Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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Cocoa Crusted Roasted Cauliflower

Weird, but delicious! 

Cocoa Crusted Roasted Cauliflower - TNSCC 2

Let me ask you –

Do you have weird food combinations? Do you eat something weird and nobody could understand? I am one of those people.

Let me give you an example:

I accidentally discovered that I love fried chicken and strawberry jam in a sandwich.

I love Milo on my rice when I eat scrambled egg or processed corned beef.

When I was a kid, I eat sunny side up eggs, broken down with my rice and add a little water and salt to it. Though I must admit that I still do that once in a while. 😀

And I still cannot understand the combination of banana and peanut butter.

Uhm, how about cocoa powder and cauliflower? I know, right?

I bumped into a recipe, but I just cannot stop thinking about it and the only thing I have to do to understand is to try it.

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You know I am not very good in describing how the food really tastes like, but these are so good. Maybe you just have to use your imagination. 😛 These are also good with a splash of tahini sauce or maybe serve with hummus! Yum! 😉

Cocoa Crusted Roasted Cauliflower

Ingredients:

  • 1 small cauliflower, broken into florets
  • 1/4 cup extra virgin olive oil
  • 1 tbsp cocoa powder
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sumac, optional

Instructions:

  1. Preheat oven to 400 F degrees. Prepare a parchment-lined baking sheet. Set aside.
  2. In a small bowl, combine cocoa powder, smoked paprika, salt and sumac. Coat cauliflower florets in olive oil. Using a fork or tong, hold florets at the stems and sprinkle each with the cocoa mixture.
  3. Place on the prepared baking sheet.
  4. Bake for 20-30 minutes or until cauliflower is fork tender.
  5. Serve immediately.

Source recipe: Cocoa Crusted Roasted Cauliflower by Apron Strings

What do you say, my friends at Fiesta Friday #120? Thanks to Angie, Loretta and Linda for this week’s party.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

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Mediterranean Baked Sweet Potatoes

Hi, guys!

How have you been doing? I know some people are too happy with the weather these days. Pretty flowers, sunny day and all spring related is everywhere. Hmm, who doesn’t want that? I mean, unless you want to be frozen for the rest of your life. 😛

I only feel one thing today – I feel so happy and thrilled that I am co-hosting this week’s Fiesta Friday with the lovely Apsara of Eating Well Diary. My co-host has a lovely blog full of delicious recipes. You might want to give her a visit and start a chitchat with her if you haven’t already.

Are you ready to party? I am. I’ll be at Fiesta Friday # 110 with the talented Angie, my fellow co-host, Apsara and the amazing FF crowd. If you are new to Fiesta Friday, please read the guidelines. What are you waiting for? 😀


Baked sweet potatoes topped with roasted chickpeas, a killer garlic herb sauce and parsley-tomato garnish. Healthy. Vegan. Gluten Free. 

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So this sweet tooth craves for something healthy once in a while. And sometimes, a craving for a certain ingredient leads to a crazy search for recipes.

This is the continuation of the chickpeas craving I had weeks back. I have to say that I am thankful for that craving because that brought me to finding this mouth-watering recipe.

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The recipe might sound fancy, but it is easy to prepare. This is suitable for vegan and gluten-free eaters. And I don’t think that I have to mention that this is healthy. But I just did, didn’t I? 😀

Roasting the sweet potatoes and the chickpeas is the torturing part, but the good thing is you can prepare your sauce and topping while the oven is doing its thing. Now, I must warn you about the sauce – it is superb! And I am serious! I think it will be a pretty dressing, too.

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Let’s get on to the recipe, shall we?

Mediterranean Baked Sweet Potatoes

Ingredients:

  • 4 sweet potatoes (about 140 g each) or 2 of about 22o g each
  • 1 15-ounce tinned chickpeas, washed and drained
  • 1/2 tbsp olive oil
  • A pinch of cumin powder
  • A pinch of coriander powder
  • A pinch of cinnamon powder
  • A pinch of paprika
  • A pinch of salt

For the garlic herb sauce:

  • 1/4 cup hummus (want to try my Easy Microwave Hummus?)
  • 1 tbsp fresh lemon juice
  • 3 tsp fresh dill (or 1 tsp dried)
  • 3 cloves garlic, finely minced
  • Water, to thin the sauce
  • Water or unsweetened almond milk to thin

For the toppings: 

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400 F. Line 2 baking sheet (or 1 large that will fit both chickpeas and potatoes) with foil and set aside.
  2. Rinse and scrub the sweet potatoes. Cut in half length wise.
  3. In a bowl, place your washed and drain chickpeas and add olive oil and the rest of the spices. Place in the prepared baking sheet.
  4. Rub little olive oil on the sweet potatoes and place cut side down on another baking sheet (or same baking sheet with the chickpeas when there’s enough space).
  5. Roast the sweet potatoes and chickpeas for 30-45 minutes, depending on the size of the sweet potatoes. When they are fork-tender, they are done. The chickpeas might cook faster, so keep an eye on them.

Meanwhile, let us prepare the sauce and the topping.

  1. In a small bowl, add all the ingredients for the sauce except water.
  2. Slowly, add water and see if the texture is fine with you. You just want your sauce to be pourable. Do a taste test and adjust the seasoning if desired. Keep until ready to be used.
  3. For the topping, mix everything in another bowl and set aside to marinate.

To serve,

  1. Flip the potatoes, flesh side up and smash down the insides with a fork or spoon. Just a little.
  2. Top with chickpeas, sauce and the tomato-parsley topping.
  3. Serve immediately.

Notes:

If you are roasting the chickpeas and sweet potatoes together, it would be easier to place the chickpeas in a separate foil (since there is a possibility that they would cook quicker than the potatoes) with the sides overhanging so it would be easier to take them out. So it’s like you created a square aluminum baking foil. 😀

In the garlic herb sauce, tahini can be used instead of hummus, but make sure so adjust the ingredients until it tastes good to you. 

Source Recipe: Mediterranean Baked Sweet Potatoes by Minimalist Baker

Happy Fiesta Friday!

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Easy Microwave Hummus

Chickpeas skins removed and microwaved for smoother and creamier hummus – you’ll want to eat this straight from the container

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Did you experience craving for something and you just can’t let it pass? It’s not a chocolate craving this time. 😀

I’ve been on a chickpeas kick lately and I’ve searching like crazy for recipes that includes chickpeas. I am not sure how many recipes I have seen and saved. I wanted to make them all in one time, but I am only human who gets tired… so I’d go with the easiest first.

When I hear the word chickpeas, the first thing that comes to my mind is hummus. I’ve been very much in love with hummus, but we don’t see each other that much. There’s only me to blame. My mouth starts to water whenever I see a creamy hummus. There’s a special connection between me and hummus, by the way, that only both of us can understand. 😀

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Being said that I had this bad craving, I did not settle for store-bought or ready-made one – I wanted to make my own.

Making hummus with the canned chickpeas will not take that long, but I wanted to do a little something with regards to the texture. I prefer not-too-grainy hummus. I’ve read that removing the skin will make it creamier and microwaving will make it smoother. I wanted creamier and smoother hummus, so I did both.

Easy Microwave Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • Salt, to taste (start with 1/2 tsp)
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Paprika
  • Roughly chopped parsley

Instructions:

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. (You can do this while watching your favorite TV show or movie.)
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave for 4-5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt and tahini. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired.
  7. Transfer into container and place in the fridge for thicken up and develop flavor.
  8. To serve, drizzle more olive oil, chickpeas, roughly chopped parsley and paprika. Serve with your favorite crackers, veggies or pita bread.

Source recipe: Best Ever 5 Minute Microwave Hummus by Minimalist Baker

Notes:

Skinning the chickpeas is totally optional. If you don’t prefer to skin the chickpeas, I suggest you go with 1/2 cup tahini as per the source recipe.

If you prefer to skin the chickpeas, 1/3 cup of tahini is just the right amount to avoid the hummus to be thin.

But then again, your version, your preference. 😉

I really love how this came out – just the way I wanted – creamy and smooth! I literally ate this straight from the container. So so good! Maybe I’ll try using dried chickpeas next time and compare it with using canned one. Hmmm… 😀

Happy Fiesta Friday # 107 to everyone! So… what do you think of this one, Angie? Hmm, how about you, Margy and Su? Thanks for attending to all of us, lovely people!

Wishing you a day full of smiles! 😀 😀 😀

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{Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli)

A hearty soup full of tomato and coriander goodness; veggies to add texture. It’s filling, delicious and it’s healthy. 

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Hi, Linda! Surprise! 😀 It’s your second time here in V&V! I hope you like my post!

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I have mentioned before that I shy away from trying foods from different cultures as I am scared not to get things right the way they should be. But finally, I started exploring.

Linda is one of the blogging friends who inspires me a lot. She is just too good to help me with anything I don’t know or anything which I am confused about. This is not the first time I am featuring her for V&V and I am sure this will not be the last. I have tried some of her recipes, being Batata Koucha as the first one. It was really delicious and it was also one of my cousin’s favorite beef dishes. She has so many mouth-watering recipes that I want to try. Hmmm… 😀

I received Dioul sheets from a lovely friend and I knew that was the right time to use them.

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Dioul sheets are very thin sheets made with semolina. They are very thin, yet they are not as sensitive as Filo sheets. They are super, super crunchy and oh so good!

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Linda mentioned in her one of her posts about this Chorba being paired with Bourek. So, to complete the Algerian experience, I also made Bourek to pair with the delicious Chorba.

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The Boureks were so good. In fact, I used all the Dioul sheets I received for Boureks. They are really tempting and very hard to resist!

Now, back to the Chorba.

The Chorba screams comfort! It was so delicious and filling. The house smelled really amazing with all that flavors cooking in. I didn’t know I’d love the smell of coriander that much! It was just so wonderful. I just can’t put everything into words – you just have to try this yourself. 😛

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Chorba M’katfa (Red Soup with Vermicelli)

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1/2 cup white onion, chopped
  • A bunch of fresh coriander
  • 1 tbsp paprika
  • 1 liter of water
  • 1 tsp Harissa paste
  • 100g chickpeas, soaked overnight
  • 1 cup zucchini, chopped into small pieces
  • 500g canned peeled plum tomato, canned
  • 50g fine vermicelli
  • Cooking oil
  • Fresh coriander leaves, to granish
  • 1 lemon, to drizzle
  • Salt and pepper, to taste

Instructions:

  1. In a blender, puree your canned tomatoes. Set aside.
  2. In a large pot with medium heat, add about 3 tbsp of cooking oil (I used sunflower oil).
  3. Add harissa, paprika and chopped coriander. Stir to cook for about 5 minutes.
  4. Add in 1 liter of water.
  5. Drain and rinse the soaked chickpeas, add them in. Also add in chopped zucchini.
  6. Add in the pureed tomatoes. Mix to incorporate.
  7. Cover the pot and cook for about 40 minutes.
  8. Remove the pan from the heat and add in the vermicelli.
  9. Set aside for about 20-30 minutes or until the vermicelli is cooked.
  10. Add salt and pepper to taste.
  11. Serve the soup hot into the bowls, sprinkle with a few leaves of coriander and drizzle with a little of lemon juice.

Linda used artichoke hearts and green peas. You can see her recipe here: Chorba M’katfa, Red Soup with Vermicelli by Linda @ La Petite Paniére

This Chorba is best paired with Bourek. You can find the recipe here.

Note: If you feel that your soup is too thick, you can add water little at a time.

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I hope my friends at Fiesta Friday #102 will love this delicious Chorba and Bourek. Thanks to our dear Angie and to our amazing co-hosts, Elaine and Julie. Hugs to you for doing a great job!

Wishing you a day full of smiles! 😀 😀 😀 And happy weekend!

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I am also sharing this at Saucy Saturdays | Happiness is Homemade | Totally Terrific Tuesday | Turn It Up Tuesday | What’s for Dinner | Throwback Thursday |  Melt in Your Mouth Monday | Recipe of the Week | Turn It Up TuesdayLou Lou Girls Fabulous Party | Cook Blog Share | Cook Once, Eat Twice | Foodie Friends Friday Daily Dish | Foodie FriDIYTickle My Tastebuds Tuesday |

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Featured at: Turn It Up Tuesday Link Party #123 | Cook Blog Share 

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Meet New Bloggers #39

Happy Monday, Friends. How was your weekend? I hope you all had a wonderful weekend. As for me, its kinda exhausting, but I have managed somehow to watch few episodes of Arrow. I also did some baking which I will share with you very soon. 🙂

But you know why I am really here, yes? To bring you another set of awesome bloggers. 😉

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Maple + Butter

Olivia is a lover of all homemade foods – may it be sweet or savoury. Like the others, she writes about her kitchen failures and experiments:

“I wanted to do this because I feel that it serves as an amazing reminder to both myself and anyone who aspires to be a great baker someday – that one bad dish does not define the quality of food you are capable of making!” 

I just love that last part. ❤ Olivia, you are the maple + butter to my pancakes. Can I have few slices of your Browned Butter Brownies? 😀

Goodness is Gorgeous

Stacey is a lover of food, wellness and natural health. After diagnosed with a rare illness called Vascular Ehlers Danlos Syndrome, she has been been learning to treat her body with kindness, including eating a plant based diet and gently exercising in the hope of staying well.

“This is a place where I aim to educate others on how to nourish yourself, a place where I share my recipes to show how easy it is to use whole and healthy ingredients to create all kinds of goodness that will love and nurture your body.”

I may not be health concious, but I know that healthy desserts is not always boring just like this very pretty No Bake Coffee and Walnut Cake.

Gluten Free Bakes and Bites

P has been diagnosed as Coeliac. She loves to eat and bake, and now revelling in learning this all over again as she adapts to a gluten free diet. She also wants to inspire others:

“If my experiences help any other gluten free dieters out there along the way, then that’s all the better!”

While P is insiring others, let me just enjoy this ‘Breggfast‘ of hers. 😉

A Cupcake for Love

Parvathy just started cooking when she found out that her husband is a complete foodie just like her. She loves baking, travelling and photography, too.

“Color, texture, aroma, quality, nutrition and the very experience of not just creating but also enjoying the feeling of sharing such a delightful journey is what food means to me.”

And speaking of aroma, this Indo/Chinese Style Chili Chicken makes me want to get a cup or two of rice right away. 😀

Flavorful Bakes

From the blog name itself, you could say that Ranjana loves something flavourful and at the same time, she loves to bake.

“You could say that I am baking obsessed. I believe that nothing can replace the satisfaction of flipping that cake from its pan to realize that it has baked perfectly, to stand back and adore the cake that you painstakingly ‘decorated to perfection’ or savoring those baked samosas without the guilt that’s usually attached to them.”

Ranjana is a vegetarian, too. One of the dishes that caught my attention are these Vegan Zucchini Onion Fritters. Yum! 😀

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I hope you have time to visit these amazing blogs. Enjoy the week. 😉

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Introducing ‘new’ bloggers #24

Hi, friends! How was your weekend? I hope you all had a wonderful and fun weekend. 🙂

Today is Monday (oh, don’t hate Monday) so I am here to bring you new set of friends. 😉

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The Stu Chef – Meet the Stu Chef, Mary, who believes that just a spoonful of sugar is never enough.

“Serious sugar addict/amateur baker who guesstimates pushes the limits of her measuring cups.”

Baking is her favorite hobby, especially with chocolates. She also loves anything with peanut butter and chocolate. (Hmm, good combo!) Here’s one of her post for her love of peanut butter – Reese’s Peanut Butter Cookies. 😀 Not only she shares recipes, but she also shares something about her life and obsessions.

The Cinnamon Scrolls – Amanda loves cinnamon and writing, thus, the blog was named Cinnamon Scrolls. Her blog covers not only writing recipes, but also about travels and everything she prefers.

“I’m a huge advocate of healthy, wholesome eating, which is why most of the recipes I post fall into this category. However, I will not sacrifice a bite of something sweet if the craving hits, especially if it’s loaded or covered with cinnamon.”

…and as a lover of cinnamon, I am sure you could find cinnamon in these Banana Coconut Breakfast Cakes. I tell you, they are so lovely.

Lisa Goes Vegan – Meet Lisa who wants to inspire others to start healthy living.

“I hope to share my love for vegan food and cooking by sharing delicious, pure, plantbased & refined sugarfree recipes.”

She wants to show everyone that eating healthy doesn’t mean tasteless or boring. And I definitely agree. There are so many healthy and delicious foods around. Just look at this Choco Dream Mousse Pie. It looks so elegant and so dreamy.

Strawberry Mint

“Ever since I can remember, food has been my creative outlet and place of comfort. While most kids liked playing outside on the playground or dressing up for princess tea parties, I preferred being in the kitchen (while wearing a chef’s hat, of course).”

Hmm, there’s no wonder why she has so many recipes on her blog and they are all awesome. One of my favorites is the Grilled Sweet & Sour Shrimp.

Mint and Ginger

“The whole purpose of this blog is simply to stop asking ‘what do I have to cook today?’. Having lived aboard my country for a while made me recognize that there are a lot of different recipes from different cuisines out there waiting for us to try.”

Meet Ghada. Like most of us, she is a working person, but this blog is her own personal space sharing all those wonderful and delicious recipes. And the foods under this category, I just love them all. 😀

I hope you take time to visit their blogs and add them in your circle of blogging buddies. 🙂

Do you have any bloggers that you want to see here next Monday? Drop me an email and tell me why do you want them to be here. 🙂

Have a fabulous day! And thank you for spending time with me today. ❤

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Introducing ‘new’ bloggers #19

Monday is the most-hated day of the week. Classes resume. Works resume. Happy weekend has gone.

This little series of mine will bring smile on your faces without special reason, but just to let you know that Monday is a new beginning – a day to start something new and a day to meet new friends. 😉

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What I Made Monday – “Making Mondays just a little bit brighter.” I just love how this blogger loves Monday. She usually do her posts on Monday to give us something to smile about. Of course, who wouldn’t smile with this tempting Orange Chicken that she made? My day would have been much brighter if I get to eat this. 😀

Sima Snacks – “I would love to be able to share my passion with everyone and inspire others to try new, tasty, different things.” Sima is a Pescetarian – one who doesn’t eat meat, but eats fish, eggs and dairy. But she is more interested in vegan and raw vegan foods, which sounds really good and healthy to me. Ohhh – just look at this Raw Chocolate and Coconut Cheesecake. ❤

Come Dine with Teo – “I remember myself as a young boy – I could’ve been like 7 or 8 – opening the fridge and the cupboards, choosing and mixing and blending as if I was one of the most famous chefs in the world. And I even explained what I was doing to my invisible audience!” Teo blogs longer than the other bloggers I have here and his blog is dedicated to her Mom – how sweet. 🙂 I hope he won’t mind if I ask him to make another batch of this Salmon Avocado English Muffins for us. 😀

The Mahaffey Life – “I’m not saying that you have to “diet” like me, everyone has to find the way losing weight works for them. What I am saying is challenge yourself to make it fun. Try things you might not think you would like or things that you thought were beyond your cooking skills. You never know what you’ll find out about yourself unless you step out of your box!” Do I need to add more? 😀 Those words are very inspiring, especially to those who wants to lose their weight or cut down on carbs. And can you believe that this Brownie Cheesecake is low on carb?? Wow! ❤

Hey, cakes! – By blog title, obviously, we can tell that this blogger loves baking and cakes. 😀 I believe she is pro at baking. She has beautiful photos as well – mouthwatering and so appetizing. I know you’d agree with me if you see this Raspberry Chocolate Chip Cheesecake. What more could you ask for? 😀

That’s all for now. I hope you visit these blogs.

Till next Monday. Have a blessed week.

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