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Featured Recipes

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Lotus pancakes from @pattis were delicious. I love

Lotus pancakes from @pattis were delicious. I love that they also used salted caramel sauce to cut that cloying taste you can get when lotus spread is used in too much abundance. Really liked this as a breakfast spot, it’s classy and full of light and has a calm cafe feel great for starting off the weekend with. I also really liked their sourdough croque madame with a fried egg on top!
Still searching for breakfast places in the eastern province so do let me know if you have any suggestions!
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#damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #breakfast #bakinglove #f52grams #food #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #instayummy #kitchn #huffposttaste #beautifulcuisines #foodinspo #inmykitchen #foodtographyschool #shareyourtable #instagood #pancakes #brunch #kitchenstories @thefeedfeed @thekitchn @food52

You know what the best kind of neighbor to have is

You know what the best kind of neighbor to have is? A pastry chef living conveniently a few doors down, @fgourmandise , sent me her homemade praline and pistachio macaroons and they are delectable! Crisp chewy exterior gives way to a soft interior and generous filling. I enjoyed every one of these while they lasted- keep your eye on her page, she’s trained in the art of French pastry, gives macaroon masterclasses, and you can also order from her page 👏🏼
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#damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #pastry #bakinglove #f52grams #food #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #instayummy #kitchn #huffposttaste #beautifulcuisines #foodinspo #inmykitchen #foodtographyschool #shareyourtable #instagood #macaroons #frenchpastry #kitchenstories @thefeedfeed @thekitchn @food52

It’s definitely a double layer cake kind of day,

It’s definitely a double layer cake kind of day, so although I usually like the simplicity of a one layer simple sort of snack cake, I took my fave carrot cake ever, adapted from @breadaheadbakery, and after baking cut it in half and turned it into a mini two layer cake. It was a great decision all around. Make this carrot cake, it’s the perfect portion size for a small family or for a very stressed and hungry individual (me) and you’ll absolutely love it.

INGREDIENTS

For the cake:
1 1/4 cup all purpose flour 150 g
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
1/2 tsp ginger powder
pinch salt
2 eggs, room temperature
3/4 cup soft brown sugar 150 g
1/2 tsp vanilla extract
2/3 cup vegetable oil 150 g
2 large carrots, grated 150 g
Handful chopped walnuts, optional

For the cream cheese frosting:
1/2 stick softened butter 50 g
4 oz softened cream cheese 125 g
squeeze fresh lemon juice
1.5-2 cups icing sugar 150-200 g

For the cake:
Preheat oven to 350F (175F). Prepare an 11×7 or 9×9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
For the cream cheese frosting:
In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.

Still putting my @instantpotme to good use by maki $Still putting my @instantpotme to good use by making the easiest recipes I can possibly find. And voila, welcome to a super simply and healthy take on Asian style orange chicken. Served this with brown rice and it was a bowl of pure deliciousness. Has a fraction of the sugar that the typical recipe has, but all that tangy and vibrant flavor. Check the website post linked in bio for slow cooker and plain old stove cooking options! INGREDIENTS 2 lb chicken breasts, cut into 1.5-2 inch cubes 900 g 2 tbsp vegetable oil 1 cup orange juice 1 tbsp ginger, grated 4-6 cloves garlic, minced I used all 6, if you prefer less garlic you can use only 4 1 tbsp apple cider vinegar 2-3 tbsp ketchup 2 tbsp white sugar 2 tbsp brown sugar 1 tbsp sweet chili sauce zest of one orange For the slurry to thicken the sauce: 2 tbsp cornstarch 2 tbsp orange juice INSTRUCTIONS: Pat dry the chicken thoroughly, heat the vegetable oil in either in the instant pot on saute mode, or in a regular pan on medium high heat on the stove. Cook the chicken 2-3 minutes, stirring throughout until starting to turn golden brown then remove the chicken. If using the instant pot, make sure theres no chicken bits stuck to the bottom. If there are any stuck bits, add a splash of orange juice and stir to deglaze. Add the sauce ingredients to the pot, the orange juice, garlic, ginger, soy sauce, white sugar, brown sugar, apple cider vinegar, ketchup, orange zest and sweet chili sauce. Stir to coat the chicken evenly with the sauce. Close instant pot lid, make sure vent is closed, and select high pressure, 5 minute cooking time. After the cooking time is over, naturally release the pressure for 10 minutes, then switch the vent to release and force release any remaining pressure. Mix together the cornstarch and the orange juice, and add to the instant pot, stir gently to combine with the sauce. Turn instant pot to saute mode and simmer for 2-3 minutes or until sauce has thickened. Turn off the instant pot, the orange chicken will thicken further if you let it stand for 10 minutes. Garnish with chopped chives or green onions and extra orange zest. Serve with white or brown rice, or noodles.$

One of my highlights over the Eid holiday was baki

One of my highlights over the Eid holiday was baking cookies with my kids to sell at Layla’s lemonade stand. There’s nothing to bring a family together like a kitchen activity, especially one that involves me sneaking bites of cookie dough😋. This time around, my favorite chocolate chip cookie recipe got an upgrade because I used @tamimimarkets range of signature products, like their light brown and granulated sugar and baking soda. I’ve always gotten good results from the signature line, so next time you are stocking up on baking ingredients I suggest you give them a try! #brandpartner

INGREDIENTS:

1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

INSTRUCTIONS:

In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.

Don’t miss Layla and I’s fun contribution to @

Don’t miss Layla and I’s fun contribution to @culturebah ‘s awesome line up. Today at 5 pm, you can catch a video of us on “Bahrain Summer Festival” YouTube channel (linked in bio)
making delicious and refreshing, super healthy fruit popsicles (plus a surprise one ingredient ice cream hack at the end!) Swipe right for a little teaser video, and let me know if you’ll be watching! Feel free to send any comments my way to read to Layla, she’s eagerly awaiting feedback 😂😂❤️
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #food #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #popsicle #instayummy #kitchn #huffposttaste #beautifulcuisines #foodinspo #inmykitchen #bakingblog #shareyourtable #instagood #morningslikethese #healthydessert #kitchenstories @thefeedfeed @thekitchn @food52

Banana bread is pure comfort in a pan, and I have

Banana bread is pure comfort in a pan, and I have the absolute best recipe for it. I usually use a loaf pan, but didn’t have one on hand and it turned out great as a sort of banana snack cake in an 8x8 inch pan. It’s moist without being gummy, fluffy and just so so good. I think the key is in whipping half the bananas, and mashing the rest while leaving some texture. Adding some chocolate chips definitely doesn’t hurt- You can find the step by step in highlights!

Ingredients:
2 cups flour (250g)
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
3/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted or browned
2 eggs, room temp
1 tsp vanilla extract
1/2 cup walnuts or pecans, finely chopped (or chocolate chips)
Method:
- Heat oven to 180C (350F) and lightly grease a loaf pan and line with parchment paper.
- Whisk together dry ingredients and set aside.
- Mash two of the bananas with a fork, leaving some texture and set aside.
- In a mixer bowl, add the other two bananas and the sugar and mix on medium speed for 3 minutes until well combined. To this mix, add the melted butter, eggs and vanilla and combine.
- Add dry ingredients and mix until just combined. Fold in the mashed bananas and nuts. Pour batter into prepared loaf pan.
- Bake for around 55-60min or until toothpick inserted in the center comes out clean. Bread will be golden brown but if browning too fast and inside batter is still wet, cover with foil. Enjoy warm-nothing like warm banana bread with a cup of coffeee!

The easiest 5 minute dessert, this key lime pie is

The easiest 5 minute dessert, this key lime pie is refreshingly cold and creamy, perfectly balanced with sweet and tart and made with a handful of ingredients. The thing that surprised me is I’ve gotten so much messages from people that their kids have loved this! I didn’t know that this would be as kid friendly as it is, so if you need yet another reason to make this I just gave you another one.

INGREDIENTS:

1 cup heavy cream (whipping cream)
1 can sweetened condensed milk 14.5 oz, 400g
2-3 tsp lime zest, from 3 lemons
1/4 cup lime juice (3-4 limes juiced)
40 ritz crackers 140g
Whipped topping (optional but recommended):
1/2 cup heavy cream whipping cream
2 tsp powdered sugar (icing sugar)
1/4 tsp vanilla optional

INSTRUCTIONS:

For the key lime trifle:
Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and keep whisking about one minute until thickened.
Assemble the pie by spreading about 1/2 cup of the filling on the base of the serving dish (I used a 9 inch pie pan, but you can also use an 8×8 9inch square pan. Top with a layer of Ritz crackers. Spread another 1/2 cup or so of filling, then add another layer of Ritz crackers. Keep going until your final layer of filling. (I had four layers of filling and three layers of crackers)
Place in the fridge for 2 hours or overnight. The longer it sits, the more cake-like the crackers become. When ready to serve, prepare the whipped cream topping.
For the whipped cream topping:
Beat together the 1/2 cup of whipping cream with the icing sugar and vanilla until soft peaks form. Spread on top of the key lime pie, and garnish with extra lime zest or lime slices if desired.

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