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My First Brushtroke Cake.

Hello everybody.

Many events and birthdays this February, top and most important one was the 3’rd birthday of my beloved nephew.

I’ve been waiting for a special day like this to try this kind of cake, called Brushstrokes , which are done by brushing streaks of colored white chocolate then letting them dry and used to decorate cakes.

The cake this time was roasted coconut, filled with walnuts and buttercream , topped with many cheerful strokes to match the birthday party theme.

Loved the outcome so much, sure looked and tasted awesome.

Thank you Kalabasa for the elegant fancy technique.

Upside Down Almond Caramel Cake.

Hello everybody.

Had a few pieces of mulberry left from a day before cake so I searched for a new easy new recipe to do with them, after looking through some I mixed and matched three, result was a super yummy easy cake. Will be on my always to do cake for sure.

Cake was upside down almond caramel with mulberries and soaked with orange juice while still hot.

As I always try to do, used less sugar and butter than original recipes ( 6 tablespoons of butter for caramel is way too much) , result was really great.

Here’s my version of this cake:

Caramel almond layer:

* 1 cup brown sugar (or white with a tablespoon of molasses)

*1 tablespoon butter.

* Mix together over low heat till sugar dissolve then pour into the cake pan.

* Roasted cup of almonds, layer them over the caramel.

Now the cake layer:

* 1 cup sugar.

* 1 tablespoon butter.

*1/2 cup vegetable oil.

* 3 eggs.

* 1 tsp vanilla.

* 1/2 cup of yogurt.

*1/2 cup of ground almonds.

* 2 cups flour.

* 2 tsp baking powder.

* Pinch of salt.

* Beat sugar and butter well.

*Add oil till mixture is creamy.

* Add eggs, vanilla and yogurt.

* Add flour and baking powder.

*Pour cake batter over almond caramel layer.

* Bake in a medium heat oven for 30-35 minutes or till cake is dry in toothpick test.

* While still warm flip the cake onto serving dish.

*Add 1/2 cup of orange juice to remaining caramel stuck in the pan and mix well over low heat to get a syrup.

*Drizzle it over cake .

One of the best cakes I’ve ever done, it even doesn’t need any decorations and awesome with coffee or tea.

Light Coconut Macaroons.

Hello everybody.

How’s the new year treating you so far? 

Mine began with exciting plans and projects, first one was shooting videos for Sayidaty Kitchen , and they’re really getting high views already.

Of course each day is becoming a challenge, either catering orders or trying new recipes.

Yesterday I tried this one I found on Pinterest, with small alterations, coconut macaroons without condensed milk or egg whites.

Result is incredible, crunchy from outside yet soft and chewy inside.
Ingredients:

1 1/2 cups shredded coconut.

1/2 cup fine semolina.

1/3 cup sugar.

1 egg

1 tsp vanilla.

21/2 tablespoons vegetable oil.

1 tsp baking powder

1 tsp rose water or orange zest.

Pinch of salt.

Just mix all ingredients with whipped egg and sugar.

Form into small balls then bake in a moderate heated oven for 10-13 minutes or till bottom is lightly brownish.

Cool then keep in your cookie jar.

Happy New Year.

Hello everybody.

Well here comes the end of an eventful year, full of yummy food , elegant and cute cakes and lots of burgers and shawerma .

Though tiresome sometimes but all that goes away when results are good and feedback is encouraging.

Here are some highlights on this year’s cakes and orders.

Hope next year will be more challenging and successful.

See you in 2018 🙂

Amman Gourmet Food Weekend.

Hello everybody.

Sorry again for this long absence,busy days and lots of events.

Latest one was my participation in Amman Gourmet Food Weekend at Zara Centre, a joyful event organized by iJordan. It was such a great successful bazzar full of yummy food and drinks and lots of amusement for all family members.

I shared a booth with my cousins from Irbid , we had lots of traditional food and desserts plus olives, makdous and labaneh.

Without any doubt the two stars were the famous dishes of Irbid Makmoura and Cha3acheel, big hits cause most people tried them for the first time.

Best ending was winning the prize for the competition  sponsor AlKasih Food made the first day, a beautiful box filled with yummy Kasih products.

Looking forward to the next event for sure.

Quality Street Chocolate Cake.

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Hello everybody.

God it’s been while since I posted , what a shame !!!!

Guess it’s lots of work and no time for new recipes . it’s been like this unfortunately since I started catering ,well one can’t have it all right.

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So today I made this beautiful cake , full of joy and love just like the box of the famous Quality Street chocolates.
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I have this big box of these yummy chocolate so I thought I’d use them instead of eating it alone.

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Cake was my basic chocolate cake with raseberry jam and cream filling , topped it with ganache and assorted chocolates.

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Result was a beautiful piece of art.

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Happy birthday dear Marie.

Floral Cakes. 

Hello everybody.
Made these two lemon velvet cakes last week with cherry cream cheese frosting. 


Used fresh flowers for decorating with different shades of colors in frosting, result was elegant fresh lovely cakes. 

Layali Lebanon (ليالي لبنان) 

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Hello everybody.

Just realized that I don’t have this recipe on the blog, though maybe it’s one of oldest ones in my cookbook.

I remember back in the eighties when it was a real hit, you’d find it in every occasion, lunch or dinner along with the upside down Pineapple cake and trifle.

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Well it’s a simple easy recipe,specially if you can find fresh local cream. Today I made it from scratch turned out really good.

Ingredients and method :

For the first layer :

* 4 cups milk

* 3/4 cup fine semolina.

* 1/2 cup sugar.

* 1/4 tsp crushed mistaka.

* 1 tablespoon rose water.

Mix all ingredients then heat till it boils then thickens.

Spread in a wide dish or small ones as you prefer.

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For the cream :

* 1 litre of fresh whole milk (skimmed won’t work)

* 5-6 tablespoons vinegar.

* heat milk then add vinegar before it boils. Milk will break to water and cream.

* sieve well to remove all water.

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Then add this mixture

* 2 cups milk

*  2 tablespoons cornstarch.

* 1/2 cup sugar.

* 1/4 tablespoon crushed mistaka.

* one tablespoon rose water.

Mix milk, sugar and cornstarch then heat till it boils and thickens.

add mistaka and rosewater.

When this pudding cools add the curd cheese to it and mix well.

* Spread over semolina mixture and leave to cool several hours.

* Garnish with crushed pistachios and add sugar syrup as preferable.

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