Oatmeal Raisin Coconut Chocolate Chip Cookies.. or Cowboy Cookies

These cookies sure have a long name, don't they? I tend to like names that give you an idea of the food, but I think I'm pushing it with these, so Cowboy Cookies it is, though I'd love if anybody gave me the reason behind the name

Whatever they're called though, they are absolutely amazing. I made about 2 dozen, an hour ago, and with only 3 people in the house right now, there's about a dozen left. And these were the big bakery style ones, a little bigger than my palm. I totally love those more than the small cookies, because there's such a journey of texture from the outside, crunchy crisp to the chewy almost soft center.


These are high up on the top cookies I've ever eaten, and I have eaten a LOT. From a lot of different parts of the world too, but I keep coming back to the classics, and the larger size. This was made for October's Secret Recipe Club post, from A Spoonful of Thyme. There were a lot of recipes that caught my eye, especially since I have now started cooking occasionally, for fun. But I'm still keeping the blog dessert focused, so I had to change my choices. Even still, there's no lack of options, it's been one of the best blogs I've had, with the kind of choices available.



Make these cookies. My top 10 has to be enough to make you want to try them!

Cowboy Cookies
Adapted from A Spoonful of Thyme
Makes about 15 large bakery sized, or 2 dozen smaller ones

2 sticks [8 oz / 226 g] unsalted butter, softened
3/4 cup [150 g] granulated sugar
3/4 cup [140 g] light-brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 cups [240 g] all-purpose flour
1 tsp baking soda
1 tsp salt - omit if using salted butter
1/2 tsp baking powder
1 1/2 cups [150 g] old-fashioned oats
1 cup [6 oz / 170] semisweet chocolate chips
3/4 cup pecan halves - I left these out since I'm not a fan of nuts in cookies
1/2 cup [45 g] shredded unsweetened coconut
1/2 cup raisins

Instructions -

1. Preheat oven to 350 F [180 C]. Grease and line two cookie sheets
2. In the bowl of your mixer, cream together the room temp butter and both sugars, until creamy and fluffy.
3. Add in the eggs one a time, beating between each addition. Add the vanilla extract.
4. In a medium bowl, sift together the flour, baking powder, baking soda and salt, if using. Add this into the butter. mixture, beating just until incorporated.
5. Now beat in the oats, chocolate chips,raisins, nuts and coconut. Dollop about 1/4 cup onto the cookie sheets, and bake for 18-20 minutes, until edges are nicely browned and top is almost firm to touch.

Chocolate Caramel Shortbread... Homemade Twix

 

These bars! I've been waiting so so long to be able to post. For once, I made my Secret Recipe Club assignment almost as soon as I got it. Turns out, this isn't always the best idea, since I had to wait almost a month, and these bars were so good, it was like slow torture. They rank high up, in my top 10 recipes for sure. They had the perfect slightly crunchy crispy shortbread base, exactly like a Twix base, but more substantial, with more win in it. The caramel is a modified dulce de leche, just with extra butter and extra goodness. It was the perfect goeey, stringy soft caramel that I love. And ofcourse, the chocolate layer. I used good quality dark chocolate, and that just took the bars to a whole other level.

This recipe is one of the easiest I've made, but also is one of the best. I can't stop raving, I made the mistake of making only half a recipe, since I didn't have a big enough pan. I'm just waiting to go buy a nice big pan now so I can make a full recipe. Don't make the same mistake I did.



I got Sara's blog, which has probably given me the most options to pick from ever. Since I now cook, there were a few cooking recipes that I bookmarked too, but since I want to keep the blog only about baking, I picked this. Sara chose to decorate it with some colored white chocolate, and while I considered that, for me, nothing looks better than a nice smear of dark chocolate.


I always leave nice overhang so that removing and cutting becomes easy. I sometimes lay two strips of foil out in a cross pattern if the foil won't cover the pan entirely.


The shortbread, nice and golden brown-y, will make your house smell amazing!


One of the best things in this world!


Your finger should leave a dent like shown in this picture. This is post cooling, so it aim for a little runnier.

Chocolate Caramel Shortbreads / Homemade Twix

Recipe adapted from Cook with Sara

Shortbread Crust -
1 cup [2 sticks / 226 g] butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups [240 g] flour
3/4 tsp. salt

Caramel Filling -
7 Tbsp. [100 g] butter
1/3 cup brown sugar
2 cans (14 oz each) sweetened condensed milk
Pinch of salt

10 oz. dark [or semi-sweet] chocolate, chopped
3 tbsp [ 42 g] butter

Instructions - 

1. Preheat oven to 350 F [180 C]. Grease and line a 9x13 pan with parchment, leaving some overhang on the sides.
2. In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Now add in the vanilla, the flour and the salt. Mix until just combined.
3. Pour into prepared pan, and pat the crumbs down lightly, to make sure they stick. Bake for around 15 minutes, until golden brown around the edges. Remove to cool completely.
4. For the caramel filling - In a large saucepan, combine together the butter, brown sugar, sweetened condensed milk and salt. Bring to a boil, constantly stirring. Reduce heat to medium low, stirring constantly and simmer until it turns a deep caramel color, about 15 - 18 minutes. Pour onto cooled crust, and refrigerate for an hour. It might seem runny at first, but the refrigeration makes it firm up a bit. Post refrigeration, your finger should make and leave a dent, as shown.
5. Once the caramel layer is ready, melt the chocolate and butter together. Pour onto the caramel layer, just making lines with the spatula if you want, and refrigerate for another hour.
6. Cut into bars, [I prefer using a pastry scraper], and serve.

Chocolate Cake with Espresso Buttercream.. A sinful treat for Valentine's Day

So Valentine's Day is coming up. Again. This will be my second Valentine's day alone, ever since I was old enough to know what it was and celebrate it. But this time, it's different because even though I'm not single, I'll be spending valentine's day with friends.. the problems of being in a long distance relationship. I'm actually quite excited to be doing so though, this year of studying abroad is turning out to be totally awesome! And I've never quite got the hate for the day. Single or not, I love the day, it's an excuse to eat more chocolate, everything is so pink and colorful, it's the BEST! Make this for your big day, whoever you might me celebrating it with. You'll get a lot more love for sure :)



This is the level of decorating I could manage with my hungry flatmates hovering about me. Even this was a bargain to be honest :)

I thought I'd make a simple chocolate cake for the day, since I'm not really celebrating, I wanted to keep the red and stuff to a minimum. And since I had an evening off, I just randomly made this cake I'd bookmarked long ago, mainly because it was the one that suited my ingredients in the fridge the best. I didn't have very high expectations, just thinking it'd be an ok, nice, normal chocolate cake. Especially considering the cake uses cocoa instead of chocolate. But this cake blew me away. It was gone within the hour, but I guess that's what happens when you're living in Uni. It was really really good, and super easy to make too.

The cake layers were extremely moist, the kinds you'll find at bakeries, and the egg yolk buttercream was super delicious, and since I'm not a fan of traditional buttercream, these SMBC sorts have become standard for me, and don't worry me anymore. I even made this one with just a hand mixer, I haven't bothered lugging Sir Mix a Lot all the way since it's just a year's course. And it's topped off with a standard ganache. All the components on their own are pretty standard, but they come together to make the awesome cake. I love coffee, so the espresso is a welcome addition too.



How to use a candy thermometer in a teeny tiny saucepan

Chocolate Cake with Espresso Buttercream

Recipe from Oprah.com via My Baking Addiction

Ingredients

For the cake -
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons canola oil
2 teaspoons pure vanilla extract
3/4 cup very hot water

For the espresso buttercream -
4 large egg yolks
3/4 cup sugar
2 sticks unsalted butter , softened
2 teaspoons instant espresso powder
1 teaspoon very hot water

For the ganache -
12 ounces bittersweet chocolate , chopped (I used semisweet)
4 tablespoons unsalted butter , softened and diced
1 cup heavy or whipping cream
1 tablespoon sugar

Equipment needed -
Candy Thermometer
Electric Mixer (Stand Mixer preferred)

Instructions -

1. Preheat oven to 375 F [180 C]. Grease and line two 8 inch round pans.
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In a small bowl, whisk together the eggs, milk, oil, and vanilla extract. Stir well, and gradually incorporate into the flour mixture, until just mixed. Add the hot water, and stir till blended.
4. Pour into prepared pans, and bake for 25 minutes, until a wooden skewer inserted comes out clean. Cool on racks.
5. Buttercream - In a large bowl, whisk the egg yolks vigorously, about 5 minutes, until they become ribbon like and pale and fluffy. In the meanwhile, (or later if you can't manage both at the same time), combine the sugar and the water, and boil until mixture reaches 238 F on a candy thermometer.
6. Once the sugar reaches the temperature, pour it in a slow steady stream into the yolks, with the mixer on, making sure to incorporate while pouring. Continue beating mixture until it comes down to room temperature and is light and fluffy, about 10 minutes.
7. Now begin adding the butter, one tablespoon at a time, beating well between each addition. The mixture might curdle somewhere along the process, just continue beating till it comes together, and then go on with adding the butter, until it's all added. Dissolve the espresso powder in hot water, and beat into the buttercream. Set aside.
8. Ganache - In a large bowl, combine the chopped chocolate and butter. In a smaller bowl, boil together the cream and sugar just until it boils, and immediately pour into the chocolate mixture. Stir until chocolate is completely smooth. Set aside to cool for about 10 minutes so that it thickens slightly.
9. Assembly - Remove parchment papers from the cake layers, and split into two using a large serrated knife. Alternately lay down the layers and the buttercream onto a cake plate, using 1/3rd of the buttercream each time. Make sure the topmost layer is an inverted one, so that the flat bottom appears on top of the cake, ensuring a nice even top.
10. Pour ganache over the top, easing it a little to cover the sides. If entire cake has not been covered, gather up the fallen ganache, and pour again, until the cake is well covered.
11. Refrigerate for about an hour, after which you can cut into slices with a clean, hot knife to serve.

Oreo Cheesecake Cupcakes

 
Nom nom nom.

Oh these cheesecakes!! I simply don't know what to say about them. These were amongst the top 10 desserts I've ever eaten, that's all.

On Saturday, 2nd of April, India won the cricket world cup, to become world champions! The entire nation erupted, cricket is more of a religion here. I've never been much of a sports person, but the atmosphere here during the final few matches couldn't be missed, and I actually watched about 9 hours of cricket for each match!! And when we won! It was insane, there are tons and tons of news articles about it, so I won't go into it too much. The sense of joy and celebration on the roads was just unbeatable, no other day could you dance on the roads at 2 am with a hundred strangers and not be worried about your safety.

The adrenaline hangover went way into Sunday, with everyone being at their laziest best. That's when I made these.. no experimentation, nothing complicated, just pure comfort food. I've made these cheesecakes quite a few times, the tangy, slightly sour taste combined with the crunch of the oreos is just heaven.

Oreo Cheesecake Cupcakes

Recipe from one of my favorites - Martha Stewart's Cupcakes [India]
Yield - 30

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds [4 8oz blocks] cream cheese, room temperature
1 cup [240 g] sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Instructions -

1. Preheat oven to 275 degrees. Line muffin pam with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Mix in vanilla. Add the eggs one at a time, beating between each addition. Beat in sour cream and salt
3. Stir in chopped cookies by hand, or they might break up too much.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Chocolate Salted Caramel Cake

You know what? I'm not even going to try and tell you about this cake, because words really can't describe how good it is! A quick look at the flavors, and the fact that it's from the guys at Baked NYC should really be enough. This cake is going to be the sole reason I'm going to gain back all my lost weight, because I already want to make it again!


In other news, I'm almost done recovering, and can now resume eating better food! Yayyy! Travelling too much is still a no though. Oh, and I'm looking for some recommendations on cakes that are not chocolate filled with chocolate and topped with chocolate. Shocking I know, but I want to try some other flavors. Your tried and tested recipes would be the best way to start, right? ♥





Chocolate Salted Caramel Cake
Inspired by Baked  [India] [one of my most favorite books ever!!] 
Note : I did not use their recipe for the chocolate cake, only used their filling and frosting [which, face it, are the parts that matter anyway], since I already had a few layers of my favorite chocolate cake baked up, recipe below. It's a favorite of many bloggers! If you want to try this with their cake recipe, just google 'sweet and salty cake' and you'll find millions of links to it! 

Double Chocolate Layer Cake - Adapted from Epicurious [I've made a few changes over time, so the recipe looks a little different]
3 oz semi-sweet chocolate, chopped [I use a combination of bittersweet and semi-sweet]
1 1/2 cup [120 g] cocoa powder
1 1/2 cup hot brewed strong coffee
1 stick [4 oz / 113 g] unsalted butter
1 1/2 cup [340 g] granulated sugar
1 cup [220 g] light brown sugar
2 3/4 cup [350 g] cake flour
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup [165 g] oil
1 1/2 cup [360 g] sour cream
2 tsp vanilla extract


Instructions -

1. Preheat oven to 300 F [150 C]. Grease and line two 10 inch, or 3 8 inch cake pans.
2. Over low heat, stir together the chopped chocolate, cocoa powder, coffee and butter until everything melts and a nice thick paste is formed. Set aside to cool.
3. In a medium bowl, sift together the sugars, flour, baking soda, baking powder and salt.
4. In a large bowl, beat the eggs till slightly thickened and lightened in color. Whisk in the oil, sour cream and vanilla. Stir in the chocolate mixture, mix well. Add in the flour mixture, mixing till just combined.
5. Bake for 50-60 minutes, or until a wooden skewer inserted comes out clean, and the top feels springy to touch. It's alright if the top feels slightly sticky, it's still baked through, that's just how the cake is. Cool on wire rack. Since this cake is very soft, I recommend freezing the cake layers before using! It always makes for easier cake assembly.

For the salted caramel filling -
You probably end up using around 3/4 of this filling, but don't reduce the recipe, trust me. It'll finish in no time :)


1 cup [220 g] sugar
2 tbsp [20 g] light corn syrup
1/2 cup [130 g] heavy cream
1 tsp fleur de sel
1/4 cup [60 g] sour cream


Instructions -

1. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
2. In the meanwhile, heat together the cream and fleur de sel till it dissolves. Don't let the cream boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Whisk in the sour cream. Allow to cool to room temp.
3. You can use this immediately, or refrigerate upto 3 days before using.

For the whipped caramel ganache -


1 pound dark chocolate, chopped
1 cup [220 g] sugar
2 tbsp [20 g] light corn syrup
1 1/2 cups [390 g] heavy cream
4 sticks [1 pound / 452 g] butter, cut into tbsp sized pieces, slightly softened


Instructions -

1. This portion is the same as the caramel filling, so you ualready have a base to judge on :)
2. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
3. In the meanwhile, heat the cream, without letting it boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Let cool for 5 minutes.
4. Add the chopped chocolate to the bowl of a stand mixer. Pour the caramel sauce over the chocolate, letting it sit for about a minute before mixing till the chocolate has completely melted.
5. Now fit the micture with a paddle attachment, and beat the mixture on low till the bowl feels cool to the touch. Add the butter and increase speed to medium high till it's well incorporated, thickened and whipped, about 2-3 minutes. Let cool slightly before using, to make it easier.

Assembling the cake -

1. Slice the cake layers into 2 using a serrated knife or a cake slicer. I made a 3 layer cake, but you could make it a 4 layer cake as well, in fact, the salted caramel filling would be the perfect amount for a 4 layer cake.
2. Also slice off the tops of the cake. Lay down one sliced layer on a cake board, and add about 1/3rd of the filling. It will seem like it's too little, but it has so much flavor that the amount is perfect. Spread to the edges. You'll notice that some of it gets absorbed into the cake, that's supposed to happen!
3. Lay on the next layer, add another 1/3rd of the filling, and lay on the last layer. Save the bottom half of a sliced layer for the top, and lay it on inverted so that you have a flat top.
4. Now put on a light layer of the ganache, just to seal in the crumbs, called a crumb coat. Refrigerate for 5 minutes, then lay on the rest of the ganache and frost as desired [I used a cake comb, it's a lazy decorators best friend!]. Serve immediately. If you must refrigerate, reheat the cake for 10-20 seconds in the microwave, there's nothing worse than cold cake!!

Cherry Brown Butter Bars

I know this is late, but I made some amazing bars with these cherries the day I got back from Europe! These cherries may not look like anything much to you, but considering the kind of tiny cherries we get here in India, these were a real find. And I just knew I had to make something spectacular with them. I'd had my eyes on these bars from Deb's site since forever, so I chose to go with them. Anything that has Deb's endorsement, you just know it HAS to be heavenly!


I decided not to experiment too much, and just stick to the tried and trusted, having the fear of my precious cherries going waste in my mind. And thank the lord I didn't. Because these bars, were over-the-top AMAZING!! It took less than a day for these to get over, I barely had any pieces left for pictures! They taste pretty much like a clafoutis, but better, since the crust gives it an amazing texture and mouth-feel. Ofcourse, you can also make these in the tart form, following this recipe.





Cherry Brown Butter Bars
Adapted from Smitten Kitchen


I reduced the amount keeping in accordance with the amount of cherries I had, but I'm giving the actual amounts to you!


For the crust:
7 tbsp [100 g] unsalted butter, melted
1/3 cup [75 g] sugar
1/4 teaspoon vanilla
1 cup + 1 tbsp [160 g] flour
Pinch of salt


For the filling:
1/2 cup [115 g] sugar
2 large eggs
Pinch of salt
1/4 cup [35 g] flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries, which will yield 12 ounces of pitted cherries plus leftovers (you could also use 12 oz of any other berry) (I used a little more, which is why mine is so berry-ful :p)



Instructions
For the Crust - 

1. Preheat oven to 375 F [180 C]. Grease and line a 8 inch square pan - It is important to line the pan, and possibly leave some overhang, if you want nice neat pieces.
   
2. In a small bowl, mix together the melted butter, sugar and vanilla. Add the flour and salt, and stir until incorporated, and a dough is formed.
3. Transfer dough to the prepared pan, and bake for around 18 minutes, or until golden brown.
4. Press the dough back down if it puffs up, and let it cool outside, while you prepare the filling.

For the Filling - 

1. In a saucepan, cook butter until it turns a deep dark brown, which takes around 5 minutes. Make sure to pay attention, and stir to avoid any burning. Once browned to your liking, pout into a medium glass bowl to prevent furthur browning.
2. Add the sugar, eggs, and vanilla to the butter, and mix well.
   
3. Mix in the flour and salt.
4. Arrange whatever berries you are using, on the cooled crust. Pour the filling evenly onto the fruit.
5. Bake for about 35-40 minutes, or until the filling is slightly risen, is golden brown, and a tester inserted comes out clean.
6. Cool bars in the pan, and then using parchment/foil, take the bars out and cut pieces as big/small as you want. My own preference is to cut them through the fruit, since it just adds to the visual appeal, but ofcourse, you could avoid them if they are giving you any sort of trouble.

Blueberry Muffins.... How I Love Thee!

Strawberries, blackberries, mulberries, I love them all! Unfortunately, the one berry I hadn't tasted yet was blueberries!! And hearing how everyone was always raving about them only intensified the need!! Well, guess what? I finally tasted fresh ones after years and years of longing! After last week's post about the awesome stuff my parents got me, the one thing I failed to show were blueberries! And boy, was I surprised! They were even better than I imagined. So luscious, so ripe, so.... just WOW! I would have eaten them all up, but I just had to make something with them too, it would be a waste if I didn't! It's going to be a long while before I get my hands on any fresh ones again, and there was this particular recipe I've had my eye on since forever! The name itself is enticing!

And thank god I did! The muffins were soo good! Velvety satiny perfection! I wasn't a huge fan of the crumb topping that was a part of the recipe, that I tried since the recipe was so well reviewed! I'm also giving my favorite crumb topping recipe below, I'd suggest you try it with that instead, though you can always try the original one too. I'd love to hear what you prefer with it.



To Die For Blueberry Muffins
Adapted from allrecipes

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the crumb topping [the one on the muffins]
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed [I used about 1/2, it wouldn't hold other
1 1/2 teaspoons ground cinnamon


For the streusel topping I usually use, and would prefer with these:
2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans [I usually use walnuts]
2 tablespoons unsalted butter, softened



For the muffins :

1. Preheat oven to 350 F (180 C). Grease muffin pan or line with muffin liners.
2. In a large bowl, sift together the flour, sugar, salt and baking powder.
3. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
4. Mix this with flour mixture. Fold in blueberries.
5. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
   

For the crumb topping:

1. Mix together sugar, flour, butter, and cinnamon.
2. Mix with fork, and sprinkle over muffins before baking.

For the streusel topping:

1. In a medium bowl, stir together the flour, oats, brown sugar, and pecans.
2. Using a fork, cut in butter until well combined and mixture begins to hold together a bit.
   

Bake for 20 to 25 minutes in the preheated oven, or until done.

I loved these muffins. I'm going to use the muffin recipe as a base for other fruits too, it was perfect!! Trust me, try these NOW! They deserve the YUMSILICIOUS title!!

Welcome and my favourite brownies

Hey there! First off, I have to say, welcome to my blog. I love having you over. I am dedicated to bake through all the various types of sweet bakes there are, and giving constructive and true reviews to you.



The perfect way to begin my blog is to go back to what made me want to bake for the first time in my life. About 10 years ago, my chocoholic genes kicked into gear, and I sat in front of my mom whining about how there was no chocolate in the house. Since my mom occasionally [read rarely] bakes, and wanted me to begin baking myself, she handed me her favourite chocolate cookbook,
Mable Hoffman's Chocolate Cookery, [a great book, by the way] and told me to choose a recipe. I chose the fudge brownies, and they came out great, mostly because it was my mom who was doing the baking, with me watching/learning, thus sowing the seeds of my true love :)




10 years and many burnt blobs, rock hard brownies used as paperweights later, I have finally achieved success in creating my own brownie recipe that is raved about. It's the perfect blend of chewy and fudgy, and is rich, but just so. Sorry, but this is the one and only recipe I won't be sharing , as if I ever win a lottery and open a bakery, this will be what I will rely on. A girl can dream, can't she? All I can tell you is that it involves a lot of chocolate.

I may be able to make these amazingly well [as you can see, I suck a modesty], I couldn't, for the love of anything that is holy, take good pictures of them. The pictures always made them look like dirty blobs, some even looking like *ahem* turd, I asked a friend to click them for me. He's got one of those professional camera thingies, and some MAD photography skills, as you can probably see. Thank you so much Zainul :-)