A new dessert I made this year was this coconut, lime and cardamom cheesecake with exotic flavours galore. It’s a bit of a play on the traditional Diwali favourite, Coconut Barfi or Kopra Pak. Coconut is one of my favourite flavours in a dessert and there’s nothing quite like freshly-grated coconut in cakes, cookies and cheesecakes. I’ve used it as a topping and in the biscuit base for a double coconut hit.

This is an eggless baked cheesecake and the filling is made with a combination of ricotta, cream cheese and lime. It’s gloriously decadent with a hint of sharpness to cut through the richness of the coconutty cream. The edges of the cheesecake caramelise beautifully and the centre rises and falls just a little for a melt-in-the-mouth dessert that’s best served cold.

Start making this cheesecake at least a day ahead to give it time to cool and set properly. You can make it up to three days in advance and keep refrigerated (the base may lose some crunch though) or make and freeze in an airtight container for up to three months.

Print

Double Coconut, Lime & Cardamom Cheesecake

This is an eggless baked cheesecake and the filling is made with a combination of ricotta, cream cheese and lime. It’s gloriously decadent with a hint of sharpness to cut through the richness of the coconutty cream. The edges of the cheesecake caramelise beautifully and the centre rises and falls just a little for a melt-in-the-mouth dessert.

Course Dessert

Cuisine American

Keyword baking, cardamom, cheesecake, coconut, eggless, lime

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling time 1 day day

Total Time 1 day day 2 hours hours

Servings 16

Ingredients

For the base:

• 200 g coconut biscuits I use NICE biscuits
• 60 g sweetened desiccated coconut
• 85 g unsalted butter

For the filling:

• 500 g full-fat cream cheese
• 500 g ricotta
• 300 g caster sugar
• 80 ml lime juice
• 300 ml double cream
• 2 tbsp cornflour
• 2 tsp vanilla extract
• 4 green cardamom pods seeds removed and crushed
• 150 g fresh coconut to decorate

Instructions

• Combine the crushed biscuits, toasted coconut and melted butter and firmly pat it into the bottom of a 24cm springform tin. Make sure it’s even and tightly compacted. Cover and refrigerate.
• For the filling: in a large bowl, beat together all of the ingredients until it becomes thick like softly-whipped cream. Don’t overmix.
• Spoon the mixture on top of the chilled biscuit base. Smooth the top down.
• Place this in a preheated oven at 160 degrees Celsius for 90 minutes, until golden. Don’t open the oven door at any point during cooking. It will drop the oven temperature and the cause the cheesecake to sink or crack. Once the cooking time is up, switch the oven off and leave the oven door closed until it is cold. The cheesecake will still be very wobbly at this stage. Just leave it in the oven.
• Once the cheesecake has cooled down completely (8+ hours), top with the fresh coconut and cover with cling film. Next, cover and refrigerate the whole cheesecake for 8-10 hours before cutting and serving.

Pin it for later!

The post Double Coconut, Lime & Cardamom Cheesecake appeared first on Sanjana.Feasts.

I was so desperate to get my mitts on them, I immediately went on a mango hunt after leaving work on Friday. Stepping into the Indian shop closest to my London train station, my eyes darted from shelf to shelf. There were rows upon rows of lentils, spices and green vegetables, but alas, there was not a mango in sight. My heart sank.

As I meandered through the tiny, yet unfathomably packed shop, my nostrils filled with the smell of ajwain, dried turmeric, fenugreek… and then finally, the sweetest scent of fresh mango. There they were, a pile of mango boxes lying in wait like treasure in Aladdin’s cave, except better.

I pounced on them faster than Shere Khan on Mowgli, the man child in Rudyard Kipling’s Jungle Book. As usual, the two mango varieties were Alphonso and Kesar. When given the choice, I get Alphonso. They have more fragrance and a super-lush orange colour.

They were only sold in boxes of twelve so I got the whole lot. The only glitch was that I had to carry the entire box back home. The entire train carriage was filled with the heavenly scent of fresh mango – a welcome change from the stench of somebody’s hot Burger King dinner *shudder*. You’re welcome, fellow commuters. You’re welcome.

After eating three of twelve mangoes, I figured I better whip up one of my favourite desserts before they all disappear. This egg-free Alphonso Mango Pavlova Cheesecake is a true showstopper.

It’s a malted milk biscuit base, sweet mango and vanilla mascarpone cheesecake filling topped with eggless pavlova, fresh cream and all your favourite fruit. This pavlova cheesecake is rich, decadent and unashamedly two of the most awesome desserts ever stacked to make one epic masterpiece.

If you’re a lover of Indian Alphonso mango, this is a glorious way of celebrating it.

Here’s how I did it.

Alphonso Mango Pavlova Cheesecake (Eggless Recipe)
Serves 12-14

Ingredients

For the pavlova layer:
1 x 400g tin chickpeas in water (left in the fridge overnight)
280g golden caster sugar
1 tsp apple cider vinegar
½ tsp arrowroot or cornflour
3 tsp vanilla extract

For the cheesecake base:
260g malted milk biscuits (you could use ginger biscuits or NICE biscuits too)
100g unsalted butter, melted

For the Alphonso mango cheesecake filling:
500g mascarpone cheese
300g full fat cream cheese (I used Philadelphia)
200ml double cream + 100ml extra
450g icing sugar
Juice of 2 lemons
2 tsp vanilla extract
300g Alphonso mango, blended (this was approx. 3 mangos for me)
2 tbsp agar agar powder

For the decoration:
Whipped cream
Mixed fruits of your choice (I used more mango, kiwi, strawberries, grapes, physalis, blackberries and figs)

You will also need a 24cm spring form tin.

Method

1. First, you’ll need to make the pavlova. Preheat the oven to 120C.

2. Take a piece of non-stick baking parchment and draw a circle on it, using the removable base from your cake tin. Flip the paper over and place it on a large baking tray. You now have the perfect outline for your pavlova.

3. Drain the can of chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later.

4. Pour the chickpea water and vinegar into the bowl of an electric stand mixer fitted with the balloon whisk attachment. Make sure your bowl is really clean and grease free. Any oil could cause your meringue to deflate.

5. Whisk on a high speed for 4 minutes. Mix together the sugar and cornflour. Gradually add the sugar mixture a tablespoon at a time and continue to beat until you have stiff glossy peaks. Congratulations, you’ve just made your own vegan marshmallow fluff! But right now, we’re making pavlova.

6. Dollop the meringue mixture onto the piece of baking paper, staying inside the circle you traced. Even it out using the back of a spoon, creating a little crater in the middle for your cream and fruit later. I like to keep it looking craggy and rustic so don’t fuss over it looking too perfect.

7. Place into the middle shelf of the oven and immediately turn the heat down to 100C. Bake for 2 hours 30 minutes. Once this time is up, crack the oven door open a little and leave it to cool completely. You’ll then be able to peel it away from the non-stick paper.

8. Next, make the cheesecake base. Blitz the biscuits in a food processor until they resemble the texture of sand. Stir in the melted butter. Press into the base of the tin, making sure it’s even and packed tightly. Refrigerate for 30 minutes.

9. To make the cheesecake filling, beat together the mascarpone, cream cheese, 200ml double cream, vanilla, icing sugar and lemon juice. Don’t overwork it.

10. Place the agar agar in a small bowl. Add 2 tbsp cold water and stir to dissolve. In a small saucepan, combine the agar agar and 100ml double cream. Heat gently, stirring all the time until the mixture comes to a boil. You will notice it will begin to thicken. Boil for a minute or so and then switch off the heat. Add the mango pulp and stir to combine. This will lower the temperature of the cream mixture.

11. Add the mango mixture to the cream cheese mixture and whip until fully combined. It should thicken very slightly.

12. Pile the cheesecake filling onto the cooled biscuit base and smooth out the top.

13. Cover tightly and refrigerate overnight.

14. To serve, run a knife around the edge of the cheesecake and remove the sides of the tin. Place onto a cake plate or stand and place the pavlova on top. Fill the crater in the middle with whipped cream and fresh fruit. I recommend more mango, obviously.

Devour immediately.

Note: Wrap your cooled pavlova in foil overnight to ensure it stays crisp for serving the next day.

Love Sanjana

The post Alphonso Mango Pavlova Cheesecake (Eggless Recipe) appeared first on Sanjana.Feasts.

Velvety, bitter chocolate cream cheese sits on top of a crisp base of almonds and ground ginger biscuits. Top with nuggets of crunchy almond and fennel seed-studded praline and drizzle with luxurious homemade caramel sauce. 

Have we died and gone to cheesecake heaven? Maybe.

The fact of the matter is, once you’ve tasted chocolate and fennel seeds together, you’ll never look back.

My love affair with the delicious duo all started as a curious fourteen year old when my family were dreaming up desserts to take to our temple for Diwali. My mum made chocolate cupcakes topped with chocolate and fennel ganache and that was all it took; I’d found my first love.

Ever since that sweet little Diwali, I’ve been stuck in a little bubble experimenting with chocolate and fennel desserts. This is my most delicious creation so far. Are you ready?

My original baked cheesecake recipe is adapted from Kurma Dasa’s Great Vegetarian Dishes. This book helped inspire my love for cooking and I doubt my passion would have grown the way it did without it. In this version I’ve strayed significantly from the recipe in the book, but the basis remains the same.

If you’re throwing a dinner party, celebrating a special occasion or just feeling a little bit indulgent, this cheesecake is the perfect way to show off. With its balance of truffle-like, aromatic and sweet flavours and smooth and crunchy textures, one slice just isn’t enough.

Spoil yourself.

Eggless Dark Chocolate Truffle and Fennel Seed Cheesecake with Almond Fennel Seed Pralines and Caramel Sauce
(Serves 12)

Ingredients

For the almond biscuit base:

300g ginger biscuits, ground finely
125g melted butter
100g ground almonds

For the dark chocolate truffle and fennel seed filling:

1kg cream cheese
510ml double cream
375g sugar
135g cocoa powder
85ml lemon juice
1 tbsp cornflour
2 tsp ground fennel seeds

For the almond fennel seed praline:

260g sugar
60ml water
80g skinless almonds, roughly chopped
1 tsp whole fennel seeds

For the caramel sauce:

350g sugar
100ml water
240ml cream, warmed
40g salted butter

Method

1. For the almond biscuit base: combine the biscuits, almonds and melted butter. Press firmly into the bottom of a greased 12-inch springform tin. Dust the sides with ground almonds if you have any left over. Refrigerate whilst you get on with the filling.

2. For the dark chocolate truffle and fennel seed filling: in a large bowl, beat together all of the ingredients until it has thickened. Do not overmix.

3. Pour the mix on top of the chilled biscuit base and smooth the top with a wet spoon.

4. Place the cheesecake in a preheated oven at 160 degrees Celsius for 1 ¼ hours or until firm and golden. If you find that the top of the cheesecake is going too brown, cover with foil and continue to bake.

5. Remove from the oven and allow to cool. Refrigerate for 8-10 hours.

6. For the almond fennel seed praline: combine the sugar and water in a small saucepan. Bring to the boil and cook until copper coloured. Add the almonds and fennel seeds stir through. Quickly pour onto a greased baking sheet on top of a baking tray. Spread out and allow to harden at room temperature. Once completely cooled, break up into small pieces using a toffee hammer, pestle or rolling pin.

7. For the caramel sauce: heat together the sugar and water in a large. Bring to the boil and cook until copper coloured. Turn the heat off. Quickly and carefully pour in the hot cream, whisking all the time. This will bubble and spit (which is why a large pan is necessary) so be very careful. Whisk in the butter. For an extra glossy sauce, finish with a few whizzes from a hand-held blender. Pour into a sterilised jar or cream pourer.

8. Make some holes in the cooled cheesecake with a bamboo skewer and pour 6 tablespoons of caramel sauce on top. Leave to soak in for 30 minutes. Scatter over the crushed pralines. Cut and serve drizzled with caramel sauce.

Love cheesecake? Check out these other delicious versions:

Eggless Saffron & Lemon Srikhand Cheesecake
Eggless Blueberry and White Chocolate Baked Cheesecake
Eggless Cardamom and Chocolate Cheesecake

The post Eggless Dark Chocolate Truffle Fennel Seed Cheesecake with Almond Pralines appeared first on Sanjana.Feasts.

Spill the beans. Where has the summer gone and what have you done with it? The delicious sunshine is hiding behind thick, imposing clouds. Hand me a vaporiser and I’ll do away with them. Can clouds be re-vaporised?

You know what my favourite way of holding on to summer with both hands is?

Cheesecake. Huge wedges that are bursting with indulgent summer flavours and velvety luxury, served up with a drizzle of delicious guilt. Stop drooling, it’s only a description.

One of my favourite Indian desserts is srikhand (pronounced: shree-khand). It is thick, sweet and sour yoghurt blended with cardamom, saffron and slivered nuts. Divine. So, why not blend my favourite flavours of srikhand with everyone’s favourite cheesy dessert? Thankfully I’m talking cream cheese and not cheddar.

I didn’t want the cheesecake to be exclusively srikhand flavoured because if I wanted pure, unadulterated srikhand, I would opt for that as a dessert instead of a cheesecake. Naturally. So I picked my favourite elements of srikhand as a dessert (sweet, sour, saffron) and whipped up a dessert to satisfy my srikhand and cheesecake cravings all in one go. I call it gluttonous wizardry. You can call me the dessert she-devil.

I’ve used my usual baked cheesecake recipe, adapted from Kurma Dasa’s Great Vegetarian Dishes. His recipe produces a mighty fine cheesecake and allows for oodles of flavour experimentation. My kind of thing.

Saffron is a spice collected from the saffron crocus (a flower native to Southwest Asia) and has medicinal properties as well as culinary uses. It is predominantly used in Persian, Arabic, Mediterranean and South Asian cuisines, and it imparts a heady, earthy fragrance to dishes as well as a deep yellow hue. Always use it sparingly. By weight, saffron is the most expensive spice in the world and nobody can argue over prices when each crocus contains three single strands of pure saffron, handpicked by ever-patient and light-fingered saffron collectors. How many crocuses are needed for a coin sized amount of saffron? I wouldn’t dare to venture a guess.

Did you know?

-It is alleged that the name ‘saffron’ comes from the Arabic term ‘asfar’ meaning yellow in colour.

-Saffron crocuses only flower in mid-Autumn and the stigmas and styles must be harvested quickly after their dawn bloom.

Being thrown off the Spice Trail

Beware of saffron copycats. For years, saffron fakes have been abundant and it really isn’t easy to tell whether you’ve been conned out of your pennies (or should I say pounds?) or not.

Here are a few tips I always keep in mind:

-Always go to a reputable dealer or spice stockist

-To test if your saffron is real, soak a few strands in hot water. If yellow/orange dye comes off, leaving a white coloured strand then the saffron is bogus. This is a trick used by spice hustlers who use artificially dyed corn husk fibres to replace the delicate saffron strands. They won’t have a musky aroma and will be of no use. What a mistak-er to make-er. Bin them and don’t buy the same ones again.

-American and Mexican saffron is not the same as genuine saffron. It is made from safflower and has the same colour and appearance, but no taste or smell. Again, a pointless purchase.

-Once you find a genuine box/packet of good saffron, remember the brand and stick to it. In my opinion, Spanish ‘La Mancha’ saffron is the most wonderful (unless you happen to live near a pond full of saffron crocuses and pick your own). Do you think they do saffron P.Y.O’s? Maybe at Lakshmi Mittal’s pad.

-To get the most out of your saffron, place it in a bowl and microwave it on high for 10-15 seconds to lightly toast it and dry it out (be VERY careful and keep a watchful eye on it). Gently rub it through your fingers when you add it to your dish and it will release heaps of flavour and colour. Magic.

Saffron & Lemon Srikhand Cheesecake
(serves 10-12)

For the base:
250g ginger nut biscuits (or graham crackers), crushed finely
1/3 cup melted butter

For the filling:
500g ricotta cheese
500g softened cream cheese (I used original Philadelphia)
1 1/3 cups double cream
1 ½ cups granulated sugar
1/3 cup lemon juice
1 tbsp cornflour
1 ½ tsp vanilla extract
1 ½ tsp lemon zest
¼ – ½ tsp saffron, toasted as directed above

Method

1. Combine the crushed biscuits and melted butter and firmly pat it into the bottom of a greased 10-inch springform tin. Make sure it’s even and tightly compacted. Cover this with plastic wrap and refrigerate the whole thing.

2. For the filling: in a large bowl, beat together all of the ingredients (excluding the lemon zest and saffron) until it has thickened. Kurma suggests not to overmix this.

3. Fold in the lemon zest and saffron and place the mixture on top of the chilled biscuit base. Smooth the top down.

4. Place this in a preheated oven at 160 degrees Celsius for 1 ¼ hours or until firm and golden. If you find that the top of the cheesecake is going too brown, reduce the temperature and cook for a longer period of time.

5. Remove from the oven and allow to cool. Refrigerate for 8-10 hours before cutting and serving.

The post Saffron & Lemon Srikhand Cheesecake appeared first on Sanjana.Feasts.

Blueberries are just coming into season here in the UK so when I spotted a stack of boxes containing the little blue jewels I knew I had to have some. Berries remind me of everything summery and cheesecake is one of my favourite desserts. Eggless baked cheesecake is a rare and delicious treat, which I only make once in a while. I’ve been using Kurma Dasa’s wonderful recipe for years and the finished product is always breathtakingly yummy. As a child I used to read my mum’s copies of Great Vegetarian Dishes, Cooking with Kurma and Quick Vegetarian Dishes like they were storybooks; of course, admiring the stunning pictures was the most captivating and exciting part. As I grew older I was able to cook and sample the vast array of dishes showcased in these most treasured books, and the original version of this eggless baked cheesecake was one of the best I had ever tasted. Since then, I have been experimenting with the countless flavour combinations that there are. Blueberry and white chocolate? Win.

I love how the berries burst in the oven and stain the pristine white of the soft cheese a shade of striking deep purple. Beautiful.

Blueberry and White Chocolate Baked Cheesecake
Adapted from Kurma Dasa’s Great Vegetarian Dishes
(Serves 10-12)

Ingredients

For the base:

1/4 cup butter, melted
2 ½ cups digestive biscuits, crushed

For the filling:

500g ricotta cheese
500g cream cheese, at room temperature
1 ½ cups granulated sugar
1/3 cup lemon juice
1 tbsp cornflour
1 1/3 cups double cream
1 ½ tsps vanilla extract
½ cup white chocolate, melted
1 cup blueberries, dusted with a little plain flour

Method for the base:

1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.

2. Firmly press the mixture into a greased 10 inch springform tin.

Method for the filling:

1. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.

2. Pour ¾ of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.

3. Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).

4. Allow to cool and refrigerate for at least 8 hours.

5. Cut into (extra) large wedges and serve to your nearest and dearest yourself.

P.S. I’ve also frozen this cheesecake whole and it still tastes great when defrosted (although the base may lose some of its crunch) but you can always make it ahead of time.

P.P.S. If you like this you’ll love this

The post Eggless Blueberry and White Chocolate Baked Cheesecake appeared first on Sanjana.Feasts.

So come on tell me, how many Valentines cards are you expecting this year? One? Two? Two dozen?

Strolling through a busy high street with a numbing wind pinching my fingertips, I ramble past a quaint little chocolate shop. I am absorbed. I shuffle into the shop wide-eyed in merriment at the prospect of sampling the array of delightful delicacies. Shelves are chock-full of heart shaped chocolates packaged in heart shaped boxes that are tinted with deep shades of crimson and baby pink. Each box is tightly wrapped with the finest silk and organza ribbons, as if they are concealing the precious pearls of an oyster found in a cavernous, dark sea. I long to reach out and pick up one of everything, go home and eat until I cannot move. Good job the costly price tags force me to march straight out of that wicked chocolate shop which had fallen from grace.

I left those heart shaped chocolates in heart shaped boxes in the shop that reminds me so much of the chocolate shop featured in Chocolat; a novel and film I hold close to my very own heart. At home I wonder how to re-create the joy I felt when walking into that sinful chocolate shop…

In the end I realised there was only one way to do it. I was thinking eggless cake.

So what are you going to be this year?

Devilish or Angelic?

‘100% Naughty’ Eggless Cardamom and Chocolate Cheesecake

(Adapted from Kurma Dasa’s ‘Baked Cheesecake’ in Great Vegetarian Dishes)

 

 

Ingredients for the base:

 

1/4 cup butter at room temperature

1/4 cup sugar

1 ½ tsps vanilla extract

1 cup plain flour

1 tsp baking powder

 

Ingredients for the filling:

 

500g ricotta cheese

500g cream cheese, at room temperature (I used Philadelphia- and also nearly picked up the one with Garlic & Herbs. I’m sure you guys won’t make that mistake)

1/3 cup lemon juice

1 ½ cups sugar

1 tbsp cornflour

1 1/3 cups double cream

1 ½ tsps vanilla extract

1/3 cup cocoa powder, sifted

½ tsp cardamom, ground into powder

 

Method for the base:

 

1. Sift together the flour and baking powder. Cream together the sugar and butter and add the vanilla extract.

 

2. Combine the flour mixture with the butter mixture quickly with cold hands or a fork.

 

3. Press the mixture into a greased 10 inch springform tin.

 

 

Method for the filling:

 

1. Beat together all of the ingredients excluding the cocoa powder and ground cardamom until it has thickened. Kurma suggests not to overmix this.

2. Place half of the mixture into a separate bowl and add the cocoa powder and cardamom powder. Combine thoroughly.

 

3. Place the white layer of filling over the uncooked base and finally the chocolate filling over the white layer.

 

4. Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).

 

5. Allow to cool and refrigerate for day. You will just have to resist the temptation of diving right in!

 

 

OR

 

‘100% Nice’ Eggless Lemon and White Chocolate Cake

 

 

Ingredients for the sponge:

 

200g plain flour

100g skimmed milk powder

160g icing sugar (confectioner’s sugar)

1 tbsp vanilla extract (or the seeds from 1 fresh vanilla pod)

100g butter, softened

2 tsp’s baking powder

1 tsp bicarbonate of soda

½ cup plain natural yogurt

½ cup water

½ cup milk

Zest from 4 unwaxed lemons

4 tbsp fresh lemon juice

 

Method for the sponge:

 

1. Sift together the plain flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.

 

2. In a separate bowl cream together the icing sugar, vanilla and butter.

 

3. Gently mix in half of the sifted flour mixture.

 

4. Add the milk and water and mix until there are not any lumps (but don’t overwork it).

 

5. Add the yogurt and the remaining sifted flour mixture and lemon juice and zest then fold these in using a metal spoon. Take care not to beat it too much.

 

6. Grease and line three 6X1inch cake tins and divide the mixture equally between them.

 

7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.

 

8. When cooked, remove from the oven and allow to cool on a wire rack.

 

For the White Chocolate Ganache/Buttercream:

 

340g good quality white chocolate broken into small pieces

1 ½ cups double cream

125g butter, softened

 

Method for the Ganache/Buttercream:

 

Place the chocolate and cream in a bowl over a pan of boiled water (does this remind you a little bit of Food Tech lessons at school?) Stir until the chocolate has melted into the cream. Remove from the heat and allow to cool in the fridge until very cold. This could take an hour to several hours as the white chocolate has no cocoa solids, unlike milk and dark chocolate. Beat in the butter until the mixture has thickened.

 

To Assemble:

 

Sandwich the three layers together using the ganache/buttercream and cover the cake with what’s left (if you haven’t eaten it by itself already like I almost did!)

 

 

But wait, of course there has to be a third option. For all of us who like to sit on the fence, enjoy the best of both worlds and choose to remain 50/50…

 

Just do what I did…

 

… And make BOTH* (yes, this entails the scoffing of both cheesecake and cake).

 

Good times.

 

However many Valentines you have this year, please take the time to feed them something sweet (‘sweeten them up’ so to speak!)

 

*KO Rasoi does not accept any responsibility for indigestion, erratic weight gain, ‘death by chocolate’ or ‘couch potato’ syndrome caused by rapid scoffing of delicious cakes.

 

The post Say Happy Valentines Day with Devils, Angels and Plenty of Calories! appeared first on Sanjana.Feasts.