Let's Have A Three Way: Baking With JCM notreallyjcm OnlyFans Profile - Free Posts, Photos, Videos, Nudes, Leaked

Want to support me in other ways? I recently converted my Substack, Dirtbag Christian, to a paid model. I talk about religion and politics and culture, but also polyamory. My polyamory posts will be for subscribers only. Learn more here:

https://dirtbagchristian.substack.com/p/paid-options-for-dirtbag-christian

How ya doing? I quit my job and looking for new gigs: speaking, writing, editing. Polyamory, food, sex and more. Let me know if you know of anything!

My birthday is on Monday. Does anyone want to spoil me? I am gonna be making a marzipan cake with cherry almond preserves, salted honey buttercream, and candied peaches.

My Amazon wishlist and my other links are in my profile… or you can DM me. 😘

missing y'all <3

**TRES LECHES CAKE: GLUTEN-FREE RECIPE**

Ingredients for the cake:
5 large eggs, separated
1 cup granulated sugar, divided into ¾ and ¼ portions
⅓ cup half and half
1 tablespoon vanilla extract
1 ¾ teaspoons baking powder
½ teaspoon salt
1 cup gluten-free flour blend
¼ cup almond meal
¼ teaspoon xanthan gum (yes, even if your blend already has it)

Ingredients for the milk mixture:
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
¼ cup half and half

Ingredients for the whipped topping:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extra
1 pinch salt
Optional toppings as desired: Cinnamon, sliced strawberries, raspberries, blueberries, cocoa powder, etc

1. Preheat the oven to 350 degrees. Grease a 9×13 inch pan with cooking spray. Don’t use parchment paper here or it will get soggy.
2. Divide yolks from the whites into two separate bowls. Move the egg whites to the bowl of a stand mixer with a whisk attachment, then whip while adding ¼ cup of the sugar in slowly. Once the egg whites reach stiff peaks, move the egg whites back into their original bowl.
3. Add the remaining ¾ cup of the sugar and the egg yolks to the bowl of the stand mixer. Change whisk attachment to paddle attachment. Beat on high speed until the yolks are ribbony and pale.
4. Change the stand mixer speed to low, and slowly add in the vanilla, baking powder, salt, and xanthan gum.
5. Remove the stand mixer bowl and fold in the gluten-free flour blend and almond meal by hand using a spatula. Then gently fold in the egg whites, making sure to scrape down the sides.
6. Move batter into the prepared pan and let it bake for 35 minutes.
7. After the cake is done baking, let it cool completely.
8. Combine the milk mixture ingredients in a 4-cup glass measuring cup.
9. Stab the cake repeatedly with a fork or chopstick.
10. Pour milk mixture over the top. Move to the fridge and let sit for at least four hours, preferably overnight.
11. Right before you’re ready to serve the cake, put the heavy cream in the bowl of a stand mixer and use the whisk attachment. Beat on medium-high speed, slowly adding in the powdered sugar and vanilla extract and pinch of salt until the cream has stiff peaks.
12. Spread the whipped cream over the top of the cake, add any additional toppings, and serve.
13. This cake MUST be refrigerated if you’re not going to eat it all right away!

**TRES LECHES CAKE: VEGAN RECIPE**

Ingredients for the cake:
1 ½ cups unsweetened soy milk or almond milk
2 teaspoons apple cider vinegar
¾ cup sugar
½ cup canola oil
1 tablespoon vanilla extract
1 teaspoon almond extract (helps with eggy flavor – can leave out)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour

Ingredients for the milk mixture:
13.5 ounce can full-fat coconut milk
14 ounce can sweetened condensed coconut milk
¼ cup almond, soy, or CARTON coconut milk

Ingredients for the whipped topping (or just skip this and buy pre-made coconut whipped topping!):
1 cup Silk heavy whip cream alternative
¼ cup powdered sugar
1 teaspoon vanilla extra
1 pinch salt
Optional toppings as desired: Cinnamon, sliced strawberries, raspberries, blueberries, cocoa powder, etc

1. Combine the soy or almond milk with apple cider vinegar and let sit.
2. Preheat the oven to 350 degrees. Grease a 9×13 inch pan with cooking spray. Don’t use parchment paper here or it will get soggy.
3. In the bowl of a stand mixer with the paddle attachment, combine the sugar, oil, milk and vinegar mixture, along with the almond and vanilla extracts and mix at medium speed until well combined.
4. Change the stand mixer speed to low, and slowly add in the baking powder, baking soda, and salt.
5. Add in the rest of the flour and mix on low until no flour streaks remain, but do not overmix.
6. Move batter into the prepared pan and let it bake for 35 to 40 minutes.
7. After the cake is done baking, let it cool completely.
8. Combine the coconut milk mixture ingredients in a 4-cup glass measuring cup.
9. Stab the cake repeatedly with a fork or chopstick.
10. Pour coconut milk mixture over the top. Move to the fridge and let sit for at least four hours, preferably overnight.
11. Right before you’re ready to serve the cake, put the heavy cream alternative, if using, in the bowl of a stand mixer and use the whisk attachment. Beat on medium-high speed, slowly adding in the powdered sugar and vanilla extract and pinch of salt until the cream has stiff peaks.
12. Spread the whipped cream over the top of the cake, add any additional toppings, and serve.
13. This cake MUST be refrigerated if you’re not going to eat it all right away!

**TRES LECHES CAKE: CONVENTIONAL RECIPE**

Ingredients for the cake:
5 large eggs , separated
1 cup granulated sugar, divided into ¾ and ¼ portions
⅓ cup half and half
1 tablespoon vanilla extract
1 ¾ teaspoons baking powder
½ teaspoon salt
1 ¼ cups all-purpose flour

Ingredients for the milk mixture:
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
¼ cup half and half

Ingredients for the whipped topping:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extra
1 pinch salt
Optional toppings as desired: Cinnamon, sliced strawberries, raspberries, blueberries, cocoa powder, etc

1. Preheat the oven to 350 degrees. Grease a 9×13 inch pan with cooking spray. Don’t use parchment paper here or it will get soggy.
2. Divide yolks from the whites into two separate bowls. Move the egg whites to the bowl of a stand mixer with a whisk attachment, then whip while adding ¼ cup of the sugar in slowly. Once the egg whites reach stiff peaks, move the egg whites back into their original bowl.
3. Add the remaining ¾ cup of the sugar and the egg yolks to the bowl of the stand mixer. Change whisk attachment to paddle attachment. Beat on high speed until the yolks are ribbony and pale.
4. Change the stand mixer speed to low, and slowly add in the vanilla, baking powder, and salt.
5. Remove the stand mixer bowl and fold in the flour by hand using a spatula. Then gently fold in the egg whites, making sure to scrape down the sides.
6. Move batter into the prepared pan and let it bake for 35 minutes.
7. After the cake is done baking, let it cool completely.
8. Combine the milk mixture ingredients in a 4-cup glass measuring cup.
9. Stab the cake repeatedly with a fork or chopstick.
10. Pour milk mixture over the top. Move to the fridge and let sit for at least four hours, preferably overnight.
11. Right before you’re ready to serve the cake, put the heavy cream in the bowl of a stand mixer and use the whisk attachment. Beat on medium-high speed, slowly adding in the powdered sugar and vanilla extract and pinch of salt until the cream has stiff peaks.
12. Spread the whipped cream over the top of the cake, add any additional toppings, and serve.
13. This cake MUST be refrigerated if you’re not going to eat it all right away!

I made a ruby red dessert for you… and tried to be the sexiest Dorothy in ruby red slippers. (Swipe through!) This recipe is gluten-free and conventional but not vegan. I can’t find vegan ruby chocolate! Let me know if you do.

Ruby Chocolate Ice Cream

Ingredients for optional chocolate “shell” cups:
-4oz. bittersweet chocolate bar, chopped

Directions for optional chocolate “shell” cups:
1. Melt bittersweet chocolate in a microwave-safe bowl for 30 second spurts, stirring after each segment, until thoroughly melted.
2. Using a pastry brush, paint silicone hemisphere molds with the melted chocolate to form cups. Make sure it’s totally covered and there aren’t any sparse holes.
3. Pop molds in the freezer until ready to serve.
4. When you’re ready to serve, unmold them CAREFULLY as not to break them.

Ingredients for ruby chocolate strawberry ice cream:
-3 cups heavy cream
-1 cup whole milk
-15 oz. can sweetened condensed milk
- 3/4 cup puréed strawberries (green parts removed of course!)
-8 oz. ruby chocolate, chopped (if you can’t find, white chocolate is fine)
-1/2 teaspoon salt
-1 teaspoon vanilla extract

Directions for ruby chocolate strawberry ice cream:
1. Heat heavy cream over medium-low heat in a medium saucepan. When bubbles start to appear, add in the chopped ruby chocolate and stir until just melted. Remove saucepan from heat.
2. Stir in the whole milk, puréed strawberries, salt, vanilla extract, and sweetened condensed milk.
3. Use an ice cream maker (make sure your core has been freezing at least 24 hours if you have that kind) and freeze according to ice cream maker directions.
4. If desired, move ice cream to a tupperware and let freeze until hard, about six hours.

Ingredients for ruby chocolate magic shell topping:
-4 oz. ruby chocolate bar, chopped
-1 tablespoon coconut oil

Directions for ruby chocolate magic shell topping:
1. Combine chopped chocolate and coconut oil in a microwave-safe bowl.
2. Microwave in 30 second spurts, stirring after each spurt, until completely melted.
3. Top ice cream with magic shell topping. Wait for a few seconds. It should get real hard. 😉
4. Enjoy!

**AUTHENTIC IRISH SODA BREAD: GLUTEN-FREE RECIPE**

Ingredients:
2 cups oat flour
1 cup white rice flour
2 tablespoons xanthan gum
1 ¼ teaspoons baking soda
½ teaspoon salt
2 ¼ cups cultured whole buttermilk, shaken*

1. Preheat the oven to 425 degrees. Cover the bottom of a 10-inch cast-iron skillet or cast-iron Dutch oven with parchment paper. Make sure you have a lid for the pan that you use! Do not grease.
2. In a bowl, mix together the dry ingredients with a mfork or whisk until fluffy.
3. Make a well in the dry ingredients, and pour in the buttermilk. Use a spatula to mix this together until barely, barely combined but all streaks of dry ingredients are gone.
4. Dump the mixture into the prepared skillet or oven, leaving it a bit rough and craggy on top. With a sharp knife or lame, deeply score a cross into the sticky dough. (You will probably need to clean the knife between cuts.)
5. Cover and cook for 45 minutes.
6. Remove the lid and continue to cook for 25 minutes.
7. Remove the soda bread from the oven and let sit for about 30 minutes. Then remove the bread from the oven and let sit on a wire rack for as long as you can stand it. (At least 15 minutes, but 1 ½ hours is ideal!)
8. Cut into thick slices and serve with KerryGold butter, or to sop up Irish stews or colcannon.

*Reduced fat buttermilk may still work, but the results will produce a far less tender soda bread.

Tres leches cake is divine. And while a lot of desserts from Latin America are inspired by Spain, this one is uniquely Latin -- where recipes for soaked cakes began appearing as early as the 19th century. When Nestle (an evil company, yes yes!) began posting recipes for tres leches cakes on cans of sweetened condensed milk in the 1940s, it was over with. And now tres leches cake is wildly popular throughout the Americas, and for good reason.

Typically, you take a sponge cake and soak it in three different kinds of milks before topping it with sweetened whipped cream. Then you can top it, or leave it plain. In my case (and because I wanted to be able to tell them apart) I topped the vegan one with cocoa powder and raspberries, the regular one with cinnamon and strawberry slices, and left the gluten-free one plain. But you can do any combination that sounds yummy to you.

The video is low quality this time for myriad reasons, but I do have a special announcement in it that's relevant to many of you. I hope you enjoy my tres tres leches cakes in the meantime, and you'll see me back here intermittently -- plus I am ALWAYS checking my DMs for special requests. <3