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Re: @Coders

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XxSuperMLGsniperxX is not online. XxSuperMLGsniperxX
Joined: 19 Jul 2015
Total Posts: 183
24 Jul 2015 03:17 AM
This guy has ruined my day with his legit place that's designed for 4 year olds
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Skripts is not online. Skripts
Joined: 17 Jul 2011
Total Posts: 12960
24 Jul 2015 03:22 AM
Okay.
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Yiha26 is not online. Yiha26
Joined: 16 Jul 2012
Total Posts: 6117
24 Jul 2015 03:25 AM
Uhh... ok?
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iClarinetist is not online. iClarinetist
Joined: 13 Mar 2013
Total Posts: 591
24 Jul 2015 03:26 AM
That's too bad :(
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choclatelava is not online. choclatelava
Joined: 15 Sep 2011
Total Posts: 49
24 Jul 2015 03:32 AM
K den


Yes I know I spelt "chocolate" wrong. I'm sorry if I offended you.
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DistiII is not online. DistiII
Joined: 21 May 2013
Total Posts: 7032
24 Jul 2015 03:49 AM
This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven. 4 oz. (1/2 cup) unsalted butter, melted and cooled slightly; more for the pan 9 oz. (2 cups) unbleached all-purpose flour 1-1/4 cups granulated sugar 2 tsp. baking powder 1 tsp. kosher salt 1/2 cup whole milk 2 large eggs 1 tsp. pure vanilla extract 3/4 lb. (2 cups) fresh blueberries Confectioners’ sugar, you are 8888ing re433ted. The person who posted this I think has autism or is mentally ill. for dusting (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9-inch round springform pan. Sift the flour, sugar, baking powder, and salt into a large bowl. In a small bowl, whisk the butter, milk, eggs, and vanilla. Using a silicone spatula, stir the wet ingredients into the dry ingredients just until incorporated. Fold in the berries. Scrape the batter into the prepared pan, spreading it evenly. Tap the pan on the counter once or twice to break any air bubbles. Bake until golden-brown and a tester inserted in the center of the cake comes out clean, 45 to 55 minutes (if the top gets too brown, tent with aluminum foil). Cool on a wire rack for 10 to 15 minutes. Run a paring knife around the edge of the cake and remove the side of the pan. Transfer the cake to a serving plate and serve warm or at room temperature, with confectioners’ sugar sifted over the top, if you like.


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