We recently got into making food videos because all the cool kids are doing it. We’ve been trying really hard to knock out two videos a week – one for an old recipe and one for a new recipe. Well, this week our new recipe was these peppermint patties. Having never made them, I just assumed they’d be really easy so they’d be a perfect choice for making a video. Well, these are quite easy to make, but the chocolate part took a wee bit of finesse. You see, the first time I tried dipping one of the peppermint slices, it was at room temperature. If you put a room temperature mixture of powdered sugar, butter, and cream into a bowl of warm chocolate, what do you think happens? Well, if you guessed that it melted, you’re smarter than I am. I lost about three casualties to the warm chocolate bath before I figured I had to try a different method. I ended up going with the piping method, which ended up being quite the catastrophe off camera as well because we lost the tip somewhere in the bag and melted chocolate flowed freely everywhere. Sort of funny, mostly not funny, now that I look back. Long story short, we figured out how to successfully coat them in the chocolate and I also managed to make a couple other recommendations in the recipe if you need alternative methods. Either way, these little bite sized chocolate peppermint bombs are pretty much to die for and the homemade version blows anything pre-packaged out of the water!

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

Homemade Peppermint Patties
 
Prep time
Cook time
Total time
 
With only a handful of ingredients, you can make your own bite sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!.
Author:
Recipe type: Dessert
Yields: 2 dozen
Ingredients
  • 2 1/4 cups powdered sugar
  • 2 tablespoons softened butter
  • 2 teaspoons peppermint extract
  • 2 tablespoons heavy cream
  • 12 ounces dark chocolate
  • 1 tablespoon butter
  • optional: crushed candy canes
Instructions
  1. Combine the powdered sugar, butter, peppermint extract, and heavy cream. Mix them with a stand mixer and paddle attachment or a hand mixer until the mixture comes together. You may need to use your hands to form the final sugar dough.
  2. Over a long sheet of plastic wrap, form the peppermint dough into a long log, wrap tightly, and refrigerate for at least an hour.
  3. When ready to make the candy, combine the chocolate with the butter in a bowl and microwave at half power for one minute at a time, stirring in between each minute, until the chocolate is melted.
  4. Slice the peppermint dough into 1/4 inch thick rounds. Lay out a piece of wax paper to put your finished patty on.
  5. I found three ways to successfully coat them in chocolate without having them melt in the bowl of chocolate. First, you can pipe the chocolate onto the wax paper, add the peppermint slice, pipe more chocolate on top, and then use a toothpick to spread if needed. Second, you can freeze the individual slices and then dip in the chocolate. Third, you can allow the slices to sit out until they dry a bit and then dip them.
  6. While chocolate is still wet, sprinkle with crushed candy canes.
  7. Store in airtight container or storage bag. Freezes well.

Recipe adapted from Oh Nuts

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Salted Mocha Caramels

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Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Whoa – we’re on day 4 of 12 of my treat marathon and its not even Thanksgiving yet! I’m not normally this prepared. Don’t let me fool you – I will be scrambling to make the rest of my holiday recipes over Thanksgiving weekend.

12 Days of Holiday Treats | Self Proclaimed Foodie

Oh salted mocha caramels. Where have you been all my life? Seriously, where? You have everything my tastebuds desire – coffee, chocolate, sugar, fat, and a touch of salt. I mean, what more could a girl ask for?

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Yesterday I talked about how I’ve overcome my fear of boiling sugar. That being said, you might find a trend in this year’s holiday treats. Yup – more candy than cookie recipes. Don’t get me wrong, its hard to be the perfect trifecta of sugar + flour + butter, but I’m slowly learning that there are many gluten free delights that are just as good, if not better. Don’t worry, there will still be some cookie recipes. I’ve already posted one and a I have a couple more on the way. But this year’s Christmas box will be about 2/3 candy and 1/3 cookies. I wonder if my hypercritical younger sister will give me praise or condemnation for this dramatic change in holiday tradition. I’ll be sure to report back.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

I have found that making your own homemade caramels are one of the best things a person can do. First, eating caramel that is super fresh will change your life. Second, creating perfect caramel without inflicting a major burn to you or the persons around you, as well as making caramel that is not under or overdone, should be considered a personal milestone in one’s life. Third, caramels of this quality are pretty freaking expensive. Don’t believe me? Just go to a place like Whole Foods this time of year and find some artisan caramels. You’ll have to decide whether you want to buy the caramel or feed your family dinner that night. And lastly, people are pretty darn impressed when they open up that little wax paper bundle, pop this treat into their mouth, and marvel at the fact that you actually made it. All by yourself. In your own kitchen. Impressive.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

These are definitely different than regular caramels. They are darker. They are richer. They are more intense. I was about to throw in one of those “I like my caramels like I like my men” jokes but I’m guessing you were already anticipating that. Bottom line, if you make one naughty treat this year, it should be these. However, I will likely say that about everything I make this year because my blog contributes to my cooking narcissism.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Be sure to scroll past the recipe to feast your eyes on all the holiday treats I’ve made over the last couple of years!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Salted Mocha Caramels
 
Prep time
Cook time
Total time
 
Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!
Author:
Recipe type: Dessert
Yields: 100 caramels
Ingredients
  • 1 cup heavy cream
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso or espresso powder (I used two Starbucks Via packets)
  • 4 ounces chopped bittersweet or dark chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into pieces
  • 1-1/8 cups sugar
  • 5/8 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon flaked salt (like Maldon's)
Instructions
  1. Line an 8" square pan with parchment paper. Set aside.
  2. Combine the cream, vanilla extract, and espresso powder in a medium-sized saucepan and heat while swirling until scalding. As soon as the mixture starts to bubble and appears to coat the bottom of the pan, you'll know its done. Remove from the heat, add the chopped chocolate and allow to sit for a minute to allow it to melt. Then, stir until it turns into a completely smooth mixture. Stir in the butter.
  3. Using a medium to large (at least 4 quart) pot, combine the sugar, corn syrup, and water in this large saucepan and stir to combine. Heat mixture over medium heat until the sugar melts and then increase heat to high to bring the mixture to a full boil. You may occasionally swirl the mixture but do not stir. You may also use a brush to run water down the sides of the pot to wash down any crystals - this will eventually evaporate.
  4. You want to cook the sugar just until it starts to change color and take on more of a caramel color and smell. You'll notice a reduction in the bubbles at this point too. Remove from heat.
  5. To make the caramel, pour the chocolate cream mixture into the sugar, stir to mix, and add your thermometer to the pot. Bring to a boil over high heat and whisk constantly until it reaches 245°F. The moment it reaches temperature, pour it into your prepared pan. Do not scrape out anything that has stuck to the pan as it may have been overcooked.
  6. Allow the caramel to sit for about 10 minutes before sprinkling with salt. If its too hot, the salt will sink in. Start with a small amount and if it sinks, wait a bit longer to add the rest.
  7. Allow to caramel to cool completely at room temperature. Transfer to a cutting board and cut into small pieces. Wrap them individually in wax paper. If you cut the pieces and don't wrap fast enough, they will stick together, so you may want to cut just a few rows at a time.
  8. Store wrapped caramels in an airtight container at room temperature (or you may freeze) until you're ready to share.

recipe adapted from Wanna Come With

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles | Cherry Almond Thumbprints | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies | Salted Vanilla Bean Caramels | Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers | Mini Pecan Pie Bites | Eggnog Poundcake

Christmas Tree Corn Flake Treats | Devil’s Food Crinkles | Chewy Brown Sugar Cookies

 

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!
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Hazelnut Brittle

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Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Welcome to day 3 of 12 of my holiday treat series. Sheesh… that’s going by fast. I supposed I’d better make the rest of my planned recipes!

12 Days of Holiday Treats | Self Proclaimed Foodie

This was my very first time making homemade brittle. Last year I was deathly afraid of boiling sugar. This stemmed from a tragic boiling sugar accident from when I was a youngster and my sister accidentally (or so I assume) draped a loaded spoon of boiling sugar above my hand, leaving a trail of burnt flesh in its wake. We were gluing homemade gingerbread houses together. I’m pretty sure that hurt more than child birth. Hence, I was afraid of boiling sugar, especially once it got past the boiling point of water (sugar goes much, much hotter).

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Fortunately for me, and the recipients of my boiling sugar concoctions, I tackled my fear last year when I made my salted vanilla bean caramels and haven’t looked back.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I wasn’t going to be satisfied with plain old peanut brittle. I was going to step up my game and make cashew brittle, but then I thought “I’m in Oregon and we are the #1 producers of hazelnuts, so it should be hazelnut brittle”. The fact that I had a bag of raw hazelnuts that I bought at the farmers market that were just begging to be roasted combined with the fact that I didn’t have to go to the store to buy cashews also played into that decision a wee bit too.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I’m happy to say that this brittle turned out so rich and buttery and sweet. Its the kind of brittle that cements your molars together – and that’s a very good thing. I wasn’t sure if I should add the hazelnuts in whole or if I should break them apart. I opted for whole and I’m so glad I did for two reasons: First, I think they look really cool and second, they break apart perfectly if they happen to be on a seam where you break the brittle. And may I add… if you’ve never broken up a sheet of homemade brittle, it just may end up being one of your most favorite things you do in your life!

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Be sure to scroll down past the recipe to see all of my holiday treats from the past two years. So. Many. Calories!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Cashew Brittle
 
Prep time
Cook time
Total time
 
Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Author:
Recipe type: Dessert
Yields: 16 servings
Ingredients
  • 2 cups sugar
  • 1/2 cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 8 ounces roasted hazelnuts, skins removed
  • Fleur de sel or crushed Maldon sea salt
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
  3. Remove from the heat and carefully stir in the baking soda.
  4. Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with salt.
  5. After the brittle cools for at least 30 minutes, you can break it into large chunks.
  6. Stored in an airtight container at room temperature for up to 1 month.

recipe adapted from Food & Wine

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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25 of the Best Holiday Cookies and a $400 Cash Giveaway!

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Not only am I sharing 25 of the BEST Holiday Cookie recipes, but we’re giving away $400 cash to spend however you wish this holiday season!

Not only am I sharing 25 of the BEST Holiday Cookie recipes, but we're giving away $400 cash to spend however you wish this holiday season!

It’s the most WONDERFUL time… of the year!  Tell me you just sang that in your head just like I did while I was writing it. You did, didn’t you? I look forward to the holidays every single year. The enjoyment I get from my kids excitement. The smell of wonderful baked treats filling the house. The endless decorations and lights. The calming tradition of putting that fresh Oregon Noble Fir up in the living room and decorating it with the sentimental ornaments we’ve collected over the years. I love all of it. This will be my third year doing my 12 Days of Christmas series on my blog where I share twelve, YES 12 if you can believe it – holiday treats. If you’re curious about all the wonderful recipes I’ve made in the past, I’ll list some of them out here with links to the recipes, but I don’t want to post pictures because there are too many amazing recipes below. PLUS THE CASH!!! Read on for more details.  Okay, here are just some of my favorite holiday recipes, and have fun looking through all of my friends recipes below! Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies | Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows | Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites | Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

This holiday season I’m excited to be joining the Real Housemoms creative team in giving away $400 Black Friday Cash! We’re helping make one lucky reader’s holiday extra special with a little spending money. Be sure to scroll down to the bottom of this post to enter!

This holiday season I’m excited to be joining the Real Housemoms creative team in giving away $400 Black Friday Cash! We’re helping make one lucky reader’s holiday extra special with a little spending money. Be sure to scroll down to the bottom of this post to enter!

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Caramel Macchiato Cookies from Home.Made.Interest.

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Chocolate Crinkle Peppermint Blossoms from Real Housemoms

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Chocolate Frosted Christmas Cookies from Real Housemoms

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Chocolate Peppermint Cookies from Around My Family Table

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Chocolate Peppermint Crunch Cookies from Real Housemoms

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Christmas Crinkle Cool Whip Cookies from Bread Booze Bacon

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Christmas Mint Cookies from Cooking on the Front Burner

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Christmas Sugar Cookies from Liz on Call

EGGNOG BISCOTTI are a crunchy, sweet cookies with a hint of nutmeg drizzled with a simple eggnog glaze!

Eggnog Biscotti from Real Housemoms

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Loaded Christmas Cowboy Cookies from Flavor Mosaic

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Melt in Your Mouth Shortbread Cookies from The Endless Meal

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Mexican Hot Chocolate Shortbread from Bread Booze Bacon

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Molasses Sugar Cookies from Real Housemoms

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Monster Cookie Bars from Dinner at the Zoo

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No Bake Peanut Butter Cookie Treats from Pink Cake Plate

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Oreo Cake Ball Christmas Tree from The Cards We Drew

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Penguin Cookies from Delightful E Made

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Peppermint Candy Cane Cookies from Self Proclaimed Foodie

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Peppermint Oreo Truffles from It Is a Keeper

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Peppermint Twist Macarons from Savory Experiments

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Red Velvet Ooey Gooey Bars from A Night Owl

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Salted Caramel & Pecan Thumbprint Cookies from Real Housemoms

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Turtle Snickerdoodles from Garnish & Glaze

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Vanilla Chai Shortbread Cookies from Sugar & Soul

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White Chocolate Dipped Cherry Shortbread Cookies from Frugal Foodie Mama

a Rafflecopter giveaway

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Perfect Buttercream Frosting

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Next time you bake a cake or make cupcakes, you’ll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ll admit. I had never made a traditional buttercream frosting before. That’s kinda crazy considering who I’m friends with.  Give me a moment to brag about my two buttercream queen friends as I am super duper proud of them. First of all, we have Mindy Simmons who is not only the owner and operator of my favorite Farmers Market bakery Decadent Creations, but she’s also a Chopped champion. That’s right. She was selected to compete on Chopped and she won!  She’s also the person who provided the recipe for this buttercream.  The other lady I’m super proud and privileged to know is the one and only Liz Marek of Artisan Cake Company and the Sugar Geek show.  Liz and I met at a Portland wedding event when we both used to do weddings (I as a photographer and she as a cake maker). She is by far the most talented cake artist I have ever seen and she has made a living out of traveling the world to teach and compete. Ugh – I’m in awe of their talent!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve always been a cream cheese frosting kind of girl and I probably always will be. However, when you consider this perfect, smooth, rich, creamy, heavenly buttercream frosting and how incredibly easy it is to decorate, I might be willing to add in a second favorite.

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

I’ve talked before about my fear of boiling sugar. I’ve since gotten over that fear because I’ve found making homemade marshmallows is worth it, and am so proud that I’m not longer afraid to face boiling sugar because that’s how you make this buttercream. If you follow the directions exactly, you’ll watch magic happen right before your eyes. To think, whisking in melted sugar at the exact right temperature into whipped egg whites and then adding an obscene amount of butter yields absolute perfection – its like a chemistry class right in your kitchen!

Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.

Watch me make this amazing recipe in the video below!

Be sure to check out my layered pumpkin cake where I fold hazelnut butter into this amazing buttercream frosting!

The best delicious fall dessert is this moist homemade Layered Pumpkin Cake with hazelnut buttercream, drunken chocolate ganache, and marzipan pumpkins!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 3 reviews
Perfect Buttercream Frosting
 
Prep time
Cook time
Total time
 
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
Author:
Recipe type: dessert
Yields: 4 cups
Ingredients
  • 1 1/4 cups granulated sugar
  • 2 tablespoons corn syrup
  • 5 (I used 185g) egg whites
  • 1 lb unsalted butter, softened
  • 1 teaspoon vanilla extract
Instructions
  1. Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage of 235 F using a candy thermometer, use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
  2. Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
  3. Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
  4. Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.
Next time you bake a cake or make cupcakes, you'll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
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Apple Upside Down Cake

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Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Upside down cake is one of my favorite desserts. Why should pineapple claim all the glory when you can turn just about any fruit into an upside down cake. Banana? Sure. Pumpkin? Why not. Apple?  Most certainly.

A good upside down cake made from scratch starts with butter, a lot of butter, and sugar. I prefer to use brown sugar because it just tastes so darn delicious. The reason I say you can make any kind of upside down cake that your heart desires is because with just a few tricks, you can alter this recipe to incorporate any fruit you’d like. The only question you need to answer is if that particular fruit goes well with buttery sugar. I would imagine the answer would be yes 99% of the time.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

The only other needed tweaks to change this recipe up for other fruits would obviously be to swap out the gorgeous apples on the bottom with your fruit of choice but also to replace the apple sauce in the batter with some kind of puree or mash of your preferred fruit in the batter. But wait a minute… why am I telling you how to make this recipe with fruit other than apple? There are very few fruits that can compare to apple when baked into a sweet dessert, especially right at the start of fall.

 

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

To me, the fall season is all about heading back to school, the leaves changing color, cool nights and shorter days, football and soccer, the start of the holiday season, and APPLES. I would almost argue that the start of fall is my most favorite time of year, but the start of every season evokes a different kind of nostalgic feeling in me so I might change my tune at the beginning of, say, spring!  But for now, I’m going to stick with fall being my most favorite.

You can use any apple you prefer, but when baking, and especially when baking with copious amounts of sugar, I prefer the tried and true extra tart Granny Smith apple. Their texture always holds up well to baking and the flavor can’t be beat. You will love this upside down cake because it is not only insanely tasty but it really does represent everything you love about the fall season!

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

GET THE RECIPE HERE

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.
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How to Make Simple Syrup

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If you enjoy making your own delicious cocktails at home, then you must know How to Make Simple Syrup.

If you enjoy making your own delicious cocktails at home, then you must know How to Make Simple Syrup.

I’ve debated for a long while about whether I should write a recipe post on how to make simple syrup because its really quite easy to make and I wasn’t sure it actually required its own post. The determining factor, however, was that I use my simple syrup in tons many recipes and I’ve grown quite weary of explaining the process in every single recipe. So now, I’ll just hyperlink the words “simple syrup” to this post and BAM! – everyone will know how to make it.

If you’ve never made simple syrup before, or don’t even know what it is for that matter, allow me to explain. Simple syrup is basically sugar dissolved in water. The solution is heated to fully dissolve the crystals and then cooled before using and/or storing. It keeps quite well in your refrigerator and lasts even longer if you make it with a stronger concentration of sugar. I’ve always used the 1:1 ratio of sugar:water but you can change that up if your heart desires. Then, just add it to any drink that’s in need of some sweetening!

I’d love to know what your favorite cocktail made with simple syrup is. Me? I love anything fruity that tastes best sipped through a straw under the hot summer sun.

I’ve added some examples of drinks that I’ve made with simple syrup. Just click on the photo and you’ll go to that recipe. Enjoy!

Pomegranate Cosmopolitan | Self Proclaimed Foodie

Pomegranate Whiskey Sour | Self Proclaimed Foodie

This blended Strawberry Lemonade Whiskey Sour is perfectly tart and sweet with a bourbon whiskey kick is the perfect summertime cocktail.

There is nothing better than enjoying an ice cold glass of easy-to-make classic homemade Fresh Squeezed Lemonade on a gorgeous warm day.

Lemon Berry Cubes are super easy to make and are the best way to plan ahead to enjoy some delicious berry lemonade or any other citrus berry cocktail.

This Refreshing Raspberry Mule combines lime sweetened raspberry puree with vodka and ginger beer to create a tasty, refreshing, and easy to make cocktail.

I make my Grapefruit Mimosa a little different than just combining champagne and grapefruit juice and the result is a sweet and flavorful pink cocktail.

Blended Watermelon Margarita | Self Proclaimed Foodie

Watermelon Limeade is a refreshing and tasty summer drink made from fresh watermelon and limes, perfect for all ages on a hot summer day.

How to Make Simple Syrup
 
Prep time
Cook time
Total time
 
If you enjoy making your own delicious cocktails at home, then you must know How to Make Simple Syrup.
Author:
Recipe type: cocktail
Yields: 3/4 cup
Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup water
Instructions
  1. Combine sugar and water in small sauce pan. Heat over medium heat, swirling occasionally, just until sugar dissolves. Cool completely before using.
  2. Store in airtight container in refrigerator. Will keep for about one month.

 

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No Regret Cookies

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These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.
These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I don’t know about you, but I’ve completely lost control of my normally pretty tame eating habits over the past month. For example, I had Thanksgiving dinner five times – once on Thanksgiving day followed by four (can you believe four?) full meals of leftovers. That was followed by non-stop holiday cookies and sweet indulging. What can I say? I love to eat. The problem, now, is that my poor decisions are starting to result in tighter jeans. I wanted to make a holiday cookie without regret.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

Fortunately, I have found a new product that I love. Born Sweet® Zing™ Baking Blend is made with stevia leaf extract and pure cane sugar, real ingredients with nothing artificial, and has only 5 calories per serving! It allows me to slim down my recipes by sweetening with fewer calories. SlenderiZing. Get it? But for me, the fact that it bakes and browns like sugar is ideal.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I’m normally not a fan of raisins in a cookie. Let me be a bit more accurate – I have always detested raisins in a cookie. If you’re like me, you’ll actually love these cookies. Wanna know why? My friend taught me a trick – boil the raisins first. This completely softens them up but retains their flavor. Once boiled, they end up giving the cookie a wonderful texture and flavor. You’ll never go back!

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I put all sorts of yummy ingredients in addition to the Zing™ Baking Blend in these cookies to give them bonus points above and beyond your typical cookie. First, I used whole wheat flour because whole wheat flour has more fiber content, more vitamins, and has a better effect on your blood sugar than all-purpose white flour. I added flaxseed because it is a rich source of micronutrients, dietary fiber, and omega 3s. These cookies are also loaded up with nuts for some added crunch but also because they add a nice variety of vitamins and minerals.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

So, compared to your average cookie, these not only taste great but have some added benefits. That is why I called them No Regret Cookies.  I’m happy to have holiday treats that feel more like a reward than a long term punishment.

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

Be sure to visit the Zing™ website to find Zing™ Baking Blend in a store. For your own recipe conversions, use half as much Zing™ Baking Blend as sugar (i.e ¼ cup of sugar = 2 tablespoons of Zing™ Baking Blend).

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

No Regret Cookies
 
Prep time
Cook time
Total time
 
These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.
Author:
Recipe type: Dessert
Yields: 4-5 dozen
Ingredients
  • 1 cup unsalted butter, salted
  • 3/4 cup Zing™ Baking Blend
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon (ceylon recommended)
  • 1/2 teaspoon salt
  • 1 cup whole ground flaxseed meal
  • 2 cups rolled oats
  • 2 cups raisins (boiled in water for 5 minutes, then drained)
  • 1/4 cup slivered almonds
  • 1 cup pecan pieces
  • 1 cup sweetened flaked coconut
Instructions
  1. Preheat oven to 350 degrees F. Grease baking sheets or line with parchment paper.
  2. In a large bowl cream together butter, Zing™ Baking Blend, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition.
  3. Combine flour, baking soda, cinnamon, and salt gradually stir into creamed mixture.
  4. Fold in milled flax, oats, raisins, almonds, pecans and coconut. Mixture will be very thick.
  5. Drop rounded spoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes.

 

These slimmed down No Regret Cookies satisfy any craving because they are perfectly sweet but also loaded with extra goodies like fiber and omega 3s.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Chewy Brown Sugar Cookies

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A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

 

Day 6 of my 12 Days of Holiday Treats already? Sheesh. Time sure does fly when you’re stuffing your face with delicious goodies, don’tcha think?

12 Days of Holiday Treats | Self Proclaimed Foodie

I’m not gonna lie. These cookies were amazing. But there’s a problem. I can’t tell if they were so darn delicious because the recipe was downright perfect or because of the high quality Belgian sugar I used. Who am I kidding? Is the recipe good? You bet. But did the fact that I used the best of the best sugar out there to make my cookies make a difference to the final product? You bet it did.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

If you are a lover of food like I am, you know that the quality of your ingredients plays a direct role in the taste and final outcome of any recipe. Well, this sugar – both the Cassonade Gourmet Brown Sugar as well as the Icing Sugar Mill Gourmet Powedered Sugar made by T-Sugars – were unlike any sugar I’ve ever experienced. When I find a product that I fall in love with, you will know it because I won’t stop gushing about it.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

I wish my photo could do it justice, but this brown sugar looks like the most exquisite sparkly sand you’ll ever see. Once you’re done making the dough, you roll the the dough balls in the powdered sugar to give the cookies that finished crackle look. The T-Sugar powdered sugar is far superior to anything I’ve ever tried, too. I can’t wait to use it again.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

There’s one additional feature to this cookie that makes it taste amazing. I brown the butter. You know I’ve been a total brown butter addict lately and taking that extra step with the butter in this recipe completely enhances the flavor and texture of the cookie.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

You see those deep crevasses of cookie goodness surrounded by a delicious surface of sweet powdered sugar? That’s when you’ll hear me say “ooooh yeah”.

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

My sister and her family were just visiting for Thanksgiving and she got to sample every single one of my Christmas cookies before she took some home for herself. Can you guess which cookies were her favorite?

A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Chewy Brown Sugar Cookies
 
Prep time
Cook time
Total time
 
A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.
Author:
Recipe type: dessert
Yields: 4 dozen
Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 cups brown sugar (T-Sugar recommended)
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup confectioners sugar (T-Sugar recommended)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In medium sized saucepan, heat butter over medium high heat, whisking frequently and scraping bottom, until brown specs form and it takes on a nutty caramel aroma. Remove from heat.
  3. Once butter cools a bit, stir in brown sugar, eggs, and vanilla extract until smooth and creamy.
  4. In a separate bowl, combine flour, baking powder, and salt together. Add sugar mixer to the bowl of a stand mixer with the paddle attached. Add flour mixture into butter mixture and stir on low just until dough is has combined, then flash it on medium speed for five seconds to fully combine.
  5. Pour confectioners' sugar into a small bowl.. Spoon 1 inch balls of dough onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
  6. Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
A high quality sugar makes all the difference in these mouthwatering Chewy Brown Sugar Cookies. They are the perfect sweet treat for any occasion.
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Toasted Macadamia Coconut Cookies

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These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.
These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

Welcome to Day 4 of my 12 Days of Holiday Treats series!

12 Days of Holiday Treats | Self Proclaimed Foodie

Today I’m sharing an amazing recipe that has become part of my annual holiday tradition of making a bunch of different kinds of Christmas cookies so that I can pack them off and ship them to family. My kids have grown up knowing this as tradition in our house and I hope that they will carry it on as they get older. The foundation of any good sugar cookie is a good flour. All ingredients need to be of high quality to have an outstanding final product, but having an amazing flour in a sugar cookie-type recipe can make all the difference in the world.

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

I actually had my choice of three different kinds of Bob’s Red Mill flours to choose from, but I ended up going with the all-purpose organic flour for this particular recipe. Here’s a bit more info about these three flours:

  • Organic Whole Wheat Flour:

    • Bob’s Red Mill Organic Whole Wheat Flour is stone ground from organic hard red wheat and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour.
    • Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein.
    • Whole Wheat Flour is ideal for bread baking and can be combined with all purpose flour for a nutritious twist on your favorite baked goods.
  • Organic Unbleached All Purpose White Flour
    • Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
    • This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
    • This kitchen staple is incredibly versatile and perfect for all of your baking needs.
  • Gluten Free 1-to-1 Baking Flour
    • It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required.
    • This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins.
    • The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. Use this blend for cookies, cakes, and brownies.

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

I can’t begin to tell you how much my family and I love Bob’s Red Mill and their products. I even have my own Bob’s Red Mill Chritmas ornament hanging on my beautiful Noble Fir tree. We consider ourselves fortunate to have them located right here in the Pacific NW and we frequently enjoy dining at the Mill. Bob is always in the upstairs dining area ready to greet his happy customers with a genuine smile on his face. Right now they are offering a monthly coupon offer for you to enjoy some extra savings on their awesome products!

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

This recipe starts with macadamia nuts and sweetened coconut. Toasting them in the oven is easy and makes them even more delicious.

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

As much as I love macadamia nuts, I didn’t want them to be that big, so I pulsed them through the food processor until they were the perfect size for me. The dough in this cookie is my go to sugar cookie. It works perfectly.

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

I love these cookies because they don’t spread that much and you end up with these wonderful ball shaped cookies. I’m usually not a huge fan of white chocolate, but for whatever reason, it is the perfect addition to these treats.

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

Best of all, these cookies keep really well so they made perfect additions to my holiday cookie boxes that I shipped out to family. I’ve gotten loads of comments that people really loved this nutty cookie, and I’m confident you will too!

These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Macadamia Coconut Cookie
 
Prep time
Cook time
Total time
 
These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.
Author:
Recipe type: dessert
Yields: 3 dozen
Ingredients
  • double quantities for cookies:
  • 3 cups all purpose Bob's Red Mill flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 cubes) unsalted butter, room temperature
  • 1/2 cup + 4 tablespoons sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup sweetened coconut
  • 1 cup macadamia nuts
  • 1/2 cup white choc chips
Instructions
  1. Portion the dry ingredients in a bowl, set aside.
  2. Portion the wet ingredients (egg, vanilla and milk) in another bowl, set aside.
  3. Cream the butter and sugar in your mixer on a medium speed. Add the wet ingredients to the butter mixture in three stages. Mix until fully incorporated for each stage. When the last of the wet is incorporated, turn the mixer off.
  4. Add the dry ingredients all at once. Mix on speed 1 just until the dough starts coming together. Give it a 5 second flash on a medium-high speed, to insure the mixture is homogeneous.
  5. Toast macadamia nuts and sweetened coconut in 375 degree F oven for 10-15 min, stirring halfway through. Pulse through food processor to roughly chop. Mix into cookie dough.
  6. Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes in 375 degree F oven or until edges are light golden brown. Remove from oven and cool 1 minute.
  7. Melt white chocolate chips in microwave in 1 minute intervals at 50% power, stirring each time, until smooth. Drizzle over cookies.
  8. Store in airtight container.
These Toasted Macadamia Coconut Cookies with a white chocolate drizzle cook perfectly every time and are full of nutty flavor.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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