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Us - Our Little Family ;)

Tuesday, November 29, 2011

Letter for my son, Nazhan Alfarisi

A letter to my son for his 1 year old birthday:

Dear Nazhan Alfarisi,

It’s 18th November 2011. You are 1 year old now. This has been a wonderful journey indeed.

No words can describe just how much mama and abi love you. You have brought us so much joy, even before you were born. I can still vividly remember the day you were born a year ago. You were such a cutie pie every one who sees you couldn’t help falling in love with you. You were so alert and agile even the Doctor was surprised to see you eyeing your surrounding with wide open eyes. From the day onwards, you make our days become more meaningful. You were an active baby and you always cheer us up with your giggles and laughter. At two and a half month you can already lying on your tummy and not too long after that you have started to crawl. You are full with determination that you begun walking at 9 months and three weeks. We hope that you continue to be a person with strong willpower and determination in everything that you do. We will always be there to guide you and support your dreams (as long as it doesn’t involve being a singer or an actor). We will listen, give guidance and do what’s necessary to make you a good man and a good servant of Allah. When it comes to our religion, we will be strict with you but we will explain to you of why we should follow Al-Quran and Sunnah. You were named after a great warrior of Islam, Salman Al-farisi and therefore we hope you’ll be as courageous and brilliant as he was.

Life has change since you arrived, but in a good way of course. There were no longer 6 hours of sleeping for us especially for mama as I’m still breastfeed you. Nap time hardly exist in mama’s world. Breastfeeding was never an easy thing. There’s a whole different story on that chapter. Money was tight now that we have more responsibilities but the sacrifices couldn’t measure up to the bliss of having you in our life. We’ve decided long ago that we want to teach you to appreciate the value of money and we don’t want to spoil you with lavish things. Remember to be a humble and responsible man, son. No matter how high you reach up for the sky, always keep your feet firmly grounded. I hope that one day when you grow up you will read this letter 

Eternal love,

frame tu abi yang lukis..siap ada cap jari (tapak kaki) nazhan lagi..


Happy 1st Birthday to my baby boy

18th Nov 2011 marks 1 year for my baby Nazhan Alfarisi...

Untuk birthday Nazhan yg first ni mama buat sendiri kek special untuk Nazhan..
ini resepi for Chocolate Fudge Cake:

Ultimate Chocolate Fudge Cake

Deliciously addictive and chocolatey, yet a triumph with its beautifully light texture, this is comprised of four layers with a glossy elegant chocolate icing -- truly making a beautiful centerpiece and treat for any special occasion.

3 1/2 ounces dark (70% cocoa solids) chocolate, broken into pieces

1 1/4 cups light brown sugar
1 1/3 cups all-purpose flour

1 teaspoon vanilla extract
3/4 cup cocoa powder

3 extra-large free-range eggs, lightly beaten
1 teaspoon baking powder

1/2 cup buttermilk
1 teaspoon baking soda

7 ounces dark (70% cocoa solids) chocolate, broken into pieces (for icing)
Pinch of salt

7 ounces milk chocolate, broken into pieces (for icing)
2/3 cup ground almonds

18 tablespoons unsalted butter, softened (for icing)
14 tablespoons unsalted butter, softened, plus extra for greasing

Confectioners' sugar , for dusting (optional, for icing)

1.  Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch pans with sides about 1 1/2 inches deep and line each with parchment paper.

 2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then set aside to cool.

3. In a large bowl, sift the flour, cocoa, baking powder, baking soda, and a pinch of salt, then stir in the ground almonds. Using an electric stand or hand-held mixer, cream together the butter and sugar until very light and fluffy. Add the vanilla extract to the eggs. With the beaters running, very slowly add the egg mixture to the butter and sugar, adding 1 tablespoon of the flour mixture during the process to prevent curdling, then add the melted chocolate and buttermilk. 

4. Very gently fold in the remaining flour and divide the mixture between the pans. 

5. Bake on the center shelf for 30 to 35 minutes, or until risen and firm to the touch. Leave the cakes to cool slightly in the pan before turning on to cooling racks. 

6. Once cold, remove the papers and slice each cake in half horizontally through the middle. 

7. To make the icing, melt the chocolate following the method above. Set aside to cool slightly, then beat together with the butter. Using an offset spatula, spread evenly to sandwich the layers together and cover the top of the cake. 

Then, cover the cake with buttercream frosting..

This is how it looks like after it's done:

We went to my mom's house to celebrate Nazhan's birthday..mamatok dan tokwan dah decorate the living area and prepare present for Nazhan..walau pun majlis ni sangat simple dan hanya di kalangan close family je tapi ia sangat bermakna because we all surrounded by the people that we love the most..

Semoga anak mama membesar dengan sihat dan cergas serta menjadi anak yang soleh dan berjaya dunia akhirat..dapat berbakti pada keluarga dan bangsa..aminn...

Wednesday, November 9, 2011

Red Velvet Cupcake

Ni I yang buat sendiri
Yang ini pula diambil daripada curlybabe

Red Velvet Cupcake (drpd internet):

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!

For the cream cheese frosting:
•        1 1/2 pounds cream cheese, room temperature
•        1 pound butter, room temperature
•        2 pounds powdered sugar, sifted
•        1 tablespoon vanilla extract

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.