Cracker + tuna salad + tomato and avocado

Some cracker were on sale at Copps. I about 3 different brands of crackers. They are whole wheat Ritz, hint of salt Wheat Thins, and brown rice baked with red beans Triscuit. I had Ritz before so I opened the Wheat Thins cracker. They taste pretty good but I was surprise that it taste a bit sweet. Well I saw on the Ritz box a topping recipe, it made me remember the tuna salad I made in the Agrace Kitchen. I also had fresh tomato grown in our mini garden and avocado at hand.

Tuna Salad
1 can (6oz) tuna, drained
about 1/4 cup mayonnaise (I didn't have any mayo so I subbed it with ranch)

At first I sliced the tomato and then sliced it in 1/4. For avocado I sliced it in half and then used the knife to slice horizontal and vertical in it's shell, I shouldn't have done that... When I opened the Wheat Thins they were about 1 inch square, small. My tomato slices were larger than the crackers and the avocado were random shape and size, so I just dice them smaller.

Never Let Me Go Official Trailer

50/50 Movie Trailer (2011)

Audition Manhwa

http://mangafox.me/manga/audition/

MANGAFOX SUM:
Ever dream of being in a rock band? Ever dream of being in a GENIUS rock band? Could there be such a thing? For Chul, Dal Bong, Mickey, and Rae-young, it’s not a matter of if, but of when.

These four deviant misfits of society find themselves stalked, caught, and coerced into forming the greatest boy band of the century. It doesn’t hurt that they have talent, looks, and personality. A female detective, an heiress, a Betsy Johnson-inspired wardrobe, an evil dude, a cute evil dude, and other casts and characters all come together in this brilliant high jinks story of rock ’n roll, friends, and yes, love, that will make you wish you could have been there for the Audition.

Hammer Session Manga

http://mangafox.me/manga/hammer_session/

MANGAFOX SUM:
Two prisoners managed to escape after the pol
ice truck carrying them crashed on the highway. One of them , Mr Sawazaki (?) is a gangster who has sent 10 opposite bosses to hospital. The other called "You" - our protagonist - is a con artist whose cheating profile has piled up to approximately 100 billion yen. Accidentally, "You" then becomes the new teacher for the nearby high school, under the new name Takeda Shindo, and according to a deal of "Hammer Session" with the headmaster.

While Googling I found out that there is a short drama to this. Ooo. interesting.

http://www.gooddrama.net/japanese-drama/hammer-session

Cake Brownies and cake flour substitute

1 1/2 cup cake flour (note below)

3/4 t baking powder

1/4 t salt

combine items above in bowl

3/4 cup butter or margarine, soften

1 1/2 cup sugar

beat butter and sugar with electric mixer in another bowl until light and fluffy. Add 3 egg, 2 t vanilla, and 4 oz unsweeten chocolate coarsely chopped, melted and stir in flour mixture by hand until just combine.

350 F. 30-35 minutes or until toothpick inserted in center comes out almost clean.

cake flour substitute  - (general rule: 1 cup cake flour= 3/4 cup all purpose flour + 2 tablespoons cornstarch, packed)

The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top.

If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

Lemon Sugar Cookies

http://www.marthastewart.com/333938/old-fashioned-sugar-cookies

I made Lemon Sugar Cookies, it's fresh out of the oven cooling and they smell lovely. I didn't have a lemon but I did have lime. I have a cheese grater and they don't grate zest very well, so I only got a teaspoon overfull of lime zest from 2 limes, but I did get a tablespoon of juice from half of a lime. I didn't know what to do with the other half so I just squeeze some extra juice into the butter/sugar mixture. I had no idea what was sanding sugar so I just used brown sugar to sprinkle on some of the cookies.

These taste pretty good. A buttery flavor with zesty tang. My cookies were moist, soft, and not too sweet. I'm also happy that they're not bitter!

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup packed light-brown sugar

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 cup unsalted butter, (2 sticks), softened

2 large eggs

Sanding sugar, for sprinkling (optional)

Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

Scoop dough using a 2-inch ice cream scoop;  space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.

Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

BIGBANG on Catherine - roller coaster and haunted house reaction - Eng Sub

Trick in Cracking Hard Boiled Eggs' Shells

I learned a new trick today, while volunteering in the kitchen. I used to crack the hard boiled egg shells by knocking it on a solid surface and peel them. The cook showed me that rolling the egg with your palm while applying light pressure which was quicker in cracking the egg and loosen the shell which should be easier to peel too.

Doing the trick on egg shells that are smooth with no crack after boiled and iced, I noticed that the majority of the egg whites also crack open with the shell. So, I first knock it once and then rolled it and then peel it.

Picture from: eateateatsleep

The Sword of Emperor Manga

Easy Going Scans SUM:

A young Emperor is cast out of his Empire by his uncle, who seizes the throne for himself. The young Emperor sets out to become the strongest among the living, and take back what is rightfully his...

http://www.mangahere.com/manga/the_sword_of_emperor/

Cream Biscuits

http://www.thecountrycook.net/2013/07/cream-biscuits-only-2-ingredients.html
Links has step by step picture.

Ingredients:
1 3/4 cups White Lily Self-Rising flour
1 cup heavy cream
1/4 cup melted butter (for tops of biscuits)

Directions:
Preheat oven to 500F degrees.  Spray a baking sheet with a little nonstick cooking spray.

Measure out flour into a large bowl (don’t pack your measuring cup, scoop and swipe off excess flour).

Gradually stir in cream, adding enough to moisten flour to a sticky dough.
Mix gently then turn dough out onto a lightly floured surface (use the self-rising flour).

If dough is too sticky to handle, add just a sprinkling of self-rising flour to the top.

Fold the dough two times to form a ball.

Pat or roll dough gently to a 1/2 inch thickness.

Take your biscuit cutter and dip it in a bit of the self-rising flour (this will keep it from sticking to the dough as it cuts). Then begin to cut out biscuits as close together as possible.

Do not twist your biscuit cutter when cutting them out. Just press down, and pull up.

Place biscuits on baking sheet. Then roll the dough back up and spread it out again. Then do a second cutting. Don't cut the dough more than twice.
The dough starts to get tough after that and it changes the texture. So two cuttings will be the maximum for these biscuits. I get 6 biscuits from this recipe. Place biscuits on your prepared cookie sheet.

Note:
Place biscuits close to each other (with sides touching) for soft biscuit sides. Separate biscuits if you want a biscuit with slightly crisper sides. Brush the tops of the biscuits with a bit of melted butter. Then place biscuits (one sheet at a time, in the middle rack) in preheated oven and bake for about 8-10 minutes or until tops are golden brown. Brush tops of biscuits with a little more melted butter and serve while warm.

Butter Dip Biscuits

http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html
There's step by step picture on the link.

Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)

Directions:
Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.  Stir until a loose dough forms. Dough will be sticky.

Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.

If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Cook’s Note:  
I really recommend only using buttermilk with these but if all you have on hand is regular milk then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.

iAntivirus for Macnintosh OS 10.6.7 or newer

http://www.iantivirus.com/product/

Zucchini-Chocolate Chip Muffins

http://allrecipes.com/Recipe/Zucchini-Chocolate-Chip-Muffins-2/Detail.aspx?evt19=1

I didn't have a shredder so my mum helped and cut the zucchini into thin strips. I added about 2 cups of shredded zucchini. I also crush the walnuts into small pieces. I used about 1/4 choco chip because that all I had. I also didn't have cinnamon but had cinnamon sugar, which I made a few years back, I just wing it with it.

The batter became sticky and gooey-looking which is good so it can hold the added things in place and not sink to the bottom.

It looks good but when I open the oven I could smell a hint of baking soda in the air. I was concern that my muffin will taste bitter. As I feared, I could taste a hint of bitterness on my first bite. I don't know, what went wrong. Is it because I didn't add enough cinnamon and choco chips to cover the baking soda bitterness? I followed the recipe other than the cinnamon and choco chips...But other than that the muffin was moist and the zucchini kind of dissolved, couldn't even taste it.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

I also add a crumb topping. To test it out. The butter make the topping taste really good and it was crunchy.

1/2 cup oats

1/2 cup brown sugar

1/4 cup of flour

1/4 t. cinnamon

1/4 cup butter, cubed. 

Use fork to combine. Looking like coarse cornmeal, sprinkle over muffin cups before baking.

Glass Mask

http://www.viki.com/tv/9657c-glass-mask

I watch ep 1-10ish and then stopped because it was getting boring and slow paced. Few months later, I read a post that suggested to watch episode 1 and 2 then skip to episode 30 when the revenge start to begin which I did and it's gets interesting.

Infinity scarf as a maxi dress

"Magic Scarf"

25 Ways to Wear a Scarf

21 Jump Street

LINK: http://www.qire123.net/action/longhushaoniandui/

I watch it yesterday with my parents. I have to say there is a lot of swear words.

Running man(2ne1,taeyang) 20130728 #7(6)

even though I don't know what there saying. I laughed hard.

이정현 (Lee Jung Hyun) - V MV

Olive Oil Information

LINK: http://www.colavita.com/oliveoil5.htm#sthash.nxKhaM8U.dpbs

I posted the ones I was interest in. The site has more facts I didn't posted

Olives are fruit, grown on trees.

Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

Olive Oil. Ordinary. "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.

Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.


Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.

Can olive oil be used to replace butter and margarine in recipes?

Yes! Butter and margarine have a pleasant taste, and there are certain uses of butter and margarine for which there is no satisfactory replacement in the American Diet--buttered toast at breakfast comes to mind. But COLAVITA Extra Virgin Olive Oil has been described as "buttery" by many consumers in taste tests. So COLAVITA Extra Virgin Olive Oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, and--yes--even corn on the cob.

Can olive oil be used in baking recipes that call for butter, margarine, vegetable oil or shortening?

Yes! Try olive oil in your muffin and cake and cornbread recipes (but not in recipes in which butter is the principal flavor like butter cookies or pound cake).

Can olive oil be used to "grease" a pan in place of butter or vegetable oil?

Yes!

Baking Ingredient Substitution

LINK:http://joyofbaking.com/IngredientSubstitution.html

There is more subs. she listed than the ones below.

Baking Powder, double-acting (Rule of Thumb: 1 teaspoon for every 1 cup of flour)
1 teaspoons double-acting baking powder = 1/4 teaspoon baking soda + 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt)

Baking Soda (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)
1/2 teaspoons baking soda = 2 teaspoons double-acting baking powder + must replace the acidic liquid in recipe with non-acidic liquid

Chocolate, Unsweetened
1 ounce chocolate = 3 tablespoons natural cocoa powder + 1 tablespoon  unsalted butter, vegetable oil or shortening

Cocoa Powder, Natural Unsweetened
3 tbsp = 1oz unsweetened chocolate (reduce fat in recipe by 1 tablespoon)

Cocoa Powder, Dutch-Processed
3 tablespoons = 3 tablespoons  natural unsweetened cocoa powder + 1/8 teaspoon baking soda = 1 ounce unsweetened chocolate + 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon)

Cornstarch or Corn flour (for thickening)  
1 tablespoon = 2 tablespoons all purpose flour = 1 tablespoon potato starch or rice starch or flour

Cream of Tartar  
1/2 teaspoon = 1/2 teaspoon white vinegar or lemon juice

FLOUR, Bread  
1 cup = 1 cup all purpose flour

FLOUR, Cake  
1 cup = 3/4 cup all purpose flour + 2 tablespoons cornstarch, packed

FLOUR, Pastry  
2 cups = 1 1/3 cup all purpose flour + 2/3 cup cake flour

FLOUR, Rice  
1 cup = Equal amounts of cake or pastry flour

FLOUR, Self-Rising
1 cup = 1 cup similar grade (all purpose) flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt

GELATIN, Powdered 
1 envelope (1/4 ounce) (1 tablespoon granules) = 2 teaspoons agar

Baking Cookie Probelms and Facts

LINK: http://www.joyofbaking.com/CookieMaking.html

BATTERS:

Creaming - 
The fat and sugar are placed into a mixing bowl and creamed together.  The eggs and any liquid are added.  Finally, the flour and leavening agent are added and mixed just until combined.

One-Stage - 
All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.

COMMON PROBLEMS:

If cookies brown too quickly - 
check to see if your oven is calibrated properly and not reading too high.  You can do this with a free standing oven thermometer.  Another reason for over-browning is from using dark-colored baking pans or sheets which promote browning.  Either reduce oven temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.

If cookies brown too quickly on bottoms -  
the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.

If cookies brown too quickly on top and the bottoms are not cooked enough -
the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.

If cookies spread too much - 
dough may be too soft.  This is remedied by placing the dough in the refrigerator for 15 minutes to firm up.  Also, never place cookies on a warm baking sheet as the batter will start to soften and spread even before you place them in the oven.  Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet.  Cookies made with butter have the tendency to spread more than cookies made with shortening.

If cookies are too dry and hard -
it may simply be that the cookies were over baked.  Also, if the oven was not hot enough, they will take too long to bake and this causes them to dry out.  The batter could contain too much flour or not enough egg or liquid.

Muffin baking facts and problems

Facts form: http://www.joyofbaking.com/muffins/muffinrecipes.html

There was a lot of info. I learned about baking muffins and I bold the ones that were note taking for future referencing.

BATTERS:

The bread-like muffin batter is made using the "muffin method".  This batter can be assembled and baked 'quickly', usually in 20-25 minutes.  Only two bowls are needed to make the batter.  One bowl is used to mix all the dry ingredients together.  The second bowl contains all the wet ingredients.  The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter.  When the wet and dry ingredients have been mixed together separately, then they are combined.  The important step here is not to overmix the batter.  However, there is a tendency to over mix because the ratio of liquid to flour is quite high.  But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture.  Only 10 to 15 strokes are needed to moisten the  ingredients and the batter should be still lumpy and you may still see a few traces of flour.  Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear.  Note:  Over mixing the muffin batter causes it to become very stringy.  This is the gluten developing in the flour.  Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.

The cake-like muffin batter is prepared using the same method as making a cake batter.  The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately.  The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb.  The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.

PANS:

Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron.  Make sure the pan you buy has rounded corners and seamless cups.  Non-stick surfaces are available which enables easy removal of the muffins from the pan.  Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size.  Mini muffin pans usually have 12 or 24 cup-shaped depressions.  Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.  The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter.  Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.

There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum.  Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter.   Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep.  They can be used to bake both muffins and cakes when decorative individual cakes are desired.

Note:  If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F.  (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)

Paper or foil muffin cup liners are sometimes used to line the muffin pans.  The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.

BAKING:

Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven. 

Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop.  Only fill each cup 1/2 to 2/3 full.   Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin.  Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan.  Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry.  When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan. 

PROBLEM SOLVING:

Muffins have tunnels and are dry:

- batter was over mixed (too much gluten development)

- over baked and/or oven too hot

- too much flour and/or too little liquid

Muffins have an uneven shape

- too much batter in each cup (fill only 1/2 to 2/3 full).   Overfilling will cause muffins to have "flying saucer" like tops.

- oven temperature too high

Tops are brown but muffin is not cooked through

- oven temperature too high

- oven rack not in center of oven

Muffin does not rise sufficiently

- oven temperature too low

- batter over mixed or incorrect amount of leavener

Muffins Stick to Pan

- pan was not prepared properly.

- let muffins sit in pan too long after removing from oven.  Try placing the pan on a wet towel for a few minutes to loosen the muffins.  Run a sharp edge around the inside of each muffin.

Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'.  Was originally made to be used as a topping for the German made 'Streusel Kuchen'.   Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.

Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added.  This mixture is sprinkled over the top of baked goods before they are placed in the oven.  It provides a crisp crust that adds both taste and texture to baked goods.

Note:  Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins.  If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse.  This will result in a heavy, compact textured muffin.

General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt), leavens 1 cup  of all purpose flour.  The exact amount will vary according to the ingredients used and how the batter is mixed.

Brownies simple and easy

http://allrecipes.com/recipe/quick-and-easy-brownies/detail.aspx?src=VD_Summary

This is my first time making brownies from scratch. It was easy to make. I just add and mix all the dry ingredients in bowl then added and mix in the wet ingredients. My batter was a bit runny so I was uncertain if it will turn out good but it tasted fine. I thought it will come out chewy like the boxed ones, but my brownies were a bit cake-like, mild moist and choco flavor. Well I like how it turn out. My walnuts also didn't sink to the bottom, I crush the walnut into smaller pieces too.

I wanted to used the muffin pan but it seem that there was too much batter and I did not want to bake it twice so didn't used it. I also did 50/50 sugar and brown sugar, just because.


I've read some of the comments people posted from the site. I took note that many added 1 cups of flour instead and suggested it that it was less cake-like, which I followed the advice. But I don't know I think it was still a bit cake like.

There was another comment I took note of. This person used 1/2 cup butter and sub in 1/2 cup applesauce and took about 45 minutes to bake. I would like to try this way next time.

There was also other comment were they added choco chip or coconut flakes instead of walnuts.

2 cups white sugar
1 cup butter, melted
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves (optional)

Mix sugar, butter and cocoa powder together then add rest of ingredients in and mix. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Good Doctor

http://www.viki.com/tv/20218c-good-doctor

This sounds very interesting, different, and something I would like.

I absolutely love this! Joo Won's acting as an autistic person is spectacular. I kept thinking while watching the first 2 episode of how thoroughly he might have study his character, the behaviors, movements... I also like the senior nurse that looks like a huggable bear.

I also like the film components/effects too, I don't know what there called. I like how they show the effect when it's the autistic perspective, from his point of view. It's almost like I can see how he sees the world/situation.

I think it would be incredible if it was base on a true story. I was also curious how Korean see/portray a autism.

hancinema SUM:
As a child, Park Shi On (Joo Won) was sent to a specialized care center, where he discovered genius capacities for his autism. Coupled with an exceptional memory and keen spatial skills, the young savant eventually entered pediatric residency, where he developed into a promising surgeon. However, his mental and emotional development seems to have stopped at 10-years-old, which makes for incredible conflicts in and out of the O.R., especially with the hotheaded surgeon Kim Do Han (Joo Sang-wook). Despite warm hearted and fair colleagues like Cha Yoon Seo (Moon Chae-won) and Han Jin Wook (Kim Yeong-kwang), it’s a fierce and competitive adult world. One cannot simply tell Shi On to "grow up."

Shadow Falls series by CC Hunter

Shadow Falls:
1. Born At Midnight (2011)
http://www.onread.com/book/Born-At-Midnight-1465556/
http://www.epubbud.com/book.php?g=MAUGMEZE
2. Awake at Dawn (2011)
http://www.onread.com/book/Awake-at-Dawn-1465553/
3. Taken at Dusk (2012)
http://www.onread.com/book/Taken-at-Dusk-1466867/
http://www.epubbud.com/book.php?g=6UC28QBY
4. Whispers at Moonrise (2012)
http://www.onread.com/book/Whispers-at-Moonrise-1486290/
5. Chosen at Nightfall (2013)
http://www.epubbud.com/book.php?g=9Z95WJKD

novellas:
Turned at Dark (2011)
Saved at Sunrise (2013)