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.
I guest posted for Lubna over at Yummy Food (kitchenflavours.net) for her event Joy from Fasting to Feasting. Joy from Fasting and Feasting brings together Muslim food bloggers around the world, a successful event in it’s 7th year.
I made Date and Almond Overnight Oats, this is so delicious, great for suhoor keeping you feeling full and nourished throughout the day. Check out the full recipe and post here or the basic recipe below.
Date and Almond Overnight Oats (serves 2)
-1 cup rolled oats
-1 1/2 cups milk (I prefer almond milk)
-4 medjool dates (pitted and chopped)
-2 tablespoons chopped almonds
In a bowl, add in oats, almonds, dates and milk. Give it a good mix and set aside for a few hours or overnight.
I’m attending an Iftar party tonight, all the way in Dallas, Texas. Yip, me, this Brisbane mum is heading to an Iftar in the US of A. How is this possible? It’s already after Iftar time and I’m right here snuggled under a blanket in the comfort of my house.
Great idea, isn’t it? Lail from With a Spin is throwing a Virtual Iftar Potluck and she generously invited me as well as other food bloggers into her virtual home for the night. Pop on over to her site to see what everyone is bringing.
I’m taking this, a rose flavoured… Falooda? Halwa? Panna cotta? Jelly? Phirni? Call it what you will, a rose by any other name would taste as sweet. See what I did there? Please tell me you get the Shakespeare | Romeo and Juliet reference.
This is a vegetarian soft jelly type dessert that was common at my nani’s (maternal grandmother’s) house at the time of Iftar. I’m not sure why it had pride an place during Iftar, but the cooling fragrant jelly was definitely a welcomed treat after a fast. You could have it for Iftar like we did at my nani’s or you could save it for a post-Taraweeh snack (dessert).
- 1 litre milk
- 1 1/2 tsp agar agar powder
- 1/2 cup rose syrup (rooh afza)
- 1 cup cream
- optional slivered almonds and saffron for serving
Place your milk into a saucepan on a high heat. Add in your agar agar and rose syrup. Stir this constantly. When the milk mixture starts to bubble and agar agar is dissolved add in your cream. Bring the mixture to a full boil and turn off the heat. Pour your mixture through a strainer into a dish of your choosing and set aside to cool. Top with almonds and saffron and place in the fridge for a few hours until set.
I can’t wait to see what all the other attendees are making. Such a pity I won’t be able to taste everything.
Do you call it muesli or granola? I’ve always said muesli. I think granola is more of an American thing. Either way, it tastes so good! You can of course buy this from the supermarket, but homemade is just as great as store bought (if not better).
It’s also a great healthy snack to have on hand, a snack that fulfills your sweet craving whilst not being too bad for you. I decided to amp up my usual muesli recipe by making it chocolate! Yum!
- 3 cups rolled oats
- 1 cup coconut
- 1 cup roughly chopped nuts
- 1/2 cup rice bubbles
- 1/3 cup cocoa/cacao
- 1/2 cup milk (best to use a non animal milk, I used oat milk)
- 1/3 cup oil
- 1/2 cup honey
- 1/4 cup chia seeds
- 1/4 cup cacao nibs
Pre heat your oven to 160c. Place all the dry ingredients into a bowl. add in the wet ingredients and give it all a good mix. It’s best to mix it by hand, it’ll get messy but it’s worth it. Lay the mixture onto a baking paper lined tray (or 2 if you prefer) and bake. Check on the muesli every 5-10 minutes or so and give it a good toss to avoid any bits getting burnt. The muesli should be done after 30-40 minutes or until crispy. If you have the time, leave the muesli in the oven after turning it off, this will give the muesli more time to crisp up and dry.
I won a pair Bigmouth funnels in an Instagram competition. Aren’t they great? All that muesli going straight in the jar. Their new purple/pink colours inspired me to make matching food tags, pictured above. These food labels are in PDF format, all you have to do is click here and hit print.
I was approached recently to do a cake pop demo for the local mosque’s Family Fun Day fundraiser. I accepted and a few days later got hit with the worst flu I’ve ever had. Alhumdulillah I’m much better. I thought it would be a nice idea to create a tutorial for the blog as well as an extra visual reference for anyone who needs one after the demonstration.
- You’ll need
- – Cake pops or cake pop mixture (see below)
- – Chocolate melts (or candy melts)
- – Decorations (see below for ideas)
- – Styrofoam block or baking paper lined surface
- – Cake pop sticks
1. Make your cake pop mixture.
2. Roll into even sized balls (approx. 1 inch diameter).
3. Place on a baking paper lined surface or a Styrofoam block,
4. Place the cake balls into the fridge/freezer until chocolate is set.
5. Dip your sticks into the melted chocolate about 2cm up.
6. Press the chocolate coated sticks into the cake pop just over half way in.
7. Place the cake pops in the fridge/freezer until chocolate is hard.
8. Ensure chocolate is still liquid and remove the cake pops.
9. Dip each cake pop into the chocolate ensuring all the cake pop is covered.
10. Gently tap off the excess dripping chocolate.
11. Decorate the cake pops as you wish.
How to make cake pop mixture
Standard cake pop
Bake a cake. You can use a box mix or your favourite easy recipe.
Once cooled crumble the cake and add frosting.
You’ll need approximately 1/3 cup of frosting per 3 cup of crumbed cake.
Remember this could vary greatly depending on the type of cake and it’s moistness. Add a little frosting at a time until you get a moist mouldable mixture that will hold shape.
Oreo cake pop truffle recipe
250g softened cream cheese
Crush your oreos until they’re fine crumbs. Add in your cream cheese and mix extremely well. Roll into balls.
Cake pop baking mould
Use your favourite moist cake/cupcake recipe. Fill the mixture into the bottom rounds of the pan. Keep an eye on them baking, these will bake a lot quicker than normal cupcakes.
-coloured sugar (simply mix food colouring with sugar and let dry)
-extra chocolate (or candy melts)
-food colouring pens
I think this is the first time I’m posting a recipe so soon after making it. Mr Munchies shared a picture of this Milk Tart on his personal Facebook page on Sunday and I’ve had so many requests for it since.
Milk Tart is a South African classic. A biscuit base with a smooth milky filling.
I love the effect on the top. This stencil is Martha Stewart brand. My sister in law bought it for me after visiting the US a few years ago (Thank you!). I finally pulled it out and used it. I love the way it turned out (even if it is a little too small).
If you’re reading this and you’ve never heard of Milk Tart before, seriously consider trying this, you won’t be sorry! It will become a new favourite at your place. I used South African Tennis Biscuit for the base in the recipe but any plain and simple biscuit will do.
- 250g biscuit
- 100 go butter
- 1 can condensed milk
- 3 cans fresh milk (using the condensed milk can)
- 3 1/2 tblsp corn flour
- pinch salt
- 2 eggs
- 1 tsp vanilla essence
- 2 tblsp butter
- Ground Cinnamon
Crush your biscuits until they become fine crumbs. Melt the butter and mix it into the crumbs until combined. Press into a tart pan using the base of a glass to pat down. Also press the biscuit mix into and along the sides. (a tart pan with a removable base works best, I used a 26cm tart pan, or you could try a springform pan). Place the pan in the fridge to harden while you make the filling.
Place the condensed milk and 2 1/2 cans of milk on the stove on a med-high heat, watch it carefully and stir often so it does not stick and burn. While the milk mixture is on the stove, mix together eggs, vanilla essence, cornflour and the leftover 1/2 can of milk, beat this up well. Wait for the milk mixture to come to the boil and whisk in your egg mixture. Keep stirring until it thickens to a custard like consistency, again ensure your mixture does not burn or stick to the bottom. Once thick take off the stove and stir in your butter. Pour into your base. Dust with cinnamon until the top is lightly covered. Let the milk tart cool and place in the fridge overnight.
Adapted from Nestle South Africa’s mini cookbook “Quick and Easy Favourites – Condensed Milk”.