To be honest I’m not a big fan of American Buttercream, but sometimes it’s just too hard to deal with egg whites and make Swiss Meringue Buttercream. So, since I learned there is another option, Ermine Buttercream, I was so curious about the taste and texture of it. Finally, I had time to make and try it!
1– The texture is silky. 2– It’s way less sweet than American Buttercream 3– There is no leftover egg yolks! 4– Easy to make
1– You can notice cooked flour taste 2– More suitable to use as filling. Couldn’t hold the shape after piped, even the temperature was 74 F.
200 gr granulated sugar 45 gr all-purpose flour 240 ml whole milk pinch of salt 1 tsp vanilla extract 226 gr unsalted butter (soft, room temperature) food coloring (optional)
– Mix flour, sugar, and salt in a medium saucepan over medium heat. Add milk and cook while stirring constantanly. – Turn off the heat when the mixture reach pudding like thick texture. – Transfer the mixture to another container and cover the surface with a plastic wrap. Let it cool in the fridge for about 2-3 hours or in the freezer for 30 minutes. – Place the soft butter into the bowl of stand mixer. Use the paddle attachment to stir the butter until it’s fluffy for about 2-3 minutes. – Start adding the flour mixture gradually. -When all flour mixture added to butter turn high speed to reach fluffy, airy, and smooth texture. – Frosting is ready to be colored or used!
Poğaça is a generic name for savory pastries. Previously, I published a no-yeast version of poğaça with dill and feta cheese which was tender and more crunchy. In this version the the texture is quite similar to soft yeast rolls. Super super soft, buttery, and full with your desired filling. And for filling you can use whatever you want, whatever you have on your hand. You can use vegetables, like potato, mushroom, spinach, leek, onion, cabbage. Cheeses like feta, mozzarella, kashkaval or you can use your choice of ground meat.
This time I used mixture of ground beef, onion, diced potatoes, and herbs for some of them and rest of them was filled with diced sun-dried tomatoes, feta cheese, and herbs. Yes, I like to use different flavors together! 🙂
Everytime you can change your filling, but I highly recommend you to try dough recipe! It’s soft as pillow, rich, buttery, and so tasty even by itself.
-Yields 20 large pogaca-
550 – 600 gr all-purpose flour, add gradually 240 ml warm milk 100 ml yogurt, at room temperature 2 egg yolks 3 tbsp unsalted butter, soft, at room temperature 1 pk. instant dry yeast 1 tsp sugar 1 1/2 tsp salt 1 egg (for egg wash) Sesame seeds, nigella seeds, poppy seeds etc. (optional)
1- Mix sugar and dry yeast into the warm milk and wait until you see foams on the top.
2- Add all other ingredients to a bowl of stand mixer, pour milk and yeast mixture inside the bowl and start mixing with the dough hook attachment in low speed.
3- The dough should be soft and a little sticky, so don’t add more flour than needed.
4- Cover the bowl with a plastic wrap and let rest for proofing. It should be double in size after an hour.
5- Take the dough on a pastry mat divide it into pieces, I divided 20, you can make them smaller. Keep in mind they will proof again before and while baking.
6- Flatten the dough pieces with your hand or roller pin. Don’t roll them too thin they need some extra room for rising.
7- Put your filling on it and bring together the edges. Pinch well to seal it.
8- Place the prepared pogacas on a parchment paper lined pan. When all pogacas are done, cover the pan with a kitchen towel and let rolls rest for 25-30 minutes.
9- Preheat the oven to 350 F.
10- Brush the rolls with egg wash, sprinkle sesame and nigella seeds on the top.
11- Bake until golden brown, about 20-25 minutes.
12- When they are baked take them from the oven and cover them with a kitchen towel. They will keep their softness.
Eclairs and profiteroles are both made with the same dough, pâte à choux. You can use whipped cream, pastry cream, custard or even ice cream to fill them but my favorite filling is vanilla pastry cream.
Profiteroles are served with a drizzle of chocolate sauce in the States. But, In Turkey, profiteroles are served with a generous amount of chocolate sauce. Actually, they sit inside that sauce! To me, both prevent to enjoy the taste of choux pastry and filling. This version is somewhere between these two. The balance between chocolate sauce, vanilla pastry cream, and choux pastry is just amazing! I topped them with roasted and salted pistachio flour for a little twist!
Recipe is from the award-winning book of Cenk Sonmezsoy, The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker.
Meringue cookies are simple yet a little tricky to make. Humidity in the air or a piece of egg yolk can ruin the cookies. After trying several recipes, different kinds of sugar, baking temperature and time finally I found my foolproof meringue recipe.
Egg whites: Separating egg whites much more easier when eggs are still cold.
Confectioner’s sugar: It blend into egg whites better and works as a stabilizer. Also, I think it’s better for the melt in mouth texture than granulated sugar.
Baking temperature and time: Most recipes call for 225 F temperature and 60 minutes baking time. But, I think lower temperature and longer baking time best for crack-free, non-chewy meringue cookies.
Resting in the oven: After completing baking, rest cookies inside the oven at least 4-5 hours, I usually let them rest overnight. Do not open the oven door, so they will be completely dried out. They will have crisp exterior and once you bite they will melt in your mouth!
Cream tartar: I don’t use cream tartar for meringue cookies. Confectioner’s sugar works enough to stabilize the egg whites.
100 gr egg whites (room temperature) 200 gr confectioner’s sugar pinch of salt Gel food coloring (optional)
1- Preheat the oven to 200 F (90 C). 2- Clean the mixing bowl with a paper towel to be sure there is no water or any oil residue. 3- Place the egg whites in the bowl of stand mixer add a pinch of salt and start to whisk in medium speed. 4- When egg whites are foamy you can start adding sugar when mixer on high speed. 5- Add sugar 1 tablespoon at a time. If you add too much sugar in a time you will ruin the mixture! 6- When you finish adding sugar, egg whites should have stiff peaks. Now, you’re ready to add color or extract. If you choose to add color, use a tiny amount of color and mix with silicone spatula. 7- Transfer the egg whites into a piping bag that fitted with your choice of piping tip. 8- Line a tray with parchment paper and start piping in your desired shapes. Meringue cookies don’t spread while they’re baking so you can pipe them close. 9- Bake cookies at 200 F (90 C) for 90 minutes. After 90 minutes you can check the texture and if they’re done turn off the oven and rest them inside the oven for at least 4-5 hours or overnight. 10- You should keep your cookies in a airtight container at the room tempature.
Simit is crunchy, chewy, and sesame coated bread ring. Mostly it’s called as Turkish bagel, but I don’t think they are similar. The texture is totally different, simit should be dense not soft. Technique is different, simit doesn’t require a boiling process. They taste different, simits are dipped in grape molasses – water mixture. Slight sweetness from molasses and nuttiness from roasted sesame seeds specify the final flavor.
Simit is usually paired with cream cheese, feta cheese, and ayran, salty yogurt drink. But my personal favorite is pairing it with a high-fat sheep or goat cheese and tomatoes.
As one of the most popular food in Turkey, you can find it at almost every street corner. But in the US, there are just a couple of places you can find them. Instead of driving 1 hour, I prefer to spend that time to bake my own simits from scratch.
“Poğaça” is a Turkish savory pastry. The texture is quite close to dinner rolls. Yeast pogacas are soft and fluffy while baking powder used pogacas are more tender. Some recipes, like this one, call for baking powder to cut proofing time. Various different fillings are used for these pastries; feta cheese, olive, potato and herbs, ground beef, kashkaval cheese, and etc. But dill and feta cheese is my all time favorite!
I use this recipe without changing anything, and they are just like from a pastry shop in Turkey!
Another super easy, healthy, and delicious recipe! This banana bread rich in flavor and moist. You can easily make it gluten-free by replacing whole wheat flour with any other gluten-free flour.
3 ripe bananas 5 pitted dates 1/2 cup unsweetened almond milk (or your choice of milk) 2 eggs 2 tbsp coconut oil (or your choice of oil) 1/2 cup almond flour 1/2 cup whole wheat flour 1/4 chopped walnut 1 tsp vanilla extract 1/2 tbsp cinnamon pinch of salt 1 tsp baking powder Chocolate chips (optional)
1- Preheat the oven for 350 F. 2- Blend milk and dates in a food processor. 3- Mash bananas with a fork. Mix eggs, oil, vanilla extract and date puree with bananas. 4- Add all dry ingredients and mix with a spatula. 5- Pour the batter into lined 9×5 loaf pan. Top with chocolate chips. 6- Bake for 30 minutes.
I’m a huge fan of healthy cookies. They’re table sugar, wheat flour, and oil free yet delicious!
-For 12 medium cookies-
2 medium ripe bananas (mashed) 1 cup oat flour (blend old fashioned or steel cut oats in a food processor) 1/2 cup almond flour (you can substitute it with oat flour) 1/2 cup raisins (soaked in hot water for around 5 minutes) 2 tbsp maple syrup 1 tsp cinnamon (If you really like cinnamon, like me, you can put 1/2 tbsp)
INSTRUCTION 1- Preheat the oven for 350 F. 2- Soak raisins in hot water. I recommend to not skip this step. After 5 minutes drain them well. 3- Mash bananas with a fork and add all your dry ingredients. 4- Add maple syrup and raisins. 5- Line a baking pan with parchment paper. The batter will be runny so you can use spoons to shape them. 6- Bake in a preheated oven for 13-15 minutes.
Pumpkin season is here! So, let’s bake something with tasty pumpkin and pumpkin spices. I know pumpkin pies, pumpkin rolls, and all those pumpkin cakes are so good! But this time I want to share a guilt-free yet so tasty recipe. You will have that pumpkin taste without oil, flour, and table sugar! If you want to cut some more calories, you can skip chocolate chunks.
– for 16 medium cookies-
1 mashed ripe banana 2 cups old fashioned oats 2 tablespoon maple syrup or honey 1 cup pumpkin puree 1/2 tbsp pumpkin spice (or mix 1/2 tsp each ground ginger, clove, all spice, cinnamon, and nutmeg) dark chocolate chunks (to taste)
Preheat the oven at 350 F.
Mix all ingredients. Shape the cookies.
Use a baking sheet for pan. And bake for 10 minutes.
Remove from oven and enjoy when cookies are warm!
You can store these cookies in a airtight container for days on the counter. Or freeze wrapped and packed in a freezer bag.
BALKABAKLI SAĞLIKLI KURABİYE
Balkabaklı tarifler Türkiye’de de popüler olmaya başladı. Yemek bloglarında balkabaklı kekler, rulolar görüyoruz bu aralar. Kabak tatlısı bir klasik olsa da; benim ailemde balkabağı en sık böreklerde kullanılırdı. Balkabaklı Boşnak böreği tarifi sonraki postların konusu olsun şimdi gelelim hem sağlıklı, hem un, yağ ve rafine şeker kullanmadan yapabileceğimiz, hem de oldukça lezzetli kurabiyelere. Hazırlaması ve pişirmesi toplam 20 dakika süren kurabiye için malzeme listesi şöyle;
– 16 orta boy kurabiye için-
1 büyük muzun püresi 2 bardak yulaf (240 ml’lik bardak) 2 yemek kaşığı bal ya da akçaağaç şurubu 1 su bardağı balkabağı püresi 1/2 yemek kaşığı balkabağı baharatı (ya da 1’er çay kaşığı toz zencefil, karanfil, yenibahar, muskat, tarçın) bitter çikolata (isteğe bağlı, ama önerim eklemeniz)
Fırını 180 derecede ısıtın.
Tüm malzemeleri karıştırıp elinizle şekil verin.
Yağlı kağıt serdiğiniz tepsiye dizip 10 dakika kadar pişirin.
Fırından çıkan kurabiyeleri biraz dinlendirip ılıkken servis edebilirsiniz.
Hava almayan bir kapta oda sıcaklığında birkaç gün taze kalır. İsterseniz de streçleyip kilitli bir buzluk poşetinde dondurarak saklayabilirsiniz.