Rintihan Seorang Lelaki Yang Bernama S.U.A.M.I Tangan diangkat dan dirapatkan :::::: ” Ya Tuhan, engkau berikanlah kepada diriku kekuatan untuk memimpin isteri dan anak-anakku, untuk sampai ke syurgaMu. Ya Tuhan, jangan Engkau biarkan aku terus menzalimi diriku dan keluarga. Kau jadikanlah aku seorang suami dan ayah yang baik pada isteri dan anakku. Kau jadikanlah juga isteriku sebagai seorang isteri yg solehah..yang mampu menjadi penyejuk hatiku, yang akan mendamaikan jiwaku. Kau berikanlah dia kekuatan untuk terus dan menerus menjaga anak-anakku. untuk mendidik mereka menjadi anak yg soleh. Kau berikanlah dia ketabahan dan kecekalan dalam mengharungi perjalanan rumahtangga bersamaku. “


Wednesday, June 3, 2009

Chocolate Indulgences ~ Ganache Glazed Brownies

ganache topping transform d classic fudgy brownie into an elegant,
grown-up dessert, but u can also omit dem for an indulgent afternoon snack.
Aren't u droolling?

Yields 16 2-1/4-inch square brownies.

Ingredients ~

For d brownies ~
8 oz. (1 cup) unsalted butter ~ more softened butter for d pan
3 oz. (2/3 cup) unbleached all-purpose flour ~ more for d pan
2 cups granulated sugar
4 large eggs ~ at room temperature
1/2 tsp. pure vanilla extract
2-1/2 oz. (3/4 cup) unsweetened natural cocoa powder
1/2 tsp. baking powder
1/2 tsp. table salt

For d ganache topping ~

1/2 cup heavy cream
6 oz. semisweet chocolate, finely chopped (about 1 cup)

Make d brownies ~
Position a rack in d center of d oven and heat d oven to 350° F. Butter and flour a 9-inch-square metal baking pan, tapping out d excess flour.

Melt d butter in a medium saucepan over medium heat. Remove d pan from the heat. Whisk or stir in d sugar, followed by all four of d eggs and d vanilla. Stir in d flour, cocoa, baking powder, and salt, starting slowly to keep d ingredients from flyin gout of d pan and stirring more vigorously as u go. Stir until d batter is smooth and uniform, about 1 minute.

Spread d batter into d prepared baking pan, smoothing it so it fills d pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into d center of d brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let d brownies cool completely in d pan on a rack.

Make d topping ~
In a small saucepan over medium heat, bring d heavy cream to a boil in d pan over medium-high heat, stirring occasionally. Take d pan off d heat. Stir in d chopped chocolate until d mixture is smooth and d chocolate is melted.

Pour d ganache into a bowl and cover d surface with plastic wrap to prevent a skin from forming. Put d bowl in a cool part of d kitchen and let d ganache cool to room temperature, stirring occasionally. When it's cool, spread it evenly over d cooled brownies and give d ganache about an hour to set ~ it will still be quite soft and gooey. Cut into 16 squares. Keep d brownies at room temperature, well wrapped. U can freeze dem, too.

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