Simple French Toast

Hello my fellow travellers,

There is nothing better than waking up in the morning to the smell of coffee and warm french toast.

This recipe is versatile and if you wake up early enough for suhoor, you can whip a batch for your family members. Just make sure you also serve up some more protein like scrambled eggs for the long day of fasting.


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Cute as a button: M&M cookies

Hello my fellow travellers,

So I figured, why not make regular cookie dough but press M&M chocolate pieces into the top of the dough before baking? Result: Scrumptious and totally cute/eye appealing cookies. I couldn’t help myself to seconds and thirds.


What I love about cookie dough is its versatility. You can make a basic cookie dough recipe and later add chocolate chips, M&Ms, oreo cookie crumbs (cookie inception), cocoa powder, nuts, etc. The choice is yours when it comes to flavours. Its like when I walk into a Baskin Robbin’s ice cream store and they have 32 + flavours and I feel like I should try at least 10 of those flavours with the pink spoon to get a good idea of what I’m in the mood for on that day (and also sneaking in extra ice cream – what? don’t pretend like you’ve never done that before!). This cookie recipe is a keeper and highly addictive.

What’s that I hear? The jingle for ‘who ate the cookie from the cookie jar?’



1 cup packed brown sugar

1/2 cup organic cane sugar

1 cup butter, softened (key is to leave it out overnight if possible. You will get the softest cookies ever!)

2 eggs

1 1/2 teaspoon pure vanilla extract

2 cups all purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 cup M&M’s (I used normal milk chocolate and peanut butter filled)


  1. Preheat oven to 350 degrees celsius. Prepare baking sheet with parchment paper.
  2. Cream together brown sugar, organic cane sugar, and butter together. Add eggs one at a time and mix well. Add vanilla extract.
  3. In a medium bowl, mix all purpose, whole wheat, and baking soda with a whisk. Incorporate slowly into sugar batter.
  4. The dough should form together nicely, which you can drop by spoonfuls (1 teaspoon or cookie scoop) onto the baking sheet. Press M&M pieces into the top of the cookie. I did about 5-6.
  5. Bake for 9-12 minutes or until edges are golden brown.