Tag Archives: Tart

Jam Tarts & Fig Maple Syrup Scones – Hanks Jam

Berry Tarts

Berry Tarts


Happy New Year my Dearest Readers 🙂 We have officially started the new year! I’m not sure what 2015 is going to be like for me…but I have set some New Years resolutions and one of them is to hopefully place more focus back onto the blog and be able to post regularly again! It can sometimes be quite difficult to work full time and also find the time to blog, I am very lucky to have Mr Bao help me. But sometimes he’s busy too. That doesn’t matter, because I have some exciting news my awesome friend Kaylee has agreed to help out part-time and be Food Stylist and Creative Director!

Fig and Maple Syrup Scones

Fig and Maple Syrup Scones

Super excited to have Kaylee help! She has an eye for pretty things and grasps the idea of less is more much better than I do 🙂 Just before Christmas I was sent some Hank’s Jam from Wordstorm PR to try and create some recipes. That become the first project we did as a small team of three 🙂 Mr Bao was photographer and chef, Kaylee was styling and I was errr Director and food taster oh yeah and the writer!

Hank's Jam

A little background about Hank’s jam, it was first created 21 years by a chef named Hank in Bronte a beach side suburb in Sydney. It became very popular and local cafes started stocking it and now it is easily available at Woolworth, David Jones and many gourmet delicatessens. I’m sure I’ve seen Hank’s jam before but haven’t had the chance to try.

Strawberry Hank's Jam

Strawberry Hank’s Jam

The jams are quite thick and concentrated and had a good variety of jams and marmalade 🙂 I was particularly intrigued by the fig and ginger jam as it’s quite rare to see this flavour of jam. That inspired me to make fig and maple syrup scones as I think it would pair very well with the jam. Kaylee on the other hand suggest jam tarts and decorate them with fresh berries to give it a super Christmassy feel! Both ideas were great so that’s how we ended up making both jam tarts and the scones!

Jam Tarts

I have to admit these should be called Cheat’s jam tart, because I completed cheated and used store-bought tart shells and simple filled them desiccated coconut, strawberry jam and fresh berries. In my defence though, Christmas and New Year is a very busy time so a little cheating is absolutely acceptable! The tarts can be a little sweet because of the jam, however, the tartness from the fresh raspberries and blackberries balanced it out wonderfully.


We had a few issues when making these scones haha we sort of burnt the first batch! They were very dark looking! So we had to quickly make another batch and not sure why they didn’t raise as high as we expected so I apologise they may not be the ‘best’ looking scones but I promise you they taste fantastic! Plus I think Kaylee has done such a good job in styling them can’t wait for our next ‘project’! Very happy for you to join the Never Too Sweet blog 🙂 We hope you will like these recipes and I highly recommend the fig and ginger jam on scones, toast, cake anything 😀

Recipe – Jam Tart (Cheat version) original Never Too Sweet recipe
Yield – 12 mini tarts

1 packet of store bought Sweet Tart cases (Used Pampas here)
1 jar Hank’s jam of your choice (Used strawberry here)
60 grams desiccated coconut
3 punnets of fresh berries (e.g Raspberry, Strawberry, Blackberry, Blueberries)
Icing Sugar to garnish

Note – Feel free to adjust the amount of desiccated coconut and jam accordingly to personal tastes 🙂

1) Bake sweet tart cases according to package usually for 10-15mins until golden brown. Set aside to cool.

Kaylee in action :)

Kaylee in action 🙂

2) Once the tart are cool, place a teaspoon of desiccated coconut into each tart and place a tablespoon of Hank’s jam and spread evenly.

3) Set the tarts aside for 10 minute to let the jam set, alternativeluy you could put them into the fridge for 5 minutes. This will make it easier for the fresh berries to sit on top of the jam and not move as much.


4) Arrange the fresh berries on top of the tart and again let it set for 5 minutes and sprinkle icing sugar.

Ta-da! They’re done 😀 How easy was that?! We were chatting while making these so it probably took half an hour but I think you could easy make these in 20 minutes or so! Easy to make and can easily impress anyone!



Recipe – Fig and Maple Syrup Scones adapted from Macheesmo
Yield – 10-12 scones depending on size
525g (3 1/2 Cup) plain flour
180g (3/4 Cup) caster Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
225g (2 sticks) unsalted cut into cubes
1 cup dried figs (chopped)
3/4 Cup buttermilk (shake well)
1/2 Cup thickened cream
1/4 Cup maple syrup
1 egg beaten (used for egg wash)

To Serve
Hank’s Fig and Ginger jam
Whipped Cream

Notes – Key to making good scones is not to over knead or work the dough, once everything comes together quickly roll/cut up and bake 🙂

1) Preheat oven to 200C (400F). Mix all dry ingredients (flour, sugar etc) together in a large bowl, add unsalted butter and rub into flour using fingers.
20150102-Hanks jam scone

2) Once the mixture resembles bread crumbs and butter is mixed well, add wet ingredients – buttermilk, thickened cream, maple syrup. Quickly mix using a wooden spoon or I was told two butter knives, once the mixture comes you can add the dried figs and mixed until just combined.


3) Once the mixture has been combined you can pinch ping pong sizes and roll them gently or roll it into a large 1 inch sheet and use a cookie cutter to cut round pieces. Around them on the baking try, it’s ok for them to be touching. Using a pastry brush, dip into beaten egg and brush over unbaked scones.

4) Place into over for 12 – 15 mins until golden brown and have risen up. Serve with whipped cream and Hank’s fig and ginger jam to make it even more figgy (if that’s even a word) hehe!

Daisy@Nevertoosweet received these Hank’s Jam as a gift from Hank’s Jam and Wordstorm PR 


Up In The Woods – Piggery Cafe

Piggery CafePiggery Cafe, Shannon Bennett’s newest venture up in the Dandenong Ranges. I visited in late September with Sarah (Sarah Cooks), Sandra and Ashley (I’m So Hungree) and have been meaning to write about the event for the longest time.

Piggery Cafe

Sarah visited Piggery Cafe a couple months ago and has been raving about the cakes and also the $25 afternoon tea. So we promptly organised a girls day out and Sarah kindly offered to drive which is probably a great idea, as I am horrible with directions 😛


Piggery Cafe is only one part of the Burnham Beeches a historical mansion built in the 1930s and is now divided into different area such as the Burnham Bakery and also an Emu enclosure. There are also plans to open a Burnham Beeches hotel and steakhouse.

We chose one of the best afternoons to go, as it was lovely weather not too hot or cold and we managed to grab a nice table outside. Ashley and I took a walk inside the cafe and was immediately mesmerised by the table full of scones, mini tarts, cakes and other sweets! I was in dessert heaven!

Piggery Cafe1

Lemon Tart

Lemon Tart

I honestly couldn’t take my eyes off all the baked goodies! I wanted to try EVERYTHING the scones, lemon tart, mini chocolate cake! I’m practically had to drag myself out back to the table and waited patiently for the waiter to take our order. He explained to us that for $25 per person, includes a selection of savouries, sweet and unlimited flow of coffee, tea or hot chocolate.

Valrhona hot chocolate

Valrhona hot chocolate

They use Valrhona chocolate to make their hot chocolate here, so Ashley and I decided to get one each. It had great chocolate flavour, however, wasn’t the thick European type and was rather light and came with a little house-made marshmallow.

Piggery Cafe

Savoury platter

Next up was a large platter of savoury items, it was a huge shock the amount of food on the board. From the left was a puff pastry filled with mushroom, smoked salmon, seeded sourdough with some addictive garlic spread and also a little quiche. Everything was great and I enjoyed it all but the mushroom pie was definitely a winner with the super flakey and buttery pastry!

Scones with jam and whipped cream

Scones with jam and whipped cream

This was followed by these dainty scones half fruit (dried cranberries) and plain served with jam and whipped cream. I am determined to make my scones smaller at home next time they just look so much more refines and so damn cute when they’re small like this!

I slathered a very generous serving of whipped cream and I think it was apricot jam with a light citrus flavour which may have been orange. Scones had a good crust, but was still moist and fluffy inside thumbs up from me!

Chef's selection of sweets

Chef’s selection of sweets

The food doesn’t stop coming, it was then a full plate of Chef’s selection of sweets! A wide range of cakes such as pistachio canele, almond cake, mini macarons, chocolate tart and macaroon. The cakes did not only look good they tasted fresh and nothing was dry or felt like it has been left out for a long time.



We then finished up with another round of coffee and tea. The afternoon tea here at Piggery Cafe is such a great value for money and I still can’t believe we got all this food for only $25! I guess it is a great way to attract patrons to visit in the afternoon which is usually quieter for the Dandenong Ranges when people are making their way home. I heard that Shannon Bennett wanted to create a space where he would like to visit with his kids on the weekend. He’s definitely done a great job to make Piggery Cafe very kid friendly and also pet friendly which is very important to me 🙂

Apple Danish and Lemon Merengue Tart $9

Apple Danish and Lemon Merengue Tart $9

Before I left, I went back inside to grab an Apple Danish and also Lemon Merengue tart for Mr Bao as he got quite jealous he wasn’t invited to come hehe I can’t wait to take Mr Bao and Cupcake with me next time and I’m tempted to try the Burnham Beeches picnic basket next time 🙂

Piggery Cafe on Urbanspoon

Aussie Favourites – Tim Tam Lamington Tart

When my family and friends from overseas ask me to buy something ‘Aussie’ back for them, I nearly always without fail buy them Tim Tams. They’re probably as obsessed about them as us Aussies 😀 Something else I buy back or make them are lamingtons. I know it’s often argued that the lamington originates from Britain or New Zealand, but to me they’re 100% Aussie and yes I’m biased 😛

Tim Tam Lamington Tart

Tim Tam Lamington Tart

I was recently asked by Wesley Mission Australia, to create a recipe for their ‘Food For Families’ cookbook released later this year. It’s aimed for low-income families so recipes had to be affordable, easy to follow and even better if it uses one of the ingredients from the most common food donation list. I was really surprised by some of the food they receive such as instant mash potato and Tim Tams 🙂 Didn’t know it was so common for people to donate them ~

Mr Bao and I discussed what we should make, and very quickly decided we’ll make something sweet with Tim Tams. We got quite serious with recipe testing and drew up different versions of the tart and eventually we came up with this ‘Tim Tam Lamington Tart’! It only uses 5 ingredients, takes 30 minutes to make and is a combination of Tim Tams and a lamington!


If you like these two Aussie favourite – Tim Tams and Lamingtons, I’m sure you’ll like this tart 🙂 Please try and let us know what you think!

Recipe – Tim Tam Lamington Tart 

Yield – 2 mini tarts 

Tim Tams 10 pieces (180grams)
Butter (melted) 60grams
Thickened Cream 300grams
Shredded Coconut 2-3 tablespoons
Strawberry jam 2-3 teaspoons
Crushed Tim Tams 1-2 pieces

– Make sure the tart is chilled well before assembling
– You can put more or less shredded coconut and jam according to how sweet you like it 🙂

1) Place Tim Tams in a Ziploc bag and crush it using a rolling pin or place it in a food processor until it becomes a powder.

2) Melt the butter in the microwave, and mix into the crushed Tim Tams until it resembles wet sand.
3) Tip mixture into tart cases and press firmly using the back of a spoon, place in the refrigerator for 30 minutes or freezer for 15minutes.
4) While the tart is chilling, you can move onto making the filling, simply place the whipped cream in a clean bowl and whip until hard peaks.
5) To assemble gently remove the tart case from the tin, and spread a generous amount of whipped cream, shredded coconut, strawberry jam and finished off with some crushed Tim Tams.


Salted Caramel Profiterole – Le Petite Gateau

Social Media is a powerful tool 🙂 It connects people and shares information instantaneously ~ Any I know many of us are addicted to the social media platforms like Facebook, Twitter, Instagram, Pinterest and many more 🙂 I definitely know I am addicted hahaha

Last week Thanh (I Eat Therefore I Am)  Instagrammed a photo of the limited Salted Caramel Profiterole for Le Petite Gateau’s 5th anniversary and through popular demand and lots of requests, Pierrick Boyer Executive Pastry Chef finally agreed to make it as a special ~ so we can all go buy it YAY!

For those not in Melbourne, to give you some background information,Le Petite Gateau  is one of Melbourne’s leading patisseries and is well loved by its fans ~ I’m definitely one of them hehe but one small annoying thing about Le Petite Gateau is…they only open Monday – Friday, 7am to 5pm. Meaning we can’t go on the weekends or for me who don’t work in that side of town I would have to rush over during my lunch break 🙂

Cake heaven!

I’ve been planning this ‘mad rush’ for a few days now, as I was turning poison ivy green with envy whenever someone posted the Salted Caramel Profiterole hehe so yesterday, I called Kirk just before lunch time and literally ‘ordered’ him very nicely lol to meet me there ASAP and to see if there was parking hehe 😛 I was so lucky found a car spot basically in front of Cafe Vue and we saw Shannon Bennett! If you live in Melbourne or Australia you will know Shannon Bennett who is executive chef of the 3 hated restaurant Vue De Monde. Unfortunately, I didn’t get the chance to talk to him or anything but still hehe ~

Pumpkin, Beetroot, Feta Salad

Thanks gosh, Kirk had already ordered my lunch for me ~ YAY!  I ordered a salad for lunch because I knew if I didn’t I’d just end up getting more cakes 😛 The pumpkin, beetroot and feta salad was lovely and refreshing hehe this is actually one of my favourite types of salad as I’m a bit obsessed with pumpkins ~ Sorry guys Kirk paid for these things and neither of us remember the price.

Quiche Lorraine

Kirk ordered the Quiche Lorraine which was presented as a little savoury tart and not as slice cut from a large Quiche Lorraine. I tried a little bit and liked how creamy and wonderfully eggy the filling was, however, the bottom of the pastry case was a little hard and slightly chewy,  however, still tasted wonderful.

Now to desserts, I’m so glad I rushed out just before noon, because there were more to choose from and I didn’t have to worry about them selling out 😛

Salted Caramel Profiterole $8.50 AUD

I scoffed the salad down within minutes and finally GOT to eat the SALTED CARAMEL PROFITEROLE 🙂 Had to type this out in capitals hehe

Pretty self-explantory hehe a profiterole filled to the brim with salted caramel custard, that wasn’t too sweet or think, just the right consistency, then the profiterole was then dipped in caramel icing. I swear I could eat unlimited numbers of these! SO delicious! Damn I only had half! Now I wished I bought another two for myself…bought another one for Mr Bao…which he ate without saving any for me >_< I also know Win Win would love this SO much as she loves eclairs hehe but not sure if she likes Salted Caramel as much as I do 😛

Mister Green Tea $8.50AUD

This dessert immediately made me think of Cat (The Catty Life) because I know she is nuts about green tea as much as I am, and this dessert would have made her SO happy ~ it had the right amount of matcha flavour which wasn’t too overpowering and paired with the white chocolate DIVINE!

Black Beauty $8.50 AUD

This cake was definitely given the perfect name ~ It was pretty that I didn’t really want to cut it in half, take a photo of it and eat it 😛 but… eating is still the best part of it hehe it was a chocolate mousse cake with a chestnut puree. It had a dark chocolate aroma and was so amazingly soft and smooth 😀

Once again with the power of social media, I Instagrammed a photo of the cakes at Le Petite Gateau and Pierrick Boyer was so kind and immediately replied and said he’ll come out and meet us! WOW a little star struck! Pierrick was overwhelmingly friendly and explained all the cakes we had in front of us, the different layers and components ~

Nice to meet you! 🙂

I even asked if I could take a photo with him hehe 🙂 Pierrick kindly agreed and we posed with cakes in both our hands YAY!

The pastry chefs meet ~

Kirk took a picture with Pierrick too ~ He didn’t want me to tell Pierrick that he was a pastry chef himself, and certainly didn’t want me to put this photo up…but too bad 😛

I don’t think I need to do anymore convincing 😀
If you work in the city, you have to go to Le Petite Gateau
If you don’t work in the city, you have to to get someone to go to Le Petite Gateau for you.
If you don’t live or work in Melbourne 😦 I wish I could buy it and share with you instead!

Le Petit Gateau on Urbanspoon

Truffle Eggs – Maling Room

There are some people you know you can trust for recommendations and Byran (Fatboo.com) is definitely one of them 🙂 I remember meeting up with Bryan a couple of weeks ago and he mentioned that The Maling Room delivers a consistent cup of coffee and that I should go sometime soon, because it’s relatively close to where we live 🙂 I then remembered vaguely that it was in last years Entertainment Book and it was expiring soon, so I immediately dragged Mr Bao to go with me.

I really liked the ‘look’ and ‘feel’ of the Maling Room ~ it’s situated on the corner of Maling St and it use to be a ‘post office’ and now changed into a lovely cafe. I’ve grown up in Melbourne and no matter how many city I visit, Melbourne is still home and I love how we have a good mixture of ‘historical’ buildings and also new ‘modern’ ones ~

The Maling Room is relatively well-known within the Melbourne cafe scene, and has won quite a few awards ~ Mr Bao has been interested in learning more about coffee and the different types, so I bought him a Coffee Guide, and inside Maling Room was rated 5 coffee beans meaning one of the best ~

Many awards ~

We arrived relatively early on a Saturday so it wasn’t that busy and didn’t have to wait for a table which is always good 🙂 I hate waiting for a table with a passion but lol for good for it’s always worth it 😛 It was a really nice day and we got lots of natural sunlight coming through the cafe, which is always good for us bloggers, because it makes taking photos so much easier hehe

The friendly waitress gave us a table in the middle of the cafe, close to the coffee machines ~ They had a pretty impressive Synesso machine, but I’m still an amateur and don’t really know the ‘mechanics’ of making coffee 🙂 But I do know from reading Byran’s post that they roast their own beans here and you can buy them in individual packages and brew the coffee at home ~

Anyhow, coffee time ~ I always start with my mocha 🙂

Mocha $3.6AUD

I thought the coffee here was quite robust and this cup of mocha didn’t really have a strong chocolate taste, it was more like a ‘latte’ than a mocha in my opinion ~

Latte $3.6

I’m sorry, but Mr Bao and I don’t remember if this was a ‘House Blend’ latte or ‘Single Origin’ latte, LOL I tune out when Mr Bao tries to gets all technical with coffee 😛 He thought the coffee here had a strong aroma with good complexity  and not too acidic  ~ we both agree that the coffees here weren’t that ‘hot’ and its funny because they have it written on their menu that they don’t serve ‘hot’ coffees, and that you need to ask them if you like it ‘hot’ 😀

Truffle Eggs – 18 month aged cheddar cheese with scrambled eggs with tomatoes and mushroom, drizzled with “truffle oil” $17AUD

Moving on to the food 🙂 OMG! I was SO amazed by their Truffle Eggs! It was SO amazingly good I can’t wait to go back and have them again! It may seem like a simple dish, scrambled eggs with cheddar cheese, tomatoes and mushrooms, but the ‘TRUFFLE OIL” just gave the dish a whole new dimension, and so delicious! I wish I could get the recipe from them on how make the scrambled eggs so soft and delicate ~ basically melts in the mouth no exaggeration here!

Spanish Eggs – Serrano ham, scrambled eggs, spinach, Spanish onion, capsicum, tomato and grated cheese $17AUD

Mr Bao’s dish was just as good ~ but we didn’t really like the ‘Serrano ham’, it felt a little out of place as it was quite cold compared to the rest of the dish, especially on top of the hot scrambled eggs. Once again we really liked the flavours they put into the scrambled eggs and they were just as smooth and creamy as mine 🙂

Escargot pastry with raisins $4AUD

Couldn’t leave without trying their pastries, not sure if they bake them on site, but I wanted to try their chocolate croissant because I saw a little girl next to me devour it ~ but…I was too late and they had sold out…so we went for an escargot with raisins. I was a bit worried at first because I always thought ‘escargots’ were ‘snails’ lol but apparently they can also be a type of ‘pastry’ 😛 similar texture to a croissant with puff pastry that was buttery and fluffy. It also had custard and raisins all through the pastry, I can describe it as ‘buttery pleasure’ hehe

Aeropress coffee $6AUD

Mr Bao wanted to be a little adventurous and ordered his first ever ‘aeropress’ coffee hehe but when we asked the waitress, she couldn’t really tell us much information, and asked her manager to come over. Unfortunately, she wasn’t very patient and didn’t really answer our questions and simply said “Just try the aeropress, you’ll like it”, I don’t really like places that are so impatient…they should at least try to explain the coffees they have to their customers. Mr Bao didnt’ really like it mainly due to the preference for milk coffee, it was quite a light and watery type coffee with notes of strawberry and apple, however, he couldn’t taste the honey as they described.

Blood Plum Tart $3 or $4 AUD

Mr Bao then bought me a ‘Blood Plum Tart’ take away, because he knew at precisely 3pm, I’d have my daily sugar ‘craving’ LOL so I had the blood plum tart at around 3pm and it was quite nice, the pastry case was filled with custard and blood plums and topped with flaked almonds. I didn’t really like the pastry case, felt very ‘store bought’ and even though the filling was nice, I think I must prefer the raisin escargot more.

We highly recommend the Maling Room for both their coffees and food 🙂 especially the Truffle Eggs is a MUST GET ~ it’s hard to find a cafe who delivers both excellent food and coffee so don’t miss out.

The Maling Room on Urbanspoon

Thanks Kirk – Chocolate Orange Tart

Dear Loveliest Readers 🙂 have you ever wanted to ‘make’ friends with someone who works in a specific industry or occupation? I do LOL I have always wanted to be friends with a PASTRY CHEF ~ That’s right someone who works professionally with pastries and sweet goodies everyday! But unfortunately… I never found this ‘special’ friend…until one day last year hahaha when Ellen a friend from Uni told me she was friends with a person who’s a pastry chef at a prestigious restaurant in Melbourne! I was SUPER DUPER excited about meeting this mysterious person hahaha after a couple of months of nagging…I was finally introduced to Kirk!

Welcome Kirk ~

Hahaha I hope Mr Bao wont be jealous when he reads this, but Kirk and I basically had ‘fireworks’ going from the moment we met 😀 it didn’t even feel like we just met LOL we spent hours talking to each other about pastries, our favourite chefs, TV shows and everything about food ~ and since meeting Kirk, he’s basically been MENTORING me! Teaching me new techniques and perfecting my old ones ~ Mr Bao and I have been so blessed! He’s always making us goodies – savoury for him and desserts for me YAY!

Now I am so happy and proud to say ‘I have a friend who’s a pastry chef’ hahaha and I love that I can share Kirk’s secret recipes with everyone ~ The other day, we had dinner with Kirk and he said to me, ‘I have a chocolate tart shell for you, go wild with your imagination’.

Kirk's Chocolate Tart Case ~

I was so so so happy 🙂 because I’ve never really managed to make my own ‘pastry case’ so it was perfect, that Kirk had done the ‘hard work’ for me hehe I’ve been missing Win Win and my nephew quite a bit 😦 so I was inspired to make a Chocolate Orange Tart because that’s one of Win Win’s favourite flavours~

My First Chocolate Orange Tart~

I’m so proud of myself ~ because this is the first Chocolate Orange Tart I’ve ever made hehe and I made an effort to take photos when I was making it, to make it easier for my lovely Readers to follow the directions 🙂 I’m sorry that my photos aren’t that great… I’m still working on it 🙂

Recipe: Chocolate Orange Tart
Adapted from Good Food Channel 

Chocolate Orange Filling
350 ml Thickened Cream
300 grams Dark Chocolate, 70% cocoa, chopped into small pieces
Finely grated zest of 2 oranges
2 tbsps Orange Liqueur or Orange Juice or Orange Essence
Orange zest for decoration

Pastry Shell:
1 Store Bought Pastry Tart Shell
1 Homemade Pastry Tart Shell
Sorry Everyone! Kirk is on holidays right now so I don’t have the recipe for the tart shell yet, but will share with everyone once I get a hold of him 🙂

1) Prepare the store bought pastry case or make your own using a reliable recipe 🙂
2) Heat the thickned cream in a small saucepan with most of the orange zest. Bring almost to a boil when small bubble forms around the side

3)  Pour the heated cream over the chocolate, stirring until the chocolate has melted or place it over a simmering pot of water, ensuring the bowl does not touch the water.

4) Once the chocolate has thoroughly melted and begun to thicken, stir in the orange liqueur/juice/essence.
5) Pour the mixture into the pastry shell.
6) Leave in a cook place (but not in the fridge) to set for 1-2 hours.

7) Sprinkle with remaining orange zest

All Done ~

It was really easy to make 😀 because I simply made the filling ~ woo hoo! I love easy and quick recipes, it only took me 20 minutes to make that’s why I made another tart while waiting for it to set hehe

I didn’t put any extra sugar so it was slightly bitter chocolate tart, and even though Mr Bao complained that it lacked orange flavour  I thought it was just right 😛

Hope you liked this recipe ~ and Thanks again to Kirk for making it so easy for me 😀

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