Watermelon Mango Salsa Recipe

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Watermelon and mango salsa is a go to dish in the summer. It’s best eaten when you can get all of the ingredients when they are in their prime.

The sweeter the fruit, the better the watermelon mango salsa recipe will taste.

Watermelon Mango Salsa Recipe

What can you eat watermelon and mango salsa with

  • tortilla chips
  • tacos
  • fajitas
  • quesadillas
  • burritos
  • enchiladas

One of my favorite dishes to serve is fish (salmon) topped with watermelon and mango salsa. It’s refreshing, and a burst of flavor that goes well with salmon.

What can you eat watermelon and mango salsa with

How to make fresh watermelon mango salsa by hand

Get your biggest cutting board out and get ready to start chopping!

It’s best if you start with the bigger fruits – watermelon and pineapple first.

Cut the larger fruit pieces into ~ 0.5 cm pieces.

They will fit on a tortilla chip well if you cut them this size.

watermelon mango salsa recipe

How long is fresh watermelon mango salsa good for

Watermelon mango salsa is best served in the first 2 days, but you can keep in the fridge for up to 3 days after making it.

fresh watermelon salsa recipe

Watermelon Mango Salsa Recipe

How to make watermelon and mango salsa recipe.
Prep Time30 mins
Course: Appetizer, Side Dish, Snack
Keyword: salsa
Yield: 3 cups

Materials

  • 1/2 cup watermelon cubed
  • 1 mango cubed
  • 1/4 pineapple cubed
  • 1 jalapeno finely chopped, seeds removed
  • 1/2 small red pepper finely chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tbsp olive oil
  • pinch paprika
  • pinch cumin
  • 1/2 tsp salt

Instructions

  • Chop watermelon, mango, and pineapple into small pieces ~ 1/2 cm cubed. Put them into a medium size bowl.
  • Put on gloves. Begin to cut jalapeno in half. Remove all of the seeds and membrane from the jalapeno. Discard these. Finely cut the jalapeno into tiny pieces. Add these to your bowl. Wipe the surface of your cutting board clean and discard gloves.
  • Finely chop red onion and red pepper, add these to your bowl.
  • Chop cilantro and add it to your salsa.
  • Juice lime and add it to your salsa.
  • Pour olive oil over salsa. Add salt, paprika and cumin to taste.
  • Your salsa is ready to serve. Store in the fridge for up to 3 days.
How long is fresh watermelon mango salsa good for

Coconut Chocolate Mousse

How to make vegan chocolate mousse
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Coconut chocolate mousse is made with coconut milk which makes the chocolate mousse extra creamy and rich.

Be sure to use full fat coconut milk, not light.

You will need a stand mixer to whip the coconut milk as it does take awhile to whip.

No eggs are needed for this coconut chocolate mousse recipe! Egg free and dairy free chocolate mousse that tastes absolutely decadent!

You wont believe its vegan. It does look grainy and not a smooth color like full dairy and egg chocolate mousse. But, the texture is creamy and delicious! You will love it!

Try sifting the cocoa powder to make it light and fluffy. This will prevent the grainy bits in your mousse.

Learn how to decorate mousse.

Coconut Chocolate Mousse

Coconut Chocolate Mousse

How to make vegan coconut chocolate mousse.
Prep Time20 mins
Fridge time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Keyword: chocolate, dessert, mousse
Yield: 5 servings

Equipment

  • fridge
  • Stand mixer

Materials

  • 2 cans coconut milk
  • 1/2 cup cocoa powder
  • 3/4 cup icing sugar
  • 1 tsp Vanilla extract
  • chocolate shavings optional

Instructions

  • Separate coconut cream and coconut water by pouring the water out of the can. You can use this water for a different recipe, we wont need this portion for our vegan chocolate mousse. Whip cream portion of coconut milk until fluffy – a few minutes on high with a stand mixer.
  • Add cocoa powder and icing sugar gradually until full combined. It will be a bit grainy.
  • Add the vanilla extract and mix together.
  • Place vegan chocolate mousse into serving cups. Refrigerate for at least 2 hours before serving.
  • Using a potato peeler, add chocolate shavings from a chocolate bar. This will create the scroll look for the topping on the mousse. (optional)

Notes

vegan chocolate mousse coconut milk recipe
Coconut Chocolate Mousse
Coconut Chocolate Mousse

Cookies and Cream Icing Recipe

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How to make cookies and cream icing?

Cookie and cream icing can be broken down into only a few different components:

  • Butter for buttercream icing
  • Cookies: choose your favorite cookies for your icing. Some of my favorite cookies to use are Oreos, birthday cake Oreos, vanilla creme peek freans
  • Milk (alternatives include: half and half for a more rich flavor, oat milk & skim milk for a lighter flavor. The percentage of milk I usually choose is 2%. It’s a nice balance of flavors and creaminess
  • vanilla- you could get the vanilla flavor from the filling in the cookie, or vanilla bean paste or vanilla extract
  • Icing sugar
cookies and cream icing recipe
oreo macarons
cookies and cream macarons

Cookies and Cream Icing Recipe

How to make cookies and cream buttercream icing at home using a stand mixer
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: icing, macaron filling
Yield: 60 macarons
Author: Jenna Atkinson

Equipment

  • Stand mixer

Materials

  • 1/2 cup butter room temperature
  • 2 tbsp Oreo crumbs
  • 8 Oreo Cookies smashed into small pieces
  • 1 1/2 cups Icing sugar
  • 2 tbsp milk 2%
  • 4 tsp vanilla extract

Instructions

  • Begin by creaming the butter until it is fluffy, just a few minutes by a stand mixer.
  • Add your vanilla extract and cream together.
  • Add the milk and mix together. It should be a but liquidy and not fully come together yet.
  • Add Oreo crumbs.
  • Put Oreos into a ziploc bag. Place the bad on a wooden cutting board and then put the cutting board on a strong surface. You could put it on your kitchen counter or on your dining room table. Smash the cookies using a kitchen mallet or crush them up with the opposite end of a wooden spoon until they are all broken up into smaller pieces.
  • Remove the Oreos from the bag and put them in your stand mixer bowl. Mix together with butter mixture.
  • Start adding the icing sugar 1/2 cup at a time and beat it until it’s fully combined and a nice consistency. If you need the icing a bit more stiff add a bit more icing sugar. If you need the icing more runny, add a splash of milk.
  • Your icing is ready. For any leftovers, store in the fridge for 5-7 days. For anything longer, store in the freezer for up to one month.

Notes

oreo macarons

How to Make Bear Macarons

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Bear macarons are enchanting cookies you can bring to a baby shower, children’s birthday party, or summertime party.

Your guests will love how charming the bear macarons look with all of the details and care you’ve put into them.

These adorable macarons are easy to make using a bear macaron printable template and an edible marker to create the bear markings.

bear macaron template

Prepare to decorate these bear macarons for 20-30 min after you’ve assembled your macarons with their filling.

What recipe to use for bear macarons

You can use your favorite macaron recipe that works well for you.

You’ll want to have a few batches of macarons behind you that have turned out great before attempting these animal macarons!

Learn how to sift your almond flour faster by using a colander instead of a sifter to make macarons.

What food coloring to use to make bear macarons

You can use a toothpick to get a small amount of gel food coloring to add to your macaron batter.

Learn how to color macarons.

How to Make Bear Macarons

If you’re coloring your bear macaron black, you’ll have to get a different color for the bear markings. You might have to use melted white chocolate for the coloring to show up on your black bear macarons. You can use a food safe paint brush to gently brush the white chocolate onto your bear macarons.

bear macaron template

When you bake your bear macarons they will be approximately 2″ in diameter.

The bear macaron template has 2″ in between each bear macaron. This gives you more than enough space so your bear macarons are piped with plenty of room for them to spread out.

How to make bear macarons

  1. Print out your bear macaron template.
  2. Place the bear macaron template underneath your silicone mat or parchment paper fitted on a baking pan.
  3. Begin by piping a round circle for the bear head.
  4. Add ears to the bear macaron by piping the ear and dragging the macaron batter downward into the round circle. 
  5. Remove your template from underneath your silicone mat or parchment paper.
  6. Remove the air bubbles from the macarons by banging the bottom of the baking pan.
  7. Bake the macarons, cool, and fill them.
  8. Add the bear macarons eyes, eye brows, and nose using an edible marker
  9. Store your bear macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Let them dry for about 30 min until a skin forms.

Bake your macarons for the same amount of time your recipe calls for.

Let your macarons cool completely. Fill your macarons and then they are ready to decorate!

Begin decorating by using an edible marker to draw on the eyes, nose and mouth.

Feel free to maybe add some pink icing dots on either side of the cheeks for more of a colorful look. You could also add a couple pen marks in the ears to give it more depth. Have fun with your bear macarons and make them your own. 🙂

Find 8 more printable macaron templates to use.

Vanilla Earl Grey Lavender Ice Cream

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How to use lavender from the garden in baking?

When your lavender is in full bloom and ready to harvest, cut the stems below the flowers. Dry your lavender by with laying them near a sunny window or tie them together and hang them upside down.

lavender buds

Culinary Lavender vs Garden Lavender

Do you need to use culinary lavender instead of lavender from the garden?

No you don’t need to use culinary lavender in your baking. You can use your fresh lavender from the garden.

lavender with stems

Why?

Culinary lavender gives off a sweet fragrance. Your lavender from the garden might not be as sweet, so it might not give you the perfect flavor you’re wanting. The more sweet the lavender, the more intense lavender flavor it will give you.

dried lavender

I don’t use the stems when I use lavender from my garden. The most sweet part of lavender are the flowers, so I just put the flowers/buds into my baking.

steeping lavender in cream

If you wanted to try out using lavender in different recipes you can try grinding up the lavender using a mortar and pestle. Then add it to some sugar to give you that rich sugar/lavender-perfect for your morning coffee with a hint of lavender!

lavender base for ice cream
Lavender ice cream ready to be chilled and churned

What can you bake with lavender flowers from the garden?

Vanilla Earl Grey Lavender Ice Cream

How to make vanilla earl grey lavender ice cream using lavender from your own garden. Infuse earl grey tea into your vanilla ice cream mixture, then use your ice cream maker to churn it.
Prep Time15 mins
Active Time45 mins
Fridge/Freezer9 hrs
Total Time10 hrs
Course: Dessert
Keyword: ice cream
Yield: 10 scoops

Equipment

  • Ice Cream Maker

Materials

  • 2 cups heavy cream
  • 2 cups half and half
  • 1 tsp vanilla extract
  • 1/3 cup dried lavender
  • 1 tea bag earl grey tea
  • 4 egg yolks
  • 1/3 cup sugar
  • Purple gel food coloring optional

Instructions

  • In a medium saucepan (make sure it holds >1.5 liters) combine the heavy cream and half and half together. Add lavender to the saucepan without the stems. Bring to a gentle simmer for a couple of minutes over medium heat.
  • Remove your saucepan from the burner. Add earl grey tea bag to the pot and let steep for 4 minutes. Remove and discard the tea bag. 
  • In a large bowl whisk egg yolks and sugar together. Gradually temper the eggs by adding a bit of the hot cream mixture (couple of tablespoons at first) to the eggs and whisk vigorously to make sure not to cook the eggs.  Add all of the hot mixture to the bowl gradually until it’s all incorporated.
  • Pour the mixture back into the saucepan and bring to a gentle simmer over medium heat until the mixture thickens (couple of min).
  • Remove the saucepan from the burner. Use your large bowl from before and add your food colouring if desired. Place a mesh sieve on the bowl and pour your hot egg/cream mixture through the sieve. Whisk the food coloring until it’s combined. Add the vanilla extract. Let cool to room temperature/cold enough to put in the fridge. Refrigerate overnight. Freeze your ice cream bowl overnight as well.
  • Pour mixture into your ice cream machine and churn for 20-25 min.
  • Freeze for a few hours to let it harden up before serving.

Notes

lavender ice cream recipe

Happy Baking!

How to Make Unicorn Macarons

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Unicorn macarons are one of the most intricate macarons you can make.

Unicorn macarons can be made for a baby shower, birthday celebration, or to a party.

Unicorn macarons are so beautifully decorated, your guests will be amazed at how much detail and work you’ve put into these enchanting cookies.

You will dazzle your friends and family with these adorable desserts. When I brought them to my friend’s birthday, a few of them said they didn’t want to eat them because they were too special!!

Be prepared to decorate your unicorn macarons for at least 2 hours to make sure they’re perfect.

See video below for a quick demo on how to decorate unicorn macarons.

unicorn macarons

What recipe to use for unicorn macarons

You can use your favorite Italian method macaron recipe for your unicorn macarons.

Learn how to sift your almond flour faster by using a colander instead of a sifter to make macarons.

Once you’re ready to pipe your macarons, you can print out your unicorn macaron template.

Follow the directions on how to make your unicorn macarons below.

Set of 6 unicorn macarons printable template

Size of unicorn macarons – 2″

2″ in between each unicorn. More than enough space so your unicorns are piped with plenty of room for them to spread out.

How to make unicorn macarons

  1. Print out your unicorn macaron template.
  2. Place the unicorn macaron template underneath your silicone mat or parchment paper fitted on baking pan.
  3. Pipe your unicorn macarons by piping a round circle for the face. 
  4. Add your ears by piping the edge of the ear and coming down into the round face. 
  5. Add the unicorn horn in the same way, pipe the top, and then come down into the round face.
  6. Pipe all of your unicorn macarons.
  7. Come back to your unicorn macarons with a toothpick and guide the unicorn horn into a point.
  8. Remove the air bubbles from the macarons by banging the bottom of the baking pan.
  9. Add sprinkles to the forehead of the unicorn before the macaron batter begins to dry.
  10. Remove your template from underneath your silicone mat or parchment paper.
  11. Bake your unicorn macarons and let them cool. Fill your macarons.
  12. Add eyes and eyelashes with an edible marker.
  13. Use gold dust (powdered food coloring) with a little almond extract and paint the gold eyes and unicorn horn using a food safe paint brush.
  14. Let dry for 20 minutes. 
  15. Store your unicorn macarons in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Find 8 more printable macaron templates to use.

Easy Herb Focaccia Bread Recipe

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Making focaccia bread is easier than you ever could have imagined.

But once you make it at home, it’s very hard to buy it in the grocery store.

Nothing tastes more fresh than warm focaccia bread right out of the oven.

Dip the bread in a mixture of extra virgin olive oil and balsamic reduction.

You never knew what you were missing in life until eating focaccia bread right out of the oven.

herb focaccia bread

Easy Herb Focaccia Bread Recipe

How to make focaccia bread with olive oil infused with herbs at home in only 2 hours.
Prep Time25 mins
Active Time20 mins
Rising Time1 hr 20 mins
Total Time2 hrs 5 mins
Course: Appetizer, Side Dish, Snack
Keyword: bread, focaccia bread
Yield: 10 slices

Equipment

  • Oven
  • Saucepan
  • 13" x 9" Pan

Materials

  • 1/2 cup olive oil extra virgin
  • 2 garlic cloves minced
  • 1 tsp thyme dried
  • 1 tsp rosemary dried
  • 1/4 tsp black pepper
  • 1 cup warm water (100-110 degrees F)
  • 2 1/4 tsp instant yeast
  • 1/4 tsp honey
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • pinch finishing salt optional

Instructions

  • In a small saucepan on low heat combine olive oil, garlic, thyme, rosemary and pepper. Cook for 5-10 min until fragrant stirring occasionally.
  • In a large glass bowl combine warm water, yeast, and honey. Let sit for 5 min until frothy.
  • Add the flour, salt and ¼ cup of the herb olive oil to the yeast mixture. Mix only until just combined and knead only 10-15 times. Don’t overwork the dough.
  • Cover the bowl with a towel and let sit for 1 hour to rise.
  • Preheat oven to 450 degrees F.
  • Pour 2 tbsp of the herbed oil into a 9×13’’ pan. Use a paper towel to spread the oil to the entire bottom of the pan, and into the corners. Transfer the risen dough to the baking pan and use your fingers to dimple the dough all over. Pour the remaining oil over the dough. Spread the oil all over using the back of a spoon. 
  • Let rise for 20 min.
  • Add a sprinkle of finishing salt if desired.
  • Bake focaccia bread for 15-20 min. Let cool on a wire rack. Serve immediately or store in an airtight container. Place the container in the fridge to make it last longer. Best served the day of or use within 2 days.
focaccia bread

Coffee Ice Cream Recipe with Ice Cream Maker

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Coffee ice cream is made using a custard base, and then adding your favorite freshly brewed coffee or espresso to flavor the ice cream cream.

Coffee can be a very powerful flavor, therefore we’ll only be adding a couple of ounces of coffee to flavor the ice cream.

If you’re concerned about the flavor, only add 1 fluid ounce at a time, and taste test it. Only add as much as you need to.

If you over flavor the ice cream, you can add a little more vanilla extract to counter act the coffee flavor.

Alternatively, you can add a bit more whole milk to thin out the coffee flavor.

Coffee Ice Cream Recipe with Ice Cream Maker

What can you add to coffee ice cream

In the last 5 minutes of churning coffee ice cream, you can add:

  • mini chocolate chips
  • toffee bits
  • sprinkles
  • raisins
  • caramel sauce (marbled look)
  • gingerbread pieces
  • crushed cookies
  • chocolate sauce (marbled look)
  • mini peanut butter cups
Coffee Ice Cream Recipe with Ice Cream Maker

What can you serve coffee ice cream in

You can make your own chocolate cups to serve your coffee ice cream in for a special treat.

If you don’t have a silicone mold, you can use a cupcake liner and paint the inside of the liner with melted chocolate.

Place the cup in the fridge for a few hours, then remove the outer paper lining.

Serve your coffee ice cream in your delicious chocolate cup.

Coffee Ice Cream Recipe with Ice Cream Maker

How to make coffee ice cream using an ice cream maker.
Prep Time30 mins
Active Time25 mins
Fridge/Freezer time9 hrs
Total Time9 hrs 55 mins
Course: Dessert
Keyword: ice cream
Yield: 10 people

Equipment

  • espresso maker
  • Ice Cream Maker
  • Saucepan
  • mesh sieve

Materials

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 5 egg yolks
  • 1/2 tsp vanilla extract
  • 4 shots freshly brewed espresso/strong coffee

Instructions

  • In a medium saucepan over low to medium heat add the heavy cream, whole milk, sugar and salt. Whisk to fully dissolve the sugar ~ 4 to 5 minutes.
  • In a large glass bowl place add the egg yolks and whisk the yolks together.
  • Slowly whisk 1 cup of the hot milk mixture into the egg yolks. You do not want to cook the eggs. Only add a couple of tablespoons at a time at the beginning and whisk vigorously to prevent the eggs from cooking. Continue whisking until 1 cup of the hot milk in mixed into the egg yolks.
  • Add the egg yolk mixture to the saucepan. Whisk until it comes to a simmer.
  • Remove the saucepan from the heat source and mix in the vanilla and espresso or hot coffee. 
  • Pour the mixture through a sieve and place in fridge until chilled (about 6 hours, but leave it overnight in the fridge to make it easy).
  • Add mixture to ice cream maker and churn for 20-25 min.
  • Freeze mixture for another 3 hours until fully chilled for ice cream and not just soft serve.

Notes

espresso brewing

Best Broccoli Cheddar Soup

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The best broccoli and cheddar soup is hearty, chunky, and savory.

Broccoli cheddar soup does not need to be blended, therefore you’ll have chunks of vegetables to enjoy in your soup, without it being grainy.

Can you blend broccoli and cheddar soup

If you enjoy your broccoli and cheddar soup blended, you can do so.

Blend your soup using an immersion blender.

If you’re using a regular blender, blend the soup in batches, and only have the lid closed while blending.

The lid should only be on for a couple of seconds.

Blending hot soup can be dangerous, therefore if you don’t feel comfortable.

The steam can build up in the blender and explode if the lid is on for too long.

What goes well with broccoli and cheddar soup

Cheddar buns go well with broccoli and cheddar soup.

Cheddar buns can be dipped into your broccoli and cheddar soup as the perfect addition to your dinner.

Green salad goes well as a side dish next to your creamy soup. Green salad can balance out the heavy soup for more of a lighter side dish.

How can you make your broccoli and cheddar soup creamier

You can use half and half instead of milk to make your broccoli and cheddar soup more fuller and creamier.

How long does homemade broccoli cheddar soup last

Broccoli cheddar soup lasts up to 3 days in the fridge. Since it’s a cream based soup, it will last much less time than a broth based soup.

Best Broccoli Cheddar Soup

Best Broccoli Cheddar Soup

How to make the best broccoli and cheddar soup for your family
Prep Time15 mins
Active Time25 mins
Total Time40 mins
Course: Main Course, Soup
Keyword: broccoli, cheese, soup
Yield: 8 servings

Equipment

  • Saucepan

Materials

  • 1 crown broccoli cut into bite sized pieces
  • 1 carrot diced
  • 1/2 small onion diced
  • 1/4 cup flour
  • Pinch salt and pepper to taste
  • 1/4 cup butter
  • 1 cup cheddar cheese grated
  • 2 cups milk
  • 2 cups chicken broth

Instructions

  • Add butter to medium heat frying pan. Saute carrots and broccoli for 3-4 min. Add onions and saute for 1-2 min. Add flour to pan to make a roux.
  • Pour chicken broth into pan and cook vegetables until fork tender ~5 min.
  • Slowly pour milk into pan and cook until gently simmering. 
  • Add grated cheese and whisk until melted.
  • Remove from heat and serve immediately.
  • Store in fridge for up to 3 days.
best broccoli and cheese soup ever

Homemade Garlic Breadsticks

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Homemade garlic breadsticks are best served warm right out of the oven. They have a buttery coating, and a fluffy inside, making them irresistible.

After the breadsticks have come out of the oven, they are coated with melted garlic butter and Italian herbs.

A sprinkle of parmesan cheese is added to the homemade garlic breadsticks, and then they can be served.

Homemade breadsticks can be stored in the fridge in an airtight container overnight. Warm up in the microwave for 15-20 seconds prior to serving.

Storing the breadsticks in the fridge slows down the aging process, therefore your breadsticks will be fresher the following day than leaving them at room temperature.

Homemade Garlic Breadsticks

Homemade Garlic Breadsticks

How to bake homemade garlic breadsticks from scratch using yeast.
Prep Time25 mins
Active Time12 mins
Rising time2 hrs 30 mins
Total Time3 hrs 7 mins
Course: Appetizer, Side Dish, Snack
Keyword: bread, breadstick
Yield: 12 Breadsticks

Equipment

  • Oven

Materials

  • 280 mL warm water
  • 1 1/2 tsp instant yeast
  • 2 tbsp sugar
  • 3 tbsp butter melted
  • 1 3/4 tsp salt
  • 3 cups bread flour

Topping

  • 3 tbsp butter melted
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian Seasoning
  • 1/4 cup Parmesan grated

Instructions

  • Combine water, yeast, sugar, 3 tbsp butter and salt into a large glass bowl. Slowly add bread flour until fully combined. Knead dough until smooth ~5-7 min.
  • Cover with a towel and let rise for 1 ½ hours.
  • Separate dough into 12 equal portions. Roll each piece to approximately 7’’ long.
  • Let rise for 1 hour on a baking pan lined with parchment paper.
  • Bake for 12 min at 400 degrees F.
  • Mix together melted butter, salt, garlic powder, and Italian seasoning in a bowl.
  • Brush mixture onto the homemade garlic breadsticks when they come out of the oven and top with Parmesan cheese. Serve immediately. Store in an airtight container in the fridge for up to 2 days.
GARLIC ITALIAN BREADSTICKS