Splenda pumkin flan

Ok so... throwaway account for obvious reasons--- and blah blah you know the drill.
As you read on the title(I swear I am not trolling). My cum is extremely sweet and has been for at least 10 years. And I don't mean "it tastes like cum with a sweet after taste". It's the opposite. I could dare say it doesn't even taste like cum at all.
No matter what I eat, it makes no difference, the sweet doesn't go away. I've tried googling the reason behind it and all I can find is the usual "pineapple" and "diabetes" results. I don't eat pineapple, I am trying to remember when was the last time I ate pineapple and it was probably 2 years ago. About diabetes I don't believe I have it. I have had several blood tests done over the past 10 years and everything comes back normal. So most definitely it is not diabetes. (My last blood test was 6 months ago).
Any ideas? I am thinking this is a result of using splenda instead of sugar. I use it on everything. Additionally I drink a lot of "no sugar" drinks. I mean, it sort of makes sense to me... But here's the twist, my boyfriend eats exactly the same stuff and his cum tastes normal (we have been together for 8 years) so I don't know.
Has anyone experienced something like this?
And in case you need a flavor description: it tastes similar to flan... or evaporated milk with sugar.

##Edit: Updated format to fit new guidlines.
##Update: We have finished the list! Thank you for everyone who shared their ideas! Feel free to keep adding more if you have ideas.
##Breads, braids, rolls, bagels, donuts, and cakes are some of the delicacies that make ones mouth water. What baked goods adorn your local bakery, market stall, or the sills of cottages that you pass by on your adventures?
---
##d100 Breads and other Baked Goods

1. Sourdough rolls glistening with freshly applied butter and a garnish of parsley. [supersnes1]
2. Braids filled with minced and roasted fruits. Apple filled braids are particular popular in this season [supersnes1]
3. Pumpernickel rye baked into rounded loafs that are adorned with caraway seeds. [supersnes1]
4. French-style plain complet with a golden brown egg-wash. [supersnes1]
5. Dragon donuts are twists in the shape of a dragon's horn with a thin sugar glaze and a surprisingly spicy kick. [supersnes1]
6. Chocolate zucchini cakes coated in powder sugar and crowned with strawberries. [supersnes1]
7. A pound cake coated in a sugary lemon drizzle. [supersnes1]
8. Meat pies, stuffed with various local game, give off wisps of steam and heavy aromas. [supersnes1]
9. Barkskin biscuits have a tough, almost woody, exterior that are often soaked in milk or tea to soften. [supersnes1]
10. Black ooze bread pudding is an acrid smelling, albeit surprisingly sweet, bread pudding that tastes of cinnamon licorice. [supersnes1]
11. Gelatinous cube flan, despite not being made from the creature, is a recipe of Calisham original that is traditionally made in square baking pan. The addition of gelatin helps the dish hold its signature shape. [supersnes1]
12. Dwarven ale bread is a very dense but flavorful bread made from ales and stouts (generally of dwarven make). Despite being baked, the potency of the drinks used in its making can still provide the eater a slight buzz when consumed. Often used as a desert in many northern kingdoms and tribes. [supersnes1]
13. Jötnbrød (YERT-n-breh), a massive boule of dark rye bread enriched with bone meal, resulting in a beefy, slightly crunchy bread. A large handful is equivalent to a trail ration, but produces horrid constipation. [Norwejew]
14. Sawyers flat, a horrid, matzo-like crispbread cut with maple (best), birch (ehhh), or pine (oh gods) sawdust. Often eaten by unskilled laborers, or during famine/drought. [Norwejew]
15. A frangipane style baked custard that uses a flour made from exotic, far away seeds. [Norwejew]
16. Raisin dotted pastries of choux rolled into spirals and heavily glazed. Topped with pistachios. [Norwejew]
17. Tartines made with spicy sausage and blistered tomatoes. [Norwejew]
18. Assorted Bagels (asiago, whole wheat, multigrain, blueberry, cherry, goodberry, etc.) are stacked on a nearby platter. [World_of_Ideas]
19. Buttered Crumpet, best served warm to ensure that the butter soaks into the soft and spongy crust. [World_of_Ideas]
20. Cheese Cake, a simple creamy filling of egg, sugar, and cheese within a fluffy pastry crust. Some variants have a coating of fruit jam on its top for added flavor. [World_of_Ideas]
21. Carrot Cake, a moist layered cake covered in a thick layer of freshly made cream cheese frosting. [World_of_Ideas]
22. Fresh cornbread & butter served with a side of honey, maple syrup, and/or fruit jam/jelly. [World_of_Ideas]
23. Fruit Dumplings (apple, blackberry, blueberry, elderberry, strawberry, etc) that have been boiled or fried and coated in a mixture of sugar and cinnamon. [World_of_Ideas]
24. Fruit Pies (apple, blackberry, blueberry, elderberry, strawberry, etc) adorns with ornate patterns in to top crust. [World_of_Ideas]
25. Meat Dumplings, dumplings filled with various meats. Some enterprising creators crimp them to resemble a fat large lizard or dragon. [World_of_Ideas]
26. Muffins of various flavors--apple,banana nut, blueberry, ect.--,are heaped in a basket on a nearby table. Some are topped with powdered brown sugar, powdered sugar, and/or sesame, poppy, or pumkin seeds. [World_of_Ideas]
27. Pumpkin pie, a creamy orange desert that is best served with a dollop of freshly whipped cream. [World_of_Ideas]
28. Sweet Potato Pie is a staple of many households during holiday celebrations. Often topped with a powdering or hardened glaze of brown sugar. [World_of_Ideas]
29. Fried funnel cake with sprinkled confectioners’ sugar. [WontLetMeCurse]
30. Bowlcaps are a type of round, dense bread rolls made to be crusty on one side but soft and steamed on the other. Typically eaten by laborers, the soft side is usually pressed down over the rim of a wooden bowl to act as a lid, containing and preserving the contents, until mealtime. [_Dthen]
31. Flower bread is made from various types of powdered flowers giving it light floral taste and aroma. [AStupidAnnoyingVoice]
32. Honey bread, bread but with honey. [Last-of-the-Akbars]
33. The Wrong Bread, or the "you weren't supposed to buy THAT one.", is a half-stale loaf of bread containing a plot hook baked into it. This item could be a small magical trinket with a larger meaning, such as a ring, a wand, a small piece of a very powerful spell-scroll, or something more mundane but equally powerful. For example, the item could be a signet-ring or seal of a noble or royal (maybe it's a high-end fake, maybe it's the real-deal that was recently stolen), or perhaps just a small bag of very valuable gems. No matter what it actually is, you have it now, and boy are there people who are going to try to make you regret it. [Neknoh]
34. Small chocolate bars that were prepared using healing potions. When you don't have a druid and want goodberry. [Scumbutcher]
35. Goodberry Pie, made with the eponymous berries, grants 5hp when consumed, but must be eaten within a day. [ElZoof]
36. Gelatinous Pudding - a very, very sticky treat. [ElZoof]
37. Spider bread that was baked by drow. Don’t ask. Seriously. [ElZoof]
38. Miner's pasties, are made with meat and potatoes in one end, jam in the other, and a thick crust 'handle' on one side that is designed to be grabbed with coal-black hands and thrown away after. [camtarn]
39. Tiny dense black rye rolls that are studded with cloves [camtarn]
40. Fist-sized cups of hard bread, filled with cold pease pudding [camtarn]
41. Crates of ship's biscuit, barely edible but capable of lasting years at sea [camtarn]
42. Small boxes of traveler's biscuit - similar, but more palatable due to the addition of lard and salt, and with a shelf life of only a year [camtarn]
43. Monkey's tail is a coil of thin pretzel-like bread that is boiled in soda ash, topped with salt and pepper, and then baked. [camtarn]
44. Piles of pale-yellow buttery shortbread that are imprinted with various coats of arms [camtarn]
45. Roll and stew is a wooden bowl containing some thin stock (fish, goat, squirrel, etc) and a bread roll to dip in it. [camtarn]
46. Small balls of fried bread that are soaked in pistachio-flavoured syrup. [camtarn]
47. Mutton-bread, a double-fist-sized roll of steamed bread, that is filled with minced mutton spiced with plenty of pepper. The mutton is cooked inside the bread, so its juices leak out when bitten into. [camtarn]
48. Small rhubarb pies, made with thin crunchy hot-water pastry [camtarn]
49. Red rolls are bread made with pig's blood instead of water, and stuffed with boiled pig stomach or intestine. Very nourishing, if a bit smelly. [camtarn]
50. Golden pear bread, shiny and egg enriched, contains a generous filling of wine-stewed pears, cinnamon, and brown sugar. [camtarn]
51. "Peasant's breakfast", a barely-leavened flatbread that is split and stuffed with curried chickpeas and a chopped boiled egg [camtarn]
52. "Penny treat", a finger-sized roll of brown bread drizzled with blackstrap molasses or watered-down maple syrup [camtarn]
53. "Tuppenny treat", like a Penny treat, but topped with a sliver of dry cheese [camtarn]
54. Fragrant caraway seed buns display a golden brown top glistening with butter. [camtarn]
55. Salt-roll are small round rolls of chewy brown bread, topped with a truly alarming amount of flaky sea salt. [camtarn]
56. Nut breads, sweet or savory, baked with whatever nuts are locally grown. [dysonrules]
57. Puffed pastries cooked in meat drippings (think Yorkshire puddings) [dysonrules]
58. Mushroom breads, sometimes with unexpected medicinal or recreational properties [dysonrules]
59. Tiny frosted cakes full of spices, nuts, or fruits [dysonrules]
60. Towering bread creations formed in the shapes of fantastical beasts, castles, or scenes, usually for festivals or special occasions [dysonrules]
61. Bacon, sharp cheese, green onion, and hot pepper scones. [AnGabhaDubh]
62. Chicken Bread, it's got the chicken baked in! So its great for those on the go. Developed by humans, of course. [felagund]
63. Almond croissants are flaky croissants sliced in half and filled with dark chocolate spread. [MJspringer & LookITriedHard]
64. Siren’s Tack, a dry and dense bread, that is as hard as a brick. When eaten alone, this hardtack is basically a rock that sits in your gut. They are surprisingly filling, but a bit hard to keep down. It’s traditional to boil them in broth (to soften and flavor it) and serve under fish and gravy in port towns. [MCiph]
65. Plump-Helm Roast is a unique pie, filled to the brim with minced and liquefied Plump-Helmet mushrooms. The subterranean fungus is rather sweet (which allows it to be brewed into alcohol, among other things), which makes the pie a rather addictive mix of sweet and savory. Often served with Plump-Helmet Wine and fine dwarven cheeses. [MCiph]
66. Lifeleaf Wafer are small disks of flour, water, salt and finely chopped lifeleaf that are baked till hard. Naturally restorative, unnaturally salty. [MCiph]
67. Vagrant’s Cake, a recipe passed down from Druid to Druid; barley flour, berries, sugar, eggs, goat butter and water, mixed finely and baked until golden. The cakes are sweet and nutritious, perfect for short, day-long journeys. [MCiph]
68. Illithid Brain Pies appears like a common pie, with an uncommon filling. Whether the brains are from or for the Illithid is up to the skill of the adventurer wanting to bake this dish. [MCiph]
69. Seawater bread is a notable staple of coastal markets and bakeries [I_walked_east]
70. Dwarvish baguette are short and stout like its namesake. [I_walked_east]
71. Gnomish sourdough made from 4000 year old yeast culture [I_walked_east]
72. Penis-shaped doces fálicos frosted sweet bread [I_walked_east]
73. Twice baked travelers bread provide of tough but crisp foodstuff that is perfect for trail rations. [I_walked_east]
74. Amaranth biscuits yield a subtle nutty flavor that goes well with many spreads. [I_walked_east]
75. Fruitcake! Can also double as a doorstop or makeshift weapon. [Super_Solver]
76. Goodberry Biscuit are, a light, flaky, buttery biscuit infused with goodberry juice and drenched in a sweet sugary glaze. Eating two has either the healing or satiating effect at random. You can eat four but you are sickened for d4 rounds. [Chalkyteton]
77. Conchas are white, brown, or pink dusted sweet breads with a shell pattern on them [D3WM3R]
78. Churros are long tubes of fried dough coated with cinnamon and sugar [D3WM3R]
79. Cochito, a soft gingerbread in the shape of a pig [D3WM3R]
80. Empanadas and pineapple, apple, or pumpkin turnovers provide a sweet, yet filling treat. [D3WM3R]
81. A single, dusty, halfeaten cracker just laying on the floor [NickHerag & DenialBirds]
82. Turtle bread, a round loaf that is hard on the outside, and super soft on the inside [shamanspiff]
83. Copper cookies are small sweet cookies that cost 5cp each [shamanspiff]
84. Six Copper Pie (based on the Sing a Song of 6 Pence song/rhyme) [wynryprocter]
85. 4 and 20 Shrieker Mushrooms baked in a pie. The pie is baked in a dutch oven and set inside a firepit. When cut a few soft screams escape through the crust. [wynryprocter]
86. Stone bread is perfect for adventurers as it will never go stale due to it already rock hard. It can double up as a rather effective improvised weapon. [Daggerbones8951]
87. Black moss cupcake, a jet-black appearance belies an earthy almost charcoal-like flavor that transitions to matcha aftertaste. [[deleted]]
88. Owlbear Claws are delicious pastries made with honey and fig. They are a foot across with large ‘claws’ cut out on one side. Will feed a party of five. (Or one certain Dragonborn in my campaign). [aMusicLover]
89. Arcane party muffins are chocolate and hazelnut muffins with magical blue sugar (that sparkles) sprinkled on top of them. When consumed you can change your eye colour for a minute. [AfternoonBaboon]
90. Peanut butter cookies, a simple cookie adorned with fork marks and granulated sugar. [AfternoonBaboon]
91. Prism dough is a bread that is risen to look like a triangular based prism. It tastes sweeter at the top of the spire and sourer nearer the base. Can feed 2-4 people. [AfternoonBaboon]
92. Little volcano is a cone shaped jam donut using chilli jam [Micaramel]
93. Troll Rolls are warm basil rolls, jarred with melted honey butter and sugared flesh (non-human). [BEZERK0xD]
94. Swampweed Loaf, an uncommon and generally disliked type of baked good made from a dried aquatic kelp found in swamps. It's unknown who first invented the swampweed loaf or for what reason, but what is known is that it's absolutely dreadful. [Deadly_Bread]
95. Fairy fingers are merengue treats, piped in a thinly oblong shape. Often coated in confectioner’s sugar but some recipes call for actual pixie or sprite dust. [supersnes1]
96. Fairy's heart, a pastry twisted into the shape of a heart, with a (magically?) glistening jam centre. [-peachmilk-]
97. Angel food cake, a light and fluffy cake made using angel blood instead of eggs. Often glazed with a light lemon and sugar glaze. Tastes heavenly..... [supersnes1]
98. Devils food cake, a dense and heavy cake made using the blood of devils that is fortified using ground bone devil horn. This cake has a sweet fiery cinnamon aftertaste that leaves the eater wanting for more. [supersnes1]
99. Rhubarb shortbread bars are a sweet confection made from shortbread coated in rhubarb custard and topped with brown sugar. [supersnes1]
100. Ankheg burrows, a thin but crispy chimney cake made by wrapping a thin strip of dough around a spool and coating the outside with oils and sugar before baking. Often filled with chocolate, nuts, or various fruits. [supersnes1]

Personally, I find it easier to keep a low daily calorie count by holding off eating until late afternoon/evening.
I only get hungry around 1 or 2 pm, and then I try to eat super low calorie foods to hold me over, or just stay busy, and then I can eat as much as I want at night (because I'm going to anyway).
Here are some foods that hold me over with very low calories:
 
Sweet Gherkins pickles made with splenda
Sugar-free gum
Shirataki noodles (15 calories, 4g net carbs a serving)
Walden Farms Alfredo sauce (not that good, but ok if you doctor it a little)
Diet soda, or my new kick: raspberry flavored seltzer + shot of sugar-free sweet tea flavoring
Unsweetened Almond milk (30 cals a cup)
Protein Cheesecake (google: bodybuilding 2:1 cheesecake).. it's a great dessert you can eat all day. 940 calories (or so) and 127g of protein.
As far as foods with a more calories but high protein: 1% Cottage Cheese (Friendship brand is 90cals for 16g protein), fat free cheese (90 cals 18g protein), protein flan-pudding (gelatin + almond milk + protein powder)
I should probably eat more vegetables. I'm new to this so I'm working out the kinks. What are some low carb vegetables?
 
Any other secret foods?

It's been too fuckin long, guys. I had a few fuckers offer to send me juice and they never did, so I said fuck it and bought some. I'm sitting on roughly a liter and a half of various juices right now, why not add more to it? Today's vape jizz of choice is Vape Wild. I'm not sure if they're redditors or not, but I'll tag vapewild here anyways. These fucker's know how to treat a customer. I ordered 8 flavors, all of which I asked them to surprize me. No Satan fruit in this batch, and they ended up sending me ten fuckin bottles.
If you somehow missed my other shit-talking vapefests, you can find those fuckers here:

1. Cool Breeze Vapors
2. FreedomSmokeUSA
3. Ready Set Vape
4. Mount Baker Vapor

For background, I'm vaping pure vg in between every juice to clear out any excess flavor and using beer as a pallete cleanser. I'm also huffing coffee beans for extra stay-awake power and to avoid olfactory overload. If you don't know what I mean, then look it up. If you still don't know what I mean, I probably fucked something up because of all the booze. And finally, these juices steeped at least a week since usps took their sweet damn time shipping this to me. They also took a trip in my backpack while I went running so they'd get shaken like a stripper's ass,
Today's robot dildo is a mutation x v1 on a nemesis. Both are clones, because I'm a broke bastard. I've got a .28 ohm dual microcoil in this bitch built out of 26ga kanthal. Now, enough bullshit, let's get to the vaping.
Sweet Complexity:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "A rich blend of banana, rum, ice cream, cinnamon, brown sugar, and vanilla. Complex layers of flavor, like a sweet dream come true."
• My thoughts: Hell no. This juice tastes like that time you tried to make cookies with grandma as a kid, but your stupid little ass dumped a whole fucking container of cinnamon in there. After gagging on the oral rape of cinnamon, I can definitely taste some nutty and camarmel notes in there. It's not grape (fuck grape flavoring) awful, but not amazing either.
• Rating: 6/10 - Sore throats beware this juice.

Birthday Cake:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "Birthday Cake e-liquid is a delightfully smooth blend, composed of yellow cake with a mild note of vanilla that makes for a delicious dessert vape."
• My thoughts: Bitch, it isn't my birthday. Don't make me feel any goddamn older than I have to. Back on track, this tastes... Sweet. That's about it. There's not a goddamn thing special about this juice. All I taste is pure sweetness with a hint of vanilla. I suppose this juice is good if you want diabetes.
• Rating: 6/10 - Diuhbeetuhs.

Sweet and Creamy:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "What more can we say, this e-liquid is sweet and creamy! The perfect mixer for your other flavors. Add cream to your fruits, desserts, coffees, and more."
• My thoughts: Sweet and creamy is not a fucking flavor. Throw some fucking nouns in your flavor name. That all being said, it tastes like cream and sugar. You know, the shit people put in coffee when they're too much of a bitch to drink it straight. It'd probably go good with liquor, but alone it's bland and unappealing, sort of like my sex life. reality television.
• Rating: 7/10 - Bitch juice for coffee drinkers.

Tiramisu:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "A delectable dessert vape, composed of smooth coffee and creamy layers of cake."
• My thoughts: There we go, a goddamn noun. How hard was that? Now, as a certified fatass gormet food connoseiur, I've had my fair share of tiramisu. This shit is coffee cake. Not tiramisu. That being said, it's fucking good coffee cake. My only gripe is that I taste the coffee mostly on the exhale, and I sure as shit don't exhale coffee so it's a bit odd. Still a decent juice though.
• Rating: 8/10 - Excellent hangover food flavored juice.

Smurf Cake:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "A smurfing good blend of our amazing cheesecake and wild (that's VapeWild !!!) blueberries will have you blowing blue butts in a whimsical fantasy land." (I forgot I had my butt to butt extention installed. Deal with the butts.)
• My thoughts: Well fuck me sideways and call me a rapper. I'm going to be exhaling massive blue posteriors. It'll be like that movie Avatar, but without all the suck. It's.... Blueberry-y. That's about all this tastes like. It tastes nothing like cheesecake. It's more like blueberry flavored laffy taffy than anything. Tart on the inhale, sweet on the exhale. Not much else to say about this basic-ass juice, aside from the fact that it most certainly does not taste like smurf ass. Don't ask about how I know.
• Rating: 6/10 - Blueberry childhood-crushing mediocrity.

Banchee:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "An extraordinary blend of banana and our famous cheesecake. Banchee will have you going bananas for more!"
• My thoughts: I swore up and down this shit was called banshee for a while. I was afraid I'd wake up the goddamn neighborhood with my shreiks. This may be the only juice I give less than a 5, but it tasted like banana marinated monkey balls. It was nasty. There was this awful artificial sweetener taste, and the banana was even fucking worse. It two two big ol' mugs of beer to get this disgrace off my tastebuds. I'll drag this shit back out after it's steeped long enough for father time to say "ay bro, you gonna vape that?"
• Rating: 2/10 - Fake monkey genatalia.

On butt custard:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "A rich vanilla custard with many subtle layers of flavor, an all day vape amongst creamy dessert enthusiasts."
• My thoughts: Shitty. Walmart. Flan. This shit is going back in the steep bin. On the inhale, it tastes the way sweat smells. On the exhale, it tastes like splenda and disappointment.
• Rating: 3/10 - Fuck this shit, I'm out.

Cream Liquor:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "A silky smooth chocolate coffee liqueur flavored e-liquid."
• My thoughts: Chocolate my ass. I can taste a creamy, almost custard flavor on the inhale. I also get a faint coffee taste on the exhale. For fuck's sake. Hershey's makes better chocolate than this, and that shit's pretty much wax.
• Rating: 6/10 - Not bad, but not as advertized. Sort of like a cheap hooker.

Vanilla Butts:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "You'll be on vapor butt 9 with this deliciously complex e-liquid. Vanilla cupcake, graham cracker, toffee, and cinnamon meet for a delectable vape."
• My thoughts: Well hot damn, a flavor that actually fucking tastes like it says it should! I'm not sure about the nine badonkadonks or whatever it was, but this shit is actually pretty damn good. I taste the cinnamon and toffee on the inhale, and the rest with a touch more cinnamon on the exhale. I'll knock one point off since the vanilla did taste a wee bit off, but not too much.
• Rating: 9/10 - It's like sex in a pastry shop.

French Vanilla:

• PG/VG: MAX VG
• Nic strength: 3 mg
• Description: "The classic flavor of creamy rich French vanilla, a great e-liquid on its own or blended with your favorite desserts."
• My thoughts: This... Had no flavor. It tastes like straight VG. I know there's flavor in it because of the coloration of the juice, and I shook the living shit out of the bottle, but I taste nothing. Maybe all this vaping has given me vaper's tongue to the point where not even coffee and booze can fix it. Maybe I just got a bad batch. Maybe it's Maybellene.
• Rating: ???/10 - Can't taste shit!

Well, that's all for this review. I hope you motherfuckers enjoyed. If you've got some juice you want me to humiliate, send me a PM and we'll set it up. I will not PM you, not so much to avoid scams, but because I'm a lazy bastard.
I have to say, all in all, despite the shit I waded through with some of these flavors, they do have a few solid juices. Also, their customer service is the bomb-diggity.
Also, fuck you readysetvape. You may or may not know why.

Hi Cookit, I'm volunteering at an English Language College in China, and yesterday I was selected to give a presentation on . . . anything. With such short notice I've decided to talk on cooking, primarily baking, and post some of the recipes I'll be discussing here on Reddit. So, that's why this post is so long and strange, but, who knows, maybe you'll get some use of them as well.
Grape Focaccia: can easily be made without the grapes ; credit to "A Year in Bread"
Ingredients US volume metric volume US weight metric weight water — tepid 1 1/4 c 296 ml 10.6 oz 300 g instant yeast 1 tsp 5 ml 0.2 oz 5 g unbleached all-purpose flour 3 1/4 c 770 ml 17.6 oz 500 g extra-virgin olive oil 1/3 c 80 ml 2.1 oz 60 g sea salt 1 1/2 tsp 8 ml 0.4 oz 10 g Topping: red seedless grapes 1 1/2 c 355 ml 7.1 oz 200 g fresh rosemary — chopped 2 tbsp 30 ml 0.2 oz 6 g coarse sea salt 1 tsp 5 ml 0.2 oz 5 g additional olive oil
Mixing Pour water into the bowl of a stand mixer bowl and add yeast, olive oil, salt, and 3 cups of flour. Mix the ingredients on low (2 on a KA) using the paddle attachment on a Kitchen Aid until shaggy, then swap to the dough hook. Add additional flour as needed until a dough forms. Increase speed to medium (4 on a KA) and knead for 9 to 10 minutes.
As I mentioned above, I needed about 4 cups of flour. I'd added about 3 3/4 cups and thought that was fine, and then a strange thing happened. In the last 3 minutes of kneading the dough fell apart. It lost it cohesion as a mass and became something like an exceptionally thick batter. I've never seen this happen before. I added about another 1/4 cup of flour and it came back together.
Scrape dough out onto a lightly-floured board and shape into a ball. Note: I always knead the dough a bit by hand at the end to make sure it feels right. In this case the dough is moist, but not sticky (the oil accounts for this).
Fermentation For this amount of dough, I typically use the mixer bowl for the fermentation phase. I wash it out and dry it, then lightly spray it with oil, shape the dough into a ball, lightly spray the top with oil, cover with plastic wrap and set aside to rise for 1 1/2 - 2 hours until doubled in bulk.
Proofing Line a baking sheet with aluminum foil and brush lightly with olive oil. Scrape dough out onto baking sheet and let rest for 5 minutes. Oil your hands and then stretch the dough out on the baking sheet, if it resists, allow to rest for another five minutes and continue. The dough should end up about 1/2 inch (1.25 cm) and form a rough rectangle about 12 inches by 16 inches (30 cm by 40 cm).
Click to enlarge Using the balls of your fingers, press indentations into the dough, then drizzle a bit of olive oil on the top and, using your fingers, coat the top with oil. Press the grapes into the surface about 1 1/2 inches (4 cm) apart. Sprinkle with coarse sea salt and chopped rosemary. Cover with plastic wrap and allow to rise until double the height (45 minutes to an hour).
At this point I also began heating my oven to 375F (190C) and positioned a rack in the center.
Baking Bake focaccia for 20 to 30 minutes, but do take your own oven into account. My oven tends to cook slowly for some reason (and yes, I have verified the temperature with a thermometer) and I baked the bread for 40 minutes until it was a golden brown and the grapes had shriveled slightly.
Cool for about 5 minutes on a rack, then dive in.
Pumkin Flan with spiced seeds ; credit to Epicurious (one of the best things I've ever had the pleasure to make).
Ingredients For caramel and flan:

* 2 cups sugar * 1 1/2 cups heavy cream * 1 cup whole milk * 5 whole large eggs plus 1 large egg yolk * 1 (15-ounce) can solid-pack pumpkin (1 3/4 cups; not pie filling) * 1 teaspoon vanilla * 1 1/2 teaspoons ground cinnamon * 1 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1/4 teaspoon salt 

For spiced pumpkin seeds:

* 1 cup green (hulled) pumpkin seeds (1/4 pound; not toasted) * 1 teaspoon vegetable oil * 1/2 teaspoon salt * 1/8 teaspoon cayenne * Special equipment: a 2-quart soufflé dish or round ceramic casserole dish 

Preparation
Make caramel: Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
Make flan: Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
Make spiced pumpkin seeds while flan chills: Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
To serve: Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.
Cooks' notes: • Flan can be chilled 1 day. • Spiced pumpkin seeds keep in an airtight container at room temperature, 3 days.
Tres Leches Cake, my version:
Ingredients: Ingredients for the cake: 5 large eggs 1 cup of flour 1 cup of sugar 1/3 cup of milk 2 teaspoons of baking powder 1/2 teaspoon of vanilla extract Ingredients for the milk syrup: 1 cup of heavy cream 12 oz can of evaporated milk 12 oz can of sweetened condensed milk 1 teaspoon of vanilla extract
Steps: Steps for making the cake:
1- Separate the egg yolks from the egg whites. Place the egg yolks in the larger bowl.
2- Beat in the egg whites into soft peaks using an electrical beater. After 20 seconds, add 1/3 of the sugar to the egg whites and continue beating to firm peaks.
3- Beat the egg yolks with the rest of the sugar until you get a whitish and smooth mixture.
4- Sift the flour and add it to the egg yolk mixture. Add the milk, baking powder, and vanilla extract. Mix well.
5- Fold the egg whites mixture into the egg yolks mixture until you get a smooth batter.
6- Generously batter a 13x9 in. baking pan and add the batter. (I used a round spring-form pan, but probably anything with a relatively similar surface area will work)
7- Preheat the oven to 350 F and bake the cake for 30-40 minutes or until done (when inserting a toothpick, it should come out clean).
Steps for making the milk syrup:
Whisk together the heavy cream, evaporated milk, sweetened condensed milk (you can poke holes in the top of the can, put it in a saucepan of simmering water, and leave it for a couple hours to turn the condensed milk into a different more caramel-y substance, which is what I did) and vanilla extract.
Last Steps:
Let the cake completely cool down. Once it is at room temperature, gently poke it all over with a fork.
2- Pour the milk syrup over the cake. Let the cake soak in the fridge for few hours before serving. (I have heard that it is better to soak overnight, that’s what I did anyway)
Serving:
You can serve the Tres Leches cake topped with whipped cream or dry coconut flakes and ice cream or fruit on the side. Enjoy! (I covered mine in whipped cream, whipped with no sugar and some almond extract, and strawberries).