RESEP MASAKAN ORIENTAL

Just a quick note to say I followed a viewer's tip, and rolled the chocolate snowcap cookie dough in white granulated sugar first, before coating in the powdered sugar. I was told this would prevent the white tops from fading in brightness, and as you can see, that's exactly what happened (don't let the bad cell phone picture fool you). Thanks, anonymous YouTuber! Enjoy!

I loved everything about these brownies, except the flavor. I love mint, I love chocolate, and I love chocolate mints, but for whatever reason, I don’t like chocolate mint brownies. It’s quite a personal mystery. My wife Michele’s theory is that since we love the pure chocolately goodness of classic plain brownies, the addition of that extra layer of flavor, especially one as distinctive as mint, just throws everything off. That could be. Also, I don’t like the combination of nuts and mint, and so these didn’t contain walnuts or pecans like they usually would. Maybe it’s nut denial that has me in this anti-mint mood. Anyway, enough about my problems, if you like chocolate mint brownies, which based upon all the requests I got, many of you do; you’ll probably love these. I’ve used a very stripped-down method here that requires almost zero technique, and uses only cocoa powder to achieve a dense, chewy, very chocolatey brownie. I hope you give these a try, and if you don’t enjoy mint eit...

I want to thank a Twitter follower of mine, RookieKoo , for giving me the idea for today’s Michael Buffer-inspired post title. Of course, if you’re not familiar with the iconic boxing ring announcer’s catchphrase, then none of this will make any sense, and you’ll just have to trust me when I tell you it was an amusing reference. There are hundreds of ways to make rum balls, but this one’s my favorite method. It’s very easy, especially if you have stale brownies lying around. I know, that never happens, which is why I’m linking to an all-purpose brownie recipe below the post. This will also work nicely with store-bought brownies, but stay away from anything that’s frosted. We don’t want to add any additional fat into the recipe, since that will hinder the absorption of the rum. The amount of rum you add depends on how cakey and/or dry your brownies are, but for a half-pound, you’ll probably need between 1/4 and 1/3 of a cup to soak the crumbs sufficiently. A proper rum ball should be a ...

Admittedly, the witch joke at the beginning of the video may ha ve been a little graphic, but that’s what I always think of when I hear the legend of how these cookies supposedly got their name. As the story goes, when these sweet treats first made their appearance, people that tasted them were so taken by the sheer awesomeness, that they went nuts and started running around shouting, “Whoopie!! Whoopie!!”  Sure they did. This seems very exaggerated, but no matter how they got the “whoopie” part, at least the rest of the name is not accurate either. That’s right, not only is this cookie not a pie, this pie isn’t even a cookie…it’s really a little cake. Confused? Me too, and I just wrote that. Anyway, despite the dubious name, and the other dubious name, at least the gingerbread part is accurate. Although, now that I think about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie exchanges in full swing, the only thing I can say with certainty is that these w...

I don’t think I’ve ever been involved in a holiday cookies swap (apparently you need to have like-minded friends), but if I were, I’d bring these chocolate snowcap cookies. They just look so wintry, with their powdery-white tops, contrasted against those deep, dark cracks. They’re so captivating, that I find myself daydreaming about tiny Christmas elves skiing down them when no one is looking. I really should see someone about that. Anyway, the point is, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you. As I stated in the video, the only way to mess these up is to not use enough powdered sugar. The first batch I made looked like they had plenty, but that little bit I shook off before placing them on the pan made all the difference. You want to coat them, roll them, coat them again, and then, coat them again. You can’t put too much on. Also, the batch I made after letting the dough sit overnight didn’t spread out as much, which I thoug...

I get a lot of cookie requests this time of year, and while I’m not a fanatical cookie lover myself, I have posted videos for a fair number of them. In fact, I have a new and exciting Christmas cookie post coming later this week. In the meantime, I thought I’d repost this great recipe from three years ago, featuring my favorite, Michele’s famous Chili Chocolate Cookies . As most of you know, Michele is my lovely and talented wife, and as I joke about in the original post , this would still be my favorite chocolate cookie, even if I weren’t legally bound by marriage to say so. I hope you enjoy this very chocolately blast from the past, and stay tuned for what I hope will have many of you yelling, “Whoopie!” Click here to read the original post and to get the ingredients .

Wihihihihi...untuk kuker ini ada beberapa versi gak tau kenapa kok gak bosen-bosen trial bikin kuker ini meskipun sebenernya udh ada warning dari badan kalau abis makan kuker ini agak kleyengan *sigh* apalagi kalau perbandingan menteganya lebih banyak. Tapi namanya suka ya dimakan ajahh hahaha...baonggg! Lebaran kemarin, eike dikasih setoples kastengel sama mama mertua, beliau tiap bikin kastengel selalu pakai keju permesan, semetara eike selalu pakai keju apel, ternyata pake keju permesan juga enak gals, si kejunyanya itu setelah dipanggang kres-kres dan rasa kejunya itu gk terlalu mahteh cocok untuk eike, jadi kalau makan agak banyak aman gk pake kleyengan :) bentuknya si keju permesan ini sebenernya sama persis seperti keju cheddar agak sulit untuk bedain, kadang kalo beli di tbk ada yang sudah diparut. Resep Kaastengels ini eike adopt dari resep eggless kastengel -nya Mbak Ricke bedanya hanya di pemakaian roombutter dan keju-nya saja dari resep aslinya. Roombutter yang digunakan pe...

Gutten morgen gals! kalau baca judulnya mungkin udah sering banget baca yaa secara banyak banged resep nastar berseliweran... well, karena beberapa hari ini masih tetep sibuk dengan film korea, aerobik, taebo, zumba, hang out w/ hottie moms dan foto session (sok sibuk banget nih pengangguran sejati ^^ hhihihi) jadinya blognya agak terlantar deh :D sebelum Idul Adha kemaren eike trial bikin nastar bulan sabit ini dengan bahan yang beda dari biasanya gals.  Terinspirasi lagi dari kukernya J&C yang punya slogan Roombutter Cookies, eike akhirnya coba untuk membuat nastar ini menggunakan Roombutter dan margarin dengan perbandingan 50:50, biasanya kan eike mix margarin dengan mentega 50:50 dan ditambah roombutter hanya 15gr sekarang malah lebih banyak roombutternya, tadinya sempet takut gagal juga sih tapi namanya trial harus udah siap gagal yakk, tapi alhamdulillah ternyata hasilnya perfecto gals!!! untuk selai nanasnya eike beli yang udah jadi biar gak repot dan untungnya nemu sela...

The recent post which featured Denise from ChezUs ' beautiful dark chocolate macarons with bittersweet ancho chili ganache reminded my wife Michele that it'd been a while since she'd whipped up a batch of her famous chili chocolate cookies. These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne, which to some may seem like an odd addition. But one taste and you'll understand the method to this madness. Ju st like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really "spicy," but you can definitely tell something strange and wonderful is happening. I'm terrible with keeping my secret ingredients, secret. As soon as someone says, "Hey, what's in these?" I spill the beans. However, if you're one of those sadistic cooks that loves tormenting your foodie fr...

Masih mau bikin cemilan buat balas dendam abis puasa??? :D boleh dicoba cemilan ini, tadinya sih beli tepung sagu tani banyak-banyak buat bikin kuker sagu keju tapi kok ya dipikir-pikir agak males juga karena udah bikin banyak kuker siapa juga yang mau ngabisin? hubby? bisa tambah ndut dia :D *ingetprogramdietyabeib* hihihihihi... Nah karena masih punya 1kg tepung sagu dan kalau dibiarin akhir-akhirnya bakalan gak kepake mubazir, mumpung masih ada sisa tenaga *lebay* akhirnya browsing lagi deh si tepung sagu ini bisa dibikin apa lagi selain kuker, setelah cari-cari ketemu juga dengan blognya budiboga.blogspot.com tepung sagu ini dibuat stick sagu keju, kalau dilihat gambarnya kek cemilan bidaran gals dan ternyata rasanya memang hampir mirip dengan bidaran atau sebenernya sama cuma istilahnya aja yang beda kali yakk :D nah kalau orang-orang ber-euforia dengan mudiknya saya masih aja ber-euforia di dapur *lapkeringet* hehehe, Mas Budi ijin share resepnya yahhh ^_^ Kemonnn :) .: Stick Sag...

I’ve gotten a lot of shortbread requests, but haven’t done a video for it yet, since I’m not a huge fan of that particular cookie in its classic form. However, I love those little bars you see in the pastry case at the coffee shop, which feature a slightly moister shortbread base, topped with some kind of seasonal fruit. I always wondered how they were made, and then I saw this peach shortbread post on Smitten Kitchen , which looked just like the aforementioned bars. So, I adapted that recipe, losing the egg white and switching out peaches for the very user-friendly blueberries. Besides, by adding fruit and calling them “bars,” we have something that sounds so much healthier than “cookies.” There are no special skills required here, but you really want to get your hands on a wire pastry cutter, literally. Sure, you can dirty your food processor, but a pastry cutter will do the job quickly and easily, and you can really feel and see what’s happening in the bowl. Of course, if you’re no...

Calling a brownie made with pistachios a “greenie” seemed like a perfectly sensible thing to do, until I realized that was also the name of a popular brand of pet treats, as well as the street name for amphetamines. Most chefs, not wanting their recipe associated with such unsavoriness would have changed the name, but not me. I’m hoping that these become so popular that eventually the pet people and druggies will be forced to change their names instead. We shall see. Anyway, as I exclaimed in the video, these were great, but some dark chocolate chips really would have put this over the top. I’m adding a half-cup of mini chips to the recipe ingredients below, and I highly recommend you do as I say, not as I did. I’m generally pretty mellow (unless I’m on greenies) about substituting ingredients in my recipes, but I can’t think of another nut that would work here instead of the pistachio. There's something about the relationship between orange and pistachio that’s just so much more...

Selain resep Eggless Kastengel yang saya praktekkan dari blog ordinary kitchen-nya mbak Ricke Indriani, saya juga udah pernah coba resep Kastengel Bunga resepnya NCC, rasanya sama-sama nampol pemirsaaa, kenapa bisa begitu? balik lagi rahasianya cuma dua yaitu untuk mendapatkan rasa yang nampol bahan yang harus digunakan harus yang berkualitas baik atau lebih tepatnya mehong hehehe dan harus memperhatikan urutan cara membuatnya terutama cara mengaduk/mengocok adonan. Kenapa? soalnya pengaruh banget kadang salah ngaduk/ngocok aja adonan bisa jadi keras atau nggak kress atau nggak ngembang, dlsb. Nah gak mau kan kuker yang udah diidam-idamkan sukses sempurna jadi gatot :D  Kalau kemaren yang saya posting itu kastengel klasik rasanya mantap ngejuuuu banget cuma kurang kress aja, kalau resep eggless kastengel ini rasa kejunya gak begitu ngeju tapi kresssss krenyeeeess banget sbenernya kalau mau ngejuuuu bisa ditambah lagi keju edamnya sihh, cuma gak ditambah juga udah enakkkk ^_^ Kemon...

Lebaran tahun lalu aku nggak bikin kuker ini soalnya setiap nyoba resep nastar nggak pernah ada yang cocok baik rasa maupun teksturnya ada yang kemanisan, kuenya terlalu ngeprul sama olesan kuning telur yang nggak sempurna jadinya kek melempem gitu dan akhirnya lengkap sudah alasan untuk skip dulu kuker nastar ini tahun lalu. Nah kalau lebaran tahun ini tampaknya aku bakalan bikin kue nastarnya selain buat dirumah, kirim-kirim mertua dan ortu di bandung juga karena ada temen yang pengen minta dibikinin kukernya, karena udah nemu resep sesuai dengan yang diharapkan jadinya nekat bikin banyak...hehehe, untuk selai nanas sebenernya rencana awal mau bikin sendiri tapi kok agak males yah, akhirnya diputuskan untuk membeli toh bikin nastar sekarang cuma buat tester doang *lebarannya masih lama bo*, ternyata kebetulan selai nanas di toko langganan abis ya sudah balik lagi ke rencana awal :D lagian lebih puas juga dengan hasil buatan sendiri selain nggak terlalu manis selainya juga kering (kal...

Kastengel ini masternya kue kering keluarga saya gals. Fyi, untuk membuat macam-macam kue kering memang dibutuhkan bahan-bahan yang berkualitas baik, terbukti dengan kue-kue kering yang pernah saya coba mulai dari kue dari bahan berkualitas asal-asalan sampai dengan yang berkualitas tinggi bisa dibedakan, selain rasa, teksturnya pun berbeda, itu makanya kue-kue kering ada yang dijual dengan harga yang mursida sampai dengan harga mehong :D kalau yang biasa bikin kue mungkin akan bilang ada harga ada barang, dan itu bener banget! hari gini nggak ada makanan yang enak dengan harga yang murah *secara harga bbm naik bo* ^_^ Dan sangat senangnya hatikuw karena beberapa tahun kemaren saya bisa buat kastengel yang enak dan ngeju banget, itu sebabnya kue kering ini, kue yang paling cepet abis karena hubby kalau udah pegang toples kastengel ini, toplesnya gak akan dilepas sebelum benar-benar kosong *sorrydarling* hehehe...untuk resep ini, kastengel klasiknya nggak akan terlalu kres krenyes gals ...

Masih tentang sagu keju, nah kalau yang ini beda resepnya, barusaaaan banget saya buat karena masih penasaran cari resep sagu keju yang mudah dibentuk, dari kemaren browsing nyari resep yang kira-kira kalau resepnya di praktekin gak akan bikin kecewa hehehehe, nah ketemu deh dengan blognya just my ordinary kitchen punyanya mbak Ricke Indriani, mohon ijin share resep sagu kejunya ya mbak, kalau di resep aslinya mbak ricke sih ini namanya sagu keju pandan (tapi pastanya saya skip)  Pakai resep ini si sagu keju akhirnya gampang dicetak pake spuit *cihuuuy*. Kalau untuk masalah kemudahan dalam membuat kue kering ini saya suka resep dari mbak ricke tapi kalau masalah rasa resep NCC masih lebih nampol *cuma kok ya susah banget dibentuknya*. btw, siapa tau ada juga yang udah give up dengan adonan yang lembek dan susah diatur :D bisa dicoba resep dari Ordinary Kitchen -nya Mbak Ricke, rasanya tetep enak dan lumer kok :) .: Sagu Keju :. Source: Mbak Ricke by : yurike sasaki Bahan-bahan :...

Begitu makan cookies ini langsung nyessssss dinginnn hihihihi.... sama kasusnya dengan cookies yang lain bikin kue putri salju ini juga penuh perjuangan gals tapi dibanding dengan sagu keju masih mending ini deng hihihihi, kalau ada yang bilang pengalaman itu guru yang paling berharga memang betul adanya *mulailebay* berharga karena kadang harus terima cookiesnya gak sesuai dengan yang diharapkan padahal biaya dan tenaga buat bikin cookiesnya udah maksimal, berharga karena untuk bisa dapet resep yang bener-bener enak harus cobain resep satu demi satu, dan berharga karena akhirnya saya punya resep putri salju yang sesuai dengan seleraku *cihuyyyy*. Kalau ngomongin kue kering itu saya selalu punya patokan rasa enak, renyah, kres krenyes, ngeju banget dlsb itu dari kue kering-nya J&C. Kalau tokonya deket kayanya mendingan beli daripada bikin da hahahahaaah....nah itu dia berhubung kalau dikirim dari bandung ke semarang bisa ancur lebur mendingan bikinlah yaa secara sekarang kue buatan...

Kue kering ini salah satu kue yang harus ada kalau pas lebaran, uniknya kue kering ini banyak yang suka tapi blom tentu suka bikinnya :D banyak yang suka karena begitu masuk mulut kuenya langsung lumer mer merrrrr, nggak suka bikinnya karena sering bermasalah dengan bentuk nyetaknya secara adonannnya lembek banget.  Pertama bikin kue ini banyak ngabisin waktu buat cetak di loyang, udah diputer ke kanan dan ke kiri, ke depan  dan ke belakang teteup gk berbentuk, padahal udah dibantu pake piping bag dan spuit hasilnya keukeuh acak-acakan *tepokjidat*. Kok yang lain bisa berbentuk yakkkk !@^*&$!&*% huhuhuhuuu... Dan ini terjadi lagi pada saat bikin untuk kedua kalinya, adonannya bener2 bikin esmosi jiwa dwehhh! Akhirnyaaa setelah stress dengan cetak mencetak diputuskan cetaknya nggak dibantu pake spuit tp langsung dari piping bag ke loyang bentuknya bisa dilihat di foto :D *nohaveidea* tapi kalau rasanya sih jangan ditanyalah ya resep dari NCC mah nggak ada yang gagal heh...

Happy Fasting Everyone! Udah masuk puasa hari ke-5 ajahhh...tetep cmungut yakkk...karena udah mau deket-deket Hari Raya udah pasti punya rencana untuk bikin kue kering dooong *buat yang nggak males tentunya* hehehe...karena bikin kuker ini butuh perjuangan dan pengorbanan pemirsaaaa :D blom lagi kalo gatot hadeuh rasanya udah pengen makan aja *lho! hihihihi....duluuuuu jamannya nyokap bikin kue kering itu yang sukses cuma kue semprit, kacang bawang sama kembang goyang! kalau bertamu di rumah orang nyicip kastengel, putri salju n nastarnya enakkkk gilak udah gregetttt aja >.< kenapa gk bisa bikin kue kering kek bgitu karena tiap bikin selalu gatot!!! sampe habis rasa penasaran buat bikin kue-kue itu...tapii sekarang eike udah tau rahasianya hehehehe ^_^ *sombong* itu karena sering browsing dan praktek alhasil kue-kue kering buatan eike rasanya nampol... Btw hari ini aku mau sharing resep Choco Finger Glaze resep ini baru aja di praktekin. Sebelumnya abis liat website Cookies Week ...

The public has spoken, or at least the portion of the public that subscribes to me on YouTube and voted in our "Summer of You" contest. If you have no idea what I'm talking about, you can check out this post for details , but to summarize, the winning entry for what summer recipe would you most like to see made into a video was…Triple Chocolate Chip Cookies? If I've said it once, I've said it a hundred times… democracy doesn't work. Hey, I'm only kidding! Sure, cookies may not be the first thing you think of when you think summer recipes, but that's what a lovely young woman named Amena (pictured here) wanted to see, and enough YouTubers were persuaded by her very creative video to make that happen. While this was done to fulfill a pledge, I've wanted to do a video like this for a while to prove something once and for all; you do not need an electric mixer to make cookies. This entire recipe takes about 20 minutes to make, and only about five of ...