Cinnamon Brownies

Aren’t brownies a sweet and simple celebration for Confetti’s return after a long summer break?! Especially that they’re not just any brownies; they are moist, sweet and they have chocolate chips and cinnamon in them!

Cinnamon browniesCinnamon Brownies


– 1/2 cup butter

– 1 cup sugar

– 2 eggs

– 1/2 cup flour

– 1/3 cup dark cocoa powder

– 1/4 tsp baking powder

– 1 tsp vanilla

– 1/4 tsp salt

– 1 tsp cinnamon

– 2 Tbsp chocolate chips (optional – for a very sweet result)


– Preheat the oven to 350F.

– Butter a 20 cm square baking tray.

– Melt the butter in a saucepan and then pour them over the sugar in a mixing bowl.

– Whisk well. Add the eggs. Whisk some more.

– Start adding the dry ingredients and whisking well and if you’re using chocolate chips, add them last.

– Pour the batter in the baking tray and bake for 25 to 30 minutes.

– Cool well before cutting into squares.


Blueberry Apple Crumble

What I love about blueberries is that I can get them frozen and still use them as fresh. I’ve used them in smoothies, in cheesecakes, and in muffins.

Today’s recipe isn’t one of mine; I found it in Sophie Dahl’s cookbook Miss Dahl’s Voluptuous  Delights. It is the first recipe I try from her book. I got this book around Christmas time as a gift for myself and I finally got round to trying one of her recipes.

blueberry apple crumble

Ingredients (for a 15-cm baking ramequin):

– 1 cup blueberries

– 1 cup chopped apples

– 1/2 cup flour

– 1/4 cup rolled oats

– 50g butter, room temperature

– 3 Tbsp light brown sugar


– Preheat the oven to 400F.

– In a food processor, blend the butter, oats and flour. Add the sugar, mix with a spoon and set aside.

– Place the blueberries and chopped apples at the bottom of the dish. Spoon the crumble mix over the fruits and place in the oven for 30 minutes until the crumble is golden brown and the fruit is bubbling.

– Serve with a scoop of vanilla ice cream on the side.

Orange Bundt Cake

This is the best orange cake you can ever have! It is made with whole oranges which give it a tangy and somehow bitter taste. You should come smell the house now! Beautiful warm orange aroma!

Orange Cake

To make this beautiful cake you need:

– 3 eggs

– 2 cups sugar

– 1/2 cup oil

– A sprinkle of salt

– 3 cups flour

– 3 tsp baking powder

– 1 tsp vanilla

– 2 whole oranges, cut into 8 pieces

Orange Cake


1. Preheat the oven to 360F.

2. Whisk the eggs with the sugar and oil.

3. Add the flour, salt, baking powder and vanilla and mix well.

4. In a food processor, puree the whole oranges.

5. Add the orange puree to the batter and mix well.

6. Pour the batter in a greased bundt cake mold and bake in the oven for 45 minutes.

7. Before taking out the cake, test with a toothpick.

A very aromatic and beautifully tangy cake. You probably won’t ever taste a better orange cake!



Confetti is back in action! It has been a long time and I have seriously missed cooking, baking and blogging! It is good to be back, and for this occasion I baked one of the most famous Lebanese cakes: sfouf.

I don’t know what sfouf means, but it is a delicious and special dessert. My aunt bakes it very often and when I was last visiting Beirut, I took the recipe from her and have wanted to try it since. It’s an easy recipe and it worked out perfectly fine. Sfouf has a sweet and earthy taste, very nice for breakfast with a cup of cafe au lait.


– 4 cups flour
– 2 cups sugar
– 1 cup oil
– 2 cups milk
– 1 Tbsp turmeric
– 3 tsp baking powder

– Almonds



1. Preheat the oven to 325F.

2. Mix all ingredients together except the almonds.

3. Pour the batter in a 20x30cm baking pan. Grease the pan beforehand if necessary. Place half almonds on top in rows.

4. Bake in the oven for 30 minutes.

5. Cool before cutting it in cubes.

Homemade Chocolate-Hazelnut Spread (aka NUTELLA!)

No, your eyes are not deceiving, we have just concocted a Nutella-like chocolate spread from scratch!

When you are living with a Nutella fanatic who forces you into an unfair competition with the legendary Nutella spread, you can’t but try your best at making your own way to his heart. I am not one to be defeated easily, so I took the express highway to his heart and made my own Nutella-like chocolate and hazelnut spread!

But before I get too excited and forget mentioning where I got the recipe from (because I am not yet a professional magician!), I found this recipe on David Lebovitz‘s website that I find very informative and a great reference. I am taking no credit for creating the recipe, but I can assure you that it is a successful one that will leave you dazed and unconfused!

Chocolate Hazelnut Spread – copied from David Lebovitz’s post Homemade Nutella
Two jars (about 1 cup each)

Adapted from the Encyclopédie du Chocolat under the direction of Frédéric Bau

1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts

1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
170g bittersweet or semisweet chocolate, chopped
140g milk chocolate, chopped

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible.

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

8. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

Vanilla Cupcakes with Raspberry Swirls

Cute, no?! I started these cupcakes with the intention of mixing raspberries in the batter, but the frozen raspberries I was using didn’t thaw properly, so my rescue plan was to make a raspberry syrup and create swirls with it!

Ingredients for 10 cute cupcakes:

– 2 cups flour
– 2 tsp baking powder
– Vanilla

– 1 egg
– 1 cup sugar
– 1/4 cup olive oil
– 1 cup milk

Raspberry syrup: I used 200g of raspberries and 2 Tbsp of sugar. Over low heat, I let the raspberries and sugar melt into each other and then with a hand processor, I blended them into a liquid.


Preheat the oven to 350F.

1. In a bowl, whisk the egg, add the sugar and whisk well into a cream. Add the olive oil and mix well. Add the milk.

2. Fold the flour, baking powder and vanilla  into the liquid mixture and stir with a spatula until you get a silky batter.

3. Pour the batter in paper cups.

4. Place a drop of raspberry syrup (make it as small as your pupil) on top of the batter in the paper cups, and with a toothpick gently form swirls.

5. Pop your cupcake tray in the oven for 20 minutes.


Peanut Butter Chocolate Chip Bars

These bars are ideal to take to work to share with colleagues or to have in a picnic basket. They don’t take a lot of work and they cool down fast, so the whole process won’t take longer than 30 minutes.

Ingredients for a baking tray with 8.5 inch x 8.5 inch dimensions

– 2 eggs
– 3/4 cup sugar
– 1/2 cup brown sugar

– 1/2 cup creamy peanut butter
– 2 Tbsp butter, room temperature

– 1 and 1/4 cup flour
– 1 tsp baking powder
– Pinch of salt

– 1/2 cup chocolate chips


1. Preheat the oven to 350F.

2. Whisk the eggs in a bowl. Add the sugar and the brown sugar and whisk again.

3. Add the peanut butter and butter and whisk again.

4. Gradually add the flour and baking powder and salt and mix well.

5. Spread in your baking tray and then sprinkle the chocolate chips on top.

6. Bake for 25 minutes. Cool on a wire rack before cutting them into 5cmx5cm sqaures.