Pancake lagii..

Rasanya ga pernah bosan dengan nge-pancake ini, udah beberapa hari gak bikin sarapan pancake, eh suami request (agak maksa sih requestnya) karna udah lama minta nya hihihi. Dan karna kehabisan tepung akhirnya semalam aku minta suami belikan tepung di indomaret.
Karna semalam juga lagi browsing menu eggles dan vegan kok ya langsung kepingin eksperimen, karena memang mestinya atau udah waktunya untuk lebih concern about healthy diet (maklum dah kepala 3 umurnya). atau karena keabisan telur ya jadinya cari resep yang tidak pakai telur.. hihihihi

Dan resep sarapan pagi ini adalah
The Best Vegan Pancakes Ever!

Kalap benernya lihat resep-resep di web ini. Tapi ga boleh maruk ah, nyobain satu dulu. Ada yang di skip dengan sengaja ada juga yang ga sengaja karna lupa, dan ada yang gak ada.

Tepungnya pakai all purpose semua, eggless lho nih pancake, oatmeal punya si adek, aku kelupaan kasih garam, susu nya pake dairy bukan almond milk. Untuk hasil jadinya sih fluffy banget mentul mentul, chocolate nya kurang nendang ya musti ditambahin dikit lagi atau nambah choco chips hmmm, gula nya ku tambahin 4 sdm, soalnya diprotes kurang manis ma pak suami.

so selamat mencoba...

Kitchen dictionary: ingedients: chocolate

  

source: http://en.wikibooks.org/wiki/Cookbook:Chocolate

Chocolate is a common ingredient in many kind of sweets. It is made from the fermented, roasted, and ground seeds of the tropical cacao tree. The substance yielded is intensely bitter. In the U.S. this substance is usually sweetened and the sweetened product is referred to as chocolate.

History

The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl, which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water".

When it was first introduced into European culture, chocolate referred to a bitter beverage, often with Chili pepper and/or Corn added. It became popular in Europe only after these ingredients were replaced with Vanilla and Sugar to make the beverage we now know as hot chocolate.

Chocolate Making

To prevent the fatty skin that forms on hot chocolate, a defatted product known as cocoa was developed. The terms "hot cocoa" and "hot chocolate" are now often used interchangeably, but they denote a difference in the amount of cocoa butter in the beverage. Excess cocoa butter from this process is now used to make chocolate bars more durable and palatable, so that cocoa and chocolate are almost always made in tandem. As a general rule, elite cocoa makers (Hershey, Nestle) make good-but-not-excellent chocolate, and elite chocolate makers (Scharffen Berger, Ghiradelli) make good-but-not-excellent cocoa.

A further elaboration was the development of Dutch process cocoa, in which some of the acids in the chocolate liquor are neutralized to reduce its sour taste and allow more subtle flavors to come to the fore. A given amount of Dutch cocoa therefore tastes more chocolatey than the same amount of unprocessed cocoa. In the ingredients list of commercial foods, it is often listed as "cocoa processed with alkali".

Types of Chocolate

Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

There are many kind of chocolate, including:

Unsweetened or Baking Chocolate

Unsweeted chocolate, or baking chocolate, is simply chocolate with nothing added. It has a very bitter flavor so is not often eaten plain, but it is used in baking.

Dark Chocolate

Dark chocolate has no added milk, but does have sugar added, and is sometimes called plain chocolate. The U.S. government calls this Sweet Chocolate and requires 15% concentration of chocolate liquor. European rules specify 35% cocoa solids.

Researchers in Scotland and Italy say dark chocolate has much better anti-oxidant properties than milk chocolate - and much like drinking red wine in moderation, it may help protect against heart disease and cancer.

Bittersweet and Semi-Sweet Chocolate

Bittersweet and semi-sweet chocolates are dark chocolates with high percentages of cocoa liquor (bittersweet having more than semi-sweet) and added sugar. They have a bitter flavor and are mostly used for cooking, but can be eaten plain. The two are interchangable in most recipes.

Milk Chocolate

Milk chocolate is chocolate with milk and sugar added. The U.S. government requires 10% concentration chocolate liquor. European rules specify a minimum of 25% cocoa solids.

White Chocolate

White chocolate is a confection based on cocoa butter and sugar, but not the cocoa solids.

Cocoa Powder

Cocoa powder is an unsweetened chocolate with most of the cocoa butter removed and pulverized into a powder, making it more convenient for cooking since melting is not required.

Chocolate Chips

Chocolate chips are small chunks of sweet chocolate, often sold in a round, flat-bottomed teardrop shape, usually 1 cm in diameter.

Storing Chocolate

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%.

Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate should be protected from light by storing in a dark place or wrapping in paper.

Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.

Kitchen dictionary: ingredient: arrowroot

An herbaceous, tropical perennial plant with a creeping rhizome indigenous to the tropical Americas. The plant has fleshy cylindrical tubers, from which the final product is derived. Arrowroot grows for 6 - 12 months before harvest. The starch is extracted from the rhizomes not older than a year. The starch can be used as a thickener for sauces and gravies. It is also used for making clear glazes for fruit pies. In South America, the starch is used by the natives as babypowder, being a very light weight white powder that when applied to the skin, gives a soft, silky smooth feel.

Ingredient

Season: available year-round

Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch

Read more at: http://www.food.com/library/arrowroot-365?oc=linkback

Kira-kira artinya begini kali yaa, garut itu sejenis tanaman herba, tumbuhan tropis dengan adat rimpang, tanaman menjalar. Tanaman ini memiliki umbi silinder berdaging, dari mana produk akhir berasal. Garut tumbuh selama 6 - 12 bulan sebelum panen. Pati yang diekstrak dari rimpang tidak lebih dari setahun. Pati dapat digunakan sebagai pengental untuk saus dan gravies. Hal ini juga digunakan untuk membuat glasir yang baigus untuk pie buah. Di Amerika Selatan, pati digunakan oleh penduduk asli sebagai babypowder, menjadi bubuk berat yang sangat ringan putih yang bila diaplikasikan pada kulit, memberikan nuansa lembut, halus seperti sutra.

bahan

Musim: tersedia sepanjang tahun

Substitusi: 2 sdt garut = 1 sdm tepung terigu = .5 sdm tepung maizena, tepung kentang atau beras pati

Agak bingung ya saya dengan terjemahan google jadi sebagian saya terjemahkan sesuka hati. Maap kalau tidak nyaman bacanya. Hwehehehe

Kitchen dictionary: al dente

Apa sih al dente ini? Apakah masih saudaraan dengan al capone, aladin, alibaba?

Kita sering dengar istilah al dente di iklan-iklan pasta dan mungkin pas acara masterchef, kalo pas lagi tantangan masakan italy dan masak pasta naaaah pasti bakal dengar kata ini supaya pastanya layak dimakan. 

Al dente basically means “to the tooth” in Italian. This is the desired texture achieved when cooking pasta. When pasta is cooked al dente it should have a slight resistance when being chewed. The pasta should be cooked fully but not soft. Most cold pasta salads require pasta that is cooked al dente, so it retains some firmness.

Ethnicity: Italian Technique

Sumber: food.comhttp://www.food.com/library/al-dente-851

Terjemahannya kira kira begini nih kalo lihat di mbah google

Al dente pada dasarnya berarti "gigi" dalam bahasa Italia. Ini adalah tekstur yang diinginkan tercapai saat memasak pasta. Ketika pasta dimasak al dente itu harus memiliki ketahanan sedikit ketika sedang dikunyah. Pasta harus dimasak penuh tapi tidak lembut. Salad pasta dingin yang paling membutuhkan pasta yang dimasak al dente, sehingga mempertahankan keteguhan beberapa.

Etnis: Teknik Italia

cerita: selembar pancake..

menu wajib breakfast akhir akhir ini.. dan uniknya setiap nge-pancake resepnya selalu beda, entah sayanya yang ingin modifikasi, entah moodnya yang membuat batter dari pancake ini beda-beda, kadang pingin sedikit encer tapi kata suami jadinya terlalu tipis, iya lah.. kan emang luber jadinya, nah hari ini nih yang pas banget, batternya agak kental jadi si pancake ini jadi agak tebal tapi fluffy, biarpun dah dingin sampe jam 3 sore pun masih enyaaaak dimakan nya.

kemaren sempat nambahin apple yang tadinya mau di blender buat si adek, ternyata blendernya mendadak ngadat, ya bisa dimaklumi, blender ini usianya sama dengan usia pernikahan saya. merknya sih lokal, dapat kado dari rekan kerja dulu, alhamdulillah bermanfaat banget, buat blender bumbu, buat bikin juice, ya alhamdulillah yaaah.. dan ngadat ini juga mungkin rangkaian dari peristiwa kapan hari si blender ini ngambek karna saya paksa nge-blender daging, pinginnya sih bikin spaghetty, gak pake ke pasar untuk nggilingin daging di tukang giling daging yang bisa-bisa bercampur ama yang namanya macam-macam daging..(yaiiiick..) balik ke pancake, nah akhirnya setelah batter si pancake ini jadi saya cemplungin lah itu si apple (bukan iphone, ipad or sejenisnya ya) dan hasilnya diprtes ama suami, padahal menurutku it's unique, karna ada rasa asem manis nya si apple yang nyampur dengan vanilla butermilk pancake ku. Oke, ku anggap reject karna suami gak suka, orang rumah sih gak komentar (takut dilempar double pan .. kali yaaa #yang masak galak) ^_^.

pancake modifikasi berikutnya, normal ajah sih, cuma tambahin taburan choco chips nya collatta, adek-adek ipar saya suka banget, suami juga seems interested at the first bite, tapi udah abis selembar dia bilang "ummik, aku kurang suka cokelatnya, agak pahit..", "ehmmm, iya kah ba?, ok next time cari choco chips yang lain ya", beda ama adek-adek ipar yang diem-diem udah ambil 2 lembar. ya berarti pancake "bertahilalat" ini enak donk yaaa?.. karna hari ini pancake itu dicari lagi...

harus nya blog ini saya kasih nama miss pancake ya, karena saya seringnya bikin pancake daripada cookies.. hwahahaha.. tunggu ajah nanti kalau udah dibelikan loyang, ssssstttt..


besok bikin pancake apa lagi yaaaa...???

Kitchen dictionary: Achar

 

 

Achar

 

An east Indian word referring to pickled and salted relishes which can be made sweet or hot. It can be sweet or hot and a combination of many vegetables and fruits.
plural: achar

Ingredient

Season: available year-round

How to prepare: Achar is like chutney in that a little goes a long way and is used as a condinment to accompany a meal.

Popular Achar Recipes
 

Tomato Achar

4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chili peppers, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon asafetida powder
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaf, chopped (optional)
1 tablespoon cooking oil
salt

Garnish

1 tablespoon oil
1 teaspoon fenugreek seeds
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

Directions:
Roast tomatoes in oven for about 30 minutes, or until charred.
Remove charred skin and reserve flesh in a bowl.
In a sauce pan, heat oil.
Add cumin and mustard seeds; fry for 30 seconds or so.
Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. 

Add slices of garlic and fry till light brown.
Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
Mix well and refrigerate for at least two hours before serving.

 

Read more at: http://www.food.com/recipe/tomato-achar-86989?oc=linkback

Read more at: http://www.food.com/library/achar-356?oc=linkback

Kitchen dictionary: Abalone

A variety of sea snail found along the coastlines of California, Mexico and Japan. The edible adductor muscle is the broad "foot" which the abalone uses to cling to rocks. This tough muscle is pounded to tenderize it before cooking. The largest variety is the red abalone found off the coast of California, which can reach 11 inches across. Available fresh, canned, dried or salted.
Ingredient
Season: available year-round
How to select: Fresh, live abalone should smell sweet, not fishy; and the muscle should move when touched. Choose those that are relatively small.
How to store: Refrigerate quickly, and cook within a day of purchase.

Kitchen dictionary: Cooking technique: Baking

http://en.wikibooks.org/wiki/Cookbook:Baking

Baking is cooking food in an oven with dry heat applied evenly throughout the oven and is synonymous with roasting. Although it is common in some cultures to use the term baking for the so-called baked-goods, such as breads, cakes and pastries, and 'roasting' for other foods, such as meats and vegetables, the terms can also be used interchangeably.
The dry heat of baking causes the outside of the food to brown or char, giving it an attractive appearance and pleasing taste. The browning is caused by caramelization of sugars and is the result of the Maillard reaction. Despite common misconceptions about the browning process moisture is never entirely sealed into the food. Over time an item being baked will continue to lose moisture. This can be an advantage, especially in situations where drying is the desired outcome, for example in drying herbs or in roasting certain types of vegetables. Where drying is not desired, a protective layer of butter, oil, or, in the case of breads and pastries, egg wash, can slow the loss of moisture as well as providing flavor and additional browning. Alternatively some foods are replenished with moisture during baking by placing a small amount of liquid (such as water or broth) in the bottom of the pan and letting it steam up into or around the food.

Red velvet cupcake

Curious about this cake, so this is it.. My red velvet cupcake. I am using small cups so i've got 24 cupcakes to serve. And as usual i adapted joyofbaking.com recipe, the taste so chocolaty and the cake texture soft and melted, sometimes it sticky in hand an teeth, i thought it was just a red vanilla cake same as other sponge cake, but after i made it i am so surprise, coz it's a chocolate cake. And my husband said it will be more yummyyyy when you eat just after you chill it. Even you eat without frosting. I planned to make it again next time, coz i am not satisfied yet with my frosting, i used to choose the wrong whipped cream. 

Red Velvet Cupcakes: 1 1/4 cups (125 grams) sifted cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoons (10 grams) regular or Dutch-processed cocoa powder 1/4 cup (57 grams) unsalted butter, at room temperature 3/4 cups (150 grams) granulated whitesugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 cup (120 ml) buttermilk 1 tablespoon liquid red food coloring 1/2 teaspoon white distilled vinegar 1/2 teaspoon baking soda Cream Cheese Frosting: 8 ounces (227 grams) cream cheese, room temperature 1/2 teaspoon pure vanilla extract 1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted 2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add theheavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency. Makes 12 cupcakes. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.

 Read more:http://www.joyofbaking.com/RedVelvetCupcakes.html#ixzz2DNpP2N4g

Emergency dessert

I call it an emergency dessert, because I ran out of milk in My refrigerator, so I just made ​​the pudding with coffee brewed and then I add a little vanilla powder, apparently after so pudding tastes good ... everyone love it..

coffee vanilla pudding
ingredients:
1 packet gelatin powder
120 grams of granulated sugar
900 cc of water
1 teaspoon of ground coffee that is brewed with boiling water
1/2 teaspoon vanilla

In a sauce pan pour, water, jelly powder, and sugar, mixed in a medium heat, until it bubbling then pour brewed coffee and vanilla powder mixed well. It's smell good. Turn off the heat then pour it in a tupperware or mold. Just wait until set, put it in the fridge.

rEady to serve after 15-20 min.

Buttermilk pancake

Sejak iseng kubikinin pancake untuk sarapan, si abah jadi addict dengan pancake ku. Sederhana ajah sih resepnya, as usual adapting joyofbaking.com recipe.

Hanya kadang saya sering bereksperimen menambahkan atau mengurangi bahan, biasanya saya tambahin vanilla milk powdernya larome yg tersohor itu.. Hihihi, pas di tuang di pan.. Nyesss.. Heeemmmmm haruuuuumnya bikin orang serumah pada bangun, baru ajah jadi 2 lembar eeeehh si abah langsung main comot ajah itu pancake.

Disusul my kiddos.. Eehhh pada bangun, si kakak ambil lah selembar, si adek nih baru 9 bulan tp dah mau incip juga.. (Hussss ini sesaaaaattt, jangan ditiru). Papa mertua juga suka, ampe minta resepnya segala, secara beliaunya ini sedang merantau di baalikpapan, kebetulan ajah 2 minggu lalu balik ke surabaya, berlibur katanya, karna kangen dengan cucu-cucu nya.
So jangan ragu lagi, silahkan dicoba resepnya yaaa..


Resep aslinya joy of baking :
Buttermilk Pancakes:
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.


Instructions:
Buttermilk Pancakes: In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)
Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
Repeat with remaining batter, brushing the pan with melted butter or oil between batches.
Serve immediately with butter and maple syrup or your favorite jam.
Makes about 8 - 4 inch (10 cm) pancakes. Preparation time 15 minutes
Dita
Love2cook, cook4Love
http://cookizznyaummi.blogspot.com

Coffeehouse scone..

Scone ini aku ikutin ke event week weekannya ncc, yup event ke dua yg ku ikuti NCC Breadweek

Bisa dilihat di sini 

aku ambil resep ini dari web nya nyonya stephani jarowsky "joyofbaking.com" ini rujukan favoriteku, karena dah whole package deh, ya deskripsi makanannya, sejarahnya, cerita makanan tersebut, resep dan video nya dong. secara sayanya ini sedang belajaran dan yang paling efektif saat ini adalah belajar sambil lihat tutorialnya via video, not just a recipe. dan hasilnya mayan laaaah buat newbie.. hehehe #memujidirisendiri, eh iya lho saya pede banget bilang begini, bukan nyombong tapi emang begitu lah adanya, kenapa? pertama rasanya yang yummy dan kemudian ternyata meski bentuknya ga begitu indah tapi langsung ludes lho, hanya tersisa bagian saya ajah, karna setiap sarapan saya lah orang terakhir yang sarapan.
dan resepnya adalah..

Coffeehouse Scones:

2 cups (260 grams) all purposeflour

1/4 cup (50 grams) granulated whitesugar

1 teaspoonbaking powder

1/2 teaspoonbaking soda

1/4 teaspoon salt

1/2 cup (113 grams) unsaltedbutter, cold and cut into pieces

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.

Transfer the dough to a lightly floured surface andkneadthe dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick.Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.

Bake for about18-20 minutesor until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.

Makes about 10 - 2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.

Read more:http://www.joyofbaking.com/SconesCoffeehouse.html#ixzz2C61HEvYD
emang kok gabung di milist nya ncc ga rugi deh, selain nambah ilmu nambah motivasi juga karena gak mau kalah dengan member yang lainnya, selalu ingin bisa dan improve kemampuan baking and cooking kita.

semoga bermanfaat ..

love 2 bake, bake 4 my love..

 

Cappuchino brownies

seri nge-brownies lagi nih..
kali ini resep nya ambil di blognya mbak hesti's kitchen dengan sedikit modifikasi, ternyata hasilnya huweeenaaaaaakk, ini lebih sukses dari yang pas bikin brownies agogo, browcap ini lebih empuk dengan bagian atas krenyes krenyes, dan bapak saya seneng banget dengan brownies ini. selain ada sedikit rasa ngopi, browcap ini sangat bersahabat dengan gigi palsu bapak.. hihihihi

si kakak juga suka banget, sampe sekali nya makan abis 3 potong, apalagi si Abah, hwehehehehehe, Alhamdulillaah... 

seperti biasanya, bikin kue di rumah mamah karna nebeng oven, dan semua bahan2 adanya di rumah mamah. pas dibawa pulang ke rumah mertua, malem sih masih utuh, lha kok besok pagi dah pada amblas yaaaa... ini brownies emang enak apa karna orang rumah ga bisa liat makanan nganggur yak?? apapun alasannya.. Alhamdulillaah, seneeeeeng banget bisa bikin makanan untuk orang-orang tersayang  


I love to cook, cook for my love..

Corn flake kukis

 

lagi - lagi ke rumah mamah bikin kueh di hari jum'at, kaya jum'atan ajah ya..
pagi-pagi dah mendarat di rumh mamah, bareng ama suami brangkat ngantor, dan sekalian nebeng sarapan hehehe.. abis tuh meng'aman' kan anak-anak, setelah si adek bobok, baru ngebujuk si kakak, disiapin semua alat dan bahan, karna pastinya si kakak ga mau kalah. tiap kali bikin kueh, si kakak harus ikutan bikin kueh, timbang sana sini, setting alat dan yuk kita mulai.

bikin kueh ini karna bingung di rumah ga ada cemilan, daripada jajan di minimart akhirnya kepikiran bikin kukis ini, malem malem nguplek nguplek web ncc dan nemu ini nih resep ini, dah lama penasaran gimana sih bikinnya, karna tau nya ya beli ajah, ternyata pas dicobain bikin sendiri...
taaaraaaa... this is it... hihihihi




Resep modifikasi dr resep ncc bu fat utk nestle.. Ada yg di skip juga.. 

Crispy Lemon Corn Flake

:: Penulis : Fatmah Bahalwan for Nestle Ind

Bahan: 275 gr        Nestle CORN FLAKE, tumbuk kasar 200 gr        mentega -- butter semua 50 gr          shortening / mentega putih -- ga pake 100 gr        gula halus 150 gr        tepung terigu 1 sdm         susu bubuk DANCOW full cream 2 btr           kuning telur 1 sdt           emplex (optional) ---saya ga pake 1 sdt           air jeruk lemon ---saya juga ga pake 1 sdt           Baking Powder (BP) 1 sdm         parutan kulit jeruk lemon --- ga pake lagi Cara membuatnya: Tempatkan CORN FLAKE dalam baskom, sisihkan. Kocok mentega, shortening dan gula halus hingga lembut, masukkan telur, kocok lagi sebentar, tambahkan emplek dan BP, kocok cepat satu menit. Tuang air jeruk lemon dan kulit jeruk lemon parut, aduk rata. Tuangi tepung terigu, aduk rata. Masukkan adonan dalam plastik segitiga (Piping bag), gunting ujungnya selebar 1/2cm. Spuitkan diatas CORN FLAKE, gulingkan, angkat dan tata dalam loyang yang sudah dipoles mentega tipis. Panggang dalam oven hingga matang. Lk. 30 menit suhu 150’C.

Sent from my ChocoBerry® smartphone from Sinyal Bagus XL, Nyambung Teruuusss...!

Brownies agogo pertamaku

one day pingin banget makan sesuatu yang nyuooooklaaattt... so bikin ini nih yang kebetulan bahan nya hampir semua ada dan juga brownies ini ku bikin dalam rangka menyambut kedatangan suamiku sepulang dinas di vietnam. belum juga suamiku nyicip, eh si kakak dah nyomot 2 potong, alhamdulillah dia suka. resepnya kutemukan di blog mbak camelia

gampang bikinnya ga perlu mixer,  tinggal aduk pake spatula or wisk ajah, jadi ketagihan pingin bikin lagi.. lagi dan lagi, soalnya pingin makan lagi, lagi dan lagi...

CHOCOLATE MELT BROWNIES AGOGO
by Yenny Agustin

Bahan :

150 gr gula kastor
100 gr terigu protein sedang
100 gr mentega
100 gr dark cooking chocolate (kalau mau lebih nyoklat bisa sekitar 125 - 140 gr)--> aku pake 125 gr.
2 btr telur
kacang almond panggang (boleh kenari, kacang tanah) --> aku pake kenari
vanili ---> aku ga pake



Cara Membuat :

• Lelehkan mentega dan dark cooking chocolate sampai lumer
• Tambahkan gula, aduk sampai rata, masukkan telur, vanilli, aduk rata.
• Masukkan terigu dan terakhir masukkan kacang yang sudah dipanggang (Jumlahnya tergantung selera)--->Aku gak pake dicampur kacang. Aduk rata.
• Siapkan loyang brownies yang sudah dioles mentega dan ditaburi terigu.--> aku pake alufoil bunder lupa ngukur diameternya
• Tuang setengah adonan kedalam loyang, lalu tata coklat corveture kepingan diatas adonan, lalu tutup dengan sisa adonan---> aku tambahin oreo dan kenari ajah
• Panggang sampai matang.--->Aku lagi trial panggang pake double pan, sekitar sejam hahaha kelamaan ya... bingung sih ga pernah pake jadi nya pantatnya agak gosyooong.. tapi pas apinya dikecilin akhirnya matang juga
• Diamkan sebentar, potong-potong dan sajikan hangat.

My kitchen blog

Well ok .. Akhirnya bikin juga blog masak memasak ini, pengen ikut2 an mendokumentasikan perjalananku menuju dapur... Whehehehehe..
Iya lah secara blm pernah dlm sejarah, aku.. Ya akuu.. Anindita rachmah turun ke dapur.. Ya pernah sih masak memasak tp ga seserius sekarang ini, dulu masaknya asal bisa dimakan, menu nya jg yang cuma mateng dalam 10 menit beserta preparationnya. Bikin kue cuma bantuin mama mixer adonan, trus ngolesin kutel nastar, yang iya sih 'quality control' alias icip icip dooonk..

Keinginan belajar masak ini dilatar belakangi oleh, suami yang doyan banget ngemil jadi pingin bikinin cemilan sendiri biar gak melulu jajan makanan kemasan di mini market or jajan gorengan pinggir jalan yang denger denger dicampurin bungkus plastik di minyak untuk nggorengnya, walaaahh..

Kedua, karna pingin bikin makanan sehat buat anak-anakku.. Pas pertama kali bikin cupcake kukus rainbow yg ku ikutin di rainbow week nya ncc, ya si Taqiya yang bantuin bikin dan dia juga yang pertama incipin, dan seneng banget dibilang enak, "hmmm inaak ummiik ... Innaaaakk kuenya ummiiikk..", subhanallah... Senengnya akuuu..

well mari kita mulai saja yaaa.. dan maap maap kalo lamaaaa banget gak update, yaaa selain karna laptopnya gantian ama si abah, dan juga adaaa ajah sibuknya ama pasukan kecilku...