Thursday 9 October 2014
NEW: LasaRoni (Lasagna Beef Maccaroni)
Kamu suka lasagna? tapi kamu juga suka maccaroni schotel? Mau beli dua-duanya tapi bikin kantong bolong. Kenapa gak coba yang satu ini aja? 2in1, so yummy...
Dan LasaRoni ini makanan favorit anak2 saya, setiap saya bikin, langsung diserbu :)
Marble Cheese Brownies
RESEP
Ingredients
125 gr castor sugar (saya: gula pasir diblender)
75 gr self-raising flour (saya: terigu segitiga + 1/4 sdt baking powder)
1 tbsp cocoa powder (saya: van houten. kalo ingin warnanya lebih pekat lagi, biasanya saya campur cocoa powder merk Tulip yang Noir + Bendsrop/Bordeux. Perbandingannya 50:50)
100 gr dark chocolate, in chips
For the cheesecake mixture
200 gr cream cheese (saya: homemade cream cheese, 100gr susu UHT plain + 100gr keju cheddar yang dipotong kecil2, dipanaskan di atas api kecil sampai keju larut, dan terakhir saya blender)
2 egg yolks
75 gr caster sugar
Method
1. Preheat the oven to 160C.
Butter a 20cm cake tin, line the base and sides of the tin. (saya juga pakai loyang kotak ukuran 20cm)
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownies batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.
2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.
3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownies batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.
6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.
Red Velvet Crinkle Cookies
Dari segi tekstur, cookies ini chewy banget. Mungkin karena pengaruh jumlah cairan rebusan bit yang terlalu banyak. Tadinya sih karena punya stok buah bit di kulkas, akhirnya dimanfaatkanlah. Kalau soal rasa not bad-laah, udah mirip Red Velvet Cake. Cuma kalau nanti bikin lagi, emang mesti pakai pewarna merah atau lebih baik pake pasta red velvet kali ya. Beda halnya sama pembuatan Red Velvet Cake, penggunaan cairan yang agak banyak atau dalam hal ini jus buah bit, nggak akan jadi masalah. Karena si caira itulah yang bikin tekstur cake jadi moist banget.
No problemo, yang penting udah nyoba. Dan anak-anak suka cookiesnya, habis deeeh... tinggal beberapa puing lagi, hehe...
Yang mau nyoba bikin atau sekedar penasaran, boleh juga tuh di-eksekusi resepnya. saya pake resep ini hasil penemuan saya di pinterest.
RESEP
Ingredients
- 3 cups all-purpose flour (saya: segitiga)
- 1/4 cup unsweetened cocoa powder* (saya: van houten)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter, softened (saya: orchid)
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk or buttermilk (saya: pake susu UHT)
- 1 1/2 tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring (saya: gak pake, diganti air rebusan bit.)
- 1 cup white chocolate chips (saya: White Cooking Chocolate dicincang)
- 1 cup powdered sugar
Directions
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
- Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
- Recipe Source: Cooking Classy
Pudding Cake with Roses on Top
Subscribe to:
Posts (Atom)