Fourth of July Flag Cake – Coconut Version

July 4, 2012 - Leave a Response

 ******I’m Thinking of Elissa and Red, White, and Blue song; and photos of my Coconut Fourth of July Flag cake are posted below ******

I couldn’t wait to post photos of this delightfully, fun cake that I made! I’ve posted photos below after the I’m Thinking of Elissa ( and Red, White, and Blue ) song; but briefly, let me tell you that I came across this gem of a baker when looking for a cake idea, a couple of summers past. Elissa Bernstein’s 17 and baking  blog is such joyful eye candy, as her passion for baking surely shines through in her photos and within her writing.  She is an amazingly creative baker. Her exquisite, passionate baking artistry and presentation, as well as her creative choice of flavor combinations will make your mouth water; and it’s never a surprise that when viewing her blog, you might find yourself  saying something like, “You know, I never would have thought in a million years, to put  basil, lime, semifreddo and watermelon sorbet  together in a bar; but come to think of it, it’s just the perfect fit!”

Moving on to cake, Elissa’s Bernstein’s Fourth of July Flag cake really impressed me!  When scouring over the recipe and instructions, I said to myself, “What a beautiful, patriotic cake and how did she get the inside to look like the American flag?” Well, step by step cake instructions may be found on her blog, but to view her demonstration of how to make this fun cake, tune into the video recording of  Elissa on the New Day Northwest morning show. Also, on the video, you will get a brief camera shot of Elissa’s father who is known to be the originator of this extraordinary cake idea. “Genius” in my book of cake creators!

Anyway,  it’s  just 1 day away from Fourth of July 2012, and I wrote a song, and wouldn’t you know it … I’ve also got photos of my very own version of  Fourth of July Flag Cake that I am excited to share. My song  entitled I’m Thinking of Elissa is printed below, and after it are my personal photos and recap of my experience with baking my Coconut 4th of July Flag cake, but first … I’m thinking of Elissa …

I’m Thinking of Elissa  ( and Red, White, and Blue )

I’m thinking of Elissa.

Elissa likes to bake.

Elissa likes photography.

Elissa likes her cake.

I’m thinking of Elissa.

‘A tidbit just for you …

Writing is a another thing,

Elissa likes to do.

Now on one scorching, hot July,

I’m wondering what to bake.

I seek and find a recipe for

Independence Cake!

Have you ever seen this cake before?

Amazing! You will see …

A sheer delight, and slice of genius


So, go ahead, and bake it,

Slice it … See what is inside.

See stars and stripes forever,

Deliciously, collide!

I’m thinking of Elissa.

Elissa likes to bake.

Elissa likes photography.

Elissa likes her cake.

I’m thinking of Elissa.

‘A tidbit just for you …

Writing is a another thing,

Elissa likes to do.

What greater way to spend

a fun and patriotic day,

Than to spend it baking cake

So everyone can hear you say,

“This tantalizing, classy, piece of

Red and white and blue,

Is sure to put a smile on every

U.S heart that’s true …

And I’m proud to be an American.

I hope that you are too!

( Happy Fourth! )

           Written by: Linda Ghostwriter             

         *****Photos of my Coconut Fourth of July Flag cake below ******

When I decided to bake this cake, I envisoned it covered in coconut, and so it was. I loved making this cake. Like fireworks waiting to go off, I anticipated the day of celebrated flag and patriotic pride. Cake and country was clearly on my mind, and decked in coconut … Here is how it turned out!


My version of Fourth of July Flag Cake - (decked with red, white, and blue coconut ) A side -view!

My version of Fourth of July Flag Cake – (decked with red, white, and blue coconut ) A side -view!

Salute to sweetness! Coconut - infused frosting between layers of red, white, and blue cake! Almost all of the 51 stars fit, but I ran out of room on star #48.

Salute to sweetness! Coconut – infused frosting between layers of red, white, and blue cake! Almost all of the 51 stars fit, but I ran out of room on star #48.

Another inside view!

A slice of independence never tasted so good!

A slice of independence never tasted so good!

More independence!

More independence!

                                                                                                                                  Cake Recap:

The cake was baked on July 3rd and decorated on the 4th. The taste and texture was unbelievably smooth, not dry. I was a bit worried that with the large amount of food coloring used, the cake would taste dry or have an aftertaste, but that was not the case. Just the opposite happened, and I was not at all prepared for the sophisticated taste brought forth from this cake! After taking my first bite, and my husband taking his, I muttered in awe, “This is good cake … (and yes, I actually said that)… I don’t know how it turned out so well, but I did it … and this is actually a fantastic little fancy tasting cake.”

 When making this cake, the anticipation mounts because you can only guess what the inside will look like when you cut it, and that is all you think about as the count down to that monumental 4th of July moment draws near, and that first slice takes place, and you are stunned and can’t seem to get your mouth to close because the blue is where it is supposed to be, and the red stripes are lined up just right (or almost just right), and after your mouth closes, and your eyes come down to size; you sigh a big sigh, and  smile. 

Lessons learned were: 1. Use a non-serrated knife so that the cake cuts clean. When using a serrated knife, the crumbs from the red cake will spread to the white cake, and the same for blue! It was not my original intention to cut the cake using a serrated knife. It just so happened that the serrated knife was closest to the cake when it came time to cut it. The serrated knife was used earlier to slice the colored cake layers. 2. Food coloring tends to fade and bleed on a hot 4th of July day (or night). The blue food coloring used in the cake turned slightly green, and the red coconut; which I colored myself, using food coloring, began to bleed onto the white coconut; making a small portion of  the white coconut, light pink. This was hardly noticeable at first, but with time, it is possible that the color change will get worse. 3. The next time, I will start with a red coconut – filled stripe on the bottom of the cake instead of starting out with a white one. The white stripe on the bottom doesn’t create a border like the red one does. 4. I used cream cheese frosting to pipe on the stars…MISTAKE! Royal icing will form and hold a star shape better than cream cheese frosting, especially on a hot summer day!

Last and final words about the cake! It was challenging, fun and exciting! My idea to decorate the outer portion with colored coconut, went beautifully and just as I planned and envisioned it would go; but the coconut stripes will be much straighter, the next time. To color the coconut, I used the Ziplock bag method where the coconut goes in the bag with a few drops of food coloring. You just shake as much as you need to, in order to coat the coconut. You also use your fingers to squish the coconut through the bag to break up any coconut clumps that may form. 

Special thanks to Elissa for her dedication to baking, blogging, and photography while far from home and busy with school in Boston. Also, special thanks to Elissa’s dad for the inspiring cake idea . I am still anticipating making the frozen Watermelon Basil-Lime bars sometime, too! … Yum!

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“Pure Coconut Bliss” Cake … with a Cherry on Top

May 21, 2012 - One Response
Coconut Bliss Cake ( side view ) with a reindeer's nose ( a cherry ) on top !

Coconut Bliss Cake ( side view ) with a reindeer’s nose ( a cherry ) on top !


"Coconut Bliss" Cake

Coconut Cake with a cherry on top! ( Two cherries actually )


“Pure Coconut Bliss” Cake … with a Cherry on Top


 What’s to know about a coconut cake?

One bite and you will say,

I think I know what it’s like to taste

the taste of a wintry day.


 White fluffy flakes, lay atop cakes

stacked 3 or 4 times high …

Such beauty is this … what pure southern bliss!

Oh, who can resist? …

 Not I!


  Coconut Bliss can kiss away 

a dismal day,

and how beautifully

 her almonds lay,

and pecans fall upon graceful slopes

of endless, pure vanilla;


 And how coveted is her resting space,

with glory and honor, she’ll take her place,

and all eyes will meet her elegant grace …

 As front and center she stands;


And at the table she’ll be

in her own remote land,

far from crumpets and tea;

far from strawberry flan,


  And far from the cream puff,

and far from the tart …

( They’re all far away, on a plain dessert cart ) …


She’s a true southern belle

and a true work of art,

   and you’ll fall for her heart

 and that bright cherry too;

just like that swift, Christmasy reindeer

who flew,

and guided a sleigh from

New York to Peru.


 Like a nose, cherries glow; against coconut snow,

as unified tones of  low ahhs and low ohhs

surround every nook of each house and each home,

for a sight such as this …

 “Pure Coconut Bliss” …

( with a cherry on top )


      Written by: Linda Ghostwriter

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Tiramisu Charlotte Cake

March 30, 2012 - 2 Responses

                      Tiramisu Charlotte Cake

 Tiramisu Charlotte Cake … what a fun cake to make.

 The wonder and surprise is that there is no cake to bake.

 Charlotte? She’s just tiramisu in a fancy, fun design.

 Her border’s made of sweet Savoiardi, each falls in perfect line,

 Supporting layers of Italian bliss as berries rest atop …

 The secure embrace of a licorice lace to spare each cherished drop,

 Of her tiramisu, but I’m warning you …

                                     With one taste, you’ll never stop!

                                                                      Written by Linda Ghostwriter

 Further words from me about Tiramisu Charlotte “Cake” … Oh, and more photos are below! …

 If you love Tiramisu or Tiramisu Trifle, you will like a good Tiramisu Charlotte cake. It has the same ingredients as Tiramisu, but as you can see, with the ladyfingers standing upright and around the layers, it looks more like a cake. 

 My husband makes his Tiramisu with just a little bit more liquor and with a stronger dose of espresso. For a pleasantly strong flavor from the coffee, a perfectly sweetened filling, and light and fluffy taste and texture, I hand it to him. He wins the prize. On the other hand, for a subtle sweet taste PLUS a wow - factor presentation, my Tiramisu takes the cake!

 Here are a few photos of the Tiramisu Charlotte Cake I made for my in-laws in October. Inspired by a video tutorial by Dezzertzhouse, I made my own version by dipping ladyfingers in a single coating of my homemade chocolate ganache, adding strawberries, then shoestring licorice to tie it altogether. Adding strawberries is not a new invention when it comes to decorating a Tiramisu Charlotte cake, but I chose to add the berries for the bright contrast of colors and for a bit of a WOW effect. The WOW effect worked; my in-laws were wow-ed, my mother- in- law took pictures and had many flattering compliments to pay, and my father-in-law was ready to “sign me up”.

 Of course, for your version, you may add what you like. You may want to add strawberries, kiwi, cinnamon sticks … the ideas are endless, but you have to ask yourself, “Does it compliment the cake?”, and “Will it appeal to the person for whom I am making this cake?” These are just a few cozy suggestions from me to you! … Now, Go! Bake! Enjoy!

                                                                                     Just a slice!

A view from above!A view from above!

A refrigerator view!A refrigerator view!

Another refrigerator view!Another refrigerator view!

Sitting in a cake ring, waiting for strawberries!Sitting in a cake ring, waiting for strawberries!

My first Tiramisu Charlotte Cake ... done!My first Tiramisu Charlotte Cake … done!

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The Mystery of His Tiramisu, and “Testa Dura!”

January 11, 2012 - 5 Responses


Tiramisu in a trifle bowl!

He made all the ingredients for the Tiramisu, and I assembled it into my trifle bowl! We both made the lady fingers! … After my little introduction below, read on to find out how I solved the “Mystery of His Tiramisu!” in my poem entitled, The Mystery of His Tiramisu, and “Testa Dura!”

 My husband and I made our own lady fingers for Tiramisu, and this was our first time making them. They tasted better than the packaged lady fingers we normally get from the International section of our local grocery store, and when it came to assembling the Tiramisu in my new trifle bowl; they looked magnificent, and fit beautifully.

Indeed, I was all excited about using my trifle bowl again, as this was only the second time using it.  My job besides helping make the lady fingers, was to assemble my husband’s tiramisu ingredients into the bowl; but as often as I have seen him make this famous Italian delight, there seemed to remain this mystery surrounding my husband’s tiramisu; especially the one he made for a family day- after -Christmas dinner, just last year…

The Mystery of His Tiramisu, and “Testa Dura!”

 His Tiramisu was quite a big hit,

At Mom- in – laws place, it was just the right fit.

What’s my husband’s secret?

I’ve yet to know it,

But that’s the mystery of his Tiramisu.


I know that the cream’s made with eggs whipped so light,

With the essence of zest (or is it juice or extract?)

Oh, why is husband so tight,

When sharing his secret Italian delight?

Oh, the mystery of his Tiramisu!


It’s not like I can’t find what’s in it …alright?

Tiramisu’s been around since the first Roman fight,

But, “It’s in the technique” (which is banned from all sight).

It’s the mystery of his Tiramisu!


Now, his mother’s Ricotta Cake is sent from above,

And her lemon squares and pound cake is touched by her love.

For, they make your mouth happy and heart filled with cheer,

Then you’re blue ‘cause it’s time for the year to draw near,


And all the indulgence of sweet tastes you’ve known,

Must cease because new resolutions have grown,

They’ve grown and they say, “Leave those sweet treats alone!”

So, you leave them alone … yes, alone.


And still his secret’s unknown; but, I know this for sure,

*Fingers are made from ingredients of 4,  

And as always, there’s room for just 1 or 2 more,

But what’s the mystery of his TIRAMISU?


Yes, we made our own fingers, and what’s worth a shout,

Is homemade ingredients …that’s what it’s about!

That’s the secret to fingers, but Tiramisu?

Perhaps it’s not meant for revealing to you,


Or to me, but you see … I really want to …

To undo this mystery of Tiramisu!

 I do … I really do.


 So, why hide “the technique”? … For, I’m bound to find out!

“Why hide it?” I say with my prettiest pout.

“I’ve seen you cook, I’ve seen you bake; and you’ve never kept shy,

 Of my probing and prodding and questions of why…


  So, why husband …why?”


“Well, the truth is no secret, now would you agree …

 The truth is we’re happiest, sharing, you see?”

 “Oh yes, dearest husband; of course, I agree…

  I love sharing with you, and you sharing with me!”


“Then, to find out the secret, you have to get up!”

“In wee hours of morning?”

“That’s right, Buttercup…

Tiramisu’s made in morning, that’s when it’s made best,

Then it sits, and it waits; and it takes time to rest,


And as always, in morning; wake up, and you’ll see,

That there’s really no secrets between you and me.

Just time, and that time is just ticking away,

With each dying minute, and each dying day.”


“Is that really the secret to solving this case? …

Wee hours of morning; wake up, and make haste;

Or miss out on learning the secret you do,

When making your mystery tiramisu? ”


 “That is right, my dear wifey, I’ve said it befor-a”

“Then, there’s no more to say; so, to me …*‘Testa Dura!”


                                                                   Written by Linda Ghostwriter

  * Fingers refers to Savoiardi or what is also known as Lady Fingers; a spongy Italian biscuit.

  *“Testa Dura” is Italian for hard-headed, stupid, or stubborn.

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Side view: Tiramisu in a trifle bowl!

Side view: I assembled it; he put all the ingredients together! We both made the lady fingers!

My Husband Baked an Apple Crisp

December 3, 2011 - 4 Responses

Thank you Honey, it was delicious! ... It disappeared before I could take a picture, but here's a photo of the pan!


My Husband Baked an Apple Crisp

My husband baked an apple crisp;

It vanished with one bite,

And so that is the reason

That its photo’s out of sight


Written by: Linda Ghostwriter

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Pumpkin Spice Layer Cake with Walnuts

December 1, 2011 - 4 Responses
Pumpkin Spice Layer Cake ( With walnuts); Top View!

Pumpkin Spice Layer Cake with Walnuts; Top View! More photos below!

This is the Pumpkin Layer Spice Cake, that I baked for Thanksgiving this year.  It was indeed a big hit!  The compliments really runneth over that day, for the beauty of this cake; and especially for its taste, but the real beauty, was the togetherness that made cake and all the good food complete on such a joyous Thanksgiving Day! Oh, and my mom really did get the last piece of cake; and it was all wrapped up in foil, just as it says in the poem below! …Enjoy!

    Pumpkin Spice

Pumpkin Spice is twice the fun

In layers of three instead of one

No pumpkin pie or sticky bun

Says “Thanks” like Pumpkin Spice


Pumpkin Spice is twice as nice

Friends and family share a slice

‘Walnuts neatly chopped and diced

Adorning Pumpkin Spice


Pumpkin Spice is shear delight

Frosting clings to every bite

“Last piece left!”, could start a fight

All for Pumpkin Spice


One lone slice without a claim

Alone it stands without a name

Mom’s sweet tooth won’t be the same

Without its Pumpkin Spice


Ignore the slice? Her blood might boil!

So, careful not to cause turmoil

I gently wrap it up in foil

Protecting Pumpkin Spice


Years of matriarchal grace

Reflect upon her smiling face

Who could choose a better place?

Away goes Pumpkin Spice!


                                        Written by Linda Ghostwriter

Hello, Pumpkin Spice!

Up Close and Personal

Up Close and Personal

Table Time!

Pumpkin Gingerbread Trifle and Pumpkin Spice Layer with Walnuts, side by side!

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Pumpkin Gingerbread Trifle … Now I’m Going to the Gym!

November 30, 2011 - 2 Responses


Pumpkin Gingerbread Trifle

                    If Pumpkin Trifle doesn’t stifle

                                  your ability to move,

                                             you haven’t eaten enough servings,

                                                         in which for you to prove,

                                                                     that my theory, stating 

                                                                              “calories are here with us to


                                                                                          and not just on each 


                                                                                                    or on each

                                                                                              Thanksgiving Day”;

                                                                                          is enough to make me 


                                                                                                       and say,


                                                                                                   I’m giving in…

                                                                                                   I’m going to

                                                                                                       the gym!”

                                                                       Written by Linda Ghostwriter

Inspired by Paula Dean, here’s my version of her Pumpkin Gingerbread Trifle! In my next blog post, I will share photos of the Pumpkin Spice Layer Cake that I baked for this year’s Thanksgiving dinner, and of course I’ll have a poem as well!                                                                                                                                                                                                                                                                            

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Pumpkin Brick

November 8, 2011 - Leave a Response


           Pumpkin Brick

Have you ever baked a brick?                            

My Pumpkin Brick is great!

Rectangular, unlike a log;

It won’t roll off the plate.

Now, Pumpkin Log is nice,

And some call it a “Roll”

I chose to skip the rolling part;

Dear God, please bless my soul!

                                  Written by Linda Ghostwriter   

I call it Pumpkin Brick ... Pumpkin cake with cream cheese filling, sprinkled with confectioners sugar!

   I call it Pumpkin Brick, when a small bread loaf pan is used to bake a delicious, spiced pumpkin treat, and the standard rolling technique is disregarded. The result is an unrolled, rectangular shaped “Pumpkin log” or “Pumpkin Roll”. With Mascarpone cheese filling still left from the Whoopie Pies and still tasting great … A brick can’t get better than that!           A Slice of Pumpkin Brick

Pumpkin Brick

How sweet it is.

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Pumpkin Whoopie “LOL” Pies!

October 21, 2011 - 6 Responses


Thanksgiving is coming and so are the Pumpkin Whoopie Pies! This original New England treat has gone “pumpkin” for the Thanksgiving Day holiday and if that isn’t enough to make you yell, “Whoopie”; then, read Oh My, Whoopie (“LOL”) Pie, below. You know there had to be a poem

coming! …       

Oh My , Whoopie (“LOL”) Pie!

Oh my, Whoopie ( LOL ) Pie,

‘So hard to win your game.

I lose each time I crack a smile,

When mentioning your name.

Whoopie! ( LOL ) Whoopie ( LOL )

There I go again!

Thanks. Now,  I’ll have to start all over,

(Ahem.) (Ahem!)

Oh my, Whoopie ( LOL ) Pie,

Now, this is my second try.

Won’t you let my thoughts get by?

Won’t you, Whoopie ( LOL ) Pie?

Oh no … ( LOL ) ( LOL )

There I go!


Oh my, Whoopie ( LOL ) Pie,

What gives between you and I?

Can’t you see,

I just want to ask why,

You taste so sweet,

And nothing’s complete,

Without that creamy filling inside?

Oh my, Whoopie ( LOL ) Pie,

I’m NOT giving up, and

I’m NOT giving in!



( LOL ) ( LOL ) ( LOL )

Okay. You win.

                                  Written by Linda Ghostwriter   

Pumpkin Whoopie Pies with mascarpone cheese filling!

Pumpkin Whoopie Pies … forward march!

   For my Pumpkin Whoopies (lol), I simply used a King Author Flour recipe, and instead of cream cheese frosting for the filling, I used a mascarpone cheese filling, which can be tweaked to any level of sweetness. The result? Great reviews from everyone! So moist, with a soft cake goodness; the nutmeg, cinnamon and cloves pop with flavor, making this holiday treat extra spectacular! … My father really liked these, but then again, he loves practically everything I bake … ‘Love you Dad! Now, try for yourselves, these scrumptious, holiday ( and any day) delights! Enjoy!      

                                                        Linda Ghostwriter

More photos below!

A side view of my Pumpkin Whoopie Pies!

A side view !



  Whoopies all wrapped up!

Airtight container!

                Wrapped, boxed, and ready!           Email me





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A Halloween Trader Joes Moment and Blood Orange Cake!

October 7, 2011 - 2 Responses
English: Slices of Blood Oranges Deutsch: Sche...

English: Slices of Blood Oranges Deutsch: Scheiben einer Blutorange (Photo credit: Wikipedia)


This is a very short, fun, personal account that I actually wrote last year, about a moment that I experienced at Trader Joes. I thought I would share it with you; because it’s that fall time of year again, and if you blink, you might just miss a moment that’s worthy of a chuckle, or ponderance; or warm, fuzzy feeling.

Moments as such, are all around us, and I simply found this to be true, on a crisp, but mild, and breezy fall day; after having made a special trip to Trader Joes to purchase Blood Orange soda, for with which to make a Blood Orange Cake…  

Happy, and with bottles in hand, I am leaving Trader Joes. It is a crisp, late Friday afternoon, just two days before Halloween, and Halloween falls on a Sunday this year; but children are in costumes, many leaving from school where they had just participated in costume parties and parades. Swiftly moving with bottles now clutched to my chest, I am noticing a mother and her son are also leaving Traders Joes. She, in her workout clothes, leading at a steady aerobic pace while Son lags far behind in his fresh- out -the -bag skeleton costume; bright orange pumpkin trick-or-treat pail in hand. “Hurry”, she calls back to him, hastening her steps and motioning for Son to do the same. “I am all out of energy”, Son mutters; his pail whipping his thigh from his juvenile efforts to place one skeleton leg in front of the other.

 It is simply a moment to seize, because rarely does one witness a small child all out of energy on a Halloween weekend, and the mother full speed ahead, motioning him to hurry. It is mother and child in reverse; a purely funny scene eliciting a chuckle or two, and perhaps a ponderance to occupy the mind, but all welcoming the fall holiday season, and it’s just a Halloween Trader Joes moment to share with you …

…Now back to Blood Orange Cake.

Blood Orange Cake

In my opinion, this cake turned out moist, but a bit dense. The flavor was mainly concentrated in the frosting, which was a plus because it masked the “batter-taste” of the cake. Although the cake had a batter taste, I was still able to taste a bit of orange flavor from the soda and I had to love the moistness, but again … it is a very dense cake.

To remedy this, I suggest slicing both 9 inch cake layers in half, creating 4 round 9 inch cake pieces. In other words, make the 2 layer cake into a 4 layer cake… My thoughts are if the cake is in thinner proportions (4 layers); it will not be as dense, and will not have that “cake batter taste”. Plus, the frosting will better compliment the taste of the cake rather than mask it. The next time I bake this, I will be sure to make this cake, a 4 layer.

Also, for the frosting, I used almond extract instead of using vanilla, like the recipe called for. The almond extract made the orange flavor in the frosting stand out, but the next time, I think I will try using vanilla extract. I am curious to know how well the vanilla extract compliments the orange soda flavor in the frosting. Vanilla or almond? It’s a personal call. When in doubt, test both!

Happy Baking!

… More about Blood Orange Soda and blood oranges!     (See photo above)                                       

I thought I would add this little tidbit for those of you who are wondering about Blood Orange soda and blood oranges. Blood Orange soda is an Italian soda originating in the United States, and known for its fruity flavor, which strives to taste like the juice of  blood oranges; oranges known for their crimson skin. The  Blood Orange soda I used was simply made from; carbonated mineral water, blood orange juice ( from concentrate), sugar, citric acid, natural blood orange flavor, and black carrot juice (for color).  There is an organic version and a non-organic version, the difference being; one has the actual blood orange juice in it, and the other (the non-organic) uses carbonated water and simple syrup. 

So, there you have it! Blood Orange soda, Blood Orange Cake, and a Halloween Trader Joes moment. Thanks for visiting!  … I haven’t yet made a final decision on what tasty treat to post yet; but trust me, it will be SWEET!   — Linda Ghostwriter

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