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Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Eight heavenly treats you can make without flour

Sometimes we want a piece of delicious dessert so badly, but there’s none of that all-important ingredient — flour — at home. This leaves you with two choices — going to the shops to buy some, or (the better option) just cooking one of these amazing desserts without flour. These ones are guaranteed to impress everyone who comes to visit you.

1. Chocolate-coconut bars

INGREDIENTS
200 ml of light cream (20% fat)
200 g of shredded coconut
300 g of milk chocolate
85 g of sugar
50 g of butter
2 tablespoons of seed oil

PREPARATION
1. Melt the butter, sugar, and cream over a low heat, but don’t allow them to boil.

2. When they’re melted, turn off the heat. Add the shredded coconut and mix everything together well.

3. Line a baking sheet with parchment paper, pour the mixture on it, and place it into the freezer for an hour.

4. When it becomes solid, cut it into bars and put the bars in the fridge overnight.

5. Now they are frozen solid and ready to be coated. To make the chocolate coating, melt the chocolate over a water-bath and add the seed oil.

6. Coat each bar in the chocolate using a fork. Coat the top and sides evenly first, then the bottom.

2. Chocolate and nut whipped cream

INGREDIENTS
4 eggs
100 g of sugar
400 ml of milk
100 g of dark chocolate
100 g of ground nuts
1 tablespoon of gelatin

PREPARATION
1. Place the gelatin in a bowl and pour in some water (you will need 1/4 cup or less). Let it expand a bit, then melt it over a water-bath or in the microwave. The gelatin should melt completely.

2. Whisk together the egg yolks and sugar using a mixer.

3. Bring the milk to the boil.

4. Carefully add several tablespoons (4 or 5) of hot milk to the egg mixture to equalise temperatures.

5. Put the milk on a low heat, pour in the egg batter carefully and mix everything together thoroughly. Simmer until it thickens, but do not bring it to the boil.

6. While the eggs and milk are simmering, grate the chocolate with a fine grater. Add the grated chocolate to the batter and mix well to let the chocolate melt completely.

7. Add the gelatin and ground nuts.

7. Put the cream into silicone molds and place them in the fridge overnight.

3. Light and airy cheesecake

INGREDIENTS
3 eggs
120 g of cream cheese
120 g of white chocolate

PREPARATION
1. Separate the egg yolks from their whites. Put the egg whites in a bowl and cover with kitchen film. Put them in the fridge.

2. Melt the chocolate over a water-bath and add the cheese. Mix the ingredients together.

3. Add the yolks and mix everything again.

4. Whisk the egg whites and add them to the mixture.

5. Line a baking mold with parchment paper and grease it with oil.

6. Bake the cheesecake for 15 minutes at 170°C.

7. Cool it down and garnish with powdered sugar.

4. Oatmeal cookies

INGREDIENTS
100 g of butter
140 g of rolled oats
1 egg
100 g of sugar
A pinch of cinnamon
1 teaspoon of baking powder

PREPARATION
1. Make flour from rolled oats using a blender or coffee-grinder.

2. Whisk the softened butter together with the sugar to make a smooth cream.

3. Add an egg and whisk everything together.

4. Add the oat flour, baking powder, and cinnamon, and mix everything together with a scapula.

5. Cover the dough with an airtight cover and place in the fridge for an hour and half.

6. With wet hands, form walnut-sized balls and place them on a baking sheet lined with parchment. There should be 4 cm of space between the cookies.

7. Bake for 15 to 20 minutes at 180-190°C.

5. Berry cakes

INGREDIENTS
4 eggs
The zest from 1 lemon
3 tablespoons of corn starch
1/4 teaspoon of baking powder
1/2 teaspoon of sugar
Dried cranberries, blueberries, or raisins to taste
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the whites together with salt.

2. Mix together the egg yolks, ground zest, corn starch, sugar, and baking powder using the low setting of a mixer. Then add the dried berries and mix everything carefully with a fork.

3. Put the paste in small molds or in one big baking mold. If your molds aren’t silicone, grease them with oil a bit and sprinkle with starch.

4. Preheat the oven to 180°С and bake the cakes for 20 minutes until they turn golden.

6. Cottage cheese pancakes

INGREDIENTS
1 egg
4 tablespoons of semolina
1 tablespoon of sugar
600 g of cottage cheese

PREPARATION
1. Mash the cheese with a spatula.

2. Add the semolina, egg, and sugar.

3. Mix everything well to get a smooth paste.

4. With wet hands, form patties from the mixture.

5. Coat them in a small amount of semolina and fry them with seed oil on both sides.

7. Banana pancakes

INGREDIENTS
2 bananas
4 eggs

PREPARATION
1. Mash bananas to make a puree.

2. Whisk the eggs.

3. Combine the banana puree and the eggs.

4. Roast in a dry skillet without oil.

8. Chocolate brownie

INGREDIENTS
7 eggs
200 g of chocolate (60% or more)
2 tablespoons of cocoa powder
150 g of butter
220 g of sugar
A dash of salt

PREPARATION
1. Separate the egg yolks from their whites. Whisk the egg yolks and 150 g of sugar together.

2. Melt the chocolate and butter over a water-bath and mix thoroughly.

3. Mix together the chocolate and egg pastes.

4. Whisk the egg whites together with the cocoa powder, salt and the rest of the sugar.

5. Combine the egg whites with the chocolate batter and mix them together carefully.

6. Place 2/3 of the batter in a baking mold greased with oil. Bake it for 20 minutes at 180°C. Use a wooden stick to check if it’s done.

7. Take it out of the oven. Spread the rest of the batter over the cake. The edges of the brownie (about 1 cm) shouldn’t be covered with the batter. Cover it with kitchen film and put in the fridge for 1 hour.

8. Bake for 10 minutes at 200°C. The top of the brownies should remain liquidy.

Ten super-fast and easy banana desserts

The banana is a sweet and yummy snack that helps you satisfy hunger when dinner seems to be so far away. It’s a healthy fruit that boosts your serotonin and elevates your mood. What’s more, it contains potassium that is crucial to proper heart function.

1. Banana-coconut cream dessert

INGREDIENTS
2 cups of sand cookies
2 teaspoons of sugar
1/4 cup of butter
1 pudding packet
1 3/4 cups of milk
2 medium-sized bananas
2 cups of whipped cream
1/2 cup of shredded coconut

PREPARATION
1. Preheat the oven to 190°С.

2. Grind the cookies to make crumbles.

3. Blend the cookie crumbles and butter to make a smooth paste, and place it in a baking mold.

4. Bake the base until it is golden.

5. Whisk together the pudding packet and milk.

6. Cut the bananas into circles and place them on the base.

7. Spread the pudding over the base and sprinkle it with the shredded coconut.

8. Cover the mold and put it in the fridge for 2 hours.

2. Banana pancakes

INGREDIENTS
250 ml of milk
175 g of flour
1 banana
1 teaspoon of baking powder
2 tablespoons of sugar
A pinch of cinnamon
Salt

PREPARATION
1. Cut the banana into pieces and blend it with the milk using a blender.

2. Sift the flour, baking powder, and cinnamon into a bowl, then add the sugar and salt. Mix everything thoroughly.

3. Add the banana and milk mixture to the dry ingredients and whisk them together.

4. Preheat a frying pan and grease it with oil (you need oil only for the first pancakes).

5. Use a tablespoon to scoop the batter on the pan. Make round pancakes.

6. Cook over medium heat until bubbles appear on the surface. Then turn the pancakes over to cook on the other side.

3. Mini banana bread loaves

INGREDIENTS
230 g of wheat flour
120 g of sugar
140 g of shelled walnuts
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
2 eggs
115 g of butter
400 g of banana puree

PREPARATION
1. Toast the walnuts in a dry pan for 8 to 10 minutes. Let them cool down, then chop them.

2. Combine all the dry ingredients in a large bowl.

3. Add the chopped walnuts and mix thoroughly.

4. Whisk the eggs, banana puree, and melted butter in another bowl.

5. Add the wet ingredients to the dry ones and stir everything well from the bottom using a spatula. When the flour gets wet, stop stirring. The batter should be a bit lumpy.

6. Preheat the oven to 180°С. Grease the baking molds with oil and sprinkle them with flour. Place the batter in the molds and bake 50 to 55 minutes at medium temperature.

7. The baking time depends on the size of molds. The longer a mold is, the lower a loaf is and the less time it takes to bake.

8. Check to see if they are done with a toothpick.

9. Take the loaves out of the oven and leave them in the molds for 10 minutes. Then take them out of the molds and let them cool down before serving.

4. Nutella and banana sandwich

INGREDIENTS
1 ripe banana
4 slices of sandwich bread
2 tablespoons of toasted almonds
60 g of Nutella or any other cocoa-nut butter

PREPARATION
1. Peel the banana and cut it into circles. Chop the almonds.

2. Spread Nutella over all the slices of bread. Sprinkle the almonds over and press them down with a spoon. Place the banana circles on two of the slices.

3. Cover the slices with bananas with those with Nutella.

4. Place the sandwiches on the grille. Use something heavy to press them down. Toast for 5 to 6 minutes. Turn them over while toasting to get golden strips on the bread.

5. Cut the sandwiches diagonally and serve hot.

5. Coconut and banana cookies

INGREDIENTS
3 bananas
1/2 cup of shredded coconut
2 cups of rolled oats
1/4 cup of seed oil
10 g of vanilla sugar

PREPARATION
1.Preheat the oven to 180°C.

2. Peel the bananas and make a banana puree using a fork or blender.

3. Combine the puree, rolled oats, shredded coconut, seed oil and vanilla sugar in a large bowl.

4. Line a baking sheet with parchment paper.

5. Place the batter on the sheet using a tablespoon. Bake for 15 to 20 minutes.

6. Chocolate covered bananas with nuts

INGREDIENTS
Bananas
Dark chocolate (no less than 75%)
Nuts (almonds are a good option)

PREPARATION
1. Put the bananas in the freezer for 30 to 40 minutes.

2. Melt the chocolate over a water bath.

3. Grind the nuts.

4. Take the bananas out of the freezer. Coat them in the chocolate and sprinkle with the nuts. Try to do it quickly, because the chocolate should stay hot, and the bananas frozen.

7. Oat flour muffins without butter

INGREDIENTS
200 g of oat flour
50 handfuls of wheat flour
1 banana
2 eggs
100 g of apple puree
2 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of cinnamon

PREPARATION
1. Combine the apple puree with sugar.

2. Add the eggs and mix everything to get a smooth paste.

3. Peel the banana and mash it well with a fork in a bowl. Add it to the batter and mix thoroughly.

4. Sift both kinds of flour, baking powder, and cinnamon into the bowl of wet ingredients and mix well. The batter shouldn’t be too thick.

5. Preheat the oven to 160°С. Line your cake molds with paper or grease them with oil. Place the batter in the molds and bake for 25 to 35 minutes. Use a toothpick to check if they are done.

8. Banana pudding

INGREDIENTS
2 tablespoons of milk
70 g of sugar
1 tablespoon of flour
2 teaspoons of starch
A pinch of vanilla
2 egg yolks
14 cookies (that soak up easily)
2 bananas

PREPARATION
1. Put the milk on medium heat, but do not bring to a boil.

2. Whisk the egg yolks, then add 1/4 cup of hot milk. Keep on whisking.

3. Add sugar, flour, starch and vanilla into the pan of milk.

4. Cook, stirring, over medium heat until the mass gets thick. Turn off the stove, cover the pudding, and let it cool down.

5. Cut the bananas into circles. Prepare molds for pudding. Place the cookies and bananas at the bottom of the molds.

6. Spread the pudding over the bottom.

7. Garnish the servings with banana circles and cookies.

9. Banana jam

INGREDIENTS
5 bananas
850 g of canned pineapple
25 g of shredded coconut
The juice from 1 or 2 lemons
320 g of sugar

PREPARATION
1. Peel the bananas and cut them into pieces.

2. Slice the pineapple into circles or pieces. Put them, including the pineapple syrup, in a pan.

3. The sweetness of the pineapple syrup depends on the brand. Add 320 g of sugar first, then you can add more to taste.

4. Add fresh lemon juice.

5. Mix all the ingredients together in the pan.

6. Bring it to a boil, stirring. Then adjust the temperature to a lower setting and simmer for 10 minutes.

7. Blend the ingredients in a blender to make a smooth paste. Then simmer it again until the jam gets thick.

8. Put the jam in sterilized jars. Keep them in the fridge for no more than a month.

10. Banana sorbet

INGREDIENTS
2 small lemons
4 bananas
6 tablespoons of powdered sugar

PREPARATION
1. Cut the bananas and lemons into cubes.

2. Put the cubes in a bowl and sprinkle them with powdered sugar.

3. Blend the fruit until you get a puree, and place it in the freezer for 4 hours.

4. To make the dessert more delicate, stir it every hour

http://brightside.me/creativity-cooking/ten-super-fast-and-easy-banana-desserts-152755/#image1712255

Ten magnificent cupcake recipes you definitely need to try

There is nothing better than a cup of coffee with a delicate and yummy cake in the morning. You can try many different cupcake recipes, and all of them will be incredibly delicious and easy-to-make!

1. Coconut muffins with chocolate filling

INGREDIENTS
100 g of shredded coconut
150 g of butter
200 ml of milk
350 g of wheat flour
2 teaspoons of baking powder
100 g of sugar
150 g of dark chocolate
2 eggs
Almond flakes for garnishing

PREPARATION
1. Bring the butter to room temperature.

2. Combine the eggs with sugar in a bowl. Whisk them until stiff, then add the butter and milk. Mix everything well.

3. Add the shredded coconut and mix. Sift the flour and baking powder into the bowl. Mix the batter.

4. Line your cake molds with paper. Put 1 tablespoon of the batter in each of them. Then add a piece of chocolate.

5. Cover the chocolate with a tablespoon of the batter. Preheat the oven to 200 ºC. Bake the muffins for 20 minutes.

6. Garnish the muffins with almond flakes.

2. Tiramisu cupcakes

INGREDIENTS
For the batter:
1/2 cup of flour
100 g of butter
160 g of sugar
2 eggs
A dash of salt
1 1/2 teaspoons of baking powder
200 ml of milk
2 g of vanilla
For the topping:
250 g of Mascarpone
150 g of heavy cream (33-35%)
5 tablespoons of powdered sugar
2 g of vanilla
2 tablespoons of cocoa powder

For the syrup:
fresh brewed coffee
2 tablespoons of rum

PREPARATION
1. Whisk together the butter, sugar, salt and vanilla. Add the eggs one by one, then add the milk and flour together with baking powder in this order: half of the milk, half of the flour, the rest of the milk and the rest of the flour. Whisk everything together.

2. Fill the molds with the batter. Preheat the oven to 180 ºC. Bake the cakes for 25 minutes.

3. While the cakes are baking, brew some coffee and let it cool down, then add the rum. When the cakes are done, make 10 to 12 holes with a toothpick in each of them.

4. Moisten the cakes generously with coffee using a teaspoon or sponge.

5. Let them cool down completely.

6. For the topping, whisk the Mascarpone. Combine the cream, powdered sugar and vanilla in another bowl and whisk together.

7. Carefully mix the cheese with the cream mixture. Top the cakes with the cream using a piping bag. Garnish them with cocoa powder.

3. Red velvet cupcakes

INGREDIENTS
150 g of sugar
150 g of wheat flour
100 ml of milk
100 g of butter
1 egg
2 tablespoons of cocoa
1 tablespoon of red food coloring
1 tablespoon of vinegar
1 teaspoon of baking powder
vanilla extract (you can use vanilla sugar)
A dash of salt
Powdered sugar for garnishing

PREPARATION
1. Take the butter and egg out of the fridge before cooking to bring them to room temperature.

2. Combine the butter, sugar and vanilla in a bowl.

3. Whisk the ingredients to make them light and fluffy.

4. Add the egg and whisk again on the lowest mode. You should get a smooth, creamy batter.

5. Combine the milk, vinegar and food coloring in another bowl.

6. Separately mix together the dry ingredients: flour, cocoa powder, baking powder and salt.

7. Add 1/3 of the dry mixture to the batter and stir. Then add 1/3 of the milk and mix thoroughly.

8. Add the rest of the dry ingredients and milk in the same manner. When you mix everything together, whisk the batter with a mixer to avoid lumps.

9. Line cake molds with parchment. Fill the molds with the batter.

10. Bake the cakes for 20 to 25 minutes at 170 ºC. To make the cakes more delicate, it’s important not to exceed this temperature.

11. When they are done, take the cakes out of the molds and sprinkle with half of the powdered sugar. Let them cool down, then sprinkle them with the rest of the sugar to make a sweet crust.

4. Cupcakes with Nutella and nuts

INGREDIENTS
50 g of butter
100 g of ground nuts
300 g of flour
1 teaspoon of baking powder
50 g of cocoa powder
100 g of sugar
200 g of Nutella
1 egg
150 g of sour cream
vanilla
1/2 cup of milk

PREPARATION
1. Combine the sugar, cocoa powder, salt, nuts and flour.

2. Met the butter and let it cool down.

3. Mix together the melted butter, Nutella, egg, sour cream, vanilla and milk.

4. Add the wet ingredients to the dry ones, whisking. Fill the molds with the batter.

4. Bake for 20 to 25 minutes at 180 ºC. Garnish the cakes with nuts 10 minutes before taking them out.

5. Blueberry muffins with cheese topping

INGREDIENTS
For the batter:
300 g of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
150 g of butter (brought to room temperature)
200 g of sugar
3 large eggs (brought to room temperature)
2 teaspoons of vanilla sugar
50 ml of seed oil
2 cups of fresh blueberries for the batter and 1 cup for garnishing

For the topping:
2 packs of Philadelphia cream cheese
300 g of butter
250 g of powdered sugar
2 teaspoons of vanilla sugar

PREPARATION
1. Preheat the oven to 175 °C. Line cake molds with paper.

2. Wash the blueberries and dry them. Coat the berries in 1 tablespoon of flour.

3. Combine the flour, baking powder and salt in a bowl.

4. Whisk the butter together with sugar using the high mode of the mixer until they become fluffy.

5. Add the eggs one by one. Whisk the batter for a couple of minutes after adding each egg. Then add the vanilla.

6. Add 1/3 of the flour and whisk at the lowest mode. Then add 1/2 of the seed oil and whisk again. Add the rest of the flour and seed oil in the same manner.

7. Add the blueberries and mix carefully with a spatula.

8. Fill the molds with the batter and bake the muffins for 20 to 25 minutes until they are golden.

9. Take the muffins out of the oven and leave them in the molds for 5 minute. Then take them out of the molds and let them cool down for an hour.

10. Whisk the butter together with powdered sugar.

11. Add the vanilla and mix everything well.

12. In another bowl, whisk the cream cheese for 5 minutes.

13. Add the whipped butter to the cheese and stir with a wooden spatula until you get a smooth cream.

14. Garnish the muffins with the cream and blueberries.

6. Marzipan muffins with dried apricots

INGREDIENTS
300 g of flour
2 eggs
100 g of butter
85 g of marzipan
85 g of dried apricots
50 g of brown sugar
100 ml of milk
10 g of baking powder
1 teaspoon of powdered sugar
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 190-200 °С.

2. Cut the apricots into small cubes.

3. Melt the butter.

4. Mix the flour together with baking powder and salt.

5. Grate the marzipan using a fine grater.

6. Combine the dry ingredients with the marzipan, apricots and sugar. Mix everything well to spread the marzipan evenly.

7. Slightly whisk the eggs, then add the milk and melted butter. Keep on whisking.

8. Add the wet ingredients to the flour and mix the batter well.

9. Line baking molds with paper and fill them with the batter.

10. Bake the muffins for 20 minutes.

11. Garnish the muffins with powdered sugar.

7. Chocolate and orange muffins

INGREDIENTS
250 g of flour
150 g of dark chocolate
3 eggs
120 g of brown sugar
100 g of butter
100 g of sour cream
2 handfuls of candied orange peels
175 ml of milk
50 ml of cream
40 g of cocoa powder
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt

PREPARATION
1. Preheat the oven to 200 ºС.

2. Melt the butter.

3. Combine the flour, sugar, cocoa powder, baking powder and salt.

4. Add the candied orange peels (keep some pieces for garnishing) to the dry ingredients and mix well.

5. Cut 100 g of chocolate into pieces with a knife. Add them to the flour and mix.

6. Whisk together the eggs, sour cream and milk. Add the melted butter and mix thoroughly. Keep some butter to grease the molds.

7. Add the flour and baking powder and mix.

8. Line the molds with square sheets of paper. The edges of the paper should go beyond the molds to take the muffins out easier.

9. Grease the molds with melted butter and fill them with the batter.

10. Bake the muffins for 25 minutes.

11. Break the rest of the chocolate into chunks and melt them with the cream in a pan.

12. Garnish the muffins with the chocolate icing and the candied peels.

8. Cottage cheese muffins with cherries

INGREDIENTS
200 g of wheat flour
5 g of baking powder
1/2 teaspoon of salt
80 g of sugar
150 g of cottage cheese
150 ml of milk
2 eggs
60 ml of seed oil
150 g of cherries (fresh or frozen)

PREPARATION
1. Sift the flour in a bowl and add the baking powder, salt and sugar.

2. Mash the cottage cheese with a fork. Add the milk, eggs, and seed oil.

3. Mix everything together. There can be small cheese lumps in the batter.

4. Combine the dry ingredients with the wet ones and mix thoroughly.

5. Add the cherries. If you use frozen cherries, thaw them first.

6. Grease cake molds with oil (if they aren’t made of silicone). Put the batter in the molds.

7. Bake the muffins for 30 minutes at 200 °С.

9. Upside-down cakes with pineapple and cherries

INGREDIENTS
For the filling:
1 can of pineapple
6 cocktail cherries (or canned cherries)
50 g of butter
125 g of sugar
For the batter:
125 g of sugar
2 eggs
125 g of flour
4 tablespoons of pineapple juice
1 teaspoon of baking powder
A dash of salt

PREPARATION
1. Melt the butter over a water-bath or in the microwave, then mix it together with the sugar and place it in the baking molds.

2. Put a pineapple circle in each mold, then add a cherry in the middle.

3. Mix together the eggs, pineapple juice and sugar in a bowl. Add the flour, salt and baking powder.

4. Pour the batter into the molds.

5. Preheat the oven to 180 °С. Bake the cakes for 20 to 25 minutes.

10. Pumpkin muffins

INGREDIENTS
For the batter:
400 g of pumpkin flesh
250 g of sugar
4 eggs
A dash of salt
300 g of flour
2 teaspoons of baking powder
1 teaspoon of cinnamon
A handful of shelled walnuts
175 of seed or olive oil

For the topping:
The zest of 1 lemon
1 teaspoon of lemon juice
2 teaspoons of sour cream
Powdered sugar to taste

PREPARATION
1. Peel the pumpkin and cut it into cubes.

2. Make a pumpkin puree using a blender. Then add the sugar and eggs and blend everything.

3. Add the salt and mix the batter, then sift the flour and baking powder into the bowl, adding cinnamon and a handful of walnuts (you can use pumpkin, sunflower, poppy, or flax seeds instead). Mix everything.

4. Add the oil and blend the batter.

5. Grease the baking molds with butter and fill them with the batter. Bake the muffins for 20 minutes at 180 °С.

6. Let the muffins cool down for 10 minutes.

7. Make the topping: grate the zest of a lemon, then add lemon juice, sour cream and powdered sugar. Mix everything thoroughly to make a smooth paste. Garnish the muffins with the cream.

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