Cherry Lane’s Cookbook of Erotic Treats For Hungry Lovers and Foodie Freaks

Food and sex go together like bread and butter, chocolate and peanut butter, and you writing “Make Love a Gourmet Meal” in Hershey syrup from a squeeze bottle, gently and carefully, on my heaving breasts. I can’t help being turned on by food and how much fun food play can add to sex play. Hey, they had dildos made of bread in Roman times, when olive oil was a major commodity as a cooking aid—and sexual lubricant. Wealthy Romans liked to lie on couches and feast all night, and often, enjoy making love in pairs or groups during or post-meal. I like to imagine a beautiful nude dancer, still sweaty from performing for the guests, picking up one of those bread dildos off a tray, dipping it into a dish of olive oil, and looking into the eyes of a male guest. He watches her lick excess oil off the doughy mock-cock, then slowly insert the head into her mouth and suck it dry of oil. I’ll bet that second performance of the evening earned her a spot beneath that bestirred Roman gentleman, a lusty banging, and a bag of gold coins for her time. All that fun inspired by just bread and olive oil!

 

The recipes I’ve included are meant to be devoured with gusto any way you want. But I would suggest that you and your lover disrobe and get very comfortable before you enjoy your treats. This is meant to be a sensual, tactile, tasty experience. Savor the sweetness as you savor the time between kissing and uniting your bodies. If the food has a smooth texture, be creative and body-paint your partner with edibles. Spread creamy avocado on her nipples and tug them hard with two hands while you hold her gaze flirtatiously. Then lick her nippies clean. Maybe she’ll reach over and squeeze your dick until it’s erect, then spread some yogurt over it, full length, with her fingers. Then she’ll return the favor orally—and get a nutritious, low-fat snack in the bargain.

 

Maybe you’ll both get so silly and sexy and playful that you’ll get into full sploshing—covering each other with the sweet and succulent concoctions whose creation I’ve detailed in the recipes that follow. Bon appétit!

 

“Banana” Me Over and “Split” Me Wide

Ingredients

  • 1 medium banana, peeled and split lengthwise
  • 1 scoop each vanilla, chocolate and strawberry ice cream
  • 2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping
  • 2 tablespoons pineapple chunks or 1 tablespoon pineapple ice cream topping
  • 2 tablespoons whipped cream
  • 1 tablespoon chopped peanuts
  • 1 tablespoon chocolate syrup
  • 2 maraschino cherries with stems

Directions

  • Place banana in a dessert dish; place scoops of ice cream between banana slices. Top with remaining ingredients. Serve immediately.

 

 

 

Strawberry “Squirt”Cake Frozen Yogurt

-No-Churn-

 

NO-CHURN FROZEN YOGURT-

“EVERY FROZEN YOGURT LOVER’S DREAM!”

 

Ingredients

 

2 ¼ cups strawberries (divided)

2 cups plain, unsweetened Greek yogurt

1 14-oz. can sweetened condensed milk

1/2 cups NILLA wafers, broken into bite-size pieces

   

Directions

 

  1. Coarsely chop 2 cups of strawberries. Put in blender. Add yogurt and condensed milk. Blend until smooth and evenly combined.
  2. Pour mixture into a 9”x 5″ loaf pan. Fold most of the Nilla wafers into the mixture. Smooth the top with a spatula.
  3. Top with strawberry slices and the rest of the Nilla wafers. Freeze 6 hours, or until firm.
  4. When ready to serve, remove from freezer to let soften for 20 minutes, or until soft enough to scoop.
  5. Top scoops with more strawberries and Nilla wafers if desired.

 

“Choke Me with Your Cock-late” Cake

 

 

Ingredients

  • 3/4 cupall-purpose flour
  • 1/2cup sugar
  • 1/2cup unsweetened cocoa powder
  • 1 1/2teaspoons baking powder
  • 2/3cup milk
  • 1teaspoon vanilla
  • 2tablespoons vegetable oil

 

TOPPING

  • 2/3cup packed brown sugar
  • 1/4cup miniature semisweet chocolate chips
  • 1/4cup cocoa powder
  • 1 1/4cups hot water

 

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a 2-quart casserole dish, combine flour, white sugar, cocoa powder and baking powder.
  3. Add milk and oil, and vanilla. Stir until well mixed.
  4. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
  5. Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

 

 

 

Boston Cream “Poke me all Night Long” Cake

 

Ingredients

  • 1 box yellow cake mix
  • ingredients needed to make cake; eggs oil and water
  • 2 3.4 oz. boxes instant vanilla or French vanilla pudding
  • 4 cups milk
  • 1 tub chocolate frosting

Instructions

  1. Make cake mix according to directions and bake in a well-greased 9” x13” pan.
  2. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
  3. You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
  4. Be sure to poke right down to the bottom of the cake.
  5. In a bowl, prepare pudding.
  6. Whisk together instant pudding mix with 4 cups milk.
  7. Whisk until all the lumps are gone.

 

 

 

 

“Slap My Ass, Make It Jiggle” Gelatin

 

Cherry & Grape Gelatin

 

Ingredients

  • 2 packages (3 ounces each) lime gelatin
  • 6 cups boiling water, divided
  • 2 packages (3 ounces each) orange gelatin
  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 1-1/2 cups white grape juice
  • 1 carton (12 oz.) frozen whipped topping, thawed

Directions

  • In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm.
  • In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.
  • Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13”x 9” dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

 

 

“69-Apple” Upside-Down Cake



Ingredients

 

Directions

  1. Follow instructions on cake box for making an oblong single layer cake.
  2. Prepare cake batter and set aside.
  3. Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
  4. Sprinkle brown sugar generously over the butter.
  5. Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
  6. Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
  7. Place the cherries and nuts between the pineapple slices (Though the cherries and nuts look nice and taste great, they are optional).
  8. Pour cake batter on top of the pineapple/cherry/nut mixture.
  9. Place in oven and bake as directed on cake box.
  10. As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
  11. If you wait too long the sugar will harden and be difficult to remove.

“Bread Me Wide Open” Pudding

 

 

Ingredients

 

  • 2cups milk
  • 2tablespoons (1/4 stick) unsalted butter, more for greasing pan
  • 1teaspoon vanilla extract
  • 1/3 cup sugar
  • Pinch salt
  • 1/2loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
  • 2eggs, beaten

 

Preparation

 

  1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

 

 

“S’more” of You Inside Me Pie

 

 

Ingredients

  • To form the pie crust:
    • 1 1/2 cups Graham cracker crumbs (about 12 crackers)
    • 6 tablespoons unsalted butter, melted and cooled
    • 2 tablespoons sugar
  • To make the filling:
    • 1 cup heavy cream
    • 8 ounces semisweet chocolate, chopped
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups mini marshmallows

 

How to Make It

Step 1

Preheat oven to 350 degrees F. Make crust: Combine crumbs, butter and sugar in a bowl. Mix well and transfer to a 9” pie plate. Press evenly over bottom and sides. Bake until firm, about 10 minutes. Cool completely on a wire rack.

Step 2

Make filling: Bring cream to a boil in a small pan over medium-high heat. Place chocolate in a bowl; pour cream on top. Let sit for 5 minutes, then stir until smooth. Whisk in eggs and vanilla. Pour into crust; bake until set, about 25 minutes. Cool on a rack.

Step 3

Just before serving, preheat broiler to high. Set an oven rack 5 inches from heat source. Spread marshmallows over top of pie. Broil until toasted, watching carefully to prevent scorching, 20 to 30 seconds.

 

 

“Bang Me, Make Me Cream”

Banana Pudding

 

 

Ingredients

  • 1 1/3 cups  milk
  • Package instant vanilla pudding mix
  • 1 can sweetened condensed milk (14 oz.)
  • 3 cups  heavy cream
  • 1 teaspoon.  pure vanilla extract
  • 1 box vanilla wafer cookies (12 oz.)
  • 4  bananas, sliced into coins
  • 2 teaspoons  sugar

  

Directions

  1. In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.
  3. Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

 

 

 

♡  Cherry Lane ♡ 
“Caring, Compassionate Companionship”

[email protected]

Book  appointments  at (775)246-7252

Cherry Lane

Cherry Lane

Bubbly, fun-loving, and outgoing, Cherry Lane is a world class courtesan completely dedicated to the art of pleasure-giving. Her beauty, positivity, compassion, open-mindedness, and nonjudgmental nature make Cherry and ideal companion for men, women, and couples seeking the intimate encounter of their dreams.

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Let’s Cook Korean Bibimbap & Potstickers with Ava Carter

 

In my previous Bunny Ranch Blog post (HapaToki), I discussed my passion for music and the incredible significance and awesomeness of KPop (Korean Pop) worldwide. Not to mention, I also wrote and produced a song called, ‘HapaToki,’ and made a music video for it right here at the Moonlite Bunny Ranch!

However, it’d be unconscionable as a half-Korean American to overlook one of the most important characteristics of Korean Culture, and that is the FOOD!

I genuinely delight in celebrating my Korean heritage (and all cultures across the globe, for that matter), and I’ve always loved cooking (especially Korean food), so I thought it’d be so much fun to show you how to cook a couple of very popular Korean dishes: Bibimbap and pork / veggie potstickers!

‘Bibim’ means ‘mixed’ and ‘bap’ means ‘rice.’ Potstickers are called ‘mandu’ in Korea. The beauty of these dishes is that they can be altered to your preference. For instance, Bibimbap can incorporate any combination of sautéed protein / veggies of your choice (such as beef, onions, zucchini, and kimchi), all of which are presented beautifully on top of a large bowl of white rice. Then, placed on the very top is an over-easy egg and a dab (or lots) of red pepper sauce called ‘Gochujang’. There are also many kinds of potstickers (mandu), such as veggie, chicken, pork, and even spicy kimchi, traditionally served as an appetizer / side dish with soy sauce for dipping.

For the sake of ensu­ring we will have pl­enty of time and ene­rgy to enjoy one ano­ther’s company in and beyond the kitchen (teehee!), I opted for simple, healthy, and delicious dishes that incorporate ingredients commonly used in Korean cuisi­ne. Fun fact: these ingredients (ex: gar­lic and red peppers) also serve as natur­al aphrodisiacs. Nee­dless to say, once we finish our delicio­us meals, we can take full advantage of the power of mouthwash be­fore the ultimate fun begins! LOL

I hope you’ll consider spending time cooking with me, or simply enjoy a home-cooked Korean meal created with lots of tenderness, care, and love by yours truly.

Bibimbap (vegetarian) & Fried Potstickers (aka Mandu)

Ingredients:

1 cup of short grain white rice
2 cups mung bean sprouts
1 cup shiitake mushrooms
1 cup of peeled julienne / shredded carrots
1 cup of kimchi (store bought or homemade)
¾ teaspoon sesame oil (divided)
5 teaspoons vegetable oil (divided)
2 large brown eggs
1 package of potstickers (any flavor of your choice)
½ cup of finely chopped garlic

For garnish:

1 teaspoon toasted sesame seed (divided)
½ teaspoon of Korean red pepper chili sauce (aka Gochujang) (divided)

Directions:

Rinse and drain the white rice thoroughly under cold water until the rice water is no longer milky white (or appears to be clear). Combine with 1¼ cup of water in a large pot and bring to a boil. Once it begins to boil, cover with a lid and adjust heat to low. Let it cook for approx. 20 minutes. Once finished, set aside and gently fluff the rice with a fork. Keep covered.

As the rice cooks, begin prepping veggies by rinsing thoroughly under cold water. Bring a separate pot of water to a boil and add the mung bean sprouts. You’re only blanching them, so do not let them boil any longer than 3 minutes. Drain and rinse in cold water to stop the cooking process. Set aside.

Remove stems from the shiitake mushrooms and slice into ¼’ to ½’ thick pieces. Peel and julienne / shred the carrots. Peel and finely chop garlic. Set all veggies aside.

To speed up the cooking process, heat a few large pans over low – medium heat. Add 1 teaspoon of vegetable oil to each pan. Divide the chopped garlic among each pan and saute for approximately 1 min. Add veggies and ¼ teaspoon of sesame oil to each pan. Add ½ teaspoon of soy sauce to the shiitake mushrooms. Cook all veggies for approx 4 min, or until tender. Set aside.

In a separate pan, heat 1 teaspoon of vegetable oil. Add potstickers and gently fry for 5 minutes on each side (or until golden brown) over medium heat. Prep a large plate for the potstickers by placing a paper towel overtop (this will help remove any excess oil). Once the potstickers are evenly cooked, remove from pan. Once the excess oil is removed, discard paper towels and serve with soy sauce for dipping.

In a separate pan, add 1 teaspoon of vegetable oil and heat over low – medium heat. Carefully crack open each egg, ensuring the yoke stays intact. Cook over low heat.

As the egg slowly cooks, place rice in two large bowls. Fun fact: it’s common to see this dish served in a large metal bowl or in a hot stone / granite bowl, which allows you to thoroughly combine everything together! When served in the stone bowl, the rice continues to cook on the bottom and becomes crispy. Yum! The granite bowl version is called ‘Dolsot Bibimbap’.

Next, place veggies (including kimchi) overtop the rice. At this point, the eggs should be cooked ‘over easy’. Gently transfer the eggs over the veggies and rice and garnish with the red pepper sauce and toasted sesame seed. Serve alongside the potstickers. Break the yoke and mix everything up together!

Once mixed, you’ve officially created and tasted the deliciousness of Korean mixed rice, Bibimbap!

So YUMMY! I hope you enjoy!

Ava Carter

Ava Carter

A petite half-Korean / American beauty who absolutely loves to enjoy life – and sex – to the fullest! Beautiful Ava Carter is currently a featured entertainer offering the very finest in girlfriend experiences at Dennis Hof's Moonlite Bunny Ranch.

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Coffee with Alice Special Birthday Episode (Bunny Ranch Media joins in)

 

Coffee with Alice is a weekly tradition started by Alice Little to share her passion for conversation and caffeination with all her friends and followers from around the globe. Alice talks about anything and everything, and she doesn’t hold back with the conversations. This week, Alice asked Jessica Johnson from the Food Network, who is also a new Bunny, to help make food for her birthday celebration.

“It’s always a lovely time when we get to come together and share our thoughts,” Alice wrote. “Each week the topic changes; from the best sex positions for her pleasure, to my thoughts on consent. This week was extra special, as it just so happened to be my birthday! I’ve been gearing up for a special Harry Potter themed celebration for weeks, and I was so surprised this morning to find out the ranch wanted to make today even more special! I was joined by our incredibly talented Food Network Chef bunny, Jessica Johnson, for a special show featuring her vegan cauldron chili! Harper cox, another new lady, joined us for cooking shenanigans and lots of laughter!”

When I, James, learned about the Coffee with Alice Special Birthday Edition featuring Jessica cooking “Vegan Cauldron Chili” I knew I had to crash the party and film it. Armed with my camera, lighting equipment, and my iPhone to stream to the @BunnyRanch twitter via Periscope I showed up and surprised everyone. The girls were excited to see that Bunny Ranch wanted to feature them doing the cooking and also “Coffee with Alice.”

 

I quickly got setup and prepared all the equipment to get the show started. During the Live show lots of followers tuned in, both on BunnyRanch twitter and also Alice’s twitter: @TheAliceLittle.

Today is Alice’s birthday celebration at the Bunny Ranch starting at 4pm. It will be a big celebration and, of course, it will be Harry Potter themed.

 

“Today at the bunny ranch were celebrating the may birthday bunnies!” Alice went on to say. “Being a family company, the ranch loves to make everyone feel special – and of course, this carries over to our birthday celebrations. We have planned games, raffles, a Horcrux hunt, and even a magical piñata! It’s been so special getting to share today with Harley, Mercedes, and my dear friends here at the Bunny Ranch! Everyone helped to make it so memorable – from helping out with party decorations and thoughtful presents, to warm birthday wishes. There’s nowhere else I’d rather be for my birthday than the Bunny Ranch!”

 

Watch the edited version here!

Here is the Recipe for Vegan Cauldron Chili from Jessica Johnson

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green pepper , chopped
  • 1 teaspoon salt,
  • 1 1/2 teaspoon pepper
  • 3 tablespoons chili powder more to taste
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) stewed tomatoes, with their juices
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) crushed tomato, with their juices
  • 2 cans (15 ounces each) kidney beans, rinsed and drained
  • 1 can (15 ounces) chick peas rinsed and drained
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or grated cheddar cheese

 

Click the links below to go to the Girls Profiles

Alice’s Bunny Ranch Profile

Jessica’s Bunny Ranch Profile

Harper’s Bunny Ranch Profile

Watch the Periscope version here!

Bunny Ranch joins Coffee with Alice

To watch all of the Episodes of Coffee with Alice Click the link Below.

Coffee with Alice (All Episodes)

 

James

James

James is the Media and Marketing Manager for the World Famous Moonlite Bunny Ranch and Dennis Hof's properties. In addition, James creates the profile videos for the Company and productions in addition to social media and media relations.

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