Blueberry Crumb Muffins

Good evening,

If you are following me on Instagram you probably know the news… If not, I am glad to announce to you that I am officially a graduate from the National school of Management. Last Friday, I took part of the graduation ceremony and gave one last speech! It was tremendous; my favorite part was when I ended the speech with a favorite quote of mine by Eric Roth from his screenplay for “The Curious Case of Benjamin Button”:

“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit, stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best or the worst of it. I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you never felt before. I hope you meet people with a different point of view. I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”

This quote always inspires me to do whatever I want as long as I love it! This is how I started the food blogging experience, learned crochet, stepped up my game in Volleyball and became a better person who is proud of what she is doing… No matter what others would say or think!

 

Speaking about doing what you love, I felt like eating some muffins with bread crumbs while maintaining my weight… I know, it sounds like a bad idea! But, hey! One can live a healthy life and tolerate some sweetness in from time to time… As long as you make sure to exercise more often!

They say that regular muffins are pleasing but these crumb muffins are scrumptious!! So let’s check out this amazing recipe!!

Ingredients

Batter:

  • 1 1/2 flour
  • 3/4 sugar
  • 1/3 veg oil
  • 1/3 milk
  • 7g baking powder
  • 1 egg
  • salt
  • Blueberries ( Strawberries or rasberries might do the trick)

Crumbs:

  • 1/2 cup sugar
  • 1/2 flour
  • 1 1/2 tsp cinnamon
  • 1/4 melted butter

Instructions

  1. Preheat oven to 200 degrees C ; lightly grease muffin cups, or line with muffin papers;
  2. In a large bowl, mix together the batter ingredients. Spoon batter into prepared muffin cups;
  3. In a small bowl, mix together the crumbs ingredients. Sprinkle topping over muffins;
  4. Bake in preheated oven for 20-25 minutes.

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Fruit tartlet featuring”Jben”

Hey food lovers,

I’ve been away lately; some might have thought that I quitted the blogging once for all. But, I’m just dealing with so many issues that I don’t have time for my favorite pastime: Cooking & blogging.

So, the time that I took made me evaluate my work and I realized that I should focus less on food and maybe try a new type of blogging… Don’t worry, I will be still a food blogger but with a different dimension; I mean, the intro part could be dedicated for my recent travels, new experiences or an event or someone’s work that is worth sharing.

Last week, I went to “the Andalusian Gardens” located within “the Oudayas Kasbah” which is one of Rabat’s proudest features. Don’t be misguided by its name, the gardens were actually designed by a French architect in the twentieth century who was influenced by the beauty of Andalucía and the typical fragrances reminiscent of Alhambra.

I have to say that its water features, fountains and gardens make a shady retreat on hot days, besides the tearoom (Café Maure ), next to the gardens, offers a wonderful view off the Bouregrag  river!

What I loved the most is the overall décor and architecture quietly kept intact… But it’s disappointing to witness the deterioration of its plants; it gave me the impression that these gardens were in some way abandoned. The gardens were not taken care of as it’s supposed to be; thus, only the big fruit trees survived the weather!

 

Despite the few critics, I strongly recommend visiting this site after a long day of exploring Rabat! By the way, have you ever visited the Andalusian garden in Rabat or Andalucía? Can you spot the similarities between the the two spots?

Anyway, let’s switch into the food mode…As you know, I am chicken hearted when it comes to baking! I always have this feeling that it won’t worked out as I imagine it to be. But, can you believe that I took so many risks when I made this fruity tart? Today, you’ll get to read how a girl with no experience at baking could make a tart out of scratch!

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Obviously, a “baker” should have a complete set of molds … But that’s not the case for me or for a regular person who doesn’t bake often! I always thought that “need” is a source of miracles, and I needed that tart… So, I couldn’t help myself but think of a substitute!

I used mini Tagines from my mom’s collection to work as molds, as we know, Tagines are made from clay and they can endure high temperatures But the tartelette would stick right? Luckily, the one that I used are made from ceramic, it’s exactly similar to a gratin dish but in a shape of Tagine ( which I don’t mind) haha What I loved about using them, is that it prevents the tart bottom from burning as it equaly and gently spreads the heat all over the tart base.

The second issue was: What would I use to fill the tartelette? Since, I am too lazy to go out and buy fresh cream… I thought about using an available ingredient in our kitchen, which is Jben ( Same as Ricotta cheese). And I did not regret making that choice!!! The mini tarts turn out to be light and consistent in the same time…. With a hint of lemon and mint combined with the sweetness of fresh fruits, the flavors were out of this world!

2 12 cups flour12 cup cocoa powder1 teaspoon baking soda12 teaspoon salt1 cup butter, softened2 cups sugar4 eggs1 cup sour 12 cup 1 bottle Red Food Color2 teaspoons Vanilla E

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Baked Harsha

This weekend has been a busy one, I’ve made tons of recipes… took so many shots and ate a lot! Luckily, It doesn’t bother me and I’m certain that it won’t bother you either; since you’ll be reading a new article!

Harcha or Harshais a moroccan flatbread made of semolina that is usually pan-fried. Harsha is everyone’s favorite here in Morocco, once you have tried the Moroccan harsha , especially if you dip it in honey or “Jben”, and eat it with a Moroccan mint tea, you might never recover from its amazing taste. I’m practicly eating it three times per week, and feel harsha-sick within 2 minutes after finishing it!

My inspiration for this recipe is my grandma( My mima) who is, actualy, my cooking idol, she introduced me to this easy peasy moroccan recipe that made me feel nostalgic… Grandma is a typical moroccan lady with MANY cooking notebooks where she keeps her old recipes, now that she became an insta addict ( like her granddaughter) she’s holding a virtual notebook since she is collecting screenshots of recipes haha.

You know, I must say that everything she cooks has a different outstanding taste; she has magical hands that can turn a simple dish with few ingredients into a flavoursome and a spellbinding recipe! Whenever I visit her, I don’t miss the chance to taste some of her delcious meals ( Lucky me, she always keeps Tektouka and zaalouk in her fridge)

 

Today, you’ll learn how to make Harsha but not any type of harcha, it’s a sweet baked Harsha that I used to buy from a local shop right after school. This modest biscuit styled Harsha is one of the many wonders of traditional moroccan foods that I can’t wait to share with you.

When I made it at home, my dad was like ” You’re making the cheapest yet the yummiest biscuit ever”. Well, he is right; this biscuit won’t cost you much money nor time! Just follow these steps and you’ll be rewarded!

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Ingredients: 

  • 500 g Fine semolina flour
  • 1/2 cup sugar ( more or less)
  • 1 1/4 cup milk (warm)
  • 1 cup oil
  • pinch of salt
  • 14g baking powder (2 packets)
  • 1 tbs soft butter

Instructions: 

  1. Preheat the over at 300° C
  2. Work the dry ( semolina, sugar, salt, baking powder) ingredients  together with the oil, add the milk and butter then combine the whole mixture very well;
  3. Don’t worry, if it looks too watery because it will become more consistant when leaving it to rest for 15 min;
  4. Bake it for 20 min on 250° C.

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The best chocolate Brownies

Dear foodies,

I didn’t have the chance before to thank you for 2016! But it wouldn’t have been the same without your support. I would like to thank each person who left a comment, a like, a direct message on the social medias and of course a special shoutout to the friends and camarades that meet me in the school’s hallway and never showed me anything but love, appreciation, and jokes about torturing them with my food on instagram.

I thank you from the bottom of my heart… But, for you my heart has no buttom!

 

brownies

This is my special gift for you all! I must confess that I love to eat chocolate cakes more than I like to bake them, but this brownie is easy and highly satisfying which doubles the pleasure!! If you’re looking for a snack, a dessert, or just a treat to enjoy while drinking coffee… This is your call!

These goodies are the best way to show off your baking muscles to your friends and loved ones! You might add some dried fruits into the mixture, go green by making a matcha brownies or if you’re a choco-aholic then an extra layer of dark chocolate would be a good idea.

You’ll be surprised how much the brownies are tender, chewy and crispy at the same time… A soft heart covered with a crusty surface is surely the dessert that you will  soon be fond of, above all of that the rasberries takes the brownies into a whole new fresh level! So trust me when I tell you that these are the best chocolate brownies that you’ll have. Check out the recipe!

Ingredients:

  • 170g dark chocolate
  • 125g butter
  • 150 sugar
  • 3 eggs
  • 70g flour
  • 2tbs cocoa powder
  • pinch of saltsany0640

 

Instructions:

First, preheat your oven at 180°c

  1. Melt the chocolate and butter with a bain-marie (double boiler).
  2. While you wait for the chocolate to cool, break the eggs and whisk it together with sugar until having a white mixture;
  3. Pour the cooled melted butter+ chocolate into the batter. Then add flour and cocoa powder while whisking.
  4. Line the base of the square tin with non-stick baking parchment. Then, gently pour the brownies batter into it!
  5. Bake it for around 25 min over 180°c. ( the surface should have a papery crust, if not bake for another 5 minutes)
  6. When it’s ready, set aside to cool slightly at room temperature! Then, cut it into squares.

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Banana yogurt parfait

Hey foodies, this is my first post after exams… So it has to be special! The exams period is such a tiring period of time, and ain’t nothing better than this banana yogurt parfait topped with ice cream and a mesmerizing Nuttella sauce to cure all the pain!

Ingredients: ( 1 cup)

  • 1 cup Yogurt
  • 1 small banana
  • 2 tsp coffee (liquid)
  • 1 tbs Nutella
  • Banana Ice cream
  • Speculos

Instructions:

  1. First, peel the banana and slice it.
  2. Into the serving cup, pour 1/2 of yogurt then place the banana slices and the crushed speculos… Cover it with the remaining yogurt.
  3. Prepare the sauce, by gently  melting nutella with coffee over low fire
  4. Top it with ice cream and sprinkle some speculoos. Don’t forget to pour the Choco sauce!13101191_804837089649063_1199484324_n

 

Double Choco Popcorn

Hey, I hope that you’re doing fine ( at least better than I do)… It’s been a while that I didn’t post a new recipe, SORRY!!!I have to be honest with you, studies got me like CRAZY! and sometimes you start questioning yourself if it is the life you’re seeking… I mean, are we supposed to suffer while studying? Not being able to eat? being stressed out all the time and not having a single minute for ourselves? If it is not the case then I might be living in the wrong side…

Anyway, here I am happy to share with you this amazing and easy recipe for a special food battle… So I’ve been asked to participate in this challenge by Mahmoud; the main theme would be “CHOCOLATE“, this guilty pleasure that you can’t resist! I’ll be glad to join the following bloggers on this food battle:

I can’t wait to see your recipes guys !!

The wise cook would go for something predictable, but if you were as crazy as I am… Being bizarre would be a MUST! What if I tried a new sort of recipe that combines your favorite dessert with your number one snack?

CHOCOLATE + POPCORN

The salty-sweet thing is always such a good call. And you know what’s better than caramelized popcorn? Double chocolate caramelized popcorn!! It sounds absolutely weird… But it’s whopping great! I mean can you imagine a combo of sweet white chocolate with bitter dark chocolate on top of a layer of honeyed caramel… No wonder these taste so amazing!

Without those small kernels of corn exploded by heat, movies aren’t worth watching. Get cozy for a Saturday night of movies and popcorn at home! However NOT ANY popcorn… These are the best you’ll ever taste! You’ve got my word!

Meet the outlandish, astonishing recipe that will soon be an audience favorite!

Ingredients:

  • 3 tbs vegetables oil
  • 1/3 cup popcorn kernels
  • White chocolate
  • Dark chocolate
  • 25g butter
  • 2 to 3 tbs sugar
  • 2 tbs honey
  • pinch of salt

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Instructions:

  1. Heat the oil in a saucepan.
  2. Put 3 or 4 popcorn kernels in the pan, cover and wait until they pop up. Then add the rest of kernels.
  3.  Cover and remove from the heat! In 30 seconds, all the kernels will pop up.
  4. Start making the caramel, melt the butter, add sugar and honey and let it cook on fire until it gets golden brown.
  5. Carefully pour the hot mixture over the popcorns.
  6. Let it chill, meanwhile melt the dark chocolate and the white chocolate separately in the microwave or over simmering water (a bain marie). Be careful, not to burn the chocolate if you’re using microwave…
  7. When ready, pour the dark chocolate then the white chocolate over the caramelized popcorn.
  8. Let it chill for 2 hours or more, if you can’t wait longer so expect to get your hands dirty with chocolate!

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Cornflakes Snacks

Ain’t nothing better than a bowl of cornflakes with milk and a glass of orange juice in the morning… For those who can’t survive a day without breakfast,you know exactly how it feels.

As for those who wake up 10 minutes before class and skip breakfast, you’re probably looking for a substitute. Maybe these  easy to pack cornflakes snacks are what you’re looking for!  Simple and with healthy ingredients makes it a winner for all of us!

you’ll go nuts over these!

Ingredients: 

  • Cornflakes
  • White raisins
  • Dried apricots
  • White or dark chocolate
  • Sesame seeds

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Instructions: 

  1. First, Toast sesame seeds and chop the dried apricots.
  2. Mix the cornflakes, sesame seeds, dried apricot and raisins;
  3. Melt the white or dark chocolate then add it to the mixture;
  4. Roll into  balls and let it chill in your fridge for 1 hour.

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Mini Palmiers

Palmiers are one of those pastries that you can’t get enough of, I go banana whenever someone mentions Palmiers… And since I have a sweet tooth, I decided to make mini sweet almiers myself!!

The good news is: you only need TWO ingredients to make it and just 15 minutes to be ready :3 Exciting isn’t it? If that’s not enough for you to take the jump and start making palmiers yourself then I’m not really sure how to convince you!

Ingredients:

  • Puff pastry ( loftovers)
  • Sugar

Instructions:

  1. Preheat the oven on 180°c
  2. Roll up the puff pastry and sprinkle it with sugar.
  3. Starting from one of the long edges, roll the pastry up tightly to the center then repeat from the other side.
  4. Chill 20 minutes in the freezer before baking.
  5. Cut the pastry roll into thin slices. Arrange the slices on the baking paper
  6. Bake for 15 minutes.

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Apple tart

Hey foodies, as you know I’m a cooking freak but baking is my Achilles heel… Although, no matter how many cakes I burned and tarts I messed up! I never say die, I pulled out all the stops and kept pushing myself by trying new cake recipes… And Somehow my ambition to do new things helped me to make little headway in my bakery challenge.

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I might not be the ideal person to give you baking tips but it happens that I know exactly the right one… I was recently inspired by the work of Mahmoud, a talented moroccan Food blogger who bakes like a pro! His blog and instagram account would make you envy the ones who taste them… Seriously, the guy made a giant macaroon! Isn’t that enough to acknowledge his talent?  You might want to check his blog:  recueilgourmand.blogspot.com 

Or maybe follow his instagram account, look at that irresistible feed!!

 

Back to business! This apple tart is literally the easiest one… If by chance you have a puff pastry in your fridge and you don’t know what to do with it, here’s a quick recipe using it! Don’t worry about messing up things because even the worst baker in town wouldn’t mess this one!

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So while making this amazing tart, I learned a new technique ( See I took a risk!! :3 ) And of course, I’m sharing it with you … Instead of the “grease and flour”, I went for the “grease and sweeten” which suggests using sugar instead of flour. Because of its weight, sugar distributes across a greased pan much easier and more evenly than flour…It also gives a caramelized taste all over the tart bottom! Don’t worry, the tart won’t stick , sugar prevents it from sticking to the baking sheet…

Ingredients: 

  • 1 Puff Pastry
  • 3 apples
  • 40g Sugar
  • 40g butter ( melted)

Instructions:

  1. Preheat the oven at 175°c
  2. Line the Parchment Paper on the cooking pan, butter a disc of 25 diameters and drizzle that zone with half of sugar.
  3. Unfold the puff pastry on a lightly floured surface, and roll out to a disc of 25 diameters (keep the leftover pastry to make palmiers)
  4. Transfer the puff pastry circle to the baking sheet right on the sweetened zone.
  5. Slice the apples in half from top to bottom then into very thin slices after removing the core. And juice a lemon on the sliced apples.
  6. Arrange the apple slices in neat rings on the top, leaving 1/4-inch plain border.
  7. Drizzle the tart with butter before baking it for 30 minutes.
  8. Sprinkle with the remaining sugar then caramelize it for 2 minutes.

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POPCORN yogurt Parfait

I’ve always liked making Caramelized popcorns but there is a particular memory that I do remember whenever I make sweet popcorns! I remember that one time when I tried to lick the hot burning caramel with my finger… I put my little finger right on a spoon that had just been dipped in HOT caramel! Obviously, it did burn my finger…Horrifically! The worst part of it is that instead of whipping away that sticking caramel, I was litteraly jumping off my feet!  I mean could my reflex be worse?

I had a second degree burn and you don’t really want to know how it feels…So, the lesson to be learnt here is to never touch hot caramel and if you ever do by mistake, quickly plunge that finger into cool water, not ice!

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How to make caramelized popcorns?

Luckily those sweet popcorns taste good enough to make up for that angry red spot glowing on my finger! If you don’t know how to make caramelized popcorns click here and if you do just continue reading.

Ingredients:

 

  • Caramelized poporn
  • 1 cup yogurt
  • Some Speculoos ( or cookies or cornflakes)

Instructions: 

  1. In your serving glass,  layer 1/2 cup yogurt, speculoos, then the remaining yogurt.
  2. Top with caramelized popcorn

Easy isn’t it? 13101191_804837089649063_1199484324_n