Peanut Butter-filled Chocolate Cupcakes

Yesterday baking was this cupcakes.
In my mind, I was thinking to bake Lapis Surabaya,wajik, or biji salak. All are Indonesian desserts, which I love so much and another options is MACARONS,for 2nd trial to fulfill my KBB task.
But at the end, I baked this cupcakes, as I cant resist the combination between chocolate and peanut butter.




Martha Stewart's Cupcakes book,is the source of this drooling. I got this book while my hubby went to LA last May. Thanks to Amazon who delivered it in a day, and thank to my sister who helped me passed those books to my hubby.

Here, in Panama, well ya there is around 3 bookstores, but they are not so complete compare to bookstore in USA,and mostly all in Spanish.

Ok, back to my cupcakes.

For peanut butter lover, this is worth to try, after a little mess happened while putting the batter to the tin. My daughter cant resist to take one after it out from the oven.



This recipe only makes 12, and I made 14, that is why if you notice at the 1st row, 4 of those cupcakes are looks sink and not too chocolate as I guess I dropped less chocolate batter.

So lets bake,

Makes 12

2\3 cup all- purpose flour
1\2 tsp baking powder
1\4 tsp salt
1\2 cup (1stick) unsalted butter, cut into small pieces.
4 ounces semisweet chocolate,coarsely chopped
2 ounces unsweetened chocolate,coarsely chopped
1\4 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract

Peanut Butter Filling
recipe for Peanut Butter Filling
for 12 cupcakes

4 tbsp (1\2 stick) unsalted butter,melted
1\2 cup confectioners sugar, sifted
3\4cup smooth peanut butter
1\4 tsp salt
1\2 tsp pure vanilla extract.

Stir together all ingredients until smooth. Use immediately.



Method:

1.Preheat oven to 325F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over(not in) a pan of simmering water, stir until melted. Remove from heat, and let cool slightly.

2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture, stir until well incorporated.

3. Spoon 2 tbsp chocolate batter into each lined cup, followed by 1 tbsp peanut butter filling. Repeat with another tablespoon of batter, and top with 1 tbsp filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.

4. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

The fact:

1. This is the 2nd day I enjoy this cupcakes. And I feel its like a brownies. I prefer the taste today to last night when it fresh from the oven..
2. Do not forget, we dont need mixer to make this cupcakes.
3. Its says and its the fact

An abundance of creamy peanut-butter filling tenders these cupcakes extra rich and irresistible. The batter and filling-each whisked together by hand-are layered then swirled to create the marbleized pattern on top.

page 118,Martha Stewart's Cupcakes book.

Pistachios Cake

My daughter helped me to unshelled those pistachios, and beat the eggs..


Instead of flower for decoration, I prefer to pour a chocolate ganache on the surface.

The recipe is from Jamie Oliver[s site

Jason Flemyng's citrus and pistachio cake
dessert recipes
Serves 8-10
If you’re using flowers, you must, of course, use edible flowers.
1 Preheat oven to 180C/gas 4. Line the base of a 23cm-diameter cake tin with baking parchment.
2 In a bowl, cream the butter and sugar together until white and fluffy. Add the eggs one at a time, stirring in between. Using a pestle, bash the pistachios up in a mortar, then add them, the ground almonds, lemon zest and rosewater to the creamed butter mixture. Fold in the flour.
3 Spoon the mixture into the cake tin and bake for 25–30 minutes. Remove when done and let cool.
4 In a bowl, mix the icing with half the juice and spread this over the cake when cool, then add some flowers to decorate, and serve.

Ingredients
• 200g butter
• 250g caster sugar
• 3 eggs, preferably free-range or organic
• 100g shelled pistachio nuts
• 100g ground almonds
• Zest of 1 lemon
• 1 tsp rosewater
• 60g self-raising flour

Icing
• 100g unrefined icing sugar
• Juice of ½ a lemon
• Edible flowers, to decorate (optional)

KBB 17/ Puff Pastry Heart Lattice with filling green beans and salmon

Hola..
Tugas dari Klub Berani Baking ke 17 ini, sebenarnya simple, puff pastry dengan filling savory yang terserah bagaimana maunya, hanya saja dengan ketentuan dibentuk cantik lattice,


Karena kurang puas dengan tugas puff pastry terdahulu, sudah saya niatkan bahwa saya akan membeli puff pastry yang ready made saja, karena memang mood untuk repot didapur sedang tidak ada :)... tapi aduh ternyata disupermarket sini dan di Panama city, tak bisa kutemukan dan ini sudah minggu terakhir untuk laporan.



Akhirnya, sejak hari Kamis, saya sudah membuat adonannya sampai akhirnya karena ada kesibukan tidak bisa dihindari, baru hari Sabtu selesai semua dengan hasil yang tidak memuaskan.

Sama seperti yang pertama, pastryku tidak ngembang, tidak terlihat lapisan-lapisannya, sedih, dan setelah dipotong, adonan didalammnya belum terlalu matang..akhirnya isian saya selamatkan, karena saya suka sekali dengan isiannya, hanya sayang pastrynya...





Kalau mau coba isiannya, silahkan.
Bahan yang diperlukan:

1 potong salmon fillet, buang kulitnya
8 buncis, potong-potong
3 siung bawang putih, potong kecil
1 bawang bombay kecil,potong dadu kecil
Garam dan lada
Keju mozarella parut
3 tbsp extra virgin olive oil1 kuning telur, mix dengan 2tbsp susu cair untuk dipoles di permukaan pastry
Caranya:

Panaskan minyak, masukan potongan bawang putih dan bawang bombay. Tumis sampai dengan layu.
Masukan salmon, aduk -aduk sampai salmon hancur.
Masukan buncisMasukan garam, lada secukupnya.
Tumis sampai salmon & buncis matang.
SIapkan puff pastry yang sudah diletakan di piring pie.
Masukan isian yang sudah ada.
Tutup dengan lattice yang sudah disiapkan
Poles dengan campuran kuning telur.
Panggang dengan suhu 220C

Classic Cake-Pineapple Upside Down

I definitely gonna make this cake again.
Its easy and yummy..perfect for tea time.
This is my first attempt to make Pineapple Upside Down Cake.
A year ago,one of my neighbor asked me to make this cake, as she knows I love baking.
But, as I am not so pineapple lover, her request has to postpone until today:)
and her request inspired me to made her another cake which is the main ingredients is pineapple juice, and dropped some marascino cherries. That was a vegetarian cake,which I sent to her and some good friends to celebrate Divali Day last year.
If you want to try that recipe, please click this one.






My daughter with her favorite bee frock, I could see her tummy so big if she is full, and while typing this post, she´s enjoying my pineapple cake :)



Its so perfect to have this with a cup of tea..

ANd here is the recipe

PINEAPPLE UPSIDE DOWN CAKE
Source: BBC good food.
I used 18cm round cake tin

For TOPPING

50 gr softened butter
50 gr light brown sugar
7 pineapples rings in syrup, drained syrup and cherry

For CAKE

100GR Softened butter - I used 50gr, my mistake I thought 50 gr:) but the cake still fantastic
100 gr golden caster sugar
100 gr self raising flour - I used all purpose flour
1 tsp baking powder
1 tsp vanila extract
2 eggs

Method:

Heat oven 180C
For topping:
Beat butter and sugar until creamy. Spread over the base & a quarter of the way up the sides of a 20-21cm round cake tin.
Arrange pineapple rings on top, then place cherry in the centre of the ring.

Place cake ingredients in a bowl along with 2 tbsp pineapple syrup
Using mixer, beat to a soft consistency. Spoon into a tin on top of pineapple & smooth it out so its level.

Bake 35 minutes. Leave to cool for 5 minutes to turn out into plate.
Serve warm with ice cream

Notes:
I did not use the pineapple in a can. So, what I did was, I used the normal pineapple, and core the middle side of pineapple to make a space for cherries.
And while making the cake, I did not put any additional sugar to replace the pineapple syrup.

I keep in a fridge,and before serve just keep it outside for awhile to make it softer...

Enjoy!!!

Lemon Chiffon Cake

I Love Chiffon Cake..
My mom has a special name for Chiffon Cake, she always called it as a Kue Jepang/Japanese Cake. She usually make Pandan Chiffon Cake which is always super soft, a very sweet treat for snack time or breakfast with a cup of tea.


For this month Daring Baking task,we have to bake a Chiffon Cake which we can choose the source of recipe.And to complete the task,I had to bake for 3 times, 1st for the Pandan Chiffon which the result is unsatisfying. And frankly, many times before the task, I did bake this chiffon but only get 1 time success happy result, and the rest... the cake sank down,:).
So I tried to browse to other recipe from internet, and found Lemon Chiffon Cake. Did try, and still not a success one, but with this recipe, I knew that I made a mistake while whisking the egg white.

And finally, the 3rd one, the one that I submitted to complete my KBB task.
THis Lemon Chiffon Cake I got from Martha Steward website, and the result no doubt.
Try this one.

Recipe
Source: Martha Stewart

For tube mold diameter 7 inch. - I used diameter 19cm

3/4 cup cake flour- I used 1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 1 tbsp sugar
3 eggs, separated
1/4 cup vegetable oil
1/3 cup water
2 tbsp freshly grated lemon zest
1 tbsp lemon juice
1/2 tsp vanila extract
1/4 tsp cream tar-tar
Confectioner´s sugar for dusting..( I skip this one)


Method

1. heat oven 325F, ungreased 7inch tube pan
2. In a medium bowl,sift flour, baking soda & salt, and 3/4 cup granulated sugar. Set aside
3. In a large bowl, whisk egg yolk, vegetable oil, 1/3 cup water, lemon juice, zest & vanilla extract. Add reserved dry ingredients, beat until smooth.
4.In the other bowl, beat egg white on medium speed until foamy. Add cream tar-tar , beat on high speed until soft peak form for 1 minute.
Gradually, add remaining 1tbsp of granulated sugar. Beat on high speed until stiff peak for 2 minutes.
5.Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes


6.Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners’ sugar before serving.

Pumpkin Muffin

Wuhuuu Its DELICIOUS!!
Fresh from the oven, 30 minutes after that, I finished 2 of them...
Smell of cinnamon, the softness,the pumpkin taste..all blended together..
What a perfect snacks with my green tea.
ANd while chewing,cant stop thinking whether an additional topping of cream cheese icing or coffee just like ROti Boy ( famous brand of coffee bread in Jakarta),gonna be soooo perfect for them.
Actually its kinda crazy, I had my lunch 1.30 pm, baked this muffin at 3pm, and enjoyed 2 of them at 4pm...





PUMPKIN MUFFIN
Source: Gourmet Magazine through http:// smittenkitchen.com, with a little adjustment from my side.

1 1/2 cups flour
1 tsp baking powder
1 cup canned pumpkin - I used 3/4 cup only fresh steamed pumpkin, mashed nicely(1/4 lagi buat sup si Bocah)
1/3 cup vegetable oil - I used canola oil
2 eggs
1 tsp pumpkin pie spice - I omit and used cinnamon instead
1 1/4 cup sugar + 1 tbsp sugar - I used 3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
Additonal ingredients from my side : 1/4 tsp clove powder and 1/4 tsp nutmeg powder



Method:

* Preheat oven 350 F
* Put liners in muffin cups
* Whisk together pumpkin, oil, sugar,eggs until smooth.
* In other bowl, shift flour,salt, cinnamon,baking powder and baking soda. ANd fold them into the liquid one. Mix until just combined.
* In other bowl, mix 1 tbsp sugar with 1 tsp cinnamon to sprinkle on the ready to bake batter.
* Pour to the muffin mold, 2/3 full then sprinkle with the mixture of cinnamon& sugar.
* Bake 25-30 minutes

For me , 3/4 cup sugar are perfect, cant imagine if i use 1 1/4 cups gonna be too sweet to eat, as pumpkin has their own sweetness.
ANd for the sprinkle top,thats the cool one... It seems abon sapi/The beef floss on top ahhaha. Really its remind me to ABOn Sapi Cap Ratu..oh boy, wish I could get some package of them,hik....




I love it... Hope you all gonna enjoy this recipe as I do.

This is for 12 standard muffins, and 6 mini for my kid..

French Food- Cheese Souffle-TAsk from KBB 12

Hualo..

Tugas dari KBB kali ini membuat makanan Perancis yang namanya Souffle.

Jujur, daku baru pertama kali ini denger si SOuffle, and baru pertama kali ini juga bikin ini, hasilnya sangat tidak mengecewakan... bocah geu bisa hanya menyisakan sedikitttt souffle dari 1 porsi ramekin doi..

Aku bikin 1 resep dengan 6 ramekin ukuran 4 1/4" hasil buruan Sabtu lalu.

Yang mau coba silakan,lumayan ada menu baru, hasilnya enak dan menurutku tidak terlalu ribet and suseh. Jadi serasa makan apa ya bingung? Dalemnya empuk,lembek, kulit luarnya juga empuk kyk sus ...

Untuk souffle ini, 3 ramekin aku coba masukan red chili flakes on top ,potongan mushroom, dan parsley. Dan 3 lainnya sesuai resep polos saja dengan sedikit parsley.

Gue pribadi lebih seneng yang pake mushroom and red chili flakes... dan pas daku serve itu juga aku tambahin lagi chilinya, krn kepingin pedes

Met mencoba... and host Zita, mbak Arf & Regina..makasih yeee tuk resepnya..

Cheese Souffles
Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

100g unsalted butter / mentega tawar
� cup plain (all-purpose) flour / tepung terigu
300ml milk / susu
1 cup grated cheddar / cheddar parut - I used 8 slices cheddar ,5 ungrated, 3 grated
2 Tbs / sdM freshly grated parmesan / parmesan parut
� tsp Dijon mustard / mustard Dijon - gue pake mustard biasa
pinch / sejumput cayenne pepper - pake bubuk cabe biasa..
4 eggs / telur, separated / pisahkan

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six �-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.

.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.( Kelupaan difoto, udah pada kelaparan diluar)

Spoon the mixture into the prepared dishes ( gue nuangnya engga full, jadi ngembangnya ya segitu juga tuh)and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

.

Dalemnya kyk gini nih, benarkah??

Penampakan kempes, karenanya itu diminta cepat hidangkan yah..soale dari montok eh melempem...

Peach Cake

So difficult to fight with lazy mood, though everyday I am cleaning my house :)
Like this week,Im so lazy to cook, especially Indian food. My soul wasnt there and affected the food:) poor my Jaan.
Wanna eat manythings yummy, especially spicy food from my hometown or Chinese food, but(sigh)wish someone come and cook it for me..........


Stop talking about my mood, Im trying to updating my blog.
I made this Peach Cake last June, for my friend Cecilia and a daughter of my neighbour.


Love the sponge cake, and the peach.. so fresh to eat.

Recipe:

3/4 cup sugar
3/4 cup flour
4 large eggs
50 gr melted butter( make it cool)
1 can yellow peach in syrup
1 box of heavy cream.

Method:
Prepare 2 molds diameter 8cm, Cover with parchment paper.
Heat the oven, 350F.

Beat eggs together with sugar until it rise, make sure its really rise. As this is a sponge cake. AFter its rise about 7cm from the base, add in flour, mix well. Then, add in melter butter. Mix it well.

Pour in the batter to molds, and bake. I forgot how long..but not longer then 30 minutes.Check with tooth pick inserted to cake. If its clean it means DONE.

Let it cool, and remove the cake from mold.

FOr the icing:

beat the cream until thick,and easy to spread.

Prepare 1 cooled cake, spread the cream on top, and arrage some peach on top, and cover with another cake. Cover them all with cream and decorate as u wish.

Enjoy..

Onbitjkoek- KBB 11

Tantangan kali ini membuat kue Onbitjkoek. Jujur baru pertama kali ini juga gue nyobain ini kue. Selama ini hanya pernah mendengar namanya saja. Hasilnya..mmmm enak banget. Wanginya breng--breng..asoy kecium banget wangi rempahnya, karena ada campuran kayu manis, cengkih and pala bubuk. Trus maemnya dengan mentega juga.

Beneran nikmat banget maem ini sambil ngopi liatin luar yang lagi hujan atawa buat makan pagi deh.

Thanks host..ocre banget nih pilihannya!!

Untuk proses pembuatan bisa dilihat disini

Ini resepnya..

Onbitjkoek
Sumber: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.

125g gula palem/gula merah

5 kuning telur
3 putih telur
campur rata 125g tepung terigu, 1 sdt peres kayumanis bubuk, � sdt pala bubuk, � sdt cengkih bubuk
50g kenari, iris tipis --pake almond.

Kocok kuning telur dan putih telur, gula palem sampai kental dan naik. Masukkan campuran tepung ke dalam kocokan telur, aduk rata. Tuang ke dalam loyang roti (loaf) yang sudah dialas dengan lapisan kertas yang sudah diolesi mentega dan ditaburi tepung. Panggang kurang lebih 20 menit (setengah matang). Taburi irisan kenari. Panggang terus sampai matang, angkat. Potong menurut selera.

Aku baked di 180C, kira 30menitan udah jadi tuh..karna pas 20 menit aja gue udah ampir mateng :)

Enjoy!!

When Lemon Poppy Seed Cake become a Keylime, Golden raisins & choc.chips cake...

I baked this cake a week ago.
It was a nice cake. Its soft, remind me of my mom marble cake.
I omit the poppy seed and drops golden raisins and chocolate chips instead.
And for lemon, as I dont have in the house, so I used only 1 small key lime..
Thats why I cant feel the taste of lemon :)
I guess I have to change the title into Key Lime Golden Raisins & Chocolate Chips Cake :)
But I love it. Great for breakfast and tea time....





Lemon Poppy Seed Cake
Source: Family Circle Magazine, Edition April 2009

Makes 16 servings
Bake at 350F in large pan for 65 minutes, or in smaller paper pans for 35 minutes.
This cake can be baked in a single large tube pan( I used my new,silicon Wilton tube pan) or in two smaller paper tube pans.


3cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 small jar(1,25 ounces) poppy seeds
1 cup ( 2sticks) unsalted butter,softened ( I used 1 unsalted, 1 salted)
2cups sugar
4 eggs
1/2 tsp vanilla extract
1 1/2 cups milk, blended with 2 tbsp fresh lemon juice (milk may curdle)- I used 1 small Key Lime juice
2 tsp grates fresh lemon peel ( I had to omit this one as my lime didnt work well while peeling...)

Heat oven.
Grease and flour a removable-bottome tube pan, or have two 7 7/8 x 2 3/8 inch paper tube pans ready.
In a medium size bowl, whisk together flour, baking powder , salt & poppy seeds. Set aside

IN a large bowl, beat butter& sugar until fluffy, 2 minutes. Add eggs, one at a time, until incorporated and mixture is smooth. beat in vanilla.
Add half the flour mixture. then milk-lemon juice mixture. Beat on low speed until smooth. Add remaining flour mixture and beat until just blended.
Stir in lemon peel

TRansfer batter to pan(s.until top is dry and lightly browned.
cool cake in pan or wire racek for 15 minutes, then remove large cake from pan (if using)
Leave smaller cake in their paper pans. Cool compeletely

I removed my large cake from pan as said 15 minutes..and down part was break :) perhaps better next time no need to remove anything until cake totally cool.
Enjoy !!!

Banana Cookies

This is also my favourite.
Its so soft,cant believe its a cookie.
Adopted from Simply Recipes,
1st baked without egg.
2nd baked with egg,
and as I dont have ground cloves & nutmeg these 2 ingredients I had to omit.



Recipe for Banana Cookies
Source: Elise-Simply Recipes


1/2 cup of unsalted butter
1 cup sugar ( I used 3/4)
1 egg
1 cup mashed banana ( I used 3 very ripes medium bananas)
1tsp baking soda
2 cups flour
pinch of salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1cup pecans( I used walnuts and chocolate chips 1/2 cup only)

Method :

Preheat oven 350F
Cream butter and sugar together, until light and fluffy
Add egg & continue to beat until mixture is light & fluffy
In a bowl, mix mashed bananas & baking soda let sit for 2 minutes
Mix banana mixture into butter mixture
Mix together the flour, salt, & spices & sift into butter & banana mixture, mix until just combined.
Fold into the batter, pecans(if using). Drop in dollops onto parchment paper line baking sheet. ( I only spread the butter on the pan & dust with flour)
Bake 11-13 minutes or until nicely golden brown.
Let cool on the wire rack.

For 30 cookies

KBB-10 Caramel Pots with Minted Shortbread Sticks.

Enak deh... cara makannya itu biskuit dicocol kedalam caramelnya.. nyum22...sekalian ada anggur dirumah jadi sekalian deh mejeng anggurnya..

Bikinnya engga pake daun mint and vanila seeds.. hanya gunakan essense vanila saja.

Ayo bikin, gampang ..and endang!!
.

Resep dalam Bahasa Inggris

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

>

My 1ST order in 2009,

Im happy I could make cakes.
Before I live in Panama,I was only the faithful cake eater,easyly get yum cakes everywhere, but here in Colon,Panama, its very difficult to find a nice cake.
Thanks to internet, to all blogger,especially from almarhumah Bunda Inong,and NCC, I gain alot of knowledge in baking, and now I have another group ,KBB,which is from this group I get another chalenge to conquer a complicated baking world..
Well, Im still a learner, but at least I am proud to myself,I could make nice cakes for me,my family and other people.
Who´s gonna think I could make a cake and cook??? Hayaaaa even my family and friends are surprised bout this..

This cute cake is my 1st order in 2009. Dont look at how much money I get,but the satisfaction after I finished decorated this cake,and after my client happy with the cake. The excitement is a bless.
I could only do with simple butter cream.Planning to learn making rose and the basketwave soon, hopefully as sometimes this mood is up and down......

Choco sour cream muffin

Its my 1st posting in 2009.I wanna share my 3 things which is accompany me everyday..
1. Laptop, I dont need to explain bout it, do I?
2. Green tea, is a must liquid I should take,usually around 4pm and after I eat too much, and feel too oily, then another portion of green tea.
3. And sweets whether its cakes,sweet bread,chocolate wafer,muffin,pie..and so on (candy doesnt include,as I dont like candy)

And for today sweets,I chose Choco Sour Cream Muffin from Kedai Hamburg,as I have left over sour cream which is +/-the quantity is 200gram.




This muffin is soft, not like a muffin texture, but I felt something is missing. I guess putting Chocolate chips,or jimmies,gonna be perfect. I omit the mocca pasta as I dont have,and drops a simple glazing of icing sugar mix with cinnamon to give a sweetness sensation for the 1st bite.





RECIPE FOR CHOCO SOUR CREAM MUFFIN
sOURCE : RETNO-Kedai Hamburg

Ingredients : 250 gr flour
125 gr sugar
200 gr sour cream
1 egg
100 ml milk
75 ml oil
3 tsp chocolate powder
1 tsp mocca pasta ( I omit this)
2 1/2 tsp baking powder
1 tsp baking soda ( I used 1/2 tsp)
Method :
Preheat oven 180C
Sift flour,baking powder,bkg soda, choco powder.
In other bowl,Beat egg,sugar & sour cream until they all mix.
Gradually fold in the dry ingredients, and follow by oil,milk & mocca paste.
Bake for +/- 25 minutes.

For cinnamon glazing : I only use 3tbsp water,3tbsp icing sugar & 1 tsp cinnamon powder. Boil the water drop it and stir until all mix. Cool it for awhile,and brush to the muffin. Its only to give me additional sweetness to the 1st bite.

Other recipe with sour cream : cHOCOLATE cHIPS sOUR CREAM cAKE

Merry Xmas & Happy New Year 2009

Merry Xmas & Happy New Year 2009
Happy Holidays





The idea was a Xmas tree, but I found its difficult to draw them..notice the looks, theres thin, fat tree, hopefully you could see this all Xmas Tree not a ghost shape...

Pastel de platano y miel ( Plantain and HOney Cake)

A friend gave me this book as a bday gift on last August, and this recipe title caught my eyes. I imagine plantain ( pisang tanduk) and honey together for a cake?
A very interesting one to try, but unfortunatelly as browsing,and another drooling pictures from bloggers more intense, I have to postpone to bake this one, until last Sunday I bought 2 plantains,my plan was to fry them, but on Monday morning, this recipe came to mind and here is the result...




I feel this cake is not too cakey and getting softer everyday,but still making crumbs, my suggestion is if u want to try this recipe, its better to use the very ripe plantain,as mine was ripe but not overripe,so u cant really enjoy the flavour of plantain.



Recipe for Pastel de Platano Y miel( Plantain & Honey Cake)
William Sonoma, Cocinaalinstante Horneando
As this is in spanish, Im gonna translate it to english..
Please let me know if u want to read this recipe in spanish.

Flour, 2 1/4 cups
Baking powder 1tsp
Baking soda 1 tsp
Cinnamon powder 1 tsp
Sal 1/2 tsp
Unsalted salt, 1/2 cup(125g/4oz), and 2 tbsp more.
Brown Sugar,1/2 cup(packed)
Honey, 1/2 cup
Eggs 2
Plantain, 2, peeled & mash
Walnuts or almonds 2/3 cups (optional)


1.Preheat the oven at 180C(350F), Grease the square mold 23cm (9 Inch) with margarine & flour. Remove excess flour.

2. In one bowl, mix the flour,baking powder,baking soda, cinnamon powder & salt.Keep aside.
In another bowl, using electric mixer in medium speed, beat the butter with sugar until creamy.
Add in the honey and beat until they all mix well. Add in eggs, change the speed to high speed and beat until soft.
Pour the dry ingredients to wet one, with 2 time batches. Alternate with plantain,and beat with medium speed for every adding until become soft.
Pour in to the mold. Spread walnuts on top,if using.

3. Bake for 35-40 minutes or until the cake is ready ( the cake tester should be clean).
Let it cool completely in the mold.

Eggless Doughnut

Again, thanks to Dita-Yummy for posted this recipe.
It is yum,remind me of American Donuts in Jakarta, no need to fry and no egg.
Worth to try.
Only wondering, why the looks are so different???

Mocha Cotton Cake

This one I baked a week after Lemon Cake,
Cotton cake is soft like a cotton pads, very veryyyyy nice.
FOr the icing, I used my leftover buttercream.
And this cake only has 1/2 day old in my house.I had them too much, too dangerous.



Got this recipe from Yummy-Dita´s,another drooling picture which ¨turn me on¨
Just click the link to find the recipe.

Lemon Yogurt Cake

Woaaa..
AFter sleeping beauty for almost 2 months,finally I could manage a little time to refresh my food blog.
FOr me, it is very difficult to updating my blog every week,as for me fighting with the mood and finding the quiet time to write nowadays is very tough.
That is why, sometimes my motivation to be back blogging are people who keep on updating their blogs with their drooling pictures. I keen to make a good pictures like them,learning by trying to understand my camera, but still if mood doesnt there, then brrrrrrrrrrrrrrrr.
Anyway thank you to all foodie bloggers. Because of you all, I could fulfill my desire to enjoy good cakes and food from my hand.

ANd here is my Lemon Cake which I baked just 2 days after Jasmita´s bday cake. Got this recipe from a foodie friend Elsye from Dapur Saya. She captures her lemon cake so nicely, until I could see the texture of the cake which looks like my favourite Fermented Cassava Cake( Cake Tape).



Very excited to bake it, I miss that cake alots,but little bit dissapointed as I cant feel the sense of Tape. But of course stupid me,its a LEMON only my head full with sense of tape. Thats why!!

But actually, this is good for Lemon lovers,especially after my Jasmita´s bday cake,its really changing the sense of sweetness from butter cream to sweet sour of Lemon Cake..



Recipe Lemon Yogurt Cake
Source : Food Network

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Direction :

Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.