Snack Meeting orderan Procurement

Dua hari ini aku mengerjakan pesanan snack meeting untuk Procurement.

Hari pertama, 5 January 2011, pesannya tadinya cuma 2 macam, yaitu Rolled Sausages dan Apple Tarlet...eh, tanggal 4 sore, ada tambahan Salad Buah dan Muffin corned keju. Aku coba untuk menolak, tapi yang pesen ngotot, katanya biar tagihannya jadi satu dan gampang untuk proses reimbursementnya..hihih....ya wis..bungkusss....







Salad buah sebelum diberi strawberry...agak agak pucet ya?



Jadi aku tambahkan strawberry sebagai pemanis..



Hari kedua, 6 January, 4 macam snack, yakni Macaroni Schotel dan Fruit Pie untuk pagi, sedangkan siangnya Kebab dan Pudding Kelapa Muda. Puding Kelapanya aku nggak sanggup karena nggak punya stock kelapa muda dan kalau mau beli di langgananku waktunya nggak cukup, jadi aku lempar order ke mbak Riza Sahal, teman di NCC dan Foodmonster... makasih mbak Riza ya...puddingnya ennnaaakkk... :)






Jujur, capeeee banget..hihih..masih kebawa mood liburan sih, jadi masih kurang semangat..semalam sambil nungguin oven, sampai ketiduran berkali kali...untuk bunyi timerku lumayan shocking, jadi nggak sampai bablas..



Makasih ordernya ya, Bu.. :)

Pumpkin Banana Chocolate Ginger Muffins

Pumpkin Banana Chocolate Ginger Muffins - a very hearty and dense muffin for those chilly fall mornings.

Preheat oven to 350 degrees

In a large bowl combine the following dry ingredients:

1 1/2 cups all purpose flour
2 cups whole wheat flour
2/3 cups rolled oats
1/2 cup oat bran
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 tsp cinnamon
2 tsp ground ginger
1 tsp  nutmeg
1 tsp pumpkin pie spice

In another large bowl combine the following wet ingredients:

3 ripe bananas, mashed
1 cup applesauce
15 oz canned pumpkin
4 eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup chocolate chips

Pour the wet ingredients into the dry ingredients and mix until combined.  The batter will be lumpy.

For the topping, mix the following ingredients into a small bowl.

1/2 cup brown sugar
1/4 cup chopped Pecans
1/4 cup rolled oats
1/2 tsp pumpkin pie spice


Spoon muffin mixture into prepared muffin tins until just about full.  Top each muffin with 1 tsp of the topping mix.

Bake for 20 - 25 minutes, until toothpick inserted in the middle of the muffin comes out clean.  Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Adapted from http://www.food.com/186245

Peach Mill & Muffin Kornet Meita

Ini order yang sempat bikin aku hampir kena serangan jantung…hehehe…hyperbola dikit..

Ceritanya sudah lama Meita pesan snack untuk meetingnya tanggal 8 April. Sudah aku tulis baik baik di agenda. Beberapa kali juga dia sempat mengingatkan tentang order ini.

Nah, pas tanggal 8 April pagi, aku bawalah snack pesanannya ke kantor. Ketemu Meita di lobby. Trus aku tanya, ini kue mau ditaruh di mana. Tau nggak jawaban Meita ? “Emang aku pesan untuk hari ini?? Aku loh pesannya buat besok !”. Ampunnnnnnn……..langsung badanku merinding. Kalau aku yang salah bagaimana. Tapi dengan menenangkan diri aku naik dan taruh snacknya di Pantry lantai 2 tempat Meita kerja. Langsung buka agenda lagi. Bener kok tanggal 8. Nggak sempat ketemu Meita lagi karena aku langsung sibuk dengan para juragan yang hari itu ngantor di Surabaya.. Waktu sudah agak lega, aku telpon Meita, sambil cengengesan dia bilang, bener kok ternyata ini meeting untuk pak Arsi. Nggak nyalahin sih, karena dia memang organize banyak meeting hari itu.

Anyway, pesanannya adalah Muffin kornet yang aku beri mayonese, parutan keju dan jagung manis. Dan Danish pastry dengan vla dan potongan peach, yang aku beri nama sendiri Peach Mill alias kincir buah peach :D

Puas banget bikin pastrynya kali ini. Lapisannya muncul dengan bagus, hasil "berguru" pada Manfred Lange :D

sebelum dioven

setelah dioven

siap kirim

Thank you, Meita...lain kali jangan bikin mbakmu ini jantungan lagi ya ! :D

Snack buat ultah pak Boss

**Jangan bosen lihat postingan blogku yang isinya (semetara masih menunggu kesempatan) hanya itu itu aja ya...nggak jauh dari pie dan amris :D **

Gara gara Bossnya suka banget makan apple pie buatanku, untuk ultah beliau sore ini, team Procurement memesankan lagi apple pie, pudding kelapa muda, muffin kornet dan Amris.

cuaca panas kemarin membuat kulit pieku agak rapuh :(

Muffinnya aku pakai solo cup yang baru beli di Yuli Kue Rumahan, import langsung dari Jakarta ..hehe..karena di Surabaya yang warna putih seperti ini susah banget dicari. Isi muffin adalah kornet dan keju. Hiasannya (parsley) lupa dibawa...ntar sorean mau disusulin dari rumah sekalian ngantar Amris.

Nah, sekarang parsleynya sudah datang...photo yang lama sengaja nggak diganti, biar bisa kelihatan bedanya. Motretnya juga pindah lokasi, yang dibawah ini kena bias sinar matahari sore.

Yang ini....apalagi kalau bukan Amris..hihihih...salam Amris buat Jeng Ipee di Jogja... :)

Girls, thank you for ordering ya...semoga Bapak kita tetap stay with us.

Lumpia Semarang & Muffin Kornet Keju untuk meeting PR (pagi)

Tadi pagi aku bikin pesanan temen untuk meetingnya. Aku buatin lumpia Semarang dan muffin kornet keju...bukan berarti pembeli yang menentukan jenis pesanannya loh, tapi aku sebagai penjual yang milihin, soalnya yang pesen temen sendiri :)





Muffinnya pakai resep muffin tape keju yang kemarin, tape diganti kornet...sudah ditambah baking powder, tapi ternyata tetap saja tidak menjulang tinggi...mungkin karena loyan muffinku terlalu lebar.


Trus untuk lumpia Semarangnya, tadinya aku mau kasih lumpia basah aja, nggak digoreng, tapi agak kuatir juga kalau nggak dimakan makan, kulitnya jadi kering, malah ruin the whole performance. Ya wis akhirnya digoreng aja. Dilengkapi dengan saus gula Jawanya , cabe rawit dan daun bawang.

Isi lumpia Semarangku : rebung, udang, kepiting kupas, telur.

Kulit lumpia ini yang khas dari lumpia Semarang. Kulitnya tipis banget tapi lentur (kalau masih baru dan tidak kering ). Kalau ada yang bilang jual lumpia Semarang tapi kulitnya nggak seperti ini brarti palsu... :)

Menyimpan lumpia basah harus diberi sekat dari daun pisang atau plastik supaya tidak menempel satu sama lain.

Goreng dengan minyak banyak dan api kecil....

saus lumpia Semarang yang asli hanya terdiri dari gula jawa dan bawang putih, kalau ada yang pakai taoco, berarti bukan asli..heheh...Peace !!

Muffin Tape Keju

Semalam aku pengeeeeeeeeen banget makan camilan yang berbau bau tape. Pulang kerja mampir ke Giant beli tape singkong sekalian makan malam, karena Cinta pengen makan nasi goreng sambil lesehan di Giant. Sayang aku nggak ngecheck ke rumah, ada telur atau tidak. Ternyata bener...sampai rumah telur tinggal 7 padahal dalam resep butuh 8. Suruhan si mbak beli telur, tapi sudah jam 8:30 malam, sudah waktunya nemenin Cinta bikin PR...ya wis, tunda dulu masaknya sampai besok pagi.

Trus, karena masih ngidam cake tape, tadi pagi diniatin bangun jam 4:30 langsung nyiap nyiapin bahan dan mulai masak.

Resepnya aku pakai resep muffin tape keju milik bu Fatmah NCC , modifikasi dari butter cake 8 telur. Ini resepnya yang sudah aku tambah tambahin dikit :


Bahan:

8 btr kuning telur
6 btr putih telur
250 gr gula pasir (aku pakai 175 gr saja)
250 gr tepung terigu (aku pakai Kunci)
200 gr mentega/margarine (aku pakai 100 gr mentega, 100 gr margarine)
400 gr tape singkong (pilih yang matang dan manis)
2 sdm susu kental manis
25 gr keju cheddar, parut

Aku tambahin :

½ sdt garam biar tambah gurih

Cara membuat:

Haluskan tape, buang seratnya, beri susu kental manis, aduk rata, sisihkan.

Kocok gula pasir, garam dan mentega hingga pucat, masukkan kuning telur satu persatu sambil terus dikocok hingga rata. Pada tahap ini aku hidupkan oven, api sedang

Masukkan tape halus, aduk rata, masukkan tepung terigu, aduk rata, sisihkan.

Di tempat lain, kocok putih telur hingga kaku, tuang kedalam adonan mentega secara bertahap sambil diaduk hingga rata.

Siapkan loyang muffin, beri kertas mangkuk (paper cup), tuangi adonan hingga ¾ penuh.

Supaya mudah menuangkan adonan, pakai piping bag plastic.

Taburi keju parut.

Panggang dalam oven hingga matang. Suhu 180’C selama lebih kurang 30 menit.

oven selama 30 menit atau sampai matang

yummy....

Begitu matang langsung aku makan 2. Enak tenan, hangat (karena baru matang), empuk, manis, gurih (karena aku tambah garam) dan bener bener kerasa tapenya....bagi bagi buat mbak Sus dan mbak Ti, Pok...sebagian dibawa kekantor buat temen temen dan ntar buat pendamping minum kopi jam 10...:D

Note : 1 resep ini jadi 28 cup muffin, tapi next time kalau buat lagi kayaknya harus agak penuhan ngisinya biar bisa mumpluk..

A Healthy Muffin: Whole Grain Almond Poppyseed Muffin

I felt like baking something healthy for a change, or at least try to. I usually sub a little whole wheat flour for all purpose flour when I bake - it may not make a big difference, but it makes me feel better. This time, I wanted to bake something that went a step beyond adding a few scoops of whole wheat flour. I wanted to use healthier fats and sugars too, which sounds a little oxymoronic now that I think about it.

This is the first time I baked without butter and sugar, two ingredients I can’t live without. I’ve never been a fan of butter and sugar substitutes so I used olive oil and agave nectar instead. Olive oil is still oil so the calories are still there but it's high in polyphenols and monounsaturated fats, both of which have heart healthy benefits. Choose a light, fruity olive oil so the flavor will not dominate. In the end, I couldn’t even taste the olive oil flavor in my muffins. I went to my local TJ's and picked up some agave syrup because I've heard how it’s natural and low glycemic. But I dug a little deeper and found some alarming information; while it’s true that agave syrup is low in glucose, which is responsible for it’s low glycemic properties, it is unusually high in fructose and overconsumption of fructose causes even more health problems than glucose. Hmm... maybe this stuff isn’t as good as I thought. The whole wheat flour and ground flax are probably the least controversial healthy ingredients. I think everyone can agree that whole grains and the omega-3s from the flax are good for you.

I’m still looking for a healthy sweetener so this is still a work in progress. Good news is that the muffins taste great, considering how much good-for-you stuff is in them, you’d think they would taste, you know... “healthy.” Granted, it’s hard to beat a Costco almond poppyseed muffin, one of my favorite guilty pleasures, but these muffins didn’t make me feel dirty after I ate one.

Disclaimer: this is the first time I tried to calculate the nutritional info for something homemade and it took way more time than I thought it would. Hopefully I didn’t fudge up my math... No guarantees. ;)
Each muffin has approximately 200 calories, 8 grams of good fat, 12 grams of sugar, 4 grams of protein, 2 grams of fiber (from whole grain sources).

Healthy Whole Grain Almond Poppyseed Muffin
1 C unbleached all purpose flour
1 C whole wheat flour
1/4 C ground flax (store this in an airtight container in the fridge or freezer after opening)
2 Tbsp poppy seeds
2 1/4 tsp baking powder
1/4 tsp salt
1 C low fat buttermilk
1 large egg
6 Tbsp agave nectar or honey *work in progress
6 Tbsp olive oil *choose something light and fruity
2 tsp almond extract

Optional garnish:
Raw sugar
Sliced almonds

Preheat the oven to 350ºF, adjust a rack to the middle position. Line a muffin tin with paper baking cups or spray the tin with nonstick spray.

Whisk all purpose flour, wheat flour, ground flax, poppy seeds, baking powder, and salt in a large mixing bowl and set aside. Whisk egg and nectar until the egg is thoroughly beaten, then add the buttermilk, olive oil, and almond extract until combined.

Add the buttermilk mixture to the flour and fold to combine. There should be no large pockets of flour, a few small streaks are okay. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin, a 1/4 cup ice cream/cookie scoop is best. Optional: top the muffins with a light sprinkling of raw sugar and almond slices. Bake for 20 – 25 minutes at 350 degrees F on the middle rack or until a toothpick inserted in the center comes out clean. Set aside to cool.

Muffin

Pumpkin Muffin

I go through cooking phases. The most recent one being cookies of course, but a while back I went through a muffin phase. I would bake a batch of muffins at least twice a week. If you flipped through my tattered, stain covered, spiral-bound cooking notebook, you may stumble upon the page that still has about 10 or 15 muffin flavors scribbled everywhere waiting to be baked. But as suddenly as this phase started, it stopped, and many muffins were sadly forgotten. Bettina is in town for winter break and we spent the day yesterday cooking and baking together. She wanted us to make muffins, due to the absence of muffins on the blog lately, and something with pumpkin, so naturally, we made pumpkin muffins (which happens to be one of the forgotten flavors on the list). These muffins are very light and so moist - not too sweet, not too pumpkiny, and not too spicy (you can definitely boost the amount of spices in the recipe if you want), overall a great muffin to start off your morning.

If you have leftover canned pumpkin from the holidays, this is a good way to use it up. Conversely, if you have leftover pumpkin from this recipe, you can store it in the freezer for another day.

Pumpkin Muffins

2 C AP flour
1 Tbsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1 egg
1/2 C packed brown sugar
1 C sour cream
4 Tbsp (half stick) butter, melted and cooled
3/4 C unsweetened, unspiced canned pumpkin puree

Preheat the oven to 375 degrees F. Spray a muffin pan with nonstick spray or fill the tins with paper liners.

In a bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the egg and sugar first to break up the egg. Then add in the sour cream, melted butter, and pumpkin puree and whisk until smooth.

Pour the wet ingredients into the dry ingredients and fold until the mixture is evenly mixed, a few streaks of flour is okay but do not overmix.

Bake at 375 degrees F until a toothpick inserted in the middle of a muffin in the center of the pan comes out clean, about 20 - 25 mintues.

Blackberry Muffins

After diligently picking blackberries every other day during last few weeks of summer, there's a huge bag of berries in the freezer just waiting to be used. So I made some blackberry muffins (and barely made a dent in the bag of berries). Being a constant recipe fiddler, what I love most about muffins is their flexibility and the endless number of flavor combinations; you can put whatever you want in them (fruit, nuts, spices, chocolate) or on them (streusel, flavored sugar, glazes, etc). I'm a big fan of quick breads like muffins and coffee cake with baked with sour cream or buttermilk instead of regular milk. The goods baked with sour cream and or buttermilk have a subtle, delicious tang and are more tender and moist than the ones baked with milk. When baking muffins, I always use sour cream or buttermilk and also use less sugar and butter because, as much as I love sugary, buttery breakfast goods like gooey sticky buns, I prefer my muffins a little on the lighter side.

For the raspberry muffins with hazelnut brown sugar streusel, I adapted from a Cook's Illustrated recipe and 1 1/4 cups of sour cream and 2 tablespoons of butter. Since I used regular, not low fat, sour cream, I bet I could have gotten away with skipping the butter all together. The problem with this batter is that it was very, very thick, almost too hard to mix.

Second time around, I used 1 1/4 cups buttermilk instead of sour cream for my almond poppyseed muffins. I also upped the butter to 4 tablespoons since buttermilk has much less fat than sour cream. While the batter was more manageable, it was also a little too lean. For a completely buttermilk batter, I would need 6 tablespoons or one stick of butter.

Third time's the charm and this one was just right. I averaged the two recipes, using sour cream for the richness and body and buttermilk to thin out the batter making it easier to mix, and half a stick of butter for additional flavor and richness. I also used brown sugar to make them moister and replaced 1/2 C of all purpose flour with 1/2 cup of whole wheat for even healthier muffins (shh... Steven didn't even notice). I think I am happy with this recipe, for now... :)

Notes:
- Blackberries are easiest to mix in if they're frozen; fresh blackberries are too delicate and mixing the batter will break them apart. If you have fresh berries freeze them in one layer on a tray until they are solid before mixing them into the batter.
- You can use plain yogurt instead of sour cream or clabbered milk instead of buttermilk (add 2 teaspoons to 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit at room temperature until thickened or slightly curdled, about 15 minutes).
- If you don't have sour cream and only have buttermilk, use 1 1/4 C of buttermilk and 6 - 8 tablespoons of butter.
- If you don't have buttermilk and only have sour cream, use 3/4 C of sour cream and thin it with 1/2 C of milk.

Blackberry Muffins
2 C AP flour
1 Tbsp baking powder
1/4 tsp salt
1 egg
1/2 C packed brown sugar
1/4 C sugar
1/2 C sour cream
3/4 C buttermilk
4 Tbsp melted butter, cooled
1 1/4 C blackberries

Preheat the oven to 350 degrees F and spray a muffin tin with nonstick spray or use paper liners.

Rinse the frozen berries and let them drain in a sieve.

In a mixing bowl, whisk the flour, baking powder, and salt to evenly distribute. In another bowl, beat the egg, then whisk in the sugar, and sour cream. Whisk until the mixture is throughly combined then add in the buttermilk and melted butter.

Scatter the blackberries in the dry ingredients and then add the wet ingredients. Gently fold to combine, there should not be large pockets of flour but streaks of flour are okay. Do not overmix the batter.

Divide the batter into your muffin tin with a large spoon or ice cream scoop and bake until a toothpick or skewer inserted into the center of the muffins comes out clean, about 20 - 25 minutes. Remove them from the pan and cool on a rack.


More Recipes:
Hidden berry cheesecake inspired by Dorie
Almond poppyseed muffins
Raspberry muffins with hazelnut brown sugar streusel
Sticky buns 2.0
Sticky buns

Almond Poppy Seed Muffin

Almond poppy seed is my all time favorite muffin flavor. One of my secret indulgences is a gratuitously large, terrible-for-you, but so-damn-good almond poppy seed muffin from Costco. But one muffin has almost 700 calories (I don’t even want to think about how much fat) and leaves me with greasy fingers and a feeling of guilt for a good half of my day. Not quite the morning start I'm looking for. I ran out of sour cream but had a hankering for muffins so I adapted the sour cream base recipe that I used for the raspberry muffins using buttermilk instead. Buttermilk is lighter than sour cream so I upped the butter a bit to 4 tablespoons (which is still pretty low) and kept the sugar at a half cup making a muffin that I can guarantee is better for you than one of those Costco behemoths. Though "better for you" is a relative term, since these aren’t exactly saintly diet muffins either. And the verdict? Well, Bettina liked these better but Steven still preferred the Costco ones.

Notes:
- You can also use the sour cream base recipe and add in the poppy seeds and almond extract to the dry and wet ingredients respectively.
- Steven said the muffins could have been a little sweeter so feel free to add 2 more tablespoons of sugar. Bettina and I always go light on the sugar.
- To make the muffins even healthier, replace 1/2 C of the regular AP flour with 1/2 C of whole wheat flour.
- After they cooled to room temperature, 15 seconds in the microwave warmed these puppies right up to their fresh-out-of-the-oven delicious glory.

Almond Poppy Seed Muffins
Buttermilk Base Recipe
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 C sugar
4 Tbsp melted butter
1 1/4 C buttermilk

Almond Poppy Seed
1 1/2 Tbsp poppy seeds
1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.

Raspberry Muffin with Brown Sugar Hazelnut Streusel

Steven’s parents have a raspberry bush in their yard and I was the lucky recipient of some of the delicious berries. I ended up eating most of them but I managed to set aside some (it wasn't easy) to bake with. The muffin base is adapted from the Cook’s Illustrated recipe for blueberry muffins but I replaced the blueberries with raspberries and topped them with a brown sugar hazelnut streusel. The muffin base recipe was absolutely delicious; it'll be my master muffin recipe from now on.

Notes:
- You can use blueberries and omit the topping for the original blueberry muffins
- I cut the sugar down from the 1 cup called for in the original recipe to 1/2 cup with 2 tablespoons of brown sugar on top for the streusel. I found this was the perfect amount of sweetness since Bettina and I don’t like our muffins too sweet.

Raspberry Muffins with Brown Sugar Hazelnut Streusel
Sour Cream Base Recipe adapted from Cook’s Illustrated
2 C flour
1 Tbsp baking powder
1/4 tsp salt
1 egg
1/2 C sugar
1/2 tsp vanilla
2 Tbsp melted butter
1 1/4 C sour cream

For Raspberry and Hazelnut Streusel
1 1/4 C raspberries
2 Tbsp finely chopped hazelnuts
2 Tbsp brown sugar
1 Tbsp melted butter
1 Tbsp flour

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, and baking powder in a large mixing bowl and set aside. Whisk egg, sugar, and vanilla together until combined, then whisk in the sour cream and melted butter.

Scatter half the berries in the flour mix and scatter the rest in the sour cream mixture. Add the sour cream mixture to the flour and fold to combine, take care not to smush the raspberries too much. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be very thick.

Divide the batter evenly into the tin (a very large cookie scoop is excellent for this). Mix all of the ingredients for the streusel together and top each muffin with a small spoonful, then spread the filling out over the top of the muffin.

Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Gently pick the muffins out of the tin and cool them on a rack, flipping them out may cause the topping to fall off.