Neon Core - Blog Posts

Mush Hunting

It's morel season, y'all! ;ó)

Tordle

Oc i made, She lives in a desert waist-land.

Oh no

Eye Eye

Smokey Solloette

Wormy the Clown She can give infinite hugs :ó))

Nothing like taking acid with your giant Claw arm! :ó)

Mindless compulsions 

Clowns and shapes 

Goretober + Recipe [Day 7: Eaten Alive] 

Guess who's back? Back Without crippling self doubt that wouldn't allow be to post art I wanted to make? Today's Recipe is Fruit Salsa with Cinnamon Chips This recipe makes 2-1/2 cups salsa and 80 chips 1 cup finely chopped fresh strawberries 1 medium navel orange, peeled and finely chopped 3 medium kiwifruit, peeled and finely chopped 1 can (8 ounces) unsweetened crushed pineapple, drained 1 tablespoon lemon juice 1-1/2 teaspoons sugar CINNAMON CHIPS: 10 flour tortillas (8 inches) 1/4 cup butter, melted 1/3 cup sugar 1 teaspoon ground cinnamon Step 1: In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving Step 2: For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets Step 3: Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa. You can find the original recipe Here :ó)

Goretober + Recipe [Day 6: It's only a game]

Boy, Sour sure does know how to pull a prank! :ó)Today's recipe is Salted Chocolate Chip and Sour Cherry cookies1 cup old-fashioned rolled oats (do not use quick-cooking oats)3 cups all-purpose flour1 3/4 teaspoons baking powder1 1/2 teaspoons baking soda1 1/4 teaspoons kosher salt24 tablespoons (3 sticks) unsalted butter, at room temperature1 3/4 cups packed light brown sugar1 1/4 cups granulated sugar3 large eggs1 1/2 teaspoons vanilla extract3 1/2 cups bittersweet chocolate chunks (do not use chips)1 1/4 cups (7 ounces) dried tart cherriesCoarse sea saltGrind the oats in a food processor to the consistency of a fine oat flour.Sift the all-purpose flour, baking powder and baking soda into a large bowl. Stir in the ground oats and salt.Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer on low, then medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl.Add the eggs one at a time, then add the vanilla extract. Stop to scrape down the bowl.On low speed, gradually add the oat-flour mixture to form a sticky, soft dough. Fold in the chocolate and cherries by hand until evenly distributed. Divide the dough into 24 equal portions, rolling each one into a ball. Cover and refrigerate overnight or up to 3 days.Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.Arrange some of the balls on the baking sheets, spaced at least 2 inches apart. Use your hand to slightly flatten the balls. Sprinkle each disk with 1/8 to 1/4 teaspoon of the coarse sea salt (to taste). Bake on the upper and lower racks for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 9 minutes, until golden brown around the edges. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.Repeat with the remaining dough.

Bunny gurrl  :ó)