smilestones:

Microwave 2-minute Chocolate Chip Cookie for One 

Ingredients

• 1 1/2 tablespoons white sugar
• 1 1/2 tablespoons brown sugar
• 2 tablespoons salted butter (softened)
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 5 tablespoons all purpose flour
• 1/4 teaspoon baking soda
• 1/4 cup semisweet chocolate chips

Directions

1. In a shallow, microwavable bowl, place 1 1/2 tablespoons sugar, 1 1/2 tablespoons brown sugar, and 2 tablespoons salted butter (softened at room temperature).
2. Fluff them together using fork, until fluffy and well mixed.
3. Beat one egg well and add 2 tablespoons beaten egg to the butter mixture.
4. Mix together using fork or whisk. Add 1/4 teaspoon vanilla extract.
5. Add 5 tablespoons all purpose flour to the mixture. Add 1/4 teaspoon baking soda.
6. Mix well with spoon or whisk, until smooth.
7. Stir in 1/4 cup chocolate chips (semisweet is what I used) and roughly flatten the dough in the bowl.
8. Microwave the dough for 2 minutes on high. And ta-da! It’s all ready!! Top it with your favorite ice cream and drizzle with chocolate syrup, if desired.

tisua:

Gro-Wall Vertical Garden System

pillositio:

Globo de molde para postres

imgfave:

See more on imgfave.com

Shark Week!! 

A great use for bread clips! 

Ingredients:

2 packs (3 oz) Raspberry jello

1 pkg unflavored gelatin (for extra firmness)

3/4 cup whipping cream

3 cups boiling water

15 drops green food coloring

100 flexible straws (or enough to fill your container)

Tall container (1 quart or 1 liter carton of milk)

Directions::

Combine gelatin in bowl and add boiling water.

Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

Add the gelatin mixture to the straw-filled container and let it set until firm.

There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

truebluemeandyou:

DIY Tee Shirts to Fishtail Dress Tutorial from Wobisobi here. *For other easy clothing restyles and jewelry tutorials from Wobisobi go here: truebluemeandyou.tumblr.com/tagged/wobisobi

shingyness:

must try this out!~ the mosquitoes inside the house are driving me crazy :|

sunset-angel:

DIY Peanut Better Cups

Makes 24

You Will Need:

• 6 Ounces Semi-Sweet Chocolate ( I used Baker’s Chocolate squares.)
• Milk
• Peanut Better Icing (here)
• Mini Cupcake Pan and Baking Cups
• Freezer

Instructions:

1. Line the cupcake pan with the baking cups. In a small pot, melt the chocolate on medium-low heat, and keep adding small amounts of milk until it reaches the consistency that you would like - smooth, and just thick enough that it will harden when you put it in the freezer/fridge.
2. Get a small spoon, and scoop a tiny amount of the melted chocolate into the bottom of the baking cups. It should fill up about 1/3 of the cup. If you want the finished product to be pretty and tidy, spread the chocolate out so that it is even and covers the whole bottom of the cup. If it doesn’t matter what they look like, don’t bother smoothing it out - it will turn out fine!
3. Put the cupcake pan in the freezer for 5-10 minutes, or until the chocolate is firm enough so that it doesn’t move around when you add the next layer.
4. If you haven’t made it already, make the peanut butter icing. If you have already made it, take it out of the fridge and microwave it for 15-20 seconds, or until it is soft enough that it will spread out. Spoon a small amount of the icing overtop of the chocolate, and, using your fingers (make sure you wash your hands!), spread it out so it covers the first layer of chocolate. The cup should now be about 2/3 full.
5. Put it in the freezer for about another 5 minutes, and then when you take it out, take the rest of the chocolate and spoon it overtop of the peanut butter. You may need to melt the chocolate again. You should have just enough chocolate to cover all of the cups. If not, melt another ounce or two and you should be fine!
6. If you aren’t going to eat them for a little bit, put them in the fridge so that the chocolate hardens, but if you want them faster, put them in the freezer - just remember to give them about 10 minutes to thaw!

Enjoy!

Please Note: I made this recipe myself and did not get a picture, so the picture that I used is just a basic idea of what they will look like.