INGREDIENTS
FOR THE DOUGH:
¼ cup unsalted butter (56 grams)
3 tablespoons honey
⅔ cup whole milk (160 ml)
3-3½ all-purpose flour (360-420 grams)
1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
1 teaspoon salt
2 large eggs
FOR THE FILLING:
6 oz semi-sweet chocolate , roughly chopped (170 grams)
½ cup hazelnuts (70 grams)
¼ cup granulated sugar (50 grams)
Pinch of salt
6 tablespoons unsalted butter , at room temperature (85 grams)
FOR THE ICING:
1 cup powdered sugar , sifted (227 grams)
½ teaspoon instant espresso powder , optional
½ teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
INSTRUCTIONS
TO PREPARE THE DOUGH:

In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3½ cups of flour.
Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
TO PREPARE FILLING AND ASSEMBLE ROLLS:
Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
In a food processor, pulse the chocolate chunks, hazelnuts, sugar and salt until the nuts and and chocolate are in very small pieces but a few large chunks remain.
Add the butter and pulse a few times just until the mixture comes together. It should be slightly sticky but still crumbly, do not process it so much that it forms a paste. (see Note)
On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches.
Spread the chocolate hazelnut mixture evenly on top. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
Bake rolls until golden, about 30 minutes. Let cool slightly.
TO MAKE THE ICING:
Whisk together the powdered sugar, espresso powder, vanilla extract and enough milk or heavy cream to make a thick but pourable glaze. Drizzle over warm rolls.
NOTES
If you do not have a food processor, you can use a sharp knife to finely chop the chocolate and nuts. In a large bowl combine the chocolate, nuts, sugar and salt and use a spoon to work in the butter.
Rolls are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

ngredients
Orange Dressing
1/2 cup white granulated sugar
1/2 cup water
1 large juicy orange (1 tablespoon zest and 1/2 cup juice)
1/2 teaspoon pure vanilla extract
Fruit:
16 ounces fresh strawberries, hulled and thinly sliced (~2 cups)
1 pint (6 ounces) blueberries
2 ripe peaches, pit removed and thinly sliced (~2 cups)
1 pint (6 ounces) fresh blackberries (~1 and 3/4 cup)
Fresh mint leaves, optional

Instructions
DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (intensifies flavor). Put the lid on the mason jar and store in the fridge until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.

FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour over cooled dressing and again gently toss.

STORAGE: fruit salad best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.

INGREDIENTS:
-2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
-1 tablespoon olive oil
-8 ounces beef top sirloin filet, thinly sliced across the grain
-8 ounces cremini mushrooms, sliced
-6 ounces broccoli florets
-2 carrots, diced
FOR THE SAUCE
-1/3 cup reduced sodium soy sauce
-3 tablespoons oyster sauce
-1 tablespoon brown sugar, packed
-1 tablespoon freshly grated ginger

-2 cloves garlic, pressed
-1 teaspoon sesame oil
-1/4 teaspoon crushed red pepper flakes
-1/4 teaspoon ground black pepper

DIRECTIONS:
1.In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.

2.In a large pot of boiling water, cook udon noodles according to package instructions; drain well.

3.Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until     browned, about 3-4 minutes; set aside.

4.Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about     3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

5.Serve immediately.

INGREDIENTS
BAKED CHOCOLATE DONUTS

1 ½ cup all-purpose flour (180 g)
1/2 cup granulated sugar (99 g)
1/4 cup unsweetened cocoa powder (21 g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup low-fat buttermilk (224 g)
1/4 cup vegetable oil (50 g)
1 teaspoon vanilla extract
CHOCOLATE FROSTING
3 tablespoons butter (42 g)
1 cup semi-sweet chocolate chips (170 g)

1 tablespoon light corn syrup
INSTRUCTIONS
Preheat oven to 350F. Grease 2 standard sized donut pans (12 donuts total); set aside.
In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, vegetable oil, and vanilla extract. Whisk until combined. Batter will be on the thinner side.
Spoon batter into a donut pan, filling about 3/4 full.
Bake for about 8-10 minutes. Donuts should spring back when lightly touched.
Allow to cool in the pan for 5 minutes.
Remove from pan, and set on wire cooling rack.
Once donuts are cool, prepare glaze.
In a heavy saucepan over lowest heat, melt butter half-way.
Add chocolate chips and corn syrup. Stir regularly until completely melted and well-incorporated.
Once glaze is ready, dip the tops of the donuts into the glaze.
Set on a wire cooling rack, and let glaze set up, if desired.
NOTES
*Nutrition facts are estimated.
NUTRITION INFORMATION
SERVING: 1gCALORIES: 263kcal (13%)CARBOHYDRATES: 31g (10%)PROTEIN: 4g (8%)FAT: 14g (22%)SATURATED FAT: 9g (45%)CHOLESTEROL: 22mg (7%)SODIUM: 197mg (8%)POTASSIUM: 181mg (5%)FIBER: 2g (8%)SUGAR: 16g (18%)VITAMIN A: 125IU (3%)VITAMIN C: 0.2mgCALCIUM: 47mg (5%)IRON: 2mg (11%)

FOR THE CAKE
3 oz. Bittersweet Chocolate
2 tablespoons warm water
9 eggs, separated
1 cup sugar
6 tablespoons Dutch-processed cocoa powder
1/8 teaspoon salt
FOR THE PEANUT BUTTER FILLING
1 cup peanuts butter
3/4 cup heavy cream
2/3 cup powdered sugar
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar
FOR THE CHOCOLATE GLAZE
3 tablespoons heavy cream
3/4 cup sugar
1/2 cup + 1 1/2 tablespoon water
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons unflavored gelatin
FOR THE TOPPING
1/2 cup heavy whipping cream
Peanuts butter cup

INSTRUCTIONS

CHOCOLATE PEANUT BUTTER ROULADE

SOFT AND SPONGY FOR 20 - 25 MINUTES - TOP SHOULD SPRING BACK.
Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.

FOR THE PEANUT BUTTER FILLING

Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.

FOR THE ROULADE

Once the cake is cooled, open it up and spread peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.

FOR THE CHOCOLATE GLAZE

In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.

FOR THE ROULADE

Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.

FOR THE TOPPING

Whip cream and add to the top of the roulade with peanuts butter cup as decoration.

Bahan
2 dada ayam
Untuk rendaman ayam
6 siung Bawang putih , cincang halus
2 sendok makan Ramuan Campuran (Kering)
2 sendok makan jus lemon
2 sendok makan Extra Virgin Olive Oil
1/2 sendok teh Tabasco Asli - Saus Panas
1/2 sendok makan serpih cabe merah
4 tangkai daun Peterseli , cincang halus 
2 sendok teh Sayang
Garam , secukupnya garam 
Untuk Pan Roasted Vegetables 
1 Wortel (Gajjar) , potong-potong 
1 zucchini hijau , potong-potong 
6 Bayi jagung , potong-potong 
10 kacang hijau (French Beans) , potong menjadi diagonal
1 Red Bell pepper (Capsicum) , potong-potong 
1 sendok makan Extra Virgin Olive Oil
1 sendok teh Herbal Campuran (Kering)
4 siung Bawang putih , cincang halus 
2 sendok makan Daun Peterseli , cincang halus 
Garam , secukupnya 
Untuk Kentang Mash
3 Kentang (Aloo) , panas direbus dan dikupas 
Garam , secukupnya 
1 sendok teh mentega
1/2 sendok teh bubuk lada hitam
1 sendok teh jus lemon
Bahan - bahan lainnya 
2 sendok teh Tepung Serba Guna (Maida)
1/4 gelas Air

Cara membuat Resep Steak Ayam Dengan Sayuran Panggang & Kentang Mash
Untuk mulai membuat Resep Steak Ayam Dengan Pan Roasted Vegetables & Potato Mash, cucilah dan bersihkan potongan ayam secara menyeluruh, menjaga seluruh bagian payudara utuh. 

Untuk rendaman ayam 
Dalam mangkuk pengaduk, campurkan bawang putih, campuran rempah-rempah, jus lemon, minyak zaitun, saus tabasco, serpihan cabai merah, daun peterseli, madu dan garam. 

Tambahkan dada ayam ke dalam mangkuk ini, dan pijat bumbu ke ayam. 

Istirahatkan ini sekitar satu jam. 

Panaskan wajan di atas api sedang, setelah panas, tempatkan ayam di atasnya dan masak di kedua sisi selama sekitar 3 menit di setiap sisi, olesi bumbu perendam yang tersisa sambil wajan memanggang ayam. Setelah selesai, pindahkan ke piring dan biarkan beristirahat. 

Panaskan wajan yang sama dengan api sedang, tambahkan sisa bumbu ke dalam wajan ini. 

Buat bubur dengan mencampurkan tepung serbaguna dengan air dan tambahkan bubur ini ke dalam wajan yang memiliki rendaman. 

Didihkan tunggal dan biarkan saus untuk memasak dan menebal dan mematikan api. Ini adalah saus untuk steak ayam. 

Untuk membuat Pan Roasted Vegetables
Panaskan wajan dengan api sedang-tinggi dengan sedikit minyak zaitun, tambahkan bawang putih dan tumis sampai berubah menjadi warna cokelat muda. Ini akan memakan waktu sekitar satu menit. 

Selanjutnya tambahkan sayuran yang dipotong-potong dan tumis sampai matang, namun renyah secara bersamaan. 

Tambahkan garam, bumbu campuran, peterseli, garam, dan aduk rata. Matikan apinya dan sisihkan. 

Untuk membuat Mash kentang
Dalam mangkuk pengaduk, campurkan kentang rebus panas yang mengepul bersama garam, mentega, bubuk lada hitam, jus lemon, dan hancurkan dengan bagian belakang sendok saji / sendok. 

Terus campur dan tumbuk sampai Anda mendapatkan tumbuk halus yang lembut lalu sisihkan. 

Untuk merakit sizzler Ayam, di piring saji, letakkan sayuran panggang, kentang tumbuk dan dada ayam panggang. Tuangkan saus steak sebelum disajikan. Pastikan Anda memanaskan lebih dulu wajan mendesis di dalam oven atau di atas kompor, untuk memberikan efek mendesis.

Sajikan Resep Steak Ayam Ini dengan Pan Roasted Vegetables & Potato Mash 

Ingredients:

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions:

1. 1.Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
2. 2.Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
3. 3.In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. 4.Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. 5.Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
6. 6.Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. 7.Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. 8.Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
9. 9.When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. 10.After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
11. 11.Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.