Happy Trick or Treat!!

Hello!

Happy Halloween to all! I hope you had a wonderful time trick or treating with your loves ones! I decided to write again in this blog. It has only been one year! LOL
I always feel like the need to write again for the sake of our journal especially for our son. I dedicate this blog to my only son who is soon going to be 8 years old.

Ok, now talking about Halloween, we hardly do big things and special. But this year I decide to do some makeup on his face like scary zombie. Not quite match with his costume, the idea is ‘young zombie Anakin Skywalker killed Dart Vader’ bummer…. That sounds to pushy and unreal as Anakin is Dart Vader LOL. But anyway he got the custom he likes and I like to do my part doing makeup and photo shoot on him. So here it is:

Our breakfast was very simple too, ‘Bananas Chocolate Chip muffins anything with chocolate in it makes the whole family happy!!

Bananas Chocolate Chips Muffin:

Got the recipe from Food Network

Ingredients:

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

3/4 cup dark brown sugar 

1/4 teaspoon ground cinnamon

2 cups smashed bananas (about 4 to 6 bananas)

1/2 cup vegetable oil

1/2 cup milk

2 large eggs, at room temperature

1/8 teaspoon fine salt

1/2 teaspoon pure vanilla extract

3/4 cups chopped walnuts

1 cup of chocolate chips

Directions:

Preheat the oven to 425 degree F. Lightly brush a 12 muffin tin whit butter and set aside. 

Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside

Which the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not over mix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin. 

Put the muffins into the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. 

Pandan Chiffon Cake

Miss this blog so much! No words to describe how much I really miss just have fun taking food pictures and having no pressure if I make it right or wrong and just kinda lay back enjoying myself blogging. In between managing my small portrait business 'Dwiana Porter Photography' I manage to bakes Pandan Chiffon Cake today.

Pandan Chiffon Cake become one of our family cake, my friend Olivia introduced me with this cake. She sent me her homemade chiffon cake and my son couldn't stop eating them lol. So I decide today to make it myself for the second time. And this time the cake come out raise and yummy!  And the weather is supporting my mood to just stay home and do home baking. It is officially fall season and pretty cold today.

I get the recipe from Nining. It is very awesome recipe! If you like to read the recipe in Indonesia click on her blog post.

PANDAN CHIFFON CAKE:

What you need:
Ingredient A: 
200 gram flour
150 gram granulated sugar
100 ml vegetable oil
125 ml coconut milk
5 yolks
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 salt
5 drop of pandan extract

Ingredient B:
7 white eggs
1/2 cream of tartar of salt
100 gram granulated sugar

Direction:

1. Mix all the ingredient A first until all blend. Put it aside.
2. Mix ingredient B by mixing white eggs first until it full and fully. Add sugar and continue mixing it together about another 5 minutes.
3. Pour ingredient A into B, mix well with hand whisk until a smooth.
4. Pour batter in chiffon pan and bake at 350F for 40-45 minutes.

Smile from us to yours.

Just want to share the love and smile from us to you all. Thank you for stopping by and reading my blog.

Bacon Brussels Sprouts

It has been many months since I’ve had a chance to keep up with my blog. I miss it so much!! Before I got into family and wedding photography, the first photography that I was really fascinating with is food photography. Then times changed, I am concentrating to expand my small business now. It is not just about shooting or editing, besides that business planning, marketing, learning, accounting they all take time.

Today, I just decide to ease myself. I have been dealing with severe migraine for the last few days. And today I refuse to take any medicine as my friend suggested. Instead I drink lots of water….. I meant a lot! And eating more vegetables and less fat.

One recipe caught my eye during my browsing time. The recipe from Emeril Lagasse from Food Network.

Bacon Brussel Sprouts.

Bacon Brussel Sprout.

• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced (I don’t use it)
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional

Directions

In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.

Cheese, ham, hot dog and broccoli quiche

October is the season of pumpkins. At least that what I see, not according my goofy son. He says this is the season of spooky!  I haven’t done anything about baking or cooking for this season yet though. I have some thoughts in my mind but just right now I hardly could spend much time in the kitchen and not to mention of taking pictures for blogging.

Anyway I am just feeling great to be able to sit, write and blogging now. YAW! 

We stopped at granny’s farm one day after the photo session, my feeling so much great and exciting to see how those pictures turn out. For those who want to see, please visit this link Dwiana Porter Photography. 

We picked up eggs at granny’s farm. There are many organic eggs laid from organically grown chickens on the farm. They are so fresh and look wonderful! Quiche came across my mind.  I mixed up the ingredients with what ever I had in my fridge.  Ham, hot dog, and broccoli sound great to mix them together in the eggs.

QUICHE

9 in pie pan lined with 6oz Rich Pie Crust, partially baked blind.

8 oz bacon, cut into 1/2in slices

3 hot dogs, cut them small

1 1/2 cups broccoli, blanched   

Cheese

1 1/2 cups whipping cream

3 eggs

1 egg yolk

1/2 tsp salt

Freshly ground black pepper

Freshly grated nutmeg

Preheat the oven to 375F, set the pie crust on a cookie sheet for easier handling.

Put the slices bacon in a skillet over a low heat. When the fat begins to melt, increase the heat to medium and fry, stirring occasionally, until crisp. Drain on absorbent paper, then sprinkle over the bottom of the pie crust.

Beat the cream and eggs until well blended. Season with salt pepper and a little grated nutmeg. Stir in the cheese, hot dog and broccoli. Pour into the pie crust. Bake until the filling is set and golden, about 35 minutes. Transfer to a rack to cool slightly. Serve at room temperature. 

Cherry Pancake for breakfast.

 

Simple breakfast in a rush.

I guess I don’t have much to say this time; life has been pretty busy for me. I wish I could update this blog as much as I would love too. But my schedule won’t allow me to do so.

This post I like to share what my son eats for breakfast during rush time. School is starting pretty soon, Sooner than I was imagined.  A few days before school actually starts I started training him to wake up earlier than usual. Served him a simple and quick breakfast .

I make this pancake from the box, yeah sure… this time I am blogging food which isn’t homemade. But hey still this pancake is made from my kitchen I guess it could be considered ‘homemade’ in my world lol. I had maraschino cherries, cool whip, chocolate syrup and box of Hungry Jack pancake mix. Milk is prefect to accompany this delicious pancake. It definitely made my morning go smoothly!

Recipe adopted from ‘Hungry Jack’ 

To make 8-11 pancakes.

1 cup Hungry Jack mix

2/3 cup milk

2 tablespoons oil

1 egg

Combine mix, milk, oil and egg in bowl. Stir just until large lumps disappear. Batter will be slightly lumpy.

Pour slightly less than ¼ cup batter for each pancake onto hot griddle

Cook 1 to ½ minutes on each side until golden brown.