July212014
8PM

To all my followers and penpals: my internet connection is acting like a bitch. Again. Right now I’m at a friend’s home and therefore I can write on tumblr. I’m gonna reply to y’all when everything gets fixed.

July202014

Please someone tell me why my internet connection is such an asshole.

July172014
1AM
1AM
1AM
nurdsite:

My buddy Tom baked a cake for his Argentinian friend to cheer her up after the world cup loss.
…they are no longer friends.

nurdsite:

My buddy Tom baked a cake for his Argentinian friend to cheer her up after the world cup loss.

…they are no longer friends.

(via nerdyfoodiesrecipes)

1AM
wakeuphealthy:

DARK CHOCOLATE COCONUT CLUSTERS WITH CACAO NIBS
3 oz good quality dark chocolate, 55-70%
1/4 cup non-dairy milk
Pinch of fine sea salt
1 cup shredded unsweetened coconut
1/2-3/4 cup flaked unsweetened coconut
2-4 tbsp cacao nibs
In a double boiler over medium heat (or in a microwave) melt the chocolate. Remove from heat then whisk in the non-dairy milk, salt, and shredded coconut just until combined. Fold in the flaked coconut (up to 3/4 cup) and cacao nibs, just until everything is coated in chocolate. Transfer mixture to freezer for 20-30 minutes, just until firm. Using a 1 1/2 tablespoon cookie scoop, drop the mixture onto a baking sheet lined with parchment paper. Transfer to freezer until firm then store in an air tight container in the refrigerator. Clusters will keep for up to one month.
Yield: 12-14 clusters
http://www.ohladycakes.com/2014/05/dark-chocolate-coconut-clusters-with-cacao-nibs.html
**Rena’s edit: I would add some stevia or agave or some type of sweetener, because this will be pretty bitter without it.

wakeuphealthy:

DARK CHOCOLATE COCONUT CLUSTERS WITH CACAO NIBS

  • 3 oz good quality dark chocolate, 55-70%
  • 1/4 cup non-dairy milk
  • Pinch of fine sea salt
  • 1 cup shredded unsweetened coconut
  • 1/2-3/4 cup flaked unsweetened coconut
  • 2-4 tbsp cacao nibs

In a double boiler over medium heat (or in a microwave) melt the chocolate. Remove from heat then whisk in the non-dairy milk, salt, and shredded coconut just until combined. Fold in the flaked coconut (up to 3/4 cup) and cacao nibs, just until everything is coated in chocolate. Transfer mixture to freezer for 20-30 minutes, just until firm. Using a 1 1/2 tablespoon cookie scoop, drop the mixture onto a baking sheet lined with parchment paper. Transfer to freezer until firm then store in an air tight container in the refrigerator. Clusters will keep for up to one month.

Yield: 12-14 clusters

http://www.ohladycakes.com/2014/05/dark-chocolate-coconut-clusters-with-cacao-nibs.html

**Rena’s edit: I would add some stevia or agave or some type of sweetener, because this will be pretty bitter without it.

1AM
1AM
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