Variations on the Opera Cake

Variations on the Opera Cake
Passion Fruit Opera Cake

This month's Daring Bakers' challenge was dedicated to Barbara of winosandfoodies.com http://winosandfoodies.typepad.com



Bad Picture :)

A sprinkle of fairy Dust


I made my challenge yesterday, it was an awesome recipe I loved it although I was tired when I finished, no wonder why it is called Opera cake. The kitchen a mess, so many things going on at the same time, it was like playing Four Hand Piano, while making my Opera cake I was humming Nessun Dorma of Giacomo Puccini, It was my Dad’s favorite (interpreted by Luciano Pavarotti the best), so I could not avoid tears in my eyes (Italians are so emotive aren’t they?). well well well let’s continue with the cake…all I can say is that I will make this wonderful cake again and that my friends and sister said it was delicious and they asked for another slice J Thank you so much for this lesson Ivon of Cream Puffs In Venice, Lis of La Mia Cucina, Fran of the blog Apples Peaches Pumpkin Pie http://applespeachespumpkinpie.blogspot.com and Shea of the blog Whiskful http://whiskful.blogspot.com

The Original Recipe

For the joconde
(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:
•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)
6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup
(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:
•a small saucepan
½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature
For the buttercream
(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)
What you’ll need:
•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula
1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add in your flavouring and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the white chocolate ganache/mousse
(this step is optional – please see Elements of an Opéra Cake below)
(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)
What you’ll need:
•a small saucepan
•a mixer or handheld mixer
7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)
1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)
What you’ll need:
•a small saucepan or double boiler
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake
(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).
Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.
Step A
(if using buttercream only and not making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about one-third of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square.
Moisten these pieces with the flavoured syrup.
Spread another third of the buttercream on the cake and then top with the third square of joconde.
Use the remaining syrup to wet the joconde.
Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled.
This recipe will yield approximately 20 servings.
Step B (if making the ganache/mousse):
Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.
Spread about three-quarters of the buttercream over this layer.
Top with the two rectangular pieces of cake, placing them side by side to form a square.
Moisten these pieces with the flavoured syrup.
Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).
Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde.
Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
Serve the cake slightly chilled. This recipe will yield approximately 20 servings


Happy Birthday To Me

Happy Birthday To Me
Or I Do Not Want To Sing The Birthday Song.
The Story: My mom and my sister told me to make the BD challenge as a Birthday cake (What? it is MY birthday), then they left, except for my nephew and his nanny I was alone at home.... so, I spent almost all day making the DB challenge. In the evening when I finished making the challenge I was tired and did not want to know anything about the B DAY...(Gosh I am tired I will not sing the any b day song).Then, frustrated,tired and depressed I went to the backyard and I was watering the plants when my sister came in with a cake, it was made by a pastry chef, (mmm strawbwrries...I love strawberries), so I changed my mind and decided to sing the b day song at the end (they'll feel bad if I don't ), it was a surprise from mom and my sister. I had two cakes and they were delicious. The End


Banoffe Pie Faery’s style

Banoffe Pie
Faery’s style
I made this recipe inspired in a cupcake made by the AIRY FAIRY , Banoffe cupcakes. The pie shell is my inspiration because I did not like any of the recipes I had at hand so I "experimented" with my own method and the result was a deliciously crispy pie shell. I simply love it and have other proyect to this pie dough recipe. About the banoffe pie it is D E L I C I O U S.


1 pie shell
Banana filling
Caramel filling
Whipped cream
Chocolate sauce

Pie Shell

2 cups all purpose flour.
½ cup salted butter or margarine.
1 egg yolk.
1 Tablespoon vanilla extract.
½ cup of icing sugar.
1- Mix flour and icing sugar.
2- Add butter and mix well, at this point it is a bit sticky.
3- Add the egg yolk and vanilla extract and mix well
4- Let rest in the refrigerator for 15 minutes.
5- Take small amounts of the dough and place them on the bottom of the pie plate and gently press against it, when you have covered the bottom of the pie plate, do the same for the sides, let cool in the refrigerator for 15 minutes.
6- Prick the dough all over with a fork, and bake at 200 °C until it is light golden brown.

Banana Filling.

600 gr bananas
2 tablespoons salted butter.
1 tablespoon vanilla extract.
1- Peel off the skin of the bananas and slice them.
2- Melt the butter in a frying pan and add the bananas and vanilla cook for about three minutes
3- Let cool.

Caramel filling.

1 can sweetened condensed milk
1- Put in pan the can of condensed milk and cover it with water.
2- Cook for 2 hours at high. Always check the water and add more if is necessary. The water should cover the can.
3- After two hours of cooking take off the flame and let cool before opening the can.

Chocolate Sauce.

4 tablespoons cocoa powder.
7 tablespoons evaporated milk.
3 tablespoons shortening.
½ teaspoon vanilla extract.
½ cup icing sugar.
1- Melt all the ingredients in sauce pan until you have the consistency of a sauce

Pie Assembly.

1- Place the bananas in the pie shell.
2- Add the chocolate.
3- Cover with the caramel milk.
4- Top with whipped cream.
5- Decorate with chocolate sauce.
6- Cool in the refrigerator before serving.


Sobao Pasiego

Sobao Pasiego
Butter Cake
Sorry for not posting before, I had a stupid accident and I ended up having a hurt knee, then I had to take some pills for the pain and bloated knee, good for the knee *thumb up* unfortunately it was bad for my stomach : s . I do not understand why my body never gets to an agreement when it is about a medicine …

3 or 4 eggs (I used 4)
250 gr butter
250 gr all purpose flour
250 gr sugar
½ teaspoon anise essence
½ teaspoon vanilla essence
1 tablespoon anise liqueur
3 teaspoons baking powder


1- Mix flour and baking powder, set aside.
2- Whisk butter, sugar, essences and liqueur until it is soft and creamy
3- Add eggs one at a time
4- Add the flour and whisk until it is well incorporated
5- Line with waxed paper the bottom and sides of a square cake pan *
6- Cook until it is golden brown on top
7- Remove it from the oven and let cool

* I do not have a square cake pan, so I used a round springform pan


Passion fruit Pudding Cake

Passion fruit Pudding Cake
Adapted from Alpineberry

Mary was right it is like magic!....Mary I cheated by using cream of tartar...but it was a only a bit. ;o)


4 tablespoons salted margarine.

3/4 cup white sugar.

4 large eggs. Separated

6 tablespoons all-purpose flour.

1 teaspoon baking powder.

1/3 cup passion fruit pulp.

1/3 cup water.

2 cups milk.

1/4 teaspoon cream of tartar.


Preheat oven to 200°C. Lightly butter a cake pan.

1- Using a mixer cream margarine and sugar, until it is light and fluffy.

2- Add the egg yolks,water, passion fruit pulp and mix well, until it is smooth.

3- Add milk and mix .

4- In a separate boul whisk the eggs and cream of tartar until stiff peaks form.

5- Carefully mix the the beatten whites and the passion fruit mixture.

6- Pur the batter into the prepared cake pan and bake in a batter bath ubtil it is golden brown on top.

7- let cool about 30 minutes before serving


Excellent Award

Excellent Award

I am so happy for Swati from Sugar Craft India and Tartasacher from Mil Postres surprised me with the Excellent award It is an honor to receive these awards because Swati and Tartasacher keep their blogs so beautiful and with great recipes and pictures that they are really Excellent blogs.

I want to extend this award to those other blogs I consider Excellent, not only for sharing recipes and pictures but also for sharing a bit of their everyday lives, anecdotes, ideas, thoughts, memories….

Thank you Swati and Tartasacher for the award and also for giving me the opportunity to tell you two and my other teachers in my favorite link list how important and excellent you all are

Do What I Like
I dolci di Pinella
La Mia Cucina
Lucullian delights
Made in Heaven
Simply Anne's
Precious Moments
Todo Caserito 2
yochana's cake delight

Thank you all ;o)


Passion Fruit and a Chocolate salami

Happy Mother's day

I decided to make cakes for the mommies, they love my cakes *proud face*, I hate to give those little porcelain figurines that are sooo cute, but, they have the ability to attract and hold dust, believe me, they can do that when you are not watching, I hate dust, the only dust I like is fairies dust ;) (a union thing)
Well I made passion fruit sponge cake with pasion fruit rum syrup and passion fruit filling, it was not an overwhelming taste, instead it was soft in flavor and with a delicious fragance. I made the syrup and juice two days before and the cakes last night, so this morning I only made the filling and the frosting. After that I made a chocolate salami for my sister.

Passion Fruit Sponge Cake.
Yes... a lot of work

I need a break...


yum yum

Passion Fuit Sponge Cake.


2 tablespoons passion fruit syrup

6 eggs

200 gr sugar

200 gr cake flour

1 pinch salt

¼ teaspoon

baking powder


1- Sieve together flour , salt, and baking powder set aside.

2- Whith an electric mixer beat whole ggs for four minutes, then gradually add sugar until the batter is light and fluffy.

3- Add the passion fruit syrup. Stop beating with the mixer.

4- With a rubber spatula gently fold in the flour mixture.

5- Put the batter into a greased and floured cake pan.

6- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.

7- Take out the oven unmold on a dish and let cool before icing.

Rum Syrup


1/2 cup rum (rhum)

3 cups water

2 cups sugar

4 tablespoon passion fruit pupl.


1- Boil water and sugar at medium high heat for about 15 minutes (or until it has the consistency of a cought syrup).

2- Let cool, and then add the rum and the passion fruit pulp.

For the Icing

I used non diary whipped cream with 2 tablespoons passion fruit syrup

For the filling

I mixed 1 can sweetened condensed milk and ½ cup passion fruit pulp then I folded in non diary whipped cream.cake


1- Halve the cake horizontally and drizzle the rum syrup over the bottom half cake .

2- Spread bottom half cake with filling.

3-Top with remaining cake layer to form a sandwiched cake and drizzle with the remaining syrup.

4- Decorate with the icing.

Chocolate Salami
Salame Di Ciccolato

I know... the picture is ugly.... but this thing is D-licious

Chocolate Salami.

250 gr unsweetened dark chocolate chóped.

40 gr vegetable shortening (krisco).

180 gr sweetened condensed milk.

100gr almonds (blanched and toasted).

100 gr raisings.

6 candied cherries (cut in half).

Unsweetened cocoa powder.


1- Melt the chocolate, shortening and condensed in sauce pan, (you can use a water bath to avoid burning the chocolate)

2- Add and combine the almonds and raisings

3- In a plain surface place asheet of tin foil and place over this a sheet of waxed paper, sprinkle with the cocoa powder.

4- With a spoon place the chocolate over the cocoa powder and form a log sprinkle more cocoa pwder over the log and holding both sides of the foil and waxed paper shape a salami or log, wrap and close both ends and put in the refrigerator until it is hard like a salami.

5- Unwrap and enjoy.

Homemade Passion Fruit Syrup and Juice.

Juice ready to be frozen
and passion fruit from the backyard

syrup boiling

Pictures...ugly too ... one without flash (the real color of the syrup)
and the other with flash

Passion Fruit Syrup.

2 cups white sugar.

1 cup water.

2 cups passion fruit pulp.


1- Boil the sugar and water at medium high heat for about ten minutes, the syrup shuld be thick.

2- Add the passion fruit pulp and let simmer for 10 minutes. Store in jars and keep in the refrigerator.


Cinco De Mango

To Celebrate Cinco de Mango

National Mango Board


From Wikipedia, the free encyclopedia

Cinco de Mayo (Spanish for "5th of May") is a regional holiday in Mexico, primarily celebrated in the state of Puebla. It is not an obligatory federal holiday. The holiday commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862. The date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride.
A common misconception in the United States is that Cinco de Mayo is Mexico's Independence Day; Mexico's Independence Day is actually September 16 (dieciséis de septiembre in Spanish), which is the most important national patriotic holiday in Mexico.

Homemade Mango Pulp.

You can buy it but if you want to make it at home as I did, this is what you need
About 25 mangoes in their un-ripened state and enough water to cover them, boil the mangoes until their skin cracks, take them out of water and let cool. Remove the skin and scoop the fruit out. The final pulp is obtained by passing through fine sieve

Mango Jelly (Cooked)
Jalea De Mango

1 kilogram mango pulp.
700 gr White sugar.
2 tablespoons fresh lemon juice.
1 tablespoon unflavored gelatin.
2 tablespoons cold water.
1- Mix the water and gelatin and let rest
2- In a heavy bottomed sauce pan place the mango pulp, sugar and lemon juice, and cook at medium high heat, stirring to avoid burning the mix, continue stirring about 20 – 25 minutes .
3- Add the hydrated gelatin to the mango pulp and stir for 5 minutes approximately
4- Pour in a wet mold and let cool about 4 hours, unmold
Note: You can use this to fill bread buns or newtons…

Mango Foam
Espuma de Mango

1 kilogram mango pulp.
500 gr White sugar.
1- Whisk the mangoes pulp and sugar until it is thick and fluffy like a meringue, place in cups and let cool in the fridge.
Note: this can be used to fill tartelletes, cake frosting or filling…

Mango Bread

Ingredients for the Bread.

250 gr all purpose flour.100 gr self raising flour.50 gr white sugar.1 teaspoon salt.2 ½ tablespoons powdered milk.1 ½ teaspoons instant yeast.1 small egg.30 gr soft shortening (like Crisko).140 gr tepid water.about 1/4 cup flour for kneading if necessaryEgg wash1 egg yolk½ teaspoon water1 pinch of salt.
Ingredients for the Filling

Mango jelly (Cooked)


1- In a bowl combine the dry ingredients.

2- Add the egg and water.

3- Knead until the dough is soft and elastic, with your hands extend the dough and spread theshortening on it, then continue kneading until soft and elastic.

4- Transfer the dough into an oiled bowl in a warm place, until it is doubled in size.

5- Deflate and knead for 1 minute roll the dough and place the mango jelly on it then roll the dough and form the spiral, place it on a greased jelly roll pan and let rise until double in size.

6- Mix the ingredients for the egg wash.

7- Carefully brush the breads with egg wash and place in oven. Bake the bread in a preheated oven at 200°c until it is golden brown and sounds hollow when tapped.

8- Remove from pan; cool completely on wire racks.


Frollini Cookies


400 gr butter.
150 gr icing sugar.
100 gr almond meal.
500 gr self raising flour.
100 gr eggs (about two eggs).
½ teaspoon vanilla essence.
½ teaspoon almond essence.

1.- Mix the butter and icing sugar until it is fluffy.
2- Add the vanilla and almond essence.
3- Add the eggs one at a time.
4- Gradually add the almond meal.
5- With a wooden spoon add the flour and mix well .
6- line a jelly roll pan with waxed paper and pipe the cookies.
7- Bake at 200°C until they are golden brown around the base of the cookies.
8- Let cool.
9- Enjoy ; )

Yummy Blog Award

Yummy Blog Award

Swati from Sugar Craft India thinks my blog is yummy, ...wohooo... I am so glad for that, Thank you so much for this award, I work hard to keep it nice. As the title of my blog says I am an amateur or novice. I was a mess in the kitchen, the food I used to prepare was sometimes burnt or too sweet or too salty or too hard to eat, I was frustrated so I decided to learn and began to watch blogs and buy cook books with beautiful and yummy food, after that my kitchen improved in so many ways, order was one of them I learnt the mise en place thing, and of course taste, texture, appearance of the food, now I am not tied to a recipe I can create food that is good.

The rules of the award say I have to pass it on to four blogs that I consider yummy…well that is a problem because I am so grateful to my favorite blogs ( listed in my favorite links ) that I believe they all deserve the award. Well... rules are rules so I pass the award on

This award was originally started by Roopa of My Kitchen Treats.

Rules for the ‘Yummy Blog’ award Receiver:

The person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos". The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.Also the receiver should pass on the award to four other bloggers who's blog they find "yummy" and let them know about the rules:)

Now another difficult part, choose my favorite yummies….

I love Cheesecake and the one Of the Daring Bakers Challenge was DELICIOUS
Red velvet Cake
Caramel Sauce
Calcionetti or caggionetti
Zuppa inglese
Passion Fruit Delight
Mc Flurry (all flavors)
Snickers bar
Twix bar
Cookies and Cream bars (the big one)
Cocossette (Venezuelan coconut and chocolate cookie)
Chocolates El Rey
Traditional Venezuelan Desserts
I would better stop…. 8)

I hope you enjoy this award as I did