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Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahleb and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
Christmas Tree Frosted Cut-Out Cookies

Mom’s Frosted Christmas Cut-Out Cookies

By Maureen Abood On December 13, 2019 · 1 Comment · In Christmas, Pastry and Sweets, Techniques, Your Favorites
Sometimes you just want what Mom made! Here are the frosted cut-out cookies we clamor for at Christmas, a perfect recipe anytime you want a cut-out. The cookies are crisp yet hold shape and taste wonderful, and the frosting is easy, three-ingredient buttercream heaven. I’m really of two minds when it comes to traditional recipes. [...]
Read More »
Orange Blossom Pecan Pie slice

Orange Blossom Pecan Pie

By Maureen Abood On November 27, 2019 · 2 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Winter, Your Favorites
Rich, brown-sugary pecan pie is made better with very toasty pecans and a whisper of orange blossom water. The flavor is as beautiful as it sounds: Orange Blossom Pecan Pie. A shocking moment occurred during the development of this pecan pie recipe. My tester group (Dan and sons) was miffed when I brought plates of [...]
Read More »
Vegan Coconut Oil Pie Crust crimped

Coconut Oil Pie Crust

By Maureen Abood On November 6, 2019 · 12 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Vegan, Your Favorites
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The flakiness of [...]
Read More »
Olive Oil Carrot Cake with Cream Cheese buttercream in a pan

Olive Oil Carrot Cake with Cream Cheese Frosting

By Maureen Abood On September 12, 2019 · 6 Comments · In Christmas, Fall, Pastry and Sweets, Vegetables, Your Favorites
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show before, really got into [...]
Read More »
Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Slices of cherry slab pie pon blue and white plates

Cherry Lime Slab Pie

By Maureen Abood On July 24, 2019 · 3 Comments · In Pastry and Sweets, Summer, Your Favorites
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or “sour”) cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food without [...]
Read More »
Strawberry Cake with Whipped Cream on a cake stand

Strawberry Cake with Whipped Cream

By Maureen Abood On June 28, 2019 · 5 Comments · In Pastry and Sweets, Summer, Your Favorites
A 4th of July treasure! For the Strawberry Cake with Whipped Cream, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream. I’ll get it out there right now: this was supposed to be a post about a strawberry marble cake. [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
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Apricot Upside Down Cake on a sheet pan

Apricot Upside-Down Cake

By Maureen Abood On July 25, 2020 · Add Comment · In Pastry and Sweets, Summer, Techniques, Your Favorites
Apricot Upside-Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would never [...]
Read More »
White iced shortbread cookie on a cookie rack

Molded Shortbread Cookies

By Maureen Abood On March 21, 2020 · 5 Comments · In Easter, Pastry and Sweets, Techniques, Your Favorites
Here is another version of ka’ik, this one a molded shortbread cookie. Buttery, crisp, and beautiful, a tradition for Easter. Find ingredients such as mahleb and orange blossom water at MaureenAboodMarket.com, along with the molds here. Why can’t I just leave a good thing alone?! Maybe it’s all of the home-time we’re having these weeks [...]
Read More »
Christmas Tree Frosted Cut-Out Cookies

Mom’s Frosted Christmas Cut-Out Cookies

By Maureen Abood On December 13, 2019 · 1 Comment · In Christmas, Pastry and Sweets, Techniques, Your Favorites
Sometimes you just want what Mom made! Here are the frosted cut-out cookies we clamor for at Christmas, a perfect recipe anytime you want a cut-out. The cookies are crisp yet hold shape and taste wonderful, and the frosting is easy, three-ingredient buttercream heaven. I’m really of two minds when it comes to traditional recipes. [...]
Read More »
Orange Blossom Pecan Pie slice

Orange Blossom Pecan Pie

By Maureen Abood On November 27, 2019 · 2 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Winter, Your Favorites
Rich, brown-sugary pecan pie is made better with very toasty pecans and a whisper of orange blossom water. The flavor is as beautiful as it sounds: Orange Blossom Pecan Pie. A shocking moment occurred during the development of this pecan pie recipe. My tester group (Dan and sons) was miffed when I brought plates of [...]
Read More »
Vegan Coconut Oil Pie Crust crimped

Coconut Oil Pie Crust

By Maureen Abood On November 6, 2019 · 12 Comments · In Christmas, Fall, Pastry and Sweets, Techniques, Vegan, Your Favorites
Pie crust made with coconut oil is a dream to handle, and results in a rich, tender crust that holds its shape beautifully. A vegan recipe to count on! It’s no secret around here that I’m hopelessly devoted to the pie crust I grew up with, a.k.a.: My Mom’s Best Pie Crust. The flakiness of [...]
Read More »
Olive Oil Carrot Cake with Cream Cheese buttercream in a pan

Olive Oil Carrot Cake with Cream Cheese Frosting

By Maureen Abood On September 12, 2019 · 6 Comments · In Christmas, Fall, Pastry and Sweets, Vegetables, Your Favorites
The olive oil supports the warm flavors of this moist, luscious carrot cake with cream cheese frosting. There is yogurt in the mix as well, for added tenderness. I was surprised a few months ago when we turned on The Great British Baking Show, my brother, who hadn’t seen the show before, really got into [...]
Read More »
Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Slices of cherry slab pie pon blue and white plates

Cherry Lime Slab Pie

By Maureen Abood On July 24, 2019 · 3 Comments · In Pastry and Sweets, Summer, Your Favorites
Cherry Lime Slab Pie is a big sheet pan of a pie, with a high crust-to-filling ratio. The tart (or “sour”) cherries are key to classic cherry pie flavor. I pride myself on being able to put together a decent pie lickity split, without a lot of fuss. Knowing how to make great food without [...]
Read More »
Strawberry Cake with Whipped Cream on a cake stand

Strawberry Cake with Whipped Cream

By Maureen Abood On June 28, 2019 · 5 Comments · In Pastry and Sweets, Summer, Your Favorites
A 4th of July treasure! For the Strawberry Cake with Whipped Cream, white cake is topped with fresh strawberry puree, then frosted with stabilized whipped cream. Gelatin is the key for the puree and the cream. I’ll get it out there right now: this was supposed to be a post about a strawberry marble cake. [...]
Read More »
Rhubarb tart with pistachios on a sheet pan

Rhubarb Pistachio Tart

By Maureen Abood On June 1, 2019 · 4 Comments · In Pastry and Sweets, Vegan, Vegetarian, Yogurt, Labneh and Laban, Your Favorites
A simple—gorgeous and delicious—Rhubarb Pistachio Tart using frozen puff pastry, a few stalks of rhubarb, and bright green ground pistachio. The recipe goes easily vegan by leaving out the labneh and egg (and being sure to purchase oil-based puff pastry). Lily of the Valley. Pink Peony. Rhubarb. These first flavors of late spring are the [...]
Read More »
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