mark, my words. *mark brings me my dictionary* thank you mark
Good, uh… good luck with that, Captain.
i literally just thought to myself “wow halloween is almost over” but then i remembered that the entire month of october isnt halloween and halloween is actually only one day and hasnt even started yet
Kageyama has weights in his room
it worries people
british person: *eats some brand of food* wow this tastes ok.
british person: wonder if theyve got this shit in america
british person: better make a tumblr post about this glorified piece of nutrition.
one solitary american: whats that
every single british blogger: omg no fukkin way mate how do u poor americans live without malt dipped paper wafers whooaaaah we’re superior *sings dr. who theme*
I know Lord of the Flies is supposed to be a very meaningful and symbolic book, but can we just talk about the fact that at the beginning of the book, Jack gives the fact that he can sing a C# as a legitimate reason for why he should be chief
MY CLASS NEVER GOT OVER THIS AND FOR THE REST OF THE YEAR WHENEVER SOMEONE DIDN’T WANT TO DO SOMETHING THEY SAID “but i can sing C# i shouldnt have to do it” AND IT STILL IS FUNNY TO ME
Sorry I didn’t see you there john I was to busy hmmm
blocking out the haters
canon fem poland and lithuania are so so important
HAVE YOU EVER SEEN KUROO TETSUROU WITH GLASSES ON?
I SHALL GIVE YOU KUROO TETSUROU WITH GLASSES ON
This recipe makes only two cookies.
Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!
I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.
If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use 1/4 cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.
A clever recipe from No. 2 Pencil.
- 2 tablespoons room temperature butter
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon granulated sugar
- Pinch of kosher salt
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)
OMG this is awesome. So hard to find recipes for small amounts of things…