Gain Tirade

Dedicated to exploring the various reaches of living with "gaining" on the brain.
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What some gainers do when they think no one is around.

A Hot Chocolatey Mess

Ingredients:

Ganache Center

2/3 cup Heavy Cream

Scant 1/4 cup Ground Coffee

4 ounces Bittersweet Chocolate, Coarsely Chopped

3 Tbsp. Unsalted Butter, Softened

Cookie Batter

1/3 cup Almond Meal or Almond Flour

3 Large Eggs, Separated

Pinch of Salt

3/4 cup Sugar

6 Tbsp. Unsalted Butter, melted

8 ounces Bittersweet Chocolate, melted

1/3 cup Uncooked Cream of Wheat

3/4 cup Finely Chopped Toasted Cocoa Nibs

(Cocoa Beans Broken Into Small Pieces)

Whipped Cream

1 cup Whipping Cream

1 tsp. Vanilla Extract

1 Tbsp. Confectioners Sugar

Directions:

1.) To make ganache: In a small saucepan, combine cream, 1/4 cup of water, and ground coffee. Heat of medium heat until hot. Remove from heat: let stand for 15 minutes. Strain cream mixture through a fine sieve into a clean 2 quart saucepan. Heat cream mixture over medium heat and bring just to a boil; remove from heat.

2.) Meanwhile, in a food processor with a metal blade attached, finely chop chocolate. With motor running, pour hot cream mixture through the feed cylinder. Add butter and process until chocolate and butter are melted. Line a 9-inch square baking pan with aluminum foil or plastic wrap, letting foil extend at two sides. Pour ganache into pan. Freeze until firm, about 1 hour.

3.) To make cookie batter: Spray eight 3.25 to 3.5 inch ramekins with cooking spray. Line bottoms with parchment circles, and spray again.*

4.) In a medium skillet over medium heat, cook almond meal  until lightly toasted and fragrant, stirring frequently, about 5 minutes. Turn meal onto a plate to cool.

5.) In a medium bowl, beat egg whites and salt with an electric mixer on medium-high speed until soft peaks begin to form. Shift mixer to high and gradually beat in sugar until whites stiffen.

6.) In a large bowl, combine almond meal, egg yolks, melted butter, melted chocolate, Cream of Wheat, and cocoa nibs; stir until blended. Fold in egg whites. Spoon mixture into a large food storage bag and snip a large hole in one corner. Pipe mixture into bottom of ramekins to cover, about 1/2 inch thick.

7.) Remove ganache from the freezer; lift from pan using foil ends. With a 2.25-inch round cutter, cut out 8 circles. Place a circle on the center of each ramekin. Pipe remaining batter over and around ganache to cover. Smooth tops. Freeze until firm, about 1 hour.

8.) Preheat oven to 375 degrees. Place ramekins on a baking sheet and bake until tops feel firm, 21 to 23 minutes. Allow to cool on the baking sheet 10 minutes.

9.) Place remaining ganache in a small saucepan and melt over low heat. To serve, run a knife carefully around the inside of the ramekins and invert cookies onto a plate. Remove paper. Drizzle with warm ganache and sugared cocoa nibs. 

**Thanks a lot for this Coasterbelly

All of the above artwork is drawn by GitBigger. He’s one of the more prominent members in the gaining community. You can find out more about him here and his other blog and view more of his artwork over at deviantart. Keep up the good work Git!

** A personal favorite is Big Boss, its kind of a fantasy for us.

Happy Leftovers Day!

Online attention amounts to squat, get a hobby or go to the gym.

Another commission from the talented Simon Rosati. Check out his other artwork and make sure to ask for a commission yourself. This one was a gift from my beautiful bellied man. Thanks, honey! 

Happy Halloween Guys! Bundle up, its cold out!

Yours truly, by the talented Simon Rosati. Check out his other artwork and make sure to ask for a commission yourself.

Its true.

Its true.

These personalized pictures of myself and my lovely boyfriend have been handcrafted over a week for us by, SenorGordo aka, Izzy. He’s known artist around the gaining community and does some great work, basing much of it on fellow members in the gaining community. He does commissions and if you’d like to contact him, shoot him an e-mail.