Matcha Macaron ..

It has been a while not baking macaron, a year I believe, until this week I feel like to bake this cute cookies again. And what happened ? I failed , I thought I already lost my 'magic power' , I waste my precious matcha powder! Not only the shell didn't have 'feet' but just flat like a coin..    oh this can't be right !!!     The next day, read the recipe carefully , pay attention to my oven heat , exactly 50 stroke mixing the batter, and look at my macaron ....    I did it....  yaaay..

For the macarons shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds

2 tsp matcha powder

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Add the matcha powder. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. 

Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. 

To fill: pipe or spoon about 1 big tablespoon of chocolate ganache in the center of one shell and top with another one.

Chocolate Ganache 

Ingredients :

• 1 1/2 cups (12 fluid ounces or 360 ml ) heavy cream
• 1 lb (454 grams) semisweet or bittersweet dark chocolate

1. 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
   2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
2. 1. Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
   2. 
      

Hello April ..

April already ? time fly so quick, right ? ..  spring is in the air, we have so many rainy days , we try to organize our small garden, but with rains come and go make it hard to finish planting everything ..

Is only couple months until my daughter has summer break, we don't plan to do vacations this year yet since we have big vacations last year .. any how, how are you guys are doing ? thank you to still coming by here, even thou I don't do much of updating .

 

I've been craving of black forest cake for almost a week, and if you know me, I am so determine , when I want something I must to do it ^_^   so, today is Friday, I have a day off  is mean I am busy in the kitchen , cooking , baking , and do some chores before beloved people comes home ..  It has been awhile not doing serious baking, so you can see how messy my cake is ha..ha..ha..

 

 

 

Black Forest Cake

Recipe adapted from : William Sonoma Cake Book

Ingredients:

For the cake:

1/2 cup cake flour

1/2 cup Dutch-process cocoa powder

6 eggs, at room temperature

1 tsp. vanilla extract

3/4 cup granulated sugar

8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature

 

 

For the sugar syrup:

1/4 cup granulated sugar

1/4 cup water

 

 

For the filling and frosting:

 

2 1/2 cups heavy cream

2 Tbs. confectioners' sugar

1 tsp. kirsch - I using black forest extract

Poached cherries (I bought can one since there is no single black cherry in the market yet)

Semisweet (plain) chocolate curls

 

 

 

 

 

Directions:

Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

 

To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside.

 

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

 

Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

 

To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.

 

To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.

 

Run a table knife around the edge of the pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake.

 

Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.

 

Chocolate Snickerdoodles

When we (me and my daughter) go to Grocery Store near by our house, she always get 1 free cookies, - isn't nice ? she always pick a snickerdoodles cookies . She loves that cookies so much.  I looking for recipe, and found one - called "chocolate snickerdoodles" .  Without hesitation, I follow that recipe, no skip anything ..follow the directions. I was so upset with the result, the cookie is so HARD ..!! like rock , I need to throw all of them to the garbage bin, well , I just don't want my kid eat and broke her tooth .. 

 

The next day, I try do it again with so much adjustment from me , and just follow my guts .. and I just love the texture . 3 days in row bake this cookies, I share the cookies with teachers, friends, co-worker , they absolutely love it ... don't ask about my daughter and hubby , :)) you know the answer.

 

 

 

Chocolate Snickerdoodles

Ingredients :

2 cups of All Purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. cream of tartar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 stick of unsalted butter 

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

 

Cinnamon Sugar for rolling , (see below how to make cinnamon sugar)

1/2 cup of granulated sugar

1/2 cup light brown sugar

1 tbsp. cinnamon

1/2 tsp. nutmeg powder

 

Directions :

Pre-heat the oven 350 F.  Line 2 baking sheet with parchment

 

Whisk together the flour, cocoa, cream of tartar, baking soda, salt, baking powder

 

In the bowl of an electric mixer, cream the butter and sugar on medium high for about 1 minute, until light and fluffy.  Add the eggs, one at a time. Beating well, stir in the vanilla, scrape the bottom of the bowl.

 

On low speed, slowly add the dry ingredients, continue mixing only until the flour disappear.

Divide the dough into ball, roll the dough ball in the cinnamon sugar and place them on the prepared baking sheet about 2 inches apart. With damp finger flatten the dough ball slightly until the are 1 inch thick.

 

Bake the cookies for 12 minute, until golden brown at the edges and set in the middle. Cool on the baking sheet before transferring them to racks to cool completely.

 

Yield : 24 small cookies

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.

Ambitious friday baking ..

 

Alright, I call this is SO AMBITIOUS baking project that I've been thinking for awhile . I found the  recipe from the book that I borrowed from library. Like a little kid want to get test at school, I read the recipe so patiently more than 3 times .. aah.. tough is kind of hard , than I just closed the book. But the cake picture on that book are so awesome, call me all the time ... :p

Today, in a hectic day, I have no idea what is on my mind .. I just grab the ingredients from pantry and start baking. Which is so so so .... wrong !!! because I want to finish everything in a half day, excuse me ... look at those cake.. so messy ... I should bake the cake day a head, so I have enough time to décor without pressure to make my kitchen top clean again .. *sigh*

But ... after all, I am happy ... just can't wait until my cookies (cake) monsters come back home and start to eat them ...


CHOCOLATE COFFEE CAKE with dark chocolate ganache
Ingredients :
For the classic chocolate cake
3/4 cup dark unsweetened chocoa powder
2/3 cup sour-cream or regular plain yoghurt
2 2/3 cups all purpose flour
2 teaspoon baking powder
1 tsp baking soda
1/2 tsp salt
3/4 (1 1/2 sticks) unsalted butter, cut into small cubes
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 cup firmly dark brown sugar
3 large eggs, at room temperature
1 tbsp pure vanilla extract

For The Coffee Butercream
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp vanilla extract
3 tbsp coffee extract

For The Chocolate Glaze
8 ounces good - quality dark chocolate, coarsely chopped
3/4 cup (1 1/2 stick) unsalted butter, softened
1 tbsp light corn syrup

MAKE THE CAKE
Preheat the oven to 325 F. Butter 3 8-inch round cake pans, line them with parchment paper and butter the paper. Dust the parchment with flour and knock out the excess flour

In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

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

Using a standing mixer, beat the butter and shortening together on medium speed until light and fluffy, about 5 minute. Add the sugar and beat for 5 more minute, than add the eggs one at a time, mixing until eggs is incorporated into the mixture. Turn the mixer to low, add the vanilla.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.

Divide the batter among the prepared pans. bake for 35 - 40 minutes.

MAKE THE COFFEE BUTTERCREAM
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milx and cream and cook over medium heat, whisking occasionally. Until the mixture comes to boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (about 9 minutes). Reduce the speed to low, add the butter, mix until throughly incorporate.

Add the vanilla and coffee extract.

TO ASSAMBLE CAKE
Place one cake layer on aserving platter. Trim the top to create a flat surface , and evenly spread about 1 1/4 cups frosting on top. Add next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the side of the cake and put in the refrigerator for 15 minutes. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the sides and top of the cake with the remaining frosting. Refrigerated it for 15 minutes to it firm up.

MAKE THE CHOCOLATE GLAZE
Place the chocolate, butter and corn syrup in the top of a double boiler. Stir the mixture until melted and smooth.

Remove from the heat. Drizle glaze over the cake. Refrigerated, the cake for about 15 minutes to set the glazes before serving.

GLAZE THE CAKE
Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake.
Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze.
Remove from the refrigerator, and slowly pour the rest of the glaze over the cake, it should run down the edges in thick stream. You should be able to control the size and length of the stream by the pour. Feel free to experiment , and have no fear in playing around. This is a fun part, and there is no right or wrong way.
Garnish with chocolate beans , i used Ferrerro Rocher.

Waffle Cookies

 

Another bad weather coming to Midwest today, in started with a rain since Tuesday night until morning and change into snow. No school cancelation day, mean the weather probably just will be fine. It's absolutely slick on the road - I don't feel like to drive around during this nasty weather, just stay home since I finished my grocery shopping yesterday and thinking about to start put border for my quilt.. (ooh, I went to fabric store too yesterday, will show you the fabrics I picked up .. so lovely, and today my hand still klik..klik..klik  (push the enter button)  doing on line shopping *dooh* )

Until I saw 2 cookies jar on the table are empty. Oh NO.. !! this is not good :P - two cookies monster will craving and begging for me to bake.

Hmm.. let see, just bake something fast like this waffle cookies - really fast, no oven required.. It's only require of Belgian waffle maker that's all. wuhuuu .. less than 15 minute, everything ready .. I still have time to play around with my fabrics soon.

It is a fun cookies I ever make, please don't expect a perfect shape of cookies .. not too pretty but yet yummy..and supper fun if you decide to share with some other friends too. You can substitute the chocolate chips with almost anything you have in your pantry, such cinnamon, raisin whatever you like but your kiddo(s) probably will appreciate chocolate chips ^_^

Chocolate Chips Waffle Cookies
Ingredients

100gm butter, room temperature.
1/2 cup vanilla sugar
1 tsp vanilla
pinch of salt
2 small eggs {or 2 yolks + 1 white}
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup dark chocolate chips

Directions :
1.In a stand mixer, cream together butter, vanilla , pinch of salt and sugar at medium speed for three minutes, stopping to scrape the bowl as necessary.

2.Add eggs and continue to beat on medium for another two minutes, scraping the bowl as necessary.
3.Set the mixer to stir and spoon in the flour, baking powder and chocolate chips. The finished batter should have the consistency of a sticky cookie dough.

4.Prepare your waffle maker as direction on the box and dish out measured tablespoon-sized portions (3/4 oz) into each division of the waffle iron. Bake for 2 minutes or until golden brown, and let cool and crisp up on a wire rack.

celebrate of sweetness..

 

We get an invitation from our friend, Iranian-American couple this Sunday afternoon . My friend didn't say anything what kind of occasion is, she said, just want to be together with some friends who not seeing each others for long (well, I know every body are busy and has their own schedule, some time won't be match with others)  .Though is a good idea, since the weather 'kind' of nice , no rain, no snow.

As usual, I bake something to bring and share with others. And today, I'm not bragging but the chocolate butter cream I used for the cake is really kill me !! By *sweet* accident I end up at a very lovely Blog belong to a pretty lady, Heather Wong - *go check her blog, you will amaze with her creations*

Anyway, let me copy the recipe of chocolate butter cream, in case you need to impress your guest or friends too.  Trust me, you wont regret !

The Scootabaker's Chocolate Buttercream

Recipe from The Scoot A Baker
*my cake is 3 layer - 8 inch round and the recipe is more than enough to frost about 36 cupcakes depending on how much buttercream you like on your cupcakes. *

20 ounces unsalted butter, softened
24 ounces confectioners sugar, sifted
18 ounces Belgian chocolate (high quality chocolate), chopped, melted & cooled
2 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules

1. Mix coffee granules w/ vanilla and whipping cream until coffee is dissolved. Set aside.

2. Beat butter until smooth, about a minute on high. Add sugar, beat on low then on high for about 2 minutes or until fluffy. Add coffee mix, and beat on low then high for another 2 minutes. Without scraping bowl down, pour melted chocolate over buttercream. Beat until just incorporated. Scrape down sides of bowl and beat on high for 10 seconds. You're done!

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.

Banana Chocolate Chiffon Cake

 

Can't tell you more, but this is a second time in a week I bake this cake, I got from my buddy blogger, Rima (A lovely Malaysian lady, who can bake any kind of cake that you can ever imagine, she is .. I'm not kidding)

First time I bake, it just need a half hour to finished half of pan of cake. My cookie monster(s) at home love it .. eergh, I'm talking about hubby and kid. Maybe because the cake is so moist, and light .

Today, my daughter is sick, she get throat-ache and I decide not to send her to school - but she said, in the afternoon she will be fine and will bake a banana chiffon cake!! oh, jezz .. never heard any other kids say that. But she is, it's funny her body temperature turn normal in the afternoon and right the way want to bake . Ok, mommy let her to do that ..

Here is the recipe - Thank you Rima :)

 

Banana Chocolate Chiffon Cake
Ingredients :
20gr cocoa powder
60ml hot water
100gr banana – mashed
35gr cooking oil
½ tbsp chocolate paste
85gr cake flour
1/2 tbsp ground cinnamon
1 tsp baking powder
75 gr caster sugar (I’m sweet tooth, mine is 100gr sugar)
5 yolks eggs
5 white eggs
½ tsp salt
75 gr caster sugar (for white egg mixture)

Method :
Dissolve cocoa powder in hot water. Add smashed banana, cooking oil, chocolate paste, stir well, set aside.
Sift flour, cinnamon, baking powder.
Whisk sugar and yolks with stand mixer until pale. Add in cocoa mixture. Continue to whisk at low speed. Add batter into sifted dry ingredients
Beat white eggs and salt until half inflate, add sugar a little at time and continue to whisk till stiff peak.
Add egg white , fold in gently and lightly. Pour into ungreased chiffon pan
Bake in preheated oven of 350 F about 50 minutes (usually this chiffon bake till 60-70minute, but mine just 50 minutes and this keep my chiffon so moist)

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 Chocolate Chips Cookies

Sunday morning, daylight saving time is ends .. mean is we can sleep 1 hour longer than usual . But my body still not adjust yet, is like having alarm on your brain, right the way I woke up in the same time like always. Uuugh. .. what should I do ? don't you think Sunday is the perfect day to become lazy ? and the other hand I didn't go for jogging today, since I went jogging yesterday afternoon.

Went to the kitchen, try not to make too much noise, since the little one still deeply sleep (ooh, maybe like others parent , I love to see my innocent baby face while she is sleep like that.. so peaceful) . Too early to make my own breakfast, and I saw 2 ugly-looking bananas in the corner of the kitchen table. Right the way, I peel them, smashed and olalaaa.. I already baking chocolate banana cookies early Sunday morning *grin* And, the aroma of cookies wake my daughter up too .. she went to the kitchen , ask permission to get a very special Sunday breakfast .. COOKIES !! yup .. in a second she finished 2 yummy delicious cookies ..

I admit, I fell in love with this cookie too .. so soft, chewy and healthy too LOL ... well, there is banana inside of the cookies .. what you think ?

BANANA CHOCOLATE CHIP COOKIES

Ingredients :

1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon pure vanilla extract or if you have banana extract will be perfect !!
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips


Directions :
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.

Yield: 3 dozen.

Note : if you like add 1 tbsp chocolate powder, and subtitute chocolate chips with white choco chips

(please, make 2 times of this recipe ! you don't want people fight over this delicious cookies :D )