Yummy

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.

“Baby Don’t Lie” had reggae influence and a noticeable lack of brash effervescence so common in a Gwen release. Her third studio album was slated for a December 2014 release. I heard “Baby Don’t Lie” twice on the radio and it just missed the top 40 in the United States.

Buy ​"Baby Don't Lie"

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.

She had a new single to premier at a one off performance. “Used To Love You” was bare and raw. It didn’t quite light up contemporary airwaves, but it was a critical return to form. Gwen was back.  

“Make Me Like You” is her newest creation. Light and frothy it hopes to return her to the top 10 or at the very least top 40 of popular music charts. Full of words directed at Blake Shelton its hook laden in it’s simplicity. She knows how a million girls feel when they meet a new boy.  

Buy "Make Me Like You"

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.

There are mentions of “ovens and beaters and graters”. All practical cooking utensils. Gwen apparently is also like “a chef making donuts and pastries”. You see there are plenty of food filled terminology to compile a list of yummy recipes to explain the inspiration of Gwen Stefani into today’s Tasty Tuesday.

Let’s also not forget about the “sour milk all on the floor” because someone “didn’t shut the refrigerator”. Sour dough pancakes anyone?

RECIPES
Inspiration: “sex and sugar is the flavor”
Victorian Stamped Cookies
2 ¼ cup of Flour
1/8 teaspoon of Salt
¾ cup of Butter
¾ cup of Brown Sugar
1 Egg
1 teaspoon of Vanilla Extract
½ teaspoon of Butter Extract

Preheat the oven to 350 degrees.

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

Inspiration: “ovens and beaters and graters”
Pignoli Biscotti
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.  

Inspiration: “a chef making donuts and pastries”
Fruit Tart
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
3 Kiwi
1 cup of Raspberries
1 Peach
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.