Scone Oat Keju
Havermut juga bisa diolah lagi menjadi cemilan yang enak lho…
Bahan:
75 g oatmeal/havermut (old fashioned oats)
75 g tepung terigu serba guna, ayak
1/2 sdt soda kue
1/2 sdt baking powder
1/2 sdt garam
1/4 sdt merica bubuk
1 1/4 sdt paprika bubuk
25 g mentega, lelehkan
75 g keju cheddar parut
1 butir telur ayam, kocok lepas
75 ml susu cair
Cara membuat:
1. Siapkan cetakan muffin diameter 4 1/2 cm. Olesi dengan margarin hingga rata. Sisihkan.
2. Campur oatmeal, tepung terigu, soda kue, baking powder, garam, merica, dan 1 sdt paprika, aduk rata.
3. Tambahkan mentega dan keju, aduk hingga rata. Masukkan telur dan susu cair, aduk kembali hingga rata menjadi adonan yang lembut.
4. Letakkan 1 sdm adonan ke dalam cetakan hingga penuh. Ratakan, taburi paprika bubuk hingga rata.
5. Panggang dalam oven panas bersuhu 180o C selama 15 menit hingga matang, angkat.
6. Sajikan.
www.KotakResep.com
Tuesday, March 17, 2009
Worthed To try
Caramel Ice Blended Coffee
Bahan:
2 bks kopi 3 in 1
500 ml air panas
200 gr es batu, hancurkan
150 gr whipped cream, kocok
100 ml sirup karamel siap pakai
Cara membuat:
1. Larutkan kopi dengan air panas, aduk hingga larut. Angkat, sisihkan.
2. Masukkan larutan kopi ke dalam gelas blender, tambahkan es batu, proses hingga hancur.
3. Tuang ke dalam gelas saji, beri topping whippy cream dan sirop karamel.
Chocolate Mint Brownie Cake
A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze.
Ingredients:
Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs (optional)
Halved strawberries (optional)
Preparation:
For cake
Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing
Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.
www.KotakResep.com,
Bahan:
2 bks kopi 3 in 1
500 ml air panas
200 gr es batu, hancurkan
150 gr whipped cream, kocok
100 ml sirup karamel siap pakai
Cara membuat:
1. Larutkan kopi dengan air panas, aduk hingga larut. Angkat, sisihkan.
2. Masukkan larutan kopi ke dalam gelas blender, tambahkan es batu, proses hingga hancur.
3. Tuang ke dalam gelas saji, beri topping whippy cream dan sirop karamel.
Chocolate Mint Brownie Cake
A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze.
Ingredients:
Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs (optional)
Halved strawberries (optional)
Preparation:
For cake
Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing
Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.
www.KotakResep.com,
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