(~˘▾˘)~ Hope you have a groovy day at work man. Don't forget a drink to stay hydrated if allowed to have a container or whatever of it nearby!
Thank you ; v ;
We are allowed to keep a drink nearby but I don’t really do it because I’m jumping registers so much I get scared someone will drink outta it or something bleh
Hey I hope this doesn't come off as weird or anything, but I just wanted to thank you for some stuff. Your L4D2 art is really inspiring, I love the lines and the expressions you always get on the characters are so spot on and telling. I want to thank you for Pay Day 2 as well, mostly because it was your passion that inspired me to check it out. It's just a day brightener when I see your work come across my dash, and I figured I'd share. Best wishes!
Honestly ???? Thanks so much???? Youre extremely sweet and i havent been feeling particularly good lately and this really is nice to see maN, Im rlly happy you can like it so much !!! Thanks for takin time to send it along <3
Veskasa: My D&D character
Me: What are they?
Veskasa: thoughtful Dragonborn Warlock from a nocturnal town who would rather kill you than make eye contact
Me: You might say he's....
Me: Deathly shy
Veskasa: HANNAH
Veskasa: NO
Me: I COULDN'T HELP MYSELF
“Close the door, close the door, CLOSE THE DOOR OH MY GOD!”
- Pretty much us watching any play through of this game series, since we’re both giant sissies and won’t play it ourselves.
- MJ & K
Ingredients (makes about 24 cupcakes):
For the chocolate cake:
3/4 cup unsweetened cocoa powder
2/3 cup hot coffee
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, room temperature
1 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla extract
For the black cherry filling:
1/2 cup black cherry spread
3 Tbsp Disaronno or water
1/2 tsp almond extract
For the frosting:
1 pound butter, room temperature
5 cups powdered sugar
2 tsp vanilla extract
3/4 cup pitted black cherries, frozen or fresh
Pink food coloring
Candy eyeballs
Whisk the cocoa powder and hot coffee together and let it cool to lukewarm. Add the buttermilk and whisk to combine. Sift together the flour, baking soda, and salt.
Cream the butter in an electric mixer until fluffy, and then add the sugar and brown sugar and mix until fully combined. Add the eggs one at a time, mixing well after each one. Add the vanilla extract.
Alternate between the flour mixture and the cocoa mixture, so that you start and end with the flour (1/3 flour, 1/2 cocoa, 1/3 flour, 1/2 cocoa, 1/3 flour) and mix well. Scrape down the sides of the bowl with a rubber scraper so that there aren’t any leftover butter pockets. Fill 24 cupcake sleeves about 3/4 full and bake in a 350 degree F oven for 20-25 minutes, until a toothpick inserted into the center comes out clean.
In a small food processor, blend the black cherry spread, Disaronno or water, and almond extract until mostly smooth. Use a piping back with a pointed tip to fill the cooled cupcakes with about 1-2 tsp of filling.
Chop the frozen or fresh cherries very fine (or put them in the same food processor as the filling) and mix with the butter, powdered sugar, vanilla extract and a little bit of pink food coloring in an electric mixer. Use an ice cream scoop to add a domed amount to the cupcakes.