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…


Apple pie is one of my husband favorite pies hands down, he loves it so much that he would eat it everyday if I let him…He actually could eat any pie I make for him everyday… I prepare my pies sugar free and try as much as I can to make them fat free…All my baked goods for him are sugar free for that matter so he is free to eat…


These pies are not sugar free so he cannot have any heheheheh… Trust me he has his own… These were for  The office, for my co-workers and I to enjoy for national pie day and St. Patrick’s day celebration since its on a Saturday and no one will be in the office…


The smell of apple pie baking in the kitchen is beyond delicious, I love baking when its cold outside, the oven warming the house and the amazing aroma of the baked pies or cookies or any other baked goods filling the house… It makes you feel warm and cozy inside….when I bake it warms my soul and I am happy all day…


My co-workers supplying the Ice cream, what is the best thing to pair with a slice of apple pie? of course a big scope or two of vanilla ice cream…


Preheat oven to 375′

4 ready made pie crust

4-5 lb. golden delicious apples, washed and thinly sliced and core removed

1 tsp. salt

1 cup Splenda sweetener or sugar

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon

3 tbsp. cornstarch

1/4 tsp. ground cloves

2 tbsp. cold butter cut to cubes

1 tsp. ground mace

1 egg

1 tbsp. water

2 glass pie dishes


Place one ready made crust in to each pie dish and set aside.

In a large mixing bowl with clean hands mix apples with nutmeg, cinnamon, cornstarch, salt, ground cloves, ground mace, and Splenda sweetener or sugar.

Equally divide the apples in to each pie dish, top with cubed cold butter.

Unfold the remaining pie crusts and cover the apples making sure to tuck in the side to avoid any leakage, if the top of the pie is not that professional looking who cares! don’t worry about it, its rustic and homemade…I care about the smell and the taste of the pies…

With a paring knife cut the top of the pie dough, just a small slits for the steam to escape.

In a small plate whisk egg and water to make egg wash…with pastry brush, brush liberally the top of each pie.

Place each pie dish on to a cookie sheet lined with parchment paper to avoid any mess in the oven.

Bake for 1 hour and 10 minutes or until golden delicious.

Place each dish on to cooling rack and cool completely before serving.

Serve with a scope or two or three of vanilla ice cream or dust the top with powder sugar or just as is…











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… .


And today I was experimenting with almond flour and I wanted to use it without adding any flour to the batter to make cupcakes, I made up this  delicious cupcakes recipe and as I was writing the ingredient in my notebook I remembered the Jasmine essence I bought a while back and I wanted to use it in this batter to see if both flavors, the almond flour and the jasmine essence works with each others…



The only bad thing about these cupcakes is they did not rise or hold their shape like the normal cupcakes made with flours, once I took them out of the oven they collapsed or I should not say collapsed they just sunk in the middle which it was ok with me,the flavor makes up for it a hundred percent and I was planning on cutting the tops and topping them with the berries…

The first batch I created I used cupcakes paper cups thinking it will be easy to peel off but that was not the case, they stuck to the papers and crumbled because I used the olive oil to replace the butter which the butter grease the papers while its baking that what makes it easy for the papers to peels off, they are very delicate and melt in your mouth deliciousness…So we eat them and I made a new batch without the papers 🙂


There is no carbs, gluten or sugar in this cupcake recipe, yes they are amazingly sugar free….

Preheat oven to 350′

1 cup buttermilk at room temperature

2 1/4 cups almond flour

3 tbsp. cornstarch

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 cup olive oil

1 cup Splenda sweetener

3 tsp. vanilla extract

1 tbsp. jasmine essence

1 large egg at room temperature

nonstick oil cooking spray

6 tbsp. sugar free strawberry preserve

6 tbsp. sugar free blackberry preserve

Mix of your favorite berries, I used 3/4 of a cup of each… blackberries, blueberries, raspberries and cut up strawberries.


In to a bowl of a stand mixer fitted with a flat beater attachment add olive oil, Splenda sweetener and mix well until the sugar is dissolved.

Add vanilla extract, Jasmine essence and egg, mix for about a minute.

In a separate bowl, combine almond flour, cornstarch, baking powder, baking soda and salt.

Alternating with the buttermilk add the almond flour mixture in thirds and mix on high speed for about a minute.

Liberally spray a cupcake pan with nonstick cooking spray and with an ice cream scooper scope the batter in to the pan, I used two tablespoon scooper.

It should yield exactly 12 cupcakes, I use every last drop of each batter I make in order to write the correct amount of the outcome of each recipe in my notebook and on my posts.

Bake for 32-33 minutes or until slightly golden.

Remove and cool in the pan for 5 minutes, with a small offset spatula carefully release each cupcake away from the pan by going around it and place on to a cooling rack to cool completely.

Divide the preserve in to 4 equal saucers, heat them all in the microwave for 1 minute, cool for few seconds before adding the berries.

Add each type of berries to it’s own saucer and mix well…you could do one batch of mixed berries in a large bowl and add to the cupcakes, but I liked the look of each one, they are unique on their own and everyone has a choice of what kind of barriers to chose from to eat.

Add as much as you like of the berries mixture to each cupcake…

There are so many choices to top these cupcakes with, one of them is adding a dollop of whip cream over the berries..To me thy were just delicious as is….












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…. so it made sense for us to have the little celebrations for him today…We are not big on huge celebration when having birthday parties for the little ones, we like them small and intimate, especially for a one year old…We always figured when the kids get older they choose how big or small their birthday party is going to be.


Isaiah is such a sweet loving baby, actually he is a very good baby, not fussy at all. He is always smiling and giggling to show his two baby teeth… And he is almost walking, well he is taking his baby steps one at a time or I should say taking his time, I want to him to walk already so I could run after him…He is one handsome baby boy and we just adore him!! I guess that is the bright side of marrying young, my husband I married very young and now we are enjoying our kids! Our three kids are grown and two of them are married with kids… We both still young and have a ton of energy to run around with them and with the grandkids.

But wait ladies……………. we still have a handsome, outgoing, respectful bachelor with green eyes, he is accepting applications! (he is going to kill me for posting this hahahahaha)….


Isaiah is the love of our lives, he is our first and only grandson. We have two beautiful granddaughters, Nashwa just turned eleven back in February and Bella is turning 3 in May…


Isaiah is madly in love with Mickey mouse, so what better cake to make for his birthday then a cake in the shape of Mickey’s face! He loved it and his reaction was priceless, Bella’s reaction was priceless as well… she is so funny all she could say is WOW, WOW, WOW, and could not wait to stick her finger in the red frosting…

Directions to how assemble the cake is so easy, its in the caption of each picture.

I made this cake with my Chocolate cake recipe, its moist and chocolaty and is so versatile, I baked it in the form of sheet cakes, cupcakes, birthday cakes you name it I made it with this delicious batter.

I am only posting the direction for Mickey’s face the cake recipe is linked below in this post.

Make one recipe of Chocolate cake

6 inch cake pan, sprayed with nonstick baking spray and lined with parchment paper

8 inch cake pan, sprayed with nonstick baking spray and line with parchment paper

Cupcake pan lined with 4 baking papers.

Pour the batter in to the two prepared cake pans and fill each of them 3/4 full , you should have leftover batter for an extra four cupcakes, that’s how you know the measurement is correct, if you did not have four cupcakes use an ice cream scooper and scope out some of the batter from each pan until you have the four cupcakes, I used a two tablespoon ice cream scooper…

Bake all at the same time, cupcakes should be done in 25 minutes, the cake pans bake for 34-36 minutes or until a toothpick comes out clean.

Remove the cupcakes from the oven and cool for 10 minutes in the pan, remove and cool completely on a cooling rack.

Cool cakes in the pans for 10-15 minutes, remove from the pans and remove the parchment papers, cool completely.


Wrap the 6 inch cake in plastic wrap and freez for later use.

Place the cake on a turn table or a flat surface covered with parchment paper, cut in half and fill according to the cake recipe in the link, frost the sides of the cake with a very  thin coating by using black colored frosting, I bought my frostings from Walmart to make it easy, they have Wilton brand that has a large variety of colored frostings…With a large offset sputla remove the cake and place it on a large baking sheet lined with parchemnt paper, refrigerate the cake for about 30 minutes.

After 30 minutes remove the cake from the refrigerator, decorate the face according to the style you like, I have seen a lot of different styles of decorations to mickey’s face, you choose your own  and the colors that fit the theme of your party, I made my own style and it is my first attempt to make a cake in a shape of a character! It was very easy and it is acceptable to a one year to recognize his beloved carton character. I piped the frosting by using piping bag fitted with the star tip, its easy and it gives the colors some depth.


With a large offset spatula, carefully place cake on too a half sheet cake cardboard or whatever your serving your cake on, just making sure its flat and a good size to accommodate the entire cake, remove a little bit of the top of the cupcake on one side as showing in the picture,  place one cupcake on the opposite side of each other in each corner of the cake to make Mickey’s ears, making sure they are touching the sides of the cake, I used a toothpick to secure them as shown in the picture.

Frost the cupcakes with the same star tip, I have more than one to make it easy to have filled bags of frosting for different colors…


I added two pieces of round white chocolate for the eyes and piped black dots on top… I piped the smile and by using the red frosting I piped around the cake to finish the look.

Refrigerate for few hours, remove 45 minutes prior to the party for the frosting to come to room temperature.

When everyone is ready place the candle on the cake and have your self a wonderful time, you will for sure make it a special birthday for a special and happy kid in your life!!

***The original idea was to use the six inch cake as the ears after cutting it in half, but the shape was too big for the size of the cake, it would have been better to bake an 11 inch or larger round cake to accommodate the size of the 6 inch cake for the ears…But the cupcakes worked perfect and Bella enjoyed the other two cupcakes 🙂 and I have an extra small cake to use*****


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…


These treats are easy to make and I always go all out when I am making them, I add all kind of delicious ingredients, like nuts, dried fruit and raisins. But this time I just made them simple, all I added is chocolate covered candy and ground cinnamon for added flavor…

The only marshmallows I use for these treats is Halal-Kosher marshmallows, or any other treats that asks for marshmallows for that matter! I melt it and add it to cupcakes and cakes frosting, and of course no doubt to top a delicious cup of hot chocolate at any time…


Halal-kosher marshmallows are made with beef gelatins, gelatin that I discovered that existed few years ago browsing the internet, I am sure they been around for a long time… I was on the hunt to make Jell-O for my husband for years, he loves Jell-O but I never made it because all of the packaged Jell-O you find at the stores are made with pork gelatin! And I been on the hunt for something better I could use for years until I found the beef gelatin and I have been using it to make all kind of delicious recipes at home ever since!Jello-Sugar Free


Also we love to use them when making s’mores with chocolate graham crackers, the marshmallows melts all over the crackers, top it with a piece of chocolate and you are in haven….They are yummy and  delicious. or do what my kids do just hold the bag in your lap and eat them one at a time!!!


Chocolate covered candy is one of my two granddaughter’s favorite candies, they just absolutely loves them and I made sure to use them this time.


I always stock up on marshmallows when I shop at the Middle Eastern store since its a thirty minutes drive from my house…They have them in different shapes and sizes, and different colors as well… And that for sure will make anyone feel like a kid again!

I also discovered that marshmallow cream fluff does not contains any animal fats or at least the one I buy, I love to add them to these treats, it makes them extra creamy and delicious… The marshmallow cream is perfect for making these treats vegetarian style!

Add nuts, chocolates or any other healthy topping, skip the marshmallows and the butter, add extra marshmallow cream and a tablespoon of vegetable oil to make them shine and your all set, this recipe is easily adjusted to everyone liking…


2 jars 7 oz. each marshmallow creams fluff

1 bag 8.80 oz. large size halal marshmallow

1 bag 8.80 oz. mini halal marshmallow

1/2 tbsp. unsalted butter

1/4 tsp cinnamon

7 1/2 cups rice cereal

line 9×13 cake pan with parchment paper and spray the parchment with nonstick cooking spray and set aside.


Spray rubber spatula with cooking spray.


In a large heavy pot on low heat melt the butter, add the entire bag of the large marshmallows, cinnamon and half the bag of the mini marshmallows.

Stir the mixer until smooth and creamy, it should take about 5 minutes.

Add the rice cereal, on low heart mix well and fast until the mixture is combined.

Remove from heat and spread the rice mixture in too the ready pan, with wet hands smooth the mixture in single layer. Work fast before the mixture start cooling.

Sprinkle the rest of the mini marshmallows and the covered candy all over the top, with clean damped fingers push the candy and the marshmallow in to the rice mixture..

I keep my food pictures as I take them, no filters or Photoshop, and as you could see some of the candy colors started to melt on to the top of the mixture but that is the beauty of a homemade food and sweet, it should look rustic and homemade not out of the factory or took hours to prefect the perfect pictures, all I care about is the flavor and the enjoyment of eating them.

Cool the mixture in the pan for few hours or overnight, covered on the kitchen counter.

Remove it from the pan by pulling the side of the parchment paper on too a cutting board, cut in half and in thirds or to any size you prefer.

Wrap each piece with plastic wraps and store in airtight container for about a week.. That’s if they last that long!!


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…


This recipe is no exception, its based on my Banana Nut Bread Muffins – Sugar free recipe… but I wanted to make them in the form of muffins… you ask why I like this method?

One simple reason, I don’t have to deal with my husband cutting pieces of the loaf and leaving it on the counter for me to clean up the crumbs after him, he swears its not him doing it!!!

When I came up with this recipe I did not have enough nuts to add to the batter and my husband is always asking for more nuts in anything I bake with it, so the next best thing was just top the muffins and no need to add it to the batter…


Baking this banana bread in a muffins form is as easy as it can be, I could bag them and freeze them, all he needs to do is pull one at a time from the bag and heat it in the microwave for 10 second, even though he loves to eat cold food I don’t know why or how, I stopped asking a long time……anyway no mess, no crumbs on my kitchen counter and everything stays clean!!! Smart ha???

I called them pound cake for the aroma, taste and flavor of a pound cake in one simple muffin… very tasty and delicious… grab your coffee or tea to accompany this delicious muffin..


Pre-heat oven to 350

2 sticks room temperature unsalted butter

1 cup monk-fruit sugar

3 tbsp. sugar free brown sugar (I make my own)

1/2 tsp. salt

1 tbsp. vanilla extract

1 tsp. baking powder

3 ripened bananas

2 cups all-purpose flour

4 large eggs room temperature

1/2 cup chopped walnuts

1/4 tsp. cinnamon

Into a bowl of stand mixer fitted with the flat beater attachment, cream butter, sugar and brown sugar for few minutes until smooth and creamy.

Add eggs one at a time, mix well after each addition.

Add vanilla extract, mix on high speed for one minute.

In a separate bowl, sift flour, baking powder, salt and cinnamon, add on low speed in thirds.

Add ripened  banana and mix for few seconds until the banana is incorporated in to the batter.

Line two muffin pans with baking paper.

With an ice cream scooper, scoop the batter into lined paper, top each muffin with the chopped walnuts.

Bake for 32-34 minutes, cool in the pan for 10 minutes, remove and cool completely on cooling racks…

That’s if you could resist the aroma…


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…I tell you it was driving me crazy every time I opened a bag!!

I started removing the banana chips from the bags and saving them in a glass jar so I could get to the mixed nuts and the fruits easily, today I tried to add more but the jar became so full I could not close the lid and I was already in the baking mood as it is, so I started gathering ingredients and that’s how this delicious cookie recipe was created…


I didn’t want to bake a banana bread with the chips, I didn’t think it will work as the chips will stay hard unless I soak them in milk or water but I didn’t feel like taking the extra step and wait until they are soft…

I am becoming a big fan of using almond flour in my baking, it’s a healthy alternative to using flour, it’s gluten-free and the best nutritional option for a diet or to avoid carbs and calories, even though this recipe has a little of whole wheat flour! it’s easy to replace it and just use almond flour instead… I also been using a lot of coconut oil in my baking to replace the butter just to avoid unhealthy fat…


These healthy cookies will let you say what is wrong with eating one or two more cookies? who is counting right?!! Not me, my husband and I shared two before they even made it to cooling rack, that’s how delicious they were…


I loved how the cookies turned out, they had a hint of molasses from the sugar-free brown sugar that I created by mixing the molasses with the low-calorie sugar… oh yes they are sugar free… just a healthy and delicious cookies…


The flax-seed flour added a nutty flavor to the cookies, and that’s another healthy ingredient I been experimenting with lately.

Pre-heat oven to 350

1/2 cup coconut oil room temperature

1/2 cup of monk-fruit sugar or any low-calorie sugar

1 tbsp. molasses

1 egg room temperature

1 cup almond flour

1/3 cup flaxseed flour

1/2 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped banana chips

10-20 whole banana chips

1/3 cup rolled old fashion oats

1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

In a bowl of a stand mixer fitted with the flat beater attachment whip the coconut oil with sugar and molasses until creamy, about a minute. Add egg and mix until completely incorporated.

In a separate bowl add almond flour, whole wheat flour, salt, baking powder, chopped banana chips, rolled oats, cinnamon, nutmeg, and flaxseed flour.

on low-speed add the almond flour mixture to the bowl in thirds, turn the speed to a medium high and mix for few seconds.

Line a baking sheet with parchment paper, with two tbsp. ice cream scoop, scoop the batter and place on the baking sheet about two to three inches a part.

Press one of the whole banana chips in the center of each cookie, press it firmly so the cookie spreads a little.

Bake for 20-22 minuets or until golden brown.

Cool cookies in the pan for few minuets, remove and cool completely on cooling rack but that’s if you could resist the aroma…

Notes: to get most cookies out of this recipe use a smaller ice cream scooper or a large tablespoon to make them drop cookies, but I liked the cookies on the large size…. To turn this recipe to a completely vegan recipe replace the egg with vegan egg substitute.


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!

Tomorrow is Valentine’s day and we are combining the celebration tonight, I really don’t like to go out on Valentine’s day anymore….. its a mad house out there and who needs the hassle. Cooking and baking at home is the best way to enjoy my evening than hassling with getting ready to be on time for our reservation and that’s if we even remembered to make one, finding a parking, dealing with so many people waiting to be seated at the restaurant where we can just relax and enjoy our evening in the comfort of our own home… don’t take me wrong I love to go out and enjoy myself but not on a busy day like Valentines day.


I prepared grilled fish and grilled vegetable’s for dinner and I baked a red velvet cake with girly color frosting….well that was not intentional, I wanted the frosting to be as red as it can be so I could decorate the top with the frosting in the shape of roses but it did not turn the shad that I was looking for, for some reason it was a dark shad of pink, oh well it was delicious and beautiful either way.


The cake turned out so beautiful and it tasted so good, moist and crumbly at the same time, and the sweetness was just right….ohhhh and get this, it was completely sugar free…. I chose a sugar free strawberry preserve, fat free cream cheese and sugar free powder sugar.. but trust me the flavor is behind the known sugar free meth, it tasted delicious and no one believed it that it was a sugar free cake including the frosting.

I choose a hart shaped pan for this special celebration, I love this pan and I try to use it as much as I can on birthdays and valentines day.


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Happy Valentines everyone.