On about day TWO of isolation, I decided we would need a reliable batch of cookies to get through this pandemic/quarantine/homeschool/work-from-home situation. We love cookies in my household and I will find any excuse to incorporate them from improving lactation to supporting girl scouts! I think they are truly my only weakness in life. Oh, and did I really just use almost all of my flour and peanut butter during a food shortage making this twice in one week? Yes. It is that good. Peanut butter +chocolate+ cookies= survival.

I used the reliable and notorious New York Times Chocolate Chip Cookie recipe by Jaques Torres, tweaked it for some smooth peanut butter lusciousness, and TA-DAH! A worthy addiction. Enjoy! I’d bring the extras to my neighbors, friends, and work as usual…but we must shelter in place. #stayhome #eatcookies

These cookies are soft, chewy, and gooey, and maybe you won’t feel so guilty because it has less butter and more plant-based nut butters…yah? I make these into smaller cookies that yields about 36 total, and once I even baked half the dough into a 9 inch pan with some vanilla ice-cream on top. YUM!

My maternal grandmother (Teta) made an incredible orange coconut cake. Sweet, moist, and fluffy, the old recipe sitting in my mother’s tattered red leather bound book, brought back nostalgic memories to my mother as she touched its pages. She read through the fading blue ink to make out the ingredients she must’ve frantically jotted down when she prepared to fly off to America with nothing but her mother’s recipes to awaken the Egyptian flavors she was leaving behind in Alexandria.

We recently came across this recipe as we were recreating the orange cake of my Egyptian aunts and grandmother for my last orange cranberry muffin recipe. I knew I had to remake this cake for my mother, who was very fondly reminiscing the flavors of the orange coconut cake.  The hand-written recipe was quite washed-out, but we were able to test several recipes to document the exact recipe which had faded overtime. With my mother’s help, I revived and baked this cake for my family’s Thanksgiving gathering, and it was a very special treat to enjoy. 

Fresh squeezed orange juice, fragrant orange zest, and finely shredded coconut flakes go into this cake along with coconut oil and olive oil.

It is really important to generously grease and flour the bundt pan, as the cake can easily get stuck. 

The caramel glaze is easy enough. Water, sugar, and orange juice simmer until thickened. Some zest and heavy cream take the caramel glaze to the next level and is something really scrumptious to drench this cake in.

The glaze is an optional extra to dress up this lovely moist citrus cake. But either way, be sure to top the cake with some lightly cooked oranges; its so beautiful, fragrant, and festive! Sometimes I simply press in some orange slices on the top of the cake halfway into the bake time, if I cook it in a round or loaf pan as a tea cake. They take on beautiful color in the oven.

You may need:

I was recently sent a bottle of Wawa-Wee Syrup from the owner, Nadia. As if the fun name isn’t enough to spark your curiosity, this is an organic fruit syrup free of high fructose corn syrup and artificial flavors. This is something right up my alley! Clean, organic, and delicious. I was more than happy to try the product in a variety of applications. 

Of course, I had to start with breakfast. I made some fresh belgian waffles and drizzled some of the peach syrup over some fresh sliced summer peaches and blueberries.

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Another wonderful thing about this syrup, aside from its true and delicious peach flavor, is its social purpose. Every bottle you buy helps support an orphan in need. Food with a social purpose is a new breed of super-foods. Super heroes, if you will. Thank you for being so health conscious and socially responsible, Wawa-wee.