The Colour of Life

Should I or shouldn't I....

Tue, 19 Feb 2013 01:50:08 +0800

Its been 5months that i havent meet you face to face.. Did you know how much i miss you?
Every moment, evere where no matter what I did; my mind and my heart never ever forget about you. If I miss you the only way is to call or text you, but it is not the same as if I were by your side like what I used to be.
Things that I really wanted to know is: do you love me as much and as deep as I love you or you were just playing with me? And dio you miss me and thought of me every time? I knew it sounds childish and stupid but I really want to know..

We were different from the others, our relationship isn’t like other normal people. Our condition, family, background and everything is so different. You knew that it’s impossible for my family to accept you and same goes from you side although there is a bit of acceptance from your family.

Lately, tons of things happened between us. We’ve quarrel for tiny little thins until something big. One things that I’ve realized is you’ve changed. I don’t feel the love, care and the fire there as much as when I was by your side that’s why I hate so much for being in a long distance relationship. I don’t know how, but I knew you had change a lot and a lot more lately, you don’t even bother to text nor call me..

With our family problems and our own problems, I don’t know how am I going to hold on this relationship. It’s true that I love you with all my heart, but how long can we keep this relationship unknown? And how am I going to hold on, if you don’t even care for me? Should I keep this relationship, if you don’t even try to hold on it? How am I going to hold on if we hardly communicate?

If you do love me, then show me that you love me, care for me, think about how am I going to feel when you scream at me with those “nice” words. There is no doubt that I love you with all my heart..

Please, tell me the truth, I don’t like being lied, esp by you..

bakeddd: frosted chocolate fudge brownies click here for...

Sat, 16 Feb 2013 11:18:23 +0800

bakeddd:

frosted chocolate fudge brownies

click here for recipe

bakeddd: cranberry pistachio and white chocolate biscotti click...

Wed, 18 Jul 2012 18:53:54 +0800

bakeddd:

cranberry pistachio and white chocolate biscotti

click here for recipe

bakeddd: chocolate soup click here for recipe

Sun, 15 Jul 2012 17:17:15 +0800

bakeddd:

chocolate soup

click here for recipe

akamintpatty: デイジーがカワイイ！お花を使った無邪気なスイーツ – Daisy Sweets - |...

Sun, 15 Jul 2012 17:15:08 +0800

akamintpatty:

デイジーがカワイイ！お花を使った無邪気なスイーツ – Daisy Sweets - | STYLE4 Design

Photo

Sun, 15 Jul 2012 17:15:04 +0800

ilufood: Almond Flan

Sun, 15 Jul 2012 17:07:40 +0800

ilufood:

Almond Flan

gastrogirl: kiwi pineapple popsicles.

Sun, 15 Jul 2012 17:07:33 +0800

gastrogirl:

kiwi pineapple popsicles.

gastrogirl: frozen mango, kiwi, raspberry pops.

Sun, 15 Jul 2012 17:07:27 +0800

gastrogirl:

frozen mango, kiwi, raspberry pops.

Photo

Sun, 24 Jun 2012 16:21:08 +0800

bakeddd: oatmeal raisin krispy treats (gluten-free, vegan,...

Sun, 24 Jun 2012 16:20:54 +0800

bakeddd:

oatmeal raisin krispy treats (gluten-free, vegan, diet-friendly)

click here for recipe

gastrogirl: caramel cone ice cream cake.

Sun, 24 Jun 2012 01:49:00 +0800

gastrogirl:

caramel cone ice cream cake.

thecakebar: Nutella Banana Gyoza Dumplings! (recipe/tutorial)

Wed, 20 Jun 2012 18:43:29 +0800

thecakebar:

Nutella Banana Gyoza Dumplings! (recipe/tutorial)

thecakebar: Avocado Pops

Wed, 20 Jun 2012 18:42:13 +0800

thecakebar:

Avocado Pops

darkchef: Breakfast Pizza Ingredients: 8oz whole wheat pizza...

Tue, 19 Jun 2012 18:37:19 +0800

darkchef:

Breakfast Pizza

Ingredients:
8oz whole wheat pizza dough
whole wheat flour (for rolling)
1 cup part skim mozzarella cheese
2oz thick cut bacon (approx 2 slices)
1 large brown egg
1 tbsp fresh rosemary, washed and chopped
1 tbsp fresh parsley, washed and chopped
1 tbsp fresh basil, washed and chopped
black pepper

Optional Toppings:
scallions
cherry tomatoes
jalepenos
olives
bell pepper

Instructions:
1. Preheat oven to 500 degrees
2.Roll out dough to approxmiately 6-8” in diameter
3.Place on a pizza stone or pan
4.In a frying pan, cook bacon on medium heat, 1 minute on each side, remove and drain on paper towels
5.Spread 1/4 cup ricotta on pizza
6.Sprinkle herbs over the ricotta and season with black pepper
7.Lay two strips of bacon diagonally across pizza
8.Top with optional toppings
9.Bake for 5-7 minutes, until crust begins to crisp
10.Remove pizza from oven, and crack one fresh egg in the middle of pizza
11.Return to oven and bake for another 4-5 minutes, until egg has begun to set
12.Remove and let stand for 5 minutes then slice and serve!

happinessisabakery: theberry.com

Tue, 19 Jun 2012 18:35:46 +0800

happinessisabakery:

theberry.com

keepcalm-havecupcakes: Flourless Fudge Chocolate Chip Cookies 3...

Tue, 19 Jun 2012 18:35:22 +0800

keepcalm-havecupcakes:

Flourless Fudge Chocolate Chip Cookies

3 cups powdered sugar

2/3 cup unsweetened dark chocolate cocoa powder

1/8 tsp. salt

2 to 4 large egg whites, at room temperature

1 tbsp. pure vanilla extract

1 1/2 cups cacao chocolate chips

Preheat the oven to 350°F.

Set aside two baking sheets with parchment paper.

In a large bowl, whisk together the powdered sugar with cocoa powder and salt.

Whisk in the vanilla and egg whites starting with just two.

Beat just until the batter is moistened. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.

Stir in the chocolate chips.

Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.

Bake for 12-14 minutes, until the tops are glossy and lightly cracked.

Let the cookies cool completely on the baking sheet

kyky36: coooookiess.

Tue, 19 Jun 2012 18:35:15 +0800

kyky36:

coooookiess.

Photo

Tue, 19 Jun 2012 18:34:15 +0800

recipecardbox: Espresso Shortbread Cookie Source...

Tue, 19 Jun 2012 18:31:54 +0800

recipecardbox:

Espresso Shortbread Cookie

Source - http://lululuathome.com/2012/06/cocoa-espresso-shortbread-ice-cream-sandwich.html

Ingredients (about 15 sandwich cookies):

1 3/4 cups all-purpose flour1/4 cup cocoa powder1 teaspoon baking soda1/2 teaspoon salt1/4 cup granulated sugar1/2 cup packed brown sugar2 stick plus 2 tablespoons unsalted butter, softened2 teaspoons espresso powder1/2 quart ice cream of your choice

Directions:

Preheat oven to 300F. Line 2 baking trays with parchment paper.

In a large bowl, sift the flour, cocoa powder, baking soda and salt.

In another bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy.

Gradually add the flour mixture to the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.

Cover and refrigerate for an hour.

On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

To assemble the cookies, Let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow.

Continue this process until all the cookies have been sandwiched.