Tuesday, 22 January 2008
BENGKEL KA-MK
Saturday, 19 January 2008
Anak-Permata Hati
Buat seseorang yang dikasihi, lagu ini adalah untuk mu. Tabahkan dan cekalkan hati mu menghadapi hari yang mendatang. Sesungguhnya anak itu kurniaan Tuhan dan kepadaNya jualah tempat kembali, tempat kita semua kembali. Kita mampu merancang namun Tuhan jua yang menentukan segalanya. Kehilangannya dalam sekelip mata umpama berderainya seribu pengharapan dan angan2 untuk menimang, membelai dan menyayanginya..
Namun ketahuilah..yang pergi kan pasti berganti, yang hilang kan pasti ada ketemunya..moga ketemuan mendatang menggembirakan mu dan teman mu.. telah banyak dugaan dan cubaan yang ditempuhi dan aku yakin cubaan ini jua disaat2 getir ini jua kan pasti berjaya kau tempuhi dengan jayanya.. aku mungkin tidak bisa bermadah bicara sebaiknya..namun aku kan sentiasa berdoa pahit kan manis akhirnya...
Sesungguhnya tiada apa yang kita pasti sepastinya apa kan terjadi pada saat dan tika yang berikutnya..namun keyakinan dan kepercayaan yang kuat kan pasti memberi semangat, dorongan dan kekentalan dalam diri..
Untuk mu, untuk ibu , dan untuk semua... kau yang teristimewa
Friday, 18 January 2008
I WAS In Danger!!!
Thursday, 17 January 2008
Agro time....pokok bunga kukuku...
So.. sapa yang suka bercucuk tanam ni? habaq mai sini?
Tuesday, 15 January 2008
Syukur!
Kalau kita banyak bersyukur sebenarnya kita mencipta atau mendatangkan satu rasa kesenangan dalam diri. Rasa ini sebenarnya berbentuk positif dan ianya merupakan satu bentuk tenaga yang kuat. Lebih banyak kita bersyukur maka lebih kuat tenaga ini digetarkan. Pentingkah menjana tenaga positif ini? hmm rasanya semua dah tau bahawa ianya akan berupaya menarik semua benda2 atau perkara positif untuk berlaku pada anda..
Wednesday, 2 January 2008
Nyam! Nyam! Important message to Ana Miraa
Anaaa...aku tak kira..kau mesti buat cup cake ni untuk aku.. tak ada alasan lagi... Apa? Tak reti? argh...jgn ngada..ni aku dah cari resepi kat hang...hehe...Ingredients
Makes 12 cupcakes
FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil
Directions
Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
p/s: Ana si tukang buat cup cake ni memang terror..sebab tu lah nak paksa jugak dia buat cup cake ni...
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