vanilla puree

A little beauty-bath spell I made the other day!! Super quick and simple.

Ingredients:
½ cup of Epsom salts
½ cup of sea salt
1tbsp of cinnamon
4 drops of pure vanilla extract
A pinch of dried rosemary
A handful of shredded rose petals

As you mix the ingredients, picture yourself becoming a goddess. Repeat to yourself that you are beautiful and strong.

Soak in this bath for as long as you please and you’ll be feeling like a goddess in no time!!

When you can’t decide if you want a cupcake or a donut. 🐥
You have both.
Matcha green tea donut cupcakes.
These babies are stuffed with a sweet matcha cream cheese. Mm. Who wants one?


Mini Baked Vegan Donuts
Makes about 16 mini donuts

1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract

Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
1 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing and place on cooling rack to allow icing to set in.

Matcha Green Tea Cupcakes
Makes 1 dozen

For the cupcakes
1½ cups all-purpose unbleached flour
1 cup vegan sugar
1 tsp. baking soda
3 tsp. matcha green tea powder
½ tsp. salt
1 cup water
½ cup canola oil
2 tsp. vanilla
2 tbsp. apple cider vinegar

For the frosting
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 ½ tbsp. non-dairy milk
1 tsp. pure vanilla extract
1-2 tsp. matcha powder

For cream cheese filling
½ cup vegan cream cheese
1 tbsp. powdered sugar
1 tsp. matcha powder

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cooled, remove a piece of the center of each cupcake using an apple corer or a cupcake corer. Set aside.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons of matcha powder so that you get a light green frosting. Add frosting to a Ziplock or piping bag with tip or you can use a butter knife to frost the cupcakes.

Using a hand mixer beat the cream cheese, powdered sugar and matcha powder until creamy. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the center of the cupcake. Top with matcha frosting and a mini vegan donut.

Strawberries ‘n Cream Cheese Donuts. 🐭

I had every intention of making this donut deep fried but that didn’t work out. (I’m still looking for a fabulous recipe because anything less won’t do.) So I stuck with a baked version. I then tossed the donuts in some cinnamon sugar, sliced 'em and loaded 'em with sweetened vegan cream cheese and fresh strawberries. Teehee.

Strawberries 'n Cream Cheese Donuts
Makes about 8 doughnuts

1 cup all-purpose flour
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine

To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and toss them in the cinnamon sugar (carefully since they’re hot!) and onto a cooling rack to cool until warm to the touch.


Cinnamon Sugar

1/3 cup granulated sugar
1 ½ tsp. cinnamon powder


Vegan Cream Cheese Frosting

½ cup Tofutti Cream Cheese
1 tbsp. powdered sugar

Using a hand mixer, beat the cream cheese and sugar until creamy. Once the donuts have cooled, slice each donut in half, spread a generous layer of cream cheese frosting, top with freshly cut strawberries and then the top of the donut half.

Canelé from Shigatsu wa kimi no uso (Your lie in Aril)

One of my favorite animes is definitely Shigatsu wa kimi no uso, Your lie in Aril. Just watch it, I can´t explain it without crying…

When i watched Your lie in April for the first time i didn´t even know what a canele was. All I knew was that it looks really good, so I really wanted to make some. Caneles is a french pastry that has a thin, crispy, caramelized shell and a rich, moist, custard interior. To make caneles you need special canele molds that preferably should be out of copper, but the copper molds are very expensive (About 20$ for one mold) so i bought a nonstick mold that makes 9 caneles and that worked really good. You can also buy silicone molds but I would not recommend them, they don´t give the same result as copper or nonstick molds.

Recipe for 9 Caneles

1 Vanilla bean

250 ml Milk

100 g Sugar

50 g Flour

25 g Butter

1 Egg

1 Egg yolk

2 tbsp Dark rum

Start by splitting your vanilla bean in half and scrape out the seeds. I used a pure vanilla powder but i don´t know if you can buy that everywhere so just use a vanilla bean. Pour the milk into a pot and add the vanilla bean and seeds and the butter.

Warm it on the stove until the butter has melted and it almost has come to a boil. Put aside and let cool a little for 2 minutes.

While the milk mixture is cooling, combine egg, egg yolk and sugar.

Now its time to combine everything. This is important to do right so you get the custardy inside of the canele. Throughout this whole step you have to whisk in the egg mixture, otherwise the eggs will cook and it will become scrambled eggs.

Start by adding ¼ of the milk mixture to the egg mixture, whisking the whole time. Then add the flour and keep whisking. 

 When everything is combined, add the rest of the milk while whisking. 

Add the rum and let it cool for about 20 minutes. Then cover with plastic wrap and let it sit in the refrigerator for 24-48 hours. You cant skip the resting time because it improves the texture and taste. You can keep it in the refrigerator for 4 days, after 48 it is perfect but 24 hours is okay. 

Don´t take out the vanilla bean because it gives more flavor.

After 24-48 hours it is time for the cooking. Preheat your oven to 250 C, this is a really high temperature but that makes the caneles crispy on the outside. Then  brush the molds with soft, not melted butter. This is important and makes the caneles nice and shiny on the outside and make the just slide lout of the molds.

Then take the canele mixture out of the refrigerator, whisk it so everything combines. Then pour it through a fine mesh strainer.

Now fill the molds about one centimeter from the top.

Now it is time to bake them. Put them in the preheated oven for 10 minutes, then lower the temperature to 190 C, without opening the oven, for 40-45 minutes.

Don´t be scared to burn the caneles, 40-45 minutes does not burn them, it gives them a nice even dark color and a crispy caramelized shell.

When they are done, turn the mold upside down on a baking rack and let cool.

I really recommend you to try making caneles because the are soooo good. The crispy shell and the soft inside, it is heaven! 

Did it reach her?

Honeymoon (M)

Originally posted by blackandwhitebangtan

Pairing: Jin x reader
Genre: smut, fluff
Word count: 5.8k
Content: husband!jin and pure vanilla, if you’re looking for anything kinky, you’re not gonna find it here

Description: You finally got there with the love of your life, Jin, and your first honeymoon night was that night.


„So this is it?” your mouth drooled from excitement as your eyes couldn’t stop gazing at the gold shining around your ring finger. “We’re really married?”

Jin put his arms around your waist from behind you and rested his chin on your right shoulder.

“Yes. You’re my wife now, Y/N” he spoke trying to sound calm but miserably failed as he couldn’t hold himself back from giggling adorably. You began laughing with him while enjoying the breathtaking view from your hotel balcony. The breeze brushed slightly over your face making you cool down a bit from the hot air of the beach. The sun was already soon to set and you turned around to face your husband.

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Sweet treats for the lovers. Raise your hand if you’re in love. 💘

P.s. I love seeing recreations of the recipes I share. Warms my heart. 💗


Vegan Chocolate Doughnuts
Makes 6 doughnuts

½ cup whole wheat all-purpose flour
¼ cup unsweetened cocoa powder
3 tbsp. coconut sugar
1 tbsp. cane sugar
¼ tsp. baking soda
½ tsp. baking powder
Pinch of salt
2 tbsp. vegan margarine, melted
½ banana, mashed
¼ cup + 2 tbsp. unsweetened coconut yogurt


Chocolate Glaze

¾ cup vegan confectioners’ sugar
1 tbsp. non-dairy milk
½ tsp. pure vanilla extract
Vegan sugar sprinkles

To make the doughnuts: Preheat oven to 350F (180oC). Grease a donut pan with vegan margarine.

Sift together the flour, cocoa powder, sugars, baking powder, baking soda and salt.
In a separate bowl, mix together banana, melted margarine and coconut yogurt.

Add wet ingredients into the dry and gently mix to a smooth batter.

Add batter to a piping bag or Ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them about 2/3 full.

Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk and vanilla until the glaze is smooth. Dip the top of each donut in the glaze and top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.

Just Add Magic Cake


Yields 2 each 10-inch Pistachio, Strawberry, and Blueberry cakes

The things you’ll need

Ingredients
Blueberry Cake
  • 1 cup frozen blueberries
  • ¼ cup sugar
  • ½ cup unsalted butter at room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 ½ cups flour
  • 1 teaspoon baking powderr
  • Pinch of salt
  • ¼ cup milk
  • ¼ cup buttermilk
  • ¼ teaspoon blueberry extract
  • 2 drops fluorescent purple coloring
Pistachio Cake
  • 1 cup unsalted shelled pistachios
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 4 drops mint green color
  • ½ cup unsalted butter, softened
  • 2 tablespoons pistachio paste
  • 1 cup sugar
  • 3 large eggs
Strawberry Cake
  • 2 eggs
  • ¾ cups strawberry puree
  • ½ teaspoon vanilla
  • 1 teaspoon strawberry extract
  • 1 ½ cups all purpose flour
  • ¾ cup + 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ¼ cup butter at room temperature
Equipment
  • 3 large mixing bowls
  • 3 medium mixing bowls
  • Food processor
  • Whisk
  • Rubber spatula
  • Hand mixer with attachments
  • (3) 10-inch round cake pans
  • 3 cake boards
  • Decorating bags filled with light pink, light green, and light purple buttercream frosting
  • Small offset spatula
  • Large spatula
  • Cake stand

Let’s get started!

Blueberry Cake
  1. Preheat oven to 350°F.
  2. Cook frozen blueberries and ¼ cup sugar on low until it is a thick jam.
  3. In a small bowl, mix flour, baking powder and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add blueberry extract and mix well.
  7. Add 1/3 of the dry, then the milks, 1/3 of the dry and scrape the bowl down, mixing well between each addition. Mix in the blueberry jam and then the remaining dry ingredients.
  8. Pour batter into a lined cake pan and bake for 35 to 45 minutes.
Pistachio Cake
  1. Preheat oven to 350°F.
  2. Use a food processor to pulse pistachios until finely ground. Add flour, baking powder and salt and pulse briefly to combine.
  3. In a large bowl, beat together butter, sugar and pistachio paste until light and fluffy.
  4. Add eggs 1 at a time, beating in between and then mix in vanilla extract. Reduce speed to low to add the pistachio mixture and milk mixtures alternately in batches, beginning and ending with pistachio mixture.
  5. Spread batter evenly into a lined 10 inch round cake pan and bake for 40 minutes.
  6. Let cool for 10 minutes in the pan and then remove to cool completely.
Strawberry Cake
  1. Preheat oven to 350°F.
  2. In a medium bowl mix eggs, puree and extracts until well combined.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. Add butter and oil and mix until it becomes pebbly.
  5. Add half of the wet ingredients and beat well 1-2 minutes.
  6. Add the rest of the wet ingredients in two parts, beating well between each addition.
  7. Pour batter into a lined 10 inch round cake pan and bake for 35 to 45 minutes.
  8. Let cool for 10 minutes in the pan and then remove to cool completely.

Time to decorate!

  1. Spread a thin layer of green frosting on top of the pistachio cake and then place the strawberry cake on top. Frost the top of the strawberry cake with pink frosting and then place the blueberry cake on top.
  2. Refrigerate the cake for 30 minutes.
  3. Pipe two rows of green frosting on the bottom of the cake and then pink frosting in the middle. Finish the top of the cake off with blue frosting and then smooth with an offset spatula.
  4. Use the spatula to create texture around and on top of the cake.
  5. Sprinkle some silver sugar pearls on top.
searching for

soulmate au
JUNGKOOK | BTS
10k words | ROMANCE/DRAMA
warnings for language, sexual situations and allusions to sex
(named OC) (just give it a chance)

based off of the premise of the movie TiMER (2009), or at least the world in that movie, the same world Curveball Caught By Us is placed in. 

Thanks to @seokvie for helping me brainstorm this and cheer me on along the way and preread and give me motivation to finish. You’re the real MVP, soul partner, soul sister, and I love you endlessly.

Originally posted by jengkook

Fuck! You could have warned me it hurts,” Jeongguk says, annoyed, though the pain after the Timer’s implantation dissipates quickly. The technician leans forward, eyes on the Timer as it boots up, and Jeongguk is suddenly struck with nerves.

How soon would he meet his soulmate? Would they be a fan? Or will Jeongguk be so unlucky that he must wait for years and years before he meets them? Or worse–what if they don’t have a Timer yet, what if he is stuck waiting and waiting, and maybe they never get a Timer, maybe–

The newly implanted device beeps, and Jeongguk sits up to look at it, scrunches his brow and then looks to the technician.

“Well, that’s odd,” she says, laughing nervously.

“What? What do all the zeros mean? Does that mean they don’t have one yet?”

“Um,” she says, another nervous chuckle escaping. “It–well, no, um, it means they have one, but you must have already met them.”

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Hungry (M)

Requested by: @ioannadrit Hello dear I hope you like this <3

Characters: Kim Hanbin (BI, iKon), You (Reader/OC)

Genre: Smut

Warning/s:  Kitchen Counter Dirty Sex, Spanking, Choking, Hair Pulling, Everything OH GOSH THIS IS MY PASS TO HELL TYVM

Length: 2,284 words

Plot:   You are cooking dinner for you and your boyfriend because he texted you that he’s hungry.  However, when he gets home, you’ve realized that he’s actually not hungry for food.

A/N:  I personally think that I went a bit overboard but yeah I am always like that so I hope you enjoy and I apologize about any errors.

~~~~~

”Jagiiiii, I am hungry :(!!!”

You smiled as you read your whiny boyfriend’s text message.  After such a long time, finally, he’ll be able to stay in again with you for the night.

For the last six months, Hanbin has been very busy with their group’s debut.  You’ve been together for a little over a year, and you are pretty happy about it.  You already know the consequences of dating an idol and you understand your boyfriend’s situation.  Despite his busy schedule, he would always make sure to make time for you and visits you every now and then.  With that, you’re satisfied and would never ask for more.

After you’ve responded that you’re going to prepare his favorite, you started grabbing ingredients from the fridge as you wait for the rice to cook.  You would like to make this night special and Hanbin should be more than satisfied once he tastes your prepared food.

While you are boiling some water, you began chopping the pork and the vegetables that you’ll put in to the soup.  You grabbed the kimchi from the fridge and put it on top of the kitchen counter.  You went back to the stove and began putting the ingredients in the boiling water, making sure that the soup won’t spill.  You began stirring while you drop the potatoes and meat on the pot.  You closed the lid and went to the kitchen counter to clean some of the mess that you have created while chopping and preparing.

Because of how focused and busy you are with your food preparations, you didn’t even notice the front door opening and your boyfriend coming in, dropping his bag on the floor.  He removed his shoes and coat and proceeded to the kitchen as soon as he smelled the enticing scent of what you are cooking.

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Blueberry açaí bowl topped with coconut pistachio granola, figgy sourdough toast and fresh Thai coconut juice.

Breakfast is a gift. Be lavish with it.

Coconut Pistachio Granola (Oil-free)

2 cups GF oats

¼ cup maple syrup

½ tsp. cinnamon

1/8 tsp. all spice

¼ tsp. salt

½ tsp. pure vanilla extract

1/3 cup chopped raw pistachios

¼ cup desiccated coconut

Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.

In a mixing bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking sheet and bake for 35 minutes. Next, remove granola form oven and add pistachios and coconut and bake for another 10-12 minutes or until the coconut is lightly toasted. Granola keeps for about 2 weeks stored in an airtight container.

MAGIC MEMORY AID
  1. Sprinkle ground cinnamon and cloves into some honey—rosemary honey, if at all possible.
  2. Add a few drops of pure vanilla extract.
  3. Inhale the fragrance and let the dish sit beside you for a minimum of an hour while you’re studying.
  4. Just before the exam, slide a sprig of rosemary through the scented honey and rub it against the back of your neck.

Taken from Judika Illes’s Magic when you need it.

(Disclaimer: take care when using cinnamon oil on the skin, as it has been known to cause irritation)

6

Cleansing Ritual Body Scrub

Finally another Spell/ Ritual post! This one is of a Body scrub that I am using tonight as part of a healing/ cleansing spell and ritual I will be doing. The steps are below!

1. Gather your ingredients. 

-A bowl with a lid.

-Sugar (A gentle exfoliate! This is my main base. Sugar brings Sweetness and love into our lives.) 

-Pink Salt. (Helps exfoliate and sooth your muscles. It can help repair your muscles as well as your energy body. Soothing and washing away any negativity and getting your body ready for new beginnings filled with peace.) 

-Oats. (Another added layer to the exfoliate. Oats bring in Prosperity, money, and sexual energies.) 

-Ground Sage. (Sage being one of my favorite herbs is a wonderful one to use for clearing your energy and ridding of any negative energy surrounding you helping you feel brand new.) 

-Bay leaves. (Another favorite.  It helps with Protection, Clairvoyance, dreams, and wishes.) 

-Green Tea leaves. (Green tea helps with Sexual energy, health, Longevity, energy, money, and  cleansing.) 

- pure Vanilla Extract. ( Vanilla is Calming, Consoling, soothing, vitalizes energy, promotes a happy and healthy environment, and love.)

-Rosemary Oil. (Rosemary helps memory, used in ritual bathing, and cleansing.)

-Sandalwood Oil. (Sandalwood is for   Clairvoyance, divination, good luck, meditation, protection, and success.)

-Amaranth Oil. ( Healing and protection. This one im using is also mixed with peach oil.) 

You may use whatever oils you want. As long as they are skin friendly of course! Make sure you have no allergies to anything etc. Do research before hand! 

Also I used crystals in the end to charge the scrub. This is optional. 

2. Mix everything together and BAM an awesome scrub to cleanse your body with! Pretty simple I know lol. Not many steps to this one just mix in a bowl. You may use this with any spell you wish. 

Nutty granola bowl + a cup o'tea.

Coconut Pistachio Granola (Oil-free)

2 cups GF oats
¼ cup maple syrup
½ tsp. cinnamon
1/8 tsp. all spice
¼ tsp. salt
½ tsp. pure vanilla extract
1/3 cup chopped raw pistachios
¼ cup desiccated coconut

Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a mixing bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking sheet and bake for 35 minutes. Next, remove granola form oven and add pistachios and coconut and bake for another 10-12 minutes or until the coconut is lightly toasted.

Granola keeps for about 2 weeks stored in an airtight container.

Monsta X: nicknames

Shownu:

•  he’s more traditional so he likes calling you babe and baby often
•  I feel like he’d only call you these cute nicknames in the privacy of your own home
•  like……but imagine him moving your hair away from your ear when you’re watching TV and just whispering “baby”
•  when he’s feeling in the mood, those whispers will become like growls but he keeps it vanilla and won’t call you anything but baby awwwwww fk

Wonho:

•  listen he’s a special case and I wouldn’t put anything above him to call you all sorts of nicknames under the sun
•  to annoy you, he’d probably be extra cute and be all “my sunshine, the loml, my heart, the peanut to my butter-”
•  but if he’s actually being genuine and loving or wanting to get your attention, he’d make up some sort of nickname out of your name (take a shot every time u read name)
•  when his weird self is in the mood for more than kisses, he’d go back to his embarrassingly adorable nicknames- but he ain’t even doing it to annoy you lmao

Minhyuk:

•  ahhhh you’ll never find a vanilla more pure than him
•  legit will ask you if you preferred any sort of nickname bc he doesn’t wanna annoy you if he called you something you didn’t like
•  but mostly he won’t even use them at all, he loves how your name sounds when he says it and the way your attention always turns to him when he calls you
•  like I said, he’s vanilla af……………….but don’t underestimate his kinkiness aka here comes his love for the ‘prince/princess’ name calling afaggdfkgkhlh kill me

Kihyun:

•  hooooooo boy…….if you thought wonho was bad lmao this one is extra greasy with a side of 'no one asked’
•  okay totally don’t picture him in your head pulling you to his side in the middle of a large crowd and going “it’s okay, angel, I’m not gonna let go of you”
•  his go-to is probably sweetheart bc he knows you love the way he says it and how your cheeks turn red every time he does it with a hushed voice
•  yall better prepare yourselves bc it’s not easy being kihyun biased and writing this……so use your imagination and don’t torture me jfc (but like it’s the same with him saying sweetheart and angel and baby except being really loud and almost screaming it in your ear fuuuuuu)

Hyungwon:

•  ahhhh he’s the awkward one who doesn’t really plan to stick with a nickname for you, it’s more like it slips out of his mouth
•  like just imagine joon hyung calling Bok Joo chubbs like that’s the kind of love he has for you and I’m so jealous
•  he gets defensive when someone else calls you by this nickname bc he’s like “I made that so therefore…..it’s mine and you can’t call y/n by that nickname”
•  he’s an innocent vanilla man that would only go neopolitan for you……….but still call you sickly sweet names like baby and somehow making your actual name sound like a nickname

Jooheon: 

•  I mean idk what you expected but if you called him a certain nickname, he’d address you by the same
•  he’d be the type to imitate you if you were trying to be all cute and get his attention  like “weehhhh babe weeehhhhh :^^^”
•  in all honesty tho you’d probably melt if he came up with any sort of special nickname for you bc he’d make it sound so personal and cute yet romantic
•  to get you in the mood, all he has to say is your name tbh it works every time……………along with maybe a few inappropriate words :’)))

I.M:

•  he’s a literal angel!!!!! Even calling you 'babe’ would set his own heart beating a million miles an hour
•  there’d be no telling what goes through his head when he randomly calls you something like 'pookie’ and you’re like ????
•  sometimes he’d be too embarrassed to be all cutesy and couple-y with you when you’re together so he calls you all sorts of cute things over text or social media
•  he’d be too stressed to be calling you anything when his lips are kissing all up on you, but you’ll hear him mumbling “beautiful” over and over again probably lmao

Originally posted by bbonni

Hi. 🐭 Please don’t look at me like that.
It’s a cinnamon brown sugar oatmeal smoothie (my latest obsession) with some whipped coconut cream and a GF cake doughnut. That’s all. 🤣

Cinnamon Brown Sugar Oatmeal Smoothie

1 frozen banana
1 cup unsweetened almond milk
¼ cup GF oats
2 tbsp. brown sugar
½ tsp. cinnamon
¼ tsp. pure vanilla extract
1 cup ice

Blend all the ingredients until smooth.

Vegan GF Cake Doughnuts
Makes about 8 doughnuts

1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour)
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine


Doughnut Glaze

½ cup confectioner’s sugar
3 tsp. unsweetened almond milk
To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk until the glaze is smooth. Add a couple drops of yellow (or whichever color you prefer) vegan food coloring and mix. Dip the top of each doughnut in the glaze then top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.