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.


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)


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.



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).


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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