Ask me or leave!   My Life is Fuck....so...Here we goooooooo

twitter.com/Ladymamagigi:

    hannahbpacious:

    Harry Potter Inspired Illustrations

    A series of “artifacts” from the wizarding world (and extremely fun commission!).

    "Harry Potter Artifacts; Books 1-7," ink and watercolor, 2013.

    (via scousercarragher-)

    — 4 days ago with 40941 notes

    The Making of Cycle Song and Climb To Sakteng


    SHE’S SO AWESOME, I LOVE YOU IMOGEN HEAP

    (Source: youtube.com)

    — 5 days ago
    happymonsters:

me everyday since i was born

    happymonsters:

    me everyday since i was born

    — 1 week ago with 36773 notes
    happymonsters:

i don’t know how to take compliments they are so rare and unexpected and amazing that i just
wow

    happymonsters:

    i don’t know how to take compliments they are so rare and unexpected and amazing that i just

    wow

    — 1 week ago with 32108 notes
    Oke this is creepy

    Oke this is creepy

    (Source: dollychops, via ladyxgaga)

    — 1 week ago with 3722 notes

    theartsofmyhungriness:

    I love chocolate, imma chocolate hollic and i couldn’t live without it, well who does?
    One of dessert that using chocolate is Chocolate Warm Pudding…yeah, that creamy chocolate heaven…it’s like hot chocolate but thicker and makes ur body warmer. And if you give “Ginger cookie crumb” or “Marshmallow” on top of it, it’ll burst your whole life in a good way.
    Some people use Amaretti liquor into the chocolate liquid, and then cracked some amaretti cookie also. But since i’m not a alcohol consument, i never use em.
    CHOCOLATE WARM PUDDING
     
    ingredients :
    - 3 Cup of whole milk / UHT Milk
    - 1 tbs of all purpose flour
    - 1 tbs of corn flour
    - pinch of salt
    - splash of vanilla essence ( i’m not using vanilla extract cause it’s containing alcohol )
    - 2 tbs of sugar
    - 125 gr of dark cooking chocolate, chopped.
    - 50 gr unsalted butter (if you only have margarine, which is the usual problem of Indonesian like me (butter is quiet expensive here) use 25 gr of it, because margarine is salty)
     
    Directions :
    1) bring the milk into the pan and heat it (medium heat)
    2) stir the milk with balloon whisk and then put the sugar, flour and the corn flour inside, turn the heat off and stir the milk (just keep stirring). The flour will not going to be annoying lumpy.
    3) Add a splash of vanilla essence and pinch of salt, keep stirring it.
    4) Turn the heat on, small heat, and add the butter.
    5) After the butter melted perfectly, add the main ingridient, CHOCOLATE. Don’t forget to chop the chocolate first, other wise it’ll be so hard to melt and gets lumpy.

    6) Whisk the chocolate and milk slowly and let the chocolate melt until the milk mixture turn into dark chocolate colour.

    7) You know it’s ready when the mixture is bubbling on the edge, change the balloon whisk with a wood spoon and gently stir the mixture.

    8) Place the pudding into shot glasses and topped with Ginger cookies crumb or Marshmallow.

    9) Serve and eat it while still warm.
    — 1 week ago with 1 note
    #food  #chocolate  #recipe 
    theartsofmyhungriness:

UNBAKED CHEESECAKE WITH RASPBERRY SAUCE

I loooove cheesecake…well who doesn’t right?
Well i made this recipe about a few months ago but i’m sooo lazy to post it on my blogspot.
This dessert’s so awesome and delicious and also easy and (i know it’s too much) perfect for summer.
All you need for the basic cheesecake :
250 gr Cream Cheese
100 gr Icing Sugar
a pinch of salt
2 tbs of lemon zest
2 tbs of lemon juice
1 tbs of milk
(if you want to add basic biscuits, you need a cup of crushed graham crackers and 5 tbs of melted butter plus 1 tbs of granulated sugar and then mix them together)
For the Raspberry Sauce :
a cup and a half of fresh strawberry
half a cup of granulated sugar and 2 tbs more
5 tbs of lemon juice
2 tbs of lemon zest
a pinch of salt
Directions :
For the basic biscuits crust you need to put a table-spoon of the mixture for each glass and chill for 15 minutes.
Cheesecake :
Cream together the cream cheese, icing sugar, and milk untill smooth and have a creamy texture (you can use standing or hand mixer, or even a balloon whisk). Add a pinch of salt and whisk the mixture slowly with spatula.
Mix the lemon zest with the lemon juice and add into the cream cheese stir until the lemon mixture blend together.
take the glass with basic biscuits out from the refrigerator, add the cheesecake mixture (half of the glass) and refrigerate it for 35 minutes.
For the Raspberry sauce :
Combine the raspberry with the sugar, lemon zest and lemon juice and freeze it (completely frozen).
Add the mixture into a saucepan and bring to a boil. Simmer for at least 5 minutes (keep stirring!), and then add the salt, stir it slowly and turn the heat off.
Sift the sauce into a bowl (you need to sift it otherwise you’ll get a sauce with annoying raspberry skins)
Serve the cheesecake with sauce and if you still have the leftover biscuits mixture you can garnish the cheesecake with it and add a pretty little mint leave (i didn’t do that because i’m not a big fan of fancy pretty food)

    theartsofmyhungriness:

    UNBAKED CHEESECAKE WITH RASPBERRY SAUCE

    I loooove cheesecake…well who doesn’t right?

    Well i made this recipe about a few months ago but i’m sooo lazy to post it on my blogspot.

    This dessert’s so awesome and delicious and also easy and (i know it’s too much) perfect for summer.

    All you need for the basic cheesecake :

    250 gr Cream Cheese

    100 gr Icing Sugar

    a pinch of salt

    2 tbs of lemon zest

    2 tbs of lemon juice

    1 tbs of milk

    (if you want to add basic biscuits, you need a cup of crushed graham crackers and 5 tbs of melted butter plus 1 tbs of granulated sugar and then mix them together)

    For the Raspberry Sauce :

    a cup and a half of fresh strawberry

    half a cup of granulated sugar and 2 tbs more

    5 tbs of lemon juice

    2 tbs of lemon zest

    a pinch of salt

    Directions :

    For the basic biscuits crust you need to put a table-spoon of the mixture for each glass and chill for 15 minutes.

    Cheesecake :

    Cream together the cream cheese, icing sugar, and milk untill smooth and have a creamy texture (you can use standing or hand mixer, or even a balloon whisk). Add a pinch of salt and whisk the mixture slowly with spatula.

    Mix the lemon zest with the lemon juice and add into the cream cheese stir until the lemon mixture blend together.

    take the glass with basic biscuits out from the refrigerator, add the cheesecake mixture (half of the glass) and refrigerate it for 35 minutes.

    For the Raspberry sauce :

    Combine the raspberry with the sugar, lemon zest and lemon juice and freeze it (completely frozen).

    Add the mixture into a saucepan and bring to a boil. Simmer for at least 5 minutes (keep stirring!), and then add the salt, stir it slowly and turn the heat off.

    Sift the sauce into a bowl (you need to sift it otherwise you’ll get a sauce with annoying raspberry skins)

    Serve the cheesecake with sauce and if you still have the leftover biscuits mixture you can garnish the cheesecake with it and add a pretty little mint leave (i didn’t do that because i’m not a big fan of fancy pretty food)

    — 1 week ago with 1 note