Chocolate cake

Chocolate fudge cake with vanilla bean whipping cream with cream cheese chocolate frosting for my son work Christmas potluck lunch party…

I hope they enjoy it…

Chocolate Cake S’mores

Chocolate Cake S'mores

  • Servings: 8-12
  • Difficulty: easy
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We all love s’mores but can you imagine it spread all over a sheet of a chocolate cake?
I could and I did…. I made up this delicious mash and ended up being this oeey gooey chocolaty goodness and it was to die for; and we could not get enough of it!!


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Chocolate Fruit Tart

Chocolate Fruit Tart

  • Servings: 6
  • Difficulty: easy
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This delicious tart was inspired by the mini fruit tart I received from my son and his wife when they came over few days before mother’s day to visit and celebrate it early, they both had to work on mother’s day and they were not going to be able to join the rest of the family on that day…


I loved the tart they brought me… so light، yummy and full of fresh fruit….There was a surprise inside of the tart when I took a bite of it, it had a thick layer of chocolate melted on top of the crust and a thick layer of fresh whip cream…It was amazingly delicious. Continue reading

Third Birthday Cake

Birthday Cake

  • Servings: 15-20
  • Difficulty: easy
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 This birthday cake is one of my favorite cakes that I have ever baked, I know every cake I make is my favorite but this one is so special to me!


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Chickpea Double Chocolate Cookies

Chickpea Double Chocolate Cookies

  • Servings: 29
  • Difficulty: easy
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 Who does not li Who ke Chocolate chip cookies? Everyone loves them, kids and kids at heart love and adore them!!


No one would turn down a good chocolate chip cookie let along these double chocolate cookies that made with few healthy ingredients…. Continue reading

Sugar Cookies-Sugar Free

Sugar Cookies

  • Servings: 12
  • Difficulty: easy
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 Sugar cookie dough is so versatile that it could be used in most recipes that calls for cookie crusts or as a crumbled topping for any custard or ice cream dessert or just as a dunking cookie in the morning cup of coffee, afternoon tea or evening milk…

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Basbousa– Harisi


  • Servings: 8-12
  • Difficulty: easy
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There is so many names for this delicious, sugary sweet and yummy dessert. Either Basbousa, Namora or Harisi as we call it in my house.

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Carrot Cake Cupcakes

Carrot Cake Cupcakes

  • Servings: 27
  • Difficulty: easy
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In two weeks it will be two years since I posted my carrot cake recipe! Time flies so fast when you’re having fun baking…

carrot cupcake10

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Berries Pie

Berries Pie

  • Servings: 8
  • Difficulty: easy
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I always stock up on everything and berries are no exception, when I see berries on sale at the store I buy them, fresh or frozen it won’t matter to me… I fill my freezer drawer and forget about them until I envision a recipe to use them!

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Lemon Lime Cupcakes

Lemon Lime Cupcakes

  • Servings: 28
  • Difficulty: easy
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I have these cute cupcakes liners that I have so much of in my pantry that I bought few years ago…


I used them when I baked so many muffins and cupcakes for the office for St. Patrice’s day and Last Sunday was the perfect day to put them to use… I am not sure why I bought so many of them! Even after using them with this recipe I have a lot leftover, I guess I was feeling lucky with the clover leaf… What can I say I love them! Continue reading

Lemon Bundt Cake

Lemon Bundt Cake

  • Servings: 12
  • Difficulty: easy
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Every time my daughter and I say the word bundt we laugh so hard because we remember the movie “My Big Fat Greek wedding” its a bundt!!! Anyone remember that scene? it was pretty hilarious…We love that movie!!

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Apple Pie

Apple Pie

  • Servings: 8-10
  • Difficulty: easy
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Yesterday was National pie day, according to Google it was the 30th anniversary….So I made two apple pies to take with me to the office today…

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Jasmine Cupcakes

Jasmine Cupcakes

  • Servings: 12
  • Difficulty: easy
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I love the smell and the flavor of jasmine in few months ago when I was in LA at the Asian market I bought a bottle of Jasmine essence, I did not know how or with what I was going to use it but I had to buy it, I could not help it the fragrance is deliciously intoxicating… Continue reading

Mickey Mouse Birthday Cake

Mickey Mouse Birthday Cake

  • Servings: 10
  • Difficulty: easy
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Today we had a small birthday party for our little guy Isaiah, he is turning one on Monday but since everyone works and have school, well you know about Monday blues…. Continue reading

Rice treats

Rice Treats

  • Servings: 12
  • Difficulty: easy
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My granddaughter texted me few days ago and asked me if I could make her some Rice treats and of course I had to deliver….I am madly in love with her, very smart, intelligent and beautiful inside out…And I do love making treats for my kids and grandkids…


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Banana pound cake muffins

Banana pound cake muffins

  • Servings: 20
  • Difficulty: easy
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Sugar free dessert became the only way for me to bake for my husband, what to do for a man that loves sweet? It was easy for me, I started re-creating all of my baking recipes for him as sugar free dessert since we found out he is diabetic and that was many, many years ago…


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Banana chips cookies

Banana chips cookies

  • Servings: 10
  • Difficulty: easy
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Today I realized that I have saved a lot of banana chips from the so called tropical mix nuts and tropical fruit bags that we buy from the health store, every time I buy a bag I realize more and more that they are just full of banana chips and hardly any mixed nuts or any tropical fruits…

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Birthday and Valentine celebration

Today was a special day for all of us, its my daughter and granddaughter birthday…. it was such a surprise that day for all of us, when our granddaughter decided to be born  few weeks early and on her mother birthday, this kid is always in a hurry……. I just love her…….It is so special to celebrate your birthday with your own kid, at least I think so!

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Chocolate cake

Chocolate Cake

  • Servings: 12
  • Difficulty: easy
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I think Chocolate is one of the most loved sweets on earth, I am not that big of a fan…(I know everyone thinks I am crazy) but let me tell you I surprised myself after I tasted my own creations…this chocolatey cake is one of the best cakes I came up with and everyone agrees with me…

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Cheese cake

Cheese Cake

  • Servings: 8
  • Difficulty: easy
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Tomorrow we are having another birthday celebration at the office so I decided to change the cake for this birthday.

I try to get everyone at the office to tell me what are their favorite cakes and I choose one of them to make as a surprise for their birthdays. Continue reading

Apple cinnamon delight  

Apple Cinnamon Dessert

  • Servings: 1
  • Difficulty: easy
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simple dessert not just healthy but it is sugar free and delicious, it takes few minutes to prepare and I love it.

Perfect dessert when you are on a diet or a healthy alternative when wanting something sweet, but if you are feeling more than just apples, this would be a delicious treat with vanilla ice cream.

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Sugar free Oatmeal Raisin Chocolate Chips Cookies

Sugar free Oatmeal Raisin Chocolate Chips Cookies

  • Servings: 24
  • Difficulty: easy
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oatmeal raisin chocolate chips cookies

These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.

preheat oven to 350

1 Cup Splenda brown sugar

2 Cups all purpose flour

2 Tsp. baking soda

1/2 Tsp. fine salt

1 1/2 Cups old fashion oats

1/2 Tsp. cinnamon

1/2 Tsp. freshly grated nutmeg

1 Cup of raisins

1 Cup mini chocolate chip

2 sticks of unsalted butter soften

2 eggs at room temperature

1/2 Tsp. ground vanilla or extract

line 3 cookie sheets with parchment paper and set a side.

Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.

Add eggs one at a time making sure its fully incorporated.

Add Vanilla and mix well for a 1 minute.

In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.

With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.

Bake for 12-15 minutes.

oatmeal raisian chocolate chip cookies3

Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂


Orange Juice Cupcakes

Orange Juice Cupcakes

  • Servings: 12-23
  • Difficulty: easy
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The smell of baked goods is one of the best aromas to have in the kitchen!


I love using fresh or bottled juices in my baking, and i always try different flavors.

Today i made up a recipe of orange juice cupcakes, they turned out delicious, added extra vanilla, and the combination was amazing!


This is the only recipe you will need for quick cake or cupcakes; it does not take more than 23 minutes to bake and not more than eight ingredients to prepare it.


.1 cup coconut oil melted and measured in liquid measuring cup

.2 cups sugar

.2 tbsp vanilla

.3 large eggs

.3 1/2 cups cake flour

.1 1/2 tbsp. baking powder

.1/2 tsp salt

.1 1/2 cups orange juice with pulp

Preheat oven 375

Line cupcake pans with liners and set aside.

In a bowl of stand mixer with the flat beater attachment, add coconut oil and sugar, mix well until combined.

Add eggs one at a time mixing well after each addition.

Add vanilla and mix for 2 minutes until the mixture is somewhat thick and all the sugar dissolved.

In other bowl, sift cake flour with baking powder and salt.

On low speed add the flour mixture in third alternating with the orange juice, start, and finish with the flour.

Mix well for 1 minute, remove the bowl, and with rubber spatchela scrape down the sides of the bowl and stir, making sure all combined.

With 1/2 measuring cup fill each of the lined cupcakes pan all the way up.

Bake for 20-23 minutes, making sure to rotate the pans to ensure even baking.

Remove pans and cool on cooling racks for 5 minutes, remove cupcakes and cool completely before serving.

You could top the cupcake with homemade whip cream or cream cheese frosting, but there is no need for it, since they are delicious on their own, Enjoy!

Ricotta-Orange Cupcakes

Ricotta-Orange Cupcakes

  • Servings: 12-14
  • Difficulty: easy
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The smell of orange baking is one of the most delicious aromas you could have in the kitchen.


I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.


It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…


To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…

I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…


I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.

.3 1/2 cups of all-purpose flour

.4 tbsp. corn starch

.1 cup large golden raisin

.1 1/2 cups whole milk ricotta cheese

.1 1/2 sticks room temperature butter

.2 cups sugar substitutes

.2 cups orange juice with pulp

.1 1/2 tbsp. baking powder

.1/2 tbsp. baking soda

.1/8 tsp. salt

.4 large eggs room temperature

.1 tbsp. vanilla extract

Preheat oven to 375

Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.

In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.

Add eggs one at a time mixing after each addition add vanilla extract and mix well.

Sift flour,corn starch, baking soda, salt, and baking powder.

On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.

With ice cream scope, fill the cupcakes all the way.

Add the rest of the batter to the loaf pan.

Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.

Bake the cupcakes for 29-30 minutes

Bake the loaf for 40-45 minutes

Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.

Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!

Lemon Lime Cookies

Lemon Lime Cookies

  • Servings: 12-14
  • Difficulty: easy
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Pucker up everyone these cookies are lemony and limey in the most delicious way you could imagine.


The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.


They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…


.4 1/2 cups all purpose flour

.1 tsp baking powder

.1 tsp. salt

.2 cups coconut oil

.1 1/2 cups sugar substitutes

.4 tbsp. lemon zest

.4 tbsp. lime zest

.2 tbsp. vanilla extract

.6 tbsp. lemon juice

.2 tbsp. lime juice

.2 cups of powder sugar substitutes

.2 eggs room temperature

Preheat oven to 375

Line up three cookie sheets with parchment paper and set aside.

In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.

Add eggs one at a time mixing well after each addition.

Add vanilla extract and mix well until mixture is fluffy, about 1 minute.

Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.

Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.

With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.

Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.

Bake for 18-19 minutes depending on how chewy or crispy you want them.

Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.

Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.

With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!



  • Servings: 6
  • Difficulty: easy
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I am not a chocolate lover; my kids take after their dads, for me it has to be a delicious dessert in order for me to enjoy chocolate! Also I am not a lover of overly sweet desserts… However, with these Puffs filled with all this ooey gooey chocolaty goodness, won me over today when I made them…

I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.

I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.

These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.


Preheat oven 375

Line up a cookie sheet with parchment paper and set aside.

In a small bowl, beat the egg with water and set aside.

.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator

.1 bag dark chocolate morsels

.1 egg

.1 tbsp. water

.1/4 cup sugar free powder sugar

Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.

In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.

Repeat until all the puffs are used.

Line up in on cookie sheet leaving 2 inches space between them.

With pastry brush, lightly brush the puffs with the egg wash.

Bake for 25-35 minutes.

Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!

Pudding – Mahalabia


  • Servings: 8
  • Difficulty: easy
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Are you vegetarian? Do you have an egg allergy? Well this tasty treat is for you!

This delicious mahalabia always served during hot summery nights at any Middle Eastern table.


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Carrot Cake – sugar free

Carrot cake- sugar free

  • Servings: 12
  • Difficulty: easy
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Today was my co-worker Rosie birthday, and as I normally do with any of my co-workers birthday’s, I bake a cake for that day, and I would not have it any other way! each of my other co-workers brought snacks so we could have a little party after lunch.

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I remembered a while back Rosie told me that Carrot cake is her absolute favorite cake to have on her birthday, so I decided to bake one for her last night, and I brought it to work today.

carrot cake

She was completely surprised because we had to hide everything, and she thought we forgot her birthday, the look on her face was priceless.

The cake turned out absolutely delicious, everyone loved it, the combinations of the spices is just amazing; it had delicious, tender and moist crumbs that melts in your mouth kind cake!

Cake is completely sugar free including the frosting.

Preheat oven 350

.2 cups all-purpose flour

.1 1/2 cup sugar substitutes

.4 eggs room temperature

.3 cups shredded carrots

.1 tsp. salt

.2 tsp. baking powder

.1 tsp. baking soda

.1 1/2 cup vegetable oil

.1 1/2 tsp. cinnamon

.1/2 tsp. ginger

.1/2 tsp. nutmeg

.1/4 tsp. clove

.1 1/2 cups chopped walnuts divided

.1 cup chopped pecan divided

.1/2 cup raisin

.1/4 cup apple sauce

Spray 2 – 9 inch cake pans with vegetable spray, cover bottom with parchment paper and spray again,set aside.

In a bowl of stand mixer add oil, sugar substitutes, and mix well.

Add eggs one at a time making sure it is well incorporated before each addition, add apple sauce.

Sift flour, spices, salt, baking powder,and baking soda. Reserve 3 tbsp. of flour mixture and set aside.

Add the remaining flour to the eggs and oil mixture, making sure just to mix for a few seconds.

In a large bowl, mix 1 cup walnuts, 1/2 cup of pecans, raisin, and carrots with 3 tbsp. of reserved flour, add to the mixer and on low speed mix well for 30 seconds.

Bake for 40 minutes.

Remove and cool on cooling racks in the pans for 10 minutes.

Remove from the pan and cool completely before frosting with your favorite cream cheese frosting, about 40 minutes.

I frosted the cake with my sugar free cream chees frosting and topped it with the remaining nuts mixture.


Orange Cake 

Orange Cake

  • Servings: 15-20
  • Difficulty: easy
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Freshly baked heart ❤️ all it needed is a simple cheese frosting and fresh blackberry on the top! Completely sugar free! 

I will post the recipe once its perfected!

Updated on 05/05/2018

I baked this cake in so many variations, deferent flavors, different filling and different frosting but with the same recipe base my mom gave me, with a slight adjustment to some of the ingredients to accommodate the new flavor or ingredient that I added…The cake turns out amazingly delicious every time….

Preheat oven to 375F (190 C)

1 cup fresh orang juice

1/2 cup vegetable oil

2 1/2 cups all purpose flour

3 eggs at room temperature

1 tbsp. + 1/2 tsp. baking powder

1 tbsp. pure vanilla extract

1 cup of sugar substitutes

1/4 tsp. salt

1/4 tsp. baking soda

cooking spray

4 cups of sugar free cream cheese frosting

3 tbsp. grated orange zest

1/2 tsp. orange extract

1 cup fresh blackberries

Spray one heart shaped springform cake pan with cooking spray, line with parchment paper spray again and set aside.

In a bowl of a stand mixture fitted with the flat beater attachment mix oil and sugar, mix well until sugar is completely dissolved.

Add vanilla extract, mix well.

Add orange extract, mix well.

Add eggs one at a time mixing well after each addition.

Add orange zest and mix for few seconds.

Sift flour, baking powder, salt and baking soda into separate bowl.

On low speed add flour mixture in third alternating with the orange juice, starting and ending with the dry ingredients.

Scrape down the bowl after each addition.

Mix well with a rubber spatula to insure all the dry ingredient mixed well into the batter.

Add batter into prepared pan and bake for 35 minutes or until toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 – 15 minutes.

Remove the cakes from the pan, remove the parchment papers and place onto cooling racks to cool completely.

Prepare your favorite cream cheese frosting recipe, need about 2 cups of frosting.

Cut the cake in half, add the first layer onto a cake serving platter or a cake stand, add half of cup of frosting and smooth with an offset spatula.

Add the second layer and use the rest of the frosting to frost the entire cake.

Cool in the fridge for few hours before serving.

Decorate the cake with blackberries or any of your favorite berries.

Tip: if the frosting becomes too soft while frosting place it and the cake in the fridge for about 20 minutes to chill and continue decorating the cake after.


Vanilla Ice Cream

Vanilla ice cream

  • Servings: 12
  • Difficulty: easy
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Few weeks ago, I bought two gallons of ice cream, one was cookies and cream, and the other one was sugar free Vanilla ice cream.

The cookies and cream was gone in few days, few days you ask! Yes, as my son puts it, “it’s his duty to finish it in few days otherwise why did I buy it?!

The sugar free vanilla was setting in the freezer because gods forbid he eats a healthier version or sugar free ice cream!!

I had a box of cream filled cookies so I chopped them and made my own version of the cookies and cream ice cream in no time at all.

I gave him a taste and all of the sudden the ice cream is delicious and no one to touch it…

It is really easy to dress up a simple ice cream with any flavors or fruits you have on hand.



.1 gallon soften vanilla sugar free ice cream 1.5 QTS

.1/2 box of chocolate cream filled cookies

Bring ice cream in to room temperature, about 20 minutes.

In a large glass bowl, work the ice cream with a rubber spatula until its smooth.

Chop the cookies in to big chunks and add to the ice cream saving some for topping.

Mix well and return to the container, freeze for few hours.

Top with the reserved chopped cookies and Enjoy!

Jello-Sugar Free

Jello-sugar free

  • Servings: 12
  • Difficulty: easy
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Who does not love Jello, little kids and big kids loves it.


I created this recipe for the fact we could not eat store bought Jello, because it contained pork gelatin, and for a long time I searched the internet for the alternative Halal / Kosher key ingredient to create it.

When I found beef gelatin few years back I was in haven and I been making homemade Jello ever since.

Fruit could be added to the Jello before refrigerating(I use sugar free caned fruit)and top with homemade whip cream before serving.

I always use plastic cups when I am serving this delicious treat to the little kiddos. Easy to handle and no one breaks my nice glassware.

.8 cups boiling water

.3 packets Kool-Aid any flavor, I used Cherry

.2 1/2 cups of Sugar Substitutes

.1/2 cups beef gelatin

Line up baking sheet with 12, 20oz plastic cups, set aside.

In a large heatproof bowl, add Kool-aid, sugar substitutes and beef gelatin.

Carefully pour the boiling water while whisking, keep whisking until everything dissolved and no lumps.

By using a small gravy ladle, carefully fill the plastic cups all the way.
Refrigerate overnight.Enjoy!

Blackberry-Coconut Cupcakes

  • Servings: 6-12
  • Difficulty: easy
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I wanted to create a dessert recipe with the Blackberry syrup
I bought from the Middle Eastern store for a while; it is rich
concentrated syrup that is used to make cold icy drink for these hot
summer nights.

However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?

Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.


The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.

.1 1/2 stick softened margarine

.1 1/2 cup sugar substitutes

.1 cup self rising flour

.3 eggs room temperature

.1 tsp. baking powder

.3/4 cup unsweetened shredded coconut plus more for the toping

.5 tbsp. blackberry syrup

.1/4 tsp. salt

Preheat oven 355

Line muffin pan with paper and set aside

1-In a stand mixer add margarine and sugar substitutes and mix well.

2-Add blackberry syrup.

3-Add eggs one at a time, mixing well after each addition.

4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.

5- Add milk and mix well on high speed for about 50 seconds.

6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.

7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.

8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!

Chocolate chip muffins-sugar free

chocolate chip muffins

  • Servings: 6-12
  • Difficulty: easy
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Chocolate chip is just delicious and heavenly on its own, but can you imagine a muffin filled with ooey gooey melt in your moth chocolaty goodness? it is just amazing.

These muffins are not your average sugar free muffins, one bite and you are hooked on the irresistible taste of the filled morsels.

The dark chocolate morsel were filled with Cherry filling and this was the first time baking with it, and it turned out delicious and added just the right flavor to the muffins. I will be using them again for sure!

I guarantee you will not eat just one or two or three :)!

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.1 bag 9 oz filled baking morsels

.1/2 cup brown sugar substitutes

.1 stick of butter

.1/4 cup low-fat milk

.1 1/2 cup all-purpose flour

.1 tsp. baking soda

.1 tsp. baking soda

.1/4 tsp. salt

.1 tsp. vanilla

.1 large egg

Preheat oven 375

Line muffin pan and set aside.

In a stand mixer bowl, add butter and brown sugar substitutes and cream well until the butter is fluffy and the sugar dissolved.

Add egg and mix until incorporated, add Vanilla.

Sift flour; add baking powder, baking soda, and salt.

On low speed, add flour mix in thirds alternating with the low-fat milk.

With an ice-cream scope, fill muffin liner all the way up and bake for 18 minutes or until toothpick comes out clean.

Cool in the pan for 10 minutes, remove to cooling rack, and cool completely. Enjoy!

Pear Muffins

pear muffins

  • Servings: 6-12
  • Difficulty: easy
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Who said you could not have a tasty, delicious, sweet muffin
without the calories! These muffins are one of many sugar free, low-fat healthy muffins I have created.

The sugary topping mixed with cinnamon gives warmth and satisfaction for
that moment when you are really craving and must have your sweet fix for
the night without feeling guilty all night long or promising yourself to
hit the gym in the morning.


.2 cups All-purpose flour

.1 tbsp baking powder

.1 tsp. baking soda

.3 tsp. cinnamon divided

.1 cup sugar substitutes plus 2 tbsp.

.2 large eggs

.1 cup low-fat milk

.2/3 cup virgin olive oil

.3 small ripped pear peeled and chopped to small bite size
( i used Bartlett pears)

.1/8 tsp. salt

Preheat oven 380

Line muffin pan with cupcakes paper and set aside.

Mix 2 tbsp sugar substitutes with 1 tbsp cinnamon and set aside.

In a bowl of stand mixer, add olive oil, 1 cup sugar substitutes
and mix well until combined.

Add eggs one at a time mixing well after each addition.

In a separate bowl sift flour; add baking powder, salt, baking soda,
2 tbsp cinnamon.

On low speed, add dry ingredients in 3 additions alternating with
the milk starting and finishing with the dry ingredients.

Add chopped pears and mix by hand, making sure not to over mix.

With ice cream scoop fill the papers with the batter, sprinkle the
top with the sugar and cinnamon mixture, and bake for 22 minutes.

It should make 12 muffins

Apple-Pecan Cupcakes

Apple pecan

  • Servings: 6-12
  • Difficulty: easy
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 These delicious cupcakes have the taste of apple pie but in a cupcakes shape for an easy eat on the go!

.2 cups chopped Apples, any kind

.1 tbsp fresh Lemon juice

.2 cups All purpose flour

.2 tsp. Baking powder

.½ cup Light brown sugar substitutes

.1 cup Pecan chopped and divided

.2/3 cup low fat Milk

.1 stick of Butter room temperature

.1 large Egg

.1 tsp Cinnamon

.½ tsp grated Nutmeg

.¼ tsp Salt

.1 tsp Vanilla

Preheat oven 375

Peel and chop the apples to small bite sizes, add lemon juice and set aside.

Line a muffin pan with baking paper and set aside.

In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.

Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.

On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.

With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.

Bake for 25-30 minutes or until toothpick comes out clean.

It makes 12 cupcakes.

Corn bread  Muffins

Corn bread muffins

  • Servings: 12-36
  • Difficulty: easy
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Sunday is a fun day for me in the kitchen, it’s my day to be creative and come up with a new spin on an old recipes…changing some of the ingredient and the method of preparing a dish and testing your self’s confidence that you will produce delouses and unique dish it is so satisfying!

I made these corn bread muffins for the fact I had a box of cornmeal staring me in the face for the longest time, I kept reminding myself to make corn bread every time I looked at the box and let’s face it who does not like corn bread??

I wanted to see if there is a difference between adding melted butter to the batter instead of just mixing a soft butter as you would with a cake… so here is the recipe, hopping you will give it a chance and let me know how it turns out.

Preheat oven to 375 degree

.2 1/2 Cups of Sugar substitutes

.1/2 cup all Purpose Flour

.2 cups Corn mill

.1/2 tbsp. Baking powder

.2 Large Eggs

.1/2 tsp. Baking Soda

.1/2 Cup Sour Cream

.1 Cup Raisin

.1 Cup Milk

.1 tbsp. Vanilla extract

.1/2 tsp. Salt

.1 stick Unsalted Butter softened not melted

In a stand mixer, beat butter with sugar until smooth, add eggs one at a time mixing after each addition add vanilla and sour cream mix well.

In a small bowl add flour to raisin and set aside.

Add cornmeal to the butter mixture and beat for a minute.

Add baking powder, baking soda and salt, mix on low speed, add mixed flour and raisin.

In a slow stream add milk to the batter with the mixer on low speed, mix for few seconds.

Line mini cupcake pans with baking papers, using a small one table spoon ice cream scope fill the papers all the way and bake for 21 minutes or until a toothpick comes out clean.

Makes about 36 mini muffins

Banana Nut Bread Muffins – Sugar free

banana nut bread muffins

  • Servings: 24
  • Difficulty: easy
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This dessert is so easy to make!

I love making banana bread for my husband, the man would eat that every day if he could help it   :):) but this time I decided to make them as muffins instead of the usual loaf.

.1 cup of chopped walnut

.2 cups of all purpose flour

.1 1/2 cup of sugar substitutes

.1 stick room temperature margarine

.1 tbsp. banana extract

.2 tsp. baking powder

.1 tsp. baking soda

.3/4 cup buttermilk

.2 eggs room temperature

.1/8 tsp. salt

.1/8 tsp. freshly grated nutmeg

.1/8 tsp.  cinnamon

.2 medium small diced banana

.1 tbsp. vanilla extract.

Preheat oven 375

In a stand mixer add margarine, sugar and mix until smooth, add vanilla extract, banana extract and eggs one at a time, mixing after each addition.

In a separate bowl, sift flour, baking powder, baking soda, salt, nutmeg and cinnamon, add chopped walnut and mix well.

On low speed add the flour mixture to the eggs mixture in three addition alternating with the buttermilk, mix for few seconds.

By hand mix in the chopped bananas making sure all incorporated.

Line muffins pans with muffins paper, add the batter with an ice cream scoop.

Bake for 30 minute or until a toothpick comes out clean.

Cool in the pan for 10 minutes remove and cool completely on a cooling rack!

Orange Cake with Orange Glaze

orange cake

  • Servings: 12
  • Difficulty: easy
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The best thing to do in this weather is to bake :), it save on heating the house too hehehehe, and it fills your belly with good food, baking is my favorite thing to do when its  really cold outside and I have no business being outdoors…

I came up with few recipes today and this cake is one of them, I loved the texture of this cake, moist and a little dense and that was just the perfect cake to be glazed with this delouses simple orange glaze!



.1 3/4 cup all purpose-flour

.1 Tbsps. pure vanilla extract

.1 1/2 cups sugar substitutes

.2 Teaspoon baking powder

.1 1/2 sticks melted butter

.1/2 teaspoon salt

.1/4 teaspoon baking soda

.2 eggs at room temperature

.1/2  cup milk

.1/2 cup fresh orange juice

.1 Tbsp. orange zests


.1/2 cup fresh orange juice

.1 1/8 cups of powdered sugar substitutes

Preheat oven to 375

Spray 9 inch round pan with cooking spray, add parchment paper to the bottom of the pan, spray again with cooking spray, set a side.

In a small bowl sift flour, baking powder, baking soda and salt.

In a large bowl whisk by hand, melted butter, orange zests, vanilla, sugar and orange juice. Add eggs one at a time and whisk well after each addition.

Fold flour mixture in thirds mixing gently after each addition without over mixing the batter.

Bake the cake for 40 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 20 minutes on wire rack, remove from pan and remove the parchment paper. cool for additional 30 minutes.

Prepare the Glaze by mixing the orange juice with the powder sugar until smooth without any lumps.

With a toothpick perk holes in the cake and spoon the glaze over the cake and let it soak in to the cake for 45 minutes before serving.


Coffee Cake-Grated-Mabroshi


  • Servings: 12
  • Difficulty: easy
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According to a known TV host that she read, this cake is a “Bulgarian cake”!
This cake is a hundred percent middle eastern!!!  its made for every occasion, every birthday, holiday, family get together and I could go on and on!
My mom made this cake hundreds of times growing up and I was 15 years old when I made this cake for the first time, it was my first year in culinary class in high school in Israel, Since then I fell in love with baking and cooking.

I made this cake for years, every time I  make it with a different filling, whatever jam I have in my pantry at that time. the reason it’s called Mabroshi because of the dough is grated with box grater.
Mabroshi is an Arabic word that means Grated in English.

Ma’moul Cookies


  • Servings: 16-18
  • Difficulty: Moderate
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When I make some of these delicious cookies it reminds of me of my mom when we used to make them for the holidays, they are the most famous and delicious cookies made in the middle east at that time of the year.
Every home you visit or bakery you walk by the aroma of butter and Ajwa (date paste) is in the air.
Ajwa is grinded dates that mixed with nutmeg and all spice; it is delicious in cakes and cookies.

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Pumpkin Cupcakes

Pumpkin cupcakes

  • Servings: 12
  • Difficulty: easy
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You got to love the holiday, the smell of pumpkin and spices sure makes everything nice. I came up with this sugar-free pumpkin Cupcake when I had a leftover fresh pumpkin that I had made for pumpkin pie for Thanksgiving dinner, pumpkin freezes really well. added a secret ingredient to make it taste nuttier. these cupcakes are sweet, delish and definitely this recipe is a keeper.

pumpkin spice cupcakes

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Blueberry Cake

Blueberry cake

  • Servings: 12
  • Difficulty: easy
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This recipe is one the successful ones I created today, its completely sugar free and I would say fat free, no butter at all.
It was loved by everyone today, I paired it with fresh homemade whip cream with a hint of Brandy extract.


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Banana Nut Bread

Banana nut

  • Servings: 8
  • Difficulty: easy
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Nothing tastes quite as delicious as banana nut bread, this recipe full of flavor and it is sugar free.
I made this delicious banana bread for my husband, he is diabetic and of course he loves sweet…

banana bread

.1 cup of chopped Walnuts or Pecans

.2 1/4 cups All Purpose flour

.2 Cup Sugar Substitutes or regular sugar

.1 Tbsp. Baking Powder

.1 Cup Buttermilk

.2 Eggs

.1/8 Tsp. Salt

.1/8 Tsp. Nutmeg

.1/8 Tsp. Clove

.1/8 Tsp. Cinnamon

.2-3 Medium Smashed Banana

.1 Tbsp. Vanilla extract

Pre heat oven to 375

In a stand mixer add sugar substitutes and butter, mix well for few second, add eggs one at a time and beat for a minute or two, add vanilla.

In a separate bowl, sift flour, baking powder, salt, nutmeg and cinnamon.

Add buttermilk to the eggs mixture alternating with the dry ingredient, starting and ending with the flour mixture; gently stir in the smashed banana and Walnut.

Add the batter to a greased loaf pan with the bottom covered with parchment paper.

Bake for 55-60 min or until toothpick comes out clean.

Cool completely before serving.


Blueberry, Pecan, and Raisin Muffins

Blueberry pecan muffins

  • Servings: 16-18
  • Difficulty: easy
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I created this scrumptious muffins recipe today for my older brother Gus, he is diabetic and not allowed to eat sweets anymore, so to satisfies his sweet tooth I made these scrumptious muffins for him and I wanted to share it with you.


.1/2 Cup Dry blueberry

.1/2 cup white Raisin

.1/2 cup chopped pecans

.1 Tsp. Baking Powder

.1 Tsp. Baking Soda

.1 Tbsp. vanilla extract

.1/2 cup quick oats

.1 Cup all purpose flour

.1 1/2 cup wheat flour

.1/2 Tsp. salt

.1 Cup Butter Milk

.1/2 cup Vegetable oil

.3 Eggs

.1 1/2 Sugar Substitutes

.1/4 Tsp. Ground Cloves

Pre heat oven to 370

In a large bowl mix Eggs, Sugar Substitutes and oil until pale yellow, add vanilla extract, and mix well.

In other bowl combine flours, salt, ground clove, quick oats, baking powder and baking soda, add dry ingredient to the egg and sugar mix alternating with the buttermilk starting and ending with the dry mix.

Add dry blueberry, Raisin and Pecan and stir well, do not over mix.

Scope the batter in to lined muffins pan with an ice cream scooper almost all the way full, they do not rise that much.

Bake for 25 minutes or until a toothpick comes out clean.

Makes 16-18 muffins

Whole-Wheat Pancake

whole wheat pancake

  • Servings: 6
  • Difficulty: easy
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Love this recipe, its a healthy alternative to the original pancake.

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2 Cups wheat flour

1 Cup all purpose flour

2 Cups buttermilk

1/2 Tsp. salt

2 Eggs

12 Tbsp. melted butter divided in half

1/2 Tsp. baking soda

2 Tsp. vanilla extract

1/2 Cup sugar substitutes

In a large bowl, combine the entire ingredient and mix well.

In a large skillet or a pancake pan over medium heat add melted butter a Tsp. at a time, use a ¼ measuring cup to make the pancake.

Cook for 2-3 minutes each side.

Lime cake with Lime and mint glaze-sugar free

Lime cake

  • Servings: 12
  • Difficulty: easy
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My friend gave me a bag full of fresh limes from his tree and I did not know what to do with all of these limes. I came up with some good recipes today and this sugar free lime cake is one of them. it came out moist and crumbly, it was delicious.


I toped it with Sugar free Lime and Mint glaze.

Sugar free Carrot Chiffon Cake or Cupcakes

Chiffon cupcake

  • Servings: 12
  • Difficulty: easy
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I do not think you will be able to eat just one of these scrumptious cupcake they are lighter than air.
If you like, your cupcakes to be sweeter up your sugar measurement but I think they are perfect this way, just the right sweetness when you add the frosting.

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.1 Egg yolk

.2 Tbsp. Vegetable oil

.1/2 Cup Carrot Juice

.2 Tbsp. freshly grated carrot

.1 1/2 Tsp. Vanilla Extract

.1 1/2 Tsp. Almond Extract

.1 1/4 Cup of flour

.2 1/2 Tsp. baking powder

.4 Egg white

.3/4 Tsp. Cream of Tarter

.1/2 Tsp. Baking Soda

.1/4 Tsp. Salt

.1 Tsp. Nutmeg


2 Cups of heavy cream

8 OZ of soften Cream Cheese

2 Cups Sugar Substitutes

2 Tbsp. Sugar Free thick Syrup

Pre heat oven 350

Add egg white to mixer bowl, whisk with cream of tartar until stiff peaks, set aside.

Whisk egg yolk with oil, sugar Substitutes, vanilla extract and almond extract until all mixed well.

Sift flour 3 times with baking powder, baking soda, and salt.

Add grated carrots to the carrot juice.

Add flour mix alternating with the carrot juice starting and ending with flour mix.

Add egg white by folding it carefully in to the batter.

Use an ice cream scoop to fill the cupcake-lined pan and bake for 19 minutes.

For making a cake, divide the batter evenly in two 9-inch cake pans.

Top the cake or cupcake with sugar free cream cheese frosting.

To make the frosting, add all ingredients in to the mixing bowl,and beat until it forms stiff peaks.

Birthday Cake


  • Servings: 12
  • Difficulty: easy
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I made this cake for my son 21st birthday, he is very low key so we had a small get together at home, I wanted to pipe the number 21 on it but I missed and piped the 1 in the middle of the cake :):) so what to do? I made a beard,,,,, and he loved it! he thought it was cool….

21 bday cake