Bahan:

250 grm Daging cincang ( akupake daging kambing ) bisa sapi.
1 cup grean peas.

Bumbu / Masala.

1 buah Bawang Bombay ukuran medium rajang halus
2 buah tomat di cincang kasar.
4 siung bawang putih parut/ haluskan
2 cm jahe parut/ haluskan.
1 sdt ketumbar bubuk
1 1/2 sdt cabe bubuk
1/2 sdt jinten bubuk
1/2 sdt kunyit bubuk
1/2 sdt jinten utuh.
garam as per taste
minyak untuk menumis
1/2 cup air

Pelengkap
Coriander leaves ( daun ketumbar ) dirajang
2 buah Cabe hijau iris


Cara memasak .

1 panaskan minyak pada wajan . tumis bawang bombai sampai kuning keemasan , masukkan b. putih dan jahe halus tumis , masukkan tomat . dan semua sisa bumbu aduk rata biarkan sampai minyak dan bumbu terpisah . sambil sesekali diaduk.
2. Masukkan daging cincang. aduk rata biarkan air dari daging keluar dan saat.
3. Beri air 1/2 cup . tutup wajan .. sesekali aduk sampai hampir saat.
4. Masukkan grean peas . Aduk rata. sampai grean peas empuk .
5. Masukkan coriander leaves, cabe hijau . tutup wajan 1 menit aja.
6. aduk rata, test rasa.
hidangkan selagi hangat.

Moist Chocolate Banana Cake

Moist Chocolate Banana Cake:


Source:

Rodmell, Jane. Best Summer Weekends Cookbook.
Modified by me



Moist Chocolate Banana Cake:

Bahan A:

1 1/2 cups (400 grams) granulated white sugar aslinya 1 3/4 cup

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder. im using hershey's chocolate.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt



BAhan B:

3 small eggs aslinya 2 Large eggs

1 cup mashed ripe bananas (about 3 medium sized bananas) aslinya 2 large banana

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) corn, safflower or canola oil im using corn oil1 1/2 teaspoons pure vanilla extract
some sliced Almond for garnishing ( optional)

Chocolate Banana Cake:
Panaskan oven 180 derajat celcius . olesi loyang degan butter/ oil.
aku pake loyang bundar ukuran 24cn ato bisa pake loyang persegi 23 x 33cm ato loyang segi empat 24x24cm.pisahkan.


* Siapkan tempat untuk mencampur semua bahan A pisahkan.
* Siapkan semua bahan B di tempat terpisah aduk rata.
* Tuangkan sedikit demi sedikit bahan B ke campuran bahanA .Aduk rata, Do not over mix
* Masukkan adonan ke dalam loyang . Panggang selama 35 menit .Sampai matang..lakukan test tusuk untuk memastikan.

Happy baking...

Cheddar Cheese Cake

Cheddar Cheese Cake (CCC)

Buat yang mau bikin cheese cake tapi di tempatnya susah mendapatkan bahan baku utamanya yaitu cream cheese, bisa mencoba resep cheddar cheese cake ini. Resepnya udah lama beredar di milis NCC berasal dari Mba Elly-Aljo's Mom.
Resep ini lebih ekonomis karena tidak pakai cream cheese dan tidak pakai whip cream, tapi memakai susu cair dan keju cheddar. Klo keju cheddar di pasar atau toko deket rumah juga ada kan? Hehheeee...

Penampakannya mirip dengan japanese cheese cake (JCC), tapi tekstur JCC lebih creamy (ya iyalah secara pakai cream cheese dan whip cream), tapi CCC ini tetap lembut kok. Dan rasa gurih kejunya juga lebih berasa karena menggunakan keju cheddar.

Bahan A:
130 gram susu cair
40 gram butter
125 gram keju cheddar, diparut halus => AKU PAKE 113 GR ..LAST STOCK :)

Bahan B (campur dan ayak):
20 gram tepung terigu protein sdang
15 gram maizena

Bahan C :
3 kuning telur
1 sdt parutan kulit jeruk lemon (biar wangiiiii...)=> aku pake orange

Bahan D :
3 putih telur
80-100 gram gula (sesuai selera manisnya)=> AKU PAKE 80 GR
1 sdt air jeruk lemon,=> aku pake orange

Topping:
Selai atau glaze sesuai selera
(di foto ini aku pakai olesan sisa whipped cream aja)


Proses :
1. Siapkan loyang bulat diameter 18 cm, oles alasnya dengan mentega, alasi kertas roti, oles lagi dengan mentega. (di foto ini aku pakai loyang ovel dan kelebihannya sedikit aku tuang di cup alumunium).
2. Tim bahan A sampai keju larut (klo masih ada gerindilan sedikit kecil-kecil juga ga apa-apa)
3. Masukkan bahan B selagi bahan A masih hangat (tapi jangan panas), aduk rata hingga lembut dan tidak bergerindil lagi terigunya. Pakai baloon whisker atau mixer kecepatan rendah sebentar aja.
4. Masukkan bahan C. Aduk rata. Sisihkan.
5. Kocok putih telur sampai berbusa, masukkan air jeruk lemon dan gula pasir sedikit demi sedikit sambil terus dikocok sampai SOFT PEAK (jangan terlalu kaku dan kering, cukup sampai mengembang, creamy dan masih mengkilap).
6. Ambil sedikit adonan putih telur, masukkan ke campuran keju. Aduk rata. Masukkan campuran ini ke sisa putih telurnya. Aduk balik dan perlahan sampai merata.
7. Panggang dengan cara au bain marie selama 50 menit pake suhu 150-160'C atau pakai api kecil hingga matang dan permukaannya keemasan.
8. Setelah matang, biarkan di loyang hingga agak hangat dulu dan bagian pinggirnya terlihat agak menjauh dari sisi loyang. Kemudian dengan bantuan pisau tipis,seset bagian pinggirnya. Balikkan perlahan di atas serbet kering dan balikkan kembali ke piring saji. Biarkan dingin.
8. Oles atau siram atasnya dengan selai atau glaze atau bisa juga diberi potongan buah-buahan.

TIPS (Berlaku juga untuk JCC):
- Kunci utamanya ada di pengocokan putih telur, sampai SOFT PEAK saja. Jangan sampai terlalu kaku dan kering. Klo masih bingung coba search di Google aja deh apa itu soft peak, heheee... Practices makes perfect.

- Klo putih telurnya terlalu kaku dan kering, hasil cakenya ga akan lembut tapi cenderung lebih kering, berpori besar dan teksturnya jadi mirip cake biasa. Normalnya testurnya lembut, lumer di mulut dan berpori halus (bahkan kelihatan tidak berpori). Selain itu klo putih telurnya terlalu kaku dan kering cake akan langsung amblas ketika sudah keluar dari oven. Cheesecake memang normal akan sedikit turun setelah keluar oven, tapi paling sekitar maksimal 1 cm aja.

- Panggang au bain marie --> panggang dg cara steam bake yaitu loyang adonan diletakkan di loyang lain yang lebih pendek dan berisi air panas. Tinngi air maksimal 1/3 tinggi loyang adonan. Lebih bagus pakai loyang tanpa sambungan, klo ga ada pakai loyang biasa bungkus dg alumunium foil yg tebal biar ga ada air yang merembes masuk.
Atau klo punya loyang alumunium foil yang ukurannya lebih lebar dari loyang adonan (tapi lebih pendek) itu bisa dipakai. Caranya: Letakkan loyang alumunium foil dalam loyang air, kemudian letakkan loyang adonan di atas loyang alumunium foil. InsyaAllah airnya ga akan rembes karena loyang alumunium foil kan cukup tebal.


- Saat membalik please handling with carefully yah. Karena teksturnya yang lembut jadi klo ga pelan-pelan dan hati-hati membaliknya nanti bisa rusak.

Brownies

Brownies:
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (optional)


Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Try it ull love it...

Sandwich Fried

Roti Goreng / Fried Sandwich

aku pake resep Bunda nadifa, copas resepnya nya ya....
kalau aku suka banget ..tapi suamiku ga suka sosis... jadilah aku makan sendiri hihihi ...

Bahan:
5 lembar roti tawar, buang pinggirannya, tipiskan dengan rolling pin
5 buah sosis, goreng sebentar

Saus:
1 sdm saus tomat
2 sdt mayoinese
15 gram keju Quick Melt (atau sesuai selera), parut halus ( aku pake chese cream 1 sdm)
Sejumput merica bubuk
Sejumput oregano kering (optional, bisa diskip)
Minyak untuk menggoreng

Pelapis:
1 butir telur, kocok lepas
Tepung panir kasar atau bread crumbs

Cara membuat:
1. Saus: Campur semua bahan. Sisihkan
2. Ambil selembar roti tawar yg telah ditipiskan, taruh sosis pada salah satu sisinya, beri saus. Gulung sambil dipadatkan. Rekatkan ujungnya dg sedikit telur. Lapisi dengan telur kocok dan gulingkan ke tepung panir kasar. Lakukan sampai habis.
3. Panaskan minyak goreng dg api sedang. Goreng hingga kuning kecoklatan. Angkat. Tiriskan. Sajikan hangat dengan saus sambal botolan

Banana Cream pie or Banoffee Pie

Banana Cream Pie / Banofee pie.

Banoffe ( know as banana with toffe/ caramel )

actually 'im bit sad cos all the pics i'd been take for the step by step are lost( cost my memories card corrupted:(( , Thanks to Allah i have copy this one pic to my computer .
im not banana eater.. but its very nice to have banana as pie.. with caramel, cream and whipped cream i love it ...sooo much....so... damn tasty....
1st time i eat this in the coffee shop in my husband hospital...then i started to ike it .. and find out how to make it...after go from blog to blog.. i found this best combinations...just love it... not even one hour it last...:))
and i make it not all in one day..one day i make caramel, one day make pastry cream and last make crust and assamble...

Iggridients

Toffee/ caramel/Dulce de Leche ( im taking from Laura Vitales)modified by me
¾ cups of Sugar
½ cup of Water
¼ cup Light Corn Syrup ( im using date essential)
¾ cup of Heavy Cream
2 tbsp of Butter at Room Temp

Pastry Cream ( I'm Taking from joy of baking) modified by me
1 1/4 cups (300 ml) milk (whole or 2%)
1/2 Vanilla  bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste ( I'm using 1 tsp vanilla powder)
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1 tablespoon rum (optional) ( i Skip)



Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) Sugar
1/8 teaspoon salt
1/2 cup (113 grams)cold unsalted butter cut into pieces

* 3-4 ripe banana ( Pealed and sliced as u wish)
* 1 cup whipped cream (   beat the whipping cream and powdered sugar just until stiff peaks form.)


To make the caramel, in a large non stick pan combine the first 3 ingredients, cook over medium low until the sugar dissolve without stirring ever! Just swirl the pan around. Once the sugar ahs dissolved, turn the heat to high and let it bubble away until it turns a deep amber color, about 10 minutes. Turn the heat down to low at this point and add the warm heavy cream slowly. Be careful because it will bubble vigorously. Keep whisking until everything is combined and turn the heat off. Add the butter, salt and vanilla and whisk in until the butter melts. Set aside to cool completely.




Pastry Cream:In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean /vanilla powder just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick. Remove from heat and immediately whisk in the rum (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Shortbread Crust:Butter or lightly spray with a nonstick vegetable cooking spray, an8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 -15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

*Assemble*

To Assemble: Spread about 1/2 cup (120 ml) caramel evenly over cooled crust. Top with sliced bananas. again spread with caramel . spread with pastry cream over the banana and Spread the whipped cream over pastry cream. Can dust with cocoa powder, shaved chocolate or freshly ground coffee. Can be covered and stored in the refrigerator for several hours.
Serve with the remaining caramel sauce.

Noted: Must chose the good ripe banana but not to much ripe

Strawberry pie

Strawberry pie


teh vivi bener2 sukses membuatku termehek2 pengen
bikin raspberry pie apa boleh buat mauhall disini dan kebetulan aku punya banyak strawberry karena lagi season nya.. sooooo taraaaa!!! jadi dech strawberry pie ala Dian mayawati ..aku pake resep modifikasi aku sendiri...disesuaikan dengan keberadaan bahan tentunya..:P

Anakku bilang pas liat.. woww mama cibili (strawberry)cake

i saw most beautifull smile ever cos this her favorite fruit.

sdayangnya aku ga pake removable pan ..jadi aga takut mau angkat crustnya pas dah mateng. makanya aku tetep pake pannya pas decornya.. sayang kan kalo crustnya pecah .. heheheh...

padahal setelah aku potong.. teutep kokoh and crunchi banget crustnya kayak makan biskuit aja.


ingredients:
pie crust
1 cup /130 grams all purpose flour

1/3 cup /35 gram confectioners (powdered or icing) sugar

1/4 teaspoon salt

1/2 cup /114 grams cold unsalted butter, cut into pieces


Filling:
1/2 cup rasberry jam ( cos only left that much i measure 1/2 cup only :) )
can use also strawberry jam .
20 pcs - 30 pcs fresh strawberry as garnish (depends on the size of srawberry)
strawberry jelly gelatin or plain also can be use.


Pastry Cream:
1 1/4 cups /300 ml) milk

1/2tsp vanilla

3 large egg yolks

1/4 cup//50 grams granulated white sugar

2 tablespoons /20 grams all-purpose flour

2 tablespoons /20 grams cornstarch (corn flour)


directions :

Crust: Grease with butter, or a non stick cooking spray,) pie plate or tart pan

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry is completely chilled, bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Cream :
1. combine egg yolks with sugar in bowl.. whisk it . add the corn flour combine it well so theres no lump.
2. make hot milk in sauce pan with vanila until heat up
3. remove from stove or head add the egg mixture and wishking constantly so there is no lump put it back again in fire while wishking it . let itthicked and boil / pump up .. then its ready. let it cool before using.

filling:
1. make the jam hot in sauce pan until smooths set aside
2. properly wash or the strawberry.set aside ( i wash n dry with tissue before use it)
3. make the gelatin as per instructions in box. set aside.


*** assemble***

1. after the crust completely spread thin evenly the gelatin using brush the gelatin already cool down to all the area of the pie crust let it dry for sometime.
2. pour the cream on inside the crust. spread evenly.after that pour the jam and spread evenly.
3. decorate with strawberry as your desire then glaze the with the gelatin all the strawberry . pour all the left over of strawberry gelatin on top of strawberry .. let it cool in refrigerator.
ready to serve... very good eating with ice cream

happy baking.

Chana Chaat

chana Chaat


this dishes coming from my hubby region
the name is chana chaat i can say its like a salad with tamarind dressing .
seger banget kalo di indo kayak asinan kali ya.. isinya kentang rebus, chick peas rebus( ga tau indonya apa), green chili, tomato, coriander leaves, and onions. thats all.

ingridients
2 cup chana ( chick peas) boiled or you can use that in cane.
4 pcs medium aloo ( potato) boiled and cut small pcs
4 pcs green chilies slices
4 medium tomato quatered and slice it
1 cup coriander leaves / one bunch chopped
2 pcs onion thinly slice
3 tbsp full of tamarind . soaked with hot water . and strain it only take the water around 1 cup.
2 tbsp chaat masala / chana chat masala.
2 tsp sugar ( optional)
1/2 tsp salt or per taste.

Directions.

combine all in big bowl ( potato, tomato, chick peas, green chilies, coriander leaves, onion) mix together . add tamarind water, chaat masala, salt, and serve it cold.

Banana Muffins

Banana Muffins

Joy of baking modified by
Dian Mayawati


1 cup (115 grams) walnuts or pecans ( im mixed using pecans + dates )

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten ( im using 3 small egsg)

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)=>
im using i cup banana + 1/2 cup yoghurt's

1 teaspoon pure vanilla

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

chicken corn cream soup

chicken corn cream soup


soupnya aku buat buat pinko yang lagi susah makan ... jadi kuat yang super strong ..dia gak pernah nolak kalo sama jangung.. so bikin dech nech corn cream soup dikasi ayam juga biar lebih bergizi.. hehehe
bikinnya super gampang..ga ada 15menit jadi.


ingredients
1 tbsp butter
2 clove garlic
1 small potato chopped
100 grm boneless chicken
1/2 cup frozen corn kernel ( ga ada yang fresh ) :((
1/2 cup cream fresh ( kalo ga punya bisa pake susu cair di kasi larutan maizena sedikit untuk mengentalkan di akhir ya)
500 ml water/ chicken stock ( kaldu ayam) optional boleh air dan kaldu dari ayamnya itu sendiri.
1 celery stick chopped.
salt n paper as per taste.

directions
1. melt butter in sauce pan add garlic, add chicken , add potato and water/ chicken stock. bring to boil and let the potato and chicken is just tender. add the corn.
2. add corn n cream bring to boil . reduce heat simmer , stirring until corn just tender.. add salt n paper. stir in celery . ready to serve.

Brownies Kukus Ketan Item (Bronketem)

Brownies Kukus Ketan Item (Bronketem)



kebetulan ada yang kasih oleh@ bahan2 kue, mungkin tau kali ya.. hobi bikin cemilan ..mama mertua adikku ngasih tepung ketan hitam .
terus liat postingan bunda nadifa... pas banget pake tepung ketan hitam . sebenarnya mam mertua ade juga ngasih resep.. tapi dibongkar2 kok ga ketemu .. ya udah dech nyontek bunda aja...enaaaak ...like usual...aku ijin copy resepnya ya darlink..

Brownies Kukus Ketan Item (Bronketem)
by Ricke Indriani modified by me

Bahan:
6 butir telur
200 gram gula pasir
1 sdt emulsifier
1/4 sdt garam
1 sdt vanilla

2 sdm susu kental manis( aku pakai sari kurma yang seperti madu )

250 gram tepung ketan hitam
20 gram coklat bubuk, diayak
---> Campur jadi satu

100 gram dark cooking chocolate, cincang ( Aku 125 gr)
200 gram minyak goreng atau mentega dilelehkan ( aku corn oil)

Coklat meisyes (rice chocolate) secukupnya untuk filling
aku pakai chocolate ganache.

Cara membuat:
1. Panaskan kukusan.
2. Lelehkan dark cooking chocolate. Masukkan minyak goreng. Aduk rata. Dinginkan.
3. Kocok telur, gula pasir, emulsifier dan garam dengan mixer kecepatan tinggi sampai mengembang, kental dan berjejak. Masukkan vanilla, kocok rata. Masukkan susu kental manis. Kocok rata.
4. Masukkan campuran tepung ketan hitam dan coklat bubuk sedikit demi sedikit bertahap sambil dikocok dg mixer kecepatan rendah sampai merata.
5. Masukkan campuran dark cooking chocolate dan minyak goreng/mentega cair. Aduk balik dg spatula hingga rata dan homogen.
6. Bagi 2 adonan. Tuang 1/2 bagian adonan ke dalam loyang ukuran 20x20x7 cm yg telah diolesi margarin dan dialasi kertas roti. Kukus 10 menit dg api sedang.
7. Taburi coklat meisyes. Tuang kembali 1/2 bagian sisa adonan. Kukus kembali 20-25 menit hingga matang.
8. Angkat dan langsung keluarkan dari loyang. Biarkan dingin. Potong-potong dan sajikan.

Selamat mencoba ^__^

Whoopie pies cookies

Sebenernya ragu mau posting ini karena blm dapet confirmasi untuk boleh ikutan ....tapi ya aku posting aja ikutan parade LBT this month for whoopie pies cookies.

kenapa pilih resep ini karena coklat plus kopi.. its my favorite.. aku jiplak abis semua bahan karena kebetulan tersedia didapurku saat ini .. ini lah whoopie pie ku...LBT 6.

From Jof of baking recipes.. but ... modified by me. harusnya yang coklat ini fillingnya vanila butter or marshmallow, but aku pilih cheese cream , and its trully i love the combinations taste of this two...

Coffee with chocolate it really are good combinations.. cos the coffee make the chocolate taste even more chocolaty ..instead to coffee taste...so i love it more


Chocolate Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract ( vanilla powder)

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee=> ( 2 sachet of Nescafe classic coffee)

Filling ream Cheese:
1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract( vanilla powder)



Fo rchocolate Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.




Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator


Happy baking all