Hiiiiii, you can call me Cam!! My big age is 20 and little age is 2-5. I’m looking for blogs to follow so my dash isn’t empty!
I made this whole new account so that I can block tags in my little space that I might seek out in my big space. I also don’t want to risk harassment on my well-established main blog since too many people there are against age regression.
Reblog this if you’re a SFW blog that posts any of the following:
Hi i'm Ally/Danny And this is my sfw tumblr blog. Feel free to also follow my Instagram: @DaddysLittlePrincessPanda. | please DO NOT interact or reblog any of my posts if you are into DDLG/DDLB/KINK! And DO NOT pm me asking me if im looking for a mommy/daddy/cg as that position is filled permanently! Also do not pm me asking whats in my pants or for lewd pictures... my daddy/mommy will kick your butt! Please enjoy all my wholesome littlespace content and thank you for reading till the end. ♡☆
* Enough vegetable oil to reach 2 inches up the sides of a heavy 5 quart pot or Dutch oven
For the glaze:
* 2 cups confectioners’ sugar
* ½ cup pure maple syrup
Instructions
1. In a large bowl, whisk together the yeast and water. Then whisk in the milk, sugar, egg, and salt. Add the shortening, and break it up, just a little, with a stout spoon. Then add 2 cups of the flour, and stir the mixture 100 times in the same direction to achieve a fairly smooth batter. Add the remaining flour, and mix with the spoon until a shaggy dough develops. Knead the dough on a lightly-floured board until smooth and elastic – about 5 minutes. Put the dough in a large greased bowl, and then invert the dough to grease its other side. Cover the bowl with plastic wrap, and set it in a warm location until the dough doubles in volume – about 90 minutes.
2. Punch down the dough, and form it into a log on a lightly-floured board. Cut the log in half. One at a time, roll each half into a 12 x 4-inch rectangle. Then cut each rectangle into 6 2-inch-wide “bars.” Place the bars on a parchment-lined baking sheet or board, and cover loosely with greased or non-stick-sprayed plastic wrap. Let rise until doubled in volume – about 45 minutes.
3. In a heavy 5-quart pot or Dutch oven, heat the oil to 370°F. Use a flat spatula to lift a bar of dough into the hot oil. One or two at a time, fry the bars until nicely browned – about 30 seconds per side. Drain and cool the bars on paper towels.
4. Put the confectioners’ sugar and maple syrup in a medium-size bowl, and vigorously beat them with a spoon until thick and smooth. When the bars have cooled to room temperature, generously spread their tops with the maple glaze.
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