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I am the living dead girl.: Just a Friendly Reminder

avocadh0e:

tofuboots:

Thanksgiving is right around the corner and most people are getting around to their shopping or picking up those last minute items. Please be kind and patient to your grocery store clerks and cashiers. Understand that lines will be long, things might already be…

I  know, people can be rude and we aren’t there to listen to them complain about something that is out of our control like the register freezing up. Stupid U-scan….

Weekend

So this weekend I took my best friend to a spanking party with us and for the next party to Rose City on New Years me and Allie are planning on making a group paddle for everyone to sign…… Does anybody have any ideas for the shape and color?

Reblog and see if you get a color

  • PURPLE:

    I don’t talk to you but I really love your blog.

  • FUSHIA:

    I wish we were friends in real life.

  • GREY:

    You make me go asdfghjkl.

  • RED:

    I love you with a burning passion.

  • GREY:

    I wish you would notice me.

  • PINK:

    I think you should follow me.

  • TEAL:

    We have a lot in common.

  • BLUE:

    You are my tumblr crush.

  • ORANGE:

    I don’t like your blog.

  • YELLOW:

    FUCK ME PLEASE.

  • WHITE:

    MARRY ME PLEASE.

  • GREEN:

    I think you’re cute.

  • BLACK:

    I would date you.

  • BROWN:

    I don’t like you.

  • men:

    I can’t stand girls with low self-esteem, it’s such a turn off

  • men:

    Ew a fat girl ew stretch marks I want to be able to pick a girl up and kiss her and hold her in the air wow she has a flat chest mosquito-bite boobs oh gosh I don’t like boobs that big they get in the way I want a flat tummy on my girl oh she has to have a great body no love handles yuck beef curtains are gross I like big nipples I like small nipples yuck thunder thighs no that’s too thin you look anorexic I love curves no not plus-size just skinny girls with small waists and big hips wow caked on make-up is such a turn-off yet I worship this celebrity that has never been seen without make-up and I watch porn so my idea of a real woman is thousands of dollars in plastic surgery and I have unreasonable standards that real women will never be able to attain

sarrel: Ingredients: CINNAMON FILLING:4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)1/4 cup + 2 tablespoons packed light brown sugar1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE:4 tablespoons (1/2 stick) unsalted butter2-ounces cream cheese, at room temperature3/4 cup powdered sugar1/2 teaspoon vanilla extract PANCAKES:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 large egg, lightly beaten1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
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sarrel: Ingredients: CINNAMON FILLING:4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)1/4 cup + 2 tablespoons packed light brown sugar1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE:4 tablespoons (1/2 stick) unsalted butter2-ounces cream cheese, at room temperature3/4 cup powdered sugar1/2 teaspoon vanilla extract PANCAKES:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 large egg, lightly beaten1 tablespoon canola or vegetable oil Directions: Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Zoom Info

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

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