If there’s one thing I know I love it’s fried dough. dipped in sugar. then dipped in chocolate. 😛
What better way to celebrate Cinco De Mayo than with a homemade churro! Cinco De Mayo, is not Mexican Independence Day, like many may believe. It is the celebration of the Mexican Army’s victory over the French forces in the Battle of Puebla (thank you, Wiki :))
I remember making Churros for the first time when I was 17 or 18. It was when I was working at my family’s grocery store and a customer brought some in. She told me how easy they were to make, and shared her recipe. I have since lost that recipe (boo!) but I have come across several online and have made some adjustments to mimic the one I remember eating almost 10 years ago!
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After a wonderful week with family in Michigan, celebrating my sisters bridal shower, enjoying my moms kibbeh, my grandmothers date cookies and tons of burgers, I am ready for some clean eating.
Don’t confuse this with a diet or anything. I just want to enjoy something light for the next few days. I began this light eating with some cold pressed juices from Drought in Ferndale before I headed back to Seattle. I continued once I was home with some Suja green juice.
Brunch has become one of my favorite weekend meals. Eggs, cheese, bread and sweet treats that are usually saved for dessert are some of the things you will find on our brunch menu.
Shakshuka has made its way into American Brunch culture and I am SO glad! Shakshuka is a traditional Tunisian dish of eggs poached in a spicy tomato sauce, served with bread (to help mop up all the sauce).
This shakshuka is made easy with the start of a strong spicy sauce from Private Selection.
One of my all time favorite cakes. This cake takes me back to my childhood and reminds me of home.
As a child, I spent a lot of time at my grandparents home. My Tata (grandmother) would always have a sweet treat waiting for us. She definitely passed this down to my mother Hala, who has shared this with my sisters and I.
I was invited by the incredible Rachel Belle, to cook during an Episode of Seattle Kitchen. You can listen here 🙂 I made a citrus olive oil cake to share with them.
¾ cup fresh navel orange juice (about 3-4 oranges)
2 tablespoons orange zest
2 cups heavy whipping cream
1 teaspoon orange zest
1 teaspoon lemon zest
¼ cup Dry roasted unsalted Pistachios (optional)
Preheat oven to 350 degrees
Line a ¼ sheet tray with parchment and spray with non stick spray.
Sift together flour, salt and baking powder. Set aside.
In the bowl of a stand mixer with a paddle attachment beat together eggs and sugar until light and fluffy.
While the mixer is running on low speed, slowly pour in the olive oil. It is important to do this very slowly to allow the oil to emulsify with the eggs and sugar.
Add in the flour mixture and orange juice until incorporated (being careful not to over mix)
Pour batter into the sheet tray and bake for 45-50 minutes or until golden brown and cake tester comes out clean.
While the cake is cooling, whip your heavy cream and zest with a whisk attachment.
Top cake with whipped cream and pistachios (if desired) and enjoy 🙂
I candied kumquats to add to this dish. I placed sliced kumquats in 1/2 cup orange juice and 1/4 cup sugar and brought to a boil. I then rolled the kumquats in granulated sugar and allowed to dry. I used the remaining liquid and brushed the top of the cake for additional moisture 🙂