Italian Rainbow Cookies

I know these delicious treats are called cookies, but technically they’re little cakes.  Either way, they’re so tasty, and my all-time favorite Christmas cookie!

I used cherry and apricot jam between the layers, but you can use whatever flavor you like.

This is the same recipe I use to make petit fours. 

The cake layers can be colored any color you like, but I especially like red, white and green for Christmas (and they are also the colors of the Italian flag).

I have a niece who lives in Italy, and I would like to think she would be pleased with these Italian rainbow cookies:).


  • 1 cup granulated sugar (200 grams)
  • One 8-ounce can almond paste
  • 3 sticks unsalted butter, softened and divided (339 grams)
  • 4 eggs, separated (room temperature)
  • 1/4 cup milk, room temperature (61 grams)
  • 1 teaspoon pure almond extract
  • 2 cups all-purpose flour (279 grams)
  • 1/8 teaspoon fine kosher salt
  • red food coloring
  • green food coloring
  • 1/4 cup apricot jam (60 grams)
  • 1/4 cup cherry jam (60 grams)
  • 6 oz. chocolate, melted


    Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment paper.

    In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of butter. Mix on medium/high speed until smooth and lump free (about 5 minutes), being sure to break down the almond paste as best you can.

    Add the remaining 2 sticks of butter and continue to mix until smooth (2 minutes), scraping down the sides of the bowl as needed.

    Gradually add the egg yolks, vanilla and almond extracts. Mix until combined.

Add the milk and mix until fully incorporated.  Add the flour and salt and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is mixed in, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks.  Fold the whipped egg whites into the flour mixture to form a smooth batter.

Divide the batter evenly among 3 bowls (approximately 437 grams of batter per bowl). Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Evenly spread the batter into the greased and parchment lined quarter sheet pans. Bake, until set, 15 to 18 minutes.  Let them cool completely in the pans (about 1/2 hour).

Line a quarter sheet cake pan with plastic wrap, allowing enough on the sides to wrap up around the layers when you finish putting the filling (s) between the cakes.

Put the red layer bottom side up in the lined 1/4 sheet pan.  Spread 1/4 cup of apricot jam evenly over the red cake layer all the way to the edges.

Unmold the plain cake layer by inverting it onto the red layer.  Peel off the parchment.

Spread 1/4 cup of cherry jam evenly on the plain layer (spreading to the edges).

Top the plain layer with the green layer.

Cover the cake with plastic wrap and top with an empty 1/4 sheet pan.

Put a couple of heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto a cutting board.

Trim the sides with a knife to make straight edges.

Melt the chocolate in a heatproof bowl in the microwave or set over a pan of simmering water; pour over the cake.  Smooth over the top with an offset spatula.

Cut into pieces.  Score the top crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts.

Store in an airtight container at room temperature (or in the refrigerator) for up to 1 week.

I hope you make these delicious cookies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Glazed Gingerbread Cookies

These gingerbread cookies are so good coated with a luscious brown butter, maple glaze!  They can be eaten without the glaze too, but I highly recommend this yummy gloss because, well, it’s got brown butter in it.  You can’t go wrong with brown butter:)!

Santa would love these on his cookie plate, but do you really want to share?!  I didn’t think so…wink, wink!


  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (150 grams) light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (110 grams) honey
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (110 grams) almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Brown Butter Maple Glaze:

  • 2 tablespoon (30 grams) unsalted butter
  • 1 cup (120 grams) confectioners’ sugar  
  • 1/8 teaspoon fine kosher salt
  • tablespoon maple syrup (or corn syrup)
  • 2 teaspoons vanilla bean extract (or pure vanilla extract)
  • 1-3 tablespoons milk (depending on the consistency you are trying to achieve)

Instructions for Glaze:

  • For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
  • Combine the brown butter, icing sugar, salt, maple syrup, vanilla extract and milk.  Dip the cookies in the glaze (or you could brush it on with a pastry brush).
  • Transfer to a wire rack to cool completely
  • Store the cookies in an airtight container

Instructions for Gingerbread Cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in egg and honey.
In a separate bowl, sift flour, almond flour, baking powder, salt, cinnamon, ginger, and cloves. Add to butter mixer and mix until a dough forms.
Transfer dough to piece of plastic wrap and cover tightly. Refrigerate for 30 minutes or overnight.
Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper or silicone pads.
Roll out dough on a well floured surface until ¼-inch thick. Use a cookie cutter to cut into shapes.
Bake for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare glaze and dip the top of the cookie and shake off excess glaze (while holding the cookie upside down).  You can color the glaze if you’d like.  I dipped the snowflakes, and then I put green food color in the glaze before dipping the trees.
Allow the cookies to dry on racks for at least 12 hours.  Enjoy!!
Store cookies in an airtight container in a cool area or in the refrigerator for up to 1 week.
I hope you make these tasty treats.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Rolled Orange Sugar Cookies (Dipped in Chocolate)

I love sugar cookies and when you add citrus to the dough, I think it takes the flavor to a whole other level!  I used orange zest in these cookies and then I dipped them in chocolate.  Enjoy!!


  • 2 1/2 cups (310 grams) all-purpose flour
  • 1/2 teaspoon fine kosher salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 1/4 cup (250 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon brandy, optional (you can use orange juice)
  • Zest of one orange


In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy, about 3-5 minutes.  Zest the orange while the butter and sugar are mixing.

Add egg and egg yolk, and beat to combine. Mix in vanilla, zest, and brandy (or orange juice).

Add flour and salt and mix on low speed until dough forms. Transfer dough to a piece of plastic wrap. Shape into a disc, cover and refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.

On a floured surface, roll out chilled cookie dough to ¼-inch thickness. Shape using desired cookie cutter. Transfer to prepared baking sheets and bake 8-10 minutes. Remove from oven and repeat with any remaining dough.

Place cookies on a cooling rack and cool completely before decorating.

Melt chocolate in microwave or double boiler.  After the cookies have thoroughly              cooled, dip the cookies in the chocolate (one at a time).  Shake off excess                          chocolate and place on parchment paper until firm.  You can partially dip the                    cookie too.  I like to drizzle with extra chocolate.  You can get as creative or as                  simple as you’d like.  Just have fun!

I hope you make these zesty treats (see what I did there?).  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!


Greek Christmas Cookies (Kourabiedes)

  • 2 cups unsalted butter (453 grams), room temperature
  • 1 cup (140 grams) confectioners’ sugar
  • 1 egg yolk
  • 1 tablespoon brandy
  • 1 tablespoon pure vanilla extract
  • 1 cup (135 gram) slivered almonds, lightly roasted and cooled*
  • 4 1/2 – 5 cups (600-680 grams) all-purpose flour
  • 1 tsp baking powder
  • orange blossom water
  • 5-6 cups confectioners’ sugar for dusting


*How to roast slivered almonds~

  1. Add the slivered almonds in a single layer to a dry skillet pan on the stovetop.
  2. Heat over medium heat.

  1. Once you smell the nuts toasting, toss the nuts to turn them over, and shake to flatten them into a single layer.
  2. Continue tossing and shaking until all sides of the almonds are golden brown, approximately 3 minutes.
  3. Remove from heat, and pour the almonds into a bowl to cool.

Tip: Keep an eye on the stove when toasting almonds. Due to their aromatic oils, they can go from nicely toasted to burnt in a split second.


Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.
Add the butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
Add egg yolk, brandy, and vanilla. Beat until well incorporated.
Add roasted almonds, beat until mixed in.
Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
Roll the dough into 2 tablespoon-size balls.
Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan.  Then, carefully place each cookie in powdered sugar lined pan.  Sprinkle cookies with remaining powdered sugar.
Cool completely and transfer to serving platter.

I hope you make these yummy confections, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

Recipe inspired by: Angelina @bakedambrosia



Eggnog Snickerdoodle Whoopie Pies

I love whoopie pies!  Remember my pumpkin whoopie pies?

Last year I made snickerdoodle cookies and frosted them with eggnog frosting.  These whoopie pies were inspired by those cookies.  I put eggnog in the whoopie pie batter and in the filling.  The combination of the cinnamon and nutmeg with the eggnog is so pleasant and oh so delicious!!

Whoopie Pies

  • 3/4 cup unsalted butter (170 grams), softened
  • 1 cup granulated sugar (200 grams)
  • 1/2 cup light brown sugar (110 grams), packed
  • 2 large eggs, room temperature
  • 2/3 cup eggnog (170 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 3 cups all-purpose flour (370 grams)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt

Cinnamon Sugar

  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons cinnamon

Cream Cheese Eggnog Filling

  • 1/2 cup (113 grams) unsalted butter, softened
  • 2 ounces cream cheese – softened
  • 1 teaspoon vanilla extract
  • pinch of fine kosher salt
  • 3 cups powdered sugar (360 grams), sifted
  • 2 tablespoons eggnog (or more as needed)


Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a small bowl, stir the cinnamon and sugar together until completely combined.  Set aside until ready to use.

Whisk the flour, cinnamon, nutmeg, cream of tartar, baking soda and salt until combined and set aside.

Cream butter and sugars until light and fluffy (3-4 minutes).  Add eggs, eggnog and vanilla and mix until combined.

Add the flour mixture to the wet batter and mix until fully incorporated.

Scoop batter onto prepared baking sheets.  Sprinkle cinnamon/sugar mixture on top.

Bake for 13-15 minutes.  Remove from oven and allow to cool completely on rack.

Prepare the filling by placing the butter, cream cheese and vanilla in a bowl.  Mix until light and fluffy.  Add the confectioners’ sugar and eggnog.  Mix on low speed until incorporated and increase speed and mix until smooth and creamy.  Add more eggnog if needed.

Place some filling on one half, and top with the other half.


Whoopie pies can be stored in an airtight container at room temperature for up to 3 days.  You can freeze whoopie pies by wrapping individually and placing in a storage bag or airtight container.  Remove from freezer and let them come to room before eating.

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!


Peanut Butter Cup Cookies

These cookies are not only delicious, they are so easy to make!  If you are a fan of “Peanut Butter Blossoms” (I think they are my daughter-in-love Melissa’s favorite), you are going to love these!!


  • 1 3/4 cups all-purpose flour (224 grams)
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup softened butter (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar, packed (100 grams)
  • 1/2 cup creamy peanut butter (140 grams)
  • 1 large egg, beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons milk (31 grams)
  • 30 miniature peanut butter cups


Preheat oven to 375 degrees F.  Whisk together the flour, salt and baking soda in a medium bowl; set aside.

Cream together the butter, sugars and peanut butter on medium/high speed until fluffy (3-4 minutes).  Scraping sides of bowl as needed.  Add in the egg, vanilla and milk and mix until combined.  Add the flour mixture and mix just until dough comes together.

Shape into 1″ balls and place each into a greased mini muffin tin (or use paper liners).
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.

That’s it!!  Easy peasy, right?!!  I hope you make these delicious confections, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures and hear from you!!


Apple Galette With Caramel Sauce

I love fall baking.  Baking desserts for the holidays brings me so much joy!  I think apple pie is one of the most difficult pies to bake.  I’m not quite sure why this dessert gives me so much trouble (soggy bottom, filling cooked too much or not enough, crust cooked to much)….like I said, trouble, with a capital T!!!  Making apple galettes gives me the satisfaction of knowing I am going to enjoy a flaky crust along with a filling that’s cooked to perfection!!

Ingredients for Crust:

  • 1 ½ cups (213 grams) all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 10 tablespoons (143 grams) cold unsalted butter, cut into small cubes
  • 4-5 tablespoons ice water

Fruit Filling:

  • 3 apples, cored and sliced*
  • 3 tbsp. packed brown sugar (42 grams)
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon kosher salt

Egg Wash and Sugar Topping:

  • 1 large egg
  • 1 tablespoon cold water
  • 1 tablespoon Dermerara (or granulated sugar)


Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.

Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.

At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.

Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

While the dough is chilling, preheat oven to 375 degrees and prepare apples.

Combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt in a large bowl. Gently fold to coat apples.

*Apples can be peeled or skin can be left on.  I like to leave the skin on for texture and aesthetics.  My favorite apples for apple pie are Gala, Pink Lady, Granny Smith, Golden Delicious and Honey Crisp.


Take the dough out of the refrigerator 10 minutes before you are ready to roll it out.

Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.

Place the apple filling on top of the dough (slightly mounting in the middle), leaving a 2-inch border around the edges.

Roll the sides of the dough overlapping as you go around and pleating the dough.

Brush the edges of the dough with egg wash and sugar.

Bake at 375 degrees for 30-40 minutes (unit crust is golden brown).

Allow galette to cool enough to serve.  Slice and serve with my homemade caramel sauce (or store bought works too).  Enjoy!!

I hope you make this delicious “last course” and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Harry Potter Butterbeer Cupcakes

“I feel like Harry Potter just put liquid luck in my butterbeer before Quidditch practice.”

∼ Jillian Dodd

You are going to love these fluffy cupcakes.  They are flavored with a butterbeer reduction, melted butterscotch chips, and vanilla and butter flavor extracts.  They are frosted with a  butterscotch buttercream and drizzled with a creamy butterscotch ganache….yummmm!!  These cupcakes will take you into the “Wizarding World!”.

Some reasons why you’ll love these cupcakes:
  • They’re so luscious and a perfect treat! The butterbeer syrup and butterscotch chips give them the perfect “butter” flavor!
  • They have the best texture….they’re so moist and fluffy!
  • The butterscotch frosting is so delectable!  Adding the melted butterscotch chips to the whipped butter and confectioners’ sugar makes this frosting so pleasant.  The smooth consistency makes piping swirls of frosting a dream!!
  • The butterscotch ganache is drool worthy!  Drizzling this delicious sauce on top makes for the perfect finish for this yummy delicacy….just saying :)!!

Frequently asked questions:

What can be used instead of butterscotch beer?  You can also use cream soda.  The taste will be very similar.

Does the butterscotch beer (or cream soda) have to be reduced?  Yep!!  It deepens the butterbeer flavor in the cupcakes and gives them the greatest taste!

How do I store the cupcakes?  Cupcakes can be kept in a airtight container in the refrigerator for up to three days. Allow the cupcakes to come to room temperature before eating.

Tips to achieve the best cupcakes!

Melting the butterscotch chips:

They should be melted and slightly cooled for the batter and the buttercream. Make sure they are completely melted and scarcely warm to the touch. Too warm and you could melt the butter while making the buttercream.  If they’re too cool it can cause little clumps of butterscotch chips in the batter and frosting (speaking from experience!).

Make sure all wet ingredients are at room temperature:

This will help your ingredients to mix easily and it will give your cupcakes the best texture!

Make sure to really whip your butter when making the buttercream:

It will become really pale in color and double in size before adding in the melted butterscotch chips or powdered sugar.


Okay, Harry Potter fans, get ready to take a trip to Hogsmeade!!!

Ingredients for Butterbeer Cupcakes:

  • 3 cups (24 fluid oz.) butterscotch beer (or cream soda)
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (109 grams) light brown sugar, packed
  • ¼ cup (50 grams) granulated white sugar
  • 2 eggs, room temperature
  • 2 teaspoon vanilla bean paste 
  • 1 teaspoon butter extract
  • 1/3 cup (56 grams) butterscotch chips, melted and slightly cooled
  • ½ cup (120 grams) buttermilk, room temperature
  • 1 ¾ cups (221 grams) all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Ingredients for Butterscotch Buttercream Frosting:

  • 1 ½ cups (339 grams) unsalted butter, softened
  • cup (168 grams) butterscotch chips, melted and slightly cooled
  • 2 ½ cups (320 grams) powdered sugar, sifted
  • ¾ teaspoon butter extract
  • ½ teaspoon vanilla

Ingredients for Butterscotch Ganache:

  • ½ cup butterscotch chips (84 grams)
  • 2 tablespoons heavy cream (28 grams)
  • 1 tablespoon honey (21 grams)


For the Butterbeer Cupcakes

  • Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This will take about 30-40 minutes. Remove from the heat and let it cool slightly before using in the cupcakes.
  • Preheat oven to 350 degrees. Line 2 standard cupcake pans, with 18 liners (set aside).
  • In a medium bowl sift the flour, baking powder, baking soda and salt together.  Set aside until ready to use.
  • In a large bowl cream the butter, brown sugar and granulated sugar together with an electric mixer, or a stand mixer, until fluffy, about 2 minutes.

  • Add the eggs, vanilla bean paste and butter extract and mix until pale in color, about 2 minutes.

  • Add in the butterbeer reduction and melted (and slightly cooled) butterscotch chips. Mix until combined.
  • Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.

  • Divide the batter evenly between the 18 liners.  I like to use an ice cream scoop (it should be about a 1/4 cup of batter).


  • Bake the cupcakes for 16-18 minutes or until an inserted toothpick comes out clean.


  • Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to cool completely.

For the Butterscotch Buttercream

  • Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 8-10 minutes.
  • Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
  • Add in the sifted confectioners’ sugar a cup at a time, and mix until combined.
  • Lastly, add in the extracts.  Mix the frosting until light and fluffy (about 1 more minute).

For the Butterscotch Ganache

  • Add the butterscotch chips and heavy cream to a microwave safe bowl.
  • Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
  • Add the honey and mix until combined.
  • If the ganache gets too cold before using, microwave it for 10 seconds to melt it slightly.
Delicious butterscotch ganache!

Assembling the Cupcakes

  • Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip.  I like to use a large star tip (Wilton 1M).

  • Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.

I hope you make these fluffy bites of yumminess!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you, and see your amazing photos!


These cupcakes are inspired by Ginny @inbloombakery…Thank you!!


Falafel Made 3 Ways!

Drizzled with tahini sauce!

Back in 1998 when my son David was a senior in high school, he worked at a vegetarian restaurant called “Shakespeare” (now known as “Epicure”).  The name changed, but the food is still amazing!  This was perfect because my son was a vegetarian, so…win,win 🙂 !!!  That was the first time I had falafel.

I have been eating a lot of Mediterranean food lately so, of course, I needed to test and try several different recipes.  I’m really happy with this falafel recipe!  It can be made three different ways, baked, fried and sauteed.  The fried falafel turned a delicious dark and crunchy brown with a fluffy interior.  I used a thermometer and heated the oil to 360 degrees.  My husband prefers the fried and sauteed, but I am really satisfied with the baked falafel.

Let’s get started!


  • 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)*
  • ½ tsp baking soda
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh dill
  • 1 small onion, cut into large chunks
  • 3-4 garlic cloves, peeled
  • 1 1/2 teaspoons fine kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • pinch of cardamom
  • 1 teaspoon baking powder
  • 2 tablespoons sesame seeds, toasted
  • Vegetable oil for frying (grapeseed, sunflower, avocado, canola, and peanut oils all work well)


One day in advance… Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches.

*You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and contain too much moisture to achieve the right consistency. Don’t cook the beans, because this will result in a mushier and denser falafel, which is not the proper texture.

Soak chickpeas for 18-24 hours.  They are going to more than double in size.  When ready, drain and rinse the chickpeas completely.  Pat them dry (or you could use your salad spinner, like I did).

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade.  Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste like consistency will help with that.


Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least one hour or until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.

Scoop the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.  Place on a parchment lined baking sheet (or large platter).

Prepared falafel patties placed on a parchment lined baking sheet.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium/high until it reaches 360 degrees or bubbles softly. Carefully place the falafel patties in the oil.  Let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafel patties on a plate lined with paper towels to drain.

I used avocado oil to fry these falafel.
Fried Falafel

If you would like to bake your falafel, you want to set your oven to 375°F, oil your baking sheet and place it in the oven to preheat, and then, once everything is hot, add your falafel and let them bake until crisp on the bottom, about 10 minutes, and then flip and continue to cook for another 10-15 minutes, or until crisped all over and cooked through. Once they’re done cooking, transfer them to a paper-towel so that any excess oil is absorbed. Sprinkle them with a little salt and get ready to dig in!

Baked Falafel

You can pan fry the falafel too.  Place the falafel in a pan drizzled with a little oil (just a few tablespoons will do the job).  Cook for 8-10 minutes, flipping halfway through the cooking process.  Drain and sprinkle with a little kosher salt.

Sauteed in a little oil.

This recipe makes 12 (1/4 cup) patties, but you can roll them into small scoop size balls too.  You can freeze unbaked patties.

I topped this falafel stuffed pita with delicious homemade tzatziki…oh my yum!!!

Serve falafel hot next to other small plates (tzatziki and cucumbers…yes, please);  or assemble the falafel patties in pita bread with tahini sauce or hummus, arugula, tomato and cucumbers.  Enjoy!

I hope you make this mouthwatering falafel, and if you do, let me know.  I would love to hear from you and see your pictures.  Tag me on Instagram @goodeatsbymimi .


Baked Apple Cider Donuts

It’s not technically fall season yet, but I couldn’t wait to get started on some fall recipes!  I had my first pumpkin spice latte a couple of weeks ago.  I had it over ice because the weather was quite warm that day, but it was still delicious!!

I’ve tested a lot of apple cider donuts, and these are my absolute favorite!  I used a lot of different spices in this recipe because they are all my favorites, and I love how well they all complement each other.

Reducing the apple cider takes the taste of the donuts to flavor town.  Please don’t skip this step!

Ingredients for Donuts:

  • 1 and 1/2 cups apple cider (370 grams)
  • 1 and 3/4 cups (245 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon fine kosher salt
  • 1 large egg
  • 1/3 cup granulated sugar (65 grams)
  • 1/3 cup brown sugar (65 grams)
  • 3 tablespoons unsalted butter (40grams), melted
  • 1/2 cup buttermilk (120 grams)
  • teaspoon pure vanilla extract
  •  6 tablespoons unsalted butter (85 grams), melted
  •  1 cup granulated sugar (200 grams)
  •  1 tablespoon ground cinnamon 
  •  1/8 teaspoon ground nutmeg
Instructions for Donuts:

In a small saucepan, bring the apple cider to a gentle boil and let it simmer over a medium heat until thick and reduced to about 1/3 cup.  This takes about 15-25 minutes.  Set aside to cool.  This can be done the night before if you want to save time in the morning.

Preheat oven to 350°F. Grease donut pans with butter or nonstick spray. Set aside.

In a large bowl sift together flour, baking powder, baking soda, spices, and salt.  Set aside.

In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth.

Divide the mixture between the donut cavities, filling halfway full.  I recommend using a piping bag to distribute the batter.  It makes the process so much easier and less messy.

Bake for about 10-12 minutes.  The donuts will spring back slightly when touched with your index finger.

Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.

Instructions for Topping:

In a medium bowl mix together the sugar, cinnamon, and nutmeg.

Brush the melted butter on both sides of the donut and then dredge it in the sugar mixture.

These donuts are best served immediately…yummm!!  Leftovers can be kept in an airtight container for up to 3 days.  Serve them warm or at room temperature.  Enjoy!!

I hope you make these “Fall” treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).