Smoked Gouda Chicken burgers

Chicken burgers often times do not taste great on their own. However, if add the right ingredients in the chicken, add a smokey cheese like smoked gouda and place them on delicious, wholesome buns, they prove to be out of this work delicious. The bread of choice for my smoked gouda chicken burgers is Ezekiel buns. The ground chicken burger is flavorful and juicy and is even better with smooth and flavorful smoked gouda. Although you can use any buns of choice, Ezekiel buns are a great, wholesome option that has incredible flavor and texture.

Breakdown of the Smoked Gouda Chicken Burgers.

Ground chicken burgers are often times dry and don’t have a lot of flavor. While ground beef burgers are best with minimal added ingredients in the meat, I find the opposite to be true for ground chicken burgers. The most flavorful meat usually is due to the high amount of fat. Chicken is pretty lean so not a lot of flavor on its own and that is why I added a few basic ingredients in the ground chicken.

To add more flavor to the ground chicken, smoked gouda cheese sounded like a great idea. Smoked gouda has a mild and smooth flavor, but if of quality, it also has a smokey taste that sets it apart from regular gouda. What better way to add flavor to a ground chicken burger than to add some smokiness.

Ezekiel buns were the buns of choice for this kind of burger because ever since I tried Ezekiel bread, there is no going back for me. At least not on most days of the week. I mostly enjoy the fact that there is no sugar or honey. I’m not a fan of sweet breads so this was a great choice for me, however, you can substitute Ezekiel buns for your favorite.

Adding flavor to the smoked gouda chicken burgers.

Ground chicken is not very flavorful on its own so I added minced garlic cloves, freshly chopped parsley, smoked paprika, Worcestershire sauce, salt, and pepper. After mixing all the ingredients in the ground chicken and the patties have been formed, sprinkle some more salt and pepper on each of the patties, both sides.

Also, if perfection had a definition, it would be toasting the Ezekiel buns on the grill for a couple of minutes before assembling your burger. It make a world of a difference.

What is Ezekiel bread?

Ezekiel bread is a much healthier option, rich in many different nutrients and fiber. It is made out of sprouted whole grains and legumes. It also contains no added sugar and most other breads do. You can find Ezekiel bread sliced but they also have burger buns, bagels, wraps, and other great options as well.

Perfectly grilled chicken burgers.

Place the burgers on a hot gas or charcoal grill. There is no correct grilling time that is precise for all burgers and grills. This will vary on the thickness of the burgers as well as the temperature of the grill. The internal temperature of the ground chicken burgers should be 160°F, which is roughly anywhere from 3-5 minutes per side. You can measure the temperature using a">Saferell Instant Read Meat Thermometer for Cooking, Fast & Precise Digital Food Thermometer with Backlight, Magnet, Calibration, and Foldable Probe for Deep Fry, BBQ, Grill, and Roast Turkey/Blackfood thermometer. If temperature of the chicken gets too hot, there is a chance the burgers will dry out.

Suggested toppings.

What’s a burger without any toppings?! There are an enormous amount of toppings that go wonderfully on these smoked gouda chicken burgers. Some suggestions are:

  • lettuce
  • tomato
  • mayonnaise
  • red onions
  • ketchup and/or mustard
  • dill pickles
  • aioli sauce

Smoked Gouda Chicken Burgers

These smoked gouda chicken burgers on Ezekiel buns taste out of this world delicious, you would never guess you're eating chicken.
Course Main Course
Cuisine American
Keyword chicken burger,, chicken reicpes, smoked gouda chicken burger on Ezekiel buns
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 1 lb ground chicken
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp fresh ground parsley
  • 2 garlic cloves, minced
  • ½ tsp smoked paprika
  • ½ tsp salt plus more for top of burgers
  • ¼ tsp pepper plus more for top of burgers
  • 4 Buns
  • 4 slices of smoked gouda cheese


  • Preheat grill on medium to high heat.
  • In a medium browl, mix together ground chicken, garlic, Worcestershire sauce, parsley, smoked paprika, salt, and pepper. Shape into 4 patties, about 4 oz each. Sprinkle salt and pepper on both sides of each burger before placing on grill.
  • Place the burger patties on the grill. Cook about 4 minutes on one saide. Flip over, place a slice of cheese on each, and grill for another 4-6 minutes. The internal temperature of the chicken burgers should reach 160°F. If you use a food thermometer, once this temperature is reached, the chicken burgers are cooked.
  • Optional: Place buns on grill for about 1-2 minutes to toast slightly.
  • Assemple burger and add desired toppings.

Iced Lemon Loaf

This Iced Lemon Loaf recipe will present a super moist loaf with a subtle, yet noticeable lemon flavor. The icing on the top is a sweet lemon surprise that will put an accent on every bite you take.

Seriously, this is a wonderful recipe and this Iced Lemon Loaf is unbelievably moist. The freshly squeezed lemon juice and grated lemon zest make this recipe unique because all flavors come from a whole lemon, not lemon extract. I love this because the flavor is not overpowering. The subtle lemon flavor in the loaf and the stronger lemon flavor in the icing, make a perfectly balanced treat.

Iced Lemon Loaf Made to Perfection.

I have tried a few other recipes for iced lemon loaf with variations the included egg yolks, sour cream, and butter, however I have found that for this recipe, simple is best. Whole eggs, oil, and buttermilk, resulted in the most moist, dense, and flavorful outcome.

Lemon extract is also a very common ingredient in many lemon loaf recipes, however I think it’s best without. Lemon extract makes it too rich, and in my opinion, lemon desserts have to be balanced, not overly rich. Using the right amount of just lemon zest and freshly squeezed lemon juice, I was able to get the most perfectly flavored lemon loaf with just the right amount of flavor. The lemon icing, on the other hand, is stronger and sweeter and makes a statement. With that being said, this iced lemon loaf is ever lemon lover’s dream.

Ingredients needed for the lemon (you probably have on hand):

  • lemon zest
  • lemon juice
  • baking soda
  • baking powder
  • all-purpose flour
  • granulated sugar
  • buttermilk
  • salt
  • eggs
  • canola or vegetable oil
  • confectioner’s sugar and lemon juice (for lemon icing)

Making the Lemon Loaf requires 5 main steps.

  1. Juicing and grating lemons.
  2. Whisking dry ingredients.
  3. Whipping wet ingredients.
  4. Combine wet ingredients with the dry.
  5. Baking.

To make the Lemon Icing:

  1. Mix lemon juice and sugar together until desired consistence is reached.

Making your own buttermilk.

This recipe calls for buttermilk instead of sour cream because I think it made the iced lemon loaf much more moist. you can make your buttermilk at home using 2 household ingredients: whole milk and lemon juice or vinegar. In this recipe, you need 3/4 cup of buttermilk. Add 1 tablespoon of lemon juice or vinegar in a measuring cup. Then, pour whole milk until you reach the 3/4 cup mark. Whisk and let sit for 5 minutes at room temperature. This will cause slight curdling in your milk, making buttermilk.

Baking to perfection.

The baking process is important in order to reach the perfectly moist outcome. Lemon loaf should not be baked at a high temperature. This type of loaf should be baked in a 9×5 loaf pan at 350F for 45 minutes, then cover it with aluminum foil for another 10 minutes or so. Because every oven is different, check for readiness at around 45 minutes by inserting a toothpick in the center. If it comes out clean, it is ready and does not need to be baked longer. If the lemon loaf has to bake it longer, make sure to cover the top so that it does not burn.

How to store Iced Lemon Loaf.

Store iced lemon loaf in an air tight container at room temperature. Storing in the refrigerator will cause it to dry out slightly.

Freezing instructions.

This is one of those desserts that just freezes beautifully. To freeze, wrap loaf with plastic wrap and place in a freezer bag. Freeze for up to 3 months.

You can also freeze individual slices, just make sure you wrap each one with plastic wrap and place then in a freezer bag.

To thaw, place at room temperature over night.

Iced Lemon Loaf

This Iced Lemon Loaf recipe makes a super moist loaf with a subtle, yet noticeable lemon flavor topped with an accent lemon icing.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf


  • cups all-purpose flour
  • 2 tbsp lemon zest
  • 5 tbsp lemon juice
  • 3 eggs
  • ¾ cup buttermilk
  • ½ cup canola or vegetable oil
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Lemon Icing

  • 1 cup confectioner's sugar
  • 2-3 tbsp lemon juice


  • Preheat oven to 350°F.
  • Zest and juice lemons, by zesting first, then juice. Set the required zest and juice aside.
  • In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl, using an electric mixer, whisk eggs and granulated sugar for 2 minutes on high speed or until mixture has thickend but is still runny.
  • Add oil, lemon zest, and lemon juice to the eggs and sugar. Whisk until combined.
  • Add half of the dry ingredients and half of the buttermilk to the egg mixture and whisk to combine. Once combined, add the remaining dry ingredients and buttermilk and whisk.
  • Pour batter in a 9×5 non stick loaf pan. You can also spray with non-stick spray to ensure easy release.
  • Bake loaf for about 50 minutes, covering the top with aluminum foil for the last 10 minutes of baking. After 45 minutes, check the the readiness by inserting a toothpick in the center the lemon loaf. If the toothpick comes out clean, the lemon loaf is ready.
  • Once baked, remove from oven and let the lemon loaf rest in loaf pan for about 1 hour. This will allow propper time for it to set before being released from the pan.

Lemon Icing

  • Mix confectioner's sugar and lemon juice. Mix until smooth. For a thinner consistency, add lemon juice, one teaspoon at a time.
  • Once lemon loaf has cooled completely, pour lemon icing over the top of the lemon loaf. Allow the icing to set for at least 1 hour before slicing.

Lighter Chicken Parm Recipe

Chicken Parm is one of my all time favorite foods! I’m a sucker for Italian and chicken, tomato sauce, and Parmesan cheese are some of my favorites to eat. Although I enjoy a nice authentic Italian Parmesan, I am so excited to have a great go-to recipe for a Lighter Chicken Parm where it still tastes phenomenal.

The way that I have transformed traditional Chicken Parm into lighter Chicken Parm is very simple. The only change that I made was substituting the flour and bread crumbs for almond flour. Also, instead of frying the chicken, I baked them and believe it or not, the chicken still tasted phenomenal.

Avoiding Dry Chicken.

Chicken can be dry when baked and there are several steps you can take to avoid that. One is the quality of your chicken. In my local grocery store where I purchase my chicken, I have found that their antibiotic free chicken tastes so much better than the regular.

Next, it’s important to pound the chicken breasts with a meat mallet so that the muscle fibers break apart and the chicken is softer.

Lastly, don’t over-bake the chicken. If you are not sure how long to bake it for, use a food thermometer and check the internal temperature of your chicken. Remove the chicken from the oven once it reaches 165F.

The Sauce.

The Sauce is important and gives the dish a lot of the flavor. For my marinara, I like to use Passata instead of crushed tomatoes. Passata is simply just tomatoe purée that has been strained from skin and seeds. Passata is also uncooked and is made only from tomatoes, without any additional ingredients. I think it makes sauce taste incredible delicious. To the Passata, I add onion, garlic, and other delicious herbs that give it so much flavor

Pairing Lighter Chicken Parmesan.

I can’t give up pasta and I don’t plan on giving up pasta! Due to that, I like to pair this Lighter Chicken Parm with whole wheat spaghetti or any other whole wheat pasta that I have on hand. Another great option is chick pea pasta.

Lighter Chicken Parm

Chicken Parm is a classic meal everyone loves and it's even better when you can make it lighter and still have it taste phenomenal.
Course dinner
Cuisine Italian
Keyword lighter chicken parmesan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 chicken breasts sliced in half
  • 2 eggs
  • 1 cup almond meal
  • ¼ cup Parmesan Cheese
  • 1 tbsp parsley flakes
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika
  • salt and pepper to taste


  • 2 tbsp extra virgin olive oil
  • ½ medium yellow onion chopped
  • 3-4 garlic cloves minced
  • 2 cups Passata
  • ¼ cup water
  • 1 bay leaf
  • 5 fresh basil leaves chopped
  • 1 tbsp oregano
  • 1 tbsp parsley flakes
  • ½ tsp salt
  • ¼ tsp black pepper


  • Preheat oven to 430°F.
  • In a medium saucepan, add and heat olive oil over medium heat and sauté chopped onions until translucent. Then, add Passata, water, bay leaf, parsley, basil, oregano, salt and pepper. Bring to a boil. Once it begins to boil, reduce heat to low and let it simmer for 15 minutes. 
  • Slice the chicken breasts in half, lengthwise, and lightly pound with a meat mallet. Season the chicken with salt and pepper on both sides and set aside.
  • In one shallow bowl, add eggs and whisk. In a second shallow bowl, add almond meal, oregano, parsley, garlic powder, onion powder, Parmesan cheese, paprika, salt, and pepper.
  • Coat each chicken slice in egg, shaking off any access, then in the almond flour mixture. Make sure that both sides are fully coated. Add the coated chicken in a single layer in a baking dish lightly coated with olive oil.
  • Bake chicke for 20 minutes. After 25 minutes, Add half of the sauce in the baking dish and flip the chicken over to the other side. bake for another 10 minutes. Internal temperature of chicken should reach 165F, so the baking time may slightly vary depending on the thickness of the chicken.
  • Once the chicken has cooked all the way, remove from oven and let rest for about 5 minutes. Serve over your favorite pasta add remaining sauce over pasta, if desired. 

COVID friendly last minute gift guide for passionate cooks and bakers (affordable)

It’s the weekend before Christmas and if you’ve still have shopping to do for your family and friends that love to cook and bake, I’m here to save you! This will be an Amazon list for all online shopping lovers that can take advantage of the quick shipping without leaving your home, making it perfectly COVID friendly. This list contains affiliate links where I may earn a small commission at no extra cost to you.

I can almost guarantee that these amazing products will be appreciated by all of those who love to prepare delicious meals and treats.

  1. Dutch Oven

A Dutch Oven is a cook’s best friend. These are relatively heavy which, if you know your kitchen tools, is a good thing because heat is distributed evenly making every dish cooked to perfection. Most Dutch Ovens are ovenproof, so you can start cooking your meal on the stovetop and move it straight to the oven to finish. Now, there are so many available colors and designs that you won’t even have to transfer your cooked meal onto a plate because these can go right on the table. Long story short, not only do they make everything cooked to perfection, they also look fancy!

Shop all Dutch Ovens HERE.

2. Nordic Ware Natural Aluminum Commercial Baking Sheets

There are baking sheets and there are aluminum baking sheets. You have no idea how much of a difference baking sheets make in the final outcome of your baked good. What makes these so much better than other baking sheets is that they are made from pure aluminum. This makes aluminum sheets great conductors of heat and they are extremely durable. These will last a LONG time and they will bake the same until the end of their lifetime. Many baking sheets that are labeled “non-stick” contain toxic coating that you don’t want in your food. Another benefit to purchasing from the Nordic Wave collection is because their products are made in the USA so it’s a great way to support products made in our country.

Also, to make your gift complete- add these PRE-CUT Parchment Paper Sheets. I prefer to use this instead of a silicone mat because they are non-toxic and unbleached and not having to cut parchment paper is a dream come true!

Shop Aluminum Baking Sheets HERE.

3. Food Scale

Everyone needs a food scale in their kitchen. Not only is it the most accurate way of measurement but many digital food scales now easily convert between grams and ounces so you don’t have to in the middle of a recipe. Not only that but most of the digital scales that are made now are very small so they can easily be stores even in the smallest of the kitchens.

Shop food scales HERE.

4. Vanilla Beans

I have not yet met a baker that doesn’t make their own vanilla extract! Ever since I made my own, there will be no going back for several reasons. One reason is that it’s much more fragrant than store bought vanilla extract which often times has added ingredients such as water, to increase its volume. This is a perfect gift to order online also because it’s very difficult to find in local grocery stores and there is not mistake in this gift! Making your own vanilla extract is also much cheaper! Just 10 vanilla beans go a really long way- even for passionate bakers that use vanilla extract on a weekly basis. Madagascar Bourbon Vanilla Beans are my favorite!

To make the gift of vanilla beans complete, get a glass bottle where they can store their vanilla extract.

Shop vanilla beans HERE.

5. Bread Baking for Beginners Book

This may be one of my favorite cook books that I own because it is so detailed- I highly recommend it to everyone that loves to bake. It starts with explaining the ingredients and what role they play in the bread and every terminology and step related to making the perfect bread and beyond. I learned so much from this book and it really made me want to bake bread everyday. So technically, if you gift someone this book, you’re signing up to be a bread taste tester and I don’t see anything wrong with that.

Shop other cookbooks HERE.

6. Air Fryer

Air fryers seem to be more and more popular as people are becoming more health concise as well as trying to cut down on bake time as well as clean up time when it comes to making dinner. There are so many creative air fryer recipes to try so an air fryer is without a doubt a great gift.

Shop Air Fryers HERE.

7. Glass Spice Containers

Who does’t love a great selection of spices in their kitchen, especially when the containers are neat, organized, and labeled. I love these because they are glass and come with adorable labels that will go with every kitchen design.

Shop more kitchen organization HERE.

8. Chef’s Knife

Having a great quality chef’s knife in a kitchen is not only safer but it saves so much time. A sharp, professional chef’s knife is a must have in every kitchen.

Shop more kitchen knives HERE.

9. Emile Henry Pie Dish

All my bakers know the importance of a great pie dish and Emile Henry is a classic. This is a 9″ ceramic pie dish that bakes so incredibly well and will last ages! If you have the right recipe, you are guaranteed that your pie will bake perfectly in a ceramic pie dish such as the one above.

Shop more pie dishes HERE.

10. Cast Iron Skillet

If you want someone to make you a great steak just get them a cast iron skillet. These bad boys will make all foods, including steak perfectly cooked and tender because they conduct heat so well and so evenly, what would anyone do without it?

Shop cast iron skillets HERE.

Christmas M&M Cookies

Chewy and soft baked cookies with an M&M crunch in every bite. These cookies are so incredibly delicious and not to mention- super festive. Tis the season for incredible cookies and I can assure you that these will make a statement. Chocolate chip cookies are a classic and making them festive by adding holiday M&M’s and sprinkles makes them that much more enjoyable.

One of the most common questions before starting a cookie recipe is- does it require chilling? For this particular recipe, I highly recommend chilling the cookie dough  for several reasons. First, when the cookie dough is chilled, the butter in the cookie dough becomes hard. As a result, when the cookie is baked, it takes longer for that solidified fat to melt, resulting in less spreading. The less that the cookie spreads, the more thickness you get in the end. Second, I found that cookie dough that has chilled for some time, results in more flavorful and decadent cookies because the flavor has had some time to be absorbed. The great news is that while you wait for the dough to chill in the refrigerator you can make other delicious cookies such as Sugar Cookies, Chocolate Kiss Coconut Almond Blossoms, Orange Whipped Shortbread Cookies, or Chocolate Dipped Peanut Butter Cookies, or even Chocolate Peppermint Cakes.

Every ingredient has a purpose in a recipe- thank you science. So what role do all of the ingredients play in these perfect Christmas M&M Cookies?

Butter is one of the main ingredients in these cookies and the fat content from the butter gives the cookies tenderness and so much flavor. This is why it’s very important to use full fat butter. Lower fat butter contains more water resulting in more moisture cookies which will compromise both the texture as well as flavor in the the Christmas M&M Cookies.

Sugar is the next main ingredient in cookies. Many cookie recipes call for both brown sugar as well as granulated sugar. The common sense purpose for sugar in any cookie recipe is that it makes the cookies sweet. However, both sugars serve a different purpose. First off, brown sugar has a higher moisture content and a much stronger scent and flavor due to the molasses in the brown sugar. The moisture from the brown sugar makes the cookie chewier. That’s not to say that we don’t need regular granulated sugar though. Granulated sugar is dry in cuts down on cookie spreading as it bakes.

Eggs are another ingredient essential to a perfect cookie. The protein and fat in eggs aid in holding the cookie together, thus providing structure. Extra egg yolk in the cookies makes this Christmas M&M Cookies recipe special. The reason for the extra egg yolk will ensure an extra chewy cookie in the end as well an extra flavor from the fat in the yolk.

Flour is another ingredient responsible for the texture. While the flour help hold all of the ingredients together, it will also distinguish whether the cookie will be chewy and dense or brittle. All purpose flour is recommended for Christmas M&M Cookies because it has just the right amount of gluten.

 Baking Soda is a leavening ingredient in many baked cookies that creates a soft and fluffy final product. 

There are several reasons why this cookie recipe is the absolute best if you are looking for chewy Christmas M&M Cookies . First, the perfect combination of ingredients are created for a dense and chewy cookie packed with so much flavor. The extra yolkmelted butterchilling, and the baking time are contribute to the perfect texture of this chewy cookie that is going to be a hit!

Baking time is also a very important step in the outcome of the Christmas M&M Cookies. I can not stress enough how important it is to NOT over bake the cookies. A perfectly baked chocolate chip cookie will be slightly brown around the edges, however, the center will still look like it is raw and extremely soft. Don’t wait for the center of the cookies to become harder because as the cookies cool, they will slightly harden while still keeping their soft and chewy texture. Over-baking the cookies will result in a hard and dried out cookie, which is often one of the most common mistakes made when making cookies.

If you also like a nice presentation, I recommend saving about a 1/4 cup of  M&Ms to add to the cookies after they are baked. This will make them look ultra professional and delicious because you will be able to see extra chocolate peeping out of the cookie. As soon as you remove the cookies out of the oven and while they are still very soft, press the M&M’s gently on the surface of the cookies just so that they are held in place. As the cookies cool, they will just slightly deflate, making the M&M’s really stand out.


Makes 24 cookies

  • 1 stick plus 3 tablespoons of butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup M&M’s
  • 3 tablespoons holiday sprinkles (optional)


1. Using a hand held mixer or a stand mixer fitted with a paddle attachment, mix together white sugar, brown sugar, and melted butter. Mix for 2-3 minutes until well combined.
2. Add one whole egg, one egg yolk, and vanilla. Mix for one more minute.
3. To the mixture, sift in flour, baking soda and salt. Mix together just until they are evenly combined. No not over mix.
4. Stir in chocolate M&M’s and sprinkles and cover with plastic wrap.
5. Refrigerate the dough for about 1-2 hours. The longer that the dough is refrigerated, the thicker and more intense flavor the cookie will have. Once the dough is cooled, it will harden.
6. Using a small ice scream scoop, scoop out about 24 balls of dough and place them onto a baking sheet lined with parchment paper.
7. Bake cookies 10-12 minutes at 350°F. Make sure you do not over bake the cookies. Only bake until the edges are SLIGHTLY golden brown. Although the cookies may seem raw in the center, they will harden as they cool and you will be left with a soft, chewy cookie that is impossible to resist.
8. Transfer cookies onto a cooling rack so they cool completely.

Kifli Recipe

Super soft bread rolls, stuffed with feta cheese, topped with sesame seeds, and brushed with warm melted butter- I can’t think of a better way to describe this Kifli Recipe for these unique, traditional, and authentic rolls called “kifli.”

Kifli (KEE-FLEE) are a very popular food item in some parts of Europe-more specifically in a small country located on the Balkan Peninsula, Macedonia. Kifli are made for literally every occasion, and I mean EVERY. You will easily locate them on every table for birthdays, weddings, engagement parties, holidays, and pretty much every day because every Macedonian household has kifli in their freezer. Yes- they are THAT good.

Over the course of the years, the original Kifli recipe has changed and every baker puts their own twist on the recipe. Aside from the recipe that I will share below, kifli are also made with yogurt, sparkling water, kefir, and much more. I’ve never had bad kifli in my life regardless of how they are made but the recipe I’m sharing today is the authentic recipe my great grandmothers, grandmothers, and my mother all use. This is the best, most basic Kifli recipe that is my go-to and never fails. In this post, I will share with you very detailed instructions on how to make the BEST kifli, using this very traditional, “can’t go wrong” Kifli recipe.

There are 7 main steps in making this Kifli Recipe.

  1. Preparing the dough.
  2. Letting the dough rise.
  3. Shaping and stuffing the kifli.
  4. Letting the shaped kifli puff up.
  5. Brush with egg wash and top with sesame seeds.
  6. Bake.
  7. Brush with butter.

Preparing the Dough

Preparing the dough for this Kifli recipe is the step that takes the most amount of time but don’t let that discourage because I have very detailed steps to ensure that your process goes smooth as possible.

Start with the activating the yeast.

  • To activate the yeast, warm up the whole milk and transfer it in a large mixing bowl, the same bowl that you will use to to prepare the dough. The warm milk should be about 110F. If the milk is too hot, it will kill the yeast and the dough will not rise. To the warm milk, add 1 Tbs flour and 1 tsp sugar then whisk until they dissolve. Sprinkle yeast over the top of the warm milk, gently mix it around very briefly, and let it sit for about 10 minutes until it gets foamy. You will know that your yeast is activated because you will start to see air bubbles and it will begin to form a foam on top of the milk. While you wait for your yeast to activate, use the time to sift the flour.

Add in oil, eggs, and salt.

  • Once your yeast has been activated, to your yeast mixture, add in the eggs, oil, and salt and whisk to break down the egg yolks and mix the all the ingredients.

Add sifted flour.

  • To your wet ingredients, add the sifted flour and knead the dough by eithr using your hands or a stand mixer fitted with a dough hook. Start with 7 cups of flour and add more as needed. I find that it’s easier to work this dough with your hands so that you can feel the texture of the dough and troubleshoot if needed.
  • *The dough should not stick stick to your fingers. If you find that the dough is too sticky, flour the surface your are working on place the dough on top of the flour. As you work the dough, it will pick up the extra flour. This will help evenly distribute the flour among the dough for the kifli that way it will be easier to work with. The amount of flour in a kifli recipe may vary slightly depending on the moisture in the dough but also in the air in the space in which you are preparing your kifli. Add flour until the dough no longer sticks to your fingers but should still be very soft.
  • Once the dough is the ready, form it into a ball and place it back in the bowl. Lightly drizzle oil on top of the dough to prevent it from drying out. Place a towel over the bowl and let the dough rise until it has doubled it sizem about 1 hour to 1.5 hours. I leave my dough in the off, turned off.

Shaping the Kifli.

  • Once your dough has doubled in size, deflate the dough and divide it into 4 equal sections. Form the sections into balls so they are easier to roll out evenly in a large circle.
  • Using a rolling pin, roll out one ball of dough into a 18-20inch circle, in diameter. Remember, there is no right or wrong in this step and there are no correct measurements. I included the size to get a a rough estimate. Roll the dough until you can’t roll it anymore without it being too thin. Be patient because depending on the brand flour you use, you may not be able to roll it as easily. As you roll it, the gluten gets broken down and it becomes easier to roll.
  • Next, cut your circle in 4 equal parts and cut each quarter into 3-4 triangles (see pictures below). On each triangle, place about 1 teaspoon of cheese in the center of the wide end. Repeat this step for each section.
  • Roll the up the kifli. To do so, start by tucking in the two corners of the wide part of the triangle slightly inward. Then, roll the wide part where the filling is, toward the narrow end while gently pulling on the narrow end.
  • Transfer each kifla on a baking sheet that has been lightly greased and floured or lined with parchment paper, spacing each on 1 1/2in-2 inches apart. They will puff up once baked. Cover with a kitchen towel and let them rest for at least 30 minutes before baking.
  • Repeat this step for the rest of the 3 sections of dough.
  • Note– you may not have enough baking sheets for all the kifli and that is okay. Place the prepared kifli on a floured surface and cover them with a kitchen towel. It is okay if the rest for more than 30 minutes.

Baking the Kifli.

  • Right before transferring kifli to the oven, brush the top with egg wash and sprinkle sesame seeds on each.
  • Bake the kifli at 390F for 16-18 minutes or until a light golden brown.
  • Immediately after taking them out of the oven, lightly brush the top of the kifli with melted butter.
  • Transfer kifli onto a cooling rack, cover with a kitchen towel and let them cool down a bit. They are best fresh out of the oven while still slightly warm.

How to store/freeze kifli.

Since these kifli have feta cheese, store them in the refrigerator. This recipe makes a lot of kifli so you can definitely freeze them. To do so, once completely cooled, place them in a freezer bag and store in the freezer for up to 4 months. To defrost, transfer them in the refrigerator overnight or heat in the microwave. If heating in the microwave, be aware they they are super soft and defrost very easily. I recommend starting with 30 seconds and go from there.


Makes 48 kifli

  • 2 cups whole milk (500ml)
  • 1 tsp sugar (3g)
  • 1 tbs flour (7g)
  • 2 1/2 tsp yeast (8g)
  • 3 tsp salt (15g)
  • 3 whole eggs
  • 1/2 cup oil (115 ml)
  • 7-8 cups all purpose flour (1kg) *Read notes above
  • 1 1/4 cup feta crumbs (190g)

For the topping:

  • 1/3 cups sesame seeds
  • 1 egg for egg wash
  • 4 tbs melted butter


  1. In a large mixing bowl, add warm milk, 1 Tbs flour, and sugar. Whisk until dissolved then sprinkle yeast over warm milk. Gently mix the yeast and let it sit for about 10 minutes until foamy.
  2. To the yeast mixture, add the eggs, oil, and salt. Mix the liquid slighlty, just so that the egg yolks are broken apart and evenly mixed.
  3. Add in sifted flour and work the dough with your hands or in a stand mixer fitted with a dough hook until it comes together. If using a stand mixer, the dough will begin to separate from the bowl as it comes together and the mixing will take anywhere from 3-5 minutes. If you’re kneading by hand, this process will take longer. The dough should not stick to your fingers but should still be very soft, if it does, add more flour, about 1 tablespoon at a time. If the dough is too hard or dry, add a splash of milk.
  4. Once the dough is ready, place it a lightly floured bowl. Drizzle top of dough with oil to prevent it from drying. Cover with a kitchen towel and place a a warm spot until it doubles in size, about 1 hour depending on the temperature.
  5. When the dough has doubled, deflate the dough and divide into 4 equal sections. Shape each section into a ball so that it’s easier to roll out.
  6. Using a rolling pin, roll out each section into a circle, roughly 17-20 inches in diameter. Cut the circle into 4 equal parts, then cut each quarter into 3-4 smaller triangles.
  7. In the wide part of each section, place one teaspoon of feta crumbs.
  8. Roll each kifla. To do so, start by tucking in the two corners of the wide part of the triangle slightly inward. Then, roll the wide part where the filling is, toward the narrow end while gently pulling on the narrow end.
  9. Preheat oven to 390F.
  10. Place each the kifli on a baking sheet lined with parchment paper or greased and lightly floured. Cover the kifli with a kitchen towel and let them sit for about 30-45 minutes.
  11. Once slightly puffed up, top with egg wash and sprinkle sesame seeds on top of the kifli.
  12. Bake the kifli for 16-18 minutes or until a light golden brown.
  13. Once out of the oven and still hot, using a pastry brush lightly brush kifli with melted butter.
  14. Transfer onto a cooling rack and let them cool slightly before having your first bite!

Oatmeal Cookie Sandwiches

•1 cup unsalted butter, softened

•3/4 cup light brown sugar, packed

•1/4cup granulated sugar

•2 large eggs

•2 teaspoon vanilla extract

•1 3/4 cups all-purpose flour

•1 teaspoon ground cinnamon

•1 teaspoon baking soda

•2 3/4 cups old fashioned oatmeal

•1/2 teaspoon salt

• Dark Chocolate Chunks, optional


  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 2 3/4 cups confectioners’ sugar
  • 2 1/2 Tablespoons heavy cream (or whole milk)
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In a large bowl, cream together butter and both sugars until light and fluffy (about 3-4 mins). Add in eggs and vanilla and mix until well combined.
  3. In a medium bowl, whisk together the dry ingredients (four, baking soda, cinnamon, and salt).
  4. Add in the flour mixture to the wet ingredients and mix until just combined. Do not over mix.
  5. Add in oats and mix until evenly incorporated.
  6. Roll dough into balls of about 2-3 tbs each and place onto prepared cookie sheets. If sidered, you may press dark chocolate chunks in each cookie for a hint of a chocolate flavor,
  7. Bake in preheated oven for 13-15 minutes or until the edges are golden brown.
  8. Let cookies cool on cookie sheet for about 10 minutes before removing them to a wire rack to cool completely.
  9. Once cookies have cooled completely, prepare the cream filling.

Note: cookies will be very soft when first removed from the oven. This is normal. As they cool, they will become a little bit harder, just enough to be able to keep their shape. The cookies a very soft and chewy. Do not over bake.

Filling instructions:

1. Beat butter on high speed until creamy, about 1 minute.

2. Add sugar into the creamy butter and beat on medium speed for 1-2 minutes.

3. Pour in heavy cream or milk and vanilla extract. Beat on high for 2-3 minutes until fluffy.

Note: you may adjust the consistency of the filling if it’s too thick by adding 1 tsp of milk or heavy cream at a time until desired consistency is reached.

Favorite Cheesecake Recipe

What you will need:

  • 9″-9½” springform pan

Ingredients for The Crust:

  • 10 graham crackers (finely crushed) OR 1-1/2 cups of graham cracker crumbs 
  • 6 Tbsp of unsalted butter, melted
  • 1 Tbsp of vanilla sugar or regular sugar
  • 1/3 tsp of cinnamon

Ingredients for The Cheesecake:

  • 5 – 8oz of cream cheese,room temperature
  • 1¾ cups sugar
  • ¼ cup full-fat sour cream
  • 6 whole large eggs, at room temperature
  • 2 tsp vanilla extract
  • lemon zest


Preheat your oven to 350º.

Step 1- Prepare the crust:

  1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon.
  2. Mix until well combined (“wet sand” like texture) – mix well.
  3. Press the crumb mixture evenly into the bottom of the springform pan.
  4. Wrap the bottom of the springform pan with foil.
  5. Bake for 8 minutes.
  6. Let the crust cool to room temperature.
Increase oven temp to 450°F.
Place the over rack on the bottom half of the stove. This will prevent the top of the cheesecake from burning.

Step 1-Cheesecake filling:

  1. Cream together the cream cheese until smooth.
  2. Mix in the sugar, and sour cream until light and fluffy using an electric mixer on medium-high speed (about 4-6 minutes).
  3. Add in 1 egg at a time. Make sure each egg is mixed in completely before adding the next.
  4. Add in vanilla and lemon zest and mix using low speed.
  5. Pour cheesecake filling into the crust.
  6. Fill a 9x13in baking dish with water, halfway.
  7. Place the springform pan into the water bath (baking dish filled with water).

Baking Instructions:

  1. Bake 15 minutes at 450°F.
  2. Reduce oven temperature to 240 °F and bake for 1 hour and 10 minutes
  3. Bake until the center is almost set. When the cheesecake is ready, the center will still be jiggly. Do not over bake.
  4. Remove cheesecake from the oven and cool cake to room temperature. As the cheesecake cools, it will stiffen.
  5. Do not open the oven while the cheesecake is baking. Sudden change in oven temperature can cause the top of the cheesecake to crack.

Serving Instructions:

  1. It is best to refrigerate the cake for at least 3 hours before serving cooled.
  2. Top cake with your favorite toppings. (Strawberry topping, blueberry topping, chocolate ganache, German buttercream, etc.
  3. To remove cake from springform, run a knife around the edge of the springform to separate the cake from the pan.
  4. Unlatch and remove from the pan.

Oatmeal Blueberry Bars

  • 2 3/4 cup old fashioned oats
  • 3/4 cup almond flour 
  • 2 1/2 tbsp creamy peanut butter
  • 1/4 cup honey
  • 1/2 cup coconut old, melted
  • 1 cup fresh blueberries
  • 2 tsp vanilla extract
  1. Preheat oven to 340F.
  2. In a food processor, chop the old fashioned oats so that the oats are of a smaller size but not completely crumbs.
  3. In a large mixing bowl add chopped oats & almond flour, coconut oil, peanut butter honey, and vanilla extract.
  4. Line an 8×8 square baking pan with parchment paper.
  5. Set aside 1/2 cup of mixture for the crumble topping, and pour the mixture into the pan. Press mixture down tightly with your fingers so that it’s evenly patted down.
  6. Bake uncovered in oven for 10 minutes.
  7. Let crust cool for several minutes. Top the baked oatmeal with the fresh blueberries.
  8. Use extra oat mixture that was set aside to sprinkle as crumble on top.
  9. Bake in oven for 15-20 minutes, until edges of the crust are golden brown.
  10. Let bars cool completely before cutting. These may be stored in the fridge fro up to a week in a sealed container.