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Holiday Baking

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What's everyone baking for whatever holidays you are celebrating? What are your favorite cookies or treats to bake?
>>
>>7166996
peanut butter scotties, made with puffed rice, a peanut butter caramel, topped with dark chocolate and butter scotch
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>>7167005
wow, you're fond of peanut butter, eh? got a recipe for the scotties?
>>
Baking a pie today to bring to the in laws tonight ^_^ the rest of my holiday baking will most likely consist of:
Shortbread
Haystacks
Chocolate snowballs
Marshmallow log
Ginger snaps
And biscotti :)
>>
>>7167018
i have never heard of chocolate snowballs or marshmallow log. explain pls
>>
A batch of these and a batch of sweet maries will materialize at some point.
>>
>>7166996

This shit right here

Grandma makes 'em every year. Gotta eat 'em right out of the oven
>>
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Made my favourite Lebkuchen [spoiler]gingerbread[/spoiler] today, not my pic, but mine is exactly the same. Tastes heavenly with some milk tea.
>>
>>7167011
http://www.thekitchn.com/how-to-make-peanut-butter-scotcheroos-recipe-221536
different name, same thing.
>>
>>7167105
And those I call sweet maries. They are so good.
>>
I made some shortbread today
>>
>>7166996
looks tasty
this lady who went to the same church I did as a kid made some cookies like that every week and I'd demolish those sons of bitches.
>>
>>7167005

used to make these all the time with my mom when I was little. she called them scotcheroos. they're so simple and good.

i've been making lots of various truffles and cookies to give away to friends/family/neighbors.

russian tea cakes, sugar, and ginger molasses cookies. then eggnog, peppermint, and pumpkin truffles all coated in chocolate.

going to make an orange chocolate cheesecake for the family dinner coming up.
>>
>>7167105
thanks anon
>>
>>7167253
the ones in the op are actually these >>7167048
that i got from a christmas cookie thread last year
>>
>>7167227
Best biscuits.
>>
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just got done with the first half of snickerdoodles
>>
I plan on making baked oatmeal in a christmas tree pan or something for my parents on Christmas.

We usually have this christmas breakfast tradition where make pilsbury cinnamon rolls with green colored dye in the icing and cherries on each one and put the finished rolls in a shape of a christmas tree, however I wanted to do something better. Seeing as this will probably be my last Christmas in the same household as them, I thought I'd whip up something nice.

Pic semi-related, not mine but it's similar to the pieces that came out. I found the recipe at multiple sources online and then edited it to make it healthier. Came out okay in a practice bake, but it definitely needed to be mixed better and have more sweetness to it on my part.
>>
I made some good homemade sugar cookies.

I'm going to make some Snickerdoodle cookies and pumpkin bread for my family when christmas comes around.
>>
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I've got some palmiers resting in the fridge. I'll post a pic of them after they baked in a couple hours.
>>
>>7167060
Holy shit I love these
>>
Spritz cookies, cream cheese based spritz cookies, raspberry thumbprints
>>
>>7168174
What kinda jam do you use for your thumbprints? Mine never hardens and it's difficult to store the cookies.
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>>7168205
I prefer that it never completely hardens. I usually store them in one layer.
>>
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>>7167971
hot damn these layers
>>
>>7168339
those are beautiful anon
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>>7166996
I like baking the classic 'colate 'ip cookies.
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>>7168339
those look yummy
>>
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>>7168339
Goddamn those look delicious.

I made 4-5 dozen soft gingerbread cookies for a party the other day. They're rolled in cinnamon sugar and smell awesome.
>>
Will attempt to make spritz cookies, just for the hella strong nostalgia.
>>
>>7167703
looks weak af desu.
>>
I am a straight male, pls gimme easy cookie recipe i never baked from scratch i wanna impress my mom
>>
Because there is no snack that requires less effort to make and is more quickly devoured.
>>
Does anyone have decent baking chocolate to recommend? I'm gonna try to make a cake for Christmas.
>>
>>7168692
I've asked that same question here many times before on /ck/ with little success. My personal research on internet taste test reviews says Barry Callebaut is the best ratio of value/taste along with Guittard, and even Ghirardelli as a slight step down.

If you use $20 bills as toilet paper, then get some Michel Cluizel or Valhorna.

If anybody else has some advice that would be great.
>>
>>7168666
Well satan, the good news is most baking recipes are simple as fuck. Just follow the recipe list, mix your solids together, your liquids together, then finally mix both together and pour into a stick-free pan. Put into the oven for the alotted time in the recipe and wallah, you baked some shit.

Cookies are even easier since all you have to do is make dough from the recipe, roll it into a ball, add whatever candies or flavors you want in it, then stick on some baking sheets and bake for the allotted time and temperature. This is coming from another male. Baking is just following instructions and mixing shit together.
>>
>>7168734
he asked for a recipe, this is why most people don't like the gays...
>>
>>7168749
Did you find that out through your years of being bullied in school?
>>
>>7168759
i was the bully fagboy :^)
>>
Found this at the dumpster yesterday...
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>>7168778
You should've left it in the dumpster, that's where that belongs.
>>
>>7168778
I bought one of those once.
It was actually pretty good, despite being on the sweet side. I'd have a small piece with my morning coffee for about a week. 6/10.
>>
>>7168798
>should've

It's should of, retard.
>>
>>7168856
It's actually shoud've
>>
>>7168778
that is good stuff for good people, people need good stuff for good people, people are good for good people, people people bla bla bla whatever.
>>
combination of pleb-tier and haute thanks to my family's mixed origin

>chocolate pudding pie
>dirt dessert
>ladyfinger cake
>kiss cookies
>lemon squares
>peanut butter bars
>parfait
>tiramisu
>pates des fruit
>tarte poivre
>napoleans
>rum cake
>profiteroles

idk man, it's always a good spread but watching the Hee Haws and the Hob Nobs try and get along for a day can get pretty awkward
>tfw when half Haw, half Nob
>>
>>7168729
Sorry for the late reply but thanks for the info. I normally tend to use Ghirardelli anyway since it's convenient.
>>
>>7168640
i-i-i'm sorry, senpai
>>
what's the best apple pie recipe and best chocolate chip recipe and best oatmeal raisin cookie for someone who has never baked before
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>>7168666
2/3 c butter, melted and cooled
1 egg
2 c flour
3/4 c sweetened dried cranberries
1/2 c chopped toasted pecans
1/2 t baking soda
1 1/2 c light brown sugar
2 T honey
1 t vanilla
1/2 c old fashioned oats
1/2 t salt
1/2 t cinnamon
3/4 c white chocolate chips

cream together butter, brown sugar, and honey. add eggs and vanilla.
separately, stir together flour, soda, oats, salt, and cinnamon.
combine both mixtures, mixing well.
stir in cranberries, nuts, and chips.
bake @ 350 on an ungreased sheet 12-15 minutes.
>>
>>7169686

>buy 2 pie shell

you can make one, it's not hard but for a novice it's gonna be a huge PITA and the frozen ones aren't that bad

>slice a shitload of apples
Anyway, just no cores and peel if you want or don't want. put em all in a bowl of a cup.

>sugar and spice

look at your apples and add about 1/3 as much sugar as you have apples. brown, white, whatever. maple syrup and honey work too.

Now go to the store and buy a jar of pumpkin spice, this is a mix of shit that is too complicated for you but trust me it's legit.
drop a heaping tablesppon(soup spoon) in that bowl and mix well. don't worry about breaking the apples of anything, just fuck that shit up

>put apple in pie until a heap about 1-2 inches over the top is formed. put other pie shell on top.

The idea is to use the other pie crust as a top. drape over the top and press the edges together at the pie pan all the way around. might have to let it thaw. cut the excess off close to the pan with scissors
>yes really

>bake at 375 for 45 minutes
>cool for at least twenty minutes

wa la! Apple pie is dead simple and always good

>>7169686
>best chocolate chip recipe
Tollhouse recipe, follow exactly EXACTLY.

>>7169686
>best oatmeal raisin cookie

fuck you.
>>
>>7170537
>>>7169686
>>best chocolate chip recipe
>Tollhouse recipe, follow exactly EXACTLY.

Try throwing in a tsp+ of instant coffee and half a shot glass of sweet tea. Also try a quarter cup of butterscotch chips.

If you've got some balls pick up some Brass Monkey from the package store and also zest some orange. No, I don't recommend trying this with the coffee & tea. It works but is better in brownies.
>>
>>7168856
No... he's right.
"Should of" is wrong even in America.
>>
>>7170537
> exactly EXACTLY
> "exactly" following volumetric measurements with dry goods such as flour, sugar, and salt

Good one.
You could "exactly" follow it 10 times in a row, and every time would vary no matter how careful you are.
Use weight, or give up.
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>>7166996
Recipe?
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>>7171738
i used this >>7167048 recipe for those. going to modify it today to be a chocolate hazelnut cookie this evening. will post if the thread is still going.
>>
>>7166996
Rum cakes...I make so many rum cakes and
Bourbon balls too.
>>
>making melted and shaped chocolates with little things in them for people
>didn't have paper slips for the molds, sprayed them with pam and wiped away excess with a paper towel
>can't get the chocolates out

what do? This actually doesn't take a lot of time so I'm not opposed to restarting but in the future what can I do to make sure the chocolates will come out?
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>>7173917
What kind of mold are you talking about? If it's slightly flexible sometimes twisting the pan makes them pop right out. I'm going to assume you didn't temper your chocolate, that helps a lot and makes them pretty too.
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>>7173938
It kind looks like a hard plastic muffin tray, it's not flexible at all. No I didn't temper the chocolate, I just melted it in a double-boiler setup.
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my grandma died this year. xmas will suck assholes.
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>>7167463
>>7172711
That makes me happy. Let me know how the hazelnut turn out!
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Anyone ever try making a gingerbread house?

I've made a few over the years. Pic was my first ever.

Currently making one at work for the hell of it. tempted to try to do a snoopy's christmas themed one with a biplane in the front yard.
Gingerbread biplane should be fun to make.
>>
>>7173984
Not tempering was your issue. Correctly tempered chocolate will slide out of the molds once set.
>>
>>7166996
>>7167048
I made a batch of those triple chocolate almond cookies for my work holiday party. They were a hit as always.

And those almonds smell so good when you toast them.
>>
>>7170921
Stop with the memebaking. measuring in cups is fine.

Everyone knows to pack the flour and sugar down when measuring. Comes out the same every single time. Do your own mass conversions if you really feel the need to sperg about dry weights unless you're a retard
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>>7175715
>pack the flour down when measuring
are you retarded?
>>
>>7175715
>Measuring by weight is "memebaking"
Not sure if trolling or just rertarded
>>
Fruit tarts. Most of my family like eating healthy, and it's a good refresher from any heavy desserts and foods that we inevitably somehow end up with through 300 "splurges".

>get froot
>put in pie crust
>toss fruit with a tiny bit of sugar or do a light sugar glaze

Last year I made the dough for the crust by hand, but it's a dick so I'm doing storebought this year. I made two variations: apple rosemary, and spiced pear raisin cranberry. Both are pretty big hits. Even the kids liked them. Although this year I might go for something else, maybe with berries in it so they bake up real pretty. Depends what the store has. I have a great produce outlet so these are actually dirt cheap to make. Not exactly healthy but not gut busting either.

If I make cookies it's just chocolate chip. Can't go wrong and everyone likes them. Really I can't think of a better cookie in existence.
>>
Are mushy apples any good for baking? I have some that are going bad but I don't wanna eat them cause I don't like mushy apples.
>>
Making duck pot pies with a butter cinnamon hollandaise filling.
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>>7176048
>If I make cookies it's just chocolate chip. Can't go wrong and everyone likes them. Really I can't think of a better cookie in existence.

Black and white cookies
>>
>>7176069
applesauce
>>
>>7176069
Apple crumble is godlike.
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>>7174076
it was a valiant effort, but did not come out right. family seems to like them...
>>
We always have a houseful of people. So I usually make a bourbon pecan pie, butterscotch brownies, and a bananna split cake. I've never really been a cookie eater so I don't make them often.
>>
Home made pecan pralines, pecan pie (were from the south, can't you tell?) Chocolate covered salted peanuts, and from scratch German chocolate and red velvet cake. Usually we sneak in a coconut pineapple cake
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>>7175663
Glad they were enjoyed :-)
And yes, toasting the almonds is my favorite part.
>>
Is custard powder sold at regular grocery stores?
I wanted to bake some checkerboard/ice box animals but I think I've run out of time to mail them out.
>>
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made some jalapeno, bacon, and white cheddar cornbread for a christmas party at work tomorrow

pls excuse the shitty phone camera
>>
>>7176030
Just retarded

Literally anyone that has ever stepped foot in a bakeshop uses weight
>>
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Don't know if anyone remembers my post about my failed chocolate tart over thanksgiving...but I'm going to try it again for my uncle's Christmas party, and get it right this time.
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>>7177010
I remember you. Just don't pull off that aluminum foil too soon and I think you'll be golden.
>>
>>7177010

I think I remember. Can you give me the recipe? Looking to give classmates some.
>>
I'm gonna make snickerdoodles and some oreo whatchamacallits

>>7168666
sorry, you have to get ur boipussi fucked to be able to bake desserts. It'll never work until you do this
>>
>>7168729
Callebaut is where its at (I use the callets)... ghirardelli is a HUGE step down. If you can go into any supermarket in the United States and pay 2 dollars for a giant bar of baking chocolate... its going to be shit.
>>
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>>7177075
my heterosexual-made amaretto cake would like to speak to you in private
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>>7168339
mmm
which recipe did you use?
>>
>>7166996
Making decorate sugar cookies with royal icing for decoration, peanut butter cookies, meringues, alfajores, gingerbread men, and snickerdoodles.
>>
>>7178032
heterosexual-made amaretto cake looks delicious. recipe?
>>
>>7177075
do I have to wear a maid outfit and buttplug as well to bake?
>>
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made some crinkle cookies for work.

I can post them as a cook-long thread if there's interest?
>>
>>7179560
Sure, I would pay attention to that. We always welcome some OC
>>
>>7179576
See >>7179616
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>>7166996
Gingerbread and/or gingerbread cookies
Fruitcake
Snickerdoodle cookies
Shortbread cookies
Apple Pie
Vasilopita
Melomakarona
Kourabiedes
Galaktoboureko
>>
My grandmother broke out her old recipe catalog because we had too many walnuts, so we made walnut cheesecake bars, raspberry-walnut bars (incredibly delicious), and ice cream horns with a walnut filling. The horns have the most delicious flaky dough I've ever eaten. I think the only ingredients were flour, ice cream, and butter.
>>
>>7180278
Post her recipes here
>>
>>7180278
I second this>>7180390
>>
My blackforest cake i made for church ended up, in my opinion horrible, but the others enjoyed it or were being polite. didnt get as much rise as i needed for torting, cherry jam soaked too much into the cake over night yet the cake had a dry texture. I cannot make a homemade cake to save my life.
>>7180278
>too many walnuts
>no walnut cake
>>
>>7180390
>>7181203
Bump for grandma's recipes
>>
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>>7166996
Every Christmas is the same desserts, Peanut Butter Pie with vanilla ice cream and Chocolate Salami which is a Portuguese dessert that is basically homemade fudge with chunks of wafer cookies in 'em.

There was one year where we did something different by making these sugar cookies filled with different jams like strawberry and apricot and they where damn good too, I may just have to ask my gram to make them this year.

>mfw when I get to enjoy delicious Portuguese home cooking every Thanksgiving and Christmas
>>
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i dont know who posted these last year, but they went over amazingly well. probably going to do another batch this year.
>>
>>7180390
>>7181203
>>7182411
Ah, pardon the wait, didn't expect the demand.

Started with the ice cream horns, I'd been meaning to snap some shots of the recipe itself for handwriting inspiration. It's so stylish. If anyone wants pictures of the end results we have them down in the basement freezer, request by recipe because what a pain in the ass otherwise.
>>
>>7183125
Here's the raspberry-walnut bars, my personal favorite. The walnut mixture can be a bit hard to spread on top of the jam, especially because when we first made them we only used two egg whites (so we wouldn't have to waste/hold onto two extra yolks), but they were still fantastic with the jam and walnut mixture mixed.
>>
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>>7183143
Oh, she also got that recipe from a friend who discovered it through a "presidents' favorite foods" book. Apparently they were a favorite of Reagan's.

This picture's not the best, I can clarify on any unclear words.
>>
>>7183102
> german cookies
> star of david
> oven
Why is this still acceptable
>>
>>7183153
>>7183143
>>7183125
>cups of flour and sugar
>CUPS

INTO THE TRASH IT GOES
GET YOUR SHIT TOGETHER GRANNY
>>
>>7168729
Depends on where you're from? In general, if a source is from France, Belgium or Switzerland and the main ingredient on the back of the list is cocoa and not sugar that's a pretty good indicator of quality. Also the fewer ingredients/emulsifiers listed the better.

If you see the word "couverture" that's the name of baking chocolate that professionals use. If you're from Canada I can list a couple of sources/labels to check out.
>>
Does anybody else's parents do the oyster crackers with Dill Weed and Ranch powder? It's so simple, yet I can't help but eat the crap out of them.
>>
>>7183471
>not using cups
autistic probably. nothing wrong with using cups. Use whatever the recipe gives, cups, grams, lbs. no need to be a picky pedant.

Convert cups in your head into the correct weight of flour if you must
>>
>>7183125
>>7183143
>>7183153
Thanks Anon. Damn, what neat handwriting. Mine is so illegible now, I should start fixing it.
>>
>>7183800
>Convert cups in your head into the correct weight of flour

That doesn't guarantee success since everyone measures cups of flour differently. Granny's recipe might call for "2 cups flour" but that could be anything from 220 - 400 grams for all we know. You want ruined cookies? Because that's how you get ruined cookies.
>>
>>7184265
If it helps, we used a Pyrex liquid cup measure and it all came out okay. That should be pretty consistent.
>>
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>>7184265
You should be scooping the food into the cup then level it off. It's not perfect but it doesn't have to be. I've yet to ruin anything with cups.
>>
>>7185123
1. Scoop size varies.
2. The amount of scooping force varies.
3. The amount of compaction in the container of dry ingredient varies.

Why even bother measuring then? Just dump it into the mixing bowl and stop when it looks ok. That's basically what you're doing anytime you measure a dry good by volume.

There's a reason all dry goods are sold by weight, not volume.
>>
>>7185476
>Scoop size varies
No it doesn't you fucking cuck, it's the size of one cup
Holy SHIT how can someone be this autistic
>>
>>7185487
There's at least three different "cup" sizes in the world.

And "scooping the food into the cup then level it off" implies "spooning into the cup." Spoon size varies.
>>
>>7185493
you're too obsessive, you're never gonna make it senpai
sorry
>>
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Anyone tried making a croquembouche before?
>>
>>7185586
considering it since I've seen it many times on baking shows
>>
>>7185586
I've made a few of them for parties. The classic caramel dipped kind. The last time I made it I used 3 different fillings, pastry cream/praline cream/chocolate mousse. It was tasty and pretty simple to make, just a little time consuming.
>>
>>7167048
Food looks good, cringed at the name
>>
>>7185612
How do people eat it at parties? Just pick em off one by one? Use a knife?
>>
>>7185627
People just picked at it, they snap off easily enough unless you get really crazy with the caramel.
>>
>>7185617
The death by chocoate was a joke by one of my friends when I first made them. You can call them truple chcolate cookies if you prefer.
>>
>>7185747
If it's a joke then I'll settle my autism.
>>
fyi OP, Hanukkah ended at sundown on the 14th. Was going to make challah but the husband got diagnosed with Celiac a day before the first day of Hanukkah and I didn't bother trying to make a gluten-free version on such short notice. So we just lit the menorah and said fuck it.
>>
>>7174066
Same here senpai, my condolences to you and your family.
>>
Today will be batch baking with a couple of friends... So far the plan is
>macarons
>doughnuts
>sugar cookies (maybe)
>bonbons aux patates
>maybe some chocolates

Will post pics when I get home.
>>
i know i'm baking... i just have no idea what yet...
>>
My oven broke. I'm sad.
>>
Just sourdough.
Toying with the idea of baking a brioche, though.
>>
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>Whole family is staying for the holiday
>Grandmother, mother, father, aunt, uncle, cousin and sister all love baking
>We have a 'schedule' for oven access
>So certain people get the oven at certain times for the next 4 days
>Because I am a NEET I get put in the worst possible times
>Only access I have is 4am-6am on Tuesday and 5am-5.44am on Thursday
>Literally can't make anything in that time
>Uncle was supposed to be baking a festive cheesecake today
>Wasn't in the kitchen
>Tried to use the empty kitchen to bake some festive cookies
>grandmother came in and caught me
>threw all my flour on the floor, tapped the schedule on the fridge and walked off

Nothing this year
>>
>>7187386
>>threw all my flour on the floor

Your family sounds dysfunctional and irrational desu, you're better off not baking for them
>>
>>7187386
not remotely believable / 10

Are you not stronger than an old lady or something? One good shove to the floor will put an end to her behavior.
>>
>>7175239
How do you serve it?
>>
>>7185747
>The death by chocoate was a joke by one of my friends
I hope you banned them from your dinnertable afterwards.
>>
I made this:

http://www.kingarthurflour.com/recipes/hot-and-sweet-gingerbread-recipe

Crystallized my own ginger for it, got all the ingredients ready...and realized too late that all the molasses I had left was 1/4 of the required amount. It was still okay, just on the dry side. Now I'm using the leftover crystallized ginger to make some ginger almond cookies.
>>
Do you guys like hard or soft gingerbread?

I've always preferred soft so I end up having to leave it for a day or so after making it for it to absorb some moisture or whatever it is that happens, I'd love to know if there's a way to make it soft when hot so I can get stuck straight into it.
>>
Pic related. Went down well at work, so I hope my family likes it too.
>>
>>7187726
I hope you made marmalade with the rest of that orange peel
>>
>>7185612
do you have the recipes for your fillings?
>>
How does /ck/ feel about a barbeque sauce pear and apple pie?
>>
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Haven't baked anything for the holiday yet, but prep work is underway: just finished making a double batch of puff pastry that will get used for croissants and a savory spinach pie, and my starter is bubbling away as usual, will be using it to leaven cinnamon rolls and a loaf of bread to serve with Christmas dinner.

>>7188172
The bbq sauce would be terrible, unless you were making your own sweet -style sauce without pepper and liquid smoke.
>>
>>7188145
It's pretty standard stuff.
Pastry cream:
-1 pint of milk
-1 vanilla bean
-6 egg yolks
-100g sugar
-40g corn starch
-50g butter
-fine salt to taste
It's the normal method of making pastry cream. Heat milk and vanilla to a simmer, take off the heat. Mix yolk/sugar/starch in a bowl, temper it with your milk and cook on a medium-low heat whisking constantly. When it's fully thickened pass it through a strainer and whisk in the butter and salt. Taste it a few times for salt, you might need more than you think.

This makes a very stable and thick pastry cream. I lightened it slightly by folding in whipped cream, as much as you want really. For the praline variation I reduce the sugar in the recipe by half and add 200g of praline paste. Praline paste is just equal parts by weight dry (just heated sugar in a pan) caramel and toasted nuts, ground into a paste in the food processor. I use either almonds or hazelnuts or both. Stir it in when you add the butter.

I don't remember the mousse recipe, but it was an ez mode one. Just melt chocolate with some strong coffee, some booze and some butter. When it's cooled down but still liquid I fold in whipped cream and let it set up in the fridge.

You can google all these things if you are unsure about a technique or if you want to do something different than I did. It takes a while to make everything, but it's all pretty straight forward and almost everything can be done ahead. For a croquembouche the only thing you have to do last minute is assemble it, because humidity will destroy your caramel work if you are using it to glue it all together.
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so I need to bake something to take to Christmas dinner

I have a block of toblerone that I want to use up, are there any good recipes that could incorporate it?
>>
>>7188297
Easiest thing would be a version of pic-related.
>>
baked some peanut butter cookies and ginger snaps yesterday for the extended family
gonna make some of those crinkle cookies later because they piqued my interest
>>
ANYONE GOT A RECIPE FOR SOME REALLY CHEWY PEANUT BUTTER COOKIES?
>>
>>7188587
Cool. :-) post your crinkle cookies results.
>>
Just made some muffin pan apple pies and I'm now making gingerbread men. Everything smells like cinnamon and molasses and it's amazing.
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>>7187177
>>
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>>7187059
Editing pictures now.

Final count :
288 donuts (pic related)
Couple dozen sugar cookies
2 dozen pecan crusted thumbprint cookies
about 40 macarons
a pan of fudge and a pan of sucre à la creme
3 huge tin boxes of bonbons aux patates

and two completely sore shoulders from rolling the dough... Magic bag is my friend right now.
>>
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>>7191519
Not going to dump the whole lot but

>bonbons aux patates.
>>
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>>7191603
Chocolate version of the same (and we can see who has a heavier hand on the cocoa powder)
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>>7191605
Lard, for frying the donuts
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>>7191608
And action shot.
Thread posts: 157
Thread images: 40


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