You have 20 people coming over for food and drink tonight and you’ve forgotten about dessert.

You want to bake, you over-achiever you, and none of this cookie or brownie business. That’s for bake sales and office parties. You want a showstopper.

Can I suggest pavlova? I have a few reasons why:

Plenty of people have no idea what it is. You’ll look like a pastry badass.
It scales easily, and is economical enough to make for a crowd.
It’s endlessly customizable.
It’s ridiculously easy to make, and doesn’t require much active attention.
Seriously, if you can turn on an electric mixer and have access to decent fruit, you can make a great pavlova. But in case condition one above applies to you, here’s the story: Pavlova is a cream-topped meringue dessert of Aussie or New Zealand extraction, allegedly named for the Russian ballerina Anna Pavlova whose grace and beauty were apparently best captured in a pillow of egg white and cream. In the dessert’s motherland(s), strawberry-kiwi and/or passionfruit are the most common fruity additions; in the West, berries tend to take center stage.

Traditionally, pavlova is made with a French meringue (that is, one with sugar beaten into raw egg whites, then baked) that’s cooked in the oven for a long time, about an hour, at a very low temperature to dry it out. The exterior should be crisp and totally pale and the interior should have a fluffy, marshmallowy texture. The cooled meringue is then topped with whipped cream and fruit right before being served to your adoring fans. It’s light and sweet, and since it’s fruity, it feels a lot “healthier” than it really is.

Pavlovas can be portioned into single servings but can also be fashioned into meringue mountains. My six egg white pavlova, which is a scaled-up version of this recipe with some minor modifications,* serves 15 to 20. I love that I can make it for about a dollar a head and that I’m not locked into any one flavor profile—each pavlova component can be played with at will. And since I always seem to have egg whites lying around, pavlova is a handy way to use them up in bulk.

I’ve found regular sugar, as opposed to superfine sugar, works well on its own, and for a six egg white pavlova, two cups of heavy cream for whipping plenty.

Ready to pavlova? First read this excellent tutorial on beating egg whites, then see below for tips on making the most of your pavlova layers.

Two-Person Banana Cream Pies! Low maintenance, high enjoyment, unfussy banana cream pies in jars are yours for the taking.

INGREDIENTS
Graham Cracker Crust

4 graham crackers, crushed
2 tablespoons sugar
2 tablespoons butter, melted
Banana Cream Pie Filling
1 banana + a few extra banana slices for layering (ideally 1 1/2 bananas)
2 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 egg yolk
1/2 cup + 2 tablespoons whole milk
1 tablespoon butter
tiny splash of vanilla
INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Baklava with Tahini
Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “

Milky Flavor

Started to be produced in Yalova 7 years ago, Yalova’s milky milk has surpassed traditional desserts such as baklava and künefe with its taste. Through Turkey exported abroad of milk in Yalova awareness arttı.yalov the most popular reputation of Yalova, which has become the sweet milk of the kitchen gradually increases. After 7 years of R & D work and emerging products such as the secret recipe stored in a short time gained the admiration of the citizens, and finally ‘Favorite Flavor Turkey took first place in the category of sweet Award Ceremony.

Producer Ömer Koyuncu, who gives information about Yalova milk, which dethroned desserts such as baklava, künefe and güllaç, said, “Yalova milky is a very light dessert. 80 percent lower in fat and sugar than syrup desserts. It is baked with a special dough and a special oven design. It is a dessert consumed with seasonal fruits. First of all, the people of Yalova loved it very much. Yalova spread from Turkey to the overall flavor and came to this geographical indication position. He also took part in studies in many universities where studies in the field of gastronomy were carried out, he said. Also, Yalova milk of 18 million people, with the participation made public voting noted that the first prize Koyuncu noted that currently in Turkey that there were exports in general and however this flavor continues to work to increase the awareness in Europe.

The demand for kadayif dessert, which is among the indispensable flavors of Diyarbakır residents and registered with a geographical indication certificate in 2017, is increasing day by day. Kadayif dessert is consumed on average 6 tons per day during the winter months and up to 9 tons in the summer months.
Diyarbakır’s traditional dessert burma kadayıf was registered with a geographical indication certificate in 2017. The fame of kadayif, which is a century-old taste of the city and offered with milk, pistachio, walnut, cream, cheese, twisted, plain and sticks, has exceeded the borders of the province. The desserts are produced in the city, Turkey began to be ordered by a four. Dessert factories trying to keep up with the demand started to produce nearly 6 tons of sweets per day. They stated that Burma kadayıf was made over embers in the early 1900s and is the only flavor that has survived until today and has not changed the taste. When we hit this on annual consumption, we have a consumption of nearly 2 thousand 200 tons. During the summer season when the tourists are busy, our daily consumption is 9 tons and our annual consumption is 3 thousand 200 tons.

Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.

The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.

1 Preheat oven and prepare baking pan: Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 Make cake batter: In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3 Bake: Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar.

Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool: Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.

The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

Divan celebrates World Chocolate Day with special praline chocolates
Divan Patisseries, which have been serving under the umbrella of Divan Group for more than 60 years, celebrate the 7th of July World Chocolate Day with their special chocolate varieties. Divan Patisserie celebrates World Chocolate Day with praline chocolates prepared by talented chefs. Divan Patisserie invites those who want to get full of chocolate on a day celebrated with great enthusiasm all over the world. Divan Patisserie, the first name that comes to mind when it comes to chocolate, will offer its delicious chocolates with a 15% discount today. Handmade praline chocolates, reinterpreted with Divan quality, stand out with their stylishly designed boxes. The dark chocolate, which leaves a soft and sharp taste on the palate, and the praline chocolate varieties prepared without adding sugar, madlen chocolates, delicious dragees, Divan’s indispensable flavor, slate chocolates, Origin Tablets prepared with cocoa beans carefully selected from different corners of the world are available at Divan Patisseries. possible.

Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Inspired by mussel baklava, the master katmer from Gaziantep, he produced katmer in the form of mussels after 3 months of work. Coşkun Yaycı, the master of katmer from Gaziantep, said that the interest in the mussels prepared by cooking in the oven after cutting the fat dough, using pistachio, sugar, cream and oil optionally chocolate, said that he was happy. He made a new dessert named “mussel katmer”, whose taste was inspired by mussel baklava. In the city, katmer, which is usually eaten at breakfast in the morning, started to be consumed as a dessert by the customers during the day when it attracted attention with its ‘mussel’ form. “ There were many types of desserts that I made in the past. We did the mussel katmer trials in order not to make classic katmer. “We add cream, peanuts and powdered sugar into it. Then, when we put it in the oven, the mussels come out with the rising of the dough. We also add chocolate if desired. We have made our patent application for this new flavor.”

The people living in the city said that the mussels, which they found beautiful, were very delicious.

Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “

Started to be produced in Yalova 7 years ago, Yalova’s milky milk has surpassed traditional desserts such as baklava and künefe with its taste. Through Turkey exported abroad of milk in Yalova awareness arttı.yalov the most popular reputation of Yalova, which has become the sweet milk of the kitchen gradually increases. After 7 years of R & D work and emerging products such as the secret recipe stored in a short time gained the admiration of the citizens, and finally ‘Favorite Flavor Turkey took first place in the category of sweet Award Ceremony.

Producer Ömer Koyuncu, who gives information about Yalova milk, which dethroned desserts such as baklava, künefe and güllaç, said, “Yalova milky is a very light dessert. 80 percent lower in fat and sugar than syrup desserts. It is baked with a special dough and a special oven design. It is a dessert consumed with seasonal fruits. First of all, the people of Yalova loved it very much. Yalova spread from Turkey to the overall flavor and came to this geographical indication position. He also took part in studies in many universities where studies in the field of gastronomy were carried out, he said. Also, Yalova milk of 18 million people, with the participation made public voting noted that the first prize Koyuncu noted that currently in Turkey that there were exports in general and however this flavor continues to work to increase the awareness in Europe.

The demand for kadayif dessert, which is among the indispensable flavors of Diyarbakır residents and registered with a geographical indication certificate in 2017, is increasing day by day. Kadayif dessert is consumed on average 6 tons per day during the winter months and up to 9 tons in the summer months.
Diyarbakır’s traditional dessert burma kadayıf was registered with a geographical indication certificate in 2017. The fame of kadayif, which is a century-old taste of the city and offered with milk, pistachio, walnut, cream, cheese, twisted, plain and sticks, has exceeded the borders of the province. The desserts are produced in the city, Turkey began to be ordered by a four. Dessert factories trying to keep up with the demand started to produce nearly 6 tons of sweets per day. They stated that Burma kadayıf was made over embers in the early 1900s and is the only flavor that has survived until today and has not changed the taste. When we hit this on annual consumption, we have a consumption of nearly 2 thousand 200 tons. During the summer season when the tourists are busy, our daily consumption is 9 tons and our annual consumption is 3 thousand 200 tons.