Stating that coffee lovers can only experience in Kaave Roastery stores and they have created a menu consisting of special flavors created according to the flavors of the coffee, Mutfakkoçu Chef Recep Aydoğan said, “It is really important that Kaave Roastery is so meticulous about the menu and gets professional support. I can say that this is a method that all businesses that adopt the understanding of quality service should apply. Since coffee is a beverage that makes you feel different notes on the palate depending on its variety, it is of great importance for the integrity of the palate that the food to be eaten is also suitable for these aromas. When you try a coffee and dessert that are incompatible and unrelated to each other, it is very difficult to leave the place happily. For this reason, it is necessary to approach this delicate and specialized job with care in terms of customer satisfaction.

While creating the Kaave Roastery menu, we considered the consumption sensitivities of all our guests. For example; For those who care about healthy eating, vegan, gluten-free and low-calorie products to accompany our coffee and tea varieties are on the menu.

I can say that we make a difference with flavors and desserts compatible with quality nano lot coffee series brought from different parts of the world. Kaave Roll Cake, which you can experience only at Kaave Roastery, is a unique flavor to accompany filter coffee and americano with its banana cream wrapped in magnificent cake and raspberry seeds. We have created a completely different taste by combining ruby ​​chocolate, the trend of the last period, with cheesecake with our own interpretation. In this way, we aimed to leave a mark on the palates of our guests with the quality coffee varieties and foods in the menu.

Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection.

Butter – I love the way brown butter makes baked goods taste. Browned butter takes this monkey bread over the top!
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights the cinnamon and sugar in this monkey bread making these soft lil balls so addictive.
Do I need a bundt pan for monkey bread?
If you don’t have a bundt pan, don’t worry, you can still make monkey bread. Just put all the little balls in a a regular pan. It can be round or rectangle, it doesn’t really matter! In fact, I love monkey bread in a loaf pan. But, if you’re on the lookout for a good bundt, this is the one I have and love.

Also, pro tip, if you’re wondering when your monkey bread is done – it can be hard to tell with all those little balls – if you have an instant read thermometer, just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know your monkey bread is done when the top is puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part.

Add 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Remove from the heat and set aside to cool. In a small bowl, mix together the sugar and cinnamon.
Shape the balls. Punch the dough down and divide and roll into small balls, about 1 to 1 1/4 inch in diameter. If you want to be precise about it, each ball should weigh about 15 grams.
Dip the balls into the brown butter and roll in the cinnamon sugar mix. Place each coated ball into a lightly buttered bundt pan, repeating until you finish all of the dough. Cover the bundt pan with plastic wrap and let rise for 20 minutes.
Heat the oven to 350°F.
Optional: While the oven is warming up, mix the leftover brown butter with 2-4 extra tablespoons of melted butter, 1/4 cup brown sugar, and 1/2 tsp vanilla. Just before you put the monkey bread into the oven, pour the brown butter syrup evenly into the bundt pan.
Bake for 35-45 minutes or until golden brown and cooked through. Cover with foil if the top starts browning too quickly. Cool for 5-10 minutes, then very carefully invert onto a large plate.

You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white dinner rolls. It just works. It’s that one little pre-dessert side that you might even like more than your real dessert.

This is a recipe that my mom has been making for years, and she got it from one of her friends who has been making it for years before that, and there is a reason is has become a mainstay at Thanksgiving.

First, let’s talk toppings.

HERE’S THE TOPPING SITUATION
I like to Easy Button my life whenever possible, so I just toss those pecans, flour, butter, and brown sugar in my food processor and give it a go-round till it makes that crumbly, streusel-like topping that we know and love.

Sweet potato casserole! And let me tell you, friends: this crunchy brown sugar topping will give you life.
You didn’t think I would, but oh yes, in fact, I did.

I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?

I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.

Place the balls onto a baking tray. space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).
bake for 10 minutes until golden.
once cooked, leave the cookies to cool for at least 5 minutes – during this time they will harden.

Pour in the almond milk and cooled coconut oil and mix well until a thick mixture forms – i find it easiest to do this part by hand
add in the chocolate chips, and bring the cookie dough together using your hands. we really recommend using your hands for this part, it works a lot better than using spoons or mixers in this recipe.
shape the dough into six balls. As I rummaged through my pantry last spring, I found a canister of black rice that I’d forgotten about. Jack and I hadn’t been to the store in weeks. After eating our way through boxes of pasta and bags of white rice, the black rice was an exciting change.

What is forbidden rice?
If you’ve only cooked white rice and brown rice before, you might be wondering, “What is forbidden rice, anyway?”

You guys, the strange thing about this sweet potato casserole is that it is very much a dessert, but never once in my Thanksgiving career have I experienced this being served as anything other than a completely luscious side dish to accompany the mashed potatoes and gravy, turkey, green bean casserole, and soft white dinner rolls. It just works. It’s that one little pre-dessert side that you might even like more than your real dessert.

This is a recipe that my mom has been making for years, and she got it from one of her friends who has been making it for years before that, and there is a reason is has become a mainstay at Thanksgiving.

First, let’s talk toppings.

HERE’S THE TOPPING SITUATION
I like to Easy Button my life whenever possible, so I just toss those pecans, flour, butter, and brown sugar in my food processor and give it a go-round till it makes that crumbly, streusel-like topping that we know and love.

NOW ONTO THE SWEET POTATO CASSEROLE BASE
The sweet potato mixture is as easy as mixing up a muffin batter – it starts with sweet potatoes (canned, which I know seems so retro and perfect and that’s because it is – I’ve made this with non-canned sweet potatoes, and the weight of baked or boiled sweet potatoes is just too heavy, trust me on this one), and then eggs, butter, milk, sugar, and vanilla.

It’s that easy. Mix and pour that mixture into a pan, and then top it with your beloved crumble.
You’re going to bake this guy for 30-45 minutes to get that topping nice and crispy, and then?

The moment of Thanksgiving sweet potato casserole truth.
The soft and sweet bottom layer + the crunchy and nutty top layer work their magic together to make the best sweet potato casserole that you could ever want for your Thanksgiving side-dish domination.

I can’t wait for you to love this one.

Sweet potato casserole! And let me tell you, friends: this crunchy brown sugar topping will give you life.
You didn’t think I would, but oh yes, in fact, I did.

I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?

I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.

Add 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Remove from the heat and set aside to cool. In a small bowl, mix together the sugar and cinnamon.
Shape the balls. Punch the dough down and divide and roll into small balls, about 1 to 1 1/4 inch in diameter. If you want to be precise about it, each ball should weigh about 15 grams.
Dip the balls into the brown butter and roll in the cinnamon sugar mix. Place each coated ball into a lightly buttered bundt pan, repeating until you finish all of the dough. Cover the bundt pan with plastic wrap and let rise for 20 minutes.
Heat the oven to 350°F.
Optional: While the oven is warming up, mix the leftover brown butter with 2-4 extra tablespoons of melted butter, 1/4 cup brown sugar, and 1/2 tsp vanilla. Just before you put the monkey bread into the oven, pour the brown butter syrup evenly into the bundt pan.
Bake for 35-45 minutes or until golden brown and cooked through. Cover with foil if the top starts browning too quickly. Cool for 5-10 minutes, then very carefully invert onto a large plate.

Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection.

Butter – I love the way brown butter makes baked goods taste. Browned butter takes this monkey bread over the top!
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights the cinnamon and sugar in this monkey bread making these soft lil balls so addictive.
Do I need a bundt pan for monkey bread?
If you don’t have a bundt pan, don’t worry, you can still make monkey bread. Just put all the little balls in a a regular pan. It can be round or rectangle, it doesn’t really matter! In fact, I love monkey bread in a loaf pan. But, if you’re on the lookout for a good bundt, this is the one I have and love.

Also, pro tip, if you’re wondering when your monkey bread is done – it can be hard to tell with all those little balls – if you have an instant read thermometer, just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know your monkey bread is done when the top is puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part.

Mustard is the number one condiment on hot dogs and sausages in America and a very popular flavoring in dishes from mustard glazed salmon to potato salad. No matter how you like your mustard – yellow, brown, spicy or mild – the stains can be difficult to remove. 

How to Remove Mustard Stains from Washable Clothes

Mustard stains are caused by the yellow pigment in the mustard seeds or the turmeric added to most commercial mustard recipes. The yellow pigment can actually dye fibers so it is important to remove the stain as quickly as possible.

First begin by removing any mustard solids remaining on the stained fabric using a spoon, blunt knife or even the edge of a credit card. Skip the swipe with a paper napkin because it will only rub the stain deeper into the fibers and make it harder to remove. After removing the solids, blot the area with a white cloth or paper towel dipped in plain water. This won’t remove the stain but it will dilute the mustard until you can properly remove the stain.

As soon as possible, sponge the stain with a bit of plain rubbing alcohol or non-sudsing household ammonia and rinse well. If some stain remains, treat the stained area with a solvent-based stain remover spray or gel-like Zout or Shout or Spray ‘n Wash.