Baking is Love: Bars & Squares

Have a lovely weekend!

Lots of love,

@lputriasih

July 7, 2015

3-ingredients-nutella brownies.

Hello Tuesday!

I'm just (almost) two weeks away from my Summer Break! So so so so can't waiiiit... :) And after suffering the heat wave over 40°C these past few days, I thank God because the weather is a bit better today and hopefully for the upcoming days! And even when I can't handle the heat, I'm still baking though! :)

PRINTSICLE - a great shop crafted in the United States which designed THE BEST Cookie Cutters for all bakers! All products are designed and printed on a 3D printer with corn-based PLA Bio Safe material.

special thanks to my dear Lena!

I'm sooo happy and also feel honoured to do this post and got a chance to try their Doodle Hearts Cookie Cutters - to present my Heart-shaped Nutella Brownies for today! Yaaaay.

Seriously they have the best cookie cutters with every form you need! Arrow, Bow, Apple, Sunshine, Puppy Love, Cat Lady, Zoo Fun, Pirate Party, Florida Lovin', etc... They have everything in store! You can find all the details and more information on their Facebook Page and Twitter too! (just click on those links to visit!).

Today, I'm making a simple yet delicious and hazelnutty brownies with only 3 ingredients needed!. You just need Nutella, eggs and flour. Those are all the main ingredients you might need to prepare. The other stuffs are just an option if you have much time to do the decoration... or wanna make your brownies more delicious and also look more appetizing!.

The brownies is so moist, fudgy, hazelnutty and chewy. Making brownies is quick and quite easy as well, that's why brownies has been one of my super favourite cake to bake since the very beginning of my baking days. Hmmm.. I thought everyone must have Nutella, eggs and flour in the kitchen, don't you? :p So, if you're excited enough to have a go, just follow my recipe below. So easy!

Ingredients:

280 gr Nutella

2 large eggs, room temperature

62 gr all-purpose flour

Nutella (more for topping, optional)

raspberries (optional)

sprinkles (optional)

Directions:

1). In a large bowl, with a hand mixer, beat the eggs together with Nutella and flour. Mix until they're all incorporated.

2). Pour the batter into a prepared pan (I used a square pan), and bake at 350°F (180°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Don't over bake!

3). Remove from the oven and let it cool on a wire rack.

4). After the brownies has cool completely, cut it in heart-form (using heart cookie cutters).

5). Pipe a few tablespoons of Nutella and spread it on the top of the brownies. Add some sprinkles and fresh raspberries right on the center. (Like I said before, this step is totally optional! You may just leave it right away or decorate it in any other way you fancy!).

6). Done and serve!.

Enjoy!

We're back into Nutella heaven...

yummmmmyy!

Have a blessed sunny day!

You can find me on:

Lots of love,

@lputriasih

June 4, 2015

5-ingredients nutella & giotto fudge.

Hi everyone!

The yummiest little bites I've ever tasted so far....

Nutella & Giotto Fudge! and it ONLY needs 5 ingredients to be done!.

My first time adding Giotto to my baked goods, and it was a big success.

The story goes like this...

I went to a supermarket two days ago and was actually looking for Ferrero Rocher chocolate to be combined with Nutella to make this fudge, but I didn't find it. Hmm, then I accidentally found Giotto on the other side of the rack (which is my super favourite chocolate too!) and I thought... why not??! Why not replacing the Ferrero Rocher into Giotto? Both contain hazelnuts and would be perfect for a Nutella treat. Yaaay!

What's the best name of this treat? Nutella Fudge? Nutella Bars? Nutella Squares? or Nutella Bites? Whatever it called... it tastes HEAVENLY. To be honest, I couldn't stop eating bites after bites once I cut them and kept eating them instead of trying to make a great photoshoot! Ooops. :p Nutella is an addiction. Always!.

look at that!

This recipe is basically a Nutella Fudge recipe. That's why the Giotto-part is only an option! But as I already said, the chopped and crunchy Giotto makes the Nutella fudge tastes more hazelnutty! - as expected. Sooo, they are indeed a perfect pair.

If you're looking for a great Nutella dessert once again, this could be your newest "best friend". It's easy to make, no baking needed, the hazelnut flavour from Nutella & Giotto and the cocoa sweet flavour from the dark chocolate are the ones that will blow anyone away. So yummy... don't forget it only requires 5 ingredients and you will want to make it again and again!.

Go make this guys... Here's the recipe to follow!

Making ca. 25 squares.

Ingredients:

1x400grams can condensed milk

300 grams dark chocolate, chopped

200 grams Nutella

25 grams unsalted butter (can be salted)

80 grams icing or powdered sugar (you can reduce it a bit if you find it sweet enough!)

15 Giotto, chopped (optional)

Directions:

1). Line a 7 inch (20 cm) tin with parchment paper.

2). Put the chopped chocolate into a heavy based pan, along with the condensed milk, Nutella and butter. Stirring them so often so the chocolate won't burn.

3). Once melted, tip in the icing sugar and combine well. If you use the Giotto chocolate as well, stir in the chopped Giotto into the mixture! Mix them once again with a spatula. (slowly, not to over-mix!). Then pour into the tin - smooth over the mixture.

4). Chill in the fridge for at least 2 hours until firm and they can be sliced/cut perfectly.

5). Done and serve!

Cut into squares....

one bite will never enoughhhh....

Enjoy!

Hope you guys like it!

yummmyyy!!!

You can find me on:

Lots of love,

@lputriasih

May 28, 2015

doterra peppermint chocolate-chip brownies.

Hi everyone!

I just finished my midterm exam yesterday! It was quite difficult, and that's why I had to be focused by the last weekend... and I'm so glad to have successfully done it and now be back to baking!.

Last month, I was contacted and being asked to make a healthier recipe for the doTERRA website! Soo extremely happy and at the same time feel honoured to get this opportunity, because I've been loving the doTERRA essential oils since the very first time I used it for my baking! And now, I can even create one recipe to be shared with many people all over the world. Grateful! :)

And from all the flavours they have (which I have tried so far), I personally love the Peppermint one amongst all. So, here I'm sharing with you the recipe of my Peppermint Chocolate Chip Brownies!

For you chocolate lovers... you may wanna enjoy everytime you eat chocolatey desserts, right? But sometimes, you feel guilty because they contain so much calories, and then you prefer a healthier one. Is it true? Don't worry! With this recipe, it's indeed healthier without reducing the chocolatey taste in it! Besides I used dark chocolate for the brownies, it also requires healthier oil and flour. I used the organic coconut oil and almond meal too.

The best texture of a brownies is that you'll find the texture soo chewy, gooey and fudgy. Brownies might not rise as much as other cake batters, but that's the speciality of a brownies itself. You want to have that "fudgy" or people often say their "cakey" texture.

This brownies is also loaded with extra chunks of dark chocolate chips for extra decadence! But if you find it chocolatey enough, you can substitute them into any kind of nuts. Chopped walnuts, pecan or even almonds are the best options.

If you wanna try a moist and chocolatey brownies with a bit of doTERRA peppermint flavour, and it's healthier than any other brownies you have eaten... Here's the recipe to follow!

Makes 16 servings.

Ingredients:

5 ounces (140 grams) bittersweet/dark chocolate

1/2 cup (120) organic coconut oil

1 cup (220 grams) light brown sugar

1/2 cup (50 grams) almond meal

1/4 cup (30 grams) all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

2 large eggs, beaten

1 teaspoon pure vanilla extract

1-2 drops of doTERRA peppermint extract

100-150 grams dark chocolate chips

fresh strawberries (optional)

Directions:

1). Preheat the oven to 350 degree F (180 degree C). Line an 8x8-inch square baking pan with parchment paper.

2). Melt the dark chocolate and cocoa oil in a saucepan over low heat, stir gently.

3). In a large bowl, whisk together the brown sugar, almond meal, flour, salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract, doTERRA peppermint extract and melted dark chocolate mixture. Beat on low-medium for 2 minutes, until the batter begins to come together. Keep beating the batter (for a few minutes) until it thickens, becomes smooth and also glossy.

4). Stir in the dark chocolate chips, mix them with a wooden spatula (slowly and remember not to over-mix!) and spread the batter into the prepared baking pan.

5). Bake in the center of a preheated oven for 30-35 minutes, or until the toothpick inserted to the center of the cake comes out clean. The top will crack a bit, like a flourless chocolate cake.

6). Remove the brownies from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.

7). Done and serve! ( I added fresh strawberries on top of the brownies to play a bit with colour!).

Enjoy!

Hope you all enjoy this recipe as much as I enjoyed myself making it!

yummy and healthy!

You can find me on:

Lots of love,

@lputriasih

May 7, 2015

m&m's peanut butter fudge.

Hello Thursday! I had so much fun in the kitchen today!

Yes, sweets are everywhere... and they are sometimes really hard to avoid. One of those, which I found in the supermarket the day before, is the M&M's Chocolate!

These colourful button-shaped chocolates always remind me of my childhood times. Hmm, I bet you might feel the same too. Love the variation of colours they have! And they have successfully made my day more colourful! (and brighter, of course).

Combining the chocolates with creamy peanut butter to make a delicious FUDGE, there was indeed soo much fun - not only by baking time, but also by the photoshoot!.

Personally, I do really like it. The peanut butter fudge are so creamy, sweet, smooth and of course sooo peanut buttery. :p The original recipe which I followed has been too sweet by the taste (in my opinion), that's why I modificated the recipe a little bit, and reduced the icing sugar from 460 grams into just 375 grams. It works best for me. Sweet enough!.

A simple dessert like this is really great for sharing at class or even at work!. Or, if you have a little party at home by inviting few friends, I'm pretty sure they will enjoy it too. This also makes an easy sweet treat and a stunning edible gift.

Let's try this, my fellow peanut butter- and chocolate lovers! Here's the recipe to follow!

Making ca. 20 squares.

Ingredients:

1 cup (250 grams) creamy peanut butter

1 cup (2 sticks or 230 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

375 grams confectioners' or icing sugar, sifted

150 grams M&M's chocolate
sugar paste, for decoration (optional)

Directions:

1). Line an 8 or 9-inch square baking pan with aluminium foil, leaving an overhang on the sides to lift the finished fudge out.

2). With a microwave, melt the peanut butter and unsalted butter together (in a large bowl). Stop the microwave, then stir the mixture every minute until they completely melted and smooth.

3). Remove from the microwave and stir in the vanilla using a rubber spatula or wooden spoon. Add the salt, then add the sifted icing sugar and stir until completely combined. The mixture will be very, very thick and resembles cookie dough.

4). Fold the M&M's chocolates into the fudge batter while it's still warm.

5). Press the fudge into a prepared baking pan (square form), smoothing the top with the back of a spatula or spoon. Cover tightly with aluminium foil and chill for at least 4 or 5 hours until firm.

6). After the batter has completely set, remove from the fridge. Cut into squares!.

7). Decorate the top of each square with sugar paste. I used "Zuckerschrift mit Schokoladen Geschmack" from Dr. Oetker (german brand). This is only an option! So you can just eat it right away.

8). Done and serve!.

Enjoy!

Hope you all like it!

sooo yummy, sooo fudgy!

Have a lovely day!

You can find me on:

Lots of love,

@lputriasih

March 21, 2015

chocolate chip cookie dough squares.

Who doesn't love cookie dough batter? You whipped up a batch of cookies, tasted the batter before baking and ended up eating the whole lot. Me? Yes. I admit it. :)

I used to bake cookies a lot! One of my all time favourite is certainly chocolate chip cookies. I've also tried the oreo stuffed one... eating them by dipping in a glass of milk. I also love Snickerdoodles, Italian almond cookies, white chocolate and raspberry cookies, etc.

And now, since I found many different recipes of Chocolate Chip Cookie Dough Squares, I would like to give the recipe a try myself one of these days!

The best thing about this recipe, in my opinion, is that you'll get that cookie dough texture and flavour, chocolatey taste and sweetness from the chocolate chips and ganache, and it also requires no eggs and no bake! :)

I also have tipps if you aren't fond of chocolate chips... You can change them to pecans, almonds or coconut flakes instead. The variations are endless!

So, if you're interested enough to make this no-bake dessert, you can have a go with this recipe! It's fun to make, it's delicious, it's chocolatey and very yummy! Totally an easy-to-enjoy treat!

Making 12-16 bars (depends on the bite-sized you want).

Ingredients:

For the cookie dough filling:

1/2 cup unsalted butter, softened to room temperature

3/4 cup (150 gr) light brown sugar, packed

1 teaspoon pure vanilla extract

2 cups (250 gr) all-purpose flour

1 can sweetened condensed milk

2 cups chocolate chips

For the chocolate ganache topping:

1 cup semi-sweet chocolate chips

1/4 cup heavy cream

Directions:

1). Start by lining a 9x9-inch or 8x8-inch square pan with a sheet of parchment paper. Make sure that the edges of the paper are large enough to extend up the sides of the pan. Set aside.

2). In a bowl of a stand mixer or with hand mixer, beat together the softened butter and brown sugar until light and fluffy. It takes about 3 minutes. Then add the vanilla and mix until well combined.

3). With the mixer on a low speed, alternate adding in the flour and the sweetend condensed milk until all of it has been added and the mixture is completely blended. Fold in the chocolate chips by and until evenly blended.

4). Press the cookie dough into the prepared pan and press down to spread the dough evenly to the edges.

5). Cover the cookie dough with plastic wrap and refrigerate until set. (at least 3 hours or better overnight!).

6). In the top of a double boiler combine the chocolate chips and heavy cream for the chocolate ganache topping. Placed over the simmering water, stir often with a whisk until the chocolate is melted and incorporated into a thick sauce. Allow this to cool, but not harden.

7). Pour and spread the ganache over the top of the chilled dough and place back in te refrigeator and chill for 1 hour minimum until firm.

8). When ready to serve, carefully pull up on the edges of the parchment paper and remove the chilled cookie dough from the pan. Using a long knife, cut the dough into bite-sized squares.

9). Now serve!

Enjoy!

Have a beautiful weekend guys!

P.S.: there's a special post coming soon in the upcoming days. So, stay tuned!

You can find me on: