Sacred Heart Strawberry Brownie Treat

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.

I made this for the Solemnity of the Sacred Heart which has passed for this year but since June is the month dedicated to the Sacred Heart, I thought I would share it in the event that someone might want to make it before the month ends. I baked this in my Wilton heart shaped pan but there are instructions for turning 1 round and 1 square cake into a heart shape. (This recipe only makes one pan of brownies so if you wanted to use the instructions above, you'd need a double batch.)

One Bowl Brownies
1/2 C. butter
1 C. white sugar
2 eggs
1 tsp. vanilla
1/3 C. unsweetened cocoa powder
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. baking powder

1. Preheat oven to 350 degrees. Grease and flour your pan. I also line mine with parchment paper just on the bottom to make sure it turns out of the pan easily.
2. In a large saucepan, melt butter. Remove from heat and stir in eggs, sugar and vanilla.
3. Beat in cocoa powder, flour, salt and baking powder.
4. Spread into pan and bake for 25 - 30 mins. Do not overcook.
5. Remove from oven and run a sharp knife around the edge of the brownies to make sure they release from the sides of the pan. Allow to cool completely on cooling rack before turning out.

To decorate, I used chopped up strawberries mixed with a spoonful of sugar tossed in and spooned onto the brownie.  The crown of thorns was made with melted chocolate chips. I piped them with a plastic baggie onto some wax paper and then set them in the fridge to firm up. If you place it over the strawberries when it's firm but not completely set, you can gently press it to wrap around the strawberries. If you wait until it's too firm and try to bend it, it will crack, like mine did. :D

The flames were made out of clementine slices and extra strawberry slices with two mini-candy bars for the cross. You could also use pretzel rods or graham cracker pieces if you don't have any candy bars.

“Our Lord Jesus Christ desires that we should, for sanctifying ourselves, glorify His all-loving Heart; for it was His Heart that suffered the most in His Sacred Humanity.” ~ St. Margaret Mary Alacoque

Pin It

Sacred Heart Cupcakes

Happy Solemnity of the Most Sacred Heart of Jesus! 

Similar to my Sacred & Immaculate Heart Cookies that can be found in the archives, I shared these simple Sacred Heart Cupcakes over at Shower of Roses back in 2013 and wanted to add them here at Catholic Cuisine as well. 

Using Wilton Heart Silicone Baking Cups for the Sacred and Immaculate Hearts simply fill and bake with your favorite cupcake batter. We used the red baking cups for the Sacred Heart Cupcake and the pink baking cups for the Immaculate Heart Cupcakes (not pictured). 

 

 

Cover each cupcake with white frosting, add a red heart to the center of each cookie with red frosting, using additional yellow or orange frosting to create a flame, then add chocolate sprinkles to represent the thorns across the center.

Wishing you all a very blessed Solemnity of the Sacred Heart of Jesus! 

Most Sacred Heart of Jesus, have mercy on us!

Pin It

St. Rose Philippine Duchesne "Oak" Cookies

St. Rose Philippine Duchesne was born in France in 1769 and entered the Visitandine convent when she was 19 where she lived until it was shut down during the French Revolution's Reign of Terror. Following the revolution, along with foundress St. Madeleine-Sophie Barat, she was a prominent early member of the Religious Sisters of the Sacred Heart of Jesus, and founded the congregation's first communities in the United States. She spent the last half of her life teaching and serving the people of the Midwestern United States, and had a particular dedication to the people of the Potawatomi tribe who named her Woman Who Prays Always.

Because the French word for “oak” is chêne (and du chêne means “of oak”), symbols of oak leaves and acorns are often seen in Sacred Heart schools in America to recall the name of the woman who pioneered Sacred Heart education in the New World. 

Oak shaped sugar cookies make a nice tribute to St. Rose Philippine Duchesne for her feast day, November 18. These were made using this Ann Clark oak leaf cookie cutter, but there are a variety of oak leaf cutters (& acorn ones) available for sale and any could be used as a symbol for this saint.  Any traditional rolled sugar cookie dough would work for this recipe. This is the sugar cookie recipe I use. Make frosting in desired colors. Since she has a fall feast day, I included autumn colors. Make leaf veins in the frosting with a toothpick. 

St. Rose Philippine Duchesne, Pray for us!

--> Pin It

Sacred Heart Quesadillas

The month of June is dedicated to the Most Sacred Heart of Jesus. The following recipe for Sacred Heart Quesadillas was submitted by Tatiana. Thank you, Tatiana! 

Inspired by the Holy Spirit, I made these homemade organic flour tortillas, cut with a cookie cutter, and decorated with what I had on hand...tomatoes. It is much easier to cut pre-made tortillas if in a hurry.

Homemade Flour Tortillas

Directions: 

1. Mix 5 tablespoons of soft coconut oil or butter into to 2 3/4 cups all-purpose flour until evenly distributed.  
2. Dissolve 3/4 teaspoon salt into 3/4 cup of warm water. 
3. Add water gradually flour until a dough ball is formed. Use your hands to knead. Add more flour or water as needed. 
4. Separate dough into 12 balls. Allow to rest for 30 minutes. 
5. Roll out as thin as possible. Use flour if needed. 
6. Cook on medium until it starts to bubble. Flip over and add cheese, cover with another tortilla that has one side already cooked, then flip over again as cheese starts to melt. 
7. Garnish with tomatoes in honor to recall the Most Sacred Heart of Jesus. 

Heart of Jesus, burning furnace of charity, have mercy on us!

Pin It

Ascension Cake

Our diocese is one that has moved the Solemnity of the Ascension to Sunday -- today, so today we celebrated Ascension Sunday and Mother's Day. 

My mother happens to love my deep dark chocolate cake frosted with whipped cream rather than buttercream frosting, and whipped cream just makes such heavenly looking clouds of yum, that I was reminded of the Ascension of Jesus. 

"When they had gathered together they asked him, 'Lord, are you at this time going to restore the kingdom to Israel? ' He answered them, 'It is not for you to know the times or seasons that the Father has established by his own authority.But you will receive power when the holy Spirit comes upon you, and you will be my witnesses in Jerusalem, throughout Judea and Samaria, and to the ends of the earth.' When he had said this, as they were looking on, he was lifted up, and a cloud took him from their sight." Acts 1:6-9

GAROFALO
Ascension of Christ

I created some edible Sacred Hearts of Jesus with strawberries, some melted chocolate chips in an icing bag (or ziploc bag) and some whipped cream tinted orange for some flames. It didn't turn out quite exactly what I had in mind, but the ratio of result to work was pretty high (ie very little work) and the taste was delicious, so I'll not complain. Believe me, if you've never decorated a cake, you can handle this one.

You could technically hide any cake under the whipped cream, but my mom loves the contrast of the dark chocolate cake with the whipped cream, and it was Mother's Day, so dark chocolate it was. This cake is from scratch, but don't let that fool you -- it couldn't be easier. And frosting with whipped cream is so foolproof, you can have this cake finished in no time. 

Deep Dark Chocolate Cake

2 cups sugar
1 ¾ cups flour
¾ cup cocoa
1 ½ t. baking soda
1 ½ t. baking powder
1 t. salt
2 eggs
1 cup milk
½ cups oil
2 t. vanilla
1 cup boiling water

Heat oven to 350 degrees.
Grease and flour two round 9” pans.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water (by hand). (Batter will be thin.)
Pour into prepared pans.
Bake for 30-35 minutes
(inserted toothpick will have moist crumbs, but nothing "wet").
Cool 10 minutes before removing from pans.
Cool completely before frosting.


Whipped Cream Frosting

3 c. whipping cream
4 T. instant vanilla pudding mix
4 T. powdered sugar

In a large mixing bowl, begin whipping cream on medium.
Add pudding mix and powdered sugar and turn up to high.
Whip until cream is very fluffy and holds its peaks
(just don't go to far and make butter).
After cake is completely cool, frost in between layers, sides and top of cake.
Decorate if desired.

For Sacred Heart strawberries:

Wash and pat dry two large strawberries (cut them so that you get 
two heart-shaped halves from each).

Cut the leaves out by cutting out the hull and creating a heart shape at the cut end. 

Place 1/4 cup semi-sweet chocolate chips in an icing bag. Microwave for 30-60 seconds until melted. Cut tip off bag and pipe chocolate onto the strawberry in the shape of a crown of thorns (it might help to refer to an image of the Sacred Heart of Jesus). Let chocolate set and then place them in the center of the cake (if you have smaller strawberries than I did, you might need to use three -- for six halves). Tint a little bit of whipped cream yellow or orange and place in icing (or ziploc bag). Pipe flames coming from the tops of the "hearts".

Refrigerate cake before serving and refrigerate leftovers.

Pin It

Sacred and Immaculate Heart Fruit and Veggie Platters

 

+Happy Feast of the Sacred Heart of Jesus, followed by the Feast of the Immaculate Heart of Mary+

 

I think these 2 Feast Days are my favorite during Ordinary Time.  Hence, the many ways I enjoy making them special.  Last year I made fruit pizzas for my family and friends but this year I came up with an even healthier alternative! 

 

It's always so much fun to contribute here at Catholic Cuisine. (Thank you, Jessica!)  I hope you will find these easy fruit and veggie platters a nice addition to your family or parish celebration.

 

Sacred Heart Veggie Platter

Ingredients:

Baby carrots

Cherry/grape tomatoes

Red bell pepper

Pretzel sticks

 

Simply line your platter with baby carrots to make the shape of a heart.  Next, I added the pretzel (thorns) and filled in with cherry and grape tomatoes.  The red bell peppers made a great flame for the top and more pretzel sticks for the cross.

 

Looking for platter ideas?  I purchased these two 18" clear Sturdiware platters from a local party store a few years ago.  They were only a few dollars a piece!  They are at the top of my list of favorite, frugal, kitchen purchases...I use them constantly for a variety of entertainment occasions.

 

Immaculate Heart Fruit Platter

Ingredients:

Watermelon

Mini Marshmallows

Red apple

There's a post on Pinterest from Women Living Well about how to cut a watermelon.  This is extremely helpful! 

Clump your watermelon together to make the shape of a heart.  Then, add marshmallows to make the string of white flowers and place the sliced red apple on top for the flame.

 Enjoy!

 

"Love overcomes, love delights, those who love the Sacred Heart rejoice." ~St. Bernadette Soubirous

 

"If you put all the love of all the mothers into one heart, it still would not equal the love of the heart of Mary for her children."~St. Louis de Montfort



Pin It

Sacred and Immaculate Heart Fruit Pizza

Here's an idea for the upcoming Feasts of the Sacred Heart of Jesus and the Immaculate Heart of Mary...

Fruit Pizza!

Ingredients:

1 16 oz roll of refrigerated sugar cookie dough

1 8 oz package of cream cheese

1 Cup of Cool Whipped topping

1/2 Cup powdered sugar

1 tsp vanilla

2-3 Cups strawberries 

1 Cup blueberries

Handful of chocolate chips

(Double ingredients for a larger sized cookie sheet)

Directions:

Preheat oven to 350 degrees.  Press roll of refrigerated cookie dough into a 15x10 cookie sheet.  Bake for 15-20 minutes until it starts to turn golden brown.  Allow to cool completely.

In a medium sized bowl, beat cream cheese until smooth.  Add powdered sugar and vanilla.  Fold in Cool Whip until combined.  Spread on completely cooled sugar cookie crust and top with fruit for design.  Chocolate chips were used for the cross above the Sacred Heart.

This was a larger sized cookie sheet that I made for our family.

Design trick: I used a paper template and traced the heart shape gently with a toothpick.  

This provided an easy guide to outline with blueberries and fill in with strawberries!  It was really very easy...

Then I made an extra one for a friend:)

+Happy Feasting in the name of the Most Sacred Heart of Jesus and Immaculate Heart of the Blessed Virgin Mary+

Pin It

Sacred & Immaculate Heart Cookies

In honor of the upcoming feasts of the Sacred Heart of Jesus and the Immaculate Heart of Mary, here is an updated version of the Sacred Heart Cookies which can be found in the archives.

Sacred & Immaculate Heart Cookies

Ingredients:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• White Icing
• Chocolate Sprinkles
• Pearl or Flower Shaped Sprinkles
• Various colors of Sparkle Gel

Directions:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into hearts with a heart shaped cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. 

 

Add caption

After the cookies have cooled, cover each heart with white frosting.  

 

Add a red heart to the center of each cookie with red frosting, using additional yellow or orange frosting to create a flame.

For Sacred Heart cookies add chocolate sprinkles to represent the thorns across the center.

For Immaculate Heart cookies add pearl or flower shaped sprinkles and green leaves. 

"In the Sacred Heart every treasure of wisdom and knowledge is hidden. In that Divine Heart beats God's infinite love for everyone, for each one of us individually." 

Pin It

Heart of St. Valentine Egg Toast

..."Man looks at how someone appears on the outside.  But I look at what is in the heart."

~1 Sam. 16:7~

It works!

We have been SO excited about trying this idea that we found in one of our children cookbooks.  We finally gave it a whirl this morning and it works!  

This was a fun idea for St. Valentine's Day and the heart would be perfect for the Sacred Heart of Jesus or Immaculate Heart of Mary feast days.

Pick your cookie cutter and imagine the FUN while having a healthy breakfast...We want to try a clover for St. Patrick's Day!  You could also use anything that might fit an egg...Maybe a flower for St. Therese, a fleur de lis for Marian feast days, Mardis Gras, etc., etc!  The best part...It's a "piece of cake" toast!

Ingredients:

Larger size whole wheat bread

Cooking spray

Margarine

Eggs

Cookie cutter of choice

Step 1.

Spray a cookie sheet generously with non-stick cooking spray.  Lay out your toast and spread a light coat of margarine across the toast.  Use a cookie cutter to cut out the shape of your choice. 
Note:  If you would like your toast a little extra crispy, try toasting it lightly prior to this step! 

Step 2.

Crack the egg into a shallow saucer first!

Then slide the egg over into the hole from the saucer...Ours just slid right in place so easily!

Step 3.

Bake for 7 minutes at 400 degrees for slightly runny...Our family's favorite.  Bake A little longer if you like your eggs with no runny yoke.  Scoop them off the cookie sheet with a spatula, directly on to your plate.  Do not attempt to flip them over.

They turned out so cute and fun!

(And they didn't stick a bit:)

Share the love!

"Today it is your turn and my turn to love one another as Jesus loved us.  Do not be afraid to say yes to Jesus."~(Blessed) Mother Teresa of Calcutta~


A little side note...If you are looking for an easy way to remember the love that Jesus first had for us, you can easily convert plain heart cookies into Sacred Hearts with a little brown icing.

Pin It

Celebrating the Two Hearts

This post was submitted by Lori, at Busy with Blessings, for publication here at Catholic Cuisine.   Both of these ideas were inspired by Mary's post: Appetizer for the Solemnity of the Sacred Heart.   Thank you Lori for sharing your lovely pictures with all of us!  

Recently we went to celebrate the baptism of a precious new gift from above given to dear friends of ours. I had offered to bring some snacks to share. Being that we were celebrating the feasts of The Sacred Heart of Jesus and The Immaculate Heart of Mary, I checked out Catholic Cuisine for ideas. I was thrilled to find these awesome and easy ideas!

For the first tray, I hand shaped a block of cream cheese into a heart and placed on a small plate.  I then added salsa and broken pretzels to form the crown of thorns.  Next, I added shredded cheese for the flame coming out at the top.  I put the small plate onto a larger one and surrounded it with tortilla chips.  (Using the two plates keeps the chips from getting soggy.)

For the Immaculate Heart, I also hand molded a cream cheese heart. I put some pretty little artificial flowers across the center and placed a sword plastic toothpicks through the side. Ritz crackers surrounded this also in the form of a heart.

I think these both were a special addition to a beautiful day! Thanks again ladies for sharing your creativity with us all! Pin It

Sacred and Immaculate Heart Cakes

This post was written by Tiffany, from Family at the Foot of the Cross. Since the month of June is dedicated to The Most Sacred Heart of Jesus, there is still time to make a cake (or any of the other treats in the archives) in honor of the Sacred Heart this month! Also, Tiffany is going to be joining us as a contributor here at Catholic Cuisine.  Welcome Tiffany!

~Sacred Heart of Jesus and Immaculate Heart of Mary Cakes~

We had fun making these cakes for the dual feasts of the Sacred & Immaculate Hearts! They were fairly easy with heart-shaped cake pans! These are special back to back feasts so we wanted to really celebrate these joyous occasions today and tomorrow. This link explains the Sacred Heart of Jesus. And this link explains the Immaculate Heart of Mary.

I was particularly struck by this statement from Catholic Culture: "How society, culture, economy, politics today need this Heart! It is really true, the more man distances himself from God-Love the more he becomes 'heartless', agitated about a thousand things because he has mislaid the principal one: to let oneself be loved by Christ and to respond to this Love with our love."  WOW, is this ever so true!

So with that in mind, back to the cakes of LOVE...  We started with the Sacred Heart of Jesus, representing how much He truly loves us.  We used red food coloring to die the white frosting, then used squeezable chocolate brownie topping for the weave of thorns...Finally, we added a bit of red icing for the blood He shed. Oh what a loving and merciful God!

After painting 2 small craft sticks brown, we glued them to a straw so that we weren't poking painted sticks into our edible cake! Silk flower petals (from the Dollar Tree) were glued on to the sticks to represent the flames. They looked like this:

Here you see the front of the Sacred Heart (straw) cross and flames and the back of the Immaculate Heart flames.  The straw was the only part that we stuck into the cake.

A close-up of the Immaculate Heart of Mary Cake

(We used the same idea of gluing the stick to the straw for the sword that pierced her heart.)

This is the picture that hangs over our home altar/prayer table...A nice visual reflection for these two special days.

"Behold the Heart which so loved mankind."

~ St. Margaret Mary Alacoque

"The heart that resembles that of Christ more than any other is without a doubt the Heart of Mary, His Immaculate Mother."

~ Pope Benedict XVI

One last thing... For another idea, here is a photo of some Immaculate Heart of Mary Rice Krispy Treats that we made in the past.

These were made following the recipe on the Rice Krispy box, mixed with a little red food coloring. I used a heart cookie cutter to cut them out and then just decorated with some squeezable frosting and sprinkles...super easy!

~Happy "Feasting" With Love~

Pin It

O Sacred Heart -- How Sweet are Thee

The Solemnity of the Sacred Heart of Jesus is a beautiful opportunity to celebrate the love found in the Heart of Our Lord Jesus. St. Bonaventure said, "O Jesus, now that I have been brought into Your most sweet Heart, and it is a great good to be here, I do not want to let myself be easily torn away from it. Having found this divine Heart which is Yours and mine, O most sweet Jesus, I beseech You, O my God: receive my prayers in that sanctuary where You are attentive to them and, even more, draw me entirely into Your Heart."

These sweet treats are a reminder of the sweetness and mercy found in the Sacred Heart of Jesus. Strawberries are nature's own sweet little hearts so I chose them for the "sweet heart" of these cupcakes. And each one is topped with a slice of a strawberry -- a perfect little heart revealing the sweetness inside.

I had a difficult time finding a recipe strawberry cake that did not call for strawberry Jell-O. Not that I have anything against strawberry Jell-O, but I did not have any on-hand. I used my favorite white cupcake recipe and substituted some homemade jam that I thinned with a little bit of water for some of the milk. Because of the sugar in the jam, I trimmed down the amount that went into the cake. I did add a little bit of red food color, but not much. I get a little nervous using as much as you would need to make true red cake, so I was content with the deep pink of these. Feel free to add more to suit your own taste.

There are plenty of other feast days on the Church calendar to celebrate with these sweet little cakes -- June 12 is the feast of the Immaculate Heart of Mary, October 16 is the feast of St. Margaret Mary Alacoque, in February is St. Valentine's Day, as well as the entire month of June, which is dedicated to the Sacred Heart of Jesus.

Strawberry Cupcakes
Makes 12-15 cupcakes

1/2 cup white sugar
1/2 cup softened butter
2 eggs
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup strawberry jam thinned with water to make syrupy (total of 3/4 c. liquid)
1/4 c. milk
10 drops red food color

buttercream frosting (below)
12-18 thick strawberry slices, drained on paper towels

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan and a 6-cup muffin pan with paper liners (you may get 12 to 15 cupcakes, maybe 18 depending on how full you fill them).
In a medium bowl, cream together the butter and sugar.
Beat in the eggs, one at a time.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the thinned jam, the milk and food coloring. Beat until batter is smooth.
Pour or spoon batter into the liners (I like to use an ice cream scoop filled about 2/3).
Bake 15-20 minutes or until they test done with a toothpick.
Cool.

Frost with white buttercream frosting (below) and top with a strawberry slice. If you are making them up more than an hour ahead of time, wait until ready to serve to top with the strawberry.


Buttercream Frosting

1/4 c. softened butter
3 c. powdered sugar
4 T. milk
1/2 t. vanilla

Beat butter and powdered sugar slowly for several minutes. Add milk slowly, then vanilla. Beat for several minutes until frosting is soft and creamy. Add more milk if necessary.

Pin It

A Trio of Sundae Solemnities

When the Church enters Ordinary Time after the feast of Pentecost, our time to celebrate is gratefully not over. The two Sundays following Pentecost are solemnities honoring the Most Holy Trinity, and the Corpus Christi , or Most Holy Body and Blood of Christ. The following Friday, the Church celebrates the Sacred Heart of Jesus, which our family likes to honor after Mass on the Sunday of that week. I have always wanted to come up with an idea for an ice cream treat, or sundae, to celebrate each of these Sundays as, in my mind, they sort of usher in the beginning of summer. With a little help from a friend, I was able to come up with a trio of sundaes to celebrate these upcoming feasts. I am delighted for the opportunity to share them here at Catholic Cuisine.

For Trinity Sunday:

Three in One Sundaes

• Neapolitan Ice Cream: The three flavors in one represent the Three Persons of our One God.
• Chocolate Syrup, Strawberry Topping, and Whipped Cream: These represent each of the three flavors of the ice cream individually, just like the Father, Son and Holy Spirit each manifest one of God's Three Persons.

For Corpus Christi Sunday:

Bread and Wine a la Mode

• white chocolate bread pudding (recipe follows): to represent the bread
  
• warm blueberry or blackberry syrup (homemade or store bought) in wine glasses: this can be poured over the bread pudding after it is served to represent the wine
  
• coconut ice cream or sherbet: this can be placed on top the bread pudding, and used to surprise your family...what looks like vanilla ice cream is actually something else--a reminder that the bread and wine we receive at Mass appears to be bread and wine, but has actually become the Body and Blood of Our Lord Jesus

White Chocolate Bread Pudding:

Ingredients:
6 c whipping cream
2c milk
1c sugar
12 oz white chocolate
15 egg yolks
4 whole eggs
Sauce:
1/2 c whipping cream
8 oz white chocolate

Cut or tear 24 in of french bread into chunks. Place on cookie sheet and bake at 275 for ten minutes.

Heat whipping cream, sugar and milk just until bubbling at the edges. Add white chocolate and stir until melted.

Slowly add hot mixture to eggs while whipping steadily.

Place bread into a 9x13 baking dish and pour half of the liqid mixture over bread and press until absorbed. Pour remaining liquid over bread and cover with aluminum foil. Bake for 1 hour on 350. Remove foil and bake an additional 30 min until golden brown. Let cool and set for a little while before slicing.

For the Feast of the Sacred Heart:

Heart Aflame Sundaes

• Strawberry ice cream or sherbet (to represent Jesus' heart)
• peach slices arranged like flames on top (I used canned peaches in the photo above, but fresh would give that red edge to make it ever so much more flame like)
  
• chocolate chips or sprinkles across the middle to represent the crown of thorns

I hope you enjoy the chance to step into summer with the Church as we rejoice in the goodness of our God! Blessings to you all.

Pin It