Mini Pumpkin Spice Muffins

img_5186It’s fall ya’ll!!! and pumpkin season…yahoo!  

There are many things as a family we love this time of year but I got so excited when Sophie, my oldest daughter, told me her “tastebuds” love pumpkin muffins :) because so do mine.

These mini pumpkin muffins are the perfect amount of spice with a soft cream cheese glaze on top and can be served for breakfast or sneak them in a lunch box for an afternoon surprise.

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Mini Pumpkin Spice Muffins
Yields 36
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Ingredients
  1. 1 1/2 cups sugar
  2. 1/2 cup vegetable oil
  3. 2 eggs
  4. 1/3 cup water
  5. 7 ounces pumpkin puree
  6. 2 tsp ground cinnamon
  7. 1 tsp ground ginger
  8. 1/2 tsp allspice
  9. 1 3/4 cups all purpose flour
  10. 1 tsp baking soda
  11. 1/4 tsp baking powder
  12. 1/2 tsp salt
Instructions
  1. In a large mixing bowl combine sugar, oil and eggs; beat until smooth
  2. Add water to egg mixture
  3. Add in pumpkin puree, ginger, cinnamon and allspice
  4. Combine flour, baking soda, baking powder and salt in a bowl
  5. Add dry ingredients to the pumpkin mixture and mix until combined
  6. Scoop batter into mini muffin pans filled 3/4 high
  7. Bake at 350 degrees F for 10-12 minutes or until toothpick comes out clean
  8. Allow the muffins to cool in pan before removing
  9. Once the muffins are cool, remove from the pan and dip in cream cheese glaze
  10. Optional* Dust the top of the muffins with cinnamon and garnish with pumpkin seeds
  11. Serve or store in an airtight container
Cream Cheese Glaze
Ingredients
  1. 4 ounces cream cheese, softened
  2. 1/2 cup powdered sugar
  3. 4 Tbsp milk, plus more if needed
Directions
  1. In a bowl with paddle attachment, beat cream cheese on high speed until smooth
  2. Add powdered sugar and beat until combined
  3. Slowly add milk and mix until smooth
  4. If glaze is to thick to drizzle or dip the muffins, add more milk 1 Tbsp at a time.
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Quick Breads

IMG_4624Any recipe with the name bread in it can seem intimidating but if you are in the mood to be adventurous with flavors and impress your family and friends, try a quick bread. Quick breads are just what they seem, two mixtures coming together, dry ingredients and liquid ingredients and sometimes adding an acidic element like yogurt, buttermilk or sour cream. There is no yeast, no waiting with time but so much wonderful flavor. Quick breads with coffee in the morning, served with fresh whipped cream and berries in the evening or flavored with cheese and herbs for a dinner side dish makes for a very versatile recipe and one that is used most out of my recipe box.IMG_4600IMG_4648IMG_4677

Blueberry Oatmeal Loaf
Yields 1
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Oatmeal Topping
  1. 1/2 Cup Oatmeal
  2. 1/4 Cup All Purpose Flour
  3. 2 Tbsp Granulated Sugar
  4. 2 Tbsp Light Brown Sugar
  5. 1 tsp Cinnamon
  6. 5 Tbsp Unsalted Butter, Melted
  7. 1/2 tsp Vanilla Extract
Blueberry Loaf
  1. 1 Large Orange, Zest and Juiced
  2. 2/3 Cup Vegetable Oil
  3. 1/2 Cup Whole Milk
  4. 2 Eggs
  5. 2 1/4 Cup All Purpose Flour
  6. 1 Cup Light Brown Sugar
  7. 1 Tbsp Baking Powder
  8. 1/4 tsp Salt
  9. 1 Cup Fresh Blueberries
Instructions
  1. Preheat oven to 350 degrees and spray a 9x5 loaf pan
  2. Prepare the oatmeal topping
  3. Combine oatmeal, flour, both sugar and cinnamon
  4. Slowly add in melted butter and vanilla extract while stirring to cream a crumble; Set aside
  5. Zest and juice orange to measure 1/3 cup and whisk together with oil, milk and eggs
  6. Combine the flour, brown sugar, baking powder, and salt together
  7. Add the liquid to the dry ingredients and whisk until combined
  8. Fold in the blueberries
  9. Pour Batter into prepared loaf pan and sprinkle with oatmeal topping
  10. Bake for 45-55 minutes or until toothpick comes out clean
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Raspberry Lemon Loaf
Yields 1
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Ingredients
  1. 2 Cups All Purpose Flour
  2. 1 tsp Baking Powder
  3. 1 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 1/2 Cup Unsalted Butter, Softened
  6. 1 Cup Sugar
  7. Zest of 1 Lemon
  8. 2 Eggs
  9. 3 Tbsp Yogurt, Plain
  10. 1 Cup Fresh Raspberries, Crushed
  11. *Lemon Glaze (see below)
Instructions
  1. Preheat the oven to 350 degrees F and spray a 9x5 inch loaf pan
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt
  3. In a mixing bowl, attached with paddle attachment, cream the butter, sugar and lemon zest until fluffy
  4. Beat in eggs and scrape down sides after each egg
  5. Mix in flour and yogurt until fully combined
  6. Remove the bowl from mixer and fold in the crushed raspberries
  7. Spread the batter into the prepared loaf pan
  8. Bake for 50-60 minutes or until center comes out clean
  9. Allow the bread to cool in the pan for 30 minutes
  10. Once the bread is cooled, remove from the pan make the *lemon glaze and drizzle over the top of the raspberry loaf
  11. Serve or store in an airtight container
Notes
  1. *Lemon Glaze
  2. 1 Cups Powdered Sugar
  3. 2-3 Tablespoons Fresh Lemon Juice
  4. Place powdered sugar in a medium bowl and stir in lemon juice
  5. Glaze should be thick but able to be drizzled over bread
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Cream Cheese Coffee Crumb Loaf
Yields 1
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Crumb Topping
  1. 3/4 Cups All Purpose Flour
  2. 1/3 Cup Light Brown Sugar
  3. 1/2 tsp Cinnamon
  4. 1/4 tsp Baking Powder
  5. 1/4 tsp Salt
  6. 6 Tbsp Unsalted Butter, Cubed
Cream Cheese Filling
  1. 4 ounce Cream Cheese
  2. 1/4 Cup Granulated Sugar
  3. 1 Egg
Coffee Cake
  1. 8 Tbsp Unsalted Butter
  2. 3/4 Cup Granulated Sugar
  3. 1 Tsp Vanilla Extract
  4. 1 Egg
  5. 2 Cups All Purpose Flour
  6. 1 Tbsp Baking Powder
  7. 1/2 tsp Salt
  8. 2/3 Cup Whole Milk
Crumb Topping
  1. Whisk together the flour, light brown sugar, cinnamon, baking powder and salt
  2. Cut the butter into the flour mixture until it is fully combined and large crumbles of dough form
  3. Refrigerate until ready to use
Cream Cheese Filling
  1. In a mixing bowl, beat together the cream cheese and sugar until completely smooth
  2. Add the egg and continue beating until fluffy
  3. Refrigerate until ready to use
Coffee Cake
  1. Preheat the oven to 350 degrees F and spray a 9x5 loaf pan
  2. Cream the butter, sugar and vanilla extract until light and fluffy
  3. Add the egg and beat until smooth
  4. In a bowl, whisk together the flour, baking powder and salt and slowly incorporate the flour mixture in with the butter alternating with milk
  5. Beat until fully combined
  6. Spread half the batter into prepared loaf pan and then spread the cream cheese mixture in the middle finishing with the rest of the cake batter
  7. Sprinkle the crumble topping evenly over the batter
  8. Bake for 45-55 minutes or until a toothpick comes out clean
  9. Allow the bread to cool completely before removing it from the loaf pan
  10. Enjoy or store in an air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Back to School Lunch Box Must Haves

lunch boxSummers are made up of late nights, no routine and a lot of tiresome fun and it is not always easy getting back into the school routine.  For me early mornings are the hardest part.  Getting everyone up, dressed, fed a healthy and nutritious breakfast, lunches packed and out the door.  

As important as breakfast is for ourselves and our kids, so is the lunch we pack to fuel the rest of their day.  The lunch box routine does not have to be intimidating or stressful when you have an organized refrigerator of simple and healthy options.  In my family, we love a classic sandwich but I always like to change it up so everyday lunches don’t look the same.  

Lunch Box Menu Options:

Turkey & cheese skewers
Sweet potato chips
Grapes
Edamame

PBJ Roll Ups
Apple slices
Carrots and ranch
Pretzel sticks

Salami and crackers
Mozzarella balls
Cucumbers and tomatoes
Dried fruit mix

Pasta salad
Sugar snap peas
Strawberries with yogurt dip
Popcorn 

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Profiteroles…Fancy Up Your Ice Cream!

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Happy July!  It is crazy how fast this summer is going, but it has been a fun and busy one.  Trying to keep the girls entertained and cool has been the main focus and July is going to only get hotter.  With warm temperatures, the only thing we can turn to is ice cream and I am thankful it is National Ice Cream month so we have an excuse to eat it every day!  Profiteroles are a simple way to fancy up my go to homemade classic ice cream or dairy free coconut ice cream recipes.

A classic French dessert that might seem intimidating to make will surprise you with it’s simplicity and ease for a light summer dessert. Pâte à Choux is the dough that creates this airy and crisp shell often filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce (dairy free option) or fresh fruit. Bite size, full of ice cream and fresh fruit, profiteroles will win over your guests heart and keep you cool during the summer heat.

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Classic Profiteroles
Yields 24
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Ingredients
  1. Pâte à Choux
  2. 1 cup Water
  3. 1/2 cup Butter, Unsalted
  4. 1/4 tsp Salt
  5. 1 1/2 cups All Purpose Flour
  6. 4 Eggs
Filling/Garnish
  1. Vanilla Bean Ice Cream or Flavor of your choice
  2. Fresh Strawberries, sliced
Instructions
  1. Heat water, butter and salt in a medium sauce pan and bring to a boil
  2. Once the butter is completely melted, reduce the heat and add in the flour
  3. Whisk until the flour and butter mixture come to a paste form and pulls away from the sides of the pan
  4. Take the mixture off of the heat and pour dough into a mixer with paddle attachment
  5. Mix on medium speed for 2 minutes to release the steam from the dough
  6. Slowly add the eggs, one by one and beat until the dough is smooth and all ingredients are fully combined
  7. Pipe or scoop into 2” round balls
  8. Egg wash the top of dough
  9. Bake at 425 degrees F for 10 minutes and reduce to 375 degrees F for approx. 15 minutes or until profiteroles are a light golden brown
  10. Allow the profiteroles to cool completely before filling
  11. Cut profiteroles in half and add one scoop of vanilla bean ice cream and fresh cut strawberries
  12. Garnish with powdered sugar
  13. Serve immediately
INK foods : In Nanny's Kitchen http://inkfoods.com/
Must have kitchen gadgets:

 Ice Cream Maker,

Ice Cream Scoop,

Piping Bags,

Silpat

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Berry Slab Pie

IMG_3954Happy Memorial Day!!  As we dive into summer, backyard bbq’s and pool parties, easy and fresh are what we are looking for. A slab pie is the perfect warm weather treat, similar ingredients to your classic deep dish pie, but tends to be on the lighter side due to the thin buttery crust surrounding fresh seasonal fruit. Enjoy this berry filled goodness all summer long topped with your favorite scoop of ice cream!IMG_3875IMG_3926IMG_3945

Berry Slab Pie
Serves 10
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Pie Crust
  1. 5 Cups All Purpose Flour
  2. 1 Tbsp Sugar
  3. 2 tsp salt
  4. 2 Cups Unsalted Butter, Chilled
  5. 1/2 Cup Cold Water
Berry Filling
  1. 4 Cups Strawberries, Sliced
  2. 1 Cup Blueberries
  3. 1 Cup Rasperries
  4. 1 Cup Granulated Sugar
  5. 3 Tbsp Corn Starch
  6. 1 tsp Vanilla Extract
  7. 1 lemon, Zested
  8. Juice of 1 Lemon
Instructions
  1. Preheat oven to 350 degrees F and butter a 9x13 pan (1/4 sheet pan)
  2. In a food processor combine flour, sugar, and salt
  3. Slowly pulse the dry ingredients while adding the cold butter in cubes
  4. Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together
  5. Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out
  6. While the dough is chilling, prepare the berry fruit filling
  7. Slice the strawberries, combine with blueberries and raspberries
  8. Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use)
  9. Once dough is chilled, roll the dough out to cover the bottom of your pan
  10. Add the filling to the top of the dough and spread evenly
  11. Roll out the remainder of the dough and cut into strips to make a lattice top
  12. *Egg wash the dough
  13. Bake for 35-45 minutes or until crust is golden brown
  14. Serve Warm
*Egg Wash
  1. 1 Egg
  2. 1 Tbsp Water
  3. Combine egg and water and whisk until combined 
Using a pastry brush, brush the egg wash onto the dough before baking to create a glossy and golden finish
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Crawfish Boil….Ending with the best ever Bourbon Bread Pudding

crawfish boiCrawfish season is one of our favorite times of the year. It’s time to get our backyards set up to enjoy spring weather and family get-togethers.

April is a month full of birthdays in our family, and it has become a tradition to host a casual backyard crawfish boil to celebrate. It’s so relaxing to spend time with the people we love most, eating on paper-lined tables piled with spicy crawfish, shrimp, corn and potatoes and listening to music. There is nothing fancy about this, but it brings everyone around the table for the first time after a busy winter.

Throwing a crawfish boil is easier than you might think. Here are answers to typical questions:
When is crawfish in season?
March-May.
What equipment do I need?
The first step to hosting a crawfish boil for a large group is investing in a large stockpot with lid, basket and burner. If you plan to host a crawfish boil every year or several times in a year, it is worth the purchase. (These stockpots can also be used to fry a turkey.) An 80-quart pot will boil 30 pounds of crawfish.
How many crawfish do I need?
Although there are social crawfish eaters and veteran crawfish eaters, a good rule of thumb is around 2 to 3 pounds of mudbugs per person. Don’t worry about leftovers — there are many wonderful recipes you can make with them.
Where do I get crawfish?
Crawfish has to be cooked alive, so ordering from your local seafood market will be your best bet. (We went to Rex’s Seafood, rexsseafood.com.) You will typically need to order early in the week and pick them up the morning of your boil. While you are at the seafood market be sure to pick up your crawfish seasoning and liquid crab boil. Don’t be afraid to add fresh shrimp and crab legs to the mix.
How much time does it take?
Hosting a crawfish boil is a very social event — lots of talking, cooking and drinking beer. While you are waiting on the crawfish to boil you should enjoy the weather and your friends. It takes about an hour total.
How should I serve it?
This is the fun part! Cover a large table in paper, dump the hot crawfish boil on it, and start eating. Make sure to have the music on, beer on hand and empty bowls for the shells. If anyone is new to a crawfish boil, be sure to teach them the tricks. To finish off the night, serve Bourbon Bread Pudding for dessert. (see recipe below)bread pudding

What do I do with leftovers?
If all the crawfish is not consumed, do not throw them away. It will take you a little bit of extra time, but you must clean and remove all the shells in order to save the meat. Refrigerate or freeze the leftover crawfish meat to enjoy later. Some of my favorite crawfish dishes are crawfish mac and cheese, crawfish fritters, crawfish cakes or traditional crawfish étouffée. You will not regret having leftovers

Crawfish Boil
Serves 15
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Ingredients
  1. 1(16-ounce) package powdered shrimp and crab boil seasoning
  2. 1(8-ounce) bottle liquid shrimp and crab boil
  3. 3(4-pound) boxes of salt
  4. 1(30-40 pound) sack of live crawfish
  5. 8 large lemons, halved
  6. 4 large oranges, halved
  7. 1 bag small red potatoes
  8. 8 large heads garlic, not peeled, tops cut off
  9. 6 to 8 onions, cut in half
  10. 1 large pack of mushrooms (optional)
  11. 1 pack of smoked sausage (optional)
  12. 8 ears of corn (frozen)
Instructions
  1. Fill crawfish pot about half full of water and bring to a boil. Add powdered seasoning, liquid shrimp and crab boil, and two boxes of salt to the pot.
  2. In a large washtub, add crawfish, water and half a box of salt to purge the crawfish. After 5 to 10 minutes, empty water, add remaining salt and wash them a second time. Make sure to remove any dead fish, grass or trash from the crawfish at this time. Making sure the crawfish are purged and very clean is essential to ending up with a tasty product in the end.
  3. Once water has come to a rolling boil in the pot, squeeze the juice from the lemons and oranges into the pot and toss in the rind. Add potatoes, garlic, onions, mushrooms and sausage to the pot, and boil for 10 minutes.
  4. Add crawfish to boiling water, cover the pot and bring back to a rolling boil. From the point that the water comes to a rolling boil, boil for no more than about 3 to 5 minutes depending on size of crawfish.
  5. After the crawfish have boiled, turn off burner and add the frozen ears of corn.
  6. Let crawfish soak for about 20 minutes or desired seasoning level. The longer they soak, the more seasoning they absorb. Never do less than 15 minutes or more than 30 minutes.
  7. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
Bourbon Bread Pudding
Serves 10
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Ingredients
  1. 5 cups French bread, cut into 1-inch cubes
  2. 4 cups whole milk
  3. 4 eggs, lightly beaten
  4. 2 cups sugar
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon cinnamon
  7. 1/2 cup raisins
  8. 1 cup pineapple, crushed
  9. Bourbon Caramel Sauce (see recipe below)
Instructions
  1. Heat oven to 350 F.
  2. Place cubed French bread into a large bowl. Pour milk onto the bread and allow the bread to soak for 5 to 10 minutes.
  3. Whisk eggs, sugar, vanilla extract and cinnamon together in a separate bowl and pour over milk and bread mixture; stir to combine.
  4. Fold in raisins and crushed pineapple until fully combined.
  5. Pour mixture into a 9x13 glass dish and bake for 35-45 minutes or until custard is set.
  6. While the bread pudding is baking, make the Bourbon Caramel Sauce.
  7. Serve bread pudding in a bowl with sauce poured on top.
Notes
  1. Bourbon Caramel Sauce: Combine 1 cup unsalted butter and 2 cups sugar in a saucepan over medium heat. Stir consistently until sugar is dissolved and butter is melted.
  2. Remove the pot from the heat and slowly stir in 1 teaspoon cinnamon, 1 teaspoon vanilla extract and 4 tablespoons bourbon.
Adapted from Fishmongers Seafood Market
Adapted from Fishmongers Seafood Market
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Citrus Granita

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It’s April and we have been lucky to start this month with the most beautiful weather!  All I want to do is be outside with my girls and nothing is more refreshing on a spring day than a frozen treat to end the day. Citrus granita is a semi frozen dessert made with water, sugar and a citrus juice of your choice to create a shaved ice that will cool you off all season long.IMG_6221IMG_6239

Lemon Lime Granita
Serves 6
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Ingredients
  1. 3 Cups Water
  2. 1 Cup Sugar
  3. 6 Mint Leaves
  4. 1/4 Cup Lemon Juice
  5. 1/4 Cup Lime Juice
  6. 1 tsp Lemon Zest
  7. 1 tsp Lime Zest
Instructions
  1. In a small saucepan combine water, sugar and mint leaves
  2. Cook the simple syrup until sugar is dissolved and comes to a slight boil
  3. Turn the heat off and allow the simple syrup to cool down and then cover and refrigerate until chilled
  4. Once the simple syrup is chilled, remove mint leaves and stir in lemon juice, lime juice and zest and pour into a 9x13 baking dish
  5. Place in the freezer for 1 hour and using a fork stir up the mixture to create shaved ice
  6. Continue to freeze mixture and shave the ice every 30 minutes until fully frozen
  7. Once you are ready to serve, shave the ice with a fork into the bowl of your choice and garnish with fresh mint
  8. Enjoy!
INK foods : In Nanny's Kitchen http://inkfoods.com/
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Easter Bread…A slice of an international tradition

IMG_6437A sweet bread full of tradition and lives through many cultures is one that has been passed down from generation to generation in my family. Italian Easter bread is a rich, eggy bread with a pop of citrus flavor, eggs (dyed or whited) braided into the dough, a sweet sugar glaze, and the best part…covered in rainbow sprinkles.

A tradition that my great grandmother started and has been shared and enjoyed by many is one of my favorite Easter morning memories. Every year this sweet brioche like bread would stay on our counter and throughout the weekend would be sliced and buttered until the whole thing was gone. Although is it typically made for the Easter holiday, I tend to crave it all year long.

Throughout many years of sharing our family’s Easter Bread, I quickly learned that it is not only an Italian tradition, but one spans many other cultures.

Italian Easter bread (Pane di Pasqua) 
The wreath symbolizes the crown of thorns, and the eggs represents birth and life.

Greek Easter Bread (Tsoureki)
This is very similar to the Italian tradition.  Three strands of bread symbolize the holy trinity, and red dyed eggs represent the blood of Christ.

British Easter Bread (Hot Cross Buns)
These are spiced sweet buns made with currents or raisins and enjoyed on Good Friday. 
The cross represents the Crucifixion of Christ.

Croatian Easter Bread, Pinca
Round loaf with a cross cut into the surface of the bread symbolizing the Crucifixion.  It is flavored with raisins, rum and citrus zest.

Spanish Easter Bread, Mona de Pascua
-Mona de Pascua means “gift of Easter”and is very similar to the Italian tradition as well, but is typically made with quail eggs, olive oil instead of butter and accented with flavors of orange zest and rosewater.

I hope you enjoy this special recipe from my Nanny’s kitchen to yours!

Nanny's Easter Bread
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Dough
  1. 4 cups all purpose flour
  2. ¼ cup granulated sugar
  3. ½ cup vegetable shortening
  4. ½ cup whole milk
  5. 1 envelope active dry yeast (2 ¼ tsp)
  6. 4 eggs
  7. 1 orange, zest and juice
  8. ½ tsp salt
  9. ¼ tsp vanilla extract
  10. 4 eggs (for decoration)
Glaze
  1. 2 cups powdered sugar
  2. ¼ cup whole milk
  3. Sprinkles for garnish
Dough
  1. Place flour and sugar in a large mixing bowl with dough hook attachment and add shortening until a course crumb forms. Heat milk in a saucepan until warm to the touch (110 degrees F) and add yeast.
  2. Combine eggs, orange zest and juice, vanilla extract and salt in a mixing bowl and whisk until combined. Slowly add yeast mixture to the flour mixture and knead until it comes together (it will be dry at this point). Add egg mixture a little at a time until fully combined.
  3. Knead the dough in the mixer or by hand until dough is soft and elastic. Place the dough in an oiled bowl and cover loosely with plastic wrap. Allow the dough to rise until doubled in size (approximately 1 hour).
  4. Divide dough into two pieces and roll each piece into 24-inch-long pieces. Twist the two pieces together. Form the rope into a 12” round circle, pinching the ends together to seal, and nestle 4 eggs into the dough. Cover the dough with plastic wrap and let rise until doubled in size (approx 45 minutes).
  5. Preheat the oven to 350 degrees F; once the bread is ready, bake for 30-40 minutes or until golden brown on top. Allow the bread to cool completely before glazing and adding sprinkles.
Glaze
  1. Whisk together powdered sugar and milk, adding more of either ingredient to achieve the desired consistency. Use a pastry brush to glaze the top of the Easter Bread.
  2. Before the glaze dries, garnish the bread with rainbow sprinkles
INK foods : In Nanny's Kitchen http://inkfoods.com/
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