Gingerbread Men Cookies

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Source : Resepi C&P from Joy of Baking

Christmas Chocolate Cookies

Chocolate Sugar Cookies:

2 3/4 cups (355 grams) all purpose flour

3/4 cup (75 grams) unsweetened Dutch processed cocoa powder

1/2 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

For Chocolate Sugar Cookies: In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Source : C&P from Joy of Baking

Marble Cheese Brownie

Specially made for my English class friends.

Chocolate Madeleines

Dah lama teringin nak cuba Madeleines ni. Last week pergi Kluang jumpa mould yang seakan2....So apa lagi, percubaan pertama ikut resepi Hana...tapi kalau nak tengok resepi English Version boleh tgk kat dapur Kak Ayu.

Bahan-bahan

• 100g butter
• 100g dark cooking chocolate
• 2/3 cawan gula
• 3 biji telur (suhu bilik)
• 1 cawan tepung kek (atau 1 cawan tepung gandum + 1/2 sudu kecil baking powder)
• 1/4 sudu garam

Cara-cara

1. Cairkan butter & cooking chocolate menggunakan double boiler. Sejukkan sebentar.
2. Pukuk telur & gula hingga kembang.
3. Masukkan adunan butter & coklat yang telah disejukkan ke dalam adunan telur.
4. Masukkan tepung & garam (yang telah diayak) ke dalam adunan, sedikit demi sedikit. Gaul hingga sebati menggunakan kaedah kaup balik.
5. Simpan adunan yang telah siap dalam peti sejuk at least 1 jam sebelum membakar.
6. Sapu acuan madeleine dengan sedikit butter. Sudukan adunan ke dalam acuan, 3/4 penuh.
7. Bakar dalam pre-heated oven pada suhu 170 C, lebih kurang 15 minit. (bergantung pada jenis oven/acuan madeleine)

Source : Resepi C&P from Hana

Kek Marble Sheila Mambo

BAHAN-BAHANNYA :
125 g mentega
155 g tepung naik sendiri (self-raising flour)
2 biji telur, dipukul sedikit
125 g gula halus (haiza cuma guna 80g)
125 g cooking chocolate
1 camca teh esen vanilla
80 ml susu segar

CARA MEMBUATNYA :

1. Panaskan oven pada suhu 170C, lenser tin kek dengan mentega, alas dasar tin dengan kertas, lenser juga kertas tadi. Cairkan coklat masakan secara kaedah double-boiler. Ketepikan.
2. Putar mentega dengan gula hingga putih. Tambah telur dan terus memutar hingga kembang. Masukkan esen vanilla, putar rata.
3. Pada kelajuan sederhana, masukkan tepung selang seli dengan susu segar, hingga habis, kacau rata. Bagi adunan pada 2 bahagian, 1 biar pada asal dan 1 lagi bancuh dengan coklat yang telah dicairkan tadi. Kacau rata.
4. Tuang berselang seli antara adunan biasa dengan adunan bercoklat, buat hingga habis. Lorekkan dengan hujung pisau 2 - 3 pusingan. Bakar 40 - 45 minit atau hingga masak, sejukkan atas jaringan dan hias ikut kreativiti masing2.

Source : Resepi C&P from Mat Gebu

Macaron Gift Box

Small gift for Hui Hui.

Macaron Again

Try and try again....bilalah nak dapat yg betul punya...

Chocolate Cake for Diana

Thanks to Nora. Harap-harap anak suka ya.

Chocolate Cake with Princess Edible

Liyana's Goodie Bag

Dora Cake

Request by Liyana for her 5th birthday.

Train Cake

Birthday Cake for Danish's 2nd Birthday.

Blueberry Cheese Tart

Goodie Bag for Rayyan Danish

Goodie bag untuk Rayyan Danish Birthday. Dengan menggunakan kertas bungkus goreng pisang dapat menghasilkan goodie bag yang menarik. Thanks to Kham Joe for sharing the ideas.

Idea : Kham Joe

Airplane Fancy Cookies

Fancy cookies for Danish Goodie Bag.

Farhan Chocolate Cake

Thanks to Nazri for the order. Happy 9th Birthday to Farhan.

Puding Laici Dangdut

Dah lama tengok resepi ni kat blog rakan2 blogger. So sempena aktiviti makan2 kat office, terhasillah Puding Laici Dangdut yang sedap sangat ni.

Bahan-bahan :

• 10 gm agar-agar serbuk/1 paket agar2 biasa (28 gm)
• 2 liter air
• 2 cawan gula
• 2 tin laici (asingkan airnya)
• 1 tin susu cair

Cara-cara :

1. Masak agar-agar hingga mendidih.
2. Masukkan gula. Biar mendidih lagi. Tutup api. (jika guna agar-agar biasa, tapis dulu)
3. Masukkan air laici dan susu cair. Kacau rata.
4. Tuangkan dalam acuan samada loyang ataupun mangkuk2 kecil. Sejukkan sebentar.
5. Kemudian sejukkan dalam fridge
6. Hidangkan bersama buah laici yang telah diasingkan tadi.
   (*Agar-agar ini memang sangat lembut seperti taufufa tu..kalau dalam bekas besar, skop aje dengan senduk bila nak makan)

Source : Resepi C&P from Ummi

Coconut Tart

Ingredients
Pastry:

280 gram flour
50 gram sugar
1 egg
150 gram butter, chilled and cut into cubes
2 tbsp cornstarch
½ tsp salt


Filling:

200 gram fresh grated coconut
80 gram melted butter
90 gram sugar
2 eggs
2 tbsp condensed milk
1 tbsp custard powder or cornstarch

Method

1. Sift flour and cornstarch together into a mixing bowl. Add in the sugar and salt. Mix well. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
2. Add in egg. Mix until the pastry begins to form large dough. Press together gently with your fingers to form the pastry into a ball.
3. Chill pastry dough for about 30 minutes.
4. In a bowl, mix all ingredients of filling. Set aside.
5. Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Fill tarts with.
6. Bake in a preheated oven at 350 degree F oven for 30-35 minutes until lightly brown.
7. Leave the tarts in moulds for 5 minutes before turning it out onto wire rack to cool.
   

Source : Resepi C&P from Kitchen Snippets

Chocolate Macaron

Dah lama teringin nak buat this french macarons. Thanks to noreen for sharing the recipe. Actual resepi guna felling cream cheese, tapi haiza tukar and guna chocolate ganache.

Bahan-bahan (30 keping bergantung pada saiz):
110gm gula aising
65gm serbuk badam (ground almond)
13gm serbuk koko
60gm putih telur - dalam 2 biji
20gm gula kastor
secubit cream of tartar (haiza gantikan dgn lemon juice)

filling
100g dark chocolate
50g whipping cream

cara:

• ayakkan gula aising, serbuk badam dan serbuk koko
• ketepikan
• pukul putih telur dengan cream of tartar sehingga berbuih
• masukkan gula sedikit demi sedikit sambil dipukul sehingga gebu dan kembang (apabila diangkat dengan spatula adunan tidak mudah jatuh)
• kaupbalikkan adunan tepung sedikit demi sedikit sebanyak 4 kali sehingga sebati
• masukkan adunan ke dalam piping bag
• dengan menggunakan 5mm nozzle pipekan adunan ke atas dulang pembakar yang telah digris atau dilapik dengan non-stick paper sebesar 2.5cm
• lakukan sehingga habis
• setelah itu hentakkan dulang pembakar tadi untuk mengeluarkan angin
• ketepikan selama 1 jam supaya adunan mengeras
• kemudian bakar pada suhu 150C selama 15 min atau sehingga keras
• biarkan sejuk sebelum di angkat dari dulang dan diisikan dengan filling

notes & tips: guna pisau yang tajam untuk kikiskan dari dulang pembakar atau non-stick paper dan hati2 kerana ianya mudah rapuh. sebaik2nya lapikkan dulang pembakar dengan non-stick paper/parchment paper supaya senang untuk diangkat. remove macaroons from the parchment paper - they should be removed as soon as they come from the oven. you will need to create moisture under the cookies. carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. The water may bubble and steam. allow the macaroons to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and place them on a cooling rack.

Source : Resepi C&P from Noreen

Puff Sardine

Kali ni design kelopak bunga pulak....

Strawberry Cheese Cake

Happy Birthday Alia. Thanks Fiza.

Wedding Cake for Noor

Disiapkan dalam masa 3 hari. Alhamdulillah selamat di bawa ke Kuala Berang Terengganu. Selamat Pengantin Baru to Noor & Sham.

Konnyaku Jelly Medley

BAHAN-BAHANNYA
1 pack konnyaku jelly powder (berat 10 g)
150 g gula halus (belasah gula pasir pun ok)
800 ml air
1/2 camca teh biji selasih, rendam hingga kembang dan toskan
300 ml air (xtra)
Beberapa titik pewarna makanan pelbagai warna
Longan dalam tin secukupnya, ditoskan dan hiris (nak masukkan apa2 jenis buah pun ok)

CARA MEMBUATNYA

1. Satukan serbuk jelly dengan gula, kacau rata. Jerang air (800ml) tadi hingga panas, masukkan serbuk jelly + gula dan kacau dengan whisk hingga gula larut. Biarkan mendidih sehingga bancuhan berwarna kelabu.
2. Tambah air (yang 300ml tu) dan masak dengan api perlahan hingga bancuhan bertukar jernih. Bagi bancuhan tadi kepada 4 bahagian dan letak kan pewarna kesukaan pada setiap 1 bahagian, kacau rata dan masukkan juga biji selasih, kacau lagi.
3. Sebelum tu, isi potongan longan dalam bekas2 comey untuk membekukan jelly. Tuang no 2 tadi sehingga penuh. Biarkan hingga wap panas hilang dan simpan dalam peti sejuk. Sedap di hidangkan dingin.

Source : Resepi C&P from Mat Gebu

Roses

Chocolate Box

My 1st try. Need some improvement. :)

Puding Karamel Lapis Coklat

Bahan-bahan
Bahan:-(A)

• 1 tin susu cair (Nestle Ideal)
• 5 sudu besar gula
• 3 biji telor gred A @ 4 biji telur gred B
• 1 sudu kecil esen vanila

Bahan (B)

• 1 tin susu cair
• 5 sudu besar gula
• 3 biji telor gred A @ 4 biji telur gred B
• 4 sudu besar serbuk koko/1 sudu kecil serbuk nescafe + 1 sudu kecil pes coklat

Bahan (C)

• 2 sudu besar gula - hanguskan dan campur 4 sudu besar air panas
• atau boleh guna 2 sudu besar madu

Cara Membuat:
Kacau bahan A dan bahan B dalam dua bekas berasingan. Tapiskan. Panaskan periuk kukusan, masukkan gula hangus atau madu dalam loyang 8 x 8 inci. Masukkan 1/2 cawan adunan bahan A dan kukus selama 5 minit atau hingga masak. Bila dah masak, tuangkan pula sukatan yang sama bagi adunan B atas adunan A. Ulang A dan B berselang seli hinga habis. Sejukkan dan terbalikkan ke dalam pinggan hidangan. Potong dan hidang.

Source : C&P from Hana

Edible Chocolate

For Firdaus, Sara, Maryam, Liyana & Adlina. Makan puas2 ok?

Aidilfitri Chocolate

Small gift to my friend during Majlis Buka Puasa.

Ketupat Coklat

Thanks to Fiza for the order. Wish you Selamat Hari Raya.

Anniversary Cake

Happy 1st Anniversary to Pooi Pooi. Thanks for the order.

Coklat Oat Bijirin

Bahan-bahan

350g tepung gandum
300g mentega
100g gula perang
150g gula kastor
150g oat kisar
100g coklat cip
100g badam cincang
2 sdk soda bikarbonat
2 sdk serbuk penaik
1 bj telur

Cara-cara

1. Pukul mentega, gula kastor dan gula perang sehingga kembang.
2. Masukkan telur dan pukul seketika.
3. Masukkan kesemua bahan kering dan adunkan sehingga menjadi doh yang lembut.
4. Ambil sedikit doh, bentuk ikut kreativiti. Bakar pada suhu 180 C selama 20 minit.

Source : Majalah Saji Ogos 2010

Biskut Dam

Bahan Doh Putih

320g tepung gandum
200g mentega
100g gula

Bahan Doh Coklat

300g tepung gandum
200g mentega
100g gula
30g serbuk koko

*1 bj putih telur untuk lekatkan

Cara-cara

1. Pukulkan mentega dan gula hingga kembang.
2. Kemudian masukkan tepung dan serbuk koko.
3. Kacau rata hingga menjadi doh dan sejukkan dalam peti sejuk selama 2 jam.
4. Selepas itu, ulikan doh kepada 12 mm tebal dan potongkan kepada segi empat.
5. Lakukan langkah yang sama untuk putih dan coklat. Sapukan putih telur untuk camtumkan 2 warna
6. Susun diatas dulang dan bakar pada suhu 200 C.

Source : Majalah Rasa

Chocolate Cake with Ultraman Edible Image

Happy Birthday Jim Boy. Cute je photo Jim Boy with ultraman. Thanks Fiza.