Finally making my first nastar.
I can say it's such a mess.
Also, I don't know what I did wrong, but my cookies dough is not that perfect.
By the time all the ingredients were mixed, I just know that there was something not right.
And it's true... the dough is not like usual cookie dough, it's not that tight and thick as usual. Hmmmm....
Anyway, after it's cooled, it tastes like nastar should be.

Recipe from here
I still have leftover pineapple jam, maybe will try other recipe for the crust later.
Til the next post ;)
Another friend of mine, best friend... go back for good today.
Feel so sad... and sick at the same time.
Got fever, flu and sore-throat since few days ago.

Never like farewell, but this time is even 1000x worse.
It's true that you won't feel lost until he/she is really gone.
I was fine this morning when she went out through my apartment door,
but minutes later in my room... I couldn't stand my tears and sadness.

Even we know that we're gonna meet again soon this year, but it's still not the same.
Fiuhh... guess everyone always face this kind of issue.
And if this is the best way for her to be success then I should support her, shouldn't I?
Anyway, all the best woman! Find your pathway, start your journey and keep up the good work!
I'll see you soon enough....



Another ice cream sandwich for Sunday.
In fact, it still sits in my freezer until now... hahaha...
I just like to make it but don't want to eat it.
Lucky, it's easy. I used ready stuff for everything.


Marie biscuit, Cookies and cream ice cream, dark chocolate (melted), grounded peanuts.
And you just need to assemble every thing together.
Pretty easy huh?

Love it!
Gangnam Style parody in Jakarta
The world does surely get affected by this song. hahahaha...

But must admin this parody is pretty cool.

Made this on Friday and gave some to my friend for her birthday :)
Hope she likes it.

Original Recipe is from Martha Stewart but I only make half batch.
Still good and I got 15 cupcakes.

The Recipe: Raspberry Swirl Cheesecake Cupcakes
Yield: 32 cupcakes
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  Bake until just set, 5 minutes.  Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
I had this bad feeling yesterday and it turned out that my feeling is true.
I made mistake... almost, a big one!
But I want to fix it...
I hope it's not too late yet.

I pray to Him if I can have another chance and I promise I will be more careful in everything.
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Finally I make my coffee macaron after last time I made it, it was totally failed.
I found out that even I am using almond meal and icing sugar, I need to grind it again to make it perfectly smooth.
So I use blender as I don't have any food processor at the moment.
I blend the icing sugar, almond meal and also the instant coffee powder.

There was also an accident when making this.
The first batch, it fell to the ground when I tried to move around the pan to get it even.
I almost cry because the macarons are pretty, feet are perfect and skins are so smooth. 
Anyway, accident is accident, it can't go back so I need to let it go
Lucky I still have the second batch but not much.


120 gr almond meal
120 gr icing sugar
120 gr caster sugar (divided into 2 portions)
2 tbsp instant coffee powder
100 gr eggs

Filling - Coffee Chocolate Ganache:

100 ml heavy cream
2-3 tbsp instant coffee powder
120 gr dark chocolate
25 gr unsalted butter

Directions: refer to the original recipe I use