What Made the List: A Less Processed Life's Top Ten Posts of 2015

Um, how is 2015 nearly over? Wasn't it just January? Shoot. I guess I need to just transfer all those abandoned New Year's Resolutions over to 2016. However, before this year is completely over, let's take a look back at A Less Processed Life's Top Ten posts from this past year. And, as always, thanks for stopping by! Happy New Year!


Cinnamon Swirl Coffee Cake Donuts - Is it coffee cake or is it a donut? Uh, yeah, it's better than either; it's both! 


Pimm's Cup - One of my favorite summertime coolers. And with cucumbers, lemons, oranges, it's basically like drinking spa water. With, uh, a little Pimm's in it. Basically, best spa day ever.


Ramen Noodle Soup with Crispy Tofu - Oh, man, this ramen noodle soup was delicious. And so easy to make. I really need to remember to make this more often. Particularly now that winter is upon us (finally some snow!), and hot soups are the best way to warm up from the chill.


Baked Lemon Poppyseed Donuts - Of course more donuts made the list! Baked donuts are my favorite go-to when I'm looking for a post-breakfast treat. And since we don't have a decent donut spot in town, if I want a donut, I've got to bake my own.


Bucatini with Cherry Tomatoes, Fresh Mozzarella, and Basil - My favorite summertime flavor combination is fresh tomatoes, basil, and mozzarella. I can't wait for next season's tomatoes to come in so that I can make this pasta dish again. (Oh, sure, I could make it with winter market tomatoes, but it just really isn't the same.)


Brown Butter Crispy Rice Treats - If you like crispy rice treats (or you know, the kind made with that brand name cereal), the next time you make them you should definitely use browned butter. Life-changing.


Baked Oatmeal with Blueberries and Pecans - We eat a lot of oatmeal in our house. Like, on the daily. While we most often eat the stovetop variety, I need to remember to get up a little earlier in the morning to make baked oatmeal. The best part being that once you make a batch, you've got breakfast for the rest of the week!


Chocolate Pecan Bourbon Pie - This year we celebrated Derby Day by drinking mint juleps and eating slices of this chocolate pecan bourbon pie. A most decadent day, indeed. But, wow, this pie is goooood!


Boulevardier Cocktail - This year I worked to further educate myself on the art of the classic cocktail. This boulevardier cocktail, which features Campari, got a little extra love when Campari USA shared my instagram photo on their account.


Blue Ribbon Brown Butter Chocolate Chip Cookies - I finally got my act together (at the eleventh hour!) and submitted a few items to this year's Oneida County Fair. These brown butter chocolate chip cookies earned a first place blue ribbon.
SHARE:

What I'm Drinking: Cranberry Old-Fashioned Cocktail

Cranberry Old Fashioned || A Less Processed Life

An old-fashioned cocktail is my favorite Wisconsin supper club drink. I prefer mine served sweet with cherries but I switch back and forth between brandy (the traditional option in Wisconsin) and bourbon as my liquor of choice. One of our favorite places to get an old fashioned in town is at the Beachcomber, which offers maple syrup as one of their sweetener options. Pure maple syrup in my drink? Don't mind if I do. 

Cranberry Old Fashioned || A Less Processed Life

This cranberry old fashioned puts a slight holiday twist on the original by muddling cranberries with an orange slice rather than the traditional cherries. Inspired by the Beachcomber, the typical sugar cube is replaced by maple syrup to give the cocktail some smokiness and complexity.

Cranberry Old-Fashioned Cocktail
makes one cocktail

1 orange round, peel and pith removed
6 whole cranberries
1 teaspoon pure maple syrup
2 ounces bourbon (or brandy)
couple dashes bitters
club soda

1. Add the orange round and whole cranberries to the bottom of a rocks glass and top with maple syrup. Muddle the orange, cranberries, and maple syrup. Add the bourbon and a couple dashes of bitters and stir to combine.
2. Add ice, top with club soda, and serve.

Cranberry Old Fashioned || A Less Processed Life
SHARE:

What's Baking: Gluten-Free Peanut Butter Blossoms

Gluten-free peanut butter blossoms || A Less Processed Life

Christmas might be over ... but holiday cookie season isn't done yet, right? Meh, whatever, it's always cookie season.

Gluten-free peanut butter blossoms || A Less Processed Life

D's favorite cookies are Peanut Butter Blossoms, but he's eating healthier and part of his regimen precludes eating refined flours. So, a quick Internet search led me to these flourless (and thus gluten-free!) peanut butter blossoms. Without the flour, these cookies are super-peanutty, which I think makes them even better than the original. 

The recipe I worked from said it made 36 cookies, but I'm calling shenanigans on that yield, as I only got 18 cookies out of the dough. (And I swear I didn't eat that much cookie dough!) But, personally, I like a smaller yield of cookies, as that means I don't have to feel too bad when they quickly disappear from the kitchen. :)

Gluten-free Peanut Butter Blossoms (printer-friendly version)
makes 18 cookies

1 cup all-natural creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg
1/3 cup additional granulated sugar for rolling
18 milk chocolate Hershey's kisses

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large mixing bowl, beat together the peanut butter, granulated sugar, brown sugar, vanilla, baking soda, and salt.
3. Stir in the egg until well-combined.
4. Shape the dough into 1-inch balls. Roll in granulated sugar, then place on the prepped baking sheet.
5. Bake for 10 minutes, then remove from the oven. Press a chocolate kiss into the center of each cookie and return to the oven for 2 more minutes. 
6. Carefully removed the cookies from the cookie sheet (they will be quite crumbly just out of the oven) and set on a wire rack to cool completely. Store in an airtight container at room temperature.

(adapted from this Hershey's recipe)

Gluten-free peanut butter blossoms || A Less Processed Life

SHARE:

What I'm Wishing You: Happy Holidays!


From our family to yours, best wishes this holiday season!
SHARE:

What I'm Drinking: Mulled Wine


Mulled Wine || A Less Processed Life

Just when it seemed like there was no chance for a white Christmas up here in the Northwoods, we finally got a decent amount of snow last night. Now everything is covered with a lovely blanket of fluffy white snow -- so much better than the layer of mud we had yesterday after a long day of rain.

Mulled Wine || A Less Processed Life

After a spate of warm weather (well, if you consider the 30s and low 40s 'warm'), we're finally settling into temperatures in the 20s with even more snow on the horizon. Perfect weather for grabbing a good book, a couple of blankets, and a seat by the fire. Oh, and a glass of this delicious hot mulled wine, too.

A couple of hours in the slow cooker with a sachet of mulling spices can turn even the most humble vintage of wine into a sweet and gently-spiced warming beverage. Add a cinnamon stick for stirring and a few whole cranberries, and you've got yourself the perfect drink to share at your next winter gathering.

Mulled Wine (printer-friendly version)
makes 8-10 servings

2 bottles red wine (I like to use an inexpensive red blend)
1 mulling spice sachet (2 cinnamon sticks; 2 teaspoons allspice berries; 6 whole cloves; 1 teaspoon coriander seeds; 1 teaspoon cardamom pods, gently crushed; 1 whole star anise)
1/2 cup brown sugar
2 tablespoons brandy
1 tablespoon triple sec
6 thinly-sliced orange wheels (about half an orange)

cinnamon sticks and whole cranberries, for garnish [optional]

1. Pour the wine into the bowl of a slow cooker. Add the mulling spice sachet. Cover and simmer over low heat for 2 hours.
3. After 2 hours, sweeten with sugar and stir in the brandy and triple sec. Add the thinly-sliced orange wheels. Simmer for another half-hour before serving. Garnish each serving with whole cranberries and a cinnamon stick, if desired.

Mulled Wine || A Less Processed Life

SHARE:

What I'm Bringing to the Party: Olive Tapenade

Olive Tapenade || A Less Processed Life

Ready or not, holiday party season is upon us. And while I might like to think I have all the time in the world to prep something fabulous to share at one of those parties, more often than not I'm running around trying to check 1000 things off my list and have about 20 minutes to whip something together before heading out to the event.

Olive Tapenade || A Less Processed Life

That's when a simple appetizer like this olive tapenade comes in handy. Nearly all the ingredients are shelf-stable, meaning you can whip this up at a moment's notice. (Because we always have a well-stocked pantry, right?) A dash of herbes de Provence pairs quite nicely with the sun-ripened olives; if you happen to be even better prepared than me, a tablespoon or two of fresh herbs (basil, thyme, parsley) would be just as lovely. Slice up a baguette to make crostini (or just open up a box of crackers), and you've got a tasty dish to share with hardly any effort. (But that last part can be our little secret.)

Olive Tapenade (printer-friendly version)
makes about 1 1/2 cups

1/2 pound pitted kalamata olives, rinsed
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
1 teaspoon herbes de Provence
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

1. Add all of ingredients to the bowl of a food processor. Process to combine, scraping down the sides as necessary.
2. Spoon into a serving bowl and serve alongside crostini or crackers.


Olive Tapenade || A Less Processed Life

SHARE:

What's For Dinner: Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup || A Less Processed Life

After coming in from the cold, there's nothing I like better than a steaming bowl of hot soup to warm me back up. Well, that and a huge cardigan sweater. And maybe my fuzzy slippers, too.

Slow Cooker Chicken and Wild Rice Soup || A Less Processed Life

This past summer we pasture-raised 40 broilers on our farm, so now our freezer is stocked full of roasting chickens. Which means we probably roast a chicken once or twice a week. I hate to let any part of the bird go to waste, so after eating our fill of roast chicken, I immediately place the carcass (not the most appetizing word) into my slow cooker, along with some chopped carrots, celery, onion, a pinch of herbes de Provence, and a couple of bay leaves. The slow cooker is then filled to the brim with water and when I wake up in the morning, chicken stock is ready to be strained and jarred for my fridge.

Slow Cooker Chicken and Wild Rice Soup || A Less Processed Life

I immediately used about one jarful of homemade chicken stock for this chicken and wild rice soup recipe. I like to saute my vegetables before throwing them into the soup to add a little tenderness (I'm not a fan of crunchy vegetables in my soup), but you could make things even easier by skipping that step and tossing everything into the slow cooker as-is. I like this recipe because it immediately uses up some of the leftover chicken from the night before, and it is hearty enough to serve for dinner. (Even better when served alongside a salad and crusty loaf of bread.)

Slow Cooker Chicken and Wild Rice Soup (printer-friendly version)
makes about 8-10 servings

1/2 tablespoon olive oil
1/2 cup chopped celery (1 celery heart)
1/2 cup chopped carrots (1 medium carrot)
1/2 cup finely chopped shallot (2 medium shallots)
1/2 teaspoon fine sea salt
3 cloves garlic, minced
1 cup uncooked wild rice
2 cups pre-cooked shredded chicken
8 cups homemade chicken broth (or low-sodium vegetable broth)
1 teaspoon herbes de Provence
1/4 teaspoon rubbed sage

1/4 cup unbleached all-purpose flour (gluten-free AP flour would also work)
1 cup 1 percent organic milk

fine sea salt
freshly ground black pepper

1. Heat the olive oil in a medium skillet over medium-high heat. Add the celery, carrots, and shallots along with 1/2 teaspoon sea salt and saute until tender, 5-7 minutes. Stir in the garlic and saute until fragrant, 30 seconds Then carefully spoon the cooked vegetables into the bowl of your slow cooker.
2. Add the wild rice, cooked shredded chicken, and chicken broth. Top with herbes de Provence and rubbed sage. Set the lid on the slow cooker and cook on low for 2-3 hours, or until the wild rice is tender and the kernels have split open.
3. When the rice is finished cooking, make a slurry with flour and milk to thicken the soup: In a small bowl, whisk together the flour and milk until smooth. Pour the mixture into the slow cooker bowl and stir to combine. Cook for an additional 10 minutes.
4. Season to taste with salt and pepper before serving.


Slow Cooker Chicken and Wild Rice Soup || A Less Processed Life
SHARE:

What's Baking: Orange Chocolate Chip Cookies

Orange Chocolate Chip Cookies || A Less Processed Life

It's that time of year again! Today I am featuring the cookies I baked for the 2015 Great Food Blogger Cookie Swap. This event, which is in its fifth year, brings together food bloggers from around the world with one mission -- to swap delicious cookies. This year, the swap again partnered with Cookies for Kids' Cancer to raise money for pediatric cancer research. Additional partners included Dixie Crystals, OXO, and Land O'Lakes.

Orange Chocolate Chip Cookies || A Less Processed Life

Each participant was matched with the names and addresses of three other food bloggers. Our instructions were to send each of our matches a dozen cookies; in return we'd receive a dozen cookies from three different bloggers too. I received tasty sugar cookies from Ashley of Couture Palate, yummy gingerbread shortbread cookies from Faye of Live Bake Love, and delicious peanut chocolate chip cookies from Karla of Forty Cakes.

Orange Chocolate Chip Cookies || A Less Processed Life

My three batches of cookies went to Jenn of Not Starving Yet, Shana of Shana Was Here, and Tracy from Pale Yellow. Like last year, I again had a hard time deciding what cookies to bake for this year's swap. I initially planned to make chocolate-dipped walnut butter cookies (which I posted about last year), but I was worried that they wouldn't ship well. (Spoiler alert, they ended up shipping just fine.)

Orange Chocolate Chip Cookies || A Less Processed Life

So, at the last minute (which required a late-night trip to buy more butter at the store, whoops), I decided to make orange chocolate chip cookies instead. And then ... my final cookie count was four less than the total of 36 I needed to send. So each of my recipients ended up with nine orange chocolate chip cookies and three of the chocolate-dipped walnut butter cookies.

Orange Chocolate Chip Cookies || A Less Processed Life

This recipe uses orange extract, which gives the cookies a super-orangey flavor. You can sub in orange juice, but the end product won't be quite as citrusy. And don't skimp on the fresh orange zest! In addition to its lovely flavor, the zest also provides a little orange-flecked goodness to the appearance of the cookie.

Orange Chocolate Chip Cookies (printer-friendly version)
makes about 3 dozen

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter (1 stick softened, 1 stick browned)
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
2 eggs
1 tablespoon fresh orange zest
2 cups semisweet chocolate chips

1. Whisk together the flour, baking soda, and salt and set aside.
2. Add one stick of butter to a small sauce pot and heat over medium heat. Continue heating as the butter melts, foams, then turns clear and golden. Gently swirl the pot on the burner as the butter continues to cook. When brown bits begin to form on the bottom of the pot and a nutty aroma arises, remove the pot from the heat and carefully pour the brown butter into a bowl (being sure to scrape all the brown bits out of the pot). Let cool for 10 minutes before using.
3. In a large bowl, cream together the softened stick of butter and sugars. Stir in the vanilla and orange extract. Briskly stir in the brown butter until completely incorporated. Add in the eggs one at a time, stirring between additions. Then stir in the orange zest.
4. In three batches, stir the flour mixture into the butter mixture. Then stir in the chocolate chips. Cover and chill in the refrigerator for at least 30 minutes and up to 48 hours. (If you chill the dough for more than 30 minutes, let it sit at room temperature for at least 10 minutes before scooping and baking.)
5. Preheat the oven to 375 degrees. Scoop the dough in 1 1/2 tablespoon portions onto a baking sheet. Bake in the oven for 9-12 minutes, or until barely set and light golden brown. Remove from the oven and let cool completely on a wire rack. Store at room temperature in an airtight container.


SHARE:

What's For Breakfast: Gingerbread Pancakes

Gingerbread Pancakes || A Less Processed Life

The holidays are quickly approaching ... and my to-do list is not getting any shorter. In fact, if anything, it's getting longer! But there's always time to whip together some holiday fun in the kitchen, because, well, a girl's gotta eat, right?

Gingerbread Pancakes || A Less Processed Life

Yesterday I made a batch of these delicious–and dare I say super-cute–gingerbread men pancakes. My most successful gingerbread men were made by cooking the pancake batter inside a gingerbread man cookie cutter. Albeit, it was a tad dangerous given how hot the metal gets! But the end result was so worth it. (And, uh, you could always use a tool that's meant for the job, like this gingerbread man egg/pancake mold.) The little men puff up in the cookie cutter, so you end up with a really fluffy gingerbread man pancake. You can easily replicate these in your own kitchen with a cookie cutter and a thin spatula (for careful flipping), or you can of course make these as regular round pancakes.

Gingerbread Pancakes || A Less Processed Life

Served alongside some pure maybe syrup, and maybe a little powdered sugar if you want to cover any wonkiness (although I think that any variations just give the little guys some extra character!), and you've got a great breakfast for any winter holiday celebration.

Gingerbread Pancakes (printer-friendly version)
makes 4 servings

2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
1 tablespoon unsulphured blackstrap molasses
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, sugar, ginger, cinnamon, nutmeg, and cloves.
2. In a separate bowl, stir together the eggs, buttermilk, vanilla, and molasses.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Flip the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. If you would like to make gingerbread men pancakes, spray a gingerbread man cookie cutter with cooking spray. Set the cookie cutter in the skillet and then spoon about 2 tablespoons of batter into it and spread the batter into the head and appendages. Cook until matte and bubbly, then carefully (the cookie cutter will be hot!) flip it over. Cook for another minute or two, then remove from the skillet and let cool for a few minutes before carefully removing the gingerbread man from the cutter. Alternately, you could make a large pancake and cut out the gingerbread man shape from the pancake. Serve the pancakes immediately or keep warm in the oven until ready to serve.


Gingerbread Pancakes || A Less Processed Life



SHARE:

What's For Lunch: Maple-Roasted Butternut Squash Soup


Grey skies and drizzly weather call for a hot bowl of soup. This delicious soup brings together the flavors of roasted butternut squash lightly sweetened with maple syrup, sautéed shallot, garlic, nutmeg, and sage. It's basically autumn in a bowl.


While I have owned a Vitamix for awhile (a generous Christmas gift from my parents a few years' back), I've never used it make soup. And, uh, the fact that you can blend a pitcher full of ingredients into hot, steaming soup is kind of amazing.

Maple-Roasted Butternut Squash Soup || A Less Processed Life

If you don't have a high-performance blender, you can easily finish this soup on the stovetop and puree the ingredients with an immersion blender. (Or blend in several batches using a standard blender.)

I garnished my bowl of soup with roasted pepitas; a little chopped fresh sage or a dollop of Greek yogurt, would also be an excellent idea.

Maple-Roasted Butternut Squash Soup (printer-friendly version)
makes 4-6 servings

For the maple-roasted squash:
1 large butternut squash (2-3 pounds), ends removed, halved vertically, and seeded
1 1/2 tablespoons olive oil, divided
1 teaspoon maple syrup, divided
fine sea salt
freshly ground black pepper

For the soup:
1/2 cup chopped shallot (about 1 large shallot bulb)
1/2 teaspoon fine sea salt
1 tablespoon minced garlic (about 4 cloves)
1/4 teaspoon ground nutmeg
1/4 teaspoon rubbed sage
4 cups (32 ounces) low-sodium vegetable broth
freshly ground black pepper, to taste
fine sea salt, to taste

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set the butternut squash on the prepped baking sheet and rub each half (both sides) with olive oil. Drizzle each half (flesh-side up) with 1/2 teaspoon maple syrup. Season both sides with salt and pepper. Place flesh-side down on the baking sheet and roast in the oven for 45-50 minutes, or until fork-tender. Remove from the oven and let cool for 10 minutes. Then use a large spoon to scoop out the flesh into a bowl, discarding the remaining skin shell.
2. While the squash is roasting, prep the other ingredients. Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the chopped shallot and 1/2 teaspoon salt and sauté until tender and just golden on the edges, 3-4 minutes. Add the garlic and sauté until fragrant, 30 seconds.
3. Add the shallot-garlic mixture to your high-performance blender (such as a Vitamix). Add the butternut squash, nutmeg, and sage. Pour in the vegetable broth (do not overfill the container). Blend on high until well-combined and hot, about 5 minutes. If you do not have a Vitamix, add all the ingredients to a soup pot and bring to a boil. Then reduce the heat and simmer for 15 minutes. Use an immersion blender to puree until smooth.
4. Season to taste with additional salt and pepper, if necessary. Serve immediately.

Maple-Roasted Butternut Squash Soup || A Less Processed Life


SHARE:

What's Baking: Chocolate-Dipped Walnut Butter Cookies

Chocolate-Dipped Walnut Butter Cookies || A Less Processed Life

So, in case you were wondering ... dropping the lid to your 6 3/4-quart Le Creuset Dutch oven on your toe is not a good idea. I learned this firsthand last Thursday night when I broke the tip of my toe after dropping the lid onto it from a height of about three feet. And how did this happen, you might ask? Well, perhaps I was pulling the (quite heavy) dish out of the corner of the pantry with just one hand, while my other hand was preoccupied with holding one of these cookies.

Long story short, let's just say it's a good thing it isn't flip-flop season. And, um, does anyone know if they make Lee press-on toenails? (Are Lee press-on nails even still a thing?) Also, I'm pretty sure you're not supposed to talk about toenails (or the lack thereof) on a food blog. But sometimes I'm a maverick like that. Who doesn't love a little real talk now and again? I will, however, do you the favor of not showing you a photo of the aftermath. Because, let's face it, no one wants to see that. Not even me.

In the end, should I have put down that cookie and grabbed the dish with both hands? Umm, probably. But it was a really good cookie.

Chocolate-Dipped Walnut Butter Cookies || A Less Processed Life


These cookies remind me of the boxes of cookies my New Yorker grandparents would bring from an Italian bakery in their Jackson Heights neighborhood when they would come to visit. You know, the kind that are packaged in a big white square box tied with red-and-white baker's twine?

I always went for the ones with chocolate or nuts or sprinkles first – okay, that's basically all of them. These rich butter cookies have a tender crunch and delicious nutty flavor. And a dip in chocolate and additional sprinkle of chopped walnuts takes these cookies (and your tastebuds) over the moon.

Chocolate-Dipped Walnut Butter Cookies (printer-friendly version)
makes about 3 dozen

For the cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter (1 stick melted, 1 stick softened)
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

For the decoration:
8 oz semisweet chocolate, melted
1/2 cup finely chopped walnuts

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Whisk together the flour, baking powder, and salt. Using an electric mixer, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the flour mixture at low speed, then stir in walnuts.
3. Form 2 teaspoons of dough into an egglike shape, forming a ridge down the middle with your thumbs. Arrange the dough1 inch apart on the prepared baking sheet. Bake in batches in the middle of the oven until undersides are light brown, about 10-12 minutes. Transfer to wire racks to cool.
4. To decorate the cookies: Dip half of each cookie in melted chocolate and then sprinkle with chopped nuts. Place on a piece of wax paper to set, about 15 minutes.

(lightly adapted from this Gourmet magazine recipe)

Chocolate-Dipped Walnut Butter Cookies || A Less Processed Life


SHARE:
© A Less Processed Life. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig