Breakfast & BrunchGluten-FreeQuick & Easy (30-Min)Vegetarian

Luscious Almond Flour Pancakes with Maple Cashew Cream

by Linda
written by Linda

Start your day off right with these luscious almond flour banana pancakes. They are gluten-free, packed with flavor, and incredibly fluffy, making them the perfect base for the rich maple cashew cream.

The combination of ripe bananas and almond flour gives these pancakes a sweet, nutty flavor, while the cream adds a decadent touch. Perfect for brunch or a cozy breakfast, they are sure to impress family and friends alike!

Luscious Almond Flour Pancakes with Maple Cashew Cream

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup almond flour
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup almond milk (or more, as needed)
  • 1 teaspoon vanilla extract
  • Maple syrup for serving

MAPLE CASHEW CREAM

  • 1 cup raw cashews, soaked for 2-4 hours
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Water, as needed

Instructions

  1. In a bowl, mix together almond flour, mashed banana, eggs, baking powder, salt, cinnamon, almond milk, and vanilla extract until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  3. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  4. While the pancakes cook, drain and rinse the soaked cashews. In a blender, combine cashews, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth, adding water gradually until you reach a creamy consistency.
  5. Serve the pancakes warm, topped with the maple cashew cream and a drizzle of maple syrup.

Notes

Tip: Soak cashews overnight for an even creamier texture. Adjust sweetness of the cream by adding more or less maple syrup to taste.

For a lighter option, try substituting the cashew cream with Greek yogurt mixed with a bit of maple syrup. If you want a nut-free variation, you can use oat flour instead of almond flour and blend silken tofu with maple syrup for the cream.

These pancakes store well in the fridge for up to 3 days. Reheat them in a toaster or on a skillet. Serve with fresh fruit or a drizzle of extra maple syrup for added sweetness!

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Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Crispy Cornmeal-Crusted Avocado Toast with Spicy Cilantro Drizzle

by Linda
written by Linda

Get ready to transform your breakfast or brunch with this Crispy Cornmeal-Crusted Avocado Toast! The combination of creamy avocado and a crunchy cornmeal crust creates a delightful texture that will leave your taste buds craving more.

Paired with a spicy cilantro drizzle, this dish offers a burst of flavor and a hint of heat that elevates the classic avocado toast to new heights. This recipe is quick, easy, and perfect for impressing guests or enjoying a special weekend treat!

Crispy Cornmeal-Crusted Avocado Toast with Spicy Cilantro Drizzle

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 350 calories 20g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 ripe avocados
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 egg
  • 1 tbsp olive oil
  • 1/4 cup fresh cilantro
  • 1 tbsp lime juice
  • 1/2 tsp chili flakes
  • Sliced bread (for toasting)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a shallow bowl, mix together cornmeal, flour, salt, pepper, and paprika.
  3. In another bowl, whisk the egg until well-beaten.
  4. Slice the avocados in half, remove the pit, and scoop out the flesh. Slice the avocado into thick slices.
  5. Dip each avocado slice first into the egg, then into the cornmeal mixture, ensuring they are fully coated.
  6. Heat olive oil in a non-stick skillet over medium heat. Fry the cornmeal-crusted avocado slices until golden brown, about 2-3 minutes per side.
  7. While the avocado is frying, prepare the spicy cilantro drizzle by blending cilantro, lime juice, chili flakes, and a splash of water until smooth.
  8. Toast your bread slices to your liking.
  9. Assemble the toast by placing the crispy avocado slices on the toasted bread and drizzling generously with the spicy cilantro sauce. Serve immediately.

Notes

Tip: Feel free to customize the spice level of the drizzle by adjusting the amount of chili flakes used.

For a gluten-free option, you can substitute regular cornmeal with a gluten-free cornmeal. If you’re in the mood for extra protein, add a poached egg on top for an even heartier meal.

To keep the avocado from browning, consider adding a splash of lime juice right before serving. Leftovers can be stored in an airtight container in the refrigerator for up to a day, but the toast is best enjoyed fresh!

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Breakfast & BrunchQuick & Easy (30-Min)Vegetarian

Hearty Sun-Dried Tomato and Goat Cheese Frittata with Fresh Herbs

by Linda
written by Linda

Elevate your brunch game with this hearty sun-dried tomato and goat cheese frittata, bursting with flavor and fresh herbs. The tangy goat cheese beautifully complements the rich, savory notes of sun-dried tomatoes, creating a deliciously satisfying dish that’s perfect for any occasion.

Easy to prepare, this frittata can be served warm or at room temperature, making it a versatile option for gatherings or meal prep. With its decadent texture and vibrant colors, it’s sure to impress your guests while being simple enough for a casual family meal.

Hearty Sun-Dried Tomato and Goat Cheese Frittata with Fresh Herbs

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 20g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 8 large eggs
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup goat cheese, crumbled
  • 1/2 cup milk
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 onion, diced

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and minced garlic, sautéing until softened.
  4. Stir in the chopped sun-dried tomatoes and cook for 2 minutes, allowing the flavors to meld.
  5. Evenly pour the egg mixture over the sautéed vegetables in the skillet.
  6. Sprinkle the crumbled goat cheese and fresh herbs over the top of the egg mixture.
  7. Cook on the stove for about 5 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
  8. Bake for 15-20 minutes, or until the frittata is puffed and golden and a toothpick inserted in the center comes out clean.
  9. Remove from the oven, let cool slightly, slice, and serve warm or at room temperature.

Notes

Tip: For added flavor, consider adding some sautéed spinach or bell peppers to the mixture.

For a creamier texture, add a splash of heavy cream to the eggs before whisking. If you don’t have fresh herbs on hand, dried herbs can be substituted, but fresh basil and parsley are highly recommended for their vibrant flavor.

Leftover frittata can be stored in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or enjoy cold for a quick meal on the go!

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Breakfast & BrunchQuick & Easy (30-Min)VeganVegetarian

Whimsical Vanilla Bean Overnight Oats with Berry Compote

by Linda
written by Linda

Start your day with a burst of flavor from these Whimsical Vanilla Bean Overnight Oats. Infused with the rich essence of vanilla beans, these oats create a creamy, dreamy breakfast that you can prepare the night before.

The vibrant berry compote adds a pop of color and a delightful sweetness, making this dish not only delicious but also visually appealing. Perfect for busy mornings or a leisurely brunch, these oats are sure to become a morning favorite!

Whimsical Vanilla Bean Overnight Oats with Berry Compote

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 350 calories 8g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup rolled oats
  • 1 1/2 cups almond milk
  • 1 vanilla bean (split and scraped)
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon chia seeds
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tablespoon sugar (for compote)
  • 1 tablespoon lemon juice
  • Mint leaves (for garnish)

Instructions

  1. In a mixing bowl, combine rolled oats, almond milk, scraped vanilla bean seeds, maple syrup, and chia seeds. Stir well.
  2. Transfer the mixture into two jars or containers, cover, and refrigerate overnight.
  3. In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the berries break down and form a sauce.
  4. Once the oats are set, remove from the refrigerator and top each jar with the warm berry compote.
  5. Garnish with fresh mint leaves before serving.

Notes

Tip: For added texture, consider topping with nuts or granola before serving.

For a thicker consistency, use Greek yogurt alongside the oats. You can also swap the almond milk for any milk of your choice, such as coconut or dairy milk.

If you don’t have fresh berries, frozen berries work just as well—just ensure to thaw them before making the compote. Store any leftover oats in the refrigerator for up to 3 days, and feel free to mix and match your favorite fruits for different variations!

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Drinks & BeveragesKid-FriendlyQuick & Easy (30-Min)Vegan

Fiery Spicy Mango Jalapeño Fizz

by Linda
written by Linda

Get ready to ignite your taste buds with this Fiery Spicy Mango Jalapeño Fizz! This vibrant drink combines the sweetness of ripe mango with the kick of fresh jalapeño, making it the perfect thirst-quencher for warm days or lively gatherings. The effervescence of sparkling water adds a refreshing touch, elevating this drink to a delightful fizz that you won’t be able to resist.

Not only does this cocktail deliver on flavor, but it’s easy to whip up in just minutes. The blend of spicy and sweet makes it a standout choice for summer parties, picnics, or even a cozy evening at home. Whether you choose to serve it with or without alcohol, this drink is sure to impress!

Fiery Spicy Mango Jalapeño Fizz

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 150 calories 0g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 ripe mango, diced
  • 1 small jalapeño, sliced (adjust for spice level)
  • 1 tablespoon lime juice
  • 2 teaspoons agave syrup or honey
  • 1 cup sparkling water
  • Ice cubes
  • Fresh mint leaves for garnish

Instructions

  1. In a mixing glass or shaker, combine the diced mango, sliced jalapeño, lime juice, and agave syrup.
  2. Muddle the mixture gently to release the juices, being careful not to overdo it if you want to retain some texture.
  3. Fill two glasses with ice cubes, then divide the muddled mixture evenly between the glasses.
  4. Top each glass with sparkling water, stirring gently to combine the ingredients.
  5. Garnish with fresh mint leaves and additional jalapeño slices if desired. Serve immediately.

Notes

Tip: Adjust the sweetness by adding more or less agave syrup to suit your taste!

For an extra kick, muddle in more jalapeños or add a dash of hot sauce to the mix! If you prefer a milder drink, remove the seeds from the jalapeños before adding them. You can also substitute fresh mango with mango nectar for a quicker preparation.

This spicy mango fizz can be made ahead of time by preparing the mango and jalapeño mixture in advance and mixing with the fizzy water just before serving. It’s best enjoyed fresh, but leftovers can be stored in the refrigerator for a day—just add more fizz before serving!

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Drinks & BeveragesGluten-FreeQuick & Easy (30-Min)Vegan

Chilled Cucumber Mint Delight

by Linda
written by Linda

Looking for a refreshing beverage to beat the heat? This Crisp Cucumber Mint Cooler is the perfect antidote to hot summer days. With the crispness of cucumber and the refreshing zing of mint, it’s a drink that not only hydrates but also invigorates your palate.

The secret to this cooler lies in the balance of flavors. Freshly muddled mint leaves combine with the subtle sweetness of cucumber, all brought together with a splash of lime and sparkling water. It’s a delightful drink that’s not just beautiful to look at but also incredibly easy to prepare!

Chilled Cucumber Mint Delight

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 50 calories 0g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 medium cucumbers, peeled and diced
  • 1 cup fresh mint leaves, packed
  • 2 limes, juiced
  • 4 cups sparkling water
  • 1-2 tablespoons agave syrup or honey (optional)
  • Ice cubes for serving
  • Mint sprigs and cucumber slices for garnish

Instructions

  1. Muddle the diced cucumbers and fresh mint leaves in a large pitcher until the cucumbers release their juices and the mint becomes aromatic.
  2. Add the lime juice and optional sweetener if desired, stirring well to combine.
  3. Pour in the sparkling water gently to preserve the fizz, and stir lightly.
  4. Serve immediately over ice, garnishing each glass with additional mint sprigs and cucumber slices.

Notes

Tip: For an extra twist, add a splash of gin or vodka for an adult version!

For the best flavor, use fresh mint leaves and ripe cucumbers. If you want to add a little sweetness, consider a splash of agave syrup or honey, but keep it light to maintain the refreshing taste.

This cooler can also be made in larger batches for parties! Just scale up the ingredients and serve it in a large pitcher. It’s a great mocktail option for your next gathering.

Store any leftovers in the refrigerator, but it’s best enjoyed fresh. If you want to prep ahead, you can muddle the mint and cucumber a few hours before serving, then add the lime juice and sparkling water just before serving to keep it fizzy.

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Desserts & BakingQuick & Easy (30-Min)Vegetarian

Irresistible Cinnamon Roll Cheesecake Swirl Cups

by Linda
written by Linda

Indulge in the divine marriage of cheesecake and cinnamon rolls with these irresistible Cinnamon Roll Cheesecake Swirl Cups. Each cup features a creamy cheesecake base swirled with a rich cinnamon mixture, all nestled in a buttery graham cracker crust. They make for a perfect dessert that’s both visually stunning and deliciously satisfying.

These cups are not only easy to make but also provide an elegant presentation for gatherings, parties, or simply a cozy treat at home. With their creamy texture and delightful cinnamon flavor, you’ll want to savor every last bite!

Irresistible Cinnamon Roll Cheesecake Swirl Cups

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 210 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar

Instructions

  1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form a crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla extract, mixing until combined.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream until smooth and creamy.
  5. In a separate small bowl, mix the cinnamon and brown sugar together to create the cinnamon swirl mixture.
  6. Spoon the cheesecake batter into each muffin cup, filling them about 2/3 full. Then add a teaspoon of the cinnamon mixture on top of each cup and use a toothpick or knife to swirl it gently into the cheesecake batter.
  7. Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
  8. Once chilled, serve the cheesecake cups with an optional sprinkle of cinnamon or whipped cream on top.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. These cups can also be frozen for up to 2 months; just thaw in the refrigerator before serving.

For a richer flavor, consider using full-fat cream cheese and sour cream. You can also experiment with different toppings like whipped cream or a drizzle of caramel sauce. If you want to make these cups in advance, prepare them the day before and chill them in the refrigerator; they taste even better after sitting overnight!

Common mistakes to avoid include overmixing the cheesecake batter, which can lead to cracks, and not allowing the ingredients to come to room temperature before mixing. Serve these cups with a sprinkle of cinnamon and a dollop of whipped cream for an extra touch of indulgence!

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Desserts & BakingQuick & Easy (30-Min)Vegetarian

Decadent Salted Caramel Pretzel Brownies with Crunch

by Linda
written by Linda

If you’re looking for a dessert that hits all the sweet and salty notes, these Salted Caramel Pretzel Brownies are a must-try. The fudgy chocolate base is enhanced by crunchy pretzels and a rich salted caramel layer, making each bite an irresistible treat.

Perfect for sharing at parties or enjoying solo, these brownies are simple to whip up and are sure to impress your guests. The combination of textures, from the chewy brownie to the crispy pretzels and the gooey caramel, creates a truly mouthwatering experience.

Decadent Salted Caramel Pretzel Brownies with Crunch

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 350 calories 16g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup crushed pretzels
  • 1 cup salted caramel sauce
  • Sea salt flakes for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, melt the butter and mix in the granulated sugar until well combined.
  3. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  4. Sift in the flour, cocoa powder, and salt, then stir until just combined.
  5. Fold in the crushed pretzels gently, being careful not to overmix.
  6. Pour the brownie batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Allow the brownies to cool completely in the pan.
  9. Drizzle the salted caramel sauce over the cooled brownies, and sprinkle sea salt flakes on top for added flavor.
  10. Cut into squares and serve.

Notes

Tip: Make the salted caramel sauce ahead of time to save on prep. It can be stored in the fridge for up to two weeks.

For the best results, use high-quality chocolate for the brownie base. You can substitute the pretzels with crushed potato chips for a unique twist. If you’re a fan of nuts, feel free to add some chopped pecans or walnuts into the brownie mixture.

These brownies can be stored in an airtight container for up to a week. To reheat, simply microwave for a few seconds to enjoy them warm.

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Desserts & BakingVegetarian

Delightful Lavender-Infused Honey Lemon Poppy Seed Cake

by Linda
written by Linda

This Lavender-Infused Honey Lemon Poppy Seed Cake is a delightful treat that harmoniously blends floral notes with zesty lemon. The infusion of lavender not only elevates the flavor but also adds a beautiful aroma that makes this cake a perfect choice for gatherings or afternoon tea.

Moist and tender, this cake is studded with crunchy poppy seeds, providing a unique texture that complements the sweetness of honey and the tartness of lemon. The cake is simple to make yet impressive enough to serve at any special occasion.

Delightful Lavender-Infused Honey Lemon Poppy Seed Cake

Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 260 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/4 cup poppy seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup honey
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried culinary lavender
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a small saucepan, heat honey and lavender over low heat for about 5 minutes, then remove from heat and let steep for 1 hour.
  3. In a medium bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the softened butter and the lavender-infused honey until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Note: For an extra touch, drizzle the cooled cake with a lemon glaze made from powdered sugar and lemon juice.

When infusing the honey with lavender, be sure to let it steep for at least an hour to fully extract the flavor, but avoid over-steeping to prevent bitterness. You can also use the leftover lavender honey in tea or drizzled over yogurt!

If you don’t have poppy seeds, chia seeds can be used as a substitute for a similar texture. This cake can be stored in an airtight container for up to three days or frozen for later enjoyment.

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Desserts & BakingQuick & Easy (30-Min)Vegetarian

Decadent Choco-Coconut Bliss Bars with a Crunch

by Linda
written by Linda

These Choco-Coconut Bliss Bars are a delightful fusion of rich chocolate and tropical coconut, creating a sweet escape with every bite. Each bar features a crunchy base, complemented by a creamy coconut layer and a luscious chocolate topping that will have your taste buds dancing.

Not only are they delicious, but they are also incredibly easy to make. Whether you’re hosting a gathering or simply craving a sweet snack, these blissful bars are the perfect choice to satisfy your chocolate and coconut cravings!

Decadent Choco-Coconut Bliss Bars with a Crunch

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 210 calories 12g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 cup graham cracker crumbs
  • 1/2 cup shredded coconut
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • 1 cup sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup coconut oil

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, cocoa powder, sugar, and melted butter until well blended.
  3. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
  4. Pour the sweetened condensed milk evenly over the crust, spreading it to cover completely.
  5. In a small saucepan over low heat, melt the chocolate chips and coconut oil until smooth, stirring frequently.
  6. Pour the melted chocolate mixture over the condensed milk layer, spreading it evenly with a spatula.
  7. Bake for 15-20 minutes or until the edges are set. Remove from the oven and let cool completely in the pan.
  8. Once cooled, lift the bars out of the pan using the parchment paper. Cut into squares and enjoy!

Notes

Tip: For a more intense coconut flavor, use coconut extract in the crust mixture.

For an extra touch, sprinkle some toasted coconut flakes on top of the chocolate layer before it sets. If you’re looking for a healthier alternative, consider using dark chocolate with a high cocoa content or even a sugar-free chocolate option.

These bars can be stored in an airtight container in the refrigerator for up to a week. Feel free to cut them into smaller pieces for bite-sized treats, perfect for sharing!

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