Photo 167401
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Posted 3 weeks ago
Photo 7021
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Posted 3 weeks ago
Zoom

(Source: psychowolf)

Photo 20412
Notes
Posted 1 month ago
jeremycrown: always reblog 

jeremycrown:

always reblog 

(Source: lifeless-awaken)

Photo 2611
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Posted 1 month ago
Video 25307
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Posted 1 month ago

luz-sonriente:

Siren Song series by Victor Nizovtsev

Photo 94
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Posted 1 month ago
easymoneymike: “It’s like an honor that they bestow upon just one guy a month.” Zoom

easymoneymike:

“It’s like an honor that they bestow upon just one guy a month.”

Video 5800
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Posted 1 month ago

(Source: halloweenmermaid)

Photo 2837
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Posted 1 month ago
indicativa: Jockin the bitches, slappin the hoes Zoom

indicativa:

Jockin the bitches, slappin the hoes

(Source: shantefatale)

Video 69048
Notes
Posted 1 month ago

therookielot:

element615:

dashperiod:

Forget about Planking! Hadoukening and Vadering seems to be the next big thing on the internet! I love it :D

This. Forever.

Still funny

Video 35915
Notes
Posted 1 month ago

this proves all cats love boxes

(Source: kiggor)

Photo 19293
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Posted 1 month ago
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Photo 81524
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Posted 1 month ago
etchtothedetch: feniiku: gamzee-makara: foodaddictofficial: Chocolate LasagnaINGREDIENTS 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips DIRECTIONS Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving. I have seen heaven and it is a beautiful place *grabby hands* give this to me. help

etchtothedetch:

feniiku:

gamzee-makara:

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I have seen heaven and it is a beautiful place

*grabby hands* give this to me.

help

Photo 209
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Posted 1 month ago

(Source: illumination-liberation)

Photo 195865
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Posted 1 month ago

(Source: principitolol)

Photo 1047
Notes
Posted 1 month ago

(Source: sweetheatherdee)