Tuesday, 31 December 2013

New Year's Menu and Resolutions

Hey guys! This December 31st, here are my New Year's Resolutions-

  1. I will be nice-er to the animals and be responsible for them (not that I treated them unfairly, but maybe I'll stop making them dance)
  2. I will keep getting good grades.
  3. I will make chai for my mom every day without arguing.
  4. I will KEEP POSTING!
Yeah, I don't have a long, winding list, but this is good enough. Now for the menu-

Café Nouvel An 

Appetizers-                                         Main Courses-                                    
Cream Cheese Penguins                      Lasagna Cupcakes                   
Stuffed Jalepeños                                Ravioli
Potato Skins                                       Beef Steak                                               

Desserts-                                            Drinks
Red Velvet Cupcakes                            Lemonade
Lemon Meringue Pie                              Coke
Almond Cake                                       Seltzer
                                                         Ginger Ale

And gifts will be homade hot cocoa mix with, of course, homade marshmallows! Gud luck with you menus, again!

Most Popular Pages Roundup 2013!

Hey guys! Here come the most popular pages this year, here we go!

10. Live Like There's No Tomorrow Guitar Tab

9. New Year's EMERGENCY?

8. Swiss Roll Cake

7. Vanilla Funfetti Cake

6. Birthday Girl-Double Decker Cupcakes

5. Admit It, Beauty IS A Beast AND Views!

4. Awesome Pomegranate-Banana Smoothie

And the top 3-


2. Welcome to My Blog!


1THE BEST Chocolate Chip Cookie Recipe EVER!

So there you go! Happy New Year!

New Year's EMERGENCY? Backup Here!

Hey guys! Now here comes 2014, and half of us don't know what to do. You there! You holding a dinner or party? Don't worry! I've got ya backed up right here! First a few links-

Food Network
Brown Eyed Baker (my personal fave)

So there you go! This should be more than enough! Good luck and Happy New Year!

Saturday, 28 December 2013

Chewy, Fudgy Triple Chocolate Brownies

Hey guys! My family and I love a good brownie, but my aunt is the biggest chocolate and brownie fan I know. She has her own chocolate shop and is AWESOME.

5 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons cocoa
3 large eggs
1-1/4 cups (8-3/4 ounces) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour

Adjust oven rack to lower-middle position and heat oven to 350 degrees F. 
Spray 8-inch square baking pan with vegetable oil spray. Make foil sling by folding 2 long sheets of aluminum foil so that they are as wide as the pan. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil against the pan. Spray foil with vegetable oil spray.
In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. 
Let cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. 
Cut into 1-inch squares and serve. Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated for up to five days. 
Well, why you staring at the screen? Get up and make some brownies!

Vegan Chocolate Cupcakes

Hey guys! So, as I mentioned in my last post, I needed to MAKE VEGAN for my cousins.
After seven hours of continuously surfing the Internet, I come to deliver.
P.S. My cousins ate all ten that this recipe yields before I could take a pic with my tablet. Sorry!

  • 1-1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup organic cane sugar (I use vanilla sugar – it adds an extra yum factor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup of medium strength brewed coffee 
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 6 tablespoons (1/4 cup plus 2 tablespoons) olive oil
  • Unbleached cupcake liners (I prefer to use unbleached paper liners as I suspect some of the bleach must get transferred to the wet batter as it heats up.)

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners (you can also grease the tin instead but the liners are definitely easier and will prevent anything from sticking). Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large bowl until there are no visible clumps. If you've got particularly clumpy cocoa or sugar, you can always sift the dry ingredients into the bowl, too. In a small to medium-sized bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. Add the wet ingredients to the dry ingredients and stir just to combine. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Put in the oven and bake for 18-20 minutes, until a cake tester inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes, then remove from the pan and let cool completely on a cooling rack.
The icing I use is my mother's recipe, and it always tastes exactly like Betty Crocker chocolate fudge creamy icing.
  • 2 cups icing sugar (confectioner's sugar/powder)
  • 1/2 cup PURE Duch processed cocoa
  • 2-3 tbsp hot water

Place the powders in a bowl. Add boiling water to the desired consistency of icing.
Spread on top of cupcakes, eat eight and serve!

Friday, 27 December 2013

Gingerbread House

Hey guys, and sooooo sorry I didn't post for so long! Just so much work, even in the holidays.
So my cousin is gone and we didn't make anything-she sat on my tablet and I baked, then she got credit. But it was fun.
Later I'll post a vegan recipe cuz my cousins are allergic to dairy and nuts. And eggs.

So RECIPE . WARNING ★This is NO EASY TASK!!★ You need patience and  precaution and experience.
(Recipe from Simply Recipes)

6 cups all purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt
1 1/2 sticks (12 Tbsp) butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp water


Make the Gingerbread Dough
 Whisk together the dry ingredients in a large bowl, set aside.
Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.
Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.
Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.
Create and Cut Out Pattern Pieces
Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.

Roof Pattern
Side and Chimney Pattern
Front and Back Pattern

Make the Gingerbread House Pieces
 Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.

 Divide the dough in two. Spread parchment paper or wax paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.

Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.

You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.

 Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces. Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.

While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.

Remove pieces to cool directly on racks to cool completely.

Make Royal Icing
Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.

2 large egg whites
2 2/3 cup powdered sugar, divided
1 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.

If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.

Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.

Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.

When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.

Construct the Basic House, Mortaring the Pieces Together with Royal Icing

This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying.

Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper.

Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces.If any of the gingerbread house pattern pieces breaks, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser.

Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are a rectangular shaped.

Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating.

Note: If you have pets in your house, keep them away from the gingerbread house during all phases of construction and decorating. Non-gingerbread-house-building-participating adults and children should be informed to keep their hands off the house as well.

The chimney. The dimensions of the chimney can be a bit tricky because of the angle of the roof. Although you may have cut your chimney out of a pattern, these small pieces likely have spread a bit through cooking, and you may have to use a chef's knife to cut the pieces and adjust the angles of the pieces so they align better with the roof.

It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process.

Decorate the Gingerbread House
This step requires a trip to the candy section of your local grocery store. You can decorate your house with whatever types of candy pleases you. Be careful taking kids along to the store however, as you will invariably buy more candy than you actually need (though they do have the best ideas of what candies would be good for various decorative effects). Red hots are really practical, as are small gumdrops, and candy canes.

◆     ◆      ◆      ◆      ◆      ◆      ◆      ◆      ◆      ◆       ◆      ◆     ◆       ◆       ◆

Anyway, for now I'm waiting for my uncle and cousins to arrive.

Tuesday, 24 December 2013

Happy Christmas!

Merry Christmas, Happy Holidays and Happy Haunakkah!

Classic Cheesecake

Hey guys! I'm so happy today, but I don't know why. Oh, now I remember! I got a 94% in my term 1 total average, ranking 1st in class and 3rd in our grade.
My friends Anusha, Jannat, and Muqaddus were at my house yesterday. We played Just Dance (I won every time exept once when Anusha won) and went to Yogen Früz, had pizza and loads of fun with the game of LIFE.
I also made a cheesecake for my sister who is coming today to visit from college in the U.S, and it's good, so I'm to post it here.

1 1/4 cups cream cheese
1 1/2 cups partially whipped cream
2 eggs
1/3 cup sugar
4 tbsp flour
A splash of vanilla
24 oreos, finely crushed
1/2 cup of butter, melted

Preheat your oven to 350°F or 180°C.
Grease your 9 inch springform pan well with oil, butter, or cooking spray.
Combine the last two ingredients. It will become a sludgy mess. Press this into your pan. This is your crust. Place it in the fridge to harden.
Whip together the rest of the stuff. Pour it on the chilled crust and wrap some aluminum foil around the sides of the tin. Place it in a shallow cookie sheet and pour an inch of boiling water in the cookie sheet, NOT THE SPRINGFORM TIN, and bake for 30 mins to an hour until it is no longer jiggly from the center.
Let cool for at least 3 hours. Remove the sides of the tin. Decorate as desired and serve.

Monday, 23 December 2013


  BAKING SPREE: Expect a load of recipes tomorrow bcuz my cousin is here, and we are gonna OOHO (oven-ize our heads off) to the max!!!!!!

  Yo, LMHO with the rest. CHRISTMAS TIME!! That means GINGERBREAD and everyone loves it!

  And don't forget 2014! We might even try to make cookie glasses (the ones you wear over your eyes)!!!

  OY! I almost forgot! My uncle is coming! And I haven't seen him for seven years! At least two or three four recipes there!

  Here comes the overload with HW! I'll just do it all now :)

Saturday, 21 December 2013

View Thanks From New States!

Hey! I'm so glad that my blog is being followed all over the world!
Check it out-

  • Pakistan- 361
  • United States- 122
  • Serbia- 12
  • Germany- 11
  • Ukraine- 4
  • Canada- 1
  • Honduras- 1
  • Vietnam- 1
Total Pageviews- 530!
Thanks! Keep an eye for more recipes, guitar tabs, Honor Updates, and posts!


Hey again! I decided to redo this post because I needed to update the roles. RECAP-I got this part in a school play called Beauty IS a Beast.

It's like this twist on Beauty and the Beast. Completely. Jumbled. Up.

Here's what I remember: I'm Honor, Beauty's sister, not to mention the worst role, Mahnoor Cheema got Beauty, Anusha is the fairy, like the narrator, Zeeshan is the bearded Tutor, Faraaz got Blind Prince Andres and I am about to kill myself with the same butcher's knife which I used on Thanksgiving, Fatima Khan got the part of an orphan, Uswa got Mandy, a peasant, and Noor Aqsa is Meg. Plus, Serena Goraya is Jill.

Honor is one of the main characters, and the three main are Beauty, Honor, and the Fairy. Honor is just basically the sister of Beauty and the good, kind-hearted one. She is crowned Queen of the Ball when Andres visits the princesses, and whwn Beauty disappears, Honor is most concerned about her.

So I guess that's me. Honor. And my other form is a regular human girl. Bye!

Friday, 20 December 2013

Cinnamon Rolls

Hey guys!
OK, yesterday my crazy cousin came over to our house, and he wanted to go to Masoom's, but nobody agreed with him. My aunt said to make some cinnamon rolls, so I accepted the request and did it. My sister Saneeya had some and said that they were really good.

For the dough
1 egg yolk
1 cup milk
1 tbsp each of sugar and yeast
3 tbsp melted butter
3 cups flour
For the filling
1 cup packed brown sugar
2 tsp. cinnamon
1/3 cup melted butter
pinch grated nutmeg
optional- raisins
(mix them together)
For the cream cheese glaze
Whisk together-
1/3 cup cream cheese, heated
1/3 cup softened butter
2 cups icing sugar

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast and sugar in warm milk and set aside. In a large bowl mix melted butter and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Spread glaze over slightly cooled rolls.

Winter Break!

Oh, my family is so huge!
Winter holidays started today, and my HUGE family- 18 cousins, 10 aunts and uncles- are ALL coming for 2014, and I have to cook a New Year's dinner for them. Oh god.
My friend, Anusha Riaz, is going to Dubai. So lucky! I'm stuck in this box of a house.
Yet, on the other hand, my uncle, whom I haven't seen for seven years, and his family are coming. Yaaaaay!
Anyway, like the new name? I think the Chocolate Heart is better than the Chocolate Curl, and I felt like changing it.