I've actually tried out many different recipes this week from a Japanese Water cake to creme brulee. I was going to post about the Japaneses water cake, but it didn't quite work out as recipe translation hasn't been going too well.

However, I have an Indonesian recipe today shown to me by an Indonesian foreign exchange student who is going to my high school this year. It's called Kue Cubit, and its a basically an undercooked, gooey, sweet pancake.
In other words its amazing.

Mine were a little bit over done, actually just perfectly fully cooked, but the point is to have the gooey center.

My second batch, however, was perfect. They key is a low temp oven and keeping a good eye on the cakes, something I can't say I excel at.

Kue Cubit

Yields approx. 18 

For the Kue Cubit:
3 eggs
2 cups all purpose flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/2 cup milk
3 Tbsp. butter, melted
a pinch of salt (if you use unsalted butter / margarine)
2 Tbsp. chocolate chips
Preheat oven 325 degrees F. Place chocolate chips in a food processor and pulse until fine. Combine all the ingredients(including the chocolate) together, and let it sit for at least 30 minutes.  Butter and flour a cupcake pan. Place 1 1/2 Tablespoons of batter into each cavity, place in oven until set, but the tops are still runny, about 10 min. Keep an eye on these, as they will become overdone quickly. Serve warm.





They are an amazing sweet little snack, and although they aren't traditionally made in a cupcake pan, the adaption works really well! It you want, sprinkle some extra chocolate shavings on top!

Until next week!
This weekend my friends hosted a great brunch party in order for us to study for finals. Everyone had to contribute, and many people were making sweet things such as lemon blueberry french toast and smoothies. I realized I should go for something savory that can be still eaten for breakfast. I originally had a recipe, but it was the night before the party and, let's face it, I was too lazy to drive to the grocery store.

So, scone recipe aside I dug through my refrigerator and discovered that my family doesn't do that often enough. Between too far gone cucumbers and rosemary sprigs, I didn't find much to go on. (Maybe I shouldn't be so lazy about going to the grocery store.)

However, I found a nice fresh onion from the pantry, and some brand new parmesan cheese that seemed to do the trick.

The great think about the onion, is it gives it tenderness without bad after breath, making the scone perfect for breakfast. 


Parmesan Savory Scones

Makes 8 scones

For the Scones:
2 1/2 cups flour
2 Tbsp sugar
1 tsp baking powder
1 tsp salt
8 Tbsp butter, cut into small pieces
2 eggs
1/2 Tbsp lemon juice
2/3 cup skim milk)
1/2 cup parmesan cheese, shredded
1/4 small onion, finely chopped
1 tsp fresh parsley minced

In a large bowl, mix together flour, sugar, baking powder and salt. Cut in butter until coarse clumps form. (There will feel as if there are too many dry ingredients in the bowl.)
Add eggs, milk, and lemon juice. Mix until well combined. Stir in cheese, onion, and parsley.
Remove from bowl and transfer to a lightly floured surface. Knead with hands for 1-2 minutes until cheese and onions are well integrated into dough. (The dough will be very sticky, so don't be afraid to use more than a little flour.) Shape dough into circle that is about 1 inch thick. Using a pastry cutter or a knife, divide in half. Cut each half into 4 triangles. At this point, you can freeze the scones. (This is what I did so they could be freshly baked the next day.)
To bake, place scones in a 400 degree F oven on a parchment lined baking dish. Bake for 20 min.



A great idea is to keep them frozen and then bake a few everyday to continuously have fresh scones for breakfast!
They are best served fresh with butter or, if you want them for lunch, with soup.