hammer time. schools of scalloped hammerhead sharks photographed in the galapagos by (click pic) alexander safanov, montgomery gilchrist, eric h cheng, norbert wu, franco banfi, todd aki, chris newbert and larry gatz.
scalloped hammerhead populations have declined by over 95 percent in the past thirty years, largely due to the shark fin trade. this summer, scalloped hammerheads became the first species of shark to be protected by the u.s. endangered species act, one of the world’s strongest wildlife conservation laws.
Deep-Dish Chocolate Chip Cookie for One
Ingredients (1 serving):
- 1 Tbsp unsalted butter, at room temperature
- 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 1/2 Tbsp packed light brown sugar
- 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
- tiny splash pure vanilla extract
- 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
- 1/8 tsp baking soda
- tiny pinch salt
- heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
If I don’t reblog this, I will regret losing the recipe.
ohh my goodness i just made it and it’s actually really good
If you liked this tutorial, pleas check out my Facebook page for more of my work!
Larger Size avaliable on my Deviantart
I needed this in my life. Bless this post!
Foam and Worbla armour MEGA TUTORIAL
Tutorial by AmenoKitarou
Super duper awesome and helpful! I am totally going to try this out for my Garrosh cosplay.
Poison Toffee Apples for HalloweenIngredients
- 2 cups granulated sugar
- ¾ cups water
- ½ cup liquid glucose/light corn syrup
- few drops black gel food colouring
- 6 Granny Smith apples (or 12 small apples)Instructions
- Grease a piece of baking paper and place on a tray/baking sheet.
- Insert bamboo skewers in all the apples and set aside.
- In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
- When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
- Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
- Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.
Totally making these for Halloween