wa man yattaqil laaha yaj'al lahoo makhrajaa wa yarzuq hu min haysu laa yahtasib wa man yatawakkal 'alal laahi

fahuwa hasbuh 'innal laaha baalighu 'amrih qad ja 'alal laahu likulli shay'in qadraa tiap tiap malam sebelom tido baca 3 kali jugak n setiap kali before kuar baca ayat Qursi 7 kali and 1000 dinar 3 kali n bila bangun tido..sebelom bfast... mulakan ngan minum air kosong satu gelas dengan bacaan al fatihah 7 kali

Rocky Road Slices Ingredients (serves 8)

500g good-quality milk cooking chocolate, broken into pieces 250g milk coffee biscuits, roughly chopped 100g marshmallows, chopped 100g red glace cherries, halved

Method
1. Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. 2. Place chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Add biscuits, marshmallows and cherries. Stir until well combined. 3. Press slice mixture into prepared pan. Refrigerate for 3 hours or until firm. Cut into large pieces. Serve.

Notes

This slice will keep for up to 2 weeks in the fridge. Allow to come to room temperature before serving.

MACAROON

Italian Meringue

80g water 250g granulated sugar 90g egg whites

Almond Paste

250g ground almond 250g icing sugar 90g egg whites food colouring as necessary

Step 1 In a small pot over low heat, combine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil the syrup to soft-ball stage (115-118C). A candy thermometer is best used for its accuracy. Note: If you do not have a candy/sugar thermometer, you can determine the soft ball stage syrup by dropping a small amount of sugar syrup into very iced cold water, it shall then form a ball that does not hold its shape when pressed with your fingers. Wash down the inside wall of the pot with a wet pastry brush to help prevent sugar crystals from forming around the sides. Step 2 When the temperature of the sugar syrup is around 90C, start beating the egg whites in your mixer on medium low speed until foamy, while focusing on the temperature of the sugar syrup as you're aiming for 115-118C. Continue to beat on medium speed until you achieve soft peak consistency. Once the right temperature is reached, pour the hot sugar syrup in a thin stream over egg whites with the mixer running over medium high speed. Continue to beat until the egg whites are stiff, thick and glossy. Allow the mixer to beat the meringue for about 7- 10 minutes until cool. Step 3 While waiting for your meringue to cool, we now proceed to the Almond Paste. In a separate bowl, combine the remaining 90g of egg whites with icing sugar, ground almond and mix well.
Step 4 Once the meringue is ready, fold into the almond/sugar mixture with a rubber spatula. You should fold until it is mixed well or just barely uniform by using as few strokes as possible. It is extremely important that you do not over mix the batter as it will thin down or become runny. Your batter is considered perfectly done when you are able to lift your spatula and a thick trail of ribbon slowly cascades off, back into the bowl. Divide the batter into three potions for different colours. Add few drops of food colouring of your choice and mix well. Step 5 Now you're ready to fill up your piping bag. If the mixture is just right, it will ooze from the tip slowly under its own weight using round tip nozzle

Place the baking parchment sheets on two baking trays. Trays should be placed one on top of the other so that the macarons do not get burned easily. Then, start piping 2cm macarons onto your baking parchment sheets, spacing them a few centimetres apart.

Once you complete a full pan, tap your baking tray gently, to break unwanted air bubbles and allow the macarons to rest for 20 - 30 minutes. (They can sit longer if you want to bake one or two sheets at a time, to develop slightly thicker shells and nice distinctive feet on the edge of the shells) Step 6 Bake at 310-320F / 150C for 15 minutes. Remove from the oven and let the macarons sit on the parchments or baking mats for 15-20 minutes to further dry up the bottom of the macarons before removing them.

Apam Dot SitiDelima Dot Com

Sumber: FP Shima27

Bahan-bahan: 2 biji telur 1 cawan gula 1 sudu kecil ovallete 2 sudu esen vanilla 1 cawan susu segar 2 cawan self raising flour ayak terlebih dahulu Jem strawberry/blueberry pewarna yg disukai. Cara-caranya: 1.Panaskan pengukus 2. Pukul telur, gula, esen vanilla dan ovallete hingga kembang dan bewarna putih. 3. Masukkan susu segar, gaul sebati. 4. Masukkan tepung, sebatikan. 5. Bahagikan adunan kepada 3 bahagian atau lebih mengikut warna yg disukai dan masukkan kedalam pipping bag. 6. Picitkan separuh adunan dalam acuan, kemudian masukankan sedikit jem, dan picitkan lagi adunan keatas jem tadi sampai cup penuh. 7. kemudian picitkan adunan warna yang berbeza untuk membuat dot dot atas setiap apam.

Apam Polkadot
Sumber : Sheely MyResipi

Bahan-bahan: (untuk 50 biji papercup medium) 3 biji telur - dari peti sejuk (gred A) 275 gm tepung gandum 220 gm gula halus 150 ml susu segar @ susu cair 3 sudu teh baking powder

1 sudu kecil ovalette filling - blueberry @ strawberry @ apa2 ikut citarasa pewarna Cara-cara: 1. Masukkan semua bahan apam kedalam mangkuk mixer dan pukul dengan kelajuan maksima sehingga kembang dalam 6-8 minit lebih kurang. 2. Bahagikan adunan kepada beberapa bahagian, kemudian titiskan pewarna mengikut pilihan. 3. Masukkan setiap adunan berwarna kedalam piping bag 4. Picitkan adunan ke dalam mangkuk kertas setengah sahaja letakkan filling secukupnya, nak senang masukkan dalam plastik kemudian picitkan. 5. Picit lagi adunan sama @ warna berbeza sehingga hampir penuh. 6. Last sekali dot-dot kan dengan warna pilihan, kemudian kukus selama 10 - 15minit @ sehingga masak.

Oreo Muffin Cake

Sumber : Martha Stewart Resipi: Che CT

Bahan-bahan : 200 gm butter - cairkan 1 cawan tepung gandum 1 cawan serbuk badam (yang ni tak cukup CT letak 1/2 cawan jer) 1/2 cawan biskut oreo yang dikisar halus (CT tambah sendiri) 1 cawan gula halus ( lain kali CT nak kurangkan sikit, manislah) Secubit garam 5 biji putih telur A (CT guna gred B) Biskut oreo - belah dua buat hiasan atas muffin (ikut suka nak letak apa) Cara-cara : 1. panaskan oven 180 C (fan oven) atau 200 C (oven biasa), boleh guna acuan mini muffin. (CT guna acuan mini tart) dan sapu acuan dengan butter, ketepikan. 2. Dalam mangkuk besar, ayak tepung, serbuk badam, biskut oreo kisar, garam dan gula. Kemudian masukkan telur putih ke dalam mangkuk, pukul hingga sebati & rata. 4. Masukkan butter cair tadi, pukul lagi hingga sebati. Rehatkan sekejap adunan (CT rehatkan dalam 5 minit). 5. Kemudian masukkan adunan ke dalam mangkuk muffin atau acuan mimi tart, ambil satu keping biskut oreo tekan skit atas adunan dan buat hingga habis. 6. Bakar dalam oven hingga keperangan anggaran 12-15 minit atau hingga masak ikut oven masing2. Sejukkan betul2 sebelum dikeluarkan daripada acuan.

Super Moist Eggless Chocolate Cake / Muffin

Resipi dari Dayang Jack

Bahan-bahan : (untuk loyang 6-7 inci) 1 cawan tepung gandum 1 sudu kecil baking powder

1/2 sudu kecil soda bikarbonat 1/2 cawan serbuk koko (DJ guna Cap Kijang) 2 sudu besar susu tepung 1 1/4 cawan air sejuk (dari peti ais) 1 cawan gula perang 1 sudu kecil esen vanilla 1/2 sudu kecil coffee emulco atau chocolate emulco secubit garam 1/2 cawan minyak masak sayuran atau minyak jagung 1 sudu kecil cuka atau jus lemon (CT ganti dengan 1 sdb orange sunquick ... :D ) Cara-cara : 1. Panaskan oven pada suhu 160C. Sediakan loyang kek. Griskan dengan mentega. Jika ingin menggunakan paper cup pun boleh juga. 2. Ayakkan tepung bersama baking powder, soda bikarbonat dan serbuk koko di dalam bekas besar. Masukkan tepung susu, garam dan gula perang. Kemudian dikacau rata-rata. 3. Masukkan air sejuk, minyak masak, esen vanila dan coffee emulco/chocolate emulco. Kacau perlahan-lahan dengan whisk. Pastikan adunan tidak berketul. 4. Akhir sekali masukkan cuka atau jus lemon. Terus dikacau serta merta sehingga sebati. 5. Tuangkan adunan ke dalam loyang dan bakar selama 30-40 minit atau hingga masak. 6. Sejukkan kek setelah masak. Boleh juga dihiaskan dengan topping kegemaran.

Bubur Som Som

Sumber : RinnChan

Bahan-bahan: 100 gm tepung beras 30 gm tepung Hoen Kwee (Ganti dgn Tepung pulut pun boleh. Kalau tak ada juga.. guna aje tepung beras kesemuanya) 1 camca teh garam halus 500 ml santan 500 ml air Cara-cara: 1. Satu semua bahan dalam periuk atau casserole. 2. Masak atas api sederhana. Sentiasa kacau supaya bancuhan tidak berketul. 3. Masak sehingga likat dan berkilat. 4. Angkat dan sejukkan seketika. Tuang dalam mangkuk atau bekas yg sesuai. 5. Siram sirap gula kabong ke atas Bubur Som Som apabila menghidangkannya. Bahan-bahan Sirap Gula: 2 ketul gula kabong atau 150 gm gula merah 250 ml air 1 sudu besar gula pasir 2 helai daun pandan Cara-cara: 1. Satukan semua bahan dalam periuk dan panaskan atas api hingga menggelegak.

2. Masak sehingga gula larut. 3. Tapis larutan sirap sebelum menggunakannya. * Tuang siap-siap ke dalam mangkuk2 kecil lebih mudah untuk dihidang. Jika tidak pun, tuang ke dalam bekas besar tetapi perlu mencedoknya ke dalam bekas kecil lain apabila menghidangnya nanti.

Chocolate-Filled Cupcakes

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 6 large egg whites 3/4 cup whole milk 2 teaspoons pure vanilla extract 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon coarse salt 4 ounces bittersweet chocolate, cut into 12 2-inch chunks 1 tablespoon confectioners' sugar, for dusting

Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, vanilla extract, and vanilla seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined. 2. Divide batter among muffin cups, filling each cup about 3/4 full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake until pale golden brown, about 24 minutes. Transfer tin to a wire rack; let cool slightly. Dust with confectioners' sugar before serving.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients

2 1/4 cups plus 2 tablespoons sugar 1 3/4 cups all-purpose flour 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt

2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 1 1/2 cups graham cracker crumbs (from about 20 squares) 1/3 cup unsalted butter, melted 9 ounces bittersweet chocolate, finely chopped Marshmallow Frosting

Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. 2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. 3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. 4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. 5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. 6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. 7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

New York Crumb Cake

Ingredients

2 tablespoons canola oil, plus more for pan 4 cups all-purpose flour, plus more for pan

1/2 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup milk 2 teaspoons pure vanilla extract 1 cup packed light-brown sugar 1 1/2 teaspoons ground cinnamon 1 cup (2 sticks) unsalted butter, melted and cooled Confectioners' sugar, for dusting

Directions
1. Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. 2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter. 3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. 4. Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days. rozita.razi@finisar.com