Sourdough Sprouted Spelt Blini #BreadBakers

These sourdough sprout spelt blini are flavorful and fluffy, perfect to eat with sweet or savory toppings. We love them with cream cheese and salmon!

I must confess that I didn’t know much about blini beyond how to eat them so in researching this recipe, I learned a lot. For instance, blini were traditionally prepared at the end of winter to celebrate the birth of the new sun, the round blini representing the sun. The Orthodox church adopted the pagan tradition and Maslenitsa or pancake week is still celebrated today. 

Originally blini were made with a yeasted dough and baked in an oven. In fact, even though they are pan-fried like pancakes these days, even in Russia, the Russian verb used to describe their preparation is still “bake.”

Sourdough Sprouted Spelt Blini

My recipe was adapted from one on La Recette du Jour,  using wholegrain spelt instead of the traditional buckwheat. If you don't have spelt or buckwheat whole grain wheat would also work. 

Ingredients

1 1/4 cups or 300ml milk

1/2 teaspoon active dry yeast

1 tablespoon sugar

7 oz or 200g discard sourdough starter

2/3 cup or 80g plain flour

1 cup or 120g sprouted spelt flour

1/2 teaspoon salt

2 eggs

butter for the griddle 

Method

Warm the milk slightly and add in the yeast and sugar. When the yeast is activated (that is, when the milk gets foamy on top) add it to the sourdough starter in a large mixing bowl and whisk until blended. 

Add both the flours, stir again, cover with cling film or a plastic bag, and leave to double in size. This should take 1 – 1 1/2 hours at room temperature. (If it’s chilly where you live right now, put the covered bowl in your kitchen sink filled with warm water.) 

Separate the eggs and set the whites aside in a large clean bowl. Stir the yolks into the batter with the salt and leave for about another hour.

The batter should now be spongy and bubbly.

When you are ready to cook the blini, beat the egg whites to stiff peaks and fold them gently into the batter.

Heat your pan or griddle over a low heat and smear with a little butter. 

Once it’s hot, ladle on small dollops of batter, whatever size you want your blini to be. I used a small cookie scoop but still managed to get wonky shaped blini. Mine would probably be booed out of new sun celebration for not being round. 

Never mind. Just keep telling yourself that looks don’t matter. It’s all about the taste.

When bubbles start to form and the bottom is browned, carefully turn the blini over with a spatula to cook the other side. 

When both sides are cooked, put them on a warmed plate and cover loosely with foil to keep them warm. 

Serve them with butter and jam or topped with cured salmon, cream cheese and capers. 

Enjoy! 

This month my Bread Baker friends are sharing breads made with whole grain flour. Check out the recipes below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Zesty South Indian Kitchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread 
• Passion Kneaded: Marble Wheat Loaf 
• Magical Ingredients: Multigrain Carrot Rolls 
• The Wimpy Vegetarian: Oatmeal Rolls with Molasses
• Making Miracles: Seedy Soft Sandwich Bread 
• Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
• Food Lust People Love: Sourdough Sprouted Spelt Blini 
• Sneha's Recipe: Spelt Banana Bread 
• A Messy Kitchen: Sweet Wheat Braid
• Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
• A Day in the Life on the Farm: Whole Wheat Dinner Rolls
• Ambrosia: Whole Wheat Pumpkin Bread 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakershome page. We take turns hosting each month and choosing the theme/ingredient.

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Croissants aux Amandes - Almond Croissants

Sweet almond filling and almond syrup transform stale croissants into delicious, more-ish Croissants aux Amandes or Almond Croissants. They are perfect for breakfast or an afternoon snack. 

When we lived in Paris, we were fortunate to have an excellent bakery just up the block from our house. Many an afternoon found us taking a walk not only for exercise and to get out of the house but to pick up supplies for that afternoon meal the French call le goûter.

Le goûter literally translates to "the taste" but it's what the British would probably call afternoon tea and Americans an afterschool snack. It is an institution in France, meant to fill the hunger gap between lunch and the typically late (by American standards, anyway) family dinner. Le goûter was a tradition we heartily endorsed. 

Our bakery displayed a wide variety of baked goods every day but I was puzzled when I realized that almond croissants made a sporadic appearance. Upon inquiry, I was informed that they only made almond croissants when there were stale croissants leftover from the day before. Adding the almond filling and syrup was a way to salvage dry day-old croissants and turn them into a new delicious treat instead of letting them go to waste. Some days it seemed, I arrived too late if the supply had been small. 

Brilliant, right? With the consumer associations carefully monitoring the prices bakeries charge for bread, and competition from all the other many bakeries, I’m guessing margins are tight. According to NPR, there are more than 30,000 independent bakeries in France. All I know is that almond croissants are wonderful and it's a great idea not to waste. Win-win.

Croissants aux Amandes - Almond Croissants 

I used all-butter croissants bought at my nearby supermarket bakery department for this recipe. Mine were several days old but I kept them in the refrigerator from when they were purchased until I was ready to make them in to almond croissants. 

Ingredients

6 croissants, preferably day-old

6 tablespoons sliced almonds

For the almond paste aka frangipane:

3/4 cup or 75g almond flour (also called almond meal or ground almonds)

1/3 cup or 66g granulated sugar

1 large egg, at room temperature

1/4 cup or 57g unsalted butter, at room temperature

A few drops pure almond extract

Pinch fine sea salt

For the sugar syrup:

1/2 cup or 120ml water

1/4 cup or 50g granulated sugar

2 tablespoons amaretto (or substitute a drop or two of almond extract)

For serving:

Powdered sugar

Method

To make the almond paste or frangipane, beat together the almond flour, sugar, egg, butter, almond extract and salt in a mixing bowl until well combined, scraping the sides of the bowl down occasionally. Keep beating until the paste is light and fluffy, another minute or two. 

Preheat your oven to 375°F or 190°C and prepare a large baking pan by lining it with parchment paper or a silicone liner.

To make the syrup, measure your water into a microwaveable vessel and add in the sugar. Heat for 1 minute. Remove from the microwave and stir until the sugar is completely dissolved. You can also do this step in a small pot on the stovetop. Stir in the amaretto or almond extract. 

Use a serrated knife to cut each croissant open horizontally, like a book, leaving one side uncut. 

Use a pastry brush to liberally and generously soak the insides of the croissants with the syrup. 

Put 2 tablespoons of the almond paste on one side of each croissant and spread it out to the very edges.

 

Close the croissants and press down gently. Divide the remaining almond paste between the croissants and spread it around to cover the tops. 

Sprinkle each croissant with 1 tablespoon of the sliced almonds and press them in slightly so they stick to the almond paste. 

Bake in your preheated oven for about 15 minutes or until the tops are golden brown. Turn the pan around halfway through so the almond croissants will brown evenly. 

Let them cool for a few minutes, then sprinkle each filled almond croissant with powdered sugar.

Enjoy!

This Sunday FunDay we are sharing recipes for making croissants and recipes made with croissants because yesterday was National Croissant Day. Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out the links below: 

• Bean and Chicken Cassoulet by A Day in the Life on the Farm
• Cheesy Sausage and Croissant Casserole by Making Miracles
• Chocolate Croissants (Pain au Chocolate) by Karen's Kitchen Stories
• Croissants aux Amandes (Almond Croissants) by Food Lust People Love
• Homemade Crescent Rolls by Amy's Cooking Adventures
• Mardi Gras Cream Cheese King Cake Croissants by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Croissants by Culinary Adventures with Camilla
• Yeasted Croissant by Sneha's Recipe

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.

Pin these Croissants aux Amandes AKA 

Almond Croissants!

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Ham and Cheese Elephant Rolls #BreadBakers

Children and adults alike will love these soft ham and cheese elephant rolls. They are cute AND tasty! I mean really. Look at their golden ears and currant eyes!

I have no idea what I was browsing the internet for when I came across bread dough shaped like animals last year. There were hedgehogs, bunnies, puppy and kitty faces, even some starfish and so much more. 

That gave me this idea for a Bread Bakers theme and, bless their hearts, my bread baking friends were up for the challenge to start off the new year. Make sure you scroll down to the bottom to see the menagerie they’ve created! 

Many years ago, while we were living in Malaysia, we had several opportunities to visit an elephant sanctuary a short distance from our home. Whenever we had visitors to entertain, it became a highlight of their holiday. We’d put on our swimsuits topped with t-shirts and shorts, load up the car with fruit to share with the elephants and make our way through up the highway, then into the jungle. 

The sanctuary showed small groups of visitors a short introductory film where we learned about their work rescuing orphaned or threatened elephants and then came the exciting part, we got to feed and bathe them! 

(Hence the swimsuits – the latter part was a wet job! If you got really lucky, you got to ride one of the elephants down to the river for the bath. We all got lucky a few times over the years.)

Possibly due to this frequent early exposure, our younger daughter became a collector of elephant statues, big and small. I thought it would be fun to create some of those wonderful creatures and take photos of the elephant rolls with some of her collection. 

Ham and Cheese Elephant Rolls

This recipe is adapted from one I found originally on the Japanese site Cookpad. Fortunately they also have a sister site in the UK which has been translated into English - which still took me a while to work through. I got there in the end!

Ingredients

For the dough:

1/3 cup or 80ml milk 

2 teaspoons butter

1 teaspoon active dry yeast

1/2 teaspoon sugar

1 1/4 cups or 156g bread flour

1/4 teaspoon fine sea salt

1 egg, separated into white and yolk

For the filling:

3 oz or 85g thick sliced ham (I used leftover spiral cut cooked ham.)

1 3/4 oz or 50g extra sharp cheddar or your favorite aged cheese

For the eyes:

6 raisins or currants

Method

Warm the milk and butter in the microwave or in a small pot on the stove until the butter is melted and the milk is lukewarm to the touch. 

In a mixing bowl, combine the milk with the yeast and sugar and set the mixture aside to prove. Within a few minutes, you should see bubbles forming which assure you that the yeast is indeed active. 

Sift the flour and salt into the bowl, add the egg white and mix well to make a soft dough. 

Knead until your dough is smooth and elastic. Set the bowl in a warm place for the first rise of about 45 minutes till it doubles in size. 

Meanwhile, slice your ham into rounded pieces about 1/4 in or 1/2cm thick and 2 x 2.5 in or 5 x 6.5cm. Cut your cheese into similar size slices and lay one piece of cheese on each slice of ham. I also trimmed the top corners of the cheese off to match the curve of the ham. 

Once your dough has risen sufficiently, cut it into six equal pieces. (My dough weighed about 284g so each piece was about 47g, if you are a user of a digital scale.)

Roll each piece into balls and then roll them into long ovals a little more than twice the length of your ham.

Place the ham and cheese on top of the oval, a little closer to the right to leave room for cutting the trunk. Fold the dough up over the ham and cheese, pressing any air out and sealing the edges all around. 

Use a sharp knife to cut a triangle on the left side to form the trunk and a small slit on the right side for the tail. According to Feng Shui, elephant trunks pointed up indicate a good mood, so I turned mine up! 

Roll the little triangle of dough into a ball then roll it out in a small oval to form the elephant’s ear. Lightly press the ear on to attach it. 

Continue the process until all six ham and cheese elephant rolls are done. Use the end of a chopstick to press an eyehole into each. 

Place them on your baking pan lined with a silicone liner or baking parchment and put them in a warm place to rise for 30 minutes. I’ve discovered that my microwave oven is large enough to hold my pan so I heat a small bowl of water to almost boiling, then pop the pan on top and close the microwave door. Game changer for those of us without proving drawers!

In a small bowl, soak the six currants for the eyes in a little hot water. Leave them to plump. 

Depending on how long your oven takes to preheat, start that process setting the oven to 350°F or 180°C sometime in the 30 minutes of rising time. 

When the little elephants have risen sufficiently, whisk your egg yolk with two tablespoons of water and brush them with the elephants with the mixture. 

Drain the currants and dry them off. Use the end of your chopstick to poke one into each eyehole. 

Bake the elephants in your preheated oven for about 18-20 minutes or until they are puffed and golden. 

Remove from the oven and leave to cool for as long as you can resist before eating.  

Enjoy! 

Check out all of the other animal bread my Bread Bakers are sharing today!

• Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories
• Bird Bread Rolls from Ambrosia
• Easter Bunny Buns from Cook with Renu
• Ham and Cheese Elephant Rolls from Food Lust People Love
• Hedgehog Bread from Making Miracles
• Honey Bear Loaf from A Day in the Life on the Farm
• Sourdough Animal-shaped Breads from Zesty South Indian Kitchen
• Matcha Milk Bread Turtles from A Messy Kitchen
• Meyer Lemon Custard-Filled Matcha Turtles from Culinary Adventures with Camilla
• Peacock Shaped Pizza Rolls from Magical Ingredients
• Piglet Bread Rolls from Sneha's Recipe
• Turtle Bread from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Ham and Cheese Elephant Rolls!

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Cheesy Tomato Tapenade Party Bread #BreadBakers

Parmesan, sun-dried tomatoes, capers and olives are blended with garlic to create the filling for this cheesy tomato tapenade party bread. Put it in the center of the table and let everyone help themselves!

At the beginning of what became this unusual year of social distancing and pandemic, I encouraged my Bread Baker group members to claim a month to host and choose a theme. So way back in February, our host Felice decided we should all bake tear-and-share breads. She wrote on our event page: “A Tear & Share, as it is known in the UK, is perfect for a holiday get-together. Sweet or savory, bake a tear & share (aka pull-apart bread) that celebrates the holiday season. It could be the shape, the flavors, or a tradition that fits with this theme.”

Little did Felice – or any of us know – that holiday get-togethers would end up being smaller or indeed postponed. Good thing that baking bread cheers us up!

I chose this bread because of the flavors, which remind me of a favorite party appetizer. Who doesn’t like a rich tapenade spread on tiny toasts? But I also think the shape would be beautiful to display, then share on a holiday table. 

Cheesy Tomato Tapenade Party Bread

The olives are the star ingredient for this pull-apart bread so use the best quality ones you can afford, preferably with the pits still in. I like dry oil-cured olives because the flavor is concentrated and the briny-ness they add really perks up a tapenade. This recipe is adapted from a Jamie Oliver recipe from his show Jamie and Jimmy's Friday Night Feast. 

Ingredients

4 cups or 508g strong white bread flour, plus extra for dusting

1 teaspoon active dry yeast

1 1/4 cups or 295ml warm water

1/4 teaspoon sugar

4 tablespoons olive oil, plus extra for the dough bowl and baking

3 1/2 oz or 100g whole black olives (100g was 32 dry oil cured olives)

1 clove garlic

6 soft sun-dried tomatoes (mine were already cut up – a little more than 1/2 oz or 16g by weight)

1 tablespoon drained capers 

3 1/2 oz or 100g Parmesan cheese, grated

Method

In a large bowl, whisk together the flour and salt.

Add the yeast and sugar to the measuring cup with the warm water and give it a quick stir. Set it aside for a few minutes to make sure the yeast is active and starts bubbling.

Make a well in the middle of the flour and pour the yeasty water in. 

Stir in the flour from the outside to form a dough. I have a handy tool for this but you can certainly use a fork or spatula. 

Sprinkle your clean work surface with flour and knead the dough until smooth and springy, about 10 minutes. Roll it into a ball. Oil the bowl with a drizzle of olive oil and pop the dough ball back in, turning it over to coat the outside with the oil.

 Cover the bowl with a damp cloth or cling film and leave the dough to rise in a warm place for about one hour or until it doubles in size.

Tip: If your kitchen is cold, as mine is right now, add warm water to a larger bowl (or your sink) and place the dough bowl in it. You may have to change out the water for more warm from time to time before the dough is fully risen. 

Meanwhile, pit the olives and peel the garlic. 

Use a mortar and pestle (or a small food processor) to turn them, along with the capers and sun-dried tomatoes, into a rough paste or tapenade. 

Set aside a little of your grated Parmesan for topping then add the rest into the tapenade. I added mine in two lots, whirring in between to combine thoroughly. 

If you are using a mortar and pestle, muddle in four tablespoons of olive oil. If you are using a small food processor, tip add the olive oil and pulse again to combine. 

Once it has risen properly, divide the dough into two equal pieces. (Mine weighed just over 14 oz or 400g each.) Sprinkle your clean work surface with flour and roll one piece into a circle about 11 in or 28cm wide. Line a baking pan with baking parchment or a silicone liner. Transfer the of the dough circle to the pan. 

Spread the cheesy tomato tapenade all over the dough and right to almost the edge.

Sprinkle your clean work surface with a little more flour and roll the other piece of dough into a circle about 11 in or 28cm wide.

Carefully place that dough circle on top of the tapenade and press down gently. 

Put a clean jam jar or drinking glass in the middle of the dough circle. Use a sharp knife to make 12 evenly spaced cuts from the jar to the outer edge.

I pretended mine was a clock and made cuts at 12, 3, 6 and 9 o’clock then tried to make the two cuts in between each as evenly spaced as possible, which as it turns out, wasn’t so even. At the end of the day, it didn’t matter though so just do your best. 

Pick up each piece of dough and twist it three times before putting it back on the baking pan. 

Cover the dough lightly with a damp cloth or cling film and leave to prove again in a warm place for 1 hour or until doubled in size. In retrospect, I should have baked this on a round pizza pan because it did rise beautifully. Unfortunately since it couldn't spread in all directions, it turned out a little wider on the sides. 

As you get near the end of the rising time, preheat your oven to 375°F or 190°C. 

Sprinkle the dough with the reserved Parmesan cheese and drizzle on some olive oil. 

Bake in your preheated oven for about 20-25 or until the bread is lovely and golden. 

Remove from the oven and leave to rest for about 15 minutes. Garnish with some little basil leaves, if desired, and serve. 

Enjoy! 

Check out all the other great tear-and-share breads we have for you today! Many thanks to our host, Felice from All That's Left Are The Crumbs.

• Baklava Danish Tear and Share Bread by A Messy Kitchen
• Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
• Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
• Cheesy Tomato Tapenade Party Bread by Food Lust People Love
• Cranberry Cinnamon Star Bread by Making Miracles
• Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
• Gingerbread Spice Christmas Tree Bread by Passion Kneaded
• Herb and Cheese Star Bread by Ambrosia
• Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
• Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
• Sourdough Finnish Pulla Bread by Zesty South Indian Kitchen
• Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
• Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheesy Tomato Tapenade Party Bread! 

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Stuffed Bagel Balls

These stuffed bagel balls are baked till golden with lovely cream cheese inside, topped with everything bagel seasoning. 

During the pandemic, I’ve been borrowing e-books like crazy through the Libby app, which allows you to add a number of library cards and search for books in your own local libraries. I have three cards, two here in Texas and one in the UK so I have had a wide variety of books to choose from. 

One of my recent loans was the cookbook Family Meal, published to raise money for the Restaurant Workers’ Covid-19 Emergency Relief Fund. Since I didn’t buy the book I made a donation but I wanted to tell you about it, in case any of my readers might want to buy one. Or to make a donation to the fund, click here. 

Each recipe is preceded by a personal introduction from the chef or bakers and I really enjoyed getting to know many of whom I had never heard like Dominque Crenn, Gina Homolka and Sam Sifton and many I already love/admire like Ruth Reichl, Kwame Onwauchi, Ina Garten and Eric Ripert, among others. 

Stuffed Bagel Balls 

This recipe is based on the one Gina Homolka shared for her family’s favorite Bantam Bagel balls which she says they normally buy at their neighborhood Starbucks or in the freezer section at their local supermarket. I've never tried to buy them so I cannot verify this but she says they are often out of stock. No more worries when you can make them at home! I don't know about you but I almost always have these ingredients on hand as well. 

Ingredients

4 oz or 113g cream cheese in a block

1 cup or 125g all-purpose flour, plus extra for kneading, dusting, etc. 

2 teaspoons baking powder 

3/4 teaspoons fine sea salt 

1 cup or 245g non-fat Greek yogurt   

For topping: 

1 egg white, beaten

Everything bagel seasoning

Method

Chill the cream cheese block in the freezer for about 15 minutes and then cut it into 8 even pieces. Pop it back in the freezer while you make the dough.

In a medium bowl combine the flour, baking powder, and salt and whisk well. Add the yogurt to the flour mixture. 

Use a fork and a light touch to gradually mix the flour into the yogurt. Gina says you'll get small crumbles but mine was wetter and more clumpy than that. 

Use a small strainer or sieve to lightly flour your work surface and turn the dough out on it. 

Knead the dough, sprinkling with flour as needed when it gets too sticky. You want a smooth dough without lumps. Cut the dough into 8 pieces of equal size. I am a electronic scale user so I weighed the whole ball of dough and then I calculated how heavy each piece should be when divided by eight. Or you can eyeball it, your call. Roll each piece into a ball. 

Remove the cream cheese from the freezer and use clean damp hands to roll each piece into a ball or at least a cube with rounded corners. Return to the freezer. 

Preheat your oven to 375°F or 190°C and prepare a baking pan by lining it with baking parchment or a silicone liner. 

Flatten one ball of dough into a circle about 3 1/2 in or 9cm and then put one ball (or rounded lump, if we are being realistic) of cream cheese in the middle. 

Pull the sides of the circle up to cover the cream cheese and pinch the dough to seal it well. 

Roll it between your hands gently and place it sealed side down on the prepared baking pan. Repeat the process with the other seven dough/cream cheese balls.

Finally, use a pastry brush to brush the balls with the beaten egg white and sprinkle liberally with the everything bagel seasoning. I am a "the more toppings the better" kind of person. If I'd thought I could get away with rolling them in the egg wash and then the seasoning, I'd have totally tried it. In retrospect, that would have worked, so you do you. Next time! 

Tip: If you have an extra (read: clean/dry) pastry brush, use it to sweep up the seasonings on the pan from time to time so you can reuse it for sprinkling. This avoids waste but also stops all the toppings from burning on the pan, which no one wants. 

Bake the bagel balls for about 22 to 25 minutes, or until golden, turning the pan 180° midway through so the bagel balls brown evenly.

Let them cool for at least 10 minutes.  Then enjoy! 

It’s the first Wednesday of the month, so that means it’s time for a Foodie Extravaganza party. As you might guess from the list below, our theme is all things bagel. Many thanks to this month’s host, Sue of Palatable Pastime. 

• Bagels and Lox on the Casual Side by A Day in the Life on the Farm
• Chicken Donut Kebab Bagel Sandwich by Sneha's Recipe
• Everything Bagel Breakfast Casserole by Making Miracles
• Everything Bagel Seasoning & Avocado Topped Bagels by Palatable Pastime
• Marbled Rye Bagels by Karen's Kitchen Stories
• Piquant Veggie Bagel Spread by Magical Ingredients
• Stuffed Bagel Balls by Food Lust People Love
• Za'atar-Dusted Bagels by Culinary Adventures with Camilla

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

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