Another farewell.... T-T
One of my closest friends went back for good to Indo on Sunday.




I probably need to start thinking about mine.
If nothing can hold me here, I will just do what I have planned here as soon as possible and leave for a while.

Finger cross.

Anyway, all the best for him and good luck.... and prob will see him very soon :p

Method:

1. Butter the ramekin, put it in the large bowl, set aside.
2. Melt butter and chocolate, put it aside.
3. Mix the eggs and sugar until it changes to pale lemon color.
4. Pour the chocolate and butter mix to the egg and sugar mix, stir well.
5. Put flour and cocoa (sifted) into the batter and mix well.
6. Add the salt and vanilla then mix well.
7. Pour the batter into each ramekin, put in the fridge for 30 minutes.
8. Bake in 217 degrees Celcius for 15 minutes.

• 12 ea tater tots, cooked and crumbled
• 1 tsp butter
• 1/4 cup sweet onion, diced
• 1 clove garlic, diced
• 1/4 cup mozzarella cheese, shredded
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 350f.  Preheat a small skillet over medium high heat.  
2. Melt butter in the skillet and add the onion.  Cook 3-5 minutes, stirring occasionally, until starting to soften.
3. Add the garlic and cook another minute, stirring occasionally. 
4. Spray two small ramekin dishes with non-stick spray.  Divide the crumbled tots between the two dishes.
5. Stir the onion, chile, garlic mixture into the dishes.  
6. Top with the mozzarella.
7. Crack an egg into each ramekin.  Season with salt and pepper.
8. Bake in the oven on the middle rack for 5 minutes.
9. Broil on high for 5-6 minutes or until the eggs are set.  
10. Rest for 5 minutes before serving and warn diners that the ramekin is still hot.  (see pictures for alternate serving idea)

1. Put butter in a mixing bowl.
2. Sift dry ingredients together in separate bowl.
3. With a mixer, mix the dry ingredients in slowly with the butter.
4. Add 1/2 cup milk and the egg to the dry ingredients and beat until flour is fully moistened.
5. Add the remaining milk, vanilla and beat for about another minute.
6. Evenly divide the batter into six small bowls. Dye each bowl of batter a rainbow color; Purple – 9 red and 6 blue drops, Blue – 12 drops, Green – 12 drops, Yellow – 12 drops, Orange – 12 yellow and 4 red drops and Red– 18 drops.
7. Line 12 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, green, yellow, orange and then top with red, following the order listed. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
8. Bake at 375F for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.