I'm not professional photographer.. i took pictures as a hobby, with a lot of effort off course ! Cooking, baking, taking picture, cleaning the 'mess' after processing and next sit in front of computer uploading the picture, make a story before posting and so on.. For me this is a big deal ! Yeah ... as like others, I like to make my site (at least) 'eye catching' even i still don't know how to do the right thing but at least I try. And when I (we) find it that ours picture being stolen, I'm not surprise if you will get mad too.. especially if you can't find the solution, and someone out there take benefits from 'our works' . I tell you, that was SUCK !!! *apologize for my language*
I kind of desperate, and finally i decided to 'closed' my others cooking site.
Oh NO .. !! why still many people do that ? :( Being cheater is not Cool ..
Do I stop updating my blog ? well.. i tell you, blogging is still make me happy .. I become addicted to blogging.. and that experience won't stop me but make me more carefully and hope you will never get the same experience like mine.
Don't STEAL the Images
250 gr all purpose flour
1 tbsp baking powder
2 tbsp unsweetened cocoa
pinch of salt
115 gr butter, melted
150 gr raw sugar
1 large egg, beaten
110 ml milk
2 tbsp strong coffee
1 tbsp instant coffee
115 gr semi-sweet chocolate chips
1/3 cup raisins
Cocoa Topping :
3 tbsp raw sugar
1 tbsp un-sweetened cocoa
1 tsp all spice or substitute with 1 tsp cinnamon + 1 tsp nutmeg
Line 12-cup muffin pan with paper liners. Sift the flour, baking powder, cocoa and salt into a large mixing bowl.
In separate large bowl, cream the butter and raw sugar together then stir in the beaten egg. Pour in the milk, almond extract, and the coffee, then add the coffee powder, chocolate chips, and raisin and gently mix together.
Add the raisin mixture to the flour mixture and gently stir together until just combined. Do not over stir the batter - its fine for it to be a little lumpy.
Divide the muffin batter evenly among the 12 cups in the muffin pan or the paper liner (they should be about two-thirds full)
To make the topping: place the raw sugar in a bowl , add the cocoa and allspice, and mix together well. Sprinkle the topping over the muffins, then transfer to a preheated oven 350 F and bake for 20 minutes, or until risen and golden.
Remove the muffins from the oven and serve warm, or place them on a cooling rack and let cool.