pam. 19. soshi. taeyeon. jessica. yoona.

너 를 . 좋 았 나 봐 .

♡ from taipei to cali ♡

so like i guess i'm a reblogger. once upon a time, i made gifs, then life happened and here i am. maybe in the future i'll start again. ask me enough, and maybe someday i will.

99% soshi unnirs. 1% random shit i like.

() soshi fool(s).
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18 hours ago // ah - flickr.com + 4160

[four/] fancams of Yoona

19 hours ago // yoona - 0-fivethirty + 470


Chocolate Chip Cookie Cupcakes with Panna cotta


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


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.

20 hours ago // i need this - marksrecipes + 3242

MC: I heard something. Your van shakes when the four of you fight.

20 hours ago // wtaf - mrsbluth + 772


Sushi Reference Guide :V

2 days ago // CUTEEEE - slimu + 69030


I got one less, one less problem

2 days ago // oh god - myong - you are such a ariana fangirl - l3ubblepop + 729