friday treats

when waking up seems to be of so much fun

leaf me your love

hippie gramps yo

authentic money-faces

courtesy of yellowtrace

Totally love this blog! there are really tons of amazing pictures!

mustard loving

Hermes inspired top.Hongkong. pyjamas pants. random shop

turquoise top.online.vintage belt.g2000.mustard skirt.loan from J

mustard loving (:

wearing brighter colours to work makes the day less dreadful. and of cos, dressing up for work brightens up my day

sinful monsters

Jacques Torres’ Secret Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

I've been such a bummer lately, and i love to blog-hop around when i bum (:

And guess what i found! the above recipe that i found from a tender crumb

she has like the most adorable and yummy list of recipes there. 

picture from cupcakeandcashmere

I totally love her site, she has alot of amazing recipes and cute outfit posts <3

These are really super simple to make, and don’t require special equipment.

First up, line your mini-muffin tin with paper liners…

Then roll the peanut butter mixture into balls, then flatten then slightly…

Add some melted chocolate to the bottom of the paper cups, then refrigerate everything…

Next up, drop a peanut butter filling on each chocolate base…

Finally, cover everything up with more melted chocolate. Refrigerate again, then voila! Your very own peanut butter cups!

So, so delicious.

Homemade Peanut Butter Cups

Yield: About 3 dozen peanut butter cups

Prep Time: 45 minutes | Chill Time: 1 hour, total

1 cups creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
¼ cup vegetable shortening

1. Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

3. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

4. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

5. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

6. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

7. Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

Recipe

I should perhaps try them after i lose abit more weight. oh, and i just lost THREE kilos!

*dances around in joy*

red hues

my senior and i at the client's place. hehe

red lippies and candid shots part 2

a-rather-unglam outfit shot

polka-dotted top.oakham market.vintage high waisted shorts.chatuchak.oxford wedges.far east.leather jacket.hongkong.bonia vintage bag. mum's (:sorry its hidden!

my birthday present!

lanvin's Eclat D'Arpege (: teehee

received my first bottle on my 21st birthday, and subsequent on my 22nd, and now the biggest bottle on my 23rd!

Thanks girls!

shot at a random swing outside wisma

J is always readily looking at the camera. we were spending the whole night teaching her how to have "candid" shots for a change. my take-out-your-phone and put-it-back method so totally works. many of the shots taken were candid when she reluctantly followed my method

spotted a phantom on the train!

xoxo

Of red lippies and candid shots part 1

Beautiful mask from Venice from g(: 

  Wondergirl on the loose! But needs help in tying her mask. Oops 

polka-dotted top.oakham market.vintage high waisted shorts.chatuchak.oxford wedges.far east.leather jacket.hongkong.bonia vintage bag. mum's (:

hehe

sixteen.ten.fourteen ten.

what do this numbers mean? I met my girls on the sixteen october, twenty eleven, for my 23rd birthday on the fourteen october, twenty eleven