cchannette:

jwisser:

thepasta-nerada:

vvrathia:

the sexual tension when u and ur crush are online on fb at the same time and u just stare at their lil green dot

and suddenly you know what gatsby felt like

This is actually the most profound and appropriate literary allusion I’ve encountered so far this week.

oh my god

e p i l o g u e

e p i l o g u e

cumberbatchs-babes:

cumber-porn:

that-sarah-is-such-a-cumberbitch:

timetravelingslytherinincamelot:

NOTHING TO SEE HERE JUST TWO VERY HETEROSEXUAL MALES GAZING INTENTLY HETEROSEXUALLY AT ONE ANOTHER!

Yes, nothing but intense heterosexual staring. Nothing more.

image

There is way to much EYE sex between these 2….we need ACTUAL….JohnLock-ism!

egberts:

teachers who call on students who obviously don’t know the answer are the biggest dicks in the world because they’re flat out humiliating the kid in front of all their peers

Dear agony, just let go of me
Suffer slowly
Is this the way it’s gotta be?

vincereauimori:

mrsmelchiorgabor:

the year is 2053. a girl lays on her bed wearing vintage ugg boots. ‘I was born in the wrong generation’ she sighs as she listens to taylor swift and cries over a one direction poster.

some kids are actually gonna be like this you do realize that

I’ve always had a bit of a crush on Robert Downey Jr. But that’s pretty obvious, isn’t it? In the films, we flirt our way in and out of adventures.

I’ve always had a bit of a crush on Robert Downey Jr. But that’s pretty obvious, isn’t it? In the films, we flirt our way in and out of adventures.

You can’t be allowed to continue. You just can’t.

This coming november 

lumos5000:

sherlocked-with-thebeatles:

image

I read that in an epic movie trailer voice over voice

curious-andcuriouser: This photo should be on everyone’s blog at least once.

curious-andcuriouser:

This photo should be on everyone’s blog at least once.

egobus: Brave is a very emotional movie for Clint  

egobus:

Brave is a very emotional movie for Clint  

prettygirlfood: Soft-Baked Chocolate & Peanut Butter Swirl Cookies makes 2 dozen very large cookies Ingredients Chocolate Cookie Dough 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup sugar 1/2 cup light brown sugar (or dark brown) 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup + 2 Tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons milk (almond, cow’s, soy, or half-and-half) 1 cup dark chocolate chips (or semi-sweet or milk chocolate) Peanut Butter Cookie Dough 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup light brown sugar (or dark brown) 1/4 cup sugar 1 large egg 3/4 cup creamy peanut butter 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 and 1/4 cups all-purpose flour 1/4 teaspoon salt 1 cup dark chocolate chips (or semi-sweet or milk chocolate) Instructions Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips. Chill both doughs for at least 1-2 hours. 2 hours is preferred. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.  

prettygirlfood:

Soft-Baked Chocolate & Peanut Butter Swirl Cookies

makes 2 dozen very large cookies

Ingredients

Chocolate Cookie Dough
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (or dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)
Peanut Butter Cookie Dough
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Instructions

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
  3. Chill both doughs for at least 1-2 hours. 2 hours is preferred.
  4. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
  5. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.