Call me cupcake! portakal ağacı: Profiterollü Pasta ve Mahlepli Kurabiye Geçen haftalarda yapıp da yazmaya fırsat bulamadığım tariflerden ikisi; Profiterollü Pasta ve Mahlepli Kurabiye. Hafta sonu yeni tanışmamıza rağmen çok çabuk ısındığım bir hanıma pastayı yazacağıma söz vermiştim, birkaç gün sonra meşhur kahve zincirlerinden birinde aynı pastayı görünce sözümü tutmakta daha fazla geç kalmamaya karar verdim. Daha önce de dediğim gibi pastanın bana kadar gelişinde 3 hünerli blog yazarının emeği var. Burcu, Hatice ve Zinnur sayesinde ortaya çıktı benim pastam. En Güzel Çikolatalı Kek: Kek Malzemeleri: 200gr bitter çikolata200gr tereyağı, küçük parçalara kesilmiş1 yemek kaşığı granül kahve85gr kekun85gr un1/4 tatlı kaşığı karbonat200gr muscovado şeker*200gr kahverengi şeker25gr kakao3 yumurta5 yemek kaşığı buttermilk (yayık ayran) ** Krema Malzemeleri: 200gr bitter çikolata284ml çiğ krema2 yemek kaşığı kahverengi şeker *Tarifte muscovado ve kahverengi şeker kullanılıyor, ben onun yerine beyaz + kahverengi şeker kullandım. Hazırlanması: Mahlepli Kurabiye: Malzemeler:
Microwave 2-minute Chocolate Chip Cookie for One I love the idea of making sweets in a microwave in just a few minutes. I’d made some microwave cakes before and they were so amazing! I should make some again soon so I can share the recipes with you all. Zoom Yummy has great recipes and knitting/crocheting patterns that I love – and I was so glad to find this wonderful recipe that is so simple and easy to make. The finished cookie actually tastes like a cookie, and have a crunchy texture like a cookie (Not exactly like a cookie. In a shallow, microwavable bowl, place 1 1/2 tablespoons sugar, 1 1/2 tablespoons brown sugar, and 2 tablespoons salted butter (softened at room temperature). Fluff them together using fork, until fluffy and well mixed. Beat one egg well and add 2 tablespoons beaten egg to the butter mixture. Mix together using fork or whisk. Add 5 tablespoons all purpose flour to the mixture. Mix well with spoon or whisk, until smooth. Microwave the dough for 2 minutes on high. Microwave 2-minute Chocolate Chip Cookie for One
Red Velvet Cheesecake Cookies Recipe | Red Velvet Cookies Red Velvet Cheesecake Cookies Red velvet cake is so pretty and perfect for the holiday season. We all know my heart belongs to cookies, not cake, so I decided it was time for me to create a red velvet cookie…and not just any red velvet cookie, but a Red Velvet Cheesecake Cookie. This cookie is the cookie of all cookies. If you think your holiday baking list is set, think again. You have to make these cookies! I normally don’t bake with boxed mixes, but I cheated and used a red velvet cake mix to make these cookies. If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. Red Velvet Cheesecake Cookies Yield: 10 giant cookiesCook Time: 11-13 minutes Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. If you like these Red Velvet Cheesecake Cookies, you might also like:
Pink rainbow cake! Det känns inte som att Sverige är färgämnenas förlovade land precis. Jag kan också tycka att det är onödigt med färgämnen, men ibland kan en liten färgklick göra så otroligt mycket. Jag älskar att göra tårtor som innehåller en liten överraskning inuti, men som är väldigt enkla på utsidan. Klicka på bilderna för att göra dem större! Scroll down for recipe in English In English:I love making cakes that contain a little surprise on the inside, but are really simple on the outside. Swiss meringue frostingMakes enough to frost a 15 cm or 20 cm cake. •5 large egg whites•200 grams sugar•1 tsp vanilla extract Put egg whites and sugar in a heat-proof bowl in a double boiler. Vanilla cakeMakes five 15 cm, or four 20 cm layers This recipe is adapted from Sweetapolita. •1/2 cup (113 grams) butter•2 cups white sugar•3 1/2 cups flour•1 teaspoon salt•3 teaspoons baking powder•1 1/2 cups ice water•1 teaspoon vanilla•4 egg whites beaten stiff Add sugar to the butter and beat until light.
Mandalinalı Sıcak Puding | snOw eggs Düşünüyorum da galiba şimdiye kadar geçirdiğim en mutlu yılbaşıydı. Hatta takip eden birkaç gün. Yeni yıl, yeni yıl, yeni yıl… herkese kutlu olsun…herkese mutlu olsun şarkıları eşliğinde dans ederken, bu keyifli anı bozmamak için birkaç gün daha bekleyen “grip”ten habersizdim. Yeni yılın kapıma bıraktığı bu davetsiz misafiri görünce “dileğimi” hatırladım:) her ne kadar kendisini sımsıkı kucaklayamadıysam da onun uzun bir süre gitmeye niyeti yoktu:) E haliyle onu misafir etmeye çalışan bedenim mutfağı ve dijital evreni ihmal ediverdi. Kaç gündür yapmak istediğim şeydi; mandalinalı sıcak puding. Suda pişme yöntemi sayesinde de altı puding üstü kekten oluşan nur topu gibi lezzetli bir “puding kek”iniz oluyor. Yeni yılın hemen öncesinde “ hediyeler “ sahiplerine gönderildi. Ve işte hayatımın renkleri blog’unun sahibesi Burcu:) Ve erkehan adlı blog’un sahibesi Neslihan:) Uyarlama: BBC Good Food, Lemon self-saucing pudding Servis: 4 – 6 kişilik, kullandığınız kapların büyüklüğüne göre Malzemeler:
Shortbread Buttons Button up, let's bake! After baking macarons last night once again I felt inspired to attempt some ather recipes. I stumbled upon Nikole Herriott's flickr page which provided me with Shortbread button recipe & amazing photography. What more can you ask for. homemade oreos Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich. My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. Oh, they’re good. And when finished? Hey, Look! Homemade Oreos Adapted from Retro Desserts, Wayne Brachman Makes 25 to 30 sandwich cookies
Inspiration and ideas of dessert recipes such as cupcakes and muffins, pies and cakes, cookies, biscuits and brownies Homemade Nutella Many years ago I worked in a restaurant in New York with a group of other cooks, who were mostly women and we were all friends. We’d gather in the cold morning kitchen, working around a communal wooden counter near the warm stove armed with cups of strong coffee as we set about our various tasks while engaging in conversations while doing all the repetitive work of chopping the piles of vegetables we used for soups, salads, and other things that we were going to prepare the rest of the day. One woman, who I’ll call Mary Smith (and who, for some reason, we all called her by her complete name, “Mary Smith”, rather than just “Mary”), was bookish and almost librarian in her demeanor, and she was attending a local Ivy league institution, getting her doctorate in Russian and Russian studies. As I’ve come to believe, it’s as if they’ve implanted something in my brain so stores in Paris can know what I’m out of so that when I get there, they can be sure to not have it in stock. Chocolate FAQs
Homemade Oreos I almost never repeat recipes. I have soooo many recipes bookmarked and dog eared that it just doesn't make sense to bake the same thing twice. This recipe is the exception. These cookies are the most demanded item that I bake. As a matter of fact you probably won't even believe me if I tell you who requested these cookies. I first saw these cookies on Smitten Kitchen (one of my absolute favorite blogs, ever!) The filling is a dead ringer for the oreo filling. These will definitely impress anyone you make them for.
peanut butter cookies People often ask Alex and me if it is difficult living near a trendy NYC bakery, the kind with the mind-bogglingly long cupcake lines outside at what seems like all hours. It probably would be if I found their generic cupcakes, brownies and cheesecakes more tempting but come on, this is me and you just know I think I make these better in my tiny kitchen. Of course, this completely excludes their peanut butter chocolate chip cookies, a recipe I have been promising you I’d conquer for so long, I can’t believe you all haven’t organized a mutiny yet in disgust–especially when you learn that the recipe had been at my fingertips the whole time, it just hadn’t occurred to me. It circles back to so much of what I just don’t *get* about these trendy bakeries. Not only are the baked goods unoriginal, there is a veritable family tree of bakeries simply stealing their former employer’s recipes and shop look-feel. Adam Sternbergh at New York Magazine sums it up well: Within this lies my “duh!”
Love and Olive Oil strawberries and cream biscuits Did you go strawberry picking last weekend? Did you haul home too many and they are disintegrating faster than you are able to can, preserve, or pluck them individually into your mouth? Do you have strawberry-stained fingers and toddlers? It’s like a strawberry shortcake, stuffed inside a single cake. I thought long and hard about this when I made these what I confess to be a year ago. One year ago: Roasted Peppers with Capers and MozarellaTwo years ago: Lamb Chops with Pistachio TapenadeThree years ago: Lemon Mint Granita and Pickled Sugar Snap PeasFour years ago: S’More Pie and Jim Lahey’s Potato PizzaFive years ago: Black Bottom Cupcakes and Spring Vegetable Stew Strawberries and Cream Biscuits Last year, I shared a cake in which strawberries would ideally almost melt into the batter, leaving jammy puddles in their wake. Preheat oven to 425 degrees. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Generously flour your counter.