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Kahvalti (Breakfast) in Turkey

Turkish cuisine can't be discussed without paying special attention to the Turkish breakfast. It is a truly unique start to the day, with a line-up of tastes all it's own. Most Turkish folks begin their mornings just like the rest of the world. They wake up, get ready for their day, send their kids off to school and of course, have their first meal. However, the similarity stops here. Breakfast in Turkey is not just a necessity; it's a traditional family gathering, a sit-down affair with a line-up of tastes all its own that you start looking forward to the night before.

Each morning the tea is lovingly brewed, and the table is set with small plates and flatware designed especially for eating breakfast foods in bite-size portions. Foods are arranged elegantly no matter how modest the table.

A Different Way to Start The Day
To newcomers, a Turkish breakfast can seem bland and unsatisfying when compared with the heavy, sugary breakfasts served in Europe and North America. But with time, one's body gets used to this healthy, light fare in the morning, and then there's no turning back.

You will find yourself searching the markets for the best quality olives and cheeses, seeking out the freshest tomatoes and becoming an expert at blending teas to make that perfect aromatic brew each morning.

Rose petal jam will bring you great joy at breakfast time! It is as aesthetically pleasing as it is pleasing to the taste with a beautiful, blush pink color, and ever-so-delicate rose aroma and flavor.

⚡️If you have time in the morning, leisurely breakfast on a sunny porch served with lots of brewed black tea, and the daily newspaper is a must. But many people on the run take advantage of the many bakeries that open early selling fresh bread, and many varieties of soft rolls with fillings like cheese, black olive paste, mashed potato and chocolate.

⚡️Don't pass up the "simit" (sim-EET'), a sesame-covered bread ring sold in bakeries and more infamously by street sellers everywhere. There's nothing like a simit with melted cheese inside to start the day.

Article from 👉https://www.thespruceeats.com/kahvalti-traditional-turkish-breakfast-32742

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Japanese Pumpkin Cheesecake
This golden color Japanese Pumpkin Cheesecake would totally make you fall in love with this coziest fall season.
The crust is made with lotus biscoff crackers which has the distinctive deep caramel flavors, nutmeg, and cinnamon. For an extra boost of love, I also mixed in crushed pecan.
The body of the cheesecake is made with Japanese kabocha squash which has a creamy buttery chestnut flavor. Kabocha has lots of vitamin A and it is very low in calories. Besides the must have pumpkin spice, ginger, cinnamon and nutmeg , I added Fiji coffee rum and lemon salt to further deepen the love.
I topped off the golden color pumpkin cheesecake with fallen leaves made with butter pie dough.

Swipe left to see a picture of a slice of the beautiful golden cheesecake with salted caramel whipped cream.

Are you in love 🧡🧡🧡

Recipe:


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🍥Blueberry Muffin Cupcakes with Lemon Cream Cheese Frosting🍋

Is it a muffin? Is it a cupcake? It’s both! And these blueberry muffin cupcakes with lemon cream cheese frosting are perfect for a brunch or shower party.

✅Ingredients

🍥FOR THE CUPCAKES:
1/2 cup unsalted butter (113 grams)
3/4 cup granulated sugar (170 grams)
3/4 cup buttermilk (177 ml, 6 fl oz)
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 dry pint blueberries

🍥FOR THE FROSTING:
8 ounces cream cheese (227 grams), at room temperature
1/2 cup unsalted butter (113 grams), at room temperature
4 cups powdered sugar (455 grams), sifted
1 tablespoon milk or heavy cream
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract , optional
Instructions

✅TO MAKE THE CUPCAKES:

Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter.
In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the browned butter, 3/4 cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add to the dry ingredients and stir until just combined. Fold in the blueberries.
Spoon the batter into the prepared muffin pan, filling each cup 3/4 full. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

✅TO MAKE THE FROSTING:
Beat together the butter and cream cheese until smooth. Add the powdered sugar, milk or cream, lemon zest, vanilla extract and lemon extract (if using). Beat at medium high speed for 2-3 minutes until light and creamy.
Frost the cupcakes with the cream cheese buttercream. Garnish with fresh blueberries, if desired.
Store cupcakes in the fridge for up to a few days.

💥NOTES:
Lemon extract is optional, but will help boost lemon flavor.

RECIPE by 👉www.completelydelicious.com