knafeh tart – baked pistachio cream and a crunchy pistachio kadaif layer that sits under a cream cheese mousse decorated with golden kadaif.

I baked a pistachio tart that was actually a little pistachio celebration inspired by all of the other pistachio desserts I made this year.

Kinder Bueno tart, inspired by my family’s favorite snack, with a flaky crust, hazelnut cream, a crunchy layer, crémeux & chocolate glaze.

One of the best cakes I baked lately, a pistachio cake with a crunchy layer at the bottom & wonderful tangy lemon cream on top.

I somehow stumbled upon some limes. I squeezed them to the last drop and made myself these wonderful lime meringue cookies.

This hazelnut cake (with coffee chatilly) is an ode to the nut and sings its praises with every layer, no matter which nut you choose to use

The loneliness (or the isolation) and the inability to travel and relax this summer gave birth to a dream destination cake: an island cake.

Last week I made an out of this world pistachio tart which led me to make this pistachio version of the succès with Pistachio praliné.

I made Kinder chocolate eggs, filled them with silky smooth chocolate custard and topped them with fluffy mascarpone chantilly.

In the spirit of the recent Valentine’s Day, Natalie from Lil’ Cookie and I made a pistachio Ferrero Rocher instead of hazelnuts. So good!

I got a postcard from Loren. On the postcard there’s a drawing of a lemon meringue pie. On the back, there’s a recipe that just got upgraded

A classic lemon tart with a twist. There’s pistachio and halva inside, and it’s a match made in heaven!

Basbousa, or as it’s called in my home, nammoura, is a sweet and juicy semolina cake that my dear mom used to bake in my childhood.

This christmas I decided to keep things close to home and made Hamsa shaped gingerbread cookies in two versions: one soft, the other crunchy

This Christmas I didn’t take out my tree from its box. This year I prepared a Christmas tree chocolate mousse which I decorated with colorfu

Chocolate & Chestnut Pots de Crème with Swiss meringue full of chestnuts bits on top.

It was only a matter of time before I found myself between lavender fields and endless vineyards raising a glass and baking madeleines.

A slightly sour krembo coated with ruby chocolate. There’s lemon juice in the meringue and lemon zest in the cookie, with a fresh raspberry

Lemon sufganiot with pistachio mousseline that I used once for éclairs. I glazed the sufganiot with a thin layer of sugar and lemon.

After experimenting with different combinations of ingredients I finally landed upon the perfect recipe for pistachio sufganiot.

Three different kind of smoothies, made out of bananas, dates, rice/almod milk, ice and a little something extra that changes the flavor

I went for a trip in Nablus in search for the best original knafeh in town. Including a recipe for a homemade knafeh.