Lover of coffee, books, and all things Disney.

 

artemia:

note-a-bear:

aminaabramovic:

everyone needs to watch this video before they log off tonight

well, now I know what I’m doing every time a car alarm goes off

this looks like so much fun

(Source: merakiandmelaninblooms)

xombiedirge:

Bill & Ted Poster Series by DKNG / Store

24” X 36” screen prints, numbered editions of 225 and 175 respectively. Available Thursday, September 04th, 2014, via Mondo's random twitter announcement HERE

I asked you, ‘Tell me about her.’ And you looked me in the eyes and replied, ‘Well, what do you want to know?’ and that’s the exact moment I knew you didn’t love her, not really. See, if you did you would’ve gone on about how her voice is now your favorite sound. That when she is next to another women their beauty doesn’t even compare to hers. How even when she steals the blankets at 3am you’re just glad she’s warm. That when she touches you, even slightly, it causes the hairs on the back of your neck to stand. How when you kiss you don’t know whose air your breathing but you know that all you want is to be there in that moment forever. That you can see yourself having three children and a dog in a beautiful house someday soon. How her eyes are pure and truthful and when you look into them all you feel is happiness. That her laugh is what you live for even though it’s loud and obnoxious. How looking at her makes all the bad seem okay. You would’ve gone on a rant about her without hesitation, like the way I do when someone asks me why I still love you.

(via n4ughty-y)

Yes…..all these things and more, and that’s EXACTLY how I go on and on about you.

(via lezberotic)

If you think women are crazy you’ve never had a dude go from hitting on you to literally threatening to kill you in the time it takes you to say “no thanks.”

Kendra Wells (via belle-de-nuit)

Well this is fucking surreal

(via capefear)

(Source: mysharona1987)

notforrabbits:

Vegan Chocolate Ginger Cupcakes with Dark Chocolate Ganache


All the euphoria of chocolate cake with the sophisticated sparkle of ginger.  With crystallized ginger pieces as well as ground ginger incorporated in the batter, these cupcakes are sweetly assertive while allowing the inherent chocolate base to shine.  For the sweet teeth of vegans, omnivores, and gingers alike.  Makes 12.

Dark chocolate and ginger is one of my favorite flavor combinations, and this recipe yields a dazzling result that I will bake again and again.  Side note: today I met a guapo vegan from Barcelona, happened to have a fresh ginger cupcake with me, and gave him one.  Considering a Spanish male vegan (especially one in NY’s capital district) fits my future-husband criteria to the T, I do declare these cupcakes magical.

Recipe adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.  


Cupcake ingredients:

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup organic granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour (preferably unbleached)

1/3 cup cocoa powder

2 teaspoons ground ginger

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup chopped crystallized ginger

Ganache ingredients (adjust measurements according to how much ganache you want; it is quite rich):

1/8-1/4 cup soy milk

2-4 ounces vegan dark chocolate (I like Trader Joe’s 72% bars)

1/2 teaspoon ground ginger

Crystallized ginger to garnish

Directions:

Preheat oven to 350°F and line cupcake tin with paper liners.  In a large bowl, whisk soy milk with vinegar and set aside to curdle for a few minutes.  Add sugar, oil, vanilla extract, and almond extract to soy milk and beat until slightly foamy.  Sift flour, cocoa, powder, ground ginger, baking soda, baking powder, and salt into a separate bowl.  Gradually incorporate dry ingredients to wet until no large persist, then gingerly (pun!) fold in chopped ginger.  Fill liners three-quarters full and bake 18 minutes, or until a toothpick comes out clean.  Cool completely on wire rack.

To make ganache, simply bring soy milk to a boil in a small saucepan, then immediately remove from heat.  Stir in chocolate and ground ginger until smooth, and allow to temper for a few minutes.  Pipe, smear, or swirl ganache atop your cupcakes, and adorn with the sparkliest ginger you can find. 

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casss-hole:

This beat got into my veins waaay too fast!

To the fella over there with the hella good hair won’t you come on over baby we can shake

(Source: wewillalwayshaveeachother)

cosmictuesdays:

nadiacreek:

coelasquid:

deformutilated:

Fudge recipe on a headstone

I feel like I should make this just to be able to say a dead person taught me how to make it. Maybe I’ll do it for Halloween.

I desperately hope that she spent her entire life telling people that they could have her fudge recipe “over my dead body.”

That last comment is absolutely worth reblogging.

cosmictuesdays:

nadiacreek:

coelasquid:

deformutilated:

Fudge recipe on a headstone

I feel like I should make this just to be able to say a dead person taught me how to make it. Maybe I’ll do it for Halloween.

I desperately hope that she spent her entire life telling people that they could have her fudge recipe “over my dead body.”

That last comment is absolutely worth reblogging.

officialjeffgoldblum:

saddeer:

tamaratunie:

me as hell

everyone should watch this every day

this kid is so damn cool 

(Source: weloveshortvideos)