Recipes 0 comments on Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake

Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake

Blood orange season is my favorite. There’s nothing quite nice as a fresh red-colored juice to go with the cold weatherweather.

This February, I was spoiled rotten by everyone. One of the perks of just having a baby is people pampering you all the time. Naturally, my favorite citrus fruit was everywhere – in a bowl on the kitchen counter, in the fridge, and *surprise*, in a cake we made using Jamie Oliver’s recipe on this link. Continue Reading “Jamie Oliver’s Blood Orange, Ricotta and Chocolate Cake”

Recipes 0 comments on Super Fast Christmas Tree Chocolate Cake

Super Fast Christmas Tree Chocolate Cake

Due to popular demand, I am writing the recipe of a delicious Christmas Tree cake I made for Elle et Vire’s Bake a Smile Christmas campaign. Baking usually makes me happy and peaceful. This time, it was twice the satisfaction because this cake was meant for people in need. Elle et Vire teamed up with Order of Malta Lebanon to help spread the Christmas spirit by baking as many cakes and cookies to offer and make people happy during this festive season. Continue Reading “Super Fast Christmas Tree Chocolate Cake”

Healthy tips, Recipes, Smoothie Series 0 comments on Healthy Lactose-Free Chocolate Smoothie Mousse

Healthy Lactose-Free Chocolate Smoothie Mousse

In one of this year’s bucket lists, I vowed to find new ingredients and twist recipes around. Since then, I’ve discovered new types of flour, milk, butter and oil, all of them healthier than one another. I’ve replaced the traditional ingredients I usually use in cakes and snacks with these recently discovered healthy options, and it hasn’t made any difference in taste whatsoever. Plus my pants are a little looser (!).

Yesterday, as you might’ve seen on Instagram, my sister (who’s visiting) begged me to make a version of a smoothie she saw on the net. Since it was improvised, I had to make do with the ingredients we had at home. It turned out delicious and with a mousse-like texture. Here’s the recipe to what I now call a chocolate smoothie mousse.

Lactose-Free Chocolate Smoothie Mousse Recipe

chocolate smoothie | breadonbutter

What you’ll need:

  • 1.5 Tbsp almond oil
  • 2 Tbsp raw cocoa powder
  • 1.5 Tbsp chia seeds
  • 1 cup almond milk
  • 1 whole mango (or any other fruit of your preference)

How to make it:

– In a blender, place all of the ingredients and mix until everything is combined and you get a mousse-like texture.

Enjoy with any fruit in season (what we had at home was strawberries and bananas). You can also add oat flakes on top.

chocolate smoothie | breadonbutter

 Any ingredient you’d add? 🙂

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Recipes, Sweet 4 comments on Chocolate and Caramel Cookies With A Hint Of Salt

Chocolate and Caramel Cookies With A Hint Of Salt

When I posted this Salted Caramel recipe last week, I promised the best cookie recipe you can ever make. This happened on a rainy weekend a few weeks ago. It’s a must-try for all you cookie-lovers! It is guaranteed to make people lick the caramel off all spoons (like my dad) and sneak into the kitchen when they’re on a diet to eat 4 in a row (like my mom). 😀

Chocolate and Caramel Cookies With A Hint of Salt Recipe

What you’ll need:

caramel cookies | breadonbutter

For the Chocolate Cookies

  • 1.5 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 cup granulated sugar
  • 12 Tbsp unsalted butter, chilled
  • 1 large egg (room temperature)
  • 1/2 tsp pure vanilla extract

For the Salted Caramel, refer to this recipe

How to make it:

In a small bowl, lightly beat together the egg and the vanilla with a fork

In a food processor, mix the flour, the cocoa powder, the salt and the sugar

Cut the butter into small pieces and add it to the processor while it’s still running. Blend until the butter is in very small pieces

Add the vanilla and egg mixture and blend for 1 minute

Remove the dough from the food processor, shape it into a flat disk, cover it with plastic wrap and place it in the fridge for 3 hours

Preheat the oven to 200 degrees Celsius

Line 2 oven trays with baking sheets

On the kitchen top, lay wax paper, place the dough on it then top it with another wax paper and start rolling the dough until flat. Make small round disks and place them on the baking sheets

caramel cookies | breadonbutter

caramel cookies | breadonbutter


Bake for 10 minutes or until firmcaramel cookies | breadonbutter

Let them cool then add caramel between two cookies and press together

caramel cookies | breadonbutter

caramel cookies | breadonbutter

caramel cookies | breadonbutter

Serve with some more caramel and enjoy 😉

   Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and don’t forget to tag us if you try our recipes and tips #breadonbutter

Breadonbutter Guests, Guest Chefs, Recipes 2 comments on Designer Cooks: Hot Chocolate Three Ways

Designer Cooks: Hot Chocolate Three Ways

Our beloved Designer Maria is back with her super easy and delicious recipes. Today, not only do we get one hot chocolate recipe, but three different kinds! I’ve been checking the weather and it looks like some rain is coming our way, so these recipes come just in time. Here goes:

Hot Chocolate Recipe number 1: Kinder and dark chocolate

hot chocolate | breadonbutter

Ingredients (for 3 persons):
  • 30 g Dark chocolate
  • 2 1/2 mugs of milk (if you like it lighter,use skimmed milk)
  •  1/2 mugs of water
  • 3 Kinder tablets
  • Cinnamon powder, to taste
How to make it:
  1. Place the milk, water and dark chocolate on medium fire
  2. Add the kinder and cinnamon and heat until the kinder melts
hot chocolate | breadonbutter

Hot Chocolate Recipe number 2: For when your throat hurts and you feel sick.

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ skimmed milk
  • 100 g of chocolate
  • 1 tsp honey
  • 1 tsp nutella
  • 0.5 tsp butter (optional)
  • A pinch of cinnamon powder

How to make it:

  • Boil all the ingredients together and serve!

hot chocolate | breadonbutter

Hot Chocolate Recipe number 3: Also for a sore throat

Ingredients (for 2 persons):

  • ¼ cup water
  • ¾ cup skimmed milk
  • 5 lindt milk chocolate balls
  • 1 tsp honey
  • A pinch of cinnamon powder

How to make it:

  • Boil all ingredients together and serve!
 You may serve with marshmallows on a rainy night!
hot chocolate | breadonbutter

And there you go!

Which one will you be making? 🙂

About Maria

As a conceptual designer and thinker, I always strive to develop ideas based on an original and unconventional approach.With a professional training in Product Design and Interior & Living Design, 
my practice has evolved throughout the past years by focusing on products, spaces and user experience design. This led me to develop a passion for interactive media and communication strategies, often influencing my teaching at the Lebanese American University.

When I found myself alone in Italy, I had to cook to survive and that’s how my love for cooking was born! 🙂

I perceive cooking as a meditation tool, but find satisfaction only after sharing the tasting experience with friends! Yes, my food is yummy and you should try it!

I like to explore cooking with colors, textures, forms and emotions, I mix them up intuitively so it’s always hard to write an accurate recipe with exact quantities! What matters though is the look (for dreaming)… then the taste (for feeling)!

Happy eating!

You can follow her on twitter and instagram (both accounts are @mariawanted).

maria matloub| designer | breadonbutter



Click HERE to follow our foodie and travel journey on INSTAGRAM

and don’t forget to tag @breadonbutter_ if you try our recipes!

Lurpak Cook's Range, Recipes 1 comment on Fluffy Chocolate Cake with Lurpak Cook’s Range

Fluffy Chocolate Cake with Lurpak Cook’s Range

It’s with great excitement that I finally introduce you to my favorite Lurpak Cook’s Range product: BAKING! We bakers finally have a kind of butter that allows us to bake on a whim. I now can choose to bake at any moment, without having to put the butter out for hours for it to soften.


Lurpak Baking is the ideal blend of Lurpak Butter and Vegetable Oil. It has a softer texture and it’s ready to mix straight out of the fridge. It easily folds into cake mixtures and gives them a light and fluffy golden finish. This product is happiness guaranteed!

A cake I baked with this wonderful product is this fluffy chocolate cake I had once made for a friend’s birthday. I recommend you make it for any occasion. It can be a bit tedious at first, what with the separation of the egg whites and yolks then folding in the egg whites into the chocolate mixture, but with time you’ll get used to it and you’ll start making it any time you have something to celebrate.


Here’s the recipe:

Chocolate cake – Preparation: 45 minutes – Cooking time: 30 minutes


For the cake:

  •  200 g Lurpak Baking butter
  • 5 tablespoons of cocoa powder
  • 1 glass of milk
  • 3 cups Sugar
  • 3 cups Flour
  • 1 tablespoon Baking powder
  • 5 Eggs

For the frosting:

  •  200 grams of dark chocolate
  • 200 ml fresh cream
  • 2 tablespoons Corn Starch



  •  In the bowl of a mixer, mix the sugar and butter until well combined
  • Separate the egg yolks from the egg whites
  • Add the egg yolks to the sugar and butter mix and mix until well-combined
  • In another bowl, mix the milk and cocoa powder until well-combined
  • Add the flour and baking powder and mix
  • Add the egg, butter and sugar mixture to the chocolate mixture and mix well
  • Beat the egg whites until mousse-like
  • Gently fold the beaten egg whites unto the chocolate mixture
  • Place in 2 cake molds of equal size and in a high temperature (280 degrees Celsius) preheated oven for 30 minutes


  •  Melt the dark chocolate in a bain-marie
  • Add the cream to it and mix until well combined
  • Add the corn starch to thicken it

Once the cakes are out of the oven, let them cool completely. Decorate the top of the bottom cake with the chocolate frosting, then place the top cake on the bottom one and cover them both with frosting. Decorate with red fruits (optional). Serve and enjoy for days!



Brought to you by:

breadonbutter x lurpak cooks range

Parties & Happenings, Recipes 0 comments on Spooky Halloween Cupcakes

Spooky Halloween Cupcakes

Halloween is fast approaching and it’s time I give you some fun spooky tips for it. In this post, I will teach you how to decorate your chocolate cupcakes creatively for Halloween. All you have to do is make your basic muffin/cupcake recipe and add funny things to it.

Here’s how to decorate your chocolate cupcakes this Halloween.

What you’ll need (for 6 cupcakes):


– Basic chocolate cupcakes ingredients (found here)

– 100 grams of unsalted butter

– 4 tablespoons of sugar

– 2 tablespoons of fresh cream

– Yellow food colorant

– Red food colorant

– White cotton candy

– 6 biscuit cones

– Any chocolate tablet of your choice, cut in small pieces


1) Make the cupcakes. Recipe here – without the jam and adding 2 tablespoons of cocoa powder if you want them chocolatey


2) Make the orange frosting: In a mixer bowl, mix the butter, the cream and the sugar at high speed until creamy. Add 2 teaspoons of yellow colorants and 0.5 teaspoons of red colorant, dosing as you go and mix it with a spoon until it’s orange




3) Repeat the following steps for each cupcake:

– Spoon the frosting on top of the cupcake, making sure you keep it mostly in the middle


– Add cotton candy on top of the frosting leaving one side empty



– Press down the biscuit cone on top of the cotton candy

– Add 2 small chocolate pieces to make eyes to the old man 😉


And there you have it! An easy and creative way to decorate your cupcakes this Halloween! It’s really fun if you have kids around as well; it’s guaranteed laughter in the kitchen!



Fun Things From Around 0 comments on All About Chocolate

All About Chocolate

Today it’s weird, today I smell chocolate. Everywhere I go, either someone’s buying a chocolate bar while I fervently stick to my bottle of water, or someone is making a hot chocolate with a lovely proliferating smell. What is it with chocolate that makes us giddy? And how did this magical little bar come to be?

Take a look at this week’s infographic and learn more about the making of our little beloved snacks. But before you scroll down, here are 4 exquisite chocolate and food pairings that should be tried asap.

– With cheese: Goats cheese + Hazelnuts + Berries + Dark Chocolate

– As a dessert: Peanuts + Chilies + Milk Chocolate

– As a savory dish: Baguette + Parmesan + Dark Chocolate

– With wine: Red Cabernet Sauvignon + Lindt Fleur de Sel

What’s your favorite chocolate bar?


Recipes, Sweet, Uncategorized 2 comments on The Fast And The Crunchy

The Fast And The Crunchy

Given that the 3-ingredient brownie recipe was loved and whipped by everyone, I am bringing you today the 3-ingredient crunchy biscuit! It’s very fast to make and all you’ll need is a small casserole and a small square or rectangle cake mold.

What you’ll need:


– 200 g poulain dark chocolate

– 1 cup corn flakes plain

– 2 tbsp peanut butter

How to make it:

1) In a small casserole, melt the chocolate


2) Add the corn flakes on top and mix wellcorn-flakes-biscuit-mix

3) Add the peanut butter and mix well

4) Pour evenly in a mold and chill in the fridge 2 hours or overnight if you can



Have them for breakfast or as an afternoon snack!



Recipes, Sweet 0 comments on Nutella Brownies

Nutella Brownies

What’s a home without some dessert lying around, right? I haven’t baked for weeks due to crazy schedules and lack of time and I really miss it! Baking has always been some kind of therapy, drowning my feelings unto that mixing bowl and traveling far far away in thoughts and dreams. But then I realized that baking doesn’t have to take that much time and effort! You can always whip out something fast and easy, with a few ingredients that you surely have in your cupboard. That’s why I’ve decided to share with you the easiest Nutella Brownies recipe ever (found on this blog a long time ago). You only need 3 ingredients and it takes 20 minutes to prepare AND bake these nutella brownies. So here we go.

What you’ll need:


– 2 eggs

– 2 cups Nutella

– 1 cup All-purpose flour

How to make it:

1) In a bowl, whisk the eggs then add the Nutella and mix

2) Add the flour and mix


3) Spoon the whole thing unto a greased square mold


4) Bake for 10 minutes until the top is cracked but a toothpick doesn’t come out clean

5) Let it cool for 5 minutes in the moldbrownie-out-of-the-oven

6) Cut into squares, place in a plate and let cool completely


Enjoy for days! 🙂 Happy short therapy for busy people!




Recipes 2 comments on A Chocolate-Filled Tart

A Chocolate-Filled Tart

The best feeling, is to remove a perfectly baked tart from the oven. This time, I made my own dough and added a bit of orange zest to it. It was just perfect and the best part was pouring the chocolate ganache over it.

What you’ll need:

For the Dough:

150 g unsalted Butter

100 g Sugar

A pinch of Salt

250 g all-purpose Flour

1 large Egg

The zest of 1 small Orange (you can skip this if you want to make a simple dough)

For the Ganache Filling:

150 g of dark Chocolate of your choice, chopped into pieces

25 g unsalted Butter, cubed

250 ml of Double Cream (you can substitute with light cream)

Pinch of sea Salt

How to make the dough:

1) In the bowl of a mixer, mix the sugar and butter (softened)

IMG_80272) Add the egg, flour and orange zest and mix again until you get a coarse dough

IMG_80313) Roll the dough, wrap it with a film wrap and place it in the fridge for an hour

IMG_80334) Roll out the dough (it’s okay if it’s coarse and doesn’t stick together, you can put the bits together in the tin)

5) Place it in a pie mold (greased) and poke it with a fork so that it doesn’t inflate, and cook it in a 180 degrees preheated oven for about 12 to 15 minutes

IMG_8036How to make the Ganache:

1) Heat the cream in a double boiler (i.e. bain-marie) until it starts to simmer

2) Remove from the heat and immediately add the chocolate and butter, then stir to bring all the ingredients together

IMG_80413) When the ganache is a bit cooled down, pour it over the half-baked dough and place the whole thing in the oven again for about 15 minutes or until the dough is golden and the chocolate is no longer very liquid

IMG_8042 IMG_8044 Cool down the tarts so that they also firm up and refrigerate


IMG_8069 IMG_8071


And Voila! Enjoy!