Happy Thursday! If you have been following the news or know anyone who is of Islamic faith then you know that Ramadan has been observed by Muslims all over the world for the last 4 weeks. During the annual observance of Ramadan Muslims fast for one month, which involves not eating or drinking between sunrise and sunset. This is meant to allow people to devote themselves further to their faith with the goal of ultimately becoming closer to God. The annual fast during Ramadan is an integral part of the Islamic faith.
This year Ramadan took place from mid-May to mid-June (ending on June 15th this year). The last day of Ramadan is known as the “festival of breaking the fast” and it is called Eid al-Fitr, this marks the end of the fasting month of Ramadan. On Eid as it is known Muslims gather together at the mosque for a prayer before spending the day with family and friends with a large feast and wishing one another ‘Eid Mubarak’ or ‘Blessed Eid’. Which brings me to this Middle Eastern dessert called basbousa that is usually made for celebratory occassions. Continue reading Basbousa. Middle Eastern Semolina Cake
Here I was waiting at the dentist’s office for my kids to get done with their appointment and as is typical of me I picked up a few magazines in the waiting room to occupy my time. Funny thing about these magazines, even though I subscribe to a few of the same magazines at home, somehow when I read them at the doctor’s office, the articles seem more interesting – go figure 🤔. This recipe for carrot ginger tea cake is from Sunset Magazine, and is one of those magazines that I do subscribe to and get a nice crisp issue mailed to me at home. I know I went through the issue when I received it, and I know I must have seen this carrot cake recipe, but not until I saw it at the doctor’s office did it look enticing enough for me to want to make it. I came home and promptly looked for that issue and found the recipe. Continue reading Carrot Ginger Tea Cake with Lime Glaze
Artisanal creamy cheese topped with fig jam on a baguette, it’s a positively decadent combination. This is the easiest appetizer to pull-off with the most luxurious of results. Our friend Shelley brought this delectable cheese appetizer to a holiday party that tasted and looked amazing. Most of the fun in making this appetizer is shopping for the ingredients. Selecting the right creamy cheese, picking up a sweet fig jam, and grabbing an awesome baguette – this is a great opportunity to try something new and have fun with it! Pick a cheese that is spreadable and packed with flavor for this wonderful appetizer. Any type of soft flavorful creamy cheese such as Blue Cheese, Brie, Camembert, Chèvre, or Gorgonzola will work. Continue reading Creamy Chèvre on Baguette with Fig Jam
I bought a rather eclectic cookbook filled with not so ordinary vegetarian recipes recently titled Naturally Vegetarian. Recipes and Stories from my Italian Family Farm by Valentina Solfrini. I have never found an Italian cookbook dedicated entirely to vegetarian dishes until this one. While exploring the book I discovered that author Valentina has a blog called hortuscuisine.com food from the Italian countryside. Her blog is filled with travel stories and nostalgic Italian vegan and vegetarian recipes. On Valentina’s blog is where I found this beautiful post on flavored honeys. Continue reading Flavored Honey
I have been craving pumpkin spice cake lately even though it’s not Fall. Maybe it’s the Indian summer we had in the peak of winter in February, or maybe it’s because our cool rainy winter temperatures are back in March – just like in Autumn when our temperatures fluctuate from warm to cold, and back to warm and cold. Whatever the reason maybe, one doesn’t need a fresh pumpkin to make pumpkin spice cake, a can of pumpkin flesh will do just fine. On a cold rainy afternoon a pumpkin spice cake with a hot cup of tea ☕️🍰 is the perfect feel good treat 😋. Continue reading Pumpkin Spice Cake
I’ve wanted to make this carrot cake ever since I saw the recipe on a blog I follow called the dutch baker thedutchbaker. She raved about her carrot cupcake recipe describing it as “Super moist without being overly soggy or mushy with a nice fluffy texture to the cake.” Since I was making this carrot cake for a Christmas dinner gathering with my cousins I decided to make the cake in the shape of a wreath so I could have some fun decorating it. Continue reading Carrot Cake Wreath
These frosted ginger cookies from myrecipes.com got unanimous 5-stars from everyone who made them! Pretty amazing! Given how much I love, love, love ginger in sweets I decided to give another ginger cookie recipe a try – this one Frosted Ginger Cookies on myrecipes.com. Continue reading Frosted Ginger Cookies
Oh my gosh, what is it about Christmas sugar cookies that makes them a must have over the holidays? Maybe it’s the vibrancy of the beautifully decorated cookies or maybe it’s all that sweetness in each and every piece. Strangely, I haven’t been a fan of sugar cookies, I’ve always found them too sweet, but the temptation of these gorgeous cookies always gets the better of me. Continue reading Christmas Sugar Cookies
This apple spice cake from all recipes.com has to be the moistest cake I have ever made. I shouldn’t be surprised given that the recipe requires 4 cups of chopped apples which makes a large apple spice cake, perfect to take to a party or for a large gathering at home. Give this recipe a try if you are craving a super moist cake chock full of walnuts and fresh apples. Apple Walnut Spice Cake Continue reading Apple Walnut Spice Cake
Our family loves Mexican hot chocolate. That creamy hot chocolate with cinnamon and a hint of cayenne pepper – yummy 😋! So when I came upon a hot chocolate recipe in the May issue of Martha Stewart Living Magazine that took the flavors of Mexican hot chocolate and transformed it into a cookie, I had to try it. An added bonus is that the ingredients for these cookies are ingredients I usually have in my pantry.
Continue reading Mexican Hot Chocolate Cookies with Chrysanthemum Petals