Schuimpjes: Sugar Babes!

Had a 'Impulsive Baking Syndrome' attack today.
Schuimpjes. Meringues. Marsmallow Candy.
A sugar snack from my childhood, we used to buy it from Abadi Bakery in Bandung. They come in white, pink, green, and light brown. The light brown ones have more flavour, mocca. But the little girl in me couldn't resist the pretty pink and green ones, I thought all those lovely colour would definitely make it taste sweeter. And I still do :)


I made some Cocopandan in pink, and some Mocca & Cashew in light brown.
Looove these little pink army of sugar babes!

(And Cia said: "Hmmm! Hhhhmmm!!")

Macaroni Schotel

I'm ever so happy with non stick my muffin tray, the best thing in mykitchen I purchased under Rp.20 thousand. Now I can bake my family recipe of Macaroni Schotel in it. Soo handy!


Boiled the pasta, drained them, and soaked them in generous amount of milk , cheese, and eggs and scattered some smoked beef or whatever meat you like, and divided evenly between the the molded cups. Baked in 180-200C for 20 minutes. Used to need 45 minutes or more in larger pyrex dish. Popped out so easily from the mold without greasing. Saves time, enery, and no need of cutting evenly between your guests.


I LOVE my non stick muffin tray!!

Cheese & Smoked Beef Muffin

An early Sunday morning project that has been in my wait list for quite some time.
It's the basic muffin recipe and tried to modify it according to what I have in my fridge.
Hey! We got lots of cheddar cheese and some smoked beef! Our favourite things! Yummos!!

The ingredients:

• 50 gr butter salted
• 75 gr margarine
• 50 gr sugar
• 2 eggs
• 50 ml fresh milk
• 200 gr plain flour
• 1 ts baking powder
• 1/2 ts baking soda
• 100 gr cheddar cheese, cut into small cubes
• 50 gr smoked beef / chicken / bacon, cut into small pieces
  

Preheat the oven in 180C
Warm the milk and melts the butter and margarine in milk
Whisk eggs and sugar, add in milk mixture.
Add flour, BP and BS, stir well with spatula
Don't overmix!
Put the batter in nonstick muffin tray, lay cheese cubes and sliced smoked beef in between the batter.
( you can lay papercups if you like )
Bake in 180C for 20-25 minutes.

Puff Pastry Sticks

Easily made by cutting the frozen puff pastry dough into 1 cm wide strips, brush a loosely beaten egg on top of them, and sprinkle whatever topping you like!
Parmesan cheese is a must if you are making this savory snack, so I used white sesame seeds & grated parmesan cheese on some of the strips, and oregano & chili powder & black sesame seeds & more parmesan cheese on the rest.


Put the strips on a greased baking tin and bake in moderate-high oven (180-200C ) for about 20 minutes.
Let them cool completely before you store them in an airtight container, but I bet they'll all be gone before they even have a chance to get soggy!

Apple Roll

I had some extra filling from the Apple Turnover recipe, and had bought some frozen springroll wrap, so here are what we had for Saturday morning munchies, yummy!
The cinnamon flavour was a knock out and the crispy thin wrap was the crunchiest thing.
Mindy you, they don't come in an exact same size as it took another level of crafting skill, heehee!

Apple Turnover

A simple healthy tasty afternoon snack, something we missed from the McDonald's (they call their's 'apple pie') so sometimes I made this apple turnover simply by wrapping the filling in frozen springroll wrap and quickly deep fried them. Looove the thin crispy wrap!
This is my first time making it using the frozen puff pastry, a healthier choice I suppose as we get to minimize the cooking oil use and only need to bake them instead.


The outcome turned out great. The husband kept popping the little pillows into his mouth and not to forget his first comment when he saw them getting out of the oven: "how can they turned out so pretty!" (heeheehee!)

What's inside this pretty babe:


Here's the recipe:

• 3 green apples (Malang / Granny Smith) make sure they are not too ripe.
• 75 gr sugar
• 2 tbs margarine
• 2 cm cinnamon stick
• 25 gr raisins
• 50 ml water
• 1 egg to brush the pastry top
• pinch of salt

Peel and slice the apples thinly.
Melt the margarine in a pan, put in the apples, raisins, cinnamon, and salt.
Stir until the apples turn golden yellowish, the add in water, and continue cooking until it becomes thick. Cool down.
Roll the puff pastry dough thinly (2-3mm) and cut the in shapes you like. (I make squares).
Get a piece of pastry, put in the filling, cover it with another piece of pastry, press the edges with fork to close them tightly.
Brush it with loosely beaten egg, bake in slightly greased pan, moderate heat (180-200 Celcius degree) for 20 minutes or until golden brown.

OR, simply wrap the filling in thawed frozen springroll wrap, and deep fried until golden brown.

Easy peasy!