Holidays’ decoration fills my soul with hope, joy and love .. Therefore, I always find myself fascinated with Easter egg decoration, and Christmas trees, excluding the Halloween costumes.

During my last visit in Manchester, I saw most of the shops are decorated for Easter’s holidays, and you can find amazing chocolate eggs everywhere, which made the urge to stay longer even harder to resist. However, the few days I’ve spent over there were amazing and impossible to forget.

I will never let the feelings slip from my memory, or fail to remember the awesome people I’ve met. Although the experience keeps on repeating every semester, I still feel it as fresh as the first time and the best part always is the beautiful parks where I can spend hours and hours without noticing that I’m running out of time.

The other part that I really enjoy during my stay is the extraordinary people I meet. If life is boring, Amna will change this perspective forever! I’ve never seen such excitement in somebody’s eyes, nor the uniqueness in each experience I had with her. She is capable of shifting a regular dinner to one of the most enjoyable experiences you may have.

On the other hand, Bob, who was the financial management instructor made shifted the workshop atmosphere within minutes from tension to fun, laughter, and easiness. He literary changed the way we regarded finance and made us fall in love with it! Actually, I’ve decided to have financial analysis as one of my electives .. great job Bob .. keep doing what you are doing!

Heavenly Angel Food Cake

A five star recipe on allrecipes.com .. suitable for any occasion .. and its heavenly sweet and light!

Ingredients

12 eggs

1 1/4 cups confectioners’ sugar

1 cup all-purpose flour

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

1 cup sugar

Preparing and Baking the cupcake

1.Preheat oven at 350°F. Separate the eggs, refrigerate the yolks for another use. Measure egg whites to equal 1 1/2 cups. Place in a mixing bowl. Let stand for 30 minutes in room temperature.

2. Meanwhile, sift confectioners’ sugar and flour together and set aside as well.

3. Add cream of tartar, vanilla extract, almond extract, and salt to egg whites, then beat on high peed.

4. Gradually add sugar, beat till all the sugar dissolves and stiff peaks form.

5. Fold in flour mixture, 1/4 cup at a time. Then gently spoon into the paper cups. Place the filled paper cups into a cupcake pan.

6. Bake until a tooth pick comes out clean.

enjoy with love,

Maryam

It was early in the morning when I decided to write this post; However, I felt its important to mention some of the people who changed my view to life and thanks them for doing so, even if they did it unintentionally.

During my absence in the last few weeks, I experienced life extremes having fun and hard work, taking pictures and attending workshops, meeting people and doing presentations. However, many of the people I’ve meet were interesting, friendly, and full of joy and fun.

 Teamo, for instance, was one of those few who helped me to understand my camera better, he even assisted me to take one of the best pictures I’ve ever taken in my whole life. He made my experience in photography special, different and most of all enjoyable. The memory of those days will remain in my heart and soul.

Marti, on the other hand, enjoyed nature and its fascination more than anyone I’ve ever meet. He adored life and its wonders literary. His smile was pure as a child watching fire works for the first time; however, I’m so sure that this enthusiasm would never fad with years. Beautiful Anna, was kind and warm. Her green highlighted curls were like the northern lights in the middle of the night. At her kitchen I tasted one of the best cakes ever; she promised that she will email me the recipe with the picture to be posted in cheesecakeforall; hope she remembers.

I understand that many may feel uncomfortable with the ambiguity of the post, and I really wish that I can explain and share more details with you; therefore, I decided to post some of the pictures in order to clarify the experience as much as possible.

To be continued …

Red Velvet Cupcakes

This recipe is different than the one I used to make the Red Velvet Cake. It doesn’t include the awkward combination of vinegar and baking soda.

Adapted from allrecipies.com, serving varies depending on the size of the paper cups you are using.

Cupcake ingredients

2 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 ounce red food color

2 teaspoons vanilla extract

Cream Cheese Frosting

8 ounce cream cheese, room temperature and softened

1/4 cup butter, softened

2 tablespoon sour cream

2 tablespoon vanilla extract

2 1/2 cups confectioners’ sugar

Making the Cupcakes

1. Preheat oven to 350 F. Meanwhile, mix flour, cocoa powder, baking soda and salt in medium bowl, then set aside.

2. Beat butter and sugar in large bowl with an electric mixer using medium speed 5 minutes or until it becomes light and fluffy. Beat eggs into the mixture, one egg at a time.Then mix in sour cream, milk, food color and vanilla.

3. Gradually beat in flour mixture on low speed until just blended. Over-beating will result a hard cupcake texture. Spoon batter into paper muffin cups, filling each 2/3 full.

4. Bake 20 to 25 minutes or until toothpick inserted into the cupcake comes out clean.

5. Let it cool on wire rack 5 minutes. Remove from pans; the allow it to cool completely.

6. Frost with vanilla cream cheese using small spoon.

Making the Cream Cheese frosting

1. Beat cream cheese, butter, sour cream and vanilla extract in large bowl using high speed until light and fluffy.

2. Gradually beat in confectioners’ sugar until smooth and well mixed.

Enjoy with love,

Maryam

What I like most  about the whole idea of blogging is authenticity. The personal touch in every single detail was one of my goals that brought this blog to life. It keeps me busy discovering new ways and techniques to deliver my personality through what I do. Fancy stuff is not as important as originality is.

This doesn’t mean that I always succeed in my experiences regarding food, photography and blogging as a whole .. I do face many difficulties, fail in many cooking trials and get the worst pictures you can ever imagine in several occasions. I was also used to seek help every now and then especially while preparing for a new recipe, in order to save more time and come up with more successful dishes.

However, later I understood that at the end of the day failure or success doesn’t matter at all .. what really matters is the experience itself .. and how to convey it to others ..

Therefore, I’ve decided to change my attitude toward this blog .. For instant, I hate it when it comes to chopping and especially onions .. I suffer, literally .. tears fill my eyes till I see nothing. However, since I wanted to do all the preparation and cooking steps all by myself, I’ve decided to buy a food processor that helps me avoid the hassle. I usually cook small amount of food, therefore, I’ve decided to chop all the onions I bought. With the help of the food processor. Then I packed the chopped onions in small plastic bags and store them in the freezer. What was really interesting is to discover that, freezing the peeled onions helps in reducing its strong aroma. On the other hand, chopping became much easier and more quick. However, it is important to chop the onions once you get them out of the freezer.

Carrot Jam

what you need to prepare?

1 kg fresh carrots

1 kg white sugar

3 medium sized mandarin

1 big lemon, juiced

 Recipe instructions

It is recommended to use reserving jars that are made of glass. As a preparation, sterilize and dry the jars then set aside.

1. Wash carrots thoroughly, peel the outer skin and grate them using a food processor for faster performance.
2. In big cooking pot, place the grated carrots then pour water till it covers all the carrots completely.
3. Place the cooking pot on a medium heat, and let the carrots boil for a while till all the carrots becomes tender and soft.
4. When the carrots are done, drain and place them in a blender and set aside. Meanwhile, wash the mandarins thoroughly and peel the outer skin.
5. Blend the juice of the mandarin with the boiled carrots for one minute or until all the ingredients are mixed together. Add sugar and lemon juice to the mixture and blend for another minute or till well mix, set aside.
6. Boil the mandarin skins for 5 minutes or till tenderness.
7. Drain the skins, then add them to the blended mixture and blend again for another minute.
8. Place the carrot mixture in a large cooking pot, cook over low heat. Stir frequently with wooden spoon for half an hour or till the jam is done.
9. Testing the carrot jam; take one table spoon of the mixture and place it on flat plate. If the jam didn’t melt and hold its shape then the jam is done.
10. Place the jam in the prepared jars and let it cool down for an hour or so.

Enjoy with love,

Maryam

I have to admit it anyway .. although the massive amount of studying and traveling I do, in the last few months I was lazy to cook!! I say this because commitment means,regardless of what makes you busy you have to find time to do what you are committed to do. The only excuse that I can’t argue with is the remodeling of my kitchen. Yeah .. I have new kitchen now .. semi-full option and updated with all the electrical equipment it contains. Starting from the electric oven going through the electric stove and ending with the electric food prossessor .. I just feel like home again.

However, I really had fun meeting new people, getting good grades, seeing new places and most of all discovering life in very different way. On the other hand, not cooking for myself held within it good and bad experinces. the good was the ability of tasting new kind of breads, waffles, shrimps, salads etc. which I wouldn’t be able to do if I didn’t take this brake. The bad was mostly about missing cooking .. which simply brings me happiness.

Hot Dogs a la Rose

This recipe was adapted from  foodnetwork.com

what you need to prepare?

1 tablespoon canola oil

1 large onion, diced

4 garlic cloves, peeled and thinly

1 1/2 tablespoons minced fresh ginger

1 handful shredded carrots, optional

Salt and freshly ground black pepper

1 teaspoon turmeric

1/4 teaspoon garam masala

1/2 teaspoon smoked Spanish paprika

1 large tomato, diced

2 tablespoons ketchup

1 (12-ounce) package hot dogs, sliced about 1/16-inch thick, or you can simply use mini hot dogs

1/4 cup water, if necessary

Recipe instructions

The experience and recipe was written by Arash, a person who I don’t know! I didn’t actually thought that people would be interested to share their own recipes and experiences in this very humble blog; however it seems they do! Thanks Arash for your sweet post and wish you all the best!

Surviving Thanksgiving 

written by Arash Allaei

I remember my first time cooking Thanksgiving dinner like it was yesterday.  The excitement, the anticipation … the absolute dread.

Cooking Thanksgiving dinner is a big deal.  Even when it’s cooking for a family that usually goes to a restaurant buffet on major holidays, you still want to cook that dinner that will make people go “ooooohh” and “aaaaahhh” and proclaim you the Best. Chef.  Ever.

When I think of cooking Thanksgiving dinner, I imagine the bright luminescence of the fine china that only gets taken out on special occasions.  A turkey that falls apart before you even bring a knife to it.  Stuffing both moist and flavorful.  Hints of “parsley, sage, rosemary and thyme.”  (Do you think Simon and Garfunkel wrote that song about turkey?  I do)

My first Thanksgiving dinner went over pretty well, thanks to this recipe.  I did not seek to make a healthy Thanksgiving dinner.  I eat healthy most of the year – Thanksgiving dinner is the time for entire sticks of real butter in one dish, opulent gravies, and pieces of pie bigger than my head.  Go big, or go home and eat a Healthy Choice turkey and cranberry TV dinner.

Or if you want to feel more civilized, I like to serve caviar, marbled buffalo cheese, and a bottle of crisp, dry white wine before dinner.  It prevents over-eating, and who won’t be impressed with caviar and fresh cheese before Thanksgiving dinner?

Here is a recipe for a moist, delicious turkey.  Guaranteed to make the people who only eat dark meat ask for seconds on the turkey breast.  WITHOUT GRAVY.  That’s right.  Gravy is for potatoes.  Not to hide your turkey.  Your turkey wants to be loved for who it is.

Ingredients

2 tablespoons fresh parsley

2 tablespoons fresh rosemary

2 tablespoons fresh sage

2 tablespoons fresh thyme leaves

1 tablespoon pepper

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

Stuffing mixture

1 family sized can chicken broth

1-2 sticks of real butter

Making the turkey

1. First, off, make sure your turkey is properly thawed.  Please don’t cook your turkey frozen.  It will thank you.

2. Preheat oven to 350 degrees (F).  Line your turkey pan will foil (your dishwasher will thank you).

3.Mix up your herbs, pepper and salt.  Gently rub the herb mixture in the interior of the turkey cavity.  Set aside part of the mixture.

4.Cut up the stick of butter.  Place the slices of butter between the turkey skin and the turkey meat.  Depending on the size of turkey, you may need to use 1-2 sticks of butter.  Make sure there is butter under the majority of the skin.  Lightly coat turkey with the remaining herb mixture.

 5.Place the majority of the stuffing in your turkey cavity.  Truss the turkey to keep the stuffing inside.  (Use the rest of the stuffing as a garnish later on).

 6.Pour chicken broth over turkey, and in the turkey cavity.  Place aluminum foil over turkey (try to give some space between the foil and the turkey so it doesn’t stick to the skin.)

7.Place turkey in oven,  and cook for 2 ½ to 3 hours, or until your meat thermometer reads 180 degrees F.  For added moisture, baste the turkey periodically with the juices from the pan.

8.And that my friends, is how you make a moist Thanksgiving turkey, without breaking a sweat.  Serve with your choice of vegetables, potatoes, pasta, or make a new tradition.  Even if you are cooking, take the time to enjoy the day.  While the boys are eating Doritos and watching football, serve the ladies with a plate of freshly cubed cheeses, your favorite caviar, and a bottle of white wine in the kitchen.  And when dinner is served, let everyone else do the dishes.  You deserve it!

Taking a break from the daily routine is essential .. However, when this break is spent in one of the most beautiful places on earth would probably be >> heaven .. or even more!

I always thought that nice pictures shouldn’t always represent nice seen! pictures sometimes can be misleading .. I believe, that is because pictures always focus on colors , position, type of lens , picture elements and how to bring all these together in an artificial way that pleases the eyes .. Now, all this changed in my perspective .. I started to believe that even the most beautiful pictures can’t bring the real beauty of that specific moment .. pictures will alway be a reminder of that beautiful moment which will last in the heart and soul forever .. pictures are limited; it can’t transfer the fresh air at that moment or the nice smell of the place or even the sounds of laughter that used to surround you!

I’ve learned that before taking each picture, I have to take a one  in my heart, and remember the good days in my mind, while wishing always for the good days to remain with  more joy and happiness ..

Baked Basil Fries

Adapted from Taste of Home Guilt Free Cooking, serves 4. “A parmesan cheese and basil coating gives the fries their terrific flavor” Tammy Neubauer.

Needed ingredients 

1/4 cup grated parmesan cheese

1 tablespoon olive oil

1 tablespoon dried basil

1/4 teaspoon garlic powder

4 medium red potatoes (can be substituted with normal potatoes)

Making the Baked Basil Fries

1. In a bowl of a medium size, combine parmesan cheese, olive oil, basil and garlic powder. Cut potatoes into 1/4 inch sticks. Then add the chopped potatoes to the cheese mixture.

2. Coat a  medium size baking pan with cooking spray.

3. Place the potatoes in the baking pan and bake fro 15 minutes.

4. Turn the potatoes and continue baking for another 15-20 minutes or until crisp and tender.

5. serve hot.

enjoy with love,

Maryam

The taste of eid is very special .. this is not because of the irresistible taste of the homemade food that you will find in every house you visit .. but also you probably will be able to chat with someone  you didn’t meet for a long time ..  gathering around one table as a whole family  .. the laughter will become different, which will help you  forget about all your sorrows  ..  being able to draw a smile on every face becomes the bless of this day  .. and forgiving others you couldn’t imagine to be able to forgive is the ultimate gift!

I wasn’t prepared at all when the eid was announced .. it was almost a surprise. At that time, another plans were in mind .. I was planning to take a rest, study and maybe prepare something for the coming event .. however, taking a rest and studying weren’t  an option that I can take after all .. even the preparation happened in  a hurry .. which is usually my case in everything I do!

I used to prepare no bake desserts for my friend, which she calls refrigerator desserts, however, this month three different assignments were waiting for me to be written and submitted .. therefore, I didn’t have there urge  to prepare something special for her .. at the end of a long waiting period she called,  asking me if I’m still stick to the old days habit and prepare her something to enjoy before the month comes to an end .. “I miss your refrigerator desserts” she told me .. Although I was in a big mess, I couldn’t say that  I can’t, I’m busy  or leave it for later! she broke my heart literally .. as a result, decided to search for something doesn’t consume time, looks good and taste delicious.

When I saw this recipe I knew immediately that its the one i’m searching for! chocolate .. cream cheese .. and thick cream .. is the  happens triangle

Oreo Cheesecake

I didn’t make numerous number of cheesecakes since the beginning of this blog .. BUT I can say this .. the recipe is easy, ingredients are available in any nearby grocery and It’s delicious. However, it is better to prepare this cheesecake one day a head.

Adapted from bakersroyale.com , makes 9 inch cheesecake

What you’ll need?

The crust
1 1/2 cup graham cracker, crushed
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted

The filling 

2 ¼ cups heavy cream

1 pound cream cheese, softened

2/3 cup sugar

½ teaspoon salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed and spare more for garnishing

Making the cheesecake

1.In a medium size bowl, combine graham cracker crumbs with brown sugar.
2. Add melted butter and blend until well combined.
3. Press the crust into 9inch pan, and refrigerate.

4. In a large bowl, beat the heavy cream until medium peaks form. Set aside.

5. In another medium sized bowl, mix cream cheese, sugar, salt, vanilla powder, lemon juice together, and beat  until getting smooth mixture.

6. Add the cream cheese mixture to the beated heavy cream and beat again until both  incorporated.

7. Gently fold in crushed Oreo cookies.

8. Fill the 9inch pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

9. Refrigerate for at least 6 hours to or overnight to get the  best results.

10. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and/or  garnish the top with more Oreos.

enjoy with love,

Maryam

I was very excited a week before Ramadan starts, ” it’s time for new tales and a lot of  new recipes to be posted” I thought. However, the way things went since then was very dramatic and quick! I traveled, missing by that the first week of Ramadan! I’m not saying that I regret the decision I’ve made at that time, but again I’ve missed something won’t be back till the next year!

In that period, I’ve lost someone very special to me, my heart broke, I felt pain and I didn’t know what to do. On the other hand, I’ve seen new world, new opportunities and I’ve met different people from several backgrounds and different cultures! I’ve experienced extra ordinary events and went through mega shifts .. I’ve seen people who go hiking while carrying a plastic bag to collect trash, and others who passed their 80′s and still being able to fall in love! I’ve learned that life has no ending .. no limits .. and it’s wonderful as it is .. even with the moments of suffering, which can be seen as an introductory moments to happens .. I admit it, I’ve changed .. and became more real .. more authentic and unafraid to be who I am rather than what people expect me to be .. the pain I’ve suffered brought me courage to defend my heart and to speak the truth regardless the judgmental consequences .. I became more me than she or her!

By this time, I concluded that Ramadan’s tales could not be excepted, cooking is just a small part of the tale, and the gathering around one table is another way to see the story. Ramadan has  always been able to add a special flavor to my soul, or this how I see it! It also  a way to escape the very busy materialized life style and to be more spiritual  and willing to change! and this what I have done .. I’ve changed

Welcome Ramadan .. 

Carrot Cupcake

Adapted from allrecipes.com, with few personal changes! Makes around 36 medium sized cupcakes

Cake Shopping list

4 eggs

1 1/4 cups vegetable oil

1 cup white sugar

1 cup brown sugar

2 teaspoons vanilla extract

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped walnuts

Frosting shopping list

1/2 cup butter, softened

8 ounces cream cheese, softened

2 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

Making the Cupcake

Making the Frosting

enjoy with love,

Maryam