It’s like, the rules of feminism that you love chocolate. Although we will do everything in our power to make sure our collarbones are perfectly accentuated in every photo and our skinny arms are flawless, sometimes a betch needs to sit back, relax and (secretly) indulge. I mean, if anyone asks, all you had for dinner was lettuce and vodka.
Courtesy of a cool mom, this recipe for chocolate cake makes use of alcohol and sugar – two of the most important food groups and shit that every betch should have on hand. It looks really impressive, too, since you’ll need a bundt pan and a shit-ton of confectioners’ sugar to execute.
For the cake:
1 box Duncan Hines Devil’s Food cake mix
1 cup sour cream (you can substitute plain low-fat yogurt, skinny betch)
½ cup water
¼ cup Kahlua (yasssss)
¼ cup vegetable oil
1 small box instant chocolate pudding
12 oz. bag chocolate chips
For the glaaaaaaaaze
1 cup confectioner’s sugar
2 tbsp coffee (brew it strong, betches)
5 tbsp Kahlua
2 tsp vodka
Mix all ingredients except chocolate chips together at medium speed until well blended. Fold in chocolate chips. Pour into a well-greased and floured bundt pan. This is IMPORTANT or else the cake will totally stick and you’ll look like you need help/are too povo to afford the right baking equipment.
Bake at 350 for 50-60 minutes or until toothpick inserted toward center comes out clean.
Now comes the fun alcoholic part. You’re going to cool the cake upright in the bundt pan (the way it came out of the fucking oven) for a TOTAL of 20 minutes.
Five minutes into this 20 minute period, you need to poke holes in the cake and pour half of your vodka glaaaaaaze. Then, homegirl needs to wait AT LEAST 15 more minutes before inverting the cake (that means turning upside down) on to a cooling rack with a plate underneath. This is because the cake will drip a teeeeeny bit.
Pour the remaining glaze over the cake, preferably in an artistic and beautiful pattern – not like your 3-yr-old nephew did it. Ugh children. Anyway, once the cake is completely cool (like, overnight), you can dust it all over with confectioners’ sugar. Jambo and welcome to baking, betch.
Read more: http://www.betcheslovethis.com/article/chocolate-cake-made-with-alcohol-and-love
If you have a kitchen and that kitchen contains a stove, you most likely own some pots and pans.
(This may not be accurate if you are a bachelor.)
The saucepan is a versatile kitchen tool, but you don’t have to just cook with it. Here are some ways you can use an everyday saucepan (that’s not just heating up sauce).
You probably own a saucepan…now, you REALLY know how to use it.
So, the next time you get a set of pots and pans at Christmas, give a genuine smile. You just received kitchen gold.
Read more: http://www.viralnova.com/saucepan-tricks/
Corn on the cob is a favorite summer snack, but that corn husk can darn right stubborn. Just a few stands of silk can ruin the eating experience. Thankfully, Chef John of Food Wishes demonstrates the easiest way to cook and shuck a corn on the cob. By microwaving the corn in the husk and then carefully cutting off the bottom inch of the cob, one can easily squeeze the corn out of its stringy husk with virtually no mess at all!
Read more: http://www.viralviralvideos.com/2014/08/25/easiest-way-to-shuck-corn-on-the-cob-husk/
Want to truly shock and wow your upcoming holiday party guests this season? Just check out this new how-to video by science channel Night Hawk In Light.
The project may take a little more chemistry than most viewers are comfortable with, but the pay off is worth it for those daring enough.
With a special dry ice-rubbing alcohol bath, Hawk demonstrates how to make delicious ice spheres that have serious party potential.
Read more: http://www.viralviralvideos.com/2013/10/16/how-to-make-edible-ice-spheres/
Holiday cookies are a blessing and a curse. Yes, they’re totes delicious, but when you come back from a week at home with an extra 5lbs hanging out on your ass, you know it wasn’t the ham or lasagna or turkey that did it – it was all the fucking cookies you ate.
The very least we can offer to keep it festive is to get rid of some of those pesky steps for baking … mostly because baking in general sucks (unless you’re talking about THAT baking…).
This recipe combines some of our fav things, like Nutella and alcohol. So, hooray for cookies.
½ cup unsalted butter
1 ½ cups sugar
½ cup milk
3 tbsps Ghirardelli (or other fucking good kind) cocoa powder
¾ cup Nutella
1 tsp Kahlua
A pinch of salt
3 cups old-fashioned oats (do NOT buy quick cooking)
½ cup hazelnuts, chopped
¼ cup flaked coconut
Combine butter, milk, sugar, and cocoa powder in a saucepan over medium heat, stirring until melted together. Bring to a boil, and then cook for about a minute. Add the Nutella, Kahlua, and salt and stir until the mixture is smooth. Remove from the heat and pour into a bowl with the oats, hazelnuts, and coconut, stirring until totally moistened. This isn’t unlike the granola I already fucking told you how to make.
On a baking sheet lined with parchment paper, drop the cookies by rounded tablespoons. You can flatten them out or leave them looking like little cat turds – it doesn’t matter. They’re fucking delicious and you didn’t have to do much to make them.
Read more: http://www.betcheslovethis.com/article/no-bake-cookies-recipe-for-oven-haters
How many people do you know who really don’t like bacon? Probably not many.
And you most likely don’t know too many who don’t like chocolate, either. But what if chocolate and bacon joined forces? It might sound insane, but hear me out. You probably love the salty-sweet goodness of chocolate-covered pretzels, right? Well, think about amping up that taste sensation.
I’m already drooling. Someone make these for me, because I’m hopeless in the kitchen.
If you need me, I’ll be living my truth and chowing down.
Read more: http://www.viralnova.com/chocolate-bacon/
A research group at the Tokyo Institute of Technology is developing a cooking simulator designed to help anyone prepare the perfect steak. It features a force feedback frying pan and a digital spatula that accurately recreates the sense of cooking.
Amateur cooks can turn the steak and move the pan and to feel a simulated resistance that mimics the weight of the ingredients. The simulator also calculates the heat transfer from the pan to the meat and displays the visible changes that would occur.
See the tool in action in DigInfo‘s video above.
This article originally published at PSFK
Read more: http://mashable.com/2012/09/04/steak-simulator/