• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cosette's Kitchen logo

  • Home
  • Virtual Cooking Classes
  • Recipes
    • Baking
      • Cookies
    • Breakfast
    • Condiments
    • Dinner
      • Side Dishes
    • Lebanese
    • Salads
  • About Me
  • Work Together
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Virtual Cooking Classes
  • Recipes
  • A little about me
  • Let’s Work Together
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    cookies

    Vegan Lemon Poppy Seed Cookies

    February 8, 2019

    vegan, lemon, poppy, cookies
    vegan, lemon, poppy, cookies

    A stack of these will definitely cure the winter blues.

     

    February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

    I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

    Lemon Poppy Cookies

    vegan, lemon, poppy, cookies

    You won't be able to keep these for long!

    I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

    As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

    xoxo,
    Cosette

    vegan, lemon, poppy, cookies

    Soft, chewy and perfect!

     

     

    Print Recipe
    Vegan Lemon Poppy Seed Cookies
    Makes 24 cookies
    vegan, lemon, poppy, cookies
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour
    Servings
    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    Course Dessert
    Cuisine Dessert
    Keyword cookies
    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour
    Servings
    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons
    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    vegan, lemon, poppy, cookies
    Instructions
    1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
    2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
    3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
    4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
    5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
    6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
    7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
    8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
    9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
    10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!
    Share this Recipe

    Tahini Breakfast Cookies

    January 10, 2019

    cookie, healthy, tahini, breakfast
    cookie, healthy, tahini, breakfast, lebanese
    Delicious, healthy and A COOKIE!!!!

    Cookies aren't just for December!

    Oh yeah, I am totally bringing the "C" word in January! I know, I know, we're all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

    I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

    Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I'm back from school drop off it's 9:00am and I've been up for about 3 hours with nothing more than coffee. This year I'm treating myself better, and I have cookies to prove it!

    I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you're sure to go back for more.

    cookie, healthy, tahini, breakfast, lebanese
    The sesame seeds are definitely extra, but add a nice little touch.

    Lebanese Flair

    Wholesome doesn't have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn't sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

    I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don't forget to Pin the recipe!

    xoxo,
    Cosette

    cookie, healthy, tahini, breakfast, lebanese
    Print Recipe
    Breakfast Cookies
    Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
    cookie, healthy, tahini, breakfast
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    Course Baked Good, Breakfast
    Keyword breakfast, cookies, lebanese, snack
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    cookies
    Ingredients
    • 1 cup ground walnuts plus additional for add-in*
    • 1 ½ cup old fashioned oats
    • ⅓ cup buckwheat flour *
    • ½ cup spelt flour *
    • 1 teaspoon baking soda
    • ½ tsp salt
    • 1 teaspoon all spice
    • ¼ cup olive oil
    • ½ cup tahini
    • ¼ cup honey
    • ⅓ cup brown sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon vanilla
    • ½ cup chopped walnuts
    • ½ cup chopped apricots I prefer Turkish apricots*
    • sprinkling sesame seeds
    cookie, healthy, tahini, breakfast
    Instructions
    1. Preheat oven to 375 degrees.
    2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
    3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
    4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
    5. Mix together until a cohesive dough forms. The dough will be very thick.
    6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
    7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
    8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
    Recipe Notes

    **You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

    **Feel free to change out your add-ins if walnuts and apricots aren't your style.

    **You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

    Share this Recipe

    Ma'amoul Cookies

    December 12, 2018

    maamoul, cookies, lebanese

    Cookies of my Childhood

    When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

    I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma'amoul. Ma'amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

    Labor of Love

    Ma'amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You'll find that this cookie doesn't contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

    Pressing the dough into the molds

    A few taps on your surface to release the cookie out of the mold. 
    Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

    This past week, my own children watched me prepare the ma'amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma'amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

    Whatever the reason you decide to bake today, I hope it's a good one. Whether it's a rainy day, a time to bond with kids or just to make a special treat for yourself. 

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    Print Recipe
    Ma'amoul Cookies
    Delicious cookies filled with a walnut or date filling.
    maamoul, cookies, lebanese
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    Course Dessert
    Cuisine Lebanese
    Keyword cookies, lebanese
    Prep Time 45 minutes
    Cook Time 20 minutes
    Servings
    cookies
    Ingredients
    Pastry Dough
    • 1 pound semolina flour
    • 1 pound farina flou 453 grams
    • 1 pound unsalted butter
    • 1 teaspoon mahlab spice can omit or sub cardamom
    • ½ fresh grated nutmeg can sub 1 teaspoon powdered
    • ¼ cup rose water
    • ¼ cup orange blossom water
    • ½ cup warm water
    • 3 tablespoon powdered sugar
    Date Filling
    • 13 ounces baking dates
    • 2 tablespoon unsalted butter, melted
    Walnut Filling
    • 1 pound walnuts
    • 1 cup granulated sugar
    • 1 teaspoon rose water
    • 1 teaspoon orange blossom water
    • powdered sugar for topping *after baked
    maamoul, cookies, lebanese
    Instructions
    Pastry Dough
    1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
    2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
    3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
    4. After mixture has sat overnight, remove about ½ cup of your mixture, set aside.
    5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
    Date Filling
    1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
    Walnut Filling
    1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
    2. Remove from food processor bowl to a standard bowl.
    3. Add in your ½ cup of reserved pastry dough mixture and mix together. Set aside.
    Assembling and Baking
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
    3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
    4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper ⅓ rack of oven.
    5. Cookies will be done when bottoms are slightly red.
    6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
    7. Let cool and enjoy!
    Recipe Notes

    ** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

    Share this Recipe

    Chocolate Olive Oil Cookies

    September 20, 2017

    cookie, chocolate, olive oil, dessert

    cookies, olive oil, chocolate, baking, chocolate chip

    Carapelli Olive Oil elevates these cookies from simple to divine.

    There are some things that you just fall in love with. Cute babies, fresh flowers, the smell of a fresh rain, new shoes and these cookies! Seriously, you will fall in love with these cookies because they are soft, chewy and have such a depth of flavor. Since fall is on the horizon, a few extra cookies is just what the doctor ordered. Add some molasses and brown butter and we're really talking fall! A touch of Carapelli Unfiltered Organic Extra Virgin Olive Oil makes these cookies really special, that nutty flavor plays so well with the brown butter and molasses to create a perfect treat. 

    cookie, chocolate, olive oil, dessert

    Scoops of this perfect dough get ready for the oven.

    The cookie is a science all on its own balancing what ingredients and process to make them the ULTIMATE:

    BUTTER or OIL
    BROWN SUGAR or GRANULATED SUGAR
    REFRIGERATE or NOT

    Then you have to decide do you want them: CHEWY or CAKEY? So many choices and so many variations. I'm a big fan of a chewy cookie with a crispy edge, the ultimate balance. If I want a cakey cookie, I'd rather just eat cake!

    These cookies go one step beyond your average chocolate chip cookie with the addition of cocoa powder. The cocoa powder gives the cookies that signature crinkle and really make it decadent. 

    I'm not saying these are the BEST cookies you'll ever have, but I do think if you don't try them you may regret it. Don't you want to sample a bite of heaven? A cookie that has deep flavors of olive oil, molasses and brown butter, giving them an almost caramel note? 

    So, grab your mixer and make a batch today!

    cookie, chocolate, olive oil, dessert

    Those puddles of chocolate and salt are rich and gooey!

    As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

    xoxo,
    Cosette


    Print Recipe


    Chocolate Olive Oil Cookies

    cookie, chocolate, olive oil, dessert

    Course Dessert
    Cuisine Dessert
    Keyword cookies

    Prep Time 15 minutes
    Cook Time 20 minutes

    Servings


    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional

    Course Dessert
    Cuisine Dessert
    Keyword cookies

    Prep Time 15 minutes
    Cook Time 20 minutes

    Servings


    Ingredients
    • ½ cup unsalted butter melted and browned, then cooled
    • ¼ cup Carapelli Unfiltered Organic Extra Virgin Olive Oil
    • ¾ cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tablespoon molasses
    • 1 tablespoon vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ¾ cups all purpose flour
    • ½ teaspoon baking soda
    • ¼ cup cocoa powder
    • ½ teaspoon kosher salt
    • ¾ cup dark chocolate chunks extra for tops
    • Flake sea salt optional

    cookie, chocolate, olive oil, dessert


    Instructions
    1. Preheat oven to 325 degrees F. Makes approximately 24 cookies.

    2. Line 2 cookie sheets with parchment paper or silicone mats.

    3. In a small saucepan, melt your stick of unsalted butter. Allow to melt and slowly begin to brown. You'll start to see brown bits forming, stir and swirl the pan making sure the butter doesn't burn. You'll start to smell some caramel notes, remove from heat when browned.

    4. In your mixing bowl, cream together the melted (but cooled) browned butter, olive oil, sugars and molasses. Beat in the vanilla and eggs until creamy, about 5 minutes. Slowly mix in the dry ingredients (sift the baking soda and cocoa powder), mix until just combined. Add in the chocolate chunks.

    5. Drop cookies (about 2 tablespoons per cookie) onto cookie sheets 2 inches apart. Bake for 15 minutes then top with additional chocolate chunks and flake salt. Bake for another 3-5 minutes until edges are crisp and centers are soft.

    6. Allow to cool in the pan for 5 minutes then transfer to wire rack.


    Recipe Notes

    **You can freeze cookie balls (omit salt) on a sheet pan then transfer to a ziploc bag. Pop out a few cookies whenever you want and bake them off. 

    **Store cookies in an airtight container for 3-5 days

    **Best to bake 1 cookie sheet at a time, if you bake 2 at once, swap trays halfway to ensure even baking. 

     

     

     

     


    Share this Recipe

    Primary Sidebar

    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

    More about me →

    Latest Posts

    • Spinach and Lemon Lentil Soup
    • Chewy Ginger Spice Cookies with Pink Peppercorns
    • Labneh (Yogurt) Deviled Eggs - Mayo Free
    • Easy One-Bowl Summer Peach Cake
    • Instagram
    • Facebook
    • Mail
    • Pinterest

    Find A Recipe

    Let's Get Social

    • Instagram
    • Facebook
    • Email
    • Pinterest

    Find a recipe

    • 10 Recipes to Try
    • Appetizer
    • Bagels
    • Baked Goods
    • BBQ
    • beef
    • Beverages
    • blog
    • Blogging
    • Bread
    • Breakfast
    • Brunch
    • Burgers
    • Cake
    • Chicken
    • Christmas Cookie
    • cinco de mayo
    • Condiments
    • Cookies
    • Crackers
    • Dessert
    • Dining Room
    • Dinner
    • dip
    • Dough
    • Drinks
    • Easy
    • Education
    • eggs
    • Fall
    • Family
    • Fish
    • Galette
    • Gift Guide
    • Gifts
    • gluten free
    • Grilling
    • holiday
    • Home Decor
    • Ice Cream
    • Instagram
    • instant pot
    • lamb
    • Lebanese
    • lunch
    • Muffins
    • Party
    • pasta
    • Peaches
    • Pie
    • Pizza
    • pork
    • Potatoes
    • Resources
    • Rice
    • Salad
    • Salmon
    • Scones
    • Side Dish
    • soup
    • Soups
    • Summer
    • Thanksgiving
    • Thanksgiving Menu
    • Thanksgiving Prep
    • Turkey
    • Uncategorized
    • Vegan
    • Vegetarian
    • Weeknight Meal
    • Za'atar

    Recent Posts

    • Spinach and Lemon Lentil Soup
    • Chewy Ginger Spice Cookies with Pink Peppercorns
    • Labneh (Yogurt) Deviled Eggs - Mayo Free
    • Easy One-Bowl Summer Peach Cake
    • Grilled Lamb Rib Chops - Pomegranate Molasses and Cinnamon with Mint

    Archives

    • January 2023
    • December 2022
    • September 2022
    • August 2022
    • April 2022
    • February 2022
    • December 2021
    • November 2021
    • October 2021
    • September 2021
    • July 2021
    • June 2021
    • May 2021
    • April 2021
    • March 2021
    • February 2021
    • January 2021
    • December 2020
    • November 2020
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    • February 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017

    The Nitty Gritty

    Privacy Policy + Disclosure

    Photo + Recipe Sharing

    Cosette's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Footer

    ↑ back to top

    About

    • Privacy Policy + Disclosure

    Follow Us

    • Instagram
    • Facebook
    • Mail
    • Pinterest

    Contact

    • Photo + Recipe Sharing

    Cosette’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2021 Cosette's Kitchen