I like different types of biscotti. This one is with cranberries and almonds. They are great to dip into your coffee! You can find different variations here.

2 3/4 cups all-purpose flour
1-cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons Canola oil
1 teaspoon vanilla extract
3 large eggs, or 1 large egg and 4 egg whites
3/4 cup slivered almonds
1/4 to 1/2 cup dried cranberries
1 teaspoon almond extract
Cooking spray

• Preheat oven to 350 degrees. Spray a heavy or cushioned cookie sheet with cooking spray.
• Combine flour, sugar, cranberries, almonds, baking powder and salt in a large mixing bowl.
• Combine oil, vanilla, almond extract, and eggs and add to flour mixture. This may be done by hand or in an electric mixer, at low speed. Mix until the ingredients are well blended, but be careful not to overdo it or the biscotti will be tough. Turn dough out onto lightly floured surface and knead lightly a few times. Divide the dough into thirds and form into 4 10″ rolls (or 2 wider rolls to create extra long dipping biscotti). Place rolls 6″ apart on a baking sheet coated with cooking spray and flatten each roll slightly, to 1″ in thickness.
• Place in the pre-heated oven and bake for 30 minutes. Remove the baking sheet from the oven. Allow rolls to cool for five minutes.
• Using a serrated knife, carefully cut each roll diagonally into 18 1/2″ slices. Reserve the tiny end slices for snacks.
• Place dough slices, bottom-side down, on the baking sheet. Reduce the oven temperature to 325°F and bake 20 minutes more. Cool completely on a wire rack (so the biscotti don’t become soggy as they cool).
• Biscotti freeze beautifully. When completely cooled, reassemble slices back into a log. Wrap each log tightly in aluminum foil and place in a freezer bag. Freeze for up to two months.

I found this recipe in the Fresh Loaf site and it came out quite well. I like using buttermilk in my breads and muffins. It gives a soft texture.

3/4 cup warm (105-115 degree) water
1 tablespoon (1 package) active dry yeast
1 teaspoon sugar
1 1/2 cups warm buttermilk
2 tablespoons melted butter
3 tablespoons honey
1 tablespoon salt
6 cups flour (I used 1 cup bread flour, 1 cup whole wheat flour, and 4 cups unbleached all-purpose flour)

• Mix the active dry yeast with the water and sugar and let it sit for 10 minutes until it becomes foamy.
• Add the buttermilk, melted butter, and honey. When they were thoroughly mixed, add the salt and 3 cups of the flour.
• Continue adding flour, a half a cup at a time, and mixing it together until it forms a ball.
• Put the dough into an oiled bowl, covered it with plastic wrap, and set it aside to rise for about 2 hour or until it doubles in volume.
• Split the dough into two pieces. Shape and put it into loaf pans. And put it into the refrigerator until the following morning.
• Leave the pans in room temperature for about half an hour.
• Pre-heat the oven at 350F.
• Sprinkle water and sesame seeds on top of the loaves.
• Bake for about 55 minutes or until golden brown.

Source: Beth Hensperger’s Bread Bible

Make the rolls the night before, let them rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough:

• In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
• Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
• Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
• Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge.
• Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough.
• Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
• Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

In the morning:

• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth.
• Spread over the rolls and serve immediately.

Source: Food Network

These scones come handy in the morning with your freshly brewed coffee. Chocolate chips added more flavor, must have for chocolate lovers!

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, cold
6-oz (1 container) yogurt
2 tsp orange zest
1 cup strawberries, fresh or frozen
1/4 cup chocolate chips (optional)

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.
• Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain.
• Add yogurt, orange zest, chocolate chips, and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.
• Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces.
• Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.

Source: Baking Bites

I love mousakka with eggplant or zucchini. There are different versions of mousakka depending on the location. You can add meat or chicken to this recipe, or keep it vegetarian.

4 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
2 tablespoon olive oil
1 onion, chopped
4-5 cloves of garlic, minced
3-4 tomatoes, diced or 1 can of petite diced tomato
1 cup of canned garbanzo beans
2 tbsp tomato paste
1 1/2 tbsp red pepper paste or chile sauce
1/2 bunch parsley, finely chopped
1/4 cup chopped fresh mint or 1 tbsp dried mint flakes
Salt
Ground pepper

• Prepare a bowl of salty water and soak sliced zucchini for half an hour.
• Soak 1/2 cup of TVP with almost 1/2 cup of boiling hot water.
• Heat 2 tablespoon olive oil in a broad deep pan.
• Add garlic and onion, cook for approximately 5 minutes.
• Add tomato paste and pepper paste (or chile sauce). Let simmer for 2 to 3 minutes.
• Stir in diced tomato. Cook for 5 minutes.
• Add zucchini slices. Cook on medium heat, stirring, until tender.
• Stir in garbanzo beans. Cook for a couple of minutes.
• Season with salt and pepper. Transfer zucchini musakka into a bowl. Sprinkle with mint and parsley.
• Musakkas are always good with white rice and yogurt.

Source: Almost Turkish

They are rich, and delicious. If you are chocolate fan, like I am, you will love these cookies. My chocolate had almonds in it, it gave different texture and taste.

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small bits
1/3 cup cranberry (not in the original recipe)

• Sift the flour, cocoa, and baking soda together and keep close at hand.
• Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy.
• Add both sugars, the salt, and vanilla extract and beat for another minute or two.
• Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated. For the best texture, you want to work the dough as little as possible once the flour is added.
• Toss in the chocolate pieces and mix only to incorporate.
• Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
• Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
• Center a rack in the oven and preheat the oven to 325 degrees F (165 C). Line two baking sheets with parchment paper and keep them close at hand.
• Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.
• Place the cookies on parchment-lined baking sheets, leaving about 1 inch (2.5 cm) spread space between them.
• Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be.
• Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.
• Repeat with the second sheet of cookies.

Yields 28 cookies

Source: Cafe Fernando

Daha önce hiç denemediğim tahinli kek tahminimden daha güzel oldu. Keki pişirdikten sonra kalıptan çıkarırken dikkat etmek gerekiyor, yoksa üzerine sürdüğümüz tahin tabağa yapışıyor.

3 adet yumurta
Yarım su bardağı sıvı yağ
Yarım su bardağı yoğurt
3 yemek kaşığı tahin
1,5 su bardağı toz şeker
1 paket kabartma tozu
1 paket vanilya
2,5 su bardağı un
Üzeri için 2 yemek kaşığı tahin

• Yumurta ve toz şekeri bir kaba alıp çırpalım.
• Yoğurt, sıvı yağ ve tahini de ilave edip çırpmaya devam edelim.
• En son olarak un, kabartma tozu ve vanilyayı ekleyip kek hamurumuzu hazırlayalım.
• Yağlanmış bir kek kalıbına döküp üzerine 2 kaşık tahini sürelim.
• 180C de 20 dakika pişirdikten sonra kekin üzerini aluminyum folyoyla kapatıp 35 dakika daha pişirelim. Eğer kekin üzerini kapatmazsak hem tahin kurur ve yanık bir görüntü oluşturur, hem de tadında bozulma olur.
• Pişip pişmediğini bir kürdan yardımıyla kontrol edelim.
• Keki kalıptan çıkarıp dilimleyerek servis yapalım.

Kaynak: Elif’in Tarifleri

These delicious muffins are rich, moist (of course, with a cup of sour cream and a stick of butter in the ingredients), and not too sweet.

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 tablespoon warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half
(You can use frozen blackberries if fresh are not available.)

• Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups.
• Whisk together the flour, baking powder and salt in a large bowl.
• In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
• Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
• Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
• Serve as soon as possible, preferably within a few hours of baking.

Source: Simply Recipes

There are different ways to melt chocolate. Here are two good methods for melting chocolate so that it is smooth and glossy.

Double Boiler:
In the top of a double boiler over hot water, not boiling water (don’t let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy. NOTE: If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat and blend in brandy, liqueur, or coffee. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee.

Cauliflower Gratin (Gratin de Chou-fleur) is one of the classic French gratin dishes. It’s another great way to eat this veggie besides eating it simply boiled, fried, steamed or even raw. I added ground meat to the original recipe.

1 (3-pound) head cauliflower, cut into large florets
8 ounce ground meat
1 onion, chopped
1 tablespoon vegetable oil
1 cup freshly grated Parmesan
Salt and pepper

Bechamel sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Cook the chopped onion and the ground meat with 1 tablespoon vegetable oil.
• Meanwhile, prepare the béchamel sauce as described here.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
• Place the half of the drained cauliflower on top and then spread the meat mixture on top of the cauliflower. And spread half of the béchamel sauce and the parmesan cheese.
• Place the rest of the cauliflower on top, and spread the béchamel sauce. Sprinkle the remaining parmesan cheese on top. Sprinkle with salt and pepper.
• Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Source: Food Network