Browsing Categorydessert

pots de creme dialaskitchen

Baking / dessert

Chocolate Pots de Crème

February 12, 2019

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dessert / Lifestyle / Uncategorized

It’s a Ganong Christmas!

December 15, 2018

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cookies dialaskitchen

Baking / Brunch / dessert / Food / Lifestyle

Holiday Cookie Exchange and the Best Hazelnut Brownies

November 29, 2018

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coffee cake Diala's kitchen

Baking / Breakfast / Brunch / dessert / Food

Coffee Cake with Spiced Cinnamon Glaze

September 23, 2018

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coconut flan dialaskitchen

Baking / dessert / Food

The best Coconut Flan

May 7, 2018

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KEEPING UP WITH @DIALASKITCHEN ON INSTAGRAM

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At home, I take rainy days as an opportunity to bake. So the morning started by making a sourdough starter (with rye flour this time) then I'll be making Challah and finally, pizza dough for the week.
If you want to make your own pizza dough at home, find my go-to recipe + tips on baking the most delicious pizzas on the blog🤗

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Spicy garlic shrimp is one of those dishes that comes together in a flash. At home, we love to have it with slices of crusty baguette or with a simple pasta. It's also a recipe that I love to make when I have friends over. And because that's not a possibility right now, I'll be cooking virtually with a few friends tomorrow🤗⁣
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I'll be making this dish + Pasta alla vodka on my @frigidairecanada range, because let's be honest, pasta is everything right now🙌🏽 It's comforting, satisfying and with only a few pantry ingredients you can have dinner ready in less than 30 minutes. I'll also be posting my take on this classic recipe, but for now, here's the one for the garlic shrimp!⁣
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Ingredients:⁣
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3 tablespoons unsalted butter⁣
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1 tablespoon olive oil⁣
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3 garlic cloves, thinly sliced⁣
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1/2 tsp chili flakes⁣
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600 grams raw shrimp⁣
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1/2 teaspoon sea salt⁣
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1/2 cup coarsely chopped Italian parsley⁣
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1/3 cup white wine (optional)⁣
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Melt the butter in a large pan set over medium heat, Add the olive oil, the garlic and chili flakes. Cook for 30 seconds stirring often, until fragrant. Add the shrimp and cook for a few minutes on each side until the shrimp are pink and have charred bits here and there. Sprinkle with salt, add the parsley and stir until combined. Pour in the wine and let it reduce by half. Enjoy! Xo #Ad
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Reason # 1 why I love making lasagna, is to have leftovers for lunch 🥰
This one has creamy ricotta, spinach, plant-based ground and a garlicky marinara sauce. The girls and I made it together, and during this isolation, one of the things that I'm finding the most comfort in, has been to cook together. The laughs don't stop, and we all need them more than ever now :)

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✨The creamiest vanilla bean cheesecake with a mixed berry and cherry compote ✨
I made it for Warren's birthday and it was a reminder of how much baking means to me. It has always been like theraphy or meditation. From the moment I start measuring ingredients my mind gets grounded and centered in what I'll be making.
Ok, back to the cheesecake. A friend who used to own a cafe near were we live, gave me a tip that I've been using ever since. When you bake your cheesecake, do so at a lower temperature. This will prevent any cracks on it and result on a creamier texture as well. I bake mine at 275 F for an hour and 10 minutes and let it cool in the oven.
The recipe can be found in my Cookbookook 🤗

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✨Chocolate chip cookies, a love story✨⁣⁣ It's more than the molten pools of chocolate, or the Maldon salt sprinkled on top that my family loves about these cookies.⁣⁣
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It's the fact that they go straight to our soul. For some reason, we bake them when our heart really needs them and yesterday was one those days.⁣⁣
I think it's fair to say that we are dealing with our current circumstances the best we can. For me that has meant cooking and baking all day long, working out, listening to what my body and mind need on a day by day basis.⁣⁣
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Some days it's been easy and other days it hasn't. But one thing that brings me gratitude, is that I'm at home with my girls, Warren and our pets. We have each other. We have our health. And we have these cookies. Thank you @taraobrady for nurturing not only with this recipe, but with your friendship that I am so beyond grateful for💗

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