Saving the world, one wrinkled dress shirt at a time (x).
science blue, engineering red, and command yellow
EVOLUTION OF MUSIC by Pentatonix
Canon in D - Pachelbel
Symphony No. 5 - Beethoven
Danny Boy - Frederic Weatherly
Old Man River - Jerome Kern & Oscar Hammerstein II
Minnie the Moocher - Cab Calloway
Boogie Woogie Bugle Boy - The Andrew Sisters
I Walk The Line - Johnny Cash
La Bamba - Ritchie Valens
Stand By Me - Ben E. King
Barbara Ann - Beach Boys
I Want to Hold Your Hand - The Beatles
RESPECT - Aretha Franklin
ABC - Jackson 5
Bohemian Rhapsody - Queen
Celebration - Kool & The Gang
Don’t Stop Believin’ - Journey
Thriller - Michael Jackson
Can’t Touch This - MC Hammer
…Baby One More Time - Britney Spears
Say My Name - Destiny’s Child
I Want It That Way - The Backstreet Boys
Hey Ya! - Outkast
Drop it Like It’s Hot - Snoop Dogg
Crazy - Gnarls Barkley
Hips Don’t Lie - Shakira
Single Ladies - Beyonce
I Kissed A Girl - Katy Perry
Bad Romance - Lady Gaga
I Got a Feelin - Black Eyed Peas
Baby - Justin Bieber
We Found Love - Rihanna
Some Nights - Fun.
Somebody That I Used To Know - Gotye
Gangnam Style - Psy
Call Me Maybe - Carly Rae Jepsen
McGonagall is the best teacher everyone else can go home.
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
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