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everylittlecrumb

Homesickness is hitting hard these days! I miss so

Homesickness is hitting hard these days! I miss so much about Bahrain. I can’t believe it’s been 4 plus months since I’ve last seen it and my house🥺. I also really miss the Friday mornings we took for granted, which very frequently included @cafelilou and their French coffee and perfect breakfast, I’m off on a quick adventure to Riyadh where I’m sure I’ll distract myself with an abundance of calories so stay tuned in my stories! Happy weekend all ❤️
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Lazy cake for these summer days. Instant hit with

Lazy cake for these summer days. Instant hit with the kids- a lot of fun to make with them since no oven is required and you just need to mix a few things together. They are not too sweet at all, so you can add more condensed milk if you like but these were perfect for us! Chocolatey, biscuity goodness.
Ingredients:
2 packs Marie biscuits (36 pieces,180g- can sub digestive)
1 stick butter, melted (100 g)
6 tbsp cocoa powder
1/2 can condensed milk (200g) - can add more if you taste mix and want to sweeter
Method:
1. Break the biscuits into large chunks and set aside. Either line a lightly greased loaf pan with parchment paper, or you can use aluminum foil to roll up the lazy cake.
2. In a large bowl, mix together melted butter, cocoa powder and condensed milk until smooth and combined. Add in the biscuit pieces and fold to combine .
3. Place the biscuit chocolate mixture into prepared loaf pan and freeze 2-3 hours until set. Or, place the mixture on a sheet of foil and squeeze into a log/cylindrical shape and freeze.
4. Once firm, slice and enjoy! I like to store any extra in the freezer and grab at whim.
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I am in complete denial that I missed #worldchocol

I am in complete denial that I missed #worldchocolateday yesterday (to post a picture of porridge no less! It’s almost ironic) so HAPPY CHOCOLATE DAY! Can think of no fitting picture to share than this incredibly delicious and fittingly names Matilda cake from @parkers . Anyone famous with the @roald_dahl classic book made movie will remember how iconic the chocolate cake in the movie is. This rendition nailed it. Honestly, one of the best chocolate desserts I’ve had. SO HEAVY, be warned, but it comes as an oversized cake slice, good for 4-6 people with layers of moist chocolate cake, chocolate filling, some crispy bits and just so much chocolate goodness. I had this for breakfast four days in a row #sorrynotsorry. Swipe for some video action!
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Some of the blueberry compote I made for the super

Some of the blueberry compote I made for the superb cheesecake bars (check yesterdays post!) made its way on to my porridge, and it made for one delightful breakfast. I never knew how to make proper porridge, and was never interested until I tried it in London’s @pret and fell in love with how creamy, thick and rich it was. I tried a few recipes, and @jamieoliver was the one to guide me right.
Porridge for one:
1/2 cup rolled or old fashioned oats
1.5 cups water
Pinch salt
Method:
Combine all ingredients in a medium saucepan on medium heat and bring to a simmer. Simmer for 10-15 minutes, breaking apart by mushing slightly with a wooden spoon, and stirring occasionally. Once they reach the desired thickness they are ready! I sometimes make a larger batch for meal prep.
Blueberry compote (recipe from @tylerflorence )
1 cup fresh or frozen blueberries
1/2 lemon, juiced and zested
1 tbsp sugar
Method:
Add all ingredients to a small saucepan on medium heat, and let simmer for 5-7 minutes until sauce thickens and blueberries begin to fall apart.
Enjoy your porridge warm- I added a sprinkle of brown sugar, some honey, a pinch of cinnamon, and walnuts along with the compote.
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One of the recipes that I tell you YOU HAVE TO MAK

One of the recipes that I tell you YOU HAVE TO MAKE. You really have to make these ultra creamy, easy, delicious cheesecake bars. I use the same base cheesecake as I do in the lotus cheesecake recipe on my website, but I swapped labneh for sour cream because that’s what I had in the fridge. AMAZING. They are even easier than making a traditional round cheesecake, starting with the fact that you don’t need a springform pan (which I don’t have in Saudi), and you don’t have to worry about the cheesecake cracking- no water bath or any of that business. This is basically a 9 inch cheesecake recipe cut in half, so if you do prefer the traditional round cheesecake you can double the recipe and bake it in a springform pan.
I also made the simplest blueberry compote that is fragrant with lemon zest, sweet and tart and absolutely beautiful on these. Thank you @tylerflorence for the compote recipe!
Ingredients:
Cheesecake-
Crust:
-120g digestive biscuits, crushed (1 cup crumbs)
-67 g butter, melted (1/4 cup and 1/2 tbsp)
-Pinch cinnamon (1/4tsp)
Cheesecake:
-450 g Philadelphia cream cheese, softened (2 cups)
-3/4 cup sugar (150g)
- 6 tbsp milk, room temp
- 2 eggs, room temp
-1/2 cup labneh (120g), room temp
- 1.5 tsp vanilla extract
Blueberry compote:
- 1 cup blueberries
- 1/2 lemon, zest and juice
- 1 tbsp sugar
To make the cheesecake:

For the crust:
- Heat oven to 180C (350F). Combine crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly. Press along the bottom of a lightly greased and parchment paper lined 8 inch square pan.
- Bake crust for 8 minutes and set aside. Reduce heat to 165C (325F)
-Using a mixer, combine the cream cheese with the sugar in a large bowl and mix on medium speed until well combined and fluffy. Blend in the milk, then add the eggs one at a time, mixing briefly after each addition.
Mix in labneh, vanilla and flour until smooth.
-Pour filling onto crust and bake 38-40 min until edges are set and center jiggles slightly. Cool room temp for 30 min, then 4 hours or overnight in fridge.
To make compote, combine all ingredients in saucepan and simmer 5-7 minutes over medium heat. Cool slightly before topping.

Just posted a recipe round up with my favorite who

Just posted a recipe round up with my favorite whole wheat pasta recipes, like this macarona billaban, one of my favorite dishes in the world. You’ll never find regular white pasta in my pantry- whole wheat works so well as a healthier swap that doesn’t detract from the taste at all. We are so used to it! Find the recipe for this comfort food (pasta in a garlicky cold yogurt sauce), and some more great pasta dishes linked in my bio or at https://everylittlecrumb.com/recipes-with-whole-wheat-pasta/
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Wishing you a Saturday with good coffee and lots o

Wishing you a Saturday with good coffee and lots of flaky pastries (like this gorgeous spread from @bakerandspicebah ). The chocolate chip cookie and almond croissant were delicious! Miss you Bahrain❤️
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #food #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #canoneos #instayummy #kitchn #huffposttaste #beautifulcuisines #foodinspo #inmykitchen #bakingblog #shareyourtable #instagood #morningslikethese #cafe #pastries @thefeedfeed @thekitchn @food52

Why not welcome the weekend with some homemade cre

Why not welcome the weekend with some homemade crepes- one of those recipes that seem really hard but is actually so simple to throw together. I filled mine with Nutella, but these would be amazing with a squeeze of lemon juice and some sugar, jam, maple syrup, berries you name it. Recipe from the amazing @altonbrown !

Ingredients:
2 eggs
3/4 cup milk
1/2 cup water
3 tbsp melted butter (45g)
1 cup flour (125g)
2 1/2 tbsp sugar
1 tsp vanilla
Method:
1. Place all ingredients in a blender and pulse for 10 seconds to combine. Place in fridge for at least 1 hour and up to 48.
2. Heat a non stick pan on medium heat and add a little butter to coat it. Pour a thin layer of batter (around 1/8 cup) and swirl so that it evenly costs bottom of pan.
3. Cook until edges of crepe start to crisp up and dry out (around 30 seconds) then flip and cook for another 15 seconds or so. Remove to a plate and continue with rest of batter.
4. Serve with whatever you want. Nutella is the obvious choice for me, but jam, berries and sugar, cream, syrup all good!
If you have extras, they’ll last tightly covered for a couple days in fridge or up to two months in freezer.
Step by step in highlights!
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