Just your average 21 year-old college girl and Marilyn Monroe enthusiast.
Also slightly obsessed with: shiny things, nail polish, pink, my wonderful mini Aussie King, diet coke, politics, football and hockey, useless facts, baking, smirnoffs, and candles.
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yeahhh, i’ve got it pretty bad ♥

yeahhh, i’ve got it pretty bad ♥


Nicki Minaj- Super Bass…. looooove it so much.


ben folds + ke$ha. epic.

I’m selfish, impatient and a little insecure. I make mistakes, I am out of control and at times hard to handle. But if you can’t handle me at my worst, then you sure as hell don’t deserve me at my best. Marilyn Monroe
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Turning Tables- Adele

Must make these soon. 500daysofbaking: Mini Oreo Cheesecakes I recently made these and they turned out perfect, they are the most delicious mini cheesecakes and they’re extremely easy to make. You will not be disappointed. Ingredients: 15 whole Oreo cookies 6 Oreo cookies coarsely chopped 1/2 cup of sugar 2 large eggs room temperature lightly beaten 1/2 cup sour cream 1 pound cream cheese ( 2 packages of light philadelphia cheese) 1 tsp of pure vanilla extract. pinch of salt Directions: Preheat the oven to 275˚F. Line a standard muffin tin with paper liners. Place one whole cookie in each paper lining. In a large mixing bowl, beat the cream cheese on medium high speed until smooth.  Gradually add in the sugar, mix until very well combined.  Beat in the vanilla.  Drizzle in the eggs, a bit at a time, beating to combine. Beat in sour cream and salt. Stir in the chopped cookies by hand. Divide the batter between the cookie filled cups, filling each almost to the top.  Bake for about 22 minutes or until filling is set.  Transfer to wire rack to cool completely, and refrigerate for at least 4 hours.

Must make these soon.

500daysofbaking:

Mini Oreo Cheesecakes

I recently made these and they turned out perfect, they are the most delicious mini cheesecakes and they’re extremely easy to make. You will not be disappointed.

Ingredients:

15 whole Oreo cookies

6 Oreo cookies coarsely chopped

1/2 cup of sugar

2 large eggs room temperature lightly beaten

1/2 cup sour cream

1 pound cream cheese ( 2 packages of light philadelphia cheese)

1 tsp of pure vanilla extract.

pinch of salt


Directions:

  1. Preheat the oven to 275˚F. Line a standard muffin tin with paper liners.
  2. Place one whole cookie in each paper lining.
  3. In a large mixing bowl, beat the cream cheese on medium high speed until smooth.
  4.  Gradually add in the sugar, mix until very well combined. 
  5. Beat in the vanilla.
  6.  Drizzle in the eggs, a bit at a time, beating to combine.
  7. Beat in sour cream and salt.
  8. Stir in the chopped cookies by hand.
  9. Divide the batter between the cookie filled cups, filling each almost to the top. 
  10. Bake for about 22 minutes or until filling is set.
  11.  Transfer to wire rack to cool completely, and refrigerate for at least 4 hours.