truffle dough cookies

hello everyone! sorry for delaying yesterday's post to today. i had cupcakes project to do :) but i'm free now, yay! so, let me show something i made a few days ago. i've been crazy for anything chocolatey these past weeks. at first, i didn't really want to make all the chocolate goodies i have made right now. this one is the first. then after eating this, suddenly i crave for more chocolate! 

after baking this cookies, which actually are soft cookies, i ate it (of course, it couldn't be clearer) and i love those soft and chewy texture. no wonder it's called truffle dough cookies. and then, as usual, i gave this chocolate creation to my bf who is a major chocoholic. hours later, he texted me and said 'now i know what this cookies taste like, it tastes like steamed brownies!' and then i went like 'let's make steamed brownies!'. so the next days, steamed brownies are made. another days, i saw Leite's Culinaria tweeted about the milkiest chocolate ice cream recipe from Jenni. and you know what is going on next. lol. yes, i made that too. but now let me talk more about this cookies.

it is technically doesn't taste like steamed brownies. because it is a little crisp on the outside due to those icing sugar coating and it brings out the goodness from this itty-bitty sweets. when you bite it, the middle is still soft and sort of melt in your mouth. the key to this texture is the baking time and temperature. you have to be careful not over-baking it, because once you over-baked this cookies, you won't get the soft center we've been talking and longing. other tips from me, use your favorite chocolate brand. it will make you happier and more satisfied with any chocolate baked goods. 

auntie anne's pretzel

what a relief to finally be able making this pretzel successfully! this is my third attempt and the first two attempts didn't end up so well. it was some years ago where i was still so green on baking etc.. it's kinda stupid to reminisce those times, why? because i don't even aware that pretzel is just another friend of bread. and what to do with bread? knead! that's why my beginner-pretzel couldn't be chewed at all. lol. it was extremely tough.

but todaaay, yaaaayyy, i finally nailed it! this is just the pretzel i always love, chewy - not too tough - a little crisp outside - right amount of tenderness inside, just like Auntie Anne's. auntie anne's pretzel was my frequent childhood snack, momma used to buy it for me every time she went to the shopping mall. can you guess my all time favorite? definitely the cinnamon sugar with caramel dipping, LOVELY! the most satisfying part is when i eat my own home-made pretzel dipped in my own home-made caramel sauce, it tastes completely the same with Auntie Anne's. i couldn't be prouder, hahaha.

so, if you ask me what's the key to those texture, knead people knead until your arm hurts. okay, that's an exaggeration. but seriously, knead! haha. if you can produce a really smooth and elastic dough, then you're really good to go. key number two, the water-soda solution. dip the pretzel in the water-soda solution for ten second before baking. wanna try and challenge yourself? please try this and you'll never regret :D

kbb#29: eccles cake

hello everyone! well, it's another monday. it means another post has to come! yayy! today's special is Eccles Cake. actually this is last month's KBB challenge,  the theme for last month was English baking, but i just got a chance to post it now. so sorry! but i hope you'll savor each and every bit of it. it is really worth the effort to make. :) and just hours ago, i get a chance to talk about this cake with my English teacher whose coincidentally come from England. wow, turns out English has so many varieties of pastry, difficult kinds to be exact. 

eccles cake was originally invented in england. it was made from puff pastry, filled with raisins and currants. it tastes so rich, very appropriate over a nice cup of tea. the filling itself is also flavored with spices like lemon peel, cinnamon, cloves, nutmeg, and butter. but what makes it special is the puff pastry. when you make it with delicious puff pastry, it will come out delicious as well. but if you make it with so-so puff pastry, it will also be so-so. haha. let's just say, puff pastry is the main factor here. :D and i'm glad it is.

i'm glad puff pastry plays the biggest part on this cake, because unless it isn't, i will never get a chance to try making homemade puff pastry. i've been tempted to make homemade puff pastry since a few months ago, but after knowing that it may cause huge pain in your arms regarding those rolling and rolling and rolling process, i was kind of scared and stopped to try. who knows that eventually i still have try to make it. and yes, i did feel those cramps in my arms, but to be really honest.. it is really worth the effort, nothing can beat the richness of homemade puff pastry. store-bought puff pastry may be way more practical but in terms of taste i am now in doubt. store-bought puff pastry never taste as rich as homemade. well, i guess i won't be talking too much.. you can just see the recipe below!

April - May IFP Round Up :)

Hello everyone! :) this month, i am helping Tata to be in charge of making IFP Round Up. it's been too long already isn't it? these pictures below are the collection of many many Indonesian Food that certainly tastes delicious! so, without further ado.. let's go!