Autumn Season ... almost pass

I have so many reason to love Autumn Season , one of the reason that I can find Persimmon fruits almost in every Asian Store everywhere I go.  My husband just like Hachiya Persimmon which take time to be able to eat, must be completely ripened before consumption  When they are ready the fruit is become soft and very sweet ..   But for me, I love both of the type of persimmon, Hachiya and Fuyu.   Fuyu doesn't need to be soft or ripened to be eat, just thin sliced and eat like that.. the taste is so good and crunchy. 

I kept some of hachiya persimmon and wait until very soft to make this delicious Persimmon Cake or I say 'bread' since similar to Banana Bread !!   Don't be surprise with amount of sugar has been used in this recipe, the sugar will produce a moister and sweeter bread  

My daughter loves to eat this bread for breakfast with butter .. even after come back home from school she will ask for more .  I think is ok, since she is helping me alot rake the leaves in the backyard ^_^

The recipe slightly adapted from David Lebovitz 

Persimmon Bread

Two 9-inch (23cm) Loaves

Ingredients :

• 3 1/2 cups sifted flour
• 1 1/2 tsp salt
• 2 tsp baking soda
• 1 teaspoon ground nutmeg
• 2 to 2½ cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup Cognac, bourbon or whiskey - I used vanilla 
• 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350ºF (180ºC) degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Banana Muffin with Cinnamon Sugar Crumbs

When I have a day off, I always dedicate my self to ... mixer !! aack, this is so wrong since I have a secret sewing due in 2 days !!  Alright I am getting nervous now, but the 2 cake eater will have a happy tummy this afternoon.

Banana Muffin with cinnamon sugar crumbs is a second baking for today, the first one is marble chiffon cake (again) LOL - I know.. I know... but my weekend will be busy, so I think baking 2 goodies will be a good idea , any one call me 'sugar rush lady' ?   hahaha..

Banana Muffin with Cinnamon Sugar Crumbs

Ingredients :

2 cups all purpose flour

1 1/2 tsp baking soda

4 over ripe bananas

1 cup brown sugar

1 1/2 stick unsalted butter, melted, cooled

2 eggs

1 tsp vanilla extract

1/2 cup chopped pecan or chocolate chips , your choice

 

Cinnamon Crumbs :

1/2 cup granulated sugar

3 tbsp. butter melted

1/2 cup all purpose flour

1 tbsp. ground cinnamon

Directions :

Pre-heat oven to 350 degrees F and lightly butter muffin tins (mine : 12 muffin)

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out. Sprinkle the crumbs over the top of batter

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature

Chocolate Krantz Cake - Yeasted Cake

It's so interesting when the first time reading this recipe, combination between cake and bread ! To me, the recipe is not complicated at all, but it requires time and patience, but that’s not very different from baking bread.  And don't be bother to cut a half of recipe, at the end you will find out that worth it to bake this recipe ... :)

Chocolate Krantz Cake Recipe
Source : Jerusalem Cook Book - Yotam Ottolenghi

 

Ingredients

530g plain flour

100g caster sugar

2 sachets (14g) dried yeast

zest of 1 orange

3 free-range eggs

120ml water

1/3 tsp salt

150g unsalted butter, softened

sunflower oil for greasing

Chocolate Filling

50g icing sugar

30g cocoa powder

130g dark chocolate (using the good quality chocolate only, - I used 'Giradelli' )

120g butter, melted

100g pecans, roughly chopped ( I used almond)

2 tbsp caster sugar


Syrup
260g caster sugar

160ml water

Preparation

In a bowl, add the flour, sugar, yeast and zest and mix together using your hands or a food processor with the dough hook. Add the eggs and water and mix for a few minutes until the dough comes together. Add salt and start adding the butter, a cube at a time, letting it all melt into the dough. Mix for five-ten minutes, until you obtain an elastic, smooth and sticky dough.

Grease a large bowl with sunflower oil, place the ball of dough into it, cover with cling film and leave to rise overnight or for at least half a day.

The next day, start by preparing the chocolate filling. Mix the icing sugar, cocoa powder, melted dark chocolate and melted butter. Beat until you get a smooth, spreadable paste.

　

Grease two 2lb loaf tins and line the bottom with parchment baking paper.

Divide the dough into two parts, work one part on a floured surface, leave the other part covered in the fridge.

Using a rolling pin, roll out the dough onto the surface, then trim the edges with a knife to obtain a 38cm x 28cm rectangle. Spread half of the chocolate filling over the dough, leaving a 2 cm border all around. Sprinkle half of the pecans and one tablespoon of caster sugar.

Brush a little of water over the long edge of the dough on your left. Using both hands, roll up the rectangle like a roulade, starting from the long side on your right, rolling towards the left side. Roll the dough completely into a perfect, thick log, sitting on its seam.

With a knife, trim off 2 cm of both ends. Gently, cut the roll into two, lenghtways, from the top to the bottom. Position the cut sides facing up, gently press the ends together. Lift the right half over the left half. Repeat with the left half over the right half and press the ends together to seal it. Carefully lift the loaf and place into the tin.

Repeat the process with the remaining dough. Then, cover the loaves with a wet tea towel and leave to rise in a warm place for 1/1.2 hours.

Preheat the oven to 170 °C. After the cakes have risen, remove the tea towels and place them on the middle shelf for 30 minutes.

Make the syrup while the cakes are in the oven. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat and leave to cool.

When the cakes are baked and are out of the oven, brush them with the syrup. You may find that there is too much syrup, but the recipe recommends to use it all up.

Remove the cakes from the tins to cool down completely.

　

　

　

Brioche Au Chocolat

What a perfect breakfast ever ... brioche au chocolat !!  ** check my last page for basic brioche recipe before working on this page , believe me .. it's worth it ...

 

 

Brioche Au Chocolat

1 Recipe Basic Brioche Dough (see here )

1 Recipe Pastry Cream (check on the bottom of this page)

4 ounces (114 gram) bittersweet chocolate, chopped

1 egg

 

Directions :

Line a baking sheet with parchment paper

I made a simple roll brioche just take some of the dough and roll into your palm, press in the middle, add about 2 tsp of pastry cream , than add the chocolate chopped. Roll it again.

Transfer brioche to the prepared baking sheet. Cover the pastries lightly with plastic wrap and place in a warm spot for about 2 hours, or until the dough is puffy, pillowy and soft

Position a rack in the center of the oven, and heat the oven to 350 F

In a small bowl, whisk the egg until blended. Shifted. Gently brush the tops of the pastries with the beaten egg.

Bake for 30-35 minute or until golden brown. Let it cool on the baking sheet on a wire rack, for 20-30 minutes.

The pastries are best served warm or within 4 hours of baking. They can be stored in an airthight container at room temperature for up to 1 day, and then warmed in a 300 F oven for 5 minutes before serving.

 

 

PASTRY CREAM

 

1 1/4 cups (300 gr) milk

1/2 cup (100 gr) sugar

1/4 cup (30 gr) cake flour

1/2 tsp kosher salt

4 egg yolks

1 tsp vanilla extract

(make about 2 cups)

Directions :

In a medium saucepan, scald the milk over medium-high heat (bubbles start to form around the edge if the pan, but the milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt.

In a medium bowl, whisk the eggs yolks until blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.

Remove the milk from the heat and slowly add t to the egg flour mixture, a little at a time, whisking constanly. When all of the milk has been incorporater, return the contens to the bowl tp the saucepan and place over medium heat. Whisk about 3 minutes. Boiling the mixture will thicken it and cook out the flour.

Pour the mixture through a fine mesh sieve into a small heatproof bowl. Stir in the vanilla, cover with plastic wrap, placing it directly on the surface of the cream. This will prevent a skin from forming. Refrigerated for at least 4 hours or until cold or up to 3 days.

Basic Brioche

I love brioche so much, I know when I decide to make my own brioche its going to be a long process - so why do I bother to make myself ? well .. should I tell you more, that I am curious person ? too many time I try new recipes, some failed .. some are nailed ..  so, when I put the recipe into my blog mean is the recipe work very well .. like this basic brioche - I will never to look to another recipe .. trust me ..

 

This page is for basic brioche , I in the process of making brioche au chocolate - so let's prepare the first process first since the dough need to proof for at least 6 hours..

 

 

 

BASIC BRIOCHE

Recipe by : Joanne Chang - from Boston's Flour Bakery

 

Ingredients :

2 1/4 cups (315 gram) unbleached all purpose flour

2 1/4 cup (340 gram) bread flour

1 1/2 package = (3 1/4 tsp) active dry yeast

1/3 cup plus 1 tbsp sugar (82 gram)

1 tbsp kosher salt

1/2 cup (120 gr) cold water

6 eggs

1 cup plus 6 tbsp (310 gr) unsalted butter, at room temperature, cut into 10-12 pieces

 

 

 

Directions :

In stand mixer fitted with the dough hook, combine the all purpose flour, bread flour, yeast, sugar, salt, water and 5 off eggs. Beat on low speed for 3 to 4 minutes. or until the ingredients have come together, scrape the sides and bottom of the bowl to make sure all of the flour is incorporated into the wet ingredients.
 

On low speed, add the butter one at a time. Stopping the mixer occasionally to scrap the side of the bowl. Once the butter is completely incorporated, turn up the speed to medium and beat for another 15 minutes, or until the dough become sticky, soft . It will take sometime to come together.

 

 

Then turn the speed to medium-high and beat about 1 minute. Test the dough by pulling at it, it should stretch a bit . If it seems wet and loose and more like a batter than a dough, add a few tablespoon of flour and mix until it comes together. Its ready when you can gather it all together and pick it up in one piece.

Place the dough in a large bowl, and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight. At this point you can freeze the dough in an airtight container for up to 1 week.
 

-- I will make brioche au chocolat so I will continue to another page --
 

For brioche loaves, line the bottom and side of two 9-by-5 inch loaf pan with parchment or butter the pans liberally. Divide the dough in half. Cover the loaves lightly with plastic wrap and place in a warm spot for 4 - 5 hours or until the loaves have nearly double the size.
 

In a small bowl, whisk the remaining eggs until blended and shifted . Than gently brush the tops of the loaves with the beaten egg.

 

 

Bake in pre-heated oven 350F for 30-35 minutes or until the top of the loaves are completely golden brown.
 

The bread can be stored lightly wrapped in plastic wrap at room temperature for up to 3 days or in the freezer for up to 1 month.

Banana Marzipan Muffin

 

This muffin is on my daughter snack box today, she was so happy when I asked 'what she like me to put on her snack box for today? ; no doubt she pointed to the muffin I made yesterday afternoon.  It was funny moment , while she entered the kitchen after school yesterday !! She said.. "ooh, what a wonderful muffin, I want get 1 for my afternoon snack, what kind of muffin is this ?   I said "banana marzipan chocolate muffin"  -  she showed a funny expression, and said "oh... well, I'm not fan of banana"  ; aaaw ...  really ? since when she become a picky eater ? all right this is time for mom, show her trick .. . I reply again , " well... don't worry banana is just for a flavor like I put vanilla essence the other day, the main ingredient is CHOCOLATE CHIPS"

She said : "ok, I take one" .. after several minute, "ooh, you are right, I have a big chunk of chocolate chips, no banana slice ..this is so delicious, I want this for my tomorrow snack too"    Yeaaaaa... score for me !!

 

 

Banana Marzipan Chocochips Muffin

1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 package (95gr) of Chocolate Cover Marzipan , chopped - I found this at ALDI
1 teaspoon salt
1 cup mini chocolate chips (6 ounces)

1. Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips. 

2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

Make Ahead The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.

End of Journey

 

Aww .. what a dramatic title . But that is so true , after searching , trying so many banana bread recipes , now is come to the end of searching , I will never change recipe no more ... its so delicious, and still pretty much simple to bake .. the journey is end :P

Flour's Famous Banana Bread
Recipe : Joanne Chang

1 1/2 cup (210) gr unbleached all-purpose flour
1 tsp baking soda
1 /2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup + 2 tbs sugar (230 gr)
2 eggs
1/2 cup (100 gr) canola oil
3 1/2 very ripe, medium banana, mashed
2 tbsp. crème fraiche or sour cream
1 tsp vanilla extract
3/4 cup (75 gr) walnut havles, toasted, chopped

Directions :
Position a rack in the center of the oven. Pre-heat the oven to 325 F. Butter a 9 x 5 inch loaf pan,

In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set a side

Using a stand mixer, beat together the sugar and eggs on medium speed for about 5 minute or until light and fluffy.

On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Add the banana, cream / sour cream, vanilla continue to mix on low speed just until combine.

Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 t0 1 1/4 hours or until golden brown on top,and the center spring back when you press it. Let it cool in the pan on a wire rack at least for 30 minutes .

The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or it can be well wrapped in plastic wrap and frozen up to 2 weeks.

Sunday Treats

 

Actually this is 1 days old posting - it happened yesterday, but I forget to posting this easy peasy treats . It's very simple recipe and just want re-cycle your old bread and create a delcious breakfast for sunday morning :)  So, no waste the food mom ..

 

French Toast

Ingredients

3 large eggs

1 cups milk
1/4 cup fresh orange juice
1 tablespoons pure vanilla extract
1 tablespoon sugar
Zest of 1 lemon
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
6 slices bread (french, brioche, any kind of day-old bread will work)
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, (optional)

Powder sugar (optional)

Directions

Whisk together eggs, milk, juice, vanilla, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.

Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.

Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

Date Nut Cake

 

Somebody get bored with a regular cereal breakfast !! Need something fast and still healthy, no time for pancake or waffle since this is still weekday .. everybody.. rush..rush at my home in the morning .. yelled at husband who forget his lunch box, called my daughter to get ready .. date nut loaf is one of the solution - made night before, wrapped with film plastic , in fact this way cake will stay good for 5 days at room temperature

Date-Nut Loaf
Recipe : Dorie Greenspan - Baking from my home to yours

Ingredients :
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 sticks (8 ounces) un-salted butter, room temperature
3 ounces of cream cheese, at room temperature
3/4 cup light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup soft pitted dates, chop
1 cup of pistachio

Directions :
Preheat the oven for 325F - butter 9x5 loaf pan, dust the inside with flour - tap out the excess
Whisk together the flour, baking powder, salt
With stand mixer, beat the butter and cream cheese on medium speed until very smooth. Add the sugar until the mixture become light and fluffy.
Add the egg, one at the time, eating for 1 minute after each addition, then beat the extract.
Reduce the mixer speed, to low and mix the dry ingredients, mixing only until they are incorporated. Using a rubber spatula, fold in the dates and nut. Turn the batter into the pan.
Bake for 40 minute, cover the top of the cake loosely with a foil tent and bake fr another 40 minute or so, until the top is honey brown, bumpy and cracked and a thin knife inserted into the center of the cake comes out clean.
Transfer the cake to a rack and cool about 10 minute before unmolding.

Playing around :
if you want to change the dried fruits or the kinds of nuts, go ahead. Prune, Apricots or walnut will work as well as the recipe above.

 

PS : I being naughty this morning, spread figs jam on the top of cake .. aah heaven .. !!

Roti Gambang

 

I missed my parents, I missed my sisters, I missed my country a lot - it has been 3 years won't be able to come to visit them. Hopefully someday. The more and more I miss my country, always pushing me to go back to the kitchen and make something related to my country, Indonesia - and the other hand, its always nice to introduce a new taste to my family members.

One of their favorite now is Roti Gambang, a very simple brown sugar bread . Is always easy to find this bread in my city ; there is always a guy who selling this bread and other kind of home made breads by the bicycle every afternoon. :))

The recipe I found from my blogger friend, Arfi Binsted - she made a gluten free version of the bread. Which is create a nice texture for the bread itself.

Gluten-Free Roti Gambang
By Femina Online
Source: Riana Ambarsari

250 g dark palm sugar, grated (I used Javanese Dark Palm Sugar).
175 ml water
380 g gluten-free flour or all purpose flour will work too
125 g almond meal
25 g milk powder (I skip this since I don't have in my pantry)
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon powder
1/4 tsp vanilla flavouring essence
2 egg yolks, loosely beaten
200g margarine if you want softer texture
112g raw slivered almond, crushed lightly with rolling pin
3 Tbsp water, for brushing - I skip this since my dough is kind of sticky
3 Tbsp sesame seeds

Instruction:
Put sugar and water in a saucepan on a medium heat. Stir the sugar until dissolved and let it boiled for a while until bubbly. Remove from the stove, strain it  and let cool.
Combine flour, almond meal, milk powder, salt, baking soda, baking powder, crushed almond and cinnamon powder. Pour in the sugar mixture. Add in egg yolks and vanilla essence. With a wooden spoon, mix well until all the mixed dry ingredients hydrated. The mixture should be rather sticky. Add in margarine, mix well. Leave and cover the mixture a rest for 30 minutes for easy handling.
Preheat the oven to 300 F.
Line baking trays with baking paper. Weigh mixture 75g each, roll into balls, oval shape or long fingers , and put them on the trays. spread the sesame seeds stick on top of bread
Bake for 35 minutes. The bread will taste crunchy outside but soft inside.

 

Thank you Riana and Arfi for a nice recipe .. :)

Hazelnut Butter Cake

 

I need a simple cake to bake ; I choose Hazelnut butter cake ; so simple but still please every one especially my little one - according to her, this cake deserve 5 stars .. oh, wow ... what a nice compliment from 7yo girl .

I bake in the afternoon , by next morning just a half pan of cake is gone ..

One tips from me for this recipe is using a very best butter you can afford to buy ... trust me ; you won't be disappointed .

Hazelnut Butter Cake
Ingredients :

2 stick of good quality salted butter (250gr), room temperature.
8 medium eggs (separated while cold) ; using just 4 white eggs only
220 gr sugar
200g all purpose flour, sifted
1 tsp. baking powder
60ml white milk
2 tbsp. hazelnut coffee - I using Maxwell Brand

Method
1. Pre-heat oven at 320 F.

2. Prepare a 8 x 8 x 3 inch square pan. Line the base, grease the sides.

3. Separate egg whites and yolk. Beat 4 egg whites until soft peaks, gradually add 50g sugar and beat until medium stiff. Set a side

4. Cream butter and the rest of sugar until pale and fluffy. Add in egg yolks one at a time.

5. Add flour and milk , in 2 additions mix until well incorporated.

6. By using spatula fold the meringue into the yolk mixture than add the hazelnut coffee powder at the end of the mixing.

7. Pour batter into pan and level by tap the pan several time to make the air bubble out.

8. Bake for 45minutes or until skewer comes out clean.

Something Classic ..

I really need to baking something quick - since 2 beloved people will come home soon , while my other hand still busy with another domestic chore.  My husband, like to have a cup of coffee and little snack when he come back home from work, and also my little one - while we walking home from school, she always asking 'what are you baking today, bunda ?'  :))  She is a nice little one, I tell you ..  she always appreciate home made dish.   That's why, no matter how busy I am, I always try to bake something little for them. 

 

Well, something quick, something classic like marble cake is never failed to impress them - in fact, I baked one batch of marble cake for our last day summer picnic on last Sunday too.  Glad that every friends who came to picnic like my cake.

 

Indonesian Classic Marble Cake

 

Ingredients :

300 gr butter (you even can mix between butter and margarine too ; but yes, using butter is make much different)

300 gr castor sugar

350 gr all purpose flour

1 tsp. vanilla

5 medium eggs, room temperature

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. cocoa powder, dissolved in 2 tbsp. hot water

1 tbsp. coffee essence

1 tbsp. white milk

2 tbsp. almond powder (**optional)

 

Directions :

Preheat oven 350 F ; Prepare and grease 8inch bund baking pan ; set aside.

Shift all dry ingredient : flour, baking powder, baking soda, almond powder. Set aside

Bear butter, sugar, vanilla until smooth - add egg one at a time, whisk until white .

Add flour mixture, stir with spatula only.

Take about 5 tbsp. batter, add with cocoa mixture, white milk, Mix well.

Pour half of white batter to the preparing bun, add cocoa mixture batter, add the rest of white batter on the top. Create marble motif with toothpick.

Bake for about 40minute or until toothpick comes clean.

 

Haleem - Persian Breakfast

 

One evening, while we had dinner, my husband told us about his childhood memory - it always fun to hear about Persian custom from him; and one of his story was about 'Haleem' - a type of breakfast dish , which is so popular until today. Haleem is a thick Persian high calorie dish. It is a special dish prepared for breakfast or during Ramadan since its good for the stomach.  This dish is slow cooked for some hours which results in a paste like consistency.  *in fact the other side of story was, he kind of missed this dish too , but he won't even bother to tell me to make this dish for him *eh, is this typical of man ?  *

Anyway, short story I search for the recipe and next day, I visited one biggest International food store in my city which sell (almost) every products from different country. I'm sure, everybody there know me, since I always go there once at least once a month. I picked some stuff to make this dish, but not tell my husband until ready to serve *oooh, what a nice wife *wink*

I admit, this dish is not (so) appealing and I'm not blame on you if you don't feel like to try but as my little one always say 'don't judge by the cover' - the dish it self absolutely delicious!! . As my husband recommend the original recipe is using lamb shoulder but I couldn't find the lamb at the store that day, I substitute with turkey tight.

I let my little one, involved in a cooking process , *well.. this is part of trick to make her eat a new kind of food too* . She read the product label, (oh.. turkey!! - she loves turkey meat) , wash the turkey , put in the slow cooker pot etc. Hey, I'm not surprise when she asked the porridge for breakfast and even dinner LOL

 

Haleem (A Wheat and Meat Persian Breakfast)

Recipe : from Azita - Turmeric & Saffron - with a little change from me

 

Ingredients:
3 cups pelted wheat, rinsed, soaked overnight in 4-5 cups of water, drain before cooking
2 pounds meat (preferably lamb shoulder or turkey breasts) - in fact I chose turkey tight
enough water

1 sliced onion

3 cups of milk
Salt , Pepper to taste

Toppings:
Cinnamon
Butter, melted
Sugar *I'm skip this one*

Method:
Place the lamb or turkey in a medium sized pan, add salt, pepper, onion slice and enough water to cover. Cover and cook for about 1-1/2 hours on medium heat or until the meat is tender. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.  If juices evaporate before turkey is done, add 1/4 cup water. Remove from heat and let cool. Remove and separate meat from bones if using turkey tight like mine and shred into small pieces. Reserved the liquid for next step

Place wheat in a heavy bottom large stew pot on medium heat, pour in about  6cups of water and some of liquid from the meat, bring to a gentle boil for a few minutes, reduce heat to low and cook for about 1-1/2 hours. - if you like to use a slow cooker pot, it will work too - trust me, no mess in the kitchen.

Pour the cooked wheat in a food processor in small batches and pulse till it becomes of a creamy and smooth texture. Using a wooden spoon is recommended.

 

Combine the meat and the wheat mixture and return back to the heavy bottom pot on medium to low heat. Add the milk one cup at a time. Simmer for an additional 30-40 minutes till it reaches the desired consistency and becomes sort of supple and stretchy. Taste and add salt if needed. If you don't like to add milk to your haleem substitute it by adding water instead.

To test the stretchiness, use a wooden spoon and gently scoop some haleem. If there is some stretch as you are lifting the scoop then that's the perfect haleem. Your chances of reaching the desired pull of the haleem is better if turkey breasts are used instead of using lamb.

Serve warm in individual bowls or place it in one big bowl. Top with cinnamon, sugar and drizzle with melted butter. If there are any left overs you may freeze them in small plastic containers.

Whoopie Pies with Salted Dulce de Leche

 

Before going to school, my little one told me -  : today I want you make a meat ball (Mie Bakso)soup for dinner , whoopie pies for snack (*again ???*) and I need hand nail polish too - WHAT ???

She said, every girl in her class room (she is just 1st grade) having a pretty nail polish .. OMG .. in 7 she might asking for leg shaving ? LOL - no one know what on her mind ..

Ok, since I'm still in good mood of baking I agree with her request , here is another batch of whoopie pies... wuhuuuuu ....  And Happy Weekend everyone, thank you for stopping by .  I really appreciate of your nice comments :)

Whoopie Pies with Salted Dulce de Leche
Recipe from : William Sonoma Blog

For the cookies:
6 Tbs. unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
3/4 cup all-purpose flour
1/2 cup natural cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt

For the filling:
4 Tbs. unsalted butter, at room temperature
3/4 cup confectioners’ sugar
2 Tbs. heavy cream
1/4 to 1/2 tsp. kosher salt
1/3 cup dulce de leche (caramel condense milk)

Directions :

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until combined. Add the egg and vanilla and beat until blended. Sift the flour, cocoa, baking soda and salt into the bowl and beat just until blended. Cover the bowl and refrigerate the dough until firm, about 2 hours.
Space 2 racks evenly in the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

With dampened hands, shape tablespoonfuls of the dough into balls. Place them firmly on the prepared pans, spacing them slightly apart and squishing them a little. You should have about 20 balls. Bake until the cookies are puffed and slightly firm, 8 to 10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

While the cookies are cooling, make the filling: In the bowl of a mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium-high speed until lightened. Stir in the cream and salt, to taste, on low speed, then stir in the dulce de leche until the filling is smooth.

Spread the flat side of half the cookies with a big dollop of the filling. Top each with a second cookie, placing the flat side on the filling. (You’ll probably have a bit more filling than you need, but if you’re like us, you’ll find a good use for it and will sneak spoonfuls here and there.) Refrigerate until the filling is set, at least 1 hour. Whoopie!

 

Makes 10-12 whoopie pies.

Sticky Chocolate Date Loaf

 

wuhuuu.. this is my first posting for 2013 ! *warning* if you think this is not a healthy dessert, especially for you who want to do your work out during a first month of 2013 *eer, like others who always have a new year resolution, to be a healthy person..* oh, well, think again ! Off course this is a healthy dessert , I put a bunch of fruits such a DATES ! you know how much vitamins in a little tinny DATE ? and again, this is a healthy .. especially if you share with your friends, they will love, smile and give you a hug, doesn't it sound healthy for you ? *ooh, mom.. stop! you are so lame LOL*

Sorry, not the recipe that you looking for ? eeek, too bad, I love it, oooh.. the combination between, bread,cake,brownies just melted in my mouth, I need to slap my hand during taking photo(s)

Thank you to Denise Fletcher, to bring such a 'beautiful sin' of dessert. Here, I don't want to be stingy, I share recipe with you too .. please share your cake *another warning, ladies..*
 

sticky chocolate date loaf

Recipe from Denise @Singapore Shiok Blogspot 

250 g (30 small dates) dates with pits, pitted and coarsely chopped
250 ml (1 1/4 cups) water
1 tsp baking soda
200 g (2 cups) plain or all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 - 1 tsp ground nutmeg
1/2 tsp salt
150 g (1 cup) soft butter
150 g (1 1/4 cups) soft brown sugar
2 eggs
2 tsp vanilla extract
150 g (1 cup) mini dark semi-sweet chocolate chips, melted and cooled
50 g (1/3 cup) extra mini dark semi-sweet chocolate chips


Preheat oven at 165 C (330 F) and line a 10 cm (4 in) by 23 cm (9 in) by 6 cm (2 1/2 in) loaf tin with parchment or non stick baking paper.

Combine dates and water in a small pot and bring to a boil. Lower heat and simmer for about 3 minutes or until dates are soft and liquid has reduced slightly. Reduce heat and stir in baking soda. Mixture will foam up. Stir well then set aside to cool.

In a large mixing bowl combine flour, baking powder, cinnamon, nutmeg and salt and whisk thoroughly.

In another large mixing bowl, cream together the butter and sugar until fluffy and sugar has dissolved. Beat in eggs one at a time, beating well after adding the first and before adding the second. Beat in vanilla and cooled melted chocolate.

Gently fold in half the flour mixture then fold in all the date mixture. Gently fold in the remaining flour and the extra whole chocolate chips.

Transfer batter to tin and tilt tin gently from side to side to level batter. Bake for 1 hour or until a fine skewer comes out almost clean from centre of loaf and loaf begins to pull away from the sides of tin *mine just 50 minute*.

Remove from oven and turn loaf out onto a cooling rack. When cold, slice and serve with coffee, tea or cold milk.

Friday Project .. done !!

 

Phuuuih.. finally, my 3 quilts blanket are done ! I just need to put my sewing label on it. I put them on listing at my new Facebook Pages, and I'm still thinking to create a new Etsy shop as soon as possible.. (well, if the customer take a whole blankets, the story will be different than :)  I gave you a sneak peek last Friday , and voila .. you can check the result at my pages here :

 

RUMAH MANIS HANDMADE

Anyway, now I have time to bake again .. my "cookies monster" member are craving for my cake .. 

Ubee Cake is an easy cake, eem.. a little trick for my hubby actually, he doesn't like taste of sweet potatoes - so, I just mixed the sweet potatoes into the cake batter .. No complain, and he ate almost half of portion of 9inches of cake LOL.
 

 

UBEE CAKE / Sweet Potatoes Cake
100 grams yellow sweet potatoes, wash, steamed, smashed.
75 grams lite coconut milk
75 grams butter, melted
10 yellow eggs
2 white eggs
125 grams granulated sugar
½ tsp salt
125 gram all purpose flour
¼ tsp baking powder
25 grams rice chocolate (meises)

1. Prepared the oven for 350 F -  greased 9 inches round baking pan. Set a side

2.Blend sweet potatoes and salt together, set a side. Add melted butter, mixed very well.

3. With hand mixer whisk eggs, sugar, salt until well corporate. Add flour and baking powder, stir with spatula. Add sweet potatoes mixture, once at the time – make it 3 times, mix well. at last, add rice chocolate, stir it.

4. Bake for about 35-40 minute or until the skewer comes clean when you poke in the middle of cake.

 

Here is some of finished project , some are reserved - I suggest you to check direct to my facebook pages for better view. And just e-mail me if you interest to get one , a very cute custom made for yourself, friends or your kid teacher maybe . I can make base on your own colors choice and theme :))
 

 

Banana 'zebra' Chiffon Cake

I've been making this cake 2 time during last week, woow, never happen before that my hubby LOOOOVEEEES the cake so much

BANANA CHIFFON CAKE
7 yolks
100 gr palm sugar
175 gr all-purpose flour
100 gr ripe banana
1/2 tsp salt
1 tsp Baking Powder
80 ml vegetable oil
1 tsp banan essence or vanila extract or spekoek spice is work too
250 ml white eggs
100 gr powder sugar
1/2 tsp Cream of Tart-tar or lemon juice
2 tbsp fine chocolate powder or 1 tsp chocolate paste


Center a rack in the oven and preheat it to 325F.

Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.

Over a large piece of parchment paper or bowl sift together the flour, salt, and baking powder

With hand mixer mix sugar and yolks until dissolved very well. Adding the dry ingredients towards the side of the bowl. Add the banana mixture. Using a rubber spatula, stir together until thoroughly combined.

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar if using. Slowly sprinkle the sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.

Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.

Take about 5 big spoon of batter, add about 2 fine chocolate powder or 1 tsp of chocolate paste, mix well.

Since I using original chiffon pan, on the one side of pan I started by dropping 1/4 cup of vanilla batter. It will spread a little bit. Then Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter . Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.

Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45 minutes).

Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hand to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.

Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.

Place the cake on a rack over a lined baking sheet. Sprinkle with confectioner's sugar if using.

Lapis Legit Durian

It's been an ages I'm not making this cake - ah, making lapis legit is a time consuming task that demands a lot of patience. I spent a very long hours to bake 1 8inch round layer cake like this. But you know, every time I complain about the process of making lapis legit, the result is always worth it.

Lapis legit contains several different spices, as we called 'bumbu spekoek ' but this time, I add some durian mothong ; well totally different flavor from original lapis legit aroma.

I promise to make an original taste of Lapis Legit next time *cross finger* :D

Lapis Legit Durian

Recipe : From Lydia - My Kitchen Blog

Ingredients (8" x 8"):
400g Butter
150g Sugar
10 Egg Yolks
1 tsp Durian Essence
1 cup Durian Puree (+/-)
60ml Milk
200g All-Purpose Flour
50g Corn Flour

7 Egg Whites
150g Sugar

Methods:
1. Grease and line the bottom of a 8" x 8" baking pan. Preheat oven to 200degC (upper heat only).

2. In a large mixing bowl, cream together butter and sugar until light. Add in egg yolks and continue to cream until smooth and fluffy.

3. Add in durian essence, puree and milk, and stir until well blended. Sift and fold in flours until well combined.

4. In a separate bowl, beat egg whites until foamy then add in sugar gradually while beating. Continue to beat until stiff. Stir it into the batter and mix until well combined.

5. Spoon about 100g of the batter into the baking pan and spread it evenly. Place it in the middle of the oven and bake until golden brown.

6. Remove it from the oven, use a fork to prick some holes on the cake. Then spoon another 100g of the batter onto the baked layer and spread evenly. Bake until golden brown. Repeat this step until all of the batter is used up.

7. Remove the cake from oven, invert and cool on rack.

Tomato Chicken Shorba

Oatmeal may be is the last choice breakfast option in our family. We are not fans of oatmeal .. i know this is bad, but I was surpraise when first time made this dish. 1 big pot of shorba, is gone pretty fast.

Now I know how to make them eat oat including me offcourse ^_^ A very healty dish, simple yet delicious.  I made this for last day lunch, eeeh.. what happen next ? everybody ask some more for dinner

Tomato Chicken Shorba Recipe from : Bunda Estherlita

Ingredients : 1 whole chicken ( i used Cornis Hen +/- 623gr)
1 slice of ginger or 2 tsp ginger powder
4 medium carrot, shreded
2 cans of asparagus, slice tinny (skip if you don't like) or 6 fresh asparagus
2 cans of mushroom, chopped or 1 handful of fresh mushroom
3 medium potatos, shredded
2 medium tomatoes , chopped or 1 can of tomato
3 red onion, chopped - yellow onion is work too
4 garlic, chopped
2 tsp cummin powder (i used 3 tsp, to get more excotic aroma)
200 gr of regular oatmeal (or more to make your soup more thicked)
salt, pepper for taste
pinch of sugar

chopped coriander leaves, for garnish

Directions : in medium pot, bring 1 ltr of water to boil, add whole chicken and ginger, let it cook until chicken is tender. Take the chicken out, shredded.

saute onion with 1 tbsp of butter, until translucen, add into chicken stock. Add oatmeal, salt, pepper, sugar, cummin cooked until oatmeal become soft .

Add all the vegetables and chicken. Cooked about 5 minute, adjust the taste. add chopped coriander leaves, serve warm.

Say Cheese

My fellow blogger, Ira from Cooking Tackle is a great food photographer, she knows how to make your jaw drop with her beautiful pictures, She posted this recipe about month ago and since than I can't stop thinking to make my own. A very easy loaf recipe, a perfect cake for a rainy afternoon

Butter Cream Cheese
Source : Ira Rodrigues - http://beelittlefood.blogspot.com/

Yields one 9×5 x 3-inch loaf

Ingredients A:
250 gr unsalted butter
220 gr granulated sugar
150 gr cream cheese

Ingredients B:
4 large eggs

Ingredients C:
80 gr sharp Cheddar cheese, grated, set aside 1/4 cup to sprinkle on top

Ingredients D:
50 gr whole milk

Ingredients E:
220 gr all-purpose flour
50 gr cornstarch
1 teaspoon baking powder


Cream (A) until light and fluffy. Add (B) and cream until light and smooth.

Add (C) and mix until well combined.

Sieve (E) ingredients together. Add part of (D) and then part of sieved (E) ingredients alternately while stirring in between each addition. Mix until well incorporated.

Pour it onto greased and lined loaf tin. Sprinkle some grated sharp Cheddar cheese that was put aside on top. Bake at 180 degree C for 50 minutes or until done. Do a skewer test, the skewer should come out clean from the middle of the loaf. Cool in rack for 10 minutes. Release from the pan and let cool in rack.