cake crumb

Cake Crumbs

A very late Hoseok birthday smut! Happy birthday sunshine

A/N: this has not been proofread at all. It’s late at night and it’s late to being posted. So enjoy anyway

Hoseok x reader smut

Warnings: Smut, blow jobs, fingering, sofa sex

Word Count: 1835

Originally posted by huang-zitao

You giggled as you rubbed a balloon against Hobi’s hair to make it static, before gingerly placing it against the wall and letting go, watching as it stuck to the structure. “Effective way to decorate without using blue tack or thumb tacks.” You commented, and Hoseok couldn’t agree more. He had a big smile on his face as you continued to blow up more balloons, using his hair as a source to stick them to the wall, even if they did slide down to the floor after a minimum of 2 minutes. He appreciated the effort you were putting in for him.

Unfortunately, Bangtan were at home in their hometowns because they were all on a break. But he didn’t mind; he had you and he knew the guys loved him still. He’d facetime them later.

Hoseok went to have a bite of his cake before settling it back on the plate, taking his time to savour the taste. When he turned around, however, he had discovered that you had stuck a balloon up your t-shirt, so it was resting on your belly and making you look more round.

Hoseok raised his eyebrow, “Carrying a mini Hoseok in there?” He joked.

You giggled, “Of course.” You patted the make-shift bump. Hoseok wrapped his arms around you and closed the gap as much as he could without making the balloon pop, looking at you with adoration. He still had cake crumbs outlining his lips.

“Mm. Tasty.” You said before licking his bottom lip, gathering some of the crumbs.

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City Living Dress and Flats ~ Recolored!!!

I love this City Living dress and flats, oh my crumb cake, I love them so that I just had to recolor them! OuO ❤❤❤

Useful Tidbits

- 55 swatches of @wildlyminiaturesandwich Unnaturals and Neutrals (all in one pack)
- Added as additional swatches to the original dress and flats
- Can by used by the guy folk, just filter with the feminine tag when dressing up your gents. ;)
- Needs City Living expansion for this to work (sorry, m’dears D:)

.:: Download ::.

Dress - SFS

Flats - SFS


Mesh - EA | Palette and Actions - wildlyminaturesandwich

❤ ❤ ❤

easy swedish almond cake

it’s not so much an almond cake, as an easy little crumb/coffee cake, and it’s only swedish cause i got it from a swedish relative and it’s PERFECT for fika (tea time) HERE YOU ARE!!

1 cup of flour
1 cup of sugar 
2 eggs 
1 stick of butter, melted and cooled

whisk the eggs into the sugar, one at a time, fold in the flour then the butter. butter your baking dish and then line with salted breadcrumbs (or flour). put ur mixture into your baking tin (i used a 9in cake tin), scatter the top with roughly chopped/sliced almonds, and scatter some more sugar over the top. bake at 350˚F and bake for 25-30 min!!! 

take out, let cool, and slice it on up and enjoy with tea/coffee/whatever you like!!


There’s still the feeling of something foreign in all this; in the dimly lit and dust-drowned taverns and the creaking signs swinging above heavy oaken doors; in the happy crackling fires and glinting embers and dark drapey cloaks; in the hazy pubs and lazy wands flicked for mugs and coins, the lively chatter of some and the tight whispering of most, as if every breath was a secret and every crumb of cake and sip of liquor a treasure to guard.

It feels like stepping into one of the books back at the old library - well-worn and best-loved and rimmed with faded gilt, the pages strong enough to hold world and wonders and carry so many young hearts, and yet fragile enough that they had to be kept from coming apart for too many worshipping hands - and the child curled up at the bottom of Credence’s heart still holds his breath every time.

It’s in one of those ancient-flavoured, smoky-looking pubs that a frothing pint of something is first set before him by a snorting waiter, seemingly offended by the excited twinkle in Newt’s eyes taking him in from across the table.

Credence’s eyebrows arch. The liquid in his mug glints golden like pixie dust, topped with a foamy little cloud slowly bubbling down over the side and old Merlin be blessed, his fingertips itch to touch it.

“What’s this?” He asks Newt’s wide, sparkling eyes and they’re smiling before Newt’s lips can even perk up.

“Butterbeer,” he all but chirps, ginger hair a charming mess and on his lips a grin that begs to be kissed. “It’s nice and hot,” he attempts a wink here, freckled nose crinkling most delightfully, “try it.”

Credence’s fingers curl around the mug, just shy of the sticky bits, and warmth seeps in instantly, trailing goosebumps on his forearms. He brings the drink to his lips and blows gently on the surface, causing the froth to dance and part around ghostly wisps of vapour.

The scent rising from the golden depths is sweet and buttery, like Queenie’s cookies were when she and Jacob last came to visit with their own Newt-approved case of wonders, and it makes Credence’s mouth water.

He meets Newt’s gaze over the brim of the pint and the wizard absent-mindedly licks his own lips, pink on softer pink, moist on dry, ready to open up again in a white-toothed smile.

“It’s good, I promise.”

And Credence trusts him, because why on earth wouldn’t he, and because it’s still the easiest thing he’s ever done in his long, long twenty years.

He takes a sip and after the ticklish foam, in rushes the warm, thick mouthful of Butterbeer and oh, it’s rich and sugary and heat spreads like wildfire in Credence’s limbs, down to the very pit of his stomach, bringing tingles to the nape of his neck. He finds himself completely drawn in, eyes shut and lips latching on - and whatever this stuff is, it tastes exactly like what Credence imagines childhoods are supposed to be, happy and sun-kissed and bursting with life and flavour, and it burns just a little bit in the back of his throat.

His eyes flutter open after the second- the third sip, his body blissfully heavy, his cheeks blissfully hot. He finds Newt’s gaze never left him, and Credence’s heart beats with the sweet thrill of it.

“Is it good?” His companion asks, delight hidden in the corner of his mouth - a spark lit in his amber eyes, dark, adoring - and young Mr. Barebone knows that he’ll never get used to this.

Sure, he can get used to slobbery graphorn kisses and surprise Douglas hugs and the tickle of his silver fuzz shoved up his nostrils, why not. He can get used to Pickett’s goodnight smooches and his cuddle-demanding squees in the morning, and actually anticipate them; he can even get used to dragon eggs hatching in the most inconvenient of places and setting a good half of his and Newt’s pockets on fire, but this? He’ll never get used to this. To Newt looking at him as if the world’s biggest wonders were all held in the palm of Credence’s hand, etched in the delicate handicraft of his features. Oh, never.

He swallows thickly then, the aftertaste of Butterbeer still fuzzy and lingering on his tongue like a binding spell.

Delicious,” he croaks at last, his voice a hoarse murmur, and the all-encompassing weight of Newt’s gaze is so vivid on his lips, Credence could swear they just kissed without so much as a touch.

There is absolutely nothing better than waking up in the morning and enjoying a slice of warm coffee cake. This Cinnamon Crumb Coffee Cake is so perfect with a cup of coffee, it’s the best way to start your day! With a thick cinnamon streusel topping over fluffy, buttery cake and a ribbon of melty cinnamon through the center, this crumb cake is going to be a hit at your family breakfast.

Nanaimo Bar Cheesecake

Even if I’ve not posted a recipe in a long time, I’m still thinking about my Great Australian Bake Off Challenge. Especially about International Week. So, as today’s my sister’s 25th Birthday I’m making her favorite dessert: cheesecake. And I’m taking inspiration from a beloved Canadian treat to make this special and indulgent Nanaimo Bar Cheesecake! Happy 25th, Jules!!!

Ingredients (serves 6 to 8):

  • 1 ½ cup 2% fat milk 
  • ½ cup heavy whipping cream
  • 1 plump vanilla bean, split lengthwise 
  • 2 large egg yolks
  • ½ cup white sugar 
  • 1 ½ tablespoons cornstarch 
  • 3 gelatin leaves
  • 1 ¼ cup pecans
  • 1 cup almonds
  • ½ cup unsalted butter 
  • 5 tablespoons Dutch-processed unsweetened cocoa
  • ¼ cup white sugar 
  • ¾ cup Graham Cracker Crumbs
  • ½ cup desiccated coconut
  • 1 large egg 
  • 1 pound and 8 ounces cream cheese
  • ½ cup white sugar 
  • 1 teaspoon Homemade Vanilla Extract
  • 2 ounces white chocolate, roughly chopped 
  • 9 ounces dark chocolate

In a large saucepan, combine milk and heavy whipping cream. Scrape the seeds off the vanilla bean and stir into the milk, adding the empty pod as well. Bring to a simmer over medium heat.

Meanwhile, energetically whisk egg yolks with sugar and cornstarch until pale yellow and the mixture falls from the whisk like a ribbon.

Soak gelatin leaves in a bowl of cold water.

Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes. Thoroughly squeeze water out of gelatin leaves, and stir them into the hot custard. Remove from heat, and pour custard into a large shallow container. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the freezer, 20 minutes.

Place pecans and almonds on a baking sheet, and toast in the oven, at 410°, 10 minutes. Remove from the oven, and let cool slightly.

Generously butter a springform pan, and fit with parchment paper; set aside.

In a medium bowl over simmering water, melt butter with cocoa and sugar, stirring until completely dissolved and well-blended. Remove from heat, and let cool slightly.

Combine toasted pecans and almonds in a food processor, and process until roughly chopped. 

In a large bowl, combine chopped pecans and almonds, Graham Cracker Crumbs and dessicated coconut. Whisk the egg into the cooled chocolate mixture and pour over the nuts and crackers. Fold chocolate mixture in with a rubber spatula until just blended (but completely coated). Spoon mixture into the bottom of prepared pan and press firmly into an even layer. Store in the freezer for 15 minutes.

In the bowl of an electric stand mixer, fitted with the whisk attachment, combine cream cheese and sugar and beat on medium-high speed, until well-blended. Beat in Vanilla Extract. Discard vanilla pod from cooled custard and add the custard to the bowl. Beat on high speed untill fully incorporated, scraping the sides of the bowl with a rubber spatula. the cream cheese custard filling should be light, fluffy and shiny. Spoon onto the cooled base in the springform pan, leveling with a rubber spatula. Cover with cling film and store in the refrigerator overnight.

In a small bowl over simmering water, melt white chocolate. Pour onto a, and spread into a thin, even layer. Let cool at room temperature, at least 1 hour. Chill in the refrigerator, 30 minutes. When chocolate has just hardened, carefully cut out maple leaves. Set aside.

Finally, melt chocolate in a small bowl over simmering water until smooth and shiny. Let cool slightly. Gently spread onto the cream cheese custard, easing chocolate into the edges with a rubber spatula. Chill in the refrigerator for 1 hour, until set. Carefully remove cheesecake from the pan onto a serving stand. Decorate with white chocolate maple leaves.

Serve Nanaimo Bar Cheesecake immediately.

Recipe: Crab Cakes

Description: Crab, bread crumbs, and egg formed into patties then fried to a golden brown. 

Game ingredients: Wheat Flour, Crab, Oil, Egg

This recipe restores 225 energy, 90 health, and gives a +1 Speed bonus and a +1 Defense bonus. It can be obtained from the Cooking Channel and sells for 275g. 

Difficulty: Easy, 45 minutes. Serves 2.

This is a recipe my dad taught me. 

-a 227g package of cooked flaked crab (use imitation, it’s cheaper)
-1 egg
-12 to 14 saltine crackers 
-¼ cup bread crumbs 
-⅓ cup milk
-1 tablespoon mustard
-Paprika, to taste 
-Ground pepper, to taste 
-3 to 4 tablespoons canola oil, for frying

In a bowl, finely crush the saltine crackers and combine with the bread crumbs. Add the egg and mix well. 

Pour in the milk, then add the paprika, pepper, and mustard. Pull off the pieces of the flaked crab and rip them into smaller bits, and stir the whole mixture well. 

Refrigerate for 30 minutes to an hour-this helps the mixture hold its shape before cooking. Carefully form the mixture into six patties.

In a frying pan, heat the oil on medium-high, then turn the heat to medium-low. Place the patties in the pan and cook for 4-5 minutes, then flip and cook for another 4-5. Protip: Flatten them out a bit after flipping them. Being cooked on the one side will help hold its shape and then flattening them will result in even cooking distribution. 

Pat with a paper towel to absorb excess oil before serving. 

I may or may not have eaten all of them in one sitting.