Golden Apricot Honey Cheesecake Domes with Glass Glaze
Table of Contents
Golden Apricot Honey Cheesecake Domes with Glass Glaze – Elegant Individual Desserts
I still remember the scent of apricots ripening on the trees in my mother’s garden in Morocco – that honey-sweet fragrance that meant summer had truly arrived. Years later, in a pastry kitchen in Paris, I learned how to transform that simple fruit into something truly magical: a silky mousse, a concentrated fruit center, and finally, a mirror-like glaze that catches the light like stained glass. These apricot honey cheesecake domes with a golden glass glaze are my love letter to both worlds. The tangy cream cheese, the floral honey, the bright apricot, and that glossy, edible gold finish – each bite is a little celebration.
Imagine breaking through the cool, shiny glaze with your spoon – it gives way to a cloud-like mousse studded with a core of sweet-tart apricot jam. The crumbly graham cracker base adds just the right crunch. There’s something deeply satisfying about serving individual desserts that look like they belong in a patisserie window. The glass glaze, made with white chocolate and gelatin, sets to a brilliant, mirror-like finish that makes these domes absolutely unforgettable. And the best part? This recipe is completely no-bake – just a little stovetop work for the filling and glaze, then the freezer does the heavy lifting.
I’ve tested this recipe dozens of times to get the perfect balance: a mousse that’s light yet sturdy enough to unmold, a filling that stays centered, and a glaze that flows like silk. My 💡 Stella’s Pro Tip for the glaze is to let it cool to the right temperature – not too hot or it melts the mousse, not too cold or it thickens too fast. One common mistake? Not blooming the gelatin properly – it leads to a rubbery texture. With my step-by-step guidance, you’ll nail it on your first try. From my NYC kitchen to yours – let’s make something beautiful.
Why This Apricot Honey Cheesecake Domes Recipe Is the Best
The Flavor Secret – This isn’t just another cheesecake. The combination of apricot puree and honey creates a floral, sun-kissed sweetness that’s beautifully offset by the tang of cream cheese. My Moroccan roots taught me to layer fruit with honey, while my French training taught me to balance textures. Using dried apricots for the center concentrate adds an intense, chewy burst of flavor that contrasts perfectly with the airy mousse. No artificial extracts – just real fruit and golden honey.
Perfected Texture – Achieving a mousse that’s both light and sliceable is a chef’s art. I use just enough gelatin to give structure without making it bouncy. The key is folding whipped cream into the cream cheese mixture gently, then folding in the bloomed gelatin while it’s still liquid but not hot. The frozen domes are then coated with a warm glass glaze that sets to a thin, crackable shell. The graham cracker base is pressed firmly – not too thick, just a sturdy platform. Every element has been calibrated for the perfect bite.
Foolproof & Fast – Despite the elegant look, this is a surprisingly approachable recipe. No oven, no water bath, no worrying about cracks. You can prep the mousse and filling in under an hour, freeze the domes overnight, and glaze them the next day. It’s perfect for dinner parties when you want to impress without being stuck in the kitchen. Even if you’ve never made a mirror glaze before, the step-by-step photos and my pro tips will guide you through. I’ve made these for everything from birthday parties to holiday buffets – they always disappear first.
Apricot Honey Cheesecake Domes Ingredients
I source my apricots from the Union Square Greenmarket in late summer, but high-quality dried apricots from any grocery store work beautifully year-round. The honey – I love using a mild orange blossom honey from a local beekeeper, but any good-quality liquid honey will do. For the glaze, choose a white chocolate you love to eat (I prefer Valrhona or Guittard) – the flavor really shines through.
Ingredients List
- For the Apricot Honey Cheesecake Mousse:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 3/4 cup apricot puree (from fresh or canned apricots, or from soaked dried apricots)
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp warm water (for blooming gelatin)
- For the Apricot Center:
- 1 cup dried apricots, finely chopped
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp cornstarch
- For the Golden Glass Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 1 tbsp gelatin powder
- 3 tbsp warm water
- Gold food coloring (gel or powdered), as needed
- For the Cookie Base:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp granulated sugar
- Pinch of salt
- For Garnish (optional):
- Thin apricot slices (fresh or rehydrated)
- Honey drizzle
- Edible gold flakes
Ingredient Spotlight
Cream Cheese: Use full-fat block cream cheese, not spreadable. It gives the mousse richness and stability. Let it soften completely for a smooth texture.
Apricot Puree: You can make your own by cooking fresh or canned apricots and blending until smooth, or rehydrate dried apricots in hot water and puree. Avoid sweetened apricot jam – it’s too thick and sugary.
White Chocolate: High-quality white chocolate with cocoa butter (not vegetable oil) melts smoothly and sets to a glossy finish. Don’t use white chips – they often don’t melt properly.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Cream cheese | Mascarpone (equal amount) | Richer, less tangy; mousse will be softer |
| Apricot puree | Peach or mango puree | Sweeter, less tart; color may be lighter |
| White chocolate | White candy melts (not recommended) | Less creamy, may not set as glossy |
| Graham crackers | Shortbread cookies or digestive biscuits | Sweeter base, slightly different crunch |
How to Make Golden Apricot Honey Cheesecake Domes — Step-by-Step
Making these domes is easier than it looks! The process is broken into simple steps: make the filling, the mousse, assemble, freeze, glaze, and finish. Work ahead – the domes need at least 4 hours in the freezer, but overnight is ideal.
Step 1: Bloom the Gelatin
Sprinkle 1 tbsp gelatin powder over 3 tbsp warm water (not hot – about 110°F). Stir gently and let stand for 5 minutes until it becomes a firm, jiggly mass. This “bloomed” gelatin will dissolve smoothly into warm liquids later.
⚠️ Common Mistake to Avoid: Using water that’s too hot kills gelatin’s setting power. Aim for just-warm tap water.
Step 2: Make the Apricot Center
In a small saucepan, combine chopped dried apricots, honey, lemon juice, water, and cornstarch. Cook over medium heat, stirring constantly, for 4–5 minutes until the mixture thickens and the apricots are soft. Remove from heat and let cool completely. This concentrated jam will be the surprise pocket inside each dome.
💡 Stella’s Pro Tip: For an extra layer of flavor, add a pinch of cinnamon or cardamom while cooking the apricots.
Step 3: Make the Mousse Base
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add apricot puree, honey, and vanilla extract, and mix until fully combined. In a separate bowl, whip the heavy cream to soft peaks (when lifted, the cream droops slightly). Fold the whipped cream into the cream cheese mixture gently – don’t overmix or you’ll deflate the mousse.
⚠️ Common Mistake to Avoid: Over-whipping the cream can make the mousse grainy. Stop at soft peaks – the cream should be billowy, not stiff.
Step 4: Fold in Gelatin
Gently warm the bloomed gelatin in the microwave for 5–10 seconds until it melts to a clear liquid (do not boil). Stir a spoonful of the mousse into the melted gelatin to temper it, then fold the gelatin mixture back into the mousse until fully incorporated. Work quickly – gelatin sets fast.
💡 Stella’s Pro Tip: If the gelatin firms up before you finish, microwave it again for a few seconds – but only once. Reheating multiple times destroys its strength.
Step 5: Fill and Layer the Domes
Spoon the mousse into silicone dome molds (about 3 inches wide) until half full. Make a small well in the center with a spoon, then add about 1 tablespoon of the cooled apricot filling. Cover with more mousse, smoothing the top so the dome will be perfectly round. Tap the molds gently on the counter to release air bubbles. Freeze for at least 4 hours, preferably overnight, until completely solid.
⚠️ Common Mistake to Avoid: Don’t overfill the molds – leave a small gap at the top so the mousse doesn’t bulge. The domes should freeze solid before unmolding.
Step 6: Make the Golden Glass Glaze
Bloom another 1 tbsp gelatin in 3 tbsp warm water. Melt the chopped white chocolate and sweetened condensed milk together in a double boiler or microwave (in 20-second bursts) until smooth. Stir in the bloomed gelatin and gold food coloring until the glaze is a uniform, glossy gold. Let it cool to about 90–95°F – it should be fluid but not warm to the touch.
💡 Stella’s Pro Tip: Test the glaze on a spoon – if it drips off in a smooth, continuous sheet, it’s ready. If it’s too thick, warm it gently; if too thin, let it cool a bit more.
Step 7: Glaze the Domes
Unmold the frozen domes and place them on a wire rack set over a baking sheet. Pour the warm glaze over each dome, letting the excess drip off. Use a small offset spatula if needed to coat any bare spots. Work quickly – the glaze sets in seconds on the cold surface. Transfer the glazed domes to the refrigerator to chill for at least 15 minutes while you prepare the bases.
⚠️ Common Mistake to Avoid: If the glaze is too hot, it will melt the mousse and cause a bumpy surface. Always check temperature with your finger – it should feel like warm bathwater.
Step 8: Make Cookie Bases and Assemble
Mix graham cracker crumbs, melted butter, sugar, and salt until the texture of wet sand. Press firmly into small round molds or the bottom of a muffin tin lined with plastic wrap to form discs about 2½ inches wide. Freeze for 10 minutes. Place each glazed dome on top of a cookie base. Garnish with thin apricot slices, a drizzle of honey, and a sprinkle of edible gold flakes. Chill for 15 minutes before serving – the glaze will soften slightly, making it easier to cut.
💡 Stella’s Pro Tip: If you don’t have small round molds, you can shape the bases by hand and press them onto a parchment-lined baking sheet – just keep them uniform.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bloom gelatin for mousse | 5 mins | Firm, wobbly mass |
| 2 | Cook apricot center | 4–5 mins | Thickened, bubbling jam |
| 3 | Make mousse base | 10 mins | Smooth, fluffy mixture |
| 4 | Fold in gelatin | 2 mins | Uniform, slightly thick |
| 5 | Fill molds and freeze | 4 hrs+ | Completely frozen solid |
| 6 | Make glaze | 10 mins | Smooth, glossy gold liquid |
| 7 | Glaze domes | 5 mins | Even coat, shiny surface |
| 8 | Assemble and garnish | 15 mins | Dome on base, garnished |
Serving & Presentation
These cheesecake domes are showstoppers on any dessert table. I love serving them on a chilled white plate with a few fresh berries and a drizzle of extra honey. The golden glaze catches the light beautifully – edible gold flakes add that extra touch of luxury. For a Parisian-inspired presentation, place each dome on a dollop of apricot coulis (just extra puree thinned with a little water) and add a tiny mint sprig.
In my NYC apartment, I often serve these after a Moroccan-inspired dinner – they pair wonderfully with strong mint tea. The dome shape feels modern and playful, yet the flavors are timeless. If you’re serving a crowd, you can glaze the domes up to 24 hours ahead and keep them refrigerated. Let them sit at room temperature for 5 minutes before serving to soften the mousse slightly – it makes the textures even more luxurious.
One more thing – these domes are best eaten within 2 days of glazing. The glaze stays shiny and the base stays crunchy. After that, the moisture from the mousse can soften the base a bit. Trust me, they won’t last that long!
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, apricot coulis, candied nuts | Adds freshness, texture, and color contrast |
| Sauce / Dip | Honey drizzle, caramel sauce, chocolate ganache | Enhances the sweetness and richness |
| Beverage | Mint tea, dessert wine (Sauternes), espresso | Cuts the sweetness, complements apricot |
| Garnish | Apricot slices, edible gold, micro mint | Elevates presentation, adds flavor hint |
Make-Ahead, Storage & Reheating
These domes are ideal for planning ahead. I often make the mousse and filling, assemble, and freeze the domes a week before an event. Then the day before, I glaze them and keep them in the fridge. The bases can be made a few days ahead and stored in an airtight container. Here’s my complete guide:
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator (glazed) | Airtight container | Up to 2 days | Serve cold; no reheating needed |
| Freezer (unglazed) | Wrap each dome in plastic wrap, then in foil | Up to 1 month | Thaw in fridge 2 hours, then glaze |
| Make-Ahead (complete) | Assemble, freeze, glaze, then fridge | 1 day ahead | Add garnish just before serving |
If you freeze the unglazed domes, you can glaze them straight from the freezer – just make sure the glaze is at the right temperature. For the best texture, never microwave the finished cheesecake. The mousse should remain cold and creamy. If you want to serve them slightly softer, let them sit at room temperature for 10 minutes.
One more tip from my busy NYC life: I often prepare the cookie bases in advance and store them in a zip-top bag at room temperature for up to a week. That way, when I’m ready to assemble, I just press them into shape.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Twist | Add 1 tsp ras el hanout to apricot center | Warm, exotic flavor | No change |
| Dairy-Free Version | Use dairy-free cream cheese and coconut cream | Lactose-intolerant guests | Slightly harder – adjust gelatin |
| Berry Swirl | Replace apricot center with raspberry or cherry jam | Different fruit season | No change |
Moroccan Spice Twist
For a nod to my heritage, stir 1 teaspoon of ras el hanout (a Moroccan spice blend with cinnamon, ginger, cardamom, and a hint of rose petal) into the apricot filling as it cooks. The warm spices elevate the honey and apricot – it’s like a souk in a bite. I also sometimes add a pinch of saffron to the mousse for a golden color and floral aroma. This variation is perfect for fall or holiday dinners.
Dairy-Free Version
Use a high-quality dairy-free cream cheese (like Miyoko’s) and replace the heavy cream with full-fat coconut cream (chilled, whipped). The texture will be slightly less stable, so add an extra 1/2 teaspoon of gelatin to the mousse. For the glaze, use a dairy-free white chocolate (many are made with rice milk). The flavor is still incredibly rich and the glaze stays glossy. I’ve served this to dairy-sensitive friends with rave reviews.
Berry Swirl Variation
When fresh apricots aren’t in season, I swap the apricot center for a quick raspberry or cherry jam. Simply cook frozen berries with sugar and a touch of lemon until thickened. The tartness of berries works beautifully with the sweet honey mousse. You can even swirl extra berry jam into the mousse before freezing for a marbled effect. This is a great way to use summer berries from the farmers market.
Frequently Asked Questions
What is a glass glaze for cheesecake domes and how do you make it?
A glass glaze (also called a mirror glaze) is a glossy, jelly-like coating that sets to a smooth, reflective finish, similar to glass. It’s made with gelatin, sweetened condensed milk, and white chocolate or sugar. For these golden apricot honey cheesecake domes, I combine melted white chocolate, condensed milk, dissolved gelatin, and gold food coloring. The key is to heat the mixture until smooth, then cool it to about 95°F before pouring over the frozen domes. The glaze flows over the domes and sets in seconds, creating a brilliant, crackable shell. This technique is often used in French patisserie for entremets.
Can I use dried apricots instead of fresh or canned for the golden apricot honey cheesecake domes?
Absolutely! Dried apricots are actually my preferred choice for the apricot center because they have a more concentrated, intense flavor and a lovely chewy texture. To use them, simply rehydrate them in hot water for 20 minutes, then drain and finely chop. For the puree, you can soak dried apricots in warm water until soft, then blend them into a smooth puree. If using fresh apricots, you’ll need to cook them down slightly to concentrate their flavor. Canned apricots (in juice, not syrup) also work – just drain and puree. Dried apricots are available year-round and provide the most consistent results.
How do you get the perfect dome shape for mini cheesecakes without a special mold?
If you don’t have silicone dome molds, you can still create beautiful dome shapes using a few common kitchen tools. One option is to use the bottom of a standard muffin tin – line the cups with plastic wrap, fill them with mousse, and freeze. Once solid, peel off the plastic and you’ll have a rounded shape (though not perfectly smooth). Another method: use half-sphere ice molds or jumbo ice cube trays. For a more refined shape, you can buy affordable silicone dome molds online – they’re reusable and give the best results. I recommend 3-inch diameter molds for individual servings. Just make sure whatever you use is freezer-safe and has a smooth interior.
How far in advance can I make golden apricot honey cheesecake domes with glass glaze?
You can definitely make these domes ahead of time. The unglazed frozen domes can be stored in the freezer for up to a month – just wrap each one tightly in plastic wrap and place in a freezer bag. When you’re ready to serve, glaze them directly from the freezer and then refrigerate for at least 15 minutes. Once glazed, the domes are best eaten within 2 days, but they’ll keep in the fridge for up to 3 days (the glaze may lose some shine after 48 hours). The cookie bases can be made a week in advance and stored in an airtight container at room temperature. I often assemble the bases, freeze the domes, and glaze them the day before a party – it’s a huge time-saver.
Can I substitute honey with another sweetener in the cheesecake mousse?
Yes, you can substitute honey with agave nectar, maple syrup, or even granulated sugar dissolved in a little water. Keep in mind that honey adds a distinct floral flavor that complements the apricot perfectly. If you use maple syrup, it will add a woody, caramel note that works well in fall. Agave is more neutral and sweeter, so you may need to reduce the amount slightly. For a sugar-free version, use a honey-flavored stevia syrup, but the texture and flavor will not be identical. I always recommend using real honey for the best depth of flavor – especially orange blossom or acacia honey.
Why did my glass glaze turn out cloudy or dull instead of shiny?
A cloudy or dull glaze is usually caused by one of three things. First, the glaze was too hot when poured – it can cause the white chocolate to separate or the gelatin to weaken. Always cool the glaze to around 95°F. Second, the domes were not frozen solid – moisture on the surface can create a dull finish. Make sure the domes are frozen for at least 4 hours. Third, the white chocolate quality matters – use real white chocolate with cocoa butter, not candy melts. If your glaze seized, you can try reheating it gently with a tablespoon of warm cream and whisking until smooth. For the glossiest results, strain the glaze through a fine-mesh sieve before pouring.
Can I make these apricot honey cheesecake domes gluten-free?
Yes, definitely! The cheesecake mousse and glaze are naturally gluten-free. The only change needed is the cookie base. Simply substitute the graham cracker crumbs with gluten-free graham crackers (many brands are available) or use crushed gluten-free shortbread cookies, crushed rice crispies cereal, or almond flour combined with butter and a bit of sugar. For a nutty base, combine 1 cup almond flour, 2 tablespoons melted butter, and 1 tablespoon honey – press and freeze. The rest of the recipe remains the same. Just be sure to check the labels on your white chocolate and gelatin for any gluten-containing additives – most are safe.
What’s the best way to unmold the frozen cheesecake domes from the silicone molds?
Silicone molds are very forgiving – the domes should pop out easily once frozen solid. If they’re stubborn, gently flex the mold from the bottom and sides. You can also dip the outside of the mold in warm water for a few seconds (just the bottom, not the top) to loosen the mousse. Be careful not to let water touch the surface of the dome. I recommend freezing the domes on a flat baking sheet so they’re easy to handle. Once unmolded, place them immediately on a wire rack for glazing. If the domes have a flat spot from sitting, you can trim it with a knife – but that part will be hidden by the base.
Can I use a different fruit flavor for the center and puree?
Absolutely! This recipe is very adaptable. The honey mousse is a neutral canvas that pairs well with many fruits. For the puree, try mango, peach, or passion fruit for a tropical twist. For the center, you can use any fruit jam or curd – raspberry, strawberry, or even a tangy lemon curd would be delicious. Just make sure the fruit puree is not too watery; if using fresh fruit, cook it down slightly to concentrate the flavor. The glass glaze can remain golden with food coloring, or you can tint it to match the fruit (e.g., pink for raspberry). I’ve made a passion fruit version with great success – the tart seeds add a lovely crunch.
My mousse didn’t set properly – what went wrong?
If your mousse is runny after freezing, the most common issue is with the gelatin. First, make sure you used the right type – powdered gelatin, not sheet gelatin (unless you adjust the amount). Second, the gelatin must be fully bloomed and then dissolved completely. If you add it directly to the cold mousse without tempering, it can form streaks and not set evenly. Also, check that you whipped the heavy cream to soft peaks – over-whipping can cause the structure to break down. Finally, the mousse needs to be thoroughly chilled – at least 4 hours in the freezer. If it’s still soft, it might need more time. You can also add a bit more gelatin next time (1 ½ tbsp instead of 1).
Share Your Version!
I hope you fall in love with these golden apricot honey cheesecake domes as much as I do. There’s something so satisfying about creating a dessert that looks like it belongs in a high-end pastry case, right in your own kitchen. If you try them, I’d love to know how they turned out! Leave a star rating and comment below – tell me about your favorite variation or any twists you added. Did you use a different fruit? Did you make them dairy-free? Your feedback helps other home cooks and inspires me to keep creating.
Share a photo of your gorgeous domes on Instagram or Pinterest and tag @leosfoods – I love seeing your creations. And if you have any questions about the technique, especially the glass glaze which can be a bit tricky the first time, drop them in the comments. I answer every question personally within 48 hours. From my NYC kitchen to yours – I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
What’s your favorite part of these apricot honey cheesecake domes? Have you ever made a glass glaze before? Share your questions and wins below!
Love This Recipe? Save It to Pinterest!
If you enjoyed this Golden Apricot Honey Cheesecake Domes with Glass Glaze recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Golden Apricot Honey Cheesecake Domes with Glass Glaze
Elegant individual cheesecake domes with apricot honey mousse, a sweet apricot center, and a glossy golden glass glaze on a graham cracker base.
Ingredients
- For the Apricot Honey Cheesecake Mousse:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 3/4 cup apricot puree
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp warm water
- For the Apricot Center:
- 1 cup dried apricots, finely chopped
- 2 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp cornstarch
- For the Golden Glass Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 1 tbsp gelatin powder
- 3 tbsp warm water
- Gold food coloring, as needed
- For the Cookie Base:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp granulated sugar
- Pinch of salt
- For Garnish (optional):
- Thin apricot slices
- Honey drizzle
- Edible gold flakes
Instructions
- Bloom gelatin in warm water and let stand for 5 minutes.
- In a saucepan, combine chopped apricots, honey, lemon juice, water, and cornstarch.
- Cook over medium heat for 4–5 minutes until thickened. Cool completely.
- Beat cream cheese and powdered sugar until smooth.
- Mix in apricot puree, honey, and vanilla extract.
- Whip heavy cream to soft peaks and fold into the cheesecake mixture.
- Stir in dissolved gelatin until fully incorporated.
- Fill silicone dome molds halfway with the cheesecake mousse.
- Add a spoonful of apricot filling to the center of each mold.
- Cover with remaining mousse and freeze until completely firm.
- Mix white chocolate, condensed milk, dissolved gelatin, and gold coloring until smooth and glossy.
- Unmold the frozen domes and place on a wire rack.
- Pour the golden glass glaze evenly over each dome.
- Combine graham cracker crumbs, melted butter, sugar, and salt, then press into small round bases.
- Place each glazed dome onto a prepared base.
- Garnish with apricot slices, honey drizzle, and edible gold flakes.
- Chill for 15 minutes before serving.
Nutrition
- Calories: 430
- Sugar: 34 g
- Fat: 28 g
- Carbohydrates: 40 g
- Protein: 6 g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
