recursal/Fanatic-Fandom huggingface dataset:
Seagull

*"I've been to hell and back, hun, there's no stopping me now."*

**Breakdown**

* Name

Sea /sē/: the expanse of salt water that covers most of the earth's surface and surrounds its landmasses
Gull /gəl/: a long-winged, web-footed seabird with a raucous call, typically having white plumage with a gray or black mantle
* Past Names

- Seagull
- Seapaw
- Seakit
* Nicknames

None
**Demeanor**

* Base

Seagull's main pelt color is an offwhite. (#efefef) The texture is a soft, fluffy short-haired coat.
* Undercoat

Seagull's undercoat color is a light grey. (#8c8c8c) The texture is a dense, fluffy short-haired coat.
* Eyes

His eyes are a dull, green-yellow. (#819b3e) Seagull's iris color can be compared to grass.
* Extra

His tail, paws, and other features are of average size. His build is muscular with a smaller frame. His ears are folded over as a scottish fold has.
1/2
**Persona**

* Positive

Caring, Loving, Sweet
* Neutral & Negative

Sassy, Smooth, Rude
**Romance**

* Status

Single
* Mate

None
* Past Relationships

Dolphinfin
* Crush(es)

Evercress
* Crushing on Him

Evercress
* Sexuality

Bisexual
**Relationships**

Minnowpaw [Sleepyspirits] -

*Minnowpaw was one of the best apprentices I knew. I will always miss him, may StarClan light his path.*

Dolphinfin [Basicedgyusername] -

*She left me- and SakuraClan. I guess I understand.*

Evercress [Myufasa] -

*We haven't talked in quite a bit.*

Cherryfall [Ominous] -

*Cherryfall is really nice! I'm glad I'm her friend.*

**Credentials**

* Layout/Coding

Towhee
* Info box

Germman
Cael

**TEARS ARE WORDS THE HEART CAN'T SAY**

**СΛΣL**

 SPECIES
 GENDER
 AGE
 SEXUALITY
 ORIENTATION
 RELIGION
 RESIDENCE
 RANKING

**CAEL**IS THE SIN OF SADNESS. HIS NAME MEANS SKY, UNIVERSE, AND WORLD. HE HAS A TWIN SISTER, **AURUM**(ROLEPLAYED BY DEFAECO), WHO IS THE SIN OF LIE. CAEL IS A MUTT TAKING THE RANK OF A **LONER**.

**ΛSPECTZ**

**+ BREED:**KAI KEN X GREAT DANE

**+ HEIGHT:**TWENTY-FIVE INCHES

**+ WEIGHT:**ONE-HUNDRED POUNDS

**CAEL** IS A LARGE DOG WITH A BLUE-BLACK, SHORT FURRED, SLEEK COAT. **HE IS QUITE SLIM** WITH POINT EARS. **CAEL'S UNDERCOAT** IS A LIGHT EBONY GRAY. HE HAS LONG, STURDY LEGS AND A SCULPTED FACE. **HIS TAIL** IS SLIGHTLY BUSHY AND PARTIALLY GRAY- LIKE HIS UNDERCOAT. **CAEL'S EYES** ARE A VERY PALE BROWN, SUCH AS THE COLOR OF WHITE CHOCOLATE.

**CHARACTEΓ**

**+ LOVING**: CAEL CAN BE LOVING TO HIS FRIENDS, FAMILY, AND GROUP. HE WILL ALWAYS DEARLY LOVE HIS MATE AND PUPS, AND HIS CLOSE-KNIT SISTER. CAEL CAN SURPRISINGLY AT TIMES BE AFFECTIONATE.

**+ MERCILESS:**HE CAN BE COLD-HEARTED. CAEL DOES NOT SHOW MERCY TO ANYONE AND WILL NEVER. HE DOESN'T BELIEVE IN SECOND CHANCES AND ISN'T AFRAID TO KILL ON COMMAND.

**+ BRAVE:**CAEL IS A BRAVE CANINE, ESPECIALLY IN NEW SITUATIONS. HE WILL OFFER TO GO FIRST IN SCARY SITUATIONS, AND TAKE RISKS. CAEL SOMETIMES PUTS HIMSELF IN DANGER TO RISK HIMSELF FOR OTHERS OR THE GOOD OF HIS GROUP.

**CδΠTEMPLΛTIΦN**

**NAME**| THOUGHTS

**RΦMΛΠCE**

**+ STATUS:**SINGLE AND LOOKING

**+ CRUSH:**NONE

**+ MATE:**NONE

**+ FORMER CRUSHES:**NONE

**+ CRUSHING ON CAEL:**NONE

**GΛLLERY**

**CREDITZ**

+ **CODING/LAYOUT:**Towhee
Kiwipaw

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K I W I P A W

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"I'm soft on the outside, and you'll have to see if I'm sweet our sour inside." -Kiwipaw

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

N A M E  O R I G I N

**Kiwi:**A green fruit with brown "fur" on the outside peel

**Paw:**Suffix of the apprentice rank

**Past Names:**Kiwikit

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

B A S I C

I N F O R M A T I O N

 Status
 Gender
 Residence
 Rank
 Roleplay Style
 Sexual Orientation
 Realm
 Breed
 Theme Song

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

A P P E A R A N C E

Kiwipaw is a medium-sized British Shorthair. He's muscled and his coat is a chocolate-coloured brown. His eyes are green like the middle of a kiwi, hence the prefix, "Kiwi". He has a soft, silky coat and small paws. His tail is longer than normal, but not extremely long.

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P E R S O N A L I T Y

Kiwipaw is a quite intelligent young tom. He's passionate and kind, though he can be rude and sour when someone insults him or something else. Some people would describe him annoying, yet he's pretty nice and lovable.

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

S T R E N G T H S

* Speed
* Intelligence
* Defending

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

W E A K N E S S E S

* Hunting
* Balance
* Swimming

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

E X T R A

I N F O R M A T I O N

**Voice:** tba

**Height:** 8 Inches

**Scent:**Tropical Fruit

**Creator:** Towhee

**Roleplayer:** Towhee

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

G A L L E R Y

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**
Dragonfire

D r a g o n f i r e

- "When did a dragon ever die from the poison of a snake?" -

**ROLEPLAYER**| Towhee
**STATUS**| Alive and Active
**GENDER |**Male
**BREED**| Mackerel Tabby
**VOICE**| Cody Simpson
**THEME**| King - By Lauren Aquilina

**GROUP**| NeedleClan
**RANK**| Warrior
**MENTOR**| N/A
**PAST RANKS**| Kit, Apprentice
**AGE**| 13 Moons
**PAST NAMES**| Dragon, Dragonkit, Dragonpaw
**NICKNAMES |** N/A

Dragonfire is a Bombay, largely built tom. He is quite slender with a long tail and medium-sized paws. Dragonfire has a pure, soft black, shorthaired coat. It is usually well-groomed and clean. He has a small scar on the bottom of one of his paws, from an infected thorn wound. His eyes are a sunset colored orange, warm and soft. They are large and doelike, seemingly innocent. | **MENTALDESCRIPTION**

*Format:*
**FRIEND**| amount of trust
**Tawnyblossom**| 95%
**SEXUALITY |**Bisexual
**CATS DRAGONFIRE LIKES**| Streampaw
**CATS DRAGONFIRE USED TO LIKE**| Galepaw, Fernpaw

**CURRENT PHYSICAL HEALTH**
Healthy & Well
**CURRENT MENTAL HEALTH**
Sane & Happy
**STRENGTHS**
- Speed
- Strength
- Climbing
**WEAKNESSES**
- Swimming
- Defense
- Herbs

**LEAST FAVORITE PREY |** Snake
**LEAST FAVORITE SEASON |**Greenleaf
**LEAST FAVORITE WEATHER |**Thunderstorms**LEAST FAVORITE TIME OF DAY |** Early Morning

He's mute- what do you expect.

Dragonkit grew up alone as a loner, abandoned by his parents when he was 4 moons. He has no clue who they are, yet believes they were killed by other cats or Twolegs. Dragonkit has a faint memory of this. When wandering, he retrieved a wound in his paw from a thorn. He let it stay, unknowning on how herbs are used. Then, it was infected, and when finally removed, a scar. His loner-ness was only for about 1 moon, when he wandered into NeedleClan. He lives here with his adoptive mother Honeydew and his friends, finally safe. Dragonkit's second biggest wish other than having a family is overcoming his mute-ness. Then, he became an apprentice once old enough and is mentored by Talllegs. Dragonpaw gained his warrior name, Dragonfire, on 7/17/18.

All coding/layout credit goes to **ShatteredEcho1o2**. Contact her if you want to use this layout.
Koji Komatsu

*"Scoring the winning goal! White Beat!"*

**Koji Komatsu** (小松 幸次 *Komatsu Koji*) is the white Beatranger, known as White Beat. He wields power gained from Soccer Resonance.

## Personality

Koji is very active and playful. He tends to compete with Mariko a lot. He’s pretty cocky, but falters when put on the spot in dire situations.

## Powers

### White Beat

As White Beat, Koji has enhanced strength, a protective suit, and resistance to most hostile resonance, as well as the ability to duplicate himself. He can summon the Euro Scorer, a weaponized soccer ball, as his personal weapon.
Grandcanyon

**G**rand**"Only I can change my life. No one can do it for me."**

**C**anyon

Creator - Towhee
AJ User - Towhee
Status - Inactive/Living
Nicknames - Canyon, Grand
Gender - Female
Breed - British Shorthair X Maine Coon
Clan -  None
Rank - Loner
Previous Ranking - Rogue, Warrior
Mentor - N/A
Apprentice - N/A
Voice - Camilla Cabello
Themesong - Havana

Sexuality - Heterosexual
Romantic Orientation - Biromantic
Crush - N/A
Mate - N/A
Best Friend - N/A
Friend(s) - N/A
Acquaintances - N/A
Parents - Unknown Rogues
Siblings - N/A
Previous Mate(s) - N/A

**P**ersonality

Alluring
Kind
Creative
Curious
Caring

Introverted
Shy
Forgiving
Rational

Self Concious
Short-Tempered
Gullible

Summary

Grandcanyon is a kind, beautiful shecat with a chocolate brown coat and striking blue eyes. Her persona is mainly friendly, yet she is shy and sometimes too forgiving. She craves conversation, yet is too introverted to talk to strangers mainly. Occasionally she will be brave enough to talk to someone in her Clan. Grand is also obsessed with all kinds of flowers, especially lavender and petunias. She also likes to fish by rivers and other fun activities. Her favorite food is fish and vole, yet she is disgusted by snake and slightly annoyed by birds, as she has to pick out feathers from her teeth. Overall, Grandcanyon is a shy feline, yet enjoys talking, and has many different unique interests apart from her Clan.

Phobias

**Phonophobia**

Phonophobia is the fear of loud noises. Grand is afraid of different loud noises including fighting and Twoleg fireworks.

**Claustrophobia**

She is also afraid of tight, small spaces, especially ones where she has to flatten herself.

**Cynophobia**

She is deathly afraid of dogs, terrified by them and gets the shivers even when a long gone scent is scented.

**L**ikes and Dislikes

Season - Fall
Prey - Rabbit, Mice
Flower - Lavender
Weather - Heavy Rain, Breezes
Terrain - Rivers
Social - Casual Chatting

Season - Summer
Prey - Birds, Snakes
Flower - Rose
Weather - Bright, Hot Sun
Terrain - Deserts
Social - Awkward, Serious Conversations

**A**ppearanceGrandcanyon is a chocolate brown British Shorthair X Maine Coon with a long coat of fur that she takes special care of. She has striking, round, large doelike, blue eyes with small flecks of green. She has an angular body and build, with a long tail and medium sized paws.

**R**elations

**Q**uotesNone

**C**reditsCODING by ZeroXP BANNER by News Travel
Cinnamon Rolls

*Yield: 11-12 cinnamon rolls*

*Total Time: 2 hours, 30 minutes*

* 2 and 3/4 cups all-purpose flour, divided
* 3 Tablespoons granulated sugar
* 1 teaspoon salt
* 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
* 1/2 cup of water
* 1/4 cup milk
* 3 Tablespoons unsalted butter
* 1 large egg

***For The Filling:***

* 3 Tablespoons unsalted butter, softened to room temperature
* 1 Tablespoon ground cinnamon
* 1/4 cup granulated sugar

***For The Coffee Glaze:***

* 1 cup (120g) confectioners' sugar
* 1 teaspoon vanilla extract
* 2-3 Tablespoons (30-45ml) strong coffee (or use milk/cream instead)

**Directions:**

1. **Make the dough:** Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
4. **Make the filling:**After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
6. After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
7. **Make the glaze:** Right before serving, top your cinnamon rolls with glaze. Mix the confectioners' sugar, vanilla and 2 Tablespoons coffee together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon coffee. You can replace the coffee with milk or cream instead, if you do not want a coffee flavored glaze. If you prefer a thicker glaze, add more confectioners' sugar and then add a pinch of salt to cut the sweetness, if desired.
8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

**Enjoy!!**
Chocolate Buttercream

*Yield: 2.5 cups*

**Ingredients:**

* 1 cup unsalted butter, softened to room temperature2
* 3 and 1/2 cups confectioners' sugar
* 1/2 cup unsweetened cocoa powder
* 3 Tablespoons heavy cream or milk
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract

**Instructions:**

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
2. Cover tightly and store for up to 1 week in the refrigerator.
Fighter hat

**Fighter hat**
 Quest items?
 Tradeable?
 Stackable?
 Credit Price?
 Examine text

File:100px-Fighter hat detail.png
The **Fighter hat** is a piece of head gear that is a reward from the SSP Shop. It is often used by players in PvM due to the accuracy bonus that not many other helmets provide. The Fighter hat is often compared to the Helm of neitiznot due to its bonuses.

## Obtaining

* The Fighter hat is can be obtained by playing Pest Control and spending your SSP in the SSP Shop.
* The Fighter hat can be obtained by reclaiming a Reward token as a random prize.
* A player may obtain the Fighter hat from a Mystery box as a common reward.

## Trivia

* The Fighter hat is **not** kept on death by members.
* The Fighter hat is a Barbarian Assault item in RuneScape, but a Pest Control item on *SoulSplit.*
* The Fighter hat isn't a common choice from Pest Control.
* The Fighter hat doesn't give any strength bonus.
Peach Streusel Muffins

*Yield: 12 muffins*

*Prep Time: 25 minutes*

*Total Time: 55 minutes*

* 1/3 cup (67g) packed light or dark brown sugar
* 1 Tablespoon (15g) granulated sugar
* 1 teaspoon ground cinnamon
* 1/4 cup (60g) unsalted butter, melted
* 2/3 cup (84g) all-purpose flour

***Muffins:***

* 1/2 cup (115g) unsalted butter, softened to room temperature
* 1/2 cup (100g) packed light or dark brown sugar
* 1/4 cup (50g) granulated sugar
* 2 large eggs, room temperature preferred
* 1/2 cup (120g) yogurt1
* 2 teaspoons vanilla extract
* 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon allspice
* 1/2 teaspoon salt
* 3 Tablespoons (45ml) milk (any kind)
* 1 and 1/2 cups peeled, chopped peaches (3 peaches)

***Glaze:***

* 1 cup (120g) confectioners' sugar
* 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **First, make the crumb topping:** In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
3. **Make the muffins:** In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
5. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
6. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
7. **Make the glaze:**whisk all of the ingredients together and drizzle over warm muffins.
8. **Make ahead tip:** Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Enjoy!!
Triple Chocolate Muffins

*Yield: 12-14 muffins*

*Prep Time: 10 minutes*

*Total Time: 30 minutes*

**Ingredients:**

* one 4-ounce bar semi-sweet chocolate1
* 1/2 cup (115g; 1 stick) unsalted butter
* 3/4 cup (115g) granulated sugar
* 2 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1/3 cup (80g) sour cream or plain yogurt, at room temperature
* 1/2 cup (60g) all-purpose flour
* 1/3 cup (32g) unsweetened natural cocoa powder2
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

**Directions:**

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
2. Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
3. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine-- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. Batter will be thick.
4. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5. Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

**Make ahead tip:** For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

### Recipe Notes:

1. For the 4 ounces of chocolate, make sure to use high quality chocolate, not chocolate chips. (You will use chocolate chips as the last ingredient.) I suggest high quality chocolate baking bars sold in the baking aisle such as Baker's, Ghirardelli, Nestle, or Lindt. They're all typically sold in 4 ounce bars.
2. Use natural cocoa powder, not dutch-process cocoa powder.
Traditional Apple Crisp

**Ingredients:**

6 Apples

1 cup Brown Sugar

1 tsp Vanilla

3/4 cup uncooked Old Fashioned Oats

1/2 cup Flour

1 tsp Cinnamon

1/2 cup Butter, cold

**Ingredients:**

Peel, core and slice apples.
Preheat oven to 375.
Layer apples into baking dish (I used 10×7.5″).
Mix together flour, brown sugar, oats and cinnamon in a bowl.
Add in vanilla and cut in butter with a pastry blender or fork.
Work until mixture forms large crumbs.
Sprinkle over apples.
Bake 30-35 minutes or until topping is browned and apples are soft.

Enjoy!
Mangofur

**M A N G O F U R**

❝Success is not final, failure is not fatal, it is the courage to contrinue that counts.❞

**ANIMAL JAM USERNAME**
* Towhee

**WIKIA USERNAME**
* Towhee

**CHARACTER STATUS**
* Inactive & Alive

**CURRENT RESIDENCE**
* None

**FORMER RESIDENCE**
* Rosa, Kittypet, NeedleClan, TempleClan

**CURRENT RANK**
* None

**DESIRED RANK**
* No Care
**GENDER**
* Female

**ORIENTATION**
* Light

**BELIEFS**
* StarClan & The Dark Forest

**FORMER MENTOR**
* Self-Trained

**MENTORING**
* None

**SPECIES**
* Felis Catus

**BREED**
* Calico American Shorthair

**DIAGNOSIS**
**━━━━━ ♕ ━━━━\_**

**Mango -->**A sweet, plump yellow fruit
**Fur-->**A coat of hair to keep warm

**NICKNAME(S)** - Mango

**FORMER NAMES** - Mango

♛

**APPEARANCE**

**━━━━━ ♕ ━━━━━**

**BUILD** - She is a slender, average-sized feline.

**FUR** - She has a snow white coat.

**MARKINGS** - Mangofur has black and ginger large spots across her back.

**UNDERBELLY** - Her undercoat is the same color as her fur.

**EYES** - Mangofur has green eyes, shining like emeralds.

**SCARS/INJURES** - Mangofur has no scars or injuries at the moment.

**SCENT** - Mangofur has the scent of pine sap.

**VOICE** - 1:23

♛

**PERSONA**

**━━━━━ ♕ ━━━━━**
**KIND-** Mangofur is very kind to almost everyone, except her greatest enemies which she tries not to have.
**ALLURING**- She is considered pretty to cat standards, angular facial features and her coat is always clean.
**AGREEABLE-**She does not like to put out her own ideas (due to her shyness), instead going along with what the others say.

♛

**FAMILY**

**━━━━━ ♕ ━━━━━**
**UNKNOWN - MOTHER - UNKNOWN**

❝I don't remember you. I was rescued when I was a kit by Twolegs.❞

**UNKNOWN**- **FATHER - UNKNOWN**

❝I don't remember you, either. The Twolegs got to me.❞

**SLIPPERS** - **SISTER** - **ALIVE**

❝You're still living with the Twolegs, but I think you should. You only have one eye, and they take care of you.❞

**♕**

**BONDS**

**━━━━━ ♕ ━━━━━**

**insert**

♛

**RELATIONSHIPS**

**━━━━━ ♕ ━━━━━**

**SEXUAL ORIENTATION** - Heterosexual

**ROMANTIC ORIENTATION** - Biromantic

**RELATIONSHIP STATUS** - Single

**ATTRACTED TO** - None

**FORMERLY ATTRACTED TO** - Deciduousbreeze

**CATS ATTRACTED TO MANGOFUR**- None

**MATE** - None

**FORMER MATES** - None

♛

**QUOTES**

**━━━━━ ♕ ━━━━━**

None

♛

**GALLERY**

**━━━━━ ♕ ━━━━━**

♛

**CREDIT**
**━━━━━ ♕ ━━━━━**

**Banner:**Pitara

**Coding:**Murmuring

♛
Homemade Pie Crust

**One Minute Homemade Pie Crust**

**Ingredients:**

.1-3/4 cup all-purpose flour  (about 9 ounces)

.1 teaspoon sugar

.1-1/2 sticks butter (12 tablespoons), cut into slices

.1/4 cup + 2 tbsp ice water (approximately)

**Instructions:**

1) Place flour and sugar in a food processor.  Pulse.

2) Add about half of the butter. Pulse.  Add the rest of the butter. Pulse until the mixture turns into coarse crumbs.

3) Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball.  If it doesn’t after a few seconds, add a few more drops of ice water until it does.

4) Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes before rolling. Remember to use the plastic wrap trick from above!

**Enjoy!!!** 😉🙂
Slippers

SLIPPERS

LONER

\_\_\_\_\_\_\_\_\_\_\_\_\_\_

SYNOPSIS

\_\_\_\_\_\_\_\_\_\_\_\_\_\_

LOOKS

COAT:

She has a dark grey, brown, and ginger coat with short-length fur. It has a gloss to it, and she takes care in keeping it clean.

EYES:

Slippers only has one eye, as her other eye was amputated by Twolegs from her kittypet days due to a dog attack, leading to an infection. Her eye is a mottled green, sometimes looking as a brown-ish shade, reflecting her playful personality.

STATISTICS

HUNTING

**2/10**

ATTACKING

**8/10**

DEFENDING

**3/10**

CLIMBING

**6/10**

SPEED

**2/10**

HERB KNOWLEDGE

**9/10**

OVERALL KNOWLEDGE

**10/10**

LEADERSHIP

**1/10**

RELATIONS

**Mate:**TBA

**Parents:**Unknown Strays

**Siblings:**Mango

PREFERANCES

LIKES

**Activities**

Hanging With Friends

Sleeping

**Prey**

Bird

**Colors**

Emerald

Pumpkin

DISLIKES

**Activities**

Fighting

Hunting

**Prey**

Rat

Mouse

**Colors**

Black

Yellow

GALLERY
Vanilla Cloud Frosting

**Ingredients:**

1. 1 (8 oz) package cream cheese, softened
2. 2 cups powdered sugar
3. 2 tsp vanilla extract
4. 2 cups heavy whipping cream

**Instructions:**

1. In large bowl, beat cream cheese, powdered sugar, and vanilla until thoroughly combined.
2. In a separate large bowl, beat heavy whipping cream until stiff.
3. Gently fold whipped cream into cream cheese mixture until you see no more streaks. Serve.

**Notes:**

1. Store tightly covered in refrigerator for up to 24 hours.
2. This is a soft frosting meant for covering cakes and topping cupcakes. It is not stiff enough to pipe flowers or intricate decorations.
3. This recipe generously frosts 30 cupcakes or frosts and fills a 9 inch cake.
French Silk Pie

## Fluffy French Silk Pie

Yield: 1 large pie

Prep Time: 30 minutes

Cook Time: 15 minutes

Fluffy French Silk Pie Recipe. The BEST french silk pie you’ll ever eat! Easy chocolate pie whipped with a secret ingredient, so make it super silky light.

**Ingredients:**

. 1 unbaked pie crust, store-bought or homemade

. 6 ounces bittersweet chocolate + extra shavings

. 2 1/2 cups heavy cream

. 1 cup unsalted butter, softened (2 sticks)

. 1 cup granulated sugar, divided

. 1 1/2 teaspoons vanilla extract

. 1/2 teaspoon salt

. 4 large pasteurized eggs

**Directions:**

1. Preheat the oven to 375 degrees F. Place the pie crust in a large 9 inch pie pan. Crimp the edges. Then place a piece of parchment paper over the pie crust and fill the parchment with dried beans or ceramic pie weights. Bake for 15-20 minutes until the edges are golden. Lift the parchment with the weights out of the pie crust, and allow the crust to cool completely.
2. Meanwhile, melt 6 ounces of chocolate in a double boiler. The moment the chocolate is melted remove from heat and cool to room temperature.
3. Place the heavy cream in the bowl of an electric mixer with 1/4 cup sugar. Using a whip attachment, whip on high until the cream is whipped into firm peaks. Move the whipped cream into another bowl and refrigerate until ready to use.
4. Using the same mixing bowl and a paddle attachment, beat the butter and 3/4 cup sugar on high until light and fluffy, at least 3 minutes. Turn on low and slowly add the cooled chocolate to the butter mixture, followed by the vanilla and salt. Scrape the mixing bowl and beat again until smooth.
5. Turn the mixer on high. One at a time, add an egg and let the mixer beat the egg for at least 3 minutes, before adding the next egg. This insures a super silky texture. After 12 minutes of beating on high, turn the mixer off. Gently fold 1/3 of the whipped cream into the mixture using a spatula. Fold until smooth.
6. scoop the chocolate mixture into the cooled pie crust. Top with the remaining whipped cream. Then shave chocolate over the top with a veggie peeler. Chill for at least 3 hours, until the chocolate filling is firm.

**Enjoy!**
Orange Pound Cake

* 3 Cups All-Purpose Flour
* 1/2 Teaspoon Baking Powder
* 1/2 Teaspoon Baking Soda
* 1 Teaspoon Salt
* 1/4 Cup Fresh Orange Juice
* 3/4 Cup Buttermilk, at Room Temperature
* 1 Teaspoon Vanilla Extract
* 2 Sticks Unsalted Butter, at Room Temperature
* 2 Cups Sugar
* 5 Large Eggs, at Room Temperature
* 1/3 Cup (About 6 Oranges) Freshly Grated Orange Zest

*For The Orange Syrup:*

* 1/2 Cup Sugar
* 1/2 Cup Fresh Orange Juice

*For The Glaze:*

* 2 Cup Powdered Sugar, Sifted
* 2-4 Tablespoons Fresh Orange Juice

Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

3. In a small bowl combine orange juice, the buttermilk and the vanilla and set aside.

4. In the bowl of a stand up mixer, cream together on medium speed the butter and sugar for 5 minutes. Keeping the mixer on the same speed, add the eggs one at a time and mix well, scraping down the bowl, after each addition. Add the orange zest.

5.  Add the flour and buttermilk mixtures alternately to the batter, starting with the flour and finishing with the flour. Evenly divide batter between prepared pans and smooth out the tops. Bake cakes 45-60 minutes or until a skewer inserted in the center of the loaves comes out with a few moist crumbs.

***Syrup:***

1. Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves.  When the cakes come out of the oven, generously brush the tops with the syrup.  Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into cake, until the syrup is gone.  Cool the cakes on completely.

***Glaze:***

1. Make the glaze by adding the powdered sugar and 2 tablespoon orange juice to a medium bowl. Using a hand held electric mixer mix until smooth.  Add more orange juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency.  Pour half of the glaze recipe over each cakes. Let the cakes sit out until the glaze has dried well.  Wrap each loaf and store in the refridgerator.
Blueberry Oatmeal Greek Yogurt Muffins

*Yield: 1 dozen*

**Ingredients:**

1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh

**Instructions:**

Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.

Combine 1 cup flour, oats, baking powder and salt in a large bowl.

In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.

Stir the wet ingredients into the dry ingredients until combined.

Toss the blueberries in the remaining flour and then carefully fold them into the batter.

Divide the batter evenly among the muffin cups, filling to the top.

Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.

Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Brownie Bottom Cheesecake with Raspberries

**Notes:**

Prep Time: 40 minutes

Cook Time: 40 minutes

**Ingredients:**

* 2/3 cup good chocolate, chopped
* 1/2 cup (1 stick) unsalted butter
* 1/2 cups packed brown sugar
* 3 large eggs
* 1/2 cup cocoa powder
* 1/4 tsp salt
* 1 tsp vanilla
* **Cheesecake:**

* 1 1/2 cups whipping cream
* 1/2 cup white chocolate, chopped
* 1/4 cup milk or cream
* 2 (8oz) packages cream cheese
* 1/2 cup powdered icing sugar
* 1 teaspoon vanilla
* 2 packages (6 ounces or 1 1/4 cups each) Raspberries

 **Instructions:**

***Brownie Base***

1. Preheat oven to 350 degrees F. Lightly grease a 9" Springform pan and wrap the bottom with foil. Set aside.
2. In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don't overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
3. Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.

***Cheesecake***

1. Whip cream until stiff peaks form. Set aside.
2. In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
3. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
4. Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
5. Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days

**Enjoy!!!**
Apple Pie

**Ingredients:**

* 2 pie shells, or make your own Homemade Pie Crust
* 7-8 small granny smith apples, peeled, sliced, and cored
* 1 stick butter
* 3 tbsp all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 1 heaping tsp cinnamon
* 1/4 tsp nutmeg
* 1 tsp vanilla
* **Instructions:**

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

7). Allow the pie to cool before serving. Enjoy!!!
Bobatea

**B O B A S T A R**
"I hope karma slaps you in the face *before* I do."
Hi! I'm **Bobastar**. Currently, I'm to be the leader of PolarClan. You may know me from my past residence in ReefClan! I'm a siamese with some other cat genetics in me, and I have really weird-colored blue eyes. Okay, I admit it, at times I can be snappy or rude, but nobody said you have to like it!

**B R E A K D O W N**

"I and me are always too deep in conversation."

**- BO·BA \ ˈbō-bə \**
Small, usually black, balls of tapioca used in beverages, which are generally consumed through a large straw. A beverage containing these balls of tapioca.

**- TEA \ tē \**
A hot drink made by infusing the dried, crushed leaves of the tea plant in boiling water.

**FUTURE NAMES:**None

**PAST NAMES:**Bobatea

**NICKNAMES:**Bobtea, Tea

**M E N U**

"This is who I am. Nobody said you have to like it."

**F L A V O R S**

"It's not an *attitude*, it's the way I am."

**Positive Traits**: Sweet & caring

**Neutral Traits:**Sassy & talkative

**Negative Traits:**Rude & short-tempered

**C O L O R S**

"I know looks aren't everything, but I have them just in case."

**Build:**Slim, slightly muscular

**Fur:**​​Soft texture, creme color

**Markings:**Dark brown face

**Eyes:**A misty teal

**Scent:**Chamomile leaves

**Warrior Description:**A creme siamese she-cat with mysterious blue eyes

Bobatea IRLBobatea by MeloncreamBobatea by OniønsBobatea AJ

**M I X E S**

"Stay real, stay loyal, or stay away from me."

 **Lionfish - Good Friend:**"After friendzoning him, I'd say we're pretty good friends. Lionfish is a bit extra sometimes, but I tolerate him. I wonder where he is?"
*Bobatea laughs softly.*

**R O M A N C E**

"You're a bad idea, but I like bad ideas."

 **Status:** Open
**Romantic Partner/Mate:**None
**Previous Romantic Partners/Mates:**None
**Crush(es):**None
**Previous Crushes:**None
**Crushing on Her:**None
**Sexuality:**Pansexual

**Q & A**
"Find yourself, and be that."

Q: *What's a Warrior?*

A: "Well, that means many things to many different cats. To me, being a Warrior means being a loyal feline to my Clan who follows the Warrior Code. I will fight for my Clan to my last breath, even if it costs me my life."

Q: *Who made this page?*

The owner, Towhee, coded this page for an original format. Do not use any of it, and if you see someone other than Towhee using it, please report it to them.
Low- fat Chocolate Chip Cookies

***Ingredients:***

1/2 cup granulated sugar

1/2 cup brown sugar

2 tbsp butter, melted

1 egg white

2 tbsp apple sauce

1 tsp vanilla extract

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/4 tsp baking soda

1/8 tsp salt

1/2 cup mini chocolate chips

***Instructions:***

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats

 (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flour, baking soda and salt and stir to blend.

In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.

Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

**Enjoy!!!**
Muffins

Blueberry Oatmeal Greek Yogurt Muffins

Peach Streusel Muffins

Cinnamon Crumb Coffee Muffins

Zucchini Bread Muffins

Triple Chocolate Muffins

Blueberry Almond Muffins

Cranberry Cardamom Spice Muffins

Pumpkin Crumb Cake Muffins

Blackberry Poppy Seed Muffins

Whole Wheat Double Chocolate Banana Muffins

Whole Wheat Apple Cinnamon Muffins

Whole Wheat Mini Pumpkin Muffins

Jalapeño Cornbread Muffins

Simple Morning Glory Muffins

Strawberry Cheesecake Muffins

Mini Chocolate Chip Muffins

Cranberry Orange Muffins

Chocolate Pumpkin Spice Muffins

Glazed Apple Crumb Muffins

Buttery Blueberry Streusel Muffins

Orange Lemon Poppy Seed Muffins

Chocolate Cherry Muffins

Pumpkin Cheesecake Muffins

Sky-High Blackberry Apple Muffins

Skinny Peanut Butter Banana Muffins

Skinny Raspberry Chocolate Chip Muffins

Skinny Tropical Muffins

Jumbo Raspberry Chocolate Chip Muffins

Nutella-Stuffed Cinnamon Sugar Muffins

Skinny Double Chocolate Chip Muffins

Skinny Banana Blueberry Muffins

Bakery Style Chocolate Chip Muffins

 Jumbo Blueberry Muffins

Strawberry Chocolate Chip Muffins

Ginger-Bread Muffins With Sweet Lemon Glaze

Skinny Chocolate Fudge Banana Muffins

Banana Chocolate Chip Muffins With Cinnamon Streusel

Mini Cinnamon Sugar Pumpkin Muffins

Peach Pie Muffins With Brown Butter Glaze

Chocolate Covered Strawberry Muffins

Sky-High Apple Pie Muffins

Fat-Free Strawberry Banana Muffins
Caramel sauce

***Ingredients:***

1 cup sugar
1¼ cups heavy cream
¼ tsp. coarse salt (increase to 1 tsp for salted caramel sauce)
1 tsp. vanilla extract
1 tbsp butter

***Instructions:***

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently drag the liquified sugar towards the center.  Continue stirring very gently until all the sugar is melted, making sure to not over-stir.  Measure out the heavy cream into a liquid measuring cup, and set aside.  Once the caramel reaches a deep amber color (think the color of an old penny), immediately remove the sauce pan from the heat and let sit 1 minute. Carefully whisk in half of the heavy cream.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt, vanilla extract, and butter.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.
Lemon Blueberry Cream Pie

***Ingredients:***

\_\_\_\_\_\_*Graham Cracker Crust\_\_\_\_\_\_\_*

* ½ cups graham cracker crumbs
* ⅓ cup sugar
* 6 Tablespoons melted butter

\_\_\_\_\_\_*Blueberry Sauce\_\_\_\_\_\_\_\_*

* 3 cups blueberries
* ¾ cup cold water
* ¾ cup sugar
* 3 Tablespoons cornstarch
* 1 teaspoons lemon juice

\_\_\_\_\_\_*Lemon Cream Pie\_\_\_\_\_\_\_*

* 1 cup heavy cream
* 8 ounces cream cheese, softened
* ⅓ cup sugar
* 1 Tablespoon lemon zest
* 2 teaspoons lemon juice

1. Preheat oven to 375 degrees F. In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended. Press into a 9 inch pie pan and bake at 375 degrees F for 7 minutes. Cool completely.

*Blueberry Sauce:*

1. In a medium saucepan combine blueberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes. Cool completely.

*Lemon Cream Pie:*

1. In a small mixing bowl, beat whipping cream stiff peaks form. Add softened cream cheese and sugar and beat until smooth. Beat in lemon zest and lemon juice.

*To Assemble:*

1. Pour cream cheese filling into cooled crust and spread evenly. Spoon cooled blueberry sauce over the top. You can garnish with lemon curls or lemon zest. Chill for 2 hours before serving.

**Enjoy!!! :)**
Strawberry Macarons

*Servings: 24*

*Prep Time: 45 minutes*

*Cook Time: 10 minutes*

*Total Time: 55 minutes*

3/4 cup almond flour

1 cup confectioners sugar

1 teaspoon ground dehydrated strawberries

2 large egg whites (room temperature)

1/4 granulated sugar

***Filling:***

1/2 cup chopped fresh strawberries

1 cup coconut cream

**Directions:**
Chocolate Cupcakes

**Ingredients:**

* 3/4 cup (95g) all-purpose flour (spoon & leveled)
* 1/2 cup (42g) unsweetened natural cocoa powder
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs, at room temperature\*
* 1/2 cup (100g) granulated sugar
* 1/2 cup (100g) packed light brown sugar
* 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
* 2 teaspoons pure vanilla extract
* 1/2 cup (120ml) buttermilk, at room temperature\*
* **frosting:** chocolate buttercream or any of these frostings

**Directions:**

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until \*just\* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill **only halfway** (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
4. Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days. Enjoy!
Tres Leche Cake

## TRES LECHES CAKE

YIELD: 12 servings

PREP: 1 hour

COOK: 20 minutes

TOTAL: 8 hours

*This Tres Leches Cake recipe is simple, easy and delicious!*

. 1½ cups (191 grams) cake flour

. 1 teaspoon baking powder

. ½ teaspoon kosher salt

. ½ cup (113 grams) unsalted butter, room temperature

. 1 cup + 2 tablespoons (227 grams) granulated sugar

. 5 eggs

. 1½ teaspoons vanilla extract

For the Milk Glaze:

.1 (12-ounce) can evaporated milk

.1 (14 ounce) can sweetened condensed milk

.1 cup (237 ml) half and half

For the Whipped Cream

. 2 cups (437 ml) heavy cream

. 1 cup + 2 tablespoons (227 grams) granulated sugar

. 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.