Posted in Side Dish

Gluten Free Cheese Biscuit

Posted on by mariahseptantri

Thanksgiving is coming soon, this biscuit can be an option for Thanksgiving side dish. I found this recipe on my social media’s feed. Biscuit is really not my thingy because it tends to taste rich and heavy, it can be tricky too to make but not this one.

I love this biscuit, buttery, light (to my taste) and easy to make them ! I love when people are generous to share their recipe online (through their blog) even though they make their own cooking book. Let’s get cooking

Ingredients:

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder ( I use 1 tsp garlic powder)
  • 1/2 tsp onion powder ( I skip it as I don’t have it)
  • 1/2 tsp salt
  • Pinch of white pepper
  • 1/4 cup green onion, sliced thinly
  • 2 eggs, beaten
  • 1/2 cup melted butter
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Pre heat oven to 350 degree Fahrenheit. In a large bowl, mix almond flour with baking powder, salt, pepper, onion and garlic powder. Whisk it
  2. In other bowl, whisk eggs, add melted butter. Pour the wet batter to dry batter, mix it well.
  3. Add shredded cheese. Line the baking tray with parchment paper, fill the 1/4 cup with 3/4 dough. Form a ball and place on the baking tray
  4. Bake for 20-30 minutes or until golden brown. Allow to cool

Posted in Dessert

Basque Burnt Cheesecake (Cheesecake ala Basque)

Posted on by mariahseptantri

I have seen lots of feeds about this cheesecake on my social media, this cake looks rustic and “interesting”. One thing caught my mind instantly is : I have got to try this.This kind of cheesecake does not have a crust, similar to Japanese style Cheesecake.

I found this recipe in my Facebook feeds, the recipe is easy to follow and looks like a foolproof recipe. So I decided to execute this one for my husband’s birthday.

Ingredients:

  • 678 grams cream cheese; room temperature
  • 226 grams mascarpone cheese; room temperature
  • 320 grams granulated sugars
  • 6 whole eggs
  • 1 egg yolk
  • 3/4 tsp salt
  • 415 milliliters heavy cream
  • 1 1/2 tsp vanilla extracts
  • 52 grams all purpose flour

Directions:

  1. Preheat oven to 400 Fahreinheit
  2. Butter the bottom of springform pan cheesecake with butter. Crumble the parchment paper, line the springform pan cheesecake with parchment paper. Let it overhang the pan. Double the parchment paper on the pan
  3. Whip the cream cheese with electric mixer on low speed until well incorporated
  4. Add mascarpone cheese to the cream cheese mixture, whisk it on medium speed
  5. Add sugar gradually. Whisk the mixture with medium speed
  6. Scrape the side of bowl, make sure all it’s blended well
  7. Add whole eggs, one at a time
  8. Additionally egg yolk, continue mixing
  9. Add heavy cream
  10. Add vanilla extract
  11. Add salt to flour, sift the flour to the mixture
  12. Pour the mixture to the pan. Bake for 60 minutes. I am using gas oven, taking about 75 minutes. Check your oven. If you see the top of the cheesecake is already dark brown you can turn off the oven. Take it out from oven.The middle of the cake is still slightly jiggly. Put it the cooling rack. When it’s slightly cool, you can unlock the pan. Peel off the parchment paper when it’s completely cool. I only peeled the parchment on the side, I put the cheesecake in the fridge, I prefer to eat after it’s chilled

I love this cheesecake, has a lighter texture that New York style cheesecake, closer to Japanese Cheesecake. It has the right sweetness for me. I made this for my husband’s birthday. My husband and daughter love this one. Yeay, I nailed !!!

Give it a try, you might like it.

Posted in Dessert, vegetarian

Putu Ayu (Indonesian Steamed Pandan Cake with Grated Coconut)

Posted on by mariahseptantri

 

DSC_7603

 

 

Recipe in English way down below, guys !

 

Kue putu ayu ini biasanya saya beli di abang-abang yang jualan jajanan tradisional seperti putu mayang,klepon dan teman-temannya. Mereka biasanya jual di gerobak yang didorong. Dan biasanya mereka jualannya sore hari dan saya biasanya belinya pas pulang kantor. Alhasil dengan perut lapar bikin saya agak kalap beli jajanannya.

Ini pertama kalinya saya buat putu ayu ini dan berhasil dengan sukses, yeay !!! Cetakannya saya beli pas mudik ke Indonesia, Kombinasi asin dari parutan kelapa dan manisnya kue putu pas banget di lidah kami. Saya ambil resep dari link ini.

Bikin yuk !

Bahan-bahan:

  • 250 gr tepung terigu
  • 225 gr gula pasir
  • 4 butir telur
  • Pewarna makanan warna hijau /pandan secukupnya
  • 150 ml santan+ 50 ml air (saya pakai yg instan, karena di sini gak jual yang santan segar) yang dicampur dengan air karena saya pake santan kara.  Jika menggunakan santan segar, santan dimasak terlebih dahulu sedangkan jika menggunaka santan instan tidak perlu.
  • 1/2 sdm emulsifier/ovalet
  • 50-75 gr kelapa parut
  • garam secukupnya

 

Cara membuat :

  1. Kukus kelapa parut yang sudah diberi sedikit garam selama 10-15 menit di panci yang sudah dipanaskan sebelumnya. Sisihkan kelapa parut yang sudah dikukus.
  2. Masukkan gula, telur dan ovalet/emulsifier, kocok dengan mikser elektrik sampai berwarna putih dan pucat.
  3. Ayak tepung terigu sebelum dimasukkan ke adonan telur dan gula yang sudah dikocok, masukkan secara bertahap. Terus dikocok dengan mikser sampai merata.
  4. Tambahkan santan sedikit demi sedikit, kocok sampai merata. Tambahkan pewarna makanan secukupnya
  5. Olesi cetakan dengan minyak sampai merata.
  6. Taruh parutan kelapa yang sudah dikukus di cetakan kue secukupnya sambil agak ditekan, tuang adonan kue putu 3/4 porsi ke cetakan
  7. Kukus selama 5-10 menit, dinginkan sebentar dan kue bisa dilepas dari cetakkannya.

 

DSC_7610

 

Ingredients :

 

  • 250 gr all purpose flour
  • 225 gr sugar
  • 4 large eggs
  • 150 ml coconut milk
  • 50 ml water
  • 1/2 – 1 tsp Green food coloring/pandan essence, depending how dark you want the green color you want to be for the steamed cake
  • 1/2 tbsp cake emulsifier
  • 50- 75 gr steamed grated  coconut
  • a pinch of salt

 

 

Methods :

  1. Steam the grated coconut with a pinch of salt for 10 – 15 minutes, set aside
  2. Mix sugar, cake emulsifier, eggs using electric mixer until the batter looks pale (looking whitish batter), the batter will be thick and pale.
  3. Sift flour before you put into the batter, mix it well until well combined
  4. Add coconut milk in few batches, mix it well.
  5. Add green food coloring, mix it until well combined
  6. Grease the silicone mould with oil, put steamed grated coconut on the bottom of mini silicone mould, Press it  with your fingers.
  7. Pour the batter (3/4 portion) to the mould, steam for 10 minutes. Cool them on the cool rack then invert them. You can also steam the cake without grated coconut altogether, just serve them with grated coconut. Combination of the steamed cake with grated coconut will be a perfect pair

 

DSC_7616

 

 

Posted in Dessert

Cookies and Cream (Cheese) Parfait

Posted on by mariahseptantri

 

DSC_9170

This dessert looks elegant and yummy (trust me ! I’ve tried it). It’s so easy and simple to make, this is one of the foolproof recipe that can’t go wrong. My family loves it. My daughter could not tell that the bottom layer was cream cheese (mixed with cocoa powder). You won’t make any mistake when putting them altogether. Having fun is the key for this. You can either layer the cookies on the bottom of the glass or mix the cookies with the cream. There’s no any order for making this dessert enjoyable.

Go ahead make this parfait and indulge yourself with this treat. Invite your friends to enjoy this together. Impress them by how easy and yummy treats to dig in. Let’s get started !

Ingredients : (makes 4 – 8 serving)

For cheesecake layer

  • 16 ounces = 452 gr cream cheese, room temperature
  • 1/2 cup = 115 gr sugar
  • 1/4 cup = 30 gr cocoa

 

For whipped cream layer

  • 1 cup = 250 ml cold heavy cream/whipping cream
  • 1 1/2 tbsp cocoa
  • 3 tbsp powdered sugar

 

For Cookies layer

  • 15 oreo cookies, crushed. I prefer using fine ground for the layer and using the crushed cookies on top of the cream

 

Methods:

For Cheesecake layer

  • Beat cream cheese, sugar and cocoa with electric mixer until smooth, set aside.

 

For Whipped cream layer

  • Whip heavy cream/whipping cream until it gets thicken, add cocoa and sugar continue to whip until stiff peak forms

 

To assembly the parfait;

  1. Pipe or spoon cheesecake mixture on the bottom of the glass
  2. Sprinkle with oreo cookies
  3. Pipe or spoon whipped cream on top of the cookies layer
  4. Sprinkle with oreo cookies , if needed

 

DSC_9167

 

 

 

 

Posted in Dessert

Moist and Indulgent Chocolate Bundt Cake

Posted on by mariahseptantri

DSC_7933

This above cake was baked long time ago in 2019, a day before my birthday. I was planning to bake chocolate cake for my own birthday, something that I can indulge without feeling guilty (guilty from buying dessert that I don’t know what it tastes like not from the calories !). A cake that moist

This recipe looks similar from what I am looking for but unfortunately has bad reviews. Readers said the cake is disappointing such as dry, not sweet enough. To solve this I add extra sour cream and dark chocolate chips also reducing baking time I was  so glad that the cake turned out to be moist and rich from chocolate chips. Yeay… I made it

 

 

 

I did not use the glaze as I just want to have simple chocolate cake. I find that this cake tastes rich from the chocolate chips so I thought adding powdered sugar just for aesthetically purpose.

I use mini bundt cake pans so it will be easy to share with companions. Let’s get started !

 

Ingredients :

  • 2 sticks = 226 gr unsalted butter at room temperature
  • 2 1/4 cups = 270 gr all purpose flour
  • 3/4 cup = 63 gr unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup = 114 ml milk
  • 1/2 cup + 3 tbsp =  159 ml sour cream
  • 1 1/2 cups = 319 sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 100 gr dark/milk chocolate chips
  • butter to grease the cake pan

 

Methods :

  1. Pre heat oven to 325 degrees fahrenheit, butter mini bundt cake. In a large bowl, whisk together flour, cocoa,baking soda and salt.
  2. Mix milk and sour cream in a cup
  3. Using an electric mixer; beat butter and sugar until pale and fluffy (around 3- 5 minutes, depends on the power of your mixer)
  4. Add eggs; 1 at the time. Beating well after each addition. Add vanilla.
  5. Reduce speed to low; add dry mixture in 2 batches; alternate with milk mixture. Beat until well combined.
  6. Transfer the batter to the mini bundt cake pans to 3/4, smooth the top with spatula. Bake until when you insert the tooth pick comes out clean; about 40-45 minutes. Transfer the cake pans to a wire rack to cool completely.
  7. Dust with powdered sugar if you desire
  8. Enjoy !!!

 

 

 

 

 

 

Posted in Dessert, gluten free, vegetarian

Indonesian style Steamed Sweet Potato Cake ( Talam ubi)

Posted on by mariahseptantri

DSC_8051

 

I have some sweet potatoes from making bubur candil and I am craving for something sweet but not too sweet. I was browsing for some desserts that uses sweet potatcame across to this recipe. This dessert is similar to Indonesian Steamed sweet potato cake (AKA:  Talam Ubi); the difference is the steamed cake topped with coconut milk instead of coated with grated coconut. This dessert has the right sweetness and gluten free !!! That’s great since  I am trying to reduce my gluten consumption .

The texture is soft and a bit chewy, the saltiness from grated coconut combined with the softness and sweetness of the steamed cake make it a quite addictive snack for me. Hope you all will try to make it and like this delicate snack.

 

Ingredients:

  • 2 medium sweet potatoes (weight around 300 gr)
  • 170 gr sugar
  • 100 ml water
  • 150 gr tapioca flour
  • 250 ml coconut milk
  • salt
  • 125 gr grated coconut; if using frozen thaw first
  • a pinch of salt

 

Methods

  1. Boil water with the sugar until the sugar dissolve.Set aside
  2. Peel the skin of sweet potatoes, dice them and steam in the steamer for about 30 minutes.
  3. Using blender, blend sweet potatoes, sugar syrup, coconut milk, tapioca and salt until blended finely
  4. Pour batter into the 8 x 8 inch greased pan or the loaf pan lined with plastic wrap.
  5. Steam for 40 minutes, let it cool for 2-3 hours before slicing into pieces
  6. Steam grated coconut with a pinch of salt for 5-10 minutes.
  7. Coat the sweet potatoes cake with grated coconut and serve immediately

 

 

 

 

 

 

Posted in Breakfast, Dessert

Chia Seed Pudding (3 ways)

Posted on by mariahseptantri

 

I always struggle to eat and prepare healthy breakfast that does not require a lot time of preparation. I prefer to have plant based or  natural ingredients and less processed for my breakfast but also tastes good. I usually go for smoothies or granola and fruit parfaits but I want some varieties.

I came up with these kind of variations of chia pudding after consuming (about 3 months) chia seed soaked in my water jug overnight, get tired of just a plain chia seed I started mixing here and there with other stuffs

  1. Chia Seed with blueberry and walnut

Ingredients:

  • 200 ml unsweetened almond milk/whole milk ( I can’t stand with whole milk so I use almond milk)
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup or 1 tbsp honey
  • 1 – 2  tbsp chia seed (depends how much you want the consistency of the pudding)
  • Blueberry for topping (optional)
  • Walnut ; chopped for topping (optional)

Directions:

  1. Combine peanut butter and almond milk in measuring cup, stir until mixed well
  2. Stir in chia seed, pour into mason jar/cup let it sit overnight in the fridge.
  3. When it’s ready to consume . topped with blueberry and walnut

 

DSC_8916

 

2. Cacao Chia seed pudding with apple and walnuts

Ingredients:

  • 100 ml coconut milk
  • 100 ml water
  • 2 tbsp chia seed
  • 1/2 tsp cocoa powder
  • 2 tbsp maple syrup
  • 50 gr diced apple
  • 1 tbsp maple syrup
  • walnuts

 

Directions:

  1. Mix coconut milk, water, maple syrup, chia seed and cacao powder in a measuring cup. Pour in a cup or mason jar let it sit overnight in the fridge.
  2. When it’s ready to consume, topped with diced apple mixed with maple syrup and walnut

 

DSC_8862

 

3, Coconut Milk Chia Seed Pudding with diced apple and walnuts

Ingredients:

  • 100   ml coconut milk
  • 100 ml water
  • 2 tbsp chia seed
  • 2 tbsp maple syrup
  • 50 gr diced apple
  • 1 tbsp maple syrup
  • walnuts
  • dash of cinnamon (optional)

 

Directions:

  1. Mix coconut milk, water chia seed, maple syrup in a measuring cup. Pour in the cup or mason jar, let it sit overnight.
  2. When ready to consume, topped with diced apple mixed with maple syrup and sprinkle with walnuts , dash of cinnamon powder (if you like)

 

DSC_8866

 

Posted in Dessert

Best Zucchini Bread

Posted on by mariahseptantri

DSC_5814

One time, we (me, my husband and my daughter) were invited to my husband’s ex-co-worker. They served us zucchini bread, and it tastes so good. My husband and I were curious about the recipe and asked the wife’s host but she did not tell us. After coming back to LA, I was browsing for zucchini bread on the internet. And like it or not you will find so many recipes, it was overwhelming. Sometimes in life, we need to try stuffs to know if they work or not. I try this recipe and I like it. I modified a little bit to my liking.

Photo above was using the original, the cake was denser and more moist than the one that I usually bake. I prefer the modified version as I think it’s lighter. Feel free to try both versions so you can tell which one you prefer.

Let’s get started;

Ingredients:

  • 1 1/2 cups grated zucchini (use the big hole grater); I am using 2 cups grated zucchini, line the big plate with double layer paper towel to absorb the liquid from zucchini. Scatter evenly the grated zucchini on the paper towel. Let it sit for 4 hours. No need to squeeze the liquid on the paper towel from the grated zucchini because we need it so the cake won’t be dry.
  • 1 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 1/2 cup applesauce; I am using 1 mashed very very ripe banana
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon; I am using 1 tsp ground cinnamon

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Line the baking loaf  (9 x 5 inch) with parchment paper
  2. In a large bowl, add the grated zucchini, brown sugar, granulated sugar, mashed banana, oil, eggs and vanilla. Combine until it’s mixed well with wooden spoon.
  3. Add the flour, baking soda, baking powder, salt and ground cinnamon. Stir just until it’s well incorporated. Do not over mix
  4. Pour the batter into the baking loaf, bake for 50-55 minutes.
  5. Let it cool completely on the cool rack

This cake tastes better after kept in a fridge for a day.

Posted in Dessert, Snack

Baked Donuts with Strawberry Filling

Posted on by mariahseptantri

 

DSC_6314.1

 

I have been wanting to make these donuts since I saw the video on Youtube but I am not so sure if my daughter or my husband will like it since it is not chocolate dessert. Well, I made them anyway, hoping they will like them. And, surprisingly they like them.

When these donuts are fresh from the oven, they taste soft and light. The next day, donuts were slightly dense even I kept them in the tight container. The strawberry filling is optional but in my opinion, it’s giving a kick to the donuts. They won’t taste too dense if they have strawberry filling

Let’s make these donuts

Ingredients :

  • 1 cup all-purpose flour (128 grams)
  • 1/4 cup of sugar (58 grams)
  • 1 packet of  instant yeast (2 1/4 tsp)
  • 1/4 tsp salt
  • 2/3 cup of warm milk (160 ml)
  • 3 tbsp of melted unsalted butter (43 grams)
  • 2 eggs yolk
  • 1/2 tsp vanilla essence
  • 1 1/2 cups of flour (192 grams)
  • 1/3 cup of strawberry jam (for filling) equals 65 grams
  • 1 tbsp melted butter (for brushing donuts)
  • 1/3 cup granulated sugar (for coating the donuts)

 

Directions:

  1. In a medium bowl;  mix 1 cup of flour, 1/4 cup of sugar, yeast, salt. Mix them well.
  2. Add warm milk, 3tbsp melted butter, eggs yolk, and vanilla essence to dry ingredients. Whisk them until well incorporated. Cover with cling wrap (plastic wrap), let it rest for 10 minutes (room temperature) or until bubbles form on the surface
  3. Add 1 1/2 cups of flour, mix it until the dough does not stick on the bowl. Knead for 5 minutes until the dough elastic (soft and does not stick to the bowl). Add the flour when kneading if needed. Let it rise to double size at room temperature for 1 1/2 hours.
  4. Turn the dough to a floured surface, dust the top of dough with flour. Roll it to 1/2 inch thick, use the round cookie cutter. Make 12-14 donuts
  5. Transfer the dough to the baking pan lined with parchment paper. Cover with a towel and let it rise at room temperature for 45 minutes.
  6. Bake donuts at 375 degrees Fahrenheit at preheated oven until lightly golden.
  7. Brush donuts with melted butter as soon as donuts come out of the oven. Roll with granulated sugar.
  8. Use a medium knife to slit the side of donuts or use the big straw to make a hole on the side of donuts
  9. Using a pastry bag to pipe strawberry jam into the (hole) donuts

 

 

 

Posted in Cookies, Snack

Oatmeal cookies with choco chip

Posted on by mariahseptantri

 

DSC_6331

I was blown away how much my daughter, husband and my neighbor like this cookie. My first intention just to use up rolled oats and I was not too sure how this cookie will turn up. So far  I made 3 times in 2 weeks and I am planning to make more batches.

Since my daughter likes snacking after coming home from school, I’d prefer baking something substantial for her. This cookie can accommodate her hunger after coming home from school. Once she got home from school, washing her hands and sitting at the dining chair started nibbling the cookies.

DSC_6336

 

Here’s the recipe :

Ingredients :

  • 2 cups all-purpose flour (256 grams)

  • 1/2 teaspoon table salt

  • 1/2 teaspoon ground cinnamon (I substitute with mixed spice)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 tablespoon pure vanilla extract

  • 3 tablespoons milk

  • 2 large eggs

  • 1/2 pound (2 sticks) unsalted butter, room temperature (226 grams)

  • 1 cup packed light brown sugar (200 grams)

  • 1/2 cup granulated sugar (115 grams)

  • 3 cups old-fashioned oats (270 grams)

  • 1 cup chocolate chips (original recipe using dry cranberry)

Directions :

  1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and chocolate chips. Place dough in the refrigerator until firm, at least 2 hours or overnight.

  2. Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 1 tablespoon of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten the dough

  3. Bake until golden but still soft in the center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

    Note: If you are using quick oats, cooking time is 14-15 minutes