A few years ago, when travelling for fun was still a thing, I went to Amsterdam and ate one of the best apple cakes (also known as appeltaart) in my entire life. It was so good we went back again on our last day. The cake was perfectly moist, its crumb was beautifully crisp and its apples were gently cooked and lightly spicy! It was just delightful and it made me realise how I should spice my apples more often

Hello world! It has been a little while, I can’t believed I shared my previous post almost 18 months ago. These past 18 months have been *interesting* to say the least…

Whoa. Temperatures are going down in London. But it’s all fine because holiday season is around the corner and we will soon be able to snuggle up in front of the TV with a warm blanket and our stretchy pants! Because that’s what bank holidays are for, don’t you think?

It's been a while! A few things have happened since my last post.

• I discovered that I could survive without my laptop and phone for 2 days. Next challenge: 3 days.
• Other discovery: Westonbirt arboretum in the Cotswolds. This place is magnificent, it will make you fall in love with autumn all over again. I’ve seen the prettiest trees with bright golden and neon red leafs while I was there. 
• The US elections! (!!!)
• I had a brownie made out of cricket flour. I think it tasted nice but I couldn’t stop picturing tiny crickets everywhere while I was chewing it. I had about 4 spoons, not bad no? Maybe insect flour is just not my thing.

My basbousa is finally online! Let’s all celebrate by making basbousa?!

I am back to London where the weather is kind of “moody” which made me very nostalgic of my trips to Morocco and Ibiza. Summer is officially over for me! Being home also meant I had to deal with my least favourite back-from-holiday task: sorting out all the pictures. It took a while this time. I needed 3 folders! A regular one, a food one and a baby one!

I know I know, I’ve missed #popsicleweek2016!!! How did this happen? And also, where was I? I think I was still on “full-time” mama duty or something like that. By “full-time” I mean that phase when washing your hair requires days ahead of planning, babies get better after a while, they really do and it is so much fun and LOVE!

Do you know the feeling when you discover that you’ve just made your actual favourite-most delicious-cookie-in the entire world taste a zillion times better? That’s a very special feeling and it doesn’t happen everyday. That’s how I felt the first time I tasted my pistachio and hazelnut briouates. It made me feel like dancing and jumping around. Seriously. 

Happy national donut day North America! Until last year, I didn’t know there was such a thing as national donut day. I had to start blogging and become a devoted instagrammer to find out about national donut day’s existence. Then I realised donut comes from dough-nut, and I didn’t how to feel about that. Because when you think about it, many donuts should be called but ring donuts but that’s another story!

If you leave in the States you can get actual free donuts today in many shops and stores. How cool is that? But the best thing about today is that many foodies such as chefs and bloggers will share their favourite/customized donut recipe!  And, that is even cooler!

Chebakia, also known as mkharka, griwech or rose des sables is one of Moroccan cuisine’s most delightful pleasures. It is a chewy, yet crunchy sesame, honey and turmeric wonderfully fragrant cookie. It has so many levels, you really have to try it to understand how amazing it tastes!

Chebakia is commonly prepared in Morocco during the month of Ramadan and is usually served next to a velvelty harira to break the fast. I don’t really know why these delicious cookies are not prepared through the whole year in Morocco. I think it is related to the fact that chebakia requires long hours of preparation and Moroccans tend to keep it as a treat for Ramadan. Just a thought!

We like anything as long as it contains matcha. Right? So I thought it was time to introduce matcha to Moroccan baking. And what else than the most versatile cookie, aka “ghriba” to use as a first matcha-tizing/Moroccan baking experiment?

Hi hat cupcakes are on the blog, yay! I discovered them last year while I browsing the web and reading one of my favourite blogs. Molly made these supper cute hi hat strawberry cupcakes and ever since I’ve been thinking; one day I will make a chocolate and amlou version of these beauties and attempt to make them just as cute as hers!