Category: Chocolate

Cowboys, Caviar, Casseroles and Cocktails

Dear readers

I had such high hopes for this post.  Then they were totally dashed by a twist of fate that…well…I guess if I’d seen it coming it wouldn’t be a twist would it?  But I’m jumping ahead of myself.  First, I was totally delighted when Greg from Recipes4Rebels asked if I would join in a cookalong for Cowboy Day!  This event occurs on the fourth Saturday of July each year and is celebrated all over the world! 

Cowboy Caviar 1Obviously, this is not the fourth Saturday in July, however, as I will be sunning myself on the beach at Sanur in Bali that day, with Greg’s blessing I am posting my ventures into Cowboy Cookin’ early!  And it’s a three course meal y’all. (Because 1 that’s how cowboy’s talk and 2 cocktails are a course aren’t they?  This one is almost a meal!  But again, getting ahead of myself!)

So now onto my foiled grand plans.  My idea was that I would find a cocktail called a Bali Cowboy – possibly a more tropical version of this cowboy cocktail and I would make it for my post and then, on the day itself, I would tweet another picture of me in Bali with with my Bali Cowboy and it would in a glass as big as my head and it would be blue and loaded with umbrellas and pineapple wedges and all the other tropical cocktail paraphenalia. 

Cowboy Caviar 2A quick google soon showed me that there is such a thing as a Bali Cowboy.  It is NOT a cocktail.  Turns out that a Bali Cowboy is a male prostitute who hangs around Kuta Beach willing to sell his services to any rich (ie all) Western women who care to pay for them. So, whilst I’m not 100% ruling out a photo of me with a Bali Cowboy on Cowboy Day, the likelihood of it happening has dropped significantly!

So, new ideas had to be found.  Starting with some caviar.  Because we’re classy cowboys!  It’s Cowboy Caviar of courseCowboy Caviar 4Where has this salad / dip been all my life?  If this is what cowboys eat, then I want to be a cowboy.  It’s all kinds of beans and corn and tomatoes and avocado . Truly delicious!  I loved this! 

So, for the second course, I went straight to the top.  And by that I mean Mr John Wayne himself.

John wayne casserole recipeTurns out The Duke and I share a love of eggs, cheese and chillies.  Now, just one thing about the John Wayne casserole…. To my mind, when you combine egg yolks to beaten egg whites with other stuff, in this instance cheese and chilli and you them put that in an oven and cook until it’s all puffed up and golden, that’s not so much a casserole as a soufflé. 

You be the judge:

John wayne casserole1I’ll sit quietly over here and let my case speak for itself. 

By the way, cooking this for an hour would be way too much.  You are seeing about 35 minutes and I think it was over.  I would cook this…half an hour max.  Also, the tomato didn’t do much.  I would actually leave it out and cook this for 20 minutes total. 

John Wayne casserole2The soufflé casserole was good but I think I was so blown away by the Cowboy Caviar that it kind of paled by comparison.  I will definitely make it again though!

John Wayne casserole3And now for my grand Cowboy finale, I am turning to to person who started all of this, yep, Greg.  This cocktail /dessert  is A-MAZING!  So, so good.  Cowboys and cowgirls, can I present, the Giant Martini! 

Giant Martini2There is no other word for this but absolutely divine! The giant in the Giant Martini doesn’t refer t to it’s size (but you could scale it up very easily)  but to the fact that it was created on the set of Giant by Liz Taylor and Rock Hudson.

Git along little doggie, this cocktail is all mine!

Giant MartiniAnd you too!

Giant Martini3jpgAh yes, Greg’s site on the PC, a cocktail in front of me and The A-Z of Cooking behind it.  Just a regular day round these parts!

Many, many thanks to Greg, this was so much fun!  Thank you so much for including me!  I always say this but you hear so much about the internet being a a horrible vicious place, I am always delighted and totally honoured to make new friends, like Greg, on here. 

Ok, I’ve gotta go, 5:30am start tomorrow!  But I’m loving and leaving you with some some super rhinestone cowboy singing!

Find out all about the Cowboy Day Cook A Long here.  Hopefully my attempts will inspire you to bigger and better things on the day!

The recipe for Cowboy Caviar I used came from Cookie and Kate.

The Giant Martini recipe is here.

Kiss me and smile for me, I’ll be back here in a couple of weeks but if you can’t smile without me, I’ll be tweeting and instagramming from Bali throughout.

Loving you, leaving you, now!

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Devil’s Food Cupcakes

What better way to end my devil themed blogiversary party than with some Devil’s Food  from the Domestic Goddess? 

I adapted Nigella’s recipe into cupcakes and much deliciousness ensued!

Devil's Food Cupcake1

These were easy to make, and tasted amazing!  A deep chocolate flavour and they were (apologies in advance) super moist.  They also lasted for close to a week in the fridge…we are after all only two people and the mix made 15 cupcakes.  I took half  into work to share the love but someone managed to eat all of his half by himself.  Not so fussy after all it appears!

Devil's Food Cupcake2jpg

If you head over to You tube you can see Nigella make this cake herself and hear her utter my favourite phrase of the clip when she speaks about mixing the cocoa, muscovado sugar and hot water into  a “malevolently dark syrup”.  It is Devil’s Food Cake after all!

Devil's Food Cupcake3I pretty much followed Nigella’s recipe except that I added a tablespoon of coffee granules into that same “malevolently dark syrup” because it wasn’t already rich and dark enough!  Also because I made cupcakes, I adjusted the cooking time.  Mine were in the oven for 18 minutes. 

Devil's Food Cupcake4Can I just say….that frosting!!!!!  OMG.   I ate so much of it I felt sick.  Then I ate some more because it was so good!


Devil's Food Cupcakes
Yields 12
A luscious chocolate cake with a rich chocolate frosting. Sinfully Good!
Write a review
For the Cake
  1. 50 grams best-quality cocoa powder (sifted)
  2. 100 grams dark brown muscovado sugar
  3. 250 millilitres boiling water
  4. 1 tbsp coffee granules (optional)
  5. 125 grams soft unsalted butter (plus some for greasing)
  6. 150 grams caster sugar
  7. 225 grams plain flour
  8. ½ teaspoon baking powder
  9. ½ teaspoon bicarbonate of soda
  10. 2 teaspoons vanilla extract
  11. 2 large eggs
For the Frosting
  1. 125 millilitres water
  2. 30 grams dark brown muscovado sugar
  3. 175 grams unsalted butter (cubed)
  4. 300 grams best-quality dark chocolate (finely chopped)
  5. Sprinkles to decorate
  1. Preheat the oven to 180°C/gas mark 4/350°F.
  2. Line muffin pans with cupcake liners. I made 15 cupcakes from this mixture but the number of cupcakes will depend on the size of your containers.
  3. Put the cocoa, the coffee, if using, and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water.
  4. Whisk to mix, then set aside.
  5. Cream the butter and caster sugar together, beating well until pale and fluffy.
  6. While this is going on, stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
  7. Still mixing, add the vanilla extract into the creamed butter and sugar . Then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
  8. Keep mixing and incorporate the last of the flour. Then fold in the cocoa mixture, scraping the mixing bowl well with a spatula.
  9. Divide this batter into the cupcake liners, filling to just over halfway.
  10. Place in the oven and cook until a skewer comes out clean - it was around 18 minutes for me but will depend on the size of your cupcakes.
  11. Remove from the tins and cool on a wire rack.
For The Frosting
  1. Put the water, 30g / 2 tablespoons muscovado sugar and 175g butter in a pan over a low heat to melt.
  2. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
  3. Leave for about 1 hour, whisking now and again.
  4. Spread or pipe the frosting over the cupcakes.
  5. Decorate with sprinkles or your decoration of choice.
If you want to make this as a large cake, watch Nigella's You Tube clip or you can find the recipe here
Adapted from Nigella Lawson
Adapted from Nigella Lawson
Retro Food For Modern Times
 If you’re serving these to guest or even if there is just two of you, make sure you spirit one of these away in case you have the need for a Nigella inspired midnight feast!

Devil's Food Cupcake5

Have a great week! 

The Devil Cocktail

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Two Turtledoves

Sometime last year I became obsessed on Pinterest with an American candy called a turtle.  I went from never having heard of them in my life to seeing them all over the internet.  And holy moly did they sound good!  For those of you, like me, who have spent our lives in ignorance of this delight, just listen to this:

  • A chocolate base.
  • Toppped with pecan nuts
  • Topped with caramel
  • Topped with more chocolate

There is no way on God’s green earth that they could be bad.  Supposably.  As Joey Tribbiani would say.  And depending on your definition, they were really good.  Well, they tasted delicious. 

Before we get into them, just a word of explanation.  The recipe I used called them turtledoves because they used Dove Chocolate.  We used to have Dove Chocolate here – apparently not anymore.  I wonder when that happened? 

My turtledoves started really well. 

TurtledovesIt all started to fall apart with the caramel.  I could not get it to sit on the pecans the way I wanted it too.  I wanted it to be a perfect dome, surrounding my pecans but leaving a little bit of chocolate on the base visible.  Not ONE of them looked like that.

Turtledoves2And the more I tried to meddle with it, the worse it got.  In the end, I thought. “Nevermind.  It will all be covered with the rest of the chocolate.  It will be fine”. 

Not so.  I was already on a slippery slope and the only way was down.  The final chocolate layer was a disaster!  I could not get it smooth, it was a hot day and the second I touched it, it would either melt or crack.

Before I show you the wreck of the Hersperus that was my effort, let me show how these babies should look  (via candy,

Turtles from candy.about.comAnd, oh Lord, here are mine….

Turtledoves3I know.  I’m sorry.  Two fails in a row.  Although these tasted delish, my turtles may not have been teenage or ninjas but they were mutant. Technically they weren’t even turtledoves because I could not find Dove chocolate. 

They did taste good.  Really good.  Even the fussiest eater in the world was a fan. 

Turtledoves4But you know food blogging can be very much style over substance so that sometimes I think it doesn’t matter how things taste as long as they look good.  In retrospect, I should have not tried to cover them entirely but just done a little splodge of caramel and one of chocolate over the top.  Next time….

But I wanted to have something that was a success, of only to soothe my wounded self-esteem.  Two fails in a row is no way to write a food blog.  So I needed a turtledove.  Fast.  Guaranteed success.


  • Chocolate
  • Caramel
  • Nuts

How about something like this?


  • Baileys
  • Frangelico
  • Butterscotch Schnapps

Now that’s my kind of Turtledove! 

And it brought F.Scott out of the funk caused by the Bobby Dazzler.

Turtledove6Normality has resumed in Chez Retro Food.  Well, as close as we can get ’round here anyway!

A cocktail shooter that mirrors the flavours of the classic American turtle candy - chocolate, caramel and nuts
Write a review
  1. 30ml Butterscotch Schnapps
  2. 30ml Frangelico
  3. 30ml Bailey's Irish Cream
  1. Pour the Butterscotch Schnapps and the Frangelico into a shooter glass.
  2. Measure out the Bailey's and pour very slowly over the back of a spoon into the glass.
  3. Enjoy!
Retro Food For Modern Times
 Have a wonderful week!

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The Dishiest Dish – Strawberry Cheesecake Heaven

Sometimes you just need to focus on the good stuff.  Like birthdays and strawberries and brownies and cheesecake.  And sometimes you just have to wham bam them all together.  And get something a little like this:

Strawberry Cheesecake with a Macadamia & White Chocolate BaseLet’s break it down shall we? 

  • Fresh strawberries coated in a red currant jelly so they are lovely and shiny.
  • A tangy creamy cheesecake filling
  • A base made of white chocolate and macadamia nut brownies.

Did I hear someone say cheesecake heaven? 

Well, yeah, it was me.  But you will too when you make this.  Which you should. It’s very decadent but hey, you only have one birthday a year right? And if you can’t have a Strawberry Cheesecake with a Macadamia & White Chocolate Brownie Base on your birthday when are you going to have one?

In a week of average meals, The Birthday Strawberry Cheesecake was a welcome highlight.

The River Café Spinach Rotolo was disappointing.  I had a very specific idea of how I wanted this to taste (which was EXACTLY like the Spinach Rotolo I ate at Jamie Oliver’s Fifteen Restaurant many years ago).  And it didn’t meet these high expectations.  It was a weird recipe too.  You had to wrap the pasta rolls in a tea towel and place that in a fish kettle.  I cooked mine in a big roasting pan because who on earth has a fish kettle? Maybe that’s why it didn’t work.

I cooked it for longer than they said but it was still half raw when I took it out of its tea towel wrapping.  I couldn’t be bothered wrapping and tying it all up again so I put in a baking dish, made a quick tomato sauce and baked it until it was cooked through. It tasted fine but it was not at all what I wanted.

Strawberry Cheesecake

The duck meatballs were a disaster.  I had borrowed the Kitchen Aid mincing attachment from a friend and minced my duck.  Let me tell you, there is not a lot of meat in two duck breasts.  Which was kind of okay because the five meatballs that came out of that process weren’t great.  It was a good thing we had lots of brownie left over from making the cheesecake because that dinner of 2.5 meatballs each wasn’t what you would call hearty!

This week I am looking forward to cooking:

Turkey and Cranberry Meatballs with a Camembert filling from The Meatball Book.  Let’s hope it works out better than the duck! 

Black And Blue Berry Chocolate Almond Crumble adapted from my list of the year.

A Kahlua Cocktail for another new segment on the blog.  Stay tuned.  This one is going to be fun!

In Other News I Am


  • Orphan 8 by Kim van Alkemade for bookclub – have only just started but looking forward to getting stuck into this.
  • 253 by Geoff Ryman, not sure about this.  Very concept driven but, so far not not greatly compelling.
  • Hello From The Gillespies on audio. I am enjoying this. 

Listening To

  • I found a new podcast!  Billed as a cross between Serial and The X Files, Limetown is hitting all my buttons. Don’t listen to this alone.  Or at night.  Seriously creepy stuff.  I can’t wait for Episode 4!


  • This one is old but I have just discovered and am mainlining a British TV Series called Line of Duty.  Excellent gritty police drama.  I inhaled Series 1 and cannot wait for the weekend so I can start (and finish) Series 2.
  • A new Australian drama called The Principal.  Have seen the first 2 episodes and it is shaping up to be a winner!
  • And I watched The Imposter.  I tell you, if this wasn’t true, you could not make it up!


Strawberry Cheesecake with White Chocolate & Macadamia Brownie Base

Serving Size: Serves 8-10

Strawberry Cheesecake with White Chocolate & Macadamia Brownie Base

A lovely decadent cheesecake, perfect for a special occasion. Leave plenty of time to make this. I made the brownies on Saturday, then assembled the cheesecake on Sunday for eating on Monday.


  • For The Brownie
  • Melted butter to grease
  • 150g white chocolate, chopped
  • 150g butter, I used salted
  • 3 eggs, lightly whisked
  • 150g plain flour
  • 60g whole milk powder
  • 60g caster sugar
  • 1/4 tsp baking powder
  • 150 grams white chocolate chips
  • 150g macadamia nuts, halved
  • For The Cheesecake
  • 1/2 of the white chocolate and macadamia brownie, cut into small pieces
  • 30g butter
  • 50g white chocolate, chopped
  • 1 gelatine leaf
  • 200ml thickened cream
  • 500g cream cheese at room temperature
  • 35g icing sugar, sifted
  • Juice of half a lemon
  • 2 punnets of strawberries (smaller strawberries work better than large ones), with the stalk end cut off so the bottom is flat.
  • 2 tbsp red currant jelly


  • For The Brownie
  • Preheat oven to 160C.
  • Brush a 20cm square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang at the sides.
  • Place the chopped chocolate and the butter in a small saucepan over low heat.
  • Cook, stirring often until the chocolate and butter melt and are well combined.
  • Set aside to cool.
  • Once cool, add the eggs and stir with a wooden spoon until well combined.
  • Sift the flour, milk powder, sugar, and baking powder in a medium bowl, Stir in the white chocolate chips and the macadamia nuts.
  • Add the butter mixture and stir until just combined.
  • Pour into the prepared pan and bake in the pre-heated oven for 40 minutes or until moist crumbs stick a skewer when inserted into the centre.
  • Remove from the oven and set aside to cool completely in the pan.
  • Cut in half.
  • For the Cheesecake
  • Grease and line a springform pan with baking paper.
  • Place the brownies in a food processor and whiz into fine crumbs.
  • Melt the butter and white chocolate in a saucepan over low heat, stirring to combine
  • Pour into the food processor and pulse to combine.
  • Press the brownie mixture into the lined pan.
  • Chill in the fridge for 20 minutes or until set.
  • Soak the gelatine in a bowl of cold water for five minutes.
  • Place 100ml of cream in a small saucepan over medium heat and bring to just below boiling point. Remove from heat. Squeeze excess water from gelatine and stir into cream until smooth. Strain and allow to cool slightly.
  • Beat cream cheese and icing sugar in an electric mixer until smooth, about 5 minutes.
  • Add the gelatine mixture and the rest of the cream and beat until combined. Add the lemon juice and beat to combine.
  • Pour into the pan over the brownie base. Smooth the top and place in the fridge to set overnight.
  • Place the strawberries cut side down on the cheesecake.
  • Place the red currant jelly in a small saucepan. Place over a low heat and stir until melted. Set aside.
  • Once cool, brush over the strawberries.
  • Eat. Enjoy.


The brownie mixture will make enough for two cheesecakes. Or you can just eat the extra brownies.

If you are in a hurry, you can use store bought brownies. If so, you may have to add some additional melted butter to the brownie crumb mix to bind it together. The amount will depend on how dry your brownie crumbs are. You want the crumb to hold together.

Both the brownie and the cheesecake recipe are adapted from recipes found on

Now over to you.   What was the best thing you made this week?

What are you looking forward to making next week? 

What are you reading, watching, listening to?

Please share!

Have a fabulous week everyone! 

Happy Cooking!

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Nutty Nutella Cake… with a Meringue Topping

Just as we finish a good meal with something sweet, so shall we round out the month of madness with one of the kookiest recipes I’ve seen lately.  And here it is: 

Nutty Nutella Cake
Nutty Nutella Cake

 Looking at that photo, I know what you are thinking.  And you know what? 

Some of you are mean!!!!

Have you been taking lessons from my family?

So these are not the best looking cakes in the world.  There is a definite dip in middle of all of them.  The texture is kind of rough….then again….that rough texture is also kind of crispy and there is a delicious fudgy layer in the middle. And who doesn’t love a fudgy layer?

Nutty Nutella Cake2
Nutty Nutella Cake2

 But remember the Twinkie Defence?  I’m about to launch the Picnic Defence. The Picnic is one of the best chocolate bars ever. Chocolate, caramel, wafer, peanuts.  So good.  The only problem?  It looks like a big old turd.

 But so good to eat.

And the Nutty Nutella Cake is the Picnic bar‘s next door neighbour in “Dammit we taste so much better than we look” Street.

You know what else makes this cake so special?  I’ll tell you in a moment but first, let’s take a walk down Pronunciation Avenue and talk about Nutella.  In Australia ( and I believe England), we call this super delicious chocolate hazelnut spread Nut-ella.  Because it’s made of nuts.  And….ella.  Ella being an Italian euphemism for a shit ton of sugar.

However, definitely on The Splendid Table Podcast and I’m sure a few others I listen to, I have heard Americans call this stuff Noo-tella.

WTF?  I can get over that whole tomato / tomayto thing.  But Noo-tella is a step too far. 
It’s NUT-ella.  End of.

Nutella Cake3
Nutella Cake3

I first found this recipe on the Masterchef site.  However, it has since been taken down.  Only a picture remains. And yep, phew…Matt Preston’s cake is as ugly as mine…

 Possibly even uglier.

But I was able to find a copy in Matt Preston’s latest book and in the same spirit of adventure in which I made muffins from ice cream and flour a few years back I decided to give it a whirl.  And you know what else….there’s obviously some weird psychic connection between Matty P, and me because in the same book, he has a recipe for “bread” made from you guessed it, ice cream and flour!

 So, you wanna know what’s in these ugly but delicious sweet treats?

Nutella Cake Ingredients
Nutella Cake Ingredients
  • Nutella…or if you’re cheap like me, supermarket brand hazelnut spread. 
  • Eggs
  • Vanillla

That’s all folks.  C’est tout.  Three ingredients.  To get this….

Nutella Cake 4
Nutella Cake 4

And you know what?  That little dip….don’tcha just want to fill it up with all sorts of deliciousness?

I went for a contrast – still warm cake with some of my ancho berry sorbet and a couple of leaves of chocolate mint – direct from the garden!!!

Nutella Cake and Ancho Sorbet 1
Nutella Cake and Ancho Sorbet 1

But you could have any flavour of ice cream, or some salted caramel sauce..or even some normal frosting…

DSC02387Or what if you added a big dollop of nutella into the dip and then made a meringue over it?  OMG.  I am so making that….stay right here.  I”ll be back…..

Just got to fill these cakes….

Filled Nutella Cakes
Filled Nutella Cakes

 Then whip up a meringue….

Meringue top
Meringue top

And bung ’em in the oven for a bit….

And then…..

Meringue Topped Nutella Cake
Meringue Topped Nutella Cake

 I am giggling like a little girl and dancing round my kitchen.  My, face, my hands, my camera are all smeared with chocolate and meringue and am feeling both a little nauseous and like I have died and gone to heaven….

We only had three of the cakes left and I have just eaten two of them….they were that good!!!!

Scuse the fingers….but you’re lucky there are any photo’s I was so busy shoving these into my gob taste-testing to ensure the highest possible quality standards.

Nutella Meringue Cake2
Nutella Meringue Cake2

 And look at that…the light as air toasty on top meringue, the oozy melty nutella and the cakey base….

What a way to end the month!!!!

I am racing to get this out because I am heading up to the sunshiney Gold Coast very early tomorrow morning for a couple of days – sadly mostly work and not much play – but by the time I can post again it will be February….which is as scary as hell.  Where did January go????

Have a great week where ever you are and what ever you get up to.


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Nutella Meringue Cake
Yields 10
A delicious chocolate cake with a base of three ingredients. Good by itself or topped with your favourite flavours for a super delicious treat!
Write a review
For the Cake
  1. 4 large eggs
  2. 240g Nutella or chocolate hazelnut spread of your choice
  3. 1 tsp vanilla
For the topping
  1. Additional Nutella - 1 tsp per cake
  2. 3 eggs
  3. 1 1/2cup of sugar
For the cake
  1. Preheat the oven to 175C.
  2. Lightly grease your cupcake liners and place in a tray.
  3. In a large bowl, whisk the eggs on top speed until they have tripled in size (approx 6 minutes but this will depend on the power of your mixer).
  4. Place the Nutella in a metal bowl with the vanilla extract and stir over a pan of boiling water until the Nutella softens. (You can also do this in a microwave - use a microwave safe bowl and heat for 1 minute, stirring every 15 seconds).
  5. Turn the mixer down to low and drop spoonfuls of Nutella into the egg mixture. Repeat until all the nutella has been added and the Nutella is completely mixed in.
  6. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure there is no Nutella sticking to them and stir a few times by hand.
  7. Pour the Nutella mixture into the prepared cases, filling them about 3/4 full.
  8. Bake for approx 15-20 minutes until a skewer inserted into a cake comes out clean.
  9. The cakes will look lovely and round when they come out of the oven but they will collapse as they cool.
  10. Once cool, add a spoonful of Nutella into each dip.
For the Meringue
  1. Separate the eggs and place the whites in a clean, dry bowl.
  2. Beat until the mixture forms stiff peaks.
  3. Gradually add the sugar and beat until the mixture is thick and glossy.
  4. Spoon or pipe this mixture onto the cakes.
  5. Place under preheated grill for 1-2 minutes or until lightly toasted. Alternatively, use a culinary blow torch to lightly grill the meringue
  1. This cake is also great topped with a scoop of your favourite icecream, would be awesome with a salted caramel, berries and cream etc.
  2. I used a coconut oil spray to grease the cupcake liners which added the slightest hint of coconut to my cakes.
  3. The meringue quantities above will cover an entire batch of cupcakes.
Adapted from Matt Preston's Idiot Cake
Adapted from Matt Preston's Idiot Cake
Retro Food For Modern Times




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