Stephanie's Slice Of Life

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    • Italian Sesame Seed Cookies

      Posted at 5:48 pm by StephMo
      Jan 2nd

      My mother passed away recently and while going through her recipes I came across this recipe for Sesame Seed Cookies. These were one of her favorite cookies, and when she made them she would always enjoy a few while she was sipping a cup of coffee or tea. This recipe may have been my grandmother’s recipe, but I do not know for sure. I never really paid attention to these cookies because to be honest, they weren’t my favorite so I can’t say if they taste like they did when she made them. They still aren’t my favorite cookie, but I liked the batch I made and my daughter really liked them.

      I can remember fondly how at least once a year she would buy a bag of sesame seeds at Polcari’s Coffee on Salem Street in the North End of Boston. I haven’t been in that store in years but I can still remember being mesmerized by all of the big bins filled with seeds and nuts. I’ll have to stop in there some day to see if the store is as I remember. While I don’t have a fresh bag of sesame seeds currently in my home, or never have, I just used the ones I purchased at the super market. Maybe I’ll have to start following her tradition and buy my sesame seeds in the North End from now on.

      This index card is the recipe I found and apparently I must have had a type writer at some point when I was a child and transferred some of her hand written recipes on to cards for her. The funny thing is there is no mention of sesame seeds in the recipe. Or how long to bake them for. They could be missing another ingredient as well for all I know as I obviously missed a few steps 😅. I am also confused by why her Ricotta Pie recipe that I typed out has no mention of ricotta. Thank goodness transcribing was not the path I chose in life.

      The ingredients are wonderfully typed above as seen, except for the sesame seeds and I think I used about a cup of seeds. Now let’s break down the instructions a little bit better.

      In a small mixing bowl combine the flour and baking powder, set aside.

      In a large bowl mix together the oil, eggs, and sugar. Add the vanilla and salt and mix well.

      Add in the dry ingredients and combine well.

      Put the sesame seeds on a small plate and put some milk in a small bowl.

      I assumed “dip fingers in milk” meant to do so before grabbing some of the dough and rolling it in your hands. Once the dough is in the shape of a ball roll it in the sesame seeds.

      I remember my mother’s cookies being more of an oval shape so I shaped them after I placed them on an ungreased cookie sheet.

      Since there was no mention of time on the recipe I tried a few different times. My first batch was about 10-11 minutes and they were just slightly brown on the bottom. Then I tried 13 minutes and the bottoms tasted over done, so I settled on right in the middle at 12 minutes.

      I like cookies soft and while these are most likely supposed to be a hard biscotti type cookie, I don’t prefer them that way.

      If you prefer an all around darker cookie you may want to try a higher temperature and see how they turn out.

      I hope you enjoy my mom’s favorite cookie as much as she did 😊

      Posted in Cookies, Italian Seed Cookies, Recipes | Tagged cookie recipe, cookies, food blog, food blogger, italian seed cookies, italian sesame seed cookie recipe, italian sesame seed cookies, sesame seed cookies, stephanie's slice of life
    • Shortbread Jam Sandwich Cookies

      Posted at 10:03 am by StephMo
      Dec 19th

      Let me just start by saying that these cookies are one of the best cookies I have ever had. Unbelievably good. So good that when my daughter and I tasted the first batch we both looked at each other while chewing and said maybe we should just eat them all and not give them out. We were joking, kind of, maybe not actually. We had restraint, however, and only ate a few while saving the rest to give out to family and friends.

      The nice thing about this recipe is they don’t have to be made as sandwich cookies. You can just bake the shortbread in any shape you would like and either eat them plain, or dip part of them in chocolate. Whichever way you decide to make them they will just melt in your mouth.

      Ingredients:

      3 sticks of butter, softened

      1 cup sugar

      1 tsp. vanilla

      3 1/2 cups flour

      1/4 tsp. salt

      Raspberry jam or preserves

      Confectioner’s sugar

      In a large mixing bowl combine the butter and sugar with an electric mixer on medium speed until well combined.

      Add the vanilla and mix until combined.

      Sift together the flour and salt in a small bowl and gradually add to the butter mixture while beating on low speed until combined.

      Now this is where the recipe gets a little tricky. As you can see, it doesn’t look very combined or together for that matter. However, it is right and how it should be.

      Start squeezing together handfuls of the dough and put them on a lightly floured board. The dough will come together with time but you need to work at it with your hands.

      As you can see after a few minutes and a little patience the shortbread dough came together and looks great.

      Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

      Using a section of the dough at a time, roll out on a lightly floured board until about 1/4″ thick and cut into shapes.

      If you are making the sandwich cookies, you can either use all solid shapes or you can cut a shape in the center of the cookie for the jam to show. Place the cookies on an un-greased cookie sheet and bake at 350 degrees for around 8 minutes for the cookies with holes, and around 10 minutes for the solid cookies. Keep an eye on them and they are done when they are slightly brown.

      While the photo shows the two cookies together on the cookie sheet, don’t bake them together as they really do have different cooking times.

      Let cool on the cookie sheet for a minute or so and transfer to a wire rack to cool completely.

      Once cool spread jam on the flat side of the bottom cookie. Spread lightly on the edges and leave more in the center for where the hole will be.

      Sprinkle confectioner’s sugar on the top cookie then place on top of the jam covered bottom cookie.

      Now the most important thing is trying to stop yourself from eating them all. Trust me, it isn’t easy.

      Posted in Cookies, Holiday Treats, Recipes, Shortbread Jam Sandwich Cookie | Tagged butter cookies, food blog, food blogger, raspberry jam shortbread, shortbreaad jam sandwich cookie, shortbread cookie recipe, shortbread cookies, shortbread jam cookie, shortbread sandwich cookie, stephanie's slice of life
    • Gingerbread Cookies

      Posted at 9:14 am by StephMo
      Dec 19th


      This recipe for Gingerbread cookies is delicious, not overpowering with spices and a really nice soft texture. When I was a child my mother would use raisins as the buttons, does anyone else remember using raisins? I wanted to use some but my raisin hating daughter vetoed that idea before I could even get the entire thought out of my mouth. I don’t know what it is with my children and raisins. So if you like raisins, they can be a cute old school thing to use for buttons!

      My tip with making these cookies is to make them fairly thick. My first batch wasn’t as thick as they should have been and they were a little crispier than I like cookies to be, I prefer a nice soft cookie. I think the perfect size is somewhere around 1/4″ thick, maybe a little more.

      You can be as creative as you’d like with decorating. I used a simple icing recipe to decorate them, but if you don’t feel like making icing you can just buy some at the store. The icing I made was 1 cup of powdered sugar mixed with 2 tsp. of milk, then add 2 tsp. of corn syrup and 1/4 tsp. of clear vanilla.

      Cookie Ingredients:

      3 cups flour

      2 tsp. ginger

      1 tsp. cinnamon

      1 tsp. baking soda

      1/4 tsp. nutmeg

      1/4 tsp. salt

      3/4 cup butter, softened

      3/4 cup brown sugar

      1/2 cup molasses

      1 egg

      1 tsp. vanilla

      Sift together the flour, ginger, cinnamon, baking soda, nutmeg, and salt in a medium sized bowl and set aside.

      In a large mixing bowl beat together the butter and brown sugar with an electric mixer on medium until light and fluffy.

      Beat in the molasses, egg, and vanilla until well combined.

      Gradually beat in the flour mixture on low speed until combined.

      Press the dough together and wrap with plastic wrap. Refrigerate for at least four hours.

      On a floured board roll out about half the dough and start cutting out your gingerbread men. Re-flour the board and roll out the remaining scraps of dough and continue cutting out cookies.

      Place the cookies on an un-greased cookie sheet and bake at 350 degrees for 8 – 10 minutes or until they are just starting to brown.

      Remove from the cookie sheets and let cool on a wire rack.

      Have some fun and decorate! Make sure to eat the ones that aren’t “perfect”.

      Posted in Cookies, Recipes | Tagged cookie recipe, cookies, food blog, food blogger, gingerbread, gingerbread cookies, gingerbread cookies recipe, gingerbread men, holiday baking, holiday cookies, stephanie's slice of life
    • Snickerdoodles

      Posted at 3:32 pm by StephMo
      Nov 12th

      As I have been flipping through the pages of my mother’s beloved Betty Crocker cookbook, I came across the Snickerdoodles recipe that she made for years. These crunchy cinnamon sugar cookies were often waiting for my children when they would visit as they are one of their favorites. So in honor of my mom, I am baking them today not only as a treat for my children, but to share her recipe with all of you.

      Ingredients:

      1/2 cup butter, softened

      1/2 cup shortening

      1 1/2 cups sugar

      2 eggs

      2 3/4 cups flour

      2 tsp. cream of tartar

      1 tsp. baking soda

      1/4 tsp. salt

      2 tbsp. sugar

      2 tsp. cinnamon

      Preheat oven to 400 degrees.

      Mix together butter, shortening, 1 1/2 cups sugar, and eggs.

      In a separate bowl mix together flour, cream of tartar, baking soda, and salt.

      Mix flour mixture into the butter mixture.

      In a small bowl or plate mix together the sugar and cinnamon.

      Shape the dough into balls and roll in the cinnamon sugar mixture. Place 2 inches apart on an ungreased cookie sheet. The ones I made were a little too big and they almost stuck together. Either make the balls a little smaller, or space them apart further.

      Bake for 8-9 minutes or until set. Immediately remove the cookies from the cookie sheet and transfer to a wire rack.

      Yum, yum, yum!

      Posted in Cookies, Recipes | Tagged cookie recipe, cookies, food blog, food blogger, snickerdoodle recipe, snickerdoodles
    • Chocolate Chip Cookies

      Posted at 2:48 pm by StephMo
      Apr 30th

      Years ago I veered away from the classic Nestle Toll House cookie recipe and started trying to find a better chocolate chip cookie recipe. Although I love a good Toll House cookie, I just kept finding they were a little too crispy for my personal liking. This recipe is quite different but they are soft, delicious and have become my new favorite!

      When I realized I was out of the regular size chocolate chips and only had minis, I was initially very disappointed. Well, that turned into such a good thing because I loved them even more with the small chips! Give it a try if you never have and see what you think.

      Ingredients:

      1 cup butter, softened

      1 cup sugar

      1 cup brown sugar

      2 eggs

      2 tsp. vanilla

      1 tsp. baking soda

      2 tsp. hot water

      1/2 tsp. salt

      3 cups flour

      2 cups semi-sweet chocolate chips

      Cream together the butter and sugars until smooth.

      Beat in the eggs one at a time, then stir in the vanilla.

      Dissolve the baking soda in the hot water. This is the only recipe I have ever had to do this with.

      Add baking soda water to the batter with the salt and combine well.

      Stir in the flour and chocolate chips ( I used mini chips).

      Drop onto ungreased pans. I decided to use the large cookie scoop this time, go big or go home!

      Then bake at 350 degrees for 10 minutes or until edges start to brown.

      Cool on a wire rack. Then eat, and repeat!

      Posted in Chocolate Chip Cookies, Cookies, Recipes | Tagged chocolate chip cookie recipe, chocolate chip cookies, cookie recipe, cookies, cookies and milk, food blog, food blogger, foodie, mini chocolate chip cookies, mini chocolate chip recipes, soft cookies
    • Oatmeal Coconut Chocolate Chip Cookies

      Posted at 10:53 am by StephMo
      Mar 6th

      Oatmeal cookies are one of my favorite types of cookies. I love them with raisins, but since my family would probably throw them at me if they contained raisins, I started making them with chocolate chips. Years ago an oatmeal chocolate chip cookie recipe was on the Quaker Oats container and I haven’t seen it there since, thankfully I kept it because they are just the best cookies.

      Whenever I make these cookies I add whatever I’m in the mood for, or what I have in the house. Sometimes I go with Craisins with white and milk chocolate chips, sometimes coconut and dark chocolate chips, and sometimes everything together. Today I went with coconut, milk chocolate chips, and dark chocolate chunks. Yum, yum, yum. And you can add as much chocolate or coconut as you want.

      I also like that this recipe makes a lot of cookies, that way no one notices when you eat 12 of them while baking. Well, maybe not 12, but close 😬

      Ingredients:

      1 3/4 cups flour

      1 tsp. baking soda

      1/2 tsp. salt

      1 cup (2 sticks) of butter, softened

      1 1/4 cups firmly packed brown sugar

      1/2 cup sugar

      2 eggs

      2 tsp. vanilla

      2 tbsp. milk

      2 1/2 cups oats

      1/2 cup dark chocolate chips

      3/4 cup milk chocolate chips

      1/2 cup coconut

      Combine the flour, baking soda, and salt in a small bowl and set aside.

      Cream softened butter.

      Add sugars to butter and cream together well.

      Add eggs, vanilla, and milk and beat well.

      Add flour mixture and combine well. Then add oats, coconut, and chocolate chips.

      I was definitely using my arm muscles today! 💪🏻

      I like to use a cookie scoop, but if you do not have one then drop by tablespoonfuls onto an ungreased cookie sheet.

      Bake for 9-10 minutes at 375 degrees until the centers are pretty much set. Let them cool for 1 minute on the cookie sheet before transferring to the wire rack.

      Even though you won’t want to, make sure to share with family and friends!

      Posted in Cookies, Recipes | Tagged cookie recipe, food blog, food blogger, oatmeal chocolate chip cookie recipe, oatmeal chocolate chip cookies, oatmeal coconut chocolate chip cookies, oatmeal cookie recipe, oatmeal cookies
    • Chocolate Dipped Peppermint Shortbread Cookies

      Posted at 9:19 am by StephMo
      Jan 31st

      You will be singing “I’m in the mood for love, simply because you’re near me” when you bite into one of these cookies, because you will be in LOVE with them. These cookies may look like your average sugar cookies, but they will give you a buttery surprise when you bite into one. Since we are approaching Valentine’s Day, what better shape to make them in but hearts! No matter what shape you decide to make them in however, the recipient of these cookies will definitely know you love them!

      You may be wondering what the difference is between a sugar cookie and a shortbread cookie. Sugar cookies are sweeter and crispier, while shortbread cookies are softer and butterier (is that a word?), or should I say more buttery? Regardless of the correct spelling and grammar, they melt in your mouth.

      Ingredients:

      3/4 cup sugar

      1 cup butter – softened

      3 oz. block cream cheese – softened

      1 egg

      1 tsp. peppermint extract

      3 cups flour

      In a large mixing bowl combine sugar, butter, cream cheese, egg, and extract with an electric mixer on medium speed until light and fluffy.

      Add flour and beat until mixed. My dough looked like course crumbs as you can see, which I just used my hands to shape together.

      Divide the dough into two and wrap with plastic wrap. Put in the refrigerator for about an hour or until it has hardened and is easy to work with.

      Roll out the dough on a floured surface until about 1/4″ thick. I used about half of a half of the dough at a time, or a quarter of the total dough. Cut into shapes and place on ungreased cookie sheets.

      Bake at 375 degrees for about 7 minutes, or until edges are just slightly brown. Remove from cookie sheets immediately and cool on wire racks.

      I did not have any melting chocolate wafers, so I decided to use chocolate chips and butter. Which I have to say was not as easy to work with, it was a little too thick. You can use whichever you prefer.

      For these cookies I melted 1 cup of semi-sweet chocolate chips and 1/4 cup of butter in a small saucepan over low heat while stirring frequently.

      Dip half of the cookie in the chocolate and put on a wax paper lined cookie sheet. Cool in refrigerator until chocolate is hardened.

      Posted in Chocolate Dipped Peppermint Shortbread Cookies, Cookies, Recipes | Tagged chocolate dipped shortbread cookies, cookie recipe, food blog, food blogger, heart cookies, peppermint shortbread cookies, shortbread cookie recipe, shortbread cookies
    • M & M Cookies

      Posted at 10:21 am by StephMo
      Jan 17th

      For years any time I baked M&M cookies I just used my regular chocolate chip cookie recipe and added M&M’s instead of chocolate chips. They were good, but just good. Then I started looking around and trying other recipes and found this recipe which is great! This recipe uses shortening as opposed to butter, which I must say makes quite a difference.

      These cookies stay plump and soft, which has to do with the shortening. I have been so used to recipes containing butter, but often times they cook too thin for my liking. I am not sure where I found this recipe, but it has been a favorite ever since I did.

      Ingredients:

      1/2 cup sugar

      1 cup packed brown sugar

      1 cup shortening

      2 eggs

      1 1/2 tsps. vanilla

      2 1/2 cups flour

      1 tsp. baking soda

      1 tsp. salt

      1 cup (plus more) M&Ms

      Combine sugars, shortening, eggs, and vanilla in a large mixing bowl. Combine flour, baking soda, and salt in a small bowl, then add to large bowl and mix well. Add 1 cup M&Ms.

      Drop by teaspoonfuls (I like to use cookie scoop) onto baking sheet. Gently add a few M&Ms onto the top of each cookie.

      Bake for 9 to 11 minutes at 350 degrees.

      The thing that’s fun about M&Ms is that you can use their Holiday colors, or whatever colors you choose. Except when you take out all of the reds and blues for the 4th of July, make sure you tell your peanut allergic son because he may think the leftovers are Reese’s Pieces and get a little nervous 🙁

      Posted in Cookies, M&M cookies, Recipes | Tagged baking, cookie recipe, cookies, food blog, food blogger, homemade cookies, life blogger, M & M cookies, M&M cookie recipe, M&M cookies, M&Ms, my slice of life, my slice of life blog
    • Pizzelles

      Posted at 5:53 pm by StephMo
      Dec 23rd

      For years my neighbor would give us homemade pizzelles at Christmas time. This lovely Italian gentleman would make a batch of vanilla, and a batch of anise flavored. He inspired me to purchase my own pizzelle maker a number of years ago, and since then it has been one of my favorite Holiday activities with my daughter. If you have one collecting dust somewhere in your house, I hope I am inspiring you to dust it off and make a batch. They are not only delicious, but they look so much harder to make than they actually are.

      If you have never made them, be forewarned that you most likely will not be a pro pizzelle baker right away. It definitely takes you a few batches to figure out exactly how much dough is the proper amount, and how long they need to cook. What’s funny with my daughter and I, is that for some reason we always feel the need to switch off right when one of us has finally gotten them right. Maybe it is our subconscious way of keeping a lot for ourselves.

      Here is the recipe that I use and enjoy:

      1 3/4 cups flour

      2 tsps. baking powder

      3 large eggs

      3/4 cup sugar

      1/2 cup butter, melted

      1 tbsp. vanilla extract

      Combine flour and baking powder in a small bowl. Place eggs and sugar in a medium bowl and beat with a hand mixer on medium speed for 1 minute until thickened.

      On low speed, add the melted butter and vanilla in a steady stream and mix just until combined. Add the flour mixture just until combined.

      Spray both sides of pizzelle mixer with cooking spray. Heat on medium setting.

      Scoop about a tbsp. of dough in the center of each pizzelle mold and cook until lightly brown. With my pizzelle maker set at a 3, we found that 55 seconds was the perfect amount of cooking time. It may take you a few batches to get them how you want them.

      Remove the pizzelles with a plastic spatula and cool on a wire rack.

      When cool you can sift confectioners sugar on each cookie. If you want to step it up a notch, dip one side in melted chocolate and let set on a wax paper lined cookie sheet.

      Buon Natale! Merry Christmas! Happy Holidays! Or happy eating!

      Posted in Cookies, Pizzelles, Recipes | Tagged christmas cookies, cookie recipe, food blog, food blogger, holiday baking, holiday cookie recipe, holiday cookies, italian cookie recipe, italian cookies, pizzelle, pizzelle recipe, pizzelles
    • Coconut Macaroons

      Posted at 7:39 pm by StephMo
      Dec 21st

      In my opinion, coconut and chocolate are one of the world’s best combinations. When I was younger I used to love Mounds and Almond Joy bars. Do you remember the commercial “Sometimes you feel like a nut, sometimes you don’t. Almond Joy’s got nuts, Mounds don’t”? I might be dating myself a little, regardless I still love the combination.

      These macaroons not only combine coconut and chocolate, but are one of the easiest things to put together. If you are looking for an impressive and delicious dessert, here it is!

      Ingredients:

      2 (7 oz) packages of flaked coconut

      1 (14 oz) can of sweetened condensed milk

      2 tsps. vanilla extract

      1 cup mini chocolate chips

      Preheat oven to 350 degrees. Combine sweetened condensed milk and vanilla in a medium bowl. Add coconut and combine well. Add 1 cup of mini chocolate chips and mix well.

      I use a cookie scoop and drop onto a very well greased aluminum foil lined cookie sheet. Bake for 10 minutes or until lightly browned around edges.

      Once cooked these are very difficult to remove from the cookie sheet without falling apart. I try to at least loosen them from the aluminum foil with a spatula until I can transfer them to a cooling rack.

      Some will fall apart, which of course means you have to eat them!

      Posted in Coconut Macaroons, Cookies, Recipes | Tagged baking, coconut and chocolate, coconut chocolate chip macaroons, coconut macaroon recipe, coconut macaroons, coconut recipe, food blog, food blogger, macaroon recipe, macaroons
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