Thursday, April 30, 2020

Caprese Garlic Bread

Garlic bread with organic mozzarella cheese, onions, basil and a balsamic drizzle! The greatest garlic bread you'll ever have!


1 loaf of ciabatta bread sliced horizontally in half
4 teaspoons of salted butter
3 cloves of garlic minced
12 oz. Natural mozzarella cheese sliced
1/2 cup balsamic vinegar
2 medium tomato sliced
Salt and freshly ground black pepper to suit
1/3 cup minced organic basil

Preheat the oven at 400 degrees F. Put the baguette both sides of a wide baking sheet with the cut side up.
In a small pot, mix butter and garlic and sprinkle over half of the crust. Place the slices of mozzarella cheese on top of the bread, make sure the cheese is fully covered with both the crust. Bake the bread for 12-15 minutes or until the cheese has melted.

When the bread is in the oven, create the balsamic part. In a medium saucepan, put the balsamic vinegar. Bring the vinegar to a boil, rising the heat to medium, and simmer, stirring regularly, until the mixture is decreased by about half. This will just take around 5-7 minutes. Put it aside.

Taking the bread out of the oven. Finish with tomato slices!   Season to taste with salt and pepper. Add the organic basil and the balsamic-reduced drizzle. Slice the bread, into pieces and eat.

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Wednesday, April 29, 2020

Hickory Hollow Beef Jerky Review

It's a cold rainy day today, so staying in is one of the plans my family has today. The other is to taste and review eight beef jerky products, sent over from Hickory Hollow Beef JerkyCo.

The owner Russ Robbins, was very gracious to send these products from Eufaula, Alabama. Thanks Russ, the family and I are looking forward to tasting the beef jerky!

The, Hickory Hollow BeefJerky company, only use's, whole muscle inside round beef, hand sliced and carefully handled in their  USDA-inspected facility. They also sell their jerky ground and simple to chew varieties.

With eight bags of jerky to try, each one of us (family of four), will try two flavors, one strip per each bag.

So with that being said, let's get this tasting started!

Each of the eight bags are 3.25oz's each, and each bag can be re-sealed after it is opened. The first taster will be my son in law, and his first bag will be the Honey Hollow BaconJerky, honey mustard. When looking at the Jerky right through the bag, you can see yummy looking bacon strips. You even can see the spices on the bacon that they used. It is a semi crisp bacon jerky, that is easy to chew. The taste of the honey mustard is very dominant, along with a light pepper flavor. Each bite you savor is sweet, and tangy at the same time. The sweet comes from the honey and brown sugar ingredients. After tasting it, it's plain that this could be a popular snack for everyone.

The second bag for my son in law to try is Hickory Hollow Beef Jerky, hot shot flavor. This has all the ingredients that Russ put's into his original jerky. With the added flavors of seven peppers, which makes it "HOT". Anyone that loves spicy and hot, this jerky is for you. Still easy to chew but has a more crisp bite to it. In each bite you get enhanced flavors that are Smokey, and a kick from the peppers. All in all the flavors are very well balanced. There is a slight sweetness to the jerky which comes from the ingredient of molasses. Right through the bag you can see the dusting of spices, along with pepper seeds. A fantastic jerky, and great snack for "heat" lovers.

Now my oldest daughter is going to try the Hickory Hollow Beef Jerky, Jamaican Jerked flavor. The jerky is semi soft, chewable, and dark in color. You can taste in each bite, the Caribbean spices that we're used. And then you get a sweetness from the brown sugar. Its not overly spicy, nor is it to sweet. This flavor jerky has some secret spices, they are not saying what. But I do taste a hint of cayenne, and a sweet taste from cinnamon. The cayenne, is where I think, gets a slight kick from. That spicy, flavor comes across your taste buds after eating, but  doesn't linger very long. It's a simple, yet very tasty Jerky. As with the previous jerky's all the slice's are a medium cut. Over all it is a very tasty, unique jerky that would go great with a nice cold beer!

The next bag for my daughter to try is Hickory Hollow Beef Jerky, Macho Nacho flavor. For the company, this is their newest flavor jerky. Right through the bag you can see the jalapeno cheddar cheese coating on the jerky. The slices of these, are a little thicker, and semi crisp, yet easy to chew. With the first bite, you get the taste of the hickory smoked beef, black pepper, and the heat from jalapeno's. There is also the nacho flavor taste of cheddar cheese. It's a fiesta in every bite! All the flavors are rich, and well balanced. It's like eating a plate of nacho's in jerky form.

My second daughter will be the next tester. Her first strip of jerky will be from the bag Hickory Hollow Beef Jerky, original recipe. These jerky strips are dark in color and a medium size slice. There's a fresh earthy taste to the jerky, coming from the hickory, and black pepper blends. This jerky is the company's most popular, and when you taste it, you will agree. There is a touch of sweetness in the original recipe, which come's from the ingredient molasses. There is no over bearing salty taste, easy to chew, and a great beefy taste. The jerky is firm, there is no sliminess to it at all.

Now moving on, my daughter will try the bag from Hickory Hollow Beef Jerky, peppered flavor. The bag is see through just as all the bags, and in this one you see the dark jerky slices, and the coarse ground pepper seeds. The texture is semi soft, not overly crisp, easy to chew as well. The jerky is not to salty, and you really taste the cured beef with in each bite. There is no heavy taste to the jerky, the spices are a perfect blend. Like eating a pot roast that you would cook on a Sunday afternoon.

There are two bags left from Hickory Hollow Beef Jerky, and I myself will taste these. First up will be the Sweet BBQ Heat. The slices for this jerky are a medium slice, and the color is on the dark side. Still all in all it is easy to chew, and has very well balanced seasonings to it. In each bite, your taste buds, get a sweet and salty taste. There is a hint of honey, and then barbeque spices, that give you a light spicy kick in your mouth. The kick comes from cayenne pepper, but nothing that will have a strong after burn. It's like eating beef right off the BBQ grill on a summer night. Over all it's a jerky that has very enticing flavors.

The last bag is Hickory Hollow Beef Jerky, Teriyaki flavor. Again, this jerky is a medium slice, and very dark. There is a ton of flavor that you get in your mouth with each bite. There is sweet, salty, and then the Smokey teriyaki taste. Again there was no problem chewing the jerky. Over all a very well full balanced flavored jerky. Great oriental flavor. It's hard to resist the sweet and sour and tangy flavor of this jerky.

For more information on these products, please visit Hickory Hollow Beef Jerky at: Email:

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ.

Persimmon and Goat Cheese Bites

1/4 Cup Extra Virgin Olive Oil
24 Small, Fresh Sage Leaves
4 Medium, Ripe Fuyu Persimmons
4 Ounces Fresh Goat Cheese (aka chèvre) Crumbled
4-5 Ounces (or 1 ea) Soft-Seeded Pomegranate Aerials (Optional)
Garnish Sea Salt

Line a tray with paper towels. Heat the oil in a medium skillet over medium-high heat. When the oil shines, add 5 to 6 leaves and fry until crisp, around 15 seconds. Use a tong or a slotted spoon, remove the leaves and drain on the plate and set aside. Repeat all the sage to cook. 

The sage can be fried up to 1 day in advance. Place in an airtight jar at room temperature until ready for usage.
Cut the ends of the persimmon gently and then split into 6 circles. Arrange the slices of persimmon on a tray, then spread the goat cheese over the slices and garnish with some fried sage and pomegranate aerials, a drizzle of fried oil and a sprinkle of sea salt and serve.

Know Your Woods for Smoking food

 The first thing to think is what kind of wood to use, depending on whether to counteract the smoke they send out.

Think of smoking woods as occurring in a continuum from mild to heavy. In the mild side, there are fruit trees, such as strawberry, peach, cherry and pear, which may add the sweetness to your friends, but which are delicate enough to be used for lighter food, such as poultry or beef, and often pork. Birch is a smidge thicker, and an apt option for more deeply seasoned fish, Birch smoked salmon.

In, The middle portion of the range is made up of trees such as hickory, pine, pecan and oak. They're perfect with pork, and solid enough to hold up to beef and game meat.

Ultimately, the best wood of all is in the division of all its own: mesquite. This may be an essential wood to smoke with if you do so in moderation.

"Using mesquite like you might use chili peppers,". "It is to be found in conjunction with certain ingredients only for a short period of time."

That contributes to the greatest error that most people make: over-smoking their food. Although smokiness can lend a diabolical richness to food that can turn a decent hunk of flesh into a transcendental meal, too many barbecues have forgotten that when it comes down to it, their guests want to eat meat, not smoke.

"In general, you're not supposed to smoke for more than half the cooking time. "Just quit. Otherwise, you risk overdoing it." People often seem to realize that smoking is not only about adding spice, it's about bringing an appealing glow to the food. Hickory and oak are so common mainly because they lend a "truly deep, heavy, mahogany flavor" to meat.

And there's nothing wrong with a little mix-and-match for the very experienced. If you are able to play, consider utilizing various woods with varying strengths at the same time. Common variations involve hickory with apple or hickory with cherry, which improves the game of mild fruit trees while offering the meat a rich, golden-brown finish.

"The most extreme smokers, or the match pit leaders, fall into the act of mixing the woods the same way you combine the spices.

If you wanted to kill two birds with one stone and cut down the nasty tree in the backyard to keep your smoker well fed this summer, bare in mind that certain woods aren't intended to smoke food. Keep away from the more resinous trees, like pines, that can easily make your food inedible. And don't always cut the green branch off and stick it on the coals, either, for most of the same reason.

If the wood is not too resinous or green, let it season until you use it. Arrange in a well-ventilated row, ideally in strong sunshine and not directly on the ground, then let it dry for at least a month before usage.

"You will notice that it has a stronger scent and burns a little smoother for you.

Usually, you'll use chunk-sized bits of wood in your smoker, which won't become cinders until your pork shoulder gets above room temperature. Yet wood chips have a position to play as well: whether you're grilling something that cooks on a standard charcoal grill.

And as for the age-old argument on whether or not to soak your wood until you dump it on the coals, is squarely on the no-soak side, noting that the heat of the coals evaporates the water before it has a chance to influence your grain.

"That doesn't even make a difference.

Tuesday, April 28, 2020

Italian Herb Infused Olive Oil

There is nothing better then flavored olive oil. Easy and fast to do. Well worth your time!
6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary2 sprigs fresh oregano
1 1/2 cups extra virgin olive oil
Add all ingredients
Place basil, thyme, rosemary and oregano in a bottle of 12 ounces. Using a funnel to pour oil into a container. Cover securely and cool unused portions. Using in 2 or 3 days.

Confectioners' Sugar

Out of Confectioner's Sugar, don't panic, make your own!

1 cup white sugar
1 tablespoon cornstarch

Add all ingredients

In a mixer or food processor, add sugar and cornstarch. Pulse until the mixture has a powdery sugar consistency.

Monday, April 27, 2020

Traditional Mexican Guacamole

This guacamole is amazing! If you like it to be hot or not, this guacamole is a dip to die for!

2 avocados, peeled and pitted
1 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced (optional)
salt and ground black pepper to taste

Add all ingredients

In a bowl, mix the avocados until smooth.

Mix the tomatoes, onion, cilantro, lemon juice and jalapeno pepper in the puréeed avocado until well combined; season with salt and black pepper.

Island Kielbasa in a Slow Cooker

This is a fast and yummy dinner, that you have to try.

Place the sausage, ketchup, sugar and pineapple in a slow cooker and mix well together.

Cook in a low position for 5 to 6 hours until the sausage is cooked completely.

2 pounds kielbasa sausage, sliced into 1/2 inch pieces

2 cups ketchup

2 cups brown sugar

1 (15 ounce) can pineapple chunks, undrained

Add all ingredients

Sunday, April 26, 2020

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Amaretti Biscotti

3 egg whites from large eggs 3 cups (280 g) ground almonds 1 1/2 cup (190 g) minus 1 tbsp caster sugar (superfine sugar) 1/4 tsp vanilla extract 2 tbsp Amaretto liqueur

Preheat the oven to 170C/325F temperature. Line two baking trays with baking paper In a mixer, whip the egg whites to a firm tip. Fold the almonds, caster sugar and vanilla extract in the bowl. Slowly stir in the amaret. Apply just enough to render the mixture a dense paste.

Layer the caster sugar and icing sugar on two separate plates. Using a knife, pick out a portion of the mixture of cookies and shape it into a ball between your hands. Roll it in the caster sugar, then roll it in the icing sugar and put it on the baking tray.

Do the remaining dough until you've used it all up. Leaving some room between the biscuits when they stretch slightly while baking.
Using your finger to squeeze the biscuit balls a bit, then put them in the oven and cook for 15 minutes.
Remove from the oven and allow to cool for 5 minutes, then remove from the baking tray.

Saturday, April 25, 2020

Hip Artisan Jam Review

It's always fun to incorporate different flavors into recipes I cook. And tonight I will be able to use some wine jams I received from Hip Artisan brand jams.

Here is what the company is about. As food and wine enthusiasts, that they are, the company is still hunting for new ways to experience them. They claim, "the diversity is the spice of life." Because wine and cheese go so well together, it was only appropriate to intensify the mix. With jams becoming their favorite topping, they found that incorporating wine improved the jams acidity and brightened its fruit tones. This blend has enhanced the value of their wine and jam combo.

I knew right off the bat, these jams we're going to make a wonderful addition in tonight's dinner. And I am so excited to begin.

First up is the mango vignoles wine jam, in which I will use as a topping for tonight's dessert. The ingredients sound awesome, sugar, sugar, Vignoles wine, mangos, lemon juice and pectin. Upon opening the jar, you get the sweet smell of a tropical scent. For information this is what vignoles wine is. Vignoles is a versatile hybrid wine grape variety. They yield healthy and fruity late harvest sweet white wines. In tasting the jam, you get the flavor of honey, white grape, and mango. It is a sweet, from the mango, and at the the texture spreads wonderfully. The jam would pair with many foods, and add additional flavor as well. With this wine jam I made a dessert topping for my angel food cake. It was fantastic.

Before dinner I used the raspberry rose wine jam, for a appetizer. I took crackers, toasted them, topped them with a little dab of parm cheese, toasted finely chopped pecans, and a dollop of the raspberry rose wine jam. Need I say, this was gone in a matter of seconds. It was my first attempt at this recipe, and I don't think it would have been a hit, if it was not for the raspberry rose wine jam. The ingredients in this wine jam are, sugar, raspberries, dry rose wine, lemon juice and pectin. When you open the jar you have the aromas of berries. It is a delightful jam, that would be wonderful in many different types of dish's you prepare. The taste is just simply put, divine. You get the taste of the wine, and the taste of the raspberry fruit, seeds and all. The color as well as the taste has a deep flavor, that just wows your palate. The wine in the jam brings out the taste of the raspberries. The raspberry rose wine jam is a lovely accompaniment, and I can't wait to use it again.

I am now, preparing my fish dinner. For the glaze I am using the bourbon peach jam from Hip Artisan BrandsJam. This is one of their brand new wine jams, with ingredients of sugar, peach, white grape juice, bourbon, lemon juice and pectin. It made a wonderful glaze for my fish. The taste brought you back to a summer day sitting on a porch in Kentucky, surround by fruit trees. The jam is full of peach flavor with hints of the bourbon, cinnamon, and vanilla. The texture is smooth, and made a wonderful glaze on top of the warm fish. The bourbon does not give it a boozy taste at all. I was very pleased with the outcome of my recipe. I could see incorporating this into many different types of dish's. Or simply just on a slice of toast with a cup of morning coffee.

If you would like to try these unique wine jams from Hip Artisan Brands, please visit their website. They have other flavors to try, which I am sure are just as great as the one's I have reviewed.

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ.

Old Santa Fe Trail Jerky Review

This afternoon, my family and I will get the opportunity to try some Jerky from Albuquerque, NM. The company is Old Santa Fe Trail Beef Jerky. And thanks to them, we get to try out five different types of jerky they make.

This is the story of how Old SantaFe Trail Beef Jerky, began. Old Santa Fe Trail Beef Jerky received its start in 1988, when founder and CEO Matthew Chavez began producing true New Mexico beef (carne seca) on a meat market he co-owned with his brother and sister-in-law in the Albuquerque North Valley.

It was around this period that Matthew created four basic recipes that they still use today: original, peppery, green chili and red chili. The juicy, hand-crafted beef jerky, was a huge hit, and soon distributors all over New Mexico were placing bulk orders to distribute it in their markets.

What the company produce's is Authentic New Mexico Beef Jerky, that is on RT. 66, and has done so for over 30 years!

So now that the family is settled in for our Saturday, thriller movie, we will begin to taste the products received today.

First, is the Old Santa Fe Trail Original Beef Jerky. The Jerky is preservative free, has no sugar, and all the ingredients are natural. So in every bite you know you are getting true homemade products that everyone can enjoy. The jerky is sliced then, it is not greasy at all, soft and very easy to chew. Each bite you take, you get the taste of how premium the beef was that was used for the jerky. It's a great texture, and a very natural tasting jerky. And I love the package, it gives you the feel of the old west.

Next chunk to taste is the Green Chile Jerky. Right through the package you can see the thin slices, and loads of seeds from the green Chile's. The company use's Deliciously, delicious beef with fiery green chilies raised in the Hatch Valley of Southern New Mexico, recognized as Chile's Capital of the World. The ingredients are simple and all natural, and the taste is fantastic. The texture of the jerky has a slight crunch to it, but while eating gets rehydrated right in your mouth. The taste is very clean, and fresh, and there is that green chile flavor in each bite taken.
The jerky is a great grab and go snack that everyone will love.

We are now going to take a strip of the black pepper jerky from the Old Santa Fe trail company. This jerky is a little more crisp then the others, but nothing over bearing to chew. It's a nice flavor of salt and pepper, and taste like a beef you would cook in your own oven, very flavorful. As the other two jerky's, the ingredients are nothing but natural. When you hear black pepper, you may think the taste is going to be strong. However for this jerky, the black pepper used was very well balanced. It has a very amazing taste to it. The jerky is very easy to eat, doesn't crumble, but still on the crisp side. Just plain old simple ingredients, and a great protein snack.

I am excited to try the redchile teriyaki jerky, looking forward to tasting the combo of the east flavor meeting the southwest flavor.
For this jerky the company did a combo of authentic teriyaki marinade, with some spicy red chiles. With each bite you will experience a very tasty, kick on your taste buds. You can see the chile seeds on every piece of the jerky, which gives a red tint to it. The slices are thin, chewable, and semi crisp. You get the sweet from the teriyaki, and the slight kick from the red chiles. The ingredients for this flavor are very well balanced, added perfectly, and has very intense flavors.

As for the last strip, we will be trying the red chile beef jerky. This was much more spicier than the others, You get the real taste of a pure New Mexico Jerky. In each bite you taste the spicy red chiles that made up this batch of jerky. Still thin slices, with a semi crisp texture. Over all the flavor of the jerky is robust to say the least.

These are great made in the U.S.A jerky products. So if you would like to try them for yourself, you can order them online.

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ.

Spanish Cooking

The Netherlands Lattice-Topped Apple Pie

5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

During a large bowl, mix apples, sugar, water, tapioca, cinnamon and nutmeg. Let stand for around 15 minutes.
In a wide bowl, mix flour, baking powder and salt; reduce to crumbly. Gradually apply water, mix with a fork until the dough forms a disk. Divide in two, having one portion a little bigger.

Roll out a larger portion of the pastry on a slightly floured surface to match 9-in. It'll be pie plate. Move the pastry to the plate; cut with the edge of the plate.    Add the filling; the butter dots. Roll out the remainder of the pastry; make a lattice top.
Then brush, the cover and the bottom of the flute. Brush with milk, dust with sugar. Loosely mask the corners with tape.

Bake at 400 ° C for 15 minutes. Reduce heat to 350 ° C; bake for 40-50 minutes longer or until the crust is light brown and bubbly. It'll be cooled on a wire rack.

Friday, April 24, 2020

Valley Fig Growers Review

Today's, review Is on products I received last night, and come from the company "Orchard Choice". Valley FigGrowers History is that they are the finest dried fig growing company from California. Located in the rich San Joaquin Valley, their fig-grower-owned cooperative is one of the biggest fig-growers in North America, with 30 member growers contributing nearly 40% of the California fig industry. You will find them in your local shop or online under the following brands: Blue Ribbon Orchard Choice, Sun-Maid, Orchard Choice and Blue Ribbon. You can rely on the figs of California. The figs are also GMO-free, vegan-friendly and healthy. If you love their figs for their nutritious quality, their wonderful flavor, or their esteemed aphrodisiac qualities, they know that you'll be back for more.

Orchard Choice Valley Fig Growers, sent two types of their figs. The mission fig and the golden fig. Both are known as natures candy, with high nutritional value. Fig's come from the company in many forms, you can get them dried in bulk, diced or sliced, as a fig concentrate, as a paste and even figamajigs.

So it's important to tell you a little history of figs, before I get to tasting them.

If you eat California Figs, you'll be encouraging yourself to experience healthier health. If you're savoring delicious figs as a snack or in your favorite meals, figs are also a decent source of dietary fiber, high in important minerals such as potassium, iron and calcium, and abundant in beneficial antioxidants and complex carbohydrates. Figs are also a whole food source with essential nutrients and have no fat, cholesterol or sodium and help you follow today's dietary recommendations. Valley Fig Farmers supply the globe with tasty, healthy California Figs.

Now the first to try for me will be the premium California mission FIG! A mission fig is a high-quality fig type. Often known as Black Mission Figs. The fig has, a dark purple surface that looks black, with a faint pinkish tint on the inside. It was not even necessary to peel the fig, all I needed to do was trim off the hard stem. Now you can eat the figs as they come in the container, or you are able to reconstitute them, just by soaking in some warm water until soft. Totally up to you. The taste of the fig was both sweet  and earthy. However the sweetness was balanced by the natural acidic and fruity flavor. The texture of the fig I would describe as unique. The mission figs we're very plump. These we're a great for a snack for me between lunch and dinner.

I don't think there is any recipe that you could not incorporate a fig into. From oatmeal to meat dish's, they can be used. The figs are a great portable snack that is convenient to take any where, anytime.

As far as the golden fig that the company sent over, it is just as perfect as the mission fig. I used these figs in a chicken recipe. I made roasted chicken with a golden fig glaze, The sweetness is perfect, every bite is instant sweet, with a touch of a nutty flavor.  This comes from the natural flavor of the golden fig. The skin of the fig is slightly golden, and has a pinkish flesh. A little fact about the golden fig is that they are among the most highly prized in the dried fruit category. This fig reminded me a lot of a date, but the size is some what bigger. They looked as they we're kissed by the sun. The golden figs are also great to add to many a dish. They go very well with goat cheese, blue cheese, even in a balsamic vinegar.

A fun fact about figs are, they are thought of as a fruit, but actually are a flower inverted into itself.

If you are looking to gain more information of today's review products, please visit Valley fig growers website. They have so much information to offer, and some great ways to cook with figs. Visit them at the information below:

Valley Fig Growers
2028 South Third Street
Fresno, CA 93702
Phone: (559) 237-3893 Fax: (559) 237-3898

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ.