Harvest of Blessings Giveaway Contest!

harvest of blessings

Harvest of Blessings, by Charlotte Hubbard

Contest Ends March 15th

Here are the easy ways to enter to WIN your own, free copy of this novel:

1) “LIKE” a Crowded Earth Kitchen post on Facebook! New LIKES between March 1st – 15th count as an entry. (Want a 2-for-1 entry? Post a comment on our Facebook page instead!)

2) “Follow” @CrowdedEarthKit on Twitter! New followers between March 1st – 15th are automatically entered. (You already FOLLOW us? Retweet one of our posts instead!)

3) Post a comment below! Each post counts as one entry. Feel free to enter every day. [Do you have any recommendations for future book giveaways? Tell us, below!]

4) Reblog this post!

One lucky winner will be contacted when the contest ends!

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Review

Nora Glick Landwehr, with her expensive clothes and flashy car, is the last person anyone would suspect of growing up Amish. She’s willing to trade her “English” possessions for a chance to return to the Willow Ridge community of her childhood… but will the community welcome her back?

Harvest of Blessings is a delightful novel to feature on Crowded Earth Kitchen, because the first place Nora finds welcome and respite is at Willow Ridge’s own Sweet Seasons Bakery Cafe. While busily baking pies, the older, wiser Miriam offers advice on how Nora might announce her return without disrupting the Amish way of things. I’m sure many of us can relate to comfort and solace found in the kitchen!

As Nora works to clear her name and earn a place in her family and community, she catches the interest of a local Amish man, Luke Hooley. Page after captivating page, we learn how Nora’s return to Willow Ridge brings unanticipated surprises.

At the end of Harvest of Blessings, the reader is treated to a collection of fourteen recipes from Sweet Seasons Bakery Cafe. Don’t miss the Pineapple Bread Pudding or Overnight Kale Salad with Apples… delicious!

Click here to order this book

**Congratulations to Courtney, winner of our previous giveaway contest!

Courtney will receive a free copy of SAVING GRACE by Jane Green!**

 

NEW Free Book Giveaway!

PandoraCover

Pandora’s Lunchbox, by Melanie Warner

Contest Ended February 15th

Congratulations to winner Cathy Crockett!

Here are the easy ways to enter to WIN a hardcover copy of this novel:

1) “LIKE” Crowded Earth Kitchen on Facebook! New LIKES between February 1st – 15th count as an entry.

2) “Follow” @CrowdedEarthKit on Twitter! New followers between February 1st – 15th are automatically entered.

3) Post a comment below! Each post counts as one entry. Feel free to enter every day. [Do you have any recommendations for future book giveaways? Tell us, below!]

4) Reblog this post!

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One lucky winner will be contacted when the contest ends!

Review

As teenagers and college students are prone to saying around bites of junk food, “Just, Wow!” Based upon the author’s diverse writing background, including two years as a staff reporter for The New York Times, I was hopeful that Pandora’s Lunchbox would be well written and engaging. As a chemist and an educator myself, I was hopeful that this book would find and walk the line between depth of accurate food science detail and clarity of presentation for a wide audience. Melanie Warner delivered on both counts. And delivered, and delivered some more!

Pandora’s Lunchbox is as smartly written as it is impossible to set down. From her personal food “experiments” (Did this used to be a chicken nugget? Is that facial mask or avocado dip?) to her broadly painted historical overview to the interview vignettes which highlight her journalistic expertise, Melanie Warner illustrates the landscape of modern day processed food in stark detail. Ms. Warner begins by explaining what a processed food is not (“pasteurized milk…. frozen peas, canned beans… frozen ground beef shaped into hamburgers”) before succinctly clarifying what we are really talking about: “Aprocessed food is something that could not be made, with the same ingredients, in a home kitchen. Your home kitchen” (p. xvi).

Prior to reading this book, I thought I had a pretty solid grasp on the “no-no’s” of processed food. Little did I know! Pandora’s Lunchbox had me rethinking the origins (and wisdom) of my daily multivitamin, the journey of ingredients in my children’s “healthy” breakfast cereal, and even my store bought loaf of whole grain bread. As I progressed from chapter to chapter, I was both humbled by how little I knew and inspired to do better for my own health and the health of my family.

Pandora’s Lunchbox confronts the business realities of the food industry, where processing and preservatives allow longer shelf lives and lower costs, corporate shareholders demand high profits over high nutrition, and consumers respond to slick marketing and artificial flavors. Melanie Warner ends her well written book with 216 referenced endnotes, placing well organized facts gently and firmly in the hands of her readers. Read Pandora’s Lunchbox, and you will – to your benefit – never experience a trip to the supermarket quite the same way again.

Pandora’s Lunchbox: How Processed Food Took Over the American Meal

Free Book Giveaway ends SOON!

[2/2/16 Update: Congratulations to Louise Reyna, winner of this giveaway contest!]

lemon cakeThe Particular Sadness of Lemon Cake, by Aimee Bender

Contest Ends January 31st

Here are FIVE Easy Ways to Enter:

  • Are you a blogger? REBLOG this post to enter!
  • Are you on Facebook? LIKE Crowded Earth Kitchen to enter!
  • SHARE this post on Facebook to enter TWICE!
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  • TWEET a link to this post to enter twice!

Enter as many times as you’d like before January 31st!

~~~

“My mouth – always so active, alert – could now generally identify forty of fifty states in the product or meat I ate. I had taken to tracking those more distant elements on my plate, and each night, at dinner, a U.S. map would float up in my mind as I chewed and I’d use it to follow the nuances in the parsley sprig, the orange wedge, and the baked potato to Florida, California, and Kansas, respectively. I could sometimes trace eggs to the county” (p. 95).

As a child, I loved reading The Chocolate Touch, by Patrick Skene Catling. To me, The Particular Sadness of Lemon Cake is the grown-up, quirky distant cousin of a childhood favorite. Instead of a greedy little boy who learns it really is possible to have too much of a good thing when everything he touches turns to chocolate, Aimee Bender offers us Rose Edelstein, a precocious little girl with a most unusual and unfortunate gift. To Rose’s great dismay, she learns she can taste emotions cooked and baked into her food.

Rose’s peculiar and unshakable ability might be tolerable if she weren’t surrounded by such an odd cast of characters. But that wouldn’t make for an interesting story, would it? Instead, Rose lives with a detached and clueless father, a melancholy and secretive mother, and an older brother who blends into the background most extraordinarily well. Rose finds grains of sanity in her friendship with Eliza, whose mother can be relied upon to cook happy tasting food, and her unlikely alliance with George, the surprisingly normal friend of her very strange brother.

In The Particular Sadness of Lemon Cake, Aimee Bender accomplishes the extraordinary… she gives her food characters the same depth and development as many fiction authors give their human characters. The textures, flavors, scents, kitchen environment, and baker of Rose’s favorite lemon cake are described in several pages of detail, and lemon cake is just one food of many to receive such grand attention to detail. Foodies and fiction aficionados alike will enjoy this eccentric tale.

Here is a link to purchase this book online:  The Particular Sadness of Lemon Cake

Free Book Giveaway WINNER and Poll!

Happy Holiday Season, Everyone!

We hope you enjoyed our 12 Days of Cookies extravaganza! Please vote for your favorite cookie in our poll, below:

To celebrate our 12 Days of Cookies, we offered a Rafflecopter giveaway contest featuring a free, author signed copy of How to Bake a Chocolate Soufflé. Thank you for all of your entries!

Congratulations to our randomly selected winner, Cherry at Cherry Mischievous!

How to Bake a Chocolate Souffle Blue Cover

To order an author signed copy of How to Bake a Chocolate Soufflé ($11.99) for the bookworm on your gift list, click on the PayPal link below!

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Armenian Cookies

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Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

This recipe is a sneak peek of the goodness to be found in The Global Recipe Project Cookbook, scheduled for publication in early 2016. These nut filled cookies or “kurabia” are particularly delightful when prepared with finely ground almonds, served with fresh coffee, and enjoyed with friends! For a delicious variation, try rolling these cookies in powdered sugar after they are baked and cooled.

WIN_20150925_173618Ingredients

3 eggs

1 ½ cups butter

5 ½ cups flour, sifted

1 ½ cups sugar

½ teaspoon baking soda

½ cup milk

2 cups finely ground nuts

2 egg whites

1 tablespoon sugar

¼ teaspoon cinnamon

WIN_20150925_180222Directions

Step 1) Combine 1 ½ cups sugar and butter in a saucepan; melt over low heat. Allow to cool.

Step 2)  Beat 3 eggs. Add to sugar/butter mixture. Mix well.

Step 3) Gradually add flour and baking soda and mix until well combined.

Step 4)     In a small bowl, beat 2 egg whites. Add finely ground nuts, 1 tablespoon sugar, and cinnamon. Gently fold to combine. Set aside.

Step 5)     Roll dough from Step 3 onto a floured surface until it is ¼ inch thick. Cut dough into 3 inch circles.

Step 6)     Place ½ teaspoon of nut filling from Step 4 in the center of each circle of dough. Fold the edges of dough together and gently press to seal; filled dough should take the shape of small eggs.

Step 7)  Bake cookies in a preheated 300 degree oven for 20 minutes.

Double Peanut Butter Chocolate Kiss Cookies

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Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

On my last trip to the supermarket, baking chips were “Buy One, Get One Free.” Why, yes please! Here at Crowded Earth Kitchen, we stocked up and began experimenting with recipes. Double Peanut Butter Chocolate Kiss Cookies were a big winner. They’re packed with yummy peanut butter flavor, and incorporating mini Hershey’s Kisses offers a bigger punch of chocolate flavor than plain ol’ chocolate chips. This recipe makes a HUGE batch – perfect for cookie exchanges, sharing with friends, or freezing in snack bags for school lunches. Enjoy!

WIN_20151111_170255Ingredients (Makes 100 cookies)

1 1/4 cups creamy peanut butter

1 1/4 cups butter, softened

4 eggs

2 cups white sugar

2 cups brown sugar

1 tablespoon almond extract

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

5 cups flour

1 (10 oz) bag peanut butter chips

1 (10 oz) bag Hershey’s Mini Kisses

WIN_20151111_164741Directions

Step 1) Using an electric mixer, cream together peanut butter, butter, and sugars. Add eggs and almond extract. Blend well.

Step 2) Using a heavy wooden spoon, stir in salt, baking soda, baking powder, and flour (one cup at a time). Lastly, blend in peanut butter chips and Mini Kisses.

Step 3) Drop rounded teaspoons of dough onto baking sheets lined with parchment paper, leaving 2 inches in between cookies.

Step 4) Bake cookies in a preheated 375 degree oven for 10 – 12 minutes or until cookies are set and the bottoms are just beginning to brown. Cool on a wire rack.

These cookies freeze well!

Zesty Lemon Slice Cookies

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Sliced cookies of any variety are super easy to make. Because the dough for sliced cookies is easiest to work with while frozen, these cookies are a great choice when you want to make dough at your leisure, pop it in the freezer, and bake just before serving with no mess or fuss. A few sprinkles on these cookies lend a festive flair for the holidays, while the zesty lemon flavor offers a perfect balance to all of that holiday chocolate!

WIN_20151103_143245Ingredients (Makes approximately 60 Zesty Lemon Slice Cookies)

1/2 cup butter, softened

3/4 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

1/4 teaspoon lemon extract

1 egg

2 cups flour

1/2 cup diced candied lemon peel

multicolored sprinkles

WIN_20151103_143753Directions

Step 1) Cream together butter and sugar. Add egg and lemon extract; mix well.

Step 2) Stir in flour, baking powder, and cream of tartar. Dough will be stiff.

Step 3) Refrigerate dough in a covered container for at least two hours or overnight.

Step 4) Working with half of the dough at a time, roll dough into a long, thin rectangle on a floured counter top. Sprinkle each rectangle with half of the candied lemon peel.

Step 5) Roll the rectangles into long, thin logs. Roll each log in multicolored sprinkles. Wrap each log in parchment paper and freeze for at least two hours.

WIN_20151106_091614Step 6) Slice frozen dough logs into 1/4 inch slices. Place dough slices on baking sheets lined with parchment paper. Bake cookies in a preheated 375 degree oven for approximately 8 minutes, or until bottoms of cookies just begin to brown. Cool Zesty Lemon Slice Cookies on a wire rack before storing in an airtight container.

Chocolate Peppermint Snickerdoodles

Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

snickerdoodles

Chocolate Peppermint Snickerdoodles (green) and Hidden Gumdrop Cookies (purple)

Who knew it was possible to improve upon Snickerdoodles? Amazingly, these Chocolate Peppermint Snickerdoodles are even more awesome than their traditional namesake. A little bit of cocoa powder and a punch of peppermint are all that is needed to transform old fashioned Snickerdoodles into something extra special. These are easy to make (no rolling pins required) and are wonderful dipped in coffee or hot cocoa. Because they aren’t frosted, Chocolate Peppermint Snickerdoodles are safe in pudgy little hands… the pint size elves in your life will surely steal these cookies, but they won’t end up smearing frosting on your couch.  😉

Ingredients (Makes 40 cookies)

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon peppermint extract (a little goes a long way!)

1 1/2 cups flour

1 tablespoon good quality cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

Green sugar crystals (for garnish)

WIN_20151102_164629Directions

Step 1) Cream together butter and sugar. Add egg and peppermint extract; mix well.

Step 2) Using a sturdy wooden spoon, mix in flour, cocoa powder, baking powder, and cream of tartar. Dough will be stiff.

Step 3) Refrigerate Chocolate Peppermint Snickerdoodle dough in a covered container for at least two hours or overnight.

Step 4) Roll chilled dough into spheres, approximately 1 inch in diameter. Dip one side of spheres in green sugar crystals.

Step 5) Place dough spheres, sugared side up, on baking sheets lined with parchment paper. Leave two inches of space between dough spheres.

Step 6) Bake cookies in a preheated 375 degree oven for approximately 10 minutes, or until cookies are set and bottoms of cookies begin to brown.

Step 7) Allow Chocolate Peppermint Snickerdoodles to cool on a wire rack before storing in an airtight container.

VARIATION: Instead of using peppermint extract and green sugar crystals, try using orange extract and orange sugar crystals. Chocolate Orange Snickerdoodles are equally delicious!

Hidden Gumdrop Cookies

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Popular with children, these colorful cookies have a hidden surprise – a gumdrop baked into the center! We used green gumdrops and purple icing (which could also work for Mardi Gras) for our Hidden Gumdrop Cookies. Feel free to use a variety of gumdrop colors and frosting shades, to create a festive, multicolored cookie platter!

Ingredients (Makes 30 cookies)

30 gumdrop candies

1/2 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon almond extract

1 2/3 cups flour

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

WIN_20151103_151134For the icing:

1 tablespoon butter, softened

1 cup powdered sugar

1 tablespoon rum

1 drop food coloring (any color you wish)

colored sugar, optional

WIN_20151103_142030Directions

Step 1) Cream together butter and sugar. Add egg and almond extract; mix well.

Step 2) Stir in flour, baking powder, and cream of tartar. Refrigerate dough in a covered container for at least two hours or overnight.

Step 3) Roll chilled dough 1/4 inch thick on a floured countertop. Cut 2 WIN_20151103_1426151/2 inch circles out of dough.

Step 4) Place a gumdrop in the center of each circle, and fold/roll the dough so that you have spheres of dough with a gumdrop in the center of each.

Step 5) Bake cookie spheres on baking sheets lined with parchment paper in a 375 degree oven for 8 – 10 minutes, or until the bottoms of the cookies begin to brown. Cookies will spread, so be sure to allow about 2 inches of space between spheres of dough.

Step 6) While cookies cool, blend together butter, powdered sugar, rum, and food coloring for icing. Pipe icing onto the center of each cooled cookie, right over the gumdrop (a sandwich bag with a corner snipped off works well as a homemade pastry bag). Sprinkle with colored sugar, and Voila! Your Hidden Gumdrop Cookies are ready to enjoy!

HINT: Hidden Gumdrop Cookies freeze well, but should be allowed to thaw completely before serving. Who wants to eat frozen gumdrops? Not me!

Sour Cream Snowflakes

WIN_20151119_143854Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

Awesome. Seriously folks, these Sour Cream Snowflakes are that good! Think sugar cookies with a little sumptin’ sumptin’ extra… the sour cream serves as both a fat and a liquid, adding a subtle depth of flavor that can’t be achieved with, say, a bit of extra butter or a splash of milk. The dough is easy to roll and bakes to a firm consistency perfect for decorating.

Ingredients

1/2 cup butter, softened

1 egg

1 teaspoon rum

1/2 cup sour cream (not light)

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 1/4 cup flour

For the icing:

2 tablespoons butter, softened

2 cups powdered sugar

2 tablespoons milk

2 drops blue food coloring

Blue sugar crystals or sprinkles for decorating

WIN_20151117_145829Directions

Step 1) Cream together butter and sugar.  Add egg, rum, and sour cream. Mix well.

Step 2) Add flour, baking powder, baking soda, and salt.  Mix by hand; dough will be stiff.

Step 3) Chill dough for at least one hour before rolling 1/4 inch thick on a floured surface.  Cut dough into snowflake shapes, and carefully transfer to greased cookie sheets.

Step 4) Bake in preheated 350 degree oven for 10 – 12 minutes, until edges just begin to brown.  Cool on a wire rack.

Step 5) While cookies are cooling, blend together butter, powdered sugar, and milk to make icing. Spoon 1/4 cup of icing into a plastic sandwich bag, and snip a tiny corner from the bag to make a homemade pastry bag. You should be able to easily squeeze icing from the bag and onto each snowflake, as shown above. If the icing is too thick, add a bit more milk. If the icing is too thin, add a bit more powdered sugar.

Step 6) After piping icing onto your cookies, sprinkle them with blue sugar crystals or sprinkles. Let it snow!

Peanut Butter Buds

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Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!

The number one rule of creating a spectacular cookie display for any holiday event is VARIETY! Think Chocolate and non-chocolate, nuts and no nuts, something red, something green, something intricately frosted, something oversized… and something really, really tiny!

I imagine everyone is familiar with peanut butter cookies topped with a great big Hershey’s Kiss – they’re one of the most popular Christmas cookies around. Today’s Peanut Butter Buds are the little brothers of those cookies… just as delicious, but super small. Each cookie is barely one bite – perfect for a guilt free snack!

Ingredients (makes 4 dozen mini cookies)

6 tablespoons creamy peanut butter

2 tablespoons butter, softened

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 egg

1 teaspoon rum

1 cup flour

1/4 cup of sugar (for rolling, not for mixing into the dough)

1 cup of Hershey’s Mini Kisses (or use chocolate chips)

WIN_20151117_220255Directions

Step 1) Cream together peanut butter, butter, and sugars. Add egg and rum. Mix well.

Step 2) Stir in salt, baking powder, and flour. Refrigerate for at least two hours (or overnight).

Step 3) Roll chilled dough into small balls, approximately the size of a large marble. Use no more than one teaspoon of dough per ball.

Step 4) Roll each ball in sugar and place on greased cookie sheets, leaving at least one inch of space between cookies. Press a chocolate chip or Hershey’s Mini Kiss into the center of each ball, as shown.

Step 5) Bake in a preheated 375 degree oven for 7 – 8 minutes, or until bottoms of cookies are just beginning to turn  golden brown.

Step 6) Gently transfer cookies to a wire rack and allow to cool completely before storing.

Speculaas Wreath Cookies

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Speculaas Wreath Cookies were the most popular cookie on my dessert table at a recent holiday event. I do hope you’ll give them a try! Speculaas are Dutch spiced cookies in a wide variety of shapes, the most common of which are better known as windmill cookies. Whether you cut them into wreaths or windmills, these delightful cookies get their signature flavor from a spice blend called Speculaaskruiden. It’s easy to blend yourself (see recipe below). In a pinch you can substitute pumpkin pie spice mix, though the flavor will be slightly different.

WIN_20151102_164629Ingredients (makes about 36 wreath cookies)

1 cup real butter

1 1/2 cups brown sugar

1 egg

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons Speculaaskruiden spice mix (see recipe, below)

For the icing:

2 tablespoons butter, softened

2 cups powdered sugar

2 tablespoons milk

2 drops green food coloring

Green sugar crystals (for decorating)

Small cinnamon candies (for decorating)

WIN_20151116_215052Directions

Step 1) Cream together butter and brown sugar.  Add egg and mix well.

Step 2) Add flour, baking powder, salt, and Speculaaskruiden.  Mix by hand; dough will be stiff.

Step 3) Chill dough for at least one hour before rolling 1/4 inch thick on a floured surface.  Cut dough into wreath shapes, and carefully transfer to cookie sheets lined with parchment paper.

Step 4) Bake in preheated 350 degree oven for 12 minutes.  Cool on a wire rack.

Step 5) While cookies are cooling, blend together butter, powdered sugar, and milk to make icing. Spoon 1/4 cup of icing into a plastic sandwich bag, and snip a tiny corner from the bag to make a homemade pastry bag. You should be able to easily squeeze icing from the bag and onto each cookie wreath, as shown above. If the icing is too thick, add a bit more milk. If the icing is too thin, add a bit more powdered sugar.

Step 6) After piping icing onto your cookie wreaths, sprinkle them with green sugar crystals. Place a cinnamon candy on each wreath. Beautiful!

picture1180 Speculaaskruiden Spice Mix (makes enough for three batches of cookies)

Stir together (if using powdered spices) or grind together in a coffee grinder (if using whole spices):

4 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon mace

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon star anise

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Store spice mix in a tightly sealed container and store away from heat and light.  Open container and smell whenever you need a smile.  🙂

Last Day to Enter: Amazon Card Giveaway!

We’re celebrating our growing blog (700+ readers!) with a $7 Amazon Card Giveaway! Contest ends TODAY – don’t miss out!

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This contest is for Crowded Earth Kitchen blog followers only. Not a blog follower yet? No worries! Simply click here to follow!

Enter your email address to follow this blog and receive notifications of new posts by email.

There are three ways for Crowded Earth Kitchen blog followers to WIN! Pick one, or complete all three to triple your odds!

#1) Post a comment below!

#2) LIKE Crowded Earth Kitchen on Facebook!

#3) FOLLOW Crowded Earth Kitchen on Twitter!

Contest Ends April 30th!

*April Freebie!* Amazon Gift Card Drawing! *April Freebie!*

Don’t miss out on Crowded Earth Kitchen’s April Freebie… a drawing for a $7 Amazon gift card!

Why $7?

We’re celebrating 700 blog followers! We hope you’re having as much fun with our recipes as we’re having preparing them for you!

amazonThis contest is for Crowded Earth Kitchen blog followers only. Not a blog follower yet? No worries! Simply click here to follow!

Enter your email address to follow this blog and receive notifications of new posts by email.

There are three ways for Crowded Earth Kitchen blog followers to WIN! Pick one, or complete all three to triple your odds!

#1) Post a comment below!

#2) LIKE Crowded Earth Kitchen on Facebook!

#3) FOLLOW Crowded Earth Kitchen on Twitter!

Contest Ends April 30th!