Liz's Profile

15 Dec 2013

Quote by JasonM
That's exactly what I do, Liz. Probably the reason for the count difference.

Have you tried pasting it in from TextEdit using Cmd + Shift + V (instead of just Cmd + V)?

Might be worth a shot, that is a format-free, plain text paste option.

Other than that, we'll have to see what Gav comes back with.

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15 Dec 2013

Quote by JasonM
Just as an aside - my Scrivener shows 1500 words exactly, G-Docs shows 1496 words

I use Scrivener as well.

Try copying the text into NotePad (Windows) or TextEdit (Mac), then copy/paste it from there into Lush.
That seems to strip out any unusual hidden formatting that could be throwing it off.

Liz

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15 Dec 2013

He deleted his account.

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13 Dec 2013

Quote by Mazza
Well, here's a conundrum for you...

I recorded a story for my friend. The story was posted on the 9th of December and has 7544 views. The audio was added 4 days ago and has 8503 listens... How is that even possible? Surely the story has to be viewed to get to the audio?

http://www.lushstories.com/stories/group-sex/job-well-done.aspx

See what I mean?

Maybe they fell in love with your sexy voice and played it more than once. angel7

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13 Dec 2013

I migrated from to a couple of years ago, and I've never looked back. I use the label system and priority settings all the time and I think they're great.

Just out of curiosity, I was wondering what email providers the rest of Lush use.

Note: I know some people will have more than one email address, this is just in relation to your primary account (most frequently used).

Please do not post your actual email addresses if you do not want everyone to see them.

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13 Dec 2013

On the 27th Nov 2013 it was at 16,860.

Perhaps it's just a technical glitch.

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12 Dec 2013

Yes.

Route 66 roadtrip in a convertible.

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11 Dec 2013

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11 Dec 2013

Quote by Poppet
Interesting idea, I kind of like it. I'm looking forward to seeing if I can muster something up.

I did notice that when I go to the "Competitions" category and go to click on the newest ones, it won't open, so I can't see the list of those who have entered thus far. Is this normal? I don't remember this issue in the past.

Slight hiccup, I have already reported it to Gav smile

Link: http://www.lushstories.com/competitions/quickie-sex.aspx

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10 Dec 2013

Forgive me Lush for I have sinned, it has been three weeks since my last confession.

I'm a D&D Player, or at least I was until recently. I've played on and off since I was about ten, enjoying the complexity of an epic battle, the clash of swords in melee combat, and the thrill of rolling a natural twenty.

I can't be the only one on Lush, can I? Embarassed

Any other D&D fans out there? What are your favourite race, class and character alignments?

Don't leave me hanging... please?

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10 Dec 2013

Initially, I was a little dubious about such a small word count limit but on reflection, I think it's a great idea.

It takes skill to pack enough good words into such a small story, I think it will be an interesting challenge.

If you concentrate too much on the sex act itself, characters can appear flat. Too much story and character development, you can lose the element of carnal abandon.

Time to mix an erotic cocktail smile

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9 Dec 2013

Actually, I'm pretty interested in this Lush prenup thing also.

What do you put in it? scratch

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9 Dec 2013

We are looking into it.

Thank you for letting us know.

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9 Dec 2013

Quote by lisa65
I posted the URL of each stolen story but it was removed by the forum.

I think that might be a security feature to prevent spamming.

Thank you for bringing this to our attention, I will notify site admin.

Liz

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9 Dec 2013

Congratulations to the winners, and well done to all the other entrants!

Some great stories in this competition.

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8 Dec 2013

Quote by BustyBeauty

I posted a topic in the lounge thinking plenty of people would see it and it would become fun, but after thinking about it and discovering the other threads, it needs to go in the forum games section. Is there anyway to relocate threads to another section?

Only site moderators are able to do this.

If you can let us know which thread it is here, someone will move it for you.

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5 Dec 2013

Quote by Kitsune
I have some more poetry other than what I already have posted, but I cannot post them because they're rather depressing and not about love. Would I be able to post them here instead? If I am able, would anyone even look at them?

You could always try our sister site: http://www.storiesspace.com/

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5 Dec 2013

A five-year-old girl sent a handwritten apology to a department store after accidentally breaking a Christmas tree bauble - with two pound coins attached to pay for the damage.

Faith wrote to John Lewis in Cambridge after visiting on Saturday.

The letter said: "I'm sorry I broke a Christmas bauble... it cost two pounds. Here is the money for it. Sorry again".

General manager Dominic Joyce said Faith would be sent a present after the store managed to track her down.

He said the girl's mother telephoned after seeing media reports about the letter, but she did not want her identity revealed because she was a "very shy little girl".

Mr Joyce said the letter had no address, so staff had been trying since the start of the week to find Faith to thank her in person.

"It was just the sweetest letter that was addressed to the John Lewis Christmas Department," he said.

"It had a Cambridge postmark and that's all we knew. We think the drawing is of her holding the bauble - it may be a self portrait, but other than that we had nothing else to go on."

After the letter was posted on social media, people began a campaign to track down the girl using the hashtag #findfaith.

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5 Dec 2013

I need a nap.

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5 Dec 2013

White Chocolate Raisinet Cookies

Ingredients

11/4 cup white or whole wheat flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnmon
1 cup butter softened
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla
2 large eggs
3 cups quick or old fashioned oats
1 cup milk chocolate raisinets
1 cup white chocolate chips

Directions

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, sugar, eggs and vanilla in a large bowl. Mix in flour mixture.
Fold in oats, raisinets and white chocolate chips.
Bake at 350 for 8 minutes or until lightly browned. You want the middle to look a little doughy when you first take them out. Let cool on pan for 1 min and then place cookies on cooling rack.

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5 Dec 2013

Lemon Crinkle Cookies

Ingredients

1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1-1/2 cup all-purpose flour
1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

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5 Dec 2013

M&M Cookie Bars

Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cube butter (12 TB) softened
1 cup sugar
1/2 cup brown sugar (packed)
2 eggs
1 tsp vanilla
11 oz bag mini baking M&M’s (save a few to go on top)

Directions

1. Combine flour, baking soda and baking powder in a medium sized bowl and set aside.
2. Mix together in a large bowl: sugar, brown sugar, butter, eggs and vanilla. Mix for about 1 minute, or until fluffy. Then slowly add the flour mixture to the wet ingredients.
3. Fold in m&m's and then place dough in a 13x9 baking sheet lined with foil. Then place a few M&M's on top.
4. Bake at 325 for 20-35 minutes (depending on oven), or until a toothpick comes clean.
(Optional) For glaze: Combine 1 cup powdered sugar + 1 TB milk and drizzle over cookies once cooled.

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5 Dec 2013

Raspberry Cookies With Cream

Ingredients

2 cups raspberries
1/2 cup sugar + 1 1/2 TB to put on raspberries
1/2 cut lemon juiced
2 cup flour
2 tsp baking powder
8 TB salted butter cubed - not softened
2/3 cup heavy whipping cream
3/4 cup powdered sugar
11/2 TB milk

Directions

Combine raspberries, sugar ( only 1 1/2 TB) and lemon juice in a small bowl.
Combine flour, baking powder and the rest of the sugar (1/2 cup) in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also combine with your hands until the mixture combines. It will be more of a crumble mix.
Stir in cream and mix until combined. Then gently fold in raspberries.
Line cookie sheet with parchment paper and drop dough on cookie sheet. Bake at 350 for 15 minutes or until lightly browned.
Stir together powdered sugar and milk and drizzle over cooled cookies.
Enjoy!

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5 Dec 2013

Super Soft Sugar Cookies

Ingredients

1 cup margarine, at room temp
1 3/4 cup sugar
2 eggs, at room temp
1 tsp vanilla
1 cup sour cream
1/4 tsp lemon or almond extract
5 1/2 cup flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Directions

In a large bowl mix together margarine and sugar. Beat until creamy. Add in eggs, vanilla, lemon extract and sour cream and mix together until combined.
In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add dry ingredients to the wet ingredients. Mix just until combined.
Split dough in two and place in saran wrap. Refrigerate dough for 1-2 hours.
Once dough has been chilled roll out dough on a bakers mat or parchment paper. Add another 1/4 - 1/2 cup flour if dough is still sticky. Cut with floured cookie cutter.
Bake at 350 degrees for 8-9 minutes.

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5 Dec 2013

Carrot Cake Cookie Sandwiches

Ingredients

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.

Gradually add flour to butter mixture; mix on a low speed until just blended.

Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.

To make the cream-cheese: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Once the cookies have cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.

Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

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5 Dec 2013

Chocolate Chip S’mores Cookie Bars

Ingredients

Crust:
1/2 cup butter melted
1 1/2 cup graham cracker crumbs

Dough:
2 cups brown sugar
2/3 cup salted butter (softened)
2 eggs
2 1/2 cup flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Place on top of dough before baking:
1 Milk Chocolate Candy Bar (broken into pieces)
1 Graham Cracker (broken into pieces)
1/2 cup marshmallows

Directions

Pre-heat oven to 325 degrees.
Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13x9 with foil and press down crust. Set aside.
Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. Mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips.
Press dough into pan with a spatula flour on your hands. The dough goes right on top of the crust. Bake for 30-35 minutes or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
Allow bars to cool and then enjoy with a scoop of ice cream or cold glass of milk!

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5 Dec 2013

Pumpkin Chocolate Chip Cookies

Ingredients

1 cup canned pumpkin
1 egg
1/2 cup vegetable oil
1 cup white sugar
2 cups flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 TB vanilla
1 11oz bag chocolate chips

Directions

Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
Add vanilla and chocolate chips and stir until combined.
Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

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5 Dec 2013

White chocolate butterscotch cookies

Ingredients

1 cup brown sugar
1/2 cup butter softened
1/2 cup vegetable oil
2 eggs
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp almond extract
3 cups flour
1/2 bag white chocolate chips
1/2 bag butterscotch chips

Directions

In a large mixing bowl, cream together butter and sugar. Beat in one egg at a time. Mix in oil, vanilla and almond extract.
Mix dry ingredients in a separate bowl. Slowly mix into wet ingredients. Once smooth, fold in chips.
Bake at 350 for 7-10 minutes, or until lightly browned.

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5 Dec 2013

Caramel Stuffed Apple Cider Cookies

Ingredients

1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix (not sugar free) all 10 packets.
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Directions

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

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5 Dec 2013

Salted Caramel Chocolate Chip Cookie Bars

Ingredients

2 1/8 cups (10 1/2 oz) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled slightly
1 cup (7 oz) light brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups chocolate chips
6 tablespoons salted caramel sauce
fleur de sel, for sprinkling

Salted Caramel Sauce:
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

Directions

To make the caramel: Add the sugar, corn syrup and water to a medium saucepan and stir gently to combine. Set the pan over medium-high heat and cook until the mixture registers 350 F on a candy thermometer (if you don't have a thermometer cook until the mixture is amber in color). Turn off the heat under the pan and slowly add the cream (the caramel will bubble up quite a bit so be mindful) then the fleur de sel. Stir in the sour cream until the mixture is smooth. Let cool while you work on the brownies.

To make the cookie bars: Preheat oven to 325 F with a rack in the lower third. Line an 8x8-inch baking dish with aluminum foil, leaving an overhang on opposite sides to allow you to lift the bars out after baking. Spray the aluminum foil with nonstick cooking spray.

In a medium bowl, whisk the flour, baking soda and salt together. In a second bowl, combine the butter and both sugars, whisking until combined. Add the egg, egg yolk and vanilla and whisk to completely incorporate. Add the dry ingredients to the wet, and use a rubber spatula to fold the dry into the wet just until combined. (The batter will be quite thick.) Use the rubber spatula to fold in the chocolate chips.

Transfer half of the batter to the prepared pan, pressing it into an even layer in the bottom. Pour the caramel sauce over the cookie dough, leaving just a little space around the edges. Use a small cookie scoop to dollop the remaining cookie dough over the salted caramel. Press down gently with your fingertips to distribute. It's fine if the caramel layer isn't completely covered - it will spread to cover as it bakes. Sprinkle the top with fleur de sel. Bake for 35-40 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they're done.

Remove the pan to a wire rack. Let the bars cool completely before lifting them out of the pan and cutting into squares to serve.

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