Kahk Egyptian Cookies

Edited and written by Catherine Cunningham. Published December 20th 2021. 

Original recipe by 12 Tomatoes. 

Kahk is an ancient Egyptian cookie eaten during Eid and can be eaten during Easter too. Biscuit type cookie so simply dry it’s great to pair with other desserts. They can be imprinted with symbols and other signs that relate Eid, making it the coolest interactive project. One of the easiest cookies to make and I absolutely suggest adding plenty of powdered sugar! And a pinch of salt on top


4 cups of flour

2 sticks of unsalted butter, melted 

½ cup of powdered sugar, plus more for dusting

¾ teaspoon of baking powder

Pinch salt

¼ teaspoon of vanilla extract

¼ teaspoon of cinnamon

¼ teaspoon of nutmeg

½ cup milk, room temperature


  1. Preheat the oven to 350 degrees fahrenheit and line 2 baking sheets with parchment paper.
  2. In a mixer, mix together the flour, sugar, baking powder, salt, cinnamon and the nutmeg.
  3. Then put the mixer on low speed, and add the vanilla followed by melted butter and continue mixing. Slowly so the dough can fully  form.
  4. Next pour in milk and mix until all ingredients are fully incorporated.
  5. Scoop a tablespoon worth of dough and roll into a ball! 
  6. Place them all on cookie sheets and press them lightly them
  7. Bake for 12-15 minutes, or until the bottom edges are brown. Cool completely before dusting generously with powdered sugar. 

Meskouta – Moroccan Cake

Edited and written by Catherine Cunningham. Published December 20th 2021. 

Original recipe by The Spruce Eats

Meskouta is a flavored cake in Morocco. It can be lemon, vanilla, but I chose to do  orange because winter is the best time for orange treats! Meskouta can be used as a celebration cake or as a regular cake with tea. Citrus was a cheap and easy thing to import into Morocco, leading to the uproar and want for a cake so easy to make like Meskouta! 

I loved being able to use the bundt pan to bake the cake because of the simplicity of the removal! Also the iconic look matched the tone of the glaze. I adored the final look but really the taste was just as good! Not too orangey and with a kick of cinnamon, it’s memorable! 


½ cup of orange juice

2 tablespoons of orange zest

4 large eggs

1 ½ cups of sugar

½ cup of vegetable oil

2 cups of all-purpose flour

4 teaspoons of baking powder

½  teaspoon of salt

1 teaspoon of vanilla

1 teaspoon of cinnamon 

½ teaspoon of nutmeg 


Preheat the oven to 350 degrees fahrenheit. Grease with butter and lightly flour a bundt cake pan.

Beat together the eggs and sugar in the electric mixer and continue until thick. Gradually beat in the oil. 

In the same bowl whisk together the flour, baking powder, and salt, and then add it to the egg-sugar mixture.

Add the orange juice and beat until smooth. Add in the zest and vanilla too, until they are thoroughly incorporated.

Next pour the batter into the prepared bundt cake pan and bake for about 40 minutes.

Remove from the oven, and allow the cake to cool in the pan for 7 to 10 minutes. Turn it out of the pan onto a rack to finish cooling completely.

Make sure to wait for the cake to cool before adding the glaze. 


3 cups sifted confectioner’s sugar

3 tablespoons of milk

½  teaspoon of cinnamon 

½ teaspoon of nutmeg 

1 teaspoon vanilla extract

  1. In a bowl, whisk together the powdered sugar, vanilla extract, and add the milk.
  2. Keep whisking until it’s your desired thickness. 

Chocolate Con Queso – Colombia

Edited and written by Catherine Cunningham. Published December 5th 2021. 

Original recipe by ForeignFork.

Chocolate Con Queso is just like it’s name, a warm, gooey, delicious mug of hot chocolate with cheese. While it might sound insane, this drink is pretty epic. 

Mainly popular in Colombia’s capital, Bogota chocolate con queso is so big that it has its own favorite way. With just a few blocks of cheese at the bottom of the glass with more chocolate than the rest, making it way better! 


  • 2 cups of milk 
  • 1 ½ tablespoons of sugar
  • 1 a rich dark chocolate bar, chopped 
  • 1 oz of Mozzarella cheese, cut into cubes

Because it originates from Colombia, which is also the birthplace of cacao, it almost feels like a full circle moment! The simplicity of this, yet the obviously different taste and texture of each sip is a really cool take on a basic hot chocolate. The only thing I would change is how dark the dark chocolate is, and really the darker the better!  


  1. Heat the milk over the stove until warm.
  2. Next add the chopped chocolate into the milk and stir until the chocolate melts.  Add the sugar and continue to stir. Once it’s hot, turn off the heat. 
  3. Drop a few cubes of mozzarella cheese into the bottom of two mugs. 
  4. Then pour half of the hot chocolate into each mug, allow them to sit for 2-3 minutes until the cheese melts.
  5. And Enjoy, truly best with bread on the side!! 

A Family Favorite Vanilla Cake – Peru

Edited and written by Catherine Cunningham. Published December 5th 2021. 

Original recipe by Peru Delights.

Sweet homemade cakes are very iconic in a family Peruvian home, a sweet treat usually made to pair with coffee or tea. A vanilla cake paired with afternoon coffee it’s so popular that they even have a term for the afternoon snack, lonche

The recipe was so simple that it almost felt criminal! Next time I make it I will also make  dulce de leche, a true partner in crime with this dish! And hopefully by the next time I make it I will have my bundt pan back from a friend and I can make it exactly like how it should be intended!  

I loved the sweetness of the vanilla with coffee, but even with a good side of berries this would be perfect for that as well! 


10 tablespoons of unsalted butter, at room temperature

1 ⅛  cups of sugar

2 cups all-purpose of flour

¾ cups of evaporated milk

2 teaspoons of baking powder

2 teaspoons of vanilla extract

3 eggs


  1. Preheat the oven to 350 degrees fahrenheit 
  2. Sift the flour together with the baking powder and set aside. 
  3. Next, beat the butter and the sugar in the mixer and beat until the butter is creamy and soft. 
  4. Add a bit of the flour, then a bit of the milk and two of the eggs, and blend until fully mixed. 
  5. Then again, add the rest of the flour, the last egg, and the last of the milk! 
  6. Add the vanilla and keep beating until everything is well mixed.
  7. Pour the batter into a greased round cake pan (or use the traditional way of baking it with a bundt pan) and bake for about 45 to an hour. 
  8. Serve with coffee and slightly warm. 

Alfajores – Argentinian Sandwich Cookies

Edited and written by Catherine Cunningham. Published November 28th 2021. 

Original recipe by Muy Delish.

Coming from all the way over the world, Alfajores traveled down to South America from Spain! Back in the 16th century when immigrants were on their journey Alfajores were used to fill up and to provide a delicious treat. The travelers shared their favorite cookie treats to every country they went to, Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, and are even popular in other countries they colonized/had influence over like the Philippines, Southern Brazil, Uruguay, and Venezuela. 

Alfajores are sandwich cookies filled with dulce de leche, a caramel confection sauce  made from milk and sugar. The coconut flakes aren’t added to every type of Alfajores in every country where they are beloved, but in Argentina, the extra flare of coconut was and is a huge hit! 


1 cup of flour

1 cup of cornstarch

1 teaspoon of baking powder

¼ teaspoon of baking soda

¼ teaspoon of kosher salt

½ cup of granulated sugar

8 tablespoons of unsalted butter 1 stick, at room temperature

2 large egg yolks

2 teaspoons of finely grated lemon zest  

1 teaspoons of vanilla extract

2 tablespoons of warm water

1 cup of coconut flakes

½ of powder sugar 

8 ounces of Caramel (dulce de leche) 



  1. Sift together the flour, cornstarch, baking powder, baking soda and kosher salt in a bowl. 
  1. Next in a new bowl of an electric mixer, beat the sugar and butter until light and fluffy.
  1. Add the egg yolks and beat to combine.  
  1. Then add in the vanilla extract, water and lemon zest, and beat until just combined. 
  1. Add flour mixture, and mix on low speed until the dough just comes together.
  1. Wrap the dough in plastic and chill until firm, at least 2 hours.
  1. Preheat the oven at 350 degrees fahrenheit and line baking sheets with parchment paper. 
  1. Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 1 inch cookie cutter.
  1. Place cookies on prepared sheet pans about 1 inch apart. 
  1. Bake for about 9 minutes. The edges should be pale golden.
  1. Transfer the baking pan to a rack and allow to cool completely before removing from the baking sheet.
  1. Spread about two teaspoons of caramel onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat. 
  1. Roll sides in coconut and dust generously with powdered sugar before serving! 

Japanese Fluffy Cheesecake

Edited and written by Catherine Cunningham. Published November 28th 2021. 

Original recipe by PickledPlum.com .

The J​​apanese fluffy cheesecake was created by the Japanese chef Tomotaro Kuzuno. He loved the classic look of the original cheesecake, and wanted the fluffiness of a soufflé, which is exactly what he created. 

Coining the Japanese technique of whisking the egg whites separately before incorporating them into a traditional cheesecake batter, bloomed the creamy fluffy texture and taste. 

When I first made it I forgot all about the water bath needed underneath the cheese cake, but take two I absolutely made sure I didn’t forget. The water bath ensures the top won’t crack as well as enforce a very creamy cake. I would definitely make this again over a normal cheesecake, I love that there isn’t a crust!


8 ounces pack cream cheese, room temperature 

4 tablespoons of unsalted butter, room temperature 

¼ cup of milk

1/2 cup of granulated sugar

5 tablespoons of all-purpose flour, sifted

4 large eggs, separated

1 tablespoon of fresh lemon juice

1 teaspoon of vanilla extract

1/4 teaspoon of cream of tartar


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Line a round cake pan with parchment paper.
  3. Beat the cream cheese and butter in a bowl and mix until soft, using a stand mixer.
  4. One by one, add the milk, 1/4 cup sugar, flour, the egg yolks, lemon juice and then vanilla extract. Mix thoroughly and set aside, watch out for the texture of the batter. 
  5. In a separate bowl, add egg whites and cream of tartar. Slowly add the remaining sugar slowly and mix until it forms peaks.
  6. Gently fold the egg white mixture into the cream cheese mixture. MAKE SURE NOT TO OVER MIX.
  7. Pour mixture in the cake pan and place it on top of a rectangular baking tray about 2 to 3 inches deep. Make sure to pour enough water into the tray to be half full.
  8. Bake in the oven for about 1 hour and 10 minutes, or until the top of the cake is golden brown.
  9. Turn the heat off and leave it in the oven until it reaches room temperature.
  10. Refrigerate for at least an hour before serving.

Vietnamese Coffee Mousse

Edited and written by Catherine Cunningham. Published November 14th 2021. 

Original recipe by Crumb Blog. 

Vietnamese coffee has such a concentrated and overpowering taste when paired  with sweetened condensed milk it only just levels out! With the sweetness and the bitterness equaling the perfect solution, it only makes sense to whip it into a delicious mousse. 

Regular Vietnamese coffee uses condensed milk because of the easy use of the can! The limits of fresh milk in Vietnam used to be scarce, so that sparked the can milk popularity but it instantly became the favorite way to drink the drink. 

It’s honestly easy peasy to make Vietnamese coffee into mousse, just add gelatin and smile away. I did redo the gelatin mixture just to make sure it was perfect and it definitely paid off, so if I could give any tips that’s what I would suggest! 


1 packet of unflavored gelatin

¼ cup of warm water

1 ½ tablespoon of instant espresso powder 

1 can of sweetened condensed milk

1 teaspoon of vanilla extract

1 cup of heavy cream (chilled)

  1. Mix the warm water and espresso powder and stir until the espresso becomes coffee. Sprinkle the gelatin overtop and let it stand for 5 minutes to soften.
  2. Next in a small saucepan, heat the condensed milk and vanilla together for about five minutes. 
  3. Stir in the gelatin mixture, and then continue cooking until the gelatin dissolves (about 1-2 minutes longer). Remove from heat and let it stand for a few minutes to come down to room temperature.

Use a stand mixer to whip the cream to soft peaks. Then gently fold in the cooled coffee mixture, then spoon into 4 serving dishes and chill for at least 1 hour to allow the gelatin to set!

Kazakh Baursak Fried Dough

Edited and written by Catherine Cunningham. Published November 7th 2021. 

Original recipe by International Cuisine.

I never had a real connection to my kazakh culture, and even though I do know a couple savory dishes I know zero desserts. While this my first time making this dish it went off without a hitch! These easy peasy fried dough balls were created to symbolize the sun and happiness. They originated from Kazakhstan’s capital, Almaty when in need for the perfect every celebration dessert! It swiftly became a country’s favorite and is even served with their most loved tea, Chai tea! I loved the sweet flavor from the thick cover of sugar, and even with the simple inside it really made the dessert addicting! 


2 cups of flour

1 Tablespoon of yeast

¼  cup of water

¼  cup of milk

1 egg

1 Tablespoon of Butter

1 Tablespoon of sugar plus additional for sprinkling

1/4 teaspoon salt

For frying: 

2 cups vegetable oil 


  1. Combine all ingredients into a large mixing bowl to form dough (including the yeast). 
  2. With a whisk and then move to a spatula to combine more thoroughly. 
  3. Knead the dough on a floured surface and then cover the dough and let it sit for 30 minutes to an hour. 
  4. Next, heat two cups of vegetable oil in a deep skillet over high heat.
  5. Pull off about a tablespoon-size piece of the dough and roll into a ball.
  6. Then press the ball down slightly, and drop carefully into oil and fry until golden brown.
  7. Once golden brown, take it off the skillet and roll the ball in sugar. Make sure to dust off the extra! 
  8. Drain on paper towels and continue until all the dough is gone.
  9. And enjoy! 

Russian: Tea Cakes

Edited and written by Catherine Cunningham. Published October 26th 2021.  Original recipes Cookies and Cups .

Doused in powdered sugar and usually with walnuts (even though I used chocolate chips) these traditional Christmas Dough Cakes are  loved all over the world, with a large concentration in Russia. The basic difference between the European-based tea cakes versus recipes like Mexican wedding cookies, is that the European-based use 

chopped hazelnuts, almonds, or walnuts and Mexican wedding cookies use chopped pecans. 

Eastern European shortbread cookies were a large influence in Russia’s creation of their tea cakes. I loved the fact that they were bite sized because they had a little bit of dryness from the texture and the extra mouth full of powdered sugar made it memorable and perfect with a cup of tea! Because of the lack of baking powder and baking soda the little balls don’t grow and stay the perfect size to grow. 


1 cup butter, room temperature

2 cups powdered sugar, divided

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

3/4 cups of mini chocolate chips 


  1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a stand mixer, use the paddle attachment to mix together the butter, one  cup of the powdered sugar, the salt, and vanilla until it’s smooth.
  3. Turn the mixer down to low and add in the flour mixing until the mixture holds together. 
  4. Next stir in the chocolate chips.
  5. Using a small cookie scoop, make and roll them into 1- inch balls.
  6. Place the balls onto the prepared baking sheet and bake for 10-12 minutes until completely set and lightly browned on the bottom (the balls shouldn’t grow in size)
  7. Allow the cookies to cool on the baking sheet for 2-3 minutes, until they are cool enough to handle, but still warm.
  8. Use the remaining cup of powdered sugar into a bowl. Then roll each warm cookie in the powdered sugar to coat. Transfer to a wire rack to cool completely.

Israel: Hamantaschen Cookies

Edited and written by Catherine Cunningham. Published October 16th 2021

Original recipes The Frayed Apron and The Spruce Eats.


¾ cup of unsalted butter, softened

⅔ cup of granulated sugar

1 large egg

1 teaspoon of vanilla

¼ teaspoon of salt

2 tablespoons of orange juice

2 ¼ cups of all-purpose flour

Raspberry jelly jam 

For the Poppy Seed Filling: 

1/4 cup of poppy seeds (ground)

4 tablespoons of milk

1/4 teaspoon of vanilla

3/4 tablespoon of corn syrup (white) 

4 tablespoons of sugar

4 tablespoons of butter

1/2 tablespoon of flour (all-purpose)

1 pinch of salt


  1. In a mixer, cream together the butter and sugar, stop when it’s light and fluffy. 
  2. Add the vanilla, salt, orange juice, and egg, it should then be creamy. 
  3. Sift the flour into the bowl and add to the mix on low, it should be a crumbly dough.
  4. Knead the dough with a little bit of flour until it forms a smooth dough. Wrap tightly and refrigerate for an hour or two.
  5. In a medium size pot, combine all of the poppy seed filling ingredients. Bring to a boil over low heat.
  6. Reduce heat and simmer for 15 minutes, stirring frequently. Cool completely before using.
  7. Preheat the oven to 350°F and line two baking sheets with parchment paper, if using jam, it helps to double up on parchment paper. 
  8. Lightly flour your countertop and roll the dough until it’s about 1/4″ think. Then  stamp 3″ circles. Next, spoon out a level teaspoon of jam or the poppy seed filling in the center and fold one side, then overlap with another flap, and another to form a triangle where the corners meet and press together.
  9. Bake for 20 minutes or until the dough is lightly golden. 
  10. Enjoy!