Pumpkin Cheesecake Dip / #PumpkinWeek

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With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!  

Today, as part of #PumpkinWeek,  I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before. 

Pumpkin Cheesecake Dip 

(printable recipe at end of page)

(feeds 4)

8 ounce Cream Cheese (softened)

8 ounces Pumpkin

3/4 cup Powdered Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Ginger

1/2 teaspoon Vanilla

Cinnamon Graham Crackers

Oreo Cookie Sticks

Ginger Snaps 

 

In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter. 

Add vanilla and mix together.

Spoon dip into a serving bowl. Grate the chocolate over the top.

Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!

Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek bloggers: 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. 

 

Drink Recipes

• Disney Pumpkin Milkshakes by Simply Inspired Meals
• Iced Pumpkin Spiced Latte by April Golightly
• Pumpkin Spice Chai Tea Smoothies by Our Good Life
• Pumpkin Spice Syrup by Caroline's Cooking

Breakfast and Baked Goods

• Crockpot Pumpkin Oatmeal by Veggies First Then Dessert
• Keto Pumpkin Muffins by Keto Basic AF
• Spiced Pumpkin Donut Holes by Hezzi-D's Books and Cooks

Savory Recipes

• Pumpkin Bolognese by A Kitchen Hoor's Adventures
• Fresh Pumpkin Pizza by Palatable Pastime
• Pumpkin Macaroni and Cheese by Our Sutton Place
• Pumpkin Stufffed Shells by A Day in the Life on the Farm
• Pumpkin Stuffing by Cindy's Recipes and Writings
• Savory White Bean and Pumpkin Dip by A Little Fish in the Kitchen

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Pie Crescent Rolls by Blogghetti
• Pumpkin Cheesecake Dip by The Freshman Cook
• Pumpkin Cream Cheese Bars by Making Miracles
• Pumpkin Impossible Pie by Shockingly Delicious
• Pumpkin Marshmallows by The Redhead Baker
• Pumpkin Pie Tamales by The Spiffy Cookie
• Pumpkin Spice Latte Layer Cake by Love & Confections

cheesecake, pumpkin, nutmeg, ginger, cinnamon, ginger snaps, cinnamon graham crackers, oreo cookie sticks

snacks, treats, fall foods, party food

Yield: 10-12

Author: The Freshman Cook

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Pumpkin Cheesecake Dip

Ingredients:

• 8 ounce Cream Cheese (softened)
• 8 ounces Pumpkin
• 3/4 cup Powdered Sugar
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg
• 1/4 teaspoon ground Ginger
• 1/2 teaspoon Vanilla
• Cinnamon Graham Crackers
• Oreo Cookie Sticks
• Ginger Snaps

Instructions:

1. In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
2. Add vanilla and mix together.
3. Spoon dip into a serving bowl. Grate the chocolate over the top.
4. Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.

https://www.thefreshmancook.com/2020/09/pumpkin-cheesecake-dip-pumpkinweek.html

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Tag @thefreshmancook on instagram and hashtag it #Pumpkin Cheesecake Dip

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Summer Berry Charcuterie Board / #BerryWeek

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 Today is the last day of #BerryWeek! It has been such fun with so many berry recipes to share. My list of ones I want to try has gotten longer with each day! If you missed any of them, you might want to check out the recipe I shared Monday, Summer Berry Salsa. This recipe is a great way to enjoy several berries at a time, in one recipe! If you are a fan of easy to make pastry, you will want to bake up some of my Blueberry Breakfast Pastries, which I shared on Wednesday.  The pastry cream is homemade and the pastry is store bought dough, cutting down on the time it takes to put it all together, but not the taste.

With the fun and tasty #BerryWeek coming to an end, I want to share my Summer Berry Charcuterie Board with you.  If you have ever made a charcuterie board, you know how much fun it is to put them together. It takes thought and creativity to design the perfect board, and it also takes time to collect the items you need for the board, but it is all worth it. In the end, the board looks like an art project, too pretty to eat, but that won't last long! The main objective is to have fun and create something your family and friends will enjoy!

Summer Berry Charcuterie Board 

(serves 3-4 )

(printable recipe at end of page)

Ingredients: 

Fresh Summer Berries:
Strawberries
Raspberries
Blueberries
Blackberries

Chocolate Candy Pieces
Mini Chocolate Cookies

Chocolate Cookie Brittle

Cashews

Creme de Pirouline Dark Chocolate Rolled Wafers

Sauce:

1/2 cup Cream Cheese, softened

1 cup Whipped Topping

1 teaspoon Vanilla Extract 

Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!

Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.

Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit. 

These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture. 

Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

This is one way to put together a charcuterie tray. It can be difficult to take the first step in designing your tray. Once you decide on a theme or a certain item you are serving, it will fall into place. I will admit, I spent a lot of time walking around a couple stores trying to buy the items for this board, but after I did, the ideas came rushing into my mind, making a clear path for my end result. This will happen to you also.  Besides, there is no wrong way to create a Summer Berry Charcuterie Board. If you are happy with it, then it is right. Have fun with it!

Check out these Summer Berry Recipes from some blogging friends:

Friday Berry Week Recipes

• Blackberry Bourbon Mule by A Kitchen Hoor's Adventures
• Blueberry Buttermilk Scones by The Redhead Baker
• Blueberry Lemonade by Cindy's Recipes and Writings
• Blueberry Muffin Cake by Sweet Beginnings
• Blueberry Cheesecake Salad by Eat Move Make
• Easy Blackberry Cobbler by Blogghetti
• Fresh Berry Toasts with Sweet Ricotta by Palatable Pastime
• Mixed Berry Scones by Family Around the Table
• Raspberry Mojitos by Hezzi-D's Books and Cooks
• Raspberry White Chocolate Poke Cake by Cheese Curd In Paradise
• Strawberry Avocado Smoothies by Daily Dish Recipes
• Strawberry-Rhubarb Batter Cobbler by Palatable Pastime
• Summer Berry Charcuterie Board by The Freshman Cook
• Vegan Summer Berry Galette by The Baking Fairy

Print

Smmer Berry Charcuterie Board

Author: The Freshman Cook

Ingredients:

• Fresh Summer Berries:
• Strawberries
• Raspberries
• Blueberries
• Blackberries
• Chocolate Candy Pieces
• Mini Chocolate Cookies
• Chocolate Cookie Brittle
• Cashews
• Creme de Pirouline Dark Chocolate Rolled Wafers
• Sauce:
• 1/2 cup Cream Cheese, softened
• 1 cup Whipped Topping
• 1 teaspoon Vanilla Extract

Instructions:

1. Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!
2. Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.
3. Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit.
4. These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture.
5. Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

https://www.thefreshmancook.com/2020/06/summer-berry-charcuterie-board-berryweek_18.html

summer berries, blackberries, blueberries, raspberries, strawberries, charcuterie board, cookies, dip

dessert, treats

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #BerryWeek

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Tombstone Bark / #Choctoberfest2019

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I have another #Choctoberfest2019 for you today! My Tombstone Bark is so easy to make, and it is perfect for your children to help with! 
I thought of making these Tombstones one day when I was driving down a country road here in North Carolina. There are many areas where the family cemetery was, and still is, a very common sight. They are often located on the family farm, sometimes near the road, and although most of them are very well tended, some are often neglected and have broken tombstones. And at night, they can be very scary looking! Which made me think of Halloween and treats and after a few streams of thought, I came around to these Tombstones!

Tombstone Bark
(makes 6 tombstones)
(printable recipe at end of page)


Tombstone Mold
approx 2 pounds Milk Chocolate
Royal Icing (I have included my recipe below)
3 oz. Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1.12 lbs Powdered Sugar
Black Decorating Color
Autumn Leaves Mix- edible decor
Skeleton Bones-edible decor

Melt the chocolate in a double boiler until completely melted and creamy.

Pour the chocolate into the tombstone molds.

Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.

Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
Add the cream of tartar and mix for 30 seconds.
Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.

Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.

Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.

 Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.

 Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.

 I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect! Happy Haunted Halloween!

Happy Halloween! 

Don't forget about our huge giveaway! Enter now!

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Tombstone Bark

Yield: 6

Author: The Freshman Cook

ingredients:

Tombstones

• Tombstone Mold
• approx 2 pounds Milk Chocolate
• Black Decorating Color
• Autumn Leaves Mix- edible decor
• Skeleton Bones-edible decor

Royal Icing

• 3 oz. Warm Water
• 2 1/2 tablespoons Meringue Powder
• 1/2 teaspoon Cream of Tartar
• 1.12 lbs Powdered Sugar

instructions:

How to cook Tombstone Bark

1. Melt the chocolate in a double boiler until completely melted and creamy.
2. Pour the chocolate into the tombstone molds.
3. Pick up the molds just above the table and lightly drop them several times. This will even out the chocolate in the mold, and eliminate bubbles. Set in refrigerator until set up. It takes at least 30 minutes.
4. Make the royal icing by mixing together the warm water and the meringue powder. Use a whisk to mix until it is frothy and thick...about 30 seconds.
5. Add the cream of tartar and mix for 30 seconds.
6. Pour in all the confectioners sugar in to the bowl and mix on low for a full 10 minutes. Pour into a containers with a good lid to keep it fresh. It will store for approx. 30 days.
7. Take 3-4 tablespoons of the icing and place in a small bowl. Add a little bit of black food color into the bowl, and mix until it is a light gray. If you make it too dark, add some more frosting to lighten it up. Add a teaspoon of water to thin it.
8. Use a small paint brush and spread the grey icing around the tombstone to give it an old, worn look. Let dry.
9. Once the front is dry, turn it over and pipe a medium size dot of frosting onto the back bottom of the tombstone.
10. Add one of the bones to the frosting and adjust it so that it will stand up. Let dry.
11. I cut a few of the tombstones to make them look like they are eroded, and I added a few bones to come up from the ground, and some leaves for effect!

https://www.thefreshmancook.com/2019/10/tombstone-bark-choctoberfest2019.html

chocolate, molds, candy, sprinkles, Halloween, tombstones

desserts, treats, chocolate

treats

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Thanks for joining me today! Good luck on the giveaway!



   

Chocolate Vegan Peanut Butter Balls / #Choctoberfest2019

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#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)

• Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.

$100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!

Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.

Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.

Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.

Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.

Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest. Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy's Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy's Recipes and Writings • Cook with Renu • Cook's Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D's Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen's Kitchen Stories • Kate's Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah's Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha's Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter's Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen

 Don't forget to enter to win! Ok, let's get started with Choctoberfest2019!!!

 These Vegan Chocolate Peanut Butter Balls are the perfect treat to add to your gift giving boxes and tins this holiday season! They are easy to make, and they can be frozen, so if you are interested in making things ahead of time, you will want these in your gift baskets! I used a vegan peanut butter, a vegan powdered sugar, and a bittersweet baking chocolate from the sponsor of todays post, Divine Chocolate! #MakeSomethingDivine  This bar is seriously good! It is made with all natural ingredients, no artificial flavors, and 100% pure cocoa butter.  Find out more about them at @DivineChocolateUSA on Facebook and Instagram and @DivineChocUSA on Twitter! Also check out the Divine Chocolate web site for recipe, stories, and business info!

Chocolate Vegan Peanut Butter Balls  
(makes 1 dozen )
(printable recipe at end of page)

1 cup Vegan Peanut Butter
1 cup Sugar
1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

 Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.

Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter. 

It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter. 

Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.

Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.

Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.

 Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.

 Sprinkle with additional powdered sugar before serving. Enjoy!
This is the first vegan recipe I have every made, so if I have made an error in the vegan area, please kindly let me know.

Here are some interesting facts about Divine Chocolate that you will want to know:
I used the bittersweet chocolate to cover my Peanut Butter Balls, but Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Check them out by clicking the link above.
Also, as a baker, I love that because Divine Chocolate is made with with 100% pure cocoa butter it has an amazing melting point! It melts beautifully and evenly and it is a pleasure to work with! I encourage you to use their products. You will love them!


Scroll down for a printable recipe, and don't forget to join the giveaway fun! Good luck!

Chocolate Vegan Peanut Butter Balls

Yield: 1 dozen

Author: The Freshman Cook

ingredients:

• 1 cup Vegan Peanut Butter
• 1 cup Sugar
• 1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

instructions:

How to cook Chocolate Vegan Peanut Butter Balls

1. Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
2. Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter.
3. It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter.
4. Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
5. Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
6. Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
7. Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
8. Sprinkle with additional powdered sugar before serving.

https://www.thefreshmancook.com/2019/10/chocolate-vegan-peanut-butter-balls.html

vegan, peanut butter, chocolate, Divine Chocolate, powdered sugar, treats, holisay gifts

candy, vegan, gifts, holidays, party food, treats

candy

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Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs

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