FINALLY! After years of uploading, converting, and getting file types right, here’s my Valentines Day cover of Love Song by Sara Bareilles accompanied by a last minute video Michelle and I cooked up! :) Hope it ain’t too late to greet you all a Happy Hearts Day and hoping y’all found someone worth writing a love song for ;)
<3 Gela
FINALLY! After years of uploading, converting, and getting file types right, here’s my Valentines Day cover of Love Song by Sara Bareilles accompanied by a last minute video Michelle and I cooked up! :) Hope it ain’t too late to greet you all a Happy Hearts Day and hoping y’all found someone worth writing a love song for ;)
<3 Gela
Me and my childhood bff Michelle aka Anne Curtis’ 3rd sister :) Haha! I love how we bond through the simplest of things (like walking at night drinking Serenitea and dying of the breeze) and I love how this girl is honest. Like legit honest. She wont sugarcoat things, she’ll tell it as it is and I believe we need a person like that in our lives. Someone to remind us that not everything in life is peachy, so we’ll come back down to earth and see it as it is. (YAHII!) My bangs are pushed to the side like a gq haircut and we have no makeup but life is good! Goodnight y’all! :)
Friends for about 20 years and counting. I love this woman no matter what! :)
From yesterday’s baking session with Yosha :)
It’s always better when we’re together :)
will try this recipe with my good friend, Yosha, tomorrow!!! :)
Ingredients
1 cup chopped pecans
1 cup chopped walnuts (I omitted these)
6 tbsp unsalted butter cut into 1-inch chunks
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 tbsp vanilla extract
1/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups semisweet chocolate chips (plus an extra handful if you omitted the nuts :) )
flaked sea salt (I love Maldon Sea Salt, but you can also use Fleur del Sel)
Instructions
- Toast the pecans and walnuts (if using) in a sautee pan over medium heat until toasty and lightly browned. Fragrance is key here - you want them to be aromatic, but not burnt.
- Melt the butter, bittersweet chocolate, and unsweetened chocolate in a double boiler until completely smooth. Let cool to room temperature.
- Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for 3 minutes. (Set a timer! It’s longer than you think!) Add the vanilla and melted chocolate. Beat on medium speed for 2 minutes.
- Mix the flour, baking powder and salt into the chocolate mixture, stirring until only a few streaks of flour remain. Add the nuts and chocolate chips and stir with a spatula or spoon until incorporated, but no longer. Do not over stir.
- Refrigerate the batter for 10 minutes, or until the batter is firm enough to scoop. Meanwhile, preheat the oven to 400. Line a baking sheet with parchment paper.
- Scoop the cookies into 2-inch balls and arrange on a baking tray so that they are not touching. Freeze for 20 minutes or until very firm.
- Arrange as many cookies as you plan to eat today on the prepared cookie sheet. Bake at 400 degrees for 8 minutes. Without opening the oven door, reduce the temperature to 350 and bake for another 6-8 minutes, or until cookies have a slight resistance when you touch the tops.
- Remove from the oven and immediately sprinkle with Maldon sea salt or Fleur de Sel. Let cool on the tray for 5-10 minutes before transferring them to a wire rack. Enjoy warm with a tall glass of milk.
(via elbeef)
Craving for this right now! Best fish and chips in town!
I fell inlove with flying lanters the moment I saw them in Tangled. I will have these at my wedding :)
Muppets cupcakes! I want!!! :)
(Source: fuuuuck-me, via fuuuuck-me)
We cannot really love anybody with whom we never laugh.” -Agnes Repplier
