My Experimental Playground

(Very) Chocolatey Crinkle Cookies

Posted on January 28, 2017January 28, 2017 by mariahseptantri

Some of the recipes that I posted were made last year, I just did not have time to write it in my blog. Hoping I can catch up some (recipe) writing so I can share them with you guys. And I also think it is going to be easier for me to find recipes digitally if I already write them on my blog.

When I see pictures of food on the internet (especially food photos on pinterest always makes me staring at my monitor , ohhh they always look so apetizing) that I never try before I always wonder what they taste like ? Is it hard to make ? What’s the texture of the food ?

So with this cookies (which I never try before), I was intrigued by the taste and the textures. And that challenged me to make them. I watched the video of this recipe from Food Network by Anna Olson (http://www.foodnetwork.ca/recipe/chocolate-crinkle-cookies/19232/)This cookies taste like brownies, it’s hard outside but soft inside. My husband loves it.

Curious by the crinkle looks on the cookies , made so determined to execute the recipe.

Here’s the recipe :

Ingredients (make 24 cookies)

6 ounces dark chocolate, mine just chocolate chip so no need to chop it off
2 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 tsp balsamic vinegar ( I omitted that since I don’t have it)
1 cup icing sugar, plus extra for rolling the cookies
1/2 cup cocoa powder
1 tbsp cornstarch
1/2 tsp salt
3 ounces dark chocolate chips

Instructions:

Preheat oven to 375 degree of Fahrenheit
Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside
Whisk eggs, sugar and vanilla with electric whisker until frothy and light, about 2-3 minutes.
Add the chocolate mixture to egg mixture and whisk them.
Sift the icing sugar, cocoa powder, cornstarch, salt until well combined.
Add the dry ingredients (icing sugar, cocoa powder, salt, cornstarch) to wet mixture and combine well.
Stir in 3 ounces of dark chocolate to the mixture, scoop 1 tbsp of the cookies dough drop on the icing sugar. Roll it until it’s covered fully.
Arrange on the baking sheets lined with parchment paper, leaving 4 cm between them.
Press the cookies with your palm of your hand and bake them for 10 minutes. Cool cookies on the tray.

Are you curious enough to try this cookies ?

Dessert

Molten Cake

Posted on January 27, 2017 by mariahseptantri

I have mentioned a lot that my husband and my daughter are chocolate’s lover. I made lots of desserts involved with chocolate. One of them is Molten Cake (AKA Chocolate Lava Cake). This recipe is very simple and fast to make and yet is delicious.

This dessert should be slightly undercooked but my daughter prefers perfectly cooked so there’s no gooey in the middle. So to compromise, I cook this cake longer for her. The cake is quite dense and filling.

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Here’s the recipe , make 3 serving (medium ramekin)

Ingredients:

100 gr dark chocolate
100 gr unsalted butter
2 large eggs
50 gr caster sugar
20 gr self raising flour

Instructions :

Melt dark chocolate and butter in the double boiler
Whisk (using electric whisker) sugar and eggs
Pour chocolate mixture into egg mixture
Stir in flour
Grease ramekins with melted butter or cooking spray. Fill the ramekins 3/4 full.
Bake 180 degree Celcius (356 degree Fahrenheit) for 10-11 minutes.

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Dessert

Yummy !!! Blueberry bar

Posted on January 26, 2017January 27, 2017 by mariahseptantri

Winter makes me so unmotivated to do stuffs, including blogging. This is my first winter after living in the tropical country for 6 years which is Singapore ! It’s always sunny and warm there.

I made this dessert for first time in last November, I was skeptical when I made this bar that no one in my family will like it. Both my husband and my daughter are chocolate lover!. Well, I was like if they don’t like this bar. I would have them all by myself.

It turned out, my husband loves it. He ate the bars just like eating cookies and I said “slow down, honey. Leave some for me, please”. Glad I had some and it was so goooddd !!!

I have this dessert many times and never failed to my tastebuds, yummy !!!

Let’s get cooking then you’ll decide whether you like this or not (hope you’ll like it)

Ingredients

For Blueberry mixture/layer

2 cups of fresh blueberries
2 teaspoon cornstarch
1 tablespoon lemon zest
1 tablespoon of freshly squeezed lemon juice
1/4 cup granulated sugar

For Bottom layer

1 1/4 cup of flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
10 tablespoons cold unsalted butter
1 large egg yolk
1 tablespoon brown sugar
1 tablespoon granulated sugar

Instructions :

Preheat oven to 375 degree fahrenheit, Line an 8×8 inch square baking pan with aluminium foil leaving an overhang on each side and grease with butter or cooking spray. Set aside.
To make blueberry mixture/layer, in a medium bowl toss together all ingredients (blueberry, cornstarch,lemon zest, lemon juice and sugar). Do it gently so the blueberry will not break, set aside.
In a separate large bowl whisk together the butter, flour, 1/2 cup granulated sugar & baking powder. Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand. Press about two thirds to three quarters of the mixture into the bottom of the prepared pan and pack it down tightly with your hands. Pour the blueberry mixture over top.
To the remaining flour mixture, cut in the brown sugar and remaining 1 tablespoon of granulated sugar. Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over the mixture.
Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden. Allow to cool fully to room temperature . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I cut mine into 9 large bars.

I found the recipe on : www.justsotasty.com

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Photos

Highlight of my Food Photos

Posted on December 31, 2016 by mariahseptantri

Today is the last day of 2016, I had ups and downs in this year. Laughter, tears, frustrations and regrets became parts of my life. All of those are also my teachers in understanding life. Feeling grateful that I come to the end of 2016 and ready to welcome 2017 with hopes and dreams.

This year, I’m back taking food photos around September. Pushing myself to get my mood back, not feeling as creative or even productive as I would like to but I tried my best.

Here are some of my food shots

Those are some my shots that I’d like to share with you.

In few hours, 2016 will end and I am happily welcoming 2017.

Dessert

Minis Chocolate Banana Muffin

Posted on November 15, 2016January 26, 2017 by mariahseptantri

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Sometimes when I get the chance to bake, I usually like to make small portion. Either I only make half from original recipe or make them into minis. When I decide to make only half (small batch) from original recipe as I don’t know if the recipe works well ( in other way, taste good like I expected). And I think, minis are perfect bite size.

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Baking with chocolate involved is absolutely guaranteed will be liked by everyone in my family. My husband is chocolate’s lover. My daughter loves chocolate too.

I have some very ripe bananas and would like to make dessert other than banana bread.

Here’s how to make Chocolate Banana Muffin

Ingredients:

1 1/2 cup mashed bananas
1/2 cup oil
1 egg
1 cup of sugar
1 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1 cup chocolate chips
Almonds (optional)
Sugar for sprinkling
1 tsp cinnamon powder

Directions:

Pre-heat oven 350 degree Fahrenheit.
Combine bananas, oil, egg in medium bowl then whisk it.
Sift flour, cocoa powder, sugar,baking powder, baking soda.
Add to banana mixture, stir in chocolate chips and almonds.
Sprinkle sugar on top of it
Bake for 20-25 minutes

Keep them in air tight container, it is still moist up to 3 days

Dessert, ice cream

Handmade Chocolate Ice Cream

Posted on November 9, 2016November 7, 2017 by mariahseptantri

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I thought it is going to be chilled this fall but I was wrong so far because it’s still warm during the day. Making an ice cream sounds a good idea, not only a solution for me to cool off the day but also this recipe does not need ice cream maker. Works for me ! since I don’t have one.

I got this recipe from Cook’s Country magazine years ago, actually I took all these pictures back in 2009 I did not take the new pictures as I was struggling with styling and the heat. As you can see the styling (back then) was so awful (to my recent standard). This recipe is quite simple but it tastes so good, go ahead give it a try.

Ingredients :

1 tsp instant coffee
1 tbsp hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
1 1/4 cups of cold heavy cream

Method :

Combine coffee and hot water. Let it stand until coffee dissolves, about 5 minutes
Melt the chocolate in double boiler or in the microwave, cool aside.
Add milk, coffee and vanilla extract to chocolate mixture. Mix well.
Whip heavy cream to soft peak, fold in chocolate mixture.
Pour into plastic air tight container, freeze for 6 hours

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Dessert

Mango (Coconut) Panna Cotta

Posted on November 3, 2016January 26, 2017 by mariahseptantri

Who can resist when you see the picture in the warm weather like this? I can’t, I get easily tempted to try on. The weather is fluctuating in Southern California, during the day is warm but it’s chilling at night. My bad habit is browsing internet to find photos of mouthwatering foods/drink to satisfy my craving, so when I saw this similar kind of photos I was so curious to make this one. Since I already had experience to make panna cotta so I won’t feel overwhelmed to try this.

Oh ya, if you are curious to make two layers like picture above, I use this video as reference. Not as hard as I thought.

The Coconut panna cotta recipe you can find Coconut panna cotta with berries sauce. This time I used mango instead of berries since I am curious to try this recipe. I used my coconut panna cotta recipe and incorporate with mango gelee from http://www.yummyoyummy.com/2015/04/mango-vanilla-pannacotta.html

Ingredients:

For Coconut Panna Cotta (for 6-8 servings)

1 Can coconut milk; 400 ml. You can also substitute with heavy cream
300 ml milk
80 gr sugar
3/4 tsp agar-agar powder

Direction for making Coconut Panna Cotta:

Place coconut milk, milk, sugar and agar-agar powder in the medium pot.
Stir then rest for 10 minutes
Bring the ingredients to gentle simmer. Let it slightly cool
Pour into serving glasses
Refrigerate for 4- 6 hours

For Mango Gelee (for 6-8 serving)

1,5 cup of puree mangoes (from very ripe mangoes)
2-3 tbsp sugar
1,5 tsp gelatin
2 tbsp cold water

Directions For Mango Gelee:

Sprinkle 1,5 tsp gelatin over 2 tbsp water
Mix puree mangoes with sugar in medium pot with low heat, simmer until sugar dissolves, the mango mixture is just hot (do not boil as the gelatin will not set)
Add gelatin to the mixture and stir well. Allow to cool completely.
Pour in the coconut panna cotta that already set. Refrigerate for 3 – 4 hours.
Garnish with chopped mangoes and mint leaves.

If you’re afraid to fail making two layers like above,you can just make simple one like below

Personally, I prefer coconut panna cotta served with berries sauce, I like the combination between the richness from panna cotta and the tangy from berries sauce. Maybe next time, if I want to make Mango Panna Cotta, I will substitute coconut milk with half and half so it won’t too rich. My husband and my daughter like this dessert so it worth my time to cook for them.

Indonesian Food

Mie Kangkung (Indonesian Noodle style with Meat Sauce and Water Spinach)

Posted on November 2, 2016January 26, 2017 by mariahseptantri

I was craving for my hometown food, every time my contacts on facebook post recipes of Indonesian foods it was like a torture for me. In my country, I could easily find and get those yummy food within walk in distance. But here, I need to commute (30 minutes to 1 hour, depends on type of meals that I want to eat) to buy them. One of the dish that caught my attention is Mie Kangkung, never had it before so curious by its taste I was determined to cook this dish.

It’s called : Mie Kangkung. Kangkung is also called water spinach. I like the crunchiness of bean sprout (not shown in this picture) and Kangkung (Water spinach). I can’t find water spinach in most supermarkets in my neighborhood, I found On Choy (at Asian supermarket, Ranch Market 99) that close enough to for the texture of Kangkung.

Ohhhh…. I love this one so much, I need to restrict myself not to eat too much. It’s perfect for me in cold season like now.

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Anyway, enough with the description of this dish and how much I love this. Let’s get cooking

Ingredients :

300 gr egg noodles OR fresh lo mein OR Hokkien noodle, for egg noodles; boil for 3-5 mintes then drain them. For Lo mein, put in the hot water to make the noodle more flexible.
1 bunch of On Choy/kangkung/water spinach or 150 gr kangkung/water spinach leaves, use only the leaves. Blanch them, set aside
100 gr bean sprout, wash throughly. Blanch them, set aside
1 stalk of spring onion, cut thinly

For the gravy:

2 cloves of garlic, cut thinly
3 red chilies , seeded; cut thinly
400 gr of chicken fillet (I use beef 300 gr (I don’t have chicken at that time)), cut into strips or cubes
4 tbsp of oyster sauce
6 tbsp of sweet soy sauce, available in asian supermarket
800 ml of water/chicken broth
1 tbsp dried baby shrimp, washed lightly then cut roughly or you can grind it lightly
Salt and pepper to taste
1 tsp corn starch, dilute with water
2 tsp sesame oil
2 tbsp cooking oil

Directions Making gravy :

Heat cooking oil in medium heat, add garlic and chilies. Fry until fragrant, add meat (chicken or beef). Cook it through until chicken is looking white pale or beef does not look red anymore (about 7 minutes or more)
Add oyster sauce and sweet soy sauce, mix it well. Add water/chicken broth. Simmer for 5 minutes then add ground baby shrimp. Let it boil for 5 minutes.
Combine water and corn starch in small bowl, add to the gravy. Mix it well until the sauce thicken, add sesame oil. Mix it well.

Final presentation :

Put noodle on the bowl topped with water spinach/kangkung and bean sprout, pour the sauce over it and garnish with spring onion. Sprinkle with squeezed lime if you like. Served warm

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Versi bahasa Indonesia:

Bahan-bahan:

300 gr mie telor atau mie hokkien. Rebus sebentar dan tiriskan.
1 ikat kangkung, ambil daunnya saja. Rebus air panas di panci, setelah mendidih matikan api dan masukkan kangkung ke dalam panci yang ditutup selama 2 menit. Angkat dan tiriskan
100 gr toge, rebus air panas di panci, setelah air mendidih matikan api dan masukkan toge ke dalam panci yg ditutup selama 1 menit.
1 batang daun bawang, iris tipis.

Bahan membuat saus:

2 siung bawang putih, iris tipis atau cincang
3 cabe merah, (kalau saya biji dibuang karena cabe disini pedassss sekali)
400 gr filet ayam (Saya pakai daging sapi karena stock yg tersedia cuma daging sapi). Saya pakai 300 gr daging sapi.
4 sdm saus tiram
6 sdm kecap manis
800 ml air atau kaldu ayam
1 sdm ebi yg sudah direndam air panas, haluskan
Garam dan merica secukupnya
1 sdt tepung maizena, dicampur dengan sedikit air
2 sdt minyak wijen
2 sdm minyak sayur

Cara membuat saus :

Panaskan minyak di api sedang, tumis bawang putih dan cabe merah sampai harum. Tambahkan daging ayam/sapi sampai ayam matang (kurang lebih 7 menit atau lebih)
Tambahkan saus tiram dan kecap manis, aduk rata. Tambahkan air atau kaldu ayam. Masak selama 5 menit kemudian tambahkan ulekan ebi. Didihkan.
Campurkan air dan tepung maizena di mangkuk kecil dan tuang ke saus,aduk rata sampai saus agak mengental. Tambahkan minyak wijen, aduk rata. Angkat dari kompor.

Penyajian :

Taruh mie di mangkuk/piring saji dan letakkan kangkung diatas mie dan toge diatas kangkung. Siram dengan kuah/saus. Taburkan irisan daun bawang. Tambahkan perasan jeruk nipis, jika suka. Sajikan hangat.

Photos

Palos Verdes Peninsula

Posted on October 18, 2016October 22, 2016 by mariahseptantri

Located at the south part of Los Angeles county, Palos Verdes is known for dramatic ocean (Pacific), and city views. “Palos Verdes” is a Spanish phrase that roughly means “green stalks” or “green wood. You will see a lot more of trees in this area compared to the neighbors like San Pedro, Long Beach or even Redondo Beach.

We just moved to this neighborhood this year and got the chance to explore lots of beautiful spots. We live in complex overlooking the Pacific Ocean

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We have not explored all of the spots but I want to share some of our adventures. So far, we explored trail walk within Palos Verdes.

Point Vicente

There is a small museum (Point Vicente Interpretive Center) where you can learn the history of Palos Verdes. There is also Point vicente lighthouse. Sea scape Trail is a crossing scenic coastal bluffs north of Point Vicente Lighthouse. The trail is about 0.7 miles long with excellent ocean views. There are few places to begin Seascape Trail, including from Point Vicente Interpretive Center at the south end of the trail.

It takes only less than 10 minutes drive from where I live, gosh I am so fortunate !!!

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point-vicente

when you see this sign,

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They are not joking when the put this sign, because I also saw rattle snake (I assume, not sure about that) crossing the street at the end of the trail walk ( Calle Entradero) but don’t feel discouraged from doing the walking. It’s not like I see the snake every time I was walking along the trail

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Along this trail walk, Seascape Trail offers picturesque views of the lighthouse and the coast. I always find myself at peace when I am walking along this trail.

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I will write more about other spots that we already explored, I’ll keep you posted !!!

Dessert

Coconut panna cotta with berries sauce

Posted on October 4, 2016January 26, 2017 by mariahseptantri

Last week the weather was so hot even I; born as a tropical girl could not stand it. On Monday, the heat spike to 104 Fahrenheit (or 40 Celsius). And on the following days were so unpleasantly hot too. I was craving for something cold and sweet, making lemonade crossed my mind but lemons were not available at home and I also did not feel like going out to get them.

After looking for dessert’s ideas on the internet, I decided to make Coconut Panna Cotta. I found this recipe when I still had an account at Multiply.com (back in 2007). But I forgot to write down the source.

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