Black and white cake

This is a left over story from the Easter day. We didn't do much on Easter day so we let our son and his friend decorated the easter eggs. They seemed to have fun together; playing and giggling. That day was a beautiful day as well. In Erie, where we live, spring starts very late. Even when the calender has officially announced spring season, somehow we still get some snow or even just cold weather

I made black and white pound cake the other day. This cake is sort of a marble cake and the way we make is just like baking a marble cake.
I made this marble cake a while ago and I thought I want to try something new. The recipe requires 10 eggs and those are lots of eggs, therefore only one slice of cake a day should be enough for me.

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Black and white pound cake
Recipe from the ultimate book of baking.

4 1-ounce squares semisweet chocolate
3 cups flour
1 teaspoon baking powder
2 cups (4 sticks) butter, at room temperature
31/3 cups sugar ( I used 3 cups sugar)
1 tablespoon vanilla extract
10 eggs, at room temperature
confectioners sugar for dusting

Preheat the oven to 350F. Line the bottom of a 10-inch tube pan with wax paper and grease. Dust with flour and spread evenly with a brush.

Melt the chocolate in the top of a double boiler, or in heatproof bowl set over a pan of hot water. Stir occasionally. Set aside.

In a bowl, sift together the flour and baking powder. In another bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, 2 at a time, then gradually in corporate the flour mixture on low speed.

Spoon half of the batter into the prepared pan.

Stir the chocolate into the remaining butter, then spoon into the pan. With a metal spatula, swirl the two batters to create a marble effect.

Bake until a cake tester inserted in the center comes out clean, about 30-45 minutes. Let stand 15 minutes, then unmold and transfer to a cooling rack. To serve, dust with confectioners sugar.

Hope you enjoy this great spring as much as I do!

M&M double chocolate brownies

Sorry I've been away from my blog for awhile, life was bringing me to the other direction. It has been pretty hectic here.

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I am longing for spring, raining and foggy most of the time lately. The temperature is still cold but I thankful it hasn't been snowing for awhile now. Rain fell pretty hard last week end. We were trapped in the house just relaxing. The sound of rain drops somehow turned my mood toward baking again, as well as my hubby and son were asking me about something good for dessert. While they were playing I spent time in the kitchen alone making brownies. Chocolate is always become our family favorite. That explain huh why my diet doesn't work.

M&M double-chocolate brownies
Adapted from family circle magazine

¾ cup (1 1/2 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate
2 cups sugar
4 large eggs
1 1/4 cups all-purpose flour
2 teaspoons vanila extract
1 cup chopped pecans
1 bag (12 ounces) chocolate chips (2 cups)
M&M candy

Heat oven to 350F. Line 13x9x2-inch baking pan with nonstick foil.

In large glass bowl, heat butter and chocolate in microwave on high for 2 minutes; stir until smooth. Let stand 5 minutes to cool slightly. Whisk in sugar, eggs, flour and vanila. Stir in pecans and half of the chocolate chips (1 cup). Transfer batter to prepared pan. Sprinkle with remining 1 cupa chocolate chips and M&M

Bake at 350F for 35 minutes, until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares and serve.

Marble Cake

It wasn't a pleasant week for Erie as the weather channel kept telling us about approaching snow storms. This weekend it seemed like everyone was out cleaning the snow from their walkways and driveways, this of course included myself!. Bummer!! my snow blower was broken. I had to shovel by hand. It took me almost 3 hours to finish all my drive way. Of course I didn't shovel for 3 hours straight though. If I did, I would probably be in the hospital with a bad back. Wondering where was my hubby? Poor thing he had to work. OH, probably he was lucky then as he didn't have to shovel snow.

My lovely son was being so helpful. While I was shoveling the snow he helped brushing snow of my car. Tried to build a snowman too but didn't work as the snow was way to wet.

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As we came inside the house, the marble chiffon cake was waiting for us. I made myself a tea and a hot coco for Nathaniel. Then spend the rest of the day being lazy by watching tv, playing game. Just want to be inside keep us warm. Then my son felt sleep, yippy...! being outside it was totally wiped him out! THEN, finally mommy has time for her self alone.

I have been making this marble chiffon cake for many times but I lost interest to post it with many different reasons. One of them as I took food photo it doesn't come up well enough, you know very hard to find good natural light in this time of year.

Marble Chiffon Cake
recipe is adopted from Rumah Manis by Fitri.

1/3 coco powder
1/4 cup hot water
1 1/2 cups + 3 tbs granulated sugar
1/2 cup + 2 tbs vegetable oil
2 1/4 cups flour
1 tbs baking powder
1 tsp salt
7 eggs (separate between white and yellow)
3/4 cup water
1/2 tsp cream of tartar
2 tsp grated zest of a lemon

Direction
In the bowl mix together coco powder, hot water, 3 tbs granulated sugar, 2 tbs vegetable oil. And put a side.

In the other bowl mix together flour, salt, baking powder, granulated sugar. Put a side.
Whisk well egg yolks, water and vegetable oil. Pour into flour mixture and mix them together with electronic mixer. And put it aside.

Using electronic mixture blend together white egg and cream of tartar until white fluffy (soft peak). Then pour this batter into egg yolk mixture. Stir them well with hand whisk.
Take 2 cups of batter and pour it into coco powder mixture. Whisk them well.

Add 2 tsp grated zest of a lemon into remaining white egg batter. Mix them well.

I use regular cake baking pan by brushing margarine then sprinkle flour after. First, pour about 1 cup of white egg batter into a cake pan. Then add about 1 cup of chocolate batter on the top. Do repeatedly.

Then with a fork, gently draw swirls through the batter to marbleize it. Don't over mix or you will not have that wonderful marble effect.
I did over mix little bit so you know how the result comes up. Quite disappointed.

Bake to 325F for about 70 -75 minute of until toothpick inserted in the center comes out clean.

Also thank you for wishing me happy birthday dear friends.

and

HAPPY THANKSGIVING!

Red and White Strawberry Pudding

In about two weeks, we are Indonesian are going to celebrate Indonesian Independent day. It will be August 17! This is my entry for “RED & WHITE” event.

I am so proud to be part of this country which I have been living here in United State for about 7 years. The land where I was united with my dear hubby and been blessed with a handsome son. The land that offers me some opportunities and freedom, that I thankful for being here.

BUT also in the other hand, THE LAND that brings me tears …. being a daughter and a sister, I have to be apart of my wonderful family in Indonesia. Everyday I miss them terribly. In the special day like Independence Day, majority Indonesian people like to get together to celebrate it by playing all kinds of games of all ages. One of the funny games I love the most to watch is gunny sack race (lomba balap karung). They put both legs inside gunny sack and try to get the finish line as fast as possible by hoping or jumping. Those funny games always bring me big smile and good laugh. I miss it for sure!

Red and White Strawberry Pudding.
First layer
1 red agar agar or red Jell-O-pudding
900 ml water
150 gram sugar
Half quart of strawberry (blended)

In the sauce pan mix agar2, 900 ml water, strawberry and 150 gram sugar. Bring to boil. Pour into agar agar/jello molding pan. Set a side and put in refrigerator for about 1 hour or until it harden.

Second layer
1 white agar2 or white jello-o pudding
600 ml milk
150 gram sugar
4 white eggs

Beat white eggs for about 15 minutes or until it becomes foamy and stiff.

Bring to boil agar agar, water, and sugar. Cool it for about 5 minutes then add to the white eggs. Stir them well.

Add the second mixture on the top of first mixture. Garnish with strawberry. Store it in refrigerator until serving time.

INDONESIAN NATIONAL FLAG color is “Red and White”. RED is a symbol of the blood shed in the war of independence and WHITE is a symbol of Purity. This is my “Indonesian flag water droplet” shoot. My prayer and thought for my beloved country INDONESIA.

MERDEKA!

Note: Please submit for this event asap. This is just a fun event for our independent celebration. Submission is until August 18. More information HERE.

Fruity and White Chocolate

Let’s we are not counting how much calories on your dessert! Especially, if we are talking about chocolate. As long as we don't eat it too much that should be good.

BERRIES are the theme chosen by Susan from Food Blogga, she is the host of Sugar High Friday #45. This is my fist entry for SHF. As you may know, berries are easy to find now day in the grocery store and the price is not bad at all. Their season is here and I better purchase them before the season is over and the price will go up.

I was thinking what kind of dessert I need to serve on the table tonight. I just don’t feel to shop at the grocery store specially to make something new from the recipe book. Instead I look around on my pantry and refrigerator. Then I found white chocolate chips and mixed berries fruits.

What you need to make this fruity chocolate dessert is very simple.
Mixed berries (strawberry, raspberry, blueberry or grapes)
White chocolate chips
Triple chocolate syrup

Direction:
To melt the chocolate; boil the water in the sauce pan and place aluminum bowl on the top of it. Pour chocolate chips in the bowl and stir it slowly until all the chocolate melted.

Pour the melting chocolate on the muffin mold. Then refrigerate until harden.

Take the chocolate off the muffin mold. The chocolate should shape like muffin and lastly fill it with mix fruits then garnish with triple chocolate syrup.

Chocolate is a link to HAPPINESS. You might agree or disagree, but for me… when I feel blue and I find eating chocolate make me feel better. And the TIP is only allowing you to have one bar of chocolate Nothing More Than THAT, OR eating chocolate will end up disaster to your body!

HAPPY WEEKEND!!

BUBUR KETAN KACANG IJO (Mung Beans porridge) & CLICK

Kacang ijo is Mung Beans in English.

This dish is considered a dessert and it is good to be eaten warm. My son has been a picky eater lately. He doesn’t want to eat any kind of vegetables. I have no clue why he is so different than when he was a baby. Back when he was a baby, I barely fed him any fruits or anything sweet. Most of his foods were vegetables. And he loved them all. NOW? I have to fight with him to make him eats vegetables.

Anyway, I am cooking mung beans in Indonesian style with a little bit of sweetness in the juice. And Woala… he loves it. There you go my boy! Some vegetables you eat finally. Nothing fancy about this dessert! I only cook these mung beans with water in the sauce pan until they turn soft. Then cook black sweet rice with water separately until they also boiled and soft.

For the juice, I boil coconut milk with granulated sugar. How much is the sugar? It depends on how sweet you want your soup will be. Then boil them with two slices of ginger and bay toey leaves (pandan leaves). Bring them to boil. Then add two tablespoons of cornstarch to make the soup a little bit ticker.



The lilac on the mung beans is contributed by my son. While I was taking pictures he threw lilac and stones. Then he said; look mommy! It is pretty! Oh yes. To honor his creations I put more lilac and stone on the metallic bowl. This time my photo session is different though. Most the time it was tiring doing photographs around my son. But this time it was FUN!

So here is the creation from my son and me for Click entry.

Theme this month is Beans’n Lentils and hosted by Jugalbadi.

Note: My site is still under construction, and temporary it is better view by Firefox.

Sweet potato Ball (bola bola ubi)

Another of Indonesian traditional dessert made from sweet potatoes. This time no frying required. As you may know, Asian people like deep-fried food. I don’t know why. What I know is that deep-fried food taste so GOOD! But one thing puzzled me, when I was still living in Jakarta, Indonesia, I ate deep-fried food almost everyday meal. But I hardly gain weight. Oh no, don’t tell me that it is because now I am married and have one boy. Look at my sister; she has one daughter and still crazy eating deep-fried food and she is still slim. Life is not fair! Ah ha… don’t take what I said personally ok! This is just an expression of being desperate of gaining weight when I eat too much frying food.

Anyway, this recipe is adapted from Sedap magazine.

Ingredients:
500 gram of sweet potatoes (steamed and mashed)
280 gram of tapioca flour
75 gram of granulated sugar
Salt

Ingredients for sprinkle:
200 gram of coconut flakes (I bought unsalted ready mix coconut flakes)
2 Bay Toey leaves (pandan leaves)
Salt

Sauce:
300 gram of plum sugar (shredded)
150 ml of water
2 Bay Toey leaves
Salt

Directions:

Steamed ingredients for sprinkle. Put aside

Mix sweet potato, tapioca flour,granulated sugar and salt. Form them like ping pong balls. Boil them in the water until those balls are floating.

Take them out from the boiling water then roll them in coconut flakes

Boil all the ingredient for sauce and stir constantly until thick.

Served sweet potato ball with sauce.

That is my treat for the day. The sun was shining so beautiful! Spent time with my son outside for the spring-cleaning. He loves to help me cleaning the yard but of course, it slows my time to complete the job as he keeps making a mess. I am not complaining though but rather feeling thankful that I have spent a quality time with him.

Chiffon Pandan Cake

I have to admit that I have been trying a few recipes of chiffon pandan. This is the third time I bake pandan cake and I am so happy with the result. The cake comes out clean and soft. The other two prior trials, I followed the recipe but when the cake cooked I can not flip it out from the pan. It stick to the pan and didn’t want to come out at all.

I am not sure if the mistake is the recipe or the process of making the batter? But then I bought a new angel cake pan and did some browsing of chiffon pandan cake recipe. The lucky winner this time is Vania’s blog. Reading her recipe, I find that baking this cake will be so easy and it convinces me if I make again it will turn out beautifully. And THAT IS WHAT HAPPENED!

For this recipe I do little a bit of modification due to the market situation in Erie. Instead of using Suji and Pandan leaf, I used pandan extract and green food coloring.

Ingredients:

1 tsp of Pandan extract
2 drops of green food coloring
50 ml of water
125 ml of coconut milk
50 gram of margarine (melted)
6 eggs
225 gram of granulated sugar
250 gram of all-purpose flour
1 tsp of baking powder
1/2 tsp of baking soda
50 gram of chops of walnut (optional)



Direction:

Combine water with margarine, coconut milk, pandan extract and food coloring. Set a side

Combine flour, baking soda and baking powder. Set a side.

Mix eggs and granulated sugar until white fluffy (soft peak). In a medium beat gradually add flour mixture and liquid mixture.

Pour the mixture to the angel baking pan. Bake at 350F for 45 minutes or until the tooth pick inserted come out clean.













It has been gloomy and raining the whole day. No outdoor activities for today, Nathaniel just stays inside and tries to occupy himself with toys, plays with mommy and of course EAT CAKE. Plenty of woods outside need to be chopped for the next winter have to be neglected for today. That is my hubby exercise and he loves doing it.

Martabak Durian

Durian is a well known fruit Southeast Asian countries especially Indonesia. Many people the taste of this fruit. It is creamy and very sweet. But most of people do not really like the SMELL of this fruit. Have you ever seen a TV show on travel channel called ”A man who eat everything”?. He travels all around the world and eats any strange food, from a bloody raw meat to things he found in the jungle. BUT, one thing that he doesn’t dare to eat is DURIAN.

Ah ha… he can’t eat durian because of the smell. I could eat durian without having any problem for what so ever LOL. Don’t you think I suppose to be on that show? *wink*

I love the smell of durian. I know it is a very strong smell but this is a better smell than my two years old diaper LOL.

Anyway, since in my family, I am the only one who is crazy about with this fruit. I am lucky ! because I don’t have to fight with my husband oven a durian and I don’t have to buy more durians as they are very expensive here.

I got this durian from Asian market in Cleveland, Ohio. It comes in frozen and a small box costs me about 5 dollars. With the price consideration I have to cook this durian in a special way. I choose the recipe from SAJI MAGAZINE, it calls MARTABAK DURIAN.

To make the skin dough:
225 gram of all purpose flour
30 gram of granulated sugar
1/4 tsp of baking powder
Salt
250 ml of water
1/2 tsp of yeast
1 egg (mix separately)
1/4 tsp of baking soda
30 gram of granulated sugar
1 tsp of margarine (melted)

Durian Jam for filling:
200 gram of durian
250 ml of milk
50 gram of granulated sugar
Salt
2 drops of food coloring (yellow)
2 tsps of corn starch (Dilute it well with 2 tablespoons of water)

Directions:

For filling:

Mix all the ingredients excluding corn starch in a pot. Bring them to boil. Constantly stirring and add slowly corn starch until it well blend and it is hard.

For the skin:

Mix flour, granulated sugar, baking powder and salt in a bowl. Stir well and pour water gradually. If possible use your hand to mix the dough. I did. Lastly add yeast then put it aside for about 30 minutes.

Add eggs, baking soda, granulated sugar and margarine. Mix them well.

Cook them just like you cook pancake, take about 4 tablespoon and pour evenly on the non stick medium pan and cover.

Apply filling on the top of skin then fold it.

“Lapis Surabaya”, Our wedding anniversary cake!

It is called “LAYER CAKE” in English. I have wanted to make this cake for so long but something always comes up therefore I am not able to spare time to bake this cake.

In order to celebrate our 7^th anniversary, I decided to make this layer cake, a small and a simple cake just for three of us. I decorated it with melted chocolate and chocolate wafers along the side. I put three flowers made from fondant on top and touch it up with sprinkles.

This recipe is taken from FITRI, her blog name is RUMAH MANIS. Many great Indonesian and Iran recipes are available there.

For this recipe, you need:

Ingredients:

15 large eggs (you only need 3 white eggs)
125 gram of all-purpose flour
1 tbsp of chocolate powder
185 gram of granulated sugar
150 gram of melted butter
1 tsp of vanilla essence
½ tsp of salt
Strawberry jam for gluing between the cakes

Directions:

Wisk eggs, sugar and salt until white and fluffy. Pour in flour, stir with wooden spoon to mix the flour to the eggs mixture. Add in melted butter, keep mixing. Divide the mixture into 3 parts (2 parts stay as white part and 1 part; you mix it with chocolate powder). Pour the mixture to the Lapis Surabaya pan that has been grease with butter and flour.

Bake in the oven at 350 F or 180 C for 30 minutes.

There will be 3 parts of cakes (2 white parts and 1 chocolate part). You can bake the cakes separately, beginning with the white parts, then chocolate part.

Wait until the three cakes have cooled, pile the cakes together, start with the white, then glue it with the jam then pile it again with the chocolate and do the same with the rest of the cake. Serve !

KOLAK BUAH

This dessert is called “KOLAK BUAH” in Bahasa. I don’t think I have the name in English. The dessert is made from different kind of fruits, such as yams or sweet potato, plantain, jackfruit and palm seeds. Majority Indonesian people love this kind of dessert and it is also very popular in the month of Ramadhan.

I made this dessert about a week ago. When the weather outside was getting very cold and had no sign of spring yet, a bowl of hot Kolak Buah is really warm my heart.

Ingredients:
Plantains
Sweet potato or yams
Jack fruit
Palm seed
Coconut milk
Palm sugar
Pandanus leaf

Direction:
Boil water and coconut milk
Add sweet potato or yams until half soft then add plantains, jack fruit and palm seed.
Lastly add palm sugar and pandanus leaf.

Better serve this dessert while still hot or warm

Fried Chocolate bananas

In Indonesia, it is very common to see street vendors with their small “kitchen”. They are the everyday people who sell street foods like fried bananas, fried tofu and fried vegetables.

"tek tek tek!" if you hear this kind of sound, it means that the banana seller is going to pass by. They usually bang of their frying pans with spatulas to produce that kind of sound. And if you hear this sound and want to buy this street food, you had better call him before he goes too far.

It was used to be about 20 cents for one fried banana few years ago. But I don’t know how much the current price is anymore.

Well, since those street sellers are not passing by my house, I have to make those street foods by myself. It doesn’t take time at all to make them. It is very easy and it is nice to be served for breakfast.

Every morning, my two year old son never misses eating bananas. So this time I try something different and Oh… I am just so happy because he loves it!

Ingredients:
Bananas
Square wonton skin
Vegetables oil for frying
Chocolate sprinkles
Granulated sugar
Shredded cheddar cheese

Direction:
Remove the banana peels and cut lengthwise into two parts.
Take one wonton skin and fill it with one piece of banana, one teaspoon chocolate sprinkles, one teaspoon granulated sugar and one teaspoon cheese
Wrapped nicely
Wet the edge of wonton skin with water to glue the skin together
Fry bananas in hot oil until slightly brown.

Recipe is adopted from PRIMARASA

Nagasari

Back in my childhood, I remember going to the wet-market with my mother and was given “nagasari” as a reward for my good behavior. This happy memory is still lingered in my mind and my dream. Now that I am living in the U.S., if I want to relive this happy childhood and want to share it with my husband and my boy, I have to cook the “nagasari” by myself.

So yesterday when I came across a recipe of “nagasari” in Primarasa recipe book, I bought all the needed ingredients and relished my happy childhood memory.

A little information about Nagasari. It is a traditional Indonesian snack that is still popular now in Indonesia. You can find “nagasari” in any wet-markets, bakery stores and even supermarkets.

Also special thank you to my friend HILDA, she sent me bananas leaves which they are hardly to find here.

Here is the recipe,

Ingredients:
150 gram of rice flour
300 ml of thick coconut milk
500 ml of diluted coconut milk
2 pcs of pandan leaves
200 gram of sugar
½ tsp of salt
5-6 pcs of ripe plantains, half lengthwise further cut each into pcs
banana leaves for wrapping

Direction:
Dilute the rice flour with thick coconut milk. Set aside. Boiled diluted coconut milk, pandan leaves, salt, sugar until the sugar melted and the pandan leaves have released their fragrance.

Add in the diluted rice flour mixture, mix well. Heat the mixture until it is half cooked.

Lay a piece of banana leave, spread 2 tbsps of the cooked mixture in the middle of the leave, put the slice of banana in the middle of the mixture and covered it by the cooked mixture again.

Wrap the mixture with the banana leaves. You can wrap them any style you like.

Steam them with big fire about 15-20 minutes. Cool them down before serving.

Enjoy!

KILLER CHOCOLATE CHEESECAKE

If someone ask who doesn’t like cheesecake? I will raise my hand! Yes, I know cheesecake is very popular in America. Most people like it. Somehow I question myself why I don’t like cheesecake “I don’t know” I am just not a cheesecake person I guess. BUT I love to make it!

This time I make chocolate cheesecake. Never make this cheesecake before. Reading a recipe from “Better and Garden Magazine”, this recipe really catches my eyes. I have to make it….. Let’s go! Then I never feel sorry about making this cake as most of people I served with this delicious cheesecake said “THIS IS A KILLER” just like its name!

Ingredients:
1 9-ounce package chocolate wafers, broken into large pieces, or 2 cups purchased chocolate cookie crumbs
6 tablespoons unsalted butter, melted
1 pound bittersweet or semisweet chocolate, chopped
¼ cup (1/2 stick) unsalted butter
2 tablespoons unsweetened cocoa powder
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
4 eggs
Dash salt
11/2 cups dairy sour cream, at room temperature
2 teaspoons vanilla
Unsweetened cocoa powder (optional)

Direction:
Position a rack in the middle of the oven. Preheat the oven to 350 F. Butter a 9-inch spring form pan and tightly wrap the outside with heavy-duty aluminum foil. Have a roasting pan ready and put a kettle of water on to boil.

For crust: Pulse the chocolate wafers in a good processor until finely ground. With the motor running, slowly add the 6 tablespoons melted butter and process just until blended. (Or combine cookie crumbs and melted butter). Press the crumb mixture onto the bottom of the prepared pan.

Bake the crust for 8 to 10 minutes or until it is set. Let cool on a wire rack.

For filling: Set a heatproof bowl over a saucepan of about 11/2 inches of nearly simmering water. Add the chocolate and the ¼ cup butter, and whisk until melted and smooth. Whisk in the 2 tablespoons cocoa powder. Remove the bowl from the heat, and let the mixture cool for 20 minutes.

Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to medium-high speed, in a large deep bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the salt and chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Add the sour cream and vanilla; beat until smooth, scraping down the sides of the bowl again.

Transfer the filling to the springform pan. Set the springform pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan. Bake for 45 to 50 minutes or until the center is almost set but still slightly jiggly. Do not overbake-the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.

Remove the springform pan from the water bath and let cheesecake cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled (at least 12 hours or overnight).

To serve, let the cheesecake stand at room temperature for 20 minutes. Remove pan sides, smooth sides of cheesecake with able knife, and cut into wedges. If desired, sift additional cocoa powder over wedges.

Make 12 to 16 servings.

PUMPKIN PIE for Thanksgiving

Pumpkin pie is a must to complete your family feast on Thanksgiving Day. Not only pumpkin pie, but also apple pie and cranberry pie may be used. I probably don’t have to tell you this as it may many of the viewer know it already. But I just wanted to add it for those few who don’t know yet.

Anyway, besides greeting every one of you who celebrate thanksgiving I would like to share this homemade recipe where you can find very easy on the seal of pure pumpkin pie can. Do I like pumpkin pie? Not really, not because the taste is not delicious but that because I am not a pie person. I just love to make them and serve to my husband and his family on this special day.

Join me with this recipe if you may;

11/2 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
1 can (29 oz.) 100% pure pumpkin
2 cans (12 fl. Oz each) evaporated milk
2 unbaked 9-inch deep-dish pie shells ( I used Pillsbury pie crusts)

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.

POUR into pie shells. (As I used pie crust so I unrolled the pie crust in small pie bowl. Press firmly against side and bottom. Pour mixture in and bake).

BAKE in preheated 425F. oven for 15 minutes. Reduce temperature to 350F; bake 40 – 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

When I bake in purpose of serving people for a special day, it is such a pleasure for me if I see the pie disappears immediately.

Everyone who celebrates thanksgiving I would like to wish you HAVE A WONDERFUL THANKSGIVING!

Feeling of baking APPLE PIE

I could smell the fresh aroma of pie from the oven during shopping at the grocery store. Outside of the store looked so gloomy, it was raining and chilly. The sun kind of lazy to come up and warm us.
Then I came home and got a feeling of baking pie. Honestly I never bake apple pie before. I was looking for a delicious and easy recipe.

Pillsbury! Yep it comes for my rescue. I look at the recipe from the back of Pillsbury Pie Crusts box, it looks very easy. It cost me about 3 dollar for buying Pillsbury pie crusts. It is definitely save time rather than making home made pie dough. Pillsbury pie crust tastes as good as I imagine.

So here is an easy recipe;

Crust:
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples
¾ cup sugar
2 tablespoons all purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Direction:

• Heat oven to 425 F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
• In large bowl, gently mix filing ingredients, spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• Bake 40-50 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving
  
  

Putu Ayu

Since there is an encouragement to be "Green" nowadays, I feel I should contribute something green. So Green is the color of today's dessert. These cute shape of cakes are called Putu Ayu. These cakes are popular dessert in Indonesia. Most of the time, you can find many Putu Ayu's vendors on the road side in many cities in Java island. So since I could not fly to Indonesia every time I crave for these Putu Ayu, I decided to make these cute cakes.

Here is the recipe for Putu Ayu,

Ingredients:
200 gram of dried coconut flakes
1/2 tsp of salt
150 gram of granulated sugar
200 gram of all-purpose flour
100 ml coconut milk
3 drops of green food coloring
Putu ayu mold (to get this mold, you have to fly all the way to Indonesia)

Direction:
1. Beat eggs and sugar together until they are white and puffy.
2. Add in flour a little bit of the time and keep stirring.
3. Pour coconut milk, salt and green food coloring into the batter. Mix well.
4. Sprinkle a little bit of dried coconut flakes at the bottom of the Putu ayu's mold that has been greased.
5. Pour the batter over the coconut flakes and steam for 15 minutes.