|Posted on September 2 with 1,513 notes via bookish-owlette||Reblog|
I can attest that this is true. I have witnessed the agony on multiple occasions.
|Posted on September 1 with 2 notes via catherine-demedici||Reblog|
ya hes cute…….but is he conscientious of the social inequalities and corruption in hierarchies of power that plague this world
|Posted on September 1 with 57,495 notes via shawbear||Reblog|
Master Hayden’s Cauldron Cakes Recipe:
For experienced bakers the recipe card will tell you everything, but here are some tricks for you novices as well as my reasoning behind this treat.
Why use a pie shell? Because it looks cauldron-like and adds a crunchy element which is different to normal cakes. It’s like the hard exterior of a real cauldron.
You can just use ready-rolled pastry for this - though it should be a sweet pastry. If you get square sheets just cut it into quarters and gently press it into your muffin tray. A rule with pastry is that you always allow a little extra than the desired finished size because it will shrink when it cooks. Blind baking is where you cook a pie shell a little first before you add filling so the pastry cooks properly. Because you will be putting these back in to the oven for 20 minutes you don’t want to cook them too much. They should be lightly golden.
When it comes to adding the melted dark chocolate to the cake mixture you’ll want to start mixing the other ingredients and then add it in as you’re mixing because it can cook the eggs if you pour hot chocolate on them. Also, the chocolate should be quite cooled - but still runny - before you add it because otherwise is will harden when it hits the cool mixture.
We dip the pastry in chocolate because in the books the cakes were chocolate on the outside.
The golden sauce is simple and delicious. Though make sure you don’t let the sugar boil and form a toffee because that will set hard once you add the cream and/or after you pour it in. The idea is you’ll bite into your cake and there will be a flood of warm caramel sauce that spills out without being messy. It’s like having a potion from the cauldron and the warmth/liquid adds another depth of sensations to the cake. You can of course serve them cooled too.
|Posted on August 31 with 489 notes via haydenrodgers||Reblog|
Currently drinking: The best Butterbeer I have ever tasted.
Update: It is SOOOOOO good, but for the love of your tongue, let it cool!
|Posted on August 31 with 113,964 notes via lbduncan2213||Reblog|
There’s all these songs about loving a girl who doesn’t know she’s beautiful. But what about loving a girl that does? How come liking myself makes me less appealing?
|Posted on August 31 with 16,204 notes via wherethewarswerent||Reblog|
I HAVE TO GET ONE OF THESE. SO HELP ME GOD.
Just a reminder that you can use coupon code 55870818 to save another $10 on this (expires today). That brings the total of these 10,000 post-its to about $42, including tax. Even at the dollar section at Target, that would buy only about 40% as many stickies, and those might be cute but they don’t stick well and they curl up and leave residue on your books. Plus, this box is filled with velveteen-rabbit Real post-it brand notes.
(I do not work for the Office Depot corporation, but I know a deal when I see one.)
Done and done.
Just got mine for $34. Boo-yah.
|Posted on August 30 with 230 notes via girlwithalessonplan||Reblog|
|Posted on August 29 with 198,074 notes via luckbethelady||Reblog|
|Posted on August 29 with 172 notes via coolchicksfromhistory||Reblog|
Boston in Autumn
Two of my favorites. Boston and the fall.
I regret to say I’ve never been there at that time of the year.
|Posted on August 28 with 7,577 notes via staybronzeponyboy||Reblog|