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Posts

Snapple creates a sandal size 879 for the statue of liberty

Posted in Shoe

"The Entire History of the World—Really, All of It—Distilled Into a Single Gorgeous Chart" Here is a zoom-able version: www.davidrumsey.com

Posted in History

If you add a bit of baking soda to your pancake batter, the pancakes will melt in your mouth!

Posted in Pancake

Ear Piercings

This is really good to know!

Posted in Earring

Hilarious Ice Cream Label

from the Shatto Milk Company

Posted in Ice cream

Beautiful Canvas Artwork

Posted in Over the Rainbow

The perfect combination of make-up, art, and creativity. I know what I'm doing for Halloween!

Posted in Make-up artist

Here is the link to titles and descriptions: www.buzzfeed.com

Posted in Book

Freezer Friday by Charlie Layton

Each friday, Charlie Layton draws amazingly detailed pictures on his freezer and posts them. Here is the link to more of his work: dailypicksandflicks.com

Posted in Drawing

I made this cake for my dad's birthday last year, and it was gone in about 15 minutes. Literally so delicious, albeit time consuming to bake. Reeses Overload Cake 2 sticks butter 1 cup of SKIPPY peanut butter 6 eggs 2 tsp. vanilla 3 cups sugar 2 cups flour 2 teaspoons baking powder Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting. Crustless Cheesecake portion: 1 stick softened butter 1/2 cup granulated sugar 2- 8 oz packages cream cheese, softened 1 1/2 oz. package cook and serve vanilla pudding 2 eggs 1 teaspoons baking powder 2 melted Hershey Bars 1/2 cup melted Ghirardelli bittersweet chips, melted Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside. Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly. Peanut Butter Frosting 4 cups confectioner's sugar 1 cup SKIPPY peanut butter 2 tablespoons soft butter 1 teaspoon vanilla few tablespoons of milk Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy! Chocolate frosting: 1/2 cup + 6 tablespoons cocoa powder 3/4 cup confectioners' sugar 1/2 cup heavy cream 1/2 cup unsalted butter, very soft dash salt 1 cups confectioners' sugar 1 teaspoon vanilla Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside. Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

Posted in Cake