Nasi Ayam

Black Bottom Cupcakes @ Black Bottom Apoms

Versi x jadikkkk

Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
Chocolate Cupcakes:
1 1/2 cups (210 grams) all purpose flour
1 cup (210 grams) light brown sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored vegetable oil (I use safflower)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.
Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.
These cupcakes can be stored in the refrigerator for about 3 - 4 days.
Makes 12 cupcakes

Choc Cheese Tart

Tart Shell:

*beli siap kat kedai..hehehe

Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Sedikit cooking choc for deco

Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Then piping a few of the cream cheese filling into the center of each tart shell. bake for 10 min.

Fruit Tarts

Source: Erna(mommy d&d kitchen)

Kulit

225gm mentega tanpa garam
150gm gula halus 3 biji telur 500gm tepung roti
(Kita guna kulit tart yang da siap bakar..heheheh)

Putar mentega&gula sampai tak berbintil.
Masuk telur sebiji demi sebiji.
Diikuti dgn tepung.
Bulat-bulat doh,bungkus dgn plastik,dinginkan dlm peti sejuk 2jam (kita tunggu 1jam jer sbb tak larat tunggu lama sbb dah pukul10.30 masa tu)
Canai dan lapis dlm acuan tart kecil.
Bakar kosong,tutup dgn kertas timah dan isi kekacang. (kita tak tutup&isi kacang sbb 'M'..tapi kita cucuk2 dgn garfu jer dasar tu )
Bakar 175'c selama 10min hingga kuning keemasan/dasar kering.
Sejukkan.

Custard Cream

2 cawan susu segar
1 sudu teh esen vanilla
4 biji kuning telur
125gm gula halus
50gm tepung jagung(guna tpg kastard)
100gm mentega
Renih susu&vanilla dlm periuk.
Dlm mangkuk lain pukul kuning telur,gula dan tepung jagung hingga tak berbintil.
Perlahan2 masukkan campuran susu-esen vanilla.
Tuang kastard semula dlm periuk dan masak atas api kecil hingga pekat dan berbuih.
Masuk mentega,kacau, tutup api.
Simpan dlm peti sejuk.
Finishing Sikit coklat cair (kita panaskan dlm microwave jer,buleh gak double boil) Buah-buahan Jem aprikot untuk mengglis
Sapu coklat cair pada dasar kulit tart (supaya kulit tak lembik bila letak krim)
Paip krim custard dlm kulit tart, atur buah atasnya.
Glis dgn jem aprikot.
Masuk dlm peti sejuk semula.

My Chewy Gooey Yummy Brownies

Bahan-bahan
250g butter - potong kecik
400g chocolate - potong kecik

6 eggs
340g brown sugar
2tsp esen vanilla
20g chocolate emulco

80g tepung gandum
60g cocoa powder
140g kacang walnut/pecan/almond/macadamia (optional)-toastkan

Cara Membuatnya
1. Panaskan oven suhu 160C. Sediakan dan alas tray 11X11.
2. Double boil butter dan chocolate hingga cair, ketepikan biar suam sikit.
3. Masukkan telur, gula, esen dan chocolate emulco dalam satu mangkuk, guna hand whisk , kacau hingga gula cair.
4. Tuang adunan butter dan coklat tadi kedalam mangkuk dan gaul rata.
5. Ayak tepung gandum dan cocoa powder, jika bubuh kacang, masukkan dan gaul. Tuang tepung kedalam mangkuk diatas, gaul hingga rata. Jangan gaul terlalu lama.
6. Tuang dalam tray dan bakar 160C/50 minit-1jam (bergantung pd oven).
7. Bila masak, biarkan dalam tray hingga sejuk. Lebih sedap kalau disimpan semalaman.8. Sedap dimakan sama ada begitu shj atau bubuh ganache atau dgn icecream atau dgn sos kastad.

Choc Cheese Brownies

Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.
Makes about 16 - 2 inch squares.