Wisdom Wednesdays – Love Yourself

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Check out our 2nd Podcast show – The Ebola Virus Show!!! w/Nasim Saleh

CLICK HERE OR THE PICTURE BELOW TO LISTEN TO OUR PODCAST

1ST EPISODE – DATING SUCKS BALLS

2nd Episode- The Ebola Virus Show

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DA WHEELHOUSE ARE CHARLES POSTELL AND RYAN FU, WHERE THEY TALK ABOUT WHAT THEY KNOW AND BULLSHIT THE REST, CAUSE NOBODY REALLY KNOWS WHAT THEY ARE DOING…

Check out our Live Online show Click on the image or the link below

CLICK HERE DA WHEELHOUSE

The Dragon’s Philosophy – Limitless

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Happy National Pumpkin Cheesecake Day (Oct.21) – Double Layer Pumpkin Cheesecake

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Double Layer Pumpkin Cheesecake

Ingredients


2 (8 ounce) packages cream cheese, softened

  • 
1/2 cup white sugar
  • 
1/2 teaspoon vanilla extract
  • 
2 eggs
  • 
1 (9 inch) prepared graham cracker crust
  • 
1/2 cup pumpkin puree
  • 
1/2 teaspoon ground cinnamon
  • 
1 pinch ground cloves
  • 
1 pinch ground nutmeg
  • 
1/2 cup frozen whipped topping, thawed
  • PREP
30 mins
  • COOK
40 mins
  • READY IN
4 hrs 10 mins

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Directions

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

DC Comics Wonder Woman Character Apron

The Decomposition Of McDonald’s Burgers And Fries (Science is Awesome) – *Warning Scary Video

Giving Up Junk-Food Relationships: Recipes for Healthy Choices

Be Like Bacon (Francis Bacon) – Legacy

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Happy Sunday Funday – Brad Pitt & Jimmy Fallon (Breakdance Conversation)

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Fight Club Blu Ray Limited Edition Steelbook Metal Pack

Survival of the Fittest – Why You Should Never Cut Across Lanes Right Before An Exit

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According to Belgium website Jalopnik, 25-year-old Jasmien Claeys was the driver of this unfortunate car.  Her Ford Focus slammed into the back of a truck and then was nearly shattered by a second truck — which had the dashcam we saw. Amazingly, Jasmien survived, but was in a coma for days, with a shattered hand and two broken vertebrae — VERY lucky to be alive.

Have you ever seen people do this in front of you? Please share this video with anyone you think could use the wake up call.

Car Auto Trash Can

Happy National Chocolate Cupcake Day!!! – Quick Double Chocolate Cupcakes

National-Chocolate-Cupcake-Day

Quick Double Chocolate Cupcakes

Ingredients

1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe

1/2 cup vegetable oil

3 eggs

1 cup mini semisweet chocolate chips

2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color

Cupcake Toppings:

Licorice whips

Crushed peppermint candies

Crushed lemon drops

Multicolored jimmies or nonpareils

Mini white and dark chocolate chips

Small chocolate candies

Colored decorating sugars

Cereals such as corn pops, fruit rings or graham cracker cereal squares

White Faux Buttercream:

3 sticks (12 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar

3 tablespoons whole milk, at room temperature

2 teaspoons vanilla extract

Food coloring, such as yellow, blue and red, or your favorite, if desired

NYC May 09 2 189

Directions

Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.

When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.

In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).

Yield: about 8 cups, enough for at least 6 dozen cupcakes

Prep Time: 10 minutes

Ease of preparation: easy

Simply Calphalon Nonstick 6-Piece Bakeware Set

Weekend Inspiration – You have to be a little Obessed to be GREAT… – Obession (CT Fletcher)

Spreadshirt Men’s CT FLETCHER I Don’t Care if your… Hoodie, black, L