komentar tentang kukis ini, sukaaaa banget, meski rasanya maniiiiissss, tapi bikin ketagihan, coba deh... kukis ini jadi favoritnya muthia, aah apa sih yang gak enak menurut dia, hehehe...
pakai butter favorit supaya rasanya lebih mantabbb, pakai 'b' biar mantaapppbbb ^^

akhir-akhir ini sedang menggilai joyofbaking.com, sudah simpan beberapa resepnya sih, tinggal menunggu wangsit untuk mempraktekkan, hehehehe...






http://www.joyofbaking.com/ChocolateChipCookies.html

Chocolate Chip Cookies Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

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

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with 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 until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

masih tentang si pisang talas... coba dibikin cookies, ternyata sama, malu-malu aromanya, padahal pisangnya sudah matang benar lho...

tentang cookies, kemarin pernah bikin choco chunk cookies dari joy of baking, aku membentuknya terlalu tebal, jadi si cookies agak empuk, tapi agak wajar sih karena adonannya semi padat tidak tidak lengket di tangan... nah pada banana cookies ini adonannya harus disendokin karena lembek sekali, khasnya kue kering yang melebar setelah dioven...
tapiiii, cookiesku gak terlalu melebar dan setelah matang bagian tengahnya agak empuk...

ternyata oh ternyata, itu dikarenakan aku mengurangi gula pasirnya menjadi hanya separuhnya saja... menurut mbak vania di blognya, yang membedakan chocolat chip cookies yang 'crunchy' dengan yang 'chewy' adalah jumlah gulanya... itu sebabnya chocolate chip yang 'crunchy' rasanya lebih manis dari yang 'chewy'

oalaaah begitu toh -sambil manggut-manggut- padahal banana cookies ini masih terlalu manis buat aku meski takaran gula pasirnya sudah dikurangi separuhnya..

nanti deh bereksperimen lagi, masih penasaran dengan chocolate chip cookies, tapiii nanti kalau bikin lagi harus sesuai resep ya biar tahu bedanya, hehehehe

aku pake coklat blok karena gak punya persediaan chocolate chip

Banana Chocolate Chip Cookies

http://www.marthastewart.com/344251/banana-chocolate-chip-cookies

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla
1 very ripe banana, slightly mashed
3/4 cup semisweet chocolate chips
Directions
Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
Whisk together the flour, baking soda, and salt.
In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

Best Ever Banana MUFFINs

eeeh, ketemu muffin lagi, padahal sempat berujar sudah selesai dengan muffin :D
sebenarnya pengen ngetes pisang aja, di sini ada yang namanya pisang talas, pisang ini kalau digoreng atau dibikin kolak jadi 'mblenyek' banget, padahal tampak luar masih bellum terlalu matang, meski begitu aromanya harum sekali. kata ibuku pisang talas ini bukan jenis pisang untuk diolah, tapi lebih ke pisang buah, ya karena karakteristiknya yang 'mblenyek' kalau diolah. tapiiii dimakan biasa juga gak terlalu menyenangkan lho, agak sepat.... nah jenis pisang apakah ini???hehehehe
kembali ke muffin, ternyata pisang ini aromanya kurang tajam dibandingkan dengan pisang ambon yang aku pakai untuk banana muffin kemarin... aroma pisangnya sopan alias samar-samar saja :D







resep masih dari blog mbak vania ^^

http://v-recipes.blogspot.com/2006/07/best-ever-banana-muffins.html

Best Ever Banana MUFFINs

3 large bananas
3/4 cup white sugar
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups all purpose flour
1/3 cup melted butter

1. Preheat oven to 180C.
Brush oil of 12 standart muffin tin or use paper cup.
2. MashBananas. Add sugar and slightly beaten egg.
Add melted butter.
Add the dry ingredients
Stir gently until all dry ingredients are just moistened.
Batter should look quiter lumpy.
3. Spoon batter into each muffin tin
Bake 20 minutes.