Dessert Time: Cookies & Cream Brownies

Dress up a boxed brownie mix with crushed Oreo cookies and mini chocolate chips! This is an easy recipe to make with the kids; even little ones can help crush the cookies and then sprinkle on the toppings before baking. And it's never too early for kids to learn that even broken cookies are good for something.

Here's the recipe for Cookies & Cream Brownies:

1 box brownie mix, prepared as directed (I used a Dark Chocolate brownie mix for this recipe)
1 cup crushed Oreos or mini Oreos
1 cup mini chocolate chips

Prepare brownie mix as directed on box and pour into foil-lined 9x13 baking pan.
Top with crushed cookies.
Sprinkle chocolate chips evenly over the top.
Bake as directed.

Soccer-Mom Friendly Dinner: Chicken Caesar Sandwiches

Sometimes it pays to procrastinate JUST a bit. I was working on my meal plan over the weekend and browsing Twitter instead of focusing on the task at hand. Fortunately, I follow Jeff Young, the Catholic Foodie, and he tweeted a link to a recipe for Creamy Chicken Caesar Sandwiches.

My kids are fans of Caesar salad, especially when there's chicken involved. (Little Brother will eat just about anything if it includes croutons; in his world, croutons should have their own food group). With Little Brother and his crouton obsession in mind, I decided to serve these sandwiches on garlic bread instead of just plain rolls. (If you're local, I got the rolls from DeLuca's in Riverside.)

The original recipe is linked above; I'm writing it here as I made it.

Get the recipe at Cook and Count!

Dutch Oven Macaroni & Cheese

With an eye to planned leftovers that can be used for a quick lunch or dinner this week, I put together some baked macaroni & cheese.

3/4 pound small macaroni (mini penne, mini shells, elbows or cavatappi all work), cooked al dente
2 cups milk
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
10 ounces extra-sharp Cheddar, grated (3+ cups)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground mustard
salt, to taste
1/4 cup seasoned bread crumbs
Cook pasta as directed on the package.

Heat milk in a small saucepan, making sure not to boil it, or heat it in the microwave for 1 minute. Meanwhile, melt butter in a Dutch oven. Whisk in flour and then the hot milk and cook until thickened and smooth. Remove from heat. Add cheese, pepper, salt and mustard. Stir until combined. Fold in cooked pasta. Sprinkle with bread crumbs. Cover and bake 20 minutes at 350, then remove the cover and bake 10 minutes at 300 until the sauce is bubbly and the casserole is browned on top.
This is great with a salad and crusty bread!

Singapore Street Noodles

This is one of those "kitchen sink" recipes; there is a ton of ingredients but I'm sure that some substitution wouldn't turn out badly. I thought the sauce in this recipe would work well with just about any combination of stir-fry vegetables.

I taste-tested this recipe with just my 10-year-old. I thought he might back away from the spice in it, but he never complained about it. He loved, loved, loved the rice noodles and asked me to make it again. I served mine on top of the noodles, but he wanted his noodles separate from the meat and vegetables.

SINGAPORE STREET NOODLES, my way (serves 4)

SAUCE:
1 TBL rice wine vinegar
2 TBL curry powder
1 pinch turmeric
2 TBL soy sauce or Ponzu
1/2 cup oyster sauce
2 TBL sriracha (sweet chili) sauce
2 TBL ketchup

VEG/MEAT:
1/2 lb. raw shrimp, peeled and tails removed
1 boneless, skinless chicken breast, cut in thin strips
2 TBL vegetable or peanut oil for the pan
1 cup cole slaw mix
1/2 small onion, chopped fine
2 cups baby carrots, julienned
1 TBL minced garlic
1 medium tomato, cut in chunks

NOODLES:
1 pound Asian rice noodles, uncooked
1 tsp sesame oil
handful of fresh cilantro, chopped
1 lime, cut in quarters

1.  Mix vinegar, curry powder and turmeric until well blended. Add remaining sauce ingredients and stir. Set aside.

2.  Boil water in large pot for noodles.

3.  Stir-fry shrimp and chicken in oil until cooked through. Push to edges of pan and add all vegetables except tomato. Cook 1 to 2 minutes, then stir in tomato and sauce. Cook until everything is heated through.

4.  Cook noodles 2 to 3 minutes (according to package directions), stirring occasionally. Drain and toss with cilantro and sesame oil.

5.  Serve noodles with meat and vegetables and 1/4 lime to squeeze over the dish just before eating.

I plan to make a big batch of this (just the meat, vegetables and sauce), then divide and freeze it. The rice noodles take no time at all to cook, so this would be an amazingly quick meal for those really busy days. But I'm probably going to leave out the tomatoes next time and use some other vegetables instead. Also, some chopped dry-roasted peanuts or cashews would add to this dish.

Source for original recipe: Food.com (I changed some ingredients and re-worked the directions so the steps were actually in order. In the original recipe, also, there were some ingredients in the list that never were accounted for in the steps of the recipe.)

The Big Send-Off

Four more days until Big Brother goes back to school! This time he won't be living in the dorms, but in an on-campus apartment complete with (tiny) kitchen. He's excited about his upcoming Freedom From Dining-Hall Food.

It occurred to him the other day that if he's going to be cooking his food, he'll need to buy the groceries and have time to cook the food. I took it as a huge compliment that he asked me to help him make a grocery list.

And here's where it got interesting, and I realized something. Most of the groceries I buy are ingredients. Since he plans to use my recipes (he AND his girlfriend have both bookmarked this blog) he is going to have to keep ingredients in the house.

So I asked him to list 8 to 10 meals as a starting point, figuring that we'd stock him up on the nonperishable ingredients (and frozen meat and pasta sauce) for those. From that list, I made him a shopping list. I've already been collecting spices like assorted pepper grinders, bay leaves and a few staples such as chicken soup base.

I hope his mini-kitchen is big enough to hold his stash of ingredients as well as his roommates' food.

And I'm happy to say that my son is heading off to college with grocery bags containing Old Bay, ginger, and sesame seeds--and he knows how to use them.

Sure beats dining-hall food.

Original Recipe: Pasta with Beef and Fennel Sauce

Much as I may claim that "laziness is the mother of invention," there are times when I agree that necessity deserves that title. It's certainly true in cooking. This recipe was born out of a moment of panic when I realized that somehow I had run out of spaghetti sauce with meatballs without realizing it--and I'd planned that very thing for dinner (and had no time to start up a big batch).

I did have some sauce without meatballs, though, and some ground beef. So I thought I'd make a baked ziti with meat and cheese...but that's not really what I wanted for dinner. That's when I got busy inventing. The result was a big hit; it has the flavor of Italian sausage without all the grease.

The whole thing cooks in the time it takes to boil a big pot of water and cook pasta, so it's a quick and easy meal.

PASTA WITH BEEF AND FENNEL SAUCE
Serves 6

3 to 4 cups spaghetti sauce without meat
1/2 lb. ground beef
1/2 medium onion, chopped fine
1 TBL olive oil
1 TBL fennel seed
1/4 tsp. crushed red pepper

Brown ground beef and onion in the olive oil.  Drain, add fennel and pepper, and cook 2 minutes more until spices are fragrant.  Stir into spaghetti sauce. Heat until warmed through and serve over your choice of pasta.

Skillet Chicken Parm

My husband's favorite dinner is Chicken Parmesan. But while I am a big fan of pasta with red sauce, Chicken Parmesan is not high on my list of best-loved dishes--either to make or to eat. Breading, frying, then baking the chicken is a mess and a chore. Today I bought a new cookbook: The Cook's Country Cookbook (from the America's Test Kitchen editors) and found a Skillet Chicken Parmesan recipe in there.

I know that the America's Test Kitchen people are all kinds of scientific and they think they have found the One Best Way to make anything. Honestly, though, I didn't buy this cookbook for the recipes but for the information on technique (like shaping rolls and boning chicken) that had lots of useful photographs. So while the recipe below was "inspired by" the ATK one in the cookbook, there were a lot of changes that I made to accommodate the ingredients I had on hand.

This version of Skillet Chicken Parm cooks in about the same time as a big pot of linguine, so it's great when you want to have dinner on the table in under 30 minutes!

This was way easier to make than conventional Chicken Parm, and there was plenty of sauce to go around (that's my favorite part!) I used my own homemade pizza sauce, but you can use your favorite thick spaghetti sauce.

SKILLET CHICKEN PARM

Get the full recipe plus nutrition information at Cook and Count!

My Kitchen Bucket List

Every cook has one:  the things she would like to learn to make someday.
In no particular order, here are some of mine:
paella
apple-cider donuts
empanadas
popovers
sandwich bread
shaped round rolls
cheesecake
corn muffins
Irish brown bread like the kind we had in Ireland when I was 15, and which is probably so mythologized in my mind that NOTHING will come close to it
General Tso's Chicken

And I'd like to start a sourdough starter and NOT kill it off after only a couple of weeks! (I'm a little lacking in the follow-through in the sourdough department).

In view of the kitchen goals I have, I requested a couple of baking pans for my birthday (hey, the kids asked...and these are not things I'd go out and buy for myself.)

My baking-pan cabinet is going to get out of control if I add anything more to it, but I have had these on my wish list for so long--and as soon as it gets a little cooler I'm going to be baking!  I asked for (and received) a donut pan and a Pullman loaf pan. This heavy-duty covered bread pan makes those square "sandwich" loaves. I've got 4 weeks to get that right before school starts.

FINALLY! Sweet Corn Casserole

Every cook has one of those dishes that they want to make, and they try, try, try every recipe they can find (and some they make up).  They waste batch after batch of ingredients on not-quite-right results, but chances are they never completely give up.  And sometimes they happen upon just the right recipe.

I think I've been trying for about 20 years to make the sweet corn casserole like what was served at the Chi-Chi's restaurant my husband and I used to visit.  It was so good...whenever I was offered two sides, I'd just get double the corn casserole.  But no matter how many recipes I tried (and there were many--very many, which is why Big Brother is no fan of corn to this day) I couldn't get it right.

Today I followed a link in a tweet by CatholicFoodie to this recipe for Easy Corn Casserole.  I almost didn't try it, figuring I'd once again be disappointed.  Then I decided that if I had all the ingredients on hand, I'd make it with dinner tonight.

I used a Corning-ware baking dish, and I found that 45 minutes were needed to bake it all the way through.  5 more minutes probably wouldn't have hurt either, and it's a good idea to let it set for 5 or 10 minutes after removing it from the oven.  But oh, my, this is good--and just exactly what I was after (I knew that all those recipes calling for sour cream weren't going to lead me to the right result!)

Thanks, FamilyFoodie, for sharing your friend Charlie's recipe for my favorite corn dish!

Blueprint Recipe: Chicken Thighs with Rosemary

Get this recipe, photo and nutrition information at Cook and Count!

Cinnamon-Almond Bread

I have this recipe clipping from a 1998 issue of Better Homes & Gardens for "Spectacular Cinnamon-Almond Ring."  Honestly, there are very few recipes of mine that I'd include an adjective like "spectacular" for, but BH&G apparently thought this was pretty special.  It's a cinnamon-swirl yeast bread that is baked in a fluted tube pan, and is designed to be refrigerator-raised overnight.  I've made it several times, and the results are delicious, but it is pretty work-intensive.  Recently I'd been thinking about making this recipe in regular loaf pans, so that's what I tried today.  Instead of a refrigerator rise, I mixed the dough in my trusty dough machine (I'd call it a bread machine, but I never actually bake any bread in it.  I prefer baking it in the oven in a pan that is not tall and square and does not leave a big hole in the bottom of the loaf.)

The original recipe did not call for bread flour, but all-purpose.  I didn't add any gluten, either--wanted to see what would happen if I left it alone.  As it turned out, no gluten was needed, and AP flour worked fine.

Cinnamon-Almond Bread

DOUGH
1 cup milk
1/2 cup water
1/2 cup butter, cut up (1 stick butter)
2 eggs, beaten
zest of 1 lemon
zest of 1 orange
1 tsp salt
3 TBL sugar
5 1/2 cups all-purpose flour
1 TBL yeast

Add ingredients to your bread machine in the order recommended by the manufacturer.  Select dough cycle.

FILLING
1 stick butter, softened
3/4 cup sugar
4 tsp ground cinnamon (I used Penzey's Indonesian Cinnamon)
1 cup sliced almonds

Divide the dough in two pieces on a floured surface and roll thin.  Mix butter, sugar and cinnamon and spread on dough, leaving a 1-inch margin.  Sprinkle with almonds.  Roll tightly and place in greased loaf pans.

Allow to rise 1 hour, then bake 35 minutes at 350.  Remove to wire rack to cool.

MAKE SURE you roll this very tightly, as otherwise there will be huge air pockets inside the bread.  This makes slicing and toasting a little difficult, though there's no impact on flavor.

NEXT TIME I will divide this recipe into 3 loaves instead of 2.  That might have kept things more manageable!

Spicy Oatmeal Cookies

We enjoy spicy cookies around here (these Molasses cookies are a particular favorite, and I always add some cinnamon to chocolate-chips).  That's why I wanted to try out this recipe from Cooking Light:  Spicy Oatmeal Crisps.  I made a change in the baking time because I didn't want crispy cookies; I prefer them to be soft and chewy.  The "secret ingredient" here is black pepper!

SPICY OATMEAL COOKIES

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 cup packed brown sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup old-fashioned oats

Preheat oven to 350°.
Combine flour and next 7 ingredients (through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto prepared baking sheets (I use a silicone baking-sheet liner). Bake at 350° for 10 minutes. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.  Makes about 24 cookies.

2 dozen cookies is not usually enough around here; I'll double this next time.  Also, I think they'd be great with the addition of some chopped walnuts or hazelnuts, and maybe a bit of ginger as well.  These cookies were a crowd-pleaser, and they made the kitchen smell terrific, too!

Trinity Rice with Almonds

There's a whole bunch of things you can make with leftover rice:  rice pudding, fried rice, and breakfast rice to name just a few.  Today, though, I didn't want to make any of these.  I was looking for a way to use up about 2 cups of cooked white rice.  I found a recipe here that looked good, changed a few ingredients (wasn't in the mood to put raisins in it) and everyone was happy with the result.  This recipe would be just as good with brown rice as it was with white.

I called it "Trinity Rice" because it uses the vegetables that, in French cooking, are called the "trinity"--carrots, celery and onion, all chopped the same size.

TRINITY RICE WITH ALMONDS

Get the recipe and nutrition facts at Cook and Count!

Making Space and Sharing Space

An occupational hazard of letting the Big Kids use your kitchen is that on the (rare) occasions when they do clean up and put things away, things are not necessarily put away where you usually keep them.

Last night I practically tore this drawer apart looking for the meat fork.

I never did find it.  This drawer was getting so bad that it wasn't always easy to open or close.  Something had to give.

So I dumped the contents of the entire drawer on my kitchen table, cleaned out the inside of the drawer and the baskets, and started fresh.

I found a few items that were duplicates (and who needs two "push-me-pull-yous" for oven racks?) so I put those aside for Big Brother to take to his college apartment in the fall.

Some other items, like the pancake turner, are used so frequently around here (grilled cheese and tomato, anyone?) that I didn't want them back in the drawer.  But they didn't fit in the oatmeal canister that I use for a utensil crock.

Then I remembered the coffee can from Cafe du Monde that I'd saved.  It brings back memories of my trip to Louisiana during my own college days, when I was my school's delegate to a campus ministry event.  I sanded down the open end with some coarse-grit sandpaper, cleaned the can, and tossed some ladles and pancake turners in there, as well as a few other things.

The kids will be able to find things easily, and they might even put them away in the right place when they clean up.

I have coffee-can lids on the bottom of both of those cans to prevent rust.

I'm still working on the arrangement of the rest of the drawer, but at least it's cleared out enough now that it can be opened and closed without things getting stuck.

Like my fancy paper-tower-tube holder for my cooking tongs?  Yes, it looks junky, but it takes a lot of abuse.  Eventually I will use up the last paper towel on the current roll, and then I'll have a whole new holder.

It's a little change, but it should make a big difference in a kitchen that is no longer a one-mom operation.

Now the issues involved in sharing a 10 x 10 kitchen with 3 kids (2 of whom are taller than me) and 1 husband are a different story.  We trip over each other a lot.  It's a traffic nightmare, but that's a project for another day.

Sally's Magic Chicken

When I was in the hospital after surgery last month, a good friend showed up at our house with dinner for my family--twice during my 5-day stay. One of the meals included chicken drumsticks with a delicious sweet and spicy sauce. After returning home, I thanked her for the meals and asked for the recipe for the "Magically Delicious" chicken, because all my kids had been raving about it. That's when she looked embarrassed and told me that her husband had picked up the chicken all prepared and ready to bake at a local grocery store. Then she decided to figure out how to make it herself.

A few weeks later she showed up at choir practice with a half-full jar of the Secret Ingredient: Frank's Red Hot Sweet Chili Sauce.  That's pretty much all it is:  just this sauce, poured over chicken drumsticks and baked until done.

This is a simple, can't-miss, 3-ingredient chicken dish.

Get the recipe with nutrition information at Cook and Count!

We served it with sauteed broccoli rabe and red potatoes with parsley.

Beef Paysanne

This is a dinner I've been making for years.  It's a great way to re-invent leftover pot roast; I always make enough pot roast for two meals and freeze half of it so we can have this dish sometime down the road.  Freezing hint:  add some beef broth or some of the pan juices to the freezer container along with the meat to help keep it moist.

Get this recipe with nutrition facts at Cook and Count!

Vietnamese Tacos and an OXO Good Grips Giveaway

This recipe has all the necessary qualities for a fun family meal:  it's easy to make, it tastes great, everyone can customize his own meal, it's super-healthy, and what's more fun than dinner rolled up in a nice warm tortilla?  My whole family (and two dinner guests) loved these Vietnamese Tacos!  I found the original recipe in the April 2012 issue of Southern Living and modified it slightly.

VIETNAMESE TACOS

2 1/2 pounds sirloin steak (London Broil)
6-inch flour tortillas
1 bag Cole Slaw mix or 3 cups shredded cabbage and carrots
2 scallions, sliced
2 cucumbers, peeled and sliced thin

Marinade:

Get this recipe (with nutrition facts) at Cook and Count!

Dipping Sauce:
1/2 cup water
1/4 cup fish sauce
1/4 cup white vinegar
3 TBL sugar
juice of one lime
2 garlic cloves, minced
1/2 tsp freshly-ground pepper

Marinate steak for 8 to 24 hours.  Mix dipping sauce and chill until ready to serve.  Grill steak until done, discarding remaining marinade.  Allow meat to rest 10 minutes before slicing.  Slice into thin strips and serve in warmed tortillas with dipping sauce and vegetables.

This made a great and easy meal with a side of salad, steamed rice and a raw vegetable platter.  Everyone used the extra dipping sauce on the raw vegetables (it was particularly delicious with cucumbers.)

Slicing those cucumbers was really easy thanks to a cool kitchen tool from OXO Good Grips!  I used the Hand-Held Mandoline Slicer to make short work of that job.  This slicer was easy to hook over the top of a bowl, and the cucumbers were sliced in no time at all.  With a carefully-designed finger guard, I never had to worry that I'd slice off a fingertip or knuckle on the mandoline blade.

It was easy to adjust the thickness of the slices with a nonslip knob located on the side.  The thinnest slices were practically transparent--there's no way I could have done that with a knife.

I've also tried this slicer with onions and it made that chore quick and easy.  There's no better way to get paper-thin onion slices to top burgers or sandwiches.

This mandoline is dishwasher-safe (top rack) and the finger guard fits over the blade for safe storage of this handy kitchen tool.  It's going to be well-used in my kitchen this summer!

Thanks to OXO, I have a Hand-Held Mandoline Slicer to give away to one reader!  It's easy to enter this giveaway.  Simply leave a comment on this post, making sure there's an email address where you can be reached.  For one extra entry, "like" Mom's Fridge on Facebook and leave a comment here letting me know you did that.  The contest will close at 11:59 PM EDT on Thursday, May 24 and the winner will be chosen and notified on Friday, May 25.  Because of the holiday, the winner will have until 11:59 PM EDT on Tuesday, May 29 to respond.

I received a Hand-Held Mandoline Slicer to try out for the purposes of this review and giveaway. The winner of the giveaway will receive an identical product. I did not receive any other compensation from OXO or any other source. All opinions are mine. UPDATE: And the winner is...comment #5, Jamie! The winner will be contacted via email as described above. Congratulations and thanks to everyone for participating!

Time to Make a Plan

I'm always comforted by having a weekly dinner-menu plan in my back pocket.  Even if I change my mind about what we're eating, or the order in which we eat it, it's good to know what's in the plan and that we have the ingredients in the house to make those dishes.

That said, I haven't had a menu plan in four weeks.  Four weeks ago today, I was in the hospital for major surgery.  Thanks to my hardworking family and many wonderful friends and relatives, I haven't had to worry too much about dinner.  I can cook it again, as long as someone else retrieves ingredients or equipment that is stored below waist level (it's also easier if someone else does the oven work.  I'm not bending too comfortably just yet.)  But it's lovely to be able to cook again.

Yesterday, Middle Sister asked if her friend could come over for dinner tonight.  Not a problem.  This morning I texted her while she was on the school bus to ask if her friend was, indeed, coming--just so I could get a head count for dinner.  When she answered "yes," I replied, "Any requests?"

"Food."

Maybe that's a compliment to my cooking (does it all really taste so good that you're happy for whatever I serve you?)--but in some ways, it's frustrating.  Food is a big part of how I love my family.  I enjoy making dinners that they like to eat.  And sometimes I'd like to know what they'd like to eat.

Remember, you have ONE MORE DAY to enter the Sweet Eats cookbook giveaway!

Variation on a Theme: Spanish Garlic Shrimp with Vegetables

One of the best things you can keep in your freezer is a bag of frozen, deveined shrimp.  I buy them when they go on sale.  It's easy to take out as many as you need for a particular meal.  Spanish Garlic Shrimp is a longtime family favorite.  

Spanish Garlic Shrimp with Vegetables

Get the full recipe and nutrition information at Cook and Count!

Book Review and Giveaway: Sweet Eats

Not every family has to worry about a loved one who has food allergies or sensitivities.  For those who do, cooking, dining and shopping can be a huge challenge.

Marcia Slawson has experienced firsthand what it's like to try to tempt a young child on a wheat-free diet.  Her extensive trial and error with recipes and ingredients led her to write two versions of her dessert cookbook, Sweet Eats.

Sweet Eats is full of recipes with familiar names--but with a "healthy twist."   If you, a family member, or friend must eat gluten-free or if you wish to incorporate more whole grains into your diet without sacrificing delicious and familiar desserts, Slawson's cookbooks will show you how.  Each and every recipe has been modified to include gluten-free flours or whole grains (depending on the edition), natural low-glycemic-index sweeteners and healthy fats.

Whole-grain and gluten-free ingredients can be pricey and sometimes hard to find.  The last thing you want to do is experiment on your own with expensive ingredients--or waste your time and gas running to several stores in search of a single item.  Slawson has done the legwork here as well.  Sweet Eats lists brand names and sources for many of these ingredients, even recommending certain brands that work best in particular recipes.  You'll also find cooking, preparation and storage tips for these foods and ingredients.

For more information on this book or to order your own copy of either the Spelt & Whole Grain or Gluten-Free edition of Sweet Eats, visit Mom's Healthy Eats.  These cookbooks are available as e-books only.  You can even preview 3 free recipes from the book!  And don't miss the blog, where you can learn about healthy habits and ingredients.

I've been offered a copy of Sweet Eats to give away to a lucky reader!  To enter the contest, simply leave a comment on this post answering the question:

What do you think is the biggest challenge in dealing with a food allergy or sensitivity?

You can get a second entry by tweeting about this contest!  Make sure to leave a link to your tweet and your Twitter username in the comments.

One entry set per person, please.

This contest will run through midnight EDT on Tuesday, May 15.  A winner will be chosen and announced by Friday, May 18 and will have 72 hours to respond to an email announcement.  The winner will get to choose either the Spelt & Whole Grain OR Gluten-Free edition of this handy cookbook!

I was provided with an e-book copy of Sweet Eats for the purposes of this review. I received no other compensation. All opinions are mine. UPDATE: This contest is now closed and we have our winner! It is commenter #1, Mary Ellen! She has been contacted via email and has chosen the Gluten Free edition of Sweet Eats.