RED VELVET BROWNIES

 before baking

 after baking

RED VELVET BROWNIES
source from  :  allrecipes.com - delicious & yummy...



Ingredients :

1/2  cup  unsalted butter ; melted
   1  cup  white sugar
1/4  cup  cocoa powder
   1  oz.   red food colouring
   1  tsp   vanilla extract
   1  tsp   vinegar
1/4  tsp   salt
   2  large  eggs ; slightly beaten
3/4  cup  all-purpose flour
   1  8 oz.  cream cheese (1 package)
1/4  cup  white sugar
   1  large  egg
1/4  tsp  vanilla extract


Method :

1.   Preheat oven to 350'F/175'C.  Grease an 8 x 8 inch baking pan.  Set aside.

2.   Whisk melted butter with 1 cup sugar in a mixing bowl ; stir in cocoa powder, red food colouring, 1 tsp vanilla extract, vinegar and salt into butter mixture one at a time ; mixing well after each addition to avoid lumps.  Stir in 2 eggs into mixture until thoroughly combined.

3.   Stir flour into cocoa mixture just until combined ; set aside 1/4 cup batter.  Pour remaining batter into the prepared baking dish.

4.   Cheese Topping :  Beat cream cheese until light and fluffy ; beat in 1/4 cup white sugar, 1 egg and 1/4 tsp vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.

5.   Spoon cream cheese mixture in dollops over the batter in pan ; gently smooth tops of dollops even with batter using a offset spatula. DO NOT OVERMIX.  Drizzle reserved 1/4 cup of chocolate batter over the dollops of cream cheese mixture.  Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

6.   Bake in preheated oven for 30 to 35 minutes or until done.

FRENCH BUTTER CAKES (MADELEINES)

FRENCH BUTTER CAKES (MADELEINES)
source from  :  allrecipes.com ...delicious with a cup of coffee or tea



Ingredients :

   2  eggs
3/4  tsp    vanilla extract
1/8  tsp    salt
1/3  cup   white sugar
1/2  cup   all-purpose flour
   1  tbsp  lemon zest  ( I use orange zest )
1/4  cup   butter
1/3  cup   granulated sugar for decoration


Method :

1.   Preheat oven to 375'F/190'C.  Butter and flour 12 (3 inch) madeleine molds ; set aside.

2.   Melt butter and let cool to room temperature.

3.   In a small mixing bowl, beat eggs, vanilla extract and salt at high speed until light in color.

4.   Beating constantly, gradually add sugar ; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

5.   Sift flour into egg mixture 1/3 at a time, gently folding after each addition with a spatula.

6.   Add lemon or orange zest and pour melted butter around edge of batter.  Quickly but gently fold melted butter into batter.  Spoon batter into molds ; (about 1 tablespoonfull) ; it will mound slightly above tops when baked.

7.   Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your finger tip.

8.   Use the tip of the knife to loosen madeleines from mold ; invert onto rack.  Immediately sprinkle warm cakes with granulated sugar.

9.   Variation :  Chocolate Madeleines :  Omit lemon zest.  Increase sugar to 1/2 cup.  Substitute 1/4 unsweetened cocoa powder for 2 tablespoon of the flour ; sift into batter with flour.
(yields :  11 pcs)

STRAWBERRY & BANANA SMOOTHIES

STRAWBERRY & BANANA SMOOTHIES
sumber dari  :  hazila.blogspot -  thanks



Bahan-bahan :

10 - 15  biji  buah strawberry  -  dipotong kecil
         1  biji   pisang montel yang ranum  -  dipotong kecil
         1  cawan  ais batu
         3  sudu makan  madu
         2  cawan  susu segar


Cara-cara :

     Masukkan kesemua bahan di atas ke dalam mesin pengisar.  Kisarkan sehingga halus dan sebati.  Tuangkan ke dalam gelas.  Sedia untuk dinikmati.

RENDANG MAMAK

RENDANG MAMAK
buku resipi "101 Resipi menggunakan Pemanggang Ajaib" - Hanieliza, sedapp..




Bahan-bahan :

500  gm      daging  (dihiris nipis)
    3  labu     bawang besar *
    3  batang  serai * (* dikisar)
    3  sudu makan  rempah daging *
    3  sudu makan  cili kisar *
    3  sudu makan  kicap pekat * (* dibancuh)
    2  cawan  air
    1  biji  tomato  (dibelah 4 - optional)
    3  sudu makan minyak masak
Garam secukup rasa


Bahan Tumisan :

10  biji  bawang merah *
  2  inci  halia * (* dihiris)
  2  inci  kulit kayu manis
  2  kuntum  bunga lawang
  3  biji  buah pelaga
  4  tangkai  daun kari


Cara Membuat :

1.   Panaskan minyak di dalam pemanggang ajaib dengan api sederhana.  Tumiskan bahan tumisan sehingga wangi.
2.   Masukkan bahan kisar ke dalam pemanggang, tutup dan masak selama 1 minit.
3.   Masukkan bahan yang dibancuh, tutup semula dan masak selama 2 minit.
4.   Masukkan daging, air dan garam.  Tutup dan masak selama 15 minit (agak-agak pekat sedikit).  Akhir sekali masukkan tomato (jika guna).  Tutup dan masak selama 1 minit.  Hidangkan.

BLACK BOTTOM CUPCAKES

 bekalan untuk anak bawa balik ke asrama

BLACK BOTTOM CUPCAKES 
source from  :  Joy of Baking -  sedap




Cream Cheese Filling :

227  gm  cream cheese, room temperature
  65  gm  white sugar  (1/3 cup)
    1  large  egg
 1/2  tsp   vanilla essence


Chocolate Cupcakes :

195  gm   all-purpose flour  (1 1/2  cups)
200  gm   white sugar (1 cup)
  30  gm    cocoa powder (1/3 cup)
    1  tsp    baking soda
 1/4  tsp    salt
240  ml     water (1 cup)
  80  ml     vegetable, corn or canola oil (1/3 cup)
    1  tbsp  white vinegar
    1  tsp    vanilla essence


Method :

For cupcakes :  Preheat oven to 350'F/177'C and line 12 muffin cups with paper liners.

Cream Cheese Filling :  Beat cream cheese until smooth.  Add the sugar, egg and vanilla essence and beat until creamy and smooth.  Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcake Batter :  In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.  In a separate bowl, mix the water, oil, vinegar and vanilla essence.  Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.  Evenly divide the batter among the 12 muffin cups.  Then spoon a few tablespoons of the cream cheese filling into the center of each cupcakes.
     Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch.  Remove from oven and place on a wire rack to cool.  (The cupcakes can be covered and stored in the refrigerator for about 3-4 days).
(yields :  12 pcs)