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igivetoomanyfeels:

this guy right here needs a bigger fandom

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his little self was charming

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he’s cute as a dozen of kittens

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and puppies

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dat acting skills though

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btw he’s actually hot

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shirtless alert

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and let’s all admit that his joffrey was legen-freaking-dary

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just look at this evil little asshole

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but he’s the way he is because of this amazing actor

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so appreciate

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and kneel for the king Jack Gleeson

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gray-ocean:

French macarons are a pastry that enlists fear in all of it’s first-time victims… myself included. In the top picture, you can obviously tell that I failed miserably the first time I attempted to make this wonderful delicacy. There is no doubt that I was disappointed in myself, but that was not going to stop me. I was going to conquer this divine treat.
A few things went wrong when I tried making these for the first time. The first: I didn’t have almond flour so I replaced it with coconut flour (DON’T ever do this. It completely ruins the texture and the flavor of the macarons.) The second: I over beat my egg whites. This made the batter extremely hard to mix, and just hard in general. It came out more like a bread dough than a gooey batter. And the third: I was not focused at all when I was making these. BIG mistake on my part. Macarons need all your attention, and if you start to focus on something else (unless they’re in the oven baking) you will most likely ruin the batch. 
Okay, now that the hard part is over, let’s get to the successful batch! When these came out of the oven, they were like a prized possession for me. I couldn’t stop smiling and just staring at them. This time around, I did things the right way. I used almond flour, I didn’t over beat my egg whites, and I was completely consumed by having to get these right. They were glorious.
If you’ve never made these, go ahead and give them a try! Don’t even worry about messing up the first batch, because I’m pretty sure everyone has messed up their first batch. But if you keep trying, you will get it, and oh boy, will you be so proud! 
{Recipe}
1 cup powdered sugar
3/4 cup almond flour
2 egg whites (room temperature)
pinch of cream of tartar
1/4 cup granulated sugar
Sift together powdered sugar and almond flour 2 times. (For a chocolate variation, replace 1/4 cup of the almond flour with three tablespoons of unsweetened cocoa powder.)
Preheat oven to 375°F. While the oven is preheating, use a hand mixer, or a stand up mixer to whip the egg whites (I use a KitchenAid stand up mixer with a whisk attatchment). When the whites are foamy, add the cream of tartar, and then set you mixer to medium (about 6 on my mixer). Whisk until soft peaks form, and then add granulated sugar. Increase speed to high, until the batter is stiff enough to peak on it’s own, but also soft enough that the peaks will begin to fall after 10 seconds.
Sift flour mixture over whipped egg whites and fold until the whites and flour are mixed together evenly. (You don’t want to over mix the batter because then it won’t be as stiff as it should be.)
Line a flat baking sheet with parchment paper. Transfer the batter into a pastry bag or a large ziploc bag. If you are using piping tips, a 1/2 inch round tip will work perfectly. If you are using the ziploc bag, cut the tip of the bag about a 1/2 inch up from the bottom corner. 
On the parchment lined baking sheets, pipe 3/4 inch rounds about 1 inch from each other. Tap the bottom of the baking sheet to release any excess air in the batter than can cause cracking. Let stand for 5-10 minutes.
After letting the batter sit, place the sheet on the top rack of your oven and lower the heat to 320°F. Bake for 6 minutes, rotate the pan, and then bake for another 6 minutes. After each batch, make sure to raise the heat back to 375° for about five minutes, and then you can continue baking.
Let macarons cool on sheets for 3 to 5 minutes and then transfer to a cool, flat surface. If the macarons stick, spray water underneath the parchment on hot baking sheet.
Sandwich 2 same size macarons with about 1 teaspoon of the filling of your choice. 


Love them!!!
Zoom Info

gray-ocean:

French macarons are a pastry that enlists fear in all of it’s first-time victims… myself included. In the top picture, you can obviously tell that I failed miserably the first time I attempted to make this wonderful delicacy. There is no doubt that I was disappointed in myself, but that was not going to stop me. I was going to conquer this divine treat.

A few things went wrong when I tried making these for the first time. The first: I didn’t have almond flour so I replaced it with coconut flour (DON’T ever do this. It completely ruins the texture and the flavor of the macarons.) The second: I over beat my egg whites. This made the batter extremely hard to mix, and just hard in general. It came out more like a bread dough than a gooey batter. And the third: I was not focused at all when I was making these. BIG mistake on my part. Macarons need all your attention, and if you start to focus on something else (unless they’re in the oven baking) you will most likely ruin the batch. 

Okay, now that the hard part is over, let’s get to the successful batch! When these came out of the oven, they were like a prized possession for me. I couldn’t stop smiling and just staring at them. This time around, I did things the right way. I used almond flour, I didn’t over beat my egg whites, and I was completely consumed by having to get these right. They were glorious.

If you’ve never made these, go ahead and give them a try! Don’t even worry about messing up the first batch, because I’m pretty sure everyone has messed up their first batch. But if you keep trying, you will get it, and oh boy, will you be so proud! 

{Recipe}

  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 egg whites (room temperature)
  • pinch of cream of tartar
  • 1/4 cup granulated sugar
  1. Sift together powdered sugar and almond flour 2 times. (For a chocolate variation, replace 1/4 cup of the almond flour with three tablespoons of unsweetened cocoa powder.)
  2. Preheat oven to 375°F. While the oven is preheating, use a hand mixer, or a stand up mixer to whip the egg whites (I use a KitchenAid stand up mixer with a whisk attatchment). When the whites are foamy, add the cream of tartar, and then set you mixer to medium (about 6 on my mixer). Whisk until soft peaks form, and then add granulated sugar. Increase speed to high, until the batter is stiff enough to peak on it’s own, but also soft enough that the peaks will begin to fall after 10 seconds.
  3. Sift flour mixture over whipped egg whites and fold until the whites and flour are mixed together evenly. (You don’t want to over mix the batter because then it won’t be as stiff as it should be.)
  4. Line a flat baking sheet with parchment paper. Transfer the batter into a pastry bag or a large ziploc bag. If you are using piping tips, a 1/2 inch round tip will work perfectly. If you are using the ziploc bag, cut the tip of the bag about a 1/2 inch up from the bottom corner. 
  5. On the parchment lined baking sheets, pipe 3/4 inch rounds about 1 inch from each other. Tap the bottom of the baking sheet to release any excess air in the batter than can cause cracking. Let stand for 5-10 minutes.
  6. After letting the batter sit, place the sheet on the top rack of your oven and lower the heat to 320°F. Bake for 6 minutes, rotate the pan, and then bake for another 6 minutes. After each batch, make sure to raise the heat back to 375° for about five minutes, and then you can continue baking.
  7. Let macarons cool on sheets for 3 to 5 minutes and then transfer to a cool, flat surface. If the macarons stick, spray water underneath the parchment on hot baking sheet.
  8. Sandwich 2 same size macarons with about 1 teaspoon of the filling of your choice. 

Love them!!!

simplement-smitten:

sinkintomesail0r:

oppugno-forhaters:

ouch-rightinthefandom:

ccaseycakes:

uhhhhrachel:

onethickchick:

apr3tty1itt13chubbything:

mama-shoulda-named-me-whiskey:

if a guy doesnt look at you like that on your wedding day something is wrong

….my ex didnt…. shoulda been my first sign lol…..

Someday … maybe

I will always reblog this because I am so in love with this post.

These seriously make me so fucking happppppy

Oh my heart

Hermoso.

this is the only post that gives me hope about marriage oh my fuck 

I’m still mehhhhh about the whole marriage thing but this was adorable

(Source: those-earth-treading-stars)

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