Double Trouble

Esquire Theme by Matthew Buchanan
Social icons by Tim van Damme

17

Apr

(Source: vincentcmoore)

impromptu-manifesto:

To the boys who may one day date my daughter…

(Source: witneyhouston)

07

Apr

dhrupad:

Chaudhvin Ka Chand (1960)

dhrupad:

Chaudhvin Ka Chand (1960)

31

Mar

Album Art
13,371 plays

andresbernal:

Artist: Pharrell Williams
Album: G I R L
Song:Hunter
Released: 2014
Style: R’n’B

30

Mar

glutenfreegujarati:

gluten-free mint oreos (YUM!) 
1 1/4 cup gluten free all-purpose flour (add 1/2 tsp xanthan gum if your mix doesn’t have it)
1/2 C unsweetened cocoa (I prefer Nestle!)
1 t baking soda
1/4 t salt
1/2 cup gran sugar
1/2 cup brown sugar 
1 stick plus 2 tbsp butter, room temperature
1 large egg
for mint buttercream filling:
1/2 stick butter 
1/4 tsp peppermint extract
1/4 tsp vanilla extract 
1/8 tsp salt 
2 sprigs fresh mint if you have it! finely minced (heh)
in a medium size bowl, mix flour, cocoa, baking soda and salt. 
in another mixing bowl, beat butter, egg,  and sugar together until creamy. slowly add dry mixture to this wet mixture until completely combined. 
refrigerate dough for 30 min-overnight, storing in an airtight container.
when ready to bake, pre-heat oven to 350 degrees while rolling out the dough. use a cookie cutter to create fun shapes or just make small rounded balls for cute miniature whoopie pies
bake at 350 degrees for exactly 10 minutes, longer if you like the cookies crispy (i like mine a bit soft)
for the buttercream filling:
whip all the ingredients together vigorously until light and fluffy, then spread them across the cooled cookies and sandwich those delightful little morsels together. enjoy!

GO FOLLOW FOR GOOD RECIPES.
seriously though. 

glutenfreegujarati:

gluten-free mint oreos (YUM!) 

  • 1 1/4 cup gluten free all-purpose flour (add 1/2 tsp xanthan gum if your mix doesn’t have it)
  • 1/2 C unsweetened cocoa (I prefer Nestle!)
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 cup gran sugar
  • 1/2 cup brown sugar 
  • 1 stick plus 2 tbsp butter, room temperature
  • 1 large egg

for mint buttercream filling:

  • 1/2 stick butter 
  • 1/4 tsp peppermint extract
  • 1/4 tsp vanilla extract 
  • 1/8 tsp salt 
  • 2 sprigs fresh mint if you have it! finely minced (heh)

in a medium size bowl, mix flour, cocoa, baking soda and salt. 

in another mixing bowl, beat butter, egg,  and sugar together until creamy. slowly add dry mixture to this wet mixture until completely combined. 

refrigerate dough for 30 min-overnight, storing in an airtight container.

when ready to bake, pre-heat oven to 350 degrees while rolling out the dough. use a cookie cutter to create fun shapes or just make small rounded balls for cute miniature whoopie pies

bake at 350 degrees for exactly 10 minutes, longer if you like the cookies crispy (i like mine a bit soft)

for the buttercream filling:

whip all the ingredients together vigorously until light and fluffy, then spread them across the cooled cookies and sandwich those delightful little morsels together. enjoy!

GO FOLLOW FOR GOOD RECIPES.

seriously though.