Best-Loved Desserts

Kmrn ke Puri Mall, nonton Vantage Point (bagus!!), trus ke Gramed beli kuas buat hias cupcakes, trus liat2 buku resep .. eh kecantol ama satu buku... Di buku ini ada resep mulai dari cookies, pastry, cakes, pie n tarts, etc... RICH banget!

Ini salah satu resep cupcakesnya... Hiasannya lucu.. kaya yang Suli suka..

Ini salah satu resep Tart yang pengen gw coba.. tapi mungkin ga pake Rasberry, karena ga tau mau cari dimana, palingan disubstitute ama strawberry aja dey...

Got the book!

Selama ini cuma banyak melihat websitenya aja.. penasaran ama isi dari buku ini... akhirnya beli juga.. dan ternyata di dalamnya berisi ilmu2 yang lucu, unik, rumit, dll.. campur aduk.. tapi so much to learn... im excited!

Sweet Treatz...

Umm... last nite, tangan gatel mau bikin dessert, cuma ga mau yang ribet.. pas mikir2, keinget ama resep bikin marshmallow dituang coklat dari Internet (Choco Marshmallow Delight)...to get the recipe HERE!

Ini dessert ga terlalu berasa kaya marshmallow yang biasa... lebih terasa coklatnya.. manis juga.. cocok buat anak2... (including me.. hehe.. saya suka manis soale)... jadi yang udah punya anak.. boleh dicoba ini resep.. karena its so easy.. bahkan too easy.. *ciehhh*

This is how it looks :

Sebelum di chill..

Sebelum di chill...

Good friend with a scoop of ice cream!!

Oiya, kmrn dapet sumbangan ice cream dari sister in law.. hehe.. thanks ci!

PS: for Suli .. ini resep definitely bukan buat elu.. because sepertinya it's way to sweet for u

Opera not Oprah.. :P

Sejak kursus yang dulu itu.. ada 2 kue yang blum pernah gw coba sama sekali.. Opera n Black Forest, karena satu alesan.. ribet bikinnya... hehe...
Tapi karena minggu kmrn ga kemana2 (tadinya sih rencana mau ngepool ama Andry, but tiba2 males).. jadi gw coba belajar bikin Opera aja.. karena semua bahan tersedia di rumah.. and by the way.. Opera is one of my favorite cake..

Bikin Opera ini liat blog pennylane

Opera Cake
by Ita Kustina

Jaconde Cake:
200 g ground almond
150 g caster sugar
6 eggs
50 g butter, melted
55 g flour
115 g egg whites
55 g powdered/confectioners sugar
Strong brewed coffee to brush the cake layers

Ganache:
500 g Dark Cooking Chocolate, chopped
500 g whipping cream

Instruction:
Ganache:

1. Heat the cream just until boiling point, turn off the heat. Stir in dark cooking chocolate until melted and makes a smooth and shiny ganache.
2. Let cool and keep it in the fridge for a night. Before using it, take out from the fridge and mix/whip until fluffy and easy to spread.

Cake:

1. Beat ground almond, caster sugar and 3 eggs with electric mixer for about 10 minutes.
2. Beat in the remaining 3 eggs while continue beating for about 10 minutes more.
3. Drop 2 big spoons of this batter into melted butter, stir until blended, set aside.
4. Mix the flour with ground almond batter.
5. Beat the egg whites until frothy, beat in powdered/confectioners sugar while continue beating until it forms soft peaks.
6. Fold this egg whites into almond batter. Fold in the melted butter that has been mixed with a little almond batter until well blended.
7. Divide the batter into 6 pans (22 x 22 cm each), bake 10 minutes in 200 degree Celcius. Let cool on a wire rack.

Assembling:

1. Take one layer, brush it with strong coffee. Spread the ganache onto the layer.
2. Put another cake layer on top of the first layer, brush it with strong coffe. Spread the ganache onto this second layer.
3. Repeat this process until all layers has been assembled. Put the assembled cake in refrigerator for about 20 minutes to firm the structure.
4. Pour melted chocolate or remaining ganache if any (reheat if necessary) over the cooled cake. Set aside in the refrigerator just until the chocolate topping is firm (about 1 hour).
5. Cut the crust sides of the cake with a long thin knife that’s just been dipped into hot water and wiped, so now you can see the pretty layers of the cake.
6. Garnish as you like. One cherry will do

Happy baking!

12 Layers of heavens ???? yepp its true!!!!

Chocolate Mascarpone Brownies

Penasaran dari awal Feb kmrn buat resep ini, Chocolate Mascarpone Brownies... seharusnya topping atasnya pake ganache, cuma karena gw hari2 ini lumayan enek ama coklat, jadi gw ganti pake whipped cream aja n Chocolate Syrup atau Strawberry Syrup or watever u wanna add.. gw buat juga versi cupcakenya..

Chocolate Mascarpone Brownies

Brownies

227 g unsalted butter

85 g best-quality semisweet chocolate, finely chopped

1 cup white sugar (gw kurangin jadi 1/2 cup)

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, at room-temperature

2 teaspoons pure vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon salt

Ganache

170 g best-quality semisweet chocolate, finely chopped

6 tablespoons whipping cream

40 g unsalted butter

1. Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
2. First, prepare the brownies.
3. In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
4. Stir until chocolate is completely melted.
5. Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
6. With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
7. Gently fold the flour and salt into the batter.
8. Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
9. Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
10. Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
11. Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
12. Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
13. Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
14. Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

Molten Chocolate Pudding

Dapet resep ini dari milis.. ada yang tanya ttg resep Melted Chocolate Brownies, eh malah dikirimin resep Molten Chocolate Pudding.. but anyway.. jadi bikin penasaran karena liat gambarnya yang menggoda.. trus pas liat resepnya ga ribet.. yep.. dicoba dey...

Molten Chocolate Pudding

200g dark chocolate, chopped
50g butter, chopped
4 eggs
1/2 cup sugar
2 teaspoons vanilla extract
1/4 cup flour, sifted
1 tablespoon cocoa, sifted
dusting of cocoa and cream to serve

• Preheat the oven to 180°C. Spray a 6-hole large (Texas) muffin pan with oil.
• Place the chocolate and butter in a bowl and microwave on high for 1 minute. Stir until melted.
Set aside.
• Beat the eggs and sugar with an electric beater until pale and thick, about 5 minutes. Add the vanilla, flour and cocoa and beat for another 2 minutes.
• Add the chocolate and butter mixture and beat for a further 5 minutes. (This mixture needs a lot of beating to incorporate air and make the puddings light.)
• Spoon the mixture into the muffin pan to three-quarters full and bake for 10 minutes – the puddings should be very soft or gooey to touch. Carefully remove from the pan and place on individual plates.
• Serve immediately with a dusting of cocoa and lightly whipped cream.
Serves 6

Dunno kenapa ini dibilang pudding, karena sama sekali ga pake gelatin or jelly or watever.. mungkin karena bagian dalemnya coklat leleh... well it sure tastes like heaven.. tidak melebih2kan.. but i love it.. kata andi ini the best cake yang pernah gw buat, lebih delicious than cupcakes yang biasa gw buat (bukan cupcakes ga enak lhow.. hehehehehe)

Kmrn juga gw bawain suli and inny, buat dicoba.. entah mereka suka ato ga.. :P

Bagian atasnya yang kering, itu yang unik.. sedangkan bagian dalamnya kaya cake but di tengahnya coklat meleleh.. luberrr.... (gila sampe skrg rasanya masih terasa di lidah)... PENASARAN???? SILAHKAN NGILER... HAHAHAHHAHAHA.....

Kmrn malemnya juga janjian ama Suli and Inny di TA... tadinya janji jam 8.. tapi karena u know, Jakarta kota maceettt... sucks.. jadi sampe TA jam 9, itupun Suli blum muncul.. Duluan sampe jadi langsung cari tempat duduk deh.. tadinya mau makan sushi di hachi2, cuma karena di rumah udah makan, lumayan kenyang, jadi mampir ke Delifrance aja... Sempet chattin ama Wiwin and Yon sebentar. Jam 9an Suli and Inny sampai.. akhirnya.. gw takut aja mereka sampe TA tutup :P

Btw, here what we had for supper (bukan dinner lagi kayanya...) :

Pesenan gw.. lupa namanya soalnya in France gitu

Ini pesenan Suli n Inny, namanya fondant sumthing.. lupa juga.. hehe

Makanan okay but karena udah kenyang semua, jadi ga abis semua..
Btw di sini ada jual ECLAIRs, ring a bell?? dan harganya nutss.... 6 for Rp49.900++ Can u imagine?? dan eclairsnya very thin.. thin and thin..

The Crepes

Yayyy... kmrn malem coba resep bikin Crepes yang garing yang kaya di mol2 itu (resep mbak Ayin Norway).. ternyata gampang bangetttt... (tapi kebanyakan goreng itu crepes, gw jadi serasa kaya tukang martabak.. hehe)...

The Crepes

Bahan :

100 grm tepung terigu

1 sdm gula

1 butir telur

50 ml susu

50 grm margarine, lelehkan

100 ml air ( kl krg tambahin lg )

Bahan Isian: Pisang, meises, nutella, keju, dll (terserahhh)

Cara membuat :

Campurkan semua bahan crepes, jangan sampai ada gumpalan.

Dadar tipis diatas wajan teflon ato wajan khusus crepes tanpa olesan margarine

Beri isian sesuai selera

Lipat menjadi 4.

Kemaren foto proses gorengnya... (ikut2an ci ipii).. hehe

Bikinnya simple, makannya ga cukup satu.. makan kulitnya tanpa isian aja juga enak.. nyum nyum... 2 anjing di bawah ini aja sampe ngiler terus... (Note: anjing dikasih yang ga ada isi, karena anjing ga boleh makan coklat!!! perhatian buat yang punya doggie.. WOOF!)

Happy burddaayyy Dear

Tgl 12 Feb, yep its my darling's bird day.. and he's.. umm.. old enuf... ahahhahahhaha...
And i made a cake for him.. very special one, why is so special? becoz i never try the recipe before.. ahahaha.. at first i planned to make him Tiramisu, but after browsing alot of recipes, i found one recipe yang so so menarik... :P that is Chocolate glazed Hazelnut Mousse Cake, and i will post the recipe here.. so here it is:

Chocolate-Glazed Hazelnut Mousse Cake

2 tablespoons hazelnuts, toasted and skins rubbed off

3 tablespoons sugar

1/2 cup all-purpose flour

57 g unsalted butter, softened

2 tablespoons unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

1 teaspoon unflavored gelatin

3 tablespoons cold water

1/2 cup chocolate hazelnut spread such as Nutella

1/2 cup mascarpone

1 1/2 cups chilled heavy cream

2 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons sugar

5 tablespoons heavy cream

100 g fine-quality bittersweet chocolate (not unsweetened), chopped

Direction:

1. For shortbread base: Put oven rack in middle position and preheat oven to 350 degrees F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
2. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
3. Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
4. Make mousse while shortbread cools: Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
5. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
6. Make ganache and glaze cake: Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
7. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

Happy birthday Andi

Coklatnya gw biarkan meleber.. karena di gambar resepnya spt itu.. hehe

Look at the texture.. so soft..

a slice

Have a blessed day darl..

Choco Cupcakes with Marshmallow Frosting

Jakarta lagi maceet n banjir, saya akhirnya sampai juga di rumah, walaupun kudu jalan kaki dulu dari toKo ke gedung deket toko, karena mobil di parkir disitu..

Anyway, semalem tangan gatel lagi, pengen buat cupcakes yang beda dari sebelumnya... Cupcakes yang ada fillingnya!!!!!

Kali ini yang gw buat fillingnya Marshmallow Cream (dari kemaren2 penasaran rasanya), dan ternyata rasanya pas banget buat cupcakes chocolate.. not too sweet.. and.. ga bisa dijelasin dengan kata2 deh... :P u shud try it!

Here is the recipe for Marshmallow Cream :

3	egg whites
2	cups light corn syrup (di ranch market ada)
1/2	teaspoon salt
2	cups icing sugar (confectioner's)
1	tablespoon vanilla extract

Directions :

1. In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
2. Add in icing sugar; beat on low speed until blended.
3. Beat in vanilla until blended.
4. Use this in any recipe called for marshmallow creme.
5. *NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.

Di Frost pake Marshmallow juga atasnya, taburi heart sprinkles

Sprinkles yang mahalnya buju buneng :P

Chocodots Coffee Cookies (yess namanya hak patenku)..

Kmrn gw ngidam buat cookies.. browsing resep2 cookies. dulu pernah buat tapi terlalu manis...(lupa foto)... resepnya simPle banget... trus jadinya cepet bgt.. ini resep buat orang2 yang ga sabaran kaya suli.. hehe.. peace peace..

cookies ini rasa coffee juga coklat.. trus manisnya pas.. not too sweet... boleh dicoba nih sul...

Chocodots Coffee Cookies
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, room temp.
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp instant coffee powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder

1 cup chocodots (chocochips)

Caranya :
Siapin oven tray diolesin minyak, trus lapisi dg baking paper (kertas roti).
Campur semua bahan (kecuali chocochips)... di mixer sampe rata, lalu masukkan chocochips, aduk rata pake sendok, trus pake sendok ice cream di tuang ke kertas roti... panggang dg suhu 200 derajat C selama 11-12 menit... trus angkat, diamkan sampe kering...

DONE!

Hito.. begging for bites

Coffee time

Btw ini cookies tidak terlalu garing, chewy gitu... i like it that way... =)

Cupcakes Lesson for Beginners (hehehehehe)

Hayo anak2, hari ini ibu guru mau ajarin bikin cupcakes... mohon diperhatikan yah... ini gampang kok... :P
Ini pake resep yang gampang (kayanya pernah di post), tapi post lagi aja d... (ini resep asal diikutin, ga akan gagal).

Chocolate Cupcakes with Mocha Frosting
Ingredients :
225 g unsalted butter (elle, orchid, anchor, etc), room temp.
225 g flour (kunci biru)
225 g caster sugar (gula kastor ---> bukan gula icing yah!!!!)
1 teaspoon vanilli extract
4 large eggs, room temp.
4 TB chocolate powder ("Bensdrop" is the best)
10 g baking powder

Frosting :
--- Beli aja Buttercream Mocha yang udah jadi (ga usah repot2)

Directions :
--- Mix 'em all, di mixer dengan medium speed, sampai rata (kira2 selama 2-3 menit ---> jangan takut pegel yah.. bikin kue memang pegel :P)

lalu siapkan loyang muffin, alasin dengan papercup, lalu taruh adonan ke papercup.

--- Panggang dengan suhu 180 derajat C selama 20 menit.

--- Angkat, diamkan sampai dingin..

--- Frosting Time


Apakah sudah jelas anak2??? Ada pertanyaan?? sok atuh ditanya :P

Quick and Yummy Dessert

Hari rabu malem (Kamis libur), waktu luang.. liat2 resep praktis buat cemilan.. ketemu resep Mousse gampang dan keliatannya eNak... inget2 baHan.. ada semua.. so i made this one..

A Very Chocolatey Mousse

Ingredients

7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces
3 large eggs, separated (pisahkan kuning dan putih telurnya)
1½ oz (40 g) golden caster sugar (gw kurangin jadi 25 g)

To serve:

a little whipped cream (optional)

You will also need 6 ramekins, each with a capacity of 5 fl oz (150 ml), or 6 individual serving glasses.

Cara membuat:

a. Tim coklat dengan 120 ml air hangat (usahakan mangkok coklat tidak kena air panci). Tim dg api kecil.

b. Angkat, lalu aduk sampai halus dan glossy. Diamkan sekitar 2-3 menit, lalu aduk lagi dengan kuning telur menggunakan sendok kayu.

c. Kocok putih telur sampai soft peak dengan whisk, tambahkan gula sedikit2, aduk sampai glossy.

d. Tuang 1 sdm putih telur ke adonan coklat, lalu aduk sisanya. Aduk RINGAN!

e. Tuang ke ramekin.

f. Dinginkan sekitar 2 jam dengan clingfilm.

PS : maap bahasanya campur2, original recipe in English, tapi cara membuatnya udah gw translate ke Indo, jadi lebih mudah dimengerti =)

Resep ini simple banget, semua orang gw yakin bisa, tapi utk kocok putih telur kudu punya mixer.

Bitterballen

Hari selasa, di toko not much to do, so browsing2 resep baru.. ketemu resep makanan yang biasa gw doyan banget. Temen kopi gw, kalo lagi ngopi :P.. BITTERBALLEN.. yippiee... penasaran, bisa ga bikin sendiri... dicoba deh... tapi bingung di resep ga ditulis.. bisa dapet berapa banyak bitterballennya, jadi beli bahan sesuai bahan.. eeeee ga taunya.. jadinya banyak banget, mana di rumah lagi ga ada orang, cuma ada andi, gw ama my maid.. and 3 dogs of curz :P... bingung deh mau dimakan siapa... untung masih bisa di kulkasin, jadi pagi digoreng lagi... kasih karyawan andi, kasih grooMerku.. semua orang sih bilang enak.. cuma kalo buat gw.. kayanya ada rasa yang kurang.. beda ga seperti yang biasa gw makan... ternyata baru "ngeH".. kalo di cafe2 biasa mereka pake penyedap/MSG.. sedangkan kalo kmrn gw masak.. NO MSG sama sekali.. oooo gituuu tooHhh rahasia cafe :P weks

oiYa, gw post juga resepnya, in case ada yang mau coba...

Bitterballen

Bahan-Bahan :

300	gram daging sapi cincang
75	gram tepung terigu, ayak
500	ml susu cair
2	siung bawang putih, rajang halus
1/2	buah bawang bombay, rajang halus
1	batang daun bawang, rajang halus
1/4	sendok teh pala bubuk
1	sendok teh garam
1/2	sendok teh merica bubuk
50	gram keju cheddar parut
3	sendok makan mentega
2	butir telur ayam, kocok
Tepung	roti secukupnya

Cara Mengolah :

1. Tumis bawang putih dan bawang bombay dengan mentega sampai harum. 2. Masukkan tepung terigu, aduk sampai rata. 3. Tambahkan susu, aduk sampai tepung tercampur rata dengan susu. 4. Tambahkan pala, garam, dan merica. 5. Masukkan daging cincang dan daun bawang. Masak sampai matang. 6. Tambahkan keju, aduk sampai keju agak meleleh. Angkat. 7. Bentuk adonan daging bulat-bulat dengan ukuran yang sedikit lebih besar dari kelereng. 8. Gulingkan pada telur kocok lalu gulingkan pada tepung roti. 9. Goreng hingga matang.

Mississippi Mud Cupcakes

Hari ini browsing resep2 cupcakes yang simple.. ketemu satu resep yang fotonya menggiurkan, resep juga ga ruwet... jadi pengen coBa banget.. soalnya coklat bgt + ada oreonya juGa.. hari Minggu pengen buat, tapi palingan 1/3 resep aja.. karena takut ga ada yang makan... sour cream bisa dibeli di carrefour ato di ranch ato di food hall.. biasa mereka jual...

Untuk sementara foto blum diriku upload.. soalnya ga mau pake foto orang.. jadi tunggu yah... Semoga minggu jadi bereksperimen..

Mississippi Mud Cupcakes
Makes 24 cupcakes

INGREDIENTS
85 g unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
113 g unsalted butter, at room temp
1 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

2 1/4 cups crushed Oreo cookies (about 20 cookies)
1 cup (6 ounces) semisweet chocolate chips (I used mini chips)

DIRECTIONS
Preheat the oven to 350 F. Line 24 muffin tin cups with paper liners.

Put the unsweetened chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Spoon 1 tablespoon of the cookie pieces and 2 teaspoons of chocolate chips into the bottom of each paper liner. Spoon a scant 1/4 cup of batter over the chocolate chips. Sprinkle remaining cookie pieces and chocolate chips over the tops, pressing them gently into the batter.

Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cupcakes in the pans on a wire rack.

oh ya.. buat yang pengen nyoBa, monggo.. ditunggu laporannya.. i daRe u!!!! ehehe

Laporan :

Hari minggu ternyata ga sempet bikin ini cupcakes, jadi hari senin pas toko ga buka, dan saya penasaran ama rasa cupcakes ini, jadi gw buat dehh.... Berhubung gw lupa beli oreonya, jadi kali ini hanya chocodots aja..

Kali ini versi mini cupcakes, pengen coba papercup baru :P

Mengenai rasa, lebih coklat daripada cupcakes coklat yang biasa gw bikin, secara resep ini pake coklat leleh... =) (boleh nih dicoba ama Suli)

Cuppies' Nana

Cupcakes ini pesenan Yuliana, one of Dogroo's customer and friend. Dia suka mandiin anjingnya named LV (tebak singkatan dari apa hayOoo.....), cute dudud Shih tzu.. hehe...


Nana pesen rasa vanilla n chocochips.

Here the recipe for Vanilla Butter Cupcakes :

Ingredients :
225 g unsalted butter, room temperature
225 g flour
225 caster sugar
1 tsp vanilla extract
4 eggs
10 g baking powder

Cara membuat :
1. Campurkan semua bahan, trus dimixer medium speed.
2. Tuang ke papercup yang udah dialasi loyang muffin, isi papercup 3/4 cup aja (soalnya ntar ngembang)
3. Panggang di oven 180 derajat C selama 20 menit.

Cat's Tongue a.K.a Lidah Kucing =)

Liburan Natal ga punya rencana kemana2, bangun juga tumben2nya paGi... hehe... pas melek, langsung kepengen buat kue apa gitu yang belum pernah, tapi yang bahannya masih ada di rumah...Liat2 resep, ehhh... penasaran ama lidah kucing ini...

Here's the recipe :
80 g unsalted butter
2/3 cup icing
3/4 cup flour
2 egg whites
2 tb caster sugar

Cara membuatnya :
1. Preheat oven 180 derajat, oleskan minyak pada oven tray, lalu pasang baking paper.
2. Mixer butter dengan icing.
3. Siapkan mangkok lagi, masukkan putih telur, mixer sampai firm peak, trus masukkan gula kastor, mixer sampai glossy.
4. Masukkan adonan telur ke adonan butter. Lalu tambahkan tepung, aduk rata.
5. Siapkan piping bag, masukkan adonan tadi ke piping bag, gunting ujungnya selebar1 cm.
6. Spread over ke oven tray, sepanjang kira2 8 cm.
7. Panggang selama 10 menit, sampai warna golden.

Craving for this frosting

kmrn browsing, liat resep2 frosting...and.. i saw one frosting that froze my eyes.... u see???

The recipe is quite simple.. jadi gw akan coBa dalam waktu deket ini.. yang pasti utk konsumsi diriku dulu sendiri.. hehehee.. kalo ada yang mau coba.. gw post resepnya deh...

4 oz. cream cheese, softened
2Tb. butter, softened
1/4 cup powdered sugar
4 oz. melted chocolate

For the frosting: in a large mixing bowl, use a spatula to mix well the cream cheese, butter and powdered sugar.
Paint the inside of a pastry bag fitted with a plain round tip with the melted chocolate. Spoon the cream cheese mixture in the bag and decorate the cupcakes in whirly motion.

selamat menCoBaaaaaa =)

Rhum Truffles

Ini resep blum pernah gw coBa, tapi hasilnya pernah liat.. adikku Karen sudah pernah bikin, dan enak.. bau rumnya terasa sekali... denger2 si suli gagal bikin ini resep.. jadi gw post disini resepnya, mungkin bisa bantu dia spy ga gagal lagi.. hehe.. nanti kalo gw udah coBa.. gw laporan dey...

Recipe :

Rhum Truffles

200 g DCC(Dark Compound Chocolate), cincang

60 ml cream

30 g butter

50 g serbuk kue coklat

2 sdt rum

90 g sprinkles/meses

Cara :

1. Pasang aluminium foil pada oven tray.
2. Tempatkan coklat pada mangkok medium, campurkan cream dan butter, panaskan, lalu tuang campuran cream ke coklat, masukkan rum, aduk rata.
3. Masukkan serbuk kue, dinginkan 20 menit di kulkas.
4. Setelah kaku bentuk spt bola.
5. Tabur meses pada kertas roti, gulingkan truffles pada meses. Dinginkan 30 menit di kulkas.

White Chocolate Brownies

Kemaren, lagi iseng, liat2 bahan yang ada, liat2 resep yang ada.. eh ternyata cukup bisa bikin brownies ini... ya udah deh coBa... bodohnya gw.. padahal di cara membuat No.1 ditulis siapkan loyang dengan dialasi baking paper... malah gw skip.. (lupa).. gw langsung mengerjakan No. 2.. alhasil brownies gw lengket di loyang.. jadi seperti yang di foto.. hehe.. trus kalo diambil, rada pecah.. tapi gpp.. soalnya rasanya gilaaaaaaaaa... enakKKKk.. coklat bgttttt..... secara Dark Chocolate dicampur White Chocolate...


Liat deh coKlatnya?? bikin ngiler ga? hehe











Kelemahan resep ini kayanya bakalan susah dikomersilin.. bahannya rada maHal kalo diitung2.. hehe.. jadi gw posting resepnya aja deh... tapi nyusul yah.. ketinggalan di rumah...

Recipe :

White Chocolate Brownies

200 g DCC, cincang

100 g Butter

2 sdt air

125 g Caster sugar

2 sdt vanilla

2 telur, lightly beaten

40 g flour

150 g WCC, cincang

90 g almond

Cara membuat :

1. Preheat oven 180 derajat. Pasang baking paper di loyang.
2. Camp. DCC, butter, air di panci ukuran medium. Aduk dengan api kecil sampai rata. Lalu masukan gula, aduk, angkat.
3. Masukkan vanilla, telur, tepung, aduk rata.
4. Masukkan white chocolate dan almond, aduk. (Stop aduk kalo chocolate udah leleh).
5. Masukkan ke loyang, panggang selama 35 menit.