
I met Jet Li =D HAHA. That's as close as I'll get to Jet Li, may not be the real package, but much cuter lmao. Thank goodness for this trip. I hope my plan works haha~ I am keeping it as a souvenir from Vancity.
Long lost diary
“Yesterday is history, tomorrow is a mystery, today is God's gift, that's why we call it the present.”This quote appeared in the movie, the Kungfu Panda. I was once reminded by a friend of this quote, it's quite interesting and very wise. I will think about it whenever I think life is useless, hopefully this qouls be my inspiration to keep going. As the Taiwanese say, add oil~Joan Rivers quotes (American humorist, b.1935)
Chocolate Chip Cookies
- 1 1/2 cup butter
- 1 1/4 cup sugar
- 1 1/4 cup brown sugar
- 1 tbsp vanilla
- 2 eggs
- 4 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 4 cup semi-sweet chocolate chips
- Beat butter, vanilla, sugars and eggs together
- Stir in flour, salt and baking soda to form a stiff dough
- Stir in chocolate chips.
- Drop dough by 1/4 cup measurements onto ungreased cookie sheet 2" apart
- Bake for 12 to 14 minutes at 375 degrees
Blueberry Muffins
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Simply Recipes http://simplyrecipes.com