There is something enticing about sinking your teeth in a soft sandwich of gewy marshmallow between two delicious chocolate cookies. It’s been on my mind for a couple of weeks and I finally made it for the kids. Â I’ve only heard this kind of excitement a couple of times, mainly when opening gifts at Christmas! However, these are in fact …
Life has generally been a bit frantic on this side. Â I feel I’m at a crossroad and different paths are presenting themselves to me. Â I’ve been exploring for a while, and now feel the push to decide. Â Or I’ll be thrown into it, as the Universe has a way of putting us in the right spot. Â So what do I …
I’m a morning person, for sure. Two years ago, I used to run downstairs as early as I can, before the kids are awake to sneak myself a quiet cup of coffee. Today, I’m coffee-free and I still love the mornings. I found other more fun things to do instead, like going to the farmer’s market real early, playing in …
Another beautiful Fall day here. A busy week ahead, in the kitchen prepping for three back to back birthdays (hubby and kids). The kids’ parties this year are especially challenging seeing as we are still on our detox diet. I have been developing, testing and adjusting recipes last week, and I have found the cake part quite easy in relation …
UPDATE: Added a vegan version at the bottomYears ago, carob was traditionally used as a sweetener in Lebanese baking. To this day, many Lebanese love mixing carob molasses and sesame butter (tahini) to make a delicious sweet bite after a meal. The molasses is made by soaking the carob pods in water and reducing the extract to make a thick …
This recipe is based on a traditional Lebanese cookie dough made during the holidays and usually stuffed with nuts or date paste. They come in many different shapes and sizes, depending on the mold used. Some even go through the effort of creating their own artisanal molds. You can be very creative with it – filling and shape. So I miss desserts (a …
These delicious looking poached pears have been a part of my breakfast everyday for the last couple of weeks, on their own or with some brown rice pancakes. It’s pretty difficult when all types of sugars and desserts are out. These pears will satisfy any craving for that little sweet something after a meal or as a snack. Over the …
Flavors of my childhood were the inspiration of today’s breakfast. Fruits and tahini (sesame butter) were a treat that I always had at my grandma’s house. Since my detox period began three weeks ago, I’ve been restricted from eating any kind of grain (among a very long list of foods) except brown rice. So, I’ve been experimenting a lot. This …
Phyllo dough is a great invention. It has been claimed by many ethnic groups, so the origin is somewhat of a mystery – most likely goes back to the Ottomans. In Lebanon, a lot of desserts revolve around the use of Phyllo. Some are stuffed with ashta, some with sweet cheese, and a lot of it with nuts like all …
I think I overdosed on sugar this week again. I’ve been in a baking mode, trying different recipes for cookies, tarts and cakes. Having fun and boy do I need someone to wash the dishes!. I was searching through the pages of some of my cookbooks and I stumbled upon this recipe. A fairly simple one, with four ingredients …
