Chocolate Chip Cookies

Kalo kamu suka bikin kukis coba deh kukis yang ini, gampang, simple dan hasilnya lumayan enak. Cocok buat pencinta kukis seperti saya.

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Penampakan kukis saya memang ga terlalu bagus, cenderung gepeng....:P mungkin karena saya tidak memasukannya kedalam kulkas sebelum dicetak dan dipanggang, alhasil waktu proses pemanggangan meluber kemana-mana.

Chocolate Chip Cookies
Source : Joy Of Baking

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

KBB #10 : Caramel Pots with Minted Shortbread Sticks

Postingan yang terlambat, sebenernya udah bikin dari seminggu yang lalu hanya, telat pemotretannya :(

Rasa shortbread sticknya bener-bener nendang. Renyah dan manisnya samar-samar, karena dikurangi sedikit gula halusnya. Cara pembuatannya juga cukup mudah, kamu ga perlu mengeluarkan mixer untuk mencampur semua adonannya. Hanya dengan jari-jari tanganmu semua adonan bisa tercampur rata.

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Saya mengganti vanilla batangan dengan perasa vanilla, dan saya menghilangkan daun mintnya karena memang cukup sulit menemukan daun mint segar.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped


Preheat the oven to 150C. Line a baking tray with baking paper.


Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Well, untuk dua resep ini saya hanya membuat adonan 1/2 dari masing-masing resepnya, cukup buat kami sekeluarga. Karamelnya agak terlalu coklat mungkin karena waktu memasaknya yang agak lama. Tapi saya cukup puas dengan hasilnya. :D

Oatmeal Cookies

Weekend ini memang jadi hari yang di tunggu-tunggu buat saya, setelah 5 hari dalam seminggu diluar rumah, saatnya weekend harus dan mesti ada di rumah. Bepergian jadi alternatif ke 10 buat saya.

Terus terang impian jadi full time mother masih ada di benak saya, memang kalo di pikir kerjanya lebih berat dari kerja di kantor tapiiiii ada banyak hal yang bikin saya kangen melakukan kerjaan dirumah, walau sekarang pun kami berdua tidak punya asisten untuk menyelesaikan pekerjaan rumah tangga. Capek tapi lebih leluasa melakukan semua pekerjaan sendiri.

Nah buat weekend ini, saya pengen banget coba resep cookies yang lumayan beda. Resep Oatmeal Cookies memang udah jadi incaran saya sejak lama, baru sekarang deh kesampean membuat cookies yang kriuk ini :D

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Oatmeal Cookies
Source : Joy of Baking

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.

Line 2 baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F (177 degrees C), or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

Kue Corn Flake

Kalo kamu punya sisa conrnflake kue ini bisa jadi pilihan buat cemilan anak-anak. Selain gampang sekali membuatnya, dijamin pasti enak. Apalagi rasa butternya yang khas. Resep dari mbak Syl sepertinya sudah di uji coba oleh banyak orang, dan dari referensi yang ada kue ini patut direkomendasikan buat para cookies monster :P

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Kue Corn Flake

Sumber : Dapur Syl

Bahan:
400 gram butter kalengan
200 gram gula pasir
400 gram terigu
250 gram cornflakes
2 kuning telur
1 sdt vanili cair

Cara membuat :
Kocok butter kalengan, gula, telur, dan vanili sampai putih.
Lalu masukkan sedikit demi sedikit tepung terigu hingga rata.
Kurangi kecepatan mixer ke bagian yang terendah, lalu masukan cornflakes.
Jangan terlalu lama, karena cornflakes akan hancur.
Bentuk adonan dengan tangan sesuai selera.
Adonan pun siap di panggang.

Saya sudah buat kue ini berkali- kali dan hasilnya, selalu habis dalam dua hari...:P...

Butter Cookies

This is the most simple cookies I've ever made, but for me those cookies turned out to be our favorite cookies. I made them two days back. Since I found that there is no cookies in my cookie box. And I started search some simple recipe in my blog archieve then I picked up this cookie recipe.

Well, it was my second attempt making butter cookies and I always stock up the ingredients in my small kitchen. In the first attempt making this cookies, I was confused because the cookie dough became sticky and still wet, and then I read again the method...oo yeea it should be kept in refrigerator at least 1.5 hour.

Ok here is the recipe :

Butter Cookies
Source : Recipe Junction

INGREDIENTS:

2.5 Cups All Purpose Flour
1 Cup Butter
1/2 Cup White Sugar
1 Egg
1/2 tsp Vanilla Extract

METHOD:

Cream the butter until light
Add sugar and beat until fluffy
Beat in eggs and Vanilla extract and to this blend in the flour.
Cover and chill for about and hour and half.
Roll the dough just like how you would roll the chapati( use extra flour to roll)
Cut into desired shape using cookie cutter.
Bake at 350 for 9 to 12 mins.
Cool completely on a wired rack.

Papertoys

It's time for summer break..!

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In Japan, summer break for kids start from the end of July until the end of august. It is a long holiday ..right. I already planned some acivities for my boys. It has to be creative activities, eventhough I'm not a person who has some creative idea but google and my fellow blogger could be a source for searching any kind of idea for my kids activities.

For example, when I read Dita's blog about papertoys we're really want to make those toys. Then I klik the link from Dita'S and heyy...It is a cool site which has any kind of pattern for making paperworks. Not just my kids, my hubby got fall in love with this site. They choosed two patterns from the site and start making tank and racing car.

But cutting the pattern is difficult task for 7 and 5 years old, so I cut the pattern for them and they colored the car and the tank, and my hubby helped them to fold the papers.

O yaa...don't forget for snacking :P, I've made sesame cookies for today snack...and...I've got the recipe from Dita's blog AGAIN...:P (Thankss Mak :P ) . I have two pack of sesame seed, the black one and the brown one. The black one was finished for making cheese biscuit and the other pack I use for making this cookies.

Baked pudding is also good for hot summer days. But I didn't make it. My hubby bought it from the supermarket. It is good when you have it together with your family.

Cheeerss ..!

Let's Breakfast !

Talking about breakfast, in our family have a breakfast is a must. It has to be quick, easy, healthy and light. My yougest son is little bit choosy when it comes to foods.

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So I ussualy prepare some light breakfast like bread and sometimes I put any kind of fruit just for variation and my two boys loved it.

The day before, my boys asked me, if I could buy some american cherry for their breakfast today.

Well, for today we have granola cookies too. As ussual I used up my half large packed granola for making cookies.

I made the cookies the day before and those cookies still chewy and the taste was good. I got the recipe from internet. Ohhh my...google always save me :P

If you want to try it, here is the recipe :

Bite Size Granola Cookies
Source : recipestips.com

Container: ungreased baking sheet
Prep Time: 30 minutes
Cook Time: 15 minutes
Serving Description: Makes approximately 2½ to 3½ dozen cookies, depending on the size of the cookie.

Ingredients
3/4 cup butter, softened to room temperature
3/4 cup granular sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 tablespoon water or apple juice
2 cups all purpose flour
2 cups granola cereal
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 cup raisins

Directions
1. Preheat oven to 375º F.
2. In a large mixing bowl, beat together butter and sugar. Add egg, vanilla, and water. Beat until well combined. Add flour, soda, salt, cinnamon, and raisins. Stir by hand until well combined.
3. Drop rounded teaspoon sized lumps of cookie dough onto cookie sheet. Bake 8 to 10 minutes or until lightly browned. Allow cookies to cool on cookie sheet before removing.

Tip: If using granola cereal that contains raisins, use 2½ cups of cereal.

Snack's Time

My family loves to eat any kind of snacks. Everyday, there has to be a plate of cakes or a bowl of cookies ready on the dinner table. Usually, I make cookies or cake or something savoury like fritters. My two little kids however, love to eat cookies.

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I have to be creative in serving new kind of cookies everytime. So what is the solution ? Of course, google !

Googling new recipe for cookie. There are tons of cookie recipe in the internet. Not all taste good, but we have to try the recipe to find out. Some of them has become my favourite recipes.

For instance, banana chocolate chips cookie. The kids love the chocolate chip cookie. I got the recipe from Vania, and also from Dita dan Foni who verified that this is the best recipe for chocolate chip cookie. So, I have made it and I think it is best with ice chocolate.

Yesterday, I tried this recipe again, but this time, I used wheat fluor instead of regular flour. I also used raisin in the place of chocolate. They sill taste very very good !

If you are interested, please check Vania's or Dita's or Foni's blog for the recipe. Happy snacking !

Cookiesss....lagi !

Cookies lagi..:) yup...ga bosen rasanya bikin cookies. Selain gampang bikinnya juga asik di makan jadi cemilan waktu sore atau nonton TV. Anak-anak selalu nagih bikin cookies baru. Ehmm terpaksa deh mesti rajin googling resep.

Kali ini coba butter cookies. Untungnya bahan selalu ada di lemari dapur :). Butter, gula tepung, vanilla sama telur. Telurnya juga cuma 1 butir..irit dan yang pasti lebih sehat juga hemat di banding jajan diluar yang udah jelas mahal :(

Pernah kejadian waktu makan di luar karena mungkin bumbu atau saus di makanannya yang khas malah bikin anak-anak sama bapaknya sakit perut. Entah saus apa tapi rasanya seperti saus okonomiyaki atau takoyaki dan itu ada hampir disemua menu yang kita pesen. Aneh, rasa sausnya begitu kuat. Nah dari kejadian itu sekarang bener-bener selektif kalo makan di luar. Memang kalo cookies atau makanan ringan kita bisa beli di supermarket deket rumah, tapi tetep lah cookies bikinan rumah ga terkalahkan. :D

Butter cookiesnya ternyata enak banget loh. Lumer di mulut dan gampang banget bikinnya ga usah di cetak hanya di buat bola-bola terus di press pakai garpu yang udah dicelup ke air. Wangi butternya kerasa banget ditambah lagi sedikit vanilla jadinya tambah wangi.

Walau bukan penggemar kopi, paling asik cookiesnya di makan bareng nyeruput kopi panas :) Sambil browsing atau leyeh-leyeh juga asikkkk....bisa habis satu toples sendirian..:P

Resepnya hasil browsing di google, dan dapet dari Recipe Junction. Sebenernya banyak resep butter cookies yang beredar, cuma kadang ada bahan yang ternyata ga ada di lemari dapur. Kalo mesti naek sepeda lagi ke supermarket, males juga..:P. Apalagi cuaca disini lagi rada-rada aneh. Kadang dingin kadang panas. Atau paginya ga hujan, ga berapa lama hujan turun dengan derasnya.

Butter Cookies
Source : Recipe Junction

Ingredient :
2.5 Cups All Purpose Flour
1 Cup Butter
1/2 Cup White Sugar
1 Egg
1/2 tsp Vanilla Extract

Method :
1. Cream the butter until light
2. Add sugar and beat until fluffy
3. Beat in eggs and Vanilla extract and to this blend in the flour.
4. Cover and chill for about and hour and half.
5. Roll the dough just like how you would roll the chapati( use extra flour to roll)
6. Cut into desired shape using cookie cutter.
7. Bake at 350 for 9 to 12 mins.
8. Cool completely on a wired rack.

Cookie Favorite

Cookies, siapa sih yang ga tau makanan ini..:P Bikinnya emang sedikit ribet, apalagi kalo mesti di cetak satu-satu. Seperti ananas tart aka nastar. Butuh perjuangan buat bikinnya tapi dalam hitungan menit pasti cepet banget abisnya.

Ada banyak jenis cookies, salah satunya shortbread. Nah yang ini dijamin gampang bikinnya dan ga bikin pegel untuk mencetak satu-satu seperti nastar. Dibuat dari gula, butter dan tepung juga tanpa telur.

Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornflour are sometimes added to alter the texture. Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The related word "shortening" refers to any fat that may be added to produce a short (crumbly) texture. ^[1]

Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails"); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab cut into "fingers." It is made from a stiff dough that retains its shape well during cooking. The biscuits are often patterned, usually with the prongs of a fork before cooking; they are then sprinkled with more sugar while cooling. Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.

Shortbread is also sometimes shaped in stars and other shapes for special occasions

Sumber : Wikipedia.

Resep shortbread favorite kita didapat dari blognya Vania, yang penuh dengan resep praktis tapi hasilnya pasti enak. Dari mulai muffin, cookies sampai cupcake.
Shortbread ini memang ada rasa kopinya, tapi rasa coklatnya juga terasa. Nah bagi penggemar kopi, sepertinya resep ini bisa jadi andalan, apalagi bila dimakan bersama secangkir teh atau segelas susu. :P

In 2001 the editors of Midwest Living magazine sent out a call for the best cookie recipes in the Midwest. The chocolate-freckled shortbread rounds from Chicago baker Marlene Kroll wowed the judges panel and won a spot in the magazine story.

Espresso Delight Shortbread

Prep: 25 min. Bake 12 min per batch.
Make about 36 (~sy jadi 50 biscuit!)
1 cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 325 F. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.
To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Sumber : Vania