misslittlespoon:

Artist: Unknown, but congrats whoever it was

sakimichan:

So This is my Gender bend version of Elsa and Jack (OTP lol), Jackie and Elsir : ) Hope you guys like.

So this was a good change of pace for me because I started to do lined drawings. it’s really fun to do more stylist drawings using lines ^_^ and couples are rly fun to draw !

lol sorry for the inconsistent styles XD;; was experimenting mostly @_@;;

yall-mothafuckas-need-misha:

if i had a dollar for every minute ive ever spent on the internet only god knows where id be right now

probably still on the internet

But with a really nice laptop

aelfethart:

"Angel, I hear you” - Jelsa POTO AU by Aelfeth

Jack, you’re not very discreet…
Hahaha, some Phantom of the Opera AU shenanigans. I was listening to the POTO soundtrack and when The Mirror (Angel of Music) played I couldn’t help but draw this. Jealous much, Jack?

[Please do not repost/edit/upload somewhere else! :)]

legendary-fangirl:

Artist: Mameal369 (twitter) | photo
Translation: legendary-fangirl
(more Jelsa trans here)

Note: Please don’t delete the source on the photos or add your own watermarks on them. A link back to this page would be appreciated and always put a link back to the original source.

xxwinter-assassinxx:

Clothes swap! 

1st picture 

By: Time-to-Begin

2nd picture 

By: jipzuru

foodaddictofficial:

Chocolate Lasagna

INGREDIENTS

  • 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
  • 6 Tablespoon butter, melted
  • 1- 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 Tablespoons cold milk
  • 1- 12 ounce tub Cool Whip, divided
  • 2 – 3.9 ounce packages Chocolate Instant Pudding.
  • 3 1/4 cups cold milk
  • 1 and 1/2 cups mini chocolate chips


DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.