pumpkin pie!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

2. blow me while you can


                                          JUNGKOOK X READER

                             SYNOPSIS: Sometimes your boyfriend                                                             is annoying when his dick is hard.

RATING: MATURE                                                                 COUNT: 1,725

“Is that a hamster eating a miniature pie?”

It was the start of the weekend and—naturally—you were watching a video about hamsters eating tiny food on tiny furniture in a tiny house made of popsicle sticks. A bowl of popcorn was situated on your boobs and you were lying comfortably on your dorm bed. Or at least you were until Jungkook all but slammed your door open and alerted your entire floor of his presence.

“I don’t tell you how to live your life, Jungkook,” you supplied, turning your head back to the brightly lit laptop screen.

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anonymous asked:

One of the (many many manyx1000) things I love about Mitch, is how nonchalant he is about his SO. Like, he either had the "can't be gay" crisis away from Sellwood and him was like "do what makes you happy, pumpkin pie!" (likely) or he's like me in the mentality of "I'm gonna do me, **** everyone else" (also likely). Honestly, one of my favorite parts of the story is when basically comes out to the gang with his usual attitude. It's refreshing when stuff like this happens.

Yeah I really loved that part how Mitch wasn’t gonna take homophobic comments from anyone like…….. Who you trying to play……..

And hmm yeah. I think because of his stepdad’s abuse and who was also very homophobic, Mitch was really fucked up about being gay at first. When he moved out of Sellwood I can only speculate he was having a really difficult time coming to terms with himself.

I really don’t think he had a very “Fuck everyone else” mentality for… A WHILE. Because again, I think Mitch was going through a SUPER hard time, and the trauma from his stepdad would largely effect him. I don’t know how he eventually realized “well shit, this is me” but I’m guessing it did take a while.

I don’t think it was immediate acceptance of himself but like, AS WE KNOW, the mitch now is very very Brash and will kick your ass, I REALLY LIKE HIS DEVELOPMENT… AND I’M REALLY LOOKING FORWARD TO HIS FUTURE DEVELOPMENT TOO!!


Yield: 2 dozen

The things you’ll need


  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!

  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!
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