3 Ingredients No Brainer Cookies

Cookies ini loh yah, udah bahannya cuman 3 macem, bikinnya juga cuman diaduk doang. Makanya saya bilang no brainer....hahah!!

A photo posted by Dita Wistarini (@ditut) on Aug 5, 2015 at 12:09pm PDT

Anak SD juga bisa, makanya ini cocok banget buat proyek weekend bareng anak-anak. Mereka bahkan bisa bikin sendiri di bawah pengawasan kita.

Bahan-bahannya cuman 3 : Chocolate Peanut Butter Reese's, tepung terigu dan telur. Jika ingin cookiesnya lebih bertekstur silahkan tambahkan cacahan kacang/coklat nougat/permen reese's. Resep ini juga bisa dimodif loh. Hanya dengan mengurangi jumlah pemakaian tepung, jadilah cupcakes.

3 Ingredients Reese's Cookies

Ingredients :
1 cup Reese's spread/nutella/ovomaltine
15 tbsp all purpose flour for cookies / 10 tbsp all purpose flour for cupcakes
2 eggs
Almond/hazelnut/nougat etc (optional)

Directions :
Preheat the oven to 350 °F
Mix all of the ingredients using a whisker.
Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. You can certainly go larger or smaller as you prefer.
Bake the cookies for 15 minutes.
Transfer the cookies to a rack to finish cooling completely.

KBB #27 Fortune Cookies

Making fortune cookies by myself? Oh My...I did it! It wasn't that hard as I imagined :). Just need to practice how to fold the cookies,not perfect yet.

Fortune Cookie
Source: about.com



Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 24 cookies.

Ingredients:

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar (dita-I used only 6 tbsp)
3 teaspoons water

Preparation:



1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.



4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).



7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies

Lemon Meltaways

I baked a lot, did I? My kids are on school holidays and they couldn't stop munching. So I baked almost everyday. 1 simple recipe a day. For cookie like this, it's gone in a day.

I used cookie cutter instead of rolling the dough to form a log, because I'm baking with them. They love cute shapes! I love the result. It's sweet, sour and a bit salty.

Lime Meltaways
source : Martha Stewart
Yield Makes about 3 dozen



Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes (dita-I used 3 lemons)
2 tablespoons fresh lime juice (dita-I used 6 tbsp fresh lemon juice)
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour (dita-I used 2 cups)
2 tablespoons cornstarch (dita-I used 4 tbsp)
1/4 teaspoon coarse salt



Directions
1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
3. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.



4. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Meringue Cookies

Still have plenty of egg whites after making panettone, I decided to make something sweet and light for my kids. This cookies brings back my childhood memories.

Meringue Cookies
source : Joy of Baking

Ingredients :
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
1/4 teaspoon pure vanilla extract

Directions :
Meringue Cookies: Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.

Makes about 10 - 2 1/2 inch (6 cm) meringues

Brownie Biscuits with Peanut Butter Filling

There's no particular recipe. I just used my favorite brownies recipe from my friend Rachmah. Modified it a bit, add more flour, so it suitable for cookie dough.

Brownie Biscuits
The original recipe is CHERRY DROP BROWNIES, modified by Rachmah Setyawati, source : Buku BROWNIES by Ambarini

Ingredients :
200 gr butter
200 gr Dark Cooking Chocolate (melted together with butter)
4 eggs (Dita-I used 2 eggs)
a pinch of vanilla extract
320 gr Sugar (Dita-I used 280 gr sugar)
160 gr flour (Dita-I used 250 gr flour)
15 gr milk powder
50 gr chocolate powder

Cara membuat :
1. Preheat oven at 160 C, prepare baking trays with baking paper.
2. Place the eggs, sugar and vanilla in a bowl, mix together until pale and creamy.
3. Add melted chocolate+butter.
4. Stir in dry ingredients (flour, milk powder and chocolate powder). Mix well.
5. Spoon tablespoons of the mixture onto baking trays. Bake for about 10-15 mins until the brownie puffed and cracked. Let cool completely on trays.



And for the Peanut Butter Filling...it's just a no brainer recipe...LOL. I just grabbed chunky peanut butter in my pantry, then mixed it with thick cream and icing sugar. Stir vigorously until you get a creamy texture.

Spread half of the cookies with peanut butter and sandwich with the remaining cookies.

Green Tea Cookies

Anak-anak libur boleh dibilang hampir tiap 2 hari sekali bikin cookies. Dari chocolate cookies, snickerdoodles, chocolate chip cookies, banana cookies, dll. Sampe-sampe emaknya mati gaya, gak tau lagi mau bikin cookies apa. Tiba-tiba triiinggg! Malem-malem kepikiran mengkaryakan green tea bubuk. Kayaknya lucu nih bikin green tea cookies.



Iseng-iseng googling ternyata banyak banget resepnya. Akhirnya gue pilih yang hasil akhirnya Crispy dan Chewy.

Green Tea Cookies
Yield: Approximately 4 dozen cookies
source : Kirbiecraving

Ingredients :
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 cup oatmeal (dita)
2 1/2 teaspoon matcha green tea powder

Directions :
Preheat
oven to 375 degrees F (190 degrees C). In a small bowl, stir together
flour, matcha green tea powder, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat
in egg and vanilla. Gradually blend in the dry ingredients. Roll
dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand
on cookie sheet two minutes before removing to cool on wire racks.

KBB#20 : Kue Bangket

Kue Bangket? Gimana pula itu rasanya? Sering denger, tapi kayaknya belum pernah makan deh. Yang kebayang kok kayak semprit sagu atau satru atau sagon. Terus terang agak agak meyepelekan rasanya. Gatau deh, lagi gak mood nyemil kue-kue tradisional Indonesia yang manis-manis beraroma santan atau pandan. Tapi lama-lama penasaran juga karena orang-orang heboh banget sama kue yang satu ini. Setelah ngeliat resep dari surat cinta KBB#20, saya pilih resep kue bangket kacang daripada bangket susu, dengan pertimbangan, bangket kacang pasti gak terlalu manis dan ada rasa gurih kacangnya.



Karena lagi susah dapat kacang tanah, saya pake kacang mede. Waktu lagi manggang kacang mede pake acara agak gosong pulak, makanya hasil kue-nya jadi lebih coklat. Kacang mede memang lebih banyak mengandung minyak, apalagi yang udah dipanggang/sangrai, dan saya lupa faktor itu, makanya waktu nuang minyak gak kira-kira, bukannya sedikit-sedikit sesuai kebutuhan tapi langsung sesuai resep. Udah gitu disambi motret prosesnya pulak *multitasking baker...LOL*. Jadilah adonannya basah banget, padahal temen-temen bilang adonan bakal mawur-mawur. Dipanggang 1,5 jam gak kering-kering.

Setelah tweeting dengan @Arfibee, @p3nnylan3 dan @elsyesur akhirnya dapet masukan sah-sah aja nambahin tepung lagi, apalagi kata Elsye, adonan kue bangket ini gak rewel. Akhirnya sisa adonan saya simpan semalaman dan esok paginya lanjut dengan menambahkan tepung terigu dan garem lebih banyak dari resep (biar ada hint rasa asinnya). Eh, bener juga, ternyata memang karena adonan terlalu basah. Setelah jadi...wih gak perlu ngunyah langsung lumer di mulut, rapuh banget kue-nya :). Gak sampe 2 hari toples langsung kosong song song.

Bangket Kacang

Bahan:
•750 kg terigu, sangrai
•500 gr kacang tanah kupas
•400-500 gr gula halus
•500 ml-600 ml minyak goreng
•1 sdt garam



Cara membuat:
1. Sangrai/panggang kacang tanah lalu blender halus. Bisa juga masih ada kasar-kasarnya sedikit.
2. Campur terigu + kacang + gula halus + garam. Masukkan minyak sayur sedikit-sedikit hingga semua tercampur rata,
3. Bulatkan adonan lk 10 gr, lalu pencet perlahan bulatan dengan garpu (karena adonan gampang pecah).
4. Bakar dengan api kecil 140-150 derajat Celsius sekitar 20 menit.
5. Angkat kukis ini jangan pada saat panas.



Seminggu berlalu dan temen-temen kasak-kusuk soal bangket susu. Deng deng deng!!! Kemakan obrolan akhirnya penasaran berat pengen coba, padahal jatah kuota belanja bahan baking udah habis. Yaaaa namanya juga penasaran, akhirnya belanja bahan-bahannya deh tuh.

Saya cuman bikin 1/2 resep dan nambahin keju parmesan kurang lebih 1/3 cup. Wah ternyata bangket susu ini lebih mawur lagi, agak-agak tricky pas nyetaknya. Kalo bangket kacang bisa dicetak pake tangan, bangket susu ini musti pake cetakan. Bongkar-bongkar lemari nyari apa yang bisa dijadiin cetakan. Akhirnya pake cetakan bulet dari decoration set-nya WILTON. Wiii...ternyata lama ya bok nyetak satu-satu. Waktu dipanggang, wangi kejunya lebih dominan...yummy!!!

Dan akirnya saya tahu kenapa orang-orang ribut banget sama bangket susu. Ternyata oh ternyata memang lembut dan lumer banget di mulut. Apalagi ditambahin keju, makan 5 pun gak cukup :D.

Bangket Susu

Bahan:
• 500 gr sagu
• 100 gr margarine
• 150 gr gula halus
• 75 gr susu kental manis



Cara membuat:
1. Sagu disangrai dengan daun pandan, dinginkan.
2. Campur semua bahan.
3. Cetak menggunakan cetakan kue satu.
4. Bakar dengan api kecil (140 derajat Celcius) selama lk 10 menit.
5. Angkat kukis tidak pada saat panas. Karena kue ini texturnya rapuh sekali, angkatnya harus dengan kasih sayang, atur di toples, jangan diangkat lagi, kecuali mau dimakan.

Indonesian Cheese Cookies - Kaastengels

What's the most popular cookies in Indonesia during Eid Al Fitr? Yes,it's Kaastengels, Ananas Tart (Kue Nastar) and Cheese Sago Cookies (Sagu Keju). We can find these three types of cookies in every house that celebrates the day. I think Eid Al Fitr won't be the same without these delicious cookies :) *ohhh now I miss my homecountry*



Kaastengels
source : Sedap Sekejap

Ingredients :
(this is for 2 recipes)
250 gr butter
4 egg yolks
300 gr all purpose flour
50 gr cornflour
1/2 tsp baking powder
200 gr edam/parmessan cheese

100 gr grated cheddar cheese for topping
2 egg yolks to wash the cookies

Directions:
Pre-heat the oven 170˙C
1. Beat butter and egg yolks until soft, add edam cheese, mix it well.
2. Sift all purpose flour, cornflour and baking powder over the batter. Mix until the dough not sticking to the bowl and hand.
3. Roll the dough, shape. Wash it with egg yolks then sprinkle the top with grated cheese.
4. Put it in the oven for 20 minutes.

Food Photography Contest : Chocolate-Ginger Crinkle Cookies

Live for food? Love photography? Join the contest here, organized by Leites Culinaria with $700 in prizes.

And I'm sending this photo as an entry.



If you want to participate just follow the link.

Chocolate-Ginger Crinkle Cookies
via Leites Culinaria
by Jennifer Lindner McGlinn
from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy
(Chronicle Books, 2009)
Makes 40 cookies



Ingredients
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 cup unsalted butter at room temperature
7 1/2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup finely chopped crystallized ginger
Confectioners’ sugar for rolling

Method
1. Whisk together the flour, cocoa powder, baking powder, salt, ginger, and cinnamon in a medium bowl.

2. Combine the butter and 3 ounces of the chocolate in a medium, heat-proof bowl. Set the bowl over a saucepan filled with about 1 1/2 inches of simmering water (being sure not to let the bottom of the bowl touch the water) and stir occasionally until the chocolate and butter have melted and the mixture is smooth. Remove the bowl from the saucepan and set aside to cool slightly, about 10 minutes. (You can also melt the mixture in the microwave, heating it at about 20-second intervals and stirring periodically until it is melted and smooth.)

3. Stir the granulated and brown sugars into the melted chocolate mixture, using a wooden spoon or heatproof spatula. Drop in the eggs, one at a time, mixing briskly until smooth. Stir in the vanilla extract and gradually incorporate the flour mixture. Fold in the remaining 4 1/2 ounces of chocolate and the crystallized ginger. Cover the dough with plastic wrap and set in the refrigerator to chill for at least 2 hours or overnight.

4. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

5. Shape the chilled dough into walnut-size balls, roll in confectioners’ sugar, and arrange them about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough becomes too soft, return it to the refrigerator until chilled and fairly firm.) Bake for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

6. Cool the chocolate-ginger crinkle cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the crinkle cookies in an airtight container or in a zip-top bag for up to 4 days.

Melting Moments

It's been 2 months since my last post in this blog. So many things happened. The photograph theft issues and our move into a new apartment have drained my energy. And blogging would be the last thing in my mind.

I've been busy unpacking stuffs and decorating room by room in our new nest. Now, everything's almost back to normal except the photo theft issues (yup the thefts are still around), we start a new chapter in the new apartment.

2 years in the old apartment and we had such a really sweet memories. Especially in our artful life. We've done so many artful things.


sweet memories from the old apartment

And this is what I've done for the past 2 months, painting and decorating the new place.


new chapter in the new place

Ok, enough about our story :), now I'm ready to rock on my kitchen. This would be the first recipe from my new kitchen and the first food photos from my new food photos corner. Lucky me, the new flat has a room (kids' room) with abundant of light in the morning *yaayy*. And I think this would be my favorite spot to take picture.



For the recipe I just used what I've left in my pantry. Actually this is Arwen and Leia's project. They did it, I just supervised them, so you can imagine how easy this one.

Got the recipe from my favorite site Joy of Baking.



Melting Moments
source : Joy of Baking
Ingredients :
Melting Moments Recipe:

1 1/2 cups (195 grams) all purpose flour (dita-I use 1 cup)

1/2 cup (60 grams) cornstarch (corn flour) (dita- I use 1 cup)

1/4 teaspoon salt

1/4 cup (30 grams) powdered (confectioners or icing) sugar

1 cup (227 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Topping:

1 cup (110 grams) powdered (confectioners) sugar, sifted

Directions :
In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

I made a slight modification for the recipe. I used 1 cup of flour instead of 1 1/2 cups, then added 1/2 cup to the corn flour. So the cookies would be more delicate and melting in your mouth.

For the coating, you can create as your liking. I made the caramel coating cookies because I missed the day when I was just a kid eating Lontong Paris cookies :) (it's kind of Indonesian shortbread cookies with caramel coating and chopped nuts).

(Baking with Kids) Cheese Biscuits

Salah satu kegiatan pelepas stres dan relaksasi buat Arwen dan Leia, selain menggambar dan crafting adalah baking. Biasanya gue pilih resep-resep yang simple dan gak ribet juga anti gagal :D.

Postingan ini sebenernya untuk episode Cooking Friday, tapi berhubung videonya blm diedit, jadi resepnya dulu aja ya. Video menyusul ya.

Resep ini super duper gampil, gak perlu pake mixer pula.




Cheese Biscuits
source : Food Network

Ingredients :
2 cups self-rising flour (gue pake all purpose flour)
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar (gue pake permessan)
1 cup buttermilk (gue pake yogurt)
Salt
1/4 stick butter, melted

Directions :
Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

KBB#15 : Mud Cake Cookies Sandwiches

Tantangan KBB yang ke-15 ini sebenernya gampang *sotoy*, cuman prosesnya aja yang agak panjang. Ada 3 proses yang harus kita lalui, dari bikin cookies, cake coklat dan nyiapin ganache-nya.

Dari diskusi dengan temen-temen Bakers, banyak yang mengurangi jumlah gula pada resep. Tadinya gue juga udah mau ngurangin, tapi terus nyadar, ternyata coklat yang gue beli 70%. Untung aja gak jadi gue kurangin, ini aja jadinya agak pahit coklat, jadi kurang manis. Mana untuk bikin ganache-nya salah ngambil coklat, gue ambil yang 85%...kwakwawww!!

Karena gak punya cookie cutter bulat, gue akalin dengan pake tutup nutella terus pinggirnya diiris pake ujung pisau *ihhh kerajinan*

Cake-nya sendiri kayak brownies. Dan gampang rapuh pada saat dipotong. Mungkin harus dikurangin waktu pemanggangannya biar gak terlalu kering. Tapi untuk ukuran resep, rasanya terlalu tipis kalo harus dibagi 2 loyang dengan ukuran segitu. Gue bikin 1/2 resep semuanya, baik untuk cookies dan cake-nya.

Buat penggemar coklat, resep ini recommended. Rasanya nyoklat banget. Sayang di rumah gue rada kurang laku, mungkin karena rasanya agak pahit jadi anak-anak males makannya *untung gak bikin banyak-banyak*

Mud Cake Cookie Sandwiches
Source: The Australian Women's Weekly: cupcakes, cheesecake, cookies. ACP Magazine Ltd. 2008
Makes 24



Ingredients :
250g butter, softened
330g firmly packed brown sugar
2 eggs
450g plain flour
75g self-raising flour
50g cocoa powder
2 Tbs cocoa powder, extra

Chocolate Mud Cake
150g butter, chopped
100g dark eating chocolate, chopped coarsely
220g caster sugar
125ml water
2 Tbs coffee liqueur
150g plain flour
2 Tbs cocoa powder
2 egg yolks

Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.



Chocolate Ganache
80ml cream
200g dark eating chocolate, chopped coarsely

Bring cream to a boil in small saucepan; remove from heat. Add chocolate; stir until smooth. Refrigerate until spreadable.

1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.
2. Make chocolate mud cake.
3. Make chocolate ganache.
4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.



5. Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
6. Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.



7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.



8. Using heart template, dust cookies with extra cocoa.

Chocolate Rice Krispies Cookies

Si Papin salah beli cereal. Paling males beli rice krispies soalnya anak-anak kalo makan cereal ini pasti messy kemana-mana. Berantakan, rumah jadi makin penuh remah-remah. Yang ada gue umpetin tuh cereal, gue bilang udah abis....xixixixixixiiii. Dan lama banget ngendon di lemari dapur.

Pas bersih-bersih laci dapur gak tega mbuangnya, akhirnya rice krispies-nya gue bikin cookies aja. Bosen cookies yang chewy and cakey, gue putusin untuk bikin yang crispy.

Resepnya standar resep cookies biasa aja :). Kalo mau ditambahin oatmeal juga bisa loh, tepungnya jadi 2 cup aja, terus masukin 1 cup oatmeal.....jadinya bakal agak chewy)



Chocolate Rice Krispies Cookies

Ingredients :
1 cup Butter
1 cup brown sugar
1 cup sugar
2 large Eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups Rice Krispies

Directions :
Preheat oven to 350˚F.

Cream butter and sugars. Mix in eggs, vanilla, baking soda and salt. Then add remaining dry ingredients and mix thoroughly. Place heaping teaspoons full on an ungreased cookie sheet.

Bake at 350˚F for 12 minutes or until golden brown around edges.

Peanut Butter Choco Chips Cookies

Time to treat my girls!!!!! Arwen! Leia! Here are your cookies. Thanks Bunda Nadine for the recipe!



Peanut Butter Choco Chunk Cookies
source: Everyday food magazine - March'09

Ingredients :
1.5 cup all purpose flour
1 tsp baking soda (dita - use only 1/2 tsp baking soda)
1 cup peanut butter
1/2 stick (4 tbsp) butter,room temp
1/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla extract (dita - use only 1/2 tsp vanilla)
8 ounces semi sweet chocolate,cut into chunk (dita - use chocolate chips and butterscotch chips)



Directions :
1. Preheat oven to 350. In bowl whisk fluor and baking soda,set aside. In mixer bowl,beat peanut butter,butter and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low,gradually add fluor mixture,beating just until combined. Stir in choco chunk.
2. Drop dough by heaping tablespoons,1 inch apart,onto two large baking sheets. Bake until golden,13 to 15 mins,rotating sheets halfway through. Transfer to wire racks to cool.