collegehumor:

What Every Girl Sees at a Gyno Appointment

It’s like the dentist. But without pants.

Check out this POV I shot and directed!

Check out this video Josh and I made for Maker Studios/TriBeCa Film!

joshruben:

joshandvince:

Ladies and gentlemen, we present you Frank Hejl as Steven Spielberg. 

Well, this is fun as Hejl. 

Check out the prank Josh Ruben and I pulled on the folks of Wilmington!

jvfilms:

The most elaborate of our set of prank video with Kellogg’s: chasing down a  bunch of unsuspecting Wilmington, NC residents after they take free chocolate samples. Some great reactions. Happy April Fool’s Day! 

I love how this came out.

joshruben:

I wrote this Spring Breakers 

(Source: College Humor)

‘Signs’ reference? INTO IT.

jvfilms:

Does this foreshadow a future project we did? I think it does.

Pleased to present the trailer for Josh and my new short.

bhbanks:

jvfilms:

Here’s the trailer debut of our short film, Ollie, starring Henry Zebrowski. Shot and executive produced by Vincent Peone, written and directed by Josh Ruben. 

Special thanks to editors Michael Schaubach and Ralph Arend as well as producing team Sam Marine and Andy Archer without whom this would not be possible. Please share it. 

<3 j+v

YEEEESSSSSSS

(Source: joshandvince)

Must reblog, as I will be eating this this very evening.

talkinsnack:

Banana Cake with Cream Cheese Icing

• 3 cups cake flour (not self-rising)
• 1 teaspoon of baking soda
• 3/4 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1 cup (2 sticks) unsalted butter, softened 
• 2 cups of sugar (I use raw cane sugar) add 1 1/2 cups for a less sweet cake
• 3 large eggs, at room temperature
• 1 1/2 cups of mashed ripe bananas (usually three bananas)
• 6 tablespoons of buttermilk
• 1 1/2 teaspoons of vanilla extract 

Cream Cheese Icing:

• 1 pound (two 8-ounce packages) of cream cheese, softened and cut into small pieces
• 6 tablespoons of butter, softened and cut into small pieces
• 1 1/2 teaspoons of vanilla extract
• 1 1/2 to 2 cups of confectioners’ sugar, sifted (original recipe has 5 cups! too sweet for me!)

source: More from Magnolia, by Allysa Torey 

I’m not much of a baker, with all the exact measuring and no room for mistakes…but once in a while I find that recipe that’s so worth the task. Regardless of all the dishes baking creates…

I found this recipe years ago in the “More from Magnolia” cookbook, and have made it so many times. It’s kind of the only cake I bake…and I crave it way too often. I changed a few things, like I almost never use white sugar anymore, so used raw cane sugar instead. And I add less then half of the sugar that is required for the icing than in original recipe. I don’t have the biggest sweet tooth, and when it comes to cream cheese icing, the thing I love about it is savory-ness and sour-ness to it that is paired with something sweet. And if you add too much sugar…that kinda goes away. But hey, if you like sugar…go for it! Also, a garnish of  chopped walnuts was added to the original recipe, I skipped out on that part. 

Preheat oven to 325 degrees.

Grease (with butter) and lightly flour two round cake pans. Set aside.

In a small bowl, sift together the flour, baking soda, salt, and baking powder. Set aside.

In the large bowl of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each is added. Add the mashed bananas. Mix well. Add half of the dry ingredients, mixing till well incorporated, then add the buttermilk, and vanilla. Then the rest of the dry ingredients. 

Once batter is mixed, split evenly between both cake pans. Pop in the oven and bake for 40-50 minutes. Test if cake is done with a tooth pick. If the tooth pick shows up clean, then your cake is done!

For the icing: In the bowl of an electric mixer on medium speed beat the cream cheese and butter till smooth. About 3 minutes. Add vanilla, mix well. Gradually add the sugar, beat until smooth and creamy. Cover and refrigerate icing for about 2 hours to thicken before use. I find that 1 hour is fine as well.

Before icing the cake, make sure the cake layers have cooled to room temperature, as to not have the icing melt. Cake lasts for 3 days at room temperature. 

You can also skip the icing, bake the batter in a bread pan and have banana bread.