Story January 15, 2015 at 09:34AM

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#ea5512 story: The 3rd baby class I attended last night was the most interesting session! We usually joined the class together, but Aisar had a night lecture yesterday. I learned about “Baby Basics” (there will be other parts of this series in the next weeks) and got an infant doll plus its some gears to practice what the tutor was simulating. I’d never known for sure how to hold a baby from his bed or transfer him to another person correctly, but now.. I’m ready to do it, even for newborn! 😀 Thank you #BabiesRUs 🙂
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Story January 06, 2015 at 12:06AM

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#ea5512 Di H-1, rayuan terakhir dilancarkan. E: “Eh, baby class buat expecting daddy itu besok lho. Ikut, ya?” A: “Haaa..aku ntar belajar dari YouTube aja, deh” E: “Yee, ya beda dong experience-nya antara duduk di kelas sama nonton video..demi anak pertama harus mau spare time dong ikut ginian, apalagi kita di sini ada banyak kesempatan dan fasilitas bagus buat belajar..kalo nggak dipaksa pasti nggak sempet terus, deh. Tuh, baca buku parenting dari library juga baru dikit, kan. Justru ikutan kelas itu ngehemat waktu, nggak perlu banyak baca buku udah disarikan materinya..bisa berinteraksi juga sama pematerinya, nanya-nanya, kalo baca buku atau nonton video kan cendeung pasif…bla bla bla…” *ceramah mode ON* A: “Iya..iya..ntar aku sempetin kok belajar online…masa aku sendiri, ntar nggak ada temennya (di kelas) gimana?” E: “Yaelah kalo prinsipnya apa-apa online ya kamu juga kuliahnya online aja, nggak usah jauh-jauh ke sini, kan bisa dapat sertifikat juga sekarang” A: “Tapi kan nggak dapat nilai” E: “Lha emang kamu kuliah demi nilai apa ilmunya???” *keluar tanduk* A: “Haaa..uhhh..huh..” *dilanjutkan cengar-cengir* E: “Udah kudaftarin pokoknya. Mau ya?” A: “Huhu..iya” Percakapan serupa kerap terjadi. Aslinya mau, tapi malu atau sengaja minta korting 😛 Sebelumnya udah beberapa kali diceritain soal fenomena “keberadaan ayah yang antara ada dan tiada” dalam pendidikan anak di Indonesia, dengan harapan doi bisa mulai siap-siap biar nggak jadi ayah “magabut” alias makan gaji buta >> mau ‘bikinnya’ aja, ogah ngurusnya :)) Dad is Having a Baby, Too! Happy 32th mensiversary, dear Aisar :v
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Baked Blackberry Cheesecake

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Third time of baking #cheesecake in my entire life, #firsttrial with this western style (I have no idea how to name it, but if you take a look at Japanese cheesecake / cotton soft, you’ll see the different sort of cake with #creamcheese :D). My second cheesecake was pumpkin cheesecake based on @cookingwithdog Youtube channel, while the 1st attempt was done with kiwi by following @runnyrunny999 two years ago. Yeah I love this food yet too lazy to make it by myself. I only purchase cream cheese when the price is down :)) #recipega #blackberrycheesecake #bakedcheesecake Posted via @egadioniputri‘s Instagram http://ift.tt/1IiIWso

When making this cheesecake, I had neither sour cream nor heavy cream, two ingredients that I always see listed in the cheesecake recipes (both is substitute for each other). Uh.. looked for a recipe with use of milk instead, but got nothing. The only alternative I found was buttermilk, which wasn’t available in my fridge as well. Phew.. my craving soul just wanted me eating cheesecake soon! Now! No matter what! So, I went to an option to mix milk and butter for replacing heavy cream, even the low-fat milk worked well on my cheesecake.

Recipe (9 inch)

Crust

  • 1 package salty cracker (30 pcs) >> finely crushed till forming the crumb
  • 2-3 tablespoons granulated sugar >> depends on saltiness of the crackers 😛
  • butter >> melted (pardon me I forgot the dose, use in moderation to agglomerate the cracker crumb)

Filling

  • 2 packages cream cheese >> let it in room temperature before use
  • 3 large egg
  • 2 tablespoons butter
  • 1/3 – 1/2 cup milk (I used around 90 ml of low-fat milk)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 package blackberry
  • blackberry jam

Method

  1. Preheat oven 375 F
  2. Place crackers in a sealed plastic bag and crush with a rolling pin or any other tools that work to turn it into crumb
  3. Combine the grounded cracker with melted butter and sugar, then arrange in the base of baking pan
  4. Bake the crust for 10 minutes, let it cool while you move to work with the filling
  5. Mix together all ingredients, except blackberry and the jam, whisk with medium – high speed mixer
  6. Place dough in step 5 on the crust in baking pan
  7. Bake for 40 minutes
  8. Let it cool and spread with the jam, then put the blackberry for topping

Story January 03, 2015 at 12:32AM

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Being in doubt to try since moving here, #ea5512 finally went to #JapaneseRestaurant in #AnnArbor :)) This #Yotsuba isn’t bad, esp. if you have coupon, but don’t come there in the new year’s eve bcs the chefs might be too busy to finely prepare your sushi. Like ours, all that came out was just messy rolls :)) The taste of their meals absolutely can’t be as typical as it tastes in Japan, but again, not bad to try. We loved both their #tempura and #sushiroll.
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Chocolate Chip Cookies Recipe

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As I promised in this post, here I’d like to share chocolate chip cookies or simply called with choco chip cookies. At first, I just wanted to practice a recipe I got from my last baking class, but apparently when I was about to set all ingredients, I found two other recipes of this ‘native’ cookie written on the packages of ingredient I used. One is from Hershey’s and another recipe is from Imperial, then as a real newbie at baking, I became confused since both looked easier than baking class’ recipe :grin:. Ingredients of those three recipes are basically same. Only, the dose and method are little different. I decided to combine them and adjust some ingredients to get more cookies with lightly sweetened flavor.

Chocolate chip cookies, the debut of cookies in Recipega kitchen :P

Chocolate chip cookies, the debut of cookies in Recipega kitchen 😛

Ingredients (4-5 dozens)

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (me: iodized salt)
  • 16 tablespoons (2 sticks) unsalted butter (me: vegetable spread) >> melted 3 minutes on non-stick skillet with medium heat, don’t overcook, let it warm
  • 1/4 cups granulated sugar
  • 3/4 cups light brown sugar
  • 2 large egg >> beat together and placed in a small bowl
  • 1 1/2 teaspoon vanilla essence (me: used another essence available in the kitchen and it turned out fine :P)
  • 1 1/4 cups (or use up 12 oz package) chocolate chips >> keep cool so it doesn’t melted before baked
  • 3/4 cups walnut >> roughly chopped (you can use pecan, almond, or other nuts)

Methods

  1. Preheat oven 375 F
  2. In the medium bowl, mix flour, baking soda, and salt. Set aside.
  3. In the large bowl, combine sugar, essence, and melted butter until creamy (about a minute). Use whisk or slow-speed mixer.
  4. Add eggs to the mixture on step 2. Still using whisk or slow-speed mixer, stir for 30 seconds, then let it stand for 3 minutes (repeat 2-3 times)
  5. Keep handing your whisk or mixer! Add mixture on step 1 (flour, etc.) to the mixture on step 3 (butter, etc.) gradually until well combined (about a minute).
  6. Add chocolate chips and walnut, combine it well
  7. Prepare at least two baking trays and cover with cooking sheets
  8. By dropping one teaspoon for each cookie, arrange the dough on the baking sheet with 1-2 inches apart
  9. Bake for 15 minutes and rotate the baking sheet halfway through process, one tray at a time
  10. Wait until the cookies cool before serving and having it crunchy

Note: The recipe from baking class is originated from Cook’s Illustrated. I followed their methods and tips, except for the use of mixer because I was too lazy to whisk manually :mrgreen:.