Ovomaltine and Skippy Cupcakes: A cheat recipe to fulfil your sugar craving!

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My son definitely has a sweet tooth. No wonder. I bake sweet treats regularly, and there are always chocolate and/or ice cream supplies in my fridge. My fault, I know. But I keep telling to myself that as long as he has balanced diet, it would be fine 😀

A couple of weeks ago, I was coming home late from my work. I brought some shop-bought chocolate cupcakes for my son as a “late-arriving gift” :D. He ate all of them, happily. The next morning was my day off, so I decided to bake chocolate cupcakes for him. But actually I was too lazy, and too tired also, to make fancy frosting for the cupcakes. So I used this cheat idea to frost the cupcakes. I spread Ovomaltine Crunchy Cream and Skippy “Super Chunk” Peanut Butter as substitutes for the frosting. They have, more or less, same consistency as buttercream frosting, so they would be perfectly fit to be spread on top of the cupcakes. To finish off, I also sprinkled some chopped Ovomaltine Choc Ovo Bars and Reese’s Peanut Butter Cups. These cupcakes look and taste reaaallly good with barely any effort!

 

Ingredients

–      For chocolate cupcakes ingredients, see here

–      Ovomaltine Crunchy Cream

–      Skippy “Super Chunk” Peanut Butter

–      Ovomaltine Choc Ovo Bars

–      Reese’s Peanut Butter Cups

 

How to Make

  1. Bake the cupcakes, see here for the method.
  2. Cool the cupcakes on the wire rack. Give them some time to lose their heat, because warm cupcakes will melt the “frosting”.
  3. Spread the cupcakes with Ovomaltine Crunchy Cream or Skippy “Super Chunk” Peanut Butter, whatever you choose. I guess 2-heaped teaspoons will be enough to frost 1 cupcakes.
  4. Sprinkle the chopped chocolates. I use chopped Ovomaltine Choc Ovo Bars for my Ovomaltine cupcakes and chopped Reese’s Peanut Butter Cups for my Skippy cupcakes. Andddd.. you’re done! 😀

 

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Free yourself from unsafe plastic containers!

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Before my son is born, I didn’t have any knowledge at all about the safe and unsafe plastic food or water containers. I used to use whatever plastic containers that I thought has cute patterns (such a girly thing I know :p). When I was pregnant and looked for a good brand of baby bottle, I read in so many parenting forums or articles that whatever brand you’ll have, the most important thing is you should get the BPA free baby bottles. But what is BPA anyway?

Bisphenol A (BPA) is a widely produced chemical used primarily for the production of polycarbonate plastics. The use of this chemical is so profound that it was detected in the urine in 93% of the population over 6 years of age. However, the health risks of BPA have been receiving considerable attention. It has long been known that previous studies done on lab animals showed that BPA could cause genetic damage. BPA has also been linked to cancer, diabetes, and obesity. High temperatures can cause BPA to leach into the food or beverage.* That’s why it’s not safe to use baby bottles made of BPA.

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look at these adorable patterns! 😀

Now my son is not baby anymore and no longer using any baby bottles. But using BPA free plastic containers will always be my concern. Thank God that Lock & Lock introduced the Bisfree water bottle collection. Bisfree is a BPA free material made of “Tritan”. Tritan itself is a new material developed by a well-known chemical manufacturer, Eastman Chemical. It’s safe for humans and the environmental and spotlighted as a new generation of safe plastics. It has the plastic’s advantages of lightness and durability, plus high transparency similar to glass. And not only BPA free, these Bisfree water bottles from Lock & Lock also come in refined colour, sophisticated design, and very cuteee patterns! I squeal in delight seeing their wide range of colours and patterns. These bottles are great for outdoor activities as they have convenient carrying strap and grip bottle cap to make transporting them easy and comfortable.IMG_9431

I’ve already had a 480 ml Lock & Lock Bisfree water bottle with comes in a light green cap, blue carrying strap, and airplanes pattern (they call it “Gliding” pattern actually). My son has a big admiration to airplanes recently, that’s why he loves this bottle so much. But I have to admit that sometimes I sneakily borrow his bottle 😀 Just like I did this morning. Every Sunday morning in Jakarta is a car-free day that closes the main avenue of the city from cars. We love cycling, running, or just casually walking on the streets that normally full of cars and traffic. We brought my husband and my son’s folding bikes and I also didn’t forget to take my strawberry and lemon infused water stored inside the Lock & Lock Bisfree water bottle. This bottle really helps to keep my infused water safe, fresh and clean wherever I go! 😀

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Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Potato “Lasagna”

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Having homemade food stocks neatly stored in my freezer really helps to lower my tension every morning. As I’ve told you in my previous post, I had cooked big amount of Bolognese sauce last weekend. This versatile sauce is ready to be “transformed” to many delicious meals 😉

I usually prepare a quick-cook meal for my son everyday to be eaten during his snack time at school. I remember when I was at primary school, I used to have my lunch box and shared the contents with my friends. There was a great pride to unpack the lunch box and find my mother’s homemade foods inside it. I promised myself that when I became a mother, I was going to carry on this tradition. I thought that a homemade meal inside my kid’s lunch box is a simple gesture of my love and care for him to carry off to school.

Yesterday, my son had a field trip with his schoolmates. I planned to prepare him a bigger portion of his usual meals, so that he could share them with his friends during the trip. Considering that I still had some Bolognese sauce in the freezer, I suddenly came up with this recipe. At first I wanted to make baked lasagna, but I didn’t have the lasagna sheets at the moment 😀 So I replaced the pasta with whatever I had in my kitchen: potatoes! I thought it would work wonderfully well. After all, they’re both carbohydrates! 😀

So then, early in the morning I boiled the potatoes and made some mashed potato out of them. I intended to have layers of mashed potato between the Bolognese sauce, as substitute for lasagna sheets. Once again, I used my trustworthy Lock & Lock glass in cooking this meal. Maybe some of you wondering why I trusted my 3-year-old son to carry a glass food container. Actually, my son is taught to use glass tableware at school, so I guess he could handle the Lock & Lock glass well enough and it’s safe to be carried by him. His teachers are also always there to supervise the children anyway. After all, Lock & Lock glass is made from high quality borosilicate glass, which is stronger than normal glass. It’s designed to go through temperature extremes and if broken it shatters into pebble pieces rather than shards. Lock & Lock glass is also 10% lighter than other tempered glass product, so it will not cause too much trouble if it’s carried inside my son’s school trolley bag.

It took only 15 minutes from mashing the potatoes till the assembly of the “lasagna”. Once the mozzarella topping melted and browned, I simply removed the Lock & Lock glass from the oven to cool it down a bit (I was surprised it didn’t take a long time to cool the surface of the Lock & Lock glass so it’s safe to be put inside my son’s bag!), put the lid on, and it’s done! Super quick, super easy, super tasty! 🙂

 

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Ingredients:

–       3 medium-size potatoes

–       1/4 recipe of my Bolognese Sauce (more or less)

–       2 tablespoons butter

–       ± 4 tablespoons cooking cream/milk

–       80 gram grated Cheddar cheese

–       80 gram grated Mozzarella cheese

–       ground white pepper and salt to taste

 

How to cook:

  1. Preheat the oven to 180º C.
  2. Peel the potatoes, put them into a saucepan. Add water until potatoes are covered and bring to boil. Reduce heat and simmer, lid on, for 15 – 20 minutes, or until they’re done (a fork can easily be poked through them).
  3. Drain water from the potatoes. Put them into a bowl. Add cream and butter (room temperature), and use potato masher to mash the potatoes until well mashed. You can add cream/milk to achieve the consistency you desire. But remember to not over-beat or your potatoes will get gluey. Add the cheddar cheese, salt and pepper to taste.
  4. Rub the Lock & Lock Glass with olive oil, arrange 1 layer of mashed potatoes, and spread it evenly to cover the bottom of the container. Pour the Bolognese sauce to cover the mashed potato layer. Repeat steps for second layer. You may have two or three layers as you like, but you have to have the Bolognese sauce on top of your layer. Sprinkle the grated mozzarella cheese on top of your layer.
  5. Put it into the oven, and cook for around 15 minutes just until the mozzarella melts and the top gets brown.

 

Check out the video here!

 

 

 

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Baked Spaghetti with Cheese Sauce Topping

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Being a working mum “forces” me to make extra efforts in cooking homemade foods for my son. In this kind of situation, I always use weekend as my “stocking up” time. Because in weekend only, I could cook big batch of chicken/vegetable stocks, meat sauce, or sorts of homemade frozen foods (like chicken nuggets or beef/salmon patties) supply for the next week. All stock, sauce, and frozen foods are packed up in individual portions (I pack them in separate freezer bags) and kept in freezer. This food-arrangement helps me a lot in preparing my son’s meals everyday. For instance, I just have to thaw and reheat one bag of meat sauce, cook some pasta, and voilà! One dish is effortlessly served! 😀

Talking about meat sauce, ah, this is my favourite! I always looove one staple recipe that can be transformed into zillion possibilities. Once you can cook this sauce, you can always use that same sauce for many other things, i.e.: pouring over pasta/rice/baked potatoes, layering up lasagna, or using this sauce as filling to make meat pies. As I cook this meat sauce for my kid, I usually “hide” some veggies into the sauce. That’s why, I use Bolognese sauce recipe in making my meat sauce. Originating from Bologna, Italy, Bolognese sauce itself is a meat-based sauce that contains onion, celery, tomato, carrot and cheese. I thought that’s healthy enough for my son’s diet 😀

Last weekend I cooked a big pot of Bolognese sauce and at the end of the day I had 4 medium-size freezer bags containing this wonderful sauce, ready to be happily frozen in my freezer 😀 . Last Sunday, my family actually planned to have an out-of-town family outing, so I used this Bolognese sauce to make some baked pasta. Baked pasta is a one-dish meal, which is convenient and simple to be carried on. And when I cooked the baked pasta, I knew I could really make a good use of my beautiful Lock & Lock Glass. Made of borosilicate glass which withstands high heat and sudden cooling, Lock & Lock Glass could be used not only in a fridge, freezer, microwave, and dishwasher, but also in a 400ºC oven! Unlike other normal glasses, Lock & Lock Glass uses strong heat resistant properties which could withstand sudden change in temperature, so it can be heated straight from the refrigerator, and when it’s broken by physical shock, it doesn’t break into numerous fragments and scatter, therefore it is a safe and suitable choice for food container. And oh, please don’t forget that this IS Lock & Lock, people! Of course the product itself is well equipped with the famous four-lock mechanism lid. This is one feature that makes my life so much easier. After using it as an oven cookware, I just have to put the lid on and we’re ready to go! No need to “transfer” the food to another food container. Ah, simple things that make me happy 😀

Okay, without further ramblings, here is the recipe for Baked Spaghetti (the only pasta left at my kitchen storage! 😀 ) with the additional-but-hard-to-resist cheese sauce on top! 😀

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Ingredients:

–       200 gram dried spaghetti, cook until “al dente” according to the package instructions

–       1/4 recipe of my Bolognese Sauce

–       2 tablespoons margarine or butter

–       2 tablespoons plain flour

–       400 ml milk

–       100 gram grated Cheddar cheese, or as many as you like 😀

–       ground white pepper and salt to taste

 

Ingredients for Bolognese Sauce:

–       500 gram good-quality minced beef

–       2 cans Italian chopped tomatoes (@400 gram) or 800 gram fresh chopped tomatoes (choose the very ripe ones)

–       water, the amount will be explained later

–       1 large or 2 medium onions

–       2 cloves of garlic

–       2 carrots

–       1 stick of celery

–       2 heaped teaspoons dried oregano

–       small bunch of fresh basil (if you can’t find it, feel free to substitute with the dry one)

–       salt and freshly ground black pepper

–       50 gr grated Parmesan cheese

–       Olive oil

 

How to cook the Bolognese sauce:

  1. Peel and finely chop the onions, garlic, carrots, and celery.
  2.  Add some olive oil into a big pan, and then add the veggies. Cook and stir them until softened and lightly colored (for around 5 minutes)
  3.  Stir in the minced beef and chopped tomatoes. Fill the empty cans with water and add back the water from the cans into the pan. If using freshly chopped tomatoes, add about 800 ml of water.
  4.  Finely chop the basil stalks (keep the basil leaves in the fridge for later), then add them into the pan.
  5. Season with salt, pepper, and dried oregano, then bring the sauce to the boil.
  6. Turn the heat down and simmer with a lid on for about an hour. Don’t forget to stir it every now and again.
  7. Remove the pan from the heat, and add grated parmesan.
  8. Stir in some basil leaves, and have taste (add more salt and/or pepper if needed).

 

How to cook the Cheese sauce:

  1. Melt the margarine/butter in the pan, then add the flour.
  2. Stir them for a while until well combined, then quickly add the milk into the pan.
  3. Mix thoroughly, and add the grated cheese.
  4. Season with salt and pepper.
  5. Bring the sauce to the boil (when it starts bubbly, remove the pan immediately).

 

Final Assembly

  1. Preheat the oven to 180º C.
  2. Rub the Lock & Lock Glass with olive oil, and place the cooked spaghetti in the bottom of the container.
  3. Pour the Bolognese sauce on top of spaghetti; spread it evenly to cover the spaghetti.
  4. Finally, pour the cheese sauce on top of the Bolognese sauce.
  5. Put it into the oven, and cook for 30 minutes or so until the top gets brown.

 

Don’t forget to watch the video here! 😉

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: Classic and Strawberry Tiramisu

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I was beyond happy when my Lock & Lock Glass arrived!! In addition to the heat resistant feature, this versatile glass storage container is equipped with the famous Lock & Lock airtight silicone sealed lid that seal in flavors and keep air out. This revolutionary four-lock mechanism and resilient seal is a perfect way to keep the freshness and hygiene of food (and also zero spillage!!), which is stored inside the container. The lid is also BPA-free, so I don’t have any concerns using this product.

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The first recipe idea using Lock & Lock Glass that came up in my mind is my no-bake tiramisu. I always “assemble” (because the word “bake” is not suitable since it requires no baking whatsoever 😀 ) my no-bake tiramisu in a porcelain container. But my container doesn’t come with the lid. Hence, I always have to cover the container with plastic wrap to maintain the food hygiene and to seal the flavor from fridge odor. Now that the Lock & Lock Glass is provided with airtight lid, I don’t have to use plastic wrap to cover my tiramisu when it’s refrigerated. And there’s one more thing that I looove from this product: Its clear body! I can easily see my beautiful layers of tiramisu with no need to remove the lid. Lock & Lock heat resistant glass also contains low sodium oxide (Na2O), so the surface will remain clear even if it’s frequently used or stored for long periods of time.

Each finalist received Lock & Lock Glass package which contains two 630 ml glass containers. So I decided to make two flavor of tiramisu: classic tiramisu and strawberry tiramisu. Since this tiramisu recipe requires no raw eggs and no alcohol (rum), this is suitable for your little ones (but please consider that this recipe contains dairy products, which are suitable for 1+ year-old).

Ingredients

–       150 ml strong brewed coffee, room temperature

–       150 ml strawberry juice (I prefer homemade strawberry juice since it is so easy to be made. You just need to chop 100 – 150 gram strawberries, blend them with small amount of water until smooth. Pour the strawberry juice into a pan and heat until it starts bubbling. Put enough sugar and water to the juice as you like.)

–       1 tsp rum essence (I don’t use any alcohol in this recipe, but sometimes I want the “flavor” of rum, so I use essence instead. If I make this tiramisu for my kid, I’ll skip this ingredient.)

–       250 gram mascarpone cheese

–       125 gram cream cheese (I like to combine mascarpone and cream cheese because I love the tangy taste of cream cheese)

–       250 ml whipping cream/double cream

–       8 tbsp castor sugar

–       2 packs Italian lady finger

–       cocoa powder

–       100 gram strawberries, thinly sliced

–       50 gram sliced almonds (optional), roast them in moderate oven to give extra flavor and “crunch”

 

How to Make

  1. Whip the whipping cream with sugar until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture and whipped cream until well combined. Since we will make two kind of tiramisu, it will be easier if we split this mixture into two equal parts.
  4. Add the rum essence (if using) into the coffee, mix well and set aside.
  5. Prepare the first Lock & Lock Glass container to assemble the classic tiramisu. Dip both sides of the lady fingers into coffee mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Repeat steps for second layer. You may have two or three layers as you like, just remember that you have to have the cheese mixture on top of your layer. Dust the top layer (cheese mixture) with cocoa powder.
  6. Then prepare the second Lock & Lock Glass container to assemble the strawberry tiramisu. Dip both sides of the lady fingers into strawberry juice. Remove the lady fingers quickly and arrange the soaked lady fingers in the bottom of Lock & Lock Glass container. Spread enough amount of cheese mixture to cover the lady fingers. Arrange sliced strawberries to cover the cheese layer. Repeat steps for second layer. You may have two or three layers as you like, but you have to have the cheese mixture on top of your layer. Sprinkle the top layer (cheese mixture) with sliced almonds (if using), or you can decorate with sliced strawberries.
  7. Put on the silicone lids to the Lock & Lock Glass containers, and refrigerate them at least 8-10 hours to let the flavors blend.

  

classic tiramisu

classic tiramisu

Strawberry Tiramisu

Strawberry Tiramisu

Check out the cooking demo here! 😉

Mamaku Koki Handal and Lock & Lock COOKING CHALLENGE: An “Introduction”

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When I started this blog, my only aim was to preserve my recipe collection. I used to jot down the recipe on any random papers, and sadly, these papers were not collected properly. Much to my annoyance of the disorganized situation, I tried to gather all my recipes that can be found and re-typed them. And to make it even easier for me in looking for any recipe that I need, I made this blog and posted the recipe here. Never in my mind that my blog could be useful to enter some kind of  “cooking competition” 😀 . Remember about MpasiRumahan Mailing List? I once mentioned about them in this blog as one of my baby’s food recipe source. Well to be honest, I learned a LOT from this community about baby/toddler foods. They’ve been inspiring me in preparing my son’s dishes everyday. This community (also known as “Mamaku Koki Handal”), together with Lock & Lock (as the sponsor), held a cooking challenge specially appointed to members of the community who have cooking-related blogs. Luckily I have! 😀 In short, I was chosen as one of 10 finalists who could participate in the next step.

The next step is the most exciting one. Firstly, Lock & Lock will send all 10 finalists their newest product: Lock & Lock Glass. Lock & Lock Glass is made of high quality borosilicate glass. Borosilicate contains boric acid, which is highly heat resistant. Thus, borosilicate glass withstands sudden change in temperature. Lock & Lock heat resistant glass container can withstand temperatures up to 400℃ and can be microwave or oven heated straight out of the fridge. This allows for easy cooking, storage and reheating of food and leftovers.

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After receiving this product, all finalists are obliged to make their review using Lock & Lock Glass. We must post in our blog at least 3 recipes in which we will cook using the Lock & Lock Glass. Ahh… I’m so stoked!! Can’t wait till my Lock & Lock Glass arrives so I can start doing some cooking experiments using this product! 😀

 

Bananamisu

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This recipe is basically my tiramisu recipe with a little twist 😉 . I replaced the cream cheese with banana puree. Why banana? Because in my opinion, banana puree has, more or less, same consistency with cream cheese (and simply because I am so bored baking banana muffins when I have ripe bananas around 😀 ). And what goes together better than banana and chocolate? That’s why I substituted the coffee mixture with chocolate mixture for the lady fingers’ dipping. I call this as “Bananamisu”. It’s an abbreviation from Banana-Tiramisu anyway 😀

Try using very ripe bananas because this is a “no-bake” recipe, so you want the sweetness of ripe bananas in your Bananamisu.

Ingredients

For Bananamisu:

–       250 gr mascarpone cheese

–       250 gr very ripe bananas (It’s about 2 to 3 bananas)

–       250 ml whipping cream/double cream

–       ¼ cup icing sugar, or to taste (It depends on how sweet your banana is)

–       ½ tsp vanilla extract

–       28 pcs lady finger biscuits

–       unsweetened cocoa powder, for dusting

For Chocolate Mixture (for dipping):

–       4 tbsp of unsweetened cocoa powder

–       4 tbsp of icing sugar

–       2/3 cup of boiling water

–       2 tsp rum essence (optional)

How to Make

  1. Whip the whipping cream until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In a separate bowl, lightly mash the bananas with ¼ cup icing sugar to make banana puree.
  3. Mix well the mascarpone, whipping cream, and vanilla extract. Add the banana puree and mix until smooth and well combined.
  4. Mix 4 tbsp cocoa powder, 4 tbsp icing sugar, rum essence (is using) and boiling water in a separate bowl until cocoa has dissolved.
  5. Dip both sides of the lady fingers into chocolate mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  6. Spread enough amount of cheese and banana mixture to cover the lady fingers.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese and banana mixture on top of your layer.
  8. Dust the top layer (cheese and banana mixture) with cocoa powder.
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend.

Note

This bananamisu won’t last long though you keep it in a fridge, because it contains “no-bake” fresh banana puree.

White Chocolate Strawberry Tiramisu

strawberry tiramisuMy son had his 2nd birthday last September. Oh how fast time flies, how fast he grows. For me, he is forever a baby 😀 He had already entered preschool since last August, so it was his first birthday bash at school. I wanted something personal to be the goodie bags, something sweet like..cakes! (well, the only thing I can do is baking of course, I am no good at crafting or whatsoever :D)

At first I wanted to make cute, personalised cupcakes, but it would take so much time (for me). Since I started to work again, it was not an option to make fancy cupcakes for the goodie bags. So I decided to make cake in a jar.. and the next question was.. what kind of cake? I thought my tiramisu would be easy to be made (since it requires no baking!), but hey.. not every parents would let their kids to eat cakes using coffee as one of the ingredients. That’s why I came up with this recipe. It used the same amount of lady fingers, mascarpone, cream cheese, and whipped cream, but I substituted coffee with homemade strawberry juice and also used sliced strawberries within layers. I also used melted white chocolate to give the cake “extra” flavour (in the other hand, I cut down the amount of sugar :)). My mom called this cake as a “strawberry cheesecake” because it tasted like one. But I prefer to call it “tiramisu” because it contains lady fingers and mascarpone cheese. Well, you may call it whatever you like 😀

Ingredients

–       200 ml strawberry juice (I prefer homemade strawberry juice since it is so easy to be made. You just need to chop 250-300 gr strawberries, blend them with small amount of water until smooth. Pour the strawberry juice into a pan and heat until it starts bubbling. Put enough sugar and water to juice as you like.)

–       250 gr strawberries, thinly sliced

–       250 gr mascarpone cheese

–       125 gr cream cheese

–       250 ml whipping cream/double cream

–       125 gr white chocolate, melted, room temperature

–       4 tbsp castor sugar

–       2 tsp vanilla extract

–       28 pcs lady finger biscuits

–       sliced almonds (optional), roast them in moderate oven to give extra flavor and “crunch”

How to Make

  1. Whip the whipping cream with sugar and vanilla extract until it forms stiff peaks (I prefer to make it “stiff” because it will be mixed with “runny” melted white chocolate). Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture, whipped cream, and melted white chocolate until well combined.
  4. Dip both sides of the lady fingers into strawberry juice. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  5. Spread enough amount of cheese mixture to cover the lady fingers.
  6. Arrange sliced strawberries to cover the cheese layer.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese mixture on top of your layer.
  8. Sprinkle the top layer (cheese mixture) with sliced almonds (if using), or you can decorate the cake with sliced strawberries (just like I did in the photo).
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend.
the goodie bags

the goodie bags

No-bake, No-egg, No-alcohol Tiramisu

Who doesn’t love tiramisu? This sweet treat is my family favorite, including my 2 year-old son. Considering the ingredients of shop-bought tiramisu (raw eggs and rum), which are not very suitable for little kid, I tried to make it myself using no eggs and no alcohol. Turns out this is the easiest way to make tiramisu since it requires no baking whatsoever 😀

If you find that using coffee in tiramisu is too “strong” for your kids, simply substitute it with chocolate milk. I will put my little note in each ingredient if you want to make it “more” kid-friendly :D.

 

Ingredients

–       200 ml strong brewed coffee/espresso, room temperature (If I make the  tiramisu for my kid, I substitute the coffee with 200 ml of chocolate milk.)

–       2 tsp rum essence (I don’t use any alcohol in this recipe, but sometimes I want the “flavor” of rum, so I use essence instead. If I make the tiramisu for my kid, I’ll skip this ingredient.)

–       250 gr mascarpone cheese

–       125 gr cream cheese (I like to combine mascarpone and cream cheese because I like the tangy taste of cream cheese. Mascarpone is quite bland for me.)

–       250 ml  whipping cream/double cream

–       8 tbsp castor sugar

–       28 pcs lady finger biscuits

–       cocoa powder

 

How to Make

  1. Whip the whipping cream with sugar until it forms soft peaks. Refrigerate the whipped cream while preparing the next step.
  2. In another bowl, mix well the mascarpone and cream cheese.
  3. Mix together the cheese mixture and whipped cream until well combined.
  4. Add the rum essence (if using) into espresso, mix well.
  5. Dip both sides of the lady fingers into coffee mixture. Remove the lady fingers quickly (as they get soften really quick) and arrange the soaked lady fingers in bottom of your prepared dish.
  6. Spread enough amount of cheese mixture to cover the lady fingers.
  7. Repeat steps for second layer. You may have two or three layers depends on how big your dish is. Just remember that you have to have the cheese mixture on top of your layer.
  8. Dust the top layer (cheese mixture) with cocoa powder.
  9. Cover and refrigerate at least 8-10 hours to let the flavors blend into that classic tiramisu taste you know and crave.  Don’t eat it right away, because you’re going to be disappointed.  Give it time to make the magic happen!

Creamy Oreo Pie

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Hey there! Been away from the blog for almost a year :(. Has anyone missed me? 😀  Okay, I promise to myself that I have to post at least one new recipe for a month. Let’s see if it works!

Today is my kind of perfect day to “end” the weekend. Waking up slowly, late breakfast, nothing to do, DVD marathon, and yes… lazy weekend baking! And what I mean “lazy” is making good use of the fridge and having a wonderful dessert on the table with no baking required 😀

I found the original recipe here, but since some of the ingredients are rarely sold in Indonesia, here I made my own adjustment.

 

Ingredients

36 Oreo Cookies, divided from the cream filling

1/4 cup (56,7 gram) butter or margarine, melted

250 gram Cream Cheese, softened

1/3 cup sugar

2 cups whipping cream/double cream

 

How to Make

  1. To make the pie crust: Crush 24 cookies to form fine crumbs, mix with melted butter until blended. Press this mixture onto bottom and up side of 9-inch pie plate. Refrigerate the crust while preparing filling.
  2. Chop 8 of the remaining cookies, set aside.
  3. Whip the whipping cream until it forms stiff peaks. Refrigerate the whipped cream while preparing the next step.
  4. Beat cream cheese and sugar with mixer until light and fluffy (about 3 minutes if using electric mixer).
  5. To make the filling: Mix together the whipped cream, cream cheese mixture and chopped oreo cookies, stir gently until blended. Spoon this mixture into the prepared crust.
  6. Refrigerate the pie for 2 hours or until firm.
  7. Halve remaining 4 oreo cookies and insert (cut-edges down) into top of the pie.

 

Note:

I found that the filling is a lil too much for the pie crust. Next time I will double the amount of the crust and use bigger pie plate.