Eggplant Tower. 

Hello everybody. 

So sorry I’m not posting everyday like before, well it’s the craziest Summer this year full of events and occasions. I even didn’t make any new recipe since the fig coffee hazelnut cake. 

Today at lunch I did a cute quick appetizer cause lunch was fettuccine with chicken broccoli and sun-dried tomatoes and my hubby is not a big fan of chicken these days. 

Fried eggplant slices then topped them with chopped tomatoes, green onions, garlic,summaq, mint, lemon juice and feta cheese. 

Them I added another layer on top of the same stuff. Cool and light dish, I might grill eggplants instead of frying next time for lighter results. 

Fig Coffee Hazelnut Cake. 

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Hello everybody.

Went out last night to celebrate multi birthdays, as usual my share was to bake the cake,it’s becoming a lovely trend cause I really feel content and happy baking it specifically for my dear lovely friends.

This time I ventured baking a new cake for many reasons first of all cause figs are in season plus I like to try new recipes and my friends would be the perfect critics for its success or failure. Thank God it was a big hit both in taste and look.

You can tell it would be delicious cause of the rich flavored ingredients all combined gave mesmerizing taste.Nobody denies that figs, coffee and hazelnuts aren’t delicious.

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Ingredients and method :

* 4 big dried figs.

* 3/4 cup strong coffee (I used Nescafe or you can use espresso)

* 3/4 cup roasted and crushed hazelnuts.

* 1/2 cup butter.

* 1/2 cup vegetable oil.

* 1/2 cup yogurt.

* 1 tsp pumpkin pie spices (cinnamon, nutmeg and a bit of all spice)

* 3/4 cup brown sugar.

*  4 large eggs.

* 1 tsp vanilla.

* 2 tsp baking powder

* pinch of salt.

* 2 cups flour.
For the cream :

* 2 packs cream cheese.

* 2 envelopes Dream whip.

* 1 pack cream.

* 1/2 cup of milk.

 

For garnish :

* 6-8 fresh figs.

* caramel sauce.

* coarsely chopped roasted hazelnuts.

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* cut dried figs to small pieces then soak in hot coffee for 30 minutes.

* add finely chopped hazelnuts and mash all together till you get a paste.

* meanwhile beat sugar, butter and oil well.

* add yogurt then eggs and vanilla.

* add flour, baking powder and.

* fold in fig coffee paste and mix well.

* bake either in a rectangular mold or round as preferred,in a medium heated oven for 25-30 minutes or till cake is dry from inside.

Note: I devided batter to three and baked each portion alone in a rectangular shape.

Meanwhile beat frosting ingredients well and cool in the fridge.

When cakes are done fold each layer in cling film then cool in fridge overnight or for several hours,this will keep cake moist and easy to handle while adding frosting.

Assemble cake layers and cream then decorate with fresh figs, caramel sauce and roasted hazelnuts.

Result is a super elegant delicious cake specially with coffee

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Pineapple Pudding Dessert. 

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Hello everybody.

A dear friend of mine ordered chicken pie and any kind of dessert that contains pineapples, so after a quick search I came up with this version which is a mix of different recipes with some personal touches.

Ingredients are very similar to the apple pudding eclaires I usually do but with different filling.

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Ingredients and method :

* 1 pack of plain biscuits باكيت بسكوت ساده.

* 1 tablespoon butter rubbed with crushed biscuits for the base. ملعقه كبيره زبده بنخلطها مع البسكوت المطحون للقاعدة.

*1 can pinnapple. علبه اناناس.

*filling :

* 1 cup vanilla pudding. كاسه مهلبيه فانيلا دانيت

* 6 kiri pieces. 6 حبات كيري

* one pack cream علبه قشطه

* 2 envelopes dream whip باكيتين كريما

* 4 pieces chopped pineapples اربع قطع اناناس مقطع

* half cup pineapple juice نص كوب صغير عصير اناناس.

* coconut جوز هند

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* layer cups with biscuits butter mixture. اول طبقه بسكوت وزبده

* beat all filling ingredients till creamy and well combined. تخلط المقادير السابقه جيدا حتى تكثف وتتجانس

* add some extra pinnapple over biscuits then add cream filling. يضاف بعض قطع الاناناس فوق البسكوت ثم طبقه من الخلطه.

*garnish with roasted coconut and leave to cool in the fridge. تزين بجوز الهند المحمص وتترك بالثلاجة لحتى تبرد.

 

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Bee Party. 

Hello everybody. 

Busy Summer full of parties and happy occasions, star of them was the big one for my sister’s twins. 

Theme was all bee, my sister in law did all the lovely decorations and setting and I did the cake. 

Successful joyful party thank God. 

Chocolate Cake Rules 

Hello everybody. Don’t you agree to my saying that chocolate cake is the most delicious cake ever?  

It’s always elegant and gives a good feeling when you eat it, or maybe it’s me who’s a chocoholic. 

Did the daisies cake yesterday for my friend’s sister in law with Nutella all over in and out. 

Mocha Chocolate Mousse.

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Hello everybody.

Did the cutest mocha chocolate mousse  cups today.

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Dessert after a delicious mansaf for my husband’s cousins.

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Recipe is the same old I usually do but with a twist this time, added some strong coffee to half of the mixture and made two layers of the mousse with cream on top as well.

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Looked and tasted amazing.

 

 

 

 

 

July Recipe.

Happy Eid everybody.
Last day of Fitr almost ended with too much chocolates and sweets as usual will be back to routine by next week.

Family Flavors July issue is on stands now,recipe this time from Ma’an, a kind of sweet flavored bread that’s also done on Nablus served with white cheese.

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Last Days Of Ramadan.

Hello everybody.

I have to admit, I’m super lazy in my posts this Ramadan but I do post daily on banancooking page everyday.

Last days are usually less active iftar time cause everybody starts preparing for Eid. Date rolls orders already in process plus I’m making the super yummy pistachio rose water cookies and rock cookies with nuts and spices.

Today’s iftar was a kind of breakfast than dinner, cheese platter and kishek.

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Last samboosek in Ramadan.

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Not a Ramadan related thing but it was a super cake, Ferrero Rocher Chocolate Cake.

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Mini qatayef with cream and Nutella.

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Another eggplant salad.

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Burgers and fries.

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Pistachio Cranberry Cookies.

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Hello everybody.

As I was watching my aunt making pistachio Eid cookies I thought why not make something similar with less effort and mess so came back home and kept searching for a recipe that have same ingredients and taste but in a different way.

Most ones I found were from the Persian cuisine, mainly containing rose water and saffron,so I decided to make a combination of many in one.

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Result was a big success, soft aromatic with nutty flavor cookies, I used tweezers to make them similar to the usual ka3ek we make.

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Ingredients and method :
*3/4 cup butter.
* 3/4 cup sugar.
* 1 cup crushed pistachio.
* 1/2 cup crushed almonds.
* 1/2 cup dried cranberries.
* 1 egg.
*1 tsp vanilla.
* 1/4 cup rose water.
* 1 tsp saffron (optional)
*1 tsp baking powder.
*pinch of salt.
* 2 1/2 cups flour.

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*Beat butter and sugar till creamy.
* add egg and vanilla.
* add pistachios,almonds, cranberries.
* add flour, salt and baking powder.
* add saffron and rose water.
*knead well till you have a soft dough.
*refrigerate for half an hour.
*form into balls and decorate the shape you like or you can use usual cookie molds.
*bake in a medium heated oven for 10-13 minutes.
*cool then add icing sugar before serving.

 

 

 

 

 

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