Easy Cinnamon Rolls without the waiting 

Easy Cinnamon Rolls without the waiting 

I accidentally bought one too many packs of puff pastry. Never a problem, if anything that’s a good kind of mistake. The famous picky eater child of mine loves bread but frowns upon puff pastry, however he is obsessed with cinnamon. He will eat it dry with a spoon. Total weirdo who I am in love with! So anyway, I did a super quick version of cinnamon rolls with a side of apple sauce for dipping into. A week has passed since I’ve made these and I’m craving some now just because of that apple sauce dip. Total winner and perfect to send to school as a snack for the kids. Good news is Ryan loved them, I realize I didn’t accomplish much in the nutritional aspect of it all but when a picky eater like him, finally accepts another food WHATEVER it is without a fight, that’s always a good step towards more food acceptance and letting his food barrier down creating more trust in trying new things. Next time, I’ll Mix a vegetable and purée it inside perhaps that’ll it work. Find something they love and experiment! 


  • 1 sheet of puff pastry, I like to use the jus roll brand. Don’t roll it out. It’s better to get the box that comes in a big rectangular sheet. When you defrost it, take it out and don’t roll it out or else it’ll make it hard to roll it later. 
  • 3 tbsp raw refine free brown sugar 
  • 2 tbsp cinnamon 

Combine the cinnamon and sugar and sprinkle it all across the pastry sheet. 

Roll it and slice into equal parts. 

I’ve done this before and each roll ended up opening leaving me with snail looking rolls. I had an idea to place the pin wheels into a cup cake tin so that when they expand in the oven they stay confined in each individual cupcake tin. It worked really well! 

Cook on medium heat till golden and remove! 

For the Apple Sauce: 

3 apples peeled and chopped up coarsely 

1 tsp cinnamon 

1/2 tsp lemon zest 

1/2 tsp vanilla (optional)

1 tsp butter 

Add to a pot and simmer till apples are soft. Blend and you’re done. 

Joseph Joseph – So good they named it twice!

We love our garlic in the Middle East and I’ve just discovered a peeler that is put to the test up against the classic glass jar trick. Human fingers failed. Check out the vid to see how the Scroll rolls…

garlic-peeler-1 garlic-peeler


What is it?

Looks like a roll of paper but it is what it is. A garlic peeler.


Because just sometimes, you shouldn’t have to work too hard in life for an end result!

Does it perform?

It’s gadgets like these that get me excited about shopping for new kitchenware. This works so well! I had a smile on my face the whole time while peeling and showed it off to anyone who came over to my house this week! The plus side? My fingers didn’t smell like garlic for the whole day and it put the old trick of shaking a clove of garlic in a glass jar to shame.

Do I want it?

Yes! Very badly.


The Scroll Garlic Peeler by Joseph Joseph can be found at Tavola stores across the Middle East.


Pumpkin Donuts for the win! 

Pumpkin, pumpkin everywhere! I’m in love with Fall and all it’s dishes it has to offer! I’ve been wanting to make pumpkin donuts for a while now and I finally did it because 1) Something in my head was telling me to package pumpkin in a donut form so that my son would eat it. 2) Been waiting to find a simple and easy recipe! 

I’ve cooked baked donuts before and they came out cake like – total bummer! I felt like I got ripped off. These on the other hand, came out thicker but still moist! I refused to glaze them despite the little Halloween devil on my right shoulder whispering “caramel frosting, brown sugar frosting, cinnamon – sugar frosting in my ear” I managed to block it out and keep them plain. This way, the kids are actually eating good stuff and I can send to school in their lunch box! 

I used my electric donut maker that I have seen in several kitchen gadget sections of stores. However you could also use a donut baking tray. (The electric one takes 2 min per round and is much quicker) 

Ingredients and Method

In one bowl whisk the following:

  1. 2 cups all purpose flour minus 2 tbsp
  2. 1 3/4 tsp baking powder 
  3. 1 1/4 tsp salt 
  4. 3/4 tsp ground cinnamon 
  5. 1/4 tsp ground nutmeg 
  6. 1/4 tsp ground ginger 

In a second bowl mix with an electric blender the following till well blended and no more lumps: 

  1. 3/4 cup unrefined brown sugar (original recipe called for 1 1/2 cups brown and white sugar so add extra as you wish) 
  2. 1/2 cup sunflower oil (or canola)
  3. 3 eggs 
  4. 1 1/2 cup pumpkin purée (canned or fresh)
  5. 1 tsp vanilla extract 
  • Empty dry ingredients into wet ingredients and mix again till smooth. 
  • Drop 1 tbsp full into donut pan or donut maker and cook. 

If in an oven and in a pan: 10 min 

If in an electric donut maker: 2-3 min 

The end! 

Frenchmex! Hmmm, am I on to something? :)

After spending our summer holiday with my kids in Texas and California (two states that have a big Spanish/Mexican influence on food). I am now back in Dubai and remembering all the tacos, burritos, churos, enchiladas, nachos that I devoured there. My love handles are feeling very mighty as well! But who cares, I love food and I get grumpy like a toddler if I don’t eat well. A matter of a few weeks and I’m back to feeling comfortable in my body again. Till then!! I made these crepes like I usually do for my daughter on the weekends but this time I had a light bulb idea and figured, “let’s hang three crepes to toast and fill it up like a taco. And so my crepe taco was created and loved. Fill it up with whatever your heart desires! I did a banana split topped with fruits minus all the added sugar. Let me know what you think! 

Recipe: For 20 crepes

1. 500 grams flour 

2. 1 liter of milk (I mixed cow milk with sugar free coconut milk) 

3. 6 eggs 

4. 2 tbsp of vegetable oil or coconut oil

5. A pinch of salt, a dash of zest, and a splash of vanilla 😋

Mix all ingredients well and let rest for one hour! Then your crepes mix is ready to be poured in pan. First crepe is always a fail! Just let it cook through and eat it while you stand and prepare the rest 😄. Add extra liquid if you feel the mixture needs to be thinner. 

Old School Pops



I remember when I was a kid, the sight of these frozen popsicles would make me so happy! I just HAD to have one! My favorite flavor was strawberry and it was so junkie that the color would stay on my lips and tongue all day. The high from all the added sugar must have been a pain in the ass for any supervising adult! haha

While shopping at Lakeland in Mall of Emirates, I found these Zipsicles! They come in a pack of 50, and in my opinion can be reusable at least once! I silently squealed to avoid looking like too much of a geak and tossed them in my shopping basket.

The best thing you can do with these ice-cream molds is fill them up with freshly squeezed juice or your own blend of a smoothie. My daughter who is a great eater (knock on wood) loves hers with orange juice and frozen pieces of blueberries! My son, who is a picky eater and one of my biggest challenges I deal with every day, doesn’t like chunks of frozen fruit in his nor does he like vegetables! Little does he know that I blend veggies in his fruit smoothie and he eats it very happily!

What I like about Zipsicles:

  1. Easy for little kiddie hands to hold rather than the alternative popsicle molds with short sticks.
  2. Reusable at least once.
  3. Fun for parties! You can make a big bunch!
  4. The kids LOVE the whole look and mechanism of pushing the popsicle up with every bite!

Some Fruit/Veggie Popsicle ideas to try:

  1. Freshly squeezed Juices: Orange, Apples, Grapes, Carrots, Beets, Coconut water…
  2. Fruits/Veggies to blend: Strawberries, Mango, Avocado, Bananas, Sweet Potate, and more!
  3. Throw in chunks of: Sliced Bananas, Blueberries, Grapes, Raspberries, Strawberries, Kiwi …

Use your imagination and fill these Zipsicles up with pure goodness!


The Kitchen Gadget Jean Georges can’t live without!

I had the opportunity to interview Jean Georges on different topics but the coolest questions of course was what his favorite kitchen gadget was! Hands down, he explained that it’s his “Microplane Grater”. Get your hands on one NOW! It is an awesome tool that was once upon a time used for wood works. Chefs now use it to add extra flavor and/or shavings of fruits, vegetables, spices and anything else your imaginative tummy can think of.

Next time you visit JG Dubai, notice how this technique is used in several of his dishes. It adds that perfect punch of flavor without over doing it.


Top four dishes to cook in a Waffle Iron & Waffles ain’t one of them!

SO! we are going to do a count down to the best things you could possibly ever cook in a waffle iron starting at lucky number four!



For those who like their eggs fully cooked with no runny egg yolk then this is perfect. Not only for adults but also a great treat for children to pack in their morning healthy protein! Add a pinch of baking soda to let them rise a little and you’ve got yourself egg waffles.


3. Two-Minute Potatoe Noodle Hash brown



Shred or spiralized like I did some sweet potato and season with whatever herbs you like. I used olive oil, salt and pepper only! Sweet potatoes are full of flavor on their own anyway. Place them on a waffle iron skillet and cook for two minutes. Scrape them off and eat them however you want! so good! I used my hash browns in place of toast and had my eggs on top with a sprinkle of Coriander and a side of an Avocado! It was perfect!

2. Cheesy Knafe Croissant


Go do this now! I simply stuffed two mini croissant with some unsalted Akkawi or Mozzarella cheese (the two cheeses known to be used for the Arabic Knafe dessert ). Let them toast and melt inside the waffle iron and once the croissant is lightly toasted and the cheese is that perfect gooey consistency, then take them out and drizzle honey on top with fresh berries! Absolutely delish!

1. Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough




Yes, you heard right, make your cookie dough just like you usually would but instead of baking them in the oven, roll them into medium sized balls and place inside your waffle iron (as shown above). within 1 minute the cookie dough is cooked. They look and taste better and were so much fun to eat with no syrup needed!

This was my favorite food to cook in my waffle iron and highly recommend you try it too!

I wonder what i’ll cook next in a waffle iron? Perhaps some falafel!??

What ideas do you have?!