1. Notes: 49331 / 1 month ago  from fuckyeah1990s (originally from teenstump)

    (Source: teenstump)

  2. Notes: 12106 / 2 months ago  from starbuck81 (originally from playingwithfireextinguishers)

    playingwithfireextinguishers:

    Anatomy of a Clone

    I was intrigued by the fact that each of the clones, while genetic identicals, exhibit some traits that are uniquely their own, so I decided to take a closer look at the known epigenetic causes for these traits (epigenetic = how much a gene is expressed) and the environmental factors which cause them.  (Note: I’m pretty sure Helena dyes her hair, but I still thought it was kind of intriguing that someone who is genetically predisposed to have dark hair may actually be blond if their exposure to sunlight is extremely limited before and throughout puberty when melanin pathways are activated).  Anyways, these are some of the more interesting things I found.  

  3. Notes: 173 / 3 months ago  from schtine

    Lucas Scott in 1x02; The Places You Have Come to Fear the Most

  4. Notes: 18 / 1 year ago  from depressedtvfreak
    thgfreaklm2106:

Howard is the man!
     
  5. Notes: 30 / 1 year ago  from pillowsr4fighting
    pillowsr4fighting:

TRUTH
     
  6. Notes: 84148 / 2 years ago  from variousshadesofawkward (originally from the-starkster)

    (Source: the-starkster)

  7. Notes: 68 / 2 years ago  from cooking-confessions
    cooking-confessions:

Oreo Cheesecake Bars
Ingredients For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted
Ingredients For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped
Directions:
Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.  
To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  
Add in the melted butter and pulse until the cookie crumbs are moistened.  
Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  
Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed until light and smooth, about 2 minutes.  
Mix in the sugar until well combined.  
Blend in the sour cream, vanilla and salt.  
Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. 
Stir in the chopped Oreos with a rubber spatula.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  
Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  
Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

    cooking-confessions:

    Oreo Cheesecake Bars

    Ingredients For the crust:

    • 23 Oreo cookies
    • 2 tbsp. unsalted butter, melted

    Ingredients For the cheesecake:

    • 12 oz. cream cheese, at room temperature
    • 6 tbsp. sugar
    • 6 tbsp. sour cream, at room temperature
    • ½ tsp. vanilla extract
    • ¼ tsp. salt
    • 1 large egg plus 1 egg yolk
    • 12 Oreo cookies, roughly chopped

    Directions:

    1. Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.  
    2. To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  
    3. Add in the melted butter and pulse until the cookie crumbs are moistened.  
    4. Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  
    5. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
    6. To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed until light and smooth, about 2 minutes.  
    7. Mix in the sugar until well combined.  
    8. Blend in the sour cream, vanilla and salt.  
    9. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. 
    10. Stir in the chopped Oreos with a rubber spatula.
    11. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  
    12. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  
    13. Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.
    14. To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.
     
  8. Notes: 149 / 2 years ago  from dontletitbreakyourhearts (originally from barrowmen-deactivated20120911)
  9. Notes: 5 / 2 years ago  from howto-disappearcompletely-deact

    I remember everything.

    howto-disappearcompletely:

    Pacey to Joey: I remember everything.

    Olivia to Peter: I remember everything.

  10. Notes: 1047 / 2 years ago  from variousshadesofawkward (originally from nevver)

    (Source: nevver)

     
avatar_128
 
 
 
 

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