Gehu - Toge tahu goreng

Bahan:

- Tahu, potong tipis2, rendam dalam air + bawang putih cincang + garam
- Tauge, 1 kaleng kecil
- Wortel, diserut, 1 genggam serutan
- 1/2 sdt garam
- a pinch lengkuas bubuk
- 2 daun salam

Bahan tepung
- 3/4 cup tepung terigu, 1/4 cup tepung beras
- 3/4 cup air
- 1/2 sdt garam
- 1/2 sdt ketumbar
- 1/2 sdt bawang putih bubuk
- 1/2 sdt merica
- 1 telur

Tumis bahan isi, aduk semua bahan tepung,
Ambil satu potong tahu, taruh sedikit bahan isi diatasnya, dengan garpu, angkat tahu dan isinya, celupkan di bahan tepung, goreng =D

Bubur kacang hijau

Resepnya dapet dari sini

Bikinnya 1/2 resep aja udah lebih dari cukup buat sarapan + cemilan berdua.
Daku sukanya tapi bubur kacang hijau yg tipe kental gitu, dan santennya dipisahin, jadi gulanya dikurangin banyak.
Di bawah ini udah ukuran 1/2 resep dan dikurangi gulanya:

Bahan:
150 gr kacang hijau --> 3/4 cup kacang hijau
1.5 ltr air
1/2 cup gula jawa/gula merah --> daku pakenya brown sugar/zucchero di canna berhubung adanya itu hehe
1 sdt garam
2 lbr daun pandan
250 ml santan kental. --> + susu sesukanya, biar kuahnya banyak hehehe

Cara membuatnya:
- cuci bersih kacang hijau, buang yang mengapung. Rebus bersama air sampai kental (yah, sekitar berjam-jam lah xD)
- Kalau sudah lumayan kental, masukkan gula, aduk-aduk
- Masak santan kental (+ susu) + garam sampai mendidih, aduk-aduk biar ngga pecah

Devil's food + best ever frosting

Kue ini dibuat pas ultah mbak Nova + perpisahan mbak Nova sekeluarga, + lulusan mbak Ida + lulusan mas Luthfi. Hihihi, banyak ya.
Resep devil's food cakenya dapet dari sini
Trus resep frostingnya dari sini

Resep cakenya dibuat 2/3nya aja (Ukuran yg kutambahin), udah menuh-menuhin cetakannya banget.
Kalo mau dua kali bikin, bikin setengah resep setengah resep.
Yang harus hati-hati itu pas masukin cairan coklat

Frostingnya harus hati-hati pas ngaduk manasin terigu + susunya ga usah ampe lama-lama + kental banget, ntar jadi bener-bener keras soalnya :D (pengalaman gagal xP)


1 1/2 cups (3 sticks) unsalted butter, plus more for pans --> 1 cup --> 337.5
3/4 cup Dutch-process cocoa powder, plus more for pans ->1/2 cup
1/2 cup boiling water -> 1/3 cup
2 1/4 cups sugar -> 1.5
1 tablespoon pure vanilla extract-> 2/3 tbsp
4 large eggs, lightly beaten-> 2,6 eggs?
3 cups sifted cake flour(not self-rising) * -> 2 cup
1 teaspoon baking soda -> 2/3 tsp
1/2 teaspoon salt -> 1/3 tsp salt
1 cup milk -> 2/3 cup milk

1. Heat oven to 350°; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool. --> Don't do the contrary, i.e. sifting the cocoa powder onto the water. It will be hard mixing this, whisk it with all your might :D
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.--> be careful for chocolate splatters everywhere when you are pouring the chocolate mixtures.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Strawberries Cupcake

Resep dapet dari sini.
Beneran sukses, loh, cupcakenya, enak dan empuk.
Kalo J sih lebih suka bagian atasnya yg kering kepanggang.
Jadi biasanya kerjasama, bagian bawah buat gw, yg atas buat J :P

Strawberry Cupcakes

1/2 cup sugar -> dikurangin dikit
1/4 cup (1/2 stick) unsalted butter --> 62.5 gr, 1/8 dari butter ukuran 500gr hihihi
1 large egg -> adanya yg medium kemaren, tp gpp
6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt) --> 1-1/2 cup kecil yoghurt @ 125 ml (kemaren adanya yg yoghurt intero ga berasa apa2)
1 tsp. vanilla extract -> ga pake
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt -> garem biasa
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced -> sekitar 5-6 biji

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth. --> ga bisa smooth banget sih, cair2 ada yg misah2 gitu yoghurtnya

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries. -> dimixer sebentar aja, adonannya nanti jadinya kental, lengket-lengket, berudara, hahaha kebayang ga? hampir mirip kaya adonan roti tapi ga seberat adonan roti.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.

Pancake

Super easy and fool-proof recipe for a quick breakfast for two

- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tbsp sugar (I like it heaped)
- a pinch of salt
- 1/8 cup vegetable oil/melted butter
- milk, add to the vegetable oil/melted butter up to 3/4 cup
- 1 egg

1. Mix all the dry ingredients in a bowl
2. Beat the egg, add the vegetable oil/butter+milk mix, beat further
3. Pour the egg+ milk + oil/butter mix into the flour, mix the batter using whisk until you have smooth batter.
4. Heat the pan, oil it with some butter, make the pancake in the size you prefer.

Serve them hot with freshly whipped cream and some tangy fruits.
Additionally, chocolate chips or fruits can also be mixed in the batter. Mix them with the dry ingredient in the first step.