National Pie Day Celebration

 

All across America, January 23rd is National Pie Day and Brunswick Forest hosted their very first Pie Baking Contest to celebrate this national event!

Teresa & I are not known for making pies but I thought we should enter this local contest to challenge ourselves. Teresa even wanted to back out the day before the contest…she just wasn’t feeling it. I wanted to replicate a berry cream pie that Briermere Farms in Riverhead, Long Island is famous for. I had so many wonderful memories of their cream pies that I had to give it a try. Teresa, on the other hand, had no clue what she wanted to bake. She loved our father’s banana pudding dessert as a young girl so after I convinced her not to withdraw from the contest she decided she would make a banana cream pie reminiscent of that flavor only kicking it up a notch.

There were a total of 14 entries that were judged by professionals in the food industry. I am thrilled to announce Teresa’s Banana Cream Bourbon-Caramel Pie took first place…I took second place with my Berry Cream Pie (I should have let her back out!) LOL

We tested so many pie crust recipes and got the best consistency using a sour cream pie crust recipe from Elise Bauer of Simply Recipes.  It worked great for blind baking both of our crusts. This recipe gives you the most buttery, flakiest texture that we ever tasted in a homemade crust. It certainly is a winner!

Click on the links below for the crust and winning pie recipes.

Teresa’s Banana Cream Bourbon-Caramel Pie

Barbara’s Berry Cream Pie

 

                                                                    Sour Cream Pie Crust    Sour Cream Pie Crust    

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Fish Fillet Roll-ups with Stewed Tomatoes

 

Fish Fillet Roll-ups with Stewed Tomatoes

  • Servings: 6
  • Difficulty: Very Easy

Who knew our Mom was cooking the Mediterranean Diet style long before it was ever acknowledged to be such a healthy way of eating? She used to prepare flounder fillets this way in order to disguise the fish so we would eat it. She was really onto something as we thought it tasted like pizza! I guess she fooled us alright...we loved it! Our local fish market was out of flounder but the cod looked great & was on sale so we adapted Mom's recipe using the fresh cod. If fresh fish isn't available where you live, by all means, use frozen and make sure you defrost it thoroughly & remove any bones before preparing. If your little ones don't like fish try telling them they're 'pizza style roll-ups' and give them a try. We won't tell!

Ingredients

  • 2½ – 3 lbs white fish fillets (cod or flounder) fresh or frozen & thawed
  • 8 cloves garlic, minced
  • 1/4- 1/2 cup Italian Style Bread Crumbs (or gluten-free bread crumbs if gluten is an issue)
  • 2 Tablespoons dried oregano plus more for topping
  • 1 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • 2 Tablespoons or more Pecorino Romano grated cheese
  • EVOO to drizzle over fillets & casserole dish
  • 2 cans Stewed tomatoes with juice
  • large toothpicks to seal fillets while baking

Directions

  1. Preheat oven to 400ºF.
  2. Pat fish fillets dry with paper towels.
  3. Drizzle a little EVOO over each fillet. Rub the minced garlic on each fillet then sprinkle all seasonings starting with salt, pepper, oregano, bread crumbs, and grated cheese.
  4. In a 2 quart casserole, drizzle a small amount of EVOO on the bottom of the dish. Roll-up each fillet and place in casserole.
  5. Pour the stewed tomatoes over the fish roll-ups then place a large toothpick into each fillet to prevent them from opening. Sprinkle additional oregano, salt & pepper on top of the stewed tomatoes.
  6. Place in preheated oven and bake at 400ºF until fish flakes, about 20-25 minutes. Remember, these fillets are rolled up so they will take longer to flake.
  7. Remove from casserole and plate with your favorite salad and vegetable.

 

HELP OUR BLOG GROW! 

If you enjoyed trying one of our recipes, please give it a star rating at the bottom of the recipe page. This helps us our recipe get a higher Google ranking and will lead others to find and enjoy our recipes too. Thanks so much for your support!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

 

Pasta Fasùl (Pasta Fagioli)

 

Pasta Fasùl (Pasta Fagioli)

  • Servings: 6-8 as a main dish
  • Difficulty: Very Easy

Growing up in our Italian American household we could always count on one of our favorite meatless meals on a Friday night...Pasta Fasùl. Depending upon the region of Italy your family is from, you may know it as pasta fagioli or pasta fasùl (fazool). Our grandparents were from Naples and Sicily, which shared the same word for beans, fasùl. Technically this dish is a soup; however, we loved it best when most of the liquid dried up & was topped with lots of grated Pecorino Romano cheese. Our Mom always made this with small or medium-sized pasta shells; however, you can use any small pasta in your pantry as we did tonight. This is a very rustic meal but can be dressed up with the addition of any vegetable you have on hand, i.e. spinach, carrots, zucchini or escarole. To complete this meal, serve with a side salad. Give it a try on those nights you're pressed for time and let us know how you and your family like it.

Ingredients

  • 1 lb. medium or small pasta shells or elbow pasta (we used ditalini as that’s what we had on hand)
  • 10 cloves garlic, smashed
  • 4 cans cannellini beans, do not rinse or drain the liquid
  • 1 cup prepared tomato sauce (preferably homemade or your favorite jar sauce)
  • 1 small can tomato paste plus same can filled with water to dilute
  • salt to taste
  • reserve at least 1 cup cooked pasta water
  • Pecorino Romano grated cheese for topping

Directions

  1. Bring a large pot of water to a boil, add a Tablespoon of salt then add pasta. Cook pasta according to package directions. Before draining reserve at least 1 cup of the pasta water then drain pasta & set aside in a large bowl.
  2. In a large, deep skillet on medium heat add EVOO. Add smashed garlic & sauté a minute or two but don’t burn.
  3. Add the 4 cans of cannellini beans and stir well until they begin to boil. Lower heat to medium-low and add 1 cup prepared sauce & small can of tomato paste with a small can of water. Add a little of the reserved pasta water if too thick. Combine well and continue to cook for about 10-15 minutes.
  4. If you prefer a soupier pasta fasùl just add more of the reserved pasta water until it’s the consistency you like.
  5. Let sit for 5-10 minutes in a covered pot before serving.
  6. Top with grated cheese & garnish with fresh basil or parsley (optional)

NOTE: To make this meal gluten-free, just substitute any small-sized gluten-free pasta in place of regular pasta.

This dish thickens as it sits so if you want a thinner sauce, add more liquid in step 3-4 while cooking.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

HELP OUR BLOG GROW! 

If you enjoyed trying one of our recipes, please give it a star rating at the bottom of the recipe page. This helps us our recipe get a higher Google ranking and will lead others to find and enjoy our recipes too. Thanks so much for your support!

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Meatless Mediterranean Pasta with Zucchini, Yellow Squash, Tomatoes & Pignoli, Gluten-Free

 

Meatless Mediterranean Pasta with Zucchini, Yellow Squash, Tomatoes & Pignoli, Gluten-Free

  • Servings: 6
  • Difficulty: Very Easy

After our holiday baking was over, we had pignoli left over so we came up with this delicious, healthy recipe to kickstart 2020. Our first recipe for the new year is a meatless Mediterranean dish. In spite of our husbands' carnivore appetites, this meatless dish satisfied them both...we were in heaven! This recipe delivers an exciting depth of flavor with a wonderful blending of ingredients. We think you and your family will love it.

Ingredients

  • 3 pounds zucchini and yellow summer squash, halved lengthwise & sliced 1/2 inch thick
  • Kosher salt & pepper
  • 1/3 cup pignoli (pine nuts)
  • 1 medium red onion, finely chopped
  • 1 tsp red pepper flakes
  • 6 cloves garlic, finely chopped
  • 5 Tablespoons EVOO
  • 1 pound gluten-free pasta (we used Le Veneziane gluten-Free Farfalle)
  • 12 oz cherry tomatoes, cut in half
  • 1/2 cup fresh basil, chopped
  • 2 Tablespoons Balsamic Vinegar
  • Grated Pecorino Romano

Directions

  1. After cutting the zucchini and summer squash, sprinkle with approximately 1 Tablespoon of kosher salt and let drain in a colander for 30 minutes. Pat dry with paper towels & wipe away residual salt. Set aside.
  2. While squash is draining, fill a large pot with water and bring to a boil for the pasta. Once boiling, lower flame to simmer until ready to cook pasta.
  3. In a 12-inch non=stick skillet, heat 1 tablespoon of EVOO over high heat. Once it starts to smoke, add half the squash and cook until slightly charred, turning occasionally, approximately 5-6 minutes. Reduce heat if the skillet starts to overheat. Transfer to a large plate then repeat step 3 with the remaining half of squash and another tablespoon of EVOO. Transfer 2nd batch to plate and set aside.
  4. Bring water to full boil and add salt then the pasta. Cook according to package directions, reserving 1 cup of cooked pasta water.
  5. In the same skillet, heat another tablespoon of EVOO. Add pignoli and toast lightly, then add red onion, garlic, and pepper flakes. Cook approximately 1 minute until fragrant.
  6. Drain pasta (reserve 1 cup of pasta water) then return pasta to the pot. Add the squash, tomatoes, pignoli mixture, vinegar, basil, and remaining 2 Tablespoons of EVOO. Mix well to combine.
  7. Add enough reserved pasta water to keep moist consistency but not soupy. You may not need the whole cup. Lightly drizzle with EVOO and top with grated cheese.

 

Note:  If gluten is not an issue, use your favorite brand of pasta. If your family must have meat, feel free to add whatever they like. 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Everyday Healthy Eating

 

H U R R A Y!  The holidays are over and it’s time to get down to some everyday simple &  healthy recipes!

After much research, we are focusing our recipes based on the Mediterranean Diet, which has been proven to be the best diet for cardiovascular and overall health, both physical and mental.

This style of eating is based on fresh vegetables, fruits, mostly whole grains, olive oil, beans, nuts, legumes, seeds, herbs & spices, fish & seafood with less emphasis on red meat, and sweets.

We look forward to sharing with you some of the most exciting, flavorful & simple recipes.

Here’s to your health,

Teresa & Barbara

For guidelines on this style of eating, please refer to the Mediterranean Diet Pyramid link below.

MedDietPyramid_flyer[1]_0

Fried Calamari – Gluten-Free

 

Fried Calamari - Gluten-Free

  • Servings: 6-8
  • Difficulty: Very Easy

Whenever we go out together for dinner we always order fried calamari if it's on the menu. Unfortunately for Jack, restaurants never make it gluten-free. This leaves him feeling left out and having to settle for soup or salad. We decided to test a gluten-free batch that he would enjoy at home. Turns out they were so good you can't tell the difference. So if any of your loved ones need to eat gluten-free, give this recipe a try. Who needs restaurants when you can serve up a tender batch in no time at all!

Ingredients

  • 1 lb calamari – fresh or frozen & thawed.
  • 3/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons dried parsley
  • 1/2 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • vegetable oil for frying
  • dipping sauce of your choice (Red Chili Pepper Spread, marinara sauce, chipotle mayo, etc.)

Directions

  1. Rinse under cold water and dry the calamari well using paper towels or a clean dishtowel. Slice into 1/2-inch rings.
  2. In a medium bowl, mix the gluten-free flour and seasonings. Combine well.
  3. Toss rings into the flour mixture to coat well.
  4. Fry small batches at a time in hot vegetable oil for 1½ – 2 minutes; don’t exceed 2 minutes or they will be overcooked & rubbery. They should be a pale golden color.
  5. When cooked, remove quickly to paper towels to drain excess oil then repeat for the next batch.
  6. Serve hot with your favorite dipping sauce or eat them just as they are.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Cannoli Shells – Gluten-Free Twiins Style

 

Cannoli Shells - Gluten-Free Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our cannoli cream. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. Once we got the regular shell recipe to our liking we had to come up with a gluten-free recipe for Jack. We are thrilled to share our gluten-free recipe with you. They are delicious and so worth the effort!

Ingredients

  • 1 ¾ c Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the gluten-free flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator.  Then divide the dough into 4 quarters.
  8. On a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Cannoli Shells – Twiins Style

 

Cannoli Shells - Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our Italian Cannoli Cream, Twiins Style. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. We are thrilled to share our recipe with you. They are delicious and so worth the effort! ❤️❤️

Ingredients

  • 1 ¾ c unbleached all-purpose flour
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms
  •  prepared Italian Cannoli Cream, Twiins Style

Directions

  1. Sift the flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator. If using a pasta machine, make sure to flour the machine first. Then divide the dough into 4. Using your hands, flatten the dough into a small square or rectangular shape and pass through the pasta machine on “0”. Continue to pass through making sure to go up a number on the machine with each pass until you get through 5. The dough is now thin enough to cut out the circles using a 3-inch round cookie cutter on a floured surface.  Proceed to step 9.
  8. If you don’t have a pasta machine, on a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Click on the link for our gluten-free version: Cannoli Shells – Gluten-Free Twiins Style

Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Mussels Fra Diavolo

 

Mussels Fra Diavolo

  • Servings: Serves 6-12
  • Difficulty: Easy

About ten years ago Gary requested Mussels Fra Diavolo to be included in our Christmas Eve dinner. Our father & husbands love the hot & spicy sauce the mussels are cooked in. We serve it over linguine or angel hair pasta. It's an easy & quick recipe that you can make as hot as you like (read Note below before step 2) . The lovers of HEAT in your family will definitely enjoy this sauce. 😋 😋

Ingredients

  • 1½ heads of garlic
  • 1/3 cup red wine (optional)
  • 1½ tsp hot red pepper flakes
  • 4 shakes cayenne pepper
  • 1/2 cup EVOO
  • 3 (28 oz) cans San Marzano whole tomatoes
  • 1 (28 oz) can crushed tomatoes
  • 2 Tablespoons tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 cup capers, drained (optional)
  • 1/2 cup Kalamata olives, pitted & chopped (optional)
  • 3-4 lbs mussels, cleaned & debearded
  • 1 can sliced Scungilli (optional)
  • 2 shakes of black pepper

Directions

  1. In a 12-inch skillet, heat the EVOO on medium-low.
  2. Add garlic and red pepper flakes, stir well.
  3. Add tomatoes, oregano, basil, capers, olives & wine.
  4. Break up the tomatoes and simmer about 15-20 minutes until the sauce thickens.
  5. In the meantime, cook your linguine or angel hair pasta.
  6. Raise sauce heat to medium and add the mussels. Cover & continue cooking another 3-6 minutes more or until mussels are open.
  7. Add the can of sliced scungilli if using. (These are already cooked so they don’t need more than 1 minute in the sauce)
  8. Discard any mussels that do not open.
  9. Serve over pasta & enjoy.

Note: If your not a lover of heat,  sprinkle half the hot red pepper flakes and cayenne pepper first then give it a good stir. Taste it & proceed from there.  You can always add heat but you can’t take it away!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.