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Extremely wrong answers to obvious questions....GAME!
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Um...1...2...3...uhh....wait, I lost count...1...2...3...4...dammit!!
Is there someone in this thread who would like the recipe I found last week for Chocolate Rum Creams?I don't go in for ancient wisdom
I don't believe just 'cause ideas are tenacious
It means that they're worthy - Tim Minchin, "White Wine in the Sun"
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Quoth BookstoreEscapee View PostUm...1...2...3...uhh....wait, I lost count...1...2...3...4...dammit!!
Is there someone in this thread who would like the recipe I found last week for Chocolate Rum Creams?
Why can't I think of a question?Human Resources - the adult version of "I'm telling Mom." - Agent Anthony "Tony" DiNozzo (NCIS)
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The recipe for the Chocolate Rum Creams, for one!
Would somebody give me a back rub, pretty please?I don't have an attitude problem. You have a perception problem.
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That emote makes it look like you want to rub your chest in my face, and I'm not quite sure about that.
Why are avocados so awesome?Things just get so crazy living life gets hard to do. I would gladly hit the road, get up and go if I knew,that someday it would bring me back to you.
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Quoth idrinkarum View PostOh, that question was directed towards me?
Why am I so sweet and angelic all the time?
Why am I suddenly such a stinker lately?1129. I will refrain from casting Dimension Jump and Magnificent Mansion on every police box we pass.
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Quoth idrinkarum View PostWhy does everyone pick on the Rum one?
Why does my lip hurt?
Quoth XCashier View PostThe recipe for the Chocolate Rum Creams, for one!Last edited by BookstoreEscapee; 02-25-2009, 12:10 AM.I don't go in for ancient wisdom
I don't believe just 'cause ideas are tenacious
It means that they're worthy - Tim Minchin, "White Wine in the Sun"
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Quoth idrinkarum View PostBecause you've been kissing sparkling vampires again.
Who thinks BSE needs to post that recipe?
Chocolate Rum Creams
Serves 6
Prep: 10 minutes, plus 1-2 hours chilling
Cook: 3 minutes
Ingredients:
3 ½ oz (100g) semisweet chocolate, broken into pieces
2/3 cup light cream
1 ½ cups whipping cream
1 tbsp confectioners’ sugar, sifted
2 tbsp white rum
chocolate curls (to decorate)
1. Place the chocolate and light cream in a small, heavy-bottom pan and heat very gently until the chocolate has melted. Stir until smooth, then remove from the heat and let cool. Pour the whipping cream into a large bowl and, using an electric whisk, whip until thick but not stiff.
2. Carefully whisk the sugar, rum, and cooled chocolate mixture into the whipped cream. Take care not to overwhisk.
3. Spoon the mixture into 6 serving dishes or glasses, cover with plastic wrap, and let chill in the refrigerator for 1-2 hours.
4. Make the chocolate curls and sprinkle them carefully over the creams before serving. (To make curls, use a vegetable peeler to peel curls off a bar of chocolate.)Last edited by BookstoreEscapee; 02-25-2009, 01:12 AM.I don't go in for ancient wisdom
I don't believe just 'cause ideas are tenacious
It means that they're worthy - Tim Minchin, "White Wine in the Sun"
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