Archive of ‘Modest Munchies’ category

No Bake Chocolate Cheesecake with Oreo Crust

Yup, you read right, a No Bake Chocolate Cheesecake with an Oreo Crust. It’s not just the title that’s a mouthful, this dessert is one delicious mouthful after another. A rich and creamy mouthful. The chocolate filling is deliciously chocolatey and has the taste and texture of a rich chocolate mousse.

no bake Chocolate Cheesecake with oreo crust

I made this dessert for Eid and when it was served, there was a barely a sound, everyone was savouring each bite. Eid day is a hard one to get right with dessert. Usually, everyone is full from the days’ overindulgence, but this dessert still went down a treat at the end of the day.

The creamy, moussey, chocolatey goodness of the filling is encased in an oreo crust. They work beautifully together. I also topped this one with strawberries and Ferrero Rocher (I was attempting to use up the supply of Ferrero Rochers that were received as Eid gifts), but you can top it with anything you like. You could keep it simple and just serve as is, or top with a bit of cream. Raspberries would also work great with this, nuts would work too. The options are endless.

No bake chocolate cheesecake

No Bake Chocolate Cheesecake with Oreo Crust

Oreo Crust
  • 2 packs of Oreo cookies (137g each)
  • 75g unsalted butter
  • 1½ cup dark chocolate (approx 225g)
  • 500g cream cheese
  • ½ cup sugar
  • 2 tablespoons cocoa
  • 3 tablespoons hot water
  • 1½ cup cream

Oreo Crust
  1. Line an 8-inch/21cm springform pan with baking paper.
  2. Process the Oreos until they’re a fine crumb.
  3. Melt butter and add into the Oreo crumbs.
  4. Mix well and pour into the springform pan.
  5. Press the crumbs up and into the sides and flatten the bottom. I use a flat-bottomed glass to flatten the base.
  6. Set aside in the fridge.
  1. Place the dark chocolate in a microwave safe bowl and heat at 20 seconds increments, mixing each time you check it. Continue until it is completely melted.
  2. Set aside to cool while you prepare your other ingredients.
  3. Beat cream cheese and sugar together until smooth.
  4. Mix cocoa powder with hot water until there are no lumps. Set aside to cool.
  5. Once the cream cheese mixture is smooth, add in your melted chocolate and briskly mix until combined.
  6. Add in your cocoa and mix well.
  7. Whip your cream until soft peaks.
  8. Fold half your cream into the cream cheese mixture, once combined fold in the remaining half.
  9. Spoon your mixture into your prepared base and set aside in the fridge for a minimum 2 hours.
  10. This can be made a day ahead.
  11. Serve as is, with more cream or toppings of your choosing.

No bake chocolate cheesecake with oreo base

Date and Nut Muesli/ Granola

Whether you say muesli or granola, this is sure to be one recipe you’re going to love. This date and nut muesli is amazing. I know muesli is readily available in supermarkets these days, and in a multitude of flavours too, but trust me you want to make this muesli, it is unbelievably delicious and addictive.

I should tell you that this muesli will last you 8 weeks in an airtight jar in your pantry but in reality, it won’t make it that far. You see the thing is that this muesli tastes good with milk, it tastes good with yoghurt but in all likelihood, you’re going to eat it straight out of the jar. So yes, this will last 8 weeks, but I can’t guarantee it won’t be finished before then.

This recipe is based on one I found on Serious Eats and it is one of the best recipes I’ve tried. It yields crispy, crunchy, sweet, buttery clusters, so it’s easy to see why you would just eat it on its own. It may not be the healthiest muesli, but it definitely tops the list for the tastiest.

Buttermilk and butter are left to soak into the oats and I think it’s this step that creates the delicious clusters. Sugar is added and left to dissolve, then it’s all baked for a few hours until golden and crunchy. Once completed you can add any toppings you like, for this version I added dates and a combination of almond and pecan nuts. I am so glad I decided on the pecans, they work amazingly well in this and go perfectly with the dates.

I filled the muesli into jars and gifted them to close family for Eid. It was a well-received gift and I had requests for more just 2 weeks later (see I told you it would never last 8 weeks).

Date and Nut Granola

  • 7 cups rolled oats
  • 3 tablespoons chia seeds
  • 2 cups buttermilk
  • 200g butter
  • 1½ cup sugar
  • 1 cup almonds chopped
  • 1 cup pecans chopped
  • 1½ cup pitted and chopped dates

  1. Place your oats and chia seeds into a large bowl.
  2. Place the butter into a microwave bowl and heat for 30 seconds at a time until melted.
  3. Pour the butter and buttermilk into the oat and chia bowl.
  4. Give the mixture a good stir.
  5. Let soal for 20-30minutes.
  6. Once soaked, add in sugar and give it a good mix.
  7. Leave the mixture for 30 minutes to allow the sugar to dissolve.
  8. Once 15-20 minutes have passed, line 2 baking trays/sheets with baking paper and preheat your oven to 150c.
  9. Split the oat mixture into 2 trays and place in the heated oven.
  10. Check the muesli every 30 minutes.
  11. When checking the muesli, remove from the oven.
  12. With 2 forks gently move the muesli around so it cooks evenly.
  13. The muesli will be done after about 2 hours or when all the clusters are golden and crunchy.
  14. Once the muesli has been removed from the oven, put your pecans and almonds in an oven tray and place them in the oven at 180c.
  15. Bake the nuts for about 10 minutes or until starting to go golden.
  16. Mix the toasted nuts and dates into the muesli. Give it all a good mix and leave to cool.
  17. Once cool place in airtight jars or containers.

Recipe adapted from Serious Eats –


Date and Oat Cookies

So you know that time close to the end of Ramadan when you have way too many dates lying around? Yeah me neither, we usually get through all our dates. Well, if you do, or you stock up and have some to spare then this date and oat cookie is perfect for you.

These cookies are fairly simple to make. You beat up the softened butter with sugar and eggs then mix in your dry ingredients and then the dates, almonds, oats and chia. If you’re an ‘eat a cookie by itself’ kinda person then these are perfect, if you’re a ‘dunk a cookie’ kinda person then even better. These cookies work both ways on their own or dunked. The crunch of the almonds work perfectly with the sweet chewiness of the dates and the oats make it feel wholesome and filling.

I’m taking these cookies to Eid Eats 2018, a virtual Eid potluck hosted by my food blogging buddies Asiya (of Chocolate and Chillies), Sarah (of Flour and Spice Blog) and Henna (of Chai and Churros). Go on over to their blogs to check out what others are bringing.

Date and Almond Cookies

  • 150g softened butter
  • ½ cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1 to bicarb soda
  • 1 cup rolled oats
  • 1 cup dates (pit and roughly chop)
  • ¼ cup roughly chopped almonds
  • 1 tablespoon chia seeds

  1. Line a baking/cookie sheet with baking paper.
  2. In the bowl of a mixer or electric hand mixer beat the butter, sugar and egg until combined.
  3. Add the flour, bicarb soda. Mix on a low speed to avoid a flour mess. Once incorporated, mix on a higher speed till combined.
  4. Add in the oats, dates, almonds and chia seeds.
  5. Mix on a low speed till they’re dispersed through the mixture.
  6. Store in the fridge for 30 minutes.
  7. While in the fridge, pre-heat your oven to 180c.
  8. Roll into 1 inch sized balls and place evenly on the tray.
  9. Bake for 10-12 minutes.
  10. The cookies are done when they start to turn golden and are still slightly soft in the middle.


Tandoori Chicken Rice

I thought it was about time I dusted the cobwebs off the blog and posted a recipe, plus 96% of you requested this recipe on my Instagram story poll. And this is a great one. Quick, easy and just 5 ingredients! I’ve been watching Jamie Oliver’s Quick and Easy Food TV show recently and it inspired me to create this dish for dinner. If you haven’t heard of the show or watched it, I suggest you drop what you’re doing right now and check it out. He shares insanely easy meals, that are all 5 ingredients (plus some pantry basics) and all pack a good hit of flavour. The recipe I’m sharing today, was inspired by his baked rice and tikka roast chicken. One of the things I like about the show recipes is that he’s not afraid to use short-cuts in the recipes, I know that can be a no-no for some, but we’re all busy people and this makes the idea of cooking achievable. His mission is to make eating real food easier for everyone and I think this show (and book) does the trick.

It’s always difficult finding something the kids will eat, but this one definitely ticked all the boxes. This Tandoori Chicken Rice was a hit, we ate it for dinner, lunch and dinner again the next day. Yay for leftovers! It has 5 main ingredients and is quick to throw together. I used a store-bought tandoori paste for this recipe, but if you prefer you can make your own. The other 4 ingredients are rice, red onion, chicken and frozen peas, it also contains some pantry staples like salt, water and oil.

Tandoori Chicken Rice

Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended.
Tandoori Chicken Rice

  • 500g Boneless chicken
  • Tandoori paste
  • 2 tablespoons Oil
  • 1 small Red onion
  • 1½ cups Rice
  • 1 teaspoon salt
  • ½ cup Frozen peas
  • 3 cups of water

  1. This dish is best made before you plan to eat it, as reheating the rice in the oven or keeping it in there for too long will dry out the chicken. So I recommend starting this 30-40 minutes before you serve. If you do plan to cook this earlier, you could leave the baking stage until the very end or reheat in the microwave or stovetop with some additional water.
  2. Pre-heat your oven to 180c.
  3. Cut your chicken into 1inch cubes, keeping them all a similar size.
  4. Follow your tandoori paste instructions to marinate your chicken (in my case it was 4 tablespoons of tandoori paste to 500g of chicken, I used the Patak’s brand).
  5. Set your chicken aside to marinate as you prepare the other ingredients.
  6. Finely chop your red onion.
  7. Place the oil in an oven-safe pan.
  8. Add your onion to the pan.
  9. Cook the onion until it starts to soften.
  10. Add the chicken to your pan and brown on all sides,
  11. Once the chicken is browned add in your rice and salt.
  12. Give this a quick stir through and add 3 cups of water.
  13. Place your pan on a high heat and bring the water to a boil.
  14. Once your water starts bubbling, add in your peas.
  15. Place in the oven for 15 minutes or until the rice is cooked through and fluffs up.
  16. Serve as is or with some greek yogurt.

If your children don’t like peas, you can swap this out for another vegetable.
You can also cook this on the stovetop, by following the directions of cooking rice with the absorption method, which should be on the packet of rice.
You can top the rice with some greek yogurt tanginess.

5 Ingredient Tandoori Chicken Rice

Vanilla Cookie Masjid

Ever since I created my Chocolate Cookie Masjid I’ve been wanting to create a vanilla version. I had decided that when the time came, I would design (or have designed) a new template so that it would be an all new cookie masjid version.

Vanilla Cookie Masjid

Recently, my friend Zayneb over at launched ‘The Play Masjid’, a wooden play masjid for kids. Zed&Q is a company which creates products aiming to inspire and educate minds through faith. Founders Zayneb and Sidqie have a passion for making learning fun, which brought their idea of The Play Masjid to life. When I saw it, I just knew I wanted to recreate it as a cookie. Zayneb kindly created the cookie template for me.

Play Masjid Zed & Q

After much recipe testing, creating and design revisions, the Vanilla Cookie Masjid was born. This one is a little trickier than the Chocolate Cookie Masjid, but hopefully, with all my tricks and tips, it should be achievable. If you’d like to try something a little easier, then do give the Chocolate Cookie Masjid a try.

Vanilla Cookie Masjid

  • 220g softened unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoon vanilla
  • 3 cups flour
  • ¼ teaspoon baking powder*
  • ½ tsp fine salt
  • *if possible, try to add less than ¼ teaspoon, the less rise on these the better.
Make sure you print and cut the cookie template.
Decoration and Assembly
  • compound white chocolate or royal icing

  1. Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
  2. Add in your egg and vanilla and beat till combined.
  3. Combine your flour, baking powder and salt in a bowl.
  4. Turn your mixer off and add you flour mixture.
  5. Beat slowly at first to incorporate the flour, then higher until it forms a dough.
  6. Form your dough into a bowl and place into cling wrap and place in the fridge to chill for 1 hour.
  7. Cut out your template and leave it aside.
  8. Roll out your dough to 1cm thickness and place the template above. Cut out the dough following the edges of the template. Repeat for both templates.
  9. Pre-heat oven to 170c.
  10. Place in the fridge again to chill for a further 15 minutes.
  11. When the oven is heated, place the cookie pieces inside.
  12. Bake for 15 minutes.
  13. Remove from the oven and recut the gap in the cookie, make sure that this is wider than 1cm.
  14. Turn the oven off.
  15. Place the cookies back in the oven with the door slightly ajar. This will ensure that the cookie does not brown further, but will harden enough to handle.
  16. When the oven is cool, remove your cookies.
  1. Place enough icing on the bottom of the cookie door piece to attach to your board/plate.
  2. Hold this in place while it sets. Place glasses along the walls for extra support.
  3. Pipe icing into the gap of the second cookie and slide it onto the first. Do this slowly and carefully.
  4. If your cookie cracks, pipe icing into it and reattach the pieces.
  5. Pipe icing onto the cookie pieces where they meet each other and the plate. Clean up any icing drips and edges.
  6. When ready to eat, break pieces off and enjoy!

Tips and tricks:

-To avoid your cookie getting too dark, follow the baking instructions in the recipe (remove after 15 minutes, recut, and let harden in the oven while off with the door slightly ajar)

-To ensure you have enough space in the cutouts to fit the pieces together, make sure you recut them as soon as you remove from the oven. The pieces will cut easily if they are still hot.

-If your cookie cracks or breaks, don’t be concerned, stick it back together with some extra icing. Wait for it to set before working with it.

-Make sure you place the cookies together carefully, sliding one down over the other slowly.

Vanilla Cookie Masjid Tutorial

Date Muffins

I didn’t think I’d be able to get up any more posts before Eid, but as it turns out I had something to offer at the very last minute.

I made mini sticky date cakes for friends and family this year. They were really well received, so I thought they would make a nice addition to our Eid breakfast as muffins. It’s a great way to use up all those excess dates after Ramadan and make something really yummy in the process.

Date Muffins

This recipe is based on the Mini Sticky Date Cakes I made for Eid gifts. I adapted the recipe a little to work better as muffins. A little extra flour creates a sturdier cake, perfect as a muffin. I mixed some of the left-over butterscotch icing from the mini cakes into some cream cheese and topped these babies with it. I have to say it is the perfect accompaniment.
This is also my contribution for Eid Eats 2016. Eid Eats is an annual event run by my blogger friends My Ninja Naan, Flour and Spice Blog and Chocolate and Chillies. Head on over to check out their blogs and what everyone else contributed to the event.

eid eats 2016

Date Muffins

  • 1½ cups roughly chopped pitted dates
  • 1 cup boiling water
  • 1 tsp bicarb soda
  • 100g softened butter
  • ¾ cup brown sugar
  • 2 eggs – room temperature
  • ¼ tsp vanilla
  • 1¼ cup self-raising flour
Butterscotch icing
  • ¼ cup butterscotch/toffee sauce
  • 125g softened cream cheese

  1. Pre heat oven to 175c and prepare your pans. Grease your muffin pans, or line with cases.
  2. Pit your dates and roughly chop them, measure out 1½ cups after chopping.
  3. Place you dates, water and bicarb soda in a food processor. Make sure all the dates are covered. Leave to steep for 10 minutes.
  4. While waiting for the dates, beat sugar and butter in a mixer on a medium speed until thick and creamy.
  5. Process date mixture and add to the butter and sugar. Beat till the dates are mixed through.
  6. Add in eggs and mix till incorporated.
  7. Add in flour and beat until just combined.
  8. Pour mixture into muffin pans, approx ⅓ cup or until they almost reach the top. Place in the oven and bake for 15-20 minutes. Your muffins will be ready when a skewer pierced through comes out clean.
  9. Leave to cool completely in the muffin pan then remove. Serve as is or top with cream cheese butterscotch icing.
Butterscotch icing
  1. Beat cream cheese until smooth and creamy.
  2. Add in butterscotch sauce and mix through.
  3. Top muffins with cream cheese and enjoy!

Date Muffins with butterscotch cream cheese

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