Look Up At That Sky

You'll move mountains, kid.

Hello, I'm Samantha. I'm 17 years old. :)
(LOS ANGELES IS WHERE ITS AT )

note: not all of these pictures belong to me, some have a link to the original owner.
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(Source: pleatedjeans)

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loveyourchaos:

Listen to this, it will make your heart explode. 

(Source: fleetfoxessing)

Three countries. One picture.This is the junction of Iguazú and Paraná rivers, where three countries have their borders: Paraguay, Argentina, and Brazil.

Three countries. One picture.
This is the junction of Iguazú and Paraná rivers, where three countries have their borders: Paraguay, Argentina, and Brazil.

(Source: 5pg)

singingforsleep:

snoopdong:

ifyoucarryonthisway:

W WHAT THE FCKU

WHATS GOING ON ONMFG

SATAN TAKE THE WHEL

uhhh..what..what is life 

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mrgolightly:

daisybuchanans: artandliving

bowdown.gif

pleatedjeans:

11 Time-Traveling Celebrities

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the-absolute-best-posts:

fuckyeahpsychedelics:

“Call Of The Wild Night II” by Nicebleed

Follow this blog, you will love it on your dashboard

beautifulpicturesofhealthyfood: Strawberries, Mozzarella, Walnuts, Basil, Balsamic Dressing…RECIPE

beautifulpicturesofhealthyfood:

Strawberries, Mozzarella, Walnuts, Basil, Balsamic Dressing…RECIPE

Malted Cupcakes and Marshmallow Frosting Makes 12 For the Cupcakes 110g Butter 120g Light Soft Brown Sugar 100g Caster Sugar 2 Large Eggs 125g Self Raising Flour 60g Plain Flour 50g Ovaltine powder 124ml Semi Skimmed Milk Half tsp Vanilla Extract 1 tbsp Sour Cream Preheat oven to 180 C. Line muffin tray with 12 cupcake cases. Cream butter and sugars until very pale and fluffy (as I always say really go for it at this stage). Add eggs one at a time, beating in between. Combine flours and Ovaltine and sift into a separate bowl. Mix milk, vanilla, and sour cream in a jug. Now add a third of the flour mix to the creamed butter and sugar.  When this is combined do the same with the milk mix.  Repeat until all the ingredients are mixed.  Spoon into cases. I use an ice cream scoop to get an even batch. Bake for 25 mins or until the cupcakes are slightly raised and golden brown. Leave in the tins to cool for 10mins and then remove to cooling rack. For the Frosting 120g Granulated Sugar 80g Golden Syrup 1 half tbsp Water 2 Lare Egg Whites Half tsp Vanilla Extract Heat the sugar, syrup and water over a high heat until the mixture reaches soft-ball stage (115 C), this should take about 6mins. Meanwhile whisk the egg whites until soft peaks form, while still beating at a low speed pour the hot sugar syrup into the egg whites as a steady stream.  Continue beating on low till all the sugar mix is combined with the egg whites. Then increase the speed to medium/high and continue beating the mixture until it becomes thick and glossy, it should also cool down.  Once cool add the vanilla extract, beat till combined. Ice the cool cupcakes and then sift Ovaltine powder over the top for decoration.

Malted Cupcakes and Marshmallow Frosting
Makes 12
For the Cupcakes
  • 110g Butter
  • 120g Light Soft Brown Sugar
  • 100g Caster Sugar
  • 2 Large Eggs
  • 125g Self Raising Flour
  • 60g Plain Flour
  • 50g Ovaltine powder
  • 124ml Semi Skimmed Milk
  • Half tsp Vanilla Extract
  • 1 tbsp Sour Cream
  1. Preheat oven to 180 C.
  2. Line muffin tray with 12 cupcake cases.
  3. Cream butter and sugars until very pale and fluffy (as I always say really go for it at this stage).
  4. Add eggs one at a time, beating in between.
  5. Combine flours and Ovaltine and sift into a separate bowl.
  6. Mix milk, vanilla, and sour cream in a jug.
  7. Now add a third of the flour mix to the creamed butter and sugar.  When this is combined do the same with the milk mix.  Repeat until all the ingredients are mixed. 
  8. Spoon into cases. I use an ice cream scoop to get an even batch.
  9. Bake for 25 mins or until the cupcakes are slightly raised and golden brown.
  10. Leave in the tins to cool for 10mins and then remove to cooling rack.
For the Frosting
  • 120g Granulated Sugar
  • 80g Golden Syrup
  • 1 half tbsp Water
  • 2 Lare Egg Whites
  • Half tsp Vanilla Extract
  1. Heat the sugar, syrup and water over a high heat until the mixture reaches soft-ball stage (115 C), this should take about 6mins.
  2. Meanwhile whisk the egg whites until soft peaks form, while still beating at a low speed pour the hot sugar syrup into the egg whites as a steady stream.  Continue beating on low till all the sugar mix is combined with the egg whites.
  3. Then increase the speed to medium/high and continue beating the mixture until it becomes thick and glossy, it should also cool down.  Once cool add the vanilla extract, beat till combined.
  4. Ice the cool cupcakes and then sift Ovaltine powder over the top for decoration.

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