Black Friday Flashback – Been Caught Stealing (Jane’s Addiction)

The aforementioned Black Friday brings with it some of the biggest sales during the busiest of shopping seasons, but it’s the so-called five-fingered discount Perry Farrell alludes to in Jane’s Addiction‘s ‘Been Caught Stealing’ that always affords the best prices. “When I want something/I don’t want to pay for it/ I walk right through the door,” he sings, followed by, “It’s mine/ Mine all mine.” Let’s go

Up From the Catacombs: Best of Jane’s Addiction

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Happy National French Toast Day!!! (Nov. 28th) – Fluffy French Toast

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Fluffy French Toast

Ingredients

Original recipe makes 12 slices

  • 
1/4 cup all-purpose flour
  • 
1 cup milk
  • 
1 pinch salt
  • 
3 eggs
  • 
1/2 teaspoon ground cinnamon
  • 
1 teaspoon vanilla extract
  • 
1 tablespoon white sugar
  • 
12 thick slices bread
  • PREP
10 mins
  • COOK
20 mins
  • READY IN
30 mins

Directions

  • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Step2 Step 2 LifeStyle Dream Kitchen

Happy Thanksgiving to all our friends & family!!! – We appreciate all your support!!! Thank you

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Artsy Fartsy – Freedom of Want (Norman Rockwell)

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The most famous Norman Rockwell WWII paintings, “Freedom of Want,” was one of four paintings in a series, the “Four Freedoms,” that Rockwell created during World War II. It may not have been meant to commemorate Thanksgiving, but the painting embodies the spirit of family and Thanksgiving. 

To all our military veterans and our fallen heroes, thank you for your service and your sacrifices for America and her people. Without your courage and willingness to do what others can’t or won’t, America is still the greatest and safest nation on Earth.

Bless you all on this Thanksgiving. You are our heroes, and most of America embraces and remembers the enormity of what you have done in the name of liberty.

Norman Rockwell – Freedom From Want – High Quality Reproduction Canvas Art Print

Happy National Cake Day!!! (Nov. 26th) – Almost-Famous Molten Chocolate Cake

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Almost-Famous Molten Chocolate Cake

Almost-Famous Molten Chocolate Cake

Ingredients

For the Cakes:

6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)

1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons milk

1/4 cup vegetable oil

1 1/3 cups sugar

1 1/2 teaspoons vanilla extract

2 large eggs, at room temperature

For the Fillings and Toppings:

8 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

4 tablespoons unsalted butter

1 tablespoon light corn syrup

Caramel sauce, for drizzling

1 pint vanilla ice cream

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Directions

Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

Plug the hole with a cake scrap. Save or discard any remaining scraps.

Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Waterpik WP-900 Water Flosser and Sonic Toothbrush Complete Care

Be Like Bacon – Francis Bacon (Knowledge is Power)

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Weekend Inspiration – We are the Champions (Queen)

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Greatest Hits I, II & III – The Platinum Collection (3CD)

Epic Fail Fridays – Grandmas Smoking Weed for the First Time

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Happy Flashback Friday!!! – Bad Reputation (Joan Jett)

Joan Jett – Greatest Hits

Happy National Gingerbread Day!!! (Nov. 21st) – Cholly’s World-Famous Gingerbread Cake

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Cholly’s World-Famous Gingerbread Cake

Ingredients

1 cup dark molasses

1 teaspoon baking soda

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/8 teaspoon ground cloves

1/2 cup (1/4 lb.) butter, at room temperature

1 cup firmly packed brown sugar

2 large eggs Unsweetened cocoa and/or powdered sugar (optional)

Fresh mint sprigs (optional), rinsed

Preparation

  1. In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.
  3. In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.
  4. Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.
  5. Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.

Simply Calphalon Nonstick 6-Piece Bakeware Set