#corn oil nutrition

[morethansalad]

Fennel Pasta in Creamy Miso Sauce (Vegan)

[naomiknight-17]

I used to have a huuuge crush on this guy here on Tumblr, way back in the early MLP:FIM days

One day, diet culture came up on the dash and I made a comment saying something like "Ugh, I fucking hate when people try to tell me how to eat or be like 'oh no this food is so fattening! Never eat this!' Like. I did not ask."

And then said dude came into my ask box and started lecturing me on why corn is the most evil food on earth and I should listen when people say not to eat it???

Bro. I JUST said I hate when people do this shit. Why are you doing this

I got over my crush not too long after that, I think

Why do people think "I hate when people do X!" Is some kind of challenge that somehow translates to "please do X to me I'm sure it will be different when you do it"

🙃

[specialagentartemis]

Wait if the human body needs fats for protein absorption, do you have any idea what someone who can't process fat at all is supposed to do? I'm currently being evaluated for all kinds of possible diagnoses but so far my physician isn't sure what's wrong with me and if it's curable, but the gist is that I literally can't eat anything even slightly fatty without becoming severely sick and immediately having to run to the bathroom. So I can't eat any meat that isn't lean, I can't eat cheese, can't drink milk, I can't eat yoghurt that isn't advertised as 0 fat, and I can't use oils at all either.

From what you're saying about fats, that sounds...less than ideal. Considering I don't know for how long I'll be forced to live this way or if there's anything that can fix it at all, do you know if there's anything I can do to prevent the rabbit starvation you speak of?

(referring to this post) Oh, wow! I’m sorry, that sounds frustrating and stressful.

I want to be clear: I’m an archaeologist, and my primary understanding of this comes from an archaeological and evolutionarily perspective, not a modern nutritional one. Your doctor and your nutritionist will know a lot more about your case than I do.

That said, rabbit starvation/protein poisoning is only really a concern when lean meat makes up the majority of your diet. Not the majority of the meat in your diet, the majority of your diet, period. It’s a topic of interest among archaeologists in particular because it would have been a perennial concern in the winters during the Ice Age: when hunting animals with lean meats would have made up a large portion of early humans’ and Neanderthals’ diets during a Paleolithic winter. Historically, this tends to happen only in the winter in tundra and subarctic regions when grains, fruits, vegetables, nuts, and fish aren’t available. There’s a reason it’s also called mal de caribou.

Carbohydrates, sugars, fruit, and vegetables give you a much more balanced diet and help make up for deficiencies in other areas. And modern nutritional supplements, fortified foods, and multivitamins also help stave off many historical areas of malnutrition. If you are eating a modern spread of foods, even without fat, you are very unlikely to get protein poisoning. You might get constipated when you eat the meat, though.

My understanding is: proteins get digested faster than fats. So if you eat high-protein lean meats, they can move through your system quickly, without your body having time to extract all the amino acids and all the nutrients from them. And then the undigested bits can build up in your colon and make you feel constipated. Fat is digested more slowly, and when eaten with protein, allows your body more time to extract more and fuller suite of nutrients from the protein. Possibly there is also an emulsification aspect going on as well, I’m not positive and it’s hard to find good explanations that aren’t diet-culture-focused. (Fat also does other important things in your body with providing long-term slow-burning energy, padding your organs so they don’t impact against other parts of your body, and absorbing fat-soluble vitamins and such; again, I’m not a nutritionist, and I don’t super understand the details.)

But dietary fiber can also slow down digestion, and can help give some of those same digestive effects. (Nixtamalized) corn+beans+squash is a very traditional diet of the Americas because it gives the whole suite of necessary amino acids without requiring a whole lot of external additions. Also, I get the sense that fish like salmon work differently because of omega-3 fatty acids? So there are for sure things you can supplement with.

My post wasn’t intended to make people worry; modern nutrition and food availability means that there is a lot of flexibility you can have in your diet if you’re allergic to one aspect of it. It was meant to say, even “unhealthy” fats have an important place in a balanced diet, and can do good things for you besides just tasting good, and that craving it may well mean there’s something in there that your body wants. But if fat genuinely isn’t good for you for medical reasons, there are absolutely ways of dealing with that. Ultimately, variety is the most important part.

[iztea]

Hi Iz! Mind sharing one of your recipes? I'll make it ♡ (and yes moussaka is so tasty)

i mean just so we're clear, they're not "mine" per se, i just mix random stuff i have in the house for fun with the intention of making them nutritious or to come up with "healthier" alternatives of already existing meals

a recent quick snack I've enjoyed have been these stupidly quick and easy crispy chickpea bites they're awesome to munch on

just blend canned chickpeas until smooth, then add an egg, nutritional yeast, garlic powder, fresh dill + other condiments you have in the house then add corn and oats/oat flour/rice flour until you have a thicker consistency

scoop little amounts onto a baking tray and bake (or air-fry) them until crispy. Serve them with greek yoghurt ( or ketchup or any sauce you want ) and bam plam

don't ask me about quantities or measurements i just eyeball everything 😭

** i like to make "healthier" alternatives of food, so that's why i make these adjustments, but if health is not a point of concern and you just want a tasty snack, then you can totally make them with normal flour and cheese and then fry them in oil, they'll probably taste better if im being honest

[ediet-the-right-way]

Going to share my visit with my dietitian below for those who need it ✨

Nutritionist (Word for word what she gave me, I follow a bit lower standards)

Macros:✨

Stevia or monk fruit sweetener

90-100g protein

< 220 g carbs

Fats < 47g

Calculator.net to help figure out macros (BEST ONE)

Granola

Dr pragers veggie burgers (Or make home made veggie burgers )

Violife cheese

WELLNESS PLAN AS OF July 2nd, 2024

Supplements: seed probiotic once daily on empty stomach

Thorne vitamin brand (for D, B12)

I take a few other vitamins in addition to this (see my vitamin post)

Nutrition

Beverages: NO ADDED SUGARS: no juices, no syrups, no sugary creamers, no soda/diet soda, no artificial sugars/sweeteners

3 meals & 2-3 snacks per day; spaced out every 2-3 hours

Breakfast Options (within hour of waking):

1. Protein shake: 1 scoop protein powder (Truvani, Ancient Nutrition) with 1 cup unsweetened almond milk + 1/2 cup berries

2. Non-Dairy yogurt (cocojune, cocoyo, harmless harvest) 5 oz container or
1/2 cup with ½ cup berries + 1/4 cup nuts OR 1/4 cup purely elizabeth granola

3. 2 slices Ezekiel bread + 1 tbsp nut butter + 1/2 cup berries

4. 1 cup cereal ezekiel cereal or catalina crunch + almond milk + 1/2 cup
berries

5. quinoa (1/2 cup cooked) + sautéed spinach, onions, mushrooms + sliced avocado

Lunch/Dinner:

IF HAVING TOFU OR DR PRAGER VEGGIE BURGER OR PROTEIN SHAKE:

protein: 4-6 oz of Tofu or 2 Dr Prager's veggie burger, 1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1/2 cup cooked carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa; LIMIT: potatoes, sweet potatoes, white/brown rice, squash, corn, edamame), one serving of fat per meal (see list below)

1/2 plate of NON-STARCHY veggies/salad (search online if not sure), 1 cup cooked COMPLEX ONLY carbohydrates (Banza chickpea pasta/rice, Right rice, red/green lentil pasta, lentils, beans, chickpeas, quinoa, farro) one serving of fat per meal (see list below)

Fats: CHOOSE ONE SERVING PER MEAL (**healthy fats starred)

* **Olive oil: 1 tbsp (spray doesn't count as fat)

* **Avocado oil: 1 tbsp (spray doesn't count as fat)

* **Avocado (1/4) - half of half

* **Nuts (1/4 cup)

* Mayo: 1 tbsp

* Creamy dressing: 1 tbsp

* Regular or Vegan Cheese: 1 slice (or 2-3 tbsp shredded cheese) -> vio-life brand

* Butter: 1 tbsp

Snacks (100-150 calories):

* 1/4 cup nuts, raw

* 1 cup low sugar fruit → berries, pear, kiwi, cantaloupe/melon

* 1 tbsp Hummus with veggies or handful Simple Mills crackers

* Protein bar - 88 acres, RX bar, Lara → eat 1/2 bar

* Roasted chickpeas (⅓ cup)

* Simple mills bar

* Non-dairy Yogurt, no added sugar (5 oz container or 1/2 cup) -> cocojune, coconut cult

* Lilys chocolate 2 squares or handful of chocolate chips + 1/2 cup berries

* So Delicious - coconut ice cream bar (no added sugar)

Hope this helps those who need.

Count your macros!!!

See you later ✨

[pureveggieplanets]

Recipe: Roasted Cauliflower Tacos

Ingredients:

- 1 head of cauliflower, cut into small florets

- 2 tbsp olive oil

- 1 tsp cumin

- 1 tsp paprika

- 1/2 tsp chili powder

- Salt and pepper to taste

- 8 small corn tortillas

- Toppings of your choice (such as avocado, salsa, cilantro, lime wedges)

Nutrition per serving:

- Calories: 200

- Protein: 4g

- Carbohydrates: 25g

- Fiber: 5g

- Fat: 10g

Preparation time: 30 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper until well coated.

3. Spread the cauliflower out on a baking sheet in a single layer.

4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned.

5. While the cauliflower is roasting, heat the corn tortillas in a dry skillet over medium heat until warmed through.

6. Assemble the tacos by filling each tortilla with a scoop of roasted cauliflower and your desired toppings.

7. Serve hot and enjoy!

Note: Feel free to customize your tacos with additional toppings such as shredded cheese, sour cream, or hot sauce. This recipe is vegan and gluten-free.

[sourcreammachine]

if reincarnation was real and i reincarnated in the US, i would just go ride or die. healthcare costs baso infinite money, the food is unregulated, the corn is cheap. fuck it, this incarnation’s got nothin to live for and ontologically i’ve got nothing to lose. i’m opening me gullet for yer pop tarts, yer thick oiled-up pizzas, yer skyscraper burgers, yer “medium” portion of chlorine nuggets being about ten or something insane, yer chocolate that’s actually pretty terrible because it’s corn not sugar, yer portions of chips and onion rings and wings and other sides big as a whole plate themselves, yer “bread” being brioche and yer “brioche” being cake, yer desserts bigger than yer face, yer insane gigantic sandwiches and other massive things as “lunch”. and then i’d die of betes and go back to somewhere with actual nutrition but i’ll be glad i got it out my system

[deliciously-vegan]

Vegan Escondidinho

(Brazilian Shepherd's Pie)

[[MORE]]

2 cups soya chunks 2 cups vegetable bouillon

1 package (about 170 grams) of vegan tempeh bacon, chopped

3 lbs white or yellow potatoes, peeled and chopped

1/4 cup vegan butter

1 cup oat milk 1/4 cup nutritional yeast 1 tsp sea salt 1/4 tsp black pepper

1 tbsp olive oil 1 white or yellow onion, peeled and chopped

3 cloves garlic, peeled and minced 1 green pepper, cored and diced 1 cup corn kernels

1/2 cup oil-packed sun-dried tomatoes, drained and diced a large handful of fresh cilantro, chopped 2 tbsp balsamic vinegar 1 tsp cumin 1 tsp smoked paprika 1 tsp chili powder 1/4 tsp sea salt 1/4 tsp black pepper

1/4 cup vegan cheese shreds

Place soya chunks in a large glass mixing bowl. Pour the vegetable bouillon over top. Allow to sit and rehydrate for about 30 minutes, stirring occasionally.

Pan-fry or air-fry the tempeh bacon. Set aside.

Place chopped potatoes in a large pot. Cover with water and bring to a boil. Cook for ten minutes, until fork-tender. Drain. Add the vegan butter and mash. Stir in the oat milk, nutritional yeast, sea salt, and black pepper. Set aside.

Preheat oven to 350 degrees F. Grease a 9 x 13 inch glass baking pan.

In a large saucpan, heat olive oil over medium-low heat. Sauté onion for several minutes. Add the garlic, green pepper and corn kernels and sauté for another few minutes. Remove from heat.

Drain any extra liquid from the soya chunks and add them to vegetables in saucepan along with the; sun-dried tomatoes, cilantro, balsamic vinegar, cumin, smoked paprika, chili powder, sea salt, and black pepper. Stir thoroughly. Transfer to greased baking dish. Spread out evenly. Dollop the mashed potatoes on top and spread out evenly. Sprinkle the vegan shreds on top.

Place pie in preheated oven and bake for 25 minutes.

Allow to cool for a few minutes before serving.

[thecglcatalog]

Formula Flavors for the Dignity-Deprived: A Fun New Pet Regression Idea!

Bottle-feeding is an important bit of bonding for a little who’s learning to let go of control … and a caregiver who’s stepping up to take it. And that holds true no matter what species of baby your ageplay toy happens to be!

Special formula flavors for the babyfur and the punished pet player are nutritionally complete and creamy white in color, but they taste like pet food. Serve them in a baby bottle or mix up a saucer of milk for your helpless ageplay animal!

Pasture Flavors

For little carriage ponies, milking calves, and even darling deer and goat kids, Green Meadow is an easy staple flavored with cucumber water, kale, and wheatgrass.  Hay Bale’s taste is dryer, with a woody, slightly nutty effect (and a remarkable sweet, autumnal hay scent).  Crunchy Treats is pleasantly flavored by real apple pulp; carrot notes and extra sugar-cube sweetness make it a treat, indeed!

Meat Flavors

For your puppy and kitty, lapping up baby formula between breeding sessions is a perfect way to keep energy up and self-esteem down.  Meaty flavors for carnivores and omnivores include Pot Pie, which has a fine gravy flavor with chicken and carrot notes, and Beef Wellington, a strong red-meat taste with a golden, floury overtone.  Chicken and Cheese contains a little real powdered Colby Jack — and our testers noted it was especially good cold — while Oyster Bar tastes of shellfish and contains extra potato starch for a chowder-y finish.

Miscellaneous Flavors

If your little baby gets demoted to a different sort of pet, like a parakeet or a hamster, consider these flavors! Sesame and Sunflower has an interesting toasted-oil overtone that would pass for “acorn-flavored” with little wildlife, while Chicken Scratch tastes like umami-rich creamed corn. Fish Food was roundly the least popular with our testers; its crab, red miso, and lemon rind notes with an earthy finish are a little jarring to most human palates!  Vegan Kibble has an avocado and green bean flavor with cheesy touches of nutritional yeast, plenty of salt, and a gritty, floury mouthfeel.  Bon appetit, little cage-pet!

[nakediconoclast]

I love this Doctor

Q: Doctor, I've heard that cardiovascular exercise can prolong life; is this true?

A: Your heart is only good for so many beats, and that's it... don't waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.

Q: Should I cut down on meat and eat more fruits and vegetables?

A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable).. And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?

A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way.. Beer is also made out of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?

A: Well, if you have a body and you have fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc. Q: What are some of the advantages of participating in a regular exercise program?

A: Can't think of a single one, sorry. My philosophy is: No Pain...Good!

Q: Aren't fried foods bad for you?

A: YOU'RE NOT LISTENING!!! .... Foods are fried these days in vegetable oil. In fact, they're permeated in it. How could getting more vegetables be bad for you?

Q: Will sit-ups help prevent me from getting a little soft around the middle?

A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach. Q: Is chocolate bad for me?

A: Are you crazy? HELLO Cocoa beans! Another vegetable!!! It's the best feel-good food around!

Q: Is swimming good for your figure?

A: If swimming is good for your figure, explain whales to me.

Q: Is getting in-shape important for my lifestyle?

A: Hey! 'Round' is a shape! Well, I hope this has cleared up any misconceptions you may have had about food and diets. And remember: 'Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Chardonnay in one hand - chocolate in the other - body thoroughly used up, totally worn out and screaming 'WOO HOO, What a Ride' AND...... For those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting nutritional studies. 1. The Japanese eat very little fat and suffer fewer heart attacks than Americans. 2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans. 3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans. 4.. The Italians drink a lot of red wine and suffer fewer heart attacks than Americans. 5. The Germans drink a lot of beers and eat lots of sausages and fats and suffer fewer heart attacks than Americans. CONCLUSION Eat and drink what you like.

Speaking English is apparently what kills you

[morethansalad]

Vegan Corn Fritters with Jalapeño and "Cheddar"

[platypu]

Vegan? 👀

Favourite recipes? 👀

I don't really follow recipes, I'm a poor student existing in a country with very high cost of living expenses. I buy whatever tofu/tempeh/textured vegetable protein source is cheapest at the shops. Sometimes good shit is on special and I get excited. I cook with whatever vegetables are in season (stir fry or bake with whatever spices are in the cupboard), I dish with rice, corn or beans or I make a wrap. Repeat throughout the week. I'm trying to put on a bit of muscle at the moment so every other day I'll use a vegan protein powder and a banana to make a smoothie. Tofu + nutritional yeast + spices mixed up in a hot pan with some oil or water is also a meal staple for me atm.

[akihatohnoofficial]

Chili Paste Rice to Cure Loneliness recipe

Start rice in rice cooker (your choice how much)

Chop an onion and a few cloves of garlic, add a bunch of oil (I used olive) and get that frying

Few minutes later add the chili paste (I used 2tbsp) and soy sauce (and a splash of cooking wine if you have it)

Add garlic powder, white pepper powder and salt with a corn starch slurry for flavor and richness. Also nutritional yeast if you have it

Continue adding soy sauce and cooking wine when it gets dry

Add rice to pan when it finishes (15 minutes for me), mix and let cook for another few minutes. Serve with soy sauce and chili crisp to taste

Hope this helps!

YAAAYYYYY

[bishop-percival]

@candbrp

(prev) Shamura looks mystified and shakes their head. “Nope! Corn doesn’t really grow in the Indigo Quarry!“ they say. “What’s it like?” They ask, moving over to the cushion, assuming one is for them.

“When you heat a specific kind of corn kernel in oil, they pop out into a fluffy, crunchy snack. It tastes pretty bland on its own, so people usually add seasoning or toppings,” the priestess explained as she sat down.

“I personally add mystical herbs to mine to replenish my magical energy, along with nutritional yeast and salt.” She raised a finger into the air. “And of course clarified butter to not only help those stick to the popcorn but to make it taste ten times better.”

[tea-with-evan-and-me]

after i was diagnosed with diverticulitis i slowly started to change my diet. now, eating primarily whole foods isn’t always exciting but boy do you feel the difference and i lost 20 pounds in two months 🤦🏻‍♀️

Holy moly admin, I’m sorry 😥 I had to read up on that, it sounds painful. I’m glad you were able to turn your diet around and found a way to stick to it, getting older and the harsh effects that come with it is no joke. The way my metabolism changed between my 20s and 30s is such a kick in my ass. If I don’t do something active every day and even think about a chocolate shake or chicken strips and fries my ass automatically jiggles for like 2 weeks 😭

What are some main staples in your whole food diet? Like do you avoid carbs altogether or just certain ones at certain times? I find that if I don’t eat carbs (flour products, bread, potatoes, rice, pasta and corn), added sugars, processed food, dairy, grains, legumes, alcohol or oils (cooking and all fat oils and butter) 3 consecutive days each week, my cravings for the bad stuff becomes less, my inflammation goes away and I can drop at least 2 pounds a week and that’s without any working out, plus I quit caffeine period. *I’m not a nutritionist or diet expert* It is easy to maintain and each week gets easier if you stick to it, but obviously I’m human so this is not something I do all the time for weeks at a time. I’m a foodie at heart and if I want loaded nachos with a steak and bang bang shrimp on the side, I’m a do it 🤣 especially around that time of the month….but that’s when I’ll up the weight and reps in my workouts too.

you're right, i swear i turned 25 and all of a sudden shit got real 😂 i know exactly what you mean though.. nowadays i have been trying to do at least 10k steps every day (walking or jogging) and weight lift 3/week. 2022-2023 was challenging health wise for a variety of reasons and i felt like a big change was needed. ended up having surgery for my endometriosis/an ovarian mass and promptly put on a medication that basically was like a taste of menopause.. hot flashes, joint pain, insomnia, nauseous all the time.. i'm just now coming off of it and i tell you that shit made it so hard to lose weight lmao i'm hoping things will be stable off of it.

everything you said makes perfect sense to me! the longer i go without eating ultra-processed/hyperpalatable foods in general, the easier it gets and the less i crave them. this year i actually ended up buying and participating in a medical weight loss plan because i NEEDED for someone to.. basically just tell me what to eat. i wasn't technically overweight - i know how to eat low calorie and i know how to lose weight if i need to, but not in a healthy way at all. that really was what changed for me, taking their little nutritional class and receiving a meal plan with tons of details about the different groups and how much to eat each day. i realized i was eating so much MORE food - my meal plan was more than i could even manage most days, and yet i lost weight, like now i look like a different person.. it's crazy. i realize i'm sensitive to sodium and i was really inflamed, even in my face, looking back it was so pronounced. on my meal plan, i couldn't add any salt to my food, only salt free seasonings. so that was a big thing lol to answer your question about staples, it's a little tricky.. i haven't banned carbs at all, but i have reduced them a bit. for instance, i'll still have rice, but i will do 1/4 of a cup or 1/2 cup and load up on veggies. nowadays i just eat the live carb smart bread and buns. potatoes are my FAVORITE, so i just try and eat a bit less of them, corn as well. the tricky part about trying to eat as many whole food meals as possible, is that i don't want to cook a meal every single night. i'm big on meal prepping, but i don't really like to eat microwaved food. i feel like it makes food taste weird, ESPECIALLY chicken, which happens to be my general protein of choice. so i've been eating a lot of beef, eggs and cottage cheese for protein. i love vegetables so there's countless options to add in my rotation. i'm very much still learning what works for me, and like you, i'm a foodie who loves to eat. i'm never going to be someone made miserable trying to stick to a very strict diet. i want to enjoy those delicious nachos every once in a while too LMFAO

[ask-hotguy]

Have you eaten a hold container of Pillsbury funfetti vanilla artificially flavored

Nutrition Facts

Amount serving

Total Fat 60

Saturated Fat 3g

Sodium 65mg

About 13 servings per container Serving Size 2 Tbsp (34g)

Total Carbohydrate 24

Total Sugars 21g

Calories 140 por serving

Protein lo

Incl. 21g Added Sugars

BONGDVDaily Value

Not a significant source of ra cholesterol dietary fiber van calcium, iron and potassium

INGREDIENTS: FROSTING: SUGAR, PALM OIL, WATER. CORN SYRUP CORN OR LESS OF: SALT, MONO- AND DIGLYCERIDES, POLYSORBATE 60

SORBATE (PRESERVATIVE), SOY LECITHIN, XANTHAN GUM, NATURAL AND ANTIOXIDANTS (ASCORBYL PALMITATE, MIXED TOCOPHEROLS CHAND ARTIFICIAL COLOR, ASCORBIC ACID

CANDY BITS: SUGAR, VEGETABLE OIL (PALM, PALM KERNEL), MODIFIED F 2% OR LESS OF: ARTIFICIAL COLOR (INCLUDING YELLOW 5, YELLOW 6, BLUE 1, RED 40), CARNAUBA WAX.

CONTAINS SOYBEAN INGREDIENTS

Easy To Use

Store unopened container of frosting at room temperature, avoid

warm places

Store frosted cake loosely covered

Cover and refrigerate any remaining frosting for up to two weeks

More Tips & Tricks at PillsburyBaking.com

GLUTEN FREE

PILLSBURY, THE BARRELHEAD LOGO AND THE DOUGHBOY

CHARACTER ARE TRADEMARKS OF THE PILLSBURY COMPANY LLE

USED UNDER LICENSE. CONTAINS A BIOENGINEERED FOOD INGREDIENT

90504062

Frosting Before:D?

(don't ask how long this took)

Wow! That's a lot of words, I'll hand this over to my team! Hehe, I'll get them to make ..uh, what is this? Frosting? And then I'll eat it!

That's a lot of words that I'm having trouble reading..