whooops whooooops whoopie pies in the house

 

dah lama nak merasa whoopie pies ni tapi asyik tak sempat ajek nak membuatnya until a few days ago berjaya jugaklah membuatnya. itupun sebab ada extra cream cheese frosting lebihan wat hasya’s birthday cake n cupcakes itu hari makanya haruslah mommy hasya ni merajinkan diri wat something else kan or else those cream cheese will only mengenyangkan mr T aje kan

anyway, long story short..kemalasan menjadi kerajinan bila my lil princess love this red velvet whoopie pies so much! ternganga kejap mulut mommy dia bila tengok dia keep on munching this pie one after another..huhu berbaloi rasanya kerajinan mommy dia kan kan hikhik mestilah mak dia suka hati sebabnya this lil girl memang susah sikit nak memakan keks ke muffins ke cupcakes ke but when it comes to whoopie pie ni dia yang mintak nak makan and pastu mintak lagi dan lagi..weeeehaaaa sukanya coz finally i dah jumpa whats her feveret :-D

okay, here’s the recipe ye!

 

recipe adapted from joy of baking

ingredients

2 1/4 cups (295 grams) all purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder (saya guna cocoa powder yg biasa jek)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt ( i omit this – guna salted butter)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar (saya guna castor sugar)

1 large egg, room temperature

1 teaspoon pure vanilla extract (i used vanilla essence je)

3/4 cup (180 ml) buttermilk (i used 3/4 cup of low fat milk and a few 3/4 tsp of apple cider vinegar…leave for 10 minutes)

1 tablespoon liquid red food coloring

method

Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt

using the electric mixer, beat the butter and sugar until light and fluffy

Add egg – beating well. beat in vanilla extract

In small measuring cup, mix the buttermilk and red food coloring. with the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions beginning and ending with the flour.

drop heaping tablespoons or you can use a small ice cream scoop ( saya guna piping bag aje..buat lubang or guna nozzle bulat # 807 and pipe aje atas baking sheets tu )  of the batter on the prepared baking sheets, spacing about 2 inches (5cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

as for the cream cheese filling, i used this recipe

125g cream cheese – saya guna philadelphia cream cheese
50g unsalted butter – saya guna anchor
80g powdered sugar
1 cup fresh cream, whipped until stiff (saya guna whipping cream brand Rich je)

method
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

 

i am in love!!

 

wooot wooot….i am in love with this swiss meringue buttercream lorrrr :-)

ngeee heee heee being me yang really really hate buttercream tu kan especially those yang guna krimwell tu haiii sungguhlah tak buleh masuk tekak ni tau..so kan bila dah terjumpa satu satunya buttercream yang buleh masuk kat tekak ni memangla tersaaangatla kesukaan rasanya tau!

really love the texture yang soft itu tapikan masih ingat lagi memula skali buat buttercream ni..i nanges hokkay! hahaha poyo sungguh kan sebab buleh nangis plak :-P

owh! that was many many mooooooooons back..haaa kirala berapa banyak o tu kalau nak tahu zama bila i nanges tu hahaha actually masa memula mencuba recipe ni punya lah lama i dok beat the cream tu pasalnya i kan sangat pandai sebab terus wat in a big quantity gituh..haishh dah namanya baru nk mencuba haruslah in small quantity kan…hikhik anyway that was long time ago and now i know all i have to do is beat beat beat and insyaAllah the outcome is gorgeous ;-))

recipe adapted from here. i just copy ad paste aje ye!

** For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

** For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover 60 pieces of mini cupcakes pictured)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened ( i used scs unsalted)
1/4 teaspoon vanilla

method

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

note from smitten kitchen: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

chipsmore no more ;-)

 

salam all

i know i know thousands apologise ye sebab of late ni slalu sangat menghilangkan diri

reasonnya bz bz bz ajek..erkkk macam ler orang lain tak bz ye dok?

anyway another reason why malas nak update blog is because i couldn’t find my windows live writer yang kat dalam tu ada baaanyak draft for my entries ni..ehehe mcm banyak tul draft ye! ha ah saya tk suka nk update blog guna blog post tu, itu pasallah bila windows live writer hilang i jadi tak keruan hahaha macam putus chenta lagaknya

btw, i am back now and i hope can be active like before or if not seminggu sekali ada entry pun ok lah jugak kan kan! hehe kenot wat entry hari hari sebab slalu tak masak

well, here ada a few pictures of chocolate cookies that i bake recently and surprising was my MIL’s favorite..hokkay, raya nanti saya buat lagi ye mak ish sungguh menantu hantu sebab tunggu raya jek nak wat cookies for mak

 

 

recipe adapted from joy of baking

ingredients

 

1/2 cup (113 grams) unsalted butter, room temperature (i used salted butetr)
1/2 cup (105 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract ( i used vanilla essence)
1 cup (130 grams) all purpose flour (i used gandum jek)
1/4 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt – (tak masuk pun)
1 1/2 cups (260 grams) white chocolate chips or chunks (i used choc chips)

 

 

 

 

Method:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons (i used 2 teaspoons), place about 1 1/2 tablespoons (i used 1/2 – 1 tsp) of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 -10 minutes or until the the cookies are still soft in the center but are firm around the edges (as for me, i panjangkan tempoh bakar to 13 minutes sbb i suka yg crunchy crunchy gituh). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies – sorry lupa nak count how many pieces of cookies i dpt hikhik

ok, till then have a nice day peeps!

owh! terima kasih Intrend :-)

kalau di ikutkan hati memangla blog ni dah jadi hot hot chicken poo poo dah hikhik ;-)
hari2 ada saja hal sampai tak sempat nak menjengok blog ke fb ke apa apa lah yang sewaktu dengannya tuh
tapi sebab gambar secotet tu keluar kat majalah Intrend March 2012 ni makanya dengan hati berbunga riang i hapdate blog ini kihkih memang terserlah kepoyoan tuan punya gambar dan blog itu ye ;-)
sebenarnya terkejut badak eh rasanya badak pun tak terkejut macam i kot hahaha cemana badak terkejut pun ku tak tau..haissshhh melencong ajek..hokkay back to the point hokkay!
actually masa my friend bgtau my blog masuk majalah Intrend this month, i terkejut gilos sebabnya heran cemanar my blog buleh masuk mags ni and betul ke itu my blog kan! tapi sebab poyo nak tahu cerita sebenar maka i pun pi lah mencari majalah Intrend kat kedai tadik and bila dah terjumpa maka di belek belek satu persatu sampai lah i nampak gambar itew. then bila dah nampak gambar blog i tu maka teruslah i beli mags tu lagipun i tengok tuan kedai tu dah jeling i tau..bila dah kena jeling haruslah beli mags tu kan! hikhik agaknya kalau tuan kedai tu tak jeling i tak beli kot hahaha poyo tul...harus kubeli jugak mags tu! gumbira weiii bila blog menjadi pilihan Intrend ;-)

anyway terima kasih banyak banyak pada majalah Intrend kerana sudi memilih periukbelangazarin untuk menjadi salah satu dari 65 blog nukilan anak malaysia pilihan Intrend pada bulan ini ;-)
juga terima kasih banyak banyak pada semua yang sudi berkunjung ke periukbelangazarin. you guys really made my day ;-)

owh! i know i know i haven't updated my blog for quite sometimes hikhik thousand apologise ya... insyaAllah bila dah tak sibuk nanti i will update lagi ye ;-))

till then thanks for dropping by and i'll see u when i see u lah ye :D