Lemon-Almond Biscotti

Ingredients:

1/3 cup butter, softened

2/3 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

4 teaspoon finely shredded lemon peel

1 1/4 almond

1 recipe lemon icing

Lightly grease 2 cookie sheets, set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar,baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and lemon peel. Stir in the nuts.

Divide dough into 3 equal portions. Shape each portion into 8-inch long roll. Place at least 3 inches apart on prepared cookie sheets, flatten slightly until about 2 1/2 inches wide.

Bake in a 375f oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.

Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheet. Bake in a 325F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes or until dry and crisp (do not over bake). transfer to a wire rack and let cool. Dip ends into or drizzle with Lemon Icing

Lemon icing : in a small bowl stir together 1 cup sifted powdered sugar and 1 teaspoon finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2 tbs) to make icing of drizzling consistency

1. 
   

Keripik Pisang (Banana Chips)

Bahan :
1 Sisir pisang (iris tipis)
1 Sdt Kapur sirih ditambah 1 liter air

Bumbu Halus

5 Siung Bawang putih
1 ½ Sdm ketumbar
3 Butir kemiri
2 Cm kunyit
1 Sdm garam

Cara Membuat

Rendam irisan pisang dalam air kapur sirih, Diamkan selama 1 jam. Cuci, tiriskan.
Beri bumbu halus, aduk2 sehingga rata dan diamkan selama 5 menit atau sampai bumbu meresap, lalu goring dalam minyak cukup panas.

Very Berry Ice Cream

I know...I know...it's cold, it's winter time...ice cream??? why not. We can eat ice cream any time, and since I just got an ice cream maker, I am making homemade ice cream since yesterday  (my dear friend gave me on new year's..hhmmm I should give her another hug :D..)..

The good thing about making homemade ice cream is, we are using fresh ingredients, we dont use preservative also we can control the sugar in it..

Anyway, since I have mixed berry, I decided to make "very berry ice cream". I dont use half and half or cream, it just 1% milk, sweetened condensed milk and mixed berry

3 cups 1% milk

2 egg yolks

1 little can  of sweetened condensed milk (or you can use just a half can if you don't like sweet)

2 tbs vanilla extract (if you like)

1.5 cups mixed berry finely chopped in a food processor, set a side

Combined both milk in a medium sausepan. Medium heat and cook until mixture almost boils, about 5-8 min, reduce heat to low

Meanwhile beat egg yolks and vanilla until light yellow and smooth about 1-2 minutes. Add 4 tbs hot milk mixture and stir until combined. Gradually add egg yolk to warm milk, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3-4 min. Cool completely. When its cool add mixed berry, stir until well combined. pour into freezer bowl, turn the machine and let mix until mixture thickens about 20-25 min

Mocha Cupcake with Espresso Frosting

Like I told you before, I am into cupcakes now since I'm watching "cupcakes war" on food tv, it was fun to make it and let me tell you, after I found this site http://www.browneyedbaker.com/... oh yeah I am more into it. They have really amazing recipe for cupcakes. I baked banana, red velvet and now mocha cupcakes using their recipe, it always a huge HIT. But as for the frosting, I don't use powder sugar, I change little bit and I will keep it that way. I love my frosting I can even keep licking the spoon LOL..so here is the recipe

Ingredients

1-1/3 all-purpose flour

 1/3 cup unsweetened cocoa powder

 1 teaspoon baking powder

 ½ teaspoon baking soda

 ¼ teaspoon salt

 ½ cup whole milk

 ½ cup strong brewed coffee

 1½ teaspoons espresso powder

 1 teaspoon vanilla extract

 ½ cup (1 stick) unsalted butter, at room temperature

 ½ cup granulated sugar

 ½ cup light brown sugar

 1 egg, at room temperature

Direction

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2.  Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting

1 Cup butter (room temperature)
1/2 cup Sweetened condense milk (add more if you like more sweet)
1packed pudding powder (optional)==> i add this to mine
1 sachet instant coffee mix

Mixed all frosting together using electric mixer

 source : http://www.browneyedbaker.com/

Red Velvet Cupcakes with Cream Cheese Frosting

We have (small) farewell party for our dear friend tomorrow, we're gonna have potluck. I already cook "semur daging" and thinking about baking something. Well, since my daughter and I become a big fans of cup cake war..LOL...so we decided to bake a cup cake. It is very hard to find good cup cake recipe until I found this site http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

OMGOSH!! the cupckes is the best one I've ever had, it is moist and delicious, the color is also pretty!! One thing that I dont follow from this recipe is the frosting. I am not a big fan of powder sugar frosting. so I decided to subsitute with sweetened condense milk instead. Taste still really good. I better add this recipe on my list :)...I have to say thanks to the website owner to let people try their good recipe :)

Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
1 (8oz) cream cheese
1/2 can of sweetened condense milk
1 stick butter

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

To make the frosting
Cream butter and cream cheese until smooth and add sweetened condense milk

Pandan Meringue Drop

Meringue is always my favourite cookie, I always wonder how that delicious cookie made, I was searching a recipe for cake and found this accidentaly, I gave my self a try and..VOILA...it didnt fail!!! YAY!!

Pandan Meringue Drops

Ingredients:
1 cup sugar
1/4 cup water
2 large egg whites
1/4 teaspoon salt

Method:

In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly (I let it cool completely)

Transfer meringue to a pastry bag fitted with tip (I usea 1/2-inch star tip) , then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

Bake 300F about 25min (middle rack), turn the oven off and let meringue cool in the oven

Note :  For this meringue I didn’t use cream of tartar but I still like the result. Also some recipe said to bake in 200F for 1 1/2 to 2 hours and you have to switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm. I found out that is really complicated so I’m thinking just to use this recipe and bake the way I did J

Macadamia Coconut Cake

I was thinking to make special cake for hubby's birthday, something different but yet good. One of my good friend told me about this site www.epicurious.com. Google it and found this recipe. What I like the most about this cake is the filling, it is really good and the icing that made from egg white. I'll keep this recipe and will try to make it again sometime :)

Ingdredients
For cake

• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1 cup sugar
• 1 1/4 cups cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3 large egg whites

For filling

• 1/3 cup plus 3 tablespoons sugar
• 3/4 cup macadamia nuts
• 3 large egg yolks
• 3/4 cup milk
• 2 tablespoons cornstarch
• 3/4 teaspoon vanilla extract
• 1/4 cup chilled heavy cream

For frosting

• 1 cup sugar
• 1/4 cup water
• 2 large egg whites
• 1/4 teaspoon salt

• 1 cup sweetened shredded coconut for coating cake
• macadamia nuts brushed with honey for garnish

Preparation

Make cake:
Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.

In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.

In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.

Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.

Make filling:
In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)

In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)

In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.

Make frosting:
In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.

Assemble cake:
With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.