Month: February 2020

Posted in Dessert

Cookies and Cream (Cheese) Parfait

Posted on by mariahseptantri

 

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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

 

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Posted in Dessert

Moist and Indulgent Chocolate Bundt Cake

Posted on by mariahseptantri

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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

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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