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Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Tart and sweet is the perfect combination of flavors to make small batch Rhubarb Strawberry Jam out of this world delicious!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

There is just something about fresh fruit and making jam that I just can’t get enough of. Especially as summer is winding down, I love pulling out a jar of homemade jam from the fridge, spreading some jam on a croissant and enjoy the sweet, tart flavors.

Every summer, I try to make at least one thing featuring rhubarb. This year it’s small batch Rhubarb Strawberry Jam!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Not only do I have jam for you today… but I’m also celebrating the birth of a new little baby boy to our blogger community!  Angie from Big Bear’s Wife welcomed her sweet little boy into the world this week and our blogging community is throwing her a Virtual Baby Shower to celebrate!

Make sure to scroll to the bottom and check out all the other delicious recipes from our great community!

Congratulations Angie!!!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Can we just take a minute to admire these gorgeous photos?  I feel so blessed to have found Fanette of Frenchly Photography!

She has elevated the look of my blog by 1000% because she is so incredibly skilled in food photography!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Back to the rhubarb strawberry jam!  Let me tell you how incredibly simple this jam was to make!  Seriously.

I looked up a few recipes online and compared ratios of fruit to sugar.  What I realized was that there is no right or wrong way to make jam.  It’s really about how sweet or tart you want it and how much you want to make!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Since I only had a few stalks of rhubarb on hand and I needed to use up some strawberries before they went bad, I diced all I had and tossed it in the pot!

I knew I didn’t want it too sweet, so I kept the sugar amount low.  The vanilla added a depth of flavor to the jam and the lemon a tang without  being too strong.

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

To be honest, it’s one of the best jams I have ever made. Seriously.  It was so good I wish it wasn’t a small batch but a HUGE batch!

Don’t forget to scroll down past the recipe and check out the rest of the blogs participating in Angie’s baby shower!

Small batch Rhubarb Strawberry Jam | The JavaCupcake Blog https://javacupcake.com

Small Batch Rhubarb Strawberry Jam

Small Batch Rhubarb Strawberry Jam

Yield: 1 jar
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 3 cups diced rhubarb
  • 1 1/2 cups quartered strawberries
  • 3/4 cup sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp vanilla extract

Instructions

  1. Over medium-high heat, mix together the sugar and fruit until coated in a medium sauce pan.
  2. Add the vanilla, lemon peel and juice and combine.
  3. Cook until the fruit begins to break down and the juices release, stirring constantly.
  4. Depending on how chunky you want the jam, be careful how much you break up the fruit.
  5. Reduce heat to low and simmer for an hour or so, stirring often.
  6. The mixture will begin to produce a white foam and begin to thicken.
  7. Pour into a clean glass jar and set out to cool at room temperature.
  8. Store with a lid on the jar in the fridge.
  9. Keeps several months or until you eat it all!

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Appetizers, Sides & Salads:

Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.

Entrees:

American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.

Desserts:

Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Homemade Strawberry Preserves

When strawberry season is at its peak, easy homemade strawberry preserves are a must-make for my family!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

One of my favorite things to do in the summer is take a road trip to the local farm and pick fresh berries with my kids. This year we drove about an hour away to Westmoreland Berry Farm in Colonial Beach, VA.

Say hello to my little friend! #ilovegoats

A post shared by b e t s y e v e s (@javacupcake) on

 

Westmoreland Berry Farm not only has berries but it has goats and is actually quite famous for them!  I’m not going to lie here and tell you that my favorite part of the farm was the berries… cause let’s be real… the goats are so flipping cute! #becausegoats

Farm to Fork

This trip to the farm had me inspired to make homemade strawberry preserves and I knew I had to include the recipe as part of my Farm to Fork series on the blog!

In the first post of the series, I shared how easy it is to make farm fresh bread.  I had the pleasuring of using the farmhouse at Good for You Farm to make that bread and these strawberry preserves!

Homemade Strawberry Preserves

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Starting with fresh, never frozen, strawberries is the only way you should ever make homemade strawberry preserves.

For hundreds of years, fresh fruits have been preserved this way to keep the berries usable for the long-term.    Thus getting the name Strawberry Preserves.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

This preparation of the berries, since they are left whole and the flesh is included in the preserves, can also be considered a jam.  Jelly is different because it’s made with only the juice of the berry and not the flesh like in jam.

Some recipes call for the use of added pectin, however mine does not.  Sugar, lemon juice and zest are all that is added to the berries.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

The berries and sugar together make a natural pectin that can be seen while cooking.  The white foam on top is the key indicator that the pectin is being made and the jam will be thick and perfect!

I’m not a master as canning jams, so I don’t follow all the typical rules for canning.  I don’t boil my jars or do anything fancy with them.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Instead, I simply run the jars through the dishwasher and let them air dry before pouring the hot preserves into each jar.

I’ve never had any issue with the jars breaking or the preserves going bad because I didn’t boil the jars first.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

After the mess has been cleaned and the preserves have cooled, I’m left with a thick, perfectly sweet and a bit tart strawberry jam!

My favorite way to eat strawberry preserves is on warm farm fresh homemade bread!

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

There are seriously fewer things in life that make me as happy as I am when I’m eating bread smeared with homemade jam.

It’s the little things like this that truly bring me joy and I always stop to take a moment to enjoy each delicious bite.

Seriously, so good.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

As an added treat, I’ve had my amazing photographer Fanette Rickert Photography create a video to accompany this recipe!  These are also all her photos… aren’t they amazing?

Strawberry Preserves

Strawberry Preserves

Yield: 3 jars
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

  • 9 cups cleaned, halved fresh strawberries
  • 6 cups granulated sugar
  • 1 lemon, zested and juiced
  • heavy bottomed pan or crock
  • potato masher
  • 3 jam jars with lids

Instructions

  1. Clean and half the berries and place them in the pot.
  2. Sprinkle over the sugar, zest and juice. Stir to combine.
  3. Using a potato masher, gently break up the strawberries. Keep at least half of the berries in tact.
  4. On high heat, cook the mixture for 5 minutes while stirring frequently to help break up berries and bring out the juices.
  5. Continue cooking until the mixture comes to a boil, stirring occasionally.
  6. Bring the temperature down to a medium/low simmer. Continue to stir occasionally.
  7. When a pink foam appears on the top of the mixer, sure a spoon to scoop it off. This step isn't necessary, however sometimes if you skip it, chunks of pectin will be in the preserves.
  8. After about 90 minutes or until it has reduced and thickened, pour the preserves into clean, dry jam jars. Allow the jam to cool completely before putting the lid on.
  9. Store in the refrigerator for up to 2 months.

Easy Homemade Strawberry Preserves | The JavaCupcake Blog https://javacupcake.com #FarmToFork

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Strawberry Shortcake Cupcakes

Are you looking for a delicious summer treat?  These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

 

It’s been a minute since I’ve posted a new recipe.  Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.

There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake.  I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.

When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream.  These cupcakes could be no exception.

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor.  When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes.   They are simple to make and oh so yummy!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Happy Baking!!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cupcakes

  • 2 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 1 1/2 cups fresh strawberries, diced

Strawberry Whipped Cream

  • 10 strawberries, diced
  • 2 Tbsp water
  • 1/4 cup sugar
  • 2 cups heavy whipping cream
  • 3-4 Tbsp sugar
  • 18 strawberries, halved

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
  2. In a large bowl sift together the flour, cornstarch, baking powder and salt.
  3. In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
  4. Add the vegetable oil and melted butter and mix until combined.
  5. In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
  6. Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
  7. Add strawberries and gently fold by hand to combine.
  8. Fill the cupcake liners 2/3 full with batter.
  9. Bake 18-20 minutes or until a toothpick comes out clean.
  10. Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.

Strawberry Whipped Cream

  1. In a shallow pan, combine the water, 1/4 cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
  2. With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
  3. Cook over medium high heat until the sauce thickens and reduces by about half.
  4. Immediately strain the sauce to remove any chunks of berry that remains.
  5. Allow the remaining syrup to cool completely in the refrigerator.
  6. In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
  7. Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.

Assembly

  1. Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
  2. Topped each cupcake with half a strawberry.
  3. Serve immediately or store chilled for up to 2 days.

 

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

Four Berry Pie

Raspberries, blueberries, strawberries and blackberries make this Four Berry Pie a delightfully delicious dessert for your next family dinner!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

I was provided with product from OXO, however the recipe and thoughts are all my own. 

With Summer quickly approaching, berries are becoming less expensive at the grocery store enticing me to buy them! When OXO offered me a 14 Piece Glass Bake, Serve & Store Set, I knew I had to use the Glass Bakeware pie plate to make a Four Berry Pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.comBoth the Glass Bakeware and the SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change!

So I can prep the berries in the baking dish, pop the lid on, and freeze until I’m ready to bake the pie!  Easy and convenient!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

If you prep too many berries to fit into your pie plate… no worries!  Just pop the extra into a SNAP Glass Food Storage container with lid and store in the fridge!

These containers are stackable and nestable so they take up less room in the fridge and while storing!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

So let me tell you about this pie.  It’s TO DIE FOR.

Typically, I don’t eat more than one of whatever it is I bake.  Since I bake so often, I don’t always need to eat an entire cake or a dozen cupcakes… just one is fine.

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

But this Four Berry Pie was different.  After I served a slice of it to my family, I hoarded the rest for myself!  Yeah.  It was THAT good!

I’m not kidding either.  I ate half a pie all by myself!

Not in one sitting though.  Over the course of 4 days I ate half a pie.  Breakfast.  Lunch. Snack, Dessert.  It didn’t matter what time of the day it was, I was going to enjoy this pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

The berry flavor is sweet and tart without being over powering.   The sugar on the crust creates a crispy top that is the perfect contrast to the soft berries.

Get your own  14 Piece Glass Bake, Serve & Store Set and make this Pure Pie Perfection!

Happy Baking!

Four Berry Pie

Four Berry Pie

Four Berry Pie Recipe Type : Dessert Cuisine: American Author: JavaCupcake Prep time: 60 mins Cook time: 55 mins Total time: 1 hour 55 mins Serves: 1 pie

Ingredients

  • Crust
  • 1 cup unsalted butter, diced and chilled
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice water
  • 1 egg + 1 Tbsp milk, whisked
  • 1/2 cup Sugar in the Raw
  • OXO 9" glass pie plate
  • Filling
  • 6-7 cups of mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
  • 1 lemon, zested and juiced
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Crust
  2. Preheat oven to 400F and place rack in the center.
  3. Cut the butter into cubes and freeze for 20 minutes.
  4. Fill a 1 cup measuring cup with ice water and chill for 20 minutes.
  5. Once the butter and water are ice cold, get out your food processor. Pulse together the flour and salt in the food processor.
  6. Add the cold butter cube and process together until it resembles a course meal and no large chunks of butter remain.
  7. Spoon 3 Tbsp of water into the dough and mix until combined. Add 1-2 Tbsp more if the dough is too dry. Mix after each additional Tbsp. The dough will not come together as a complete ball, but you should be able to tell if it is crumbly or wet.
  8. Turn the dough out onto a floured surface and press into a ball. Divide the dough into two parts.
  9. Roll each piece of dough into a circle at about 12" wide (for a 9in" pie).
  10. Gently transfer one crust onto the OXO 9" glass pie plate and press into the sides.
  11. Filling
  12. In a large bowl, combine the 6-7 cups of mixed berries with the zest of of a lemon and the juice of half of the lemon.
  13. Sprinkle the flour, cinnamon, and salt over the fruit and toss to coat.
  14. Pour the filling into the crust.
  15. Crust
  16. Cut a few of your favorite shapes out of the second crust and set aside the cut-outs.
  17. Carefully place the crust over the berries, completely covering the entire pie plate.
  18. Trim the excess crust off the sides then crimp the edges together.
  19. Place the cut-out crust pieces on top.
  20. Brush the egg/milk mixture over the top of the crust making sure not to leave any puddles of egg.
  21. Sprinkle generously the entire crust of the pie with Sugar in the Raw.
  22. Chill the pie in the freezer for 20 minutes before baking.
  23. Bake
  24. Place the pie on a baking sheet and bake for 50-60 minutes. You'll know the pie is done with the filling is bubbling and the crust is a rich golden brown.
  25. NOTE: If the edges start to get too dark before the center, cover the edges with foil to prevent burning.
  26. Allow the pie to cool to room temperature to allow the filling to set before cutting.
  27. Serve with a scoop of vanilla ice cream!

Notes

Pie Crust Originally from Crazy for Crust.

 

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Coconut Cream Eton Mess with Mixed Berries

Why, hello there, Java Cupcake readers! It’s been some time since we have hung out and I can’t wait to catch up with all of you. For those of you that don’t know me, my name is Meg and I have shared recipes and tutorials every week on Beard & Bonnet for almost 3 years now. I’m a fun-loving Libra that is married to my best friend, mama to 2 pretty rad kids and though I’m a Southern girl at heart, we all call California home. Our life gets a bit messy, but it’s always tasty! (Why does this sound like a dating profile?) Alright, let’s talk sweet treats…

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com
When you saw the title of this recipe did you ask yourself what the heck is Eton Mess? Did you Google it? It’s ok, I had to, too. Go ahead, I’ll wait right here if you want to look into it real quick….

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com
According to Wikipedia, Eton Mess is an old school, 19th-century English dessert that combines whipped cream with luscious berries and meringue cookie crumbles! Drooling yet? I have been whipping up versions of Eton Mess since I was a little girl, although back then I didn’t know it was an actual dish that other people ate and I had no idea what a meringue was. I just crumbled chocolate chip cookies on top of whipped cream and crushed berries because it’s a delicious combo!

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Like many of you, I am one busy mama that is always looking for fast and easy treats for my family that don’t require a huge time commitment and Eton Mess fits the bill every single time.

In honor of Valentine’s Day and my hubby’s love for coconut, I whipped up this Coconut Cream Eton Mess with Mixed Berries to share here today. It’s the perfect representation of who we are as a family – definitely a little messy, just the right amount of sweet and a zest for life that can’t be stopped!

This decadent treat comes together in less than 15 minutes and is sure to blow your Valentine’s mind! Don’t worry though if you aren’t a coconut fan, simply substitute with regular whipped cream. I promise you are going to love this sweet treat either way!
Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Coconut Cream Eton Mess with Mixed Berries

Coconut Cream Eton Mess with Mixed Berries

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Use this recipe as a template for an infinite amount of Eton Mess possibilities! Swap up the whipped coconut cream for yogurt or whipped cream, use a different type of fruit or even swap out the cookies you crumble on top. The sky is the limit!

Ingredients

For the berries

  • 1 1/2 cups chopped strawberries
  • 1 cup raspberries
  • 2 tablespoons pomegranate juice

For the coconut cream

  • 2 (15-ounce) cans coconut cream, chilled overnight *see note
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 (15-ounce) cans coconut cream, chilled overnight *see note
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

To assemble

  1. -6 meringue cookies, I buy mine from a local bakery, but grocery stores should have them too
  2. batch berries
  3. batch whipped coconut cream
  4. /2 cup Meyer lemon curd,or store bought
  5. fresh berries, optional garnish
  6. pomegranate arils, optional garnish

Macerate the berries

  1. In a mixing bowl combine the chopped strawberries, raspberries, and pomegranate juice. Mash the berries with a potato masher until they are broken down and everything is combined. Set aside to marinate.

Whip the coconut cream

  1. Scoop the chilled coconut cream into the bowl of a stand mixer with the whisk attachment. Whip at medium-high speed for 1-2 minutes until stiff peaks have formed. Add the maple syrup and vanilla and whip at high speed until completely combined.
  2. Gently fold 3/4 of the berry mixture into the whipped coconut cream.

Assemble the Eton Mess

  1. In 4 glasses or bowls spoon even layers of the whipped coconut cream only-del replaceWithoutSep" id="96" data-gr-id="96">mixture, then macerated berries and a drizzle of lemon curd. Crush meringue cookies and sprinkle the cookies on top of the layers then repeat the process of layering and sprinkling until the glasses are filled. Top with fresh berries and more meringue cookie crumbles. Serve immediately.

Notes

If you can't find cans of coconut cream at your grocery you can use full fat coconut milk instead. Just follow the instructions in this tutorial.

It’s been amazing to share a little bit of our life here with you today! I hope we can keep in touch and that I hear from you soon!!

See what’s happening at our table: Beard & Bonnet http://www.beardandbonnet.com
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Xoxo, Meg

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