Pastries in Paradise

Kourabiedes

DSC_0172Every year in the past I have provided readers several non-traditional holiday cookie recipes that are great to offer on holiday dessert tables or pass at holiday related functions. These non-traditional cookies help bring variety to the plethora of sugar cookies typically found decorating dinner tables or being passed at holiday affairs. I am not in any way discounting a sugar cookies worthiness of being served during the holidays as I too love them and look forward to my mother’s every year. However, I do like to try new things and venture outside of the typical so it is always nice to have something new alongside of a childhood favorite.

With that said, I slacked this year and only brought readers one non-traditional offering and it wasn’t even a cookie, it was the Greek jam tart Pasta Flora. I did make several cookies during the holidays that most families would not consider part of the norm so I would like to share these with you. Although you will not have the time to make them for any holiday this year as they have all since passed, perhaps you may try them now and decide if you would like to offer them next year at your holiday events.

DSC_0179The cookie for this entry that I am anxious to share is a classic Christmas dessert staple for Greeks and is known by the name Kourabiedes. These festive, soft delights are butter cookies drenched in the sweetness of confectioners’ sugar (also known as powdered sugar or icing sugar). My daughter devoured so many to the point I began to doubt the study that confirmed sugar does not make kids hyper. Along with attracting kids like a magnet, they are very easy to prepare and will add the perfect holiday theme to any table with their snowy appearance.

Kourabiedes

(Greek Christmas Butter Cookies)

Ingredients:

  • 9 oz. Butter; room temperature
  • 3.5 oz. Confectioners’ Sugar; plus extra for dusting
  • 1 tsp. Vanilla Extract
  • 2 tbsp. Ouzo or Brandy
  • 4 oz. Sliced Almonds; toasted
  • 16 oz. All-Purpose Flour
  • 1 ½ tsp. Baking Powder

 

Formula:

  1. Preheat oven to 350º. Line two baking sheets with parchment and set aside.
  2. Using a stand or hand mixer, beat the butter and confectioners’ sugar together until it becomes light and creamy. Add the vanilla and ouzo/brandy, mixing until just incorporated. Add the toasted almonds and again mix until just incorporated.
  3. In a large bowl, sift together the flour and the baking powder. Do not skip this step as it is detrimental to the final texture of the cookies. Slowly add the sifted flour mixture to the creamed butter in 3 additions. Mix together until the dough is combined, soft, and easy to work with. If the dough appears too sticky and hard to work with, add up to no more than 2 ounces of sifted flour until the desired texture is achieved.
  4. To form the Kourabiedes, roll 1 to 2 tbsp. of dough into a ball between your palms and place on the prepared baking sheet. In the middle of the cookie dough ball, push down with your finger to form a small dimple in the surface. Repeat with the remaining dough, leaving at least 2 inches between each cookie on the baking sheet. Bake cookies for about 20 minutes or until they take on a very light golden hue. Do not overcook them as they should not look golden brown. Remove the cookies from the oven and allow to cool on the baking sheet for at least 5 to 10 minutes. Do not try to remove them from the sheet immediately as the cookies will break if they are still warm and they will not be thoroughly cooked.
  5. Once the cookies have cooled, remove them from the baking sheet and place on a wire rack to cool completely. Continue forming Kourabiedes as in step 4 until all the dough has been used. Once all the cookies have cooled completely, place a few cups of confectioners’ sugar in a large bowl. Working in batches, roll the cookies in the sugar so that the sugar coats on all sides. Before serving, place the cookies on a platter and sift a generous amount of confectioners’ sugar over the cookies.

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2015

 

DSC_0202I have been a bit absent lately from the blog and I do apologize but I have been incredibly busy with Christmas shopping, baking, and trying to keep up with my crazy toddler all while fighting being sick. Let’s just say it has been rather hectic 24/7. Since I have been baking I did want to share this with you since I usually have several holiday posts up by now and this year I have been slacking. So my first installment of what I promise to be a few more before the holidays are over, is Pasta Flora. Pasta Flora is a Greek Jam Tart that you can make with almost any jam flavor, although we prefer apricot.

DSC_0201This tart is delicious in the morning with coffee and a great addition to any Christmas morning treats to give the kids and even set out for Santa. It is very simple to make. You can use a traditional tart pan or if you are like me and have no idea where your tart pan is located following a move, you can use a springform pan, as long as it is 10 in. in diameter.

DSC_0195I truly love this tart not just for how great it tastes but all of the memories surrounding it. This was the first Greek sweet I ever tried at Christmas when I first met my boyfriend over 5 years ago. It has always remained my favorite with a close second being the cookie Melomakarona. Even if you are not Greek it is something interesting to add to your table that those would not expect and I guarantee they will love. I hope you all can try this with your families and make memories of your own to cherish.

Apricot Pasta Flora (Greek Jam Tart)

Ingredients:

  • 9 oz. Butter; melted (approximately 2 sticks plus 1 tbsp.)
  • 3 cups Unbleached All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1/3 cup Granulated Sugar
  • 1/3 cup Brandy
  • 1 Egg; separated
  • ½ tsp. Lemon Extract
  • 1 tsp. Vanilla Extract
  • 18 oz. Apricot Jam (or any flavor you prefer)

Formula:

  1. In a large bowl of a stand mixer, sift the flour and baking powder together. With the mixer on low speed, slowly pour in the melted butter. Scrape the sides of the bowl and add in the sugar, brandy, egg yolk, vanilla, and lemon extract. Mix on low speed until mixture is just incorporated.
  2. Sprinkle a work surface with flour and turn dough out onto it. Gently knead into a cohesive ball, but be sure not to overwork the dough otherwise it will not be tender. Wrap the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, grease the bottom and sides of your pan with butter or nonstick cooking spray.
  3. Preheat oven to 350°. After the dough has chilled, separate into two equal portions. Dust your work surface and a rolling pin with flour and roll out one portion of dough to about 1/3 inch thick. Carefully roll the dough up on the rolling pin and unroll it over the the pan. Gently press the dough into all spaces of the pan’s base. If extra pushes up the sides, gently trim it.
  4. Take a small portion from the reserved dough ball and roll between your hands into a rope about the width of your finger. Press the rope around the sides of the pan and gently press at the base to merge the sides and base together. Continue taking small portions and forming ropes until all of the sides are covered and merged with the base. Trim any excess if it pushes over the edge of the tart pan. If using a springform pan, press the rope of dough up the sides of the pan until it forms a crust that extends about 1 inch above the base.
  5. Using an offset spatula or back of a spoon, gently spread the jam evenly over the base, making sure to fill in all spaces. Sprinkle the work surface and rolling pin with flour and roll out the remaining portion of dough to 1/2 inch thick. Using a pastry cutter or knife, cut the dough into thin strips. Use a metal spatula to help lift the strips to the tart and arrange each strip in a lattice pattern over the jam. If the strip breaks, gently patch it back together. Once all the strips are placed, brush the strips with the egg white.
  6. Bake the tart for approximately 30 to 40 minutes, or until the tart is a rich golden brown. Remove from the oven and place on a cooling rack for at least one hour before serving so that the jam can set.

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

DSC_0131I recently felt like making cookies and wanted to try something different. At the same time I did have some requirements of what I desired from the cookie I was about to make. I wanted it to be simple, soft, and chocolate. With that in mind I stumbled on a few potentials but everything seemed too involved for my taste since I had family in town and wanted something that could be made up quick. Just as I was about to give up and not make anything this week I stumbled on something that peaked my interest…Peanut Butter & Banana Chocolate Chip Cookies. I knew peanut butter and chocolate go together perfectly but the banana intrigued me enough to force me to try it, even though it was a bit more involved of a recipe than I had planned to tackle on. DSC_0140Before I make a recipe I usually do some research and compare/contrast other recipes so that I can create the best product myself. What I found in my research was that many recipes only used mashed bananas to add the banana flavor or they added mashed banana and some banana extract to boost the flavor since many complained banana alone did not provide enough banana flavor to shine through the dominant chocolate and peanut butter flavors. One recipe took a different approach and used banana and dried banana chips. I liked this idea better than the extract option and chose to use banana and banana chips. The banana chips were a bit overwhelming the first time around but did impart banana flavor…almost too much to the point it stole the show against the chocolate and peanut butter, something I didn’t want. I wanted flavor harmony. So back to the drawing board for one more batch. This time, I toned down the banana chips and I had it perfect. The lower amount of chips provided just the right flavor and crunch without being too showy. DSC_0135To amp up the peanut butter flavor, I made sure to use crunchy peanut butter as opposed to creamy. This not only added more crunch to every bite but packed little bursts of peanut flavor. It also helped with the texture of the cookie. It kept it firm enough to hold everything together but not so firm that the cookies lost the softness I initially sought after. However, if all you have on hand is creamy peanut butter you can use that too but the texture may turn out different. DSC_0132All in all I really enjoyed these cookies and my daughter enjoyed helping me make them. They are definitely worth trying since everyone visiting had one or a few and now, sadly, they are a thing of the past. Note: Formula yields about 2 dozen cookies. Cookies can be stored in an airtight container for 3 days.

Peanut Butter & Banana Chocolate Chip Cookies

Ingredients:

  • 2 cups All-Purpose Flour
  • ½ tsp. Baking Soda
  • 8 tbsp. (1 stick) Unsalted Butter; softened
  • 2 oz. Cream Cheese; softened
  • ½ cup Light Brown Sugar; packed
  • ½ cup Granulated Sugar
  • ½ cup Chunky Peanut Butter
  • 1 Ripe Banana; mashed
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ½ cup Semisweet Chocolate Chips
  • ¼ cup Dried Banana Chips; chopped

Formula:

  1. Adjust oven rack to upper and lower middle positions and preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside (Do not leave them on top of the preheating oven). Combine the flour and the baking soda in a bowl and set aside.
  2. In the bowl of a stand mixer, beat butter, cream cheese, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add the peanut butter, banana, egg, and vanilla, mixing until just incorporated. Reduce the speed to low, and add the flour mixture. Mix until just combined. Stir the chocolate chips and banana chips in by hand until evenly distributed but do not overmix.
  3. Take sections of dough and roll into 1½ inch size balls. Place each dough ball on the prepared baking sheets, about 2 inches apart from each other. Use a large fork to gently press a crisscross pattern into the top of each dough ball. This will slightly flatten the dough balls. Bake the cookies until golden brown, 12 to 14 minutes, rotating sheets halfway through the baking time. When cookies are done baking, remove them from the oven and allow them to cool 5 minutes on the baking sheets. After 5 minutes, transfer the cookies to a wire rack and allow them to cool completely before storing. Repeat with remaining dough as necessary.

SPECIAL THANKS TO: PHOTOGRAPHY & STAGING: PETER MENDOROS ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

No-Bake Goody Bars

DSC_0093Anything that claims to be no-bake always catches my eye because it is synonymous with quick and easy, two words I enjoy hearing or reading. Being a stay at home mommy I am always looking for things that are quick and easy. Sure I stay home all day but that doesn’t mean I am full of free time. I am constantly doing homework for my college coursework as well as chasing around a very active 21 month old girl, all while trying to combat active Crohn’s Disease, which can sometimes make me want nothing to do with food for extended periods of time. Finding things that are no-bake fit perfectly into my schedule and I’m sure many others who have busy lifestyles. When I am craving something sweet, these bars are quick and take very few ingredients (with most ingredients being pantry mainstays) making them the perfect go-to treat.

DSC_0089If all of that was not enough to entice you into trying these bars, the fact that they taste like a cross between a Rice Krispie Treat and a Baby Ruth should. Peanut lovers will rejoice at these bars that are full of peanut goodness. Not only do these bars use peanut butter but they are also filled with chopped peanuts, making them chewy, crunchy, and all around satisfying.

Since these bars only require six ingredients and are rather simple to make there are not too many warnings to be concerned about. I think the biggest mistake people can make is not greasing the pan liberally enough because these bars are sticky and if you neglect the pan of the grease they need it will surely result in the bars sticking as you try to cut and remove them from the pan. Also be very cautious when melting the chocolate. Melt over a double boiler stirring constantly making sure the water does not touch the bottom of the top pan or melt in a microwave. If you choose to melt in the microwave, do very short intervals and stir a lot to make sure the chocolate melts evenly and does not get overcooked and separate.

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Note: The following makes approximately 24 bars. Store in an airtight container. Bars are best consumed within 2 days of being prepared.

 

No-Bake Goody Bars

 

Ingredients:

  • 1 cup Light Brown Sugar
  • 1 cup Light Corn Syrup
  • 1 cup Peanut Butter
  • 1 cup Salted Dry-Roasted Peanuts; chopped
  • 6 cups Cornflakes
  • 1 (12 oz.) bag Semi-Sweet Chocolate Chips; melted

 

Formula:

  1. Grease a 13×9 inch baking pan very well (I used nonstick cooking spray). In a large pot, bring sugar and corn syrup to a simmer. Remove the pan from the heat and mix in the peanut butter and chopped peanuts, stirring until the mixture becomes smooth. Add the cornflakes and gently stir until the peanut butter mixture is evenly distributed (there should not be any dry cornflakes).
  2. Place the mixture into the greased pan and press evenly across the pan and into the corners with a greased spatula. Drizzle the melted chocolate over the bars and spread evenly with an offset spatula to cover the entire surface (bars should not show from underneath the chocolate). Allow the bars to cool completely and chocolate to set, approximately 30 minutes. Slice to desired size and serve.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Tiramisu Cupcakes

 

20140930_091256I love cupcakes. I love how they are the perfect portion, easy to transport, and the options for cake flavors and frostings are seemingly endless. I also enjoy how they open up one’s creativity. I like adapting flavors of other desserts I enjoy and transforming them into a cupcake. With that said, it is clearly obvious I love the Italian trifle Tiramisu and set out to make its cupcake counterpart.

20140930_091335

I began with the base, the cake itself. It was here that I wanted the coffee flavor to stand out so I didn’t want to over complicate the cake. I used a simple white cake recipe and laced it with a little bottle of Kahlua liquor. This not only gave it the kick of coffee flavor I was looking for but also fools my brain that I am indulging in a boozy cupcake… and who doesn’t like the thought of a boozy cupcake.

20140930_091450

Next up was the frosting. This is where I integrated the traditional mascarpone and things got a bit tricky. My first trial run, I used too much marscapone, which lent a very heavy and overly sweet frosting. The base cake layer is very light and airy and the frosting was just too much for it. In my second trial run, I wanted to make the frosting be more light and airy like the cake beneath it. I didn’t want the cake to be weighted down. So I used less marscapone and more heavy cream. The result…perfection. A light dusting of cocoa powder to bring out the swirls of the frosting was all I needed and there you have a delectable and easy Tiramisu Cupcake worth sharing.

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I made my own white cake batter from scratch but if you are in a pinch you can surely use a white cake mix. Also be sure to use a nonstick muffin tin and do not grease it. This will allow the white cake to brown nicely.

 

Tiramisu Cupcakes

 

Ingredients:

  • 1 recipe homemade white cake batter or white cake mix prepared according to box directions
  • 1 (50 ml) Kahlua Mini Bottle Liquor
  • 1 cup Heavy Whipping Cream
  • 4 oz. Mascarpone Cheese; room temperature
  • ½ cup Confectioners’ Sugar; sifted
  • Cocoa Powder; for dusting

 

Formula:

  1. Preheat oven according to white cake recipe instructions or box mix instructions. Use two nonstick muffin tins. Do not use paper liners or grease. Prepare a recipe for white cake either from scratch or from a box mix according to recipe instructions or box directions. Once batter is mixed, add in the mini bottle of Kahlua. Mix until just incorporated. Do not overmix. Fill each muffin cup halfway. Bake until toothpick in center comes out clean, about 15 to 20 minutes. Remove from oven and cool in muffin tin for 5 minutes. After 5 minutes, remove the cupcakes gently from the tin and allow to cool completely on a wire rack.
  2. After cupcakes have cooled completely prepare the frosting. In a large bowl using a hand mixer or by hand, whip the cream to stiff peaks. Be sure not to overbeat or the cream will become grainy. In the bowl of a stand mixer, whip together the mascarpone and confectioners’ sugar until smooth. Using a rubber spatula, gently fold in the whipped cream until completely incorporated and no streaks of white remain.
  3. Fill a piping bag fitted with a large star tip with the frosting. Using firm pressure and a clockwise motion, pipe large rosettes onto the cupcakes, passing the 12 o’clock position twice. Using a small sieve, sift a light amount of cocoa powder over the frosted cupcakes. Serve immediately or store in the refrigerator for up to 3 days.

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

20140701_174640-1With the days of summer vacation coming to an end in the coming weeks for most kids here in Florida, now is the time to head to the beach or make that last trip to the theme parks before school resumes. In Iowa, where I’m from, it is the last days to go out on the river… the Mississippi River. Now compared to the ocean, the Mississippi is surely not as graceful (the murky, muddy water is sure to turn off many not used to it), but it lends locals a place to cool off and enjoy the heat much like Floridians do in the ocean.

Despite the rather disgusting appearance of the Mississippi, it has caused several desserts to be named in its likeness. I’m sure some of you are now wondering how I can call the Mississippi River rather disgusting in appearance and then turn around and state there are desserts named after it. Surely those desserts must not be very appetizing. Well in fact they are extremely delicious and the name can be rather deceiving. The reason desserts, like this one, take on the name Mississippi Mud, is a result of the dense, gooey texture of the confection, which is similar to the texture the silt has that settles in the Mississippi River Delta. The silt is what gives the Mississippi its notorious muddy, murky water.

20140701_174603Now that you understand these brownie bites won’t taste like murky mud and are probably more interested in making them we can talk a bit more about them. These little brownies are moist, fudgy bites topped with melted marshmallows. They are extremely simple to prepare and the only thing you must be sure not to do is overbake them. They are supposed to be moist and fudgy so when you initially pull them out of the oven they may still appear to be under-baked but they will continue to cook in the pan and when you melt the marshmallows under the broiler.

20140701_174957If you are pressed for time you can always use a box brownie mix but I prefer to make them from scratch because they come out with a better texture. This recipe makes about 24 mini brownie bites. You can make a larger, brownie cup version by filling standard muffin cups instead of using a mini muffin pan, however, keep in mind the yield will be a lot less. Brownies can be stored in an airtight container at room temperature for about 2 days.

20140701_174634

Mississippi Mud Brownie Bites

 

Ingredients:

  • 6 oz. Unsweetened Chocolate, chopped
  • 16 tbsp. (2 sticks) Unsalted Butter
  • 1 ½ cups All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • ½ tsp. Salt
  • 3 cups Sugar
  • 5 Eggs
  • ¾ cup Walnuts, chopped
  • 1 bag Mini Marshmallows
  • 1 container Dipping Chocolate (sold in baking aisle)

 

Formula:

  1. Adjust oven rack to the middle position and heat to 325°. Melt chocolate and butter in a large heatproof bowl placed over a medium saucepan filled with about ½ inch of barely simmering water. Do not let the bowl touch the water. Stir occasionally, until mixture is smooth, about 5 to 7 minutes; cool slightly.
  2. Combine the flour, cocoa powder, and salt in a bowl. In a separate bowl, whisk sugar and eggs together. Add the melted chocolate mixture, whisking until incorporated. Stir the flour mixture into the chocolate mixture until no streaks of flour remain. Fold in the walnuts.
  3. Fill each cup of the muffin tin evenly with batter, about halfway full. Bake until toothpick inserted in center comes out with a few wet crumbs attached, about 15-20 minutes. Remove from oven.
  4. Preheat broiler. Arrange marshmallows on top of warm brownie bites, filling in all the space.  Broil, keeping a close eye to make sure marshmallow does not burn, about 1 minute. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  5. For the topping, melt dipping chocolate by following directions on package. Take a brownie bite and dip the top in the chocolate, making sure not to dip to far so that some of the marshmallow remains exposed. Repeat with all the bites. If the chocolate begins to get too stiff, microwave for 30 seconds to loosen.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

20140703_192909Happy Birthday America. Today is the 4th of July, 2014 and the day America celebrates its Independence. Today across America we will be having barbecues serving traditional American fare and watching firework shows bursting with the colors of red, white, and blue. Here in America we usually like to spread the traditional themes into everything we do, including dessert. With that said, I present to you the red, white, and blue mini cakes.

IMG_20140703_200603I really must say this is the perfect Independence-themed dessert and I am not just referring to the colorful layers. The reason I adore these little cakes so much is a lot to do with their ease of transport to any festivity you may be attending. Also one single batch yields so many little cakes that you don’t have to worry about doubling or tripling a recipe just so that everyone in the family has a chance to try at least one. With this recipe you can let everyone have seconds or depending on the size of the party, possibly even thirds. Needless to say you will have plenty of little cakes for the abundance of fingers ready to snatch one after the other.

In case you are wondering what makes up each colorful layer, let’s break it down. To begin this holiday treat, I turned to Red Velvet cake to deliver a rich red color and sturdy foundation for the other layers. The white layer is a light & fluffy whipped cream to balance the rich density of the red velvet cake. To make sure the whipped cream held up to summer heat I made sure to stabilize it with some gelatin. This not only keeps it from melting as quickly but also creates a smoother and creamier topping. For the final touch, the quintessential blue is found with the garnish of a little blueberry. If you wanted to get creative and mix up the color scheme, you could make blue velvet cake, use the same white whipped cream and top with a fresh raspberry or cherry. Really any fruit that could give a pop of red. I prefer red velvet cake over blue and I also feel the blueberry does not add too much weight to the whipped cream making it simple for new bakers or rushed bakers needing a quick dessert to bake and take.

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These mini cakes serve about 60 people. You can use any recipe you have for red velvet cake or use a box mix.

 

Red, White, & Blue Mini Independence Day Cakes

 

Ingredients:

  • 1 box Red Velvet Cake Mix or your favorite Red Velvet Cake recipe
  • 1 tsp. Powdered Gelatin; unflavored
  • 2 tbsp. Water
  • 2 ¼ cups Heavy Whipping Cream
  • ¼ cup Confectioners’ Sugar; sifted
  • Blueberries; for garnish

 

Formula:

  1. Preheat oven to 325°. Lightly grease a mini muffin tin with cooking spray. Prepare red velvet cake according to box mix directions or if using your own recipe follow directions to make batter. Once batter is prepared, pour evenly into the prepared mini muffin tin, filling each muffin cup just above halfway. Bake for approximately 16 minutes. Remove from oven and place cakes on a cooling rack to cool completely. Repeat steps with remaining batter.
  2. Once cakes have cooled completely prepare the whipped cream topping. Combine the gelatin and water in a medium bowl. Allow to sit for about 5 minutes for the gelatin to soften. Meanwhile, bring ¼ cup of Heavy Whipping Cream to a simmer in a small saucepan over medium heat. Once simmering, whisk in the gelatin mixture until no clumps remain. Remove from heat and allow to cool about 3 to 5 minutes. With an electric hand mixer set to medium-high speed, beat the cooled gelatin mixture, confectioners’ sugar, and remaining cream to stiff peaks, about 2 minutes.
  3. To assemble the mini cakes, place the whipped cream in a piping bag fitted with a small star tip. Pipe a rosette onto each each mini cake, making sure to build up enough cream on each cake to hold the weight of the blueberry. Once all cakes have been iced with the whipped cream topping, garnish each rosette center with a blueberry. Refrigerate mini cakes until set, about 2 hours. Cakes can be stored up to 24 hours ahead of time before serving.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

 

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