#Melty Whip Chocolate

[lolitasweetenoughtoeat]

[xotostyles]

Angelic Pretty Chocolate Ads

[quintinh43]

Stressed Spelled Backward Is Desserts | Quinn Hughes

Summary: Quinn comes home to his girlfriend stress baking.

Pairings: Quinn Hughes x fem!reader

Warnings: Food, Flirting, Fluff, use of terms like baby, honey, love.

Notes: Hi guys!! Holy moly, I did not expect my last post to have so many interactions!! I'm glad yall liked it. Anyways, here's another one! If there's anything else yall think should go in warnings, please let me know! Also, I'm thinking of making a part 2 to this one, so if yall are interested, please let me know! I hope yall enjoyyy. Love Soph.

---

Usually, the sound of the apartment door opening would be enough to draw your attention away from what you were doing and greet Quinn with a kiss at the door. Although with the music in the background, the consistent buzz of the stand mixer and the kitchen fan going, you didn't register it.

The first thing Quinn noticed was the smell. It smelt like sweet heaven. Cookies, maybe..? The second thing he noticed was all the different noises. The kitchen fan, the music, a weird buzzing, and what sounded like you mixing something in a metal bowl.

Quinn toed off his shoes, hung up his keys, and peaked into the kitchen cautiously. You were indeed mixing something in a metal bowl. That's when Quinn noticed the absolute massive amount of cookies spread out on the kitchen island. There must've been at least five different kinds.

He turned off the music, and as soon as he did, you whipped around and crashed into his chest, not expecting him to be so close. He grabbed your arms to stop you from stumbling backward.

"Hi," he smiles fondly, pecking you on the forehead.

"Hello," you grin, bumping your head against his chest in greeting.

"Whats all this?" He asks as you wriggle out of his arms to go back to mixing what Quinn assumes is icing or filling of some kind.

"I was stressed," you shrug, as if that explained it.

Quinn looks at you with a raised brow. He sits on the bar stool, shrugging off his suit jacket, loosening his tie and undoing the top few buttons of his shirt "That doesn't explain why it looks like a bakery threw up in our kitchen." He says, plucking a cookie off the plate.

He bites into it and resists the urge to moan out loud. It was still warm from the oven, and the chocolate was warm and melty. On the second bite, he actually moaned out loud because holy shit, there was caramel in the middle.

"You like it?" You giggle

"Mhmm," Quinn mumbles around a mouthful of cookie. You watch him lick chocolate off his thumb, and he gives you a wink that has you blushing.

"You still never answered my question, Love," Quinn says, eyes roaming to the next cookie he wanted to try.

"You've never heard of stress baking?" You ask, holding out a spoon of what looks like raspberry mush for him to try. He leans over the counter and lets you feed him. He smacks his lips together, making a sour face, and you laugh.

"Never in my life, but I think I like the concept." He says, snatching what looks like a white macadamia nut cookie off a cooling rack. "But still, what are we gonna do with all of these? There's no way we can eat this much cookies between the two of us. There must be at least five dozen!"

"Probably closer to eight dozen," you say sheepishly. As if on cue, the oven timer beeps. You don the oven mitts and pull another tray of cookies out of the oven.

Quinns eyes widen, "That's like...ninety-six cookies"

"One hundred and four actually"

"What? No? Eight by twelve -"

"Thirteen," you interrupt

"Love, a dozen is twelve." Quinn says, watching as you mix the raspberry lemon jam thing into cookie, another batch of cookie dough.

"A bakers dozen is thirteen." Quinn's eyes go wide.

"Damn. I don't know if I should be concerned about what's causing you so much stress or if I should start stressing you out once in a while for the sake of some dessert." He jokes.

"Oh honey, you don't have to stress me out, to bake for you. I will bake you whatever you want whenever you want. All you gotta do is ask." You pause in thought for a moment "and maybe fuck me" you add with a mischievous grin.

Quinn grins leaning over the counter "baby i'll fuck you whenever you want, wherever you want, however you want, all you gotta do is ask."

You roll your eyes at him, unable to keep the smile off your face. "You wanna lick the spoon?" You ask, holding the jam spoon out to him.

"I wanna lick you," he grins, closing his lips over the spoon. A blush instantly rises to your cheeks, and you flick the end of the spoon that hangs out of his mouth. He groans as it clangs against his teeth, dropping it onto the counter as you laugh at him.

"Go change and come help me," you say, leaning over the counter to kiss him. He kisses you back happily "yes chef" he murmers against your lips.

He kisses you one more time before disappearing into the bedroom to change. He comes back out dressed in a black henly and grey sweats, with the sleeves pushed up to his elbows.

If you hadn't just made over one hundred cookies, you'd be having Quinn as your snack because holy shit did he look fine. Damn you were lucky to have him.

"Why are you looking at me like that?" Quinn asks a little self conscious, as he dons the apron you hand him.

"I'm just thinking about how I'm so lucky to have you." You smile, standing on your tip toes to press a kiss to his lips. He wraps an arm around you, not letting you pull away. He tastes like raspberry. 

"I love you Y/n" he murmers against your lips with a grin.

"I love you too," you say, bumping your hip against his, "come on, these cookies aren't gonna shape themselves"

"So bossy." he chuckles, getting to work beside you. He stands close enough so that your hips and arms are brushing against each other as you work.

After a few hours, a flour fight, a couple dozen more cookies, a thorough scrubbing of the kitchen and a shower, you and Quinn lay on the couch with a half eaten plate of cookies infront of you.

"Y/n love, what are we gonna do with a hundred cookies?"

You sigh. That was a problem you'd been trying to solve for the past while. You couldn't very well throw them out. "Could we give them to the team?"

Quinn taps his chin in thought, "I don't want them to know how good of a baker my girl is, or they might try to steal you from me"

"Don't worry, they couldn't take me from you if they tried." You smile, pressing a kiss to chin,"but seriously, can we give them to the team?"

Quinn sighs dramatically. "Yes, I suppose we can. They are gonna have to do extra laps for them, though"

"Yay!" You jump up from the couch, dragging Quinn with you, to help box up all the cookies for him to take to practice later. After boxing up all the cookies and helping Quinn take them to his car, you kiss him goodbye and reluctantly go back to your studying.

As soon as you open your laptop, you sigh, remembering why you decided to bake a hundred cookies instead of work on this stupid shit. You text Quinn to have a good practice, and with that, you get back to work.

---

Wc: 1.2k

[just-looking-for-stars]

a bit of advice:

order dessert before dinner whenever you can. get the really rich option, the oreo cheesecake or chocolate mouse. lick warm, melty whipped cream off the backside of your spoon, scoop the chocolate clean off the plate, sit back and sigh and lament that you might have not saved enough room for dinner, without an ounce of regret, and then go on to finish the bread and oil and your entire bowl of pasta too. look utterly confused anytime anyone brings up their new diet, or how they need to work out before dinner, or that they are just soooo bloated, or how they just need to lose that last 5 pounds. act as if it is the most absurd thing you have heard that someone would even consider cutting calories or passing on warm cookies fresh out of the oven or ignoring the pleasure of eating a whole bag of pink starbursts in one sitting. picture yourself at age three, often. think about a time before dance classes or diet culture or tiny runway models or tumblr of 2012 got it’s hands on you. remember the way your belly rolls looked extra cute in your purple butterfly swimsuit with watermelon juice covering your sticky salt water fingers, braids wildly unkempt from summertime play (and then remember that nothing has changed with age except that now you have a blue butterfly swimsuit instead of purple). and when you can’t show up for yourself to feed this adult body that has to face the world, feed yourself at three years old, giggly and chubby, sweet talking in hopes for a second popsicle. let them know that they can have three popsicles if they want, and that tonight, we will even order our dessert before dinner.

[dreamcarnivaldoll]

✨Angelic Pretty Sweet Themes Zodiac✨

This is just for fun!

Do you think you could build a wardrobe on your theme? Do you have a favourite dress or a dream dress in your zodiac theme?

All stock photos from Angelic Pretty!

Aries - Baked Goods ♈️

- Wonder Cookie

- Toy’s Donut Diner

- Decoration Dream

- Sugar Fairy Cake

Taurus - Circus ♉️

- Starry Night Theater

- Cirque du L’Étoile

- Fantasy Theater

- Magical Etoile

Gemini -Bunnies ♊️

- Bunny Picnic Party

- Marshmallow Bunny

- Cherry Berry Bunny

- Happy Garden

Cancer - Aquatic ♋️

- Jewel Marine

- Marine Kingdom

- Dream Marine

- Aquarium Carnival

Leo - Kitties ♌️

- Magical Milk Cat

- Princess Cat

- Cats Tea Party

- Dolly Cat

Virgo - Strawberry Whip ♍️

- Strawberry Whip

- Triple Tart

- Melty Berry Princess

- Milky Berry

Libra - Celestial ♎️

- Dreamy Planetarium

- Dream Sky

- Cosmic

- Misty Sky

Scorpio - Chocolate ♏️

- Chocolate Quartet

- Melty Ribbon Chocolate

- Melty Chocolate

- Chess Chocolate

Sagittarius - Carousel ♐️

- Eternal Carnival

- Crystal Dream Carnival

- Day Dream Carnival

- Sugary Carnival

Capricorn - Floral ♑️

- Romantic Rose Letter

- Sugar Pansy

- Sweet Lacy Basket

- Dramatic Rose

Aquarius - Toys ♒️

- Melody Toys

- Dreamy Baby Room

- Toy Fantasy

- Toy Doll Box

Pisces - Sweet Treats ♓️

- Milky Planet

- Jewelry Jelly

- Candy Treat

- Fruits Parlour

[mariacallous]

I was the only person in Miss Duckler’s kindergarten class without a sibling. I had wished so long for a sister. But I had also wished on a star for a Baby Alive doll, and that never came true. So when my Aunt Jeannie picked me up from school and shared the birth of my sister April, I couldn’t really believe it. I started cheering, and skipping in circles. “I have a sister, I have a sister!”

As we drove off in her silver El Dorado Cadillac, I was dying with anticipation. I wanted to see what April looked like, hold her, and be one of the first voices she heard. Breaking the news that we would have to wait till morning before we could go to the hospital, Jeannie pulled out a bag of her just baked chocolate chip mandel bread. “They’re still warm,” she said, trying to comfort me. 

Biting into the heavenly biscuits, still warm, with puddles of melted chocolate, my mood lifted.

When we arrived at her house, she led me to her secret freezer—“The Just In Case.” The just in case was hidden in the back of the basement and it was only to be opened on very, very special occasions. It was stocked with decorative cookies and cakes that we feasted on. When my belly was full, she taught me how to measure, whip, and separate eggs so we could re-stock for future festivities.

She also taught me the magic of transforming recipes using swaps from her bag of tricks, even though I never saw an actual bag. “If you are missing a couple of ingredients and can’t get to the store, or if you wanted to lighten the sugar, butter or dairy content in a recipe to make it a little healthier and a little more waistline friendly, I have all the tricks!” my aunt boasted. When I left Aunt Jeannie’s house, I not only had a new baby sister, but several baking secrets—many of which were top secret and could be used for baking desserts on nights that meat was served.

[ortly]

(weird ask game) 52, 73, 96?

52. My favorite font is calibri. Not really because of looks but because calibri would make a cool name for an oc! My second favorite would be any variation of the windings/dingbat font :)

73. Hmm… I got a few answers to this! Number 1 would be watermelon and whipped cream. Sounds weird, but I tried it once and it tasted nice and sweet! Number 2 would be melty cheese and chocolate. Literally an awesome flavor combo.

96. My desktop(iPad) background is this screenshot from the Project Diva opening :)

[lolitasweetenoughtoeat]

[eshidu]

I remember you said something in tags a long time ago about how it’s more efficient to order bigger pizzas due to how they do sizes, and I’ve lived my life by that ever since.

Omg yaaay I love to hear that lolol

So so glad my random food knowledge has come in handy! (Via more pizza yahooo!!) I'm sure the pizza places you order from appreciate your consistency

Here's some more of my favorite food tips to give out that no one asked for UwU

- if you cut spicy peppers, rub a pea-worth of neutral oil (canola) on your hands, then just as much dish soap before actually washing your hands w water. The capsaicin binds w the oil and comes off easier!

- if youre making your own spaghetti/tomato based pasta but don't wanna add too much sugar, you can let your sauce simmer with big slivers of orange peels to help sweeten it! The orange works well against the spices. (A splash of orange juice also rly boosts the flavors in banana bread, zucchini bread, pumpkin bread, and even tomato soup!)

- a little pinch of lemon zest in garlic butter, specifically for garlic bread, is an absolute game changer

Actually maybe I should provide more food ordering tips, so

- for a cheaper pumpkin spice latte dupe at starbux, order a blonde roast coffee w cream/milk of choice, and two pumps of the pumpkin syrup

- instead of a big Mac, order a mcdouble with bigmac sauce and lettuce. You'll miss the middle bun, its otherwise the same for cheaper.

- for McDougal again, if you're gonna get a quarter pounder, order it first so the grillcooks can toss it on right away; they're typically made to order cuz they don't sit well (smallify under their own weight coupled w the heat lamps, so they're rarely made beforehand)

Here's more pizza stuff courtesy of my partner from their pizza manager days:

- pizza actually freezes really well! Order extra and freeze it, heat it up in the oven 350 for about 8min for a whole pizza

- you can ask for your pizza well done if you want your cheese golden instead of just melty

-if they have fresh parm, ask for it to be added AFTER the bake, else it just blends into the mozzarella (unless that's how you like it, but you're missing out on richer parm flavor)

- if you order spinach, ask them to put it between the sauce and the cheese- under the cheese specifically, and it won't burn during the bake.

And lastly, my ultimate fastfood wisdom:

How to make Wendy's frosty:

- 14oz sweetened condensed milk

- 8oz cool whip, still firm/cold

- 8cups or half gal 1% chocolate milk

- 1 Tablespoon vanilla extract

Blend together till smooth and freeze for about 4hrs

You'll likely wanna blend in two batches since most blenders only hold about 8 cups to begin with, but there ya go! :3

[rabbitcruiser]

National Toasted Marshmallow Day

Picture this: a warm, crackling fire, the cool night air, and a deliciously sweet aroma that fills your senses.

Most people have fond memories of childhood, sat by a roaring campfire toasting marshmallows on wooden sticks… Yum! National Toasted Marshmallow Day is a chance to relive those memories, and for people who’ve never experienced toasting marshmallows to find out what all the fuss is about.

History of National Toasted Marshmallow Day

Taking a look at where this particular day began requires going back to the beginning. Maybe not completely back to the beginning of all time but, at the very least, to the beginning of the beloved marshmallow.

The namesake of the marshmallow is actually a flower (Althaea officinalis) but don’t worry, no flowers are now harmed in the making of this delicious treat! It was named after the marsh flower which, appropriately, is known to grow in marshes. The root of this flower was originally used to flavor marshmallows, but now they are made with other flavorings. But the name still stuck.

Some historians believe that the marshmallow dates as far back as ancient Egypt, when the people would extract the essence of the marshmallow plant, mix it with honey, and then turn it into a sort of gooey candy. Because it was so decadent, it was exclusive to the wealthy and powerful, such as royalty.

The marshmallow more like we now know it wasn’t created until much later–in 19th century France. At that time it was created sort of like a meringue–with egg whites, sugar, water and marshmallow root extract. They were then whipped into a fluffy, airy type of candy.

As they’ve morphed over time, the marshmallow root has been dropped, as often the eggs also have. Then adding in some corn syrup, starch, and/or gelatin for them to keep their shape.

It’s likely that the most famous treat ever made with the toasted marshmallow is, of course, the S’more. This traditional girl scout invented outdoorsy treat includes cramming a toasted marshmallow in the middle of a graham cracker sandwich made with a few pieces of delicious chocolate. The warmth of the toasted marshmallow brings a melty sensation to the chocolate and the whole thing is just a delicious, gooey mess of fun.

Since toasted marshmallows have become popular, it is estimated that every summer, about 50% of the marshmallows sold in the US are toasted over a fire. Now that’s a lot of toasted marshmallows!

Learn Fun Facts About Marshmallows

Impress friends and family members with these fun facts all centered around the glorious marshmallow:

Not all marshmallows are made equally. Some of them are actually not vegan because they contain eggs, or sometimes even animal gelatin.

Marshmallows probably first began as a recipe that was meant to have medicinal purposes, since the extracts from the roots were typically used as a remedy for sore throats.

Originally, in France, marshmallows were whipped by hand–which was a lot of hard work for those candy makers! Eventually, modified corn starch became part of the process that minimized the amount of labor that went into marshmallow making.

Americans buy (and eat!) approximately 90 million pounds of marshmallows every single year!

How to Celebrate National Toasted Marshmallow Day

Enjoying National Toasted Marshmallow Day isn’t difficult for anyone at all! It’s a simple and delicious way to give a nod to this yummy, gooey treat. Try some of these ideas for celebrating or come up with your own:

Toast Some Marshmallows

Of course it’s obvious, but it still deserves to be said. Today, of all days, get out there to a campfire or fireplace and toast some marshmallows. Have some friends and family over, whittle down those long sticks, build that campfire and get to toasting those yummy, fluffy, sugar-mallows!

Make Some Toasted Marshmallow Recipes

For folks who want to take things further than S’mores, there’s more to be done with toasted marshmallows! Try out these fun and interesting recipes for toasted marshmallows that will keep the family coming back for more:

Toasted Marshmallow Baked Sweet Potatoes. This takes health and deliciousness to a whole new level–and it doesn’t necessarily need to be Thanksgiving to enjoy this combination. Simply pile some mini marshmallows on top of a baked sweet potato and brown it in the oven until toasted.

Toasted Marshmallow Milk Shakes. After roasting those marshmallows, swirl them in a milkshake that is made with vanilla or chocolate ice cream. The smoky flavor combined with the sweetness is simply to die for.

Toasted Marshmallow S’mores Dip. Great for parties, this yummy dip includes cream cheese, powdered sugar, heavy cream, oven toasted mini marshmallows and Hershey’s chocolate. And, of course, graham crackers are the perfect thing to dip–but fruit or other cookies work just as well.

Toasted Marshmallow Pancakes. Make those yummy pancakes even dreamier by topping them with chocolate syrup and adding a dose of toasted marshmallows on top (a kitchen blowtorch is helpful for this one!).

Try Some Toasted Marshmallows Products

For those who don’t actually have a fire ready to get toasting, some companies offer toasted marshmallow flavored products that can be enjoyed in lieu of the actual treat. Try these out:

Toasted Marshmallow Flavoring Syrup. These types of syrups are delicious when put into hot chocolate, milkshakes or even coffee drinks. Torani and Monin are two of many brands offering toasted marshmallow flavoring syrup.

Toasted Marshmallow Greek Yogurt. One of the yummy flavors offered by Dannon Light & Fit.

Toasted Marshmallow Jelly Belly Jelly Beans. Whether eaten on their own or mixed with other flavors, these candies truly do taste like the real thing!

Toasted Marshmallow Scented Candles. Okay, this isn’t for eating, but it is still extremely delicious smelling! Many different companies have offered this scent including Bath & Body Works and various makers on Etsy.

Have a National Toasted Marshmallow Day Party

Grab some friends, family, neighbors and coworkers and invite them over for a National Toasted Marshmallow Day Party! Theme the decorations, food and activities all around the idea of marshmallows. Have guests dress in white marshmallow costumes, and make some fun decorations by stringing marshmallows on a thread and hanging it as garland.

And, of course, don’t forget to build a fire so that everyone can toast marshmallows until their hearts are content. While toasting, don’t forget to sing traditional campfire songs to make the time pass while the mallows are being roasted.

Source

[hopcrow]

ive finally made exactly the (whipped) shortbread i want to eat after tinkering. im gonna write it out here so i dont forget what i did

1 cup butter (not european style, slightly warmer than room temp in winter)

~1/2 cup powdered sugar

1/4 cup cornstarch (may sub flour but less melty)

~1 1/2 cups AP flour

1/4-1/2 teaspoon salt

vanilla and almond extract (not worth using a vanilla bean)

Whip the butter a little until it’s smooth. Add sugar. Whip more JUST until color is pale and it’s a little less substantial- like too-loose buttercream. Texture gets worse if you keep whipping it past that.

Add salt, cornstarch, and extracts (mind the temperature, add liquid gradually.) Fluff it a tiny bit more and then add the flour. Dough should feel fatty and light on hands almost like whipped body butter.

Ball dough and press flatter with a fork. Can chill to reduce spreading. Bake between 300 and 350 degrees (i like 325). Lower temp makes paler looking shortbread but takes longer. Bake until it smells done and cookies just start to show color

Leave them alone for at least like 10min before moving them to a rack or else they WILL break. they arent good until they cool. Even better after sitting a couple days.

can bake in a muffin tin if you’re lazy (~14-15 min at 325) but you cant let them cool in the tin too long or they will be stuck.

dont fuck around and add stuff. honestly its better plain. you can always dip them in chocolate etc

[coollizzylou]

Trick or treat!

TREAT!!! Have the recipe for the pumpkin muffins I sold door to door as a small child to earn extra pocket money:

Batter:

1 can of pumpkin purée

1 box of spice cake mix

1/2 bag of mini chocolate chips (or regular size. Go wild.

Frosting (optional):

1 cup salted butter, softened but not melty

1 tsp vanilla extract

4 cups powdered sugar

2-4 tablespoons milk

Directions:

Preheat the oven to 375f

Combine all batter ingredients. I recommend putting the pumpkin in first, then adding the cake mix in slowly to make it easier to incorporate. The batter will be thick and sticky. Add the chocolate chips and fold in.

Prepare your baking tin to your preference. The original muffins were mini muffins, but in college I’ve made them as full size muffins and also as a sweetbread.

Scoop batter into pan and bake for about 15 minutes for mini muffins, 20 minutes for regular muffins, and 1 hour for a bread loaf.

Let cool in the tin for a bit before turning over onto a cooling rack.

For the frosting, cream the butter and vanilla extract either with a beater or an electric stand mixer until fluffy, scraping the side of the bowl (3ish minutes).

Add the powdered sugar in 1/2 cup intervals. Make sure to mix in completely and scrape the bowl down after addition.

Once all sugar is incorporated, raise the mixing speed and add the milk until the desired texture is achieved.

Whip the frosting until light and fluffy (about 3 more minutes).

The original mini muffins were given a star-tip dollop of frosting each, but honestly I haven’t bothered making the frosting for a while.

[sanadilwar]

Title: Soft Serve Ice Cream: The Swirling Sensation of Creamy Delights

Introduction

Soft serve ice cream, with soft serve its smooth and velvety texture, is a beloved frozen treat enjoyed by people of all ages. It holds a special place in the hearts (and taste buds) of ice cream enthusiasts around the world. In this article, we will explore the origins, characteristics, popularity, and unique experience of indulging in soft serve ice cream.

Origins and Characteristics

Soft serve ice cream made its debut in the United States in the 1930s when an innovative ice cream truck salesman named Tom Carvel suffered a flat tire. Unable to sell his frozen treats before they melted, he decided to serve the partially melted ice cream, which turned out to be a hit. This happy accident led to the creation of a new style of ice cream known as soft serve.

What sets soft serve ice cream apart is its smooth and creamy texture. It is made using a specialized machine that simultaneously freezes and whips the ice cream mixture, incorporating air to create a lighter and softer consistency compared to traditional hard ice cream. Soft serve typically contains a lower milk fat content than regular ice cream, resulting in a lighter flavor profile.

Popularity and Enjoyment

Soft serve ice cream has gained tremendous popularity worldwide. Its appeal lies not only in its creamy consistency but also in the unique experience it offers. The swirled presentation, often served in a cone, is visually appealing and inviting. Soft serve machines allow for the creation of beautiful, gravity-defying peaks that make the ice cream all the more enticing.

One of the joys of soft serve is the ability to customize it with an array of toppings and sauces. Whether it's sprinkles, chocolate syrup, caramel drizzle, or pieces of fruit, the possibilities are endless. The combination of the smooth ice cream with a variety of flavors and textures creates a delightful symphony of taste and mouthfeel.

Soft serve ice cream is also favored for its ability to beat the heat. It is often associated with summertime, and ice cream stands and trucks serving soft serve are a familiar sight at beaches, amusement parks, and fairs. The refreshing nature of soft serve makes it perfect for cooling down on a hot day and enjoying a moment of pure indulgence.

Variations and Innovations

Soft serve ice cream is not limited to traditional vanilla or chocolate flavors. Many establishments offer a wide range of creative and unique flavors to cater to diverse palates. From fruity options like strawberry, mango, or passion fruit to indulgent choices like cookies and cream, salted caramel, or matcha green tea, there's a soft serve flavor to please every taste preference.

Furthermore, soft serve has expanded beyond traditional cones and cups. It is now often incorporated into other desserts like sundaes, milkshakes, and even layered parfaits. Soft serve has become a versatile ingredient that adds a creamy and luscious element to various sweet creations.

Conclusion

Soft serve ice cream continues to captivate ice cream lovers with its smooth texture, customizable toppings, and refreshing nature. From its humble beginnings as a melty accident to its widespread popularity today, soft serve has become a staple treat enjoyed around the world.

So, the next time you're in the mood for a creamy and delightful frozen dessert, treat yourself to the swirled magic of soft serve. Indulge in its velvety goodness, savor the flavors, and let the experience transport you to a world of ice cream bliss.

[chocolatemelanguer]

  Heavenly Delights: Chocolate Pancakes Recipe

Introduction:

Chocolate pancakes are a delightful treat that combines the rich, comforting flavor of chocolate with the beloved pancake. Whether you're indulging in a decadent breakfast or serving them as a special dessert, chocolate pancakes are a crowd-pleaser. In this blog, we'll guide you through a simple yet mouthwatering chocolate pancake recipe that will satisfy your sweet cravings. Get ready to transform your mornings with these heavenly delights!

Ingredients:

For the Pancake Batter:

1 cup all-purpose flour

 2 tablespoons unsweetened cocoa powder

 2 tablespoons granulated sugar

1 1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 large egg

 1 cup buttermilk

 1/4 cup whole milk

 2 tablespoons unsalted butter, melted

 1 teaspoon pure vanilla extract

 1/2 cup semisweet chocolate chips

For Toppings:

Whipped cream

 Chocolate syrup

 Fresh berries (strawberries, raspberries, or blueberries)

 Sliced bananas

 Chopped nuts (e.g., almonds or walnuts)

Instructions:

1. Prepare the Dry Ingredients:

   Start by sifting the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl. Sifting helps remove lumps and aerates the dry ingredients for a fluffier pancake.

2. Combine Wet Ingredients:

   In a separate bowl, whisk the egg, buttermilk, whole milk, melted butter, and vanilla extract until well combined. The buttermilk adds a pleasant tang and moisture to the pancakes.

3. Mix the Batter:

   Gently pour the wet ingredients into the dry ingredients. Stir the mixture until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough pancakes.

4. Add Chocolate Chips:

   Gently fold in the semisweet chocolate chips. These will create pockets of melty chocolate goodness in your pancakes.

5. Preheat the Griddle or Pan:

   Place a griddle or a non-stick skillet over medium heat. If using a griddle, you can set the temperature to 350°F (175°C). If using a skillet, lightly grease it with butter or cooking spray.

6. Cook the Pancakes:

   Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface and the edges look set, typically about 2-3 minutes. Then, flip the pancakes and cook for an additional 1-2 minutes or until they are browned and cooked through.

7. Serve and Garnish:

   Transfer the chocolate pancakes to a serving plate. Now, the fun part – garnishing! Drizzle them with chocolate syrup, add a dollop of whipped cream, and sprinkle with fresh berries, sliced bananas, and chopped nuts for extra flavor and texture.

8. Enjoy!

   Serve your chocolate pancakes while they're warm, and savor the heavenly combination of fluffy pancakes and gooey, melty chocolate. Enjoy the delightful contrast of textures and the sweet symphony of flavors.

Conclusion:

Chocolate pancakes are a fantastic way to elevate your breakfast or brunch to a new level of indulgence. With a rich, chocolatey batter and a variety of delicious toppings, these pancakes are a perfect treat for chocoholics and anyone with a sweet tooth. So, start your day with a smile by making this easy and delectable chocolate pancake recipe. Your taste buds will thank you!

[mariacallous]

I was the only person in Miss Duckler’s kindergarten class without a sibling. I had wished so long for a sister. But I had also wished on a star for a Baby Alive doll, and that never came true. So when my Aunt Jeannie picked me up from school and shared the birth of my sister April, I couldn’t really believe it. I started cheering, and skipping in circles. “I have a sister, I have a sister!”

As we drove off in her silver El Dorado Cadillac, I was dying with anticipation. I wanted to see what April looked like, hold her, and be one of the first voices she heard. Breaking the news that we would have to wait till morning before we could go to the hospital, Jeannie pulled out a bag of her just baked chocolate chip mandel bread. “They’re still warm,” she said, trying to comfort me. 

Biting into the heavenly biscuits, still warm, with puddles of melted chocolate, my mood lifted.

When we arrived at her house, she led me to her secret freezer — “The Just In Case.” The just in case was hidden in the back of the basement and it was only to be opened on very, very special occasions. It was stocked with decorative cookies and cakes that we feasted on. When my belly was full, she taught me how to measure, whip and separate eggs so we could re-stock for future festivities.

She also taught me the magic of transforming recipes using swaps from her bag of tricks, even though I never saw an actual bag. “If you are missing a couple of ingredients and can’t get to the store, or if you wanted to lighten the sugar, butter or dairy content in a recipe to make it a little healthier and a little more waistline friendly, I have all the tricks!” my aunt boasted. When I left Aunt Jeannie’s house, I not only had a new baby sister, but several baking secrets — many of which were top secret and could be used for baking desserts on nights that meat was served.

[shoku-and-awe]

Okay, was I the only person in the 7-11 buying ice cream in the snowstorm? Yes. Was it worth it? Also yes! Very yes!

This crepe ice cream is arguably more kid-oriented and lower quality than the mascarpone monaka grenade, but it’s my new favorite tiramisu thing! It just has so much textural variation: soft crepe, hard ice cream, fluffy whipped cream, crunchy chocolate bits, melty chocolate clumps… so much going on! I love complicated ice cream.

Tiramisu-flavored monaka ice cream! I like how it industrial it looked, like biting into a grenade. I was expecting the monaka exterior to taste like chocolate or coffee, but it tasted like a pretty normal monaka (which is to say, like an unsweetened wafer cone). But the mascarpone filling was really good, and when I finally got to the coffee goo, it was a great contrast! Nice dessert.