Listen, I love that you love to glue individual sprinkles into mosaics on cupcakes. But some of us, well…we have other dreams.
Rachel Sanders | BuzzFeed
Sick cantilever, bro.
Cupcakes, I’m sorry, but you’re over, and you need to come to terms with that. Rebranding is no longer an option.
What the recipe fails to explain is why I would bother to do this when I could be piping them straight into my mouth.
LOL, cool, so glad you spent 18 hours on something it will take me 15 seconds to stuff in my face.
Is this for children? Do you realize a) how little they will appreciate your painstaking application of food coloring and b) how goddamn scary that clown is?
In the time it takes you to make this, you could also:
- write a novel
- raise a child
- learn Swedish
- go to the moon and bring back some cool moon rocks
- write a second novel, this time in Swedish
Do you need me to make you a real, normal BLT sandwich in order to understand why this is annoying? Because I’ll do it.
The paradox is this: If you eat so much as a cube, the cumulative cubularity will be irreparably harmed. This can only end in tears.
Oh, Martha, you charmer.
Is this edible? Are you sure? On a scale of one to totally, how sure would you say you are?
A cake is a gift in itself! Begone with your frippery and your weird, waxy-tasting icing.
Do you want to know how many steps there are in this how-to slideshow? 30. There are 30 steps. Do you want to know how many steps there are in purchasing and eating a bag of piñata-free M&M’s? Two.
As promised, and by request from a follower, the recipe for Mac&Cheese Quiche. A friend hooked me up with this recipe from Woman’s World magazine. A great little magazine, I’ve gotten several recipes and craft ideas from it, check it out!
OK here we go:
1 lb penne pasta (or macaroni, cavatappi or corkscrews—I used traditional macaroni)
1/4 cup butter
1/4 cup finely minced shallots, about 1 large shallot
1/4 cup flour
2 1/2 cups milk
4 eggs, lightly beaten
1 8oz package shredded Italian five-cheese with cream cheese blend, such as Kraft
1/4 cup grated Parmesan cheese
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
4 cups spinach leaves
*Some notes about the ingredients: at first I had a hard time finding shallots at the store. I was looking for them around the onions, they were in a separate little shelf in the produce section. While I usually buy skim milk, I did use 2% milk for this. If I’d been able to find 1% at the corner store, I would have used that. I was not able to find the five-cheese blend with the Philadelphia cream cheese at my local stores. They did have some of the other cheeses with cream cheese, so I just bought the regular Italian blend. For the eggs I used Egg Beaters. And I did not add the salt, since I try to watch the sodium due to my high blood pressure. I’d say the salt could be optional.*
Preheat oven to 350F. Coat 8” springform pan with cooking spray. Cook and drain pasta according to package directions.
1. In pot, melt butter over medium heat. Add shallots; cook until just tender, 1-2 minutes. Gradually whisk in flour until smooth; cook, stirring, 1 minute.
2. Gradually whisk in milk. Over medium-high heat, bring to a boil; cook until thickened and coats back of spoon, 1-2 minutes. Remove from heat, let cool 10 minutes.
3. Whisk in eggs, 1 1/2 cups shredded cheese, Parmesan, zest, salt and pepper until blended and smooth. Stir in spinach and pasta. Transfer to pan. Sprinkle with remaining 1/2 cup shredded cheese. Cover with foil. Bake 45 minutes. Uncover; bake until golden, 10-15 minutes. Run sharp knife around edge of pan to loosen pasta. Let stand 20 minutes. Remove from pan and serve.
Here are some pics. And for the record, this was AMAZING. The only person who didn’t eat it was my picky nephew, but even the 4 year old niece ate some!
Let me know if you try it and how it turns out! And I’d love to try it with other veggies too! I’m thinking broccoli next!
Muddle cucumber and blackberries in a mixing glass. Add tequila, lemon juice, agave nectar and ice. Shake and strain into a tall glass with ice. Top with ginger beer and stir. Garnish with cucumber wheel.
*Now that you’re calm and refreshed, quit drinking while you’re ahead. Be responsible. You got a way with a shaky story today, but shaky ankles will never be in style.
via Shoes And Booze