Recipe | Ginger & Molasses Cake

Even though I’m not a sweet tooth person I easily enjoy a nice slice of a slightly spicy cake. I found this recipe while searching where to use creatively some ginger left from the other day and I’m sooo glad I did. Maybe one of the most interesting flavors I’ve ever tasted, when it comes to sweets. The ginger combined with the molasses make the cake exactly as sweet as needed and it is perfect with a cup of coffee in the morning!

4 ounces fresh ginger
1 cup mild molasses
1 cup brown sugar
1 cup peanut oil
2 1/2 cups flour
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground black pepper
1 cup water
2 tsp baking soda
2 eggs, room temp.


Position the oven rack in the center of the oven. Preheat the oven to 350F/180C. Line a round springform cake pan with a circle of parchment paper. 
Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 40′, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Recipe adapted from here.

Recipe | Roasted Chicken

The perfect moist and tender chicken has always been an issue for many of us, i know. The truth is I’ve tried quite a lot of recipes that ensured that the chicken will not dry while cooking. BUT I have to admit after a long long research I did find the simplest and yet most effective way to make your chicken just…perfect! Don’t overcook it!! Ok, it’s not thaaaat simple not to overcook it but that’s the key. Plus some really nice seasoning, olive oil and lemon. That’s it! 

First of all, preheat your over to 400F / 200C. Drizzle the chicken with some olive oil and then season it, on both sides, with some salt and pepper. I bought some herb salt from Istanbul last month so I used this but you can use plain salt as well! Squeeze half a lemon on each piece of chicken, either you prefer boneless breasts or legs, and leave the lemon cups in the baking sheet. 
Roast your chicken for 12 mins and then crank up the oven temp to 475F / 250C. Roast for another 15mins, depending on the size of your chicken breasts or legs. The goal is the skin to become golden brown and the lemon juices in the pan to start bubbling and become dark brown. 

Let the chicken cool for 10′ and serve it on top of salad leaves dressed with lemon and olive oil!! 
Enjoy 😉

DIY | scrap fabric tassel earings

Hello guys!

Hope you all had a wonderful weekend. Mine was by far one of my favorites, since my oldest brother got married on Saturday at the beautiful island of Andros. This diy idea came to me on Friday, when i was at the pre-wedding party, where I wore a couple of big statement earrings. When I was younger I used to wear big earrings all the time but after high school I kinda switched to wearing big necklaces instead. However, lately that earring-love came back and here I am posting a tutorial on how to make your own big tassel earring pairs.

As you can see on the photos it is actually really simple to make these earrings. You will need only some scrap fabric lines, earring findings with medium sized jump rings and some waxed cord to bind them. Here is a weird selfie of me wearing them. 

Happy DIYing!!