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RAMAI TELAH TEMUI KEJAYAAN, KEPUTUSAN DI TANGAN ANDA
Yang penting… NAK atau TAK NAK… itu saja…
1 Peluang Yang Mungkin Mengubah Hidup Anda

Orang yang berjaya sentiasa MENCARI PELUANG
orang yang gagal sentiasa mencari ALASAN

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About Ads4Bucks Network Sdn Bhd

About Ads4Bucks Network Sdn Bhd Ads4Bucks is an advertisement portal and also an Affiliate Program that serves to provide you with advertisement facilities to promote your products and services. Our aim is to make this portal the world’s most popular site in online buying and selling activities. Through 100% online concept, we are confident that our mission will be accomplished. The Ads4Bucks advertisement space and tools may help you to earn a consistent residual income. You do not have to be our registered agent to advertise your products and services. Anybody can place an advertisement for free. We will make sure that this portal gets a high traffic thus making this portal a very successful business community. Various activities, promotions, competitions and etc have been planned to make Ads4Bucks, “The Ultimate Address”

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About Ads4Bucks Network Sdn Bhd

Ads4Bucks is an advertisement portal and also an Affiliate Program that serves to provide you with advertisement facilities to promote your products and services. Our aim is to make this portal the world’s most popular site in online buying and selling activities. Through 100% online concept, we are confident that our mission will be accomplished.

The Ads4Bucks advertisement space and tools may help you to earn a consistent residual income. You do not have to be our registered agent to advertise your products and services. Anybody can place an advertisement for free. We will make sure that this portal gets a high traffic thus making this portal a very successful business community.

Various activities, promotions, competitions and etc have been planned to make Ads4Bucks, “The Ultimate Address”.

Pumpkin-Cheesecake Petits Fours

Ingredients

Shells:

• 2 tablespoons butter
• 4 ounces cream cheese
• 1 package sugar cookie mix
• 1/2 teaspoon vanilla extract
• 1/3 cup cocoa powder, plus 2 tablespoons for dusting board
• 1 can pour and frost chocolate ising
• Espresso coffee beans

Directions

Preheat oven to 350 degrees F.

Place butter and softened cream cheese in a small microwave safe bowl. Melt in microwave on medium setting stirring every 15 seconds until melted. Set aside.

In a large mixing bowl, add cookie mix, melted butter and cream cheese mixture, egg, vanilla extract, cocoa powder and cake flour. Stir until dough forms. Sift together 2 tablespoons each of cocoa powder and cake flour to use for dusting board and rolling pin. Roll out dough 1/8-inch thick. Using cutters slightly bigger than petits fours molds, stamp out cookies. Fit cookies into molds and cut off excess. Bake in batches for 8 to 10 minutes. Let cool for 5 minutes before removing from molds. Cool completely on wire racks.

To make the filling, scoop out into separate bowls the pie fillings of the thawed cheesecake and baked pumpkin pie. Be careful not to get any of the crusts. Discard the crusts. Add heavy cream and beat each filling with a wire whisk to smooth out consistency.

To assemble, using pastry bags or zip-top bag with a star tip, hold the bag on its side and spoon in half of the cheesecake filling. Then spoon half of the pumpkin filling on the other side. Test the frosting by squeezing the bag until both fillings come out. Fill 2 more pastry bags or zip-top bags, 1 with the remaining cheesecake filling and the other with the pumpkin filling. Add fillings to petits fours.

To make the chocolate icing, remove lid and foil seal from chocolate icing. Heat in microwave for 30 seconds and stir. Pour into small zip-top bag. Snip off tiny opening in corner of bag. Drizzle over petits fours. Garnish with an espresso bean.

Cook's Tip: A tomato sauce or tomato paste can works great as a cookie-cutter for the petits fours.

Pumpkin Cheesecake

Ingredients

nocoupons

• 1 1/2 cups finely ground gingersnap cookies
• 1/4 cup finely ground walnuts
• 1/4 cup sugar
• 5 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 3/4 cups sugar
• 3 tablespoons all-purpose flour
• 6 eggs
• 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
• 1 1/2 teaspoons Spice Islands Pumpkin Pie Spice
• 1 can (15 ounces) pumpkin

Directions

Preheat oven to 500 degrees F.

Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside.

Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.

Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan.

Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours

TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.

thanks 4 nurian othman..
4 give the background layout for my blog..

Ice Cream Sandwiches

Ingredients:

One-half cup of butter
One-half cup of sugar
2 large eggs
2 cups of chocolate chips
1.5 cups of flour
2 tbsp of cocoa
1 tsp of baking powder
Pinch of salt
Vanilla ice cream

Method:

Preheat oven to 350 degrees.

Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.

Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.

Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.

Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.

Cinnamon Creme Brulee

Ingredients:

* 2 1/2 cups milk
* 1 tsp cinnamon
* 1 tsp vanilla extract
* 3 egg
* 1/4 cup honey
* dash of salt
* small amount of brown sugar, for topping

Method:

1. Preheat oven to 375 F.
2. Place six 6-oz ramekins in a baking dish.
3. Heat milk with cinnamon and vanilla. For a richer custard, substitute the milk for half and half cream.
4. Whisk together eggs, honey and salt. While whisking, add the milk to the eggs, a little at a time, until the entire mixture is blended. Strain. Pour the custard into the ramekins.
5. Place baking dish on the open door of the oven and boiling water into the baking dish, so that it comes halfway up the side of the ramekin.
6. Bake custards for 30-40 minutes, until a knife inserted in the centre of the custard comes out clean.
7. Sprinkle the tops of chilled cinnamon custards with light brown sugar and broil for 1 minute, or use a butane kitchen torch to burn the tops of the custards.

To Assemble

1. Serve warm or chilled.

Smoked Guacamole

Ingredients:

6 large tomatoes
4 smoked Serrano chilies
½ of a small finely chopped red onion
½ cup of finely chopped fresh cilantro (125ml)
1 teaspoon of salt (5ml)
½ teaspoon of black pepper (2.5ml)
½ of a lemon
2 large ripe California avocados
2 cups dry Mesquite wood chips
1 cup Mesquite wood chips, soaked for 30 minutes

Method:

Remove grill from barbecue and preheat to a medium heat.

Prepare a smoke package. Squeeze the excess water from the soaking wood chips and place in the center of a large piece of tin foil. Add the dry chips to the wet and mix them together. Fold the foil around the chips to create a well sealed package. Using a fork, poke holes on both sides of the smoke package. Set aside.

Half and remove the seeds from the tomatoes and hot peppers. This will remove the bitter taste from the tomatoes and some of the heat from the hot peppers.

Place the woodchip package directly on top of the flame where the grill grid has been removed. Turn the other burners off. Place the tomato and hot pepper halves on the grid over the burners that are off.

Close barbecue lid. Smoke the peppers and tomatoes for approximately 10 minutes, or until the flesh of the tomatoes and peppers are charred.

The skin of the tomatoes and the peppers can know be easily removed. Once skin has been removed from tomatoes and pepper, chop up coarsely and add to a bowl. Add onions, cilantro, salt, pepper, juice of ½ a lemon. Combine mixture well.

Pit and peels avocados. Add to mixture and mash until incorporated but still chunky.
Cover and chill until ready to use, but return to room temperature when ready to serve.

Guacamo

Ingredients:

2 - 3 ripe avocados quartered, pitted and peeled
¼ cup chopped fresh cilantro (60ml)
3 tablespoons red onion chopped fine (45ml)
¼ cup tomato diced (60ml)
¼ cup chopped red pepper (60ml)
1 tablespoon fresh lime juice (15ml)
1 teaspoons dried chili powder (5ml)
1 teaspoon dried chili flakes (5ml)
2 green onions chopped fine
splash hot sauce if desired
salt and pepper to taste

Method:

In a medium bowl using a fork mash the avocado until smooth. Add the remaining ingredients and mix to combine. Taste and season with salt and pepper.
Chill dip covered at least one hour before serving