bowlingforsoulpunk:

[x]

posted 6 hours ago with 29 notes

"Please watch over this land, my dear.  And, Link…  You must help her."

posted 6 hours ago with 322 notes

deadfeline:

kingcheddarxvii:

My parents are asleep quick reblog this post with skeletons saying bad words

image

lateautumnnights:

Baby Pumpkin Cheesecakes’

Ingredients for Crust

  • 1/2 cup graham cracker or chocolate cookie crumbs
  • 2 tablespoons pure maple syrup from Canada
  • 2 tablespoons butter, melted - lessen as needed

Ingredients for Filling

  • 12 ounces cream cheese, softened
  • 3/4 cup pure maple syrup from Canada
  • 2 large eggs
  • 2 tablespoons semisweet chocolate, melted
  • 1 cup fresh or canned pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice

Instructions

Preheat the oven to 325º F. Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside.

To prepare the crust: In a small bowl, mix together crumbs, maple syrup and butter. Spoon a think layer of crust filling into each cup. Using the handle of a whisk or spatula, pat crumbs down flat.

Bake the crusts until set, about 8-10 minutes. Remove from oven and reduce heat to 300º F.

To prepare the filling: In the bowl of an electric mixer, blend together the cream cheese and maple syrup. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing until smooth.

If piping pumpkin faces out of filling: Remove 1/4 cup of batter and mix with the melted chocolate. Set aside. If not, skip to next step.

Add the pumpkin puree, cinnamon, nutmeg (if using), salt and allspice and mix until smooth. Pour the batter into a large measuring cup or container with a pour spout and divide among the cups to 3/4 full. Use pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.

Bake the cakes for 16 to 20 minutes or until set around the edges with a dime-sized middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours. Unmold cheesecakes.

Number of servings (yield): 24 - 30 mini cheesecakes, depending on pan

Preparation time: 1 hour

Cooking time: 20 minutes to cook, 30 minutes to cool

I Found the recipe here!

posted 6 hours ago with 25 notes

80slove:

Nes ad,1990 

posted 7 hours ago with 285 notes

mamebig:

thebabbagepatch:

holy shit holy shit holy shit holy shit holy shit

What the fuck

cherry-blossorn:

Pietro is so fluffy ☺️💖

posted 7 hours ago with 309 notes

If you wanna survive, follow me.

posted 7 hours ago with 2,562 notes

(x

hhukhayniac:

Latest pics from hunters facebook page.

posted 8 hours ago with 30 notes

gaksdesigns:

Geometric watercolor-like tattoos by Russian based artist Sasha Unisex 

posted 8 hours ago with 431 notes

teddyadair:

found some goats & they were scared of me but one of them sniffed my hand

posted 8 hours ago with 134 notes

truckyeahcountrystars:

In honor of “Labor” Day…Ace & Penny would like to make an announcement. Their parents couldn’t be happier!

posted 9 hours ago with 566 notes
#!!!!
yn