Her boyfriend bringing back the empty box pic.twitter.com/dOtMTJ5ow6
— Amanda Ensing (@AmandaEnsing) May 7, 2020
{May 7, 2020}
Thief’s Boyfriend
{May 7, 2020}
Thief in Action
{May 4, 2020}
Watch “Respect the Queen” on YouTube
{April 23, 2020}
Ish by Peter Reynolds
{September 29, 2019}
Watch “O’Reilly puts the Ukraine-Impeachment Story into Perspective” on YouTube
{September 27, 2019}
Watch “Biden’s Ukraine Scandal Explained I Glenn Beck” on YouTube
{September 23, 2019}
92-year-old woman kicked out of church for not tithing
{November 4, 2018}
Vegan Chocolate Stout Cake
Chocolate stout cake is one of my favorite variations on chocolate cake. Rich, chocolate-y, and not too sweet, it tastes great paired with poured ganache, vanilla, chocolate, or coffee Italian Meringue Buttercream, or even just whipped cream (add Frangelico or other tasty liqueur for a delicious variation.
For those not familiar with chocolate stout cake, no, it doesn’t taste like beer! Just as brewed coffee is sometimes added to a chocolate cake without giving it a coffee flavor, stout can add depth to the color and flavor of a chocolate cake.
I absolutely love the chocolate stout cake recipe from Barrington Brewery in Great Barrington, Massachusetts, which is filled with eggs, butter, and sour cream. Of course, not everyone eats dairy or eggs, so I set out to re-create a suitable vegan alternative. Rebecca August’s excellent Chocolate Midnight Cake recipe as posted in the Vegan Meringues — Hits and…
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{November 4, 2018}
Egg-Free, Dairy-Free, Vegan Italian Meringue Buttercream
Italian Meringue Buttercream without eggs or dairy? Impossible, you say? Not with the miracle of aqua faba (the liquid drained from a can of beans)!
If you’ve never had Italian Meringue Buttercream before (or its cousin, Swiss Meringue Buttercream), you’re in for a real treat. I often say that IMBC is the finest icing on Earth — silky smooth, light, and not too sweet, it’s a wonderful change from the confectioner’s-sugar-based American Buttercream, which some would argue isn’t a proper buttercream at all. Meringue Buttercreams are very often used on wedding cakes, and with good reason. They look great and taste luxuriously elegant.
For my initial experimentation with this recipe, I chose 100% organic palm oil shortening because others have reported success using it as a butter substitute in egg-based IMBC — it’s creamy and luxurious, and creates a buttercream with a lovely texture, which pipes like a dream. Unlike…
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