Tag: dessert
Meskouta (Moroccan Orange Cake)
Meskouta (Moroccan Orange Cake)
Meskouta is a commonly eaten cake for dessert, snacks, and tea time in Morocco. While there are many different flavors, this cake in particular uses freshly squeezed orange juice and it’s zest that brings out a strong, citrusy flavor. The orange cake is usually made in a bundt cake pan, but there’s no reason it couldn’t be baked in a loaf or sheet pan. Once the cake is baked and cooled, spank a dusting of powdered sugar over the top.
Equipment
- standing mixer
- Bundt cake pan
Ingredients
- 1/2 cup freshly squeezed orange juice
- 3 tsp orange zest
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- powdered sugar
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- Beat the eggs and sugar in a standing mixer until incorporated.
- Add in the oil and continue to mix on low speed.
- Add in the flour mixture a 1/2 cup at a time.
- Add in the orange juice, zest, and vanilla. Mix until smooth.
- Preheat the oven to 350 degrees. Grease and flour a bundt cake pan. Pour in the batter.
- Bake for 40 minutes. Use a toothpick to check for doneness. If it comes out clean, your cake is done. Allow to rest on a rack for 15 minutes before taking out of the pan.
Caakiri (Couscous Pudding)
Caakiri (Couscous Pudding)
Seriously…this is one of the best desserts I’ve eaten in a long time. Caakiri is an African couscous pudding that is eaten in countries such as Senegal, Angola, and Cameroon. Traditionally it was made with millet, but couscous became a more popular choice. Think of this as a rice pudding, but with couscous. This dessert is dairy heavy, but is well balanced in sweetness. The combination of the orange blossom water, cinnamon, and nutmeg have a particular aroma that permeates through your nose when you eat it. This couscous pudding is best served right after it’s made.
Ingredients
- 1 1/4 cup water
- 1 cup couscous
- 1/2 tsp salt
- 1 cup greek yogurt
- 1/2 cup sour cream
- 1/2 cup evaporated milk
- 1/3 cup sugar
- 1 tsp orange blossom water
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Toppings
- golden raisins
- fresh fruit blueberries, pineapple, etc
- nutmeg
Instructions
- Bring the water and salt to a boil in a small pot. Stir in the couscous. Take off the heat. Cover and let rest for 15 minutes. Fluff with a fork. Let cool completely.
- Mix together the greek yogurt, sour cream, evaporated milk, orange blossom water, sugar, cinnamon, and nutmeg.
- Stir in the couscous, making sure any lumps are broken up.
Peanut Butter Peanut Butter Chip Cookies
Peanut Butter Peanut Butter Chip Cookies
Yep. I was hittin the cheeba again and wanted cookies. So, digging through the cupboards I found half a bag of peanut butter chips and a jar of crunchy peanut butter. And behold…the peanut butter peanut butter chip cookie. No I didn’t stutter. If you like peanut butter, this is the ultimate cookie for you. Easy to prepare, and they bake in 10 minutes. Kinda like me.
Servings: 24 Cookies
Equipment
- standing mixer
- cookie dropper
Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup sugar plus more for dusting
- 3/4 cup chunky peanut butter
- 1 large egg
- 1 tsp vanilla
- 1/2 cup peanut butter chips
Instructions
- Mix together the flour, baking soda, and salt. Set aside.
- In an standing mixer, cream the sugars and butter for 2 minutes.
- Mix in the peanut butter, eggs, and vanilla.
- Slowly incorporate in the flour, making sure to scrape down the sides.
- Finally, mix in the peanut butter chips.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a cookie dropper, scoop 12 balls of dough onto the parchment paper. Roll into more evenly shaped balls.
- Using the bake side of a fork, press a cross pattern into the cookies with the tines. Lightly sprinkle with more sugar.
- Bake the cookies for 10-12 minutes. Let cool on a rack.
