I enjoy going out, having fun, telling stories, doing embarrassing things, road trips, being the life of the party, falling down for no reason, burning food, ignoring my mom, shopping, traveling, and enjoying life! I post what I like here. What I think is funny or clever or stupid or just makes me laugh. I also post pictures of hot guys because they are fun to look at. That is all.

Find Me:
Email

› random › ask › archive
mascarah: [Life: Make] Homemade Trifle I recently discovered this dessert and have become an addict. Easy to make (i.e., impossible to burn and you can buy the premade cake if you really want to go easy) and sooo delicious. Bonus points that it makes for a good presentation if you are having guests over. Ingredients 2 (9ish inch) white cake or sponge cake layers, baked and cooled (I like to mix it up, either work) 2 boxes of strawberries 3 white peaches 1/4 cup white sugar 1 pint fresh blueberries 2 bananas 1/4 cup orange juice 1 (3ish ounce) package instant vanilla pudding mix 2 cups milk 1 cup heavy whipping cream 1/4 cup blanched slivered almonds Directions Slice strawberries and peaches and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.  Use half of the cake cubes to line the bottom of a glass bowl (or multiple bowls if you’re doing individual servings). Layer half of the strawberries followed by half of the blueberries, half of the peaches, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a bowl, whip the cream and spread over top of trifle. Garnish with slivered almonds.
gluttonyisabliss: Strawberry lemon cream mille feuille (by CharmChang)
gluttonyisabliss:Cinnamon buns (by -Kerryn-)
lindsayhuffman: Pineapple coconut cupcakes via Real Mom Kitchen Here is her recipe: Pineapple  Cupcakes with Pineapple Cream Cheese Frosting 1  pkg.  (2-layer size) golden vanilla  cake mix (If you can find a pineapple cake mix, I think that would be yummy) 1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding 1 (8 oz.) can of crushed pineapple, drained 1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese 1/2 cup (1 stick) butter or margarine, softened 1 pkg. (16 oz.) powdered sugar (about 4 cups) 1 cup thawed COOL WHIP Whipped Topping toasted coconut for topping (if desired) Prepare cake batter and blend dry pudding mix into batter.  Fold in pineapple.   Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip. Frost cupcakes with frosting.  Sprinkle with toasted coconut. (via onlycupcakes)
smallpaw:(via thelovelybones) OMG
ginobambino: Root Beer Float Cupcakes Cake ingredients: 1 cup root beer schnapps 1 1/2 cups old-fashioned style root beer (like A&W or Dads) 2 tsp. vanilla extract 2 cups dark brown sugar 1 cup butter 2 eggs 3 cups all purpose flour 1 Tbs. baking powder 2 tsp. baking soda 1 tsp. salt Root beer glaze: 4 cups confectioners sugar 1/3 cup root beer 3 Tbs. root beer schnapps 3 Tbs. vegetable oil Directions: 1. Preheat oven to 350ºF. 2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside. 3. In a separate bowl, cream together butter and sugar until light and fluffy. 4. Add eggs, mix until smooth. 5. Sift in flour, baking soda, baking powder and salt. 6. Mix with hand mixer on low, while slowly pouring in root beer mixture. 7. Mix until smooth and lump free. 8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid “leakage” later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. 9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched. 10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free. 11. To assemble, start by letting cupcakes cool, still in the pan. 12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in. 13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake. 14. When the glaze sets up a bit and isn’t too runny, put a “scoop” of buttercream atop each. 15. DEVOUR. Makes 2 dozen cupcakes. (sourcery) Holy mother of cupcakes! 
gluttonyisabliss: Strawberry creme puff crepe (via lookslikeamy) *dies*
lindsayhuffman: Peanut Butter Filled Chocolate Cookies I found this recipe on flickr, who linked it back to the Vegan Diva, who sited Soy Not Oi, a popular cookbook/zine. B and I are huge fans of both peanut butter and chocolate, and even bigger fans when the two are combined. I figured these would be a great way to break in the new Kitchen Aid, and oh my… I was right! These very well could have been the best cookies I’ve ever made (or eaten for that matter). They tasted something like a Reese’s cup in a cookie… and SURPRISE! They’re veeegaaaan! This recipe, while a little time consuming, will become a staple when entertaining or needing to impress skeptical omni’s. Cookie Dough: 1-1/2 cup flour1/2 cup unsweetened cocoa1/2 teaspoon baking soda1/2 cup sugar1/2 cup firmly packed brown sugar1/2 cup Earth Balance, softened1/4 cup peanut butter1 teaspoon vanilla extractEgg replacer equal to two eggs (I used Ener-G) Cookie Filling: 3/4 cup peanut butter3/4 confectioners sugar In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside. In a small bowl, (preferably a vintage Pyrex mixing bowl – I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls. For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 – 9 minutes or until set and slightly cracked. Cool on wire racks. OMG YES
omgsexyfood: Sugar cookies. http://omnomluella.tumblr.com
gluttonyisabliss: Cheesy Mac and Bacon Melt (via Blissful_Bee) I think I love food too much.