your goose is probably only half-baked at this point

I have such  a weakness for Irish cream.  One of my favorites -- if not my favorite -- form of alcohol.  And now that I've discovered that I can make frosting out of it?  Please send help, my waistline weeps. But send a cake along with the help, because I've got this great frosting, see, and we could frost a cake with it ... This makes the perfect amount to put on top of one single layer of cake.  I'd triple it for a double-layer cake you want to cover on all sides. Cheers! Lap It Up, Fuzzball Irish Cream Frosting Ingredients Single layer 1 1/2 cup confectioners' sugar 3 Tbsp unsweetened cocoa powder 3 Tbsp butter, softened 6 Tbsp Irish cream whiskey Double layer 3 cup confectioners' sugar 6 Tbsp unsweetened cocoa powder 6 Tbsp butter, softened 3/4 cup Irish cream whiskey Triple layer 4 1/2 cup confectioners' sugar 1/2 cup + 1 Tbsp unsweetened cocoa powder 9 Tbsp butter, softened 1 1/2 cup Irish cream whiskey Instructions In a m

Guardian of the Sacred Spirit  is my all-time favorite anime, due in very large part to the way Balsa, the main character, is portrayed to be multi-faceted, flawed, human, and -- most importantly -- kick-ass.  My favorite line of hers is in the first episode, when she's just beat up a bunch of men sent to kill her, she points her spear at the final guy and says, "You'll die twice before you draw your sword." I live  for moments of verbal genius, heavens. Now we've been enjoying  Boba Fett Died like a B*tch  brussels sprouts for some years now (about as long as I've been babbling endlessly about Star Wars , really), but this recipe -- much like Balsa's characterization as a protagonist -- elevates the art to the point that you almost feel sorry for its inferior.  And I'll still eat Boba Fett sprouts, just like I'll still watch Star Wars , but there's no competition between it and Guardian , just as there's no competition between this rec

Why  would anyone ever pay for this in the store?  It's stupid-easy to make and tastes amazing made at home.  Pretty sure I'm in love. Also tonnes of love to the lady who posted  this amazing video  on how to make homemade horchata.  I've tweaked the recipe a little (because of course  I have) but she was the original inspiration. You can make this in about 2 hours, but all said it takes about 5 minutes of work.  Gonna bet that it's amazing in the summertime, but it's January and 17*F/-8*C where I am and I'm enjoying it. so maybe it's just that good. . Not maybe.  Definitely.  This drink is good . Horton Hears a Horchata Ingredients 3/4 cup rice -- whatever you have in the house 1 1/2 cup water, warm to a simmer 1 Tbsp vanilla 14 oz sweetened condensed milk 12 oz evaporated milk 1 1/2 tsp cinnamon 6 cups drinking water 12 ice cubes Instructions In a cereal bowl, combine rice and warm water, stirring just until the rice is all under

2018 was just a really good year for me, bringing with it innumerable blessings, one of which being some nice holiday traditions that helped ease down the blues I normally feel toward the year's end.  Our most recent new tradition is that of making a  cheesecake  on New Year's Eve that isn't done and ready to eat until New Year's Day, making it a nice treat that spans the two years.  I don't actually know if you can call it a tradition until you've done it more than once, now that I'm typing it all out, but whatever, it was so awesome to have cheesecake for breakfast on the first day of the new year that it's going to happen again next December, see if it doesn't. Anyway!  I wanted to make a special topping for our cheesecake and, while trolling through all the recipes I've saved over the course of the year, discovered that I had a recipe saved for  candied pecans  that claimed to be easy and quick -- 5 minutes, start-to finish.  After all the