She Handles Like A Bistro

Zapp || F. || 27 || Feeder The most erotic part of the man is the belly.

[williamfatner]

Selfie Saturday

[williamfatner]

Custom made recipe for someone on feabie.

Oreo Gainer Shake:

Approx 3,550 calories, depending on what you use this can change.

Using a whole package of Oreos (typically 36 cookies in a standard pack, though some standard packs contain around 30) a whole pack of Oreos alone is roughly 1,900 calories. You can play around with the ingredients by adding cream, different milk, sauces, fruits, pb, candies, etc. You can also add whipped cream and other things for toppings.

Ingredients:

* 36 Oreo cookies (the whole package)

* 4 cups Whole milk

* 5 scoops Cookies & cream ice cream or whey protein powder

* 1.5 cups Full-fat Greek yogurt (adds creaminess and 35g+ of protein)

* 4 tbsp Instant cookies & cream (or vanilla) pudding mix

* 1 cup Mini marshmallows

* 1/2 cup Cool Whip (blended right in for texture)

* 2 cups Ice

Step 1.

Pour in all 4 cups of whole milk and spoon in the 1.5 cups of Greek yogurt.

Step 2

Layer on the 5 scoops of protein powder, 4 tbsp of pudding mix, and 1 cup of mini marshmallows and or ice creams

3.Add the cookie mountain:

Dump in 32 of the Oreos (reserve some for crushing on top later) along with the 1/2 cup of Cool Whip and the ice.

4.Pulse, then blend high:

Pulse 5–10 times to break up the dense layer of Oreos so they don't jam the blades. Once moving, blend on high for a full 60 to 90 seconds until perfectly smooth.

If your blades are jamming use more milk at the bottom, heavy cream or whatever liquid you prefer.

Serve!

[williamfatner]

For my no bake cheesecake recipe, If you make the base and add cream and milk and ice cream you can turn it into a shake and put the crust ingredients on top and add some whipped cream.

[williamfatner]

No bake Cinnamon Toast Crunch Cheesecake

INGREDIENTS & RECIPE

Assemble cake in order as you go:

1 box Cinnamon Toast Crunch Strawberry, 4 cups mini marshmallows, 1/4 cup salted butter, 1 1/2 lb sliced strawberries, 1/2 cup sugar, 1/4 cup + 1/4 cup water, 2 tbsp lemon juice, 1/4 cup cornstarch, 16 oz room-temp cream cheese, 12 oz sweetened condensed milk, 1/4 cup freeze-dried strawberries.

Crust: Melt butter, stir in marshmallows until smooth, remove from heat, mix in cereal, then press into the bottom and sides of a high-walled cake pan. Refrigerate.

Strawberry filling: Cook strawberries, sugar, lemon juice and 1/4 cup water over medium-high, stirring until softened. Mash, leaving a few chunks. Mix remaining 1/4 cup water with cornstarch, stir in and simmer 3 minutes. Cool.

Cheesecake: Whip cream cheese, condensed milk and 1/4 of the strawberry filling until smooth. Spread remaining strawberry filling into the crust, top with the cream cheese mixture, garnish with freeze-dried strawberries, and chill 1 hour or overnight.

[williamfatner]

Cinnamon Roll Wrapped Bananas

Ingredients & Recipe

(Serves 5)

5 raw cinnamon rolls w/ sauce cup

5 bananas

1 cup chocolate spread (Nutella or Hersey)

1 cup mini marshmallows

Remove the inside of the banana

Fill it with chocolate spread

Add a few of the marshmallows

Unravel one of the cinnamon rolls and wrap it around the stuffed banana

Bake at 350 for 20 minutes

Drizzle the sauce over the baked banana

[williamfatner]

Yall get a walk around plate at the buffet? 👀 the plate you eat while you’re walking around getting your food for the table?

[williamfatner]

Whereabouts in the world are you?

New York

[williamfatner]

Inbox me (1) thing you want to know about me.

[williamfatner]

I often fantasize about having a feeder friend that keeps pushing me and encouraging me until I lose all control 🙈

This is the kind of friendship I need

[williamfatner]

have you ever done in person feedings?

Yes

[williamfatner]

Uhhh, mine is pretty intense and I'd rather it not be public...

if you want to tell me just say private in your ask and I’ll delete it after reading! I’m not here to expose or shame anyone,

This goes for everybody!!

[williamfatner]

Do you Rp?

Not really.

[williamfatner]

Cookie Stripe Salad:

INGREDIENTS:

15 2/7 oz package instant vanilla pudding

4 ½ cups buttermilk

3 package fudge stripe cookies - crumbled into chunks and refrigerated

1 package chocolate chips (add caramel, butterscotch, anything you like)

(Add any other cookies you like)

24 oz cool whip

INSTRUCTIONS:

In a medium bowl mix the pudding and buttermilk until smooth. Stir in the cool whip. Crumble cookies and add additional toppings, stir just before serving.

Store in the fridge covered, for up to 3 days.

[williamfatner]

confess a fantasy to me.

[williamfatner]

Breakfast Pizza

1. Preheat your oven to 400°F (200°C).

2. Stretch or roll out the pizza dough onto a pizza pan or baking sheet.

3. Whisk the eggs in a bowl, then pour them evenly over the pizza dough.

4. Sprinkle the shredded cheese over the eggs.

5. Distribute the cooked breakfast meat (bacon or sausage) over the cheese.

6. Bake the pizza in the preheated oven for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

7. Remove the pizza from the oven, slice it with a knife, and serve immediately.

Ingredients & Tools

• Ingredients

• Pizza dough

• Eggs

• Shredded cheese

• Cooked breakfast meat (bacon or sausage)

• Tools

• Oven

• Pizza pan or baking sheet

• Bowl

• Whisk

• Knife

[williamfatner]

Would it be possible to message you? I'm loving all the recipes you're posting and would love to give my taste buds and waistline a workout 😉

I only answer asks or chat in my discord group.

[williamfatner]

Biscuit Recipes for Cornbread:

Ingredients

Biscuit Dough

* 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

* 3/4 cup (105g) fine or medium-ground yellow cornmeal*

* 1 Tablespoon baking powder

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*

* 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)

* 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)

Jalapeño Cheddar Version

* 1 jalapeño pepper, seeded and diced

* 1 cup (113g/4oz) freshly shredded sharp cheddar cheese

Maple Bacon Version

* 6 slices bacon, cooked, cooled, and crumbled/chopped

Topping

* 2 Tablespoons (28g) unsalted butter, melted

* 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)

* flaky sea salt

Instructions

* Preheat oven to 425°F (218°C).

* Make the biscuits: Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.

* If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 3/4 cup (180ml/g) buttermilk into the well and drizzle honey (or maple syrup) on top. Using a large spoon or spatula, fold until it begins to come together. If making one of the flavor variations, fold in your chosen add-ins as well. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.

* Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you work with it. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.



* Cut into 2- or 2.5-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Gather and re-roll the scraps until all the dough is used. Arrange close together on a parchment paper-lined baking sheet (or in a cast iron skillet). Continue with step 6 or cover and refrigerate the biscuits until you’re ready to bake, for up to 24 hours.

* Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until the tops are golden brown.

* For the topping: In a small bowl, whisk the melted butter and honey (or maple syrup) together. Using a pastry brush, brush the warm biscuits with honey butter topping. Sprinkle with flaky sea salt.

* Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.