International Food

I'm not a great baker, and I rarely attempt to make anything fancier than a bundt cake or cupcakes. Every year for my kids birthday I do attempt to make whatever kind of cake they want. Sometimes it turns out great, and sometimes it looks more like a #PinterestFail.

We are big on having tea parties around here. It's basically something that happens every afternoon but it's not always as fancy as you might thing. It's certainly not like having high tea in London. But, there's always tea and coffee and usually there's at least one thing that is sweet and one thing that is a little savory.

I don't always bring something to the table – usually it's our extended family that gathers. But these little cakes are the perfect option for something to put together. They look great, they're simple and you probably have everything in your pantry already.

How to make mini cakes

All of these little cakes come from a single pan. Surprised? It's true! All you need is a square baking pan, a round cookie cutter and a knife. Each of those little rounds are cut into equal layers of cake with some frosting in between.

They're that simple!

For the fruit toppings you can truly do whatever you want. Use seasonal fruit and mix things up. The cake flavor itself is versatile enough that you can use a variety of toppings. If you want something sweeter, you can use chocolate shavings, or even crushed cookies.

So let's get to the oven non-bakers and show me what you got! Below you'll also find the step by step of mixing together the cakes. Start from the left and move to the right and down for all the steps.

Easy Mini Layer Cakes with Fruit

Yield: 7 cakes

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

Think you can't make a layer cake? Think again! These mini cakes are much easier to make than you think.

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Ingredients

Dry Ingredients

• 600g self rising flour
• 250g white sugar
• 2 teaspoon baking soda

Wet Ingredients

• 300 g butter
• 600 ml milk (or dairy free milk like almond)
• 2 tablespoons apple cider vinegar
• 2 teaspoons lemon juice or lemon extract

Frosting Ingredients

• 1/3 cup / 72 g butter
• 2 cups / 270 g powdered sugar
• 1 tablespoon lemon extract or lemon juice
• 2 tablespoons milk

• Cherries, strawberries and mint leaves for decoration

Instructions

Pre heat the oven to 180 C / 350 F. Grease a 25 cm x 25 cm (or a 9" x 9" pan) with 1 tablespoon butter.

Mix milk, lemon juice and vinegar together. Set aside.

In a large bowl, add all dry ingredients with butter. Pour the milk mixture into the flour and combine well with a wooden spoon.

Pour the batter into the baking pan. Slide into the oven and bake for about 70 minutes or until a toothpick comes out clean.

Prepare the Frosting

Beat icing sugar and butter together then add milk and lemon juice. Whisk until you get a white creamy texture. Set aside and place in the refrigerator until ready to use.

Remove cake from oven and let completely cool down. Use a circle biscuit cutter that's 7cm. (you can use any size you like but it may affect how many final cakes you end up with.) Cut out 7 round pieces of cake.

Slice each of the pieces of cake into 2 or 3 layers. You can decide how thin you'd like the cake layers.

Spread frosting on first layer then second and third depending on how many layers you wish to make. Leave enough frosting for the top of each mini cakes. Decorate with berries and the leaves.

Desserts are one of my very favorite things…to eat. I really am not great when it comes to making them. I cook very intuitively, rarely measuring anything. That doesn't work with baking.

So when I can make something I like to go with super easy desserts that still look like I've spent a long time making them. These are such a dessert! You can buy the shells ready made and the filling comes together super quick. For the toppings go ahead and use whatever fruits are in season.

You could even use something like white chocolate shavings or sprinkles if you wanted to create a completely different look for these.

The recipe included uses semi-sweet chocolate chips but you can also play with that. Try dark chocolate or white chocolate to change up the flavors. The chocolate is flavored with raspberry but you could use any extract like mint extract to change up the flavors.

Fruit and Chocolate Mousse Cups

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

Who doesn't love chocolate and who can pass up a super simple dessert that features it? Trust me you'll love these!

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Ingredients

• ¾ cup heavy cream
• 4 ounces semi-sweet chocolate chips*
• ¼ teaspoon raspberry extract**
• 45 phyllo shells
• Berries of your choice
• Mint sprigs for garnish

Instructions

Place ¼ cup of the cream in a small microwaveable bowl with the chocolate. Microwave on high in 15 second intervals, stirring in between until melted, set aside to cool.

Place the remaining heavy cream in a large bowl, whip with a hand mixer until it forms stiff peaks. Mix in the extract.

Place the melted and cooled chocolate into a large bowl, add ⅓ of the whipped cream and fold it in. Add another ⅓ of the cream, fold it in, some white streaks are okay.

Finally place the last of the whipped cream into the bowl and fold it all in together. Pour this mixture into a piping bag or leave it in the bowl, cover with plastic wrap and let sit in the fridge for 1 hour, up to 4 hours to set up.

Fill the phyllo cups with the mousse, top with berries and a mint garnish.

Notes

*Use good quality chocolate chips or bar chocolate here. Use whatever flavor you prefer from dark to milk chocolate.

**Use any extract flavor of your choice. Raspberry compliments the berries.

None of my kids have ever been very good at wanting to eat breakfast first thing in the morning. They also tend not to go for traditional breakfast foods. Quiche were something that everyone always liked and were something I could make ahead and they could heat up when they wanted.

For these quiche I used chicken and goat cheese, it's a good combination and with the spices the mixture is savory and delicious. You can easily substitute whatever fillings you like in this recipe.

Some of the other combinations that I think would work well;

• tomato and smoked turkey
• merguez and more onions
• vegetables like green peppers, tomatoes, and onions
• a mixture of different cheeses
• try my sweet potato crustless quiche instead!

These quiche can be made in advance and either stored in the refrigerator for up to 4 days or frozen and thawed before eating. While you can microwave these, I think the best way to warm them up is in the oven – even a toaster oven – they'll taste fresh out of the oven. You don't have to thaw them if you'll put them in the oven.

Mini Chicken and Goat Cheese Quiche

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

A delicious breakfast option or addition to a brunch buffet, these quiche are simple to make and the recipe can easily be doubled or tripled.

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Ingredients

Crust Ingredients

• 1 cup / 145 g all purpose flour
• 1/2 teaspoon salt
• 1/4 cup / 60 ml olive oil or canola oil
• 1/4 cup / 60 ml ice cold water

Filling Ingredients

• 3 eggs
• 1/2 cup / 70 g chicken breast, finely chopped
• 1/3 cup / 75 g goat cheese
• 2 Tbsp milk
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup / 15 g onions, sliced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 tablespoon olive oil
• salt and pepper

Instructions

Preheat the oven to 200C / 370F.

Prepare Quiche Dough

In a medium bowl, mix flour and salt together and in a small bowl, mix oil and water together. Pour oil and water mix in medium bowl. Combine all together until it forms a dough.

With a rolling pin, roll dough 0.25 cm thick. Use a round cookie shape to cut 5 rounds. Roll the remaining dough and cut 1 cm strips.

Place each round ramequins or muffins forms. Adjust edges with the strips by pressing with your fingers to glue them together.

Prepare Fillings

Heat a non sticky pan with oil. Fry chicken until light golden brown then add spices mix then add cilantro and onion. Stir and cook for 1 minute.

In a medium bowl, beat almond milk and eggs together then add chicken mix with salt and pepper.

Pour equally in 5 ramequins. Bake for 30 minutes until the top is crispy.

These can be served warm or at room temperature.

Notes

These can be stored in the refrigerator for up to 4 days. They also can be frozen and thawed and/or warmed up when you are ready to serve them.

Every time my stepdad comes to visit in Morocco (or we're going to visit them) he asks for one thing; a bag of dried apricots. Before we lived here I don't think I'd ever eaten a dry apricot in my life but there were quite a few things that were new to me. Now, they're one of my favorite go to snacks.

Dry apricots are the star of these scones and if you're like me you won't skip on the icing. While I made these larger, you can easily make them bite size too.

This incredibly delicious apricot scones recipe is lovely for all sorts of occasions. They are the best fluffy homemade scones with dried apricots, slivered almonds, almond extract, and cinnamon are drizzled in a sweet cinnamon icing. They are the perfect dessert to serve at a brunch, baby shower, or really any event!

Can I Use Different Fruit?

Yes, you can switch out the scones for any fruits that you enjoy. Strawberries, blueberries, apples, peaches, or raspberries would all be lovely options. If you opt for a fruit other than apricots, apples, or peaches, you should switch the almond extract for vanilla so the flavors go well together.

How Do I Store Homemade Scones?

Place all the scones in a storage container with a lid that fits snug. Keep them on the counter or in the fridge. They will last 3-4 days and can be made in advance. This is perfect if you are planning an event!

If you are planning to make the scones for breakfast or tea, you can also mix the dough in advance, wrap it in a ball with plastic wrap and store in the fridge overnight.

You can freeze the scones for up to 2 months as long as you keep them in an airtight container or bag. I would suggest if you want to freeze these you do so without the icing. When you thaw and reheat the scones make the icing fresh to drizzle on.

Do I Have To Use Almond Extract?

No, if you aren’t a fan of almond extract, it also tastes lovely if you use vanilla extract instead. Feel free to try it both ways and see what you like best.

Can I Use Different Kinds Of Nuts?

Yes, pecans, walnuts, and hazelnuts all taste great with the combination of ingredients. Chop up whatever kind of nuts you like and fold them into the batter. Save some to sprinkle on top as a garnish too.

Easy Cinnamon Apricot Scone Recipe

Yield: 10 scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Scones are an easy to make breakfast or brunch pastry that everyone loves. This recipe incorporates some Moroccan flavors and comes together in a snap.

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Ingredients

• 3 cups of flour (all-purpose)
• ¼ cup packed brown sugar
• ¼ cup granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 8oz of cream cheese 
• ½ teaspoon salt
• 8 Tbsp unsalted butter
• 1 cup chopped dried apricots
• 1 egg
• 2 teaspoons almond extract
• ½ cup of half and half, milk, or heavy whipping cream (you may need to add more if needed)
• ½ slivered almonds

Icing Ingredients

• 1 teaspoon pure vanilla extract
• 1 - 2 teaspoons cinnamon
• 2 tablespoons heavy cream, milk, or half and half
• 1 cup powdered sugar

Optional Topping Ideas

• Slivered Almonds
• Cinnamon
• Turbinado Sugar

Instructions

Preheat the oven to 375 degrees F. Combine the flour, cinnamon, brown sugar, white sugar, and salt in a large bowl, set aside.

Mix the milk (of your choice), egg, and almond extract in a small bowl using a whisk, set aside.

Combine the butter and softened cream cheese together. Use a fork, wooden spoon, or pastry blender to mix. Once thoroughly combined, use a spatula and fold in the apricots and slivered almonds.

Add the butter mixture and milk mixture to the flour. Add a little bit at a time and mix with your hands until a soft dough forms. You may need to add a little bit more milk so it properly sticks together.

Once you have a dough that sticks together, place it in a piece of parchment paper. Using your hands to knead it and form the dough into a large circle. Use a pastry cutter to cut triangles into the dough.

Sprinkle scones with almonds, turbinado sugar, and cinnamon if desired.

Place the pieces of dough onto 2 large baking sheets so they aren’t touching. Bake for 15-18 minutes or until the dough is cooked all the way through and you can insert a toothpick that comes out dry.

Let the scones cool on the pan until you are ready to ice them.

While the scones are baking, prepare the icing. Mix together the cinnamon, vanilla, milk, and powdered sugar in a small bowl with a whisk or fork. You can add more milk as necessary to make it the right consistency for drizzling.

Drizzle all over the apricot scones and serve warm.

Savory breakfast or brunch foods are my favorite types of meals. I have never really been someone who would go all in for a giant plate of pancakes or take down cake with breakfast. But, give me some olives and cheese (plus of course a ton more) and I am one happy little clam.

These quiche tick all my boxes and they're great either hot or room temperature. So when you start to think back to school they can easily be tucked into lunch boxes! These are crustless quiche so they're also gluten-free. Finding foods in our house lately that everyone can eat and enjoy has been a chore – so I'm thrilled these were a hit.

This is in no way, shape or form a traditional Moroccan recipe however the spices that are being used certainly evoke those feelings. The addition of the smoked paprika makes me think of Spain and adds some balance to the sweetness of the potatoes.

You can use either type of sweet potato in this recipe. In Morocco we typically get white sweet potatoes not the orange ones pictured here. It makes no difference which are used you just may need to adjust the cook time. Of course if sweet potatoes aren't your thing you can use regular potatoes in this. I might grate in a little bit of carrot if using regular potato just to add a little sweetness.

Sweet Potato Mini Quiche

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Whip up these gluten-free savory quiche for your next breakfast or brunch get together.


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Ingredients

• 1 ½ cup white onion- chopped
• 1 ½ cup sweet potato- chopped
• 1 cup fire roasted tomatoes (or regular)
• ⅓ cup fresh cilantro
• 6 eggs
• 1 tsp cumin
• ½ tsp cinnamon
• ½ tsp smoked paprika
• ½ tsp salt
• 2 Tbsp oil (olive or vegetable)
• Optional topping: goat cheese

Instructions

Preheat the oven to 380 degrees F.

Chop the onion and sweet potato. You will want the pieces of sweet potato to be roughly the same size. The smaller you make them the faster it will cook.

Saute onions and potatoes in a large skillet with oil, until sweet potatoes become slightly tender. (Do not completely cook the sweet potatoes. They will continue to cook in the oven.) Allow to cool.

In a large bowl, whisk together 6 large eggs and add sauteed onion and sweet potatoes.

Stir in the fire roasted tomatoes, cilantro, and dry seasonings.

Prepare muffin tins. You can use a mini tin or a regular size muffin tin. Either grease well or place parchment paper into each cup. Scoop a small amount of the egg mixture into prepared muffin tins.

Bake for approximately 25-30 minutes. If you are using a mini baking tin you will likely need to reduce this time to 15-20 minutes. I did not test the time using the smaller pan so do pay close attention.

Remove from the oven and let cool. Top with goat cheese, if desired.

There you have them, delicious mini quiche. You can play with the ingredients, especially the vegetables based on what's available and in season.

Citrus is one of the things that can be found in abundance in Morocco and for a fraction of the cost I paid in the US. It, like everything else comes and goes in seasons so I try to take advantage of whatever appears in the market as soon as it arrives.

Lemons arrive in different varieties. There are tiny, tiny beldi lemons that are the size of a golf ball and while you can get juice from them you'll be squeezing drops out. Instead they're better for preserved lemons.

Then there's the thin skinned variety that I find full of juice and flavor. They would work great for this recipe as they have a thin skin that can be used for making the candied peels.

The final type are the extra large variety that look nearly like a small melon instead of a lemon. They have thick rinds and while the juice may be less than their skinny siblings, I find it to be the best.

Whatever lemons you choose for this recipe, you're sure to be happy. Go with what you've got on hand to keep things easy.

These mini lemon cheesecakes are perfect for any type of get together especially something like a Moroccan theme baby shower or tea party. By using pre-bought shells you cut a TON of time from the prep work.

If you don't want to make the candied lemon peels you can of course buy them already done.

Easy Mini Lemon Cheesecakes

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

These easy to make mini cheesecakes are sure to be a hit at your next party or gathering.

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Ingredients

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 tablespoon lemon juice, fresh squeezed,
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract
• ¼ cup heavy whipping cream
• 45 phyllo cups

Candied Lemon Peels

• 1 large lemon
• ¾ cup granulated sugar, divided
• ½ cup water

Instructions

Place the cream cheese in the body of a stand mixer with the whip attachment or in a large bowl with a hand mixer and whip the cream cheese on medium speed until smooth.

Add in the powdered sugar, and on low speed mix it in. Add in the lemon juice, lemon zest, vanilla, and whipping cream.

Starting on low speed, mix in the ingredients, once mixed in, turn the speed on to medium-high and whip until smooth, fluffy and thickened, about 3 minutes

Fill the phyllo cups with the filling using a piping bag, top with candied lemon peels and mint sprigs for garnish.

Candied Lemon Peels

Cut the peel off the lemon, take off as much of the pith as possible. Slice as thinly as possible, set aside. Place ¼ cup of the sugar in a small bowl, set aside

In a small saucepan over medium heat, warm ½ cup of the sugar and the water, stirring occasionally until the sugar is melted.

Take off the heat and add the lemon peels. Make sure the peels are coated.

Drain the peels thoroughly and place on a plate to dry slightly for one hour. Put the peels into the bowl with the sugar and coat well.

Take the peels out of the sugar and place on a separate plate, not touching. Let sit out until completely dried, about 6 hours or up to overnight.

Notes

I did not include the time needed to make the candied lemon peels. I suggest making them at least a day ahead or purchasing if you're short on time.

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They're as simple as that! Of course the recipe could also be altered for just about any citrus fruit like oranges or grapefruit but there's something classic and delicious about a lemon cheesecake.