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Brioche French Toast with Almond Butter

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The poor little cookie on the plate was under atta

The poor little cookie on the plate was under attack by a monster army of chocolate filled chocolate chip sandwich cookies. A threatening but delicious army. So I ate the lonesome cookie to put it out if it’s misery, then I ate a bunch of the attacking cookies to teach them a lesson😂😂. Thank you @thecookiejarbh for the cutest and tastiest stuffed cookies. Soft and absolutely delicious! Have always loved cookie jar, and definitely loved these cookies, get the Halloween limited edition now !!!
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- [ ] #damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #foodblogger #foodblogfeed #foodlovers #foodie #f52grams #food #labneh #TOHfoodie #foodphotography #makeitdelicious #instayummy #kitchn #cookiesandwich #beautifulcuisines #foodinspo #inmykitchen #yum #shareyourtable #foodblogger #foodstagram #chocolatechipcookies #halloween @thefeedfeed @thekitchn @food52

Swipe if you want to get really hungry. Since I’

Swipe if you want to get really hungry. Since I’m in Bahrain for another 48 hours (shortest but sweetest trips ever) I thought it fitting to post one of the highlights of my last trip to Bahrain. @haus.bh has a new chef, a new menu, and the dinner we had was mind blowing. Absolutely delicious! Everything from the black cod gyoza topped with otoro tuna, to the crispy wagyu taco, the citrus smoked salmon tartare, creamy burrata with yuzu heirloom tomatoes, and dry aged sirloin. Spectacular! A table of foodies all agreed, and we literally had nothing bad to say. The sweet endings were just as strong, and I savored every bite of the Valrohna chocolate fondant pictured, and the mille feuille with custard. Big time recommend.
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#bahrainrestaurants #bahrain #bahrainfood #yummy #instayum #foodblogger #fondantcake #beautifulcuisines #chocolatecake #restaurantphotography #foodphotography #vsco #tacos #burrata #delish #foodietribeinfluencer #foodporn #foodie #yummyfood

Made the best half whole wheat half regular flour

Made the best half whole wheat half regular flour manaeesh, thanks to a recipe by @mrsclueless (she has the best recipes it’s not even debatable). SO YUM and so easy and fun to make with the help of my little kitchen helper!
Ingredients:
150 g whole wheat flour
150 g regular flour
2.5 tsp instant yeast
2 tsp sugar
1/2 tsp salt
3 tbsp olive oil
3/4 cup warm water
Extra olive oil for drizzling

For topping:
4 tbsp zaatar
5 tbsp olive oil
halloumi cheese slices if you like (recommend!!)

Method:

-In a large bowl, add half the amount of flour, the yeast, sugar and salt. -Whisk to combine.
-Add the olive oil and warm water, and use your hands to mix the dough until combined. Add the remaining flour, and knead until dough is nice and smooth.
-Shape into a ball, and lift out of the bowl. Drizzle some olive oil in the bowl you were using, place the dough ball back in, and drizzle the top with a little more olive oil.
-Loosely cover with plastic wrap or a damp kitchen towel, and allow to rise in a warm place for 30-45 minutes or until dough is doubled and puffy. Meanwhile, preheat the oven to 400 F (205 C ).
-Punch dough down, knead a little, then divide into 4 or 6 balls, depending on the size of the manakish you want. On a lightly floured surface, press the dough balls into an oblong manakish shape like pictured. You can use your hands to shape the dough, or a rolling pin.
The dough should be very easy to work with, but if it's sticky, lightly dust the top with flour
-Mix together the zaatar and olive oil to make the zaatar topping, and use a spoon to spread evenly on the dough, leaving a border of dough without zaatar. If using cheese, just top the zaatar mix with the cheese, or add cheese without any zaatar underneath. You might find it easier to place the dough on parchment lined baking sheets, and assemble directly on the sheets.
-Bake for 8-12 minutes (the range of time depends on the size of the manakish), until dough is lightly browned on the edges, and if you lift up a manakish the bottom is cooked through and lightly browned. I like to then broil for 1-2 minutes to get a little more crunch and to get the cheese golden brown.
Rest a couple min and enjoy!

Oh man. Brownies are one thing, and cheesecake is

Oh man. Brownies are one thing, and cheesecake is one thing but put them together and 🤯. SO GOOD!! You can find the step by step on @tamimimarkets stories, and the recipe below. Make them!!

INGREDIENTS

For the brownie batter:
heaped 1/2 cup chocolate chips or chunks 115 g
2 tbsp cocoa powder, sift if lumpy
1 stick butter 113g
1/2 cup flour 63g
1/4 tsp salt
2 eggs
1/2 cup brown sugar, light or dark 105 g
1 tsp vanilla
To mix in:
extra 1 cup chocolate chips 170g

For the cheesecake swirl:
225 g softened cream cheese
1/4 cup white sugar (50g)
1 egg, room temp
1/4 tsp vanilla extract

INSTRUCTIONS:

-Heat oven to 180 C and prepare an 8×8 inch pan by lightly greasing it and lining it with parchment paper.

-Melt together the chocolate chips for the batter, butter, and cocoa powder either in the microwave or in a double boiler.

-Stir until the chocolate and butter melt and texture is smooth and combined. Set aside to cool while you prepare the rest of the ingredients.

-In a small bowl, whisk together flour and salt. Set aside.
In the bowl of an electric mixer, add the eggs, brown sugar, and vanilla. Whisk on medium low speed until combined, 1-2 minutes. Use a spatula to scrape the sides of the bowl if you need to.

-Increase the mixer to medium and slowly pour in the chocolate mixture. Continue whisking on medium until the batter is smooth, about 1 minute.

-Sprinkle the dry ingredients over the batter all at once and use spatula to fold until JUST combined. A few flour streaks are fine.

-Add the chocolate chips for the mix in, and stir to just combine. Reserve 1/4 cup of the batter and set aside.

-Pour the remaining brownie batter into the prepared pan, smoothing out the top.

-Prepare the cheesecake by creaming together cream cheese and sugar for a couple minutes until combined. Add the egg and vanilla and mix until combined.

-Pour the cheesecake mix over the brownie batter in the pan. Scoop the reserved 1/4 cup of brownie batter evenly on top and swirl with a knife.

-Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool completely before cutting into squares.

It’s a Sunday so you deserve something pretty in

It’s a Sunday so you deserve something pretty in your feed- and in your day- like a good cup of coffee and lots of little coffee treats. The perfect fika!
Have you heard of fika? It’s a Swedish word that translates loosely to a cake and coffee break, and it’s so essentially a part of my day. One of my favorite moments is my second cup of coffee where I take five minutes to myself and have a little treat with my black coffee. Perfect balance of bitter and sweet! This delivery from @roastbahrain made me so happy. I love them and miss them, and these little coffee sweets were delicious- I especially liked the date and the lotus ones. Have a great week ahead and don’t forget to take a few minutes a day to just relax and recharge!
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- [ ] #damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #foodblogger #foodblogfeed #cookies #foodie #f52grams #food #healthyrecipes #TOHfoodie #foodphotography #makeitdelicious #instayummy #kitchn #coffeeflatlay #beautifulcuisines #foodinspo #inmykitchen #fika #shareyourtable #foodblogger #foodstagram #belgianwaffle #coffeeshops

Such a cozy little spot to get a really good waffl

Such a cozy little spot to get a really good waffle. @nouveauwaffle is where we had Layla’s birthday breakfast and it was a really delicious experience. I don’t know why they are so under the radar! I quite literally stumbled upon this little cafe, and I’m glad I did! I had the salted butterscotch liege waffle and Layla had the Nutella Belgian waffle sticks with strawberries. Both super super yummy. My flat white was also really good! I do advise calling ahead to make sure they are open though.
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- [ ] #damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #foodblogger #foodblogfeed #nutbutter #foodie #f52grams #food #healthyrecipes #TOHfoodie #foodphotography #makeitdelicious #instayummy #kitchn #nutellawaffles #beautifulcuisines #foodinspo #inmykitchen #butterscotch #shareyourtable #foodblogger #foodstagram #belgianwaffle #waffle @thefeedfeed @thekitchn @food52

Reluctantly easing my way back into a healthier li

Reluctantly easing my way back into a healthier lifestyle, but it’s easier when I get genuinely yummy healthy goods like the nut butters and granola from @seedbahrain . These nut butter stuffed dates sprinkled with granola, dark chocolate and sea salt are DELICIOUS. They are sweet and nutty, chewy and creamy. Swipe for a close up! The crispy granola gives a great texture contrast, and the sprinkle of flaked salt helps tone down the sweetness. I made this using Seed’s cashew and hazelnut butters. And guess what! Now you can bundle any of @seedbahrain ‘s nut butters with their granola for 10% off with code ELC10 💃🏻!

Ingredients:
-Dates of your choice, pitted and cut in half but still attached
- Nut butter of choice (try cashew and hazelnut for a change! @seedbahrain )
- Granola for sprinkling
- Dark chocolate chunks, optional. I used 70% Lindt.
- Flaky sea salt for sprinkling

Method:
- Fill each date with a heaped teaspoon of nut butter. Sprinkle with granola, dark chocolate and sea salt.
- Store in the fridge and enjoy as a healthy snack, dessert or coffee snack!
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- [ ] #damnthatsdelish #foodfluffer #foodtographyschool #feedfeed #tastingtable #forthemaking #foodblogger #foodblogfeed #nutbutter #foodie #f52grams #food #healthyrecipes #TOHfoodie #foodphotography #makeitdelicious #instayummy #kitchn #healthy #beautifulcuisines #foodinspo #inmykitchen #granola #shareyourtable #foodblogger #foodstagram #dates #energyball @thefeedfeed @thekitchn @food52

You know what’s happening? I got the slightest w

You know what’s happening? I got the slightest whiff of a cooler breeze and I’m officially declaring it comfort stew weather! What better way to start then with this slow cooker beef chili (must be the Texan in me). It’s so good and hearty, stick to your ribs delicious (see notes for making without a slow cooker). I like mine with tons of cheddar cheese and a dollop of sour cream. I also like homemade cornbread with this, but in a pinch, tortilla chips work great!

@thefeedfeed, @tuttorossotomatoes, #tuttorossotomatoes, #feedfeed #contest

INGREDIENTS:
1 Tbsp olive oil
1 kg lean ground beef (2 lb)
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp cinnamon
1 tsp seven spices or allspice
salt to taste
pepper to taste
2 cans diced tomatoes 400 grams each
2 cans tomato sauce 400 g each
1/2 cup beef broth
2 tbsp chili powder (not cayenne pepper!)
2 1/2 tsp cumin powder
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp sugar, white or brown will do
1/2 tsp ground coriander
salt and pepper to taste
2 cans kidney beans 400 grams each
1 can black beans
shredded cheese, sour cream for serving
Instructions:
Heat olive oil in a large skillet, then add onions and sauté for around 3 minutes or until soft. Add garlics and sauté another 30 seconds.
Add ground beef and cook until beef has browned, mashing it with a spoon to break apart the clumps of beef while it cooks. Add the cinnamon, seven spices, salt and pepper. Drain the fat.
Pour browned beef into slow cooker, add the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander. Season with salt and pepper to taste.
Cover lid and cook on low heat for 5-6 hours.
Once the chili has thickened and is ready, stir in the drained cans of beans and leave to cook 15-20 minutes longer. Serve with desired toppings, and alongside rice, quinoa, cornbread or on top of baked sweet potatoes!

NOTE: To make this on the stovetop, follow all steps through to the cooking the beef, then add all the rest of the ingredients except the beans to the saucepan. Boil, then reduce heat to a simmer and simmer uncovered for 45min-1 hour. Add the beans and simmer for another 20 minutes.

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