#kayjaydee17

DAPHNE THANKS YOU AND BLESSES YOU WITH SOME PICTURES OF HER AS A PUPPY WITH A LIL PUPPY MOHAWK.

honestly there are definitely things that might be triggering (aka su*c*des and other deaths) but it’s not like the most gory movie i’ve ever seen. i’d be prepared for bloody scenes but you’re not gonna be watching a bloodbath the whole time

I had not done any printy print things of this dinosaur, BUT since you asked I have now put it up on the redbubble!

https://www.redbubble.com/people/vincentbriggs/works/38515205-terrible-foolish-bad-sleep-logic?asc=u&c=1018891-pterrible-dinosaur-drawings

(I have never ordered anything from there, but from what I hear it is good site? I’m told the website for society6 is very buggy.) 

I made a nice grey border so it looke like this:

I am SO into the vibe of you (I can't tell if you're smol or if he's huge?) domming this giant guy (guy? I know he uses he/his pronouns, but not much beyond that) (also, you two are cuuuuuute)

I don’t know about “huge”, but my girlfriend/boytoy (“guy” is not inaccurate, just inadequate. Maybe “guy+”?) stands about 6 feet and has drool-worthy muscles. Meanwhile I’m about 5′5″ max in those heeled boots. So perhaps I am smol? 

i was like really impatient when i made them so like, i barely cooled the butter and like depending on how baked you like your cookie, the chewy factor changes. also, once cool, put them in ziploc or a container. and i am a fancy bitch so i used espresso salt and premium coffee that i usually have in the morning along with some dark chocolate chunks 

for 18-24 cookies

1¾ cup all-purpose flour

1 teaspoons espresso salt

1 teaspoon baking soda

1 cup unsalted butter, 2 sticks 

1 cup packed light brown sugar

½ cup white sugar 

2 teaspoons artificial vanilla extract

1 teaspoon ground coffee beans

1 large egg

½ cup semi-sweet chocolate chips

½ cup HERSHEY’S CHIPITS 70% dark chocolate chunks

Preparation

Preheat the oven to 350˚F (180˚C).

In a medium bowl, sift together flour, salt, and baking soda. Set aside.

In a medium or large saucepan, add the butter and melt over medium heat. 

Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two

Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. I didn’t do this and it worked. 

In a large bowl, add the sugars, vanilla, ground coffee and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.

Add the egg and beat until incorporated.

Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough

Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.

Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.