Seagan Eating Resource and Cookbook Review + Maple Almond Butter Caramel Corn Recipe

Seagan = A Seafood + Vegan Diet

One thing that I've toyed with over the years is following a pescetarian diet (basically a vegetarian who eats fish and seafood). I could probably be loyal to it if it weren't for my love of bacon. I'd miss steak and carnitas, too. But I think I could swing it if I tried. But a seagan diet takes it one step further by eliminating all animal food sources except fish and seafood. Bacon is one thing, but take away my cheese and you'll be inviting fisticuffs.

Peanut Butter Chocolate Chip Protein Bars

Thank you to Meijer for sending me a box of essential health products to kick-start my health, fitness, and diet goals in the new year! All opinions shared in this post are my own.

Well friends, we are officially into the third week of 2016. I meant to share this post with you in the first week, but this year started off very rough for my family. It's not something that I'm ready to talk about yet, but I will be soon. So, I apologize for starting the year a couple of weeks late.

Tell me, did you make any resolutions or set any goals for yourself this year? I've never been big on resolutions, since any I set seemed like things I should always be striving for anyway. So, I tend to call them goals instead. But really, I guess they're just the same thing—changes, improvements, and things I want to accomplish going forward. One foot in front of the other seemed like a good place to start recently.

Gluten-Free Chia Seed Peanut Butter Oat Cookies

I don't know much about gluten-free baking. It's one of those "one day I should figure this out" kind of things...I just haven't figured out which day yet. So, when Carrington Farms asked me if I'd be interested in sharing their delicious and healthy cookie recipe that also happens to be gluten-free, I thought it was something I should try out for myself first (and then share the results with you if I liked it).

Guess what? I liked it. I liked it alot, actually. I stayed pretty true to their recipe, which can be found on the back of the current packaging for their chia seeds, I did add a little salt to the recipe (as I do 99% of the time in sweet baked goods) because it enhances the flavors. Their recipe calls for optional chocolate chips, which I considered leaving out entirely since I'm not usually one to add chocolate to my peanut butter cookies...but I figured I was already adding oats and chia seeds, so why not give it a go. But I also wanted to try them without, so I added mini chocolate chips to half of the batch.

Whole Wheat Peanut Crackers inspired by The Terminal

I first (and last) watched The Terminal all the way back in 2004, when it was just released. I remembered liking it, but I hadn't really thought much about it since. Then Evelyne came along as this month's Food 'n Flix host, and challenged (invited) us to watch it, draw inspiration, and head into the kitchen. But as things always seem to go, when I went to check it out from the library, they didn't have it. Like—at all; system-wide! It wasn't on Netflix, either. Of course this only happens to me when I proscrastinate. And procrastinator just so happens to be in my unwritten job description. So, I ordered it from Amazon.

It's the story of Viktor Navorski (played by Tom Hanks), a man without a country—temporarily, at least. As his plane lands at JFK, he is pulled aside by security and informed that a war has broken out in his homeland (invented for this movie), Krakozhia. The United States no longer recognizes it as a country, therefore, they cannot accept his passport (and subsequently confiscate it). And without a passport, they can't allow him onto US soil. So, they give him some food vouchers and a phone card, and encourage him to wait it out in the International terminal.

Well, there's a language barrier, and Viktor is a bit dazed and confused by the turn of events. Let's just say that he winds up staying in the airport terminal for longer than anybody expected. He makes it his temporary home. He works. He makes friends. He goes on a date. He enters the heart of people living normal lives around him. People root for him; well, all but one...Frank Dixon (played by the amazing Stanley Tucci, who I believe has been in about 7 of our food 'n flix movie picks!). But you'll have to watch to find out why!

Peanut Butter Apple Raisin Waffles w/ Chia Seeds

This is a Sponsored post written by me on behalf of National Peanut Board. All opinions are 100% mine.

In celebration of Better Breakfast Month, I'm bringing something both nutritious and delicious to the table today. Packed with protein, fiber, and fruit, these waffles are inspired by one of my family's favorite snacks - crisp apples slices with a shmear of peanut butter and a smattering of plump raisins, or as we like to call them—ants on a raft. They're crisp on the outside and moist on the inside, plus they aren't too sweet (which makes them the perfect vehicle for a drizzle of pure maple syrup).

I'm excited to be partnering with the National Peanut Board today to highlight Peanut Butter for Breakfast! Now, I grew up with the old adage "breakfast is the most important meal of the day", a belief that I've passed on to my own children. Many people may think that's just something parents say to get their kids to eat breakfast, but it's based on good fact—especially if your breakfast includes a high amount of protein. Studies show that people who enjoyed a breakfast that included at least 35 grams of protein felt fuller, had fewer cravings, and even ate fewer high-calorie snacks later in the day. Starting the day by eating breakfast is also associated with weight loss and maintenance.

Adding peanut butter to your breakfast is a fantastic (and easy) way to get that protein into your morning meal. Even if you're in a hurry (and I know this from experience), it's simple to toast a slice of bread, and then spread it with peanut butter. Another quick and easy idea is to swirl it into some yogurt, with a palmful of chopped peanuts and some banana slices (even a few mini chocolate chips).

Secret Ingredient Sliders

While you'll never hear me complain about a simple, delicious steak thrown on the grill or in a sizzling hot skillet, there are so many other speedy solutions. Case-in-point, these sliders. The majority of the time it takes to make them is in the oven; aside from that, it's only a matter of mixing up a few ingredients.

Now, you may notice that they contain a secret ingredient - so please, go into this meal-making venture with an open mind. And assuming you don't have any family or friends with a nut allergy, try sliding the finished product in front of them at dinner time and have them try to guess what the secret ingredient is. A few sly palates may detect it, but most will be left guessing.

I've been making these sliders for over four years, all thanks to another blogger. This blogger no longer has a blog, but these are based on a recipe shared once by her brother-in-law. So, you may have guessed the ingredient by now; I gave a little hint above, or maybe you scrolled down and saw the photo. But for those who weren't really paying that close attention, it's peanut butter!

Flourless Peanut Butter Bacon Cookies

So, a few days ago I mentioned that I'll be taking part in a bacon hijinks, a celebration of all that is bacon, otherwise known as Bacon Month! My goal is to share at least two recipes that highlight bacon each week. I thought I'd start with dessert. Afterall, one can make the argument that with bacon in it, it's sort of like eating breakfast.

Since my childhood, warm peanut butter cookies fresh from the oven have been a favorite of mine. I've always loved making them...rolling the dough into balls, cross-hatching them with a fork, biting into the warm, tender cookie and washing it down with some cold milk. Mmmm!

Although I really do prefer a peanut butter cookie made with flour, I'm always amazed by how quickly the flourless variety like the one I'm sharing today (or this one) come together. I find that the thing with flourless cookies are, they have a bit more of a sandy texture, and they fall apart quicker (storing well for less time) than their with-flour counterparts.

Cold Peanut Noodles

It's about that time of year again. The time when just the thought of how hot it is makes you start to sweat. Days are spent splashing in the pool, lounging on the beach, playing in the hose, manning the grill, and sprawling out in front of the air conditioner vents. Kitchens are often dashed into and out of as quickly as possible. Anything to beat the heat.

Yes, during the dog days of summer, it's important to have a bunch of recipes under your belt that are good served cold. Sure, they may require a bit of time in the kitchen - but it's minimal. Get in there, cook up a quick dish or two, then throw it into the fridge for later. You know, so you can go run through the sprinkler to cool back off.

These noodles are technically a side dish that goes great at a picnic, barbecue, potluck, or any summer dinner. But I'm not going to deny eating them as a meal, too. Heck, if you have some leftover chicken, shred it up and toss it in. I bet shrimp, or maybe even some chunks of pork, would be good, too.

Salted Peanut Swirl Peanut Butter Ice Cream inspired by Salt Peanuts by The Quintet

This is a music-inspired post, so it only seems right to give you the option of listening to music that inspired it while you read through and see the photos.  This ice cream was inspired by the song Salt Peanuts as performed by The Quintet (Charlie Parker, Dizzy Gillespie, Bud Powell, Max Roach, & Charlie Mingus).  I hope you'll click play before moving on!

I first received The Quintet's album Jazz at Massey Hall by mistake.  Twice.  Back in the day, I used to belong to those music clubs that would send you cassette tapes, and eventually cd's through the mail.  I would start one up and receive my ten free albums (or something like that), and then fulfill my requirement...maybe buy a couple extra here and there...and then cancel my subscription.

Planters #NUTritionPB Berry Nut {product review}

  product:  Planters NUT•rition (Berry Nut)

category:  food/condiments/spreads

packaging:  attractive - I love the colors (eye-catching)

appearance: Extremely tempting for peanut butter lovers - creamy peanut butter chock-full with bits of red, chewy cranberries and chopped, roasted peanuts.  I wanted to dive in as soon as I opened the jar.

about:  Planters NUT•rition Berry Nut Peanut Butter is made with real cranberries and Planters peanut butter.  It is made with adults in mind and is a nutrient dense source of energy to start your day with.  It is a natural source of five essential vitamins and minerals with 6 grams of protein per (2 tablespoon) serving.

There are also 2 other varieties of NUT•rition peanut butter, Cinnamon Raisin Granola Nut and Banana Granola Nut.  I look forward to trying those.

further info:  complete nutrition information | facebook | #NUTritionPB

my thoughts/review:  I should begin by saying that I am a HUGE peanut butter fan.  Any nut butter, really. I often spread it on apples or in the channel of a celery stick and then top it with raisins (ants on a raft or log).  If you're like me, you'll probably feel the same way that I do.  I CAN'T GET ENOUGH OF THIS STUFF. Seriously, the bright, chewy bursts of the cranberries (which I can't believe I never substituted my raisins with - they go perfectly) combined with the deep, roasted crunch of the chopped peanuts give this peanut butter an irresistible texture.

Though it's somewhat geared towards adults, the kids all liked it, too.  I'm stoked that I was sent the Berry Nut mix to try, because I predict that this will be my favorite of the three varieties (once I've tried the other two).  I will DEFINITELY be buying this of my own accord on future shopping trips.  I can see this becoming a pantry staple.

things I thought about doing with it:

~making Peanut Butter Granola

~making Peanut Butter Cranberry Cookies

~making Peanut Butter and Jelly Bread

~making Peanut Butter and Dried Fruit Rice Krispie Treats

~making Peanut Butter Cups

~making Fruit & Nut Truffles

things I actually did with it:  

~ate it from a spoon

~spread it on toast

~filled celery sticks with it

~ate it from a spoon

~ate it from a spoon

~ate it from a spoon

*I received one (12 oz.) jar of Planters NUTrition Energy Mix: Berry Nut at no charge to taste and review.  All opinions stated in this post are 100% my own.

Peanut Butter Ice Cream Sauce {Joy the Baker Cookbook Spotlight & Cook-Off}

It's a funny thing.  With all three pregnancies, I craved different foods.  With both of my boys I craved comfort foods.  And fried foods.  But couldn't stand the thought of chocolate.  With my first...bear with me, I always tell this story...I once ate Long John Silver's everyday for an entire week.  And I wanted everything.  I had to have chicken, fish, shrimp, hushpuppies, fries, and coleslaw on my plate and a bottle of malt vinegar its side.  A full week.  Man, I could not get enough of that stuff.  Plus, I started liking pickles again.  I know, so totally stereotypical, but true.

Skip to child number three.  More comfort food.  From meatloaf to chicken sandwiches to burgers to tacos and chilaquiles.  And big, tall glasses of milk.  And again, I wasn't really feeling the chocolate.  It was mostly ice cream when I had a craving.  And lots and lots of cheese.

But my point today is child number two.  My sweet girl.  My drama queen.  I don't know if it's the fact that I was constantly active, working in busy kitchens until I was so big I could barely reach the grill over my belly.  Or that the majority of my pregnancy stretched through the warm parts of the year (Spring-Fall).  But I ate so incredibly healthy with this pregnancy.  I craved mango and pineapple and had it pretty much on a daily basis.  Big, heaping plates of it.  I enjoyed salads and foods that seemed to fall on the healthier side, along with my normal Mexican fare.  So yes.  Completely healthy.  Well, almost.  I craved two less-than-healthy things on a fairly regular basis as well.  One was Cherry Coke.  Crazy because I hadn't had a drink of "dark" soda in years. YEARS I say.  Well, or coffee...but that was nothing new.  I needed caffeine with this one, even though I knew it probably wasn't the best thing for me. It was my one vice throughout the pregnancy.

But what I really wanted to talk about was less-than-healthy craving number two. That would be vanilla ice cream drizzled with a fat glob of warm peanut butter sauce with banana slices scattered over that and a smattering of chocolate chips to top it all off. As much as I craved my tropical fruit and salads, I equally craved this. And I don't know if it was the hormones or what, but the peanut butter sauce was THE best thing in the whole wide world. I used to eat it at work. It came in a tub. I was never able to duplicate it. Of course, I never really tried...so...no wonder. I would always just scoop a big heap of peanut butter from the jar and plop it on my ice cream. We're talking post-pregnancy (this would be the past nine and a half years.

UNTIL NOW! I had a little conniption when I turned a page and saw Peanut Butter Ice Cream Sauce in the Joy the Baker Cookbook. And then I made it and had a huge conniption. IT WAS EXACTLY THE SAME AS I REMEMBERED. No. Actually. IT WAS BETTER! There's only one problem. Now I can make it anytime I want. Which means I can eat it anytime I want. And more times than not, the little devil on my shoulder shoves the angel into the peanut butter just to shut it up.

Peanut Butter Ice Cream Sauce

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: condiment dessert vegetarian peanut butter butter birthday ice-cream American

6019030

Ingredients (~½ cup)

• 2 Tbs. unsalted butter, melted
• ½ c. creamy natural peanut butter
• ¼ c. powdered sugar
• pinch of salt
• ½ tsp. pure vanilla extract
• 1 Tbs. heavy cream

Instructions

Combine all ingredients in a small saucepan over low heat. Once heated through, peanut butter mixture should be smooth and easily pourable.

Pour over scoops of vanilla ice cream. And whatever else suits your fancy. Enjoy. Immensely!

ever-so-slightly adapted from the Joy the Baker Cookbook

Powered by Recipage

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I am sharing this post with:

Peanut Butter Nutella-Swirl Cookies {World Nutella Day}

I find it nearly impossible to actually use my Nutella.  I think I've mentioned this before.  If I have a jar, it turns into a covetous situation.  Which, to be quite honest, is the reason that I only buy a jar about twice a year or so (unless I have a specific purpose for it, that is).  I like it as dessert.  All by itself.  On a spoon.  The biggest one I can find.  I figure after a healthy meal, when I'm feeling like something chocolaty, digging in and coming away with a heaping spoonful...just one...isn't so bad.  Because really, how could something so good be bad!?    Fortunately for me, I am the only one in the house who likes it.  I don't try to convince them otherwise.  I know one day they'll see the error of their ways.  I am happy to let them discover it in their own time.

So, for the rare times when I lend my jar to a recipe, it had better be a good one.  This.  Is a good one.  Peanut Butter cookies are one of my top 5.  I figured they could only benefit from a handsome swirl of Nutella.  They did.  Beautifully peanut-buttery and chewy, yet crumbly and Nutella-enhanced.  Anyone?  

Even the Nutella-naysayers that surround me loved them.  Figures.  Happy World Nutella Day!

---------------------------------

Peanut Butter Nutella-Swirl Cookies

by Heather Schmitt-González

Prep Time: 10 minutes + resting time

Cook Time: 9-12 minutes

Keywords: bake dessert peanut butter Nutella cookie

Ingredients (~2½ dozen)

• 4 oz. (½ c.) unsalted butter, softened
• ¾ c. smooth peanut butter
• ½ c. superfine sugar
• ½ c. packed brown sugar
• 1 large egg, at room temperature
• ½ tsp. pure vanilla extract
• ¾ tsp. baking soda
• ½ tsp. salt
• 1¾ c. all-purpose flour
• ¼ c. Nutella

Instructions

Cream butter, peanut butter, and both sugars together until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, and salt and beat until just combined. Plog Nutella on top of the dough in small spoonfuls, then swirl through gently using a thin butter knife.

Chill dough for at least 15 minutes in the refrigerator.

Preheat oven to 350° F.

Grab a piece of cookie dough that is about the size of a golfball (roughly a scant Tablespoon). Roll as best as you can into a ball. The dough is slightly crumbly, though...so it may help to put a bit of cold water on your hands and press together.

Place balls on a parchment/silpat lined sheet tray. Using a fork (dip in water between cookies to keep it from sticking), make a criss-cross pattern on the top of each dough ball, pressing gently.

Bake until edges are slightly golden, ~9-12 minutes.

Let cookies sit on sheet for 2 minutes after removing from oven before transferring to a wire rack to finish cooling.

note:

These cookies are a bit sandy and crumbly, yet perfectly moist and chewy in the center. Peanut buttery with hints of Nutella in each bite. Enjoy warm with a cold glass of milk.

adapted from Delightful Bitefuls

Powered by Recipage

---------------------------------

I am sharing this post with:
World Nutella Day created by Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso

Mazapanes de Cacahuate {Peanut Marzipans}

Take a close look.  Now tell me...what do these look like to you?  And don't say Mazapanes de Cacahuate.  I mean, what else do they look like?  Let me give you a hint.  It's one of two components that make a much-loved, favorite-of-many sweet treat.  The most popular store bought version comes wrapped in brown paper and slides out of an orange, yellow and brown wrapper. I've made them before.  Yup.  They look like the inside of a peanut butter cup!  And you know what?  They taste like one, too.  I've never noticed the mazapanes de cacahuate that I bought from the Mexican market tasting like that, but I'm okay with that.  I remember them as being a bit chalkier (not in a bad way...if you can picture that).  They've always been a favorite of the hubs; he'll pick one up when he wants a sweet snack.  And I liked them...but I didn't go out of my way to get one.  But this version...oh yeah...I love.  As a matter of fact, we both did.  As did the wee ones.  Which makes it a super bad idea to make a batch unless there are a lot of people around to eat them.  Because otherwise, you'll eat them all yourself.  And while it'll feel amazing while you're doing it.  It won't feeling amazing afterwards.  Or so I would imagine...

Mazapanes de Cacahuate
Peanut Marzipans
from My Sweet Mexico by Fany Gerson
yield ~10

2 c. toasted unsalted peanuts*, skins removed
1½ c. confectioner's sugar

Grind the peanuts in a food processor.  Add the sugar and continue mixing, scraping the sides from time to time, until the peanuts release their oil and a compact paste is formed when you press some between your fingers.  It could take a while, depending on your food processor, be patient.

Put some of the paste into a 2" cookie or biscuit cutter, filling it up ~¾" high.  Press down with your fingers until compacted.  Remove the cutter carefully and repeat until all the paste is used up.

Wrap in cellophane or tissue paper, if you wish.**

*pistachios, pecans, or almonds could also be substituted to make a different type of marzipan.

**wrapping mazapanes/marzipans: To prepare a cellophane or tissue paper wrapping, cut 10 pieces into 4"x3" rectangles.  Then cut thin strips of a little less than 1" from the short sides toward the center all the way down.  Put the marzipans in the center and roll over so the candy is fully covered, then twist the ends.  

The only negative thing about these mazapanes- they disappear too quickly.  Which leaves a certain someone asking me when I'm going to make another batch.  Every hour or so.  When are you gonna make more?  Are you gonna make some more now?  Is this what you use to make the mazapan?  Do you need me to get your food processor for you?  I created a monster.

I do think these would be a fun treat to make and wrap and give out to guests.  So I will blame the fact that I didn't think ahead and buy some cellophane.  And the tissue paper was conveniently "hidden" until after they had all disappeared.  I was even out of parchment and wax paper.  I wound up cutting up some birthday treat bags that I had sitting around (where the tissue paper should have been) and using it to separate the marzipans.  They slid easily into a baggie or air tight container from that point.  Too bad they didn't stay there too long.  Not that they couldn't have.  Just that they didn't.

I am sharing this post with:

Peanut Butter Bread + a GIVEAWAY--->cookies and a cookbook from Tate's Bake Shop anyone!?

Who likes crisp, buttery cookies that melt once they hit your tongue?  I do!  I do! {Hand waving wildly in the air!}  So does everybody else in this household, so imagine our delight when we opened up a few boxes of freshly baked cookies from Tate's Bake Shop...and the scent of butter assaulted our senses.  I do enjoy a good butter assault.  I wasn't surprised to learn that Kathleen King and Tate's Bake Shop have earned many awards over the years...because all three of the cookies we tasted were outstanding.  We tried Chocolate Chip, White Chocolate Macadamia Nut, and Oatmeal Raisin.  I have to say what endeared them to me the most was that they taste like they came from the oven of someone close...and not from a package.  I must also admit that I liked getting a taste of the Hamptons right in my own kitchen.  I mean, if they're good enough for Ina, they're good enough for me.  Yes, the Barefoot Contessa carried Kathleen's cookies from the moment she opened her doors in 1980.

But you can read more about that when you open the Tate's Bake Shop Cookbook and read the foreword by Ina Garten.  You don't have to take just my word for it.  The cookbook is packed with goodies...and my copy is loaded with strips of paper...so many of which had my mouth watering just reading about them.  King has done all the hard work...the testing...the trials...the measuring...she's made the recipes very user friendly.  I had a hard time deciding where to begin, but since I didn't want to waste any time, I headed into the kitchen and whipped up her Peanut Butter Bread.  Uh. Maze. Ing.

Peanut Butter Bread

recipe from the Tate's Bake Shop Cookbook by Kathleen King

yield: 1 (9") loaf

2 c. all purpose flour

1 Tbs. baking powder

½ tsp. salt

¼ c. salted butter, softened to room temperature

½ c. sugar

¼ c. firmly packed dark brown sugar

1 c. creamy peanut butter

1 large egg

1 tsp. vanilla

1 c. milk

Preheat oven to 350° F.  Grease a 9 x 5 x 3-inch loaf pan and set it aside.

In a small bowl, combine the flour, baking powder, and salt.  Set aside.

Cream the butter and sugars till they are combined.  Add the peanut butter and mix it in.  Add the egg and vanilla.  Scrape down the sides of the bowl and mix again.  Add the flour mixture.  Blend until combined.  The mixture will be dry.  Slowly pour in the milk and mix well.

Spoon the batter into the prepared loaf pan.

Bake for 50 minutes or until the center springs back when pressed with a fingertip.

Cool the loaf for 10 minutes in the pan and remove the bread from the pan to a cooling rack to cool completely.

This bread is so moist and addicting!  It has the texture of a quick bread...but it tastes like a cookie!  So. Stinkin'. Good.

And though it may seem difficult to top a loaf of warm peanut butter bread, I think a GIVEAWAY comes pretty darn close.  That's right.  The generous folks at Tate's Bake Shop have graciously offered to give one of my readers the very same gifts I received....a gorgeous Tate's Bake Shop Cookbook and a Cookie Gift Pack which houses three types of freshly baked cookies (Chocolate Chip, White Chocolate Macadamia, and Oatmeal Raisin)!  Eeeek!  I told you it got better.

***This giveaway has ended!***

GIVEAWAY DETAILS

offer good to residents of the US only (sorry non-USers)

To enter:

Simply leave a comment on this post
...for fun, tell me what you think you'll do with the cookbook and cookies if you win...keep them for yourself (because after all, we all deserve some goodies) or give them to somebody as a gift (check somebody off of your list).

for extra entries do any of the following and leave a separate comment for each:

~Become a fan of Tate's Bake Shop on Facebook

~Follow girlichef through Networked Blogs on Facebook (simply click box on sidebar)
~"like" girlichef on Facebook (also on sidebar)
~share this giveaway on Facebook, please tag both girlichef and Tate's Bake Shop if you do
~Blog about this giveaway with a link back to this post
~Tweet the following message (can be done once per day; be sure to leave a comment each time) or by hitting the retweet button at the start of this post:
Enter this #giveaway http://bit.ly/eU9JkB from @girlichef now for your chance to win #cookies & a #cookbook!

GOOD LUCK!

-All entries must be received by Sunday, December 5th at 6:00 pm Eastern time.
The winner, to be chosen by random draw, will be announced on Monday, December 6th!-

If you absolutely cannot wait, or if you just want to get a jump on things, head on over to Tate's Bake Shop website...I'm sure you'll find plenty of tempting things you can order right online.  As a bonus, Tate's is going sharing a 15% discount to my awesome readers...good on any purchase now through December 31, 2010.  Simply use the discount code "cookie" when placing your order!

*Both my cookies and review copy of the book were provided to me by the wonderful people at Tate's Bake Shop, as are the giveaway items.  The opinions expressed in this post are all mine.
*This post is linked to:

Hearth and Soul Hop

Tasty Tuesdays (w/ Dr. Laura)

Tuesday Night Supper Club
BYOB