Big Tiddy Goth GF

Anya • GFE Enthusiast• big bobbered babe • AnyaDaystar.com

[romcommunist]

the name "theresa" is so funny like. theres a what

[fried-berries]

[dent-de-l1on]

de naam 'eris' is zo grappig. er is wat?

[shieldfoss]

Navnet "erik" er så spøgst. Han er ik hvad?

[a-book-of-creatures]

الإسم فيفي مهضوم كتير. في في شو؟

[echey]

Göran är också kul. Gör han vadå?

[lesbiankiliel]

tuomas tapani karhu on hassu nimi. tuomasta pani siis mikä?

[shoujo-wizard]

Hey what happened to tht tower yall were building?

[autumntoken]

The New Yorker Autumn Covers 🍂🍁

[anyadaystar]

[puppybong]

They’re inventing a new breed of dog called everything will be ok

[goodslvtsblog-deactivated202405]

I love it when he gives me compliments when I send him pictures. <3

[svdaily]

[remarkableclassy]

[anyadaystar]

[abnormes]

Sexy Vintage Paperback Cover Painting by Lawrence Hoffman

[anyadaystar]

Say something to make me smile?

[octobercider]

beautiful autumn streets 🍂🍁🍃

[octobervillage]

[jobeana]

x o

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[jobeana]

chai spiced carrot loaf cake

[fortheloveoffoodporn]

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Prep Time: 30 MINUTES Cook Time: 20 MINUTES Total Time: 50 MINUTES

Ingredients

Chai Spice

4 teaspoons ground cinnamon

2 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon all-spice

1/2 teaspoon ground cloves

1/8 teaspoon ground black pepper

1/3 cup granulated sugar

Pumpkin Chai Cupcakes

1/2 cup melted coconut oil (melted butter or canola can be used)

3/4 cup packed dark brown sugar

1 tablespoon vanilla extract

2 large eggs, at room temperature

1 1/2 cups pumpkin puree

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

Brown Sugar Frosting

8 tablespoons salted butter, at room temperature

1/4 cup heavy cream

1/2 cup packed dark brown sugar

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

1 1/2 cups powdered sugar

Instructions

To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one-half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.

To make the cupcakes. Preheat the oven to 350 degrees F. Line 16 cupcake molds with paper liners.

In the bowl of a stand mixer (or use a hand-held mixer), beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add flour, baking powder, soda, salt, and chai spice. Mix until smooth, and no lumps remain in the batter.

Divide the batter evenly among the prepared pan. Transfer to the oven and bake for 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.

To make the frosting, melt 2 tablespoons of butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, vanilla, and powdered sugar to the bowl. Beat until well combined.

Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

[octobersociety-deactivated20241]