별처럼: Like a ☆Star☆

F | S♥NE (소원)

I do make GIFs, but most of the time, I just reblog stuff.

twinkling up in the sky



wensol:

 Wendy Son (ღ˘⌣˘ღ)

(via bae-irene)


posted 3 days ago with 430 notes (originally from wensol-deactivated20140809)

 when 4D JaeJoong at a fansign event

(Source: mrshinki, via cassiesfohlife)


posted 3 days ago with 2,543 notes (originally from mrshinki)
#jaejoong #pls


posted 3 days ago with 400 notes (originally from la-rosa-del-sur)


posted 3 days ago with 91 notes (originally from soojunqa)

My Lovely Girl preview #2 

(Source: sxjung, via soojunqa)


posted 3 days ago with 444 notes (originally from sxjung)

AGENTS OF S.H.I.E.L.D. MEME: four relationships [4/4]
     ↳ The Team

(via dailyagentsofshield)


posted 3 days ago with 625 notes (originally from jesusfosters)

wendy-no:

her smile can light up my whole world

(via bae-irene)


posted 3 days ago with 228 notes (originally from wendy-no)
#wendy #red velvet

suhandsome

(Source: finalwuyifantasy, via flawfreesuho)


posted 3 days ago with 1,395 notes (originally from finalwuyifantasy)

marksrecipes:

Chocolate Chip Cookie Cupcakes with Panna cotta
Ingredients:
For the cookies:
114g butter
56g dark brown sugar
56g granulated sugar
1 large egg
1 tsp pure vanilla extract
8 ounces (2 cups) all-purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup chocolate chips
For the panna cotta:
½ cup semi-skimmed milk
½ pack gelatin (scant ½ tbsp)
1 cup heavy whipping cream
3 tbsp granulated sugar
pinch of salt
Method:
For the cupcakes:
Cream together the butter and sugars for 5 minutes. 
Add in the egg and vanilla and beat for another 5 minutes. 
Add in the flour, baking powder, salt, and chocolate chips; mix until combined.
Spray a muffin pan with nonstick spray.
Press 2 to 3 tablespoons of dough into each muffing cup. It doesn’t have to be perfect, just make sure there are no holes. Put the muffin tin in the freezer.
Preheat the oven to 180ºC. When the oven is heated, remove the muffin tin from the freezer.
Bake the cookie cups for 10 minutes. Remove them from the oven and, using the bottom of a juice or shot glass, press down the cookie cup centres (you’re trying to form the cup shape). 
Place the cookie cups back in the oven for 2 to 5 more minutes.
Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.
For the panna cotta:
Pour the semi-skimmed milk into a small saucepan. 
Sprinkle the gelatin over the top and allow to sit for a few minutes. 
Turn the heat on medium-low and stir until the gelatin is dissolved. 
Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
Pour the mixture into the cooled cookie cups (that you’ll want to have on a baking sheet in case of any leakage).
Refrigerate for at least 5 hours.

marksrecipes:

Chocolate Chip Cookie Cupcakes with Panna cotta

Ingredients:

For the cookies:

  • 114g butter
  • 56g dark brown sugar
  • 56g granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 8 ounces (2 cups) all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips

For the panna cotta:

  • ½ cup semi-skimmed milk
  • ½ pack gelatin (scant ½ tbsp)
  • 1 cup heavy whipping cream
  • 3 tbsp granulated sugar
  • pinch of salt

Method:

For the cupcakes:

  • Cream together the butter and sugars for 5 minutes. 
  • Add in the egg and vanilla and beat for another 5 minutes. 
  • Add in the flour, baking powder, salt, and chocolate chips; mix until combined.
  • Spray a muffin pan with nonstick spray.
  • Press 2 to 3 tablespoons of dough into each muffing cup. It doesn’t have to be perfect, just make sure there are no holes. Put the muffin tin in the freezer.
  • Preheat the oven to 180ºC. When the oven is heated, remove the muffin tin from the freezer.
  • Bake the cookie cups for 10 minutes. Remove them from the oven and, using the bottom of a juice or shot glass, press down the cookie cup centres (you’re trying to form the cup shape). 
  • Place the cookie cups back in the oven for 2 to 5 more minutes.
  • Remove the cookies from the oven and allow to cool for a few minutes in the tin before turning them out to cool further.

For the panna cotta:

  • Pour the semi-skimmed milk into a small saucepan. 
  • Sprinkle the gelatin over the top and allow to sit for a few minutes. 
  • Turn the heat on medium-low and stir until the gelatin is dissolved. 
  • Add in the cream, sugar, and salt, and cook for 5 to 10 more minutes, stirring, until the sugar is dissolved (we don’t want to boil the mixture).
  • Pour the mixture into the cooled cookie cups (that you’ll want to have on a baking sheet in case of any leakage).

Refrigerate for at least 5 hours.

(via februarythirty)


posted 3 days ago with 3,284 notes (originally from marksrecipes)

(Source: foreverfany, via 0-fivethirty)


posted 3 days ago with 1,881 notes (originally from foreverfany)
#sica