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Showing posts from January, 2015

Apple Crumble Pie

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Adapted from epicurious
This recipe makes a 15 cm round pie.
Crust:
3/4 cup pastry flour (or more if the dough is too soft to work with)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup very cold butter, grate or cut into small chunks
1 tablespoon ice water

Mix flour, salt, and sugar in a bowl.
Add grated butter, rub in with fingertips until the butter has distributed evenly.
Add water little by little, continue rubbing until the dough can come together.
Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan.
Refrigerate while preparing filling and topping.
Note: you could also half-bake this crust before adding filling.

Topping:
1/2 cup flour
2-4 tablespoons palm sugar (I personally prefer it to be less sweet)
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter

Combine all the topping ingredients until crumbly and sandy. I use a fork, it's easier that way.
Set aside.

Filling:
4 apples (about 700 grams)
freshly squeezed lemon/lime juice
2-4 tablespoons…

Oven-Baked Red Donuts

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Remember I bought too much beets for making the last red velvet cake? I thought it would be cute to make donuts with beets. Red donuts! I used my favorite donut recipe, baked potato donut but with some adjustments because unlike potato, beet puree is more liquid. One thing for sure I add so many flour, but without measuring it. So I could only give rough measurements. Always start with the minimum amount, gradually adding more if necessary.
Oven-Baked Red Donuts
Roughly adapted from Sajian Sedap
Ingredients: 300-500 grams bread flour about 200 grams beet puree + 2 tablespoons orange juice (or 1 tablespoon lemon/lime juice) 25 grams sugar 1 teaspoons instant yeast 1 egg, lightly beaten 25-50 grams margarine 1/2 teaspoon salt icing sugar for dusting
Methods: In a large bowl, mix together flour, sugar, and instant yeast until well combine. Add beet puree, stir well. Add egg, start kneading the dough, adding flour if necessary. Use a hand/stand mixer to ease the process. Once the dough has …

Ricotta Chocolate Cake With Nutella And Peanut Butter Cream Cheese Frosting

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With less sugar, no more runny frosting. Yay!
Too long for a title, you say? It's because just 'Chocolate Peanut Butter Cake' or 'Nutella Peanut Butter Cake' won't do it justice. I HAVE to mention ALL the ingredients this cake has just so you know how sinful this cake is. It's really, really sinful.

I'll say it once again:

Ricotta Chocolate Cake With Nutella And Peanut Butter Cream Cheese Frosting

adapted from smitten kitchen

(a little note: I've been wanting to try the recipe on that link since long ago. But I could never bring myself to buy sour cream, peanut butter, cream cheese, butter, chocolate, and cream in one go. No, it won't be cheap. But today I had leftover cream cheese from yesterday's Red Velvet Cake, there was peanut butter in the fridge, and some nutella sitting on the counter that could be a substitute for the chocolate glaze. The only thing missing was sour cream. But I had about half liter of milk also from yesterday leftov…

All Natural Red Velvet Cake

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(Disclaimer to all naturalist out there: ‘All Natural’ here means ‘using only beet and no food coloring’)
Hello! I’m back again with another episode of #BakingWithKids. Remember this (not) red velvet cake? Today @perempuangimbal and I tried the recipe that I’ve mentioned before on that post, the one that using all beet puree and no food coloring, with a little science behind. So, in order to get the bright red (purplish) hue, we should maintain the proper acidic pH of the batter by using natural (not dutch processed) cocoa powder, baking powder, orange juice, and vinegar, which has high acidity percentage.
Enough with the science. You can read a little more about that on here and here

All Natural Red Velvet Cake
adapted from Little House Living
Ingredients: 2 and 1/2 cups cake flour 3 tablespoons cocoa powder (not Dutch processed) 1 teaspoon salt 2 teaspoon baking powder 1 cup unsalted butter 2 cups sugar 4 eggs 1 cup milk 1 cup beet puree* 1/2 cup + 2 tablespoons orange juice 2 tablespoo…

#BakingWithKids: Green Tea Cupcakes

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Last Tuesday our kitchen is visited by @maknyes and @perempuangimbal along with their kids. We were going to make cupcakes together, yay! Could you imagine what it was like to do baking with three kids around? A three month-old and a less-than-1-year-and-a-half babies (and their moms have to carry them along on the whole baking process) plus a preschooler who wouldn't stop shouting something like, "I wanna do that! Can I do that? Can I try that? I can do that by myself!" 
So here we are, the chaotic bakers who somehow manage to accomplish the impossible mission of baking green tea cupcakes with kids tagging along.  
The first try. This is what happen when I let my preschooler do the frosting. Messy!
Those first 12 mini cupcakes (for each person) are gone in considerably short period of time. So a couple days after that @perempuangimbal came back and we baked the second batch, without the kids this time. 
The second batch. Because one is never enough. These babies look lik…

Handy Chicken Pie

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Easy Chocolate Peanut Butter Fudge

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Easy Chocolate Peanut Butter Fudge
Ingredients: 140 grams chocolate-flavored sweet condensed milk 120 grams dark chocolate 60 grams peanut butter chopped roasted peanuts, optional
Methods: Line a 10 cm x 15 cm pan with plastic wrap or aluminium foil. Set aside. Melt chocolate with sweet condensed milk together in a double boiler. Stir until smooth. Add peanut butter and chopped peanuts if using, stir well.  Transfer into the prepared pan. Store in refrigerator at least an hour. Cut to your liking, enjoy.  

Welcoming 2015 With A Chocolate Cake!

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Very Moist Chocolate Cake
Note: - This recipe is gluten free. Not because we're allergic to gluten, I just run out white flour. Feel free to substitute the mocaf flour with other kind of flour. - No mixer needed! I use only a rubber spatula.  - This makes a small cake. I used a 15 cm cake pan. Double the recipe if using a 22 cm cake pan. - This cake would be great with frosting too.
Ingredients:
1 cup mocaf (modified cassava flour)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 heaping tablespoons cocoa
1/2 cup (up to 1 cup, to your taste) palm sugar
1/2 cup coconut oil
1 egg
1/2 cup buttermilk (or regular milk + freshly squeezed lemon/lime juice)
1/4 cup hot coffee

Optional:
confectioners' sugar for dusting

Methods:
Mix flour, baking soda, salt, and cocoa together in a bowl. Set aside.
Mix sugar and oil until combined. Add egg, then buttermilk, then hot coffee. Stir well.
Fold in flour mix, stir until just combined. There were lumps in my cake batter, which I don't mind. I…