*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

Hello there!

Sorry for the delayed posting.

I was so busy this past months.

It's been a week I'm craving for this sweet dessert.

And today i had a chance to do it.

I copy the recipe from NCC site, Here

Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.

Its a very easy recipe to follow and very tasty.

Reminds me of my childhood memories *Good times*

Ingredients:

*For the crepes:

- 2 Eggs

- 250 gr All-Purpose Flour

- 500 ml Coconut Milk

- 1/2 Tsp Salt

- 2 Drops of Pandan Extract

- Vegetable Oil for Frying (I used unsalted butter, Yummy!)

*For the filling:

- 3 Cups Unsweetened Dry Coconut Thread

- 150 gr Palm Sugar, Cut very thinly

- 2 Pandanus (Pandan) Leaves

- 100 ml Water

Directions:

*For the crepes:

1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.

2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.

3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.

*For the filling:

In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.

*Recipe Courtesy of Here

*Pics Courtesy of Mysexykitchen

*TOLLHOUSE COOKIES

Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

Directions:
1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

*COOKIES ANYONE?

Today i met with my friends.
And i brought them some cookies.
I made & prep them last night and i bake it this afternoon.
Thank goodness they like it hehehe!

Btw, I have a wonderful evening.
Thanks to you guys, You know who you're :)

The recipe came from 500 Cookies recipe book.
I bought it from Costco only $10, Love the price and the recipe book for sure!

Here's the Peanut Butter Cookies & White Chocolate Chunk Cookies recipe:
Peanut Butter Cookies
Makes 2 Dozen


Rich and creamy...
These cookies are a real indulgence for peanut butter fans.

Ingredients:

- 1 1/ 2 Cups All Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Cup (1 Stick) Sweet Butter

- 1/2 Cup Superfine Sugar

- 1/2 Cup Unrefined Light Brown Sugar

- 1 Egg

- 1 Cup (8 oz.) Crunchy Peanut Butter

- Pinch of Salt

Directions:

1. Sift the flour and baking soda together. In a separate bowl, Beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.

2. Wrap the dough in foil or parchment and refrigerate for at least 2 hrs, Preferably overnight.

3. Preheat the oven to 325 F (160 C). Shape the dough into 1 1/4-in. (3 cm.) balls and place then 2 in.(5 cm.) apart on baking sheets. Flatten slightly with a fork. Bake 15 minutes or until golden.

4. Remove from the oven and allow to cool. Store in an airtight container for up 5 days.

---------------------------------

White Chocolate Chunk Cookies

Makes 2 Dozen

For all those white chocolate fans, This one's for you :)

Ingredients:

- 1/2 Cup (1 Stick) Sweet Butter

- 1 Cup Superfine Sugar

- 1 Egg

- 2 Tsp. Vanilla Extract

- 1 1/4 Cups All- Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Baking Powder

- 1/4 Tsp. Salt

- 1/4 Cup Oatmeal

- 1 1/2 Cups (8 oz.) Chopped White Chocolate Chunks (I used White Chocolate Chips/Morsels)

Directions:

1. Preheat the oven to 375 F (190 C). Beat the butter and sugar and then add the egg and vanilla.

2. Sift together dry ingredients and stir in the oatmeal. Incorporate the mixed dry ingredients and chocolate into the butter mixture.

3. Roll into balls and use your fingers to flatten onto a non-stick baking sheet 2 in. (5cm.) apart.

4. Bake for 8 to 10 minutes, Cool 5 minutes. When cool, Store in an airtight container for 4 to 5 days.

*Recipe Courtesy of 500 Cookies pg. 23 & 131 By Philippa Vanstone

*Pictures Courtesy of Mysexykitchen

*FLOURLESS CHOCOLATE CAKE

Hey there? How's your weekend? Hope y'all doing just fine.

Couple days ago was my Mom-in law B'day.

So i made this special flourless chocolate cake for her.

Turns out she loves it, Thank goodness :)

Good quality chocolate really makes this cake, So don't skimp.

If you use a 9-inch springform pan instead of the preferred 8-inch,

Reduce the baking time to 15-20 minutes.

Here's the pics before and after oven, Enjoyed!

When serving this cake, It helpful to use a sharp, thin-bladed knife and to dip the knife into a pitcher of hot water and wipe the blade clean before making every cut.

Because this cake is very rich, Thin slice are in order :)

And this flourless chocolate cake requires a water bath to keep it from overcooking.

Ingredients:

- 1 Pound Semisweet or Bittersweet Chocolate, Chopped coarse

- 16 Tbsp (2 Sticks) Unsalted Butter, Cut into 16 Pieces

- 1/4 Cup Strong Coffee

- 8 Large Eggs, Cold

- Confectioners' Sugar or Cocoa Powder (For dusting & serving)

- Raspberry & Mint Leaves (For serving, Optional)

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven for 325 F. Lightly coat an 8-inch springform pan with vegetable oil spray, Then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in large roasting pan. Bring a kettle of water to a boil.

2. Heat the chocolate, butter, and coffee together in a large bowl in the microwave, whisking often until the mixture is melted and smooth about 1-3 minutes. Let cool slightly.

3. Whip the eggs in large bowl with an electric mixer on high speed until they double the volume, 5-10 minutes. Fold one-third of the whipped eggs into the chocolate mixture using a large rubber spatula until only a few streaks of eggs are visible. Repeat twice more with the remaining eggs, Then continue to fold until there are no streaks.

4. Scrape the batter into the prepared pan inside the roasting pan and smooth to the top. Set roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. Bake until edges are just beginning to set, A thin glazed crust has formed on the surface and an instan-read thermometer inserted halfway into the center reads 140 F, 20-25 minutes.

5. Carefully remove the springform pan from the water bath and let cool completely on a wire rack, about 3 hours. Cover with plastic wrap and refrigerate overnight.

6. About 30 minutes before serving, Run a paring knife around the edge of the cake to loosen, Then remove the sides of the pan. Invert the cake on a parchment-lined plate and peel off the parchment on the bottom. Flip the cake upright onto a serving platter, Discard the second piece of parchment and let come to room temperature. Dust with confectioners' sugar before serving and add some raspberry and mint leaves if u desire.

*Recipe Courtesy of The America's Test Kitchen Family Cookbook pg.551-552

*Pictures Courtesy of Mysexykitchen

*DURIAN MUFFINS AND CAKE

Hello again folks :)
Today i was in the mood for Durian Muffins.
So i tried this yummy recipe from Here
Some of my friend introduces me to this site (Thanks Tarissima!)

This is a very versatile and fast recipe. Not only its moist and delicious because of the yogurt. The same batter can be used to make a Durian Cake.

Since i still have lots of Durian Flesh, I made a Durian cake :)

Guess what? I think i like the cake better than the Muffins :)
And the yogurt makes both of these Durian muffins & cake taste even better.

Ingredients:
- 100 gr Plain Flour

- 125 gr Cake Flour (I'm using Organic Pastry Wheat Flour)

- 1 Tsp Baking Powder

- 1/2 Tsp Baking Soda

- 200 gr Unsweetened Plain Yogurt

- 160 gr Durian Flesh (I'm using frozen durian, Then i puree the durian flesh)

- 85 gr Unsalted Butter

- 2 Eggs, Room Temperature, Well Beaten

- Almond Flakes for sprinkling (Optional)

Directions:

1. Grease/Line 12 muffins pan and small bundt pan, Preheat oven to 180 C (356 F)

2. Sift flours, Baking soda & baking powder. Combine yogurt and durian flesh/puree, Mix well.

3. Cream butter & sugar until light and creamy. Dribble in eggs slowly about 1 tbsp at a time. Beating constantly for about 2 minutes.

4. On a LOW speed beat in 1/3 of flour mixture until just combined. Beat in 1/2 of the yogurt mixture then beat in 1/2 of the remaining flour mixture. Follow by the remaining yogurt. Finally beat in the remaining mixture.

5. Divide mixture into muffins pan and bundt pan.

For Muffins: Sprinkle almond flakes on top. Bake 20-25 minutes.

For Durian cake: Sprinkle almond flakes on the bottom of the bundt pan. Bake 45-50 minutes.

*Tips for Cake Flour substitute, U can peek in Here!

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*PANDAN CAKE (BOLU PANDAN)

Last night, I was going to make a Pandan Cake.
I thought i still have any pandan extract left.
Oh no, I'm totally out of pandan extract.
Yeah, I know i should have known better.
Next time i will double-check for sure :)


It's still a Pandan Cake minus the green paste though :D
I like this yellow plain cake. Not so bad, Actually!


In case some of u guys didn't know what Pandan Cake is?
You guys can peek in Here.

Ingredients:
- 6 Eggs, Room Temperature
- 150 gr White Sugar
- 100 gr Butter or Margarine, Melted (I use unsalted butter)
- 1 Tsp Pandan Extract

*Sift together (Dry Ingredients):
- 150 gr All-Purpose Flour
- 1/2 Tsp Baking Powder

Directions:
1. Beat eggs and sugar until white, thick and fluffy enough.
2. Pour the dry ingredients little by little along with melted butter. Make sure the batter mix thoroughly when u apply dry ingredients & melted butter.
3. Add pandan extract, Mix it together. Grease 20 cm round pan with butter and flour and then pour the batter.
4. Bake 350 F for 30 minutes or until the cake is done.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*DARK CHOCOLATE CUPCAKES

Hello again guys, How r ya?
Here's my dark chocolate cupcakes creation entree.
Quick to make and very chocolate-y.
These cupcakes can be put together without the use of an electric mixer.


Basically i make a dark-chocolate cupcakes as a base.
Then i added with some chopped walnuts, kashi cereal, coconut frosting along with some toasted shredded coconut and heart confetti sprinkle on top.
You can also adds with whatever you like, Help yourself :)


Btw, I will post up the coconut frosting plus 7 minutes frosting recipe shortly.
Here's another shot of my cupcakes creation, Enjoy :)

Ingredients:
- 16 Tbsp (2 sticks) Unsalted butter, Cut into 16 pieces
- 4 Ounces Bittersweet Chocolate, Chopped
- 1 Cup Dutch-Processed Cocoa Powder
- 1 1/2 Cups All-purpose Flour
- 1 1/2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 4 Large Eggs, At room temperature
- 2 Tsp Vanilla Extract
- 1 1/2 Cups Sugar
- 1 Cup Sour Cream

Directions:
1. Microwave the butter, chocolate and cocoa together, Whisking often until melted and smooth about 1 to 3 minutes. Set aside to cool until just warm to the touch.
2. Meanwhile, Adjust an oven rack to the middle position and heat the oven to 350 F. Line two muffin pans with cupcake liners. Whisk the flour, baking powder, baking soda and salt together in large bowl and set aside.
3. Whisk the eggs and vanilla together in a large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture.
4. Sift 1/3 of the flour mixture over the batter then whisk it in. Whisk in the sour cream. Sift the remaining flour mixture over the batter and whisk until completely incorporated (The batter will be thick).
5. Fill the cupcake liners about 2/3 full. Bake until a wooden skewer inserted into the center of a cupcake comes out with few crumbs attached about 18 to 22 minutes, Rotating the pans halfway through baking.
6. Let the cupcakes cool in the pans on wire racks for 5 minutes. Remove from the pans and let it cool completely on the racks before frosting about 1 hr.

*Oven Temperature Matters:
Just 25 degrees makes a difference in this chocolate cupcakes recipe. Bake at 375 degrees, The cupcakes form odd peaks. Bake at 350 degrees, They form domed tops that are much easier to frost.

*To Make Ahead:
The cupcakes can be stored, Unfrosted in an airtight container at room temperature for up to 3 days or frozen in zipper-lock freezer bags for up to 3 weeks. Defrost at room temperature before frosting.

*Tips For The Ultimate Cupcakes:
The ultimate chocolate cupcakes taste just as good to adults as they do to kids. The first key is to use both cocoa and chocolate to really drive home the chocolate flavor.
Second, Using melted butter made these little cakes more tender and eliminated the need for an electric mixer.
Lastly, Sour cream makes the cupcakes taste even moister and richer.

*Recipe and Tips Courtesy of The America's Test Kitchen Family Cookbook Pg.534
*Pictures Courtesy of Mysexykitchen