Posted in Fashion-ME-Up, I Came, I Saw, I BOUGHT!, Mon Obsession du Jour, Resto Reviews
Tagged baking, beauty, beirut, dessert, fashion, food, food review, lebanon, online shopping, outfits, shopping
Posted in Diary of a Not-So-Single Girl In Beirut, Mon Obsession du Jour
Tagged baking, cooking, fashion, food, lebanon, outfits, women
For many Christmas dinner is all about digging into some hearty turkeys and savory dishes. My favorite part about Christmas is desserts. So I put on my trusty oven mitts this year and tried out some new recipes I had been bookmarking from Epicurious and Martha Stewart.
Here are some shots of the sugar overload we indulged in. Thank goodness for treadmills.
Merry Christmas!
Tuckers
Puerto Rican Pineapple Pecan Rum Cake
Butter Cookies
Sugar Cookies
Chocolate Cake with Cream Cheese Icing
More Food Porn?
Posted in Diary of a Not-So-Single Girl In Beirut, Weekly Whip-Ups
Tagged baking, Christmas dinner, desserts, food
Mondays are going to happen whether we like them or not. Here’s a traditional Croque Madame to help ease the pain.
It’s an all-time favourite of mine and it’s pretty simple. Just dab two teaspoons of Dijon on two freshly baked slices of bread. Next place 2 slices of ham (or you can substitute it with some turkey) on one slice and top it off with a generous amount of shredded or sliced Gruyere cheese. Place in oven on low heat until bread is golden and cheese is melted. Next stack one of the slices atop the other. In a skillet, fry an egg sunny side up but keep it slightly runny. In a separate pot prepare some Béchamel sauce, I tend to use the just add milk Maggie powder mix. Place the egg over the two slices of with two teaspoons of the sauce and enjoy your Croque Madame!
Like any pie you will need to prepare a tart crust in advance, I get mine ready made from the frozen sections at the grocery store. Next whip up 2 small cartons (50ml each) of crème fraîche with 3 whole eggs, 1 cup of brown sugar and 1 teaspoon of vanilla extract. Pour them into your tart and then slice up some seasonal fruits on top. Place in oven on 175 degrees for just around 30 minutes or until the mixture begins to solidify.
One of my favorite warm-served summer pies best served with a dollop of vanilla ice cream.
Nothing says summer like a warm seasonal fruit creation cooling off on a window sill. So after stocking up on some ripe mulberries and a lovely pineapple I decided to try my hand at a classic recipe of mine.
Mix 6 tablespoons of butter, half a cup of brown sugar and a half cup of fresh milk with one large egg and a teaspoon of pure vanilla extract. When that silky mixture has married combine a cup and a half of good quality all-purpose flour along with a teaspoon and a half of baking soda. Throw in your fruits of choice at random and sprinkle over some sugar. 45 minutes in the oven at 180 degrees and you got yourself one of the most heart-warming pies money can’t buy.
This red velvet cake ball is from Gustav, an authentic little French and International pastry in Hamra. They’re so moist they’ll fall apart in your mouth. These petite balls of love provide me with perfect sugar fix I need to get through a busy day. Happy Monday!
Posted in Mon Obsession du Jour, Resto Reviews
Tagged baking, food, food review, lebanon
This is hands-down one of the easiest, simplest yet yummiest cookie recipes you can whip-up in less than 30 min with minimal ingredients, as long as you have a regular-sized jar of Nutella at home.
You will need to blend 1 cup of Nutella, 1/2 cup of sugar, 1 cup of flour and one large egg. The mixture should be dry, but if things get a little too dry add a teaspoon of water. Form the cookie dough into small balls on a baking sheet and bake on 280 degrees for 8-10 minutes. You should be able to make around 18 cookies. Try not to eat them all at once 
 | Lynne Skerritt on Frosty Palace: Ivy’s Search Fo… |
 | Faisal on In Lebanon- Sex Sells Chi… |
 | asian girls on What Men Really Want- Especial… |
 | Nadim (Nad's Reviews… on Frosty Palace: Ivy’s Search Fo… |
 | michie on What Men Really Want- Especial… |
