An easy and straight forward marble cake recipe with a hint of orange zest. It’s made with ingredients that you probably already have in your kitchen! Makes one 9”x5” (23x12cm) loafRecipe adapted from 600 Acres blog Ingredients:1 cup (226g, 2 sticks) unsalted butter, at room temperature1¾ cups (210g) all-purpose flour½ teaspoon baking powder½ teaspoon salt4
A late spring favorite, the combination of ricotta cheese with lemon zest is absolutely divine! Feel free to substitute the plums with any other fruit such as berries or apples.
A quick and easy Lebanese milk pudding dessert that’s so quick to whip up. I love making this for breakfast, a brunch get-together, or an afternoon dessert. Ingredients 1 Liter (4 cups) whole milk 50g (6 Tablespoons) cornstarch 110g (½ cup) granulated sugar 2 Tbsp orange blossom water Strawberries, blueberries, crushed pistachio or any other
Recipe: 45g (1.5 oz) semi-sweet or dark chocolate (I used Guittard 75%) 45g (6 tbsp) unsweetened cocoa powder 1 tsp espresso Powder ½ tsp salt 120ml (½ cup) boiling water 50g (¼ cup) melted coconut oil 2 tbsp tahini (or sub coconut oil) 150g (¾ cup) coconut or castor sugar 1 tsp vanilla Extract 1 cup
Recipe adapted from Bon Appetit 120g (1 cup) all-purpose flour 40g (1/3 cup) buckwheat flour 113g (1 stick) butter, cold 40ml (2 Tbsp) ice water 2 Tbsp sugar pinch of salt 500g rhubarb stalks 100g castor sugar 1.5 Tbsp cornstarch Egg wash (1 small egg whisked with a splash of water) Turbinado sugar Optional –
People often tell me that they’re not good at baking because it requires a lot of precision. They sometimes ask me what recipes they should start experimenting with and I usually recommend cookies, brownies, or one bowl cake recipes that don’t have a lot of steps. I’m adding these traditional Lebanese Katayef delicacies to the
I’m a bit late to post this Galette Des Rois recipe since it is made on January 6 of each year to celebrate Epiphany. Since a lot of you saw my Instagram story sharing my version, I decided to post it anyway because it’s an incredibly delicious pastry to serve anytime. I always say that nothing is
For my birthday last year, my friend and I went to our favorite Italian restaurant in Brooklyn called Lillia. It was 11pm at night, we had ordered two Americanos and a slice of olive oil cake served with whipped cream and fresh persimmons. I still remember the taste of that wonderful cake because not only
Baking pie from scratch will test your patience. The pie dough is refrigerated overnight, the cherries are halved, pitted and macerated with sugar, the assembled pie is chilled in the fridge then baked for over an hour for an ultra flaky and fantastically browned finished. And finally – just when you thought that you were