Friday Desserts
It's finally Friday. What could be better than having a weekend and dessert? Check out the Mint Cheesecake Bars, the Fantasy Fudge, and the rest of today's yummy desserts. Enjoy!
BLUEBERRY CRUMBLE
This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.
Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
MAPLE-CIDER OVEN DOUGHNUTS
This is from March 2015 issue of Vegetarian Times (page 69), and begins, "Hard cider adds zip to this traditional Vermont doughnut." Makes 12 doughnuts
To view this online, go to https://www.vegetariantimes.com/recipes/maple-cider-oven-doughnuts/.
Ingredients
Doughnuts
1 12-oz. bottle hard cider
1 cup maple syrup, divided
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1/4 cup butter, melted
1/2 cup low-fat buttermilk
Topping
1/2 cup maple sugar or brown sugar
1 tsp. ground cinnamon
1/4 cup butter, melted
Preparation
To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. Cool.
Preheat oven to 350°F, and coat 12-cup doughnut or muffin pan with cooking spray.
Mix together flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Make well in center, and add egg, melted butter, remaining 3/4 cup maple syrup, buttermilk, and hard cider syrup; mix until just combined.
Scoop batter into prepared molds, and bake 15 to 20 minutes, or until Doughnuts spring back when lightly touched. Cool.
To make Topping: Combine maple sugar and cinnamon in small bowl. Pour melted butter into shallow soup plate. Dip top of each Doughnut into melted butter, then dip into sugar mixture.
MINT CHEESECAKE BARS
Recipe Yield: 20 Servings
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars.
Ingredients
Crust
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling
12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate
Directions
Preheat oven to 350 degrees F.
Spray one eight-inch square pan with baking spray. Set aside.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
Pour over prepared crust.
Bake in preheated oven for 30 minutes, or until firm.
Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.
Nutritional Information Per Serving: Calories: 170; Calories from fat: 100; Fat: 11 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 15 g; Sugars: 11 g
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1-1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
NO-BAKE YOGURT AND COOL WHIP PIE
This is from Jolinda Hackett on The Spruce Eats. She wrote, "If you're looking for an easy no-bake dessert, this Cool Whip pie recipe is the one to try. It will be a welcome treat on a hot summer evening and can be the prettiest dessert at the next cookout; it's also the perfect recipe to get the kids involved as there is no stovetop or oven required. This pie is completely customizable since you can choose the yogurt flavor, matching it to whatever fruit happens to be in season. Consider strawberry or peach slices, cherry halves, mandarin orange segments, or whole blueberries, raspberries, or blackberries. It's also a healthier dessert option so you can enjoy a piece of pie without all of the guilt.
"This recipe comes together quickly, calling for just a container of Cool Whip, flavored yogurt, a ready-made graham cracker crust, and some fresh fruit. Just keep in mind the pie will have to firm up in the freezer for about 2 hours before serving."
Prep Time: 5 minutes; Cook Time: 0 minutes; Freeze Time: 2 hours; Total Time: 2 hours 5 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/cool-whip-pie-recipe-3376704.
Ingredients
8 ounces whipped topping
18 ounces yogurt, any flavor
1 prepared graham cracker crust
Fresh fruit (e.g., berries, peaches, oranges), for garnish
Directions
Gather the ingredients.
In a mixing bowl, thoroughly combine the Cool Whip and yogurt until smooth.
Pour the yogurt and Cool Whip mixture into the pie crust. Freeze until firm, about 2 hours.
Remove the pie from the freezer approximately 20 minutes before serving.
Slice the fruit if necessary and top the pie with the fruit.
Cover and refrigerate any leftover pie, or freeze for later.
Tips
Cool Whip is sold frozen and will need to be defrosted beforehand. This can be done in the refrigerator, microwave, or in cold water. Thawing in the refrigerator will take some planning as it needs to sit in the fridge for about 5 hours (or overnight). The microwave method is simple, but you will need to pay close attention; remove the lid and microwave on the defrost setting for 30 seconds, stir, and repeat until smooth. A third method is to place the tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.
To give the pie a more sophisticated look, arrange the fruit slices on top before you fully freeze the pie. Depending on the weight of the fruit, you might want to freeze the pie for an hour before adding the slices or whole fruit so they don't sink into the yogurt mixture.
What Is Cool Whip Made Of?
Cool Whip is made from water, hydrogenated vegetable oil, corn syrup, skimmed milk, and natural and artificial flavors, as well as other additives. If you'd rather not use this whipped topping, you can substitute with whipped cream.
Recipe Variations
Although a store-bought graham cracker crust is convenient, it is easy to make your own graham cracker crust or a sugar-free graham cracker crust.
Instead of a graham cracker crust, you can use a cookie crust. Vanilla cookies go nicely with a lemon yogurt filling, or a chocolate cookie crust pairs well with coconut flavored yogurt topped with coconut flakes.
This light pie is fairly low in calories for a dessert, but if you'd like to reduce the fat and calories, this recipe can be made with reduced-fat or no-sugar varieties of Cool Whip, yogurt, and graham crackers.
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
BLUEBERRY CRUMBLE
This is from the Food Network. Prep Time: 20 minutes; Inactive: 10 minutes; Cook Time: 30 minutes; Total Time: 1 hour; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/blueberry-crumble-recipe-1956497.
Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
Streusel Topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
MAPLE-CIDER OVEN DOUGHNUTS
This is from March 2015 issue of Vegetarian Times (page 69), and begins, "Hard cider adds zip to this traditional Vermont doughnut." Makes 12 doughnuts
To view this online, go to https://www.vegetariantimes.com/recipes/maple-cider-oven-doughnuts/.
Ingredients
Doughnuts
1 12-oz. bottle hard cider
1 cup maple syrup, divided
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1 large egg, lightly beaten
1/4 cup butter, melted
1/2 cup low-fat buttermilk
Topping
1/2 cup maple sugar or brown sugar
1 tsp. ground cinnamon
1/4 cup butter, melted
Preparation
To make Doughnuts: Bring hard cider and 1/4 cup maple syrup to a boil in small saucepan over medium-high heat. Cook 30 minutes, or until mixture has cooked down to 1/3 cup. Cool.
Preheat oven to 350°F, and coat 12-cup doughnut or muffin pan with cooking spray.
Mix together flour, cinnamon, baking soda, baking powder, and salt in medium bowl. Make well in center, and add egg, melted butter, remaining 3/4 cup maple syrup, buttermilk, and hard cider syrup; mix until just combined.
Scoop batter into prepared molds, and bake 15 to 20 minutes, or until Doughnuts spring back when lightly touched. Cool.
To make Topping: Combine maple sugar and cinnamon in small bowl. Pour melted butter into shallow soup plate. Dip top of each Doughnut into melted butter, then dip into sugar mixture.
MINT CHEESECAKE BARS
Recipe Yield: 20 Servings
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipe/mint-cheesecake-bars.
Ingredients
Crust
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1-1/4 cups graham cracker crumbs
1/3 cup light butter, melted
Filling
12 ounces reduced fat cream cheese
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon mint extract
2 drops green food color
Chocolate Drizzle
12 (1 ounce) squares semisweet chocolate
Directions
Preheat oven to 350 degrees F.
Spray one eight-inch square pan with baking spray. Set aside.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 8 minutes or until firm.
Mix cream cheese and SPLENDA® Granulated Sweetener together until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla, mint extract and green food coloring; mix well.
Pour over prepared crust.
Bake in preheated oven for 30 minutes, or until firm.
Refrigerate cheesecake bars 2 hours or until chilled and firm. Melt chocolate and drizzle over the top.
Nutritional Information Per Serving: Calories: 170; Calories from fat: 100; Fat: 11 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 15 g; Sugars: 11 g
PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING
This is from Diana Rattray on The Spruce Eats. She wrote, "Many versions of pumpkin bars are crowned with a cream cheese topping, but this version features a buttery and chewy oat-crumble—both as the bottom and top crust. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat.
"These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. They're also perfect for packing in the lunch box. Feel free to use store-bought pumpkin spice or make your own from scratch."
Prep Time: 20 minutes; Cook Time: 35 minutes; Total Time: 55 minutes; Makes 24 servings
To view this inline, go to https://www.thespruceeats.com/pumpkin-squares-3052040.
Ingredients
For the Oat Crumble:
1-1/2 cups oats (quick-cooking)
1-1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice
Directions
Gather the ingredients.
Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan.
Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
Reserve about 1-1/2 cups of the crumb mixture and press the remaining mixture into the baking pan. Bake for 10 minutes.
Beat the filling ingredients in a mixing bowl until well blended and smooth.
Spread filling over the crust and sprinkle with the remaining crumb mixture.
Return to the oven and bake 25 minutes longer. Cool and cut into bars.
Make Your Own Pumpkin Pie Spice
To make the spice mix from scratch, combine 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Pumpkin Puree vs. Pumpkin Pie Filling
Although both of these canned products can sit side-by-side on the grocery store shelf, pumpkin puree and pie filling are two different things. Pumpkin puree, which can also be labeled "100 percent pure pumpkin," "solid pack pumpkin," or simply "pumpkin," is simply cooked and mashed squash without any sweeteners or seasonings added. Pumpkin pie filling, on the other hand, does include ingredients to add sweetness and flavor, making it a convenience when baking pumpkin pie or other pumpkin desserts. Although you can use pumpkin puree in place of pie filling (and add the necessary spices and sweeteners), it is trickier to substitute the pie filling for the puree as it's more difficult to eliminate flavorings and maintain the integrity of the recipe.
NO-BAKE YOGURT AND COOL WHIP PIE
This is from Jolinda Hackett on The Spruce Eats. She wrote, "If you're looking for an easy no-bake dessert, this Cool Whip pie recipe is the one to try. It will be a welcome treat on a hot summer evening and can be the prettiest dessert at the next cookout; it's also the perfect recipe to get the kids involved as there is no stovetop or oven required. This pie is completely customizable since you can choose the yogurt flavor, matching it to whatever fruit happens to be in season. Consider strawberry or peach slices, cherry halves, mandarin orange segments, or whole blueberries, raspberries, or blackberries. It's also a healthier dessert option so you can enjoy a piece of pie without all of the guilt.
"This recipe comes together quickly, calling for just a container of Cool Whip, flavored yogurt, a ready-made graham cracker crust, and some fresh fruit. Just keep in mind the pie will have to firm up in the freezer for about 2 hours before serving."
Prep Time: 5 minutes; Cook Time: 0 minutes; Freeze Time: 2 hours; Total Time: 2 hours 5 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/cool-whip-pie-recipe-3376704.
Ingredients
8 ounces whipped topping
18 ounces yogurt, any flavor
1 prepared graham cracker crust
Fresh fruit (e.g., berries, peaches, oranges), for garnish
Directions
Gather the ingredients.
In a mixing bowl, thoroughly combine the Cool Whip and yogurt until smooth.
Pour the yogurt and Cool Whip mixture into the pie crust. Freeze until firm, about 2 hours.
Remove the pie from the freezer approximately 20 minutes before serving.
Slice the fruit if necessary and top the pie with the fruit.
Cover and refrigerate any leftover pie, or freeze for later.
Tips
Cool Whip is sold frozen and will need to be defrosted beforehand. This can be done in the refrigerator, microwave, or in cold water. Thawing in the refrigerator will take some planning as it needs to sit in the fridge for about 5 hours (or overnight). The microwave method is simple, but you will need to pay close attention; remove the lid and microwave on the defrost setting for 30 seconds, stir, and repeat until smooth. A third method is to place the tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.
To give the pie a more sophisticated look, arrange the fruit slices on top before you fully freeze the pie. Depending on the weight of the fruit, you might want to freeze the pie for an hour before adding the slices or whole fruit so they don't sink into the yogurt mixture.
What Is Cool Whip Made Of?
Cool Whip is made from water, hydrogenated vegetable oil, corn syrup, skimmed milk, and natural and artificial flavors, as well as other additives. If you'd rather not use this whipped topping, you can substitute with whipped cream.
Recipe Variations
Although a store-bought graham cracker crust is convenient, it is easy to make your own graham cracker crust or a sugar-free graham cracker crust.
Instead of a graham cracker crust, you can use a cookie crust. Vanilla cookies go nicely with a lemon yogurt filling, or a chocolate cookie crust pairs well with coconut flavored yogurt topped with coconut flakes.
This light pie is fairly low in calories for a dessert, but if you'd like to reduce the fat and calories, this recipe can be made with reduced-fat or no-sugar varieties of Cool Whip, yogurt, and graham crackers.
FANTASY FUDGE
This recipe, from My Food and Family, begins, "Delight your taste buds with this amazing Fantasy Fudge. This Fantasy Fudge is a classic marshmallow fudge that gets its chocolatey, nutty goodness from BAKER'S Semi-Sweet Chocolate and walnuts."
Prep Time: 25 minutes; Total Time: 25 minutes
To view this online, go to https://www.myfoodandfamily.com/recipe/051833/fantasy-fudge.
Ingredients
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Directions
Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into 1-inch squares.
Kitchen Tips
Tip 1
Size Wise
A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.
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