White Chocolate Rosewater Buttercream Cupcakes

White Chocolate Rosewater Cupcakes Happy Birthday to me! I feel like I’m thr …. Thirty. I’m 30! And I’m celebrating with White Chocolate Rosewater Buttercream Cupcakes.

But before I share this fabulous recipe, I have some wisdom to impart on my readers ….

Once upon a time, when I was about 15 years old, I started a “Before I’m 30 List.” What is this magical list you may ask? It’s all the things I wanted to do or experience or accomplish before I turned 30. Some things were clearly written by 15 year old me. Others, I just didn’t get around to doing. Maybe it was timing, maybe it was my life path, who knows. I did get through about 50% of my line items – not bad for someone who’s really good at starting projects and not so good at follow-through.

At the time, 30 seemed forever and a half away. I thought I’d have my life together by now. I thought 30 was when I got “old” and was no longer allowed to be irresponsible or lazy or selfish for that matter. But as the years crept closer and closer to 30, I realized that at 30 I did not accomplish everything I thought I would; that 30 is just a number and has no bearing on my maturity or my selflessness or level of accountability or responsibility. Thirty is just that… a number closer to 100 (to which age I hope I will live) and it doesn’t mean anything more. Being an adult is arbitrary. There’s no manual, there’s no guidebook, there are no directions. There’s just trial by fire and learning from life experiences. I don’t have all the answers, but I have learned some pretty important lessons during my 30 years.

White Chocolate Rosewater Cupcakes

White Chocolate Rosewater Cupcakes

  1. Life will never go according to your perfect little plan. Even if you wrote it up, checked all the boxes, revised and re-wrote some elements, life throws some major curveballs and you have to believe that even if things don’t play out according to your plan, there’s a bigger, better plan waiting ahead.
  2. There’s a difference between being nice and being a doormat. Don’t be a doormat.
  3. Be nice – because the world needs it. Humanity needs it. And if not for any other reason than to be able to live with the adult you’ve become.
  4. Give to give, not to receive. There is an inexplicable joy that comes with giving and not expecting anything in return.
  5. Be a good hostess. Now, I’m not saying you have to have the dinner party thing down (because those are hard). You should, however, be able to host a group of people at your home and have them walk away feeling like you were an exceptional hostess, and that they had a good time. That’s a skill you will use for life.
  6. Always send a thank you note. Handwritten notes may have gone out of style, but saying thank you hasn’t. A quick text expressing your gratitude is the very least you can do. It makes you a more genuine person. If you so wish, you can hand write a note and mail it, or hand deliver. 
  7. Work really hard … and reward yourself. With sweets, or shopping, or bread…
  8. You can’t measure happiness based on the number on your scale. Dieting sucks. And exercise sucks, for that matter. I will never be a skinny girl and I have accepted the fact that my life will be a constant battle to fight for or against eating the bread. So find happiness elsewhere and EAT THE BREAD.
  9. Family comes first. No one in the world will ever be there for you unconditionally like your family. They are tied to you through bonds that are stronger than any other relationship. They are the first to celebrate your successes, and the only ones you want to know about your failures, because they will stand by you.
  10. Solicit advice. From the people you trust, whose opinions you care about the most. They usually have a perspective you hadn’t thought about before.
  11. Never sacrifice who you are, just to be accepted. The people you want in your life are the ones who love you for who you are, not the person you try to be for them. You were raised with standards and morals. Don’t sacrifice those for anyone.
  12. When you go to a restaurant, order something you can’t make at home. Try something new off the menu. You’ll become much more cultured. The same can’t be said as a food blogger, because I can make everything, right? Just kidding. Trying new things at restaurants from a young age helped me understand and love food. 
  13. Save Money! Save Money! Save Money! I know it’s so hard, especially when after taxes your paycheck has practically diminished. Start with your 401k (if your company offers you a match on your contribution, you have no excuse). Set up a savings account in your name. This is money you never touch, except when you’re ready to buy a house or a car, or need it for a real emergency. The only money movement is IN to the account, never out. It’s impossible to “save” in your checking account. Trust me. Save Money!!
  14. Keep up with current world events. Whether you spend the first hour of your day scanning the headlines, get news alerts during the day via the AP and CNN apps, watch the news at the gym, or wind down with a tablet copy of the newspaper, you have to know what’s going on in the world. Things are happening locally, domestically and internationally that you need to know about. You don’t live in a vacuum. Be aware of the political climate, trending videos, the latest happenings … you’ll have a lot more to talk about than the weather.
  15. Try new things. Even if it’s out of your comfort zone. Whether it’s food or new experiences, you won’t know whether you like or dislike something until you’ve given it a try.
  16. Travel as often as you can. There’s a whole world out there waiting to be explored.
  17. Without good health nothing else matters. It’s 2017, we’re in an era of prevention. You have no excuse. Get your regular checkups in.
  18. Life is not fair. We’ve heard it a million times. But it is the truth. Life is unfair, it’s unequal and just because something should be a certain way, doesn’t mean it is. At 30, I have definitely felt the impact of this statement.
  19. Adversity builds character. That’s a direct quote from my mother. If everything was easy, you wouldn’t be the strong independent person you are today. You might think that a bad hour/day/week/month is the end of the world. That there’s no way out. But you’re wrong. Because the time will pass, and you’ll find that when you have no other choice but to be strong in the face of adversity … you are way, way stronger than you ever thought you were. Trust me on this one.
  20. It’s okay to cry. Sometimes, the only logical response to a very stressful situation is to cry, and there is absolutely nothing wrong with that. Just don’t do it in front of everyone at work. If you have to cry at work, take it to the bathroom, your car, or down the block, and then pull yourself back together. 
  21. Every office is dysfunctional in its own way. I’ve held a number of positions with various organizations. I’ve found that each of those offices was dysfunctional in its own way. At each site, everyone thought they worked at the most dysfunctional place of work … but I’ve come to learn that no office is perfect, and you need to find work that you love to do to overlook some of the “dysfunctional-ness.”
  22. Do not underestimate the power of positive thinking. Positive thoughts, bring about positive outcomes… for the most part. Stay strong and Stay positive! 
  23. Distance yourself from negative people. You’re going to have people in your life who are negative about everything. They always have something mean to say, and never seem to be genuinely happy for you. You don’t need those kind of people in your life. They will bring you down.  
  24. Just because you’re a functioning adult, does not mean you actually know what you’re doing. How many times have you looked at adults throughout your lifetime and thought, “shouldn’t they know what they’re doing?” The answer is they don’t. At best, we fake it ’til we make it. Especially that first month at a new job. I know you know what I’m talking about …
  25. Make your bed every morning. Making my bed makes me feel like I have my life together. It only takes a couple extra minutes to fold your covers back up, but it will make you way more productive. There are studies that prove this.
  26. Buy formal dresses when they’re on sale. You may not need it for a few months, but when that last minute event comes up, you’ll have a dress (at a fraction of the price). You’ll have also significantly reduced the chances that someone else will be wearing your dress too.
  27. Moisturize every day. Your skin will thank you later. My beauty regimen consists of a cleanser and moisturizer, with a scrub once a week and a mild face peel 1-2 times a month.
  28. Do Adult Things. Get your oil changed regularly, wash your car and keep it clean, pay your bills on time (auto-pay!), get your taxes filed, go for regular health checks (SEE #NUMBER 17). By 30, you should be able to do these basic adult things.
  29. You can’t judge a fish by its ability to fly. More accurately, Albert Einstein said, “Everybody is a genius. But, if you judge a fish by its ability to climb a tree, it will spend its whole life believing that it is stupid.” You are a unique individual with unique qualities. You may excel at something that others don’t or vice versa. Do not, under any circumstance, allow someone to make you believe you are not good enough. 
  30. Love is inescapable. Love is beautiful. Love is hard. Love comes in so many forms. It’s intense, it’s heartbreaking, it’s passionate, it’s hard to define, and yet so easy to feel. You can’t escape falling in love, no matter how hard you try. Fall in love and live in the moment. I truly believe that you fall in love multiple times in a lifetime. It’s worth savoring it every time.

Here’s to another 30 years … I might have some more wisdom to impart, that is, if I’m still doing this blogging thing at 60. For now, let’s celebrate with these White Chocolate Rosewater Buttercream Cupcakes! 

White Chocolate Rosewater Cupcakes

White Chocolate Rosewater Buttercream Cupcakes

White Chocolate Rosewater Buttercream Cupcakes

Yield: About 18 cupcakes

Ingredients

    For the Cake
  • 1 package White Cake Mix
  • 1 White chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups White Chocolate Chips
  • For the Frosting
  • 2 sticks Unsalted Butter, at room temperature
  • 1/2 cup Crisco
  • 4 cups Confectioner’s sugar
  • 2 tablespoons Rose Water
  • 1-2 Tablespoons Milk
  • Food coloring, for the pink color

Instructions

    For the Cake
  1. Preheat oven to 350 F
  2. Line a cupcake pan with cupcake liners
  3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
  4. Stir in the white chocolate chips
  5. Pour the batter into the cupcake liner, making sure to inly fill 3/4 way up
  6. Bake for 25-30 minutes
  7. remove from oven and cool all the way before frosting
  8. For the Frosting
  9. In the bowl of a stand mixer, beat together the butter and Crisco until fluffy (you can also use a hand mixer)
  10. Add the rosewater and beat until mixed
  11. Add the confectioners sugar one cup at a time and beat until light and fluffy
  12. Using the instruction on your food dye, add the food coloring to the frosting, then beat for 30 seconds.
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Creamy Artichoke Spread

Creamy Artichoke Spread

Remember that week I spent in Rome I’m still eating my way through all the goodies I brought back.

While in Rome, I stopped at the local grocery store The Coop. It was perfect because that’s where I bought my 25oz bottle of extra virgin olive oil, that I’m still using. I also made my way to the spreads section of the store. There, I found black olive tapenade, capers in chunky salt and it’s also there I discovered Artichoke Pate. While the jar and ingredients were in Italian, I managed to google translate my way through. I wish I had brought a jar back home with me. Since I wasn’t able to, I decided to make my own artichoke spread with fresh ingredients.

Creamy Artichoke Spread

Don’t get me started on the fresh Italian ingredients in Rome. At one of the restaurants we went to, they served whole fried artichoke. It wasn’t covered in batter or anything. Not the way you think of fried vegetables, at least.  The artichoke was served whole and the leaves were browned and crispy. A perfect combination with a plate of bread and cheese. I just can’t wait for the farmer’s markets to open up in May. I’ll be eating fresh fruits and vegetables all summer long.

So what the heck would you use Artichoke Spread for, right? That’s probably one of the first questions you asked yourself when you got to this recipe. Well, Artichoke Spread is actually pretty versatile. If you love sandwiches, use Creamy Artichoke Spread instead of mayo or mustard, then pop in the panini grill. Use it as an appetizer for dipping bread, or add a small bowl of Artichoke Spread to your charcuterie board. I even challenge you to be creative and use it as a light pasta sauce in lieu of pesto. It’s amazing what you can do with a little bit of Artichoke Spread. 

Creamy Artichoke Spread

Creamy Artichoke Spread

Yield: 6 servings

Ingredients

  • 1 cup Artichoke Hearts
  • 1 teaspoon Salt
  • 1 tablespoon Olive Oil
  • 1 tablespoon Parmesan cheese
  • 2 cloves Garlic

Instructions

  1. In the bowl of a food processor, place the artichoke hearts, garlic, parmesan cheese, lemon juice and 1 tablespoon olive oil and pulse until smooth.
  2. Depending on the consistency, add the second tablespoon of olive oil.
  3. Store in an airtight container in the fridge for up to a month.
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Banana Walnut Orange Blossom Muffins

Banana Muffins

Rise and Shine! It’s breakfast time. Get a hold of these Banana Walnut Orange Blossom Muffins to start your day. You won’t be disappointed. The muffins are loaded with bananas, walnuts and Orange blossom Water (my not-so-secret ingredient).

Banana Muffins

My best recipes come to me when I see an ingredient in dire need of being used. I’ve shared with you before a recipe for Banana Bread. It’s a total hit in our house. I really wanted to come up with something better than just your average banana bread. That seems pretty standard, right? Bad bananas means bake banana bread. Then I got to thinking about my favorite Middle Eastern sweets and decided to fuse the two together. If you’ve ever made qatayef with walnuts (قطايف), you know that the pancake stuffing consists of walnuts, white sugar, cinnamon and orange blossom water. Add to banana muffins and you have a one-of-a-kind sweet breakfast treat.

Banana Muffins

Speaking of Qatayef … isn’t Ramadan right around the corner? There will be plenty of walnut and cheese filled sweets to go around for 30 days and 30 nights. Okay, if we’re lucky, 29 days.

Tell me I’m not the only person this happens to. I buy bananas green and then all of a sudden they become dark brown before I get the chance to use them up. Well, my mom’s been really good about using up the bananas. She makes whole grain Belgian waffles and tops them with banana slices. I’m drooling just thinking about it.

Banana Muffins

This last batch of bananas was pretty strange. I bought them when they were green. I swear to you they never turned that bright yellow color. They just went straight from green to brown, almost overnight.

Banana Muffins

 

 

Banana Walnut Orange Blossom Muffins

Yield: About 18 muffins

Ingredients

  • 1 cup Walnuts, coarsely chopped
  • 5 tablespoons White Sugar
  • 2 teaspoons Cinnamon
  • 3 Tablespoons Orange Blossom Water
  • 4 Medium Bananas
  • 1 ½ cups All Purpose Flour
  • ¼ cup Brown Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • ½ cup Unsalted Butter, softened
  • 1 large Egg

Instructions

  1. Preheat oven to 375 F
  2. Line your muffin pan with paper muffin cups
  3. In a small bowl, combine the chopped walnuts, cinnamon, white sugar and orange blossom water and set aside
  4. In a separate, medium bowl, whisk together the flour, baking soda, brown sugar and salt, and set aside
  5. In the bowl of your stand mixer, or a large bowl, add the mashed bananas, egg, and butter. Beat until thickened (you can use a hand-held beater as well)
  6. Slowly add the dry ingredients, continue beating until combined, 1-2 minutes
  7. Stir in the cinnamon walnut mixture
  8. Spoon the batter into you muffin cups, filling about 1/3 to 3/4 way up
  9. Bake on the middle rack for 18-20 mins
  10. Cool on a wire rack and then serve
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Roasted Cauliflower and Green Pea Soup

Cauliflower Pea Soup

So one day, the day I was prepping for my dinner party and Ultimate Charcuterie, I was at none other than my favorite grocery store, wegmans. I was stocking up on all the cheeses, meats and goodies I wanted to feature on my board. And at the very last second I picked up what I thought was chunks of parmesan cheese. It wasn’t until I started putting the Charcuterie board together that I realized I had actually picked up parmesan rinds. Parmesan rinds are hard and practically inedible. Devastated, I just threw them into the fridge thinking I’d figure out what to do with them later.

Cauliflower Pea Soup

It wasn’t until I was on a work trip to Rome, that I had mentioned the unfortunate incident to a fellow colleague while talking about the buffet of cheeses at our conference. She had suggested freezing the rinks and throwing them into a soup. Brilliant! I’m not sure why I hasn’t thought of that before. As soon as I got home, I threw the rinds into a freezer-safe ziplock bag. 

It’s been the warmest February in DC on record. The Washington Post even says it was warmer than the average March! That’s good news for me, she who does not like snow. But it’s bad news for the me who loves cozy soups in the cold months. I cannot let all of winter and early spring go by without at least one more soup recipe – Roasted Cauliflower and Green Pea Soup. And lucky for me, the weather took a turn for the cold when overnight we hit 20 some degrees Fahrenheit.

Cauliflower Pea Soup

Roasted Cauliflower and Green Pea Soup

Yield: 6 servings

Ingredients

  • 1 head cauliflower
  • 1/4 cup Olive Oil + 1 tablespoon
  • Salt, to taste
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Ginger
  • ½ teaspoon smoked paprika
  • 1 medium Onion, chopped
  • 4 cups Chicken Stock
  • 12oz Frozen Green Peas, thawed
  • 1 Parmesan Rind

Instructions

  1. Preheat oven to 425 F
  2. Wash and cut the cauliflower head into medium-sized (1 1/2-inch) florets
  3. Place the florets in a large bowl and toss with olive oil, salt, cumin, cinnamon and ginger, until coated
  4. Spread evenly on a rimmed baking sheet and bake for 20 minutes, toss and return to oven for another 10 minutes
  5. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium-high heat
  6. Add the onions and sauté until translucent
  7. Add the Parmesan Rind
  8. Add the peas, stir for 1 minute
  9. Then finally add the roasted cauliflower florets
  10. Pour in the vegetable stock, stir then bring to a boil
  11. Once boiling, use an immersion blender to smooth the soup to your desired consistency. NOTE: You can also blend the soup using a standing blender. Have another empty pot available. Using a ladle, spoon the soup into the blender and blend until smooth. Then return to the pot. Use the additional pot if you have too much liquid for the standing blender.
  12. Simmer on low for 5 minutes
  13. Most of the time the Parmesan rind dissolves in the soup. If it hasn't dissolved, scoop it out with a slotted spoon before serving.
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One Pan Middle Eastern Roasted Chicken and Vegetable Bake

Middle Eastern Roasted Chicken and Vegetable Bake

Middle Eastern Roasted Chicken and Vegetables is one of my favorite comfort foods. Comfort food by definition is, ” food prepared in a traditional style having a usually nostalgic or sentimental appeal.” For most, that means lots of carbs and lots of sugar. For me, comfort food really does fit the Merriam Webster definition, that is, a traditional dish that brings back childhood memories. So what is it about One Pan Middle Eastern Roasted Chicken and Vegetable Bake that makes me nostalgic? I have so many childhood memories of being at my Tayta’s around dinner time. She’d whip up her chicken and vegetable bake. She always had a way of making even the hardest dish seem easy to pull together. It must be all her years of cooking for 8 children. Yes, eight. The apartment always smelled amazing. It was wafting with aromas from a mix of garlic, onion and Arabic spices that made me practically drool as I waited not-so-patiently in the family room watching TV.

One Pan Middle Eastern Roasted Chicken and Vegetable Bake

My mom learned to cook Arabic dishes from my Tayta. And I’m so happy she did. I grew up eating vegetables, stews, beef, chicken and lamb. You name it, I grew up eating it. I’m pretty sure my baby food consisted of full Arabic meals smoothed out in the blender and served in plastic Barbie bowls. And for that I’m thankful. There is no other comfort to me than cooking with Arabic spices, lots of garlic, lots of onions and lots of olive oil. I know I’ve done something right when my dishes look and smell like my mom and Tayta’s dishes.

One Pan Middle Eastern Roasted Chicken and Vegetable Bake

A note on “thirds of an oven.” You may have read in some of my recipes, or in other recipes a reference to cooking something in the top or bottom third of an oven. If you’ve baked sweets, you’ve definitely read baking in the middle rack. So here’s the deal with thirds of the oven. Different recipes require direct, medium or indirect heat. Most sweets are safe in the middle rack, where you’re ensured that the bottom won’t burn. While, other recipes, such as roasted vegetables, may require more direct heat to get that roasted and charred flavor.

One Pan Middle Eastern Roasted Chicken and Vegetable Bake

Open up you oven and take a look. Visually divide your oven into thirds. You’ll see there is a Top third, Middle, and Bottom Third. Keep that in mind when reading recipes. For the One Pan Middle Eastern Roasted Chicken and Vegetable Bake, I mention baking in the bottom third of the oven. When I refer to the bottom third, it means place your rack in the lower half of your oven, closer to the heat.

One Pan Middle Eastern Roasted Chicken and Vegetable Bake

 

One Pan Middle Eastern Roasted Chicken and Vegetable Bake

Yield: 4 servings

Ingredients

  • 1 tablespoon Olive Oil
  • 4 Chicken Thighs, skin on
  • 2 tablespoons Seven Spice (found at your local Arabic store)
  • 2 tablespoons Sumac
  • Salt, to taste (I used about 1 tablespoon)
  • 4 garlic cloves, minced
  • 1 Yellow Onion, cut into wedges
  • 1 cup Carrots, chopped
  • 3 Yukon Gold potatoes, cut into wedges
  • 1/4 cup Chicken Stock

Instructions

  1. Preheat oven to 350F
  2. Prepare the chicken and vegetables
  3. In a small bowl, mix together the seven spice, salt, sumac and garlic
  4. Using your hands, rub the chicken generously, back and front and all over, with the spice mixture, then set aside
  5. Next, toss the potatoes in the spice mixture and set aside
  6. Heat a large cast-iron skillet (or oven safe skillet) over medium-high heat, add 1 tablespoon olive oil
  7. Once the oil is hot, carefully place the chicken skin-side down in an even layer, and the potatoes
  8. Cook the chicken for 2-3 minutes, until the skin is crispy, then remove and set aside
  9. Cook the potatoes until crispy on the outside, about 2-3 minutes on each side
  10. While the chicken and potatoes are being sautéed, toss together the carrots and onions with the spice mixture.
  11. Remove the potatoes from the pan and add the carrots and onions, cooking for about 5 mins (or until slightly charred)
  12. Turn the heat off
  13. Using tongs or a spatula, arrange the vegetables in your large oven-safe skillet (or in an oven-safe baking dish), then nestle in the chicken, skin-side up.
  14. Pour in 1/4 cup chicken stock
  15. Cover with aluminum foil and bake in the bottom third of the oven for 25-30 minutes, until the carrots are tender and can be poked easy with a fork
  16. Serve warm

Notes

Your oven is divided into thirds. Visually imagine the thirds as: Top third, Middle and Bottom third. When I refer to the bottom third, it means place your rack in the lower half of your oven, closer to the heat.

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This Week on Instagram

My first full week back, and I wasted no time drafting up a ridiculous looking to-do list. I baked a special birthday cake, made my date truffles and hosted a potluck Arabic Breakfast (which actually took place around brunch time), among many other adventures.

 

First thing’s first. Upon my return from travel, one of the first things I did, was head to my absolute favorite grocery store, Wegman’s . I was so excited when I saw this tomato dispenser. There’s a real sense of excitement when you have the ability to dispense multi-colored cherry tomatoes.

 

I love it when my dad decides he wants to make something for dinner, but then doesn’t actually know what he’s doing. He brought home this tuna steak and wanted to have it for dinner. My mom, dad and I spent a good 15 minutes discussing and researching how to crust, sear and cut tuna steak- YouTube video tutorials and all. It was a success! Thank you YouTube for being one of the best platforms for how-to’s.

 

This week I made a very special cake for a very special birthday boy. Truth be told, he’s my friend’s son and I couldn’t wait to make something special for him. We celebrated at our weekly movie night, and he was just over the moon with excitement. I’m going to guess it’s because he had a 4-layer triple chocolate cake with oreo frosting to enjoy to himself! I will say though, the baking, frosting and assembly were easy compared to the anxiety and work I put into transporting the cake. Note to self, never go into cake delivery.

 

Does anyone else go to Costco with the intention of buying 2-3 items and leave spending at least $200? I went into Costco intending to pick up bread, coffee cups and eggs. I left with beach chairs (it’s March in DC, by the way), a 100-pack of razors and tank tops – among many other things I did not have on my list. Oh yea, and I lunched on the samples.

 

We’re still snacking on the delicious almond biscotti I brought back from Rome. It goes perfectly with my coffee and hazelnut creamer.

 

Finally getting around to testing some of the olive oils from Rome. I bought olive oil made from black olives. It’s has a thicker, creamier taste, but goes perfectly with Italian Pane bread.

 

I decided to join my mom for yoga on the weekends, starting this last week. The yoga classes are part of the gym we’re both members of. I woke up and with only half a cup of coffee in, I made my way to class thinking it would be great to have a relaxed class. Surprise! I walked into “broga.” As the instructor explained, it’s yoga developed by “bros” and involves more active participation. So basically, I was doing pushups and burpees in yoga class!  

 

I posted my first Instagram story video tutorial for my date truffles. I’m not great with video, and I definitely did not primp ahead of time, because I had my “home bun” as I like to call it. The date truffles are really easy and really fun to make. One day, when I have my YouTube channel all set up and I start recording and editing recipe videos, you all will be the first to know about it.

 

Sunday I invited over some friends for a potluck brunch. The potluck brunch turned into an Arabic Breakfast and it was amazing. We had fool (فول) fattet hummus (فتة حمص), falafel (فلافل), manaeesh (مناقيش), cheese assortment, egg station, labaneh, quiche, hash brown casserole. We even had fig walnut bread. It was fabulous.

 

Until next week …. follow along on Instagram

 

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