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asylum-art:

Ellen Rogers photography 


Do it.
Get on the plane, get the train,
Walk 300 miles.
Get to her front door and tell her
“I know this is crazy
But I need you now.”
Our lives are too short to always be sensible,
Get the girl.
Distance makes no difference if your eyes light up when she laughs.

— (via worshiportribute)

(Source: lilith-not-eve)

asylum-art:

Great Photography by Elene Usdin. This is a perfect combination of style, light, space and humans.

Elene Usdin started out as an illustrator for books and magazines in France, and for broadsheets such as The Boston Globe, the Washington Post, and the New York Times, in the US. Her interest in photography started in 2002, after buying a new camera. Thinking that it was the best way to experiment and create with full control, she commenced by taking self-portraits.


wwfandomw:

Harry Potter Cookbook:

  • Title: Butterbeer Cupcakes

Information:

  • Yield: 18
  • There are multiple Harry Potter-related recipes posted under my ‘hp cookbook’ tag.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

Cupcakes

  • 2 cups flour 
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • Pinch of salt 
  • 1/2 cup (1 stick) unsalted butter, softened 
  • 1 cup dark brown sugar, packed 
  • 3 large eggs 
  • 2 teaspoons vanilla extract 
  • 1 teaspoon butter flavoring 
  • 1/2 cup buttermilk 
  • 1/2 cup cream soda

Butterscotch Ganache 

  • 11 ounces (1 package) butterscotch chips 
  • 1 cup heavy cream

Butterscotch Buttercream 

  • 6 tablespoons unsalted butter, softened 
  • 1/4 cup butterscotch ganache (recipe above) 
  • 1 teaspoon vanilla 
  • 1 teaspoon butter flavoring 
  • Pinch of salt 
  • 3-3 1/2 cups powdered sugar 
  • Splash of heavy cream (as needed)

Directions:

Cupcakes:

  • Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
  • Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache 

  • In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream 

  • In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble

  • Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
  • Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
  • Store in an airtight container at room temperature (that is, if they don’t get devoured immediately).

(Source: pastryaffair.com)


If you don’t get excited when you’re about to kiss someone then you probably shouldn’t be kissing them. It should get you riled up inside and should not be mediocre.