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Can you tell i’m just a little bit obsessed with Nutella? Who isn’t over here in the Middle East? We were Nutella fanatics waaaaay before anyone in America caught on! This recipe was creating by me, because I had a huge headache the other day and I knew nothing but chocolate would cure it. The whole baking process is actually therapeutic to me. All that sifting and stirring really calms your nerves, I think they should have a baking class at the gym along with yoga and body balance. Of course you would then have to attend another high impact class just to work of all those extra calories you would be consuming so it might be a little counterproductive…
Anyways, try these cupcake/cheesecake hybrids. They are super yummy! Trust me, i’m testing one right now. Of course I did add an extra layer of nutella spread on top of it… Don’t judge me…
Ingredients: (only makes 7 cupcakes so double if you want more!)
For the cake:
For the cream cheese:
Preheat oven to 180. Prepare cupcake pan with liners.
First sift the flour, baking soda, cocoa and salt into a bowl. Mix well with a whisk, then make a well in the center and pour in the coffee, oil, sugar, vinegar, and vanilla extract. Mix well then add the Nutella. Spoon into cupcake cases.
In another bowl, mix the cream cheese, egg, sugar and vanilla until smooth. Spoon on top of cake mix, dividing evenly between the cupcakes. Sprinkle with dark chocolate chips
Bake for 20-25 minutes or when a toothpick inserted into the center comes out clean. Enjoy!
I’ve had this recipe bookmarked for a while now. Actually to be more accurate, I have tons of recipes bookmarked that have caught my eye, but that I never seem to have enough time to try. When your in a hurry to get something on the table, you usually go for a reliable stand-by. Something you know is good and that you can make in a hurry. Well when I recently started going through my bookmarks, I was surprised at how many yummy sounding recipes I had collected, and I decided it was about time to start crossing them off my list. You will be seeing a lot more recipes from me as I start going through them. Once you try this great pasta dish, it will become a favorite. Its perfect for those who love the creaminess of a fettuccine but crave more substantial flavor. I love that it has chicken, mushrooms and peas! With over 1000 reviews and a rating of five stars, you know it’s gotta be good right? It was. It was so rich and packed with flavor it inspired a rain of complements from my husband. This is a great, hearty dish that will fill you up during the winter months. Make it to impress that special someone and it won’t dissapoint!
Chicken Tetrazzini (adapted from Giada de Laurentis)
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
In contrast to Bahrain, the weather here is awful. The bitter dry winds of winter have begun to blow, and the frost in the air is sign that a long and cold winter is ahead. So what else to make but a flavorful, light, mild curry that salutes the good old summer days? This curry has been a favorite of mine ever since my mom made it for me when I last visited. Now I request it all the time. If I had known how simple it was to make myself I made have saved my requests for more challenging dishes! Oh well, there is always next time…
You must make this dish, it is so perfect for weeknights when you don’t have a lot of time to get dinner on the table. All the asian spices can be found in major supermarkets. The flavors marry so well together to form a complex fragrant sauce that will have you scooping up seconds and thirds!
I promise this is the only lasagna recipe that you will ever need. Its the perfect cheesy, meaty, hearty lasagna. Stuffed full of garlicky tomato sauce and creamy smooth béchamel sauce, it’s a super comforting dish, that gets requested more than any other dish I make. Its worth it to get the good parmesan, not the powder that comes in a can because it will give a great taste to the béchamel.
1 pack of lasagna noodles
For the meat sauce:
For the béchamel:
In a medium saucepan, saute onion in the vegetable oil until soft and translucent. Add the beef to brown. Add the all spice, cinnamon, black pepper, and garlic. Once the beef is cooked through add the salt. Pour the tomato sauce, tomato paste, italian seasoning, garlic powder and brown sugar over the beef. Boil for 5 minutes. Add the water and simmer for 30 minutes.
To make the béchamel: melt butter with flour in a medium saucepan and stir until mixture becomes golden color (about 3 minutes). Pour the milk and cream into the pan (milk and cream should be warm), whisking continuously. Add the garlic, nutmeg, salt and pepper. Continue to whisk until the mixture has just began to thicken up, then turn off the heat and add the parmesan. (The sauce will continue to thicken up off the stove).
To assemble: Coat the bottom of the pyrex with a little of the béchamel so that the noodles wont stick. Then put one layer of noodles, top with 1/3 of the meat sauce, and then 1/3 of the béchamel. Put another layer of noodles, meat sauce and béchamel, then the final layer of noodles, meat sauce and béchamel. Top with the mozzarella cheese and bake in a 180C oven for 20 minutes. In the final 10 minutes turn on the broiler to brown the top.
My sister’s pie mood was infectious apparently. Ever since she posted the all-butter crust, I had been craving a good old fashioned slice of pie. With all the pumpkin recipes floating around, I decided on a rich, satisfying.. pecan pie. Ha! Why not? It’s just as seasonal, and probably even more delicious. Now pecans are a little hard to find in Jordan, you will need to go to one of those places that sells nuts and spices and ask for raw pecans, although sometimes the larger supermarkets will have them. This pie is fantastic, with crunchy nuts overlying a sweet candy-like filling. Start with a small slice as it can be super rich. I went with a very classic recipe as that is what pecan pie to me should be like, sweet and simple.
Pecan Pie (adapted from Food Network Kitchens)
For the crust: use Farah’s all butter crust recipe, it will give you the most amazing flaky crust.
*tip: I didn’t roll out the crust, I just put big chunks of it in the tart pan I was using, and patted it down with my hands, it worked out perfectly
For the filling:
Prepared the crust as instructed, and press into the tart pan (I used a 9 inch)
In medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the pecans and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.
I love Ottolenghi. It was one of my favorite food experiences in London, and I had AMAZING food experiences there. The way the chefs manipulate vegetables and make healthy dishes taste so enticing and complex is masterful. Whenever I see an Ottolenghi recipe, I know it’s something my family and I will love, especially when we are trying to eat a little healthier. I also love my dad’s cooking…the man knows what he’s doing. He throws in whatever strikes his whimsy, disregards a recipe more often then not and the end result is always something interesting and delectable. So, this was the perfect combination-an Ottolenghi recipe as cooked by my dad. This dish impressed us with its simple fresh flavors, and its ease in coming together. For those of you who don’t know, orzo is a type of tiny pasta reminiscent of risotto, that absorbs flavors wonderfully. This is a great autumn dish, filled with hearty vegetables like celery, eggplant, carrots and tomatoes. It would work well with modifications, cube and sautee any vegetable you want to add and you can experiment. We had some leftover ground beef and toasted pine nuts, and my dad threw them in. Try adding feta cheese in addition to the mozarella with sundried tomatoes and olives. Pumpkins and zucchini would work wonderfully, and this would habe been great with mushrooms. This was devoured and will definitely be repeated, probably with different ingredients each time.
Baked Orzo with Eggplant and Mozzarella
Adapted from Smitten Kitchen’s adaptation of a Yotam Ottolenghi recipe
1 large eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup (60 ml) olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
1 teaspoon (6 grams) tomato paste (we upped this to a tablespoon)
1 1/2 cups (355 ml) vegetable stock (if you don’t have, use water, we ended up adding an extra 1/2-1 cup of water)
1 to 3 tablespoons fresh oregano, chopped (We used dried)
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice (we used shredded)
1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
3 medium tomatoes, diced
*My dad added 1 fresh jalapeno pepper, minced to the onions and garlic while cooking. This gave it a great spicy flavor, omit if you like your food mild
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.
Preheat your oven to 350°F (175 C). Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.