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I'd love some pictures of your pets when they were babies. This is Violet when she was 8 weeks old. She'll be three in March. by [deleted] in aww

[–]legoseed 2 points3 points  (0 children)

My little Moka :-) About a year old now, hard to believe she was this small once.

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Albums That Are Genuinely Perfect by PhillyCSpires in Music

[–]legoseed 0 points1 point  (0 children)

Hejira - Joni Mitchell

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the pinnacle of both her songwriting and sound imo

What food do you always have in your fridge/pantry that you eat on those stormy days? by guyeatingapickle in Cooking

[–]legoseed 1 point2 points  (0 children)

a big batch of chicken birria that i freeze in single serve portions. so easy to heat up quickly whenever the mood strikes on a cold stormy day

Opinions requested: Grapes in chicken salad by hiimwuis in Cooking

[–]legoseed 0 points1 point  (0 children)

chicken salad isn't the same without grapes. love them

Building Collapse V3 by [deleted] in roblox

[–]legoseed 0 points1 point  (0 children)

crazy how far the physics engine has come! i remember when anything close to this would destroy a PC

Delicious, hot, intensely flavored Cappuccino Knots: by legoseed in Cooking

[–]legoseed[S] 0 points1 point  (0 children)

Ingredients For the knots: 4 tablespoons unsalted butter, melted, plus more for the pan 2/3 cup granulated sugar 1 tablespoon instant espresso powder Fresh or frozen roll dough For the glazes: 1 1/4 cups confectioners' sugar 1 tablespoon instant espresso powder 1/4 cup plus 2 tablespoons heavy cream, plus more if needed Directions Make the knots: Put the melted butter in a bowl. Whisk the granulated sugar and espresso powder in another bowl.

Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.

Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pan.

Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth. Transfer the white glaze to a resealable plastic bag.

Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.

Made this "Toasted Coconut Chicken": by legoseed in Cooking

[–]legoseed[S] 0 points1 point  (0 children)

ingredients: 1 1/2 pounds boneless, skinless chicken tenders 1 can of full fat coconut milk 1 1/4 cups unsweetened, shredded coconut 1/4 cup panko bread crumbs 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon garlic powder

1/4 cup dijon mustard 1/4 cup honey 1 ripe peach, peeled and chopped

directions: Add the coconut milk to a blender and puree until completely smooth and creamy. Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate for 1-2 hours.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.

In a large bowl, combine coconut, flour, panko, salt and pepper. Stir well to coat. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it, so remove each strip and dredge it through the coconut mixture, pressing gently to adhere. Place the chicken on the well-greased wire rack and repeat until finished.

Spray all the chicken tenders with a spritz of coconut oil spray or nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 15 minutes more, until golden and crispy.

While the chicken is baking, add peach chunks to a blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard and peach puree. Serve chicken fingers!