KAX-XPAX

HIHIHI...

LATELY NI SUME ORG DUK KALUT KONONYA ADA BFF SI KARTUN KAX TU.. cekYa perati jerp diorg ni.. tertanya2 gak.. penyakit apakah ini??? hahahahah

sehinggalah cekYA terbaca ini.. 

oh patung kax ni kuar sbb musim bola hah!! hadoiii kecohh arrrr

kikiki.. tp comel gak patung kax nih

xsemena2nya satu hari indah tu.. cekYA pun dpt code yang mnagatakan cekYA dah buleh claim kax cekYA... kikikikii.. da mcm kanak ribena la plak....

hambekk kau.. dpt 2 sekali .. yeayyy2.. (xlarat nk lompat kehappyan sgt.. tp ank2 cekYA suker la)

cekYA??? berpura2 untuk biasa2 saja.. kikikikiki...

akhirnya...romeo ngan chatcy kalo xsalah nama dia nih... mihihihi.. da upload tu puas ditegakkan nk senget jugak.. korunk telengkan la pale tu ckit eh kalo nk tgk.. kikikikiki,,,

cekYA xlayan pon menda ni.. ank cekYa jer yg layan... :) .. cekYA pandang dr jauhhhh jerp.. kikikikkki

ok ler till next post.. 

bubye

aku the writer

akuLeya

mandarin cheese cake yang wallah!!!

Assalamualaikum.. diary...

mihihih..

nih nak simpan gambor nih.. smbil nak citer skit.. smlm cekYA dah try resepi mandarin cheese ni.. kazen cekYA yg sedang berpantang tu buat.. hmm kalau da minatnya tu pada masakan dlm pantang pun xboleh nk duk dendiam.. nk jugak membaking tuh... kikikiki.. Ya Allah sedapnya...  (pix tu cekYA google jer.. sbb kek yg sebenarnya da xsmpat nk amik gambo.. kikikikiki).. sedap..anak3 cekYA kecuali siPayin mmg suka sgt..siPayin tu mmg kureng cake2 nih.. first time rasa mmg terus telan la.. sedap sgt... terus mcm biasa kalau sedap cekYA akn google resepi... hasilnya...

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

• Crust:
• 1 cup graham cracker crumbs (250 mL)
• 3/4 cup almonds, toasted and coarsely ground (175 mL)
• 1/4 cup unsalted butter, melted (50 mL)
• .
• Filling:
• 3 packages (each 8 ounces/250 g) cream cheese, softened
• 1/2 cup unsalted butter, softened (125 mL)
• 1 cup granulated sugar (250 mL)
• 4 eggs
• 1/2 cup sour cream (125 mL)
• 1-1/2 Tablespoons orange zest (22 mL)
• 1/4 cup orange juice concentrate (50 mL)
• 1 teaspoon vanilla (5 mL)
• 1 can (10 ounces/300 mL) mandarin orange segments, drained
• .
• Topping:
• 1-1/2 cup sour cream (375 mL)
• 2 Tablespoons granulated sugar (25 mL)
• 2 Tablespoons fresh orange juice (25 mL)
• .
• Decoration:
• 1/2 cup whipping cream (125 mL)
• 2 Tablespoons granulated sugar (25 mL)

Preparation:

Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.

Crust:
In a medium bowl, combine graham cracker crumbs, almonds, and butter. Press into bottom of cheesecake pan and freeze.

Filling:
In a large mixer bowl, beat cream cheese, butter and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in sour cream, orange zest, orange juice concentrate, and vanilla. Fold orange segments into batter. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping:
In a small bowl, combine sour cream, sugar and orange juice. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before decorating or serving.

Decoration:
In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Ice top ofcheesecake or pipe a border around cake, if desired.

Tips:
Fresh mandarin oranges are usually available in November and December for the peak holiday baking season. Store in the refrigerator as they spoil quickly, and wash well before zesting. 

hmmmm.. macam simple jer... tggu masa yg sesuai tuk bake this cake,.. so resepi pls duk dendiam dlm page ni k!! :)

till next post

bubye

aku the writer

akuLeya