Fat Steve the Kekistani Prepper trying to get his prep up in anticipation of the very bad things that are to come, And; maybe have a little fun in the sun when Party-pocalypse comes. Style, skills, gear, and mindset for the new dystopian age. #SHTF, #WROL, #TEOTWAWKI, and I feel fine.

Mr. Steven G. Liggett
709 Karen PKWY.
Newark, OH 43055-4319
Buy Steve a beer: https://gabpay.live/CompleteQR/ECZETP
— No Bake Brownies Recipe —
¾ cup cocoa powder, unsweetened
1 ½ cups All-purpose flour
2 cups evaporated milk
1/3 cup butter
½ cup sugar
¼ tsp instant coffee
1 tsp vanilla
¼ cup evaporated milk
1 cup dark chocolate
¼ cup chopped peanuts
1. Sift flour and cocoa powder. Then give it a mix and set aside.
2. In a pan over low heat add evaporated milk, sugar, butter, vanilla, and instant coffee. Mix until it is completely dissolved.
3. Add sifted flour and cocoa mixture. Mix. Then gradually add the remaining evaporated milk. Cook for 8-10 minutes or until it can already hold a shape.
4. Transfer the mixture to a container lined with parchment or wax paper. You can also use aluminum foil.
5. Spread the mixture evenly into the container. Flatten and smooth the surface using a spoon or spatula.
6. Using an improvised double boiler. Melt chocolate in evaporated milk over low heat. Stir until the chocolate completely melted.
7. Pour chocolate frosting on top of the brownies. Spread it evenly. Sprinkle some chopped peanuts.
8. Cover and chill in the ref overnight. After it chilled cut the brownies into bite-size pieces.
YIELDS: 16 pieces of no-bake brownies
But I can’t seem to leave well enough alone, so our food editor taught me an insider trick that makes any box cake mix taste like a mixed-from-scratch version. Instead of following the directions and ingredients on the box, she replaces the oil with NEARLY the exact same amount of melted butter.
I sense your skepticism. But trust me when I say that not only does the flavor increase exponentially, but the texture becomes light and heavenly. (I hear from my food-nerd friends that it has something to do with the way butter bonds with the sugar crystals to trap air.) In addition, butter also has more water in it, so your cake turns out more moist (ugh, that word … I know) than using oil alone.
If you’re planning to swap, here is a rough measurement exchange:
1/4 cup oil = 1/3 cup melted butter
1/2 cup oil = 2/3 cup melted butter
3/4 cup oil = 1 cup melted butter
1 cup oil = 1 1/4 cup melted butter

View original video here