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What's on your mind?

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Replies

  • Posts: 335 Member
    HAHAHAHA okay so I was censored by the word kitten. I typed the BS word. Just fyi

    Me also got this I wrote a post, and re-read it and ... Was like why is their kitten... Oh can't spell *kitten*
  • Posts: 21 Member

    What’s on the ground by your feet in your Profile pic?

    T'would be a tie-dyed sheet!
  • Posts: 3,055 Member
    Morning thoughts to start the day...

    We all have a choice everyday. A choice to spread love or hate. A choice to care or not. A choice to be an instrument of peace or war. A choice to reach out or to push away. A choice to lend a hand or turn our back. A choice to give or to take. A choice to embrace the day. A choice to hope and believe. Every moment of this and every day, the choice is ours to make.
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  • Posts: 3,195 Member
    edited January 2018
    When did I gain such an aversion to sweaters?
    Cardigan - No, I'm not Mr. Rogers
    Pullover - What, am I trying to convince Jason Vorhees I'm his mother?
    Hoodie - Actually hoodies are OK...
  • Posts: 3,082 Member
    if i just slip off to an empty room and take a nap.... will anyone notice... ha

    Tape an IV to your arm and cover your head. They'll think you're dead or at least a patient. You're sure to get a good nap in.
  • Posts: 1,424 Member

    Tape an IV to your arm and cover your head. They'll think you're dead or at least a patient. You're sure to get a good nap in.

    Brilliance at work here!
  • Posts: 12,588 Member

    Brilliance at work here!

    I've been told that if you're caught sleeping with your head on the desk...

    You better say in Jesus name amen... Lol
    And you are covered
  • Posts: 14 Member
    Great sex and birthday cake
  • Posts: 1,831 Member
    Great sex and birthday cake

    Happy birthday!
  • Posts: 3,082 Member
    My future... and the constant, endless struggles of it.
  • Posts: 1,033 Member
    13vyu6924gas.jpeg
  • Posts: 6,946 Member
    13vyu6924gas.jpeg

    Are you sure? I dont know, cant decide if that's true or not.
  • Posts: 22,834 Member
    Just a bit introspective this week, trying to cut away some of my own BS really. Gotta focus...
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  • Posts: 33,711 Member
    I still haven't tried a chocolate taco

    Caco Taco.

    Homemade Choco Tacos
    Course: Dessert
    Dessert Type: Misc. Desserts
    Cook Time: 2 minutes
    Servings: 9
    Calories: 751 kcal

    jczlavcd745z.jpg

    Ingredients
    3 oz all-purpose flour (2/3 cup)
    1/4 tsp salt
    2 eggs at room temperature
    3.5 oz granulated sugar (1/2 cup)
    2 oz unsalted butter melted (4 tbsp)
    2 oz milk (1/4 cup)
    12 oz chocolate finely chopped
    1/2 cup peanuts salted, chopped
    1 1/2 quarts ice cream

    Instructions
    1. Preheat the waffle cone maker according to the manufacturer's instructions.
    2. In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
    3. Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
    4. Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
    5. Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
    6. Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
    7. Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.

  • Posts: 6,946 Member
    cee134 wrote: »

    Caco Taco.

    Homemade Choco Tacos
    Course: Dessert
    Dessert Type: Misc. Desserts
    Cook Time: 2 minutes
    Servings: 9
    Calories: 751 kcal

    jczlavcd745z.jpg

    Ingredients
    3 oz all-purpose flour (2/3 cup)
    1/4 tsp salt
    2 eggs at room temperature
    3.5 oz granulated sugar (1/2 cup)
    2 oz unsalted butter melted (4 tbsp)
    2 oz milk (1/4 cup)
    12 oz chocolate finely chopped
    1/2 cup peanuts salted, chopped
    1 1/2 quarts ice cream

    Instructions
    1. Preheat the waffle cone maker according to the manufacturer's instructions.
    2. In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
    3. Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
    4. Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
    5. Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
    6. Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
    7. Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.

    I hate you and love you for posting that
  • Posts: 11,962 Member
    cee134 wrote: »

    Caco Taco.

    Homemade Choco Tacos
    Course: Dessert
    Dessert Type: Misc. Desserts
    Cook Time: 2 minutes
    Servings: 9
    Calories: 751 kcal

    jczlavcd745z.jpg

    Ingredients
    3 oz all-purpose flour (2/3 cup)
    1/4 tsp salt
    2 eggs at room temperature
    3.5 oz granulated sugar (1/2 cup)
    2 oz unsalted butter melted (4 tbsp)
    2 oz milk (1/4 cup)
    12 oz chocolate finely chopped
    1/2 cup peanuts salted, chopped
    1 1/2 quarts ice cream

    Instructions
    1. Preheat the waffle cone maker according to the manufacturer's instructions.
    2. In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
    3. Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
    4. Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
    5. Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
    6. Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
    7. Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.

    I approve of this recipe.

    Just don’t get a bendy one.

    Wait, bendy is fine.
  • Posts: 4,297 Member
    cee134 wrote: »

    Caco Taco.

    Homemade Choco Tacos
    Course: Dessert
    Dessert Type: Misc. Desserts
    Cook Time: 2 minutes
    Servings: 9
    Calories: 751 kcal

    jczlavcd745z.jpg

    Ingredients
    3 oz all-purpose flour (2/3 cup)
    1/4 tsp salt
    2 eggs at room temperature
    3.5 oz granulated sugar (1/2 cup)
    2 oz unsalted butter melted (4 tbsp)
    2 oz milk (1/4 cup)
    12 oz chocolate finely chopped
    1/2 cup peanuts salted, chopped
    1 1/2 quarts ice cream

    Instructions
    1. Preheat the waffle cone maker according to the manufacturer's instructions.
    2. In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
    3. Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
    4. Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
    5. Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
    6. Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
    7. Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.

    I didn't need a waffle cone maker until now.
  • Posts: 13,499 Member
    When did I gain such an aversion to sweaters?
    Cardigan - No, I'm not Mr. Rogers
    Pullover - What, am I trying to convince Jason Vorhees I'm his mother?
    Hoodie - Actually hoodies are OK...

    Well to be fair...Hoodies are sweatshirts, not sweaters
  • Posts: 33,069 Member

    I hate you and love you for posting that

    Omg. Me too. Putting this on the list for this weekend.
  • Posts: 3,195 Member
    pudgy1977 wrote: »

    Well to be fair...Hoodies are sweatshirts, not sweaters

    I habitually mistake sweatshirts and sweaters.
    It's still not as embarrassing and offensive as getting 'sports bras' and 'training bras' confused.
  • Posts: 33,711 Member
    lstrat115 wrote: »
    I just came here to 596 notifications and don't have any desire to check any of them. I think I am all lifed out

    Check mine.
  • This content has been removed.
  • Posts: 11,962 Member
    I've decided to skip breakfast and lunch today

    You know we’re going to make a thread about pizza and nachos and pancakes now
  • Posts: 4,619 Member
    I still haven't tried a chocolate taco

    Oh man come visit they are tasty
  • Posts: 4,619 Member
    cee134 wrote: »

    Caco Taco.

    Homemade Choco Tacos
    Course: Dessert
    Dessert Type: Misc. Desserts
    Cook Time: 2 minutes
    Servings: 9
    Calories: 751 kcal

    jczlavcd745z.jpg

    Ingredients
    3 oz all-purpose flour (2/3 cup)
    1/4 tsp salt
    2 eggs at room temperature
    3.5 oz granulated sugar (1/2 cup)
    2 oz unsalted butter melted (4 tbsp)
    2 oz milk (1/4 cup)
    12 oz chocolate finely chopped
    1/2 cup peanuts salted, chopped
    1 1/2 quarts ice cream

    Instructions
    1. Preheat the waffle cone maker according to the manufacturer's instructions.
    2. In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy. Add the flour and stir well, then add the melted butter and milk, and whisk until everything is smooth and homogenous.
    3. Pour a generous spoonful of batter in the waffle cone maker (about 3-4 tablespoons) and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.
    4. Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! Or you can just stand two books upright, fold the waffle in half, and set it between the books to harden. It should only take a minute or two for the shell to harden enough so that you can move it. Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
    5. Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted. While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Use a pastry brush to brush a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
    6. Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
    7. Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch. Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve.

    I love you
  • Posts: 4,619 Member
    I've decided to skip breakfast and lunch today

    Due to a lack of funds and meal prep time, I 'decided' today is a fasting day

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