Ingredients: 2 tbsp. olive oil 1 lb. sweet Italian sausage, casings remove and crumbled 1/2 tsp. dried ...]]> This is one of those “go to” recipes from my mom’s recipe book. It’s totally delicious and a complete snap to make. Bow Tie Pasta with Sausage in Tomato Cream Sauce is also the perfect dish for entertaining. Make it the day before, pop in the fridge overnight and reheat on the stove top as your company arrives. Guess what? It actually tastes better the second day!

Ingredients:
2 tbsp. olive oil
1 lb. sweet Italian sausage, casings remove and crumbled
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves, minced
1 (28 oz.) Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 tsp. salt
12 oz. bow tie pasta (With the 1.5 cups of whipping cream, it is hardly heart healthy)
3 tbsp. minced fresh parsley
Freshly grated Parmesan cheese

Notes: If I am just making this dish for me and Mr. D, I will often prepare it with pre-cooked sweet italian chicken sausage (sliced thin) and whole wheat bow-tie pasta. It tastes fabulous – and is *slightly* healthier than using white flour pasta and regular sausage.

Directions:
Heat oil in a large heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown. Add tomatoes, cream and salt. Simmer until mixture thickens slightly. Cook pasta in a large pot of boiling water until tender. Serve sauce over pasta, garnish with chopped parsley and Parmesan cheese.

E N J O Y !

© Elizabeth Anne Designs Living, 2010 | Permalink | 2 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, dinner, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

Recently I’ve been buying a lot more fruit, and as I’ve been looking around grocery stores for the best-looking produce, I’ve given oranges another try. I’m happily realizing that there’s such a huge variety of types (shapes, sizes, and colors) to play with. I’m sure my ...]]> I have a newfound appreciation for oranges. Citrus fruit is at its peak here in the wintertime, but in the past I’ve always shunned oranges in favor of my beloved lemons.

Recently I’ve been buying a lot more fruit, and as I’ve been looking around grocery stores for the best-looking produce, I’ve given oranges another try. I’m happily realizing that there’s such a huge variety of types (shapes, sizes, and colors) to play with. I’m sure my little orange friends will keep me entertained until spring rolls around.

I made these muffins with one of my new favorites, cara cara oranges. They’re delicate, thin-skinned, and resemble pink grapefruit on the inside. I also used the blueberries we picked last summer, which is always a special treat. These muffins are incredibly light; the texture was among the best of any muffin I’ve made. Also, like many of Dorie Greenspan’s recipes, they’re really versatile, so feel free to play with your fruit.

Orange Blueberry Muffins
Adapted from Dorie Greenspan
Makes 12 muffins
Printable Recipe

Grated zest and juice of one orange
About 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (not thawed)
Turbinado sugar, for topping (optional)

1. Center a rack in the oven and preheat to 400F. Grease a regular 12-cup muffin pan with non-stick baking spray or line with paper liners. Place the muffin pan on a baking sheet.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.

3. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough. The batter will be lumpy and bubbly. Stir in the blueberries, and divide the batter evenly among the muffin cups.

4. Bake for 20-25 minutes. If you want to top the muffins with turbinado sugar, sprinkle on after the muffins have baked for 10 minutes. When fully baked, the muffins will be golden and springy to the touch and a tester inserted into the center will come out clean. Allow to cool on a rack for 5 minutes before removing the muffins from the pan.

© Elizabeth Anne Designs Living, 2010 | Permalink | 1 comment | Add to del.icio.us | StumbleUpon It!
Posted in: breakfast, cooking and food, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

source

I thought I’d ...]]> After nearly a month of waiting on my Sur la Table cassis french oven to arrive (what a nightmare!) it finally landed in the Financial District around the 12th of February. Our dear friend had entered into a Valentines Day Chili cook-off, and wouldn’t you know… he put out an email alert that he was in need of a large Dutch oven. Mr. D offered up our Le Creuset, and I have not seen it again since! Boo!

source

I thought I’d share my favorite recipe for banana bread this week, perhaps one of you will try the recipe and I can live vicariously through you? {winkwink} Without further ado, here is the ‘My-oh-my I am dying to blow off some steam and bake a Banana Bread’ recipe:

Preheat the oven to 350 degrees (then lower to 250 for second half hour)
Bake time: 60 minutes 30 minutes at 350, 30 minutes at 250

Ingredients:
1/2 cup butter
2 eggs
1 cup sugar
3 super ripe bananas (the browner, the better!)
1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts – totally optional
pinch of salt

Directions:
Cream butter and sugar. Mix in eggs. Add in bananas. Continue to cream together ingredients until everything is incorporated. Slowly add flour, soda, powder, salt. Add optional walnuts last.

Bake in a greased and lightly floured loaf pan.

Enjoy warm with a hot cup of coffee and a smear of butter ~ delish!

© Elizabeth Anne Designs Living, 2010 | Permalink | 10 comments | Add to del.icio.us | StumbleUpon It!
Posted in: breakfast, cooking and food, dessert, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip ...]]> Some people like their food dry, but I’m all about complementing the flavor and texture with dips and sauces. I especially like trying and making new ones, and muhammara is my new favorite.

I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip was definitely the hit of the party, and couldn’t be easier to make. You literally throw all of the ingredients in the food processor, give it a whirl, and you’re done.

What’s your favorite dip or sauce?

Muhammara
Adapted from Bon Appetit
Printable Recipe

1 12-ounce jar roasted red bell peppers, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
Pita chips, warm pita bread, or veggies for serving

1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.

2. Transfer to bowl; serve with chips, pita, or veggies.

© Elizabeth Anne Designs Living, 2010 | Permalink | 2 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, recipes, sides and dips

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

If you’re a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a party with ...]]> This was the first recipe that caught my eye when I bought Martha Stewart’s Cupcakes. I’m a sucker for anything Oreo, anything mini, and lately, anything cheesecake.

If you’re a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a party with friends, and they were a huge hit. What’s not to love?

Mini Oreo Cheesecakes
Adapted from Martha Stewart’s Cupcakes
Printable Recipe
Makes 30

42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

© Elizabeth Anne Designs Living, 2010 | Permalink | 4 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, dessert, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

Dulce de leche has been on my radar for a long time (plus it’s all the rage right now), but I’ve always been hesitant to go through the high-risk process of making it at home. It involves boiling a ...]]> I was perusing my recipe index the other day and decided that the cupcake section was too chocolate-heavy. Not that there’s anything wrong with chocolate, but I’m an equal-opportunity cupcake lover. So off I went to find a non-chocolate, non-fruity cupcake flavor.

Dulce de leche has been on my radar for a long time (plus it’s all the rage right now), but I’ve always been hesitant to go through the high-risk process of making it at home. It involves boiling a can of sweetened condensed milk, bad news for accident-prone little me.

So I decided to spend the extra dollar and buy a can at my local Latino grocery store (I later spotted it in the ethnic foods section at Safeway if you’re not lucky enough to live near a Latino grocer). That dollar was completely worth it. Rich, moist brown-sugary cake, topped with a rich dulce de leche buttercream and drizzled with a bit of straight-up melted dulce de leche. These are equally worthy of a special occasion or a work lunch on a random Tuesday. ¡Buen provecho!

Dulce de Leche Cupcakes
Printable Recipe
Adapted from justJENN Recipes
Makes 12 cupcakes

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 tsp vanilla extract
3/4 cup milk

1. Preheat oven to 325 degrees. Grease a standard 12-cup muffin pan or insert paper liners.

2. In a medium bowl, whisk the flour, baking powder and salt. Set aside.

3. In the bowl of an electric mixer, cream together the sugars and butter. Add the eggs and vanilla until combined. Alternate the flour mixture with the milk until you get a smooth batter. Spoon into the muffin pan wells equally, about 2/3 full.

4. Bake for 18-20 minutes, or until a testter comes out clean. Cool completely before frosting.

Dulce de Leche Buttercream
Adapted from Joy the Baker

1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup dulce de leche

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. Frost cooled cupcakes using a knife or a pastry bag and tip.

© Elizabeth Anne Designs Living, 2010 | Permalink | 4 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, dessert, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

To say its been a while would be somewhat of an understatement, but there’s been some upheaval in our little household that’s kept me a bit preoccupied as of late.  Like so many this year, I was let go from my firm right after Thanksgiving.  While the day-to-day emotions after such a blow to your professional life can be depressing, I am thankful that the split was an amicable one, that Evs has a secure job which ...]]> Greetings from 2010, Lovely EADL Readers!

To say its been a while would be somewhat of an understatement, but there’s been some upheaval in our little household that’s kept me a bit preoccupied as of late.  Like so many this year, I was let go from my firm right after Thanksgiving.  While the day-to-day emotions after such a blow to your professional life can be depressing, I am thankful that the split was an amicable one, that Evs has a secure job which he loves, that we are debt free with savings, and – most of all – that I have the opportunity to find a career I am truly passionate about, instead of one that just pays for fancy shoes the bills.

Obviously, along with my sweet new unemployment status come some tweaks to our everyday life – no more premium cable channels, putting the kibosh on clothes shopping, downgrades on certain grocery items, less eating out and ordering takeout, etc.   Complete and total lifestyle changers?  Nah.  But it is a great experiment in Need vs. Want!

My favorite “tweak” by far is cooking 90% of our meals at home.  The past couple of years I’ve really discovered my love for cooking, but when both you and your spouse regularly stay at the office until 8 p.m. or later, whipping up a homemade meal isn’t terribly time effective or enjoyable.  Now, with hours upon end to fill on a daily basis, spending an hour or two in the kitchen is fun and relaxing – not to mention a money saver!  Additionally, I’ve started cooking larger batches, with the leftovers serving as lunch for Evs throughout the work week.  Pre-unemployment, if I cooked, I only made enough for one dinner since I ate for free at work and Evs lunched out most days.  Now, leftovers on hand save us the cost of all those lunches out – an average of $35 to $50 a week!

Anyhoo, all this jibber-jabber is my way of introducing my new favorite “make it in bulk” recipe… Heirloom Cheesy Pasta Bake!

Adapted from the Ravioli Bake recipe from Everyday Food: Great Food Fast, I’ve added my own recipe for homemade tomato sauce (inducing a full on jones for summer’s heirloom crop), but you could easily substitute your favorite canned pasta sauce if you’re short on time.  Also, omitting the ground beef and exchanging the whole wheat bowtie for a stuffed ravioli or tortellini works nicely as well!

Ingredients

• 2 good glugs of olive oil
• 2 shallots, finely diced
• 2 garlic cloves, finely diced
• 3 – 4 lbs of tomatoes (use a variety of whatever is the most in season)
• 1 or 2 T. of red chili flakes (if you like spice)
• 1 good dash of oregano
• 2 good dashes of dried basil (or half a handful of fresh)
• 1 lb. ground beef (I like 93% lean / 7% fat content)
• 2 lbs. whole wheat pasta (I like penne or bowtie for this recipe)
• salt and pepper to taste
• 2 – 3 c. of shredded cheese (I like Sargento’s 2% Italian blend)

Directions

Wash and coarsely chop tomatoes.

In a large pot, heat olive oil on medium high.  Add shallots and garlic, sauteing until caramelized.

Add chopped tomatoes, herbs, and chili flakes.  Liberally salt and pepper.  Cover and cook over medium-high heat for about 8 minutes or until tomatoes partially liquefy.  Inhale tomato-y goodness.  Daydream of summer and flipflops and freckles.

Using a blender or food mill, blend tomato mixture into a smooth sauce.  Return to pot.  Meanwhile, fully brown ground beef.  Drain in a colander, rinsing under cold water to wash off any remaining grease.  Salt and pepper meat, then add to the tomato sauce.  If you’re a glutton for spice, add some more red chili flakes!

Cook pasta according to package directions, except remove from heat and drain while the pasta is still slightly harder than al dente (the pasta will absorb some of the sauce and continue to cook in the oven).

Add drained pasta to meat and tomato sauce, tossing until the sauce is distributed evening.  Pour into a shallow baking dish (I used a 9×13” Pyrex).

Top with delicious cheese.  (I use less because Evs is lactose intolerant but feel free to blanket that sucker in cheesy goodness)

Pop it all into the oven, preheated to 425 degrees.  Dance around your kitchen for 20 to 25 minutes – or until edges are browning and cheese is bubbling.   Remove from oven and test your patience  (ie: allow to cool for 10 to 15 minutes).   Serve with crusty French bread.

Enjoy again tomorrow!  And perhaps the next day!

Recipe makes 5 “man-sized” portions… or 7-8 smaller portions.

**all photos courtesy of author’s (/non-food-photographer’s) personal collection

© Elizabeth Anne Designs Living, 2010 | Permalink | 6 comments | Add to del.icio.us | StumbleUpon It!
Posted in: dinner, finance, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

Allow me to introduce you to the richest, most decadent, and most delicious thing I have ever baked. This Red Velvet White Chocolate Cheesecake is actually an entire white chocolate cheesecake, sandwiched between 2 fat layers of red velvet cake, all held together with cream cheese frosting. Ridiculous, right?

I made this ...]]> Ed Note: EADL is signing off for the holidays! We will see you on January 4th; until then indulge yourself with Amy I’s Red Velvet White Chocolate Cheesecake! xoxo

Allow me to introduce you to the richest, most decadent, and most delicious thing I have ever baked. This Red Velvet White Chocolate Cheesecake is actually an entire white chocolate cheesecake, sandwiched between 2 fat layers of red velvet cake, all held together with cream cheese frosting. Ridiculous, right?

I made this for my birthday party last week (I’m one of those baking nerds that insists on making her own cake), but it’s perfect for any holiday special occasion.

Sending big, frosting-coated holiday hugs to all of you! See you next year!

Red Velvet White Chocolate Cheesecake
Adapted from Judy In Her Natural Habitat: The Kitchen
Printable Recipe

Make this the night before you plan to serve it, an overnight rest in the refrigerator does a world of good. Also, if you’re new to cake-baking, I recommend reading up on the merits of applying a crumb coat. You’ll definitely want to do that with this bright red baby.

Red Velvet Cake
Originally from Martha Stewart’s Cupcakes

2 1/2 cups cake flour
2 tbsp unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel-paste food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

1. Preheat oven to 350 degrees F. Whisk together cake flour, cocoa, and salt.

2. With an electric mixer on medium-high speed, beat sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl. Mix in food color and vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisk well after each. Stir together the baking soda and vinegar in a small bowl (it will foam), add mixture to the batter and mix on medium speed for 10 seconds.

4. Line two 9-inch cake pans with parchment paper or spray generously with nonstick baking spray. Divide the batter equally between the two pans. Bake for 30-35 minutes, or until a tester comes out clean. Transfer pans to a wire rack. Allow to cool before removing the cake from the pan. Cool completely before assembling cake.

White Chocolate Cheesecake
Originally from the Williams Sonoma Baking Cookbook

2 oz white chocolate, chopped
16 oz cream cheese, at room temperature (2 packages)
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream

1. Preheat the oven to 350 degrees F. Melt the white chocolate and set aside to cool slightly.

2. In a large bowl, using an electric mixer, beat the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. Scrape down again. Mix in the vanilla and cream until the mixture is smooth. Stir in the melted white chocolate until incorporated.

3. Pour the batter into a parchment paper-lined (or generously sprayed with nonstick baking spray) 9-inch springform pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the pan. Allow to cool completely before assembling with the red velvet cake.

Cream Cheese Frosting

24 oz cream cheese (3 packages), at room temperature
3 sticks of butter, at room temperature
3 tsp vanilla
3 cups of powdered sugar, plus more to taste

Combine all ingredients in a large mixing bowl and beat with an electric mixer until well combined.

© Elizabeth Anne Designs Living, 2009 | Permalink | 3 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, dessert, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library

I’d made and loved other recipes from the book (Lemon Lemon Lemon Loaf, Root Beer Bundt Cake,, but this is the one that they’re truly famous for, so ...]]> Have you heard of the “Baked” Brownie? The chocolatey treat that’s taking America by storm? Baked is a bakery in Brooklyn, New York. The owners of the bakery authored of one of my favorite cookbooks, Baked: New Frontiers in Baking, and in this book, share their infamously superior brownie recipe with the world.

I’d made and loved other recipes from the book (Lemon Lemon Lemon Loaf, Root Beer Bundt Cake, Pumpkin Whoopie Pies), but this is the one that they’re truly famous for, so I had to see for myself. These brownies are so good that they’ve been endorsed by America’s Test Kitchen, the Today Show, and are one of Oprah’s Favorite Things.

Brownies typically aren’t my baked good of choice unless there’s something interesting about them, like cream cheese, oreos, or peanut butter (or all of the above? mmmm….) swirled in. When I first tasted one, I knew they were excellent, but the best brownies in America? I’d had better. After they rested overnight, though, my opinion changed. Best brownies EVER. Most definitely.

The best thing about these brownies is that they’ll please a crowd. They’re just the right balance of cakey and gooey to appeal to everyone on the brownie-texture spectrum. I dusted mine with a bit of powdered sugar, since that’s what my mom always does (hi mom!), but feel free to leave them naked.

“Baked” Brownies
Adapted from Baked: New Frontiers in Baking
Printable Recipe
Makes 24 brownies

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
Powdered sugar for dusting (optional)

1. Preheat oven to 350 F. Butter or spray with nonstick baking spray the sides and bottom of a 9×13-inch glass or light-colored metal baking pan.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Cool mixture to room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.  Add the vanilla and stir to combine.

5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely, then cut into squares, dust with powdered sugar if desired, and serve.

Tightly covered with plastic wrap, the brownies will keep at room temperature for up to 3 days.

© Elizabeth Anne Designs Living, 2009 | Permalink | 7 comments | Add to del.icio.us | StumbleUpon It!
Posted in: cooking and food, dessert, recipes

Join us here too! EAD Weddings, Message Boards, Bulletin Board, The EAD Library