- Favorite fruit: Strawberries
- Favorite season: Fall <3 <3 <3
- Favorite book series: -sweats nervously-
- Favorite flower: daisies and orange palavers
- Favorite color: green and maroon
- Favorite animal: red pandas and owls~
- Coffee/tea/cocoa: Coffee is the bomb.com
- Average sleep hours:hahahahahahahaha Between 4-8 hours depending on the day
- Cat or dog person:DOGGOSSSSSS!!!!! ((I’m actually allergic to cats))
- Favorite fictional character: I have way too many favorites lolol. I’ve been playing a lot of games lately so it’s probably Delsin Rowe(Infamous Second Son) or Prompto(ffxv) atm?? - Blog created: This blog was made summer of 2014 ewe - What I define as amazing followers: these fucking cuties being adorable and shit. like shit my dude you are so great and I feel such love and support from every one of you even if you are too shy to chat because trust me I get it lolol
mick’s simple recipe for “the most bomb hot cocoa ive ever made”:
alright you guys i made this for the first time yesterday, died and went to chocolate heaven, and resurrected myself just make it again today. ur gonna need:
heavy whipping cream (not whipped cream, cream for whipping)
cocoa powder of ur choice
sugar, preferably confectioners (powdered)
first thing ur gonna wanna do is MAKE SOME WHIPPED CREAM! this recipe works at it’s absolute best and tastiest when you whip the cream urself. just pour a little bit of cream and about a half tablespoon of sugar into a bowl, get a medium sized whisk, and whisk that shit! it’s not hard, it doesn’t take more than 15 minutes, it’s a good workout for your arm, so sit down and watch urself some anime while u whip that cream.
when that’s done, stick in the fridge while u do this next part: get urself a mug. this is how u know how much milk you’ll need. fill the mug up with milk to leave just a little bit of room at the top and dump that shit into a medium sauce pan.
also into that saucepan, put about a teaspoon of cocoa powder and mix it in with your preferred mixing utensil. then grab a spoon about the size of the one ur gonna stir ur cup with, scoop out a generous amount of nutella w/ that, and plop that into the saucepan too.
then mix all that shit together in the saucepan until its mostly smooth and u can no longer see chunks of cocoa. this next part’s the trickiest part at least for me because im uncoordinated. if u have a kitchen funnel, use that. but if ur like me, transfer ur hot chocolatey milk into a different, easier to pour from receptacle, then pour that into ur cup.
finish it off by covering the top w/ all the whipped cream u dare to add and ur done!!!! enjoy your delicious chocolatey hazelnutty goodness when the weather gets chilly <3
Here are two marvelous recipes for you to try this summer weekend. Avocado is far more versatile than you think, and goes beyond the humble guac dip or baked egg cups. Avocados are a vitamin powerhouse, rich in magnesium, iron, calcium and composed of Monounsaturated fat (the good stuff). It’s packed with essential vitamins that protects against many diseases and helps maintains overall health. Try these interesting fast,healthy and EASY PEASY recipes and thank me later :P
Make This! AVOCADO COCOA MOUSSE BOMBS
All you need is three ingredients and 5 mins of prep time.This makes a ridiculously delicious snack or dessert and for once, something so yummy is actually healthy.
Ingredients and Method:
2 tablespoons unsweetened cocoa
3 tablespoons honey (or sweetened as desire)
Smash all the ingredients together with a fork or use a blender. Make sure everything is mixed well. If you prefer a ice cream texture refrigerate for 30 minutes.cut another avacado in half and spoon the mousse into it. Then crust the outside with honey(or agave for vegans) and crushed pistachio and cacao nibs. ENJOY YO CADO BOMBS!!!!!!
Then Make this! AVOCADO VEGAN MAYO
Ingredients and method (6 servings-5mins prep and make time UBER FAST!)
1 tablespoon White Vinegar
Juice of ½ Lemon
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
In a food Processor or blender add all the ingredients and puree until smooth (you may need to stop and scrape down the sides a couple of times). add salt to taste
Or you can add all the ingredients to a bowl and mash with a fork until it is smooth and combined, add salt to taste. To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge