Bineyk ko ‘to kagabi habang nagpapalipat-lipat ako ng TV channel sa panonood ng Gilas Pilipinas ng TV5 at The Voice ng ABS-CBN.
Nga pala, kangrats sa Gilas Pilinas for defeating Korea last nite!
K-Pop the good work, guys! Lol!
Pa-keyk keyk ako sa almusal ko ngayon. With matching brewed coffee kasi mayaman kami. Charot lang!
Enjoy your Sunday, lovelies!
- 4-1/2 oz. (1 cup) all-purpose flour
- 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder (not Dutch processed)
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, melted and warm
- 1-1/4 cups packed light brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup hot water
Position a rack in the lower third of the oven and heat the oven to 350 F. Grease the bottom of an 8×2- or 9×2-inch round cake pan or line it with parchment.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min.
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“Sa panahon ngayon, ang I Love You ay parang Thank You na lang.”