http://pennylanekitchen.blogsome.com Bake. For the love of baking. Wed, 23 Dec 2009 22:25:36 +0000 http://backend.userland.com/rss092 en   I’m a slave for cookies. And for any nuts. So when one afternoon Nadrah brought these bad boys, I know I was soooo gonna finish them all by myself.   In Indonesia we are familiar with kue bangket: Indonesian cookies that boast very crumbly-melt-in-your-mouth texture commonly produced by the use of sago ... http://pennylanekitchen.blogsome.com/2009/10/31/as-crumbly-as-can-be/   I watched this episode of Jamie Oliver making this flourless chocolate cake and I couldn’t let go. After trying it, I lost words. I don’t know how to explain the feel, the taste, the experience. It was just.. different.   Then I found a review made by a woman named Elaine, and ... http://pennylanekitchen.blogsome.com/2009/10/06/chocolate-seriously/   One afternoon in my kitchen, working on my buttercream roses skill. **what is it with me and afternoons?**   I remember the first time I took cake decorating class. The class was taught by my baking guru, Fatmah Bahalwan, back in 2004. She instructed the class to start working on the roses, and ... http://pennylanekitchen.blogsome.com/2009/09/27/roses-on-my-kitchen-table/   We found Honeymoon Dessert by accident. Me and my junior high friends, we were strolling along Ciwalk, Bandung, looking for a comfy spot to enjoy the rest of the afternoon, after attending a wedding ceremony and reception of yet another member of the gank. We spotted the place right away ... http://pennylanekitchen.blogsome.com/2009/09/17/a-warm-afternoon-honeymoon-dessert/   Some fruits, perhaps, are not meant to be eaten, no matter how good they are. How can you chew a fruit whose flesh refuses to be separated from its pit whatsoever ? Tell me. Then tell me about Menteng, fruits from my childhood time. It is dominantly sour. It is ... http://pennylanekitchen.blogsome.com/2009/09/02/menteng/   I bumped into an old photos I took, dated 2 April 2008. It was taken with my old pocket digicam, and I thought it was not that bad that I had to keep it underground, heh? Besides, this chiffony rainbow was so good, keeping the recipe for myself would be ... http://pennylanekitchen.blogsome.com/2009/08/21/old-photo-to-welcome-ramadhan-chiffonny-rainbow/   In flat-broke time like this, I never knew how I managed to go on a vacation and had a great time on impossible budget. But I did. I sure had a blast, God forgive me.   Poppiah. Poppiah is definitely my food. Poppiah is the first food I was looking for the ... http://pennylanekitchen.blogsome.com/2009/07/31/the-perfect-souvenir/   How many of you like black coffee? I mean black black. No sugar whatsoever. I know Minangsari likes it black Me too. I’m not a coffee person, but I prefer black coffee rather than the sugared one. I have to admit though, that if only it got certain kick, ... http://pennylanekitchen.blogsome.com/2009/06/24/wholewheat-coffee-raisin-chocolate-chips-oh-so-good-biscotti/   Phewh..   It’s been so long since I left this kitchen empty. The classic dilemma naturally surfaced when a passion becomes a job had gotten over me and I gave in. When your hobby turns into what you do for a living, better watch out for some changes that might make ... http://pennylanekitchen.blogsome.com/2009/05/26/156/   “Something whose form is reminiscent of a ring-shaped cake.” (Definition by Answers.com)   Well, that will do.   So my brownie can be a donut, too, as long it is ring-shaped. Yay.       PennyLane’s Brownies (Published in the book of “18 Cakes & Cookies” by NCC)   Ingredients: 4 eggs 400 g castor sugar 1 tsp vanilla 60 g cocoa powder 210 g plain ... http://pennylanekitchen.blogsome.com/2009/02/09/one-tower-coming-up/