Spicy Mexican Shortbread Cookies

20170501_150058Cinco de Mayo is tomorrow and there will be festivities all across America and Mexico to celebrate. Whether you want to bring a dish to a party you’re attending or simply desire to serve some Mexican inspired cuisine at home to family then I have just the dessert for you.

20170501_150014Spicy Mexican Shortbread Cookies combine different elements of Mexican cuisine into one delicious cookie, making them the perfect dessert addition to any party table or family dinner. The cookie base features the rich combination of cocoa and cinnamon with a hint of spice from cayenne pepper, all reminiscent of Mexican hot chocolate. The icing is designed to replicate the flavors of dulce de leche and compliment the cookie without conflicting with its complex flavors. Lastly, the sweet and salty pecan topping adds a crunchy texture to an otherwise extremely delicate shortbread cookie base.

20170501_150119Whether you plan to make these cookies as a last-minute treat for Cinco de Mayo or enjoy them at other times of the year, you can’t go wrong with this stellar combination of pecans, chocolate shortbread, and dulce de leche flavored icing!

Spicy Mexican Shortbread Cookies

Cookie Ingredients:

  • 6.75 oz. (1 ½ cups) All-Purpose Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • ¼ tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • ¼ tsp. Cayenne Pepper
  • ½ cup Unsalted Butter; softened
  • ½ cup light Olive Oil or Vegetable Oil
  • ¾ cup Powdered Sugar

Icing Ingredients:

  • 2 tbsp. Unsalted Butter
  • ½ cup packed Light Brown Sugar
  • ½ cup 1% Low-Fat Milk
  • 1 ¼ cups Powdered Sugar
  • 1 tsp. Vanilla Extract

Nut Topping Ingredients:

  • 1 tsp. Light Brown Sugar
  • 1 tsp. Sea Salt
  • 1 tsp. Unsalted Butter; softened
  • ¾ cup Chopped Pecans

 

Preparation:

  1. To prepare cookies, combine flour, cocoa, cinnamon, salt, and cayenne pepper in a bowl; stir with a whisk.
  2. Place ½ cup butter in the bowl of a stand mixer (or a large bowl if using a hand mixer). With stand or hand mixer set to medium speed, beat until light and fluffy. Gradually add oil and beat 3 minutes or until well blended. Gradually add ¾ cup powdered sugar and beat well. Add the flour mixture and beat at low-speed until well blended. Form dough into a long uniform log, wrap in plastic wrap, and chill for 30-45 minutes.
  3. Preheat oven to 325°. Meanwhile, unwrap chilled dough from plastic wrap and slice into ¼ inch thick slices. Bake for 20 minutes (DO NOT turn off oven after last tray of cookies is removed). Cool 1 minute on baking sheet. Remove from baking sheet and cool completely on a wire rack.
  4. Meanwhile, prepare the icing. Melt 2 tbsp. butter in a large saucepan over medium heat. Add brown sugar and milk; cook 1 minute or until the sugar dissolves, stirring constantly. Bring mixture to a boil then reduce heat and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat and cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth. If mixture is too thin, add more powdered sugar until icing is thin enough to drizzle over cookie.
  5. To prepare nut topping, arrange pecans on a small baking sheet. Bake for 8-10 minutes or until toasted. While pecans toast, combine 1 tsp. brown sugar, sea salt, and 1 tsp. butter in a medium bowl. Once pecans have finished toasting, add hot pecans to butter mixture. Immediately toss pecans well to coat. Cool completely.
  6. To assemble cookies, drizzle 1 tsp. of icing over each cookie then sprinkle with chopped pecans. Enjoy!

 

RECIPE ADAPTED FROM: JENNIFER BRUMFIELD
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Chocolate Baklava Bites

20170325_105856Ζητω Η Ελλαδα!!! Χρονια πολλα Ελλαδα!  Long live Greece and Happy Greek Independence Day to all the Greeks around the world! Today is a national holiday in Greece as it marks the start of the Greek war for Independence (March 25, 1821) from the Ottoman Empire (Turks). As a tribute to this important day in Greek history it is only natural I had to make one of if not the most famous Greek dessert around the world…baklava.

20170325_105650As with everything I bake I try to put my own creative spin on it and these mini baklava bites are no exception. I know my version of baklava will probably drive all the yiayia’s (Greek for grandmother) crazy because it does not resemble anything to the traditional baklava they are used to making. However, I feel that given a taste of these bites even my harshest critics would find it hard to resist admitting how great these came out.

20170325_110032-(1)Traditional baklava is a blend of toasted nuts (almonds, hazelnuts, pistachios, or walnuts depending on the baker) layered between buttery sheets of fillo then soaked in honey syrup. For my version, I decided to add a hint of chocolate because who doesn’t love chocolate. In order to incorporate the traditional flavor provided by ground hazelnuts, I used some leftover Greek Merenda spread, which is the Greek equivalent of Nutella, to provide a rich hazelnut chocolate flavor.

20170325_105905For such a small dessert these bites do not lack any of the flavor or richness found in traditional recipes. They are great to serve at large gatherings because one recipe makes 30 and their bite size cuts down on the messiness of cutting into and eating the original. I recommend trying this modern version of the classic Greek dessert! Kali Orexi!

Chocolate Baklava Bites

Ingredients:

  • ¾ cup Walnuts
  • ¾ cup Almonds
  • ½ cup Honey (preferably Greek)
  • ¼ cup Water
  • 1 Cinnamon Stick
  • 3 tbsp. Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • ¼ cup Hazlenut-Chocolate Spread (such as Merenda or Nutella)
  • 2 boxes Mini Fillo Shells; 15 shells each

Preparation:

  1. Preheat oven to 350°. Arrange walnuts & almonds on a baking sheet and toast in the oven until golden & fragrant, about 5 to 8 minutes. Allow nuts to cool slightly.
  2. Meanwhile, add the honey, water, and cinnamon stick to a small saucepan set over medium heat. Stir until honey dissolves. Continue to cook, without stirring, until a candy thermometer reaches 230°, approximately 10 minutes. Remove from heat and keep warm. Discard cinnamon stick.
  3. Add the slightly cooled nuts to the bowl of a food processor along with the sugar, butter, cinnamon, vanilla, and salt. Pulse to combine.
  4. Place hazelnut-chocolate spread in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Place mini fillo shells into wells of 2 mini cupcake tins. Working quickly place 1 tsp. of melted hazelnut spread into the bottom of each fillo shell. Next, top each fillo shell with 1 tsp. of the nut mixture. Bake in oven until filling is hot and fillo is golden, about 10 minutes.
  5. Pour 1 tsp. of honey syrup into each fillo cup while warm. Allow syrup to soak in and then add another 1 tsp. to each cup. Refrigerate at least 5 hours but preferably overnight for flavors to develop.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Cranberry Swirl Cheesecake

20170227_000907Cheesecake is a delightful dessert rich in flavor and smooth on the palate. As much as I enjoy a slice of cheesecake I absolutely despise making it on my own. Cheesecake is up there on my list with Creme Brulee & Souffles when it comes to a severe inclination to avoid said recipes. It is not that I can’t make them it is just more tedious and I don’t enjoy making them like I do cakes and cookies. Baking is an outlet for me to reduce stress. Cheesecakes tend to create stress by wondering if the darn thing is going to crack despite doing everything correctly. There is only so many times you can get scalded by the hot water bath before you throw even cooking out the window. However, after taking a look at what I have prepared lately I was starting to see too much repetition. I decided I needed to venture out of my comfort zone and give myself a challenge like I had when in culinary school. The first item that came to my mind was the dreaded cheesecake.

20170227_001556My favorite flavor of cheesecake is cherry and I have made it a thousand times. My love of cherry cheesecake in particular stems from my childhood when I would make the No-Bake Jello brand Cherry Cheesecake box mix. Although it was a heck of a lot easier cheesecake to make, it wasn’t necessarily a real cheesecake (probably why I enjoyed baking it growing up). Besides the taste the cherries lend cheesecake, I also love the appearance. The red is a great contrast to the light cheesecake base and makes for a stunning dessert every time. I wanted to replicate this stunning look but with something other than cherries. That is where cranberries come into play.

20170226_172628I had some leftover cranberries frozen at their peak and needed to use them up so it seemed like a perfect fit. I made this for Valentine’s Day but it can be made for many other events such as anniversaries, Christmas, Independence Day, or even Go Red for Women parties which bring awareness to heart health. Although this is a skinnier recipe than traditional cheesecakes, I highly doubt the American Heart Association would define it as a heart healthy recipe. On average, cheesecakes similar to this one run about 575 calories and 22 grams of saturated fat while this cheesecake is 321 calories and 6 grams saturated fat (saving over 250 calories and 15 grams saturated fat per slice).

Although I enjoyed this lightened up version of a traditional cheesecake I would make a few changes next time to appeal more to my own taste. I think I would prefer a regular graham cracker crust to the chocolate, despite my love of the stunning color contrasts the chocolate crust provides. If you follow the recipe as is you will witness how much a simple swirl of tart cranberries provides an elegant touch to rich filling encased in a chocolate graham crust. Enjoy!

Cranberry Swirl Cheesecake

Ingredients:

  • 6 oz. Chocolate Graham Crackers
  • ¼ cup Olive Oil
  • 1 ½ cups Fresh or Frozen Cranberries (thaw if frozen)
  • ½ cup Sugar
  • ¼ cup Raspberry Liqueur (Chambord or Smirnoff Raspberry Vodka)
  • 3 tbsp. Water
  • 1 cup Sugar
  • 12 oz.(2 ½ pkg.) Block Style 1/3-less-fat Cream Cheese; softened
  • 1 cup Plain Fat-Free Greek Yogurt
  • 2 tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • 3 large Eggs
  • 2 large Egg Whites

Preparation:

  1. Preheat oven to 375°. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil (or place in a turkey size oven bag and seal at top). Grease pan lightly with nonstick cooking spray.
  2. Place crackers in a food processor and pulse until finely ground. Drizzle with oil and pulse until moistened. Press mixture into bottom and ½ inch up the sides of the prepared pan. Bake for 8 minutes. Remove from oven and cool on a rack.
  3. Reduce oven temperature to 325°. Place cranberries, sugar, liqueur, and water in a small saucepan. Bring to a boil. Cook 8 minutes or until cranberries have softened and mixture is syrupy. Cool for 20 minutes. Puree mixture until smooth with an immersion blender or pour contents into a food processor and pulse 1 minute.
  4. Combine 1 cup sugar and cream cheese in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add the whole eggs, 1 at a time, beating well after each addition.
  5. In a separate bowl, beat the 2 egg whites at high-speed until soft peaks form. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling & swirl together using the tip of a knife. Place springform pan into a metal baking pan larger than the springform pan. Add hot water to the pan to create a depth of about 2 inches. Bake for 55 minutes or until the center of the cheesecake barely jiggles when pan is touched.
  6. Turn off oven. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven and run knife around the outside edge. Cool on a wire rack. Cover and chill in refrigerator for at least 8 hours.

RECIPE ADAPTED FROM: ANN TAYLOR PITTMAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Halloween Spooky Spiderweb Cupcakes

20161027_142714Halloween is upon us and this year the holiday has more emphasis than ever for my family. We already have the tradition of going to the pumpkin patch to pick out our pumpkins and then carving them the day before Halloween. We also take our daughters to one of the area theme parks for safe trick or treating. However, this year Halloween happens to be my oldest daughter’s current obsession (she is 3). Everything has to be Halloween related and if it isn’t she wants nothing to do with it. She only wants to watch Halloween themed cartoons, listen to Halloween music, read Halloween themed books, and wear Halloween themed clothes. She is so obsessed that she even refused to change out of her dirty pumpkin shirt and candy corn pants even after she took a bath. They had to magically disappear into the laundry, which was preceded by about 10 minutes of a meltdown until she finally accepted wearing her seahorse pajamas.

20161027_142657Needless to say once this Halloween is over I am either going to be relieved or more stressed out if she doesn’t move on and replace the Halloween obsession with Thanksgiving and Christmas excitement. Every year I usually make a themed dessert but with our usual traditions and the fact that there is a new addition to the family this year, it is more and more difficult to complete them. That is why I came up with this easy Halloween themed cupcake. You can use any flavor cupcake you would like and you can elect to use a box mix or make your own from scratch. I chose a lighter based cupcake to provide contrast for the dark chocolate frosting. I recommend using only chocolate for the frosting and not using a different flavor because the dark color provides a good contrast for the spider rings and white web. However, if you can only find black spider rings, you could easily use a dark cupcake base, white frosting, and make the spider webs black. The combination is up to you as the recipe is rather versatile for your preferences. I do recommend using your own recipes as the quality of the product will come out better but if you are in a pinch you can always use box cake mix and prepared frosting. If you do prepare your own cake mix and frosting just make sure that it is enough to yield 24 cupcakes. I also recommend locating a spiderweb design through an online search to use as a guide when piping the spider webs onto the parchment paper. Happy Halloween!!!!!!!

20161027_143228Halloween Spooky Spiderweb Cupcakes

Ingredients:

  • 1 box Pillsbury Halloween Funfetti Cake Mix (or your favorite cake batter recipe)
  • 1 container Duncan Hines Whipped Chocolate Frosting (or your favorite frosting recipe)
  • 24 Orange Plastic Toy Spider Rings
  • 1 box Wilton’s Royal Icing Mix
  • Parchment Paper
  • Piping Bags
  • Star & Round Decorator Tips

Preparation:

  1. Prepare royal icing mix according to package directions. Fill a small piping bottle or bag fitted with a small round piping tip with icing. Line a sheet pan with parchment paper. Draw at least 24 spider webs on parchment paper, either freehand or following an image found online. I suggest making a few extra spiderwebs in case some break as the webs are extremely fragile. Once piped, set pan aside to dry overnight.
  2. Line two 12-cup muffin tins with cupcake liners. Set aside. Prepare cake mix according to package directions or prepare your own cake mix from scratch to make 24 cupcakes. Fill cupcake liners half full and bake according to box/recipe instructions, usually about 15 minutes. Remove cupcakes from oven and cool completely on a wire rack.
  3. Once cupcakes have cooled, fill a piping bag fitted with a large star tip with frosting. Pipe rosettes on the top of each cupcake. Carefully place the spiderweb into the frosting near the back of the cupcake. Place a toy spider ring into the frosting below the spiderweb to look as if the spider is moving towards the web. Repeat for each cupcake. Serve

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

 

Skinny Toasted Coconut Chocolate Chip Cookies

IMG_20160627_113132Chocolate chip cookies are a simple, traditional treat that almost guarantees to please every sweet tooth. Although chocolate chip cookies are wonderful as is, they also make a great base for additions that can lure in the adventurous or be made to cater any specific taste. Toasted coconut is one of these many options that is quite hard to beat. There is just something about the combination of chocolate and coconut that tastes divine together (hence my love of Mounds candy bars). In fact, if a Mounds candy bar were turned into a cookie, this would be it.

20160627_154819Given that these cookies feature two ingredients (coconut & dark chocolate) that are not as bad for your health as once thought, they make the perfect guiltless treat. Sure, as with any treat that lacks essential nutrients, they are in fact deemed a treat. However, not all treats are created equal and these certainly will not set you back as bad as many others without sacrificing taste. By toasting the coconut before adding it to the batter, the cookies take on a unique texture of both crisp and chewy. When you are not getting hit with bursts of intense dark chocolate flavor, the cookie has a hint of nuttiness lent from the toasted coconut. So if you want a spin on a classic, try this cookie and I guarantee you won’t be disappointed.

Note:

  • This recipe yields approximately 20-25 cookies, providing you use a level tablespoon to measure. You can make the cookies bigger or smaller, however keep in mind there will be changes to texture, baking time, and nutritional information.

Skinny Toasted Coconut Chocolate Chip Cookies

Ingredients:

  • ¾ cup Flaked Sweetened Coconut
  • 4.5 oz. (1 cup) Unbleached All-Purpose Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1/8 tsp. Salt
  • ¾ cup Light Brown Sugar; packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Vanilla Extract
  • 1 Large Egg
  • 2 oz. Premium Dark Chocolate Baking Chips (such as Ghirardelli 60% Cocoa)

Preparation:

  1. Preheat oven to 350°. Arrange coconut in a single layer on a small baking sheet. Bake coconut for 5-7 minutes or until lightly toasted, stirring once. Set aside to cool. Keep oven preheated to 350°.
  2. Meanwhile, combine flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk until blended. Place sugar and butter in the bowl of a stand mixer or a large bowl. Beat with stand or hand mixer on medium speed until well blended. Beat in the vanilla and egg. Turn the speed down to low and add the flour mixture, mixing just until combined. Gently stir in the toasted coconut and chocolate by hand.
  3. Coat baking sheets with nonstick cooking spray and drop dough by level tablespoons 2 inches apart. Bake cookies for 10 minutes or until edges just begin to brown, rotating pans halfway through baking. Let cookies rest on pan for 5 minutes then remove from pan and cool completely on a wire rack.

NUTRITIONAL INFORMATION

(1 Cookie)

 

skinnycoconutchocolatechipcookiesNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 3 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: JACKIE MILLS
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Chocolate & Salted Caramel Angel Food Cake

20160526_163523Angel food cake is a dessert as heavenly as the name suggests. It is light, spongy, and just sweet enough to satisfy without feeling as if one has gone overboard. As great as angel food cake is on its own, its simplicity provides endless possibilities for creating different versions of the dessert. With very little effort, a plain angel food cake can be transformed into an elegant cake for any occasion.

20160526_163534Traditionally, angel food cake is dressed up with fresh fruit and whipped cream to keep the cake light. I elected to go a bit of an unconventional route and add some heavier flavors because the rest of the cake is light enough to handle such additions without being too much. I took the flavors found in a turtle sundae (chocolate, caramel, pecans) and drizzled them across the top of the prepared cake. The results were a divine cake from top to bottom.

20160526_163739Chocolate & Salted Caramel Angel Food Cake

Ingredients:

  • 1 box Angel Food Cake Mix
  • 1 (7oz.) container Dark Semi-Sweet Dipping Chocolate (such as Baker’s)
  • ¼ cup Light Brown Sugar; packed
  • ¼ cup (4 tbsp.) Unsalted Butter
  • 3 tbsp. Heavy Whipping Cream
  • Dash of Sea Salt
  • 3 tbsp. Chopped Pecans; toasted

Preparation:

  1. Bake angel food cake according to package directions. Cool completely.
  2. Melt dark chocolate according to package directions. Place melted chocolate in a clear, decorating squeeze bottle. Squeeze bottle over top of cake, moving back and forth to create a drizzled effect on both sides of the cake. If you do not have a squeeze bottle use the back of a spoon to drizzle the chocolate using the same motion.
  3. In a small saucepan combine brown sugar, butter, whipping cream, and salt over medium-high heat. Bring the mixture to a boil, stirring only until the sugar dissolves. Reduce heat to low and cook for 4 minutes without stirring. Remove from heat and quickly drizzle caramel over the cake in the same motions as the chocolate. Top with pecans and serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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Skinny Chocolate-Cherry Oatmeal Cookies

20160323_175154Oatmeal cookies have always held a special place in my heart. I remember when I was young, my family used to go to the local farmer’s market on Saturday mornings to get fresh picked sweet corn and other produce. I would always beg to get the flavored honey sticks and a bag of oatmeal raisin cookies from the bakery vendor. This made waking up early on a day I didn’t have school worth it. As an adult, I still love oatmeal raisin cookies but I also know how unhealthy they can be. I already have a skinny recipe for oatmeal raisin cookies so I was looking for a different type of oatmeal based cookie to try.

20160323_175304These chocolate-cherry oatmeal cookies are not only a tasty, healthier alternative but they also pack three essential foods that can help save your heart from disease. Heart disease runs in my family on both sides and so it is imperative that I take the issue seriously. Any foods that can help decrease my chances of heart disease are something I am willing to try. Put them into cookie form and then how can I resist. Obviously I am not saying you need to eat only these cookies and you will stave off heart disease, but if you want a sensible splurge these are a wise option.

20160323_175145-1The three main ingredients in these cookies (oatmeal, cherries, and dark chocolate) each have properties that promote heart health. Oatmeal helps keep you feeling full longer, stabilizes blood sugar levels, and lowers bad (LDL) cholesterol. By replacing the majority of flour in this recipe with oats increases the potential heart healthy benefits. Cherries, whether fresh or dried, are packed with antioxidants called anthocyanins. Anthocyanins are responsible for protecting blood vessels. Lastly, is flavanol-rich dark chocolate, which provides antioxidant qualities along with the ability to lower blood pressure, improve blood flow to the brain and heart, and decrease the stickiness of platelets that cause clots.

With all of the heart healthy benefits these cookies provide one would assume they do not taste very good but in fact they are spectacular. Chewy and full of flavor, you will forget these cookies are a skinny option compared to your favorite childhood oatmeal raisin cookie!

Skinny Chocolate-Cherry Oatmeal Cookies

Ingredients:

  • 1.5 oz. All-Purpose Flour
  • 1.5 oz. Whole-Wheat Flour
  • 1 ½ cups Old-Fashioned Rolled Oats
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 6 tbsp. Unsalted Butter
  • ¾ cup Light Brown Sugar; packed
  • ¾ cup Dried Cherries
  • 1 tsp. Vanilla Extract
  • 1 Egg; lightly beaten
  • 3 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • Cooking Spray

Preparation:

  1. Preheat oven to 350°. Coat baking sheets with cooking spray. Set aside.
  2. Add flours, oats, baking soda, and salt to the bowl of a stand mixer or a large bowl. Stir with a whisk until combined. Set aside.
  3. In a microwave-safe bowl melt the butter, approximately 30 seconds. Add the brown sugar to the melted butter and stir until smooth. Add the sugar mixture to the flour mixture. Using a stand or hand mixer, beat the mixture on medium speed until well blended. Add the vanilla and egg, beating until combined. Fold in the cherries and chocolate.
  4. Drop cookie dough by tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. Cool on the baking sheets for 3 minutes or until almost firm. Remove cookies from the cookie sheets and allow to cool completely on wire racks.

NUTRITIONAL INFORMATION

(1 Cookie)

Chocolate Cherry Oatmeal Cookie NutritionLabel

 

 

 

 

 

 

 

 

Weight Watchers: 4 Smart Points, 2 Points Plus, or 2 Traditional Points

 

RECIPE ADAPTED FROM: MARCIE DIXON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016