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New BAKING blogs and websites !!!

1/23/2012

1 Comment

 

bakingbites.com

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Whole Wheat Banana Nut Muffins

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A freshly baked batch of muffins is often reserved for the weekends, when we have the luxury of being able to spend some extra time in the kitchen and some extra time to drink coffee, read the paper and relax. But muffins can easily be an everyday food, especially if you make a batch that has a few health-conscious tweaks made to it, and you can bake a batch over the weekend to enjoy even on a busy weekday morning. These Whole Wheat Banana Nut Muffins are that everyday type of muffin. Packed with fresh mashed banana, they are made with whole wheat flour, vegetable oil and have a handful of heart-healthy nuts thrown into the batter to add a little extra texture and flavor. The muffins are moist and have that same tight, dense crumb that a traditional loaf of banana bread will have, as opposed to a light and cake-like crumb. They have a good banana flavor, accented with a hint of cinnamon and brown sugar. They muffins aren’t too sweet and you can taste the nuttiness of the whole wheat flour, which actually works well with the nuts in the muffins.

I prefer to
use white whole wheat flour in these muffins because the finished product is slightly lighter than muffins made with regular whole wheat flour, although both will work just fine in the end. I typically use a mixture of chopped pecans and walnuts in these. You can opt for one or the other – or even use chocolate chips if you want to make these slightly healthy muffins a little more indulgent.

These muffins, like banana bread, store quite well. They will stay moist and fresh in an airtight container for a few days if you’re not going to eat them all at once. They also freeze fairly well, though I like to wrap the individually so that they’re a little more convenient to grab for snacking. They’re good plain, but I also like them warmed up and served with a little smear of salted butter on top.

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Fig and Goat Cheese  Bread  Pudding

Bread puddings are one of those dishes that can be incredible versatile. Like a basic muffin recipe where you can incorporate all different kinds of fruits, nuts and other goodies to change the flavor completely, you can do the same thing with a bread pudding. A basic bread pudding gives you a rich, custardy base for both sweet and savory dishes – and this Fig and Goat Cheese Bread Pudding happens to have both sweet and savory in one dish.

Figs and goat cheese are a great combination any time they meet. I used dried figs in this recipe, which have a rich and intense sweetness to them. Mine were very moist, but you can rehydrate dried figs in a bit of hot water if yours are on the dry side. You can also use fresh figs in this recipe if you have them. The sweetness of the figs contrasts very well with the goat cheese, which has a rich, tangy cream cheese-like flavor with a slightly savory/salty finish to it. The cheese incorporates easily into the bread pudding, but holds its shape and doesn’t melt, so you get pockets of sweet fig and savory cheese in different bites as you eat. The custard for the bread pudding is made with buttermilk, milk and a little vanilla extract.

This bread pudding sounds very grown up, and while it will certainly appeal to adults looking for something a little different, it has a beautifully balanced flavor that almost anyone will enjoy. The dish is fantastic for breakfast or brunch, but also works very well when served for dessert. Serve it plain or dust it with a little bit of confectioners’ sugar to highlight the sweetness of the figs and the vanilla in the custard. It is good both warm and cold (and leftovers keep well in the refrigerator for a couple of days).

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Nutella Cheesecake Squares

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Ingredients:
crust:
1/2 cup old-fashioned rolled oats
1/4 cup flour
1/4 cup cocoa
1/4 cup dark brown sugar
1/4 cup butter, melted
1/8 teaspoon salt

filling:
16 oz cream cheese, at room temperature
1/4 cup Nutella
1/2 cup sugar
2 tablespoons flour
2 large eggs,at room temperature

Directions:
Preheat oven to 350. Grease or spray with baking spray an 8x8 inch pan. In a small bowl, add the butter, sugar, flour, cocoa, oats and salt, mix thoroughly with a fork. Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly. Bake for 15 minutes.

Meanwhile, cream together the cream cheese and sugar. Add the egg and flour, beat until smooth. Pour about 2/3 of the batter into the 8x8 inch pan. Add the Nutella into the remaining batter and mix throughly. Spread on top of the first cheesecake layer. Bake 25 minutes or until set. Cool in pan on wire rack. Cut into squares
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Dark Chocolate Cupcakes with Pumpkin Buttercream

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When you have a serious chocolate craving, not just any chocolate cupcake is going to fit the bill. A batch of these Dark Chocolate Cupcakes is what you need when that kind of craving strikes. These cupcakes remind me of brownies, with their intense dark chocolate flavor. They also develop a slightly crackly top during baking, like brownies. Unlike brownies, the cupcakes are not dense and fudgy. They have a very tight and tender crumb that almost seems to melt in your mouth when you take a bite. This is definitely a go-to recipe when I’m looking for a really rich chocolate cupcake. The flavor comes from a generous amount of dark chocolate that has been melted into the batter. I typically use a dark chocolate that is around 70 or 72% cacao, but the recipe will still work with a slightly more or less dark chocolate. You’ll get a lot of chocolate flavor in the cupcakes, so be sure to use a good quality chocolate in this recipe.

These cupcakes are very versatile and can be topped off with any kind of frosting you like. Instead of sticking with chocolate or vanilla, I opted for a more fall-flavored pumpkin frosting here. Pumpkin puree by itself doesn’t necessarily have that strong of a pumpkin flavor (not strong enough that a small amount will be enough for a whole batch of frosting), so simply adding pumpkin puree to a buttercream wasn’t going to produce the flavor that I was looking for. Pumpkin puree can be a bit coarse, as well, and needs to be processed very finely or pushed through a sieve to get a silky texture. Pumpkin butter – a very smooth, sweet and intensely flavored pumpkin preserve – was the answer to my flavoring problem. A small amount of pumpkin butter packs a lot of pumpkin flavor and was the perfect way to introduce a pumpkin element to an otherwise vanilla frosting. Pumpkin butter is available at many stores around Halloween and Thanksgiving, and you can always make your own. If you can’t find it, you can use pumpkin puree that has been strained, but you will also want to add a bit of extra spice to your frosting for extra fall flavor.
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Follow from facebook:

http://www.facebook.com/pages/Cupcake-Bakeshop-by-Chockylit/175678008327#!/pages/Cupcake-Bakeshop-by-Chockylit/175678008327
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White Cinnamon Cup-cakes

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Ingredients

·         2 1/2 cups all-purpose flour

·         1 1/2 cups sifted cake flour

·         1 tablespoon baking powder

·         1/2 teaspoon salt

·         1 tablespoon ground cinnamon

·         1 cup butter or margarine

·         1 3/4 cups sugar

·         4 large eggs

·         2 teaspoons vanilla extract

·         1 1/4 cups milk

Directions

·         Preheat oven to 350 degrees F and line standard muffin tin with paper cups.
·         Combine in medium size bowl both flours, baking powder, salt and cinnamon. Set aside.
·         Mix together butter and sugar until light and fluffy.
·         Add each egg one at a time until incorporated.
·         Mix in vanilla and add flour mixture and milk alternately until combined.
·         Pour batter into paper cups each 2/3 of the way full.
·         Bake for about 20 minutes or until toothpick comes out clean.
·         Cool completely before icing, about 45 minutes.

Whipped Sweet Frosting

Ingredients

·         1 1/2 cups sugar plus 2 tablespoons

·         2/3 cup water

·         2 tablespoons light corn syrup

·         6 large egg whites

Directions

·         In a small saucepan, combine 1 1/2 cups sugar with water and corn syrup.
·         Bring to boil over medium heat, stir until sugar has completely dissolved.
·         Continue boiling without stirring until syrup has reached 230 degrees F.
·         Ideally if you have a standing electric mixer, whisk egg whites on high speed until soft peaks form while your syrup is boiling.
·         Mix remaining 2 tablespoons sugar with eggs whites.
·         Remove syrup from heat when it reaches 230 degrees F.
·         Pour Syrup onto eggs whites and mix until completely cool, about 8 minutes.
·         Use on cupcakes immediately.
·         Sprinkle cinnamon and sugar on top.

1 Comment

A short trip to İzmir ..

1/20/2012

1 Comment

 

Believe me it was a short trip (just for a day) and the weather was so bad for Izmir, really cold and windy. So we couldn't enjoy our trip much. Even though I have some things to share :)

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Asansör (elevator) and the view from up there! It is free to take the elevator and just 1 TL to see the city closer..
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we liked the cafes and the servers the most.. everybody was so kind and friendly. TEA & POT was the nicest among all (for me!)

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me and the really cute hand made menus
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old and cute
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corner of famous bakery Reyhan and the gorgeous street decoration with trees
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we tried some of the classics at Reyhan
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I also liked the ;

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1 Comment

* If only it could SNOW every day ... *

1/18/2012

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Today the magic wand hit Istanbul :)

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I LOVE SNOW, especially when it snows to MY GARDEN..

1/17/2012

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Our garden in Ankara.

I feel like I am living in a snow globe when it snows..

It feels really magical and dazzling!

Everything around that you have been muttering about can become a reason to be happy and appreciate.. For example our garden in Ankara has been really dry for a long time because nobody was taking care of it and there were no rains for so long. And also my curtains were always blocking the view of the garden, and I didn't mind that until yesterday.. I looked outside at it and felt like I am in heaven! SNOW is really magical even the structure of the Snow Flake, glamorous!

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Nail Styling

1/12/2012

0 Comments

 

It is very popular to have stylish nails nowadays and I have started doing it at home, by my imagination and very easily. I don't like it so colorful and childish but it is up to you. So I wanted to share how I do it with you..

First; buy the necessary items.. The nail polish.. I got these but there are many different brands and colors and it is really easy to find.. I got 15 for I guess 10 pounds from ebay..

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The ones I got are just the same and really easy to use. They have a reallt small brush inside it which is just like a pen and you can use it as easy as you use a pen. Only problem is with the polish, it may be too much on the brush and you may not realise it until you use it, so my tip is that you should first touch it to the cap part of the bottle and move it circularly so it drops the extras.

Second; you have to decide the design you want before you start, otherwise sometimes you find yourself with ugly looking nails :)

Some styling ideas that I liked or found interesting or just thougt you'd find interesting :

0 Comments

I have found some lovely baking web-sites !!!

1/12/2012

0 Comments

 

the first one is BAKERELLA !!

I loved it..

Some spoilers from the site :)

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Better to share a well written receipe of one of my favorites than write it all over again!

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Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch cake pans.
  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
  • Bake for about 30 minutes or until a toothpick inserted comes out clean.
  • After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
  • Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
  • Sift sugar and set aside.
  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.
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There are 3 main links:

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The Pumpkin Pie Filling Recipe
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 egg whites
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.

The Streusel Topping Recipe
  • 2 T all-purpose flour
  • 1/4 c packed brown sugar
  • 1 t ground cinnamon
  • 2 T butter, chilled
  • 1 c chopped walnuts (I used pecans simply because I like them better.)
In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. This made almost twice as much as topping as I needed. Unless you want a ton of topping, you might consider cutting this in half

Read more: http://www.cupcakeproject.com/2008/03/pumpkin-cup-pies-mini-pumpkin-pies-for.html#ixzz1jEqW8X7B

KAWAii FooDS
http://kawaiifoods.com

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Hello Kitty Kitchen Gadgets

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For the HELLO KITTY lovers, the site has its own Hello Kitty Section!

0 Comments

First Post!

1/2/2012

0 Comments

 
Start blogging by creating a new post. You can edit or delete me by clicking under the comments. You can also customize your sidebar by dragging in elements from the top bar.
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