FluffyVixen's video: Holy Sh t This is Amazing - Gen: LOCK Blind Reaction Ep1 The Pilot

Want my Videos Early? Support me on Patreon!: https://www.patreon.com/TheFluffyVix Commission Info: https://bit.ly/2ruCEXA Pony Commission Info: https://bit.ly/2V2fmG8 Help me pay for food!: https://ko-fi.com/thefluffyvixen Want a specific Video?: PayPal.me/FluffyWingz Counseling sites: (free) https://www.7cups.com/ If you or someone you know suffers from an eating disorder, feel free to check out this site: https://www.nationaleatingdisorders.org/ Stay strong. I believe in you. Best Hot Chocolate Recipe Ever: 3.5 ounces Dark Chocolate (good quality) broken into pieces 2 tablespoons sugar 2 1/2 tablespoons cocoa 1 cup milk 2% divided 1 tablespoon milk 2% 1 teaspoon cornstarch In a small bowl whisk until smooth, 1/4 cup milk and cornstarch set aside. In a medium bowl whisk together sugar and cocoa set aside. In a small/medium pot heat 3/4 cups + 1 tablespoon milk until boiling, reduce heat to low, start whisking and add the milk/cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth add chocolate and whisk for approximately 3 minutes. Serve immediately. Best Strawberry Cake Recipe Ever: STRAWBERRY PUREE 1 cup chopped, fresh strawberries (or frozen) 1/4 cup sugar 1/4 cup water CAKE MIXTURE (16.25 oz) white cake mix 1 (3 oz) strawberry gelatin 1 cup sugar 1 cup all-purpose flour 1 cup sour cream 3 eggs 1 cup of strawberry puree (the above recipe makes 1 cup) FOR THE STRAWBERRY PUREE Bring to a boil and boil for one minute. Remove from heat and cool. I like to pour the cooled mixture into my food processor and puree it. If you don’t have a blender, chop the strawberries small so that little bits of strawberry go through the cake. FOR THE CAKE Stir together the dry ingredients. Add the remaining ingredients (including the cooled puree) and mix on low speed until combined. Scrape down the sides of the bowl and then mix on medium-low speed for 2 minutes. Pour into well-greased pans and bake at 325°F degrees for 35-45 minutes. You can use (2) or (3) 8″ round pans. Obviously, if you use 3 pans, you will have thinner layers, but it sure does make for a pretty layered cake if you add lots of frosting between layers!