It took me awhile to write this post. I don’t even know how to start describing my obsession with this incredibly delicious Swedish cake. It’s the type of cake that you want to bake over and over again, show off at gatherings, and eat at least two slices with a cup of coffee. It’s simply
The recipe of this post comes from Emiko Davie’s Florentine cookbook. It is a one of a kind book that beautifully captures the magic of Florence’s markets, trattorias, and streets. Emiko’s writing weaves stories of the city’s history and culture with an authentic collection of meticulous regional Italian recipes that are beautifully captured through photography.
When I wrote this post yesterday afternoon I was listening to some classical Arabic songs by Fairuz and Abdel Halim Hafez (my best friend Wihane can back me up on this because she called me and noticed the background music). I remember my childhood days when I used to beg my mom to turn off
Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside
I’ve always been very curious about baking and the art of pastry. That’s mainly why I started this blog– to pursue my passion, take risks, experiment with different recipes, and write about the most successful ones. It’s not just about sharing recipes, but also building a portfolio and documenting my progress over time. Homemade croissants
2013 is almost coming to an end. It’s been a year full of ups and downs, challenges, and accomplishments, and I’ve learned so many life, love, and work lessons that helped me grow as a person. Not only did I start this blog in 2013, but I also had the amazing opportunity to travel to