Chocolate Espresso Pudding Cupcakes with Caramel Milk Foam

I'm down to the line with my Iron Cupcake entry this month. This month's ingredient is coffee. My idea was to make pudding cakes flavored with espresso that would be baked in espresso cups. I also wanted to play with a recent acquisition, Versawhip a soy protein powder that can whip liquids into foams. I bought the Versawhip after seeing the honey fluff made with it on Garrett's Table. I've made maple syrup fluff with it which was great on pancakes and sweet potatoes. Using it to foam soy milk is pushing the limits since there is fat in soy milk that lessens the foaming capabilities. However the consistency was what I was looking for, just like the foam of milk on a cappuccino without having to heat the milk.

The pudding cakes are really a treat and super easy to whip up. I will warn you that despite several adjustments to the recipe I couldn't keep them from bubbling over a little in the oven. You could solve that problem by baking them in one larger pan per the original recipe but then you lose the appeal of having your own little cupcake in an espresso cup. Who doesn't like to have their own little portion? These little cups are dark and chocolaty. The cake is fluffy on top and the pudding hidden underneath is thick and rich. The best part is that they don't have any undercooked egg danger and the recipe was easy to make vegan/dairy-free. I quite like the faux cappuccino look of the milk foam but I'd hate to discourage anyone from trying these because they don't want to go out and buy some crazy soy protein powder. Give them a try topped with vanilla ice cream, whipped cream or some cashew cream.

Chocolate Espresso Pudding Cupcakes
My adaption of the recipe for Chocolate Pudding Cakes from Baking Bites. Please look to the original recipe for a larger version that is baked in an 8-inch square baking pan.
Makes 4 (3 ounce) espresso cup
cupcakes
*These are the espresso cups I used.

Batter:
4 tablespoons all-purpose flour
3 tablespoons +1 teaspoon sugar
4 teaspoons cocoa powder
1/2 teaspoon baking powder
a pinch of salt
3 tablespoons milk (Silk DHA Enhanced soy for us)
1 tablespoon neutral oil
1/2 teaspoon vanilla extract

Topping:
3 tablespoons + 1 teaspoon brown sugar
4 teaspoons cocoa powder
4 teaspoons mini chocolate chips (Enjoy Life chips is my choice)
6 tablespoons boiling water + 3/4 teaspoon espresso powder or 6 tablespoons hot espresso

-Preheat your oven to 350 degrees F.
-Stir together the dry ingredients for the batter (the flour, sugar, cocoa, baking powder, and salt). Add the milk, oil and vanilla and stir until a smooth batter forms. Spoon equal amounts into 4 oven safe espresso cups or use 4 other oven safe ramekins or mugs.
-In a small bowl mix together the dry ingredients for the topping (the brown sugar, cocoa, and chocolate chips). Spoon equal amounts of this mixture over the tops of the batter filled cups. Place the cups on a baking sheet lined with aluminum foil.
-Pour over the boiling water mixed with espresso powder or hot espresso. I spooned a tablespoon over each and then repeated with the remaining hot liquid until all was distributed evenly.
-Carefully place the baking sheet with cups into the hot oven and bake for 20-25 minutes. The cakes are done when the tops are puffed and set but you should be able to tell that there is pudding settled on the bottom.
-Remove the cups from the oven and cool slightly.
-Serve warm topped with caramel milk foam, whipped cream, ice cream or eat as is. You could foam some milk using a milk frother like this one.

Caramel Milk Foam
Based on tips from Garrett of Garrett's Table. Thanks Garrett!
Makes a little over 1 cup of foam

2 grams Versawhip 600K (soy protein powder purchased from Willpowder)
40 grams of soy milk
50 grams caramel syrup (I used syrup from this recipe)

-Whisk together the Versawhip and soy milk together until soft peaks form.
-Drizzle in the caramel syrup and continue whisking until all the syrup is incorporated and the foam is light and frothy.
-Spoon over the cupcakes and serve immediately.

This month's voting will begin Sunday, March 1 at 8 p.m. at No One Puts Cupcake in a Corner and will be open through Friday, March 6 at 12 noon.
The February Prize Pack includes prizes from:
Diana Evans, Lots of Sprinkles and Cakespy.
Prizes also come from these corporate providers:
Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, The Cupcake Courier, and Taste of Home Books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers and Upwithcupcakes.com
As an added bonus for February, Sweet Cuppin' Cakes Bakery and Cupcakery Supply will be tossing in a variety of cupcaking supplies.

Abbie rates this recipe sniff worthy. Did you notice my son Alex's fingers in the spoon shot? He thought it was hilarious to try and steal the cup while I was taking the picture.

Mead (Honey Wine) Chiffon Cupcakes

Yes, it's Iron Cupcake Earth time again. The theme for this month is wine. I knew immediately that I had to do a mead or honey wine flavored cupcake. Back in December, there was an article in Hour Detroit magazine that fascinated me. It was called "Mad About Mead" and featured a meadery called B. Nektar. Based in Ferndale, Michigan, the founding couple started off homebrewing mead and the hobby lead to opening their own meadery. I'm always interested new local products and liked the varieties of flavors they produce. For the Iron Cupcake challenge I made special trip to Champanes, a warehouse sized wine shop in Warren with a real stuffed lion in the entryway (quite the eyebrow raiser).

Of the B. Nektar meads I bought, their award winning Vanilla Cinnamon seemed the most appropriate for flavoring a cupcake. It was quite sweet, like an ice wine or Sauterne, and the honey flavor was very pronounced. I chose to adapt a chiffon cake recipe so that the honey flavors wouldn't be overwhelmed. Then I kept the frosting light as well with a meringue flavored with more mead and sweetened with honey. The cakes on their own would be good for kids because the fermented aspect of the mead flavor dissipates in the baking. All that's left is a wonderful honey fragrance. I think they would be great topped with some fruit puree. The frosting is more suited to adult tastes because you do get the yeasty, winy flavors from the mead. The frosted cupcakes were an ethereal puff of honey sweetness with nuances of fermentation. Thanks Iron Cupcake for encouraging me to play with another new cupcake flavor.

In this recipe I used:
Sleeping Bear Farms Star Thistle Honey
B. Nektar Meadery's "Vanilla Cinnamon (mead) A light colored and semi sweet wine made with whole cinnamon sticks and vanilla beans. The beans are sliced open by hand before being added to the mead to ensure maximum flavor extraction.This mead won a silver medal at the 2007 AHA National Homebrewing Competition."
*If you live in the Detroit area B. Nektar has tastings at their Ferndale meadery on the first Friday of every month, see their website for more information.


Mead Chiffon Cupcakes
Based on Alton Brown's Chiffon Cupcake recipe
Makes less than a full dozen (~9-10 cupcakes)

1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
a small pinch of cinnamon
2 eggs, separated
5 tablespoons sugar
1/4 teaspoon cream of tarter
2 tablespoons mead
2 tablespoons neutral oil

-Preheat your oven to 325 degrees F and line a cupcake tin with paper liners.
-In a small bowl, stir together the flour, cornstarch, baking powder, salt and cinnamon. Set aside.
-Beat together the egg yolks and 4 tablespoons of the sugar until very light yellow, ribbon stage.
-In a very clean bowl, beat the egg whites with the cream of tarter until frothy. Gradually add the remaining tablespoon of sugar to the egg whites, beating in between each small addition. Continue beating the egg whites until they form shiny, stiff peaks.
-Add the mead and oil to the egg yolk mixture and stir until combined, then add the flour mixture again stirring until combined.
-Stir a third of the beaten egg whites into the egg and flour mixture. Then gently fold in the remaining egg whites.
-Fill the cupcake papers two thirds of the way full with the batter.
-Bake 25-30 minutes, until a toothpick poked into a cupcake comes out clean.
-Cool and frost.

Honey and Mead Meringue Frosting
Makes enough to lightly frost 10 cupcakes, double the recipe for generous frosting

1 egg white
1/4 cup sugar
3 tablespoons mead
1/4 cup honey

-Beat the egg white, sugar and mead over a simmering double boiler until soft peaks form. *I would strongly suggest using a hand mixer for this.
-Add the honey in small amounts and beat in.
-Continue beating over the heat for at least 7 minutes until the frosting forms strong peaks.
-Remove from heat and beat for another minute to allow the frosting time to cool slightly.
-Spread your desired amount of frosting on a cupcake with a spatula and then tap the frosting lightly while turning to create spiky peaks/curls. Repeat with remaining cupcakes.

This month's voting will begin Thursday, January 29 at 8 p.m. at No One Puts Cupcake in a Corner and ends Wednesday, February 4 at 12 noon.
The January Prize Pack includes prizes from: Dogbone Art, Lots of Sprinkles, Cakespy and Sweet Cuppin Cakes Bakery and Cupcakery Supply.
Prizes also come from these corporate providers:
Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, The Cupcake Courier, and Taste of Home Books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers and Upwithcupcakes.com

Cranberry-filled Chocolate Chestnut Cupcakes

Coincidentally, contemplating cranberry cupcakes can create a clever combination with chestnut and chocolate.

This month's Iron Cupcake Earth ingredient cranberry sent my mind spinning with ideas. Cranberries are in season and it's easy to find Michigan-grown berries. I'm always happiest playing with local and seasonal ingredients. The question was what to pair the cranberries with that would be appealing and unique. Someone beat me to the excellent cosmo-inspired pairing of cranberry and orange (boozed up of course, yum!) I went through and considered the entire Ocean-spray line (Cran-raspberry, Cran-apple, Cran-grape...) but that didn't peak my interest either. Then I came across some Michigan chestnuts. The combination of cranberries and chestnuts seemed fitting in a traditional holiday way. I began looking for chestnut cake and cupcake recipes. Nothing seemed perfect. Then I switched my search to include cakes with chestnuts and chocolate. Sweets aways disappear faster when there is chocolate involved. This brought up a lot more recipes to tweak but nothing specifically dairy-free or vegan (even though I cook with eggs, I have a vegan cupcake fetish.) So I made the decision to replace the pumpkin in a vegan brownie recipe with roasted chestnut puree. I filled my cupcakes with homemade Michigan cranberry preserves and made a frosting that included chestnut puree.

The cake is mildly sweet and not overpoweringly chocolaty. You can taste the natural sweetness of the chestnuts and smell their aroma. The sweet/tart preserves inside bring the cake up to the right amount of sweetness. I chose not to spice the cranberry preserves but would probably do so in the future. My favorite part was the chestnut frosting. I fight with using tub Earth Balance margarine for frostings because it is just slightly too wet. To get a stable frosting you have to over sweeten with powdered sugar. You can solve this by replacing some of the margarine with shortening or by using the Earth Balance sticks but both suffer from a waxy mouthfeel. The chestnut puree solved this and added a nuttiness and nutritional boost (ok ignore that last one it's a cupcake, who cares?) I've never worked with canned chestnuts but I'm thinking about making a big batch of puree and freezing it for future frosting. I bet it would be excellent in a chocolate frosting as well. Here's what I did:

Chocolate Chestnut Cake
Special thanks to have cake, will travel for the recipe Pumpkin Chocolate Brownies I used as a starting point.
Makes 12 cupcakes

1/4 cup + 2 tablespoons soy milk
3/4 teaspoon apple cider vinegar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup unsweetened roasted chestnut puree
5 tablespoons neutral oil
1 teaspoon vanilla extract

-Preheat your oven to 350 degrees F and line a cupcake/muffin pan with papers.
-Mix together the soy milk and vinegar and set aside for a few minutes.
-Stir/whisk together the two flours, baking powder, baking soda, cocoa powder and salt and set aside.
-Place the two sugars and the chestnut puree into the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Scrap the bowl down and add the soured soy milk, oil and vanilla. Beat together until smooth, additional scraping may be needed.
-Add the dry ingredients in three stages beating until almost (but not completely) incorporated after each addition. Scrape down after the last of the flour mixture has been added and fold a few times to ensure that all the ingredients are blended evenly.
-Spoon into the lined cupcake pan, filling each cup two thirds of the way full.
-Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
-Cool for 5 minutes in the pan and then transfer and cool completely on a wire rack before filling.

Cranberry Preserve Filling
1 cup fresh cranberries, rinsed and halved
1 cup sugar
1 cup water

-Add the ingredients to a saucepan and cook down until thickened, stirring occasionally, approximately 20-30 minutes.
-Cool and store covered in the refrigerator.

Chestnut Frosting
1/2 cup Earth Balance Margarine
6 tablespoons chestnut puree (ideally run through a sieve to remove lumps)
1 1/2 - 2 cups powdered sugar

-Beat the margarine and chestnut puree together until smooth and combined.
-Sift in the powdered sugar and beat together. Add powdered sugar until a pipeable consistency is achieved.

Cupcake Assembly
1. With a 3/4" to 1" round cutter remove a plug from the top of the cupcake. Trim off extra cake from the plug and gently scoop out enough cake from inside the cupcake to create a reservoir.
2. Fill with cranberry preserves (~1 teaspoon) and cover with the top of the trimmed cake plug.
3. Pipe on the chestnut frosting and drizzle over some of the thickened liquid from the preserves.
4. Chill and store in the refrigerator. Allow to warm to close to room temperature before eating.

Some links:
-The Cosmo-inspired vegan cupcake that makes me jealous
-Michigan-based Chestnut Growers, Inc (With a schedule of events in Michigan where they will be selling their chestnuts.)
-Cranberry growing in Michigan
-Which type of chestnut tree should I grow on my new land? Oikos Tree Crops has 12 varieties of chestnut trees for sale.

Visit No one puts cupcake in a corner to vote for the best cranberry cupcake.
Voting begins on Nov. 30 by 8pm and ends on December 5th at noon.
The November Etsy Prize Pack includes prizes from:
Lollipop Workshop, Cookie Sunshine, Lots of Sprinkles, Cakespy and Sweet Cuppin Cakes Bakery and Cupcakery Supply
Prizes also come from these corporate providers:
Head Chefs by Fiesta Products, Hello Cupcake by Karen Tack and Alan Richardson, Jessie Steele Aprons, The Cupcake Courier, and Taste of Home Books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers

Citrus-Basil Cupcakes for Iron Cupcake Earth

I struggled a bit with this month's Iron Cupcake Earth challenge ingredient, basil. Nothing struck me as a the perfect sweet combination for a basil cupcake. I wanted to bring some cupcakes to a park outing with my parents so I decided to just go super simple and combine citrus and basil.

I started with the agave cupcake recipe from Vegan Cupcakes Take Over the World. This is a moderately sweet, golden cake that I knew would be moist and tender and not conflict with the basil flavor. I pureed the soymilk for the recipe with a what seemed like a lot of basil leaves. The color of the resulting strained liquid was less than appealing so I added green food coloring to get a bright green color. This unfortunately did not bake true. The cakes were golden on the exterior with a mucky green interior. The basil flavor in the cake didn't carry through and was lost in the slight touch of lemon.

Thankfully, there was better luck to be had with the frosting. I read recently about the advantages of using stick Earth Balance instead of tub for vegan buttercreams and made that switch. This helped stablize the frosting a great deal. I balanced the powdered sugar's sweetness with both lemon and orange juice. The small amount of chopped basil in the frosting gave a surprising amount of basil flavor which combined well with the lemon and orange zests. Alex loved the frosting and I can see myself using it again on a different cake. I fried a few basil leaves for decoration and their transparent, stained glass look was a pretty touch.

I wasn't thrilled with the final cake color,
I like to call it moldy guacamole

Citrus-Basil Cupcakes
Makes 12 cupcakes

2/3 cup soymilk
1/2 cup fresh basil leaves
green food coloring, optional
1/2 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/3 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

-Preheat oven to 325 degrees F. Line a muffin tin with cupcake papers
-Blend together the soymilk and basil leaves until fully pureed. Strain out the leaves and add food coloring until it reaches a bright green. Add the vinegar and allow to sit for a few minutes.
-Add the agave nectar, oil and extracts to the soymilk mixture. In a separate bowl sift together the dry ingredients. Add the dry to the wet and mix until combined.
-Fill the cupcake papers two thirds of the way full. Bake 18-22 minutes until set in the center, check with a toothpick or bamboo skewer.
-Cool on a wire rack and frost.

Basil-Citrus Frosting
For 12 cupcakes

1 cup Earth Balance margarine, stick form
2 1/2 - 3 cups powdered sugar
1 tablespoon lemon juice
2 tablespoons orange juice
2 tablespoons chopped fresh basil
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

-Beat the margarine til light and fluffy.
-Add the powdered sugar, lemon juice and 1 tablespoon of the orange juice. Beat until smooth and fluffy.
-Add the basil and citrus zests and beat until smooth again. Add the remaining tablespoon of orange juice as needed to make a smooth, fluffy frosting.
-Pipe on cupcakes and decorate with a deep fried basil leaf.

This is my Iron Cupcake Earth:Basil entry. You can vote for the best cupcake on Sunday, September 28th at No one puts cupcake in a corner. Voting ends Thursday, October 1st at 12 noon. This month's prizes are from Metal Sugar, Feista Products, Hello Cupcake, Jessie Steele, Cupcake Courier, and Taste of Home.

In other cupcake related news, I consoled myself over losing the previous Iron Cupcake challenge by commissioning a custom dog hill watercolor from Jessie Olson of Cakespy. I loved the watercolor she made of our two dogs, Karmal and Roxy, on a hill with a family of cupcakes. Thanks again Jessie! You can get your own Cakespy art at her Etsy shop.

Iron Cupcake Voting Now Open!

Voting for the Iron Cupcake Earth Challenge: Chili Pepper has opened and lasts until noon, Sept 4th at no one puts cupcake in a corner.

Of course you should go vote for me as Dog Hill Kitchen, I entered a Cincinnati Chili cupcake, but for inspiration and admiration here are some of my favorites:


Triple Cherry Chili
A visual stunner. The cake has two types of cherries and cherry peppers along with almond paste and coconut milk and it's topped with almond cream cheese frosting.
From A Sweet Piece

Just Peachy Texas Kicker
Inspired by BBQ sauce! The cake has peach preserves, cornmeal, chipotle chili and fresh Texas peaches and it's topped with a chipotle pepper peach glaze and white chocolate ganache.
From Walking the Vegan Line

Chocolate Chipotle del Muertos
A cupcake with a skull and chili crossbones, it's going to murder the competition! The cake is chocolate chipotle and it's filled with lime pudding and topped with lime cream cheese frosting. The skull is fondant.
From Cupquake




Black Sesame Chocolate Chili
Black sesame and chocolate cake with a baked in habenero-sesame ganache center topped with chocolate cream cheese frosting with New Mexico chili powder.
From Delightful Delicacies



Texas Torpedo Cake
This one is just gorgeous inside! A vegan pineapple cake with candied fresh jalapeno, dried pineapple, and cocoa nibs mixed into the cake topped with vegan cream cheese frosting.
From eat'n veg'n


Ginger Cayenne Cupcakes with Pear Cream Cheese Frosting
This one is last because I'm insanely jealous. It has a ton of molasses in the spicy gingerbread cake and the pear cream cheese frosting sounds perfect on top. This is worth making a dairy-free version to try.
from girl farts

The Complete Iron Cupcake Pool
My Cincinnati Chili Cupcake recipe

Cincinnati Chili Cupcakes for Iron Cupcake Earth

For my father's birthday this week I asked him what he'd like me to make, expecting him to pick his favorite carrot cake. Then I remembered that I had my Iron Cupcake Earth cupcakes to make and so I gave him the option of a chili pepper cupcake. I hadn't decided exactly what to make yet and his mind immediately sprang to one of his favorite dishes, Cincinnati Chili. The spices that accompany the chile powder in this regional favorite are cinnamon, allspice and CHOCOLATE. Perfect flavors for a cupcake! Since a good cupcake is only as good as it looks I also thought about the iconic look of Cincinnati chili. A bowl of Cincinnati style chili is topped with copious amounts of spaghetti and cheese. I knew I could pipe vanilla icing and grate orange-colored white chocolate for a whimsical "spaghetti and cheese" decoration.

We ate the cupcakes today and they were wonderful. The spices in the cake reminded me of rich, chocolaty gingerbread. The sweet frosting brought out the chocolate taste even more and I loved the way the cupcakes looked. Alex had fun helping me pipe on the "spaghetti" and grate the "cheese". It was a fun project, a successful cupcake experiment and I think my dad really liked them.

A bowl of real Cincinnati Chili
Thanks to Laughing Squid for the photo!

This is my Iron Cupcake Earth: Chili Powder entry. You can vote for the best cupcake on Sunday, August 31st at NO ONE PUTS CUPCAKEIN A CORNER. Voting ends Thursday, September 4 at 12 noon. This month's prizes are a one-of-a-kind piece of original Cakespy art by ETSY artist Jessie Oleson; a luxury hostess apron from Jessie Steele; the next generation of the Cupcake Courier; and a new publication from the library of Taste of Home Books.

Cincinnati Chili Cupcakes
Makes 12 cupcakes

1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon chile powder*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch cayenne pepper
1/2 cup chocolate chips
5 tablespoons neutral vegetable oil
1 teaspoon vanilla extract
1 tablespoon vinegar (apple cider or white)
1 cup cold water
*Be sure to check for other ingredients in spice jars labelled "chili powder". You want to buy pure chile powder and not anything with cumin, onion, garlic, etc added.

-Preheat oven to 350 degrees F and line a cupcake pan with papers.
-Add the flour, sugar, cocoa, baking soda, salt and spices to a large bowl. Stir with a wire whisk until full incorporated. Add the chocolate chips and stir to distribute.
-Mix together the oil, vanilla, vinegar and water in a small bowl. Add the wet ingredients to the dry ingredients and stir until combined. Fill the cupcake papers three quarters full.
-Bake for 20-25 minutes until a toothpick inserted into the center of a cupcake comes out with only a few crumbs clinging.
-Cool for 5-10 minutes and then transfer the cupcakes to a wire rack to finish cooling.
-Frost and decorate.

Basic Vanilla Frosting
1/4 cup margarine
1/4 cup shortening
3 cups powdered sugar
2 teaspoons vanilla extract

-Beat the margarine and shortening until smooth.
-Slowly sift in the powdered sugar and beat until light and fluffy.
-Add the vanilla extract and beat until mixed in.
-Fill a piping bag with a #4 Wilton tip or snip a very small opening to create the "spaghetti".

To Decorate:
I made the orange "cheese" with orange colored white chocolate. I get dairy-free white chocolate from Chocolate Emporium. I melted the chocolate chips carefully in the microwave and then added both Wilton Lemon Yellow and Orange icing colors to get the ideal orange shade. I chilled the colored block of chocolate in the freezer. When I was ready to decorate, I microwaved the block of chocolate in 5 second increments to get it just warm and pliable enough to grate.

More Cincinnati Chili stuff:
The History of Cincinnati Chili
Not in Ohio? Get Cincinnati Chili in Chicago
Like Geocaching? My father's Chili Magnet Travel Bug

Iron Cupcake Earth

I just signed up for a new food competition called Iron Cupcake Earth.
Each month a ingredient is chosen to use in a unique cupcake. Then at the end of the month there will be judging at No One Puts Cupcake in a Corner. To clincher for me was that the prizes for this month are from Cakespy as well as Jessie Steele Aprons and Cupcake Courier and Taste of Home. I adore the cute little Cakespy watercolor paintings!

To join, all you have to do is email Sandy at IronCupcakeEarth@wi.rr.com with the following information:
Name
City, State, Country
Blog Address
Flickr Name
Referral: DOGHILLKITCHEN