Easy Cinnamon Roll

Ingredients:

1 sheet frozen puff pastry, thawed

For the filling:

• 50 g butter or margarine
• 50 ml sugar
• 1 teaspoon cinnamon
• Raisin as needed

Directions:

• Mix the ingredients for the filling together
• Spread onto the puff pastry, as little or as much as you like
• Roll up, cut into pieces
• Bake at 200˚C  until the puff pastry is golden brown and cook throughly, about 20 minutes. Since I made mini rolls they baked faster. Bigger or normal sized rolls will take longer to bake.

Bread Pudding

Recipe was adopted from joyofbaking.com with some modifications from my kitchen
Bread Pudding:

8 cups (2 L) bread cubes, cut into bite sized pieces (good choices are French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed.)

Fruit: (Optional)

3 large bananas, diced

1/2 cup (120 ml) sultanas (raisins)

Easy Black Forest Cake

Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, and shaved chocolate.

Ingredients:

1 chocolate cake mix, 2-layer size
2 cups whipping cream or heavy cream
2 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
1 can (21 ounces) cherry pie filling
1 ounce shaved semisweet chocolate

Preparation:

Prepare chocolate cake following directions on package, making 2 round 9-inch layers. Cool cake thoroughly. In a small bowl, beat the cream with the confectioners’ sugar and vanilla until stiff peaks form.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream. Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.

Choux Pastry a.k.a. Kue Sus

Actualy, This was my 2nd attempted of baking Kue Sus. the 1st attempted was aged ago in 2007, but i didn't post it here bcoz i wasn't happy with the result. this time i took the recipe from here and this time, i am very happy with the result, it turned out so good.

And thanks to my dear friend Helen for the Vla recipe.

Getuk Lindri (Indonesian Cassava cake)

Getuk Lindri is one of Indonesian traditional culinary. it is made from ground cassava with grated coconut. i missed getuk lindri when i was in my hometown last time. I couldn't found this getuk lindri in the market, i mean in the traditional market of course. its quite hard to find this dish nowadays specialy in my hometown. so here is my first attempted of getuk lindri, a very simple but taste good.



Ingredients:
1 whole cassava
50 gram of granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
50 cc water
food color

Directions:
Put in sugar and vanila in a pot with water and bring it to boil. Peel cassava, Steam cassava until soft and then Mash cassava while still hot and pour the water mixture and food color (what ever color you desired) and blend well. Shape as your desired, and last sprinkle with grated coconut.serve and enjoy it!

Crispy Apple Tart

Ingredients:
180 g puff pastry, thinly rolled into a circle 30cm in diameter
30 g butter, cut into cubes
4 apples, peeled
2 Tbsp sugar
2 Tbsp apricot/raspberry jam
2 apples, peeled and diced
½ tsp cinnamon powder
85 g sugar

Directions:
Make the apple filling
Place a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.
Preheat the oven to 230°C
Cut the apples
Take one of the peeled apples and cut off the sides without cutting into the core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.
Place the puff pastry circle on a baking tray, …and spread the apple filling ...evenly over its surface. Next, layer the apple wedges in a circle ...carefully around the side … and finish off with an arrangement in the centre
Sprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.
Place the tart into the preheated oven and bake for approximately 25 minutes, then remove.
Put the apricot jam into a small saucepan and add 2-3 tablespoons of water. Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
Using a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavour. It is now ready to serve.

Es Kacang

The weather finally heating up over the weekend, and i had the opportunity to try out this 'Es Kacang'. I got this recipe from my recipe book collection. i made a bit modifications from this recipe since i didn't have palm sugar in my pantry and too lazy to make 'cendol' ;). here is my slightly modified version that I made:




What you need:
Ice, Red kedney bean, Sweet corn, Cincau, Grilled peanut, coconut pulps, red jelly/agar2, condensed milk, and simple syrup. mix all ingredients except syrup and milk in a bowl or glass. add ice, milk and simple syrup then garnish with grilled peanut. Enjoy it!

Bubur Candil ( Glutinous Rice Ball Porridge)




Ingredients:
• 200 grams glutinous rice flour
• 175 cc + 750 cc water
• 200 grams brown sugar
• 3 pandan leaves
• 2 tablespoon rice flour and 1 table spoon glutinous rice flour, diluted with some water.
salt

Coconut Milk Sauce:
• 250 cc thick coconut milk from ½ coconut, cooked with ¼ teaspoon salt

Preparations:
• Mix glutinous rice flour and salt. Pour 175 cc water a little at a time, kneading constantly until the dough can be shaped. Make balls with a 1 cm diameter and set aside. Sprinkle with a little wheat flour, to prevent the balls from sticking together
• Heat 750 cc water with brown sugar and pandan leaves until the sugar is dissolved, sieve and bring to boil again.
• Put in glutinous rice flour balls and cook until the balls float and are done. Thicken with rice flour and glutinous rice flour liquid. Stir until all is done.
• Serve in bowls, pour coconut milk sauce on top.

Black Forest/Schwarzwälder Kirschtorte

Udah lama sih pengen buat Black Forest, cuma ya itu malass terus hehehe...
eh liat bf nya sefa kok jadi pengen, her black forest was so tempting.
and finally, i ended up by making my own black forest cake.
well, It's not that fancy and I'm a biiiiig amature at baking, but I think it turned out quite nice actually ^_^ it tasted good anyways.....




Ingredients:
For the cake:
5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil

For the syrup:
2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar

For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy

For the whipped cream topping for frosting:
1 pint heavy cream
3 tablespoons sugar

For Directions, Plz visithere

My Very First Time Tiramisu

Udah lamaaa... bgd pingin bikin tiramisu, tapi karna belum nemu lady fingers jadinya ketunda mulu, mau buat pake sponge cake, kok males bgd bikin cakenya hehehe...*dasar malaz*
eh pas jalan2 ke spm kok ketemu ama si lady fingers ini, kebetulan bgd hihihi...
akhirnya berxperiment juga di dapur buat bikin tiramisu yg diidamkan hihihi...
ternyata bikinnya gag susah seperti yg dibayangkan:D dan hasilnya? tentu saja, sepotong tak kan pernah cukup :P



Tiramisu:

Ingredients:
250 gr keju mascarphone
300 ml whipped cream
100 gr gula bubuk
½ sdt esence vanilli

4 btr kuning telur
50 gr gula kastor

Bahan lain:
2 sdm kopi instant, cairkan dengan 150 ml air hangat
1 sdm gula pasir
150 ml kahlua / rhum (bila suka) ---> aku gak pake
20 bh lady finger atau sponge cake coklat

Garnish:
Whipped cream, kocok sampai kaku --> aku pakai 150 ml whipped cream
Coklat bubuk secukupnya

Directions:
Kocok keju mascarphone, sisihkan.
Kocok whipped krim dan gula bubuk hingga kental dan kaku. Masukkan dalam kulkas agar tidak meleleh.
Kocok kuning telur, gula kastor, dan vanilli hingga kental, lalu lanjutkan mengocok di atas air mendidih (kocok tim) hingga telur hangat. Angkat, teruskan mengocok hingga telur kembali dingin. Matikan mixer.
Keluarkan whipped cream dari dalam kulkas. Masukkan keju mascarphone yg sudah dikocok, aduk rata (atau kocok dengan mixer speed 1), tuangkan pula kocokan kuning telur, aduk hingga rata benar.
Ditempat lain, campur gula, air kopi, dan rhum (optional), aduk rata, sisihkan.

Penyelesaian :
Siapkan loyang bongkar pasang atau gelas saji, susun lady finger (ato cake coklat sesuai selera) di bagian dasar hingga rata, perciki dengan cairan kopi hingga lembab. ---> kalo aku: aku celupin lady finger ke dalam larutan kopi sebentar aja
Tuangkan adonan mascarphone, ratakan.
Susun lagi lady finger, seperti paling bawah tuang lagi dengan adonan mascarphone.
Buat dua atau tiga susun paling atas, hias dengan whipped krim, lalu ayakkan coklat bubuk. --> aku buat 2 susun aja
Simpan dalam kulkas selama minimal 4 jam sebelum disajikan. ---> aku simpan semalam.

Carrot Cake

Ini cake yg bikinnya penuh perjuangan hehehe...maklum, baru belajar neh:P
ini cake yg manggangnya paling lama yg pernah kubuat:D sekitar sejaman:(( tapi setelah matang seneng juga akhirnya, kirain carrot kagak enek utk dibuat cake, tapi ternyataaa...wow...endankkk gurindankkk booowkkk hehehe...gag percaya cobain deh :))

Ingredients:
5 butir Telur
300 gr Gula halus
1 sdt Garam
260 gr Tepung
1 sdt Baking powder
1 sdt Cinnamon bubuk
450 gr Wortel (parut halus)
150 gr minyak

Cara Membuat:
1. Kocok telur, gula, garam hingga kental dengan speed tinggi. kocok hingga mengental
2. kemudian masukan tepung dan baking powder ke dalam adonan dengan speed rendah hingga tercampur rata.
3. Masukkan wortel parut, aduk rata.
4. Masukan minyak perlahan kedalam adonan hingga tercampur rata.
5. Tuangkan kedalam loyang bundar yg telah diolesi butter.
6. Panggang dengan suhu 180ºC selama 30 - 45 menit (lakukan tes tusuk).

Cream Cheese Frosting

Bahan:
250 gr Cream Cheese (bisa pakai merek apa saja)
80 gr margarine
1 cup icing sugar
1 sdm perasan air jeruk lemon

Cara Membuat:
1. Kocok Cream Cheese dan margarine dengan mixer selama beberapa menit atau hingga halus dan ringan
2. Tambahkan icing sugar dan air lemon, kemudian kocok lagi sampai tercampur rata.
3. Oleskan pada Carrot Cake.