Gwen Stefani is back baby and she is about to let us have it.
After a string of unsuccessful releases in 2014, almost two years have passed and she is back to take her synthpop throne. Gwen said she would never release another solo album. Then, she appeared on The Voice as a judge. She gave us the taste of “Baby Don’t Lie”. You can read more about that song here.
Follow up single “Spark the Fire” was not even blogged about. It hoped to rekindle the emoji kiln fire of hits “Hollaback Girl” and “Wind It Up”. Even with the assistance of Pharrell it was more parody then Gwen.
Divorce struck. Gavin Rossdale put his dick in the nanny. A woman who tried to be Gwen even down to her bright red lips that were supposed to keep the marriage together. He had a love child before their marriage. Gwen had new material to write about.
The music video was a live creation set during the Grammy’s commercial break. Bright colorful, roller skates, pianos, and Gwen with her sexy peroxide blonde bleached hair, it was the perfect introduction to her third studio set: This Is What The Truth Feels Like. Set to be released with four bonus tracks from Target on March 18th.
Now, you’re saying to yourself what does this have to do with Tasty Tuesday? The best of all of the Bubble Righted blog days.
Clearly you’re forgetting Gwen’s album cut “Yummy” from The Sweet Escape. It has multiple food filled lines to inspire creativity from. “Sex and sugar is the flavor”. Translation: semen and sugar make for a wonderful cake. A penis shaped cookie perhaps.
Combine the flour and salt. Set aside.
Cream the butter and sugar until it is light and fluffy. Add the egg, vanilla extract, and butter extract, mixing well. Add the flour mixture, beating until it is well blended.
Put the dough into cookie molds, placing them on a baking sheet, baking for 9-11 minutes, or until the edges are light brown.
Turn the cookies onto a wire rack to cool, dusting them with powdered sugar
2 cups of Flour
1 ½ teaspoon of Baking Powder
¼ teaspoon of Salt
½ cup of Butter
¼ cup of Sugar
2 tablespoons of Lemon Juice
2 tablespoons of Lemon Zest
Preheat the oven to 325 degrees.
Combine the flour, baking, powder, and salt. Set aside.
Cream the butter and sugar until it is light and fluffy. Add the lemon juice and the lemon zest, mixing well. Add the flour mixture, beating until it is well blended.
Divide the dough in half and shape it into 2 logs about ½ inch thick and 1 ½ inches wide on a lightly greased baking sheet, baking for 25 minutes or until they are light brown.
Let cool for 5 minutes then slice them at a 45 degree angle, turn them onto their sides, baking for another 10 minutes.
NOTE: These are bland, but excellent when dipped in chocolate.
1 Egg Yolk
1 tablespoon of Heavy Cream
½ teaspoon of Vanilla Extract
1 ¼ cup of Flour
2/3 cup of Powdered Sugar
¼ teaspoon of Salt
1 cup of Raspberries
1 package of Vanilla Pudding
½ cup of Currant Jelly
8 ounces of Butter
Whisk together the egg yolk, heavy cream, and vanilla extract. Set aside.
Using a food processor, pulse the flour, powdered sugar, and salt. Add the egg mixture and the butter, pulsing until the mixture resembles coarse cornmeal. Press the dough into a tart pan and freeze for 10 minutes.
Preheat the oven to 375 degrees.
Bake for 20 minutes or until lightly browned.
Spread the pudding over the cooled crust, then place the fruit on it attractively. Brush the currant jelly over it all and refrigerate until ready to serve.