Showing posts with label dessert for breakfast. Show all posts
Showing posts with label dessert for breakfast. Show all posts

22.12.13

Whole Grain Applesauce & Sour Cream Pancakes
with Warm Maple Syrup

Lately I have been working on my archive of recipes. No it is not ready to be published yet... but hopefully it will be up by 12.1.2014.  Anyway.. while creating the archive I noticed that I haven't yet shared this family favorites with you... 


... my Whole Grain Applesauce and Sour Cream Pancakes with Warm Maple Syrup. 

Hubby likes them, I like them and now even the toddler likes them. They are soft and fluffy and taste wonderful with that warm maple syrup. I make them every other week and I always feel satisfied when I serve these for breakfast.. Firstly because the toddler has it without any fuss and secondly they are so nutritious. Besides the applesauce and (fatfree) sour cream, these are filled with the goodness of teff. As I have mentioned earlier, teff is a nutrition packed flour with higher protein content than wheat. It has twice as much iron as wheat and barley and a high concentration of a variety of nutrients including calcium and thiamin. Also, because of its high fiber content, is believed to help in dealing with diabetes and assisting with blood sugar control. 
Read more..
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26.9.13

Blueberry Corn Mini-Muffins (Pioneer Woman)

This month, Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. chose Ree Drummondas, the Pioneer Woman as the star chef  for the event Cook Like a Star. Initially I wasn't very excited about it. the thing is Food Network telecasts her cooking shows at odd hours... meaning the show timings are not at all convenient for me. in fact all i remembered of her show was the fact that I "had to" switch off the TV exactly when Ree Drummondas came on the screen. I had forgotten the reason and had somehow assumed that I probably hadn't liked the little bit I had ever seen of it.. so I wasn't planning on Cooking like a Star this month. but then i thought of trying out just the simplest of the recipes.. only to find out that her recipes just like her website is adorable-addictive. ever since I have been visiting her website regularly for her recipes and other stories.. she always keeps it real and yet entertaining enough for you to want to go back for another scoop. 

while i have tried a few other recipes by the Pioneer Woman in the last couple of weeks, i do not have many pretty pictures to show. they just didn't turn out right. however husband has been asking me to cook some of them again.. so most likely there will be many more Pioneer Woman recipes on the blog soon. now the first of her recipes that i tried... the Blueberry Corn Muffins.


since it is currently the blueberry season, i am sure everyone around is baking their favorite version of these corn muffins.. just in case your recipe isn't the one that PW shared, reconsider it... for hers is really good. the thing that sets it apart from the other recipes that I have seen and tried is the fact that she uses dried blueberries instead of fresh ones. Oh don't cringe at the idea of dried blueberries. they are really good. i oven dried a cup of blueberries using this recipe and was duly rewarded. now its your turn. trust me. these muffins are worth that extra step and oven drying the blueberries isn't that complicated. simply toss a cup of blueberries with a teaspoon of honey and bake them on a sheet of parchment paper at 225 degrees F for about 2 hours or until shriveled but still supple. while PW does not mention the honey coated version of dried blueberries, I think it is a nice addition to the recipe since the honey coating helps the blueberries stay afloat instead of sinking into the batter...  

okay now PW's recipe for the Blueberry Corn Mini-Muffins...
Blueberry Corn Mini-Muffins (makes 24)
Recipe Source : The Pioneer Woman
 ingredients 


  • 1 cup yellow corn meal
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 cup buttermilk (1 used the combination: 1 tbsp + 1 cup minus 1 tbsp of milk )
  • 1/2 cup milk
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup shortening, melted (i used unsalted butter)
  • 1/2 tsp vanilla extract
  • 1/2 cup oven dried blueberries(see discussion above for oven dried blueberries)* 
*PW suggests using 8oz of dried blueberries by weight.
-
 the method

  • preheat oven to 400 degrees F and grease a mini-muffin pan.
  • in a bowl, combine corn meal, flour, salt and baking powder. 
  • in a separate bowl add buttermilk, milk, baking soda and egg and beat the sugar into it. now stir in the dry ingredient mixture into it. 
  • then stirring constantly add the melted butter into the batter. 
  • add the vanilla extract and with a light hand stir in the dried blueberries into the batter.
  • pour the batter into the prepared mini-muffin pan, trying to make sure that the blueberries get distributed evenly.
  • transfer the pan to the preheated oven and bake for 20-22 minutes, until the muffins turn golden brown. 
  • then enjoy with Vanilla flavored butter as PW does or slather some jam and serve...you'll enjoy it either way..


by the way, if you are wondering about my choice of props for the photographs... 
well  thats what happens in a house where you are out numbered by beings of the opposite gender.. sometimes the only fancy props available are shiny toy cars and action figures ;-)

Have a good day !

I am linking this post to the event Cook like a Star, organised by Zoe from Bake for Happy Kids,  Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake.    

You can read more about the event here.

Also sharing this with the following food events...
Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes ,Super Saturday Link Party
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12.9.13

Apple Popover # Behind the Curtain Dessert Challenge

With the apple season upon us, this month Sheryl, the Lady Behind the Curtain, chose Apple and Cinnamon as the star ingredients for Behind the Curtain Dessert Challenge. As always, I picked out and pinned a number of desserts that paired the two and then decided on the easiest one... Apple Popover... Being mildly sweet they make a lovely dessert when served with whipped cream or a dollop of ice-cream. they are also wonderful for breakfast with a helping of yogurt or cajeta if you feel so indulgent...


Making Popovers is a child's play... on any given day you can easily bake some up for breakfast... just as I did this morning or set it to bake while you sit for dinner and enjoy it for dessert with some ice-cream or whipped cream as we did last night.... and as you can tell it does not feel too heavy so you really do not mind having it two times in a row..

Though Popovers were traditionally made in Popover Pans, muffins pans and ramekins can be used with equal ease to make them. I always bake them in ramekins and have never had an issue with it. so far the unassuming batter has never failed me and always delivered itself... it always pops up to a beautiful golden irregular tower that tastes nice and crisp on the outside while still hot... the only thing about this popover that is different from the traditional popovers is that its exterior is a little soft and gets softer when topped with cream.. they however are delightful when you have it fresh out of the oven..


now the recipe... I adapted the Popover recipe from Vintage Kitchen Notes and used Joy of Baking as a reference. The original recipe is from Dorie Greenspan's Baking with Julia. +Paula Montenegro published it as part of Tuesdays with Dorie. from different online sources I gathered that the batter can be prepared upto 24 hours in advance.. and as +Paula mentions the popovers taste better and less eggy when made with well rested batter.


Apple Popover
Recipe  Adapted from Vintage Kitchen Notes
Prep time: 5 minutes                                                                               Cook time: 40 minutes
Total time: 45-50 minutes                                                                       Yield: 3
Ingredients

  • For the popover batter
    • 1/3 cup milk
    • 1/3 cup all purpose flour
    • 1 large egg
    • 2/3 tbsp butter, at room temperature
    • 2 tsp sugar
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
  • For the apple
    • 1 delicious red apple, cored, deskinned and cut into small pieces 
    • 1/2 tbsp butter
    • 1 tbsp brown sugar
    • 1/4 tsp cinnamon
    • zest and juice of half a lemon 
    • a handful of raisins (I used oven dried red grapes)
  • melted butter for greasing the popover cups/ramekins/muffin cups
  • Whipped Cream or Ice-cream to serve (I used store bought whipped cream from Cool Whip) 
Cooking Directions
  1. Put the ingredients for the batter into the container of a blender and whirl until smooth. You can whip this by hand too as I always do and let the batter rest in the fridge overnight.
  2. When ready to make the popovers, preheat the oven to 425 degrees F and grease 3 ramekins of 1/2 cup to 3/4 cup capacity.
  3. Melt the butter in a non-stick skillet.
  4. Add the sliced apple, sugar, cinnamon, zest and juice of lemon to it and saute the apple pieces till they become tender.
  5. Switching of the heat, distribute half of the cooked apple into the prepared ramekins. then pouring 1/4 cup of batter into each of them, bake the popovers in the preheated oven for 25 minutes. Do not open the oven door while the popovers are baking. 
  6. Turning the heat down to 350 degrees F, bake for another 15 minutes.
  7. Now that the popovers are ready, top them with some whipped cream and the remaining half of cooked apples and serve. 
Hope you enjoyed the popovers as much as we did...and before i hop over to see what the other have prepared for the Apple-Cinnamon round of the Behind the Curtain Dessert Challenge...here is a pic of the cross-section of the popover...
Now isn't that a drool-worthy rendition of the traditional Popover ! 
So much for today. See you soon. Have a good day !






I shall be sharing this with the following food events...
Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes 

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13.8.13

Classic Cinnamon Rolls

I have had Cinnamon Rolls in my to-do list f-o-r-e-v-e-r and know what i made them last Sunday so that I would be prepared with my post on Wednesday for Bake Along. but life happened and couldn't quite squeeze out the time to write the post. so here it is for you today... the Classic Cinnamon Rolls that I Baked Along with Joyce from Kitchen Flavours, Lena from Frozen Wings and me, Zoe from Bake for Happy Kids.

Initially I had intended to follow the suggested recipe to the T... but half way through I changed my mind and made the few modifications. first of all I replaced 11/2 cups of all-purpose flour with whole wheat flour, added a pinch of ginger powder and an extra tablespoon of butter  to the dough and kneaded it in the bread machine. secondly I used only half of the dough to make the cinnamon rolls. I baked a savory pull apart bread with the second half and that was delicious. more on the other bread tomorrow .. for now let talk about the cinnamon rolls...

well these were delicious. really..GOOD.. my husband couldn't stop praising them and reaching out for the next. neither could I. this recipe is certainly a keeper. will definitely be making them again when family or friends are visiting. it sure to please everyone.. 

Classic Cinnamon Rolls
Recipe Source : Willams Sonama, Baking Book
 ingredients

  
  • for the dough
    • 1/4 cup (60 ml) warm water
    • 1/2 cup plus 1 tsp granulated sugar
    • 2 1/2 tsp active dry yeast
    • 2 tbsp unsalted butter, at room temperature
    • 2 cups all­-purpose flour
    • 1 1/2 cups whole wheat flour
    • pinch of ginger powder
    • 1/2 tsp sea salt
    • 2 large egg yolks
    • 1 cup (250 ml) warm whole milk
  • for the filling (I reduced the quantities from the original recipe to half )
    • 3/4 cups firmly packed light brown sugar
    • 3 tbsp unsalted butter, melted
    • 1/4 cup light corn syrup
    • 1 1/2 tsp ground cinnamon
    • 1/4 cup raisins, soaked in warm water for 15 minutes, drained, and squeezed dry
-
  what i did
  • in a bowl, i combined the warm water and 1 tsp granulated sugar. sprinkled it with the yeast and let stand for 2 mins. then i swirled the yeast-solution and let it stand until foamy, about 5 mins. 
  • in another large bowl, i combined the flours, the granulated sugar, the salt and powdered ginger. Poured in the yeast mixture, egg yolks, and warm milk in the flour and tried to knead the dough into a ball. but at this point things were getting difficult so i placed all the ingredients into the bread machine pan, added 1 tbsp butter to it and set the machine on dough-cycle. after about 10 minutes i added another tbsp of butter and let the cycle continue to completion.
  • while the machine ran i mixed the 3/8 cup of the brown sugar with 2 tbsps of melted butter and the corn syrup to a smooth paste and spread the mixture over the bottom of a 9-inch pan. then in another small bowl i mixed the remaining brown sugar and cinnamon and kept it aside.
  • once the dough cycle completed i punched it down, divided it into 2 equal portions, covered one with a plastic cling wrap while i worked on the other half.
  • i rolled the other half into a 9 inch by 13 inch rectangle, brushed it with a tablespoon of melted butter, scattered the rolled dough with raisins, pressing them lightly in. i then sprinkled the cinnamon-sugar mixture on top and staring at one long edge rolled the dough into a cylinder.
  • cutting the cylinder crosswise into 14 rounds, i arranged the dough rounds on the prepared 9-inch pan, covered it with a plastic wrap and let the dough rise until doubled, about 45-60 minutes.
  • meanwhile i preheated the oven to 350 degrees F and once the dough rounds were ready i baked them in the preheated oven for 22 minutes, until they looked golden brown.
  • i then let them cool down completely before serving. (according to the recipe i was suppose to invert the rolls over a wire rack and then pull off the rolls apart. but i didn't bother. it was just us and we happily skipped that step. )

It was fun to bake these along with the others...

check out their cinnamon rolls too and check back tomorrow for the savory pull-apart bread that i baked with the other half of the dough...




8.20.2013. update: in case you are interested, here is what i did with the other half of the dough.

These Rolls are being Yeastspotted.

Sharing these at the following parties...

Monday Food : Made with Love Mondays, Marvelous Mondays @ This Gal Cooks, Meatless Monday @Veggie Mama's,  Meatless Monday My Sweet and Savory, Just Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party
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12.7.13

Whole-Cherry Clafoutis # French Fridays with Dorie

This week we baked Whole-Cherry Clafoutis for French Fridays with Dorie.


Clafoutis is a rustic looking French country cake from the Limousin region. Its texture however makes it taste more like pudding than a cake. It was the first time I tasted this and the first bite instantly reminded me of my mothers gorgeous pudding with raisins and cashews. I believe her recipe is very similar to Dorie's, but since fresh cherries were and still are a novelty in the small town  where i grew, she always uses raisins instead and her pudding tastes as good. 

Though Dorie files this recipe under dessert, we enjoyed it more for breakfast. It is very fairly easy to make and not overly sweet even with the extra dusting of sugar. So this recipe makes a perfect weekend breakfast. Since we are a family of two and a quarterI whipped up the clafoutis with two-thirds of the ingredients and baked it in a loaf pan. It was just right to have for dessert on day one and for breakfast on the following two days. Though I served it with whipped cream, I felt that an extra helping of sugar was required to make it a dessert. The recipe was not sweet enough for us. 


Apparently the pudding tastes best when made with stemmed and un-pitted sweet cherries and served while it is still a little warm. But since I had sent my husband to get the cherries and forgot to specify the details, i ended up baking my pudding with frozen pitted cherries. and frankly speaking we did not mind the taste. Also my husband did not seem have any problem with having the pudding straight from the refrigerator. So I guess, he really liked it in spite of all its imperfections.




Being a member of french fridays with Dorie, i cannot publish the original recipe in the blog. You can however find this particular one here. For many more delicious recipes such as this one order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.


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27.6.13

Hokkaido Milk Toast with Tangzhong, Orange Marmalade & Dorie's Nutella Tartine

My day started on a rather delicious note today... For breakfast we had Dorie's divine Nutella Tartine. While the actual recipe calls for slices of brioche or challah as the base, I happily substituted it with slices from my Hokkaido Milk Toast and then felt all good about myself for finally baking this super soft yummy loaf yesterday.....

 and just so that you know the marmalade was also homemade and it was delicious !

Back in March, many bloggers around the world were baking the Hokkaido Milk Bread using Tangzhong and each of them were full of admiration for this loaf. Being still a novice at bread-baking at that time, I bookmarked the recipe intending to go back to it later. finally I tried it out yesterday and was beyond excited with the cotton-soft-pillow-y texture of the loaf.both husband and I agreed that this is by far the B-E-S-T loaf I have baked so far ... Because the exterior of the freshly baked loaf almost compared to the store-bought Brioche loaves in texture, I decided to make the Nutella tartine for breakfast. Though the slices weren't as soft as brioche, the toasted bread with a slather of butter, orange marmalade, a drizzle of warm Nutella and the crunchiness of sliced almonds, presented  us with a delightful treat for breakfast today....


Apparently, the Hokkaido Milk Toast also known as the Asian Sweet Bread and Hong Kong Pai is a very popular bread in South Asian bakeries around the world. This loaf owes its springy-fluffiness to the "Tangzhong method." As I learnt from Christine's Recipes, this method of making bread was introduced by Yvonne Chen in her book, whose title translates to "65°C Bread Doctor". In the book, she described tangzhong as the “secret ingredient” which originated in Japan to make soft and bouncy bread. Tangzhong is actually a kind of "flour paste" or water roux starter, prepared by cooking 1 part of bread flour with 5 parts of water to 65°C. At 65°C, the gluten in the flour and water mixture absorbs the moisture and becomes leavened. As a result when tangzhong is added to the other ingredients the bread dough is heightened and that produces a softer and fluffier loaf.

Though I had been scaring away from this bread for a while, it turned out to be a simple recipe to work through.. I minimally adapted the recipe from My Diverse Kitchen and baked an eggless loaf. the only changes I made were the ones which Aparna had suggested. i.e. I halved the recipe for the tangzhong using the measurements from Pastry Scoop.com (which yielded the exact quantity of roux that the recipe called for) and added an extra helping of milk and cream to ease the dough of its initial firmness and make it softer. Also since the rising time for the dough (as mentioned in the recipe I was following) was the same as the rising time in the dough cycle of my bread machine, i made the dough in the bread machine and then proceeded with the steps following the first rise. to finish I used a maple syrup glaze. I had read here that the maple syrup glaze is a good substitute for egg wash and was quite happy with the way my baked loaf turned out.


now the recipe.... 

Hokkaido Milk Toast  
(Original Recipe appeared in Yvonne Chen's Chinese book "65 Degrees Tangzhong “65C Bread Doctor” and adapted from My Diverse Kitchen)
    ingredients
  • for the Tangzhong (makes 1/3 cup flour-water roux)
    • 3 tbsps all-purpose flour
    • 1/4 cup water
    • 1/4 cup milk
  • for the Dough
    • 1/2 cup (+ 1tbsp)* milk 
    • 2 (+1)* tbsp heavy cream
    • 1/3 cup tangzhong
    • 2 tbsp unsalted butter (cut into small pieces, softened at room temperature)
    • 2 1/2 cups all-purpose flour
    • 2 tbsp powdered milk
    • 3 tbsp sugar
    • 1 tsp salt
    • 2 tsp bread machine yeast
  • for the glaze
    • maple syrup
  * I added the quantities in the bracket a little later (about 10 minutes after the dough cycle started) because the dough felt firm and needed to be softened. 
  what i did
  • for the tangzhong 
    • i whisked together the flour, milk and water in a saucepan until there were no lumps. then placing the saucepan over medium heat, stirring continuously  i cooked the roux until it began to thicken. 
    • it is suggested to cook the roux till if reaches 65 degrees C and then take is off the heat. but since i do not have a thermometer i cooked till stable lines began to form in the tangzhong. (you may want to refer to the initial 3 minutes of this video to see the desired  consistency of the roux).  
    • once my roux was made, i took it off the heat and let it rest for the next 3 hours. **
  • for the dough
    • as i mentioned, i made the dough in the bread machine. so i put in all the ingredients(minus the quantities in the bracket) in the order recommended by the manufacturer, (mine recommends liquids first, then the solids and yeast goes in last)  and programmed the machine for the dough cycle.
    • half way through the first knead i felt the dough with my fingers. at this point the dough felt a little firm. so i added the extra helping of milk and cream that i mentioned and let the dough cycle finish.
    • when the machine beeped at the end of the cycle, I turned out the dough on a baking tray, (at this point the dough was easy to handle so i did not have to flour the baking), then divided the dough into 3 parts and started shaping each part as follows.★  
      • first using a rolling pin i rolled the first portion into a 1/8 inch thick oval. then i folded 1/3 from the top edge to the middle and folded 1/3 from the bottom to the middle and pressed over the first fold.
      • flipping the dough over i rolled it and stretched it 11 inch long.
      • then flipping again, with seamm side facing up, i rolled it into a cylinder and put it in a well oiled 9x5 inch bread tin.
      • i then repeated the process with the remaining two portions of the dough.
    • once the dough was shaped, i covered the bread tin with a clean towel and let the dough rise for the next 45 minutes.
    • 15 minutes before i was ready to bake, i positioned the rack to the top third and preheated the oven to 330 degrees F.
    • after the second rise was done, i glazed the surface with maple syrup and transferred the bread pan to the preheated oven and baked the bread for 30 minutes, until the surface turned golden brown.  
   ** if you are not baking your bread the same day, you can transfer the roux to a bowl, cover it using a plastic wrap and refrigerate it for a day. 
         i believe it is best to use the roux within a day since the recipe suggests discarding it away after that.
  ★   while i have written down how i shaped the dough, you might find this  pictorial description more helpful. i used it as a reference.


This recipe yeilds one 9x5 inch loaf and the total time for preparation is 4 1/2 hours of which the active cooking/preparation time is only 15 minutes. i.e., 5 minutes for preparing the tangzhong, 2 hours resting time for the tangzhong,  30-35 minutes of kneading in the bread machine followed by 50 minutes of rising time, then another 10 minutes for the shaping the dough, 45-50 minutes of rising time before baking the loaf and 30 minutes of baking time. So you see this is a rather easy loaf to bake and yields a bread that you'll love to have for breakfast, tea or dinner...

and if you care, heres the recipe of the orange marmalade... its simple, easy and your kids will LOVE it. at least mine does :-) 

Orange Marmalade
Adapted from Ina Garten's Recipe
  ingredients
  • 6 small oranges
  • 1 lemon peeled
  • 2 1/2 cup sugar
  • 4 cups water (+ more in case your marmalade becomes too thick)
  what i did
  • i peeled the oranges and lemons and cut the peeled fruits into 1/2 inch pieces. i also cut half of the orange peel into thin long strips 1/2-3/4 inches long.
  • i then put the cut oranges, lemon and orange peel in a saucepan, added the water to it and stirring often, brought it to a boil.
  • once the water began to boil, i switched off the heat, stirred in the sugar, covered the saucepan and left it that way overnight.
  • next morning i simmered the mixture over medium-low heat for about 30. once the mixture acquired the desired consistency i switched off the heat and poured the before marmalade into a sterilized jar.

the recipe says that without any added preservatives, the marmalade stays good at room temperature for upto an year . isn't that great ?? while the recipe above yields only 12 ounces of marmalade, i feel the long shelf life is a reason good enough to make it in larger batches.. don't you agree ?

That is it for today. Hope you all are doing great. Lately I have been trying out some crafting projects. so far they look pretty good. hopefully i'll be able to share them with you by the end of the week.


Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013)
Since this loaf is glazed with maple syrup, I am sharing it with Bread Baking Day #60. BBD is celebrating its 6th Anniversary this month and Zorra the creator and this month's host for thr event chose Glazed Bread as the theme for BBD #60.
Yeastspotting the Hokkaido Milk Bread.   

 Also sharing it at Made with Love Mondays , Tuesday Food:  Tempt my Tummy @Blessed with Grace, Totally Tasty Tuesday @ Mandy's Recipe Box, Tasteful Tuesday Party @ Nap Time Creations,  Show Me What You Got @ Our Delightful Home,  Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles, Hearth and Soul Blog Hop 
Wednesday Food : What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on , Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2, Seasonal Celebration @ Natural Mother's Network
Thursday Food:Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs, Thriving on Thursdays @ Domesblissity, Freedom Friday @ My Turn, Full Plate Thursday @ Miz Helen's Country Cottage  
Friday Food: Foodie Friday @ Home Maid Simple, Friday Favorite (DYI too) @ Simple Sweet Home, Foodie Friday @ Not Your Ordinary Recipes,  Foodie Friday @ Rattlebridge Farm , Weekend Wonders @ The Thriftiness Miss, Friday Food Frenzy @ Mostly Food and Crafts , Weekend Potluck @ Sunflower Supper Club,  The Weekend re-Treat @The Best Blog  Recipes
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