Nothing beats these creamy, dreamy Tiramisu cups. I was at a food tasting event once and an Italian chef was demonstrating how to make traditional Tiramisu and someone almost gave him a heart attack by asking if we can add alcohol to it. (i.e: Kalua coofee Liqueur/Baileys). So I’ve kept this recipe PG and just use good old coffee:-)


What you need:

  • 500 g mascarpone cheese
  • 1 cup powder sugar
  • 4 eggs separated
  • Salt and vanilla
  • 4 teaspoons of Nescafe mixed with warm water in a mug (you might need two mugs)


Mix the egg whites with a pinch of salt until creamy. Mix the egg yolks with cheese, sugar and vanilla (but don’t over mix). Then add the egg whites mix with the cheese mix.

Place lady fingers in pan, then soak it with diluted Nescafe then put one layer of cream on top of it. Repeat this step so that you have 2 layers of biscuits and 2 layers of cream.

Finally, sprinkle cocoa powder just before serving.

Siyyadieh(Fish Stew)

For the longest, I thought Siyyadieh(Lebanese fish stew) was a hard dish to make. Boy, was I wrong! Not only was it pretty straight-forward, but it was a clear winner in our home.

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What you need:

  • 1 tablespoon vegetable oil
  • 1 medium sliced onion
  • 4 cups of water
  • 2 cups Sunwhite Calrose rice
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon caraway
  • 1/4 teaspoon cinnamon
  • 2 teaspoons  salt
  • 1 kg fish filled, de-skinned and bones removed
  • 5 tablespoons almond slices, toasted


  1. In a deep pot, heat vegetable oil and saute onion until golden brown. Set aside.
  2. Add water and spices and bring to a boil. Add rice and simmer for 3-5 minutes until it boils.
  3. Place fish pieces over rice, cover and continue cooking over medium-low heat until water is fully absorbed and rice is tender. Spoon rice and fish onto a serving plate and garnish with reserved onions and almonds.


Oven-baked Salmon

Love those dishes you can whip up in a few minutes and that looks impressive on the dinner table. Hope you enjoy this recipe!

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Lemon and garlic baked salmon, yummy recipe from @cafedelites

– 4-6 salmon fillets, skin removed
-2 tbsp minced garlic
-2 tbsp fresh chopped parsley
-1/3 cup squeezed lemon juice
-1 tsp salt
-1/2 tsp black pepper
-1 lemon to garnish
-1/3 cup beans/peas(optional)

Preheat oven. Rub each fillet with garlic and parsley then our oven the lemon juice. Add olive oil and season with salt and pepper. Arrange the asparagus and greens. Place the lemon slices and bake for 10 minutes. Enjoy!


If I could have crepes everyday, I wouldn’t say no. This recipe is one of my favorites because the lemon rind gives it this extra twist. I usually eat my crepes either with Nutella + maple syrup(I know!), or have a french version: crepes suzettes. I hope you enjoy!


What you need:

1 1/2 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons melted butter
1/2 teaspoon vanilla
1/2 lemon rind


Smoothie Bowls

I never really understood the smoothie bowl craze until I tried them myself. And when I decided to try, I went BIG. So here are three different flavors to pick and choose from!


What you need:

Peanut butter and Chocolate & pineapple and mango smoothie from @bakeritablog:
Peanut butter and Chocolate: 
2 frozen bananas
1/3 cup almond milk(I used regular)
2 tbsp peanut butter
2 tbsp cocoa powder
My toppings: 1/2 banana sliced, granola, chocolate chips

Mango and Pineapple: 
1 banana, frozen
1 cup frozen mango
1 cup frozen pineapple
1/3 cup milk of choice


Strawberry & Banana Smoothie from @bloglovin:

1 ripe banana
1 cup fresh strawberry
1/2 cup almond milk(I used regular)
My Toppings(strawberry, coconut, blueberry and chia seeds)


Mediterranean Lentil Salad

This is one of my best salads out there, you could almost have it as a meal. It’s extremely fresh, citrus-y and doesn’t need much prep time.

Lentil Salad

What you need:

  • 1 cup boiled lentils
  • 1 chopped tomato
  • 1 chopped onion
  • A handful chopped parsley

For the sauce:

  • 1 crushed garlic clove
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon salt


Red Velvet Pancakes

Last week, I’ve been given one of the best surprises. Here I was in my backyard, in the early evening, helping my son learn how to roller skate, when I saw 2 figures approcahing. I hadn’t even heard the gate open! Turns out it was my sister and niece(Yasmine), coming from Beirut to spend the weekend with us! Can’t tell you what I felt at that moment.

The next morning, Yasmine asked me for red velvet pancakes. (there’s little I can refuse this girl, she owns my heart). So I looked up a recipe that turned out to be amazing- taste and consistency wise. I hope you enjoy it!


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What you need:

  • 2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter , melted

Preheat an electric non-stick griddle. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 – 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked.

Original Recipe from Cooking Classy 

Salted Caramel Banana Cake

Layer upon layer of goodness…enjoyed every bit of making this cake, and eating it!

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  • 3 cups (425g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups mashed bananas (from about 4 medium bananas)*
  • 1 tsp lemon juice
  • 1/2 cup butter , softened
  • 1/4 cup vegetable oil
  • 1 cup (100g) granulated sugar
  • 1/2 cup (60g) packed light-brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups buttermilk

Caramel sauce

  • 1 cup (210g) granulated sugar
  • 1/4 cup water
  • 3/4 tsp Morton Fine Sea Salt
  • 1/4 cup (2 oz) unsalted butter, diced into 1 Tbsp pieces
  • 2/3 cup (160 ml) heavy cream
  • 2 pinches Morton Coarse Sea Salt , for topping


  • 3/4 cup (6 oz) unsalted butter
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce (from above)
  • 1/2 cup chopped pecans or walnuts , for garnish (optional)
  • 2 bananas , diced, for topping (optional)
  • Semi-sweet chocolate shavings , for garnish (optional)


  1. Prepare banana cake as directed and let cool completely. Meanwhile prepare the caramel sauce.
  2. For the caramel sauce:
  3. Have all caramel ingredients ready. In a medium saucepan combine sugar, water and sea salt. Set over medium-high heat and whisk constantly until it begins to boil, then allow mixture to boil until it turns to a rich amber color, carefully swirling pan occasionally. Immediately whisk in butter then remove from heat and whisk in cream (be careful, it will steam! A long handled whisk is recommend) and stir until smooth. Allow to cool several minutes then pour into a glass bowl or jar and chill caramel until completely cooled.
  4. For the frosting:
  5. Whip butter until light and fluffy. Add powdered sugar, 1/2 cup of the cooled caramel sauce, sea salt and vanilla. Mix until well combined and slightly fluffy. Chill until it becomes a more firm consistency if needed.
  6. To assemble cake:
  7. Spread about half of the frosting over first layer of cake then drizzle and spread a fair spoonful of the caramel sauce over the frosting. Top with the second layer of cake then add remaining frosting. Just before serving top with the bananas and nuts if using*. Then drizzle over remaining caramel sauce, sprinkle with shaved chocolate and coarse sea salt.

Recipe source: Cooking classy 

Pesto Zaatar(thyme) Rolls

Having Middle Eastern roots, I have a special love for everything Zaatar(thyme). And combining it with pesto, this takes it to another level.  When I made this recipe by My Kitchen Vibes, I knew Zaatar rolls will never be the same.

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What you need:

For the dough:

  • 2 3/4 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon instant yeast
  • 1/2 cup plain yogurt
  • 1/4 cup corn oil
  • 1 + 1/4 cup water
  • 1 teaspoon salt
  1. Mix dry ingredients in a bowl, except for the salt.
  2. Make a well in the center.
  3. Pour oil, yogurt, and 1 cup of water.
  4. Mix. Knead until dough is elastic and soft to touch. Use up to 1/4 cup of extra water, as needed.
  5. Add salt and lightly knead.
  6. Put in lightly greased bowl and cover. Store in a warm place for at least 2 hours.

For the Olive Tepenade, Za’atar Spread:

  • 1/2 cup basil leaves
  • 1/2 cup za’atar (without sesame seeds)
  • 1/4 cup sesame seeds
  • 1/2 cup olive oil
  • 1 teaspoon garlic
  • 1/3 cup parsley leaves
  • 2 tablespoons pine nuts
  • 1 cup dry Turkish olives, pitted
  • black pepper, to taste
  1. Blend ingredients in a blender, until pasty.

To make the bread:

1. Divide the dough into two equal parts.

2. Spread a piece into 12×6 inch rectangle. Spread half the prepared za’atar spread onto the dough.

3. Starting from the bottom right corner, roll into a log.

4. Cut into 1-inch pieces, discarding ends.

5. Line the rolls on greased cookie sheet.

6. Repeat for remaining dough. Let rest for 1 hour.

7. In a preheated 180 C oven, bake for 10-15 minutes, until golden brown on the edges.

Link to original recipe from My Kitchen Vibes here