• Sesame Oatmeal Cookies

    Tahini is that one ingredient that’s constantly on rotation in my kitchen. I love to use it in salad dressings, drizzle it on roasted vegetables, or mix it in carob molasses for a quick dessert. I’ve also been experimenting with it in pastries and found that the sesame taste overpowers neutral-ish ingredients like a carrot

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  • Rhubarb Financier Tart with Rose Water

    This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this

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  • Ma'amoul Mad bil Tamer

    Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to

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  • Coconut Mastic Macaroons

    I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again, until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls

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  • Sfouf bi Debes (Carob Molasses Cake)

    Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site! This version of sfouf is made with

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  • No-Bake Granola Bars

    These no-bake healthy and energizing granola bars have my favorite ratio of oats, nuts, and dried fruits. You can get really creative with the recipe by adding more oats or a mashed banana, omitting the nuts, mixing in chocolate chips, drizzling melted chocolate on top, or adding more honey for a sweeter taste. You basically have

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  • Blueberry Oat Muffins

    While Autumn’s here and the weather is getting colder, I couldn’t help but reach for the last bag of organic blueberries from the freezer to bake an end of summer treat. I wasn’t planning on posting a blueberry muffin recipe on the blog because I never found one that’s good enough to share with you.

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