1. what-daddy-wants:

    themetallicmare:

    that-crazy-girl-from-wisconsin:

    classysassyrepublican:

    Turn on the app If you feel unsafe hold your finger on the screen. Once arrived to a safe location, enter your code. If your finger leaves the screen without entering the code law enforcement is notified and your location is tracked through your phone.

    reblogging bc this seems really useful

    This could be extremely useful!

    Reblogging because our world is an unsafe place for people who have done no wrong but will still be targeted.

     

  2. fartgallery:

    chesterloaf:

    fartgallery:

    i donate blood in the hopes that my blood will overpower theirs and take control of their body so i will gain another vessel to use as my own

    why am I reblogging this?

    it appears my blood has been successful

    (via ruinleon)

     
  3. arendelledrummajor:

    So this wonderful human being put the lyrics of Let it Go through a bunch of languages on Google Translate and eventually translated them back to English and then sang those lyrics and the result is WONDERFUL.

    (via cheese3d)

     
     
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  6. tumblrbot said: WHERE WOULD YOU MOST LIKE TO VISIT ON YOUR PLANET?

    Australia

     

  7. "A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your ski"
     
  8. Peach Cookies {That Look Like a Real Peach!}

    Yield: 17 sandwiched cookies (34 singles)

    Ingredients

      • 1 1/2 cups all-purpose flour
      • 1 3/4 tsp baking powder
      • 1/4 tsp salt
      • 10 1/2 Tbsp butter, softened
      • 1/3 cup granulated sugar
      • 1/4 cup packed light-brown sugar
      • 1 large egg
      • 2 Tbsp sour cream
      • 3/4 tsp vanilla extract
    Filling and Coating
    • peach jam or preserves
    • 6 Tbsp milk, divided
    • red and yellow food coloring
    • 1/2 cup granulated sugar
    • fresh mint leaves, for garnish (optional)
    • you’ll also need a clean paintbrush

    Directions

    • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn’t matter to try and fit that many). Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
    • To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won’t become soggy. You really don’t need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.
    • Recipes Source: adapted slightly from Cafe Chocolada
     
  9. Moskito by Café Pouchkine

    Pouchkine’s Mosktio will make you think a pistachio marzipan factory just exploded in your mouth. Technically, it’s a sweet mix of pistachio biscuit moelleux, Bourbon vanilla crème onctueuse, and an almond/pistachio paste. But the afortmentioned image of the greatest nut-based industrial disaster is the net effect, and I can never get enough.

     
  10. Le Merveilleux by Un Dimanche à Paris

    Le Merveilleux is indeed un merveil (a marvel). That delicate meringue, smooth chocolate mousse, and gooey fleur d’oranger crème wait patiently to be devoured – all tucked beneath a sparkling coat of white chocolate. It quickly became one of the most popular pieces at Un Dimanche when it debuted earlier this past summer. Among the most original pieces in Paris these days, I enthusiastically recommend checking it out.