I PHONE 6

I PHONE 6


 


NEW COMING IN JULY IN 2012

I PAD 2



OMG I PAD 2!!!!!!!!!!!

i-phone 5

I- PHONE 5
 

Apparently yet another render of the supposed next generation Apple iPhone has popped up on the net waves, highlighting basically what we have already heard as rumoured to be on the iPhone 5, but hey, iPhone 5 rumours are what…

Apple iPhone in Malaysia

      
iPhone 3G 8GB – RM1990

iPhone 3G 16GB – RM2490
iPhone 3G 32GB – RM2990

Warning : Handphone scams are spreading like wildfire on the internet. If you have seen any advertisement down the comment box with Apple iPhone price that is lower than the marketprice please do not believe them as they all are scams, you should never send them any payment or give them your contact details! Please buy iPhone from authorised sellers only.

Canada Day Nanaimo Bar Cheesecake

 Ingredients

• 2 1/2 cups crushed chocolate cream-filled sandwich cookies (such as OREO® Cookies)
• 1/2 cup butter, melted
• 1/4 cup chopped pecans
• 1/2 cup flaked coconut
• 4 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1/4 cup custard powder (such as Bird's® Custard Powder)
• 4 eggs
• 6 (1 ounce) squares semisweet chocolate
• 1/2 cup heavy cream

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Stir together the cookie crumbs, melted butter, pecans, and coconut in a bowl until the mixture is well combined. Press into the bottom of a 9x13-inch baking dish, and refrigerate while making filling.
3. Beat cream cheese, sugar, and custard powder in a large bowl with an electric mixer until light and fluffy, and beat in eggs, 1 at a time, beating each until fully incorporated before adding the next. Layer the filling over the crust.
4. Bake in the preheated oven until the center is almost set, about 40 minutes. Refrigerate the cheesecake until fully cold, at least 3 hours.
5. Melt the semisweet chocolate in a saucepan over very low heat with the cream, and stir until the mixture is smooth and well blended. Pour the chocolate mixture over the cheesecake, spread with a spatula to cover the middle layer, and refrigerate until the topping is firm, 15 to 20 minutes. Serve cold. Store leftovers in refrigerator.

Absolutely the Best Chocolate Chip Cookies

  

Ingredients

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons Mexican vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Doberge Cake

   

Ingredients:-

• Cake:
• 1 1/2 sticks butter (3/4 c.)
• 2 c. sugar
• 1/2 tsp. salt
• 4 eggs, separated
• 1 c. milk
• 3 tsp. baking powder
• 3 1/2 cups sifted cake flour
• 1 tsp. lemon juice
• 1 tsp. vanilla
• Custard:
• 2 c. granulated sugar
• 1/2 teaspoon salt
• 4 tbsp. flour
• 4 tbsp. cornstarch
• 1/4 c. cocoa powder
• 2 squares bittersweet baking chocolate
• 4 large eggs
• 1 tbsp. butter
• 1 tbsp. vanilla
• 4 c. whole milk
• Buttercream frosting:
• 3 c. confectioners' sugar
• 2 sticks butter, softened
• 1 tsp. vanilla
• 1 c. cocoa powder
• Ganache:
• 2 c. semisweet chocolate chips
• 2 c. heavy cream
• 2. tsp. vanilla

Directions:-

1. Cake:
2. Preheat oven to 375 degrees and grease 3 9-inch cake pans.
3. Beat egg whites to stiff peak stage, set aside. Cream butter, sugar and salt until smooth. Add egg yolks, one at a time, and blend until smooth.
4. Add sifted dry ingredients alternately with milk. Beat until blended. Add vanilla and lemon juice. Gently fold in stiffly beaten egg whites. Pour 1/3 of the batter into each pan, spreading evenly over bottom. Bake 15-20 minutes, or until lightly golden brown and just pulling from the sides of the pan. Do not over bake. Turn slightly cooled cakes onto cooling rack.
5. Custard:
6. Stir dry ingredients together in a saucepan, then add the wet ingredients, stirring well. Cook over medium heat until thickened, stirring constantly. (this step usually takes 7-10 minutes, but go by consistency, not time.)Remove from heat and allow to cool.
7. Chocolate Buttercream:
8. Slowly and gradually cream sugar and butter, then gradually add cocoa,and vanilla. If too thick, add a little hot water, very slowly, until desired consistency is reached.
9. Ganache:
10. Place chocolate chips in a large mixing bowl.
11. In a saucepan, heat heavy cream to steaming, but not boiling.
12. Remove from the heat, and pour over the chips. Let stand for a minute or two, then whisk until smooth, scraping the bowl occasionally.
13. Stir in the vanilla until well blended.
14. Cover and allow to cool at room temperature, until spreadable but not firm.
15. For assembly, see footnotes.