Saturday, July 26, 2014

Strawberry Coconut Sorbet


You didn’t really think I would forget to share an ice cream recipe with you this week, did you? After all, we will be wrapping up July here soon and nothings better on a hot summer day than a cold frozen treat to help you forget about this heat…at least for a little while {smile}.

And what better way to enjoy yourself than with a combination of summer’s two favorite flavors, strawberries and coconut.


Those sweet, red, juicy berries that only make their presence during spring and summer are being mixed here with the tropical nutty flavor of coconut. And why not bring in just a little flavoring of Amaretto to top this yumminess off!

Yep, I have created in my lab kitchen a Strawberry Coconut Sorbet that will tickle your taste buds while helping you cool down.


Just like my other ice cream recipes, no churn is needed. And this ice cream is dairy free, soy free, and no added granulated sugar as I used honey instead, giving it a deliciously smooth, sweet taste.

Now if you’re making this for the kids, leave out the Amaretto. Or you can substitute Amaretto extract, which I did not. Even though it’s just a small amount, I really think the Amaretto adds a delicious essence to the strawberry and coconut flavoring.


And I’m just going to say this, if you are over 21 years of age and use Amaretto (the alcoholic version), my PSA for this recipe is Do Not Eat and Drive. Even though it’s a small amount, please stay responsible.

Strawberry Coconut Sorbet

Ingredients

2 cups whole strawberries, washed and topped

1 cup coconut milk

1 cup cream of coconut

1 teaspoon Amaretto (can substitute Amaretto extract)

½ teaspoon vanilla extract

¼ teaspoon coconut extract

2 Tablespoons honey

Directions

Place all ingredients into a blender and puree until thoroughly mixed.

Pour into a freezer safe dish and place in freezer overnight.

*Helpful Hints*

- can also be made first thing in the morning so you can enjoy it later that evening.

 - All measurements are US

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Thursday, July 24, 2014

Coconut Pound Cake


The weather has finally cooled down here in Georgia and I’m taking advantage of it while I can. My oven is on and I’m ready to bake!

Ever since I got into my coconut craze, there has been one recipe that I’ve been wanting to try! Ok, there’s been more than one, but this one tops my baking list, a coconut pound cake.


There are many recipes for coconut pound cake out there in cyber space that people are sharing these days. However, after checking out a few of them, they weren’t truly a coconut pound cake. Oh, they tossed in a few flakes of sweetened coconut or added coconut extract and called it a coconut pound cake, but in essence, they were not a coconut pound cake to me.

I wanted an authentic coconut pound cake, meaning I wanted some coconut milk in my pound cake so I went to a knowledgeable source on coconut milk, A Taste of Thai. And ya know what, I found my recipe for a coconut pound cake that has coconut milk as one of the ingredients {happy dance}.


No, I am not a spokesperson nor am I being endorsed for this recipe, I just love their coconut milk. And now, I love their recipe for coconut pound cake too. It’s moist and coconutty delicious! Ha, coconutty, yes a word in Sweet and Spicy Monkey’s kitchen {smile}…you really should know better now than to ask me a silly question like that.

Back to this pound cake…it really is quite simple to make and only takes about 20 minutes to whip up. Baking time is about one hour and you can half the recipe if you want. I only made one loaf as I thought two loaves would be too much. Boy that was stupid of me because this cake is so yummylicious you’ll be baking up another one right away…just sayin’.


The only changes I made to this recipe include using a gluten-free rice flour blend, adding toasted coconut to the batter, and topping with a coconut glaze, again with coconut milk. And the finale...sprinkling toasted coconut over the top. Which makes this a triple threat coconut pound cake!

If you love coconut, then you’re gonna absolutely swoon over this pound cake because it’s just that good…and coconutty {smile}!



Coconut Pound Cake

Makes 2 loaves or 1 Bundt cake

Ingredients

1 and ½ cups butter, unsalted & softened (3 sticks butter)

2 cups granulated sugar

1 cup brown sugar, packed firmly

6 eggs, room temperature

2 teaspoons coconut extract

½ teaspoon almond extract

3 cups gluten-free rice flour blend (can use regular flour)

½ teaspoon baking powder

1 cup unsweetened coconut milk

1 and ¼ cup toasted coconut (1/4 cup will be for sprinkling on top)

Directions

Preheat oven to 325F degrees.

Grease and flour two 8” x 4” loaf pans or one 10” bundt pan. Set aside.

Add flour blend and baking powder together in a medium mixing bowl. Set aside.

In a large mixing bowl, cream together butter and sugars until smooth.

Beat in eggs, one at a time, until fluffy. Mix in coconut extract and vanilla.

Gradually add in flour mix to sugar mixture, alternating with coconut milk and flour mix into sugar mix until mixture is combined.

Gently fold in 1 cup of toasted coconut until thoroughly mixed.

Pour into prepared loaf pans or bundt pan.

Mixture should be no more than ¾ full in loaf pans.

Bake for approximately 65-70 minutes. Bundt pans may require a longer baking time with an additional 5 to 10 minutes. To ensure loaves are cooked, insert a clean toothpick and pull it out. If thoroughly cooked, it will come out clean, besides the few crumbs. You don’t want it to come out with batter on it.


Coconut Glaze

Ingredients for coconut glaze

4 Tablespoons unsweetened coconut milk

1 teaspoon coconut extract

1 - 1 and ½ cups powdered sugar

Directions for coconut glaze

Add all ingredients into a small mixing bowl, whisk together until smooth. If you want a thicker glaze, use more powdered sugar. If you want a thinner glaze, add more coconut milk.

10 minutes after cake has been removed from oven and is still warm, drizzle glaze over top of cake and sprinkle remaining toasted coconut over the top.

Can be served warm or cold.

Source for coconut glaze ~ Kathryn at Dramatic Pancake.

  *Helpful Hints*

- recipe for Toasted coconut can be found here.

- I used coconut oil to coat my pans

- in keeping with the gluten-free, I used GF rice flour blend to flour my pans.

- can be made with white flour

- both recipes are for 2 loaves or 1 bundt cake. If you only want to make one loaf, then cut recipe for both coconut pound cake and coconut glaze by half.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Saturday, July 19, 2014

Mini Chocolate Oreo Pies


I came across this cool little trick on Pinterest by Dorothy at Crazy for Crust for making miniature pie shells that I’ve been wanting to try but it’s just been so hot here lately and I haven’t wanted to turn my oven on. All’s I’m saying is this weekend was the perfect trifecta because it’s been raining and a nice cool 70 degrees here in Georgia today. Perfect Fall-like weather for baking!

Once I made these mini pie shells, I needed something to go inside of them. And ever since I made my Double Stuff Oreo pancakes, I have been craving chocolate! And not just chocolate, but that little cream filled chocolate morsel, America’s favorite, the Oreo cookie!


I still had some left over Oreo whipped cream topping from my Double Stuff Oreo pancakes  and wanted to use that up. And I’ve been wanting to make a chocolate pudding recipe using coconut milk instead of regular milk, which turned out deliciously creamy and perfect for filling these little pies!


So I actually got to finally do two things I’ve been wanting to try and use up the rest of the Oreo whipped topping. A win-win for everyone!

Not only are these mini pies creamy delicious and chocolatey, but they’re also portion controlled because they come in their own little edible dish. Making it the perfect dessert for any get together.

And the best part is, it looks like you’ve spent all day in the kitchen baking (but that will be our little secret {wink}).


Mini Chocolate Oreo Pies  

Ingredients and Directions for making mini pie crusts

You only need one ingredient for this and that is your favorite store bought pie crust. One pie crust makes 6 mini pie crusts.

Using a regular sized muffin or cupcake pan, turn over and spray the bottom with non-stick spray.
We will be using the bottom of the pan. Set aside.

Unroll the pie crust and place on lightly floured counter. Cut circles of pie crust. For this, I used the bottom of a glass for direction but cut a little larger than the glass bottom since I wanted my pie crust to have depth.

Place circles of pie crust over the bottom of the muffin/cupcake pan and bake per instructions on pie crust packaging. I baked mine at 450F degrees for 10-12 minutes.

Remove from oven and let cool while still on muffin pan. After they have cooled, carefully remove from pan and place on wire rack to cool completely.


Ingredients for Chocolate Pudding

2 cups milk (you can also use coconut milk as I did)

2 ounces unsweetened chocolate squares (I used 100% cocoa which is a dark cocoa)

1 cup granulated sugar

3 to 3 ½ Tablespoons cornstarch

¼ teaspoon sea salt

3 egg yolks, place in a separate bowl

1 teaspoon vanilla extract

2 Tablespoons unsalted butter

Directions for preparing chocolate pudding

Without placing on burner, add your sugar, cornstarch, and salt in a medium saucepan and mix together. Set aside.

Separate egg yolks from egg whites and place in a small bowl and beat the yolks until they are blended. Set aside egg yolks. *You will not be needing the egg whites for this recipe so place the whites in refrigerator for another use.*

In a small saucepan, add milk and chocolate squares. Over medium to high heat, melt chocolate in milk, stirring often. You do not want milk to burn.

Once chocolate is completely melted. Slowly add milk mixture to dry ingredients in medium saucepan while stirring.

Continue cooking over medium heat until mixture boils.

After mixture becomes thick, cook an additional 2 minutes longer.

Remove from heat.

Add 1 Tablespoon of hot mixture into beaten egg yolks, stirring constantly. Once combined, add in another Tablespoon of pudding mix into egg yolks, stirring until mixed completely.

Add egg yolk mixture back into pudding mixture, stirring well so you don't get lumps.

Continue to cook for another 2 minutes at low to medium heat, while continuously stirring and mixture gently boils.

Remove from heat.

Add in butter and vanilla. Mix well until all ingredients are combined.

Pour pudding into medium bowl and cover with wax paper. Place in refrigerator and let cool.

Recipe and directions for Oreo Whipped topping can be found here.

To prepare mini pies ~

Simply place a dollop of pudding in pie crust and top with Oreo whipped topping and an Oreo cookie. Enjoy!

Chocolate pudding recipe adapted from ~ Best Homemade Chocolate Pudding

*Helpful Hints*

- a wire whisk works best for preparing pudding.

- Best if Oreo whipped topping and pudding are prepared ahead of time so flavors can combine and cool. Overnight is best.

- Best if you prepare mini pie shells at least 3 hours before filling so they can cool.

- All measurements are US

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Sunday, July 13, 2014

Creamy Cucumber Dill Salad


Since I sabotaged your diet with last week’s recipe of my Double Stuff Oreo pancakes, I thought I would share with you this deliciously light cucumber salad so you can get back on track.

I love cucumbers, especially during the summer since they make me feel cooler and I can snack on them anytime. I also add a slice or two to my water for flavoring and because cucumbers have a diuretic effect.
 

Cucumbers are a crisp delicacy during the summertime. They’re low in calories, fill you up, and delicious just by themselves. In addition, they have a cooling effect making them great for any summer meal or drink.

Not only can you use cucumbers in meals and drinks but you can use cucumber slices for puffy eyes, dark eye circles, and sunburns. Cucumbers have the same pH level as your skin, helping to restore your skins natural acid mantle. They are a great natural beauty booster.


But today, we’re going to use them in this creamy summertime salad. The cucumbers paired with the dill, onion, and garlic is quite addictive as I’ve made this salad for the last 3 weeks. It’s flavorful, low in calories and carbs, and gluten-free!

And instead of sour cream, as the original recipe calls for, I use plain Greek yogurt. Making this the perfect summer salad, so you can enjoy the Double Stuff Oreo pancakes on the weekends {smile}!!


Creamy Cucumber Dill Salad

Ingredients

1 English cucumber, sliced

¾ teaspoon sea salt

1 cup Greek plain yogurt

2 Tablespoons apple cider vinegar

1 small sweet Italian red onion (can also use ¼ cup of Maui onion), sliced and quartered

2 cloves garlic, minced

¼ cup fresh dill, chopped

Dash of Black pepper

Directions

In a medium bowl, add yogurt, apple cider, sea salt, and pepper. Mix until blended. Place in refrigerator.

Prepare cucumber slices, size depends on your liking, I prefer mine thick so they are crisp. Set aside.

Slice onion and cut into quarters. Place aside with cucumber.

Mince garlic cloves and place with cucumbers and onion.

Wash and chop dill.

 Bring bowl out of the refrigerator and add in cucumber slices, onion, garlic, and dill. Mix well.

Cover and place in refrigerator for at least one hour before serving so flavors can combine and it can chill.

Mix before serving. Enjoy!!



*Helpful Hints*

- This recipe calls for English cucumbers, which are known for not having seeds. You can use regular cucumbers.

- Can also use dried dill if you don’t have any fresh dill available.

- I use Fage Greek non-fat plain yogurt, as that is my favorite yogurt because its thick and creamy with no sour taste like other plain yogurts.

- Best if it sits overnight so flavors can combine.

- All measurements are US

Recipe adapted from Melanie at nutritious eats

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Thursday, July 10, 2014

Double Stuff Oreo Pancakes


I love pancakes! I especially love the weekends because those are my cheat days which means I can have my pancakes! All week long I’m thinking of sweet, sinful ways to prepare my pancakes. Oh yea, I LOVE my pancakes!

And then I saw it….a recipe for Double Stuff Oreo pancakes by Christin Mahrlig at Spicy Southern Kitchen. Not only did it look all creamy and chocolatey, like an Oreo, but it was rather simple to make too. Which is my kind of recipe because who wants to slave over a hot stove in the morning after you just wake up? Not this girl!


I even simplified it more by just adding cocoa powder to my favorite gluten-free pancake mix. Yes, I kept them healthy still {smile}. By simplifying that step, I even limited the time it now takes to sit down and enjoy this wickedly delicious, hot & creamy, chocolatey mess!


You will thank me for it later {wink}.

So enough of the talk because I know you’re just staring at the photos, drool dripping onto your keyboard as you hurry up and scroll down to the recipe. So here ya go, Series 4 of the Ultimate Chocolate Lover's Breakfast….

Double Stuff Oreo Pancakes

Pancake Ingredients

1 cup of pancake mix (I use my gluten-free Bisquick pancake mix)

1 egg

1 cup milk (your choice, I find buttermilk makes a light fluffy pancake as does coconut milk)

2 Tablespoons sunflower oil

2 Tablespoons cocoa powder, unsweetened

1 cup crushed Oreos

Oreo Cream Filling Ingredients

1 and ½ cup cold heavy cream

3 Tablespoons powdered sugar

½ teaspoon vanilla extract

1 and ½ cup crushed Oreos

Directions for Oreo Cream Filling

Place cream, powdered sugar, and vanilla into large mixing bowl. Using either a stand or hand mixer, gently fold ingredients together until powdered sugar is blended.

Once all ingredients are blended, whip ingredients together until cream becomes thick and peaks when spatula removed after being placed in cream.

Fold in crushed Oreos and place in refrigerator while you prepare pancakes.

Directions for pancakes

Prepare large skillet by coating with your choice of oil or non-stick spray. Set aside.

Prepare pancake mix as directed on box, adding in cocoa powder. Mix until blended.

Fold in crushed Oreos.

Place skillet on medium heat and let warm up. Pour pancake mix into skillet and cook until batter bubbles. Flip pancake over and cook until done. Place on plate and let cool.

To prepare stack


Place a pancake on the plate, apply a generous amount of Oreo cream filling and spread evenly over pancake. Repeat process to desired level.


Top with remaining Oreo cream filling, an Oreo cookie, and chocolate syrup. Enjoy!


You’re Welcome!!

*Helpful Hints*

- One 14.3 ounce package of Oreos will be enough to make these, including some taste testing of the Oreos while preparing.

- Oreo cream filling can be prepared the night before so you have even less to do in the morning before you eat these.

- if you want round pancakes, you might have to use a spatula to even out the batter after pouring into the pan because of the Oreo cookie lumps.

- recipe for chocolate syrup can be found here.

- All measurements are US

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Monday, July 7, 2014

Honey Coconut Ice Cream


I hope y’all had a fabulous and safe 4th of July weekend! Now that 4th of July is behind us, its full steam ahead into summer. And ya know what that means….yep, Christmas is just around the corner. That’s right, I said it, Christmas. It will be here before ya know it.

Seeing its summertime and the best thing about summer is cold, frozen sweets, I have a yummy ice cream recipe to share with you today, Honey Coconut ice cream. I made this for 4th of July and added some blue and red sprinkles to make it festive and it was a hit!


I was planning on making my coconut ice cream when all of a sudden it hit me, why don’t we try honey instead of powdered sugar for a more healthy ice cream. Yea, I just said healthy ice cream….kind of an oxymoron, isn’t it? Healthy and ice cream in the same sentence.

Anywho, I used honey to sweeten this ice cream and it turned out so delicious that I just had to share it with y’all so you can see for yourself. It really has a different taste than the coconut ice cream  I made a few weeks ago. This ice cream has a sweet honey taste that reminds you of everything summer!


And the sprinkles add some fun, making it a win-win for everybody! Moms will love it for the natural ingredients and kids will love it for the sprinkles and the sweet honey coconut flavor, not to mention because its ice cream! And who doesn’t love ice cream?


Honey Coconut Ice Cream

Ingredients

1 cup Coconut milk

1 cup Cream of coconut

½ teaspoon vanilla extract

½ teaspoon coconut extract

2 Tablespoons Honey

¼ cup coconut flakes* (optional)

1-2 Tablespoons sprinkles (you can use more, less, or just leave them out)

Directions

Pour all ingredients into a blender and puree for a few minutes or until all ingredients are blended thoroughly.

Pour into a freezer safe bowl and freeze overnight.

*Helpful Hints*

- Coconut flakes can be omitted if you don’t like the texture.

- You can use any color sprinkles you want or just leave the out.

- All measurements are US

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Friday, July 4, 2014

German Chocolate Pancakes


Remember when you were a kid and mom would never let you have cake for breakfast? No matter how much you begged her, she would still say NO and ya had to wait all day before you could eat it!

Well, now that you’re all grown up and on your own (hopefully most of you are), who says you can’t have cake for breakfast?


That’s right, I’m talking chocolate pancakes with sweet, sticky, coconutty syrup dripping down the sides breakfast! Today! Are ya with me yet?


Let me introduce you to Series 3 of the Ultimate Chocolate Lover's Breakfast version of German Chocolate Pancakes…


I guess this came to be when I kept seeing photos with recipes for German Chocolate cake all around me and I wanted to make it so bad, but didn’t feel like turning on my oven in this heat.

So I came up with an easy version of German Chocolate Cake. I just added cocoa powder to my pancake mix and pecans to my coconut syrup and made this deliciously wicked recipe for breakfast!


And now (are you listening Mom?), I can have my cake for breakfast! {Happy dance}


German Chocolate Pancakes

Pancakes Recipe

Makes 5-6 pancakes

Ingredients

1 cup of pancake mix (I use my gluten-free Bisquick pancake mix)

1 egg

1 cup milk (your choice of type, I find buttermilk makes a light fluffy pancake as does coconut milk)

2 Tablespoons sunflower oil

2 Tablespoons cocoa powder, unsweetened

Directions

Prepare large skillet  or griddle by coating with your choice of oil or non-stick spray. Set aside.

Prepare pancake mix as directed on box, adding in cocoa powder. Mix until blended.

Place skillet on medium heat and let warm up.

Pour pancake mix into skillet and cook until batter bubbles. Flip pancake over and cook until done. Place on plate and serve.

Syrup recipe

Coconut Syrup with pecans

Serves - 4

Prep time – 5 minutes

Cooking time – 15 minutes

Ingredients

1 cup Karo syrup

1 cup cream of coconut

2 Tablespoon sweetened condensed milk

2 teaspoon vanilla extract

½ cup toasted coconut

2 Tablespoons pecans, chopped *

Directions

Over low heat, add all ingredients into a medium sauce pan. Continue stirring until mixture reaches desired heat.

* Important to not let syrup boil as you don’t want it to burn. *

*Helpful Hints*

- You can use oil substitutes for pancake mix

- Pecans can be left out if allergic to nuts

- All measurements are US

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