Happy Valentine’s Day with Red Donuts


Hi everyone,

I would like to wish you all a very Happy Valentine’s Day. Today is a day to remember those you love and to show them your appreciation; what better way to do that than by making them something sweet to eat!

My youngest son just finished his undergraduate studies a couple of weeks ago, and today he went to collect some papers from university. I wanted to surprise him with something he’d enjoy, and since its Valentine’s day and everything is red, I made some donuts and added some red food coloring to the glazing to mark the occasion though I don’t really think that donuts are romantic. I think I might have put a few drops more of food coloring than I should have because the glaze looks blood red 😛 The important thing is that it put a smile on his face.

So today remember to show your loved ones a little affection. If they’re fans of donuts, make them some of these: smiles guaranteed!


  • 1 cup warm milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 egg
  • 3 cups flour
  • 1 tablespoon dried instant yeast
  • oil for frying


  • In a bowl, sift the flour with instant yeast
  • In another bowl, whisk the milk, egg, sugar, salt and oil then add the mixture to the flour, mix together until you have a soft dough
  • Cover the bowl in a cling film and leave the dough to rise and double in volume, for about one hour
  • Cover the surface you are working on with flour and roll the dough with a rolling pin to about 2 cm thickness then cut into a donut shape; leave it to rest for 15 minutes
  • Heat the frying oil (enough for deep frying) and fry the donuts from both sides for about 3 minutes on each side, until they turn golden color. Place on a kitchen paper to absorb the excess oil and allow to cool before glazing them with your choice of chocolate or red glaze


For the chocolate glaze:

  • Boil one cup of cream with 2 tablespoons sugar and 2 tablespoons corn syrup then pour over one cup of sweet chocolate chip and stir until the chocolate melts, then add one teaspoon of vanilla

For colored glaze:

  • Mix one cup of icing sugar with one tablespoon of water or milk and add few drops of food coloring


Glazed Cup Cakes With Nutella

Cupcakes are always happily welcomed by everyone, small children and adults alike. This simple recipe is a success every time I make it, and no one can get enough 🙂

It is a definite must- make recipe.


  • 1 cup flour
  • 1 cup icing sugar
  • 3 eggs
  • 130 gs butter, softened
  • 1 teaspoon baking powder
  • 2 tablespoons Nutella

For the icing:

  • 1 egg white
  • 1  1/2 icing sugar
  • 1/2 teaspoon vanilla essence
  • chocolate vermicelli, for decoration


  • Preheat the oven to 180 C
  • If the Nutella is a little hard, soften in a double boiler over a low heat until soft
  • Mix in a bowl eggs, sugar, flour then add the butter and the baking powder
  • Fold the Nutella to the previous mixture until you have an homogeneous batter
  • Divide this batter into 20 cup cake cases and bake for about 10 to 12 minutes, and let it cool

  • In the meantime prepare the icing by whisking the egg white and the icing sugar until well blended
  • If you desire you can add food coloring for the icing for variety

  • Sprinkle with chocolate vermicelli for decoration


Back to My Kitchen With… Tamrye

Hi everyone,

It’s been a long time since I posted last as this was a busy summer for me; my two daughters came with their families to spend their vacation in Lebanon. My son was so jealous he also visited from New York to join the fun. We all had a lovely time together but now I’m back to the recipes you love and I miss posting about 🙂

Here I am back to my kitchen with a ton of new recipes that I would love to share with you.

Tamrye is a kind of sweet is found mainly during the Holy Month of Ramadan, as well as during special occasions such as St. Marie day, St. Charbel’s and others – we have several saints in Lebanon.

“Tamr” in Arabic originally means date, but this recipe has nothing to do with dates. It’s made of a dough filled with a mixture of semolina and milk with sugar, fried and dusted with icing sugar.

Ingredients for the dough:

  • 2 and a half cups of flour
  • 1 cup water
  • pinch of salt
  • 1/4 cup oil

Ingredients for the filling:

  • 1 cup semolina
  • 5 cups milk
  • 2/3 cup sugar
  • 1 tablespoon flower blossom water
  • about 2 cups frying oil
  • icing sugar for dusting


  • Sift the flour with salt, add water and mix until you have a soft dough
  • Cut the dough into small pieces, put them in a oiled tray, and pour some oil over the dough, cover the tray and let it rest for about 2 hours

  • In the meantime prepare the filling: In a pot, place the semolina with sugar and milk, put on fire and let it boil stirring consantly
  • After boiling add the flower blossom water and place the filling on a tray and let it cool

  • Take a piece of the dough and roll it very thinly, brush oil over it and cut into square, place a tablespoon of he filling in the center of the dough, fold the four corners overlapping them

  • When you finish filling all the dough, heat the oil and fry them until golden brown, dust them with icing sugar and enjoy eating while still hot


All Chocolate Cake

I love chocolate, I think you should know that already. I especially love chocolate cakes, and I have many different recipes to make this lovely dessert. I like to mix and match sponge cake recipes with different flavors or glazes that I find from another recipe. My son has been craving chocolate cake since I asked him if I should make some about 2 weeks ago and made pineapple cake instead. I couldn’t torment him any longer, so I finally made this delicious chocolate cake covered in chocolate glaze and chocolate chips. This is the perfect treat for anyone who needs their chocolate fix 😉

Ingredients for the cake:

  • 125 grams cooking chocolate cut into small pieces
  • 3 eggs, separated
  • 3/4 cup of flour less 1 tablespoon
  • 1 cup icing sugar less 1 tablespoon
  • a pinch of salt
  • 125 grams soft butter+ 1 tablespoon to grease a round cake tin

Ingredients for the chocolate glaze:

  • 1 cup fresh cream
  • 2 tablespoons corn syrup
  • 2 tablespoons sugar
  • 340 chocolate chips
  • 1 teaspoon vanilla


  • Preheat the oven to 180 C
  • Put the pieces of chocolate in a double boiler (or bain-marie) to let it melt
  • Remove from fire then add the flour, sugar and the egg yolks; mix well
  • Whisk the egg white with a pinch of salt until it forms a peak
  • Gently fold the egg whites into the chocolate mixture
  • Put into the greased tin and bake for about 30 minutes, then put it on a wire rack until cold
  • To make the chocolate glaze, boil the fresh cream in a casserole with sugar and corn syrup, then remove from fire
  • Pour the boiled cream over the chocolate chips in a bowl and stir with a spoon until the chocolate melts, then let it set to cool. When cool add the vanilla
  • Spread the chocolate glaze over the cake and decorate with whatever you like (I used kiwi and chocolate chips; you could use any fruits, sprinkles, whipped cream, etc…)


Profiteroles And Eclairs

It is Saturday and the weekend has begun! I like to have some home made desserts for the weekend. Today I decided to make both Profiteroles and Eclairs since they are made from the same dough and filled with the same creme patissiere; the only difference between them is their shape.

Making this recipe requires two kinds of ingredients:  one for the dough and the other for the creme patissiere (filling).

Ingredients for the dough:

  • 100 grams of unsalted butter
  • 1 cup of water
  • a pinch of salt
  • 1 cup of all purpose flour
  • 4 eggs

Preparation of the dough:

  • In a small pot boil the water with butter and a pinch of salt
  • Add all the flour at once and mix vigorously until you have a consistent dough
  • Remove from fire and let it cool for 5 minutes, then add one egg at a time, mixing well in an electric mixer until well blended in the dough (you can use a wooden spoon to mix the eggs if you like, but it will take more effort)
  • When you finish mixing all the eggs in the dough, leave it to cool
  • Preheat the oven to 180 C
  • Grease a tray with a bit of butter, place the dough in a piping bag and using a large nozzle make circle shape to make the profiteroles, and long ones to make the eclairs
  • Bake for about 25 minutes, or until the top of the dough becomes light golden color

Ingredients for the creme patissiere:

  • 1/2 cup powder milk
  • 1 1/2 cup water
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla

Preparation of the creme:

  • Boil the milk in a casserole and add the vanilla
  • In a bowl mix the sugar with flour and egg
  • Pour the mixture of egg, sugar and the flour slowly to the milk whisking constantly until thickening, then allow to cool. It is better to cover the creme with a cling film to prevent forming hard layer on the top when cooling

Filling the dough with creme:

  • Make a small hole in the profiterole ( the round shape) using a wooden stick
  • Place the cream in a piping bag and using a fine nozzle fill the dough.
  • For the eclairs (the long shaped ones) make a small cut on the side of the dough and with a small spoon spread the cream into it
  • For the final touch you can either sprinkle the sweets with icing sugar or make chocolate icing.

Chocolate icing:

  • Boil 3/4 cup of fresh milk with 1 teaspoon icing sugar and 1/2 teaspoon butter
  • Cut 50 grams of dark chocolate into small pieces and place it in a bowl
  • Pour the boiling cream over the chocolate and mix well until the chocolate dissolves

With a small teaspoon put the icing chocolate on the top of eclair and place on a grill to cool completely.

N.B : If you want to fill it with chocolate cream instead, replace 1 tablespoon of flour with 1 tablespoon of cocoa in the ingredients.


My 100th Post…….. Chocolate Cake With Snow White Frosting

I cannot believe that today I am doing my hundredth post and I am very excited. When I first started nearly three months ago, I never thought that I would be doing this steadily and would reach my 100th post. But, I should thank my children and my family for their encouragement and their faith in me, and also all of you fellow bloggers for your support, comments and your sweet words, you all provided me with the motivation I needed to persevere. Every recipe I posted was  a new challenge that made me want to improve and to become a better blogger, or at least try.

And for the occasion of the 100th post today I thought I should celebrate it in a very special way. This is why I made this lovely chocolate cake. I hope you will like it… 🙂

Ingredients:For the cake

  • 150 grams icing sugar ( 1 cup and 1/3 cup)
  • 50 grams flour (1/3 cup plus 1 tablespoon)
  • 50 grams  corn flour (1/3 cup plus 2 tablespoons)
  • 150 grams butter, melted – plus 1 tablespoon to grease the cake tin
  • 6 eggs, separated plus 1 whole egg
  • 40 grams coconut shredded ( 1/2 cup)
  • 2 tablespoons cocoa
  • 2 teaspoons baking powder, a pinch of salt


  • In a bowl mix the egg yolks with sugar, add the shredded coconut,  cocoa, whole egg, flour, baking powder, salt and corn flour and beat well
  • Preheat the oven to 180C
  • In a separate bowl beat the egg whites until firm, then fold into the previous mixture, then add the melted butter
  • Pour the cake mixture into the greased round cake tin, and bake in the middle rack of the oven for about 40-45 minutes, or until a skewer come out dry
  • Remove from the cake tin and let it cool completely on a wire rack, then slice it in half, it is now ready to be assembled

Ingredients for the decoration:

  • 200 grams of strawberry jam
  • 300 ml fresh cream
  • 2 tablespoons icing sugar
  • 100 grams cooking chocolate
  • 50 grams soft butter, 2 tablespoons icing sugar, 1 tablespoon cocoa plus 1 teaspoon vanilla extract
  • some fresh strawberry for decoration on the top

Decoration of the cake:

  • Put the jam on the bottom layer of the cake and cover it with the other half
  • Mix the fresh cream with the 2 tablespoons of icing sugar until thickens, then spread it on the top of the cake
  • Mix the butter with the 2 tablespoons of sugar, vanilla extract and the cocoa until smooth. Pipe it along the edge of the cake
  • Grate the cooking chocolate and spread over, finally put some strawberries for decoration


Biscuits With Dates (Sanniyye bil Tamer)

This is a dessert made of pastry sandwich filled with date paste. I made this as a dessert for the family lunch, since I am now in the land of a wide variety of dates and from the best quality.


  • 500 grams all purpose flour ( about 4 cups)
  • 250 grams softened butter
  • 2 tablespoons milk powder
  • 3 tablespoons icing sugar+ extra for sprinkling
  • 1 1/2 tablespoon of vegetable shortening
  • 1/4 cup of orange blossom water
  • 300 grams paste of dates (as in Maamoul recipe)


  • Preheat the oven to 180 C
  • Mix all the ingredients by hand until you have an even and soft dough.
  • Place half of the dough in a tray
  • Spread the paste of dates on top of the first layer of dough, then cover it wit the second half of the dough and bake in the oven for about 30 minutes or until the top becomes light golden color
  • While still hot, sprinkle the icing sugar on the top, cut into small pieces and serve cold


Ghraybe or Sanioura

This sweet is very famous in Lebanon especially in the south area, where it is found in all the Lebanese pastry shops in Saida. There it is called Sanioura. They can also be made with a filling of pistachios. Whatever you name it, it is the kind of sweet you want to have at all times and in all occasions!


  • 500 grams flour
  • 500 grams icing sugar
  • 375 grams ghee ( or vegetable shortening)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • some pine seeds and (or) pistachio for decoration


  • Sift the flour with icing sugar and add the baking powder and baking oda
  • Mix by hand with the ghee until you have a soft dough
  • Cover with a cling film and refrigerate for half an hour
  • Preheat the oven to 220 C
  • Shape the dough in circles or diamond shape and place a pistachio or pine seed in the center
  • Bake for 7 minutes, leave it in the tray until completely cold






As Easter Sunday nears, most people will be preparing to get together with their families to celebrate. They will also make sure that they have colored their easter eggs, bought their chocolate eggs and most importantly their traditional Maamoul sweet. Maamoul is a wonderful sweet made of very simple ingredients and stuffed with either nuts or dates. Most people don’t have time to make their own Maamoul these days, but they will make sure to get some for themselves or for when they visit someone else’s home on Easter. And I have to say that the Muslims also love to make this sweet during Ramadan and the Eid.

In our family, it is an important part of our tradition to get together to make our own Maamoul. I have used this recipe for many years and my daughters have always helped make them when we are together. And recently with the new additions to our family, my grandchildren are also now involved in the process. As I mentioned before, the Maamoul is stuffed with pistachios, walnuts or dates, but I always make sure to leave one of each shape without any stuffing. The person who gets the empty Maamoul is considered lucky.

The molds and one tong            The mixed butter


  • 1 kilo semolina
  • 1/2 kilo butter at room temperature
  • 1/2 cup sugar
  • 1 tbsp mahlab (wild cherry tree)orfenugreek
  • 1 tbsp orange blossom water
  • 1 tbsp dried instant yeast
  • 1 cup milk (more or less depending on the type of semolina)
The butter and semolina mixture
The dough ready
  • Place the butter large mixing bowl,mix it until it becomes fluffy
  •  Rub with semolina using your fingers until all the semolina has absorbed the butter. Cover with a tea towel and leave overnight
  • Preheat the oven to 180DegC
  • The next day, add the instant yeast and sugar and rub well again. Add the milk gradually until the dough is well-combined
  • Form a small ball using the dough,  flatten the ball. Then stuff with your choice of stuffing as described below. Place in the mold and slam down on your hard work surface to release the Maamoul
  • Place the Maamoul on a baking tray and continue until all the dough is complete
  • Bake in the oven for 12-15 mins until the top is light golden in color
  • Leave in the trays until completely cold
  • Dust the Maamoul stuffed in nuts with icing sugar, for the date ones you don’t need too because they are sweet enough
Stuffing with dates                   Put in the mold

The fillings:For the date stuffing:

– If you cannot find dates puree, bring dates, remove seed and skin, in a small saucepan melt one tablespoon of butter and add the dates, mix until puree. Sprinkle with a pinch of ground nutmeg. when they are cold, make them into small balls.

The dates shaped like balls    The walnut filling                   The pistachios filling

 For the nut filling:( pistachios or walnut)

-Ground roughly a cup of nut of your choice, mix with 1/2 cup sugar, 1 tablespoon rose water and two tablespoons of orange blossom water

Nota Bene: if you cannot find the mold you can shape the balls of Maamoul with your hands then design with a tong, like the one on the picture above.


Lazy Cake (Biscuit au Chocolat)

I love chocolate. I mean, I think I am addicted to chocolate. I always have some in the house. Every week, I have to make a chocolate cake, cupcake, biscuit with chocolate or anything else! My children also love it, especially my quadruple chocolate cake (maybe I’ll post it someday). Today I made this biscuit au chocolat, popularly known as Lazy Cake. Why did they call it lazy? Maybe because it doesn’t require any oven cooking, or maybe it can be made with simple ingredients. In any case, what counts is that it is DELICIOUS! 😀


  • 2 eggs
  • 2 cup of icing sugar
  • 8 tablespoons of cocoa
  • 1 teaspoon vanilla essence
  • 200 grams butter
  • about 250 grams of biscuit ( you can use any kind you like, I used petit beurre biscuit)


  • Beat the eggs until pale yellow, then add the vanilla and sugar while mixing
  • Melt the butter in a small saucepan and add it to the egg mixture, then add the cocoa slowly
  • Snap the biscuits into pieces by hand over the mixture and fold with a spoon to cover all the pieces of biscuit with the chocolate
  • Line a cake tin with plastic cling film and pour the cake mixture in. Press the cake down with a spoon while pouring
  • Cover the tin with cling film and refrigerate for at least 5 hours until set
  • When the cake is hard enough, remove the cling film and take out from the cake tin , place in a serving plate and slice it and you’re ready to enjoy. As simple as that