Friday, January 29, 2016

Italian Sprinkle Cookies

  • 6 large eggs
  • 5 cups all-purpose flour
  • 2 cups confectioners' sugar
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 1 cup shortening3 teaspoons almond extract
  • 1-1/2 teaspoons lemon extract

  • GLAZE:
  • 3-3/4 cups confectioners' sugar
  • 1/2 cup warm milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Colored sprinkles

1. Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
2. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
3. Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.Yield: about 7 dozen.

Source :

Saturday, January 23, 2016

Lekker Holland / Boterkoek



  • Ingredients :
  • 2 sticks of butter ( 228gram)
  • 1 cup sugar (201gram)
  • 2 eggs ( 1 tablespoon reserved for egg wash)
  • 1 tsp lemon extract / the zest of one lemon
  • 1 tsp vanilla extract
  • 1tsp Almond Extract
  • 2 cups All purpose flour (256 gr)
  • 1 snack size pack of raisins

Directions :

  1. Preheat your oven to 350. Cream the butter and sugar together until fluffy.
  2. Lightly beat the egg and reserve about a spoonful and set aside. Pour the egg (minus the one spoonful) into the butter mixture. Add the lemon zest and vanilla until combined. Gradually add in the flour until thoroughly combined. 
  3. Spray cake pan with butter spray and pour the batter into the cake pan.
  4. Bake for 8 -10 minutes, and removed from the oven, brush the cake with reserved egg wash using pastry brush.
  5. Put raisins on the top (or any other topping as desired)
  6. Put in center of oven, Bake it in the oven for about 30 - 40 minutes, or until it is golden brown. Use a toothpick to check the doneness. Let it cool down before cut. Enjoy :)

Wednesday, January 20, 2016

Peanut Butter Cookies with Reses Morsel

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 - 15 minutes (depend on oven).

Reses Peanut Butter Cup

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Source :

Oreo Stuffed Peanut Butter Cookies

  • 1 cup (2 sticks) unsalted butter
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 package of regular Oreo cookies

  1. In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
  2. In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
  3. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  4. Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.
  5. Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.

Source :

Chinese Almond Cookies

Chinese Almond Cookies

Ingredients :
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds
  • 1 egg white
  • 1/2 teaspoon water

Directions :
1. In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
3. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: about 5 dozen.

Source :

Thursday, January 14, 2016

French Cookies

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup 2% milk
  • 2-3/4 cups graham cracker crumbs
  • 2 cups finely chopped walnuts
  • 2 cups milk chocolate chips
1/2 cup milk chocolate chips, melted

  1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Gradually beat cracker crumbs into creamed mixture. Stir in walnuts and 2 cups chocolate chips.
  2. Fill 2-in. foil baking cup liners three-fourths full. Place 1 in. apart in 15x10x1-in. baking pans. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
  3. Drizzle with melted chocolate; let stand until set. Store in an airtight container in the refrigerator. Yield: about 2-1/2 dozen.

Source :

Chicken Katsudon


  • 2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + 1 tbsp sugar)
  • 3 green shallots diced (trim leaf sections and keep aside as garnish)
  • 3 cloves garlic chopped
  • 1 large brown onion sliced into thin rings
  • Chilly flakes (optional)
  • Sesame oil
  • Mirin
  • Kikoman Soysauce
  • Pepper
  • 5 eggs beaten lightly


  • 1
    Wash enough Japanese rice for 3. Cook according to instructions on packet. While rice is cooked and still warm add 1 1/2 tbsp of sushi vinegar and mix to coat. Cover rice pot with a thick tea towel to keep rice moist.
  • 2
    Place 1/3 of all ingredients into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don’t forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.

    Source :

Mie Kocok Kaki Sapi

Bahan Utama:

  • 1 buah kikil atau kaki api yang sudah bersih dari bulu dan siap masak
  • 3 liter air
  • 500 gram mie gepang basah (yang biasnya digunakan membuat mie kocok)
  • 250 gram Toge siangi
  • 3 sendok makan minyak goreng
  • Bumbu yang dihaluskan :
  • 7 siung bawang merah
  • 5 siung bawang putih
  • ½ butir pala
  • 1 sendok makan ebi yang sudah direndam dalam air panas
  • 1 ½ sendok teh merica bubuk
  • 3 sendok makan garam

Bahan Pelengkap:

  • Kecap manis
  • Jeruk nipis
  • Daun bawang, cincang halus
  • Daun seledri, cincang halus
  • Bawang goreng

Cara Membuat Mie Kocok Kikil Asli Spesial Namun Sederhana:

  1. Haluskan semua bahan bumbu yang sebelumnya anda persiapkan, dengan menggunakan ulekan atau blender. Setelah halus kemudian sisihkan.
  2. Siapkan panci dan air kemudian didihkan.
  3. Ambil Kaki sapi yang tyelah anda persiapkan hingga terasa empuk.
  4. Setelah dirasa empuk dan matang anda bisa mengangkatnya dan kemudian mencincang atau memotongnya kecil-kecil sesuai selera anda.
  5. Setelah dipotong potong, masukan kembali ke dalam air, biarkan hingga aiur mendidih. Mendidih kembali.
  6. Panaskan wajan dan minyak di atas api.
  7. Setelah minyak panas ambil bumbu yang sebelumnya telah anda haluskan, kemudian tumis bumbu halus tersebut hingga aroma harum tercium dari tumisan anda.
  8. Setelah dirasa matang, kemudian anda angkat tumisan tersebut lalu masukkan ke dalam rebusan kaki sapi.
  9. Jangan lupa untuk kemudian mengaduk air rebusan sapi bersama dengan bumbu hingga mendidih kembali. Lalu matikan api.

Cara menyajikan Mie Kocok Kikil (Untuk 1 Porsi):

  1. Siapkan mangkuk saji
  2. Didihkan air kemudian masukan dan rebus mie yang telah anda persiapkan sampai matang.
  3. Setelah matang kemudian angkat dan masukan ke dalam mangkuk saji yang telah dipersiapkan.
  4. Taburkan tauge di atas mie yang telah anda empatkan dalam mangkuk.
  5. Ambil kuah kikil sapi kemudian siram dan tuangkan secara perlahan ke dalam mangkuk. Jangan lupa untuk ikut menuangkan kikil sapi secukupnya ke dalam mangkuk.
  6. Ambil potongan seledri kemudian taburkan kembali. Taburkan irisan seledri secukupnya
  7. Taburkan irisan daun bawang berta dengan bawang goreng sesuai selera anda masing masing.
  8. Terakhir tambahkan kecap manis jika anda memang suka. (sesuaikan dengan selera anda masing-masing).
Sumber :

Monday, January 11, 2016

Swedish Butter Cookies

  • 1 cup butter, softened ( 2 Stick Butter )
  • 1 cup sugar
  • 2 teaspoons maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Confectioners' sugar

1. Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well.
2. Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar. 

Source :

Friday, January 8, 2016

Wajik Ketan

Resep Wajik
  • 500 g beras ketan, rendam selama 2 jam, tiriskan
  • 350 ml santan
  • 200 g brown sugar ( 1 1/2 cup)
  • 100 g gula pasir (1/2 cup)
  • 4 lembar daun pandan ( atau 1 Tbsp Vanilla Extract)
  • Garam 1/2 Tsp
Cara membuat:

  1. Kukus beras ketan selama 30 menit atau hingga setengah matang. 
  2. Rebus santan, gula merah, gula pasir, garam, aduk rata hingga gula larut. Masukan daun pandan atau Vanilla Extract hingga mendidih
  3. Masukan beras ketan, aduk rata, kecilkan api, dan tunggu hingga seluruh cairan meresap kedalam beras ketan, dan ketan matang sempurna. 
  4. Tuang ketan ke dalam loyang. Dinginkan, dan potong potong untuk disajikan.

Resep berdasarkan hasil modifikasi dari sumber :

Roti Isi Lembut

Roti Lembut

Bahan :

  • 500 gr tepung terigu protein tinggi (4 Cup Bread Flour)
  • 100 gr gula (3/4 Cup Sugar)
  • 100 gr mentega (7 Tbsp)
  • 11 gr ragi instant (1 Tbsp + 1 Tsp) Active Dry Yeast
  • 5 btr kuning telor
  • 250 ml air dingin
  • ½ sdt garam

Topping :
  • Sesame Seed
  • Meses
  • atau sesuai selera
Olesan :
  • Kuning telur 2 buah
  • Susu Kental Manis 2 Tbsp
Filling :
  • Kacang Ijo
  • Coconut
  • Chocolate Chips
  • Mild Cheddar Cheese
  • Milk
  • atau sesuai selera
Cara membuat:
Campur semua bahan dalam loyang bread maker, pilih menu “Dough” tunggu hingga selesai (sekitar 1 jam 30 menit tergantung bread maker). Diamkan 1- 2 jam hingga mengembang sempurna. Taburkan tepung agar tidak lengket saat di bentuk dan bentuk sesuai keinginan beserta masukan campuran isian ke dalam roti, diamkan lagi hingga mengembang (bisa juga tanpa di diamkan lagi). Oles dengan campuran kuning telur + susu cair, taburkan topping diatasnya. 

Panaskan oven 350F (180C). Panggang dengan api bawah selama 12-15 menit tergantung jenis oven. Tunggu hingga matang sempurna kuning keemasan, olesi mentega cair. Sajikan.

Friday, January 1, 2016



2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
Egg Wash:
1 egg
1 1/2 teaspoons water
Chocolate Glaze:
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Directions :

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

source :