chocolate – Page 4 – Sweet Tooth Experiments

Chocolate and Nut Springroll

Posted on May 20, 2017 Posted in Unique .

Chocolate and Nut Springroll

You may notice every now and then I get inspired by savory food to reinvent as a sweet version (etc my Apple Crumble Pizza recipe).

More than often they don’t translate as well as hoped, however some are a great success and make it to this blog. This recipe is just that.

After making spring rolls from scratch the other day it got me thinking about creating a sweet version with nuts (a bit of inspiration from baklava as well as cannoli).

Cannoli is just fried pastry with a filling…the springroll wraps are also pastry….baklava is nuts, spices and syrup wrapped in pastry…in a way this recipe is almost the Asian version of the Greek Baklava or the Italian Cannoli.

Strangely I actually prefer springrolls baked than fried so I decided to try both cooking methods for this recipe and the baked was the winner.

Ingredients:

14 Spring roll pastry skins
20g butter, melted

Filling:

100g hazelnuts
100g cashews
100g pistachios
½ tsn ground cinnamon
1/2 tsn ground cloves
1 + ½ tbsn semolina
100g cream
200g dark chocolate

Syrup:

15g honey
55g sugar
¼ cup water
2 x 10cm piece of lemon peel

Method:

Pre-heat the oven to 190c degrees and line a baking tray with baking paper.
Place the nuts, cinnamon, cloves and semolina in a food processor and process until just diced, place in a bowl.
Heat 100ml cream in the microwave until boiling then add in the chocolate. Leave for a minute then stir until the mix is a thick glossy consistency.
Stir the chocolate mix into the nut mix until well combined.
Brush a pastry skin with melted butter and cut a 5cm strip off vertically.
Place 30g of the chocolate nut filling in the spring roll skin in a straight line.
Fold the 2 vertical sides in and then roll up horizontally.
Add a little extra butter to the end of the skin to ensure it seals well, repeat with all mix and skins.
Place the springrolls onto the prepared baking tray.
Bake in the oven for 10 minutes or until the spring rolls are golden.
Meanwhile, make the syrup by stirring all the ingredients in a saucepan on medium heat until the sugar dissolves.
Bring to the boil then reduce the heat to a simmer and leave without stirring for 5 minutes or until slightly thickened, following remove the peel.
Once the springrolls are cooked pour the syrup over the pastry, or alternatively serve the syrup in a dipping bowl for guests to enjoy.

Fried version:

If you wish to fry the spring rolls you will need to omit the above steps 10 and replace with:

Use a candy thermometer to heat oil for frying to 175c degrees in a saucepan.
Place into the oil the spring rolls one at a time until golden brown.
Once cooked place spring rolls on paper towel, enjoy!

Notes:

I recommend you whip with electric beaters 150ml thickened cream with 1 tbsn of icing sugar until peaks form and serve on the side OR serve with a scoop of ice-cream.
If you cannot find spring roll pasty you can use filo sheets, just brush them with butter, fold in half and brush again.
The fried version can be used if you are serving the springrolls straight out of the oil. If you are cooking in advance you need to bake them otherwise they will be soft (baking the pastry will keep it crispy).

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Mocha Marsala and Almond Sandwich Cake

Posted on April 7, 2017 Posted in Cakes .

Mocha Marsala and Almond Sandwich Cake

Tiramisu is my ultimate, all-time favorite sweet treat.

I love playing with the flavor combo of chocolate, marsala and coffee, it always reminds me of my birthday as my mum made the dessert every year without fail.

I’ve made many variations on Tiramisu over the years, cake, ice-cream and frozen cheesecake to name a few. Something I have never tried is extending the flavor profile and incorporating multiple nontraditional layered textures.

The additional flavor I have utilised that’s not common with Tiramisu is almonds. I felt that the dessert needed an extra crunch layer therefore opted for chopped almonds to complement the silky ganache and smooth mouthwatering filling texture.

Ingredients:

Cake:

180g butter, softened
1 tsn Marsala
180g brown sugar
3 eggs
150g self-raising flour
30g cocoa powder
½ tsn salt
60g almonds, finely chopped
5 tsn espresso coffee

Filling:

140ml thickened cream
35ml Marsala
35ml espresso coffee
40g dark (70%) chocolate
60ml icing sugar
200g cream cheese, at room temperature

Ganache:

40g cream
100g dark chocolate
½ tsn coffee granules
2 tsn Marsala

Method:

Pre-heat the oven to 175c degrees and line a 25cm cake tin with baking paper.
Place the butter, Marsala and sugar into a bowl and beat with electric beaters for 5 minutes until light and fluffy.
Add the eggs, one at a time beating in between each addition.
Sift the flour, cocoa powder and salt into the mix, pour in the cold coffee and add the chopped almonds.
Carefully mix the batter until just combine.
Pour the mix into the prepared cake tin and bake for 40 minutes or until a skewer inserted into the center comes out clean.
Leave the cake aside to cool on a cooling rack.
Meanwhile, to make the filling place 30ml cream into a bowl along with the coffee and Marsala.
Place the bowl in the microwave and heat until the mix starts to boil.
Stir cream mix and add in the chocolate in pieces, leave to sit for 1 minute.
Stir the chocolate into the cream with a metal spoon until smooth and glossy, leave aside to cool.
Place the remaining 110ml cream into a bowl with the icing sugar and beat with electric beaters until soft peaks form, leave aside.
Add the cream cheese into the chocolate mix and beat for 4 minutes or until the mix is smooth and pale in colour.
Add the cream mix to the chocolate cream cheese mix and beat on low until just combine.
Make the ganache by placing the cream, coffee and Marsala into a bowl and heat in the microwave until boiling.
Add the chocolate and leave for 1 minute, stir until smooth and glossy in texture.
To put the cake together, cut the cake in half horizontally and place one layer on a plate.
Add the filling, place the second cake layer on top of the filling.
Pour the ganache over the cake and allow to overflow the sides.
Top with extra chopped almonds and enjoy.
Cut into slices and serve.

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Mocha Marsala and Almond Sandwich Cake recipe

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Mocha Layered Date Mousse Cake

Posted on January 29, 2017 Posted in Cakes .

Mocha Layered Date Mousse Cake

What a journey this experimental baking session as been.

Originally I was opting to make a traditional European cake. However, after I was unable to find quite a number of ingredients the recipe called for I was left to get creative with substitute flavour pairings. I soon realized that the ingredients I used to substitute actually have no baring at all of the flavors the cake was supposed to have. Without realizing I opted for coffee, chocolate and dates in which I bake with often as they are such great complementary flavors.

In addition to completely changing the flavors I actually changed some textures as well as I found the traditional recipe too sickly sweet (even for me), also I needed textures that would highlight the flavors and layers. Lastly as I didn’t have the tin that the recipe called for I changed the structure and presentation of the cake.

Sooo….in the end after a bit of trial and error I don’t think I actually kept one original element (85% of the recipe is me making things up as I went along)…but nether less the result was a tasty moreish and unique layered cake that melts in your mouth.

Cake:

4 eggs
125g sugar
30g cocoa powder
1/2 tsn espresso coffee granules
70g plain flour

Syrup:

75g sugar
75g water
2 tsn expresso coffee granules

Ganache:

120ml cream
140g dark chocolate

Date mousse:

190g dried dates
15ml rum
200ml thickened cream
12 glace cherries

Icing:

140g cream
220g ricotta cheese
65g icing sugar

Method:

Preheat the oven to 180c degrees and line a 30cm x 45cm baking tray with baking paper.
Using electric beaters whisk the eggs and sugar until doubled in size.
Sift the cocoa powder, coffee granules and flour into the mix and fold with a spatula until just combine.
Spoon into the tray and lightly smooth the surface with the back of a spoon.
Bake the cake for 10 minutes or until the cake springs back when you lightly touch the surface with your fingers.
Leave the cake in the tin for 5 minutes then invert onto a cooling rack. Remove the baking paper.
Meanwhile make the syrup by placing the ingredients into a pan on a medium heat and stir until the sugar is dissolved and the mix resembles a syrup consistency.
Leave the syrup aside to cool.
To make the ganache heat the cream up in a bowl in the microwave until boiling.
Add the chocolate to the cream, leave for 1 minute before stirring until the mix resembles a silky thick consistency.
To make the mousse, place the dates in a food processor with the rum and blitz until the mix is smooth.
Add the cream and blitz until the mix is combine well and the cream is whipped to firm peaks, leave aside.
To assemble the cake spray with oil spray and line a 15cm x 20cm high cake tin with plastic wrap, allowing for overlap.
Cut 3 cake into 3 15cm x 15cm pieces.
Place 1 cake layer into the bottom of the tin a using the remaining cake cut 2 more pieces to line 2 opposite sides of the tin moving the bottom layer slightly for a snug fit.
Using a pastry brush brush the bottom and sides of the cake layers in the tin with 2/3rds of the coffee syrup.
Spoon half the ganache on top of the bottom cake layer and level out with the back of a spoon.
Spoon half the date mousse over the ganache pop in half of the cherries and smooth with a spoon.
Add the second cake layer and push down on top of the date mousse until snug.
Brush the remaining syrup onto the cake layer.
Repeat ganache layer with the remaining mix as well as the date mousse and cherries with the remaining mix.
Top the cake with the 3^rd cake and push down until snug, place the cake in the freezer to firm.
Meanwhile make the icing by placing the ingredients into a bowl and using an electric beater whip until firm peaks form.
Pull up the plastic wrap to remove the cake from the tin and invert onto a plate, remove the wrap.
Place the icing into a piping bag with a circle nozzle and pipe 5cm dots with peaks onto the top and cake sides of the cake.
Place in the fridge for 2 hours to set.
Serve by slicing across the side with no cake to show the beautiful mousse cake and chocolate layers inside.


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Black Russian Cake

Posted on January 15, 2017 Posted in Cakes, Russia, Traditional .

Black Russian Cake (aka Vodka Kahlua Cake)

So this cake technically is not a traditional Russian cake, however is a cake that is popular in Russia and has many many many versions of it. The 4 things all versions have in common being; lots of vodka, Kahlua and chocolate.

My understanding is if cream is included in the recipe it is usually piped in the center of the cake where the hole is, however I felt that icing the cake with the cream in the center horizontally was a great way to break up the intense chocolate richness (instead of just use it as a decorative feature).

Now I have make Chocolate, Nutella and Kahlua cake before (see my Kahlua Nutella Chocolate Cake recipe), where this cake was absolutely delightfully decadent.

This Russian cake however, has the significant addition of the vodka that really breaks up the sweetness and somehow makes the Kahlua and chocolate event more scrumptious in flavour.

The texture of the cake (I’m not sure if this is thanks to the vodka) is amazing. Think choc and coffee brownie cake with a layer of Nutella.

This cake will melt in your mouth and leave you wondering why you have been wasting kjs on plain chocolate cake in the past.

Ingredients:

Batter:

190g flour
50g corn flour
30ml milk powder
1 tsn baking powder
1 tsn salt
100g cocoa powder
430g sugar
70g butter
200g vegetable oil
170ml milk
4 eggs
60ml vodka
30ml Kahlua

Syrup:

50g butter
2 tbsn water
90g sugar
100ml vodka
100ml Kahlua

Cream:

300ml thickened cream
20g icing sugar
100g Nutella

Method:

Pre-heat the oven to 175c degrees and spray a non-stick Bundt cake tin with oil spray.
In a bowl double sieve the flours, milk powder, baking powder, salt, cocoa powder and sugar.
In another bowl heat the butter until just melted.
Add the oil and milk to the butter mix and using electric beaters whisk for 2 minutes.
Add the eggs to the butter mix and beat for a further 3 minutes.
Add the vodka and Kahlua to the egg mmix and beat for 1 more minute.
Add the wet mix to the flour mix and whisk until just combine.
Pour the batter into the tin and bake in the oven for 45 minutes, or until a skewer inserted in the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling.
Add the Vodka and Kahlua and stir until well combine and the mix slightly thickens.
Take the syrup off the heat for later use.
Make the cream by combining all ingredients into a bowl and beating with an electric whisk until peaks form, set aside.
Using a pastry brush brush the top of the cake with half the syrup mix.
To put the cake together, cut the cake into 2 layers horizontally.
Place the bottom layer on a plate and using a pastry brush brush the remaining syrup onto the cake cut side up.
Add the cream mix and top with the second cake layer, syrup side up.

Note: I dusted the cake with icing sugar to decorate.

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Black Russian Cake recipe

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Croatian Honey Cake

Posted on January 7, 2017 Posted in Cakes, Croatian, Traditional .

Croatian Honey Cake


Croatian Honey cake is a very popular traditional desserts in Croatia, where it is most popularly eaten at Christmas time (though is also commonly eaten as a special treat anytime of the year).
Much like many traditional treats this cake has many versions. After experimenting with a few recipe versions below is my altered favorite where I have toned down the sweetness just a bit as the honey can be very overpowering. This cake will melt in your mouth and is absolutely delicious. It may take a few steps to make but it is well worth the effort and wait!

Ingredients:

Cake:

400g plain flour
1tbsn bicarbonate of soda
45ml milk
45ml oil
15g honey
140g sugar
1 Egg

Filling:

1 tsn vanilla essence
500ml milk
70g honey
60 g sugar
6 tbsn semolina
150g butter
130g dark chocolate

Syrup:

70g sugar
80g water
50ml rum

Method:

Put the milk, oil, honey and sugar into a saucepan on a high heat and stir until the sugar has melted.
Pour the honey mix into a bowl and leave aside to cool.
Sift the flour and bicarb into the honey bowl.
Add the egg to the mix and using your hands kneed all ingredients until well combine and soft.
Wrap the cake batter in plastic wrap and leave in the fridge for 15 minutes to rest.
Meanwhile make the filling by placing the vanilla essence, milk, honey and sugar into a saucepan and heat on high until boiling.
Take the mix off the heat add the semolina and place back on the heat until the semolina is thick and the liquid is all absorbed.
Divide the semolina mix into 2 bowls, 1 with 1/3 of the mix and 1 with 2/3 of the mix.
Melt the chocolate in the microwave for 1 minute on medium or until melted.
Add the chocolate into the smaller bowl of semolina and beat with a hand whisk until combine.
Cover both bowls with plastic wrap.
Preheat the oven to 180c degrees.
Make the cake by lining 2 40cm x 30cm baking trays with baking paper.
Cut the mix in half and roll each piece onto the baking paper precut to the tins in size until they both fit in the tins snug.
Bake both cakes for 5 minutes until pale but firm to touch.
Cut both layers in half and leave aside to cool.
Meanwhile make the syrup by placing all the ingredients into a saucepan on high heat and cook until the sugar is dissolved.
To put the cake together line a 15cm x 15cm cake tin with baking paper.
Cut the 4 cake layers to size to fit the tin perfectly.
Place one cake layer in the lined tin and brush ¼ of the syrup on the cake layer.
Add half the honey filling and spoon onto the cake layer in the tin, flatten.
Add the 2^nd cake layer and brush with ¼ of the syrup.
Add the chocolate filling and flatten out.
Top with the next cake layer and brush with ¼ syrup.
Add the remaining honey filling and top with the last cake layer.
Brush the top cake layer with the remaining syrup.
Cover the cake with plastic wrap and place in the fridge overnight to set.
Turn the cake onto a plate and trim the sides to ensure even layers are visible.
Cut the cake into long slices and dust with icing sugar, enjoy.

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Miso Chocolate Cupcakes

Posted on November 27, 2016 Posted in Cupcakes .

Tamarin Chocolate Cupcake recipe

This recipe is not the first time I have baked with Miso paste (see my Miso Doughnuts), so it’s safe to say I have previously identified that Miso can actually work quite well on the sweet side of eating.

However, what I haven’t done is paired the miso flavor with another taste that it can work in balance with. After a few pairing combo trials, it was the sturdy and always reliable dark chocolate that came up trumps.

What the miso did was took the chocolate to the next level, placing a beautiful twist on the flavor and turning it into a completely unique palate.

Ingredients:

Cupcake:

160g self-rising flour
½ tsn salt
150g brown sugar
50g cacao powder
2 eggs
1 tsn vanilla essence
½ cup oil
135ml buttermilk
2 tsn miso paste

Icing:

60g cacao powder
240g butter, at room temperature
80g brown sugar
1 tsn miso paste

Method:

Preheat the oven to 180c degrees and line a 12 cupcake patty tin with patty cases.
Sieve the flour, salt, sugar and cacao powder into a bowl and stir to combine.
Place the eggs, vanilla, oil, buttermilk and miso into a bowl and using a hand whisk beat until combine.
Pour the wet mix into the dry bowl and stir until well combined.
Pour the mix evenly into the patty cases.
Bake in the oven for 14 minutes or until a skewer inserted in the middle comes out clean.
Place the cupcakes onto a cooling rack until cooled.
Make the icing by placing all ingredients into a bowl and beating with electric beaters for 5 minutes or until light and creamy. Place in the fridge to harden.
To ice the cupcakes place the icing into a piping bag with a star nozzle and pipe evenly on all cupcakes.
Enjoy!

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Banana Yoghurt Mocha Date Cake

Posted on November 20, 2016 Posted in Cakes .

Banana Yoghurt Mocha Date Cake recipe

The idea of this cake came from wanting to bake with the flavor combinations of chocolate, banana, coffee and dates. Yes this seems like a very weird combination but it works!

How I came up with this recipe, well we know chocolate and coffee are a dream together. Banana and chocolate are also an obvious paring. The dates were a way of cutting down the sugar amount in the cake, however they also go really well with banana. After playing around with these ingredients and the quantity of each one the final cake recipe came out absolutely delicious. The flavor just works together so well – I even surprised myself with this hit.

Ingredients:

Cake:

230g self-raising flour
40g cocoa powder
110g brown sugar
140g sliced banana (2 large bananas)
1 egg
140g vanilla yoghurt
130g butter
2 tsn coffee granules
90g dates
50g dark chocolate

Icing:

200g thickened cream
20g icing sugar
1 tsn vanilla essence

Method:

Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
Sieve the flour, cocoa powder and sugar into a bowl.
Make a well shape in the center of the dry mix.
Mash the banana until smooth in a bowl.
Add the egg and yoghurt to the banana mix and whisk with a fork until well combine.
Melt the butter and add the coffee granules, stir. Add to the banana mix and stir until combine.
Dice the dates and chocolate into small pieces and add to the dry mix, stir to combine.
Add the wet mix into the center of the dry mix and using a spoon stir until well combine.
Add the dates and chocolate and stir to combine.
Spoon the mix into the tin and flatten the top with the back of a spoon.
Bake the cake for 1 hour or until a skewer inserted into the center comes out clean.
Place the cake on a cooling rack until cold.
Meanwhile whisk the cream, icing sugar and vanilla until peaks form.
Spread over the top and sides of the cake.
Decorate with shavings of chocolate and a few extra chopped dates.


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Banana Yoghurt Mocha Date Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake

Posted on November 6, 2016 Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

30g sago
250ml milk
30ml butter
175g dates
50g brown sugar
70g breadcrumbs
1/4 tsn cinnamon
Pinch chili powder
30g cocoa powder
1 tsn bicarb of soda
1 egg

Extra:

150ml cream

Method:

Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
Place the dates and melted butter in a food processor and blitz until smooth.
Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
Pour the mix into the cake tin.
Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
Place a piece of aluminum foil on the top of the cake or a glass lid.
Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
Place on a cooling rack until cold.
Sprinkle with icing sugar and drizzle with cream or custard.

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Low Fat Spiced Chocolate Ricotta Mousse

Posted on October 8, 2016 Posted in Mousse .

Low Fat Spiced Chocolate Ricotta Mousse recipe

This is the most delectable and satisfying chocolate mousse you will eat. Replacing thickened cream with low fat ricotta cheese makes this dessert creamy, tasty and a lot less fattening.

Adding in the spices and coffee give the chocolate more body and flavor layers. This mousse can be made super quickly and is super easy.

Never again will I make chocolate mousse with cream!

Ingredients:

230g low fat ricotta
180g dark 70% chocolate
2 eggs
40g icing sugar
1/2 tsn cinnamon
1/2 tsn ground fennel
1/2 tsn ground cloves
1/2 tsn ground cardamom
1 tsn coffee granules
Pinch salt and pepper

Method:

Place the chocolate in a bowl and microwave on medium for 1 minute bursts, until almost all melted.
Stir chocolate until smooth and silky, leave aside.
Place the ricotta, egg yolks, sugar, spices, coffee, salt and pepper into a food processor and blitz until well combine and smooth.
In a separate bowl beat the egg whites with electric beaters until peaks form.
While the food processor is running pour in all the chocolate until well combined.
Add the chocolate mix to the egg whites and fold the mixes together until just combine and smooth.
Pour the mix into 4 dessert glasses and place in the fridge for 1 hour to set.
Decorate with a dust of icing sugar and cocoa powder and enjoy.

Blackberry and Lemon Quadruple Trifle recipe

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Spiked Oat Peanut and Chocolate Cookies

Posted on September 25, 2016 Posted in Biscuits .

Spiked Oat Peanut and Chocolate Cookies

These cookies came from me experimenting with cookie ‘sandwich’ biscuit recipes. I made a few patches of a range of varying flavor combinations where to list a few includes; peanut butter, almond, coconut, lime, butterscotch, caramel, Kahlua, chocolate…and the list goes on. The aim of making all the variations was to (a) have fun playing around with flavor pairings, but ultimately (b) I wanted to make up an epic recipe for a friends birthday to take to her gathering.

The best mix was peanut butter, chocolate and coconut with the addition of Kahlua to enhance and amplify the chocolate flavor, in which that it did!

This recipe you can say is not as out there as others I have made, BUT these cookies are pretty darn amazingly tasty.

Ingredients:

Biscuit:

160g butter
160g sugar
90g peanut butter
45ml Kahlua
150g plain flour
65g desiccated coconut
1/8 tsn salt
105g Oat bran

Filling:

300g dark chocolate
30ml cream
90g peanut butter

Extra:

60g desiccated coconut

Method:

Preheat the oven to 160c degrees and line a 30 x 30cm baking tray with baking paper.
Using electric beaters whisk the soft butter and sugar until creamy.
Add the peanut butter and Kahlua and beat until well combined.
Sift in the flour and add in the coconut, oats and salt. Stir to combine.
Wet hands and roll mix into 15g balls, placing on the tray with 5cm between each ball.
Once all balls are done use the back of a spoon to slightly flatten.
Bake in the oven for 12-14 minutes then place on a cooling rack until cooled.
Meanwhile, to make the filling place the chocolate with the cream in a bowl and microwave in 30 second intervals stirring in between until melted and smooth.
Set the chocolate aside in the fridge for 30 mins of until the chocolate is at a spreadable consistency (similar to peanut butter)
Spread each cooled biscuit on the baked side down with the chocolate mix.
On half the biscuits drop a small amount of peanut butter into the center of the biscuit on top of the ganache.
Sandwich the biscuits together.
Roll each of the biscuits on their side into the extra desiccated coconut and roll to cover all the chocolate filling until all biscuits are done.

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« Previous Page

Sweet Tooth Experiments

Tag Archives: chocolate

Chocolate and Nut Springroll

Mocha Marsala and Almond Sandwich Cake

Mocha Layered Date Mousse Cake

Black Russian Cake

Croatian Honey Cake

Miso Chocolate Cupcakes

Banana Yoghurt Mocha Date Cake

Sago Bread Spiced Chocolate Pudding Cake

Low Fat Spiced Chocolate Ricotta Mousse

Spiked Oat Peanut and Chocolate Cookies

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