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Archive for the ‘Sweets & desserts’ Category

 


Here we are carrots once again! Sunny, sweet, & color vibrant this salad is a MUST and I highly recommend it not because it’s Moroccan but because it’s REALLY good. It is simple & quick to make. You can serve it as a side dish, a starter or even dessert!! 

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This might sound really weird to some of you, but there’s nothing I hate more than using a store-bought cake mix. That’s why when I stumbled upon Lynn’s brownie mix I was delighted, because it’s a mix BUT homemade. I like to call them Lazy brownies, because they are for those days when you are lazy & all you have to do is crave some brownies. 5 min away, & VOILA! No mess, no headache. I won’t be lying to you if I said that these brownies made me famous among my circle of friends, and obviously all asked for the recipe.

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A wonderful flavor that brings up wonderful childhood memories. We used to have this smoothie a lot during those summer days when the sun starts heating up over the heads. I have to admit that one glassful was never enough for me! And surely enough mom knew how to put vitamin A in each one of us. As you see I served this with fruits, and that’s for a reason (In Morocco, we eat fruits for our desserts). So don’t be surprised if this comes in the dessert category 🙂 

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This is not a recipe, it’s just a little technique that makes life little easier, when it comes to decorating strawberries for those special occasions. Obviously, you melt the chocolate in a double boiler. Wash and pat dry the strawberries, (I wanted them to look like strawberries, that’s why I kept the head). Then coat them with chocolate (You can insert a toothpick in the strawberries to make it easier). Set them on foil & refrigerate for about 30min. When ready, melt the white chocolate, & fill a brand new syringe with it. Draw zigzag lines on the strawberries & put them back in the refrigerator. These can be served by themselves or on top of  tartlets.    

 

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dsc00771Today I was in a baking mood, and since I was craving the cheese & curry crackers. I thought I would share this recipe with you. You can make them thinner than the ones I made here.

Ingredients:

2 + 1/2 cups (250 g) all-purpose flour

1 tsp of salt

2 tsp of curry powder

1 cup (100 g) of softened butter

1 cup (100 g) grated cheese

1/2 cup milk to combine the dough (could be more)

Directions:

Mix the flour, salt, curry powder, and the butter. Then add the cheese, milk bit by bit. Once the dough is combined . Dust a surface with flour to work the dough. Flatten it with a rolling pin & use cookie cutters to form the shapes you like. Grease a cooking sheet & bake it in a medium low temperature for about 20 minutes or until they get golden.

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I made these darlings yesterday for some friends coming over & boy were they good?. These lemony bars are sinfully irresistible. I guess I just can’t recommend them enough. Yet, I warn you because they can be really addictive (wink), so if you’re on a diet! Please this is not the type of treat you want ( simply because one square won’t be enough) lol. By the way, I forgot to take pictures when I was making the crust, so all I got are pictures of the process of making the filling.

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Ingredients:

To make the crust:

1 stick of butter (113 grams), unsalted (room temperature)

1/4 cup (25 grams) powdered sugar

1 cup (140 grams) all purpose flour

A dash of salt

To make the filling:

1 cup (200 grams) granulated white sugar

2 large eggs

1/3 (80 ml) lemon juice

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If you like custard, here is a quick recipe with two wonderful flavors (Cinnamon & vanilla).

Ingredients:

2 cups of milk (about 236 ml)

1/3 cup of sugar (50g)

3 eggs

A dash of cinnamon

Few drops of vanilla extract

A pinch of salt

Directions: – Preheat the oven (300 F). Mix the ingredients and pour it in three or four little ramekins. Put them in a large baking pan & fill it with hot water until the ramekins are half way submerged. Cook for 40-45 min. Let them cool & then put them in the refrigerator for a couple of hours to finish the cooling process.

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