taesongkim:

www.taesong.tumblr.com

4th freakishly vivid dream in a row this week. Decided to start recording them 💤💤 (Taken with Instagram)

Dear Verizon cable guy, (Taken with instagram)

stereotype confirmation overload. (Taken with instagram)

goodbye, Houston. back to the big apple. #readyornot (Taken with instagram)

This cat does whatever the fuck it wants, and it’ll be loved and taken care of until it dies of old age. #livinglikeroyalty (Taken with instagram)

jturbo941:

Did He stutter?

hahah

(via so-phia-blog-blog)

www.taesong.tumblr.com

I see what they did there (Taken with instagram)

yep. we’re gonna live here (Taken with instagram)

ippudooooo (Taken with instagram)

prettygirlfood:

Cookies and Cream Cheesecake Cupcakes

42 Oreos, 30 left whole, 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt

1. Preheat oven to 275 degrees.

 

2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.
3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.

CAN WE PLEEASEEEEEEEEEEE

(via leslovelie)