Lemon Layer Cake with Blackberries!

Summer in Washington State means blackberries are literally growing everywhere! Our grand children came to visit a few weeks ago and we picked oodles of berries everyday with the idea we would make jam. That never happened, but we ate berries fresh by the bowlful and blended them with ice cream to make blackberry shakes.By far my favorite way to use the abundance of juicy, summer berries is atop this gorgeous Lemon Layer Cake with Blackberries!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Cake: Two Layers or Three….it’s up to you

This simple cake is naturally flavored with fresh lemon juice and zest then frosted with lemon buttercream, and topped with luscious blackberries dusted with powdered sugar. You can make this cake two layers, or three. If you make a double layer you’ll need to use two 9 inch non stick cake pans, to make it triple layer you’ll need three 8″ non stick cake tins.

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

How to “Zest” a Lemon:

To “zest” citrus you will need a microplane. The key here is to scrape the skin of the lemon until the white is exposed and then move to a new area. The white part of the skin is bitter, so you don’t want to go too deep.

TO MAKE THIS CAKE GLUTEN FREE:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion to make this cake gluten free but just as good: Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Recipe: Lemon Layer Cake with Blackberries!

Tips and what you need: all ingredients should be room temperature. You will need a microplane to zest the lemons,  two 9″ inch non stick cake pans or three 8″ non stick cake tins depending on how many layers you want. You will also need a stand mixer or hand mixer. I love my Kitchen Aid Mixer! When it comes to vanilla I always prefer using vanilla paste. If you want to make this cake gluten free I recommend Jovial Gluten Free Pastry Flour.

Lemon Layer Cake with Blackberries!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A beautifully light lemon cake with lemon buttercream frosting topped with fresh blackberries! You can use three 8" cakes pans or two 9" cakes pans depending on how many layers you want.

Course: Dessert
Cuisine: American
Keyword: #layer cake, blackberries, gluten free, lemon cake
Servings: 12 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 2 1/2 cups all purpose flour (or the gluten free flour of your choice, see above for my suggestion)
  • 3 teaspoons baking powder
  • 1 teaspoon  fine sea salt
  • 1 cup butter (2 sticks) room temp plus 1 tablespoon for preparing pans
  • 1/4 cup  coconut oil or baking oil of your choice
  • 1 1/3 cup granulated sugar
  • 2 teaspoons  vanilla paste or 1 teaspoon vanilla extract
  • 6  eggs, room temp
  • 1 1/3 cups cultured buttermilk, room temp
  • zest of two lemons
  • 1 pint fresh blackberries
  • Garnish with mint leaves or thyme even crushed pistachios if desired (basically anything green)
The Frosting:
  • 1/2 cup   butter room temp
  • 3 tablespoons  fresh lemon juice
  • tiny pinch of sea salt
  • 4-5 cups cups powdered sugar
Instructions
Cake Prep:
  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:
  1. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour, OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with two or three circles (depending on if you are making two layers or three). Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Make Batter:
  1. Combine flour, baking powder and salt, set aside

  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined

  3. Add eggs one at a time, mixing well between additions

  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  5. Add lemon zest and mix until incorporated (to zest lemons scrape with a microplane just until white is exposed, then move to a new area until all the yellow is gone)

  6. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  7. Bake for 25-30 minutes or until an inserted toothpick comes out clean

  8. Allow cakes to cool, gently remove from pans from oven discarding parchment (if using) and then frost. You can make this cake "naked" by frosting the top of each layer, or "semi naked" by frosting each layer and then spread some frosting around the sides

The Frosting
  1. Place softened butter, lemon juice, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups total). If it's too thick add just a little more juice. When frosting is desired consistency, frost cooled cake.

  2. Right before serving: top cake with blackberries and use a screen colander or sifter to dust with powdered sugar. Add mint leaves, thyme sprigs or crushed pistachios as a garnish if desired

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Mini Vanilla Cake with Berries

Don’t you hate it when you make a cake for a party and come home with half the cake, and the next day while your husband is at work you eat the other half, so you have to bake another cake and eat half of it before he gets home? Well that won’t happen with this Triple Layer Mini Vanilla Cake with Berries. It’s just the right amount of cake for a small group!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

The Cake, The Icing, The Filling, The Toppings…it’s all good!

This moist little vanilla cake is made with buttermilk, giving it a rich full flavor and body, and the vanilla cream cheese frosting is so amazing it’s hard not to eat most of it straight from the bowl. I like to keep the cake ‘semi-naked’ by scraping the icing off the sides a bit. Sometimes I frost all three layers and leave it at that. Other times I frost them and then spread raspberry jam between the layers for a little added flavor and color. Finally, I top with as many berries as I can fit on a tiny cake!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

To Make This Cake Gluten Free:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion:Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

Love Little Cakes?

Try my Triple Layer Orange Upside Down Cake too!

 

The Recipe: Triple Layer Mini Vanilla Cake for Two!

Tip and what you need:  3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

Triple Layer Mini Vanilla Cake with Berries
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A sweet little vanilla cake with cream cheese frosting and berries!

Course: Dessert
Keyword: #layer cake, berries, gluten free, vanilla cake
Servings: 4 servings
Ingredients
The Cake:
  • 1 1/4 cup all-purpose flour, or see my recommendation for gluten free flour above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup soft butter room temp (1 stick)
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • 2/3 cup granulated sugar
  • 3 eggs, room temp
  • 1 teaspoon vanilla paste or extract
  • 2/3 cup cultured buttermilk
  • 1 7" skewer to hold the cake in place (you may or may not need it)
The Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) room temp butter
  • 4 oz cream cheese, room temp
  • 2 1/2 cups powdered sugar
  • 1 tablespoon buttermilk
  • 1 teaspoon vanilla paste or extract
  • raspberry jam if you want another layer of color and sweetness between cakes!
  • an assortment of berries for topping
Instructions
Pan prep:
  1. Preheat oven to 350, place oven rack in center position. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour. OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with three circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Cake Prep:
  1. Place flour, baking powder and salt into a bowl, whisk and set aside

  2. Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)

  3. Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

  4. Add buttermilk and flour alternately and mix until smooth

  5. Pour batter as evenly as you can into the three prepared pans

  6. Tap pans on counter to take out any bubbles

  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean

  8. Allow to cool then remove cakes from pans before frosting

Frosting Prep:
  1. Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.

  2. To get the "semi naked"  look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I place the top layer on, and push a skewer right through the center to keep the cake stable (cut skewer to size if needed), frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.

  3. If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake

  4. Top with berries, serve!

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Macerated Berries and Sour Whipped Cream

We thought it might never happen, but summer weather has finally arrived! Berries are the big reward of the summer heat. Which brings us to a favorite and very easy to make summer dessert, Macerated Berries with Sour Whipped Cream!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What are “Macerated” Berries?

Good question! Macerated berries are berries marinated in either a little juice and sugar or liqueur, until they become somewhat soft, giving up their own juices to make their own sweet, tangy, flavorful syrup.

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What is “Sour” Whipped Cream?

Wow, you ask a lot of questions. But I had six kids so I am used to that. To make “sour” whipped cream simply add sour cream to a basic homemade whipped cream recipe, giving it little tang! We love to use vanilla paste in our whipped cream, of course you may use extract if preferred. Here we have served this dessert topping over scones…

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

What Are “Scones”?

Oh c’mon! You know what scones are, but you may not know where to get an amazing traditional scone mix or a gluten free scone mix (<—right there)  These are both easy to prepare and bake up quickly. Basically they are foolproof! You may also like to serve this dessert topping over my no churn vanilla ice cream (just leave out the chocolate covered nuts).

Macerated Berries and Sour Whipped Cream #maceratedberries #sourwhippedcream #whippedcream #berrydesserts

Sugar Free Options:

You can use any sugar you wish, but because we are all grown ups here, I offer a natural refined sugar free sweetening option. Yup, grown ups need to watch that glycemic index! In place of sugar you can use Lankanto a natural 1:1 sweetening option made with monk fruit and Stevia in place of sugar!

The Recipe: Macerated Berries and Sour Whipped Cream

Tips and what you need: I love making whipped cream by hand using a whisk, but if your arms get too tired you can certainly use a hand mixer, or stand mixerI also love vanilla paste in this whipped cream, but extract works too. If you want to serve over scones, see link above.

5 from 3 votes
Macerated Berries and 'Sour' Whipped Cream
Prep Time
10 mins
Total Time
55 mins
 

A versatile fruit dessert with a tangy whipped cream that can also be used to lavish on ice cream or pour over cakes!

Course: Dessert
Keyword: berries, dessert, fruit, whipped cream
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Berries:
  • 6 cups mixed berries (if using strawberries, slice them) I used strawberries, raspberries, and blueberries
  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup granulated organic sugar or natural sweetener of your choice (see link to Lankanto above)
The Sour Whipped Cream
  • 1 pint heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup organic powdered sugar, or natural sweetener of your choice
  • 1 teaspoon vanilla paste or extract
Instructions
Making berries:
  1. Place all berries in a large bowl and stir until mixed, remove 1/3 of the berries, place in a smaller bowl and add orange juice and sugar. Use a fork to smash berries and mix sugar

  2. Pour smashed berries over the berries in the big bowl and stir well. Let sit on the counter for 45 minutes, stirring occasionally and watch the magic happen

To make cream:
  1. Place heavy whipping cream, sour cream, sugar and vanilla into a mixing bowl and use a hand mixer or whisk to mix until cream thickens and peaks form

Serving suggestions:
  1. Plate berries, top with cream! Or pour over scones, cake, ice cream, waffles...whatever you wish!

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Triple Layer Orange Upside Down Cake

There is just something fun about an upside down cake. Maybe it’s the unexpected pop of color, or that anticipation of sliding that top layer out of the cake pan, wondering if it actually worked (it always does btw). Whatever it is there is nothing more fun than eating it! This Triple Layer Orange Upside Down Cake is mini but it sure packs a visual as well as a flavorful citrus punch.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

The Cake:

Three mini layers separated by orange cream cheese frosting and topped with exquisite thinly sliced oranges sparkling with organic sugar! We used blood oranges for that deep, lovely color, but you can use small juice oranges if preferred or if blood oranges are out of season.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

Honestly, This Little Cake is Almost Too Pretty to Eat!

But somehow I am sure you will manage. I know we did. But what we love most about this little cake is that you can indulge and then it’s gone. So the indulgence doesn’t turn into a four day cake binge. Don’t act like that’s never happened in your life.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

How To “Zest” and Orange:

The lovely orange flavor in our icing comes from orange zest! I use a  microplane to grate off the fragrant skin, just exposing the white and then moving on to a new area.

Making It Gluten Free and Just As Good!

Not all gluten free flours are created equal. We recommend Jovial Gluten Free Pastry Flour for GF baking! Jovial soaks their grains for easier digestion and their gluten free flour blend just can’t be beat for baking.

Triple Layer Orange Upside Down Cake #orangecake #glutenfree #bloodorange #recipesfortwo #cookingfortwo

Love Little Cakes?

Try my Triple Layer Vanilla Cake with Berries too!

The Recipe: Triple Layer Orange Upside Down Cake

What you need:microplane to zest citrus, 3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

5 from 3 votes
Triple Layer Orange Upside Down Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A beautiful mini cake that is perfect for any day or celebrations!

Course: Dessert
Keyword: #blood organges, #layer cake, #orange cake, dessert, gluten free
Servings: 4 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 1 1/4 cups all-purpose flour or see my recommendation for gluten free flour above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup butter (1 stick) room temperature
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • 2/3 cup plus 2 tablespoons organic granulated sugar (I love the course texture for this cake)
  • 1 teaspoon vanilla paste or extract
  • 3 eggs, room temp
  • 2 small blood or juice oranges (one zested, one thinly sliced)
  • 2/3 cups buttermilk, room temp
For Frosting:
  • 3 tablespoons cream cheese, room temp
  • 3 tablespoons butter, room temp
  • 2 cups powdered sugar (confectioners sugar)
  • orange zest, from one small orange
Instructions
  1. Pan prep:

    Preheat oven to 350, place oven rack in center position. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust with flour. OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut paper so you end up with three circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Sprinkle bottom of one pan with 1 tablespoon of course granulated sugar (this will be the pan you place orange slices in)

  2. Cake Prep:

    Place flour, baking powder and salt into a bowl, whisk and set aside

    zest 1 orange, scraping until white is exposed and then moving on to a new area, set aside, slice second orange as thinly as you can

    Use a mixer to beat together butter, 2/3 cup sugar, and coconut oil

    Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

    Add buttermilk and flour alternately and mix until smooth

    Add half of the orange zest, mix well

    place very thinly sliced orange slices into bottom of pan with sugar, slightly overlapping the slices (you may have leftover slices) then sprinkle the oranges with one more tablespoon sugar

    Pour batter as evenly as you can into the three prepared pans

    Tap pans on counter to take out any bubbles

    Bake for 20-25 minutes or until an inserted toothpick comes out clean

    Allow to cool then remove cakes from pans before frosting

  3. Frosting Prep:

    Place butter, cream cheese, vanilla paste or extract, remaining half of orange zest into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. If needed, thin with a little buttermilk (don't make the icing too thin or layers will slide around)

    To get the "semi naked" look, frost the first layer generously , adding a little more frosting around the edges of cake. Then place the second cake layer and repeat. Last place the top layer (with orange slices) on. Hopefully some frosting is being pushed out between the layers, use a spatula to spread icing around the sides of cake, adding more if desired

  4. Slice and serve

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Homemade Blueberry Swirl ‘No Churn’ Ice Cream

Hey friends! I have a gorgeous treat for you today: Homemade Blueberry Swirl ‘No Churn’ Ice Cream. Now before you throw your hands up and say “I ain’t got no time for that!” I think you must have missed the key words… “No Churn” y’all! That’s right, you do not need a machine to make this smooth, rich, creamy ice cream.
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

Homemade Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

 

So, “How Does No Churn” Work?

It’s so simple it’s almost crazy. Why did anyone ever think we needed an ice cream maker to make ice cream? Believe it or not, you simply beat together heavy whipping cream, vanilla and sweetened condensed milk until peaks form, like soft whipped cream. Then pour into a container and freeze for at least 4 hours.

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

 

But What About That Berry Swirl?

The swirl is everything! Simply simmer blueberries, a little sugar and lemon juice to make a simple blueberry syrup. Then you swirl it through the cream. Can you even believe how pretty this is?

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

The Secret Ingredient: Creme Fraiche

You don’t need creme fraiche to make this ice cream amazing. It would be amazing without it. But creme fraiche adds an tantalizing tang to this creamy dessert. So I will suggest it, but you can make up your own mind (but do it ok?)

Blueberry Swirl 'No Churn' Ice Cream #nochurnicecream #homemadeicecream #blueberryicecream

The Recipe: Blueberry Swirl ‘No Churn’ Ice Cream!

What you need: a good quality sauce pan, organic sweetened condensed milk, a freezer safe container with lid and an ice cream scoop! I LOVE my heart shaped bowls!

5 from 13 votes
Blueberry Swirl No Churn Ice Cream
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

An incredibly delicious ice cream made without a machine!

Course: Dessert
Keyword: easy dessert recipe, ice cream, no churn ice cream
Servings: 3 pints
Author: Linda Spiker
Ingredients
  • juice of one lemon
  • 1/4 cup organic granulated sugar
  • 1 cup fresh blueberries (or frozen, thawed)
  • 2 cups heavy whipping cream
  • 14 ounces cold organic sweetened condensed milk
  • 8 ounces creme fraiche (if you can't find it you can sub with sour cream)
  • 1 teaspoon vanilla paste or extract
Instructions
  1. In a small sauce pan heat juice lemon, sugar and blueberries until simmering, stir frequently

  2. Use a spatula or potato masher to smash berries as they cook, simmering for five minutes or so, until the sauce has a syrupy consistency. Place syrup in a jar and place in the fridge until cool. Go do something else like laundry or Facebook while it cools.

  3. When berry syrup is cooled, pour whipping cream and vanilla into a large bowl. Beat with a hand mixer on medium until soft peaks form (usually 3 minutes or so)

  4. Add creme fraiche (if using) and sweetened condensed milk, beat again until soft peaks form (1-2 minutes)

  5. Fold cooled blueberry syrup into mixture by hand, swirling it in but being careful not to over mix or you will just have purple ice cream

  6. Pour into a container, seal and freeze for at least four hours

  7. Enjoy! Stays good in freezer for six weeks 

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