These cookies are the best cookies one could ever make! These are chewy and are the perfect balance between sweet and salty. makes about 6 100g cookies. Ingredients: 3/4 cups and 2 tbsp flour (you might use an extra tablespoon or 2 of flour according to how dry or wet the dough is) 100g of butter (at room temperature) 1 1/2 tbsp corn starch 3/4 cup brown sugar 4 tbsp white sugar 1 small egg 1 egg yolk 1/4 tsp salt 1/2 tsp baking powder 1/4 tsp baking soda 1/3 cup dutch cocoa powder 1/2 tsp vanilla 1 1/2 cups peanut butter chips - I used the Reeses peanut butter chips for this recipe (use at least 1 cup of the peanut butter chips for best results) Directions: Preheat oven to 140°C. In a stand mixer, cream together butter,brown sugar,and white sugar until light and fluffy. Add the egg, egg yolk, and vanilla and combine. In another bowl, mix the cocoa powder, flour, cornstarch, baking powder, salt, and baking soda, and add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough) Stir in the peanut butter chips Refrigerate the dough for at least 30 minutes before shaping. Grab the cookie dough and roughly shape the cookie dough(make your cookie dough ball loose and don’t smooth it out) Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other. Bake the cookies for 15-17 minutes on the middle rack.(the cookies will look cooked from the outside but will still look really soft on the inside) Allow the cookies to cool for at least 20 minutes on the baking sheet before removing them. Bon Appétit!

I've never really been a fan of cupcakes but this recipe does it form me! Topped with spoonfuls of rich chocolate ganache and garnished with dark chocolate shavings and sea salt, this cupcake is a crowd favorite. Ingredients: Cupcake batter: 1 cup flour 3/4 cup white sugar 1/4 cup brown sugar 1/2 tsp salt 1 tsp vanilla 1 tsp baking soda 1/2 tsp cinnamon (optional) 1/2 cup unsweetened cocoa powder 1/2 cup vegetable oil 1/2 cup milk 1 egg 1/3 cup hot water Chocolate ganache: 1 cup heavy cream (use 3/4 cup of cream if you prefer a thicker ganache) 1 cup dark chocolate or semi-sweet chocolate (I used a mix of both dark and milk chocolate) Directions: For the cupcakes: Preheat your oven to 170°C. In a large bowl, mix the flour, brown sugar, white sugar, salt, baking soda, cinnamon and cocoa powder together.(dry ingredients) In a separate bowl, mix the egg, vanilla, vegetable oil and milk until fully combined. (all the wet ingredients except water) Add the wet ingredients into the dry ingredients and stir until no streaks of flour remain and all the ingredients are fully incorporated. Gradually add in your hot water while mixing the batter. Prepare your cupcake tins and place them in your cupcake baking tray. Using a large spoon, (an ice cream scoop can help make this process easier) scoop your batter into the cupcake tins until the tin is half way full (make sure not to overfill your tins as they might overflow while baking). After scooping your batter into your desired tins, bake the cupcakes for 20-25 minutes at 170°C. To check if your cupcakes are cooked through, insert a toothpick into the center of a cupcake and see if any batter crumbs stick onto it. The toothpick should come out clean if the cupcake is fully baked. Allow the cupcakes to cool down to room temperature after baking then place them in the fridge for at least one hour before frosting with ganache. For the ganache: Place the heavy cream in a microwave safe bowl and warm it in the microwave for about 1 minute and 30 seconds stirring every 30 seconds. Carefully remove the bowl and add the chocolate. (ensure that the chocolate is fully submerged in the warm heavy cream) Cover the bowl with a plate and leave for 3 minutes. Remove the plate and mix the cream and chocolate to form a ganache. Place the ganache in the fridge for 2 hours. (refrigerate for more or less time according to how thick you want the ganache to be) Frost the cupcakes with ganache and garnish with some dark chocolate shavings and sea salt. (optional) Bon Appétit!

These cookies have to be my new obsession for this fall! Dipped in cinnamon-sugar, these cookies are topped with a cheesecake frosting which pairs perfectly with the soft cinnamon cookie. Ingredients: 1 cup light brown sugar 2 tbsp white sugar 150g butter (at room temperature) 1 egg 1 egg yolk 1 tsp vanilla 2 tbsp cornstarch 1 1/2 cup flour+ 3 tbsp flour 1 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon Cinnamon-sugar mix: 4 tbsp white sugar 3/4 tsp cinnamon Cheesecake frosting 80 g cream cheese (at room temperature) 2 tbsp butter 30g butter (at room temperature) 1 tsp vanilla 2 tbsp butter 30 g butter (at room temperature) 1 cup powdered sugar Directions: For the cinnamon-sugar mix : In a small bowl, mix together the sugar and cinnamon and set them aside for later. For the cookie dough: Preheat oven to 160°C. In a stand mixer, cream together butter,brown sugar,and white sugar until light and fluffy. Add in the egg, egg yolk, and vanilla and combine. In another bowl, mix the flour, cornstarch, baking powder and salt, then add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough) Grab a few tablespoons of the cookie dough and roughly shape it into a ball. Dip the cookie dough into the cinnamon-sugar mix (making sure its fully coated). Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other. Gently flatten the cookie to make the top of the cookie flat (the cookie disc should be about 2cm thick) Bake the cookies for 15-17 minutes on the middle rack. Allow the cookies to fully cool for at least 20 minutes on the baking sheet before removing them. For the cheesecake frosting: Using a hand mixer or a whisk, start by beating the cream cheese until it softens. Add in the softened butter and mix until it turns fluffy. Add the powdered sugar , vanilla and salt and stir until the powdered sugar is fully incorporated. Assembling the cookie: Place your frosting in a zip lock bag or piping bag (with a start tip) and pipe a swirl onto the top of the cooled cookies. Garnish the cookies with some cinnamon-sugar. Bon Appétit!

This chocolate chip banana bread topped with cinnamon maple compound butter is absolutely delicious! From the decadent cake slices to the melted spiced butter, this cake is to die for! Ingredients: For the banana bread: 3 small ripe bananas 1/3 cup brown sugar 1/3 cup coconut sugar (you can use white sugar instead but coconut sugar adds an extra note of caramel to the banana bread) 1/3 cup vegetable oil 1 egg 80g of yogurt 1 tsp vanilla 1 cup flour 1 tsp baking powder Pinch of salt 1/2 tsp cinnamon 1/4 tsp nutmeg Maple cinnamon compound butter: 3 tbsp butter (at room temperature) 2 tbsp maple syrup 1/2 tsp cinnamon 1/4 tsp flakey sea salt Directions: For the compound butter: Using a spatula or a whisk, whip your butter until its light and airy. Mix in your maple syrup and stir until combined. Add in the cinnamon and sea salt and store the butter in the fridge. (remove the butter from the fridge at least 15 minutes before serving the banana bread) For the banana bread: Preheat oven to 160°C. In a large bowl, mix the brown sugar , coconut sugar and vegetable oil until combined. Add in the egg and vanilla. Mashup the bananas using a fork and add them to the mix along with the yogurt. In another bowl, mix the flour, salt, baking powder, cinnamon and nutmeg. Add your flour mix into the main mixing bowl and stir until combined. Mix in the chocolate chips. Pour the batter into a loaf pan greased with some vegetable oil and lined with parchment paper. Bake the banana bread for 50-60 minutes on the middle rack.(a tooth pick should come out clean once inserted in the center of the cake) Allow the cake to cool for at least 10 minutes before flipping it out. Serve warm with a knob of maple cinnamon compound butter. Bon Appétit!

Chocolate chip cookies are considered to be a world wide favorite dessert and these cookies definitely live up to their hype! These cookies are paired perfectly with a tall glass of milk! Ingredients: 115g butter 3/4 cup brown sugar 1 tbsp white sugar 1 egg and 1 egg yolk 1 1/2 tbsp cornstarch 1 tsp vanilla 1 tsp baking powder 1/2 tsp salt 1 1/2 cups flour 1 cup of chocolate chips (I used about 3/4 cup mini chocolate chips) Directions: Preheat oven to 160°C. In a stand mixer, cream together butter,brown sugar,and white sugar until light and fluffy. Add the egg, egg yolk, and vanilla and combine. In another bowl, mix the flour, cornstarch, baking powder and salt, then add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough) Stir in the chocolate chips Refrigerate the dough for 20 minutes before shaping. Grab a few tablespoons of the cookie dough and roughly shape the cookie dough into a ball. Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other. Bake the cookies for 15-17 minutes on the middle rack.(the cookies will look cooked from the outside but will still look really soft on the inside) Allow the cookies to cool for at least 20 minutes on the baking sheet before removing them. Bon Appétit!

This arugula berry salad with toasted walnuts and crumbled feta is a must have at our family's lunch table! The best way to explain this salad's flavor is to say it tastes as vibrant and vivid as it looks! Ingredients: 1 1/2 cups of arugula 5-7 strawberries (sliced) 10 black berries 1/3 cup walnuts 70g feta cheese Dressing: 1/2 tsp dijon mustard 1/2 tsp honey 1/2 a lemon (squeezed) 1 1/2 tbsp balsamic Salt and Pepper to taste 3 tbsp oil Directions: For the dressing: Add all the ingredients into a jar and shake for a few minutes until emulsified. For the salad: To begin with, prepare your fruits and vegetables by rinsing them thoroughly and drying them out on a large towel. Pick a bowl or plate of choice and start adding in your produce. Start by adding a layer of arugula then proceed by adding in the strawberries, blackberries and walnuts. Drizzle on the dressing and crumble in the feta right on top before serving. Bon Appétit!

This soft fluffy bread bundt is definitely considered to be a special type of bread since it resembles a roll of wool! Ingredients: 3 tbsp white sugar 1 1/2 tsp of yeast 1 egg (1 for making dough) 1 egg + 2 tbsp milk (1 to brush the dough before baking) 1/4 tsp salt 1 cup milk 3/4 cup luke warm water 4 cups of flour 90 grams of butter (at room temperature) Optional fillings: Cheese Zaatar Jam Chocolate Directions: For the dough: In a stand mixer, add in the flour, salt, sugar, yeast, egg, water and milk. Mix the ingredients together for about 5 minutes to form a dough. Add in the softened butter and knead for another 5 minutes. Cover the bowl with a damp towel (or plastic wrap) and allow the dough to rest for 40 minutes. For Shaping Once the dough has rested, divide it either into 6 equal dough balls (for 2 smaller bundts) or 3 larger dough balls (for a larger bundt). Cover the dough balls whilst shaping to prevent them from drying out. Place one of your dough balls onto a floured surface. Roll out the dough into a rough rectangle shape. At this stage, you can fill your dough with a few teaspoons of any choice of filling or you can just make a simple plain roll of bread. Tuck in the filling and pinch the dough to prevent the filling from leaking out. Fold in the edges and roll 1/2 the way to the other end of the rectangle. Cut thin strands of the dough using a bench scraper or a knife, then continue rolling. Repeat the process with the remaining dough balls. Baking: Transfer your rolls in a round baking pan or in a bundt cake pan lightly greased with some vegetable oil. Place the rolls around the inside of the pan to form a ring and make sure to leave a spaces between each roll as they will double in size. Cover the pan and allow the rolls to rest for another 40 minutes. While the rolls are proofing, preheat your oven at 180 degrees celsius. After the rolls have rested, gently brush the rolls with the egg wash (simply whisk the egg with a tablespoon of milk) Bake the rolls at 180 degrees celsius, middle rack for 30-40 minutes until golden brown. Let the bread cool down for a few minutes before removing from the pan and serve warm. Bon Appétit!

These are the best cinnamon rolls you will ever make! They involve using a Japanese technique that is commonly used in Asian Bakeries! The Japanese technique is called "Tangzhong". It's simply made by cooking a slurry of flour and water then adding the mixture into the bread dough. This technique elevates the cinnamon roll dough and gives it the lightest , fluffiest texture! Makes about 20 Cinnamon Buns Ingredients: Tangzhong 1/4 cup water 1/2 cup milk 4 tbsp flour Dough 2/3 cup milk microwave for 45 sec 1 tbsp yeast 2 eggs 1 tsp salt 3 cups flour 4 tbsp butter Filling 1/3 cup softened butter 1/3 cup brown sugar 4 tsp cinnamon Icing 1 1/2 cups powdered sugar 4 tbsp milk Directions: To make the Tangzhong : Mix the flour, milk ,and water together in a pot over medium heat for 2 minutes until it becomes thick(make sure to keep whisking the mixture as you cook it over the stove). To make the dough: Start by warming your milk in the microwave for 45 seconds or just heat the milk in a pot over the stove(the milk should be warm to the touch or about 42 degrees celsius or else you could kill the yeast). Then add the yeast into the milk and leave the mixture for 10 minutes to allow the yeast to activate. In a stand mixer , mix the Tangzhong , eggs, salt, and the milk mixture until there are no lumps left. Then gradually add the flour until the dough forms. When all the flour is mixed in, add the butter one tablespoon at a time until its fully incorporated. Once the butter is mixed in, you will have a very soft and silky dough . Cover the dough and allow it to rest for 2 hours(at room temperature) or overnight(in the fridge). While the dough is resting, make the filling by mixing the butter, cinnamon, and sugar together until they are fully combined. Once the dough has rested, place the dough on a floured surface and roll into a rectangle (about 1.5cm thick) Then spread the cinnamon-butter mixture onto the rectangle leaving an 1 inch border from all the sides. Proceed by rolling the rectangle into a tight log. Once you rolled the rectangle, start cutting the log into 20 cinnamon buns (about 1-1.5 inches thick). Then line all your cinnamon rolls into a pan which is at least 4 inches thick. Make sure to leave a 2 cm gap between the buns since they will expand during baking. Allow the cinnamon rolls to rest for 20 minutes before baking. Once the cinnamon rolls are rested bake them for 20-25 minutes at 180 degrees celsius. While the cinnamon rolls are baking, make the frosting by mixing the vanilla and the milk(one tablespoon at a time) into the powdered sugar. Once the cinnamon rolls are out allow them to cool down for 5 minutes before drizzling the frosting onto the buns. Bon Appétit!

These little delicious meat pastries called sfiha are the highlight of my childhood! Found at every gathering set by my Lebanese family, these addictive bite-sized pastries have to be my absolute favorite! click the picture for instructional video Ingredients: The dough: 4 1/2 cups all purpose flour 1/2 tsp yeast 1 tbsp sugar 1/2 tsp salt 1/2 cup vegetable oil 1-3/4 cups of warm water (you may need more or less accordingly) Meat filling: 1/2 kg ground beef 3 small tomatoes peeled 1/2 onion small diced 2 tbsp tomato paste 120g plain yogurt 1 tbsp tahini 1/2 tsp cinnamon 1/2 tsp all spice 1/2 tsp salt Pinch of nutmeg Optional: 1 small diced Green bell pepper 1 tbsp pomegranate molasses 1/2 tsp chili paste or siracha Toasted pine nuts (added after the filling has been mixed) Directions: For the filling: In a blender, place all the filling ingredients and add any optional ingredients of choice. Blend the filling ingredients just until the ingredients are fully mixed. Place your blended filling onto a large mesh strainer which has been set on a bowl. Allow your filling to strain for a few hours in the fridge before using (I usually make the filling the day before I use it to ensure most of the liquid has been drained but 2 hours would do the job perfectly) For the dough: In a stand mixer, add in the flour, yeast, sugar, salt and vegetable oil. Mix the ingredients until they are roughly combined then start adding in the water gradually until a soft dough forms (you may use more or less water accordingly). Knead the dough for 5 minutes by hand or using a stand mixer. Cover the dough with a damp towel or some plastic wrap and allow it to rest for 1-2 hours. To assemble the pastries: Divide the dough into 4 and roll out one of the sections. Using a circular cut out, lid, tea kettle lid, etc. , cut out the rolled dough. Start placing a spoonful of the meat filling onto each dough cutout. Pinch the cutout diagonally to obtain a square shape. Repeat with the remainder of the dough. Place the shaped pastries onto a lightly oiled baking sheet, spacing them out evenly (use the measurement of half your finger as a guide). Bake the pastries at 180 degrees Celsius for 7 minutes on the bottom rack and 7 minutes on the middle rack until golden brown. Serve with some yogurt, lemon wedges, pickles, extra pomegranate molasses and some cold Ayran. Bon Appétit!

These waffle-cut fries are utterly addicting! Crispy, flavorful and seasoned to perfection, these fries have to be my favorite. Ingredients: 5 small potatoes 6 tbsp olive oil 1 tbsp paprika 1/2 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp dried rosemary 1/2 tsp freshly ground pepper Flakey sea salt or any type of salt (to taste) handful of chopped parsley (to taste) Directions: Start by rinsing your potatoes. You may peel or leave the skin on your potatoes. 3. Cut your potatoes into thick slices. 4. Using a knife, cut slices vertically along the potato slice making sure not to cut through (you may use a wooden skewer or chopsticks to ensure you don't completely cut through the potato slice). Then slice at an angle again making sure not to cut through. 5. They should look like this. Repeat with the rest of the potato slices then rinse with cold water until the water runs clear. 6.In a small bowl, mix the olive oil, herbs and seasonings together. 7. Line your baking sheet with the potato slices and brush the seasoned olive oil on top of each slice (Cover your baking sheet in tinfoil or parchment paper to minimize cleanup). 8. Bake the potato slices for 20-25 minutes at 200°C until golden brown. 9. Garnish your fries with some flakey sea salt and freshly chopped parsely. 10. Bon Appétit!

These are the easiest yet fluffiest muffins you will ever make! Makes about 12 muffins Ingredients: 1 cups all-purpose flour 1/4 cup white sugar 1/3 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup and 2 tbsp milk 4 tbsp vegetable oil 1 egg 1/3 cup of chocolate chips (or any other mix in such as:raisins,dried fruits,nuts,etc.) Directions: Mix all the dry ingredients together in a bowl . Add in the eggs ,milk,and oil. Add a handful of your mix-in. Spoon in the batter into muffin tins using an ice cream scoop. Sprinkle more of the mix ins on top of the muffins before baking. Bake at 180° for 13 minutes. Bon Appétit!

You can never go wrong with a classic tomato sauce to pair your pasta with ! Ingredients: 1 8oz can of whole tomatoes 1 tsp of tomato paste 1 tbsp of olive oil 1/4 cup of water 1 1/2 tbsp dried basil 1 1/2 tbsp dried oregano 1 tsp salt 1 tsp black pepper 1 bay leaf 4 cloves of crushed garlic (simply do that by placing the knife horizontally over the garlic clove and pushing downward !!MAKE SURE NOT TO PUT YOUR FINGERS ON THE SHARP ENDGE OF THE KNIFE!!) Directions: In a small pot over high heat , drizzle in the olive oil and add all the spices , tomato paste ,and garlic cloves and mix for 2 minutes or until fragrant .(toasting the spices enhances their flavor in the sauce ). Add in the whole tomatoes and using a wooden spoon try to crush them down. Once the tomatoes start to simmer add in the water and mix. Finally , allow the sauce to simmer for 30-60 minutes on low heat or until it thickens . Bon Appétit! (this sauce can be used as a sauce with some pasta or used to top certain dishes like Chicken Parmigiana)