Summer Days

Something I've been doing is taking like. regular stuff(for example I'm gonna use kraft mac and cheese cause why not) and like. I have a harvarti cheese block thing that I don't know what to do with so I mix it in and it tastes fantastic. Like i take like a tablespoon cut(like you do with a butter stick) of it and chop it up tiny and mix it in. makes it all nice and gooey my explaining is bad my bad lmao

Morir Soñando! Super easy to make, and is absolutely delicious :3 Ingredients: -1/2 cup chilled orange juice -1/2 cup chilled milk (evaporated milk is recommended but not required) -1/2 cup crushed ice -1/2 teaspoon vanilla extract -Up to 1 tablespoon sugar Instructions: -Place ingredients in a blender, shaker, or a serving glass, and mix together well by blending, shaking, or stirring. -Serve immediately!

I love cake so I'll post a cake recipe that could very much be a summer recipe since it's cold and it has fruit in it: Pastel 3 leches con frutas. (3 milks cake with fruit) For the Batter (24cm mold) - 3 eggs - 1 cup of refined white sugar - 1 cup of flour - 1 1/2 teaspoons of baking powder - 1/4 of a cup of fresh milk - 1 teaspoon of Vanilla extract Oven at 350 F (170 C) For the topping - Chantilly cream (It's super easy to make, there's lots of examples on youtube) - Your favorite fruits. I think this one works wonders with strawberries, peaches, kiwi, mango, blueberries or blackberries and green grapes For the 3 leches mix - 1 can of evaporated milk - 1 can of condensed milk - 1 can of table cream or light whipping cream You want to start with your batter first, this recipe uses a sponge cake batter. For sponge cake you have to beat the eggs with your vanilla until they're very airy and fluffy, when they've doubled in size you will very gently start pouring your sugar into the mix, you want to do it slowly and if possible with sifter so you won't lose the air in the mixture. In another bowl you will sift the flour and baking powder. Once your sugar has been completely incorporated into your egg mixture you will slowly add the dry ingredients into it with the sifter. You will gently fold both mixes together with a rubber ended spatula. After that you will add the milk and fold it in quickly too. Once your batter is ready you will pour it into your previously greased mold. It's very important that you grease it correctly with butter and flour so your cake won't stick to the mold >:c...Then you shove it into the oven for aprox. 25 minutes or until you can stab it with a fork and the fork comes out clean. As soon as your cake's out of the oven you will want to put it into a large enough plate, the 3 leches cake is a wet cake so you have to take that into account. You might want to have a larger bowl so that the 3 milks mixture won't pour all over your table. Now that the cake is mounted on the plate that it will be served on, you set it aside and let it cool off and start working on your 3 milks. You basically just grab the condensed milk, evaporated milk and the table cream and mix them. That's it. Now you go back to your cake, hopefully it is colder now, you divide it by the middle (that's where the goodness goes) and pour half your 3 milks mix all over that exposed half. Then chill your cake, put it into the fridge or idk, it has to be chill so that when you apply your whipping cream to it, it won't crumb. After that you will want to get your fruits ready, chop whatever you have to chop and set it aside. Make sure to leave some pretty looking fruits and wedges for your top of the cake. I like to top mines with half strawberries, peach and mango wedges, Kiwi circles and either blackberries, blueberries or cherries. Then you make your chantilly cream, spoiler alert: Chantilly creams only have 3 ingredients, the whipping cream, the powdered sugar and the vanilla extract. You whip the cream with the vanilla and sugar until it gets all fluffy and awesome and that's it. Now you ensemble your cake. You add a generous amount of chantilly to your cake's lower half and then add your fruit filling too. Then you put the top of your cake back on. Then you proceed to gracefully pour the rest of the 3 milks onto the top layer. You then coat the rest of the cake with chantilly. Get creative, use pastry tips to make cute designs with the chantilly and whatnot. Put the rest of your fruits on the very top of it and refrigerate it. You can eat it whenever you want but this cake does taste a lot better when it is cold and it's great. I hope you guys like it too.

Alright, here we go. As princess of the Unikingdom, I visit a lot of places for diplomacy purposes. One of these places is called 'Merka. Now, I am not a big fan of most 'Merkan food, but each year they have a HUGE celebration on the fourth of July, and I was served the following dish. I was told these were called "'Merka burgers", but different regions/families call these different things (other common names include "donut burger" and "Luther burger"). Ingredients: -A glazed donut -Some frozen section microwavable burger -Some really cheap cheese you enjoy on burgers (often 'Merkan cheese) -Long strips of bacon cooked to your preference. Directions: -Place frozen burger on a plate -Put cheese on top of the burger -Microwave burger to instructions on the box (might need to add some extra seconds to account for the cheese on top. Use your best judgement, consumption of raw meat can be dangerous) -Cut donut in half like the way bagels are usually cut. -Place burger and bacon between the two donut halves. -Enjoy. Now, Dr. Fox, the head of the Unikingdom department of public health, warns that over-consumption of these can lead to a variety of health problems. I usually only eat these once a year when the fourth of July rolls around, and recommend that those reading restrict themselves similarly. However, the one or two a year you do eat, these will be the highlight of your year. Your heart will explode with joy and your pancreas will be so amazed it will need to take a day off.

Blueberry Pie Pops!! :D Ingredients! 2 (9 inch) unbaked pie crusts 1/2 cup white sugar, or to taste C&H Pure Cane Granulated Sugar 4 Lb 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons lemon zest 1 tablespoon cornstarch 1 1/4 cups blueberries 1 egg 1 tablespoon white sugar, for sprinkling 16 sturdy cookie pop or lollipop sticks Directions! Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate. Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar! (Yum!) Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under the stick!