This is my go-to recipe for making pizza dough and not once has it failed to make the ULTIMATE pizza crust ! Ingredients: 3 cups flour 2 tbsp milk powder 1 tbsp sugar 1/4 cup oil 1 tbsp yeast 1 1/4 water (you might need more or less accordingly) Directions: Mix the flour, sugar,oil,and yeast in a large bowl until combined. Mix the milk powder with the water and add it gradually into the flour mix until a dough forms. Once the dough forms kneed it for 10 minutes. Cover and allow to rest for 1 hour before using. When making the pizza crust, roll it out with some semolina flour (optional)or normal flour then add the sauce, toppings and cheese. Bake the pizza for 10 minutes bottom rack and 20 minutes middle rack at 180 degrees celsius . Bon Appétit!

Just made these brownies and IM OBSESSED!These are perfectly chewy, chocolatey ,and are to die for! The Perfect stack ! Ingredients: 3/4 cup butter (cut into cubes) 120g unsweetened chocolate (chopped) 160g milk chocolate(chunks or chips)+ more mix in 100g nutella spread 1 tsp vanilla extract 1 cup brown sugar 1/4 cup white sugar 3 eggs and 1 egg yolk 1/4 tsp salt 3 tbsp dutch processed cocoa powder 3/4 cup flour Directions: Place the butter, unsweetened chocolate, and milk chocolate in a microwave safe bowl and melt them together.(Make sure to stir every 20 seconds for about 2 minutes or until they are fully melted) Remove the chocolate-butter mixture from the microwave and allow it to cool for 5 minutes (or until its warm to the touch) then stir in the Nutella. Using a stand/hand mixer, mix the brown sugar, white sugar, vanilla, and eggs until they are light and fluffy.(about 2-3 minutes) Add in the chocolate mixture and mix until fully combined. Then mix in the flour, salt, and dutch cocoa powder until fully combined. At this point, you can mix in some extra chocolate chips or chunks (I did because there is no harm in more chocolate!!) Pour your batter into a pan lined with parchment paper and greased with a little butter(to prevent sticking). Bake the brownies at 180 degrees celsius for a minimum of 30-35 minutes on the middle rack(don't over bake your brownies or else they will turn out dry.If you insert a tooth pick, it will still have batter on it DON'T WORRY its normal since these brownies are extremely chewy and soft on the inside!) Bon Appétit!

These cheese boats are absolutely delicious since whats better that a cheesy fluffy pastry with a crispy crust! Makes about 8 large cheese boats Ingredients: 1 1/2 cups warm water 1/2 cup vegetable oil 1/2 cup plain yogurt 2 tbsp sugar 1 tsp salt 2 tbsp yeast 1 tsp baking powder 5 cups flour 1 cup of shredded/cubed cheese of choice (I used a mix of halloumi and Akawi cheese NOTE:make sure that the cheese you use is low in salt otherwise soak your cheese in some warm water to reduce the saltiness) 2 tbsp of black sesame seeds(optional) Directions: In a bowl , mix the water, oil,yogurt,sugar, yeast, and salt until combined. Mix the baking powder with the flour and gradually add the mix into the wet ingredients until a dough forms. Add some flour onto a working surface and knead the dough for 10 minutes. After kneading, cover the dough and rest for 1 hour. While the dough is resting shred your cheese. Once the dough has rested, Flour your surface and portion out the dough into 8 equal pieces. Roll out the pieces of dough into ovals and place a good amount of cheese in the center. Pinch the edges of the oval to seal the dough. Sprinkle somme black sesame seeds on top of the cheese.(optional) Place the boats on a baking sheet and bake for 20-25 minutes at 180 degrees celsius . Bon Appétit!

There are mainly 7 types of Chinese dumplings(Siu mai(pronounced "shoo-my",Har gao(pronounced "ha-gow"),Xiao Long Bao,Sheng Jian Bao,Bao Zi,Wontons, and Jiaozi). Today I will be showing you how to make Jiaozi. These mouth-watering dumplings are usually filled with a vegetable or meat filling and most popularly shaped into crescent-like dumplings. Jiaozi can be steamed, boiled, or panfried but still tastes delicious either ways. (Click the picture to view the recipe video) Makes about 35-45 dumplings (according to the size of the dumplings) Ingredients: Dumpling wrapper dough: 2 cups flour 1 tbsp olive oil 1/2 tsp salt 1 cup of boiling water Meat Filling: 1 pound(1/2 kg) of finely ground beef 1/2 tsp salt 1 tsp pepper 1 tsp grated ginger 1/2 cup of chopped green onions 2 tbsp soy sauce 1 tsp Worcestershire sauce 2-3 minced garlic cloves Dipping Sauce(made by just mixing all the ingredients together): 1/3 cup soy sauce 1 tbsp sesame oil(optional) 1/2 tsp chilli flakes, oil,or sauce(optional) 1 tbsp sesame seeds 1/2 tsp ginger 1 minced garlic more chopped green onions(optional) Directions: For the dough,Start mixing the flour, salt, and oil together in a large bowl. Then gradually add the boiling water into the flour until a dough ball forms(you might need more or less water accordingly). Transfer the dough onto a floured working surface and knead for 5 minutes until the dough is soft and elastic. After kneading , place the dough in a bowl greased with some olive oil and cover for 20 minutes. While the dough is resting, prepare your filling by mixing all the ingredients into the ground beef . Once the dough has rested, divide the dough into to equal pieces covering one with a damp towel. Take one of the pieces and roll it into a thin log and cut into 3 cm thick pieces. Repeat with the remaining piece of dough.(you should have a minimal amount of 35 dough pieces. Start rolling out each piece of dough into a circle (diameter about 6cm). You can use a circle cutter and go over the circles you rolled out to make perfectly shaped wrappers. Make sure you store the wrapper dough under a damp cloth. To make your dumplings, place about a tablespoon of the meat filling into the center of a wrapper . Then fold your dumpling dough to create a half moon shape and pinch the dough to seal in the filling.(click the photo to check the instructional video) Repeat with the remaining wrappers. Cooking Methods: Steaming: Boil 3 cups of water in a pan(make sure your steamer fits onto the pan) Line your steamer with some cabbage leaves. Then place your dumplings in batches at least 2-3cm apart(since they will expand whilst cooking) Put your steamer over the pan of boiling water. Allow the dumplings to steam for 10-12 minutes.(do not open the steamer whilst the dumplings are cooking.) Pan Searing: In a large pan over medium heat put a table spoon of olive oil and line your dumplings 2-3 cm apart.(working in batches accordingly) Sear them for 3 minutes or until they develop a golden color on the bottom. After they are seared pour 1/2 cup of water into the pan and cover with a lid. Cook the dumplings for 5 minutes or until the water has evaporated.(make sure to taste the dumplings to ensure they are cooked) Remove the dumplings from the pan and serve. Boiling: Boil water in a pot over high heat. Add the dumplings in batches according to the post size(don't overcrowd your pot with dumplings or they will stick). Keep mixing gently to ensure no dumplings are sticking . Allow the dumplings to boil for 5-8 minutes or until they float to the top of the water. Remove the dumplings from the water using a slotted spoon and serve.

Madeleines or petite Madeleines are traditional shell-like sponge cakes based in 2 communes in northern France in the Lorraine region. There are several legends regarding the “creation” of madeleines. Frequently the Legends are centered around a female or cook named Madeleine. Some people believe that the cook or baker was a woman named Madeleine Paulmier who worked for the Duke of Lorraine during the 18th century. Legend states that the dukes wife loved the delicate cakes so much, that she began serving them to the court in Versailles. Since the royal family of France loved these cookies so much, it is no surprise that the love for madeleines spread throughout the region. Another legend states that a pilgrim named Madeleine brought back the recipe from her voyage to Spain , or a cook named Madeleine offered these shell-like cookies to voyagers crossing the Lorraine region. But most commonly, It is said that a girl named Madeline had been given these little cake-like cookies during her voyage and brought back the recipe to France. Ingredients: 1 cup flour 1 1/2 tsp baking powder 1 tsp vanilla 1/2 cup sugar 1\4 cup lemon juice 4 tbsp milk (if needed) 80g melted butter 2 eggs Directions: In a large bowl, whisk the eggs and the sugar together until they become frothy. Add in the vanilla and lemon juice and mix until incorporated. In a small bowl, mix the salt, baking powder, and flour together and sift them into the mixture. Once you have mixed the flour into the mixture, add the melted butter and stir until no streaks of butter are visible(do not over mix your batter or you will loose he airy texture of the madeleines) If the batter is too thick, add some milk to the batter.(I ended up needing an extra 3 tbsp) Prepare your Madeleine pan by greasing it with some butter. Using a teaspoon, place the batter into the shell-shaped cavities. Lastly, bump your tray against your work surface a couple of times just to get rid of any large air bubbles. Bake the Madeleines for 13 minutes at 200 degrees celsius and for 7 minutes at 180 degrees celsius or until you place a toothpick in the center of one and no batter sticks.(you might need more or less time according to the size of your Madeleine pan) Once the madeleines are out, allow them to cool down for 5 minutes before removing them from the pan. Bon Appétit!

This is one of my favorite dishes of all time since the combination of the crispy chicken, the tangy marinara , and of course A TON OF CHEESE creates this extravagant flavor combo that everyone just adores ! Makes about 10 pieces of chicken parmigiana Ingredients: 1 kg of cleaned chicken breasts 1 1/2 cups of bread crumbs(seasoned with 1 tbsp of oregano) 1 cup of sliced mushrooms 1 cup of marinara sauce (you will find the recipe on my blog Click here or you can get a jar from the store but trust me homemade is the way to go) 1/3 cup of grated Parmesan cheese Flour mix: 1 cup of Flour 4 tbsp sweet paprika 2 tbsp dried oregano 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp dried mustard powder(optional)or 1/2 tsp white pepper Egg mix: 3 eggs 1 tbsp of soy sauce 1 tsp of grated ginger Spaghetti al Burro(optional): 500g of spaghetti 3 tbsp butter 1/2 tsp of salt 1/2 tsp freshly cracked pepper 1/2 tsp of all spice seasoning 1/4 cup of Grated Parmesan Directions: Using a food-safe plastic bag cover the chicken breast and pound the chicken using any heavy object (like a rolling pin) until its an even thickness. Mix the flour and the spices together. Whisk the eggs ,soy sauce,and grated ginger. Then coat the all chicken breasts in the flour mix then dip them into the eggs then cover them with breadcrumbs . Place the breaded chicken breast on a greased baking sheet(Use about a table spoon of olive oil)and cook for 15 min at 180° bottom rack (make sure to flip the chicken halfway through cooking to ensure that both sides of the chicken breasts are golden and crispy ) After baking the chicken breasts , take them out of the oven and add a layer of marinara sauce (check my blog to find the recipe) then top with some sliced mushrooms (optional). Finally , sprinkle some mozzarella cheese and grated Parmesan on-top and add some salt and freshly cracked pepper and bake for another 10 minutes top rack at 180°C until the cheese is melted and has a crispy golden exterior. Lastly , serve with some spaghetti that has been tossed with butter and seasoned with some salt, pepper, and a pinch of allspice seasoning. Bon Appétit ! NOTE:For the pasta melt the butter in a pan on high heat and add the seasonings.Then add the boiled pasta and toss until the pasta is fully coated with the buttery sauce. Finally, garnish the pasta with some parmesan cheese.

Ingredients: Seasoning rub for chicken: 1/2 tsp white pepper 1/2 tsp salt 3 table spoons Olive oil Rice for stuffing the chicken:(1 cup of rice per chicken ) 2 Bay leaves 1 cup Egyptian rice (short grain rice) 3 Cardamon 1 cinnamon stick 1 tsp grated fresh Ginger 1/2 tsp salt 2 cups of water For the roasting bag: 3 bay leaves 2 small potatoes (cut into thick discs) 1 carrot (cut into discs) 3 pieces of cardamom Instructions: In a pot,Boil the rice, water ,and all the spices for about 15 min(make sure the rice is still very moist). Allow the rice to cool down then stuff the chicken with the rice. Using twine and a needle , close the chicken making sure no rice will escape during cooking. Season the chicken with the spice rub then place it in the roasting bag with all the spices. Put the bag onto a baking sheet/pan and bake in the oven for 90-120 minutes at 180°C until golden brown. Allow the chicken to cool for about ten minutes before serving(make sure to remove twine before eating) Serve on a bed of rice and garnish with some toasted nuts(optional) Bon Appétit!

Let me ask you a question. Can you think of anything better than a goey brownie right now? NOPE I can't ... This is my go-to recipe that I have been using for years and it works like a charm every single time ! Ingredients 1/2 cup melted butter 1/2 cup granulated sugar 1/2 cup brown sugar 2 large eggs 2 teaspoons vanilla extract 1/2 cup melted unsweetened baking chocolate 3/4 cup all-purpose flour 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder 1 cup roughly chopped milk chocolate (or chocolate chips) Directions: Preheat oven to 180° C. Line a medium sized metal baking pan with parchment paper.(8x8'') Pour melted butter into a large mixing bowl. Whisk in both sugars until smooth. Add in eggs and vanilla extract. Whisk in melted chocolate until combined and smooth. Using a rubber spatula, stir in flour, cocoa powder, and salt until combined. Stir in the chunks of roughly chopped chocolate or chocolate chips . Pour into prepared pan and smooth out. Bake in the preheated oven for 25 minutes. Let cool in pan 15 minutes before slicing. Bon Appétit!

This is my favorite dessert of all time! Any time there is French toast on the menu ignore all dishes and CHOOSE FRENCH TOASTT !!! Ingredients: 2 eggs 1⁄3 cup milk 3 tbsp flour 3 tbsp sugar 1 tsp vanilla extract 1⁄4 tsp salt 1 tsp cinnamon 4 slices of brioche or toast 2 tsp butter powdered sugar/maple syrup/honey (for serving) 1/4 cup whipping cream or any toppings of choice Directions: In a bowl, whisk the eggs, milk, flour, sugar, vanilla extract, salt, and cinnamon until combined. Dip the slices of brioche/toast into the mix (make sure both sides of the bread are covered). Melt a teaspoon of butter into a pan over medium high heat and put the French toast. Cook the French toast for 2 minutes per side or until golden brown. Whip the whipping cream in a jar by shaking it vigorously for at least 6 minutes or until the cream starts to form. Serve your French toast with some maple syrup , a dusting of powdered sugar, and a side of whipped cream. Bon Appétit!

This cake contains no artificial sugars and no artificial oils! Ingredients Carrot Cake Batter: 1 1/2 cups whole wheat flour 2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/8 tsp kosher salt 1/8 tsp ground cloves 1/4 cup coconut oil melted 2 large eggs 1 tsp vanilla extract 2/3 cup pure maple syrup 1/2 cup low fat plain yogurt 1/3 cup low fat milk 2 cups carrots (grated) The glaze: 1/2 cup plain yogurt 1/4 cup pure maple syrup 1 tsp vanilla extract Orange food coloring(optional) Directions: Preheat oven to 180°C . Coat a baking pan with coconut oil. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside. In a separate mixing bowl, whisk together the eggs, coconut oil, vanilla extract, pure maple syrup, plain yogurt, and milk. Add the wet to the dry and stir until just incorporated. Fold in the carrots . Bake for 15-20 minutes until a toothpick comes out clean. Allow to cool completely at room temperature before adding the glaze. To prepare the glaze, stir together the yogurt, pure maple syrup, and vanilla extract. Pour on top of the cooled cake. Bon Appétit!

These mojitos are absolutely refreshing and are perfect for a hot summer afternoon! about 2 servings Ingredients: Sugar Garnish: 2 tablespoons sugar 1/2 teaspoon salt zest of a lemon 2 tbsp lemon juice Directions: Mix all the ingredients together in a bowl. Dip the cup upside down in some lemon juice then dip into the sugar mix. Simple syrup:(equal parts sugar to water) 1/4 cup of water 1/4 cup of sugar Directions: In a small pot mix the water and sugar together over medium high heat. Simmer for 10 minutes until sugar granules dissolve. Drink: 1 cup sparkling water 3 tbsp lemon juice 2 tbsp simple syrup mint leaves lemon slices ice cubes (Adjust recipe quantities according to liking by increasing or decreasing the lemon and simple syrup) Directions: Crush the the mint leaves and lemon slices together. Add the simple syrup, lemon juice, sparkling water, and ice. Stir and pour into the garnished cups. Top with more fresh mint and lemon slices.

Ingredients: 1 1/2 cups shredded cabbage(white or red cabbage) 1 tsp salt 1 medium carrot(shredded) 1 tsp honey 1/4 cup mayonnaise 1 tsp apple cider vinegar Directions: Shred the cabbage and rinse thoroughly. Place the cabbage in a strainer and add the salt so all the water can drain out. Shred the carrots and make sure they are strained from water. Mix the carrots and the cabbage together. In a separate bowl , Mix the mayonnaise, honey, and the apple cider vinegar. Add the mayonnaise mix over the cabbage and stir until combined. Refrigerate for 30 minutes before serving. Bon Appétit!