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101 min


Dark Meat Stuffed Pussy & Focaccia

When Pepper found out about CumKitchen, she knew that this was the epitome of secret fetishes: food and porn all in one. Pepper wanted to make her go-to comfort dish: Fresh Basil, Mozzarella, and Gorgonzola Stuffed Focaccia. For her sex partner, she wanted to bring in Isiah Maxwell because she’s never had sex with him before but has always wanted him to stuff her with his long, thick man meat. It was obvious that the two were excited to have their first romp together. For Isiah, it was his first time eating focaccia and to his pleasant surprise, also his first time cumming twice on camera. Yes… Pepper’s pussy was THAT good. Pepper stuffs her focaccia with cheese while Isiah stuff’s Pepper’s pussy and mouth with his big black cock.



Fresh Basil, Mozzarella, and Gorgonzola Stuffed Focaccia

*Recipe adapted from The Transplanted Baker

Ingredients:

  • 2 teaspoons dry active yeast
  • 1 ¼ cups water, lukewarm for activating the yeast
  • 1 ½ teaspoon sea salt
  • 4 ½ cups all-purpose flour
  • 3 TBSP olive oil
  • 6 ounces (200 grams) gorgonzola cheese
  • 6 ounces (200 grams) fresh mozzarella cheese
  • A good handful of fresh basil leaves
  • ½ teaspoon sea salt
  • A couple sprigs of fresh rosemary

Instructions:

  1. Pour 2/3 of the lukewarm water into a small bowl. Dump the yeast and sugar on top of the water, give a small stir, and allow to activate and foam.
  2. Blend the flour and salt in a large bowl. Add the yeast water and the olive oil, stir well with a wooden spoon. Add the rest of the water and stir/knead until your dough is soft and springy.
  3. Turn the dough out onto a lightly floured work surface, and knead until the dough is elastic, roughly 8 minutes. Add more flour if dough appears too moist, more water if dough appears too dry.
  4. Lightly oil a deep container, lay the dough in the container, and cover with plastic. Allow dough to rise until doubled in size, approximately 2 hours.
  5. Deflate the risen dough and divide into two even pieces. Allow these to rest, covered, for another 10 minutes.
Filling the bread:
  1. Using a rolling pin, roll both doughs out into 10”circles. Place one circle onto a lightly greased baking sheet and scatter your basil and cheese across the dough, leaving a small edge.
  2. Lay the other circle onto of the first and cinch the edges with your fingers to create a seal. Lay a kitchen towel over your bread and allow it to rise one last time, for 30 minutes. Preheat the oven to 400°.
  3. After the 30 minutes are up, use your finger tips to make small indentations in the bread. Drizzle or lightly brush a small amount of olive oil over the top, sprinkle with the sea salt, and decorate the top with short sprigs of rosemary.
  4. Bake in the preheated oven until golden, somewhere between 35 and 45 minutes. Remove from oven and drizzle 2-3 tablespoons of olive oil over the focaccia and serve warm.




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