This could be fun.
Summer is coming. You could always fill these with water and have some kind of outdoor fun with a naked submissive man. What are the penalties if he breaks the condom? What are the rules about how fast he’s allowed to move to avoid the condom?
Have fun. Nice of Condomania to pick a dozen pretty colours.
Condonmania offers a sampler of flavoured condoms.
Not only are the flavors and scents great, the condoms are brightly colored to match. This sampler includes flavors: apple, banana, chocolate, cherry, cola, grape, mint, orange, vanilla and strawberry, mint chocolate, fresh mint, island punch, strawberry chocolate, bubblegum, and banana split.
Images via tumblr.com, cakecentral.com, wordpress.com
Serves 8 to 10
1 crumb crust (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 ounce) packages cream cheese, softened
4 large eggs1 teaspoon vanilla
Looking at recipes. Had a plan for a chocolate cheesecake in the turtles style (pecans and caramel) but need to change it. My brother is coming and can’t have nuts.
Source: Becky Bakes: Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache
Dulce de Leche Cheesecake with Chili Chocolate Ganache
Adapted from Taste of Home
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 can (13.4 ounces) dulce de leche*
Chili Chocolate Ganache:
1 bag (12 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/4 cup heavy cream
1 tbsp unsalted butter
1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.
I’m having a small problem with chocolate… I want it! I want it often and I want it served warm and tasting like real chocolate with cream to smooth it out. I want it every day, more than once.
But, I’m trying to ignore chocolate and cheesecake and ice cream and all those soft, warm or chilled, yummy things. I lost almost 20 pounds but last month I put back two of them.
I blame chocolate, whether the chocolate truly deserves the blame or not.
I Know it will be Warm, Rich and Creamy – Everything I Lust for in Chocolate
Did you know how nice and easy it is to order chocolate to be delivered to your door? I ordered a box of chocolates from a Canadian chocolate company out on the west coast, Vancouver, British Columbia. To get to my house that chocolate had to travel across thousands of kilometres, several provinces and it made the trip a day early. I opened the box, reverently. I tried to be mindful and enjoy every moment and each nuance of chocolate. But, I had eaten three of the milk chocolate bars before I could make myself put the box away.
So, ordering chocolate is not the best way to deal with a craving for chocolate.
I’m still looking for alternative ideas. Today I noticed this Bialetti hot chocolate pot, mostly for the photo. I can taste that chocolate. I know it will be warm and rich and creamy… Everything I lust for in chocolate. I haven’t decided whether or not to order the machine. It’s a risk. What if I like it too much?!
Then I started looking at other well known (to me) chocolate companies who will send packages of chocolate to your door, via Amazon. Oh, the torture, the temptation… I can taste it and it tastes GOOD!
The best I can do is give in to the craving for chocolate but moderate it. This means letting myself have the chocolate but only once a month and then making sure the chocolate I have at that time is the best possible chocolate on the planet at that particular place and time. No supermarket chocolate bars. No packaged hot chocolate mixes. Only the best, real chocolate and I want it smooth, rich and creamy. A chocolate pudding, but not something out of a cardboard box.
I’m adding the hot chocolate maker to my list of things to buy, along with a bathroom scale. Next month there will be chocolate! Better chocolate.
Tim Hortons. – My idea was a Canadian Spice Donut with jalapeno peppers in the donut batter and caramel with glossy chocolate on top.
16 oz. cream cheese/ 2 blocks, room temperature
8 tbsn./ 1 stick unsalted butter, room temperature
1 tsp. vanilla
2 1/2 – 3 cups powdered sugar
pinch of salt
To make the cream cheese frosting, cream together the cream cheese and butter in a stand mixer until creamy and smooth. Turn the mixer on low and add the vanilla and salt. Then add the powdered sugar slowly. Once mostly incorporated, turn back to medium-high and beat until light and fluffy. To assemble the cake, place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake. Enjoy!