Baking is Love: February 2015

Lots ot love,

@lputriasih

February 26, 2015

no-bake salted caramel banoffee cheesecake.

I need something to accompany me studying while watching tennis later on! Hmmm... this thought brought me to make a new dessert, which it finally came up with a No-bake Salted Caramel Banoffee Cheesecake. This cake combines salted caramel sauce, banana, cream, crumbs and cheesecake flavours together, and it's just perfect. Making a cheesecake is probably one of many foodbloggers' favourite too! (because honestly we don't need so many ingredients, especially a no-bake one), and that's why you see I've made cheesecake so often recently... and this time, I wanna try another one with banoffee.

I'm very satisfied with the result.. love the cheesecake which is so fluffy, smooth and has rich texture. Love the caramel sauce.. even a salted one like this (I began to start loving caramel by eating a caramel popcorn as kid), and I'm soo excited to make another caramel desserts in the future.

So, to the delight of your family, you can try this recipe for every special occasions!

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

600 grams cream cheese, room temperature

1 1/2 cups sweetened condensed milk (depends on how much you like sweets)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Directions:

1). Put graham crackers in a a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2). Pour crumbs into a medium bowl; stir in sugar and melted butter. Stir until well combined.

3). Press the crumb mixture into a 20cm springform pan, press flat. Chill crust in the freezer for at least 10 minutes while you make the filling.

4). Use a hand mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scrapping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract.

5). Pour the filling into the crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm (at least 5 hours or even better overnight!).

6). Unclasp sides of pan, and remove the cheesecake.

For the salted caramel sauce and assembling:

Ingredients:

1/2 cup brown sugar
1/4 cup double cream (heavy cream)
2 tablespoons unsalted butter, room temperature
pinch salt
1 teapoon vanilla extract
2 ripe bananas, sliced

Directions:

1). Mix the brown sugar, double cream (heavy cream), butter and salt in a saucepan over medium-low heat.
2). Cook while whisking gently for about 6-7 minutes. until it gets thicker.
3). Add the vanilla extract and cook for another minute to thicken further.
4). Turn off the heat, cool slightly and drizzle the sauce slowly over the top of the cheesecake which already topped first with sliced bananas.
5). Serve directly (or you can also refrigerate it one more time - 30mins/1 hour- if you wanna make the sauce completely cooled and set!).

Enjoy!
Have a blessed day everyone!

You can find me on:

Lots of love,
@lputriasih

February 22, 2015

banana chocolate-chips muffins.

Happy Sunday everyone!

Last summer I've baked lots of muffins at home! The reason is simple, because my mom and sister really love them. There were many muffins' recipes I've tried before, such as double chocolate muffins, banana cream cheese muffins, mocha muffins, blueberry buttermilk muffins, strawberry 'n raspberry muffins, etc. Muffins are so easy and really fun to make, especially if you bake them together with your friends... there must be so much fun in the kitchen.

Today I wanna share my Banana and Chocolate Chips Muffins which I made a little while back. One best thing about baking something with bananas is that the whole house will smell sooo good! And it's also best if you use an over-ripe ones. So if you have over-ripe bananas at home, please don't throw it up. You can bake some desserts with them! (banana cake, banana loaf, banana cupcakes, banana pancakes, anything.). They offered the best sweet and yummy flavour of bananas.

Now, here's the recipe to follow:

Ingredients:

230 grams all-purpose flour

150 grams granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lighty beaten

113 grams unsalted butter, melted and cooled

3-4 ripe/over-ripe large bananas, mashed well

100 grams milk/dark chocolate chips

1 teaspoon pure vanilla extract

Directions:

1). In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.

2). In a medium-sized bowl combine the mashed bananas, eggs, melted butter and vanilla.

3). With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky (remember not to overmix the batter!).

4). Spoon the batter into the prepared muffin tins. Top each with chocolate chips.

5). Bake about 20-25 minutes or until a toothpick inserted in the center comes out clean.

6). Place on a wire rack to cool for 5 minutes and then remove muffins from pan.

7). Serve warm or at room temperature.

Make 12 regular sized muffins.

Enjoy!

Have a blessed Sunday everyone!

You can find me on:

Lots of love,

@lputriasih

February 21, 2015

thank you, Morgane Carlier!

A very talented French Illustrator, Morgane Carlier, has captured me really really well. I am so impressed by her beautiful talent. Her illustration is just worth the wait! Thank you once again, Morgane! It's really nice to meet you on Instagram and we're always having a lovely and fun chat, too. So happy to know that you're also a pink lover! hihi :p

How you do you guys think about her sketch? She drawed me so well, didn't she? If you wanna look at her other beautiful creations, you can follow her Instagram account: @morganeca.

Hope you all love it as much as I do!

Have a lovely weekend!

You can find me on:

Lots of love,

@lputriasih

February 18, 2015

raspberry ganache chocolate fudge cake.

Another day, another cake to bake!

Sadly, I've missed the Pancake Day yesterday, 'cause I had to go out the whole day. But probably I'm going to make another pancake this week for my breakfast menu, we'll see. Anyone made a stack of pancakes yesterday???

I woke up so early today to bake another chocolatey dessert: Raspberry Ganache Chocolate Fudge Cake. I baked this chocolate cake so often, also making a ganache is also my favourite thing to do.

If you have been following my instagram for a while, you might already see that I usually use raspberries just as companion for my pancakes, crepes. french toast and sort of, but today I use them for the topping of my cake.

This cake is incredibly easy to make! You may also find raspberries in the local market. Somehow raspberries are more expensive than strawberries, but they also taste good and as a foodie you should try them sometimes.

If any of you decided to have a go for this cake, here's the recipe to follow!

For the chocolate cake:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

25 grams unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

75 grams unsalted butter, melted

240 ml warm water

1 tablespoon lemon juice (or vinegar)

1 teaspoon pure vanilla extract

Directions:

1). Preheat oven to 350 degrees F (177 degrees C) and place rack in center of the oven.

2). In an ungreased 18 cm circle cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda and salt.

3). Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.

4). Bake for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and place on a wire rack to cool.

For the ganache:

Ingredients:

227 grams semisweet or bittersweet chocolate, cut into small pieces

180 ml heavy cream

28 grams (2 tablespoons) unsalted butter

Directions:

1). Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.

2). Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

3). Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minuters. Stir gently with a spoon or whisk until smooth.

Makes enough ganache to cover until one - 9 inch (23 cm) cake.

For the topping:

Garnish cake with raspberries and keep at cool room temperature until ready to serve. I you don't like raspberries, you can easily swap and top it with strawberries or blueberries instead.

Enjoy!

Have a beautiful day everyone!

You can find me on:

Lots of love,

@lputriasih

February 15, 2015

an endless thank you...

Thank you so much, Citra Putriarum!,

for the best birthday gift I've ever recieved my whole life.

Forever and ever,

we'll always be the best sisters.

I LOVE YOU.

You can find me on:

Instagram
Facebook
Twitter

Lots of love,

@lputriasih

February 14, 2015

valentine's day cake and strawberries dipped in chocolate.

Happy Valentine's Day everyone!

How are you and what's your plan today???

Today must be full of LOVE here and everywhere... isn't it?
and I celebrate it with another strawberries! :)

I've been enjoying myself so much... baking things with fresh berries, especially strawberries. I don't really know exactly why... but every time you bake or cook something with strawberries, you just simply in a good mood and then you'll easily take a great picture too! :p

A super yummy and easy dessert - strawberries dipped in chocolate, is very popular around the world. The kids might love it most. I have made this about three or four times already, and I wanna share my recipe with you.

Ingredients:

1 dozen fresh strawberries, washed and dried

200 gr dark/milk chocolate, chopped

2 teaspoons vegetable oil

Directions:

1). Line a baking sheet with parchment paper and set aside.

2). Fill a small pot with about an inch of water and bring to a simmer.

3). Place a small bowl over the pan with the simmering water (make sure the bottom of the bowl isn't touching the simmering water).

4). Add the chocolate and oil, let they melt slowly as you stir with a wooden spoon or heat proof spatula.

5). Remove the bowl with the melted chocolate from the pan and start dipping in your strawberries.

6). Dip 2/3 of the strawberry in the chocolate and carefully shake off any excess. Place them on a parchment lined baking sheet. Allow them to set for 5 minutes at room temperature and then pop them in the fridge for 15 minutes to set completely.

Enjoy!

Today I also wanna thank all of you who've been constantly visiting my blog! It means the world to me. Hope I can inspire you more in the future. Spread the love, people! and have a lovely Valentine's day! <3 p="">

You can find me on:

Lots of love,

@lputriasih

February 11, 2015

nutella-based strawberry cheesecake.

How I miss strawberries!

Recently I've been working with so many chocolatey recipes, and now I'm back to strawberries!

Firstly I came up with an idea to use my Nutella, which is only 2-3 teaspoons left in the jar. Then I realized that I still have strawberries and cream cheese in the fridge which I bought the day before yesterday. So, what's better than a no-bake Nutella-based Strawberry Cheesecake??

YES! This cake is a delicious summer dessert, but it's perfect for all occasions. I looove the taste that strawberries, cream cheese and nutella are combined together as one. It would be amazing to have a slice of cheesecake after a busy and tiring day... right?

I developed the recipe from Joy Of Baking and Martha Stewart, but actually there are sooo many kind of strawberry cheesecake's recipes in the world and they're all different. But probably, those are two of my favourites.

So, here's the recipe if you wanna give a try!

For the Nutella-based:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

2-3 tablespoons Nutella (if you really love it, you can add more!)

For the cheesecake filling:

Ingredients:

452 grams cream cheese, room temperature

1 1/4 cups sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Directions:

1). Put graham crackers in a a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2). Pour crumbs into a medium bowl; stir in sugar, melted butter and Nutella. Stir until well combined.

3). Press the crumb mixture into a springform pan, press flat. Chill crust in the freezer for at least 10 minutes while you make the filling.

5). Pour the filling into the crust, smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm (at least 3 hours or better overnight!).

6). Unclasp sides of pan, and remove the cheesecake.

7). Decorate the top with sliced strawberries in your favourite form.

It's done!

Now you can cut it and take a slice...

Enjoy and hope you like it as much as I do!

Any idea for Valentine's Day dessert???

You can find me on:

Lots of love,

@lputriasih

February 9, 2015

featured: kitchen bowl & get drop.

It was an honour to be featured on Kitchen Bowl and Get Drop last year!

Kitchen Bowl is a social application for sharing and discovering recipes. They are now also in AppStore! You can easily search and download it for free. Same as Kitchen Bowl, Get Drop is also a social application, which is connected with iPad - and it helps you to find, bake and share beautiful food. They are amazing and I looove seeing their photos on Instagram. To find out more, you can follow them @kitchenbowl & @getdrop and also tag your photos #kitchenbowl or #getdrop as a chance to be featured too!

Thank you for featuring three of my creations!

You can find me on:

Lots of love,

@lputriasih

February 7, 2015

no-bake ladyfingers-based chocolate mousse cake.

Exams are oveeerr!

How happy I am to finally able to say that. Now I have time to bake again!

Yesterday I checked all ingredients left in my kitchen, aaaand I still found my ladyfingers, Oreo, and dark chocolate. Then, I was thinking about making something sweet with this leftover ingredients... and finally, I came up with this idea: no-bake Ladyfingers-based Chocolate Mousse Cake! (with Oreo toppings as decoration!).

I loooove this cake. For chocolate lovers, I think you 'll love it as much as I do. This is a perfect option for a delicious chocolate mousse that requires no baking whatsoever. It's also very easy and fun to make, and what I really love the most is the richness of the chocolate itself. Once you cut the cake, I bet one slice will never enough! :p

So, here's the recipe to follow:

Ingredients:

600 gr ladyfingers

340 gr dark chocolate, chopped

2 eggs

475 ml heavy cream

4 egg whites

Oreos

Directions:

1). Line buttom and sides of a 23cm springform cake tin with ladyfingers.

2). In a top of a double boiler over hot water, melt the chocolate, stirring frequently. When the chocolate has melted, whisk in the 2 whole eggs well.

3). In a large bowl, whip the cream until it's thick. In a separate large bowl, with a hand mixer, whip the whites until stiff.

4), add 1/3 of the white egg whites to the melted chocolate and fold in. Quickly add this to the remaining whites and fold in. Fold in the whipped cream until no streaks remain. (be careful not to overmix!).

5). Pour mousse into the ladyfingers-lined tin.

6). Refrigerate for at least 4 hours or better overnight!

7). Decorate the toppings with Oreos and chopped dark chocolate.

Hope you guys enjoy this recipe!

And by the way... Valentine's Day is coming soon!
I'll be preparing something sweet... Any idea or request? You may leave a comment below or send me an e-mail to: lha_pink91@yahoo.com. Anything comes up will be so much appreciated.

Have a fabulous weekend, and also... happy holiday! :)

You can find me on:

Lots of love,

@lputriasih

February 1, 2015

no-bake oreo tiramisu in a glass.

It's the first day of February!

I'm soo glad because my birthday is comíng soon! :p

February has always been my favourite month of the year.. and realizing how time really flies that this lovely month is already on the corner.

This morning I made a no-bake oreo tiramisu in a glass! Yes, I know many people LOVE no-bake desserts, according me. I actually love them because they usually don't need so much time to make (if we're in a hurry or don't have oven at home), but sometimes we also have to chill them first before serving.

Why I chose Oreo as a compliment? I thought Oreo is so yummy, and we can find it everywhere even just in a small market. But Oreo is only an option! You may choose any other biscuits or cookies too! (i'll try another one next time).

For me, this tiramisu is perfect as a simple yet tasty dessert on Sunday morning, Outside is so cold, snowy, windy, just keep your body warm and safe at home while enjoying time with your family and loved ones. As for me today is time to watch the men final of Australian Open 2015 (I love watching tennis a lot!) and also a day off to study because I have four exams coming up this week. Wish me luck!

Okay then, here's the recipe to follow:

Ingredients: (for about 5-6 glass)

3 large eggs

75 grams granulated sugar

40 ml Amaretto

500 gr mascarpone cheese

250 ml coffee (cappuccino)

250 gr ladyfingers

1 pack Oreo, crushed.

Directions:

1). Separate the egg white from the yolks.

2). In a bowl of an electric mixer, or by hand, beat the egg yolks, sugar, and mascarpone cheese and until smooth and have its texture.

3). In other small deep bowl, beat the egg white until stiff and fluffy. It takes about 1 minute.

4). Gently fold this egg whites into the egg yolks' batter. Just mix it with a spatula. Add the Amaretto and mix it again.

5). Soak half of the ladyfingers into the hot cappuccino, and put it in a bottom of the glass. Spread the mascarpone mixture over ladyfingers, then layered with Oreo crumbs, then again with the ladyfingers, mascarpone and Oreos till the glass is full. (just repeated the layered)

6). All done! Now refrigerate it for about 3-4 hours until set.

Hope you enjoy the recipe!

Have a blessed Sunday everyone :)

You can find me on: