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Showing posts with label Butter. Show all posts
Showing posts with label Butter. Show all posts


When this Turtle Butter Round hits your mouth, you are going to be in  sweet, salty, crunchy, chewy I can’t eat just one HEAVEN!   I ate four of these in the blink of an eye…and I wanted MORE!   The flavors are so perfect together and they were so easy to make…I’m in real trouble with these. 

You start out by making a mixture of melted butter, vanilla and pecans to spoon on top of the crackers.  Bake the crackers for 6 minutes, take them out , add toppings, bake again about 4 minutes and they’re done.  How’s that for easy!  You know what’s nice about the recipe, you could use whatever you have in your cupboard, I had left over caramels and chocolate chips.  That’s what I used.  

 These would be great to take to the office for your holiday party or a pot luck.  I can see them as homemade Christmas gifts as well.  Turtle Butter Rounds, make a bunch, spread the love and ENJOY!!

1 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1 cup chopped pecans
2 sleeves buttery crackers
1/2 cup semi-sweet chocolate chips
1/2 cup caramel bits

1. Arrange crackers on two rimmed cookie sheets.

2. In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 3 minutes. Stir in vanilla and chopped pecans.

3. Spoon pecan mixture over crackers.

4. Bake at 325 degrees for 6 minutes.

5. Remove from oven and sprinkle chocolate chips and caramel bits over crackers. Return to oven and bake about 4 minutes more or until caramel bits start to melt

6. Remove from oven and let cool briefly. Using a spatula, transfer crackers to a serving plate or an airtight container.


Full of many healthy goodies, peanut butter energy balls are exactly what you want to be snacking on! 

Introducing – The easiest snack you’ll ever make!  Made with all healthy ingredients and refined- sugar free.  These energy balls will satisfy all your late afternoon cravings.

This same recipe exists already on the blog, deep down in the archives.  Actually one of the first things I ever shared here on The Well Floured Kitchen.  I had made square energy balls, which is still an option.  Yet, most people are looking for round energy balls, so I thought it might be time for an update.

I did change one thing about them.  The amount of honey has been reduced to 1/3 a cup.  I was so happy to find that they are still sweet enough to appease my nagging sweet tooth.  Also, did I mention the hint of chocolate?  I used a couple tablespoons of my Navitas cacao powder – my favorite and I highly recommend it.  But these can definitely be made with any cocoa powder you have available.

They are so simple to make, literally dump all the ingredients in the food processor and give it a whirl.  They will form a dough in about a minute, then roll them into balls.  Little kids can easily help with this recipe, they will especially love rolling the balls.  Like playdough that you can eat.

Really the only downside is how quickly they disappear!  It makes about 30, depending on the size of the balls.  I use this 3/4 ounce scooper, which is about a tablespoon and a half.  With 6 of us, that is less than 4 each!  I need to start making a double batch.

Store them in the refrigerator, and grab one whenever the craving hits!

1 Cup Natural Peanut Butter
2 Cups Rolled Oats
1 Cup Unsweetened Shredded Coconut
⅓ Cup Honey
¼ Cup Ground Flaxseed
½ Cup Sunflower Seeds
½ Cup Coconut Oil, Melted
3 Tablespoons Cocoa Powder

1. Place all ingredients in a food processor. Pulse until it is well mixed, and forms a dough.

2. Roll into balls. If the dough is too soft, place in the refrigerator for ½ hour until it firms up, then roll the balls.

3. Refrigerate until serving.



Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

I say often on the blog, weigh your ingredients – it is so important for good baking.  It’s something I do for every single thing I bake.   My scale was lovingly overworked, but alas one day it stopped altogether.  I have a feeling it was mad about something, since on its way out it whispered to the other appliances… psst all of you – come with me!

So my food processor promptly followed suit.  I’ve been using the same one for 16 years, but sadly the company no long sells all the parts to it.   So there has been lots of flipping through amazon reviews, trying to cobble together new and old pieces that will work in harmony.

whatever… I can live without them temporarily.

But lastly, the one I can barely say without tears, my #1 kitchen tool.  My Viking professional mixer.  That big, oversized, takes-up-too-much-counter-space, lovable monster.  10 quarts and 1,000 horses have carried me through triple batches of bread dough, mega batches of cookie dough, and cakes for every possible occasion.

After fruitlessly calling every appliance repair store in a 30 mile radius, my sweet husband decided to take it on himself.  He narrowed down the problem to a blown circuit board.  How?  No idea, I’ll just stick to the cookie making, thanks.  There was smoke last night wafting through the house from the basement.  From soldering of pieces of my baby.  Latest status, the gears are turning, now there is one other rogue wire to be reconnected.  So close!

But impatient.  Yet I will let none of these keep me from more baking.  I relearn doing things with less, practice my flour scooping technique 🙂   I kneaded a triple batch of bagels by hand this morning.   A workout indeed.  But more importantly, these cookies.  These cookies, the ones you will dream about after tasting just once.  Chocolate, peanut butter, more chocolate!  So soft and tender, they melt in your mouth.

Really, they make everything better.

½ Cup (4 Ounces) Unsalted Butter, Softened
½ Cup (4 Ounces) Creamy Peanut Butter
1 Cup (7 Ounces) White Sugar
½ Cup (3.5 Ounces) Brown Sugar
2 Large Eggs
½ Teaspoon Pure Vanilla Extract
2 Cups (9 Ounces) Flour
¾ Teaspoon Baking Soda
¼ Teaspoon Salt
3 Tablespoons Cocoa Powder
1 Tablespoon Milk
⅔ Cup Mini Chocolate Chips

1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

2. In a bowl whisk together the flour, baking soda, and salt. Set aside.

3. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add in the peanut butter and beat until it is smooth and creamy.

4. Add in both sugars and beat well.

5. Scrape down the sides of the bowl beat once more. Add in the eggs one at a time, allowing each to be completely mixed in. Stir in the vanilla extract.

6. Add the flour mixture to the mixer bowl and stir just until combined. All the flour should be absorbed into the dough. Take ½ of the dough and move to a bowl. Add the cocoa powder and milk to this half of the dough. Stir until combined.

7. Add ⅓ cup of the mini chips to the chocolate batter and ⅓ cup to the peanut butter batter.

8. Place the doughs next to each other in the same bowl. Scoop cookies that are half chocolate and half peanut butter. (Approximately 1 and ½ tablespoons in size) Bake for 10-11 minutes until very lightly browned on the edges/bottom. Allow to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.

9. Store in an airtight container.


Moist chocolate cupcakes frosted with chocolate peanut butter icing.  Perfect for any celebration!

Chocolate cupcakes made with whole grains?  Yes, it is possible!  Made with barley flour, these moist cupcakes will surprise you.  Barley flour is lower in gluten, and works really well for baking.  But if you don’t have any barley flour, these will still taste great with cake flour or even all purpose.

I’ve been on a bit of a chocolate and peanut butter kick lately.  I’ve shared with you these peanut butter cheesecake truffles, and before that there was this Brownie Layer Cake with Peanut Butter Fudge Frosting.  We even recently cooked up a batch of last summer’s favorite Chocolate Peanut Butter Hot Fudge Sauce.  So I thought to myself, is that too much for one blog?  But then I came to my senses and realized there can never be too much chocolate and peanut butter!

Since barley flour is lower in protein and gluten than traditional white flour, it is usually recommended to be used in part with other flours.  But one time I made this recipe with all barley, and I was thrilled with the results.  If it was a cake, it may not have worked.  Cupcakes are small enough to not need a ton of structure from the gluten, which is why this works so beautifully!

And that frosting, so rich and amazing!  I used Hershey’s Special Dark cocoa, but any dark cocoa will work.

These delicious cupcakes are exactly the thing you need for your next celebration!  Or you know, a Thursday!  I know you can’t wait to jump right in, so check out the complete recipe over at Tastes of Lizzy T’s  where I am a contributor.


Finally, a smoothie I can embrace.  Although I make smoothies all the time, I never drank one until now.  Much to my dismay, I do not love fruit.  Why oh why do all smoothies have fruit?  I do tolerate a certain amount for my health, but it is not my favorite.  (BTW, this has been very helpful in growing adventurous eaters.  If they see you continuing to try a food you are not crazy about, they will be encouraged to do the same.)

But now that I’ve found a new way to enjoy a smoothie without fruit, I am excited by the possibilities.  I am on a mission for “fruitless” smoothies, or maybe just ones so tasty I don’t notice a bit of fruit.
Check out that straw!  Do your kids love to drink from a straw?  Mine do, but I hated throwing away all those bits of plastic.  Stainless Steel Straws have been a great eco-friendly alternative.

This smoothie tastes just like a cookie, but it is naturally sweetened with just a bit of honey.  Yum!  The sweetness will depend on your brands of peanut butter and yogurt, so adjust the amount of honey to your liking.

I did try making this with just whole oats and the immersion blender.  It was a bit too chunky for my taste.  Now I process the oats first in the blender, I like them ground just slightly larger than oat flour.  Then I just add the rest of the ingredients for a quick, easy and filling snack.

1/2 Cup Rolled Oats, Finely Processed
2/3 Cup Whole Organic Milk
1/2 Cup Whole Milk Plain Yogurt
1/3 Cup Organic Peanut Butter
1/2 Tsp. Vanilla
1 Tbsp. Honey

1. Combine all ingredients in a blender or blend with an immersion blender.


Peanut Butter Cheesecake Bites – You can’t eat just one!

Peanut Butter.  Cheesecake.  Little bites of goodness to pop in your mouth.  Disguised as a traditional chocolate truffle, what a surprise to get a mouthful of smooth, creamy cheesecake.

These guys are so much easier than a full out cheesecake.  No worries about cracks or water baths, no need to even turn the oven on.  Yet all the yummy flavor of a traditional cheesecake.

Chocolate and peanut butter are definitely best friends, so they were an obvious choice.  Although the truffles are pure peanut butter cheesecake, I rolled them in a sweet coating of cocoa.  I made a second batch that had mini chocolate chips in the cheesecake.   The mini chips made them a bit harder to roll, but the taste was worth it!

If there is any concern about the messiness of rolling these guys in dark cocoa, plain confectioners sugar would be a great substitute.  I don’t know about you, but I always walk away with a bit of chocolate on my shirt.

I tried these both frozen and not, and they are great either way!  I think the frozen version would be super cute on a lollipop stick.  Either way, for a hot summer party these guys will soften up quickly.  They will be easier to eat if served right away.

8 Ounces Cream Cheese, Softened
¾ Cup Peanut Butter
1 Tablespoon Honey
½ Tablespoon Sour Cream or Yogurt
½ Cup Cocoa Powder
2 Tablespoons Powdered Sugar

1. Beat together the cream cheese, peanut butter, honey and sour cream until the mixture is smooth and fluffy. Place bowl in freezer for 30-60 minutes.

2. In a shallow bowl whisk together the powdered sugar and cocoa powder. Take the peanut butter mixture from the freezer and scoop out small balls. Roll the dough lightly between your hands to form the balls, working quickly so that it doesn't start to melt. Take the balls and roll them in the cocoa.

3. The balls can be refrigerated or frozen.


Just 5 ingredients and no refined sugar make these simple strawberry yogurt popsicles a healthy snack for kids. Greek yogurt packs this recipe with protein!

Hey guys! It’s Manali  from Cook With Manali sharing with you some homemade Strawberry Yogurt Popsicles today! The days are getting longer and warmer and I am really happy about it. As a food blogger, nothing gives me more happiness than to have some extra hours for clicking pictures. Seriously it’s such a relief! What is also making me happy is the fact that popsicle season would be soon upon us, or in fact I should say that it’s already here and that’s why I am sharing this recipe for Strawberry Yogurt Popsicles with you guys today!

Popsicles are one of my favorite treats to make during spring and summers. If you ask me, nothing beats a refreshing fruity popsicle when it gets hot. I become this crazy popsicle lady as soon as the temperatures begin to soar. So many flavor combinations to try and so little time! You can get really creative with popsicles and they are also a lot of fun. Peanut butter & chocolate, coconut & mango – the combinations are endless. The coconut peanut butter and chocolate popsicles were my favorite from last year! These are also a great way to make your kids eat some fruits. I am sure no kid would say no to such a frozen treat. When you make popsicles at home, you know what you are adding in so it just makes them a whole lot better than the store bought stuff.

The other day while doing grocery, I spotted some really pretty strawberries. I have this problem. I cannot resist pretty looking strawberries! Even if I already have a box lying in my refrigerator, I would buy one more just because they looked too pretty to let go. Just me?

Anyway so I bought this huge box and made these strawberry yogurt popsicles. It’s so easy to make these – puree the berries with some sweetener. Mix the yogurt with the same sweetener and then pour the liquid alternately into the mold and freeze until set. You only need 15 minutes to make these!

You can either combine the strawberry and yogurt mixture together and then freeze it or make layers like I did. I just think the layers look prettier but if that looks like a lot of work to you, simply combine everything together and freeze. I hope you guys enjoy these refreshing strawberry yogurt popsicles this spring and summer!

I have used maple syrup in this recipe, you may use honey or any sweetener of your choice.

10 ounces strawberries [around 2 cups]
4 tablespoons maple syrup, divided
3/4 teaspoon lemon juice
1 cup greek yogurt
1/2 teaspoon vanilla extract

1. To a food processor add strawberries, 3 tablespoons maple syrup, lemon juice and mix till you get a smooth puree.

2. In a bowl, whisk together greek yogurt with 1 tablespoon maple syrup and vanilla extract.

3. Fill each popsicle mold with 2-3 teaspoons of the strawberry puree. [To bring in a little change, you can also fill some of the popsicles with the greek yogurt mixture first.]

4. Then place 1-2 tablespoons of the greek yogurt mixture on top. And finally again add few teaspoons the strawberry puree till your mold is full.

5. Place the popsicle mold in the freezer. After 2 hours, when it's slightly set, take it out of the freezer and insert the stick into the center. This way the sticks stay in place.

6. Freezer overnight or till completely frozen.

7. To take them out, place the mold in warm water for 15-20 seconds and then pull gently, the popsicles would come out easily.

8. Enjoy the strawberry yogurt popsicles!


And another one! I hope you guys aren’t getting bored of my popsicle recipes? Okay, I promise this is the last one, for a while! And I saved the best for the last, YES! Maybe I am biased because there’s Peanut Butter involved but guys these peanut butter popsicles are so good! I was actually playing around with flavors and I had no idea that it would turn out so good. Coconut + Mighty Maple Peanut Butter + Chocolate = Best treat ever!

You know my obsession with peanut butter, I can never have enough of it. Whether it’s adding it to my homemade granola or homemade ice cream, I am always looking for ways to include peanut butter in my recipes. I have even made burgers and parathas out of it! Well yes I told you, I am obsessed with the stuff. And today I added it to these popsicles and it can’t get better than this.

10 minutes is all that it takes to make these popsicles. I could have left them as such (because they were pretty good that way too) BUT I had to dip them in chocolate. Peanut butter and chocolate is a match made in heaven, I am sure you guys agree with me on that? And so it was bound to happen. As soon as the popsicles were out of the mold, it’s like they were begging to be dipped in some yummy chocolate. Plus chocolate makes everything perfect <3I used candiquik here but you can use any candy melting chocolate of your choice. I also love ghirardelli melting wafers. The good thing with candy melts is that they dry so quickly and that’s exactly what you need for this popsicle.

To a pan on medium heat, add coconut milk and then might maple peanut butter.Add maple syrup, adjust to taste.Stir till peanut butter dissolves completely and mixture is nice and smooth, around 2-3 minutes. Remove the pan from heat and set aside.

Pour the prepared liquid into popsicle molds of your choice. Put in the freezer, after 2 hours when the popsicles are semi-set, insert the sticks and then let it freezer overnight.Once the popsicles are frozen, take them out of the popsicle mold by running them under warm water for 30 seconds. Melt candy melt (I used candiquik) and dip the popsicle in it. Make sure chocolate isn’t super hot when you dip the popsicle in it else it might melt the popsicle.Garnish with chopped nuts immediately. Wait for few seconds, the chocolate will harden almost immediately. Place the popsicle in the freezer again for 15-20 minutes. 

Enjoy these coconut peanut butter popsicles! so good!

* I used chopped peanuts and pecans, which I got from the grocery store. You can use any nut of your choice or skip the nuts if you don’t like them.* Use high quality candy melting chocolate to dip in the popsicle. I recommend Candiquik and Ghirardelli Melting Wafers.* The preparation time is only 10 minutes. The total time indicated below includes the time the popsicles are in the freezer. Disclaimer: I received products from Peanut Butter & Company as a member of Yum Squad. I was not compensated for this post. All opinions are my own.

13.5 oz can coconut milk
½ cup mighty maple peanut butter
2-3 tablespoons maple syrup
3 tablespoons chopped nuts, peanuts & pecans
6 oz chocolate candiquik or candy melts

1. To a pan on medium heat, add coconut milk and then might maple peanut butter.

2. Add maple syrup, adjust to taste.

3. Stir till peanut butter dissolves completely and mixture is nice and smooth, around 2-3 minutes. Remove the pan from heat and set aside.

4. Pour the prepared liquid into popsicle molds of your choice.

5. Put in the freezer, after 2 hours when the popsicles are semi-set, insert the sticks and then let it freeze overnight.

6. Once the popsicles are frozen, take them out of the popsicle mold by running them under warm water for 30 seconds.

7. Melt candy melt (I used candiquik) and dip the popsicle in it. Make sure chocolate isn't super hot when you dip the popsicle in it else it might melt the popsicle.

8. Garnish with chopped nuts immediately. Wait for few seconds, the chocolate will harden almost immediately.

9. Place the popsicle in the freezer again for 15-20 minutes.

10. Enjoy!

Hot cross bun and butter pudding

We've all heard of bread and butter pudding, but make one with hot cross buns at Easter and the results are both seasonal and spectacular

500 ml semi skimmed milk by Sainsbury’s
100 ml double cream by Sainsbury’s
0.5 tsp Sainsbury’s Taste the Difference Madagascan vanilla extract
2 medium free-range eggs by Sainsbury’s
75 g Fairtrade golden caster sugar by Sainsbury’s
Zest of 1 orange
6 Sainsbury’s Taste the Difference fruity hot cross buns, sliced in half
25 g butterlicious by Sainsbury’s
1 tsp icing sugar

Pour the milk, cream and vanilla extract into a saucepan, slowly bring almost to the boil and remove from the heat. In a large heatproof mixing bowl, beat the eggs and sugar until thickened and pale in colour. Gradually add the milk mixture, whisking as you go, then add the orange zest and whisk to combine. 

Butter the cut sides of the buns with the butterlicious spread. In a baking dish measuring 21cm square and 4cm deep, arrange the bun halves cut sides down. Pour the milk mixture through a sieve over the buns and allow to stand for 30 minutes. 

Preheat the oven to 160°C / fan 140°C / gas 3 and put the kettle on. Place the baking dish in a roasting tin, pour hot water from the kettle into the tin until it comes halfway up the side of the baking dish and bake for 45 minutes until just set. Dust with the icing sugar and serve.

16 delicious Easter baking treats

Why not make an afternoon of it with these fun-to-make treats?

Looking to create some fun Easter eats that the whole family can get involved with making? Fill the house with the smell of these tasty treats.

1. Easter cupcake swirls
Love icing? You'll love the icing-to-sponge ratio on these beauties. Enjoy piling it high, or simply licking it from the mixing bowl and spoon afterwards. Cupcakes rule. See recipe for Easter cupcake swirls.

2. Surprise chocolate fairy cakes
Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting, mini-egg topping and surprise centres. See recipe for Surprise chocolate fairy cakes.

3. Carrot cake cupcakes
Adorable individual-sized carrot cakes couldn't get much more Eastery (or delicious). See recipe for Easter cupcakes.

4. Easter cookies
These spicy, fragrant and deliciously fruity cookies are perfect for an Easter tea-time treat. See recipe for Easter cookies.

5. Easter flower cookies
These are really simple to make and make a fun gift too, if you feel inclined to give them away. See recipe for Easter flower cookies.

6. Iced Easter biscuits
As with the iced Easter flower cookies, you can dress these up with different coloured icing, or add chocolate chips or silver balls. For something really unique, take the wooden end of a match, dip in the food colouring and create pretty patterns. Be sure to help little ones with this when handling matches. See recipe for Iced Easter biscuits.

7. Easter bunny cookies
These oh-so-sweet bunny cookies taste just as lovely as they look. What will you nibble on first – the ears or the tail? See recipe for Easter bunny cookies.

8. Chocolate nests
We’re loving these Easter-inspired birds’ nests - great fun to make with the kids. See recipe for Chocolate nests.

9. The ultimate Easter chocolate cake
As the name suggests, this is the ultimate in chocolatey goodness. Chocolate lovers will be in utter heaven. See recipe for The ultimate Easter chocolate cake.

10. Mini egg rocky road bite
Always popular so make sure that you bake plenty of these. And because they're mini you can have another. Right? See recipe for Mini egg rocky road bite.

11. Hot cross scones
Two delicious British classics combine to create one delicious baked treat. You’ll love these seasonal treats. See recipe for Hot cross scones - fancy a savoury twist? You'll lvoe these hot cross bacon butties.

12. Chocolate cheesecake
What to eat first! Attack the crunchy biscuity base or go straight in for the kill for the smooth, chocolatey topping? Either way by following this recipe your baking endeavours will be fully rewarded in taste. See recipe for Chocolate cheesecake.

13. No-bake chocolate tart
A dense and deliciously rich tart that looks impressive and is really easy to make too. See recipe for No-bake chocolate tart.

14. Simnel cake
A fruity simnel cake is an Easter classic. It might not count towards one of your 5-a-day, but it will certainly make a deliciously fruity alternative to all that chocolate. See recipe for Simnel cake

15. Hot cross buns
A firm Easter favourite, why not have a go at creating your own? Toast to perfection and spread with some of your favourite jam or preserve for extra deliciousness. See recipe for Hot cross buns.

16. Hot cross bun and butter pudding
Want to wow your family and friends? Try this clever combination of spiced hot cross buns,with a creamy custard and baked for everyone to dive into. Is your mouth watering yet? Right, get cooking! See recipe for Hot cross bun pudding.


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