a fresh new start

the past couple months have been a bit tough for me.
with all the final deadlines, being sick, and just you know, life stuff. haha.

but i really hope i can put all that behind me and enjoy my summer to the fullest!
im so excited for all that's in store for me and i know it's gonna be good one.

i am going to be joyful always, pray continually, and give thanks in all circumstances!!

woohoo!!

Psalm 121

A song of ascents.

1 I lift up my eyes to the hills—
where does my help come from?

2 My help comes from the LORD,
the Maker of heaven and earth.

3 He will not let your foot slip—
he who watches over you will not slumber;

4 indeed, he who watches over Israel
will neither slumber nor sleep.

5 The LORD watches over you—
the LORD is your shade at your right hand;

6 the sun will not harm you by day,
nor the moon by night.

7 The LORD will keep you from all harm—
he will watch over your life;

8 the LORD will watch over your coming and going
both now and forevermore.

Face Lift

So
My blog is under going some serious changes.

Man, I used to do so much HTML and Script before, but i've become quite rusty.
But I'm starting to get a hang of it again, so the website is a-coming. :)


I'm happy with how it's looking so far. Whaddya think?

i need to bake, though. but i've been quite lazy.

Under Construction

i need to seriously revamp my blog.

as soon as i am done my final project, and catch some sleep, and do a baking marathon, and relax some more, I SHALL put some care into my blog. hehe.

i also created a flikr account! i love it!
i know i will be using it quite well during the summer.

here is the link:
sarah the baker yoon's flikr

i've got some old and familiar photos in there too.
enjoy!

my fave chocolate chunk/chip cookies

i think this is it.
but who knows.. i have many many years of baking ahead of me. i might find a new fav afterall..

for now, here is the blue chip choc chip cookie.

Blue Chip Chocolate Chip Cookies

The Great Book of Chocolate

ingredients

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips (i made chunk variations by cutting up bars of chocolate. AND make sure you use goood quality here. the chocolate makes all the difference.)
1 cup (130 grams) walnuts or pecans, toasted and chopped

directions

1.Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2.Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
3.Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
4.Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
5.Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. (the key for soft chewy cookies is to underbake them. i usually leave it in for just 15 minutes or so. but do this according to how your cookies are looking)
5. Store at room temperature in an airtight container for up to 3 days.