Sburb loading glitch
Tip for all my student readers: if you’re too lazy to use a bibliography creator like NoodleBib or RefWorks, let Google generate your bibliography entries for you. All you have to do is google the article/book title in Google Scholar, click “cite” at the bottom of the search result, and copy either the MLA, APA, or Chicago cite into your word document.
whhhaaaTTTTTT
praise heem
Woah really helpful for my backelor thesis.
(via jakeebubbles)
Breakfasts from around the world!
Top to bottom:
- England
- Brazil
- Canda, USA
- Germany
- Italy; France
- Japan
(via ceriene)
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
Instructions
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.
Nutritional Information:
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
(Source: cutebronto, via canofsouda)
