Butterscotch chip cookies topped with chocolate drizzle

I use basic chocolate chip recipe for this cookies, but I did a little twist to it by accident.
I was actually lanned to make strawberry covered chocolate for thanksgiving dinner dessert, but my youngest son keep eating the strawberry and left only its stem on the table, and I already melted some chocolate.
So I use the chocolate to topped this butterscotch cookies I made day before. Turned out great because whenever I made chip cookies I always reduce the sugar and chips, so it didn't come out too sweet at all. But hey, it's Thanksgiving!! the day when you can eat everything and it's forgiven :P

Ingredients :

2 1/4 cups of all purpose flour
2 stick of butter (1 cup)
3/4 cup of brown sugar
1/3 cup of sugar
vanilla essence
1/4 tsp each of baking soda and baking powder
1 package of butterscotch chips (I use only 3/4 pack)
1 large egg and 2 yolks

Method :

Turn on the oven to 325F
Mix the flour, baking soda, baking powder and salt, set aside.
In a separated bowl, xix the sugar, butter and vanilla and turn the mixer on medium high, then gradually add eggs one at a time.
Add the dry ingredients into the mixture
Spoon it into baking sheet, and flattened gently it with fork
Bake it until done for about 10 - 12 minutes, more if you wanted the cookies to be crispy.
Let it cool in a wire rack, then drizzle with melted chocolate on top.

Pumpkin mini cupcakes with vanilla and cream cheese frosting

I use the recipe from food network, and I omit the maple syrup and pecan for the frosting, I use vanilla beans instead. But nevertheless my family love it!!

Ingredients

Pumpkin Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Maple Cream Cheese Frosting:

• 1 (8-ounce) block cream cheese
• 2 tablespoons butter, at room temperature
• 2 tablespoons pure maple syrup (I omit)
• 2 cups powdered sugar
• Vanilla seeds 
• Chopped toasted pecans, for topping --> (I skipped this)

Directions

For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, vanilla beans, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting.

Mocha Cake with buttercream frosting

OMG! I am spending so much time updating my BENTO blog I neglecting this one :P ... I have made several dishes that I'd love to share here, but let me start with this birthday cake!

I made this simple birthday cake for my 2nd son's 7th Birthday and it was a total hit!! I'd definitely make it again! I did not have a chance to take any picture of the sliced one, it was gone right away.

The original recipe is actually for cup cakes, I got it HERE.
I modified it a little bit by adding one more yolk and using heavy cream instead of whole milk, just because I have some in the fridge and I do not like to waste food :D

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 (I used heavy cream)
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 ( + 1 yolk)

METHOD

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. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1½ cups powdered sugar
1 Cup powdered milk
1½ teaspoons vanilla extract

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Apple-Strawberry Buckle

BUCKLE is a tender yellow cake with a fruit and streusel topping.
I adopted the recipe from the "Fine Cooking Annual" book. The original version is Apricot-Raspberry Buckle. But since I still have some strawberry left I better use it before it goes bad. I also use some diced apples that I sauted with some butter, fresh vanilla bean, cinnamon and sugar. Smells amazing!!
When hubby came home yesterday I asked him to taste it, and he just could not stop ...he even skip dinner. Need I say more??

APPLE-STRAWBERRY BUCKLE
Recipe adopted from the Fine Cooking Anual, modified by ME.
Serves eight to ten.

INGREDIENTS :

For the Streusel :
1/2 cup minus 1 tablespoon unbleached all-purpose flour
1/4 cup granulated sugar (I use cane sugar)
1 teaspoon ground cinnamon
Fresh vanilla seeds from 1 bean (then I use the bean string to saute the apple)
Pinch of salt
1/4 cup cold unsalted butter, cut into small piecies

For the cake :
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar (I use cane sugar)
1 1/2 teaspoons pure vanilla extract (I use vanilla beans)
1/4 tsp pure almond extract
3 large eggs
3/4 pound apple (diced, sauted for 5 minutes with 1 tsp of butter, 1 tbsp of sugar, 1/2 tsp cinnamon and vanilla beans)
2 cups of fresh ripen strawberries

METHOD

Position a rack in the lower third of the oven and heat the oven to 370F, butter a 9 inch square pan.

Make the streusel :
In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry blender or two table knifes until the butter pieces resemble small peas. Refrigerated until needed.

Make the cake :
Sift the flour, baking powder, and salt into a small bowl
With a hand or electric mixer (use the paddle attachment) beat the butter on a medium speed until smooth, about 1 minute. Add 1/4 cup of sugar and the extracts. Beat for 1 minute. Gradually add the remaining 3/4 cup sugar while beating on medium speed. Stop and use a rubber spatula to scrape the bowl and batter. Beat on a medium high speed until pale and slightly fluffy (the sugar will not be dissolved), about 3 minutes. Reduce the speed to medium and add the eggs, one at a time, mixing it until the batter is smooth each time.
Stop and scrape the bowl and the beater. On low speed, add the flour mixture and beat only until incorporated.
The batter will be thick. Add half of the apples and half of the strawberries to the batter and fold them in gently with a large rubber spatula. Some of the strawberries will be break when baked, the pinkish cast will disappear.
Spread the batter into the prepared pan and distribute the remaining fruit evenly on top. Sprinkle the streusel over the fruit. bake until the cake springs back in the center when lightly pressed and a toothpick comes out clean, about 45 to 50 minutes.
Let the cake cool in its pan on a rack. Serve warm or at room temperature.

S C O N E S

This is my first time making scones, and I am quite pleased with the result.

To be honest I did not have any plan to make scones until one of the boys told me that we're out of bread, and they wanted to enjoy the strawberry jam I made yesterday.
So I go trough my cooking book collections and found out this scone recipe from one of the book. Then I checked the pantry and seems like I have everything needed. So here we go....

I have this book call THE HOME BAKER for a long time, but I never really pay attention on what's in it. If I am not mistaken the only recipe I have tried from this book is some butter cookies. But that was like 5 years ago .. LOL

INGREDIENTS :

4 tbsp butter, diced and chilled, plus extra for greasing
1 lb/450 gr all purpose flour, plus extra for dusting
1/2 tsp salt
2 tsbp baking powder
2 tbsp superfine sugar
generous 1 cup milk, plus 3 tbsp for glazing

To serve :
clotted cream
Strawberry jam (recipe suggested strawberry jelly)

METHOD :

Preheat the oven to 450F/220C. Grease a cookie sheet.
Stir the flour, salt, and baking powder together into a bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar. make a well in the center and pour in the milk.
Quickly mix with a round-bladed knife to form a soft dough.
Turn out the dough onto a lightly floured counter and knead lightly.
Roll out to a thickness of about 1/2 inch/1cm. Don't be heavy-handed, scones need a light touch.
Using a plain 2 1/2 inches/6cm cookie cutter, cut out 10 - 12 circles and transfer to the prepared cookie sheet.
Brush with the milk to glaze and bake in the preheated oven for 10 - 12 minutes until well risen and golden.

Transfer to a cooling rack and let cool. Split and serve with clotted cream and strawberry jam.

NOTE:
To make fruit scones, add 2oz/55gr mixed dried fruit with the sugar. To make whole wheat scones, use whole  wheat flour and omit the sugar. To make cheese scones, omit the sugar and fruit and add 1/2 cup finely grated cheddar cheese to the mixture with 1 teaspoon mustard.

Banana Cupcakes with Honey Cinnamon-Frosting

I made this cupcakes a long time ago but never posted here, because I wasn't too happy with the pictures. I keep thinking maybe when I make it again I'd take another pictures, but guess what? I made the cake again and again and again and I never got a chance to take any pictures. The cake disappear so fast, my family love it so much.

I combined 2 recipes, one I got from a good friend of mine RUMAH MANIS (I think she uses Martha Stewart's) with another banana cake recipe I got a long time ago.
I love the cooking method on the Martha Steward's recipe, because it uses melted butter instead of creaming the butter and sugar with an electric mixer. Very simple and easy! works really well for me.
But I referred to the other recipe for the amount of butter and eggs, because I knew the result is always moist. So the combinations works just perfect!

Banana Cupcakes with Honey Cinnamon-Frosting


Ingredients :
1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter/1 stick (melted) --> I used 3/4 cup
1 1/2 cups mashed banana (about 4 bananas) plus one banana for garnish (optional)
2 large eggs -->I used 3 large eggs
1/2 teaspoon vanilla extract

Method :

• Preheat the oven 350F, line standard 12 cups muffin pan with paper liner
• In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt
• Make a well in center of flour mixture, In well, mix together butter, mashed banana, eggs, and vanilla. Stir to incorporate flour mixture (Do not over mixed)
• Dividing evenly, spoon batter into muffin cup
• Bake until done about 25 - 30 minutes.
• Remove cupcakes from pan, let it cool completely on a wire rack. Spread tops with honey-cinnamon frosting.
• Just before serving, peel and slice banana into rounds, and place on each cupcake if desired.

For the frosting :
1 1/4 cups confectioners sugar
1/2 cup unsalted butter (room temperature)
1 tablespoon honey
1/8 teaspoon ground cinnamon (I use more because we love cinnamon too much)

Method :
In a medium bowl, using electric mixer, beat the confectioners' sugar, unsalted butter, honey and cinnamon until smooth, about 4 to 5 minutes.

Oatmeal Cookies

I am so into baking mood lately, just the other day I baked some Japanese Cheese Cake for the 2nd time, and yesterday I baked this Oatmeal cookies for the boys to snack on after school. I have one 2nd grader and one Kinder-garter who are always hungry after school, and I also have one terrible twos at home. Making 1 batch of cookies would only last them for couple days, so I decided to make 2 batches.
I adopted the recipe from MYRECIPES.COM, What I love about it is it only uses brown sugar, so it's not too sweet I supposed, and I would feel less guilty giving it to my kids :d
I added a little twist with the spices, instead of using just cinnamon and cloves I used the famous Dutch Spekulaas blended of spices (the combinations of some nutmeg, maze, cinnamon, cloves etc). When the cookies are in the oven my kitchen smells amazing!!

I love that blended of spices, love its smells and its taste. It's very popular in Indonesia as bumbu spekoek. We normally use it for lapis legit or thousand layers cake. Maybe someday I'll bake that cake again and share the recipe here.

Oatmeal Cookies
Recipe adopted from myrecipes.com

Ingredients

• 3/4 cup brown sugar
• 1/2 cup unsalted butter (1 stick), softened
• 1 1/4 cups oatmeal
• 1 egg
• 3 tablespoons whole milk
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon (I use spekulaas spices)
• 1/2 teaspoon ground cloves (I use spekulaas spices)
• 1/4 teaspoon salt
• 1/2 cup walnuts, chopped (I omit it)
• 1/2 cup raisins
• 1/2 teaspoon vanilla extract

Method :

Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt. Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla. Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

Southern Peach Cobler

Ingredients:

8 fresh peaches - peeled, pitted and sliced into thin wedges 

1/4 cup white sugar 

1/4 cup brown sugar 

1/4 teaspoon ground cinnamon 

1/8 teaspoon ground nutmeg 

1 teaspoon fresh lemon juice 

2 teaspoons cornstarch 

1 cup all-purpose flour 

1/4 cup white sugar 

1/4 cup brown sugar 

1 teaspoon baking powder 

1/2 teaspoon salt 

6 tablespoons unsalted butter, chilled and cut into small pieces 

1/4 cup boiling water 

MIX TOGETHER: 

3 tablespoons white sugar 

1 teaspoon ground cinnamon 

METRIC : (buat yg nggak mau pake ukuran cup)

8 fresh peaches - peeled, pitted and sliced into thin wedges 

50 g white sugar 

55 g brown sugar 

0.6 g ground cinnamon 

0.4 g ground nutmeg 

5 ml fresh lemon juice 

5 g cornstarch 

125 g all-purpose flour 

50 g white sugar 

55 g brown sugar 

3 g baking powder 

3 g salt 

85 g unsalted butter, chilled and cut into small pieces 

60 ml boiling water 

MIX TOGETHER: 

40 g white sugar 

2 g ground cinnamon 

Directions:

Preheat oven to 425 degrees F (220 degrees C). 

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. 

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. 

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

Sumber resep : allrecipes.com

Ngikutin beberapa tips dari para reviewer :

Klo pengen peach-nya kerasa chunky, peach-nya hrs dipotong agak tebel, atau bahkan tebel2 (aku mah sebagian tebel sebagian tipis).

Untuk adonan toping-nya, aku tambahin 50% dari resep krn ada yg bilang terlalu sedikit dan nggak ke cover, makanya diphoto kliatan tebel.

Caramel Banana Bread Pudding

Ingredients:

1 1/2 cups pruchased caramel sauce

1/2 tsp plus 1/8 tsp fine sea salt

8 5X3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted

3 medium bananas, peeled, thinly sliced on diagonal into 1 2/3-inch ovals

4 large eggs

1 1/2 cups half and half

1/2 cup whole milk

2 1/2 tablespoons sugar, divided

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

Directions:

Preheat broiler, butter eight 3/4 cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. 

Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1to 2 minutes. Cool

Cut each bread slice into 6 squares, for 48 pcs total. Set 1 banana slice on each bread square. Arrage 6 banana-topped bread square standing on edge, side by side in each prepared ramekin, fitting snuggly.

Whisk eggs, half and half, milk 1 1/2 teablespoon sugar, vanilla and 1/8 teaspoon sea salt in medium bowl.

Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minuts. Reserve any remaining custard.

Meanwhile, position rack in bottom third of oven and preaheat to 400F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large rasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.

Bake puddings until set and kinfe inserted into custard comes out clead, about 45 minutes. Remove from pan, cool.

Serve bread puddings warm or at room temperature.

White Chocolate Fruit Tart

Ingredients:

KULIT :

3/4 cup butter (simpan dlm suhu ruangan)

1/2 cup gula halus

1 1/2 cups all purpose flour

ISI

1 pack (10 - 12 ounce) vanilla atau white chips. lelehkan dan dinginkan.

1/4 cup heavy whipping cream (tdk usah dikocok)

1 pack (8 ounce) cream cheese, simpan dlm suhu ruangan

TOPPING :

1 kaleng nanas, simpan airnya untuk olesan buah

Strawberry secukupnya

1 kaleng mandarin orange (buang airnya)

2 buah kiwi, kupas dan potong tipis

GLAZE (Olesan buah)

3 sdm gula pasir

2 sdt cornstarch

1/2 sdt lemon juice

Air sisa nanas tadi

Directions:

1. Aduk butter dan gula sampe bersatu (speed 1 ajah) kemudian masukan terigu, lalu aduk (pake tangan/spatula) sampe adonan bisa dibentuk. Kemudian masukan dengan cara ditekan-tekan kedlm 11-inches loyang tart yg bawahnya bisa dicopot, dan tidak usah dipoles mentega dulu. Bakar dlm suhu 300F selama 25 - 30 menit ato sampe kecoklatan. Dinginkan.

Triangle Shortbread

Shortbread dates back at least to 16th century. It is ideal for tea-time, coffee in the morning, or as an accompaniment to fruit fools or other soft desserts.

The formula for shortbread is usually one part sugar and two parts butter to three parts flour. The sugar used is often superfine, the butter slightly slated and the flour all-purpose, although sometimes a tablespoon of semolina, fice flour, or corn flour may replace same of the flour to give a different rexture.

Ingredients:

8 tbsp butter, diced and chilled, plus extra for greassing

scant 1 1/4 cups flour, plus extra for dusting

pinch of salt

generous 1/4 cup superfine sugar

2 tbs golden superfine sugar

Directions:

Grease a 8 inch/20 cm round fluted cake pan or tart pan. Preheat the oven to 300F/150C.

Shifted the flour, salt, and superfine sugar together into a bowl. Rub in the butter with your fingertips until the mixture resebles fine bread crumbs. Work the mixture to form a soft dough. Don't overwork the shorbread, otherwise it will be tough, not crumbly as it should be.

Lightly press the dough into the cake pan. If you don't have a fluted pan, roll out the dough on a lightly floured center. Transfer to a cookie sheet and pinch the edge to form a scalloped pattern.

Mark the dough into 8 equal portions with a knife. Prick all oger with a frok and bak in the center of the preheated oven for 45-50 minutes until firm an dlightly golden.

Let cook in the pan and dredge with the golden superfine sugar. Cut into portions and transfer to a cooling rack. Store in an airtight container in a cool place.

Espresso Biscotti

Ingredients:

3 tablespoons coffee beans (aku ganti dengan kopi instant nescafe 2 sdm)

2 tablespoons strong coffee (aku pake decafenated coffee)

1/2 cup butter

3/4 cup sugar

2 eggs

2 cups plus

2 tablespoons flour

1 1/2 teaspoons baking powder

dash of salt

3/4 cup chocolate chips (optional)

Tambahan dari aku :

Vanilla secukupnya

Pasta coklat secukupnya

Directions:

Preheat oven to 325F. 

Grind coffee beans finely.

Place in a small bowl and mix with coffee.

Set aside. Cream together butter and sugar.

Beat in eggs and coffee mixture. Combine flour,

baking powder and salt. Add to creamed mixture.

Fold in chocolate chips if desired.

Pat dough into two equal logs on a floured baking sheet.

Should be about 14 inches long and 1 1/2 inches wide.

Bake for 25 minutes or until lightly brown.

Transfer from sheet to rack and let cool for 5 minutes.

Cut diagonally at a 45 degree angle into 1/2 inch thick

pieces. Place slices upright on sheet and return to oven

for 10 minutes longer or until the desired crispness is

reached. Let cool on baking rack and store in

airtight container.

For variations sustitute toasted almonds for

chocolate chips or dip in chocolate.

Catatan :

Karena nggak punya chocolate chips terus adanya chocolate block (bittersweet chocolate) buat baking, jadinya biscotti-nya aku bikin polos aja.

Terus chocolate-nya aku melted sesuai direction di packagingnya, lalu celupkan satu bagian biscotti dan tiriskan diatas wax paper. Masukan ke lemari es sampe chocolate-nya kering.

Recipe is adopted from :

http://www.decentcoffee.com/EspressoBiscotti.html

Espresso Chocolate Chips Cookies

Ingredients:

1 cup butter, softened

1 1/2 cups granulated sugar (aku kurangin lagi)

1 cup brown sugar, packed

1 1/2 tsp vanilla extract

2 eggs

3 cups flour

1/2 tsp baking soda

1 tsp salt

2 cups (one 11oz bag) chocolate chips (aku pake yg mini biar nggak terlalu banyak coklat-nya)

1/2 cups macademia nuts (chopped) --> aku skip

tambahan:

3/4 sdt pasta mocha

34 sdt kopi instant (aku pake decaffeinated) campurkan dengan 1 sdt air.

Directions:

Panaskan oven 350F

Kocok butter dan sugar sampe lembut dan fluffy, tambahkan vanilla dan eggs satu persatu. Tambahkan pasta mocha dan kopi instant-nya, aduk lagi.

Campurkan tepung terigu, garam dan baking soda, lalu masukan kdlm campuran adonan butter. Terakhir masukan chocolate chips-nya, aduk rata.

Cetak dengan menggunakan teaspoon *ukuran sesuai selera* kedlm loyang yg telah dioles mentega ato gunakan parchment papper supaya tidak lengket.

Bakar selama 10 - 12 menit. Dinginkan, dan siap dihidangkan

Dulche de leche and chocolate chunk bread pudding

Ingredients:

8 1/2 inch thick slice egg bread, crust trimmed, cut into 1/4 to 1 inch cubes.

4 tbs (1/2 stick) unsalted butter. melted, divided

1 1/2 cups heavy whipping cream

1 cup purchase dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving.

4 large eggs

2 large egg yolks

2 tbs dark rum (aku skip)

1 tsp vanilla extract

pinch of salt

1/2 cup bittersweet chocolate chips (aku pake cooking chocolate dipotong2)

2 tbsp sugar

Powdered sugar

Directions:

Preheat oven 350F. Place bread in large bowl, drizzle with 3 tbsp melted butter, toss. Trasnfer to rimmed baking sheet. bake until bread begins to color, stirring occasionally, about 12 minutes.

Cool. Brush 11X7X2 inch glass baking dish with 1tbsp melter butter.

Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and yolks in large bowl. Add rum (aku mah gak pake), vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stirl in bread cubes. Let soak 30 minutes, stirring occasionally.

Mix chocolate chips into custard mixture, pour into prepared dish. springkle with 2 tbsp sugar. bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing dulce de leche topping alongside.

Recipe's source : Bon Apetite Magazine

Pumpkin Pie

Ingredients:

Butter Pie Crust (ini resep crust-nya untuk 2 pie yg 9")

1,5 cups tepung terigu

1 sdm gula putih

0.75 sdt garam

1 cup (2 sticks) unsalted butter, potong-potong 0.5"

6 sdm (kurang lebih) air es.

Bahan Pie : (ini buat satu pie, kalo mau bikin 2 tinggal di double ajah)

1 adonan butter pie crust 

1 kaleng 15 ounce pure pumpkin

0.75 cup brown sugar

0.75 sdt bubuk kayu manis (ground cinnamon)

0.75 sdt bubuk jahe (ground ginger)

0.75 sdt bubuk pala (fresh grated nutmeg)

sedikit bubuk cengkeh (ground cloves)

3 buah telur besar

1,25 cup heavy whipping cream

Directions:

Cara membuat crust :

Campurkan terigu, gula, garam kedlm food processor, kemudian masukan butter, nyalakan lagi food processornya, kemudian masukan air es sedikit demi sedikit sampe adonan menggumpal dan bisa dibentuk. Keluarkan dari food processor dan bagi dua, kemudian tipiskan dengan menggunakan rolling pin, bungkus dengan cling wrap dan simpan dilemari es minimal 2 jam ato semalaman.

Kalo nggak ada food processor bisa juga pake mixer biasa ato kalo mau bekeringat sedikit pake tangan juga bisa.

Cara membuat pie :

Pindahkan rak oven kebagian paling bawah oven. Panaskan oven 375F, siapkan loyang buat pie dan semprot dengan oil spray ato olesi mentega, masukan adonan pie crust didalam loyang pie, atur pinggirannya supaya rata. Tutup adonan dengan tin foil dan masukan kacang kering diatas foilnya, bakar selama 15 menit, keluarkan kacang dan buka foil-nya, bakar lagi sampe ujungnya keliatan kecoklatan (kurang lebih 7 menit). Tusuk adonan dengan garpu apabila ada gelembung udara, angkat dan dinginkan selama 10 menit. 

Kurangi temperatur oven menjadi 350F dan pindahkan lagi rak oven ke tengah2.

Masukan pure pumpkin kedalam food processor, dan campurkan ke enam bahan2 yang lainnya. Tambahkan telur satu persatu, jalankan mesin setiap kali dimasukan telur (supaya tercampur rata). Kemudian masukan heavy whipping cream, jalankan lagi mesin sampe betul2 tercampur. Nyampur adonan ini bisa juga diaduk pake spatula ajah asal make sure bener2 kecampur rata.

Masukan adonan puree pumpkin kedalam kulit pie yang tadi, bakar sampai matang, Kurang lebih 1 jam, kalo ujungnya takut gosong tutupi dengan tin foil. Angkat dan dinginkan, hidangkan dengan cool whip.

Note : untuk bahan2 spice seperti bubuk kayu manis, bubuk jahe, pala dan cengkeh bisa digantikan dengan pumpkin pie spice yang udah jadi, hanya nanti rasanya sedikit beda.

Sumber Resep : Majalah Bon Apetite

Apple pie with caramel sauce

Ingredients:

Caramel sauce :

1.5 cups dark brown sugar

1.5 cups heavy whipping cream

6 sdm unsalted butter (3/4 stick)

Crust :

1.25 cups tepung terigu (all purpose fluor)

3/4 cup gula halus

1/4 cup kosher salt (aku pake garem biasa)

1/2 cup (1 stick) unsalted butter, potong kecil2

2 kuning telur yg besar.

Filling/Isi :

2 sdm gula putih

1 sdm tepung terigu

1/2 sdt bubuk cinamon/kayu manis

1/2 sdt bubuk kapulaga/cardamom

6 buah apple mcintosh ato golden delicious apples (sekitar 2 3/4 pounds), kupas, buang bijinya dan potong2. 

Directions:

Untuk caramel :

Panaskan semua bahan dlm api sedang sampai tercampur rata dan mendidih, aduk sesekali sampe larutan lengket disendok (cukup pekat). Angkat dan dinginkan. Simpan dlm container tertutup dan bisa tahan 5 hari dlm lemari es, panaskan dlm microwave sebelum dihidangkan.

Untuk Crust:

Campurkan tepung terigu, gula halus, garam didalam food processor, tambahkan butter dan campurkan sampai menyatu dan bisa dibentuk. Tambahkan kuning telur satu persatu, jalankan lagi mesinnya. Angkat semua adondan dari food processor kemudian tipiskan dengan menggunakan pin roll. Simpan dilemari es.

Untuk Filling/isi :

Campurkan keempat bahan sampe rata, lalu tambahkan apples yang udah dipotong2 dan aduk2 rata sampe semua apple terbalur bumbu/campuran cinammon dll.

Panaskan oven 375F, bentuk adonan crust/kulit pie kedlm cetakan tart, rapihkan pinggirannya. Kemudian susun apple yang rapi diatas kulit tart. Bakar dlm oven sampe apple-nya lembut, selama kurang lebih 1 jam 15 menit (sesuaikan lagi dgn oven). 

Keluarkan tart dari oven lalu poles dengan saus caramel, dinginkan dlm suhu ruangan. dan siap dihidangkan dengan saus caramel sesuai selera.

Panaskan kembali saus caramel sebelum dihidangkan.

Sumber resep : Majalah Bon Apetite