without a plan

(via charadesninja)

theasil:

lisalynn:

• Elie Saab Fall/Winter 2010 Haute Couture

BOW DOWN!

my absolute favorite designer. 

thedailywhat:

Tee(s) of the Day: Big Brother T-Shirts.

Feeling underhassled by airport security? This should take care of that.

[fashionablygeek.]

(via thehuskless)

naturallyunlucky:

fadetoblack- | thunderofguns | (via)

gemlouise88:

Disney ruined my expectations of men.

This just came to my attention…

cookiebible:

Reese’s Peanut Butter Cup Cheesecake

Ingredients

1. 4 (8 ounce) packages cream cheese, softened
2. 3/4 cup sugar
3. 4 eggs
4. 2 tablespoons flour
5. 1/2 cup sour cream
6. 1 teaspoon vanilla
7. 16 Reese’s cups, chopped

Preparation

1. Preheat oven to 425F.
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, beating well after each.
4. Add flour, sour cream and vanilla.
5. Pour half of batter in crust lined 9” springform pan (see below for crust recipe).
6. Sprinkle Reese’s on top.
7. Pour remaining batter over top.
8. Bake at 425F for 15 minutes, then reduce heat to 225F and bake for an hour. (This 2 different heat seatings worked wonderfully! My cheesecake didn’t even crack!)
9. Chill cheesecake in the refrigerator for 2-4 hours.
10. Garnish with Reese’s cups and drizzle warmed chocolate over the top.

Crust

1. 1 cup Oreo cookie crumbs
2. 1 cup vanilla wafer crumbs
3. 4 tablespoons unsalted butter, melted

Mix together and press onto bottom and sides of greased 9” springform pan.

Here are some pictures from the one I made last night.

This is the center of the cheesecake. Look at all those yummy chunks of Reese’s!

Here’s the second layer of cheesecake going over the top of the Reese’s.


Here’s the top of my finished cheesecake. I didn’t have time to drizzle melted chocolate over it.

Japanese Tea House

(via meganndawnn)

theasil:

The Town of Hay: A Kingdom Built On Books. 

The town itself is the second largest bookstore in the world.