Simply Fruit Tartlets

Simply Fruit Tartlets

This beautiful, colorful fruit tartlet is a showstopper! Filled with a rich pudding and topped with bright fresh fruits and a shiny glaze, it’s a perfect dessert for any occasion.
Portions:6
Preparation Time: 20 minuten
Cooking Time:10 minuten
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Equipment

  • Saucepot, Small bowl, Tart shells, Spoon, Knife, Cutting board, Measuring cups and spoons

Ingrediënten

  • ½ cup 100 g granulated sugar
  • 1 cup 235 ml apple or other clear fruit juice, divided
  • 2 tablespoons 16 g cornstarch
  • 2 tablespoons 30 ml corn syrup
  • 1 recipe Coconut Vanilla Pudding page 479 or Lemon Vanilla Pudding (page 479)
  • 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
  • Blueberries kiwifruit, strawberries, blackberries, raspberries, grapes, peaches, and/or pineapple (assorted fruits for topping)

Instructies

  • In a saucepot, combine the sugar and ½ cup (120 ml) of juice.
  • Bring to a boil and boil for 3 minutes to ensure the sugar dissolves completely.
  • Meanwhile, in a small bowl, dissolve the cornstarch in the remaining ½ cup (120 ml) juice.
  • Add the cornstarch and juice mixture to the boiling juice and sugar mixture.
  • Stir in the corn syrup and return to a boil.
  • Once boiling, remove the pot from the heat and allow the glaze to cool to room temperature.
  • Pour the prepared Coconut Vanilla or Lemon Vanilla Pudding into the tart shells and let it set.
  • While the pudding is setting, slice and prepare the fresh fruit.
  • Create your fruit design on top of the tart by arranging the fruit in a visually pleasing pattern.
  • Carefully drizzle the glaze over the fruit topping to prevent browning and drying out.
  • Refrigerate until ready to serve.

Notes / Tips / Wine Advice:

Serving Tip:
Serve these vibrant fruit tartlets chilled as a refreshing and elegant dessert for any occasion. You can customize the fruit based on the season to ensure the freshest flavors.
Wine Advice:
A light, sweet dessert wine like Moscato d’Asti would pair beautifully with these tartlets, enhancing the fruity sweetness.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 40 g | Protein: 2 g | Fat: 8 g | Fiber: 2 g | Sugar: 28 g | Salt: 0.1 g
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Recipe Category Dessert / Fruit / Pastry / Snacks
Country French
Holliday: Birthday / Picnic
Season: Summer

Roasted Caramel Nut Tartlets

Roasted Caramel Nut Tartlets

If you’re a fan of nuts, these Roasted Caramel Nut Tartlets will be your new autumnal favorite. Rich with caramel and topped with a touch of melted chocolate, they’re perfect for cozy evenings.
Portions:6
Preparation Time: 10 minuten
Cooking Time:15 minuten
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Equipment

  • Baking sheet, Parchment paper or aluminum foil, Microwave-safe bowl, Mixing bowl, Small saucepan (for double boiler method), Spoon or drizzle tool

Ingrediënten

  • 1 cup 139 g hazelnuts
  • 1 cup 99 g pecan halves
  • 1 cup 140 g whole cashews
  • 1 cup 120 g walnut halves
  • 2 cups 470 ml Caramel Sauce (page 492)
  • 6 mini tart shells store-bought or homemade, such as Vanilla Cookie Pie Crust
  • 1 cup 175 g nondairy semisweet chocolate chips

Instructies

  • Preheat the oven to 450°F (230°C, or gas mark 8).
  • Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Spread the nuts in a single layer on the baking sheet.
  • Bake for 5-7 minutes, keeping a close eye to avoid burning.
  • Remove from the oven and let the nuts cool enough to handle.
  • In a mixing bowl, combine the roasted nuts with caramel sauce.
  • If necessary, warm the caramel sauce in the microwave to make it easier to toss.
  • Distribute the caramel-coated nuts evenly into each tart shell.
  • Melt the chocolate chips in the microwave, stirring occasionally, or use a double boiler method.
  • Drizzle the melted chocolate on top of each tartlet in sweeping motions to create a striped effect.
  • Let the tartlets set before serving.

Notes / Tips / Wine Advice:

Serving Tip:
These tartlets are perfect for a cozy fall gathering or as a sweet treat to end a meal.
Wine Advice:
Pair with a sweet dessert wine, such as a Moscato or late-harvest Riesling, to complement the caramel and nutty flavors.

Nutritional Information

Calories: 275 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 16 g | Fiber: 3 g | Sugar: 18 g | Salt: 0.1 g
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Recipe Category Dessert / Nuts / Pastry / Snacks
Country American
Season: Fall

Puddington Pear Galette

Puddington Pear Galette

A rustic, cookie-like crust filled with tender pears and a creamy, warm custard. The perfect dessert for fall gatherings or a cozy evening treat.
Portions:8
Preparation Time: 25 minuten
Cooking Time:40 minuten
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Equipment

  • 9-inch (23-cm) round pie plate
  • Nonstick cooking spray
  • whisk,
  • mixing bowl
  • Fork or fingers for mixing dough
  • wire rack

Ingrediënten

For the galette:

  • Nonstick cooking spray
  • 1 cup 200 g whole wheat pastry flour
  • ¼ cup 48 g raw sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ cup 60 ml canola oil
  • ¼ cup 60 ml plain soy or other nondairy milk, plus more if needed
  • 2 ripe pears cored, quartered, and each quarter cut into 4 thin slices lengthwise
  • 1 tablespoon 12 g raw sugar

For the pudding:

  • ½ cup 120 ml vanilla soy or other nondairy milk
  • 1 tablespoon 8 g cornstarch
  • 3 tablespoons 36 g raw sugar
  • ¼ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon 14 g nondairy butter

Instructies

  • To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  • Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
  • If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
  • Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
  • Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
  • 3 cm) edge.
  • Sprinkle with raw sugar.
  • Bake the galette for 20 minutes.
  • To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
  • Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
  • Stir in the vanilla extract and butter, then set aside.
  • After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
  • Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
  • Remove from the oven and place on a wire rack to cool.
  • Let cool before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.
Wine Advice:
Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 12 g | Fiber: 5 g | Sugar: 18 g | Salt: 0.2 g
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Recipe Category Dessert / Pie / Treats
Country American
Holliday: Thanksgiving
Season: Fall
Diets Vegan / Vegetarian

Strawberry Rhubarb Frozen Cheesecake Pie

Strawberry Rhubarb Frozen Cheesecake Pie

A refreshing frozen cheesecake pie with a tangy strawberry rhubarb glaze, perfect for spring gatherings and special luncheons!
Portions:8
Preparation Time: 20 minuten
Cooking Time:15 minuten
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Equipment

  • Medium pot
  • Mixing bowls
  • Measuring cups and spoons
  • 8- or 9-inch (20- or 23-cm) pie pan
  • spatula

Ingrediënten

For the strawberry rhubarb glaze:

  • 12 ounces 340 g sliced fresh strawberries
  • 8 ounces 227 g chopped fresh rhubarb
  • 1 cup 235 ml water
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml lemon juice
  • ¼ cup 32 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry

For the cheesecake filling:

  • 1 pound 455 g nondairy cream cheese
  • 2 cups 240 g powdered sugar

For the crust:

  • 1 Vanilla Cookie Pie Crust page 417

Instructies

  • To make the strawberry rhubarb glaze: In a medium pot, combine the strawberries, rhubarb, water, sugar, and lemon juice.
  • Bring to a boil, then reduce to a simmer.
  • Simmer uncovered for 15 minutes, stirring occasionally.
  • Add the cornstarch slurry to the pot and stir until the glaze thickens.
  • Remove the glaze from heat and let it cool completely.
  • (Optional: Reserve 1 cup [240 g] of the glaze for topping before serving.
  • )
  • To make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the nondairy cream cheese until smooth.
  • Gradually add the powdered sugar, 1 cup (120 g) at a time, and beat until fully combined and smooth.
  • Pour the cheesecake filling into the prepared Vanilla Cookie Pie Crust.
  • Smooth the top with a spatula.
  • Freeze the pie for several hours until firm.
  • Before serving, top the frozen pie with the reserved strawberry rhubarb glaze.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with Pink Pomegranate Mimosas for a vibrant and festive pairing.
Wine Advice:
Pair with a light rosé or sparkling wine to match the fruity flavors of the pie.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 55 g | Protein: 3 g | Fat: 14 g | Fiber: 2 g | Sugar: 44 g | Salt: 0.1 g
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Recipe Category Dessert / Snacks / Treats
Country American
Holliday: Mothersday
Season: Spring
Diets Vegetarian

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

A creamy and spiced pumpkin cheesecake pie that combines the best of pumpkin pie and cheesecake. Perfect for Thanksgiving or any cozy fall gathering!
Portions:8
Preparation Time: 15 minuten
Cooking Time:45 minuten
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Equipment

Ingrediënten

For the filling:

  • 1 pound 455 g nondairy cream cheese
  • 1 can 15 ounces, or 420 g pure solid-pack pumpkin purée
  • ½ cup 110 g firmly packed brown sugar
  • ½ cup 100 g granulated sugar
  • 3 tablespoons 24 g arrowroot powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 graham cracker pie crust store-bought or homemade (page 396)

Instructies

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • To make the filling: In a large bowl, use an electric mixer to beat the nondairy cream cheese, pumpkin purée, brown sugar, granulated sugar, arrowroot powder, cinnamon, ginger, nutmeg, and cloves until smooth.
  • Pour the filling into the graham cracker pie crust and smooth the top with a spatula.
  • Place a pan of water (about 1 inch [2.
  • 5 cm] deep) on the bottom shelf of the oven to prevent the top of the pie from cracking.
  • Place the pie on a baking sheet and position it on the top rack of the oven.
  • Bake for 45 minutes.
  • Remove from the oven and let cool completely.
  • Refrigerate the pie until ready to serve, allowing it to set further.

Notes / Tips / Wine Advice:

Serving Tip:
Serve chilled with a dollop of nondairy whipped topping or a sprinkle of cinnamon for an extra festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late-harvest Riesling or a spiced mulled wine to complement the warm spices in the pie.

Nutritional Information

Calories: 340 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 18 g | Fiber: 2 g | Sugar: 30 g | Salt: 0.4 g
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Recipe Category Dessert / Snacks / Treats
Country American
Holliday: Thanksgiving
Season: Fall
Diets Vegan / Vegetarian

Chocolate Cheesecake Pie

Chocolate Cheesecake Pie

Rich and creamy chocolate cheesecake pie made with vegan ingredients. This dessert is indulgent yet guilt-free, perfect for any occasion!
Portions:8
Preparation Time: 20 minuten
Cooking Time:30 minuten
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Equipment

  • 9-inch (23-cm) pie pan
  • Nonstick cooking spray
  • food processor, or blender
  • Double boiler or microwave-safe bowl
  • spatula

Ingrediënten

For the crust:

  • 1 recipe Cinnamon Graham Cracker Crumbs page 414
  • 2 tablespoons 30 ml canola oil

For the filling:

  • 1 cup 175 g nondairy semisweet chocolate chips
  • 2 tablespoons 28 g nondairy butter
  • 8 ounces 227 g nondairy cream cheese
  • 9 ounces 255 g soft tofu, drained
  • 2 tablespoons 10 g unsweetened cocoa powder
  • 2 tablespoons 30 ml pure maple syrup
  • ½ cup 96 g raw sugar
  • ¼ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract

Instructies

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Lightly coat a 9-inch (23-cm) pie pan with nonstick spray.
  • To make the crust: Combine the graham cracker crumbs with the canola oil using a fork, or pulse in a food processor until combined.
  • Press the mixture firmly into the bottom and sides of the prepared pie pan using a spatula or the back of a large spoon.
  • To make the filling: Melt the chocolate chips and nondairy butter together in a double boiler or microwave.
  • Let cool slightly.
  • In a food processor or blender, blend the cooled chocolate mixture, nondairy cream cheese, tofu, cocoa powder, maple syrup, raw sugar, sea salt, and vanilla extract.
  • Scrape the sides occasionally and blend until perfectly smooth.
  • Pour the filling into the prepared crust, spreading it evenly with a spatula.
  • Bake for 30 minutes.
  • Turn off the oven and allow the cheesecake to cool inside for up to 1 hour.
  • Refrigerate the pie overnight before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Top with fresh berries or a dollop of coconut whipped cream for an extra touch of elegance.
Wine Advice:
Pair with a ruby port or a glass of sweet red wine, like Lambrusco, to complement the chocolate flavors.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 16 g | Fiber: 3 g | Sugar: 20 g | Salt: 0.2 g
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Recipe Category Dessert / Snacks / Treats
Country American
Season: All seasons
Diets Vegan / Vegetarian

Raw Lemon Cheesecake

Raw Lemon Cheesecake

Indulge in this tangy, creamy raw lemon cheesecake made with cashew nuts and fresh lemon juice. Perfect for a sweet tooth craving without overindulging in sugar!
Portions:8
Preparation Time: 20 minuten
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Equipment

  • Immersion blender (optional)
  • Measuring cups and spoons
  • Pie dish (8-inch or 9-inch)

Ingrediënten

  • 1 Raw Nut Pie Crust page 416
  • 3 cups 336 g raw cashews
  • ¾ cup 180 ml full-fat coconut milk
  • ¼ cup 60 ml fresh lemon juice
  • ¼ cup 84 g agave nectar
  • 1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
  • 2 tablespoons 12 g lemon zest, divided
  • Fresh raspberries blueberries, or strawberries, for garnish (optional)

Instructies

  • Have ready an 8-inch (20-cm) or 9-inch (23-cm) pie dish.
  • Press the crust into the pie dish.
  • Combine the cashews, coconut milk, lemon juice, agave, scraped innards of the vanilla bean, and 1 tablespoon (6 g) of the lemon zest in a blender.
  • Blend until silky smooth.
  • If your blender struggles to achieve smoothness, use an immersion blender for a finer consistency.
  • Pour the filling into the prepared crust.
  • Sprinkle the remaining 1 tablespoon (6 g) of lemon zest on top.
  • Refrigerate for several hours until set.
  • Keep refrigerated until ready to serve.
  • Garnish with fresh raspberries, blueberries, or strawberries, if desired.

Notes / Tips / Wine Advice:

Serving Tip:
Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence.
Wine Advice:
Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake’s citrus notes.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 27 g | Protein: 8 g | Fat: 24 g | Fiber: 2 g | Sugar: 9 g | Salt: 0.05 g
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Recipe Category Dessert / Snacks / Treats
Country American / Australia
Holliday: Easter / Mothersday
Season: All seasons
Diets Gluten Free / Lactose Free / Vegan / Vegetarian

Piled High Strawberry Pie

Piled High Strawberry Pie

A simple pie that highlights the freshness of strawberries with a luscious homemade glaze, piled high into a graham cracker crust.
Portions:8
Preparation Time: 15 minuten
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Equipment

  • mixing bowl
  • Spatula or spoon
  • Knife (if cutting strawberries)
  • refrigerator

Ingrediënten

For the strawberry glaze:

  • ½ cup 120 ml water
  • 1 cup 250 g mashed strawberry pulp
  • 1 cup 200 g granulated sugar
  • 3 tablespoons 24 g cornstarch
  • A few drops of red food coloring optional

For the pie:

  • 3 pounds 1365 g fresh strawberries, washed and hulled
  • 1 graham cracker pie crust store-bought or homemade

Instructies

  • Prepare the glaze: In a saucepan, combine water, strawberry pulp, sugar, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly, and bring to a boil.
  • Boil for about 2 minutes, or until the glaze becomes thick and translucent.
  • Add a few drops of red food coloring (optional) for a vibrant red glaze.
  • Set aside to cool.
  • If the strawberries are very large, cut them in half; otherwise, leave them whole.
  • Once the glaze has cooled, toss it gently with the fresh strawberries to coat.
  • Pile the glazed strawberries into the prepared graham cracker crust.
  • Chill the pie in the refrigerator for a few hours until set.
  • Serve garnished with nondairy whipped topping, if desired.

Notes / Tips / Wine Advice:

Serving Tip:

Serve cold with a dollop of nondairy whipped topping or a sprinkle of powdered sugar for an extra touch.

Wine Advice:

Pair this dessert with a sweet rosé or Moscato to complement the fresh strawberry flavor.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 48 g | Protein: 2 g | Fat: 5 g | Fiber: 3 g | Sugar: 35 g | Salt: 0.1 g
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Recipe Category Dessert / Pie / Snacks
Country International
Holliday: Easter / Picnic / Valentinesday
Season: Summer

Lemon Ice Box Pie

Lemon Ice Box Pie

So simple and so tart! This Lemon Ice Box Pie is the perfect way to cool off on a hot summer afternoon. Refreshingly sweet and tangy with a creamy texture—definitely a crowd-pleaser!
Portions:8
Preparation Time: 10 minuten
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Equipment

  • Measuring cups and spoons
  • saucepan, strainer,
  • 8- or 9-inch pie dish,
  • Spoon or spatula

Ingrediënten

  • 3 cups 705 ml soymilk
  • 1 cup 200 g granulated sugar
  • 12 ounces 340 g frozen lemonade concentrate, thawed
  • 12 ounces 340 g nondairy sour cream
  • 1 cup 120 g powdered sugar
  • 1 pie crust store-bought or homemade (such as Vanilla Cookie Pie Crust)

Instructies

  • To make the sweetened condensed soymilk: In a saucepan, bring the soymilk and sugar to a simmer over low heat.
  • Stir occasionally and allow to simmer until the mixture reduces to 1 cup (235 ml).
  • Strain the condensed soymilk to remove any lumps or solids.
  • Using an electric mixer, combine the condensed milk, lemonade concentrate, nondairy sour cream, and powdered sugar.
  • Beat until smooth and creamy.
  • Carefully pour the mixture into the prepared pie crust.
  • Freeze the pie for several hours or until set.
  • Serve chilled and enjoy!

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a sprig of mint or a few fresh berries for a festive touch!
Wine Advice:
Pair with a light, citrusy white wine like a Pinot Grigio or Sauvignon Blanc to complement the tartness of the pie.

Nutritional Information

Calories: 260 kcal | Carbohydrates: 45 g | Protein: 2 g | Fat: 7 g | Fiber: 1 g | Sugar: 35 g | Salt: 0.1 g
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Recipe Category Dessert / Icecream / Pie
Country International
Holliday: Picnic
Season: Summer
Diets Gluten Free / Lactose Free / Nut free / Vegan

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

A delicious twist on the classic milk and cookies, this pie combines a cookie crust with a creamy vanilla filling, making it an irresistible dessert.
Portions:8
Preparation Time: 25 minuten
Cooking Time:25 minuten
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Equipment

Ingrediënten

For the cookie crust:

  • cups 313 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 112 g nondairy butter, softened
  • 1 cup 200 g granulated sugar
  • ¼ cup 55 g firmly packed brown sugar
  • 1 tablespoon 22 g molasses
  • 2 teaspoons pure vanilla extract
  • cups 264 g nondairy semisweet chocolate chips

For the vanilla cream filling:

  • 8 ounces 227 g nondairy cream cheese
  • 1 cup 120 g powdered sugar
  • ½ cup 56 g cashews, finely ground into a powder
  • 1 tablespoon 15 ml pure vanilla extract

Instructies

  • Preheat the oven to 375°F (180°C, or gas mark 4).
  • Lightly grease a 9-inch (23-cm) pie dish.
  • In a mixing bowl, combine the flour, baking soda, and salt.
  • Set aside.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer.
  • Add the molasses and vanilla extract to the butter mixture and continue beating until combined.
  • Gradually add the flour mixture, mixing slowly until fully incorporated.
  • Fold in the chocolate chips.
  • Press the dough mixture into the prepared pie dish, covering the bottom and sides to form a thick cookie crust.
  • Bake for 20 to 25 minutes, or until the crust is golden brown.
  • Remove from the oven and allow it to cool completely.
  • While the crust is baking, prepare the filling: Beat together the cream cheese, powdered sugar, ground cashews, and vanilla extract using an electric mixer.
  • Once the crust has cooled, spread the vanilla cream filling evenly on top.
  • Refrigerate the pie until chilled, then slice and serve.

Notes / Tips / Wine Advice:

Serving Tip:
Serve chilled with a dollop of whipped coconut cream or a drizzle of chocolate syrup for extra indulgence.
Wine Advice:
Pair with a light, fruity dessert wine like a Moscato or a rich, chilled glass of Port.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 20 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.6 g
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Recipe Category Chocolate / Dessert / Pie / Treats
Country American
Holliday: Birthday / Christmas / Picnic
Season: Fall
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