MY FAMILY LUV ME!!!
so i made some SAI brushes i really like
Skin tone practice using Lauren K. Cannon’s tutorials. Guys this painting stuff is really fun.
Posting this because I figure someone else might benefit from these tutorials, they’re awesome.
Links for bored people. You’re welcome.
Recipes for Pies and Tarts! (recipes)
Need some pie baking ideas for this Thanksgiving?! Wait no more!
- All-American Apple Pie
- Apple and Pear Pie
- Apple Caramel Cheesecake Pie with Toasted Pecans
- Apple Cider Pie
- Apple Galette
- Apple Tarte Tatin
- Apricot Pie
- Autumn Pumpkin Cheesecake Pie
- Blueberries ‘n Cream Pie
- Blueberry LatticePie
- Blueberry-Almond Tart
- Blueberry-Apple StreuselPie
- Blueberry-Peach Galettes
- Buttermilk Pie
- Caramel Apple Pie
- Cherry Pie
- Cherry Pie with Cream Cheese Pastry Crust
- Chocolate Buttermilk Pie
- Chocolate Cream Pie
- Chocolate Meringue Pie
- Chocolate Raspberry Cheesecake Pie
- Coconut & Lime Cream Cheese Pie
- Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
- Coconut Pie
- Creamy Lemon Meringue Pie
- Decadent Chocolate Ganache Pie
- Dutch Apricot Pie
- Early American Buttermilk Pie
- Easy Lemon Meringue Pie
- Egg Custard Pie
- French Apple Tart
- Fresh Blueberry Pie
- Fresh Cherry Cobbler
- Fresh Lemon Curd Tart
- Fresh Lemon Meringue Pie
- Fresh Raspberry Tart with Lemon Filling
- Fresh Strawberry Pie
- Grandma’s Rhubarb Pie
- Grandma’s Fresh Cherry Pie
- Grape Pie
- Individual Nectarine Tarts
- Innkeeper Pie
- Key Lime Pie
- Key West Key Lime Pie
- Lattice Cherry Pie
- Latticed Peach Pie with Peach Brandy
- Lattice-Top Mulberry or Blackberry Pie
- Lemon Apple Chess Pie
- Lemon Tart with a Lemon Pecan Crust
- Lemon-Buttermilk Meringue Pie
- Lime Custard Tart
- L’orange and Citron Cream Cheese Tarte
- Macadamia Nut Pineapple Tart
- Margarita Key Lime Pie
- Microwave Sour Cream Lemon Pie
- Milky Way Tarts
- Mississippi Mud Pie
- No-Bake Lemon Cream Tart
- Old Fashion Fresh Apricot Pie
- Old Time Chess Pie
- Old-Fashion Apple Pie
- Old-Fashion Blueberry Pie
- Old-Fashion Fruit Tart
- Old-Fashion Pecan Pie
- Old-Fashion Strawberry-Rhubarb Pie
- Old-Fashioned English Custard Tart
- Oven Fried Apple Pies
- Peach Custard Pie
- Pear and Almond Cream Tart
- Pear and Almond Tart
- Pear Praline Pie
- Pear Tarte Tatin
- Pecan Streusel Apricot Pie
- Plum Galette
- Plum Pie Augusto
- Puff Pastry Apple Tart
- Raspberry Sour Cream Tart
- Recipe for Cookie Crumb Crust
- Rum Raisin Apple Pie
- Rustic Chocolate Raspberry Heart Tart
- Scrumptious Strawberry Tart
- Shoofly Pie
- Sour Cream Raisin Pie
- Southern Fried Fruit Pies
- Spiced Peach Galettes
- Strawberry Almond Chocolate Tart
- Strawberry Hazelnut Tart
- Strawberry S’More Tart
- Summer Cherry Pie
- Summer Tart
- Sweet Potato Pie
- Very Lemon Pie
- Vinegar Pie
- Walnut Chocolate Chip Pie
- Walnut Fudge Pie
- White Chocolate and Blueberry Tart
- Worlds Best Apple Pie
Who doesn’t love a bit of Nutella in their life? These cupcakes hit the spot when you’re craving something seriously chocolatey and creamy (which I often do). As rich as they are, sometimes one is just not enough!
They’re so quick and easy to make that you can always whip up a batch when that craving hits! A bit dangerous really.
Nutella Cupcakes (adapted from the hummingbird bakery cookbook)
- 3/4 cup plus 1 tbsp plain flour
- 2 1/2 tbsp unsweetened cocoa powder
- scant 3/4 cup caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 3 tbsp butter
- 1/2 cup whole milk
- 1 egg
- 1/2 cup Nutella
Preheat the oven to 325F.
Place the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer (you can use an electric mix or hand too). Beat on a slow speed until everything is combined and looks like a sandy consistency.
Pour the milk into the mixture and beat till all is well combined. Then add in the egg and beat till combined.
Spoon into cupcake cases and place in the oven for 20 minutes. The cakes should spring back to the touch. Let them cool on a wire rack.
When cool, hollow out a bit of the middle and fill with a bit of Nutella.
- 2 cups powdered sugar
- 5 tbsp unsalted butter at room temp
- 2 tbsp whole milk
- 1/3 cup Nutella
Beat together the powdered sugar and butter. You can do this by hand or with an electric mixer with the paddle attachment. Mix till everything is well combined and then turn down to a slower speed. Add in the milk till just incorporated and then turn back up to high. Continue beating till all is light and fluffy - about 5 minutes. The more you beat, the fluffier it gets!
Stir in the Nutella using a spatula by hand until fully mixed in. Frost the cakes when they are cool.
This is actually a brilliant writing reference for those writers whose stories involve fighting with bladed weapons. It details killing blows, both through thrusting and through cutting. It basically operates on the premise of, “Hollywood is wrong, here’s how it really works.” A bit long to trudge through, but a lot of invaluable information for those of you who want to write fight scenes and wounds a bit more realistically than, “He stabbed his enemy in the heart, killing him with one smooth stroke!” It uses medical terminology to explain why some things work and why some things are truly fantasy-only.
A bit macabre, but a good way to pursue more realistic writing in a story that requires such details.
when you’re making cookies, right before you pop em in the oven, do you ever just really want to eat the dough? then you do. then someone shouts at you about salmonella or some other disease and you sigh because cookie dough is jusT SO GOOD.
welp! here’s the recipe for edible cookie dough! no sickness risk!
Total amount of time: ~10 minutes
- 1/2 cup of all purpose flour
- 1 pinch of salt
- 3 tablespoons of butter
- 1/4 cup of brown sugar
- 2 tablespoons of white sugar
- 3/4 teaspoon of vanilla extract
- 1 tablespoon of milk
- 1/4 cup of chocolate chips (mini, if you have them)
Combine flour, white sugar, brown sugar, salt, butter, vanilla and milk in a bowl. Then, fold in the mini chocolate chips.
You can either put this in a little bowl to eat like a soft dessert, or roll the dough into little balls and cool them. Once cooled, you can throw them into ice cream or whatever else you like! Stick a lollipop stick into the dough balls for cookie dough cookie pops!
more recipes here
omg I’m eating this right now and its amazing holy fuck
A friend asked how I do this thing, so I decided to make a tutorial for it! FYI, this is Photoshop CS5. Hope it helps in some way! If there’s anything that completely confuses you, don’t hesitate to ask me. :)
Here is a fullsize version.
(This font’s exclamation point looks too much like an “L,” so I apologize for sounding too excited in my tutorial.)
what if my friends dont think im fast enough
I perfectly understand how you feel when you can’t draw the fucking hands. I hope this will help you! good luck X°D
Regarding the first image, the way I draw the hip area and legs in general is pretty exaggerated, I remove a lot of muscle and curve the bones. The left of each set is more correct if you’re aiming to be more realistic.
The second image is just how I personally stretch legs into different body types. The third is one of my most generic poses and some feet. I approach the bottoms of the feet the same way I do hands and I make toes by just overlapping the little circles. The fourth image features some attempts at different positions I don’t show as much, an area I still have to work on myself.
I’ve still yet to recover from my recent lethargy, so this was all I could think to do… but I hope this is of at least some use! Sorry! :(
This is really good to look at, thank you for posting it!
Gosh I need to practice my legs/feet so much. ;;
It’s not one of my better pictures, but I made this tutorial along with it back then…In the end I wasn’t very happy with the picture itself (I tweaked it after the last part of tutorial), so I didn’t even want to post this tutorial but…
Still, I hope these are of any help to anyone learning to use Photoshop. I made this because I feel like lot of artists could use some shortcuts to get to the results they want, and I remember learning to use polygonal lasso and clipping mask layers made my process lot faster. Lot of people also ask what brushes I use, though 90% of the time I use default Photoshop brushes with my own adjustments to them.
This process may also give a hint on how to improve compositions and designs, since if you first off hone the lineart too much, it may end up restricting your creative process a lot.
Found this helpful guide