Eid-ul-Adha has come and gone, another year flies by. Our lives are so different since last year. Last year this time I was pregnant, finally over the morning sickness and totally back in my baking groove. For Eid last year I had made Red Velvet Cheesecake! Sounds amazing, I know, I’m still kicking myself for not getting enough pictures or writing down the exact recipe so I could share it with all of you. Plus I had gone with a Red Velvet Crust which didn’t turn out as well as I’d hoped. I’ll have to make it again, so I can post that recipe.
This year however, I made a Strawberry Cream Cheese Tart. I wanted something simple yet delicious and this dessert definitely delivered. It’s been the year of the cheesecake for me it seems, I made this one and this one and a of course the red velvet one I haven’t blogged.
This Strawberry Cream Cheese Tart is so fresh and light. The strawberries compliment the tang of the cream cheese and the base adds some crunch. The base is a taste.com.au recipe, it was good but I’m still in search of that perfect tart base recipe, do you have one you love?
Strawberry Cream Cheese Tart
- Taste’s Basic Tart Shell
- 500g softened cream cheese
- 1 1/2 tsp vanilla essence
- 3/4 cup icing sugar
- 500 grams strawberries
Prepare your base as per the recipe instructions.
In a mixer combine your cream cheese and vanilla essence. Mix until it is smooth and without lumps. Add in your icing sugar, start off on a slow speed and increase as the icing sugar is incorporated. Mix until smooth and creamy. Gently fill the cream cheese mixture into the tart base and smooth out the top. Chop your strawberries into quarters and lay them on the cream cheese filling.
Eid was good as usual, busy and fun. You know it’s been a good day when you end up exhausted by the end of it, and we were definitely exhausted. It’s a bit late to ask, but what did you get up to this Eid-ul-Adha?
Today we made teddy bear Hujjaj. It was an activity on our Hajj /Eid table. Chocolate shortbread, white chocolate Ihram! Yum, yum, yum! And yes, there’s a recipe. It’s such a fun activity to do with kids.
Scroll down all the way to the end to see what our teddy bear Hujjaj got up to!
- 1 cup flour
- 125 g softened butter
- 1 tsp vanilla essence
- 1/4 cup cocoa
- 1/2 cup corn flour
- 1/2 cup icing sugar
- 1/2 cup white chocolate
Pre heat oven to 170c. Line a cookie sheet with baking paper. In a bowl of a mixer, throw in all your ingredients except the white chocolate and mix on a medium speed until it forms a dough. Flip onto a floured surface and roll to about 7mm thick. Use a teddy bear (or gingerbread men) cutter to cut out your hujjaj. The dough will be quite soft, slide a flat knife or spatula under the cookie and carefully place onto your cookie sheet. When all your dough is finished and cookies cut, use a toothpick to mark the eyes and nose. Place the sheet in the oven and bake for 10-15 minutes or until edges are crisp (the inside will firm up as it cools). Once cooled, melt white chocolate in the microwave. Fill into ziplock bags and decorate away.
We did the eyes and nose while the cookies were still hot from the oven, I had forgotten to do them prior to baking. Doing it before will give you a cleaner finish. Or you could use white chocolate dots to do the eyes and nose like we did for some instead.
I absolutely couldn’t resist so I made this video! Isn’t it the cutest teddy bear Hajj video you’ve ever seen? (It has to be, right? How many of those are even out there?)
I teased you with this Baklava Cheesecake in my last post. Well here it is. Let me start with a warning: This cheesecake involves a lot of steps. Let me say that again, A LOT OF STEPS. You might even get lost in this recipe. However, if you’re up for a challenge and want to go for it, I won’t be stopping you! Trust me, it’s worth it.
On a small side note, this version (pictured above) was great, but I modified it slightly to take that great to amazing. So yours might not look quite like this one, but it will taste even better. The recipe below will give you a slightly thinner base, a higher, fuller cheesecake filling and the topping and pastry will be sweeter and just as delicious looking. I used digestive biscuits, but a plain dry sweet biscuit would complement this cheesecake just as well.
The great thing about this recipe is that it has all the full flavour of baklava (plus cheesecake) but doesn’t feel as heavy. The cheesecake is deliciously creamy and the addition of yogurt really gives balance to the flavours.
I would give you a warning about calories, but I it does’t seem like an ideal thing to give 2 warnings in one post. So, how about I just tell you that these are special occasion calories. You know the kind, the calories we totally ignore when special occasions roll around. You could make this on a special occasion like Eid, a birthday or Monday, because Monday’s are special occasions, don’t you think?
This cheesecake was inspired by this picture on Instagram from Amnah (of Little Life of Mine). At the time of posting I had no idea she had a recipe too, If I had I probably would have just used that instead. Go over and check her recipe out, it looks amazingly delicious.
- 200g digestive biscuits
- 75 g butter
- Nut Layer
- 1/2 cup pistachios
- 3/4 cup almonds
- 1/2 cup cashews
- 2 tblsp castor sugar
- Sugar Syrup
- 1/2 cup sugar
- 3/4 water
- Few drops lemon juice
- Cheesecake Filling
- 500g cream cheese
- 3/4 cup castor sugar
- 2 eggs
- 1/2 tsp vanilla essence
- 3/4 cup yogurt
- Fillo Top
- 50g butter
- 2 sheets filo pastry
Base and preparing the nut layer
Preheat your oven to 170c and remove the filo pastry from the fridge so it will be defrosted and ready to use in time (you may have to take these out earlier). Crush nuts until fine. Reserve 1/2 a cup aside to be used with the base. Add castor sugar to the remaining nuts and mix. Prepare a 20cm springform pan by laying the bottom with baking paper and greasing. Crush the biscuits and melt the butter. Add biscuits and the reserved nuts to the melted butter. Mix well and press into the springform pan. Be sure to press into the base and up the sides. Refrigerate while preparing the filling.
Cheesecake Filling and Filo Top
Whip cream cheese with sugar until smooth. Add in eggs and vanilla and whip until combined. Add in yogurt and mix again. Pour onto base and place in the oven for 25 minutes.
Remove the cheesecake from the oven and gently top with the nut mixture. Fold your filo sheets in half and place on top of the nuts (you should have 4 layers of pastry). Trim off the edges so the filo fits into the pan. Melt butter and spoon onto each sheet of the filo. Place in the oven for a further 20-25 minutes or until the filo is lightly golden.
While the cheesecake is in the oven get your sugar syrup ready. In a small saucepan on the stove, mix together the water, sugar and lemon juice. Cook on a medium heat until thick and syrupy. It will thicken more as it sits.
Remove the cheesecake from the oven and pour over your sugar syrup. Set aside to cool completely. Remove from pan and refrigerate for a few hours or overnight. Remove from fridge 15 minutes before serving.
I’m going for an Eid party and I had to take something! So I’m taking burfee. Yeah I know. It’s burfee. Your plain, old, typical, traditional burfee! I had plans, I did, big plans in fact! You all know how it is though, life takes over, it gets busy, all that usual mum stuff! Before I go on, I need to tell you about this Eid party. It’s being hosted by my blogger friends Sarah of Flour and Spice and Asiya of Chocolate and Chillies. Where is this party happening you might ask? On their blogs of course! It’s another virtual party. Be sure to head over to their blogs to check out what everyone else is taking!
Isn’t Burfee just one of those things, it screams Eid. I mean I don’t know what other time of the year you’d make Burfee. Oh, family weddings of course! Family weddings always call for celebration food and Burfee is definitely celebration food and Eid is definitely a celebration. So Burfee it is.
- 500g milk powder
- 1 tin reduced fat cream
- 350g icing sugar
- 3/4 cup milk
- 2 I butter
- 1/4 can of condensed milk
Combine your milk powder and cream until it resembles breadcrumbs, set aside. On a medium heat in a small saucepan, combine icing sugar, milk and butter, gently stir until it comes to a boil, the sugar should be dissolved. Remove from the stove and add in the condensed milk, mix well. Pour the milk and sugar mixture into the powdered mixture and mix well until it comes together. Wrap in cling film and store in the fridge until needed. The burfee will firm up and can be easily shaped or cut. Top with slivered almonds and serve.
I need to tell you a story. One year, I sent a little Eid plate to my husband’s work. It included burfee and a few other special treats. His colleagues each took one of the treats and shoved the whole thing in their mouths, little did they know each one was meant for sharing. It was after this incident I realised burfee should come with some sort of instruction manual on proper eating etiquette. You see for those of you who don’t know, burfee is an Indian sweet treat referred to as a sweet meat, weird name I know, don’t know who thought up that one. Burfee is sort of like a milky type fudge or a rich milky truffle. It’s made with sugar and milk powder. It’s meant to be eaten in small doses, just like you would fudge or a truffle. It’s usually laid out in a big block and people are expected to cut away a small piece and savour it.
Today’s burfee is traditional but I did turn this into a yummy modern treat when I made Burfee Frosting once, it was SOOO good. Be sure to try either of these recipes out!
To my food blogger friend Henna of My Ninja Naan, who was originally co-hosting this event. I am so sorry to hear about your dad, you and your family will be in my prayers.
Have a blessed Eid!
Eid is around the corner, have you got your gifts sorted? If you haven’t I’ve got a great idea for you today. Nothing says ‘it’s from the heart’ like something home/handmade does, right? Well what do you think of these Brownie Mix Eid Gift Jars? I’ve seen this idea around Pinterest and thought it would be the perfect Eid gift idea.
You see, I need to tell you something, I’m not the biggest fan of boxed cake mixes. I don’t know why, I’ve just always preferred the joy of homemade and have never really liked the taste of them. It’s ok if you use boxed cake mix though, I know it totally makes life easier sometimes, I get it! NO judging. It’s just not for me.
I also have some other motivation for creating these jars as my Eid Gift this year. I have a certain family member, I won’t mention any names, for some reason always makes boxed cake mixes. To curb this habit, I drop off freshly baked goods, I provide yummy homemade recipes, I offer to bake when needed, yet despite my efforts, they still find their way into her pantry. I’m starting to believe these boxes of cake mix have legs and just jump off the shelves into her trolley. So family member who shall remain nameless, this gift is for you and inspired by you. Who knows, maybe you’ll find some other handy homemade mixes coming your way.
You can find the recipe to these brownies below. I just layered the ingredients into the jar. The chocolate or nuts is completely optional and these brownies don’t need them, but who doesn’t love a bit of crunch and chocolate?
Brownie Mix: Eid Gift Jars
- 3/4 cup castor sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 3/4 cup cocoa
- 150g melted butter
- 3 eggs
- 1/2 cup nuts or 1/2 cup chocolate chips
Preheat oven to 170c. Grease and line a 20cm square pan. Combine the dry ingredients with the melted butter. Beat your eggs and add this to the mixture as well. Mix until everything is combined. Throw in your chocolate chips or nuts if using them and fold through the mixture. Bake for 30 minutes or until the centre seems set. Cut into squares and enjoy!
Like those tags? Yes, I made a printable, and yes, it’s free. Gosh I really need to start charging for these things. The printable comes in two parts the Eid Mubarak Tag and a second tag which includes the instructions for the brownie mix.
Click below for the printables:
Eid Mubarak Tag Download
Brownie Mix Instructions Download
I realise the brownie mix label is worded with metric measurements, I’m Australian, that’s what we use. If you want a printable with imperial measurements, let me know, I’ll see what I can do. I kept the two labels in separate printables so you can easily use the ‘Eid Mubarak’ tags on their own for any Eid Gift. If you’re looking for a homemade/handmade kid’s gift idea, be sure to check out my Playdough for Eid gifts post.
The cookie monster and I made Ramadan cookies, it was one of the activities in our advent calendar. Mini M&M cookies count as Ramadan cookies, don’t they? They’re so cute and quite festive with all the bright colours, screams Ramadan don’t you think? If we had time it would have been nice to take a star and crescent cookie cutter to them, maybe next time.
Sharing is caring right? That’s how the saying goes. Whoever thought that must never have eaten mini M&M cookies. You just can’t put sharing and mini M&M cookies in the same sentence, but…
We decided to share his cookies with his little friends. I made a cute printable (you all know how much I love making printables), we packed them up and went for a cookie drive. The cookie monster was so excited and wanted to hand the cookies to each friend himself, a lot of them weren’t home unfortunately, I had to trust that they would be safe at doors and mailboxes (and they were).
When I suggested the idea of sharing with his friends he jumped on it, while it wasn’t necessary to share his cookies I think it was an important lesson for him. Ramadan is about sharing, and even though sharing his cookies meant very little left for him he was happy to do it, he has a kind heart, Alhumdulillah. Sharing his toys however, that’s another story 😉
- 230 g butter
- 3/4 cup brown
- 3/4 white
- 2 eggs
- 2 1/2 cups flour
- 1 tsp vanilla essence
- 1/2 tsp salt
- 1/2 tsp bicarbonate soda
- 1/2 tsp baking powder
- 1 bag mini M&Ms (160g)
In your mixer, cream your butter and sugars until thick and smooth. Add in your eggs and vanilla essence and beat until combined. Add in your flour, baking powder and Bicarb. And mix until combined. Throw in the M&Ms and mix by hand. Roll into balls using 1 tsp of cookie dough. Lay on a tray and store in the freezer for 15 minutes. Preheat oven to 170c. Freeze for 15 minutes. Bake for 10 minutes, or until crisp and golden on the edges and slightly soft in the middle. Bake for an extra few minutes if you prefer a firmer cookie.
I hope you enjoy these cookies as much as we did. The recipe makes a lot of cookies so don’t forget to share, or don’t, I won’t tell.