So, this is the last day of the challenge.. I’ve been baking and blogging continuously (except for one rest day) for 11 days and even if I’m terribly exhausted, I’m so glad I made this challenge. After cutting cookies for hours yesterday, I decided to make something easy but delicious today: Apple Strudel. First, I was going to use the book my aunt brought me from Austria, but then I decided to use a recipe from mom’s recipe notebook she prepared years ago. I didn’t make my own Strudel dough, and bought some fresh phyllo dough from a phyllo shop (yes, there is such thing in Turkey).
Tag Archives: cinnamon
Another week has ended, so has my sister’s birthday celebration. She’s been suffering from gastritis recently, so she cannot eat chocolate, spices and a lot more things. I also had gastritis two years ago, so I can understand how she feels, and I decided to bake her a birthday cake, which is almost guilt-free for her. It’s an apple cake with some nice homemade whipped cream. I said it’s almost guilt-free, because I added some cinnamon to the cake (honestly, I cannot think of an apple cake without cinnamon!).
No, I don’t like jellies. And no, I didn’t like this one too. But the difference of this jelly is; it has agar agar in it rather than gelatine. Agar agar is a gelatinous “thing” made from seaweed, and commonly used in Japan, Malaysia and Indonesia. I first saw them in Luxirare as jello shots. So just for curiosity, I ordered some agar agar from the internet and tried to make something with it.
Every new year, I make the same old gingerbread cookies. This year has no difference too! The only little difference is the recipe I used. There was an old recipe I used to make every year, and I really don’t know where I found it. But this year, I decided to use the recipe from Joy of Baking and changed a bit, and the results were interesting. I got some very spicy and crispy cookies and everyone liked them!!
I spent my whole Friday trying to make some flavored white-chocolate ganache. I made chocolate macarons using David Lebovitz’s recipe, and used fig and orange flavored white ganache to assemble the macarons (I simply added 1 orange’s zest orange flavored one, and 2 mashed fresh figs for the fig flavored one).