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    Home > Meal Type > Spices and Sauces

    Easy Homemade Brown Gravy (no drippings)

    Updated: May 13th 2022 β€’ Published: Apr 24th 2019 β€’ 59 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    gravy being spooned out of a gravy boat with text overlay at the top

    Learn how to make Homemade Brown Gravy from scratch. So easy, this gravy can be made without drippings as it is thickened with flour.

    The flavor comes from beef broth/stock whilst the rich texture comes from some butter and a splash of heavy cream.

    The perfect gravy for serving with your beef roast, pork chops or sausage and mashed potatoes.

    a small ladle scooping some brown gravy out of a white gravy boat

    Jump Menu

    • What is brown gravy? Why not just call it gravy.
    • Can you make gravy without pan drippings?
    • How to make gravy without drippings
    • How to thicken homemade brown gravy
    • Help my gravy is lumpy!
    • How to make gravy from scratch
    • Meals that go with Gravy
    • Easy Homemade Brown Gravy Recipe (no drippings)

    What is brown gravy? Why not just call it gravy.

    Brown gravy is the classic gravy that you would serve with a roast dinner.
    It is traditionally made with roasted meat drippings and thickened with flour.
    In the UK it is just called gravy, but I like to call it brown gravy so it isn't confused with the white gravy typically used in biscuits and gravy and chicken fried steak.

    Can you make gravy without pan drippings?

    Yes! This simple brown gravy recipe is made without drippings. It is rich, full of flavor and no one will know that you didn't have any pan drippings!

    How to make gravy without drippings

    Instead of dripping we use butter to add the richness. Then by adding beef stock or beef broth, you can get a deep beefy flavor without any beef drippings or juice.
    I like to add a splash of heavy cream at the end. It adds a wonderful roundness to the gravy. But don't add too much we want this to be a brown gravy!

    How to thicken homemade brown gravy

    The key to thickening gravy is a mixture called a roux.

    A roux is just a mixture of fat and flour. This is cooked over low heat to give it a deeper flavor. This thick paste is the basis of your gravy. Once the roux has been cooked you slowly add in beef stock/broth. Don't add any salt at this stage, we are going to simmer the gravy and this can concentrate the flavors. If you add the salt in the early stages your gravy could end up too salty.

    white gravy boast on a wooden board with steak in the background

    Help my gravy is lumpy!

    Firstly don't panic! We can solve this and no one at the table will know!
    Just continue to whisk and cook your gravy as directed and when you are ready to serve, pour it through a fine mesh strainer/sieve into your gravy boat. The lumps will be removed and everything will taste great.
    Because you have removed a bit of the flour your gravy might not be quite as thick as normal, but it will still taste good.

    Pro Tip:
    Next time you make gravy try adding the beef broth a little more slowly at first and whisking between each addition. This should help to eliminate the lumps.

    But even Delia Smith has admitted to having lumps in her gravy at one time or another, so you are in great company!

    close up on the gravy in a white gravy boat with a spoon sticking out of it

    How to make gravy from scratch

    • Melt your butter in a saucepan
    • Add the flour and cook for 2 minutes making sure not to burn the mixture.
    • Add in half a cup of beef broth and whisk as it thickens drastically.
    • Add another half cup of broth and whisk until the mixture starts to thin.
    • Slowly whisk in the remainder of the broth.
    • Add a splash of Worcestershire sauce, some Beef better than bouillon and a pinch of pepper.
    • Simmer the brown gravy for 3-4 minutes.
    • Add in your splash of heavy cream
    • Check your seasonings and serve.

    What is Beef Better than Bouillon?

    Beef better than bouillon is an intense beef base. You can replace it with the beef paste or half a crumbled beef stock cube. It adds great beefy depth and saltiness to your gravy helping to replace the flavor missing from drippings. You can leave it out but you will find you need to add more salt to your brown gravy.

    Meals that go with Gravy

    Brown gravy is so rich and delicious that it will enhance so many different meals.
    These are my top 10 foods that are great with gravy!

    • Toad in the Hole (Seriously good!)
    • Sausage and Mash
    • Hamburger Steaks with fried onions
    • Roast Chicken with the works (including Yorkshire pudding)
    • Beef Dip Sandwich
    • Chicken Schnitzel and Mash
    • French Fries (drizzled over UK style or poutine/jazz fries style)
    • Meatloaf
    • Beef Manhattan
    • Seared Steak with mash and peas
    • Pork Chops
    A ribeye steak with mash peas and gravy on a black plate

    Enjoy x

    For more delicious gravies and sauces why not try:

    • White Gravy
    • Easy Hollandaise Sauce
    • Easy All-in-One BΓ©chamel Sauce


    Pin this recipe for Easy Homemade Brown Gravy without Pan Drippings. Pin it here.

    close up on a ladle of gravy pouring into a white gravy boat
    Print Recipe Pin Recipe
    4.10 from 43 votes

    Easy Homemade Brown Gravy Recipe (no drippings)

    Learn how to make Homemade Brown Gravy from scratch. So easy, this gravy can be made without drippings as it is thickened with flour. The flavor comes from beef broth/stock whilst the rich texture comes from some butter and a splash of heavy cream. The perfect gravy for serving with your beef roast, pork chops or sausage and mashed potatoes.
    Cook Time6 mins
    Total Time6 mins
    Course: Sauce
    Cuisine: English
    Servings: 4
    Calories: 106kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon unsalted butter
    • 2 tablespoon AP flour
    • 1 Β½ cup beef broth/stock
    • Β½ teaspoon Worcestershire sauce
    • Β½ teaspoon beef - better than bouillon - See note 1
    • pinch pepper (Black or white)
    • 2 tablespoon heavy cream
    • salt to taste

    Instructions

    • Melt the butter in a small saucepan over low heat.
    • Stir in the flour and cook for 2-3 minutes until well combined and golden brown.
    • Whisk in ΒΌ cup of the beef broth, the mixture will become a very thick paste. Gradually whisk in ΒΌ more broth. Once the mixture has thinned slightly you can gradually whisk in the remaining broth.
    • Add the Worcestershire sauce, the beef base, and the pepper.
    • Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
    • Add the heavy cream, taste and season with salt if needed.

    Notes

    1. Beef better than bouillon is an intense beef base, you can replace it with the beef paste or half a crumbled beef stock cube. It adds great beefy depth and saltiness to your gravy helping to replace the flavor missing from drippings. You can leave it out but you will find you need to add more salt to your brown gravy.

    Nutrition

    Calories: 106kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 456mg | Potassium: 59mg | Vitamin A: 290IU | Calcium: 18mg | Iron: 0.4mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Spices and Sauces

    • Homemade Fajita Seasoning Blend
    • Easy Bacon Gravy
    • Dried Lemon Peel (dried lemon zest)
    • Homemade Lemon Pepper Seasoning

    Reader Interactions

    Comments

    1. Rebecca says

      December 21, 2022 at 10:54 pm

      Hi, I was wondering if using the beef flavor from a ramen noodles would work and if I used non fat dry milk instead of heavy cream

      Reply
      • Claire McEwen says

        December 23, 2022 at 10:07 am

        Hi Rebecca,
        Using the beef flavouring from some ramen, might work to replace the better than bouillon, I don't think it would be strong enough to replace the broth.
        With the non-fat dry milk, I am not sure it would add much to the gravy, so I'd just leave out the heavy cream. The cream is there to add an extra richness, and I think the dry milk wouldn't do that.
        Hope that helps
        Cx

        Reply
    2. Allyssa says

      October 18, 2022 at 7:58 pm

      5 stars
      This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!

      Reply
      • Claire McEwen says

        November 15, 2022 at 12:41 pm

        Oh that makes me so happy as it is a fav with my family as well πŸ™‚
        Cx

        Reply
    3. Andrea Bartee says

      June 13, 2022 at 8:43 am

      I made this at the last moment of making
      dinner (had all of the ingredients on hand)
      It turned out delicious. I used it with
      beef stroganoff. Thank you for sharing 😊

      Reply
    4. Laurie Hill says

      April 18, 2021 at 12:46 am

      Very good gravy, I did not have any better than bouillon and couldn’t get to the store so I added more salt as suggested and a little onion salt. This recipe is a keeper.

      Reply
      • Dave Lacy says

        March 05, 2022 at 11:53 pm

        Love the recipe!

        I saute 1 onion chopped to the butter before adding liquid and flour.

        After the gravy has been stirred well, I add a jar of sliced mushrooms and continue cooking at low temperature until ready to serve.

        Don't like the flavor of beef stock so I use chicken stock from Costco.

        Reply
    5. Kimberlee Wills says

      February 19, 2021 at 6:40 am

      THIS IS FABULOUS!!! Followed it exactly as is, added a 1/2 tsp more of Better Than Bouillon, but everything else stayed the same. Definitely a new favorite and shall be used every time I need gravy! Thanks so much!!

      Reply
      • Claire McEwen says

        February 23, 2021 at 9:21 am

        I like to add extra better than bouillon as well, because we like really deeply flavoured gravy.
        So happy you enjoyed it πŸ™‚
        Cx

        Reply
      • Jason says

        May 26, 2021 at 7:59 am

        Where are the amounts.?Ya know the recipe

        Reply
        • Claire McEwen says

          May 31, 2021 at 3:29 pm

          Hi Jason,

          You can find the amounts and the full written recipe in the recipe card at the bottom of the post.
          But here is a direct link to the recipe card https://www.sprinklesandsprouts.com/homemade-brown-gravy/#wprm-recipe-container-23253
          Hope that helps
          Cx

          Reply
    6. Tammy Lehman says

      February 18, 2021 at 10:02 am

      5 stars
      This recipe was very good. I served it with a roasted pork tenderloin.

      Reply
      • Claire McEwen says

        February 23, 2021 at 8:47 am

        Oh I love pork tenderloin!!
        What a delicious combo πŸ™‚
        Cx

        Reply
    7. Carbecca says

      February 14, 2021 at 4:17 am

      5 stars
      Thank you so much for sharing this recipe! It is delicious and my whole family loves it! I make it regularly. I have used milk when I don't have heavy cream on hand, and it is still delicious!

      Reply
    8. Cindy says

      February 01, 2021 at 7:51 am

      Made this tonight. It thickened nicely but I didn’t have any Better then Bouillon but used beef stock. Not much beef flavor. I will try again with the than Bouillon.

      Reply
      • Claire McEwen says

        February 02, 2021 at 12:57 pm

        Hi Cindy,

        The better than bouillon adds a great deal of depth to the gravy. I find that the cartons of beef stock aren’t intensely flavoured enough, so the extra bouillon really does boost the flavour. You can always use a crumbled beef stock cube if you have one of those available.
        Hope that helps.
        Cx

        Reply
    9. Laurie Manion says

      November 27, 2020 at 3:55 am

      I love your gravy boat! Where’s it from?

      Reply
      • Claire McEwen says

        November 28, 2020 at 1:29 pm

        hi Laurie,

        It is from a company called Maxwell & Williams. I bought it at a local kitchen store but they have an online store πŸ™‚
        Cx

        Reply
    10. krisgren says

      October 14, 2020 at 10:06 pm

      5 stars
      Perfect!!! This will be a regular gravy recipe in my household, so much flavor. Thank you

      Reply
    11. Lesley says

      July 29, 2020 at 8:31 am

      5 stars
      This was really good and easy. I did have to add almost a full cup of liquid, but that could very well have been due to the fact that I didn’t cook my roux to a golden color so the flour had more thickening power.

      This is definitely going to be made again and again.

      Reply
    12. Dominique says

      June 09, 2020 at 6:24 am

      Made this with some prime rib and mashed potatoes (without the heavy cream). It was so delicious and easy to make. Thank you for sharing your recipe!

      Reply
    13. Theresa says

      April 15, 2020 at 10:38 pm

      Yum! I made this for Easter dinner this year and it was delicious. Thank you for sharing the recipe!

      Reply
      • Claire McEwen says

        April 18, 2020 at 9:06 am

        You are welcome, so pleased you enjoyed it. It is my go to gravy recipe πŸ™‚
        Cx

        Reply
    14. Joyce says

      February 27, 2020 at 7:33 am

      I made this to have with beef Wellington. Added a splash of red wine and it was fantastic. Perfect thickness with wonderful flavor.

      Reply
      • Claire McEwen says

        February 28, 2020 at 2:15 pm

        Oh I am so pleased you enjoyed it Joyce. Although now I am craving beef wellington!!! YUM
        Cx

        Reply
    15. Thomas James says

      February 21, 2020 at 11:53 am

      5 stars
      Look yummy! One of my favorite Brown Gravy, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

      Reply
      • Claire McEwen says

        February 21, 2020 at 8:36 pm

        Thank you Thomas,
        I hope you and the family enjoy it πŸ™‚

        Reply
    16. Donnie says

      January 17, 2020 at 7:02 pm

      Can the heavy cream be left out? Don’t use & hate to buy for such a small amount.

      Reply
      • Claire McEwen says

        January 20, 2020 at 5:04 am

        Hi Donnie,

        You can definitely leave out the heavy cream. It could be substituted with a little milk if you have it. Or just leave it out entirely.
        Hope that helps πŸ™‚
        Cx

        Reply
      • Moe DeLonn says

        June 25, 2022 at 4:36 am

        After scrolling thru 20 pages of ads and stuff like "What is brown gravy?" & "why is my gravy lumpy?" , I closed this silliness and just went with my good old 50 year old Betty Crocker cookbook....no ads, no "other" stuff...just recipes.
        Never got down to the recipe....never again on this site.

        Reply
        • Claire McEwen says

          June 29, 2022 at 5:06 pm

          Had you never made gravy before then knowing why it was lumpy and how to solve the problem would be really useful. And many people appreciate the hints and help I provide.
          And only in America is it called 'Brown Gravy' the rest of the world just calls it gravy, so I wanted to provide some clarity and explanation to those not in the US. Again because not everyone is in the same position as you.
          So no worries Moe, you go back to the cookbook you paid for and I will keep providing free recipes that cost people nothing except a bit of scrolling or a click on the jump to recipe button.
          Have a good day πŸ™‚
          Cx

          Reply
    17. Kate says

      December 03, 2019 at 11:47 pm

      5 stars
      I made this for Tgiving this year & it was a hit. I used it for a gravy w/ my Golumpki ( Pigs in a blanket) & it was great! I will make this again & again! Thank You.

      Reply
      • Claire McEwen says

        December 04, 2019 at 1:06 pm

        Oh I am so happy Kate, thank you for coming back to comment.
        I hope you had a wonderful Thanksgiving (but with gravy and pigs in blankets who couldn't?? πŸ˜‰ )
        Cx

        Reply
    18. Stephanie says

      December 01, 2019 at 2:40 pm

      5 stars
      I made this last minute for Thanksgiving this year. We got tons of snow and I didn't want to go to the store to buy gravy. I used Better than Bouillon concentrate to make the beef "broth" for the whole recipe because it was what I had on hand, and then I didn't add any extra better than bouillon in for the final step. It turned out great! Definitely saving it to be my go-to brown gravy!

      Reply
      • Claire McEwen says

        December 04, 2019 at 1:05 pm

        Oh I am so pleased to hear that Stephanie, and great to know you can sub in for the broth.
        I hope you had a wonderful Thanksgiving and I feel honoured that my recipe was part of your celebration.

        Reply
    19. Krystle says

      November 28, 2019 at 4:26 pm

      1 star
      I made this exactly as directed and it was so thin and runny, not a good gravy sauce at all. Don’t recommend.

      Reply
      • Claire McEwen says

        December 04, 2019 at 1:04 pm

        I am really sorry to hear this Krystle, everyone usually raves about it.
        Did you use all purpose flour? or one of the substitutes?

        Reply
    20. Shannon says

      November 22, 2019 at 6:15 am

      Hi Claire! I'm going to be making this recipe for Thanksgiving, but I'll be quadrupling the recipe. When making the roux for a larger batch, how should I add in the broth? Should I follow the 1/2 cup additions until I've added all the broth, or should I add a larger amount each time? Thanks

      Reply
      • Claire McEwen says

        November 22, 2019 at 9:33 am

        Hi Shannon,
        I would increase the additions a little, so start off slowly adding a cup or so of broth, you will find it goes very thick (like wet sand) but don't panic, keep adding the broth a cup or so at a time and whisking well between additions. Once it stops looking like sand and more like a very thick gravy you can add the broth in larger quantities.
        The key is the first few additions. Whisk well then and you will find it comes together with no lumps.
        Make the gravy in a really big saucepan, so you have plenty of space to whisk.
        Hope that helps
        Cx

        Reply
      • Karen Howard says

        December 19, 2020 at 10:44 am

        Recipe sounds good, hoping this will taste like my mom used to make from bacon grease. Where can i find this Beef Better than Bouillon?

        Reply
        • Claire McEwen says

          December 23, 2020 at 1:20 pm

          You can buy it in most grocery stores in the US. And amazon have the whole range.
          If you aren't in the UK, then any bouillon concentrate will work. Or even a crumbled stock cube.
          Hope that helps
          Cx

          Reply
    21. Jasmine Tan says

      November 20, 2019 at 9:19 am

      Hi, Looking forward to making this for Friendsgiving for Mashed Potatoes. We are have 12 people, how many servings do you suggest.

      Reply
      • Claire McEwen says

        November 20, 2019 at 4:53 pm

        Hi Jasmine,

        Food Network suggest that an average serving of gravy is 1/3 cup. Personally I like to make a little more than that per person as my family loves gravy!
        Working on 1/3 per person the recipe would serve 5, but I never like to run out of gravy, so for us the recipe serves 4.
        I would suggest you at least do 2.5 times the recipe and depending on your love of gravy and thoughts on leftovers I would even say triple the recipe. (Assuming you make it as written it will freeze, defrost and reheat really well.)

        You can easily increase the recipe by clicking in the servings box, change the number there and the recipe will automatically scale up for you.
        Either change it to 10 servings for 1/3 cup per person or 12 if you want a little more per person.

        Hope that helps. Please message again if you want any further clarification πŸ˜€

        Claire x

        Reply
    22. Michelle says

      November 16, 2019 at 1:37 am

      Any tips for making this recipe then adding drippings later? I'm so stressed at gravy making time it would be nice to have this made in advance. Thank you!

      Reply
      • Claire McEwen says

        November 17, 2019 at 11:49 am

        Hi Michelle,

        I would make the recipe up to and including step 5. It will then keep in the fridge for 48 hours with no issue.
        When you are ready to serve if your drippings are really fatty drain a little fat off first, then add 3 tablespoons of the drippings to the gravy and whisk together in a small pan over medium heat. Once hot add the cream and check the seasoning.

        Hope that helps πŸ˜€

        Claire x

        Reply
    23. Hilary says

      November 10, 2019 at 8:39 am

      This looks so easy and delicious! I haven’t made it yet but I wanted to ask if you think it’s possible to make this ahead and then heat it up in a saucepan before serving? I’m traveling (driving 3+ hours, not flying!) for thanksgiving and there won’t be enough kitchen space for my contribution so I need to prep ahead of time. Sorry if this is a dumb question, I am still a novice in the kitchen!

      Reply
      • Claire McEwen says

        November 11, 2019 at 1:40 pm

        I'm a firm believer that there are no dumb questions when you are learning something new xx

        Assuming you make the recipe as it is written i.e using standard all purpose flour, then it will heat up wonderfully and be just as thick without any lumps. Just prepare it as directed up to, and including, step 5, then allow it to cool, pop it in an airtight container and it will keep for 2-3 days in the refrigerator. Heat it back up slowly on the stove stirring it frequently and add the heavy cream once it is heated through and you are ready to serve it.

        (You can do it in the microwave, (I do this quite often) but you do have to stop the microwave frequently (every 30 seconds or so) to stir the gravy so you don't get hot spots or any over heated chewy bits around the edge of the jug.)

        Hope that helps.

        Have a great Thanksgiving
        Cx

        Reply
    24. jill cavazos says

      November 05, 2019 at 11:23 am

      Made this gravy tonight didn't like it I think the packaged brown gravy is much better sorry.

      Reply
      • Claire McEwen says

        November 07, 2019 at 8:52 pm

        I am sorry to hear that Jill.

        Reply
    25. Charlotte Evans says

      October 21, 2019 at 6:30 am

      Delicious!!!

      Reply
      • Claire McEwen says

        November 21, 2019 at 5:12 am

        Oh I am so pleased you enjoyed it πŸ˜€

        Reply
    26. Kris Hodges says

      September 22, 2019 at 3:36 am

      5 stars
      Your recipe is definitely my favorite. I used another 1/2 teaspoon of Better Than Bouillon because I wanted deeper beef flavor and I used evaporated milk instead of the cream because that's what I had. I really like what the milk does for the taste. Thanks so much for sharing your recipe. I will be making often.

      Reply
      • Claire McEwen says

        September 23, 2019 at 9:13 am

        I love the deeper flavor too and often add extra better than bouillon. Glad I am not the only one who likes really deeply flavoured gravy πŸ˜€
        Isn't the creamy addition just the best, it sort of rounds everything out. Great to know that evaporated milk works too!
        Thank you for coming back to comment Cx

        Reply
    27. Amanda Paris says

      September 16, 2019 at 7:40 am

      5 stars
      Super good! I substituted to make vegetarian, so instead of using beef, I used veggie broth and mushroom better than bullion. It turned out delicious!

      Reply
      • Claire McEwen says

        September 16, 2019 at 10:53 am

        Oh that is great to know that you can turn it into a vegetarian gravy as well! Thank you for coming bak to comment Cx

        Reply
    28. Kelsey says

      September 15, 2019 at 5:21 am

      5 stars
      FANTASTIC!!! I was worried about making brown gravy without drippings, but WOW!! This recipe was on point, glad I used the 'Better Than Bouillon' beef base! Will definitely use again.

      Reply
      • Claire McEwen says

        September 16, 2019 at 5:37 am

        Oh I am so glad you enjoyed it Kelsey and I am glad you grabbed the 'Better than Bouillon' it adds so much flavor doesn't it? πŸ˜€
        Thank you for coming back to comment.

        Reply
    29. Annette says

      July 21, 2019 at 9:42 am

      5 stars
      Fantastic gravy. Will definitely be making it again, many times.

      Reply
      • Claire McEwen says

        July 22, 2019 at 4:40 am

        Oh I am so pleased you enjoyed it Annette, what did you serve it with? πŸ˜€
        Cx

        Reply

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