Okay, so EA decided to make the toddler ball pit look better (thank God). Anyway, I’m updating my recolors. You can either download the ball pit and full jungle gym separately and replace them in your mods folder, or just delete everything and download the full set again. Download link has been updated! (Also i’m updating my park)
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I’m back! Right after Toddler Stuff was released, I was a bit disappointed that the playground equipment only had three color options, so I decided to make more! I’d already been wanting to recolor the base game jungle gyms but this gave me the perfect excuse to finally get around to it (and make matching sets.) So… I present to you: Colorful Playgrounds! (creative name, I know.) The download includes 9 different recolors for:
bg space jungle gym
bg monkey bars
toddler ball pit
toddler playground (all 3 combined)
Woo! That’s 6 things! I also decided to build a park to go along with this set. Its on the Gallery under my username: SimsIsMyBacon. There is a CC and non-CC version. To get the one that includes CC from this set you will have to check show items with custom content with the filters on the left.
• Coconut oil - ½ cup
• Light brown sugar - 1 ¼ cup
• Vanilla extract - 2 teaspoon
• Coconut milk ¼ cup
• Unsweetened applesauce - ¼ cup
• All-purpose flour (be sure not to pack your flour) 2 ¼ cups
• Baking powder - ¼ teaspoon
• Salt - 2teaspoon
• Vegan chocolate chips - 2 cup
1) Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
2) In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside.
3) In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
4) Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and ¾ cups of the chocolate chips.
5) Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using.
6) Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack
• Cookies will not spread wide
• To ensure freshness place a slice of bread in your cookie tin
• The dough will be thick and hard to fold with a spoon. Kneeing dough with hands works best.
Funfetti Cheesecake with Cake Bottom
Yield: 12-14 slices
¼ cup (56g) salted butter, room temperature
½ cup (104g) sugar
¼ cup (58g) sour cream, room temperature
1 tsp vanilla extract
2 large egg whites, room temperature
¾ cups (98g) all-purpose flour
1 ¼ tsp baking powder
¼ cup (60ml) milk, room temperature
1 Tbsp (15ml) water, room temperature
2 Tbsp sprinkles
Teal gel icing color, optional
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 Tbsp (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 Tbsp vanilla extract
3 large eggs, room temperature
5 Tbsp sprinkles
WHIPPED CREAM TOPPING
1 ¼ cups (300ml) heavy whipping cream, cold
¾ cup (86g) powdered sugar
1 tsp vanilla extract
Pink and Peach gel icing color
TO MAKE THE CAKE LAYER:
1. Preheat oven to 350°F (176°C). Prepare a 9-inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
3. Add the sour cream and vanilla extract and mix until well incorporated.
4. Add the egg whites and mix until well combined.
5. Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6. Add the milk and water and mix until well incorporated.
7. Add the remaining dry ingredients and mix until well incorporated and smooth.
8. Stir in the sprinkles and color the batter, if desired.
9. Spread the cake batter evenly into the bottom of the prepared pan.
10. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
TO MAKE THE CHEESECAKE FILLING:
11. Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
12. Add the sour cream and vanilla extract mix on low speed until well combined.
13. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
14. Stir in the sprinkles.
15. When the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.
16. Reset the springform pan edges around the cake and add the cream cheese filling to the pan.
17. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE
22. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
23. Add the icing color to get the shade of pink you want.
24. Pipe the whipped cream on top of the cheesecake.
25. Add a few more sprinkles on top of the cheesecake, then refrigerate until ready to serve. Cheesecake is best for 3-4 days.
1. Butter up one or two disposable pie/foil pans 2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm. If it feels too hot, allow it to cool just a bit. 3. Sprinkle the yeast evenly over the mixture and let set for 1 minute. 5. Add 4 cups of all-purpose flour to the milk mixture and mix it with a wooden spoon just until it’s all combined properly. 6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. 7. Preheat oven to 350˚F/180˚C 8. After 1 hour, the dough should have nearly doubled in size. Take the towel off and add an additional ¾ cup of flour, the baking powder, and then the salt. Stir well, then take it out of the bowl and onto a floured surface. 9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness. 10. Roll the dough out into a large rectangle, about ½-inch thick. 11. Spread the softened butter evenly over the dough. 12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter. 13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. 14. Cut the log in half, then divide each half into 7 evenly sized pieces (not too thick) 15. Place the cinnamon rolls in each cake pan. Cover with plastic wrap and place in a warm place to rise for 30 minutes. 16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown. 17. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth. 18. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.
To make one (1) Jonathan, you will need: 1 1/2 cups granulated white sugar 1 cup all purpose white flour 1/2 cup cake flour 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon baking soda 4 large eggs 1 teaspoon salt 1 cup butter, softened 2 teaspoons vanilla extract 1 cup plain Greek yogurt or sour cream 2 cans chocolate frosting 2 cups pure, unadulterated happiness 1 teaspoon faith in humanity restoration powder 1 cup "CUTE and powerful" milk 1/2
2/2 Directions Preheat oven to 400 degrees Fahrenheit. Combine dry ingredients in a large bowl, set aside. Combine wet ingredients in separate bowl. Pour wet ingredients into the dry ingredient mixture. Do not worry if the batter starts flowing, that’s the effect of the Happiness. Pour batter into 13 by 9 inch pan and bake for 30 minutes. Frost and enjoy.
Okay, my witchy (or crafty) friends, I’m here to tell you how I made some cute little floral soaps to go in my new(ish) bathroom. They are incredibly simple and quite cheap. These pictures suck because I took them, instead of my very talented wife, but bear with me.
Assorted herbs (dried or fresh)
Bar soap of your choice (unscented is best, also look for the fewest ingredients)
Small glass dishes that won’t be used for food (I got a four pack for a dollar at Dollar Tree)
A grater that won’t be used for food
Here we goooooo!
1. So you wanna grate up the bar of soap, and then pack a medium layer into the bottom of the glass bowl.
2. Sprinkle some herbs in there. If they are dried, you don’t have to do much. If they are fresh, grind them a little with a mortar and pestle or just roll them around between your fingers to get the smells out. I also ground my hibiscus up with a tiny bit of pure lemon extract to get a lemony smell.
3. Add another layer of grated soap, pack that shit down.
4. Repeat until you have as many herbs as you want, but leave a little room for your soap to expand when you heat it.
5. When your happy with the amount you have, put your little bowl in the microwave. Set it for one minute and (THIS IS IMPORTANT) make sure you’re watching. Stop the microwave every time the soap starts to puff up. Pull it out, pack it down, repeat. When all the soap feels warm to the touch, scoop it out with your fingers and flip it over in the bowl. Pack it down good and tight. Start the microwave again, wait for it to puff up just once. Pull it out for good. Pack it down.
6. Stick the bowl in the fridge to cool.
7. When it’s completely cool (15ish minutes), you should be able to push it out of the bowl.
8. Set out to be used or store in a plastic baggie in a cool place. You can even keep it in the fridge if you want to be sure it won’t melt.
9. Clean up is easy, because you’re just cleaning up soap!
Combinations I used:
Lavender chamomile (for protection, healing, and luck, plus to calm nerves.)
Hibiscus and lemon (for purification and self-love, plus energizing smells.)
Peppermint (for healing, plus good for headaches.)
I got my glass bowls for a dollar, an 8 pack of Jergens bar soap for $4, and the herbs for a few cents each in bulk. Making this a project that costs under $10 to make 4 soaps, plus only takes a few minutes. Have fun with the herbs and smells you use! You can add intent to them, like I did, or just make them smell nice.
Talent doesn’t guarantee success. There are tons of talented people who never break through. You need more than talent to survive in the industry
1: music people actually like or carter to a specific sub genre 2: something that sets you apart 3: visuals 4: shit ton of luck 5: money 6: marketing 7:charms/stage presence 8: slightly unique voice 9: personality and relatability 10: concept
A few of those things or a combination of those have an influence on your success. Even then nothing is guaranteed.
Many of legendary singers and icons haven’t always been the best vocally to be honest.
There are shit ton of fantastic singers out there and dancers, but a lot of the time they are drowned in a sea of equally talented people, it’s over saturated and sound cookie cutter because everyone is doing the same thing. They are simply becoming boring and you can find 1000 other people that sings/dance just as well as them, they blur together and don’t capture your attention.
The “IT” factor is real, if you can’t capture people’s attention from the start you have 99% of the time already lost.
And those people who manage to capture people’s attention even though they aren’t technically better, it doesn’t mean they don’t deserve their fame, because even though they have had some advantages they still work pretty freaking hard, nothing comes without hard work.
AMG SL63 “A True Mercedes-AMG Legend”.
The AMG SL63 scores with a fascinating expression as well as a convincing performance. An all-aluminum body weighing just about 1,845 kilograms is set against a powerful AMG 5.5-Liter V8 Biturbo engine with 430kW (585hp) ideal conditions for the sprint from 0 to 100 km/h in 4.1 seconds, impressive dynamics and a breathtaking performance.
AMG SL63 powered by the insane Mercedes-AMG M157 V8 biturbo engine 5.5L 585HP and 900Nm of Torque. Handcrafted by Michael Kübler @f1mike28 in Germany Affalterbach.
Driving Performance is our Passion! Mercedes-AMG the Performance and Sports Car Brand from Mercedes-Benz.
Mercedes-AMG the Home of Driving Performance in Germany Affalterbach.
Mercedes-AMG Handcrafted by Racers.
Fuel consumption combined: 11,9 - 9,8 l/100 km | CO2-Emissions combined: 279 - 229 g/km.
rules: we’re snooping up on your playlist. set your entire music library to shuffle and report the 10 tracks that pop up, then choose 10 additional friends.
Currently listening to; 1) How long - Charlie Puth 2) Crying in the club - Camila Cabello 3) Ocean drive - Duke Dumont 4) Dancing with a broken heart - Delta Goodrem 5) You reposted in the wrong neighborhood - SHOKK ( combines the lyrics of “Shake That” by Nate Dogg and Eminem with the instrumental from “Casin” by glue70) 6) Dusk and Dawn - Zayn ft Sia 7) Five more hours - Deorro and Chris brown 8) Get Lucky - Pharrell Williams ft Daft punk 9) Just an Illusion - Imagination 10) Struck on a feeling - Prince Royce ft Snoop Dogg.
This recipe was requested by @knightofkestrels , and as a fellow fan of adorable hockey boys, who was I to say no? As a perfect blend of Canadian and American culture, I am also posting this as a celebration of both Canada and America’s Independence days!
I don’t normally specify a recipe for pastry dough or crusts in recipes. This is in part because I want to leave that option completely open to the individual and what methods they are most comfortable using. However, it was specifically asked that I make the dough from scratch for this one, so I took my basic go-to recipe for pie crusts (courtesy of Betty Crocker) and have added it below.
2 cups Flour
2/3 + 2 tbsp. Unsalted Butter or Shortening, cold (I used butter)
1 tsp. Salt
Up to ½ cup Cold Water
4-5 Apples (you can use your favorite pie apples, I used Braeburn).
½ cup Brown Sugar
2 tbsp.Maple Syrup
½ tsp. Each Cinnamon and Allspice
¼ tsp. Each Nutmeg and Ginger
(Optional) Lemon juice, as needed
½ cup Brown Sugar
½ cup Maple Syrup
Prep Time: 1 hr. - 1 day, including dough | Total Cook Time: 45 - 50 min.
Makes: 1 pie
(Optional) Step 1.) Play Beyoncé.
Step 1.) Mix the flour and salt together in a bowl.
Step 2.) Chop the cold butter into cubes and mix into the flour, either with a mixer, food processor, or you can use your hands, until the dough forms into pea-size clumps.
Step 3.) Add the cold water 1 tbsp. at a time as you continue to mix the dough until it pulls away from the sides of the bowl and holds together (you likely not use the full ½ cup.)
Step 4.) Dust lightly with flour and cover the bowl or wrap the dough in cling wrap. Allow the dough to chill in the refrigerator from 1 hour to overnight.
Pie + Glaze
Step 1.) Wash peel and slice your apples into thin slices. (Use the lemon juice to prevent the slices from browning.) Set aside.
Step 2.) Preheat oven to 425
ºF. Divide the dough into two parts and use a rolling pin to flatten each piece into a circle large enough to fit a 9″ pie tin (will be roughly 1/8″ thick.) Place the first crust into the pie tin.
Step 3.) Combine the brown sugar, maple syrup, and spices for the filling and add to the apple slices to coat them completely. Spoon the filling in small amounts into the pie tin.
Step 4.) Cover the filing with the second pie crust and trim the crust to be flush with the edge of the pie tin (kitchen shears come in handy for this!) Seal the edges with a fork, and cut some slits in the middle of the pie to allow for ventilation. Add any pie crust decorations from excess dough if desired, cover with aluminum foil, and bake for 20 - 25 min.
Step 5.) Just before the first 20 - 25 min. is up, combine the brown sugar and maple for the glaze in a small saucepan and heat until it is bubbling (don’t let the bottom burn). Remove the foil from the pie, brush the glaze over the pie crust and allow to bake uncovered for another 15 min.
Step 6.) Allow the pie to cool for up to 2 hours and serve! Enjoy!
YES SO GOOD! The only thing to watch out for is that the maple glaze does bake a little faster/darker than egg washes and other glazes I’ve worked with so just keep an eye out for that.
½ cup chopped pecans. 1/4 cup packed brown sugar. 2 tablespoons softened butter. 1(8 ounce) package of cream cheese softened. 1/3 cup packed brown sugar. 2 eggs. ¾ cup pumpkin butter. 1(9 inch) prepared graham cracker crust.
Combine pecans and ¼ cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Hi, I notice you make a lot of male sims and was wondering if you can point me in the right direction for some cc? :3 Like beards, hairs, clothing, ANYTHING. I recently got a buttload of sim requests, a couple being male sims and I have 0 STUFF for the guys in my game. Dx heelp pls.
Aye, Yes I can! I l quite like doing this kind of things.Ok ok so:
Beards: 123456 - the first set of beards (more like stubbles) are not beards per se, because they’re in the makeup category so you can combine them with the rest. Ex: you can combine 1 with 2 (which I do…a lot). Hairs: 1234567 Clothing:1234567891011121314 - I went a bit overboard but even so…there are a lot of things missing in here.
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon baking soda
1/9 teaspoon salt
¾ cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350° .
Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center conies out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.
Yield: 12 servings