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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

For the dry Mixture, 1 ¾ cups of All Purpose Flour ¾ cup of Unsweetend Cocoa Powder ½ cup of Dry Milk Powder 1 ¾ cups of Granulated Sugar 1 ½ tsp of Baking Powder 1 tsp of Baking Soda ½ tsp of Salt 2 tsp of Instant Coffee Granules For the Additional ingredients needed to make a cake, 3 Eggs 1 ¼ cups of Milk or Water (I use Milk because it makes the cake richer) ½ cup of Melted Butter or Vegetable Oil ( I use butter because that also provides a richer cake) 1) To make and store your dry mixture, simply mix all the dry ingredients together, place them in a container with a tight fitting lid and store in your pantry. This mixture will keep for a couple months. My suggestion is to double or triple the amounts of ingredients so you can have several batches on hand at all times. 2) When you want to use it, add 3 cups of the dry mixture in a large bowl and to it, add the eggs, milk (or water) butter (or oil) and mix together to combine. This mixture will make 1 9x13” cake, 2 9” round cakes or 24 cupcakes. The cakes will bake in a 350 degree oven for about 35 minutes and the cupcakes will bake in a 350 degree oven for around 20 minutes. Decorate as desired. To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-) INGREDIENTS - 1.5 kg chicken (cut into pieces or just thighs) Ingredients for Chicken Marinade: - Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge. We will use 1 teaspoon of saffron water. - The pulp of 1 large preserved lemon (or 2 small ones) - A handful of fresh cilantro and parsley - 2 large garlic cloves - 2 teaspoons ground paprika - 1 teaspoon ground ginger - 1/2 teaspoon ground cumin - 1/4 teaspoon of pepper - 2 tablespoons of olive oil Ingredients for the tagine: - 2 onions (grated) - 2 tablespoon olive oil - Pinch of salt and ground turmeric - 1 tablespoon fresh lemon juice - Handful of green olives - The skin of 1 preserve lemon (cut into quarters) STEPS: Preparing the ingredients 1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed. 2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later. 3- Finely chop the parsley and cilantro. 4- Grate the garlic cloves Marinating the chicken 5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well. 6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts. 7- Cover and refrigerate for at least 1 hour or overnight. Setting the tagine 8- Peel and grate the onions. Finely chop the leftover onion pieces. 9- Drizzle olive oil in the bottom of the tagine and cover with the onions. 10- Sprinkle a little bit of salt and turmeric over the onions. 11- Add the chicken over the onion bed, and cover with any leftover charmoula. Cooking the tagine 12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must! 13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering. 14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low. 15- Add the lemon juice and green olives to the sauce. 16- Top the chicken with the preserved lemon skins. 17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty! 18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened. Serve immediately with crusty bread. Bon appetite!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

These no-bake coconut date rolls are super simple and delicious! INGREDIENTS: - 250 grams of Date Paste (video: https://www.youtube.com/watch?v=32kyNWeMqoU) - 1/2 cup of raisins - 1/2 teaspoon ground cinnamon - 2 tablespoons orange blossom water RECIPE: 1- First, with a paring knife, thinly slice the raisins 2- In a large bowl, place the date paste and add the sliced raisins. Mix. Add the ground cinnamon, and orange blossom water. Mix well with the tips of your fingers and palm… until all ingredients are well incorporated. 3- Place unsweetened dried shredded coconut in a large plate. 4- Sprinkle a handful of the coconut on your workspace. 5- Roll the date mixture into a 2” log on top of the coconut. Note: While rolling, your hands may get sticky… just wash them with some cold water and you will be good to go. 6- Now that you have a beautiful coconut date log in front of you, cut it into bite size rolls, roll them in coconut, and place them in small paper cups. 7- And that’s it… these date coconut rolls are ready to serve. You can also store them in an airtight container for up to 3 weeks. Bon appetit

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

The Moroccan Cookie Series is here! Let's start with a 3 ingredients, no-bake chocolate peanut balls! INGREDIENTS: - 9 oz / 250 grams dark chocolate - 12 oz / 350 grams roasted peanuts - 1/3 cup / 100 grams honey (to taste) WRITTEN RECIPE: 1- First melt the chocolate in a bain marie. In a pot, boil some water then place on top a bowl containing the chocolate. 2- Grind the roasted peanuts into crunchy medium-small chunks. 3- Once the chocolate has melted, pour it in a deep plate. 4- Add the honey. 5- Add the ground peanuts and mix well. 6- Take small amounts of the chocolate mixture and roll them into balls the size of a walnut. place each chocolate peanut ball in a small paper cup. 7- Refrigerate the chocolate peanut balls for at least 2 hours before serving. 8- You can keep them in an air tight container in the fridge for up to 2 weeks… that if you have any left! Bon appetite!

This Potato Walad with Charmoula is a staple side dish in Moroccan cuisine. You can serve it hot, warm, or cold! Yummy! INGREDIENTS: 500 g of potatoes 1/4 preserved lemon - just the skin (chopped) 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley 2 garlic cloves 3 tablespoons olive oil 1 tablespoon ground paprika 1/2 tablespoon ground cumin Chili pepper (to taste) 2 tablespoons lemon juice Salt (to taste) RECIPE: 1- First, peel the potatoes and cut them into evenly bite-size cubes. 2- Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and cook the potatoes until tender. you should be able to easily slice through with a fork. Don’t overcook them! 3- Drain the potatoes from the water and keep on the side. 4- Now let’s prepare the rest of the ingredients. 5- Quarter a preserved lemon. Remove the pulp from a quarter, and chop the skin into small pieces. 6- Grate the garlic cloves. Chop some fresh cilantro and some fresh parsley. 7- In a flat pan, on low heat, drizzle the olive oil, add the grated garlic and the spices: paprika, ground cumin, and chili pepper. Mix and cook for 1 minute. 8- Add some fresh lemon juice… then place the potatoes in this sauce. Gently mix in the potatoes so that every piece is coated with yumminess. 9- Add the chopped cilantro and parsley. Mix and cook for 2 minutes. Now add the preserved lemon pieces. Mix. Taste first and finally add salt – remember preserved lemons are very salty. Cook for another minute and serve immediately. 10- Yes, you can add more fresh cilantro on top! Hot, Warm, or Cold.

Watch the full book launch party: https://www.youtube.com/watch?v=YUdZUfI4f8Q To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen