Monday, February 27, 2017

The Brownest Cookie (Avid bakers Challenge February 2017)

Assalamo Alaikum,

Today I'm bringing you the most delicious chocolatiest think ever, this recipe challenge was brought to us by Hanna from Hanaa's Kitchen for our February  Avid Baker Challenge and the recipe comes from Smitten's kitchen which is an amazing blog by Deb Perelman.

Let me tell you about Avid Bakers Challenge, we try out different recipes from the blog selected by Hanaa every month for that whole year.This year our blog is Smitten's Kitchen. In January we made this delicious Spinach Quiche please check it out and also do come back for next month challenge.

Now let's talk about the recipe I believe it was one of the easiest recipe ever no need to wait for butter to softened or stuff like that,  simply used just one bowl for the whole process.But baking was another scenario I'm not saying it was horrible but when I saw my cookies going flat my heart just stopped for a second oh....but Alhamdulillah(All thanks to Allah) cookies came out just fine.Only thing is that follow the recipe here as is and result is delicious fudgy and chocolatey cookies.

Friday, February 10, 2017

Pecan Pie Cookies Bars


I really love Pecans but when it comes to Pecan pies the texture it seems too gooey for my palate
but when I came across this recipe I had hopes for some crunchy and buttery bars and yes the results were amazing . Made these in a large cookie sheet , dough seemed a little less for the pan but thinner crust made crunchy bars with a combination of little chewy pecan topping .

I made these to take to a family gathering and it was a HIT,everyone was raving about it and kept on asking me about the recipe .These bars seems expensive because of maple syrup but the original recipe asked for corn syrup or maple syrup but I had pure maple syrup on hand so I went with it and I am sure that played huge role in the taste .But I think it wont hurt using corn syrup if maple syrup is not available.

And one more thing the recipe will give you about 2-3 dozen cookies bars . After cooling I stored them in a airtight container for about 3 days and its was still good ,I'm not sure about time after that but when I make these again I'll update you(if I'm able to store these!!).
So go ahead make these and make sure to come back with your tasty comments!!


Source:Laura in the kitchen

Pecan Pie Cookie Bars



For the Crust:

2 cups of All Purpose Flour

3/4 cup of Unsalted Butter, softened at room temperature

2 Tbsp of Granulated Sugar

1/2 tsp of Salt

For the Filling:

1 cup pure Maple syrup

1/2 cup of Brown Sugar

1/2 cup of Granulated Sugar

1-1/2 cups of   roasted Chopped Pecans

2 Tbsp of Cornstarch

2 Eggs

1/4 cup of Unsalted Butter, melted

1 tsp of Vanilla Extract

1/2 tsp of Salt


Preheat your oven to 375F degrees and cover a cookie sheet sized 13x18 and with cover it with foil and brush it with melted butter.

 In a bowl, mix together the flour, sugar, butter and salt until fully incorporated.then press the dough evenly in the bottom of your prepared baking sheet ,

 bake the crust for 15 minutes ,In the mean time make the filling.

In a large bowl, mix together all of the ingredients for the filling i.e Maple syrup,brown sugar,granulated sugar,roasted pecans( you can dry roast pecan in non stick frying pan on low heat until fragrant),cornstarch,butter,eggs,vanilla and salt

 then pour over the pre-baked crust and using a spatula, smear it nice and will be little sticky

 Bake the cookies for 25 minutes or until the edges become deeply brown and a bit crispy looking

let them cool for 15 minutes before cutting them into squares.

And then enjoy these delicious goodness !!!

Wednesday, February 1, 2017



 I have been wanting to work on this recipe ever since Hana from Hanaa's Kitchen posted the challenge for Avid baker’s challenge. Every year in this group there is a new website and twelve recipes are selected by our dear friend Hanaa and then the adventure begins, so I was saying that I wanted to make The Smitten Kitchen's "Spinach sheet pan quiche challenge for January 2017 but after looking at the long tutorial I was really bummed and kept putting it off.

Finally I decided to make as I already had most of the ingredients at home and I had some time on hand, my main concern was the dough and for sure it gave me some hard time especially in the food processor the amount of liquid mentioned in the recipe was not enough so I had to double the amount of cold water and then my worry was the outcome but Alhamdulillah (all praise to Allah) it came out flaky as I think it was supposed to.And I didn't have ant parmesan cheese or cheddar so I used shredded jalapeno cheddar that was available at home, instead of half and half I used regular milk.I went with a tart pan cause that's what I was able to find at that moment but I'm glad I did it gave very nice and crispy edges.

When I look up recipes on the web pictures always makes it easy to understand the recipe so here are lots of pictures to help and the recipe is here.
Thanks for coming over and I hope you'll enjoy!!

Dough almost ready in the food processor

rolled dough 

ready for oven

whipping the cream cheese with hand whisk was no fun but I added little milk it
 made so much easier

after that things became very easy
make sure you oil the bottom part of foil as it made pulling it out so easy
and cover the whole thing as uncovered area will puff
squeeze all the juice out of thawed spinach other wise 
your batter will be too liquidy

I had some leftover spinach mixture that I bake in separate small pan

this quiche was a hit with everybody, ill surely make it again!!

Monday, January 23, 2017

Mandi (Arabian rice and chicken dish)

Assalamo Alaikum,

Yesterday afternoon when I was thinking about what to make for dinner, guys do you agree cooking is easier to cook than thinking what to cook seriously it's really hard for me, so I opened the fridge  and I saw bowl of  chicken legs and thigh  which I marinated with lemon juice and salt thinking my husband would barbeque it on the grill but  SoCal was getting drenched with much-needed rain Alhamdulilah (Thanks to Allah) so no complains, now back to our original issue what to cook I decided to bake the chicken" Mandi" style

Mandi is famous dish in Arabian peninsula basically mandi is a mixture of spice which is used to marinate the chicken and then also added to the rice for aromatic and delicious flavors, I looked up the recipe the one  cookwithfaiza seemed very appealing and her video made it easy to understand with some variations i.e after adding the mandi spices to my chicken I baked them for around 30 mins at 375F and for Rice i used chicken cubes for stock (as didn't fry or boil the chicken for broth),
 I made the dish and it came out very delicious my whole family enjoyed it I'm sure I'll make this again you aslo give it a try too I'm sure you'll enjoy it.
Your questions or comments are highly appreciated and source of encouragement for me!!

Note: I substituted fresh ginger for ginger powder as didn't have it and I used no food coloring a little bit more turmeric and it did the trick!!

Sunday, January 15, 2017

Feteer Meshaltet "Egyptian Layered Pastry" Mena Cooking club January 2017

Asslamo Alaikum,

Feteer Meshaltet is an Egyptian  delicacy  which is known to served as offering for Gods temple during the time of pharaohs, Now is commonly served at religious holidays and other special occasions,

This buttery and crunchy goodness was one of the dish included in our Mena cooking club "Eygpt" challenge, example link brought me to most amazing blog of Sawsan from "Chef in Disguise" and her outstanding photographs,so I was making the dessert so I went with coconut and raisin filling but knowing my kids that they won't even touch if I put raisins in it!!

The recipe was relatively very easy then I was thinking specially rolling out the dough balls but I think leaving the dough in melted butter "sea" was the key to it, and my beautiful mixer was very helpful too!!

I know it's not a very healthy recipe but yes its crunchy, flaky and buttery delicious, I actually saved half of my dough to make a savory Feteer Meshaltet.





Flour  3 cups

Salt  1/2

Warm Water 1/2- 1 cup ( may need more)

Melted Ghee or butter 1 to 2 cups


Coconut shredded  1/2 cup

Raisins   1/4 cup


mix together salt and flour

now  add warm water and knead until smooth using stand mixer or by hand knead for 15 mins

Add caption
Divide the dough in four equal pieces and pour melted butter generously over it and leave it to rest for 1hr

After an hour take one dough ball roll it on a clean buttered surface as thin as possible

Now fold it into thirds then spread butter on between each layer using pastry brush

Same way make the other three

Leave them to rest 30 mins

In the mean time preheat your oven for 380For190C

First spread melted butter on one prepared dough

Then sprinkle shredded coconut on it

Now place other layer of the shredded coconut and then seal the edges by pressing the dough together

Spread cream on top to get beautiful brown color

Bake on the middle rack of oven until golden brown

Cut into pieces and