Orange Glazed Pecan Muffins #MuffinMonday

Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

As I mentioned in my post on Saturday, I made those orange glazed pecans solely to include them in muffin recipe for today but thankfully the pecan recipes makes about twice what you need for the muffins. Otherwise, there would not be enough left, they are that more-ish and delicious. 

Orange Glazed Pecan Muffins

Orange glazed pecans are super simple to make. You can find my recipe here: https://www.foodlustpeoplelove.com/2023/08/orange-glazed-pecans.html 

You can also use store-bought candied pecans. I often find them in the bulk section at Kroger. 

Ingredients for 12 muffins

2/3 cup or 130g sugar

Zest of 1 mandarin orange

2 cups or 250g flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt 

2 eggs

1/2 cup or 120ml milk

1/3 cup or 80ml canola or other light oil

Juice of 2 mandarin oranges (about 1/4 cup or 60ml)

1 cup or 100g orange glazed pecans

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying with non-stick spray or lining it with muffin papers. Since I was concerned that the pecans might get sticky again when hot, I chose to just grease my pan this time. 

Measure your sugar into a bowl and zest the mandarin orange into it. Use the back of a spoon or spatula to press down on the zest and mix it in with the sugar, releasing the flavor and oil till the sugar is a pale yellow and whole bowl smells of bright citrusy sunshine. Go ahead, take a big sniff. It's glorious! 

Whisk together your flour, orange sugar, baking powder, baking soda and salt in a large mixing bowl. 

Chop the glazed pecans.

Add most of them to the flour mixture, saving some for sprinkling on the tops before baking. Use your hands to mix them in and separate any pieces that are sticking together till they are all well coated in the flour mixture.

In another smaller bowl, whisk together your eggs, oil, milk and orange juice.

Fold the wet ingredients into the dry ones and stir until just mixed, with a little flour still showing. 

Divide your batter between the 12 muffin cups. Top with the reserved pecans. 

Bake for about 18-20 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

It is once again the last Monday of the month, which means it's time for Muffin Monday! Check out all the great muffin recipes my blogger friends are sharing today. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Breakfast Martinis

This special cocktail from the Emirates business class menu features bitter orange marmalade, gin and Cointreau, a delightful libation to perk you up any time of the day.

Back when we were living in Dubai, my husband flew Emirates Airlines for all of his business trips. The upside to his constant travel was that he quickly moved up to a platinum frequent flyer membership which allowed him to nominate one friend or family member to gold status. I was that lucky person!

There were several advantages to gold status the least of which was occasional upgrades to business class or, more often, offers of an upgrade for a just a few hundred dollars more at online check-in. For flights longer than seven hours, I always jumped on those deals. Once I even got to travel first class and take a shower at 30,000 feet but that's a story for another day!

On the Emirates A380, the business class cabin includes a bar, with drinks, snacks and places to sit and chat. The friendly cabin crew manned the bar and would make any cocktail you could imagine. We even had them make our own cocktail invention Bulago Breezes for us on occasion. 

But one of my favorites from their own menu were their breakfast martinis. Sharp in a good way from the marmalade, gin and lime juice but sweetened slightly by the Cointreau and orange juice, I think breakfast martinis are the perfect Sunday morning brunch drink. 

Breakfast Martinis

Full credit for this drink recipe goes to the lovely folks at Emirates Airline and the wonderful crew who always made each trip such a great experience. I don’t recall the name of the lovely person who gave me permission to take photos as he made the cocktail and share them, but I am very grateful. We miss flying Emirates so much and it will probably be our favorite airline forever. 

Ingredients for 1 breakfast martini (easily doubled for two!)

1 teaspoon orange marmalade

1 1/2 oz or 44ml gin

3/4 oz or 22ml Cointreau

3/4 oz or 22ml lime juice

3/4 oz or 22ml orange juice

Ice

Note: 1 1/2 oz is one standard jigger, also known as "a measure" in many cocktail recipes. 

Method

Put 3-4 ice cubes in a cocktail shaker. 

Add the teaspoon of orange marmalade, the gin, Cointreau, lime and orange juices. 

Shake for 10 seconds.

 Strain into a martini glass. 

Good morning and enjoy! 

It’s Sunday FunDay and today is all about breakfast! Check out the great breakfast recipes below. Many thanks to our host, Sue of Palatable Pastime. 

• Breakfast Martinis from Food Lust People Love
• Breakfast Quesadilla from A Day in the Life on the Farm
• Cinnamon Sugar Dutch Baby Pancake from Our Good Life
• Cottage Cheese Pancakes from Palatable Pastime
• Egg-Free Wheat Pancakes from Mayuri’s Jikoni
• Millet Set Dosa from Sizzling Tastebuds
• Mini Cinnamon Rolls from Amy’s Cooking Adventures
• Kesari Semolina Sheera / Kesari Rawa Sheera from Sneha’s Recipe
• Maple-Sweetened Overnight Oats from Culinary Cam
• Quick Kande Pohe from The Mad Scientist’s Kitchen

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Orange Chocolate Chip Muffins #MuffinMonday

These delightful orange chocolate chip muffins are fluffy and not overly sweet. They make the perfect snack with a cup of tea or cold glass of milk. 

Can you believe it?! I’ve been doing some form of Muffin Monday for more than 10 years now and for the first three years, I posted a muffin recipe every week. That’s something like 240 muffin recipes. You’d think that I’d have run out of flavor combinations but you would be wrong! 

While I have made muffins with chocolate and orange before, they were a chocolate muffin with orange marmalade added so they were much richer and kind of taste like Christmas, well, British Christmas. These are much lighter! 

Orange Chocolate Chip Muffins

I used semi-sweet chocolate chips for these muffins but you could substitute milk chocolate or dark chocolate, if you prefer. 

Ingredients for 12 muffins

2/3 cup or 130g sugar

Zest of 2 mandarin oranges

2 cups or 250g flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt 

2 eggs

1/2 cup or 120ml milk

1/3 cup or 80ml canola or other light oil

Juice of 2 mandarin oranges (about 1/4 cup or 60ml)

1/2 cup or 90g semi-sweet chocolate chips, plus a few extra for topping, if desired

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying with non-stick spray or lining it with muffin papers.

Measure your sugar into a bowl and zest the mandarin oranges into it. Use the back of a spoon to press down on the zest and mix it in with the sugar, releasing the flavor and oil till the sugar is a pale yellow and whole bowl smells of bright citrusy sunshine. Go ahead, take a big sniff. It's glorious! 

Whisk together your flour, orange sugar, baking powder, and salt in a large mixing bowl. 

Add the chocolate chips to the flour/sugar mixture. I usually mix mine in with my clean hands so that I can separate any chocolate chips that are stuck together. 

In another smaller bowl, whisk together your eggs, oil, milk and orange juice.

Fold the wet ingredients into the dry ones and stir until just mixed, with a little flour still showing. 

Divide your batter between the 12 muffin cups. Top with the extra chocolate chips, if desired. 

Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

As mentioned above, it’s Muffin Monday! Check out the list of tasty muffins my friends are sharing with you today below. 

• Greek Lemon Yogurt Muffins from Palatable Pastime
• Lemon Zucchini Muffins from A Day in the Life on the Farm
• Orange Chocolate Chip Muffins from Food Lust People Love
• Pumpkin Zucchini Chocolate Chip Muffins from Jolene's Recipe Journal
• Whole Wheat Fig and Honey Muffins from Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Blueberry Orange Buttermilk Muffins #MuffinMonday

These wonderful blueberry orange buttermilk muffins bake up golden and fluffy with lots of flavor from orange zest, juice and sweet blueberries! 

Blueberries muffins always remind me of abstract art because of the way they burst and drip in unpredictable ways. What is predictable is the lovely flavor they add to baked goods, especially muffins. 

The inspiration for the blueberry orange combination came from the immense bag of clementines my husband came home from Costco with the other day. We’ve been eating and eating them but still have too many. 

I have mulled wine mulling on the stove right now with a couple and I am going to add some to mince pie filling shortly, but meanwhile these muffins used up two more! Hallelujah.

Blueberry Orange Buttermilk Muffins

With only a 1/2 cup or 100g of sugar, these muffins are just the right amount of sweet. These are the perfect breakfast or snack with a cup of coffee, hot tea or cold milk. 

Ingredients

2 cups or 250g flour

1/2 cup or 100g sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 clementines or 1 normal orange (for zest and 1/4 cup or 60ml juice)

2 eggs

3/4 cup or 180ml buttermilk

1/3 cup or 75ml vegetable oil

1 cup or 150g blueberries 

Method

Preheat your oven to 375°F or 190°C.  Butter your 12-cup muffin tin or line it with paper liners.

Add the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Grate in the orange zest and mix.  

Juice your orange. In another smaller bowl, whisk together the eggs,  buttermilk, juice and oil.

Pour the wet ingredients into the dry ones and stir until just mixed through. Some flour may still be showing and that's more than okay.

Set aside at least 12 blueberries for popping on the top of the muffins before baking, if desired. 

Fold in the rest of the blueberries.

Divide the mixture between the muffin cups in pan.

If you saved berries for the top, now is the time to pop one or two on the top of each cup.

Bake the muffins in your preheated oven for about 18-23 minutes or until an inserted toothpick comes out clean and the muffins are lovely and golden. Leave them to cool for a few minutes then remove the muffins to a wire rack to cool completely.

Enjoy!

It’s Muffin Monday, a day we celebrate the last Monday of every month. Check out the list of wonderful muffins my blogger friends are sharing!

• Blueberry Orange Buttermilk Muffins from Food Lust People Love
• Chocolate Clementine Muffins from A Day in the Life on the Farm
• Cranberry Gingerbread Muffins from Jolene's Recipe Journal
• Easy Cranberry Apple Muffins from Zesty South Indian Kitchen
• Eggnog Muffins from Karen's Kitchen Stories
• Samosa Muffins from Magical Ingredients
• 'Tis the Season Muffins from Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

Pin these Blueberry Orange Buttermilk Muffins!

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Spicy Shrimp and Citrus Salad

This Spicy Shrimp and Citrus Salad is tasty and fresh with an Asian-influenced dressing for the salad and garlic chili oil marinade for the shrimp. 

These days at our house, we are on a rota, taking turns making dinner each night. It started when I was out of town for a family emergency and my husband and younger daughter started taking turns cooking. “Ah,” I said from up north, quoting a line from one of our favorite movies, Liar, Liar, “My plan to phase myself out is almost complete!” (Always joking, of course! I ain’t going nowhere.)

When I got home again, they slotted me into the program and now we each cook every third day. This spicy shrimp and citrus salad was dinner on my last turn, two days ago. This served three of us comfortably for dinner with some leftovers. 

Spicy Shrimp and Citrus Salad

If you don’t have the little Cuties I used here feel free to substitute larger oranges and cut the pegs into smaller pieces. I must confess that I used just a bit more shrimp for my salad because mine were headless and cleaned but unpeeled and I didn’t know what the peeled weight would be. Headless cleaned but not peeled they weighed 1 1/2 lbs or 675g. After peeling, I started this recipe with 17 oz or 484g uncooked shrimp. My motto regarding shrimp is always the more, the better. If you've got 1 lb or 450g of peeled uncooked shrimp, it's all good.

Ingredients

For the shrimp:

2 tablespoons Chiu Chow Style Chili Oil (garlic chili oil)

1 lb or 450g peeled, deveined large shrimp 

For the salad dressing:

1 teaspoon grated fresh ginger

1 clove garlic, smashed and chopped

3 tablespoons unseasoned rice vinegar

3 tablespoons canola or other light oil

3 tablespoons lower sodium soy sauce

2 tablespoons toasted sesame oil

1 tablespoon honey

For the salad:

2 short romaine lettuces, roughly torn

4 clementines, peeled and separated into pegs

2 green onions, cut in 1/2 in or 1cm lengths

5-6 small radishes, sliced thinly

White and/or black sesame seeds, for serving

Method

Give the garlic chili oil jar a really good shake then add two tablespoons to the shrimp and stir well to coat. Refrigerate until ready to cook. 

In a clean jar, shake together the grated ginger and garlic with the rice vinegar. Set aside for a few minutes. Add in the canola, soy sauce, sesame oil and honey. Close the jar tightly and give it a good shake to combine. Chill until you are ready to serve the salad. 

Heat a large skillet over a high heat for a few minutes. Tip in the marinated shrimp and push them around until they are in a single layer. 

Cook on the first side until they brown just a little then turn the shrimp over to cook the other side. Remove the shrimp to a plate to cool. If you’ve done this ahead and aren’t serving the salad imminently, cover the shrimp with cling film and chill.  

To assemble the salad, rip the lettuce into bite-sized pieces on a large platter. 

Top with the shrimp, sliced radishes, clementine pegs and green onion. Sprinkle with sesame seeds. 

Give the jar of dressing another sustained shake. If you are confident that your group will finish the salad in one sitting, spoon it over the salad plate. If not, allow each person to serve their salad and spoon dressing over each plate. 

Enjoy! 

It's time for my Fish Friday Foodies to share their recipes for seafood in salads! Check them out below. 

• Avocado and Shrimp Chopped Salad from A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad from Making Miracles
• Prawn 65 With Couscous & Braised Veggies Salad from Sneha's Recipe
• Salade Niçoise from Karen's Kitchen Stories
• Shrimp Salad on Toast Points from Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad from Of Goats and Greens
• Spicy Shrimp and Citrus Salad from Food Lust People Love
• The Polarizing Anchovy + Egg Salad Niçoise from Culinary Adventures with Camilla

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Orange Marmalade Muffins #MuffinMonday

These orange marmalade muffins bake up fluffy and tender. The yogurt and zest add an extra punch to the already flavorful buttery crumb.

Any good cookbook I've ever read always suggests reading the recipe through before starting to cook or bake. Wise advice for sure so I do try to comply. In the case of muffins, I've been baking them so long and so often that I make up my own recipes with ease.

I sit at my computer before heading into the kitchen. For 12 muffins, 2 cups of flour is about right. Are they going to be sweet muffins? Well then, I add some white sugar, brown sugar or honey or even jam (or a combination) to the ingredients list. What will I use to moisten the dry ingredients? Milk, melted butter, oil, yogurt, buttermilk? How many eggs? Usually one will do. Don't forget a leavening agent and salt. Even a sweet muffin needs some salt.

Finally, or sometimes initially, to be honest, what add-ins or flavorings will I use? Fruit in season, chopped candy bars or maybe leftover meat and cheese in the fridge. Any of these might motivate me to create a muffin recipe. This morning my inspiration came from a jar of homemade orange marmalade I bought at a weekend market a couple of years ago. It's been languishing, still sealed, in the cool pantry ever since, slightly darker than when I bought it but just as good.

The one thing I had not considered was a muffin pan. Much to my horror, I realized that I don't have one in the house I'm staying in right now! I was saved when I came across a set of 12 silicone muffin cups tucked into a kitchen drawer. That was close. It's also why my very first instruction for Muffin Monday recipes is to prepare your pan! Better to know before you start if job one is actually to go buy a muffin pan (or silicone cups.)

Orange Marmalade Muffins

Pump up the orange flavor in these muffins by adding a little tangerine or orange zest to your granulated sugar before mixing in the other dry ingredients.

Ingredients
2/3 cup or 132g sugar
Zest 1 small tangerine, minced or finely grated
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 113g butter, melted and cooled
1/2 cup or 120g plain yogurt
1/2 cup or 120ml milk
1/4 cup or 60ml good quality marmalade
1 large egg

Optional glaze:  2 tablespoons marmalade, slightly warmed

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups. Or use silicone cups on a baking pan! These little miracles allow one to bake muffins, even if you actually don't own a muffin pan in your current location.

In a large bowl, rub your sugar with the tangerine zest to release the oils. I use the back of my silicone spoon against the bowl.

Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine.

In another smaller bowl, whisk together your melted butter, milk, yogurt, egg and marmalade.

Check out the gorgeous color of my butter, there on the left. All natural, from Jersey Dairy, made with the rich cream from Jersey cows. 

Pour your egg/milk mixture into your dry ingredients and fold until just combined.

Divide the muffin batter between the muffin cups.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes. Warm the extra marmalade briefly in the microwave and then brush it onto the muffins to glaze.

Remove the muffins from the pan (or silicone cups) and cool completely on a wire rack.

Enjoy!

Check out all of the other lovely muffins my Muffin Monday friends have baked for you today!

• Flo's V8 Cafe Oat Bran Muffins from Simply Inspired Meals
• Morning Glory Muffins from A Day in the Life on the Farm
• Sourdough Tomato and Basil Muffins from Karen's Kitchen Stories
• Oatmeal Chocolate Chip Muffins from Passion Kneaded
• Orange Marmalade Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Orange Marmalade Muffins! 

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Orange Cranberry Gingerbread #BakingBloggers

Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.

When my girls were little, we loved baking gingerbread as an afterschool snack, especially in the weeks leading up to the Christmas holidays. It wasn’t just that we liked eating gingerbread, well, maybe that’s why the girls liked baking it, but my favorite part, not being much of a sweet eater, was the delightful aroma that filled the house.

Ginger, cinnamon and deep rich molasses baking smell absolutely fabulous in the oven. If you’ve never baked gingerbread, you don’t know what you are missing.

Orange Cranberry Gingerbread

I’ve adapted this recipe from one on the lovely blog Indigo Scones, but if you read Ellen’s post, she got the original recipe from Joy the Baker so I must give both credit for the inspiration.

Ingredients
For the cake:
2 1/4 cups or 280g all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup or 180ml canola or other light oil
3/4 cup or 150g granulated sugar
3 medium (or 2 large) eggs
3/4 cup or 180ml fresh orange juice
1/2 cup or 65g dried cranberries
3/4 cup or 180ml unsulphured molasses
1/4 cup or 60ml honey
zest from 1 large orange (mine weighed about 10.5 oz or 300g - big guy, lots of zest!)

To serve: powdered sugar or orange cream cheese icing

Optional but highly recommended – For cream cheese icing
8 oz or 227g cream cheese
1 lb or 450g powdered sugar
Zest 1/2 large orange
Pinch sea salt
3-4 teaspoons fresh orange juice

Method
Preheat your oven to 350°F or 180°C and prepare your 9×9-inch or 23cm baking pan by lining it with baking parchment paper. As you’ll see from the photos, mine turned out quite thick so if you couldn’t probably use an even wider pan.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.

In a large bowl whisk together the oil, sugar, and eggs until they turn thick and pale. I used my stand mixer because I already did my upper body exercises for the day swimming laps but you can certainly use a handheld whisk.

Heat your orange juice up in a small pot on the stove or in a microwaveable vessel until it is quite hot but not quite boiling. Add in the dried cranberries and set aside to soften.

Stir the molasses, honey, and orange zest in the bowl with the sugar, oil and eggs.

Now add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated.

Remove a tablespoon or so of the cranberries from the orange juice (to use for decoration) and put them between two paper towels to dry.

Add the warm orange juice and the balance of the cranberries to the mixing bowl and gently stir until the batter is smooth, not counting the cranberries. Those will all sink to the bottom so keep that in mind as you pour the batter into your pan.

Pour the batter into your prepared pan. Try to distribute those cranberries at the bottom as evenly as you can.

Bake in the preheated oven for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. I made the mistake of trying to turn my pan halfway though and the middle sunk a little bit. Just leave it alone and yours should be fine.

Cool completely on a wire rack. Sprinkle with the reserved cranberries and powdered sugar to serve or if you want to push the boat out, make the orange cream cheese icing.

In the bowl of your stand mixer or with electric beaters in another mixing bowl, beat the cream cheese, sugar and salt, along with the orange zest, until it is all well combined and lump-free.

Add just enough fresh orange juice, beating well in between additions, until you reach spreading consistency. Mine took about 3 teaspoons.

Spoon the icing on top of the gingerbread and spread it to the edges, letting just a little bit hang down the sides. Sprinkle on the reserved cranberries.

Cut into squares to serve.

Enjoy!

This month's Baking Bloggers theme is, I'm sure can guess by the list below: Gingerbread! Many thanks to our host Sue from Palatable Pastime and her able co-manager, Wendy of A Day in the Life on the Farm.

• Gingerbread Cake with Lemon Glaze by Sneha's Recipe
• Ginger Cream Sandwich Cake by Sid's Sea Palm Cooking
• Gingerbread Madeleines by Caroline's Cooking
• Gingerbread Men by Cook with Renu
• Gingerbread Sandwich Cookies by Karen's Kitchen Stories
• Gingerbread Cookies by Simply Inspired Meals
• Louisiana Syrup Cake (Cajun Gingerbread) by Palatable Pastime
• Russian Pryanik Gingerbread by Pandemonium Noshery
• Orange Cranberry Gingerbread by Food Lust People Love
• Piernik by A Day in the Life on the Farm
• Poussins aux Pain d'Epices by Culinary Adventures with Camilla

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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