thresca:

day-breaking:(via iwishiwasthemoon)

thresca:

day-breaking:(via iwishiwasthemoon)

daniellelle:

infinitebutterflies:

eemmaa:

libraryland:

kunstwissenschaftlerin:

A good research-related cartoon.

svenbeller:

I’ve actually been looking for this cartoon. It’s on the door of one of my university teachers, and it’s soooo right.

youlia85:

dingeundsachen:

viereckige-augen:

(tender)

my life.

This is art.

HAHAHAHAHAHA!

pretty-bird:

threeseptembersandajanuary:

glitterbombs:

(via thechocolatebrigade)

HAHAHAHA I thought this was really funny HAHAHAHA

grayskymorning:

nostalgicdreams:suicideunderground:

loveandrazorblades:(via acheshirecat)

prettyfoods:

megannjanel:

Reindeer Cookies Recipe

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired

DIRECTIONS
1. Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

(via pillsburyrecipes)

happythings:

Dans Paris (via Trixy-Pixie)

happythings:

inkless-pen: [ simplesong ]: cox & cox cookie cutters I want the puzzle cookie cutters! I just want cookies in general :)