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Mississippi mud pie recipe

Mississippi mud pie recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Shortcrust pastry

Rich chocolate pie. Must admit I could easily manage the monster portion size!

7 people made this

IngredientsServes: 14

  • For the pastry
  • 225g plain flour
  • 2 tablespoons cocoa powder, sifted
  • 150g unsalted butter
  • 2 tablespoons caster sugar
  • 1 or 2 tablespoons cold water, just enough to bind
  • For the filling
  • 175g unsalted butter
  • 350g dark or light brown soft sugar
  • 4 medium eggs, lightly beaten
  • 4 tablespoons cocoa powder, sifted
  • 150g plain chocolate 70-80%, melted
  • 300ml single cream
  • 1 teaspoon chocolate extract
  • To decorate
  • 350 to 400 ml double cream, whipped
  • chocolate curls

MethodPrep:45min ›Cook:45min ›Extra time:25min proofing › Ready in:1hr55min

  1. To make pastry sift the flour and cocoa into a mixing bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and chill in the refrigerator for 15 minutes.
  2. Preheat the oven to 190 C / Gas 5.
  3. Roll out the pastry on a lightly floured work surface and line a 23 cm loose-based tart tin or ceramic pie dish. Line with baking parchment and fill with baking beans.
  4. Bake in the preheated oven for 15 minutes. Remove from the oven and take out the beans and parchment. Bake the pastry case for a further 10 minutes.
  5. To make the filling, beat the butter and brown soft sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate and beat it into the mixture with the single cream and the chocolate extract.
  6. Reduce the oven temperature to 160 C / Gas 2 1/2. Pour the mixture into the pastry case.
  7. Bake until the filling is set gently, about 45 minutes. Allow the mud pie too cool completely, then transfer it to a serving plate. Don't worry when filling collapses, this is meant to happen and allows room for topping.
  8. Cover with the whipped cream and decorate the pie with chocolate curls, then chill until ready to serve.

Tip

1. Chilling the pastry makes it easier to roll.2. To check if filling is set, quickly open oven and give pie a little shake.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Best Chocolate Pud Ever!-10 Oct 2011


Recipe Summary

  • All-purpose flour, for work surface
  • Our Favorite Pie Crust
  • 8 ounces bittersweet chocolate, coarsely chopped, plus 1/2 ounce shaved
  • 1 cup coarsely chopped pecans, toasted
  • 1/2 cup (1 stick) unsalted butter
  • 4 large eggs
  • 1 cup granulated sugar
  • 3 tablespoons light corn syrup
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar

Preheat the oven to 375 degrees. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust, leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork refrigerate 30 minutes.

Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden. Remove parchment and pie weights, and return shell to oven. Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350 degrees.

In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.

Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.

Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell. Bake 35 to 40 minutes or until top forms a crust and filling is just set.

Transfer to a wire rack to cool completely, then refrigerate until well chilled.

Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.


Mississippi Mud Cake

Let set. While cooling mix 1 pound of powdered sugar, ½ cup of evaporated milk, 1 stick of oleo.

1 teaspoon of vanilla. Beat until smooth

Oleo is margarine. (You could use butter.)

The most popular brand of marshmallow cream is Marshmallow Fluff: https://marshmallowfluff.com, but you could substitute

4 cups miniature marshmallows, then stick the pan back in the turned-off oven to melt them.

Its a bit difficult to read, would yopu be able to type out the recipe? It looks so delicious

I was going to when I got a sec, but it looks like another poster took care of that already. See below.

Also, I have found out that "Oleo" is basically margarine. Lots of my Mom and Grandmother's recipe cards contain this and at first I had no idea what in the hell this was.

I could just kiss you for posting this. My family made Mississippi Mud cake at every family get together when I was little and the original recipe was lost years ago. This looks amazingly similar to the one we had, if memory serves me right. Can’t wait to try it!

This is a recipe I found at my Mom's place that I almost overlooked because it was not on a 3x5 card but was written out on a piece of paper (attached) and folded up and stuffed in the back of the file. I made it for my daughters 2nd birthday party last weekend. It tastes more like a brownie than a cake really, but it's not like that is a bad thing. Also not the most attractive cake as far as presentation, but that did not deter the kids from destroying the whole pan either.


Ultimate Mississippi Mud Pie

8-10 30 minutes 45 minutes 1.5 hours plus 6+ hours chill time

Ingredients

  • 16 ounces whole (cream included) chocolate sandwich cookies (35-40 cookies) such as Oreos, crushed
  • 5 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter
  • 6 ounces 72% dark chocolate, chopped
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • ¼ cup espresso coffee, at room temperature
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 6 eggs, separated, at room temperature
  • 1 cup sugar
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 egg yolks
  • 2½ cups milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 3 ounces 72% dark chocolate

Directions

  1. Preheat oven to 300 °F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In a food processor, turn cookies into a very fine crumb you should have about 3 ½ cups. Put crumbs in a small bowl. Pour melted butter over crumbs and mix with a spatula until well combined.
  3. Press crumb mixture into bottom and sides of prepared pan, leaving about ½ inch between top of crust and top of pan. Smooth evenly with the back of a spoon.
    Let crust set in freezer for 10 minutes. Bake in oven for about 10 minutes. Cool.

To Make Flourless Chocolate Cake:

  1. Increase oven temperature to 350 °F. Over a double boiler, melt butter and chocolate together. Set aside to cool.
  2. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla. Set aside.
  3. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg yolks with 1/2 cup of the sugar until mixture is light and almost doubled in volume, about 5 minutes. Add chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl mix on low for 5 seconds. Add coffee mixture and beat until just combined. Scrape down sides and bottom of bowl mix on low for 5 seconds.
  4. In a clean bowl with a whisk attachment or electric mixer, beat the egg whites until foamy. Gradually increase speed to high and add remaining ½ cup sugar, beating until soft peaks form.
  5. Scoop 1 cup of the egg whites into chocolate mixture. Use a rubber spatula to gently fold in egg whites. After about 30 seconds of folding, add remaining egg whites and continue folding until almost completely combined work gently and do not overmix.
  6. Pour batter onto cooled cookie crust and bake for 38 to 42 minutes or until cake is set but still jiggles slightly it may not appear to be completely cooked. Allow to cool completely. Cake will deflate in center and look sunken as it cools. Tightly wrap and refrigerate cake for at least 3 hours or overnight.

To Make Chocolate Pudding:

    In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. Whisking constantly, slowly pour in milk.
    In a saucepan over medium heat, bring mixture to a boil, whisking constantly to prevent burning. Boil for 30 seconds transfer mixture to a medium bowl.


The Best Mississippi Mud Pie Recipe

This Mississippi Mud Pie recipe was a family favorite when I was growing up. I’ve mentioned before that we were never fans of traditional birthday cakes, but Crazy Chocolate Cake and Mississippi Mud Pie frequently made an appearance.

We stumbled across this Mississippi Mud Pie recipe on a family vacation one year. We were staying at a ranch and one night this was served for dessert. After my entire family enjoyed it, the cook kindly gave my mom the recipe and it’s been a part of our family ever since.

Nope, it’s not “healthy” but we don’t make it often so I’m okay with that! A fun treat for a birthday celebration or company coming over for dinner.

What exactly is Mississippi Mud Pie? It’s an easy layered dessert that begins with a thin, shortbread crust and is topped with a layer of a cream cheese/whipped cream mixture followed by chocolate pudding and finished with whipped cream.

You may use nuts in the crust or leave them out.

The original recipe uses boxed pudding and Cool Whip. I will give the original recipe amounts, but also share how to do it with homemade whipped cream – my preferred method.

I have also made this with homemade pudding. You will need to use a recipe that call for 4 cups of milk and then decrease the milk to 3 cups. Do note that the homemade pudding won’t set up quite as nicely as the instant pudding but it does taste amazing.

Mississippi Mud Pie Ingredients

  • Flour
  • Granulated sugar
  • Butter, melted
  • Pecans, optional
  • 2 boxes instant chocolate pudding (3.4 ounces each)
  • Milk
  • Heavy cream, powdered sugar, vanilla extract, and cornstarch OR Cool Whip
  • Cream Cheese at room temperature
  • Powdered sugar

Mississippi Mud Pie Recipe Instructions

Preheat oven to 350 degrees and stir the melted butter, sugar, and optional pecans in a small bowl. Press into the bottom of a 9吉 inch pan. It will be very thin.

Bake for 10-14 minutes, until barely turning golden. Remove from oven to let cool.

Beat room temperature cream cheese and powdered sugar until smooth and creamy.

In a mixer, using the whisk attachment (or in a bowl with hand beaters) whip 1 cup of heavy cream until soft peaks are formed. Then drop the cream cheese mixture in several spoonsful over the whipped cream. Beat just until blended and spread over the cooled crust.
(If you use Cool Whip, simply combine 2 cups of cool whip with the cream cheese and powdered mixture until smooth)

Make both boxes of instant pudding using only 3 cups of milk instead of 4. (If making homemade pudding, make sure it cools completely.) Spread over the cream cheese layer.

Place 2 cups of heavy cream in the mixer (I used the same one that I used in the previous whipped cream step) and beat until soft peaks form. Add 2 teaspoons of cornstarch or arrowroot (this will help keep the cream stay set – if you are serving the same day, you can omit this), 2-4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat until heavy peaks form and plop spoonsful over the pudding layer and carefully spread. (It should be 4 cups of whipped cream.)
(If using Cool Whip, you can omit this step and simply spread the remainder or the 16 ounce container on top of the pudding layer – approximately 4 cups.)


Mississippi Mud Cake

While there is some slight variation in recipes for Mississippi Mud Cake among us Southerners, they all contain flour, sugar, eggs, cocoa, butter, pecans, a layer of marshmallow and a buttery, powdered sugar and cocoa icing. Some folks use large fluffy marshmallows, some minis, and some use marshmallow creme. Some put all of the pecans in the cake, others of us put them on top, others divide them between. Some even add coconut. You can visit some of those varieties on our Facebook page. They are all wonderfully rich and decadent.

You'll notice that there is no leavening in this cake at all, just plain all purpose flour. That's because it's a cake that is intended to be pretty dense, more like a fudgey brownie really, and not at all fluffy like a typical cake would be.

It is thought that the basic concept of this cake was likely created by a home cook sometime after World War II, because it was made with mostly pantry staples, simple ingredients that could easily be found. The actual name Mississippi Mud Cake and the exact method, probably got attached to it a little later though, with the first known printed recipe believed to have been in a newspaper column sometime during the early 70s. Its roots, however, are surely deeply implanted in the hearts of all of us who live in the Deep South.

Mississippi Mud Cake is quite rich and sweet, and since I am more of a savory gal, I like to counter that sweetness with pecan that I have roasted in butter and salted. My cake is the dense version and what I top it with depends on what I have on hand. Most times I will use mini marshmallows, but I use marshmallow creme as well. Either will do just fine. I actually had less of one and more of the other for this posting, so I used a bit of a combination of both. By the way, did you know you can freeze marshmallows? You sure can!

You know how it goes. You open a bag of marshmallows, use part of it for something like hot cocoa, then seal it up and stick it in the pantry. The next time you reach for them they are a big blob of stuck together gooey mess. Useless and in the trash they go. Hate that! Next time, stick the leftovers right in their bag, inside a freezer bag, then stick them in your freezer and I promise you that when you reach for them again, they will be as fresh as the day you opened them the first time. Well, given that you use them sooner, rather than later. For whatever scientific reason, they freeze individually and they don't stick together. So instead of sticking them in the pantry to take up space until you need them and have to throw them away, try the freezer!

The icing that tops the cake should crack a bit as it dries, and has been said to somewhat resemble the mud along the Mississippi River's edge, as it looks on a hot and dry summer day. Traditionally the icing is just poured on top in a layer, much like a Texas Sheet Cake, but I like to lightly swirl a spoon through some of the parts of the frosting where the marshmallows stick through. Then I toss on some of those buttery, salted, roasted pecans for that salty sweet I so love.

Mississippi Mud Cake is loaded with butter, a lot of butter. so it's quite rich and sweet, and best served in small squares. For a Christmas sweets tray or to serve for a party, I like to cut it into even smaller, more bite-sized squares, that fit into a candy cup. Small bites are all that is needed.

Try to also make this cake a day or two ahead of when you want to serve it. Time seems to allow the flavor to settle a bit and dull some of the sweetness. Store in the fridge to extend the shelf life, but remember to allow it to come to room temperature for serving, although it is also quite good and very fudge-like when its cold right out of the fridge.

Here's how to make my version.

For more of my favorite Christmas candies and other goodies, visit my page on Pinterest y'all!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Mississippi Mud Cake

Yield: About 8 to 10 servings

  • 1 cup of pecan halves
  • 2 tablespoons of butter , melted
  • 1/2 teaspoon of kosher salt
  • 1-1/2 cups of all purpose flour
  • 2 cups of granulated sugar
  • 1/4 teaspoon of kosher salt
  • 1/2 cup of unsweetened cocoa (like Hershey's)
  • 4 large eggs , beaten
  • 1/2 teaspoon of pure vanilla extract
  • 1 cup (2 sticks) of butter , melted and cooled
  • 1 (10.5 ounce) bag of mini marshmallows or 1 (7 ounce) jar of marshmallow creme
  • 1/2 cup (1 stick) of butter
  • 6 tablespoons of milk
  • 4 tablespoons of unsweetened cocoa
  • 1 teaspoon of pure vanilla extract
  • 1 (1 pound) box of powdered sugar , sifted

Toss the pecans with the melted butter and roast in a preheated 375 degree F oven for about 12 to 15 minutes or until fragrant. Remove and sprinkle with salt, transfer to a plate to cool. Once cooled, coarsely chop.

For the cake, reduce oven temperature to 350 degrees F. Butter a 9 x 13 inch pan set aside. Whisk together the flour, sugar, salt and cocoa. Add the eggs, vanilla and cooled, melted butter mix until blended. Pour into the prepared baking dish and bake at 350 degree F. for 20 to 25 minutes, or until a toothpick inserted into the center comes back clean. Remove from oven and sprinkle the marshmallows, or place dollops of the marshmallow creme, all over the top of the cake as soon as it comes out of the oven. Once the marshmallows or creme begins to melt, use a spatula to carefully spread out some, but leave a few bumps from the marshmallow.

For the frosting, melt together the last stick of butter with the milk until hot. Remove from the heat and whisk in the cocoa and vanilla. Add in the sifted powdered sugar and quickly beat with a wooden spoon until smooth, returning to a low burner if mixture thickens too quickly. Immediately pour the frosting evenly all over the marshmallow layer. Immediately scatter the toasted pecans over the top, set entire pan aside on a wire rack and allow the cake to cool completely before cutting into small squares.

Cook's Notes: When you pour the icing on, lightly drag a wooden spoon in spots to create some swirls in the top of the cake if desired. Increase pecans to 2 cups and divide, putting one cup in the cake batter, and one cup on top. I like to cut these into squares small enough to fit into a candy cup and store them in the refrigerator, layered with wax paper in a covered container. Bring them to room temperature before serving.

Check These Recipes Out Too Y'all!

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Blue Ribbon Dessert – Four Layer Delight – Mississippi Mud Pie or Bayou Goo

  • Course: Desserts
  • Yield : 24
  • Servings : 24
  • Prep Time : 40m
  • Cook Time : 50m
  • Ready In : 1:30 h
  • Add to Recipe Box

This recipe has an interesting story behind it. MawMaw first ate this dessert at a get-together to celebrate the visit of the author’s brother-in-law on leave from Iraq. It was the hit of the evening. The author tells us that her best friend won a blue ribbon for this dessert. MawMaw gets the recipe, makes the dessert and goes to Holly Beach for a weekend of fun. One of her friends declares it the best dish of the weekend. The friend then gets his Mom’s recipes to submit to the website and finds his Mom had that same recipe, but under a different name. Finally, MawMaw’s mother-in-law gives her all her mother’s recipes in an old recipe box. Her Mom lived until the age of 99. You guessed it – this same recipe was in her treasured recipe box! We also found that it mimics Bayou Goo. Bayou Goo is a pecan crust with a layer of sweet cream cheese, then a layer of vanilla custard swirled with chocolate chunks and topped with whipped cream and chocolate shavings.

Ingredients

  • 1 cup flour
  • 1 stick oleo or softened butter
  • 1/2 cup chopped pecans or nuts
  • 1 (8 oz) package cream cheese
  • 1 cup powdered sugar
  • 1 (8oz) container Cool Whip
  • 2 small (4 oz) boxes of instant pudding (chocolate, lemon or any other flavor)
  • 2 cups milk
  • 1 tsp vanilla

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Mix together the first 3 ingredients - the flour, oleo and nuts. Press into a 13x9 glass pan to form a crust. Bake for 20-30 minutes (until the edges are golden brown). Let cool completely.

Step 3

Mix together the cream cheese, 1/2 of the container of Cool Whip, and the powdered sugar. Spread on top of the cooled crust.

Step 4

Mix the pudding and the milk.Add the vanilla and blend well. Pour on top of the white layer. Add the rest of the cool whip on top of the pudding layer.

Step 5

Sprinkle 1/4 cup of nuts if desired. Refrigerate until ready to eat. Enjoy.


Recipe Summary

  • 25 chocolate wafer cookies (about half a 9-ounce package)
  • 1/2 cup pecan halves, plus more for garnish
  • 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
  • 2/3 cup plus 1 teaspoon sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream

Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter process until moistened. Transfer mixture to a 9-inch pie plate press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes let cool.

Place a large fine-mesh sieve over a medium bowl set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.

Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low continuing to whisk constantly, cook 1 minute. Remove from heat immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.

Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming) chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.


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