Cherry Almond Scones

I made these back in April for a baby shower I went to.  I also made the chocolate chip toffee ones found here.  These are really very tasty and a must to make.  Sure hope you give them a try.  Scones are really not difficult to make and are a great added to treat for any occasion. 

Ingredients

3½ cups unbleached all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
4 ounces unsalted butter, cold, cut into small pieces (1 stick)
7 ounces almond paste, frozen ( grated using the large-hole side of a box grater
1 cup buttermilk or greek yogurt
1 teaspoon almond extract
½ heaping cup fresh marachino cherries, whole small or cut larger  in half
1 egg
1 egg mixed with 1 teaspoon cold water
Coarse sugar for topping
Sliced almonds for topping

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
Using a pastry blender cut in the cold butter until the mixture resembles coarse meal with some larger pea size chunks of butter still remaining.
Fold in the grated almond paste using a rubber spatula.
In a large measuring cup combine the buttermilk, almond extract and 1 egg. Blend with a small whisk until combined.
Add the buttermilk mixture to the flour and butter mixture. Fold together using the spatula until a dough starts to come together. Do not over mix. Gently fold in cherries.
Turn the dough out onto a floured work surface and knead gently to combine. Press the dough into a ¾ inch thick round and cut into scones using a 2½ inch biscuit cutter, or whatever shape you like.
Place the scones 2 inches apart on a large baking sheet lined with parchment paper.
Brush each scone with the egg and water mixture. Sprinkle with coarse sugar, then sliced almonds, then a little more coarse sugar.
Bake for 20 minutes or until golden brown.
Remove to a wire rack to cool.

I also made the toffee chocolate chip ones, here a photo of them all together ready to take to the shower.

Thanks for stopping by, have a great week and Always Remember to Find the Time to DO all the Things YOU L♥ve.

Donna

Almond shortbread cookie

These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.

Prep time: 35 min (not counting freezer and fridge time)
Ingredients:
40-50 cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

1 teaspoon amaretto liquor or almond extract (I used amaretto)
1/4 teaspoon salt
2 cups all-purpose flour (sifted)
3/4 cup sliced almonds, lightly toasted

  In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
2) With mixer on low speed, add flour and mix until dough forms.
3) Using rubber spatula, mix in almonds.
4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Joy Cookie

 I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
Makes about 44 cookies
  from here

Ingredients

1 14 oz bag sweetened coconut flakes

2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Instructions

1. Preheat the oven to 325F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
4. Stir until combined.
5. Scoop out dough with a cookie scoop onto prepared baking sheet.
6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
8. Let cool on baking sheet.
9. Store cookies in an airtight container.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Jam Bars

Another weekly treat for work.  I had just returned from Vegas (my birthday treat to myself) and wanted to make something that was not time consuming to put together and baked fairly quickly.  This recipe cooks in about 30 minutes, and does go together easy.  I was originally going to make pineapple but as you can see changed my mind, maybe next time. 

 

adapted from here

  Ingredients:

1 1/2 cups AP Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup coconut oil, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup sliced almonds
3/4 cup fruit jam (I used Strawberry Jam)

Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray.  I sprayed my pan then lined it with parchment paper, (two pieces overlapping and over the sides for each removal and clean up.  I also sprayed the paper.   Set aside.
2. In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
3. In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
4. Stir the jam to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread jam over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
5. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in pan then remove and  and cut into squares.

Hope you try this recipe, you won't be sorry.   Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things YOU L♥ve.
Donna

Cranberry Almond bread

That time once again.  I love making new things and it's perfect because I can take what I make to work and use my coworkers as my taste testers.  Lucky for me so far they have not eaten anything they didn't like.  There was one who didn't like coconut, oh well her loss.  Can't remember what it was that I made but when she bit into it she immediately spit it out.  LOL  Not to worry she didn't offend me because it was just her opinion and everyone else enjoyed it.
 Printable

Ingredients
1 (8oz) cream cheese, softened
1 egg
2 C. all-purpose flour
1 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. apple juice (or orange juice)
1/4 c. butter, melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg, beaten
2 c. coarsely chopped fresh cranberries
sliced almonds (optional, to taste)
Instructions

Heat oven to 325 degrees. Grease bottom only of 9x5 bread loaf pan with shortening; lightly flour. In small bowl, beat cream cheese until light and fluffy. Add 1 egg; blend well. Set aside.
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in apple juice, butter, vanilla extract, almond extract and beaten egg until well blended. Fold in cranberries and nuts. Spoon half of batter into pan. Spoon cream cheese mixture evenly over batter. Top with remaining batter and swirl batter with a knife a few times (to swirl the cream cheese through the batter). Sprinkle almonds over the top (optional).
Bake 65 to 75 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Almond Cherry Scones

 This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

printable
 adapted from here
Cherry Marzipan Scones

Makes 12  scones
For the scones:
1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
2 tablespoons sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in 1/2" cubes
3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
1/2 teaspoon almond extract
1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)

For the top:
1-2 tablespoons milk or cream
a small handful of sliced almonds (preferably unblanched)
1 tablespoon coarse sugar
In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Cherry Scones

 This was a work treat.  It was a huge hit and several said it's one of their favorites and any time I want to make them again would be fine with them.  They really are wonderful.  Just the right amount of almond flavor and sweetness.  Something I will make many more times.  Will probably be an item I will add to my holiday baking.

printable
 adapted from here
Cherry Marzipan Scones

Makes 12  scones
For the scones:
1/2 cup (4 3/4 ounces) fresh, moist almond paste, crumbled
2 tablespoons sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, in 1/2" cubes
3/4 cup plus 2 tablespoons greek yogurt (I used low-fat), plus extra for serving
1/2 teaspoon almond extract
1 1/2 cups or 1 pkg of frozen sweet cherries (you can use fresh sweet cherries, stemmed, pitted and quartered to equal 1 cup)

For the top:
1-2 tablespoons milk or cream
a small handful of sliced almonds (preferably unblanched)
1 tablespoon coarse sugar
In the body of a food processor, combine the almond paste, sugar, flour, baking powder and salt. Pulse to combine and break up the almond paste. Add the butter, and pulse until the mixture resembles gravel, with a few pea-sized butter chunks throughout. Dollop the yogurt over the top, sprinkle with the almond extract, and pulse until the mixture begins to form large clumps and looks somewhat homogeneous.
Dump the dough out onto a lightly floured surface, dust the top lightly with flour, and roll into a 12 by 8" rectangle, turning and flipping the dough, dusting with flour as needed to prevent sticking.
Lay the prepared cherries over half the dough. Fold the other half of the dough over the cherries, and press down gently but firmly (this will help the cherries stay in place when you slice and move the scones). Freeze the mega-scone until fairly firm, but not frozen, 20 minutes.
Position a rack in the upper center of the oven and preheat to 425ºF. Line a heavy baking sheet with parchment paper, and stack it on top of a second heavy baking sheet.
Use a sharp chef's knife to trim away the outer 1/4" from each side of the scone, then cut into 12 squares. Brush the tops with cream, sprinkle with the almonds, pressing them lightly into the scones, then sprinkle with the coarse sugar.
Carefully transfer the scones to the parchment sheet pan, spacing them at least 2 inches apart. Bake the scones until they are golden brown on top, 18-20 minutes.
Let the scones cool to warm. They are best served shortly after baking (with more greek yogurt!) but will keep for up to 3 days at room temperature. Reheat in an oven or toaster oven for best results.
Thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Strawberry Coffee Cake

Adapted from here

Printable

(this is what Coleen used 2 cups frozen dark sweet cherries (thawed and drained well)

2 cups fresh strawberries chopped
1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Directions from Coleen for the cherries
Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit


and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:



Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar
Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Oh gee, ya know I forgot to put the glaze on, BUT it was wonderful without it.
Tips from Coleen
IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE: This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan leaks.

This is a great cake for after dinner or breakfast. Thanks for stopping by. Remember to Find the time to Do all the things YOU love.
Donna

Pineapple Coconut Galette

This was an experiment.  When I was in Maine I made several desserts and found out that Orm (who I stayed with) loves pineapple so of course I had to make him some yummies with pineapple.  I had first made apple galette from apples I had picked from one of his trees.  Those were yummy also.  I didn't want to make the same recipe just changing the fruit to I decided to add some coconut and  finely chopped nuts.  I cooked the pineapple with about 1/4 cup of sugar and 1/4- cup white wine.
I let it cook until it was reduced and the sauce seemed to be a bit thickened.

I used the puff pastry for this as I did with the other Galettes

Frangipane (Almond Cream):
1/4 cup (50 grams) granulated white sugar
3 tablespoons (42 grams) unsalted butter
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (42 grams) almond meal (flour)
1 tablespoon (12 grams) all purpose flour
Crust:
1 pound (454 grams) frozen puff pastry, defrosted
Filling:
1 large can pineapple chunks (could use fresh)
2 tablespoons  granulated white sugar
1/8 teaspoon ground cinnamon (optional)
Garnish:
Confectioners' (powdered or icing) sugar
Softly whipped cream (optional)
Frangipane:  In the bowl of your electric mixer, or with a hand mixer, beat the sugar.

and butter until creamy.  Beat in the egg and vanilla extract until smooth.  Add the almond meal

and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. 

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the  pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping TBL on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes. 


Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven   Remove the puff pastry from the refrigerator and lay the pineapple, coconut and nuts on top of the frangipane. 
Bake for about 15 - 20 minutes or until the pineapples are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack. 
Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the pineapple with confectioners sugar (powdered or icing) and place under the broiler until the tips of the pineapple start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream.
Makes 12 galettes.
 If you like the Galette's you can really make them with any fruit.  So now I've done 3 versions, peach, apple and pineapple.  Gee what could be next....I'm sure I'll find something.

Have a wonderful day, and Remember to Find the Time to Do All the Things you love.
Donna

Blueberry Cream-Cheese Coffee Cake

 My daughter is a wonderful cook and baker too.  This is one of her recent desserts.  She does not blog hop, well maybe she does because I am always sending her links to blogs to check out all the wonderful recipes I've found.  The other night when she made this my oldest grandson Josh came down and asked if I wanted pictures of the cake for the blog....oh course I said yes as long as a piece came too.  Ya know she was going to give me a piece but I wanted to make sure.  :-)  This cake is delicious and is very good when it's warmed slightly...say 15 sec or so in the micro.  She found this recipe here  .  She did add more sugar to the topping than listed, I'll make a note by it.  She said she added about a 1/4 cup.

Printable recipe

Ingredients

• 1  cup  fresh blueberries, rinsed, or frozen blueberries
• 1/4  cup  apple juice
• 1  teaspoon  cornstarch
• 2  cups  all-purpose flour
• 1  cup  sugar + 1/4 cup more for topping
• 1/2  cup  (1/4 lb.) cold butter, cut into chunks
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1  teaspoon  grated lemon peel
• 3/4  cup  plain low-fat yogurt
• 1  teaspoon  vanilla
• 2  large eggs
• 6  ounces  cream cheese, at room temperature
• 1  teaspoon  lemon juice
• 1/2  cup  sliced almonds

Preparation

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

 This cake could be also be great for breakfast or possibly to serve at a brunch.     

Have a wonderful day and remember to find the time to do all the things you love, including the time to eat dessert.  ;-)
Donna

Peach Galette

Saturday my daughter and I went to a small town southeast of us to go to some of the local farms there  We went for corn, black cherry tomatoes, some slicing tomatoes, (we only have a few from our garden) and peaches.  My daughter also bought some blueberries.  This recipe is very simple and quick and the family just loved them.  They asked that I make more.  :-)  So they were a big hit.    Peach Galette from the Joy of Baking Frangipane (Almond Cream): 1/4 cup (50 grams) granulated white sugar 3 tablespoons (42 grams) unsalted butter 1 large  egg 1/2 teaspoon pure vanilla extract 1/2 cup (42 grams) almond meal (flour) 1 tablespoon (12 grams) all purpose flour Printable recipe this is the paste Crust: 1 pound (454 grams) frozen puff pastry, defrosted

Frangipane:  In the bowl of your electric mixer, or with a hand mixer, beat the sugar and butter until creamy.  Beat in the egg and vanilla extract until smooth.  Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate. (you can make your own almond meal by putting almonds in a food grinder/processor and pulse until you have a very fine meal.  Be careful not to make it too fine or you will have a paste.  If you do it this way add the flour from the recipe above and pulse it with the almonds....picture  on right)

Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the  pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping tablespoon) on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes. 

Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven

Meanwhile, dip the peaches  into a large pot of boiling water for about 30 - 60 seconds, depending on the ripeness of each peach. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into slices. Place the peach slices in a large bowl and toss with the sugar and ground cinnamon (if using). Remove the puff pastry from the refrigerator and lay the sugar coated peach slices on top of the frangipane.  

Bake  for about 15 - 20 minutes or until the peaches are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack. 

Preheat the oven broiler and move the rack to 

the top shelf of the oven. Lightly dust the tops of the peaches with confectioners sugar (powdered or icing) and place under the broiler until the tips of the peaches start to caramelize.  Watch closely and move the pan as needed.  Serve warm or cold with softly whipped cream or vanilla ice cream .

This is the peaches sliced and the sugar and cinnamon added.

This is them all mixed up, see all the yummy juices?

 Here is the Frangepane on the puff pastry ready to rest in the the refrigerator.

 And here they are out of the oven.  The next step would be to let them cool then when you're ready to serve is when you would pop them in the broiler with the powdered sugar.  Hope you'll try this recipe.  I would think it would be good with other fruits that are in season, give it a try and let me know if you make them.

Have a wonderful day and Remember to Find the Time to do All the Things you Love.

Donna