Aight children, I could easily just link you to a youtube How-To video but this is funner.
Stencil design on paper (preferably heavier/thicker paper)
Something you can cut on top (cutting matt/card board)
First, there are two ways to begin! You may either DRAW your own stencil design or you may choose to PRINT a stencil design... so long as the design is two-toned (like black and white) and the design has enough BRIDGES in the right places so when cut the important pieces don't fall out...
Here, take this Squiddle outline I editedintoBlack&Whiteand printed out. I also made sure the design was printed a good size to fit onto the Lablondies.
The little pencilled circles will be the BRIDGES. We will NOT cut the BRIDGES for we need them.
Then take the exacto knife and begin cutting the lines out.
Continue cutting, just remember to keep the bridges intact.
Congrats you just made a squiddle stencil negative (left)!
The positive is to the right.
Finally I made some rough measurements and cut the paper so that it may fit onto the Lablondies two ways. Also that's a sifter with confectionery sugar :33
-Here: I should've done THIS at the beginning lol... print image centered for best results.
-Unfortunately with how this was cut, to use the positive would involve lining them up right... and I plan on using them for the Grimdark Lablondies. :'(
-I'm going to transfer the design on some much heavier paper (manila folder sort of heavy) just for durability's sake. Printer paper is actually sufficient enough for confectionery sugar use.
-If you chose to make your own design, make sure the lines are THICK enough so cutting isn't as difficult and sprinkling the positive image loos effective.
-NEVER FORGET THE DArnN BRIDGES.
-HopefullytheuseofthisstencildesignIediteddoesntgop astconfectionerysugarsiftingandintoanythingillegal .
Last edited by MentalStampede; 09-02-2011 at 04:38 PM.
I'm sorry Im probably reading it wrong but
at what temp do I put it in to bake for the Sopor Pie?
I went out and bought EVERYTHING for it today but when I got down to start making it and to set the oven temp i saw nothing.
Please help :3
I made Magic Cue Balls for a Homestuck meetup recently. Think I added too much cream chesse and they turned out a bit too sweet, but you wouldn't call that a bad thing! Forgot to take a photo of them though. Thanks shatteredAcademic for providing the recipe! Very easy instructions for a hopeless cook like me to follow.
Silly wrigglers. MARCH IS FOR CROSSDRESSING, NOT BASKETBALL.
Originally Posted by crash826
On Alternia, the ice cream tastes like trees, the trees taste like mint, and the mint tastes like blood.
Everything else tastes like fudge and insecticide.
Originally Posted by A Fan
Marrying himself to himself.
gAmZeE mAkArA, dO yOu TaKe ThIs MoThErFuCkIn TrOlL tO bE yOuR lAwFuLlY rEdRoMmEd MaTeSpRiT?
AnD dO yOu, GaMzEe MaKaRa, MoThErFuCkIn TaKe ThIs TrOlL tO bE yOuR lAwFuLlY rEdRoMmEd MaTeSpRiT?
FUCK YEAH, MOTHERFUCKER.
i NoW pRoNoUnCe Me MoThErFuCkIn FlUsHeD. I mAy KiSs ThE pErSoNaLiTy DiSoRdEr.
Originally Posted by audience_cat
If everyone introduced themselves with pictures of guys in schoolgirl dresses, the world would be a better place.
Originally Posted by invalidgriffin
Fistbunps are always acceptable trades. They're like presents for your knuckles.
Got a new recipe for y'all. I would have pics were it not for the fact that I just ate it. (But it was delicious.)
Serves either 2 semi-hungry people or 1 very hungry person.
2-4 pieces of bacon
4 pieces of bread
Green food coloring
Some olive oil
1. Cook the bacon as you see fit.
2. Crack the eggs into a bowl. As you scramble them, add the food coloring until it is light green.
3. Pour olive oil into a pan, turn the heat on high and put the bread in a toaster.
4. Cook the eggs in whatever way you like.
5. When the eggs and toast are done, take one piece of toast and put it on a plate.
6. Cut the eggs in half and put one on the toast.
7. Put salt/pepper/tabasco/whatever you will onto it.
8. Layer bacon on top as you see fit.
9. Cover with another piece of toast.
10. Repeat with the other egg and bread.
11. Feed to Bec.
We hope you enjoy your stay. It's good to have you with us, even if it's just for the day. We hope you enjoy your stay. Outside the sun is shining, it seems like heaven ain't far away. It's good to have you with us, even if it's just for the day.
This thread is entirely too far from the first page, so let me remedy that.
I have something for you! Just in time for Halloween and the holiday season, it's....
WHAT PUMPKIN PIE
This recipe is as delicious as it is versatile! It is typically made in a casserole dish, but here I have adapted the instructions slightly for pie plates. You can serve this as a side dish or as a dessert. You could even use a traditional pie crust if you're allergic to walnuts (that would also make it a little easier to dish out from the pie plate I think). Onward!
3/4 cup finely chopped walnuts
2 1/2 tablespoons butter, melted, divided
1 1/2 pounds sweet potatoes
1/3 cup no-pulp orange juice*
2 tablespoons fat-free half-and-half
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Preheat the oven to 400°F.
2. Coat the inside of a standard pie plate with nonstick cooking spray. In a small bowl, combine the walnuts and 1 1/2 tablespoons butter. Mix with a fork to blend. Place the mixture in the pie plate and press with a fork to cover the bottom and sides.
3. Place the sweet potatoes (with skins) in a medium pot and fill with enough cool water to cover potatoes. Bring to a boil. Cover and cook for about 10 minutes or until very tender.** Drain, let cool for several minutes, and then carefully peel the skins off of the potatoes.*** Cut the now-skinned potatoes into large chunks and place them in a medium mixing bowl. Add the orange juice, half-and-half, pumpkin pie spice, salt, pepper, and the remaining tablespoon of butter. With an electric hand mixer, beat until smooth. Carefully pour the mixture into the pie plate.
4. Bake for 10 to 12 minutes or until lightly browned.
* While the recipe calls for 1/3 cup of orange juice, in my past experience this makes the orange taste too pronounced and a little off-putting. I usually halve that and just use 1/6 cup. I know orange juice seems like a weird ingredient in something like this, but it really does add a lot to the pie, so I do not recommend that you skip it.
** Alternately you may skin the potatoes beforehand and then boil them to the same tenderness, but I personally think that peeling potatoes is a pain, and boiling them in their skins makes removal MUCH easier later on.
*** I do stress the "carefully" part here. Those suckers are going to be hot hot hot coming out of the water, and even if you do let them cool for a little while, it's very easy to scald your fingers.
Nutritional Facts per serving under the spoiler if you're into that stuff:
Serving Size: ~4 oz. (one slice of a 6-slice pie)
Fat: 12.7 g
Saturated Fat: 2.8 g
Cholesterol: 6 mg
Sodium: 142.9 mg
Carbohydrates: 26.8 g
Total Sugars: 6.5 g
Dietary Fiber: 4.4 g
Protein: 4.4 g
And there you go! I was shocked at how much this tasted like pumpkin pie the first time I had it. It's definitely creamier than your standard pumpkin pie, but it's a delicious alternative to the classic, and with the canned pumpkin shortage that some parts of the US are experiencing this year, this may be the perfect solution!
Credit to either Differential (MSPAF) or didiex (Tumblr), please!
Last edited by Differential; 10-23-2011 at 02:53 PM.