Coffee Muffin with Coffee Crumbs

For the love of coffee.

Coffee, green tea, and chocolate is my biggest guilty pleasure. When many of my friends try to avoid coffee (for health sake), I still sit on my terrace almost every afternoon with a cup of good coffee. Sometime I choose tea, chocolate or some other time I drink nothing but plain water. I'm not addicted to coffee and tea, or caffeine in general. I consume it whenever I feel the urge to taste the delicious aroma of my favorite caffeine drinks. What can I say? The aroma is....intoxicating. It somehow helps me to loosen my tense. You know...dealing with two boys with their extraordinary activities always bring me to the brink! I need something to keep me calm and...sane :D 

And as I enjoy to make muffins (and eat it, of course) . I make this yummmmmy coffee muffin. Its delectable! Moist, crumbly, and the scent oh my...so gooood :D I'm using my favorite vanilla muffin recipe. This is the base of some muffins I made. Will do great with different toppings. I use yoghurt instead of milk, and vegetable oil instead of butter...just to make it a little healthier. 

INGREDIENTS

- 1 cup all purpose flour

- 2 sachet @25gr of instant coffee powder (withour sugar) 

  Please use strong smell instant coffee powder, as it will effect the result of the muffin. The stronger your coffee is, the result is better and the smell is nicer.

- 1 tsp of baking powder

- 1/2 tsp of baking soda

- a pinch of salt

- 200 ml of plain yoghurt

- 1 egg

- 1/4 cup of vegetable oil

- 3/4 cup of sugar

   Please note that the amount of sugar will depend on how strong and bitter your coffee is.  So adjust it according to your liking. 

Note : if you don't have strong instant coffee powder, add 1/2 tsp of coffee essence.

Ingredients for coffee crumbs

- 10 gr of instant coffe powder

- 2 tbsp of unsalted butter

- 3 tbsp caster sugar ( you can as well use brown sugar or palm sugar), adjust the level of sweetness according to your liking.

- 2-3 tbsp of all purpose flour.

Directions 

1. Prepare the coffee crumbs ingredients, mix until crumbly, refrigerate for at least 20 minutes or 5-10 minutes on freezer.
2. Pre-heat your oven 180 Celsius degree.

3. Smear your muffin pan with butter, or skip this stage if you're using muffin cup
4. In a bowl, shift flour, baking soda, baking powder, and salt. Add instant coffee powder. Set aside

5. In another bowl,  mix together yoghurt, egg, sugar, and oil. Add in the dry ingredients. Do not overmix! 

6. Pour the batter into muffin pan until 3/4 full, sprinkle the coffee crumbs.

7. Bake for appx 25-30 minutes, or until toothpicks inserted comes out clean.

Look at that glorious coffee crumbs! 

This muffin is a big hit in my family, my husband who's not too keen to eat muffin, said that it was sooo good and ate 3 muffins for himself. Less than 24 hours, all muffins are gone. Happy me :D

Brookies

Have you ever feel so confused about what to bake for your family? I have. Lotsa time. It all happen because I have a bad habit of bookmarking every interesting recipe on the web...the list has become longer and longer and longer. Not to mention the pile of recipe books that I emotionally bought whenever I got a chance. I mostly end up baking nothing or different thing. Not the thing from all the bookmarked list or the recipe books *sigh*. So, I encouraged myself (well, push is more appropriate word, i guess) to start making and posting food from recipe books. 

This brookies was taken from Annie Rigg's Fabulous Brownies. I was craving for something sweet and chocolate and also delicious n warm cookie. And this brookies (brownies and cookie) is a blessing in disguise. 

If you can't decide whether to bake brownies or cookies, why not make both? I make this recipe twice. The first one, I follow the recipe to a T. What happened was, the cookie dough sunk inside the brownies while in the oven. And it taste a lil bit too sweet for me. So on my second trial, I make some adjustment to the recipe. And the result is perfecto for me. The cookie is soft and chewy, and the brownies is soooo chocolatey as I'm adding cocoa powder to the batter.

So here I write down the original recipe and pls read my note inside the brackets, thats the adjustment I made.

Brookies

modified from Annie Rigg's Fabulous Brownies

Cookie dough

125 gr all purpose flour

1/2 tsp baking soda

a pinch of salt

100 gr unsalted butter

100 gr light brown sugar 

50 gr sugar (I use only 20 gr)

1 egg (I use small egg)

1 tsp vanilla extract

75 gr dark choco chips (I use 50 gr)

Brownies mixture

125 gr dark cooking chocolate 

75 gr unsalted butter

125 gr sugar (I only use 95 gr)

2 eggs

1 tsp vanilla extract

60 gr all purpose flour (I use 70 gr flour + 10 gr cocoa powder)

a pinch of salt

50 gr of chopped pecans (I don't use it)

HOW TO :

Pre-heat the oven 170degree celcius

Make the cookie dough first. Sift together the flour, baking soda and salt. In a separate bowl cream together the butter and sugar until pale and light. Gradually add the egg. Beating well after each addition. Stir in the vanilla extract. Fold the sifted dry ingredients into the bowl until well incorporated, then stir in the choco chips. Cover with plastic wrap and refrigerate for 30 minutes.

Make the brownie mixture. Put the dark cooking chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.

In a separate bowl, whisk the sugar, eggs and vanilla extract until pale and doubled in volume ( note : I didn't wait until doubled, as I like more chewy brownie. My first trial with doubled in volume method the brownie texture is cake like). Add the melted chocolate mixture and stir until combined. Sift the flour, cocoa powder and salt into the bowl, fold in until well incorporated.

Divide the brownie mixture between the prepared baking pans (note : the recipe suggested for 10cm diameter pan, I don't have it. So I use muffin pan instead). Using a spoon, roughly dollop the cookie dough on top of the brownie mixture. (note : my first trial using this method, the cookie dough sunk inside the brownie batter. So on my second trial, I bake the brownie mixture only, for 7 minutes. And then dollop the cookie dough with a spoon. That came out perfect. The cookie dough stays on the brownie's surface)

Bake on the middle shelf for another 8-10 minutes, or until the cookie dough is golden brown.

Remove from the oven and leave to cool in the pan for 5-10 minutes, then loosen the edges of each brooki with a small pallette knife. Tip the brookie out onto the cooling rack and leave to cool completely.

Marble Cake

This cake is very popular in Indonesia, its an old-school cake. Even when I was a little my mom used to make this kind of cake. I remember the smell of the cake when it comes out from the oven. Intoxicating it is. So when I bake the marble cake last week, it brings back all the memories I had when enjoying each and every bite of the marble cake together with my family. My mom was a great baker! Its too bad that all her recipes was lost and damaged :( 

And thats why I don't want that to happen...again! I try to documented all recipes I've tried at my blog. Thanks God for technology. During my mom's era, she wrote every recipe in a big book, and when a big flood came and destroy almost everything in our house, there goes all the memories :( Old photos, important documents and....recipes :(

I use the famous Pak Sahak marble cake recipe. It turns out to be super yummmmm. It has slightly different texture from marble cake of my childhood memory. Soft, thick and with the wonderful smell of butter. Fortunately my two boys loooooove it too! Thanks God! My eldest is a picky eater who always questioned every new food that he is about to try. I mean, not like "what is this" and then satisfy and dare to eat. But more interrogating kind a questions, one question lead to another *sigh* . He rarely try anything without chocolate on it! Lucky that this marble cake has it! Though its only small portion of chocolate. I also add matcha powder to add more flavor and color. During the process, my almost 3 yo boy join the fun and offer lotsa help (a.k.a big mess). He is having a good time making the marble with toothpicks :D 

Here is the recipe :

Marble Cake

Original recipe by Pak Sahak Pribadi, taken from Catatan Nina

5 eggs

150 gr all purpose flour

15 gr maizena

15 gr instant milk powder

130 gr sugar

1 tsp emulsifier

mix together:

100 gr butter, melted

50gr cooking oil 

2 tbsp cocoa powder, dissolved with 2tbsp of water (too dark n heavy, next time use 2 tsp)

1 tbsp matcha powder (it is a bit too dark in color, next time use 1 tsp )

Step by step :

1. Pre-heat your oven180 degree celcius. Smear your baking pan with butter, and sprinkle it with flour. 

2. Mix together in high speed, flour, sugar, egg and emulsifier until rise and thick. The texture should be thick enough but not until ribbon stage. 

3. Pour in the butter+oil mixture. Fold in using spatula until the batter become homogen. 

4. Get 8 tbsp of batter, mix half of the batter with cocoa mixture and the other half with green tea mixture

5. Pour the batter to your baking pan, then pour the cocoa and green tea mixture. Make marble using toothpicks, knife or fork

6. Bake for appx 30-45 minutes. Check with tooth picks inserted to the cake, if its clean, the cake is ready.

7. Immediately remove from the pan to avoid the cake to shrinks. Transfer to cooling rack.

Pardon me for the ugly pictures, this is what happened when you are taking photos but your mind is somewhere else. My pictures doesn't give fair explanation about the original texture of this old-school cake:( To be honest, my few last photo shoot was disastrous! :( I am busy with the packing and moving things here and there as my family is going to move to another house. Baking is my way of getting out of the stressful days. Only that I have so little time for taking photos and upload it. Well, call me making excuse. I'm a amateur photographer wannabe, anyway :D hahaha

Pancake with Banana and Melted Dulce de Leche

In my family, pancake is one of my boys favorite breakfast. Errrr not just breakfast actually, they can eat it anytime they want. As brunch, lunch or dinner. Here I'm sharing the original pancake which have such a humble ingredients, yet taste sooo good. Unlike any other recipes that requires buttermilk or self raising flour or separate mixer etc, this one is sooo simple that you can prepare it in such a short time. 

Making the batter is very easy, it took me about 5 minutes to prepare. It was the cooking part that took longer time. I'm using 1 of 12cm pan, and of course it took ages to finish! So what I do is, the 12cm pancake is for the boys, and I'm also using a 18cm pan for me and hubby. Finish faster! For family of 4, 1 recipe is not enough to feed all the hungry mouths, so I always doubled it up :D

Pancake

source : Joy of Baking

1 cup of all purpose flour (130gr)

1 1/2 tsp baking powder

1/4 tsp salt

2 tbsp sugar (i'm using 3 tbsp)

1 large egg, lightly beaten

1 cup (240ml) plain milk

2 tbsp unsalted butter

- In a large bowl whisk together the flour, baking powder, salt and sugar. 

- In a separate bowl whisk together the egg, milk, and melted butter. 

- Pour in the egg mixture, all at once, and stir (with a rubber spatula or balloon whisker) until just combined. 

- The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)

Heat your frying pan, lightly brush the pan with butter. Pour in the mixture to your preheated pan. Adjust the thickness of the pancake according to your own liking. For evenly browned pancake as shown in the pics, do not brush the pan with butter and use small heat only!

When the surface of the batter has start to bubbly and the bottom of the pancake has turned golden brown, turn it over. Cook again for another 1 minute.

You can use your favorite topping such as maple syrup, jams, powder sugar or fruits. This time I'm using banana and melted dulce de leche. To make the dulce easy to be poured, cook your dulce with a pan and add fresh milk. Continuous stirring until the right texture. Click this link for more infos about dulce de leche. I make several recipes using the famous dulce. 

The Hummingbird Bakery Banana Loaf

Last month my family and I visit one of our favorite bookstore, Books and Beyond. Well, bookstore always been our family favorite. And of course it always ended up with my boys screaming which book they want to buy and read *sigh*. We don't go to this place often as they sell (almost) all imported books with jaw-breaking price. I love to spend time at that place, sometimes just reading some interesting recipe book is enough for me. But that very time I was soooo tempted with lotsa recipe books. I end up carrying 7 recipe books in my hand. So called guilty pleasure, I suppose. 

On that pile, I bought The Hummingbird Bakery Cookbook. Based on my curiosity that its brownie and cupcake recipe was everywhere on the net and many people thinks it was a big hit.

Last week I try the banana bread/loaf recipe. Why banana bread? Again? haha, I'm a fan of banana bread. Been trying so many banana bread recipes and I'm so willing to add my banana bread experiences :D

here is the recipe :

270gr soft light brown sugar (i'm using 100gr light brown sugar and 150gr palm sugar)

2 eggs

200gr peeled banana, mashed

280gr all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

140gr unsalted butter, melted

How To :

1. Preheat the oven 170 celc degree

2. Mix the egg and sugar with handheld mixer, beat until well incorporated. Beat in the mashed bananas.

3. Add the flour, baking powder, baking soda, cinnamon and ginger to the sugar mixture.Mix it thoroughly untill all the ingredients incorporated. Pour in the melted butter and beat until well mixed

4. Pour the mixture into the prepared loaf tin. Bake appx for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean.

Overall, it is a yummy banana loaf! But for my personal liking, its not enough of the banana scents and taste. In fact, it smells and taste a little like roti gambang in Indonesia. Maybe because I replace the 170gr of light brown sugar with palm sugar :D But anyway, when the loaf is in the oven, the smells of banana, cinnamon and ginger is sooooo very pleasing to my rumbling tummy ^_^

If you're a fan of moist banana bread, this banana loaf might not be the perfect choice for you . They are moist but not too much, the texture is cake like, a bit softer than other banana bread that use lots of bananas and with addition of dairy products such as milk, sourcream or yoghurt. Less crumbly it is.

Note : Make sure you use very ripe banana for sweeter and more rich texture.

 

Master Wok

The fire is On, The Wok is Hot, Let's Go to Master Wok

Resto Review? Di Karawaci? hyaaaa hepi banget dengernya! Kenapa sih? Ya karena cuma 10mnt aja dari rumah saya. Tentu saja saya mau ikutan dong, venuenya itu kalo saya jalan merem dari rumah juga nyampe, hihihihihi *sombong*

Terus terang saya gak ada clue sama sekali tentang Master Wok (tadinya), bahkan beberapa minggu sebelumnya jg saya makan di Makan Sutera tapi waktu itu belum ada Master Wok ya....yaiyalaah, ternyata Master Wok baru saja melakukan Grand Opening pada tanggal 22 Maret :D Tapi ternyata ini adalah outlet yang ke-4 lho...outlet sebelumnya bisa ditemui di Lotte Shopping Avenue, Mall Kelapa Gading 3 dan Senayan City.

Master Wok, bagian dari keluarga besar Boga Group merupakan Chinese Fast Food yang menyajikan makanan non-pork, dengan bahan berkualitas daaaan dimasak dengan menggunakan wok :D makanya namanya Master Wok. Semua makanan yang tersaji seger2 lho... pas digigit kres kres kres! yummmmm...udah gitu masih panas berasap! bener2 baru diangkat dari kompor. 

Nah di display makanan, semua jenis masakan dihidangkan di wok. Unik ya? Kerennya lagi, hanya di Mall Karawaci inilah Master Wok mengusung konsep All You Can Scoop! Jadi mau seberapa banyak anda mengambil lauk, terserah! Tambahan lagi, piring yang disajikan juga berupa wok. Bener2 merupakan pengalaman yg unik dan berkesan.

Untuk menu, jangan khawatir....pilihannya banyak! Semua kelihatan enak dan menarik. Menunya bahkan berganti tiap periode tertentu, jadi gak usah khawatir jadi bosan ya...Menu andalan Master Wok diantaranya adalah General Tso's chicken, mixed veggie, Blackpepper beef, Enoki Mushroom Tofu dan Prawn with salted egg. Adapun untuk paket2 pilihan ada :

1. Paket Master Style 1, terdiri dari 1 nasi + 1 sayur +1 lauk

2. Paket Master Style 2, terdiri dari 1 nasi  + 1 lauk +2 sayur

3. Paket Master Style 3, terdiri dari 1 nasi + 2 lauk +1 sayur

Gambar di atas adalah makanan yang saya pilih, ada telur pare, daging lada hitam dan tumis tahu dengan kapri. Enaaak!

Kalo yg ini pesanan temen sebelah saya, Mba Ningsih :)

Psssst yang ini adalah menu baru di Master Wok, Udang Madu Jahe yang enakkkk banget. 

Untuk yang di sekitaran Karawaci dan Tangerang, yuk kunjungi Master Wok! Resto ini cocok untuk keluarga, komplit dengan bermacam sayur yg menyehatkan :)

Master Wok
Supermal Lippo Karawaci – Tangerang
Foodcourt Makan Sutera
Lantai 1
Facebook : Master Wok Jakarta
Twitter : @masterwokjkt

Genji Shoppe Pop-Up Store

Sebelum saya mulai review ini, saya pengen banget tanya nih. Ada gak sih orang yg gak tau Genji Pie? Saya hampir yakin gak ada ya...well, at least di keluarga kami ini selalu jadi cemilan favorit. Dari jaman saya masih imut dan lucu, sampai sekarang sudah punya 2 anak yg menggemaskan-pun masih suka makan Genji Pie. I mean, who can resist the sweet-crunchy heart shaped-layer pastry? 

Jadi ketika saya dapet undangan dari mbak Anne of Indonesian Foodblogger, langsung bilang iya dengan semangat :D Apalagi datangnya bisa atur sendiri, selama review diserahkan pada tanggal 26. Berhubung jadwal saya selalu harus dicocokkin dengan jadwal suami, jadinya less flexible...karena kebetulan juga suami saya agak sering keluar kota. 

Ketika 2 pekan lalu suami bersedia menjaga anak2, saya-pun berangkaaaat :D 

Sampai di lokasi, terkesima liat pop up store-nya! Asli unik dan very very eye catching. Dijamin deh semua yg lewat pasti ngelirik. Warna dasar putih dan dinding yang dipenuhi dengan mural yang wow banget!!! ngga main-main deh muralnya. Digarap dengan super serius dan bener2 cantik! 

Biarpun mungil, interior Genji Shoppe ini chic banget! Love all the props that are shown there. Rasanya pingiin banget bawa pulang semuahnyah, hihihihih.

Adalah 5 seniman berbakat yang mengerjakan lukisan2 di pop-up store Genji ini: 

• Rukmunal Hakim
  Seorang illustrator dengan fokus gambar dan lukisan hitam putih yang berasal dari Bandung dan dilahirkan buta warna namun tidak melepaskan kecintaannya pada seni
• Lala Bohang
  Seorang arsitek multitalenta yang keluar dari pekerjaannya dan menekuni profesi baru sebagai ilustrator dan penulis. Sederetan karya Lala dipamerkan dalam berbagai pameran termasuk ARTE 2014 dan pameran tunggalnya bertajuk “Gendis”
• Ykha Amlez
  Seorang illustrator muda yang sangat dekat dengan musik, spesialisasi menggambar, website illustrator hingga desain mural dan menjadi top of mind berbagai merek internasional, musisi, majalah, hotel hingga fashion designer
• Muhamad Taufiq (EmTe)                                                                                    Seniman muda Indonesia yang belajar secara otodidak dan telah berkarya selama lebih dari 10 tahun, spesialis dalam teknik karya cat air, EmTe sudah banyak menyebarkan karya ilustrasinya dari mulai pameran di galeri hingga promo iklan produk. Dari sekedar line-drawing (coretan pena), lukisan cat air, hingga ilustrasi komputer, digelutinya sebagai sebuah karya yang detil dan apik
• Monica Hapsari
  Seorang illustrator, pelukis, penata gaya dan visual artist spesialis hand-crafted paintings dengan karya yang sudah diakui secara nasional hingga luar negeri

Nah, mari kita lanjut untuk lihat2 menu. Ada apa aja sih di Genji Shoppe Pop-Up Store? Well, sebenernya ada 9 menu yg penampilannya menggugah selera. Terdiri dari 7 menu sweet dan 2 menu savory. Tapi karena ada sedikit kesalahpahaman, saya hanya mencoba 2 menu saja, huhuhuhuhuhu. Walaupun pihak Genji dan IDFB memperbolehkan saya untuk datang lagi untuk mencoba menu lain, tapi bener2 susah nyari waktunya :( Bahkan sampai sore tadi saya masih tetap berusaha untuk datang lagi ke Genji Shoppe, tapi rupanya waktu berkata lain. Yasudah deh, saya hanya bisa jelaskan 2 menu yang saya coba saja, ya...selebihnya saya gak bisa kasih foto nih :)

This Is Not a Martini (IDR 25,000)

Dessert ini pastinya dinamakan This is not a martini karena gelas yang dipakainya. Cantik banget ya? Jujur aja saya pilih menu ini karena keliatan cantik :D Dan ternyataaaaa, rasanya enaaaak! Mousse yang lembut dari coklat putih dan dark yg asli yummm yummm. Manisnya pun pas di lidah saya. Not overly sweet. Perfecto! 

Sweet Sweet Love (IDR 35,000)

Nah kalo yang ini, dari judulnya aja udah mencerminkan yaaaa...Sandwich dari original Genji Pie yang ada sweet surprise di dalamnya! Isinya brownies yg fudgy banget. Browniesnya sendiri agak terlalu manis kalo dimakan sendirian. Tapiiiiiiiii, kalo dimakan berbarengan dengan Genji dan buah raspberry segarnya. Enak! Jadi balance rasanya, karena bercampur dengan rasa asam segar dari raspberry.

Need I say more? buat saya, sekantong Genji Pie untuk sendiri, mana cukuuuuup.

Overall, Genji Shoppe ini menampilkan menu yang berasal dari genji pie yang sudah didandani :D Tampilan cantik2 menggugah selera, dan rasanya tentu saja makin nikmat dan variatif. Salut buat tim kreatifnya!

Nah teman-teman, ini lokasi dari Genji Shoppe ya, mohon diingat bahwa Genji Shoppe is a pop-up store, jadi cuman sementara aja nih, buruan kalo mau coba desserts yang yummy2 ini, masih ada waktu sekitar 2 minggu dari sekarang lho! 

Street Gallery PIM 3

North Lobby

Facebook : Genji Shoppe

Twitter : @genjipieid 

Many thanks for Genji Pie Shoppe untuk undangannya, dan untuk IDFB yang selalu seruuuu acaranya!