Post reblogged from It Can't Rain Forever ♥. with 40,022 notes
I’m not a Tumblr famous. I love it when a red number appears above my inbox icon. If someone followed me, I smile and it makes me happy. When I lose a follower, I ask myself why. When someone hates me, only few people comfort me. When I make a text post, I seldom have notes for it. Almost all of my posts are reblogged from other users. When I hold an honesty hour, you can count with your fingers the people who ask. But despite the fact that I have not much follower count, I am proud of my blog. Why? Because the person who is reading this right now chose to follow me. :) I love you followers.
Source: w-intersonata
Photo reblogged from .I'm a Lion. with 164 notes
Make some for your fancy breakfast pizza and then send the rest to me!
reblogged from veganbakingexchange:
Vegan Chocolate Hazelnut Spread (it’s kind of like nutella ok)
What you’re going to need:
- 12oz vegan chocolate
- ¼ cup vegan margarine
- Anywhere from 1 to 1¼ cups hazelnut milk
- Some sugar, about 2 tbsp or to taste
- A double boiler or some creativity
- A good knife (unless your chocolate is in morsel/chip form)
Here’s what you’re going to do:
- Put some water on to boil in the bottom part of your double boiler. If you don’t have one you can take a big pan and fill it with water and put a little pan inside of it like I did. Or you can skip this step entirely.
- While your water is boiling, chop up your chocolate so it’ll melt better. If it’s thick, it’s going to take a good knife. If your grocery store is a fancy pants grocery store you may be able to find vegan chocolate chips, in which case, you can skip this step, too.
- Add the hazelnut milk and margarine to the top part of your double boiler, or into the smaller pot and put the smaller pot into the bigger pan, and let the margarine melt.
- Once the margarine is melted, slowly add your chocolate and sugar if you choose. Mix while it melts until everything is thoroughly combined and then remove from heat.
- If you skipped step 1, just heat up the milk/margarine in a small pot or pan. Once it’s hot enough, take it off the heat and add chocolate/sugar, and mix well.
- Once it’s thoroughly mixed, pour it into a jar or other sealable container. At this point it should be more like a sauce than a spread, so it needs to be put in the fridge for a little while.
- Once it’s cooled, spread on toast, or bananas, or in between cake layers, or on pancakes, or on waffles, or use a spoon to eat it, or your fingers…..
PS. This recipe was originally a ganache recipe. If you want to *actually* replicate vegan nutella, there are plenty of recipes online, but this one is bound to be a lot more budget-friendly (you don’t need to buy hazelnuts or own a food processor) and it’s damn quick and easy, too.
Source: veganbakingexchange
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