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Thursday, November 13, 2008

Thursday, October 30, 2008

Wednesday, September 10, 2008

Cheesecake Brownies


Cheesecake Brownies.
Ingredients:

· 1 cup quick-cooking rolled oats
· 1/2 cup all-purpose flour
· 1/2 cup packed brown sugar
· 1/4 teaspoon baking soda
· 1/4 teaspoon salt
· 6 tablespoons butter, melted
· 1 3-ounce package cream cheese, softened
· 1 egg yolk
· 1 cup granulated sugar
· 10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
· 1/4 cup butter, melted
· 1 ounce unsweetened chocolate, melted and cooled
· 1/2 teaspoon vanilla
· 1 egg
· 2/3 cup all-purpose flour
· 1/4 teaspoon baking powder
· 1/4 teaspoon salt
· 1/4 cup milk
· 1 cup purchased chocolate fudge frosting

Directions:

1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.

2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.

3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.

4. Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.

Makes: 32 bars
To Bake Ahead: Bake as directed; do not cut into bars. Cover pan; chill for up to 2 days.
Test Kitchen Tip: For a satiny finish, spread the fudge frosting on with a warm metal spatula.
Source and picture by : BHG.Com
Another recipe from bhg.com...From the picture I can say that this cheesecake would taste very delicious...I guess....So far I haven't try to bake it yet... Just wait and see... If I have done it I will upload my picture here, just to show my own cheesecake brownies version...:)

Saturday, September 6, 2008

Tag Ramadhan

Tag Ramadhan ni saya dapat dari lia... Thanks lia :) ...Semoga anda pun sentiasa bersinar...

Dibuat oleh: antownholic.blogspot.com, reskitrianto.blogspot.com, bashrie.blogspot.com,juzzyouandme.blogspot.com, sweethoney, sofiaroxy, darleeluv, a gift fRoM hEaRt, a gift from azza, sejenak bersamaku, cherita dapur, Was Will Always Me, Riezanie2u.blogspot.com, ibu-ayah-xtvt.blogspot.com, lovely-cakes.blogspot.com, Koleksi Firzany.

Ni arahan nya…

Copy gambar kat atas tu and post kat blog korang
Teruskan mencari mangsa seramai 3..(nak lebih pun takpe)
Setelah mengenalpasti mangsa yg sesuai, sila tinggalkan pesanan di blog mereka
Lastly, jgn lupe tempek url korang sebelah url Koleksi Firzany
tuh...

Tag Ramadhan ni ditujukan khas untuk :

1. Eriylia

2. Igakukaya

3.Amirul

Thursday, August 21, 2008

Banana Hazel Cheesecake




Banana Hazel Cheesecake

Ingredients :

· 2 cups graham cracker crumbs
· 1/2 cup finely chopped hazel nut
· 4 tablespoon butter, melted
· 2 packages cream cheese, softened
· 3/4 cup sugar
· 1 teaspoon vanilla
· 3 eggs
· 1 cup mashed bananas
· 1 cup sour cream

Directions :

1. Preheat oven to 170 degree C. For crust, in a medium bowl combine graham crackers and hazel nuts. Stir in melted butter. Press crumb mixture onto the bottom of a 9x9x2-inch baking pan. Bake it for 6 mins. Set aside.


2. For filling, in a large mixing bowl beat cream cheese, sour cream, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 40 minutes or until center is set. Cool in pan on a wire rack. Cover and chill for 4 to 24 hours.

Good Luck...



Tuesday, July 22, 2008

Key Lime Cheesecake Bars


Key Lime Cheesecake Bars

Prep: 30 min.

Chill: 8 hrs.

Ingredients :


· 6 squares low-fat
honey graham crackers, finely crushed (1/2 cup)
· 2 Tbsp.
margarine, melted
· 1 tsp.
sugar
· 1 4-serving-size pkg. sugar-free low-calorie lime-flavored
gelatin
· 3/4 cup boiling
water
· 1 16-oz. container fat-free
cottage cheese (1-3/4 cups)
· 1 8-oz. pkg. fat-free
cream cheese, softened
· 1 8-oz. container frozen fat-free whipped
dessert topping, thawed
· Key
Limes or limes, cut in wedges (optional)

Directions :

1. In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2- quart square
baking dish. Refrigerate while preparing filling.


2. In large bowl combine gelatin and water.

Stir until gelatin is dissolved. Set aside.

3. In blender or food processor

Combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.

4. Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.

I haven't baked this cheesecake yet... But I like it so much its looks yummy. That's why I purposely insert this recipe in my blog cos I would like to try to bake it later... For those who are interested in baking cakes you can surf for more recipes at bhg.com

Enjoy and Good Luck!..

Source : bhg.com

Saturday, June 7, 2008

Strawberry Cheesecake




Strawberry Cheese Cake.

Cake base :
¾ ktk roti graham cracker dihancurkan.
3 sudu mkn mentega dicairkan.
Gaul rata mentega dan biskut dan tekan kuat ke dalam alas tin dengan mengunnakan gelas. Dinginkan di dalam peti sejuk selama 30 minit.

Filling :
2 ktk/500g cream cheese.
1/3 cwn gula.
1 cwn sour cream.
2 biji telur.
1 kotak strawberry filling.
2 sudu teh esen vanilla

Cara – cara nya :
Putar cream cheese dengan mesin sehingga berkrim. Masukkan sour cream
dan gula dan putar lagi sehingga sebati.
Masukkan telur sebiji sebiji dan putar lagi. Campurkan strawberry filing
dan putarlah sehingga kelihatan licin.
Tuangkan adunan keju ke atas alas biskut. Bubuh tin di dalam dulang
pembakar yang di isikan dengan 3 cawan air.
Bakar adunan kek dengan mengunakan teknik double boiler pada 160°C
dalam masa 1 jam.
Untuk hiasan gunakan whipping cream dan gubahan chocolate masakan.
Sejukkan di dalam peti sejuk sebelum di hidangkan.
'Selamat Mencuba'


Friday, April 25, 2008

Double Decker Brownies



A simple and easy brownies to make....

Gift

Buah tangan tuk kanak-kanak semasa majlis kesyukuran anak saya..... Dah lama buat p baru terupload....

Tiny Mini Kisses Peanut Blossoms


Chocolate Surprise Cookies


Double Chocolate Sunflower Drops

Cookies ni agak senang di buat tak memerlukan acuan dan mengambil masa yang singkat tuk menyiapkannya.........

Tuesday, February 12, 2008

Tiramisu Italian Style Cheesecake





Tiramisu Italian Style Cheesecake.
2 pkg Coffee wafers, divided
3 tsp. Instant coffee, divided
3 Tb Hot water, divided
2 (8 oz) pkg. Cream Cheese
3/4 Cup Sugar
3/4 Cup Sour Cream
2 Eggs


Oven Temp ~ 325°F or 160°C , Baking Time ~ 1 Hour , Pan Type ~ 8 inch springform pan.

Preheat oven, ( to 300°F if using a dark nonstick 9-inch springform pan).

Layer half of the wafers on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Dissolve remaining 1 tsp. coffee granules in remaining 1 Tbsp. hot water. Remove 1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan.

Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.

Bake until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. For deco, spread with whipped topping; sprinkle with cocoa. Refrigerate 4 hours or overnight.
'Good Luck'