here's one of my fave video about georgetown cupcake:

Georgetown Cupcakes!

yum yumm who doesn't like cupcakes?
I bet every single one of you LOVE them.
I personally adore DC Cupcake, that television show that shows us more and moreee inspiring things about cupcakes. so, I'm gonna tell you more about it.

Meet Katherine & Sophie

Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne are the co-founders of Georgetown Cupcake, stars of the hit series DC Cupcakes on TLC, and best-selling authors of The Cupcake Diaries and Sweet Celebrations.

Inspired by their grandmother, in 2008, Katherine and Sophie traded careers in fashion and venture capital to follow their passion for baking and opened Georgetown Cupcake in Washington, DC. Since 2008, Katherine and Sophie have expanded Georgetown Cupcake with locations in Bethesda, MD, New York City/SoHo, Boston/Newbury St, and Los Angeles. Georgetown Cupcake ships its cupcakes nationwide and offers over 100 flavors.

Sophie and Katherine and their cupcakes have been featured in The New York Times, The Wall Street Journal, USA Today, The Washington Post, Better Homes and Gardens, Food & Wine, TV Guide, the NBC Today Show, The Martha Stewart Show, The Oprah Winfrey Show, Live! With Kelly, ABC Nightline, Access Hollywood, Extra, Entertainment Tonight, People, InStyle, Town & Country, US Weekly, Redbook, Real Simple, and Cosmopolitan.

Islamic View of the World by Christine Huda Dodge

Muslims believe that God is the Creator of all that is in the heavens and on Earth. In this world, God set up systems and laws that must be obeyed in order for all life to continue in harmony. The rain and water cycle, the phases of the moon, the gravitational pull — everything that one might consider to be “natural laws” of the world — Muslims believe are ordained by God.

Muslims believe that everything on Earth that follows God's natural law is “muslim” in the sense that it obeys God's will. The air, the wind, the trees, the animals, and all other things obey not by choice but by their nature or instinct. Human beings are different in that they may choose to obey.

The teachings of Islam emphasize the harmony of the natural world and call upon people to reflect on the source of natural law. Everything has been put in order, down to the minutest detail. Muslims see evidence of God in all things, from the complex human brain to the intricate order of the galaxies; to Muslims, the complexity of the natural world is evidence of the existence of an All-Knowing Creator. Muslims believe that because God created the universe in His wisdom, the balance of His creation must not be disrupted.

Islam teaches that human beings have a special responsibility toward the earth and all things on it. We have a duty to preserve the order that God has created, to be His “vicegerents on earth” (Qur'an 2:30). It is a sad fact that most human beings, as the Qur'an remarks, “transgress beyond all bounds” (Qur'an 96:6).

Do Muslims hate “unbelievers”?
No. Muslims recognize the truth in the messages of previous prophets, and they respect them. They may disagree with a person's politics, behaviors, or beliefs, but Islam calls upon them to look at people as individuals, be tolerant, and engage in polite dialogue.

from: here

all time favorite comfort movie

 

Every person, have their own favorite movie. whether it's their fave scary movie, comedy, drama or at the meantime i'm posting about my face comfort movie. why do I call this a "comfort" movie? it's because I get this comfortable,relax and fun feeling after I watch this movie. And yes, my fave is 2009's Confession Of A Shopaholic. Isla Fisher plays as Rebecca Bloomwood. And here's the plot summary:

Struggling with her debilitating obsession with shopping and the sudden collapse of her income source, Rebecca Bloomwood unintentionally lands a job writing for a financial magazine after a drunken letter-mailing mix-up. Ironically writing about the very consumer caution of which she herself has not abided, Rebecca's innovative comparisons and unconventional metaphors for economics grants her critical acclaim, public success, and the admiration of her supportive boss Luke. But as she draws closer to her ultimate goal of writing for renowned fashion magazine Alette, she questions her true ambitions and must determine if overcoming her "shopaholic" condition will bring her real happiness. Written by The Massie Twins

 

In New York, the journalist and compulsive liar Rebecca Bloomwood is an addicted consumer that can not resist shopping fashionable clothes and outfits in fancy shops and has several unplayable debts with the credit cards. She dreams on working in the fashion magazine Alette owned by the sophisticated Alette Naylor, but she does not succeed in her intent. When Becky loses her job, she drinks a lot of booze with her best friend Suze and sends an offensive letter to the editor Luke Brandon from the financial magazine "Successful Saving" and an article to Alette to show her potential. However, she unintentionally switches the correspondences in the mailbox and Luke hires her to write a column called "The Girl in the Green Scarf" in his magazine using a simple language and metaphors that could be easily understood by common people. Meanwhile the debt collector Derek Smeath is chasing Becky and she is avoiding him everywhere, telling that he is an ex-boyfriend that is stalking her. When her column becomes a success, Becky is invited to participate in a talk show and Luke and she fall in love for each other. However, her lies and debts put her in a difficult situation with her audience, Suze and Luke. Written by Claudio Carvalho, Rio de Janeiro, Brazi

 

This is the kind of movie you watch when you have nothing to do, just chillaxing and yeah, enjoy peeps!

glee?

my fave glee moments!

 

Marley& Jake - Crazy/You drive me crazy

 

Jake- Let me love you

Rachel,Quinn, Santana - Love song

Rachel-Torn

22♥

so, the 22 video came out. and it's fantastic!!! you-gotta-see-that!!

french macarons, the tiny little monster

 french macs are quite hard to make. but, just try it. maybe it's your lucky day. I mean, who knows?

recipe adapted from : POPSUGAR

Basic French Macarons

Ingredients

2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites at room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

Directions

The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red gel food coloring for a red velvet macaron, or a 1/4 teaspoon rose extract and pink gel food coloring for rose. Always add the dry flavorings to the almond meal/powdered sugar mixture and the extracts/gel color to the meringue.

1. Preheat the oven to 280º and position two racks in the lower section of the oven. Line two rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
2. If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
3. Place egg whites in the bowl of a stand mixer (or use a hand mixer) and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar one tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
4. Add half of the sifted almond mixture and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
5. When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, "punch" down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won't rise as they should, and you could end up with oil stains on the surface.
6. Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
7. Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
8. Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
9. When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.