Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Rancho Gordo Zipper Cream Peas

Rancho Gordo Zipper Cream Peas

Just as heirloom beans were a revelation after growing up with commodity beans, heirloom varieties of peas have opened up worlds of flavors we never knew existed. We were wrong. Peas are not beans, but they are worthy of your admiration, especially when they are as good as Zipper Cream field peas. The first bite of Zipper Creams is nice, a little like traditional Black Eyed Peas, but all of a sudden, a wonderful nutty glow takes over, and so far, everyone has been happy, even those who think they dislike Black Eyed Peas. We don't want to oversell them but we like them very much and they are staying in the Rancho Gordo family.
Ingredients:
1/2 lb uncooked Rancho Gordo Zipper Cream Peas, picked over and rinsed (you will use 1/2 cup cooked peas for this recipe and save the remaining for another use)
1 tbsp finely diced onion
1 bay leaf
1 sprig thyme
2 to 3 parsley stems
12 oz unsalted butter (softened)
1/2 tsp Kosher salt
1/2 tsp sherry vinegar
2 to 3 drops Liquid Smoke
Olive oil for serving
Sliced bread or cornbread for serving
Directions:
If time allows, soak peas for about 3 hours.  Cook in lightly salted water with the onion, bay leaf, thyme, and parsley stems until al dente tender but still holding their shape.  Drain, cool, and reserve 1/2 cup for the butter (save the rest in the refrigerator or freezer for another use.

Cut butter in pieces and let it soften to a smooth pomade consistency. Transfer to a stand mkixer with a paddle attachment.

Start the mixer on low and begin creaming the butter. Add the cooked peas gradually, mixing gently. The goal is a partially broken texture _ some peas fully incorporated, some still whole for speckling throughout.

Add the salt, sherry vinegar, and liquid smoke. Mix just until combined, then taste and adjust. The butter should be lightly smoky, slightly tangy, and rich but balanced.

Transfer to a serving dish, drizzle with olive oil, and finish with a single drop of liquid smoke on top for aroma. Serve at room temperature with bread or cornbread. Serves 8 to 10

Sweet Corn Polenta With Sour Cream And Crushed Strawberries

This is not a traditional polenta recipe. In fact, it’s not polenta at all. You may now be wondering why I called this recipe Sweet Corn Polenta. Well, that’s because the starches in the corn act as a thickening agent, and cooking it results in a pudding that looks like polenta, but tasteslike the sweetest, butteriest, freshest summer corn you’ve ever had. The trick is a box grater. That’s right, you’re gonna grate the corn like it’s a block of cheese, all the way down to a nub. Be sure to extract as much corn milk as possible - that’s the good stuff (and the thickener).

This process does get a little messy. I have found that grating over a large rimmed baking sheet is the best answer to that. You can serve this dish hot, at room temperature, or even chilled. And if you need to feed more people, simply add an ear of corn per person and increase the butter a tad. Now, go forth and prepare to launch a new summer love affair - this time, corn is your muse.
Serves 4-6

Ingredients:
6 ears fresh corn, shucked
3 tablespoons unsalted butter
Kosher salt
Crushed strawberries, for serving (recipe above)
Sour cream, for serving
Directions:
Grate each ear of corn on the large side of a box grater. Be sure to grate all the way down to the cob and extract as much of the corn milk as possible. Once finished, you should have about 3 cups of grated corn.  A suggestion: freezing the cob of corn before grating.

Add the grated corn to a pot, along with the butter, and season with salt. Bring the mixture to a simmer over medium high heat (the butter will melt as it heats), stirring often. Once it starts to bubble, reduce the heat to medium low, and continue to simmer for another 2 - 3 minutes, stirring constantly, until it reaches a thick, pudding-like consistency.

Season with more salt, to taste. To serve, spread the polenta in a shallow bowl, then top it with generous dollops of sour cream and ladle the strawberries on top (recipe below)
Crushed Strawberries  makes about 2 cups

If you happen to have leftovers, the strawberries can be spooned over yogurt, mixed into pancake batter, drizzled over ice cream, or used for any type of strawberry snacking your heart desires.
Ingredients:
1 pound strawberries, husked

⅓ cup sugar
⅛ teaspoon kosher salt
¼ teaspoon sherry vinegar
Directions:
Combine the strawberries, sugar, salt and vinegar in a large bowl. Cover and macerate for at least 1 hour, up to overnight, then mash with a potato masher.

Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

Lamington Balls

Lamington Balls

Lamingtons—cake squares coated in chocolate and coconut, sometimes layered with jam—are a down-under classic. This recipe is my spin on the treat I fell in love with during a year spent living in New Zealand and Australia. They’re a bite-sized nostalgic sweet that’s perfect for sharing. Keep a batch on hand for teatime, lunchboxes or everyday snacking.   Makes 35 to 40 cake balls 

Ingredients:

Cake Balls
1/2 cup (125 mL) unsalted butter, melted, cooled
1 1/2 cups (375 mL) 2% or whole milk, divided
3 eggs
1 package (375 g) vanilla cake mix such as Betty Crocker
2/3 cup (150 mL) good-quality raspberry jam

Chocolate Coconut Coating
2 cups (500 mL) unsweetened shredded desiccated coconut
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) semi-sweet chocolate chips
1/2 cup (125 mL) 2% or whole milk, at room temperature
2 cups (500 mL) icing sugar, sifted
1/4 tsp (1 mL) coconut extract

Directions;

For the cake balls, preheat oven to 350°F (177°C). Grease a 9 x 13-inch (23 x 33-cm) baking pan.

In a large mixing bowl, whisk butter, 1 cup (250 mL) milk and eggs until combined. Add cake mix and whisk until thoroughly combined. Pour batter into prepared pan and bake, according to package directions, until cake is golden brown. Remove from oven, place on 

a wire rack and cool completely.

Remove cooled cake from pan and transfer to a large mixing bowl. Using a hand mixer, break down cake so it looks slightly thicker than coarse sand. Add remaining 1/2 cup (125 mL) milk and jam. Mix until milk is absorbed and some small streaks of jam remain—dough should come together when squished.

Using a 1-oz ice-cream scoop, scoop the dough into 35 to 40 2-tbsp (30-mL) balls. Roll balls neatly in your hands and transfer to a parchment-lined baking sheet. Freeze cake balls until solid, at least 

3 hours.

For the coating, place coconut in a medium-size bowl and set aside.

In a heatproof bowl set over a pan of gently simmering water, heat butter and chocolate, stirring occasionally, until melted. Whisk in milk, icing sugar and coconut extract until combined. It should be smooth and runny, but still a bit viscous. Remove bowl from water bath.

Working 5 to 6 at a time, pierce frozen cake balls with toothpicks 

and dip into chocolate sauce, letting excess drip off. Set them in coconut to set partially, 30 to 60 seconds. Remove toothpicks and 

roll balls in coconut. Transfer coated balls to a cooling rack to set fully.

Store in an airtight container at room temperature for up to 4 days, or
refrigerate up to 1 week.

Makes 35 to 40 cake balls

Creamy Lemon and Herb Risotto

                                                         

Creamy Lemon And Herb Risotto

An Effortless Creamy and Baked Risotto Recipe

This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!

Luscious yet fresh and bright from the herbs and lemon, it’s delicious alone but pairs especially well with fish, prawns and chicken.

There will always be a time and place for risotto made the traditional way, stirring leisurely at the stove for a good 25 minutes as cookbooks and Italian nonnas have always insisted.

Ingredients:

Lemon and Herb flavoring option

To make the Lemon and Herb flavor, all you need is one lemon, and any herbs you choose – I used parsley, chives and dill.

Lemon – we use the lemon rind for lemon flavor, as well as the juice for freshness; and
Herbs – I’ve used a 1-2-3 combination of parsley (1 tbsp), chives (2 tbsp) and dill (3 tbsp). Using a ratio like that is a handy way to strike a good flavour balance between the “lead vocals” in flavor (dill, in this case) with the “backup singers” (parsley and chives in this case, which are more subtle in flavor). You can use any herbs you want and it’s easy to figure out how much to add because we just add the herbs in right at the end so just keep adding to your taste!
Directions:

Heat stock using whatever means you want – stove, microwave. Heat until just hot and steamy; it doesn’t need to be boiling. This pre-heating ensures the rice cooks evenly. Can’t be bothered? That’s fine too. Just add 10 – 12 minutes to the bake time, to factor in the time it takes for the stock to heat up in the oven;

Put everything in casserole dish – The rice, stock, butter, onion and garlic;

Bake 35 minutes – Cover with casserole lid or tightly with foil, then bake for 35 minutes or until the rice is just cooked. Ovens are never the same so it may take a bit longer or less in yours;

Yes, it will appear liquid-y – It will look somewhat watery when you take it out, rather than creamy or appetising. But have faith! It will become creamy in the next step……..

Stir vigorously – Add the parmesan and extra butter, then stir the risotto vigorously until you see the liquid starting to thicken and turn white. By stirring the risotto, you are activating the starch in the risotto which emulsifies with fat (butter in this case) and thickens the liquid to make it creamy!

Goal: Thick and creamy, never dry and stodgy! Risotto should always be thick and creamy, oozing on the plate. It should never clump in a stodgy and dry pile. Nobody likes stodgy risotto!

Lemon and herbs last, if using – Lastly, add the lemon and fresh herbs. We do this right at the end to preserve the fresh flavour; and finally …

Plate up quickly while it’s still oozy and creamy! If it gets too thick waiting in the casserole, just add 1 tbsp of boiling water at a time and stir it in well to loosen it up.

Individual Meatloaves With Vegetables

                                           

                      Individula Meatloaves With Vegetables

Meatloaf with a German influence.  Serve with a salad and dinner is ready.  A great prepare ahead!

Ingredients:

2 lbs ground beef

2 potatoes grated

1 cup grated carrot

1 onion grated

1 red pepper diced

1/2 cup chopped parsley

2 eggs

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika 

Directions:

Prepare a baking sheet with sides with parchment paper.  Preheat oven to 400*F

Place meat in mixing bowl,  add ingredients in the order listed.  Mix with hands and form into serving sizes.

Bake at 400*F for 35 minutes and serve!

Form each serving egg shape but all with same thickness.  

Two Years Remain

 I had an interesting conversation with an Apple Technician.  It was shared that Google will keep its same platform for two more years.  The blogs with Google support will be discontinued.  Sad to loose 20 years of effort!  I hope it is not true!  I soon will have to pay to keep the blog on the internet.  Google has a problem with scammers and doesn't know how to correct it.  When my counter says I had 7945 visitors in 24 hrs. I am not seeing enough numbers with the recipes to support the numbers of supposed visitors.

If you want to keep (Print) any recipes from the blog, I will share how it is done.

1.  Copy the recipe then click on Edit on top left, click Copy  

2.  Go to Pages and click New Document

3.  Go back to Edit and click on Paste

4.  Notice the size of print is 24!  Reduce the font size to 14, 13, or 12. 

     your choice.  Then hit print.  

Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

One Pan Shrimp And Asparagus With Creamy Polenta

One Pan Shrimp And Asparagus With Creamy Polenta

This is a delicious meal packed with nutrition and goes together quickly. It is a one pan meal with lemon and basil, ready in 20 minutes. Serve it over creamy polenta, rice, or risotto. Trader Joes 
carries wild caught shrimp from the deep waters of Argentina, that I recommend.
Ingredients:
16 ounce peeled and defined shrimp
2–3 tablespoons olive oil
1 large shallot- diced
4–6 garlic fat cloves- roughly chopped
16 ounces asparagus (one large bunch), woody ends removed, cut into     
inch 1/2 inch pieces.
1/2 teaspoon salt and pepper, more to taste
1/4 teaspoon red pepper flakes
1 lemon – use the zest, plus juice to taste.
10 basil leaves, cut into ribbons (or try Thai Basil!)
Serve over creamy polenta, rice, quinoa or on its own.

Directions:
Thaw frozen shrimp in a bowl of cold water, drain, and pat dry. Season both sides with a little salt and pepper. 

Saute. Heat the olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic, stirring until fragrant, about 2-3 minutes. Add the lemon zest and chili flakes, and sauté for 1 minute. Add the asparagus, season with salt and pepper. Stir frequently until tender crisp. ( If your asparagus is very thick, add a splash of water, cover and steam for a few minutes).

Sear the shrimp. Scoot asparagus to the sides (or to a side plate) add a little more olive oil to the pan, and add shrimp to the middle of the pan, searing each side.

Combine. Stir the whole thing together, squeeze in some lemon juice, and cover the pan for 1-2 minutes, until the asparagus is tender and vibrant green and the shrimp is cooked through.

Season. Add the basil ribbons, then taste, adjust salt and lemon to taste – find the balance.

Serve. Divide among bowls and top with lemon zest and chili flakes, or feel free to serve over rice or creamy polenta.

Notes:
A note on shrimp– I prefer frozen wildshrimp that is peeled and deveined. Trader Joe’s carries large Argentinian red shrimp, which are my favorite- affordable and good quality.  Serves 6 to 8

Leftovers will keep for 3 days in an airtight container in the refrigerator.

I particularly love shrimp recipe this over our creamy polenta.

For extra richness, add a pat of butter at the very end of cooking. I’ll often add this to another’s portion after I take mine out. This way, they are happy with this buttery shrimp, and I’m happy with my lighter olive oil version.

Cod Air Fryer Recipe

Air Fryer Cod Recipe 

Ingredients:

2 cod fillets (about 6 oz each)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice
Optional: fresh parsley for garnish
You can also add 1 tbsp panko breadcrumbs for extra crispiness.

Directions:

Preheat the air fryer to 380°F (193°C) for about 3 minutes.

Pat the cod dry, brush with olive oil, and season with garlic powder, paprika, salt, and pepper.

Place the fillets in the air fryer basket in a single layer.

Cook for 10–12 minutes until the fish flakes easily with a fork.

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Tips:

Don't overcrowd the air fryer basket.

For extra crispiness, add 1 tbsp panko breadcrumbs.

Works great with tilapia, haddock, or pollock too. 

Favorite Recipes from Over The 19 Years

The blog, Dine With Donna, celebrated 1,000,543 visits on May 6, 2026 almost 29 years since I began blogging. I am happy to share the favorites of blog visitors and personal favorites from over the years I compiled this list in 2022.  You may agree the recipes are outstanding.

My Personal Favorites:
Pear and Hazelnut Frangipane Tart
Warm Camembert With Warm Mushroom Fricassee
Black Bean Pumpkin Soup
Celery Seed Salad Dressing
Zucchini Stuffed Portobello Mushrooms
Creamed Spinach 
Baked Brie in Pastry. Baked Brie In Croute
Spinach Salad with Stuffed Mushrooms
Spinach and Bacon Stuffed Pork Loin With White Wine And 

   Rosemary Cream Sauce                                                   

Boursin Polenta
Muffins By The Pailful
Candle-Cafe Granola

Appetizers:
Baked Brie In Pastry
Grilled Stuffed Portobellos
Kale White Bean Artichoke Dip
Cream Cheese "Apple"

Breads:

Cinnabons

Favorite Irish Soda Bread

Dinner Rolls. My Favorite

30 minute Yeast Dough

Easy Calzone Pizza

Brazilian Cream Puffs

Kuchen ~ German Coffee Cake

Soup:

Black Bean Pumpkin Soup

Lentil Soup With Swiss Chard

Italian Sausage Arugula And Tortellini Soup 

Mushroom Barley Soup

Lentil Soup And Dampf Nuedel. (Wet Noodle)

Favorite Salads:

Lazarus Chicken Salad

Great Potato Salad

Mandarin Orange Salad

Sesame Chicken Salad With Mandarin-Orange Vinaigrette 

Winter Citrus Salad with Citrus Dressing

Crab Louie Salad with Sun-Dried Tomato Louie Dressing

Thai Larb Salad

Tony Roma Cole Slaw

Kale Salad

Wild Rice Salad  Thorson

Sweet-Potato Salad

Favorite Meats / Rubs

Roast Tenderloin Of Beef with Lavender Scented Bearnaise. 

   Sauce

German Frikadellen ~ Stuffed Meatball

Rouladen

Sweet Savory Sausage Roll

Spare Rib Rub

Favorite Entrees:

Calzone Pizza

Perch Salad

Skyline Chili

Red Shrimp Curry

Baked Mushroom Parmigiana.  5*

Cashew Chicken Curry

Salmon with Bacon And Lentils

Chicken Fried Rice

Favorite Desserts

Ice Cream Pie

Popcorn Cake  (Every kids favorite!)

Flourless Carrot Cake ~  Gajar Ka Halva

Passion Fruit Creme Brûlée

White Chocolate Cranberry Pistachio Tart

Sticky Toffee Pudding

Chez Panisse Meyer Lemon Meringue Pie

Carmel-Pecan Tart

Best Christmas Cake

Cranberry Coconut Macaroons 

Lazarus Bread Pudding 

Miscellaneous
Granola Bars
Candle Cafe Granola

Moroccan Sesame Cookies

Ghoriba Dial Janjlane 

(Moroccan Sesame Cookies)

Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavor, while their rustic texture makes them the perfect companion to a cup of mint tea.
Ingredients:
1 1/4 cups (310 mL) sesame seeds
1 1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, softened
1/2 cup (125 mL) sugar
2 large eggs
1 tbsp (15 mL) orange blossom water

Finely grated zest of 1 medium-size lemon

Directions:
Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two
baking sheets with parchment paper.

In a dry pan over medium heat, lightly toast sesame seeds, stirring
often, until golden brown and fragrant, about 5 minutes. Transfer to a
small, rimmed baking sheet. Stir occasionally, until completely
cooled.

Return pan to medium heat and add flour. Cook, stirring constantly
until lightly golden, 4 to 5 minutes. Transfer to another small,
rimmed baking sheet. Stir occasionally, until completely cooled.

When seeds are cooled, place 1 cup (250 mL) sesame seeds in a
food processor. Process until finely ground. Transfer to a mixing
bowl along with cooled flour. Add baking powder and salt. Stir until
combined.

In bowl of a stand mixer fitted with paddle, beat butter and sugar
on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce
speed to medium. Add eggs one at a time, mixing well after each
addition. Stop and scrape down bowl. Add orange blossom water and
lemon zest. Mix until combined. With motor running on low speed,
gradually add dry ingredients, mixing just until a dough forms—it
should be soft but not sticky.

Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.

Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in
sesame seeds to coat evenly. Place on lined baking sheet and gently
press to flatten slightly. Repeat with remaining dough, leaving at
least 1/2 inch (1 cm) between cookies.

Bake cookies, one sheet at a time, on middle rack until edges are
lightly golden, 13 to 15 minutes. They will still be soft in centres,
but will firm up as they cool. Remove from oven and cool
for 5 minutes before transferring to a wire rack to cool completely.

Transfer to an airtight container and store in a cool, dark place for up
to 5 days. Makes 30 cookies

1,000,548 Visits to the Blog, Dine With Donna

  1,000,548  Visits to the Blog, Dine With Donna

Wednesday May 6, 2026 the blog counter shared the Blog, Dine With Donna, had reached 1,000,548 visitors.  This month the blog will mark 19 years of effort striving to bring a diverse selection of recipes to you, some of the greatest cooks.  The effort of posting will continue but perhaps less frequent.  Thank you my visitors for helping me reach this mark and also please continue to be health conscientious and enjoy culinary interests.  Donna

Tropicaghia ~ Mocktail

Tropicaghia ~ Mocktail

The growing trend among people who formerly enjoyed an alcoholic cocktail, or a glass of wine socially or with a meal, now enjoy non-alcoholic drinks referred to as mocktails.  This mocktail has an earthy but so refreshing flavor.  It won't disappoint anyone being served.

Ingredients:
2 oz. Ghia
1 1/2 oz fresh pineapple juice
1 1/2 oz. sparkling water
1/2 oz Yuzu juice
1/2 ounce orange juice
1/2 ounce grapefruit juice
Orange slice or lemon slice for garnish

Directions:
Mix the Ghia, pineapple juice, and yuzu juice and splash of sparkling water in a highball glass. Stir and serve on the rocks. Garnish with an orange slice.