Donut & Cinnamon Rolls

Resep ini basic buat bikin Donut dan cinnamon Rolls. Kebetulan pengen menikmati cinnamon donut yang anget mumpung cuaca lagi dingin banget belakangan ini.

Basic Donut or Cinnamon Rolls
1 pkg. active dry yeast
1/4 c. warm water
3/4 c. warm milk, scalded then cooled
1/4 c. sugar
1 tsp. salt
1/4 c. shortening Gue ganti butter
3 1/2 - 3 3/4 c. flour

Dissolve yeast in warm water. Stir in milk, sugar, salt and shortening. Add 2 cups flour. Beat until smooth. Add enough flour to make dough easy to handle.(setelah gue coba, biar adonan sampai kalis perlu ditambah lagi sekitar 3/4 cup flour lagi)

Knead until smooth and elastic, 5 minutes. Raise in greased bowl until double. Punch down. Roll out cinnamon rolls or cut donuts. Let rise until double. Bake cinnamon rolls until golden brown, about 15-20 minutes. or Fry donuts.

Buat flavouring Sugarnya:
1,5 cup icing/caster sugar
2 tsp cinnamon powder

Campur rata bahan diatas taruh di wadah container, gulungkan donut yang sudah digoreng ke flavoring sugarnya.

Makan anget2 dengan teh atau kopi paling nikmaat!



Warm donut, Love it!

Chocolate Cheesecake Brownies

Weekend ini kesempatan nyobain resep baru dari buku2 b'day gift kemarin. Yang ini udah lama benernya pengen nyobain bikin.. akhirnya kesampaian juga. Wah buat penggemar coklat dan cheesecake yang satu ini bisa memuaskan selera deh. Apalagi kalau didinginin dulu di fridge.. wah.. bisa melted deh.. yummy! Makasih banget buat silvi yang udah ngasih buku ini.. tunggu aja sharing resep2 lainnya dari buku handal ini ;)

Source: The Complete Book of Cookies - Chaterine Atkinson

Makes 16

For the Cheesecake Mixture
1 egg
225g/8 oz/1 cup full fat cream cheese
50g/2 oz/ 1/4 cup Caster (superfine) sugar
5ml/1 tsp Vanilla Essence (extract).

For the Brownie Mixture
115g/4 oz dark (bittersweet) chocolate (minimum 70 per cent cocoa solids).
115g/4oz/ 1/2 cup unsalted butter
150g/5oz/ 3/4 cup light muscovado (brown) sugar
2 eggs, beaten
50 g/2oz/ 1/2 cup plain (all-purpose) flour

Drirections

1. Preheat the oven to 160 C. Line the base and sides of a 20 cm/8in cake tin (pan) with baking parchment.

2. To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence. Beat together until smooth and creamy.

3. To make the brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water. When the mixture is melted, remove from the heat, stir well, then add the sugar. Add the eggs, a little at a time, and beat well. Gently stir in the flour.

4. Spread two-thirds of the brownie mixture over the base of the tin. Spread the cheesecake mixture on top, then spoon on the remaining brownie mixture in heaps. Using a skewer, swirl the mixture together.



5. Bake for 30-35 minutes, or until just set in the centre. Leave to cool in the tin, then cut into squares.

My Review:
1. Cheese Cream usahakan dibiarkan pada suhu ruang dulu sebelum dicampur agak tercampur rata.
2. Karena adonan cheesecake lebih padat dan berat dibandingkan adonan coklat, ketika memasukkan adonan Cheesecake di atas adonan brownie, gunakan sendok makan lalu taruh di beberapa tempat baru ratakan dengan spatula. Kemudian baru di swirl dengan sisa adonan brownie.



Love Cheese, Love Chocolate, Glad to have Both.. :)

No Bake Cheese Cake With Blueberry Topping

Lagi2 Cheese cake maaf ya.. mudah2an gak pada bosen. Tapi kali ini gak perlu deh nyalain oven buat nyenengin keluarga.. cuma mix.. trus masukin ke fridge semalaman dan nikmatin deh.. Mmmm lovely dessert..

Lagi2 sumber resep gak ada *sigh* ini dari hasil browsing sana sini di folder kumpulan resep Gw. Gw pakein topping bluberry biar tambah owkeh..


Work Time: 25 minutes

Chilling Time: 2 1/2 to 3 hours

Total Time: 3 to 3 1/2 hours


INGREDIENTS
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract


TOOLS
Rolling pin
Mixing bowls
Measuring spoons
9-inch springform pan
Electric mixer
Measuring cups
Rubber spatula

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes

4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours*). (menurut Gw sih paling bagus di masukin fridge semaleman biar lebih gampang stable). Karena gue buka setelah 3,5jam juga masih kurang mantap.

BlueBerry Topping ala Ami
1. 500 ml Blueberry syrup (Gw pake blueberry syrup dari blueberry can untuk pie filling).
2. 1/2 sachet agar2 swallow warna merah.
3. 4 sendok munjung gula pasir

*)Aduk rata semua bahan dan biarkan mendidih. tunggu dingin kira2 15 menit. Lalu tuangkan perlahan2 dengan sendok ketika cheese cake sudah 3 jam di dalam kulkas. Biarkan semalaman di dalam kulkas baru lepaskan dari loyang bongkar pasang.

Hidangkan dingiiinn....



Nice n Creamy..

Classic Cheese Cake

Ini edisi kedua bikin cake ini, yang pertama sampe gak sempat diupload karena udah keburu ludes dalam hitungan jam. Classic cheese cake ini kalau melihat resepnya lebih cocok disebut Cheese Pound Cake. Bener-bener handal deh nih resep langsung jadi favorit serumah! Teksturenya moist banget, kejunya kerasa nendang, bahan2nya gak terlalu mahal dan bikin nagih. Bisa jadi resep handalan sehari buat snack di rumah :) makasih buat jeng Indah yang udah share resep Fatmah Bahalwan ini ya.


Source : Fatmah Bahalwan

Bahan-Bahan:
200 gr gula kastor
300 gr mentega/margarine
7 butir kuning telur
5 butir putih telur
250 gr tepung terigu
200 gr keju parut

Cara membuat:

Kocok mentega/margarin dan gula hingga pucat, masukkan kuning telur, kocok hingga mengembang, masukkan 150 gr keju parut, kocok dengan kecepatan rendah, masukkan tepung terigu aduk rata.

Di tempat lain, kocok putih telur hingga kaku, lalu masukkan ke dalam adonan mentega secara bertahap sambil diaduk rata.

Tuangkan ke dalam loyang yang sudah dioles mentega dan ditabur terigu, lalu taburi atasnya dengan sisa keju.

Oven selama 40 menit, atau hingga matang.
Angkat, dinginkan, potong2, sajikan.



Super Moist! Super Great for everyday snack!

Ikan Asin Tumis Tauge

Minggu lalu dapat kiriman dari temen di Balikpapan, Ikan Asin Kakap Merah. Awalnya gara-gara cerita ngebayangin pengen bikin Bubur Manado pake sambal Ikan Asin Ulek trus makannya pake ikan asin sepat. Dulu di Balikpapan sering bikin, waaakss.. ngebayanginnya aja udah ngiler. Langsung temen nawarin mau gak dikirimin? pastinya tawaran yang susah ditolak..

Akhirnya setelah 2 minggu ikan asin itu lolos karantina juga Alhamdulillah! Ini dia penampakannya.. Kasian yaa sampe megap2 gitu mulutnya kelamaan di dalam paket. HUehehe.


Langsung deh minta suami beliin Tauge pengen bikin kayak mama biasa bikin di rumah.

Bahan-Bahan

1. Ikan Asin Kakap Merah/Jambal diiris2 tipis atau dadu sesuai selera aja.
2. Tauge secukupnya.
3. Tahu secukupnya potong dadu.
4. 4 buah cabe rawit merah iris, atau sesuai selera (disini mahal sih jadi di irit2 hehehe).
5. 2 sdm saos Tiram
6. 1 sdt Merica.
7. 3 siung besar bawang putih iris tipis.
8. 1 cup air matang.


Cara Memasak:
1. Tumis Bawang putih sampai harum, lalu masukkan Irisan ikan Asin, Cabe rawit dan Merica, lalu aduk rata.
2. MAsukkan 1 cup air matang, saos tiram, aduk rata, Tunggu sampai mendidih.
3. Masukkan Tauge dan tahu. Lalu biarkan selama 10 menit sampai air agak sat.
4. HIdangkan dengan nasi hangat.



Sedaaaapppp! dijamin makan nambah2 terus.. hehehe

Original Black Forest Cake

Masih buat suamiku yang berulang tahun.. bikin ini dalam kondisi juga capek banget baru kerja. Apalagi baru pertama bikin black forest biasanya ngandalin mama mulu.
Hehehe. Jadi maafin ya kalau dekornya amatir.. maklum edisi perdana :)




INGREDIENTS
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

*With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
*) Untuk bagian ini gue karena capek banget cuma di bagi dua balurin adonan cheery tumpuk baru untuk dekorasi di balurin whipping cream trus di tempel2in dark chocolate, cherry dan strawberry sesuai selera aja.

Recipe submitted by Linda Green (Allrecipes.com)




Happy Bday Bapak!

Blueberry Raspberry Lattice Pie

Buat Suami yang kepengen di bikinin Blueberry Pie di Bdaynya. Akhirnya gue pake resep dari Betty Crocker. BIkin malam sebelum hari H udah habis setengah Pienya..
Dijamin bikin nambah2 terus. Berhubung suami minta Blueberry Pie Gue Modifikasi buahnya gak dicampur raspberry. Trus gue juga pake Blueberry in syrup jadinya gulanya gue kurangin 1/3 takaran resep.

Prep Time:30 min
Start to Finish:1 hr 30 min
Makes:8 servings

Pastry
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 6 tablespoons cold water

Filling
3/4 cup sugar
1/2 cup cornstarch
1/2 teaspoon ground cinnamon, if desired
2 1/2 cups fresh blueberries
2 1/2 cups fresh raspberries
1 tablespoon lemon juice
2 tablespoons butter or margarine


1. Heat oven to 425ºF. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

3. In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.

4. Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.

5. Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.
High Altitude (3500-6500 ft) Remove foil for last 5 minutes of baking.



Especially for Blueberry lovers..

2 Delicious Home Made Hot Chocolate

Hot Chocolate pilihan Gak kalah kok sama Hot Chocolate yang ada di Chocolate atau Coffe House. Thick n full of chocolate flavour.. special for chocolate lovers.. 3 resep ini Gue pilih dari buku kumpulan resep Hot Chocolate-Michael Turback yang dipinjem sama sobat Gue Febie.. (hehehe silahkan copy paste Ibu Feb.
& Have fun with chocolate everyone!

1/ Caramel Hot Chocolate

Ingredients:
For Caramel Sauce
1 1/4 Cup Sugar
1 1/4 Water
3/4 Cup Heavy Cream

Hot Chocolate
5/8 Cup Whole Milk
1 1/2 Cup bitter sweet Chocolate (65% cacao), Thinly saved or grated.

To make caramel Sauce:
1. Combine the sugar n water in a saucepan over a medium heat. Cook n stirring occasionaly until the sugar is dissolved n mixture is clear.

2. Increase the heat to high and bring to boil. Cooki without stirring, untill mixture turns a light golden brown about 10 mts. Occasionally brush down the side of the pan with a pastry brush dipped in water.

3. When the mixture begin to caramelize and brown around the edges, and has distinct, nutty fragrance of caramel, lift and gently swirl the pan to encourage even browning.

4. When the caramel is deep golden brown remove from the heat and slowly pour in the cream, continously with a long handled wooden spoon. Sugar will bubble up vigorously as the steam escape. Keep stirring until the bubbling stops and the mixture is smooth. let cool for about 15 mts. Store in a sealed container in fridge for up to 2 weeks.



To Make Hot Chocolate

In a small pan, bring the mil to simmer over medium-low heat. Remove from heat and stir in the chocolate till completely smooth, about 1 mts. Stir in 2 tbsp of caramel sauce n serve immedietly.


2/ Nutella Hot Chocolate

3/4 whole milk``
2 heaping tbsp of Nutella
Basic Whipped Cream for serving*)

*)To make Basic whipped cream
1 cup heavy cream
1 tbps caster sugar
1/2 tsp pure vanilla extract

in a mixing bowl, whip the cream till slightly thickened, Add the remaining ingredients and continue whipping till hold shape.
Spoon on top of hot chocolate.

To make Nuttela Hot Chocolate
In a small sauce pan over a medium-low heat, `add the nuttela and stir with wooden spoon till thoroughly blended. Pour into a mug and garnish with dollop of whip cream. Serve immediately.



Hot Chocolate is the best!