Áine H.

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dirtandsyrup:

When my dress is short I think my legs look good.
So do men when they leer at me in public.
Stress.

24

recipecardbox:

Buttercream BrowniesMakes 16
Source - http://www.biggirlssmallkitchen.com/2012/04/buttercream-brownies.html
Ingredients
For the Brownie Layer2 ounces unsweetened chocolate1 stick unsalted butter1/2 cup sugar1/2 cup light brown sugar2 large eggs, lightly beaten1/2 teaspoon vanilla extract1 teaspoon espresso powder (optional)1/4 cup all-purpose flour1/4 teaspoon salt
For the Buttercream1 egg1/4 cup sugar1 stick unsalted butter, at room temperaturepinch of salt
For the Chocolate Glaze3/4 cup chopped chocolate2 teaspoons butter1 teaspoon water
Preheat the oven to 325°F. Butter an 8-inch-square baking pan. Line the bottom with a rectangle parchment the covers the bottom and runs up two sides, and butter that too. Clear a space in the freezer for the pan, and line the space with a dish towel.
Melt the chocolate with the butter in a saucepan over low heat (this can also be done in the microwave). Remove from the heat and stir in the sugars. Stir in the eggs, vanilla, and optional espresso, and mix until smooth. Add the flour, salt, and nuts/chips/candy and stir until smooth. Pour into the pan.
Bake for 25-30 minutes, until the top is crackly but the brownies are still quite moist. Cool slightly, then put the whole pan in the freezer until thoroughly cool, or leave overnight.
To make the buttercream, combine the egg and sugar in a heatproof bowl–-metal works great-–and set it over a pot of simmering water. Whisk constantly but not too hard, until the egg-sugar mixture is warm (a drop on the inside of your wrist should feel hot but not burning). Be careful not to curdle it. If you’re using a thermometer, you want it to read 160°F.
Remove from the heat and beat on high speed using a handheld or electric mixer (I wouldn’t recommend doing this by hand). After about 5 minutes, it should have increased in volume and be light, airy, and cool. Turn the mixer to medium and add the butter a few tablespoons at a time, mixing until incorporated. At points, the icing may look curdled. When all the butter is in, the texture will become creamy. Add the pinch of salt.
(You can store the finished buttercream up to 5 days in the fridge, but let the icing come to room temperature before using–you may have to re-whip to get the texture back.)
Scoop the buttercream on top of the brownies. Use an offset spatula or butter knife to get the top as smooth as possible so that the chocolate glaze goes on smooth. Refrigerate the brownies for about an hour.
Make the chocolate glaze by melting the chocolate with the butter and water in the microwave in 20 second bursts. Stir the chocolate every so often to smooth is.
Pour the chocolate onto the buttercream-topped brownies and use an offset spatula to smooth it, touching it as little as possible. Return the brownies to the fridge and cool until the chocolate is set, about 1 hour.
Pry the brownies from the pan using the parchment paper overhang. Place on a cutting board and let thaw about 10 minutes. Using a chef’s knife, cut the brownies into 16 squares. If the chocolate coating chips and breaks as you cut, then it’s still too cold. Leave the brownies for about 5 minutes, then try again.

14

poppy-reid:

truthandfashion:

Model Robyn Lawley in the May 2012 issue of Gioia.

She’s the most beautiful model, and she’s a true example of ‘woman’.

patchworkbat asked: Thanks for the follow!

no probbb

4450

cwissi:

perfect

10

hahahhahah yup. my life.

Dissected - Dali, Van Gogh and Picasso

by DDB Brazil for the Museu de Arte de São Paulo (MASP) Art School

(via danceabletragedy)

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