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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 Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

It is very uncommon for people to use whole wheat flour in cakes. And being the most complentary flour, why not bring both sweetness and fibers to your table's kids? In collaboration with @Moony, we made this great cake, that actually turns out to be very moist and fluffy, with the melting chopped chocolate inside! RECIPE: https://www.cookingwithalia.com/whole-wheat-chocolate-cake/ INGREDIENTS: 200 grams (7.0 oz) Farine Complète Moony 85 grams (2.9 oz) unsweetened cocoa powder 1 1/2 tablespoons (0.4 oz) baking powder 3 medium eggs 250 grams (8.8 oz) granulated sugar 1 tablespoon vanilla sugar 140 milliliters (4.7) vegetable oil 100 grams (4.4 oz) plain yogurt 250 milliliters (8.4 oz) milk 80 grams (2.8 oz) chopped dark chocolate (55%) DIRECTIONS: 1- In a large bowl, place the whole wheat flour, sift together the cocoa powder and the baking powder. Mix all the ingredients together with a whisk until well combined. Set aside. 2- In another large bowl add the eggs, sugar, vanilla extract, vegetable oil, plain yogurt, and mix all together using an electric egg beater for 5 minutes until thick and light yellow. 3- Add the dry ingredients little by little to the eggs mixture, and continue mixing with a spatula for 2 minutes until the batter becomes a bit firm and homogeneous. 4- Add the milk to the batter and mix once again until soft and smooth. 5- Add the chopped dark chocolate to the cake batter and gently mix with a spatula until well combined. 6- Pour the whole wheat chocolate batter in a rectangular cake mold ( 27 cm x 9 cm) covered with parchment paper until it fills up 3/4. 7- In a preheated oven at 180°C (356°F) bake the whole wheat cake for 40 minutes. Touch gently the top center of the cake, if it's spongey, it's ready. 8- Remove the whole wheat chocolate cake from the oven and allow to cool before serving.

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 Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/771-vegetable-cigars/ INGREDIENTS: 500 grams (17.64 OZ) warka dough (Phyllo dough or spring roll wrappers) 3 medium leeks, chopped 3 medium carrots, peeled and grated 3 medium zucchinis, grated 100 grams (0.2 pound) black mushrooms, soaked in hot water then roughly chopped 1/2 preserved lemon, finely chopped 80 grams (0.2 pound) pitted green olives, chopped 2 tablespoons finely chopped fresh parsley and cilantro 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon ground ginger 1 teaspoon ground paprika 100 grams (0.2 pound) grated cheese 2 tablespoons all purpose flour 3 tablespoons water 50 grams (0.1 pound) melted butter DIRECTIONS: Step 1: Prepare the filling 1- Heat the olive oil in a frying pan over medium heat. Add the leeks and cook for 3 minutes while stirring regularly with a spatula. 2- While stirring the mixture, add one by one: black mushrooms, carrots, zucchini, green olives, lemon, parsley and cilantro, and all the spices. Cook for 5 minutes until the vegetables are done.  3- Turn off the heat, then add the cheese and mix. Let the filling cool down. Step 2: Shape the cigars 4- Using scissors, remove the edges of the warka sheets. 5- On top of one warka sheet, place about a tablespoon of the filling onto the edge closest to you, leaving about 0.5 cm (1/4-inch) border along the sides. 6- Fold in the warka dough edge closest to you over the filling. 7- Fold in the left and right sides of the warka towards the center. 8- Roll up the edge tightly, as if you were rolling a carpet. 9- In a bowl, mix together the flour and water then use the mixture to brush the tip of the warka and secure the cigar. Step 3: Cook the cigars 10- Place the cigars in a baking pan covered with parchment paper, then brush them with melted butter. 11- Bake the cigars in a preheated oven at 180°C/356 F for 30 minutes until they become deep golden brown. Serve right away.

Looking for a soup recipe that will make you fall in love with soup? Try this simplified Thai soup and enjoy its exotic flavors. It's the perfect soup for a light dinner. RECIPE: https://www.cookingwithalia.com/770-thai-soup-simplified/ INGREDIENTS: 100 grams (3.5 oz.) whole wheat asian noodles 250 grams (8.8 oz.) chicken breast 250 grams (8.8 oz.) peeled shrimps 200 grams (7 oz.) canned mushrooms, drained 200 mililiters (1 cup) coconut milk 50 grams (1/4 cups) butter 1 onion, finely chopped Salt and pepper, to taste 2 tablespoon soy sauce 1 tablespoon fish sauce (Nuoc Mam) Juice of half lemon 1.5 liter (6 cups) fish stock (or water mixed with a fish bouillon cube) 1 tablespoon finely chopped cilantro and parsley mixed 1 tablespoon finely chopped cilantro DIRECTIONS: 1- Over medium heat, melt the butter in a large non-stick pan. Add the chopped onion and salt. Cook for two minutes. 2- Add the chicken and the canned mushrooms to the pan and cook for 15 minutes until the chicken is almost cooked. 3- Add the shrimp and continue cooking for a couple of minutes. 4- Add 1 tablespoon of chopped cilantro and parsley mixed, continue cooking for a minute, and set aside. 5- On medium heat, bring the fish stock to a boil. Place the noodles and cook for a few minutes (per package instructions). 6- Add the chicken and shrimp mixture. Season with salt and pepper, add the soy sauce, the fish sauce, and the coconut milk. Mix and cook for 5 minutes. 7- Finish off with 1 tablespoon of finely chopped cilantro and a bit of lemon juice.

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 Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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 Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/769-chocolat-mandarine-verrine/ INGREDIENTS: Crumble: 50g butter 50g white granulated sugar 50g almond powder 40g all purpose flour 10g cocoa powder Chocolate Cream: 90 grams Carrefour dark chocolate 100 ml heavy cream 150 ml milk 2 egg yolks 30 grams white granulated sugar Mandarin Curd: 12 large mandarin 2 egg yolks 5g corn strach 40g butter 40g white granulated sugar DIRECTIONS: Step1: Crumble 1- In a bowl, place all the ingredients 2- Mix with your fingers or a fork until you have a sandy texture 3- Place in a baking sheet covered with baking paper 4- Bake for 10 minutes at 180C Step 2: Chocolate Cream 5- Finely chop the chocolate and place it in a bowl 6- In a saucepan over medium heat, pour the milk and cream and bring to a boil. 7- In a bowl, place the egg yolks with the sugar, and using a whisk, whip lightly. 8- Add the hot milk by pouring it little by little while mixing. 9- Pour the mixture back into the pan on low heat and cook while mixing until the cream thickens. Your cream should coat your spatula, Remove the spatula from the cream and make a trace with your finger, the trace should stay visible and the should not move. Watch the cream because if it cooks too much, you will have clumps of eggs that will give an unpleasant taste to your cream. 10- Remove from the heat and pour the cream through a sieve on the chocolate. 11- Whip the cream until all the chocolate is melted and you have a smooth and shiny cream. Mandarin Curd: 12- Peel the mandarins then place in a blender and mix everything 13- Sift the mixture obtained to keep only the tangerine juice 14- Pour into a saucepan and place over medium heat. Cook until the juice has reduced to half. you should have about 180g 15- In a bowl, mix egg yolks, sugar and corn starch, add the hot mandarin juice and mix. 16- Put back in a saucepan and cook until the cream thickens. Remove from the heat and add the butter. Mix Assembling: 17- In verrines, place some crumble, pour a layer of mandarin curd over it, then a layer of chocolate cream. 18- Cover the verrines with cling film and place in the fridge for at least 4 hours. 19- Decorate with crumble, and a slice of mandarin.

So I FINALLY let my husband do my makeup y’all... and my hair... and I even let him pick my clothing... basically, I let him do it all!!! And let’s just say, I was impressed? Hahaha check it out!

Let's prepare a new amazing and delicious recipe. It's the Stuffed Cockerels, follow my recipe below. RECIPE: https://www.cookingwithalia.com/766-stuffed-cockerels/ INGREDIENTS: For the chickens (cockerel): 2 small cockerel (1/2 kg each) 1/2 teaspoon ground turmeric 1/2 teaspoon grated fresh ginger 1 teaspoon preserved butter (smen) A pinch of saffron threads 2 garlic cloves, grated 1/2 teaspoon salt 1/2 teaspoon pepper 120 milliliters (1/2 cup) warm water 2 tablespoons butter, at room temperature 1 teaspoon heavy soy sauce For the filling: 60 grams (1/2 cup) pre-cooked whole wheat, cooked 50 grams (1/2 cup) medjool dates, pitted and cut into small cubes 50 grams (1/2 cup) raisins, cut into small cubes 50 grams (1/2 cup) dried figs, cut into small cubes 50 grams (1/2 cup) dried apricots, cut into small cubes 50 grams (1/2 cup) blanched almonds, fried and mixed into chunks 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 2 tablespoons orange blossom water For the sauce: 750 grams white onions, finely chopped 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon chopped coriander and parsley 1 tablespoon almond powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon pepper 750 milliliters water 250 grams cockerel liver For the decoration: 2 tablespoons roasted almond flakes 1 tablespoon chopped parsley DIRECTIONS: Step 1: Preparing the chicken (cockerels) 1- In a large bowl, add the turmeric, fresh ginger, preserved butter, saffron threads, garlic, salt, pepper, and half cup of water. Mix well. 2- Add the cockerels to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the cockerels in the fridge for 1 hour. This step will allow the cockerels to absorb the marinade and become tastier. Step 2: Preparing the filling 5- In a large pan over medium heat, add the dates, raisins, dried figs, dried apricots, butter, honey, and granulated sugar. Cook and stir all the ingredients using a spatula for 10 minutes, until the dried fruits mixture becomes caramelized. 6- Add orange blossom water to the caramelized dried fruits mixture. Mix all for about 1 minute until well combined, then remove the pan from the heat. 7- In a large bowl, add the cooked whole wheat, the almond chunks, the caramelized dried fruits, and mix well. Set aside and allow it to cool. 8- Generously fill the cockerels with the stuffing mixture and tie the legs together with the kitchen twine. Set aside. Step 3: Preparing the sauce 9- In a large pot over medium heat, add the onions, olive oil, butter, coriander, parsely, ground turmeric, salt, and pepper. 10- Put the stuffed cockerels over the onions mixture, add the water, and gently stir with a spatula. Cover the pot and cook for 30 minutes. Make sure to check on the cockerels from time to time, turn them around, and add water if necessary. 11- Once it is cooked, remove the stuffed cockerels from the sauce. Place in a plate and reserve. 12- Keep the pot uncovered, add the almond powder, and continue cooking on high heat for 10 minutes to reduce it until it becomes thick. Step 4: Preparing the vegetables 13- In a saucepan, add the vegetables, the butter, garlic, rosemary, salt, pepper, and cook for 3 minutes until they become lightly brown. Step 5: Roasting the chicken (cockerels) 13- In a small bowl, add the butter, soy sauce and mix all together with a fork until well combined. 14- Place the stuffed cockerels (breast side up) on a baking sheet covered with parchment paper, and brush them all evenly with the butter mixture. 15- Roast the stuffed cockerels in a preheated oven at 200°C (392°F) until golden brown. 16- Transfer the cockerels to a serving plate. Serve with the sauce and top with almond flakes.