Ricotta Cheesecake Cinnamon Rolls

I never knew what ricotta was until I met my husband. When I was growing up my mom substituted cottage cheese for anything that called for ricotta. Maybe she wouldn't have if she would have known just how amazingly simple it is to make. And it's fun to watch the transformation from liquid to curdles to a delicious and rich accompaniment to anything Italian or cinnamon rolls, of course!

I have only had ricotta cheesecake once before and remember it like it was yesterday. I have eaten many many desserts in my life and only remember a few that really stood out. Well, the ricotta cheesecake was one of them so I decided that ricotta cheesecake cinnamon rolls would be quite tasty. Turns out I was right!! And, it is a perfect excuse to basically eat dessert for breakfast!! Maybe you could eat a bowl of fruit alongside the roll so you don't feel so guilty! Ha!

There are four recipes to follow to complete this cinnamon roll.

Homemade Ricotta
4 c. whole milk
1/2 c. heavy cream
2 T. distilled white vinegar (some people use lemon but I prefer using vinegar)
1 t. salt

You will also need the following items to make ricotta:
-cheesecloth
-large bowl
-large fine sieve or colander

Layer two or three pieces of cheesecloth over colander and place the colander in the large bowl. Set aside.

In a medium sauce over medium high heat add milk, cream and salt. Bring to a boil stirring frequently to avoid scorching.

When mixture comes to a boil reduce heat to medium low, add vinegar and stir. Mixture will immediately curdle. Let simmer for about two minutes and strain over cheesecloth. Voila, you just made ricotta! I told you it was easy!

Let the ricotta cool. When you lift the colander up and out of the drain bowl you will see whey. DO NOT pour this down the drain, you will use it in the next step! Whey is great for any bread dough, just substitute it for water or milk.

Makes approximately 1 cup of ricotta and 2 1/2 cups whey.

Cinnamon Roll Dough
1 (1/4 oz) pkg active dry yeast
1/2 c. sugar
4-5 c. flour
1/2 t. salt
5 T. butter, melted
1 c. whey
3 eggs

In a large mixing bowl combine yeast, sugar, 3 cups flour and salt. Set aside.

In a microwave safe container melt butter and set aside. In another microwave safe container heat whey to 120-130 degrees F using a thermometer to check for accurate temp. Add melted butter to heated whey.

 

Mix with dry ingredients and stir in eggs. Add in remaining flour a little at a time until mixture starts to pull away from the sides of the bowl. You may need more or less flour. It is an approximate amount.

Dump dough onto a lightly floured work surface and knead adding more flour if necessary. Knead 8-10 minutes. You can do a windowpane test (I learned this from one of Peter Reinhart's books - take small amount of dough and stretch it thin enough that you can see light through it without it tearing. If it tears, keep kneading until it doesn't) to make sure the gluten has released. Do not under-knead. Your dough won't be as soft or elastic.

Cover the dough with a damp cloth and let rise 45 minutes.

**I have had this cinnamon roll dough recipe in my recipe box for quite a while and I have no idea where it came from. If you know, please let me know and I will credit that person. The rest of the recipes are mine.

While dough is resting make the filling.

Ricotta Cheesecake Filling
1 c. ricotta
6 oz cream cheese
1/2 c. sugar
1/2 c. brown sugar
1/4 c. oats
2 1/2 T. cinnamon

In a medium mixing bowl add all ingredients and mix well. Set aside.

Assembly
Turn dough out onto a lightly floured large work surface. Roll dough to a 13x9 inch rectangle.

In an even layer spread out filling on top of dough leaving a 1 inch space at one of the ends.
Roll dough starting with one end and pinch the seam together well to seal.

Score and cut log into 12 equal pieces. Arrange in a buttered 9x13 baking dish. Cover with plastic wrap. Refrigerate overnight.

Glaze
2 c. confectioner's sugar
1 T. vanilla extract
3 T. maple syrup
milk to thin

In a small mixing bowl combine all ingredients and stir until smooth. If making the night before (so you don't have any work in the morning) cover and set aside.

In the morning remove rolls from the refrigerator 30 minutes to an hour before baking. The rolls will have risen only slightly.

Preheat oven to 375 degrees F. Bake approximately 25-30 minutes or until golden brown.

Drizzle glaze over warm cinnamon rolls. Eat and enjoy!

Spinach-Walnut Pesto

My boys love to make spinach-walnut pesto and after a day of chasing them around and picking up toys over and over again I'm happy to let them help! Since all they have to do is add all of the ingredients into the food processor and zip it's an easy and fun way to get them involved in the kitchen. They don't follow the recipe exactly but it turns out great every time and they are very proud of themselves!

I also can't stop them from sticking their little fingers in the bowl to taste their creation which I don't mind since this pesto packs a lot of healthy antioxidants and omege-3 fatty acids! They pick a new pasta shape each time to make the dish exactly what they want! Today they picked shell pasta. Very simple and kid friendly!

Spinach-Walnut Pesto
4 c. fresh spinach, packed
1/2 c. walnut halves or pieces
1 large garlic clove, roughly chopped
1/2 c. parmesan cheese, shredded
olive oil - approximately 1/4 cup
salt to taste

In a food processor add spinach, walnuts, garlic, and parmesan and pulse until walnuts are roughly chopped.

Turn food processor on and stream in olive oil until pesto comes together to form a paste like consistency. Add salt to taste. Makes approximately one cup of pesto - enough to feed four hungry mouths!

Toss with your favorite pasta - hot out of the colander. Serve with a sprinkle of parmesan cheese.

Overnight Pancakes with Lilac Infused Blueberry Syrup

Aside from the little purple flowers (and by that I mean weeds) that grow in the Midwest grass in the spring that my sister forced me to eat as a kid I have officially never eaten a flower. I see those beautiful little packages of edible flowers at the market and smirk to myself thinking....does anyone actually eat those? Or are they just a stylish way to impress??!!

Well, the lilacs are in full bloom on my property right now. They smell amazing and are, of course, gorgeous. I have pink and purple varieties with huge clusters of flowers. Since lilacs are edible (and I have never tried them) I decided to make a homemade blueberry syrup infused with the lilac blossoms to go with my overnight pancakes. Why not use what's already growing!

Let's go ahead and see if all the 'crazies' out there eating flowers are right!!!!

This syrup was inspired by the fact that I don't really like maple syrup on my pancakes. I might be the only person in the country but I just don't love it, what can I say? Anyway, I like anything fruited on them so I can actually taste the pancake itself instead of a mouthful of syrup. Seriously, have you ever just eaten a pancake plain? They are fantastic!

I call these 'overnight' pancakes because something magical happens when you soak the oats in milk and let them sit overnight before cooking the cakes. Once cooked the pancakes have a nice texture you just can't get from traditional pancakes. The grittiness of the whole wheat flour is also a nice compliment to the oats.

Overnight Oatmeal Pancakes
2 c. oats
2 c. milk or buttermilk
2 eggs
1 1/2 t. vanilla
3 T. olive oil
1/2 c. whole wheat flour
4 t. sugar
1 1/2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt

Preheat griddle (or my favorite - The Cuisinart Griddler) to 350 degrees F.

In a medium bowl combine oats and milk. Put in refrigerator the night before you plan to make pancakes.

In a small mixing bowl combine eggs, vanilla, and olive oil. Add soaked oats and stir well to combine. Set aside.

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add in wet ingredients and stir until mixture just comes together. Do not over mix.

Pour batter onto preheated griddle and cook on first side until bubbles start to form. Flip over and continue cooking until pancake is golden brown. Continue with remaining batter.

Keep pancakes warm by putting them in a baking dish covered with a clean dishcloth.

While pancakes are cooking start on the lilac infused syrup.

Lilac Infused Blueberry Syrup
1 c. blueberries, fresh or frozen
2 T. agave nectar
6-8 lilac blooms, washed and patted dry

In a small saucepan over medium-low heat cook blueberries, agave nectar and lilac blooms until liquid starts to thicken. Approximately 10-15 minutes. Remove lilac blooms and mash the blueberries with a potato masher. Strain with a fine sieve pushing down berries with a spoon to get all the juices out.

Pour sauce over pancakes topped with applesauce (or without). If you love maple syrup, can't live without it, and can't stray from the norm, drizzle a little on top of the lilac blueberry sauce. I won't tell anyone!

Sooooo, what's the verdict on the flower infused syrup on pancakes? It is actually nice. Maybe not my favorite thing in the world but there is a sophisticated tone - hinting on bitter tea, and a nice aroma that fills your nose while tasting a bitter blueberry.

It's probably a 'love it' or 'hate it' sort of thing. I am somewhere in the middle - if that's possible! :)

**I don't recommend eating the flowers with the pancakes. They are just a nice garnish! :)

Pistachio-Cranberry Florentine Cookies

There is something almost wrong with putting food in your mouth that literally melts away in a few seconds. It's like you never ate it.....but you did. You did eat it, and maybe a lot. Those calories actually count people, you aren't kidding anyone!

Well, these florentines are literally melt in your mouth goodness. They aren't overly sweet and the little bit of crunch from the pistachio and the tang from the cranberries are a perfect balance. This recipe is small (but you still shouldn't eat the whole batch in one sitting) but makes a lot of cookies. You don't have to feel guilty about eating three or four! Or do you??!! :)

Pistachio-Cranberry Florentine Cookies
2 T. butter
2 T. brown sugar
1 1/2 T. agave nectar
1 1/2 T. pistachios, finely chopped
1 1/2 T. dried cranberries, finely chopped
2 T. flour

Preheat oven to 375 degrees F.

In a small sauce pan melt butter, brown sugar and agave nectar. Remove from heat and stir in pistachios, cranberries and flour until combined.

On a silpat or parchment lined baking sheet using a 1/2 teaspoon measuring spoon, drop batter on sheet. Make six at a time leaving space in between so they don't run together.

Bake for 3-4 minutes or until bubbly and golden brown. Cool on the baking sheet until set then transfer to a cooling rack.

My boys and I gobbled these up so fast I didn't have time to enjoy them with tea but I know it would be a great pairing. Okay, I ate five of them. FINE! Six! :) Hey, I did my Jillian Michaels workout too!

Makes 1 1/2 to 2 dozen cookies depending on size.

Handmade Building Blocks

I wish I could take credit for these blocks but my sister actually made these for my son. I think the are more than adorable so I couldn't help but share!

My sister cut these blocks herself out of scrap wood and sanded them smooth, but I have seen them pre-cut in the craft stores and ready to use. She bought a few story books and cut out squares to decoupage on the blocks then sanded the edges of the paper to make sure all sides were completely smooth so the paper can't peel off.

The blocks are somewhat heavy so I do supervise when my son is playing with them so the window doesn't break on 'accident'!! You can't see that well from the pictures but she also included my son's name on the blocks spelling out his first and last. A very cute and personal idea!

Orange Cornmeal Cake

This is a recipe that I really wanted to try. I think my husband would eat cornbread everyday if I made it so I figured why not sweeten it up with this cornmeal cake I found at Martha Stewart! The recipe didn't call for any kind of syrup, glaze or frosting so I decided to add an orange cream cheese frosting to top the cake. Needless to say my husband ate it everyday until it was gone!

Orange Cornmeal Cake

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 cup sugar, plus 1/3 cup for topping
• 1/2 cup dry white wine, (or orange juice)
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange
• Orange segments, for serving (optional)

Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.

**To save myself the hassle of cutting a perfectly round piece of parchment paper that perfectly fits my round cake pan (something Martha would do!) I just greased and floured the pan. It worked 'perfectly' and the cake came out of the pan.....'perfectly'! ;)

In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

Pour batter into prepared pan. Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments and orange cream cheese frosting.

Orange Cream Cheese Frosting
4 oz cream cheese, softened
2 T. butter
1 t. orange zest
1 T. orange juice
1 1/2 c. powdered sugar

With an electric mixer combine cream cheese, butter orange zest and orange juice. Add powdered sugar and continue mixing until frosting is light and fluffy.

Lemon-Blueberry Crumb Cake

Ahhh, what could be better than lounging on a Saturday morning with a hot cup of tea, a Saveur in my hands and Ina Garten on the Food Network (Barefoot Contessa) softly explaining the best way to make, say, anything?! Oh, wait, I didn't hear that, it was my boys fighting over Lego mini figures and not so patiently waiting for breakfast. Hey, a mom can dream can't she?!

I don't often follow recipes exactly and like to put my own twist on things but I couldn't help but hear Ina in my head when I tried to change some things. She is the expert, not me, so I listened. Okay, I added more lemon that I was supposed to and changed the streusel topping but at least I tried. I didn't want to use an entire stick of butter on the top Ina!! I know it would have been delicious but I just couldn't bring myself to do it. Sorry.

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest (I used 1 teaspoon to make it more lemony - hence the title!)
• 2/3 cup sour cream
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling (I omitted this)

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. (I used a nine inch square glass baking dish.)

Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment on high for 4-5 minutes, until light. Reduce speed to low and add eggs 1 at a time, then add vanilla, lemon zest and sour cream. In a separate bowl, sift together flour, baking powder, baking soda and salt. With the mixer on low speed, add flour mixture to batter until just combined. Fold in blueberries and stir with spatula to be sure batter is completely mixed.
 

Spoon the batter into the prepared pan and spread it out with a knife.

For the streusel topping:

4 T. melted butter
1/2 c. oats
1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
1 t. cinnamon
1/4 t. fresh ground nutmeg

Mix together all dry ingredients. Pour melted butter over the top and combine.

With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve.

Chili

Hot chili on a cool day....what could be better? Eating it with the windows open of course! There are many people out there who don't add beans to their chili, but I like beans for texture and to stretch this hearty soup.

Beef and Bean Chili
1 lb ground beef
1 medium onion, chopped
6 cloves garlic, chopped
1/2 red bell pepper, chopped
1 celery stalk, chopped
1 t. garlic powder
1 t. onion powder
4 t. cumin
3 t. chili powder
1/2 t. paprika
1 15oz can diced tomatoes
1 15oz can black beans
1 15oz can red kidney beans
1 15oz can pinto beans
1 4oz can chopped green chili
1 quart beef broth
salt and pepper to taste

In a large soup pot on medium-high heat brown ground beef. When ground beef is almost completely cooked add in onion, garlic, bell pepper and celery and saute until onions are translucent.

Add in tomatoes and let cook for approx. 3 minutes. Add in all spices and stir.

Drain and rinse all beans in a colander and add to pot stirring gently as to not mash the beans. Add in beef broth.

Bring to a boil then reduce heat to low and simmer 1 hour.

**If you want a spicier chili add more cumin and chili powder.

Dutch Oven Pork and Beans

This is certainly a more sophisticated version of pork and beans than what I ate when I was a kid. This recipe uses thick cut bone in pork chops in a homemade sauce with chickpeas and northern beans for a creamy texture. Plus, it’s a one pot meal for easy clean up. My kids practically licked their plates clean!

Dutch Oven Pork and Beans
2 thick cut bone in pork chops
15 oz can chickpeas - drained
15 oz can northern beans - drained
1/2 large onion chopped
3 cloves garlic chopped
1/2 c. ketchup
1/2 c. bbq sauce
1/4 c. apple cider vinegar
2 T. molasses
1/3 c. brown sugar
2 t. dried mustard
2 t. dijon mustard
1 t. salt
1 T. fresh parsley finely chopped

Preheat oven to 350 degrees F.

In a 12 inch dutch oven add 1 T. olive oil and turn burner on high. (Olive oil is completely optional in this step since the chops have adequate fat but it will add a little nuttiness in the end result.) Sear chops on both sides until golden brown. Remove from pan. Turn heat to medium high.

Saute onion and garlic until transparent. Add in ketchup, bbq sauce, vinegar, molasses, brown sugar, mustards, salt and parsley. Stir to combine. When mixture starts to bubble add in chickpeas and northern beans. Remove pan from heat.

Put chops back in dutch oven and cover with some of the sauce and beans. Cover with lid.
Bake approximately 75 minutes or until pork is fork tender.

**Baking time will depend on size and thickness of the pork chops. Mine were 1 1/2 inch thick - bone-in.

Remove from oven and serve piping hot!

This served my family of four since these pork chops were so huge. You could easily get smaller pieces of meat to make sure everyone has their own chop to eat.

**Using a dutch oven is so convenient. I highly recommend trying one if you don't already have one. I actually have three! It's not necessary, of course, to have three but they come in lots of different sizes and colors. Having at least one is worth the investment. And I say investment because quality brands are not cheap! The oven will last forever though!



Do your research if you have a glass top stove. Some people say they will crack the top and some people say they have never had problems.

Oat Bran Muffins

I know what you're thinking.....bran muffins are only for old people! Think again. My entire family loves/eats these muffins. They are moist and delicious but not overly sweet. Perfect for breakfast!

I have worked hard to perfect a bran muffin recipe that I love and this is my 'perfect' bran muffin recipe:

Oat Bran Muffins
1 c. milk
1 1/2 c. oat bran
1/3 c. olive oil
1 egg
1 t. vanilla
1/3 c. brown sugar
1/3 c. agave nectar
1/2 c. whole wheat flour
1/2 c. all-purpose flour (unbleached)
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 375 degrees F.

In a small mixing bowl combine milk and oat bran. Set aside to soak.

Meanwhile, in another small mixing bowl, combine oil, egg, vanilla, brown sugar, and agave nectar. Set aside.

In a large mixing bowl sift together flours, baking powder, baking soda and salt. Mix in wet ingredients and stir to combine. Add in oat bran mixture stirring to incorporate well.

Line a 12 whole muffin tin with liners and fill each evenly - approximately 3/4 full.

Bake for 18-22 minutes or until toothpick inserted come out clean.

Spinach-Walnut Pesto Cream Cheese Spread

Several years ago in Italy I was sitting at a quaint little restaurant with an amazing bowl of basil pesto pasta in front of me. I had never had traditional pesto and was smiling ear to ear when I took the first bite. Needless to say I ate the entire bowl of pasta. Unfortunately, I realized later that I am miserably allergic to basil. Since I loved the dish so much I knew I had to find a way to satisfy my craving for that bowl of pesto!

Instead of basil I use spinach and substitute walnuts for pine nuts to make this pesto. I serve this dish often for my family because spinach and walnuts pack a lot of vitamins and antioxidants. I always have leftover pesto (after we serve it with pasta) and mixed with cream cheese it makes for a delicious morning breakfast treat.

**If you can have orange juice drink a glass with your pesto spread so it's easier for your body to absorb the iron from the spinach!

Spinach-Walnut Pesto Cream Cheese Spread
4 c. Fresh Spinach
1/2 c. Walnut halves or pieces
1 large garlic clove, chopped
1/2 c. Parmesan Cheese finely shredded
Olive Oil approximately 1/4 cup
Salt to taste
4 oz Cream Cheese
Bagel, toast, or bread

In a food processor add spinach, walnuts, garlic (I always give the garlic clove a rough chop before adding so someone doesn't get a large bite of raw garlic!), and parmesan and pulse until walnuts are roughly chopped. I also like using a microplane for the parmesan cheese to get it really finely shredded but you can use a box grater too.

Turn food processor on and stream in olive oil until pesto comes together to form a paste like consistency. Add salt to taste. Makes approximately one cup of pesto.

In a small bowl combine 4 oz cream cheese and 1/4 cup of pesto and mix well. Spread pesto cream cheese on your favorite bagel, toast or bread.

Teavana Tea Cookies

Tea is a daily event at my house. There isn't anything better than having a hot cup of tea first thing in the morning. Even my small boys enjoy sipping a cup of warm tea.

I use tea when ever I can. In rice, in baking, and in a cup of hot water, of course! I like it anyway I have had it and especially love Teavana tea. I decided to use two of their teas (Blueberry Bliss and Strawberry Lemonade) to make soft, chewy and delicious cookies.

Teavana Tea Cookies - two ways
6 T. butter
1/2 c. sugar
1 egg
1 c. flour
1/2 t. baking powder
1 t. orange zest
1 1/2 t. finely ground blueberry bliss tea
1 t. lemon zest
1 1/2 t. finely ground strawberry lemonade tea

In a medium mixing bowl cream butter and sugar. Add egg and stir to combine. Add flour and baking powder and stir.

This is the dough base. Divide dough in half.

Zest 1 t. each of lemon and orange rind and set aside.

To one half of the dough add orange zest and ground blueberry bliss tea. Mix well to incorporate. Form dough into a log and wrap tightly in waxed paper. Place in the freezer.

To the other half of dough add lemon zest and strawberry lemonade tea. Mix well to incorporate. Form dough into a log and wrap tightly in waxed paper. Place in the freezer.

Freeze both doughs until firm.

Preheat oven to 350 degrees. Remove doughs from the freezer and remove waxed paper. Slice dough into 1/4 inch slices and place on parchment lined baking sheet. Bake for 8 minutes or just until set. Remove from the oven and cool on a wire rack.

Eat and enjoy!

Lego Duplo Building Sets

Lego Duplo is a great way to start kids off with building blocks. When they don't put things in their mouths anymore go straight to regular legos!

My son, age 2, has two sets of Lego Duplo - both are piled together in this picture making it look like there are a lot more blocks than really come in each set:

Lego Duplo Building Fun - contains basic colored blocks with which you can build some animals including: a penguin, a polar bear, a duck, a giraffe and what ever else you want! They give you a sheet of animal eyes to stick on the blocks. They do give plenty of eyes, however, ours were gone in the first two days - I found eyes everywhere! This set was purchased at Toys R' Us for around $32. I have also seen these sets at Target, Walmart and of course Lego itself!

Pros - great for hand-eye coordination and fine motor skills, fun for kids
Cons - the storage box they come in is very thin cardboard and doesn't hold up well. Get a plastic storage bin at Target or Walmart to store them in.

Lego Duplo Toy Story The Great Train Chase - contains three train cars (to assemble), Buzz Lightyear, Woody, Jessie, a saguaro cactus and other random blocks. This was also at Toys R' Us during the holidays but now I can only find it on Amazon for around $36.

Pros - characters and train cars have moving parts - fun for little ones, great starter set
Cons - characters look a little strange. My son said to me, "Mommy, why does Woody look weird?"

Sunglass Garage

Have you heard of the Sunglass Garage yet? If not, check it out - you will be happy you did.

Spring came early for most of us so now is the time to start protecting your eyes with the most fashionable (and reasonable) sunglasses out there! The Sunglass Garage has a huge selection of brands including: Ray Ban, Electric, Spy, Von Zipper, Carrera, Filtrate, Vestal, Dragon, Smith, Anarchy, Angel, Gargoyles, Kaenon, Tommy Hilfiger, Jimmy Choo, and Under Armour.

My sister and her boyfriend started this site a few years back and are on track to becoming the biggest online sunglass retailer!! They have over 25 years of combined experience dealing with sunglasses are extremely knowledgeable and most of all fun!

If you can't find something you like on their site be sure to contact customer service. They will do their best to get you what you want at a price you like! They are also great about running specials and promotions.

Be sure to use my special promo code - cleverwren for 15% off of your total purchase!!! Don't keep it a secret - pass the code on to all of your friends!

One more thing - they offer FREE SHIPPING! What could be better than that because you can't always be sure you will love them on your own face!! What are you waiting for.....get some new sunglasses!

If you can't decide what to buy check out a few of their hottest sellers.

Carrera Gipsy:                                 

Kaenon Georgia:

Ray-Ban New Wayfarer:

Von Zipper Clutch: