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Monthly Archives: April 2016

Cream Cheese Frosting / كريمة الجبنة – CookingWithAlia – Episode 429

Make this delicious cream cheese frosting that would go with any of your cupcakes and cakes!!! INGREDIENTS: 280 grams (10 oz) plain cream cheese 280 grams (1 1/4 cups) whipping cream (or heavy cream) 30 grams (3 tablespoons) powdered sugar 1 teaspoon orange blossom water (or vanilla extract) RECIPE: - In a large bowl, combine the heavy cream, powdered sugar, and orange blossom water. Mix. - Beat with a hand mixer until you get a thick cream texture with soft peaks. - In a separate bowl, soften the cream cheese using a rubber spatula. - Add 1/3 of the whipped cream to the softened cream cheese. Beat with the hand mixer for 30 seconds until both are well incorporated. - Add another 1/3 of the whipped cream to the mixture and continue beating. - Finally, add the last 1/3 of the whipped cream and use your spatula to fold the ingredients in a gentle circular movement, from top to bottom, so we keep the nice fluffy volume of the whipped mixture. - Now you need cupcakes! Watch the video on how to make these delicious carrot cake cupcakes! - Use this cream cheese frosting to top your cupcakes. Note that the cupcakes have to be at room temperature before doing so! - And that’s it! Yummy! Bon appetite!

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Carrot Cake Cupcakes / كعكة الجزر – CookingWithAlia – Episode 428

Let's kick off the cake decorating series with this wonderful carrot cake cupcake recipe!!! INGREDIENTS: 200 grams (7 oz.) raw carrots 40 grams (1.4 oz.) raw unsalted walnuts 5-6 dates 180 grams (1 1/2 cups) all-purpose flour 3/4 teaspoon ground cinnamon A small pinch ground cloves 1 teaspoon baking powder 3 large eggs 120 grams (1/2 cup + 2 tablespoons) white granulated sugar A pinch of salt 120 ml (1/2 cup) grams canola oil RECIPE: Step 1 – Prepare the Ingredients - First, peel the carrots then grate them using the small holes of the grater - Chop the walnuts - Remove the tip and pits of dates, then chop them into small pieces Step 2 – Make the Batter - In a sifter, combine the flour, ground cinnamon, baking powder, and a pinch of ground cloves. Sift into a large bowl. - In a separate bowl, combine the eggs, the sugar, and a pinch of salt. Whip with a hand mixer for around 3 minutes until you get a thick whitish mixture. - Slowly add the canola oil while beating continuously for another 2 minutes. - Add the dry mixture to the egg mixture 1/3 at time. Use your spatula to fold the ingredients in a gentle circular movement, from top to bottom, so we keep the nice fluffy volume of the whipped eggs. - Once the batter is smooth and creamy, add the grated carrots, chopped walnuts, and dates. Continue folding the ingredients until well incorporated. Step 3 – Bake the Cupcakes - Place a piping bag in a wide cup and pour the cake batter in it. - Cut the tip of the piping bag and pipe the batter in cupcake liners that you already placed in your cupcake baking pan. - Fill the cupcakes liners 2/3 of the way full as the cupcakes will puff up when baked! - Bake in a preheated oven to 360 F / 180 C for about 25 minutes. - Once done insert a knife in the center of a cupcake. The knife should come out clean, that’s how you know the cupcakes are ready! If not, you have to bake them longer. Step 4 – Prepare the Cream Cheese Frosting - Watch the video on how to prepare the cream cheese frosting. Step 5 – Make it Yummy! - Once the cupcakes are completely cooled, top them with some yummy cream cheese frosting and sprinkle some chopped walnuts on top!

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Why Shaving Your Face is Awesome!

Okay my loves, so I know this is going to sound weird, but yes I shave my face! Whhhhy? Well I read years ago about so many beauty icons who did, so I thought I would try it, and I loved it! I have lasered areas that have slightly thicker hair, and def recommend that for areas around the mouth and chin, and side burns, but if you have areas where the hair is super thin and more like peach fuzz, you may find this is your best bet! Now I recommend doing it on dry clean skin, and with short gentle movements. I find when its on dry skin, it doesn't grow back thicker and really works best! I saw these razors everywhere in South Korea last week, and I have found mine from Amazon, I love them!

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How to Steam Couscous / كيف تبخر الكسكس – CookingWithAlia – Episode 425

Step-by-step video on how to steam couscous using a traditional couscous pot. INGREDIENTS: - 500 grams dry couscous (not instant) or barley couscous (Belboula) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water RECIPE: Step 1: Boil Water - Fill the bottom part of the couscous pot halfway with water and bring it to a boil. - Add a lemon to the water, to avoid the pot being stained with just boiling water. Step 2: Prepare Couscous - Place the couscous in a large plate; I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - Place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 3: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing, until each couscous grain is plump and happy. - Let the couscous rest while you start cooking the veggies! Step 4: Steam Couscous - Round 2 - We need to steam the couscous a second time. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and you guessed it, fluffing time! - Add a little bit of water and gently break all the lumps with a fork…. Or your hands if you can stand the heat! - Let the couscous rest for 5 minutes. Step 5: Steam Couscous - Round 3 - This is the 3rd and final steaming of the couscous. - Transfer the couscous in the couscous top and place it back on top of the boiling water. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes or until done. If you taste the couscous grains, you will actually know when they are ready… they just feel cooked. - By the way, you can cook barley couscous called Belboula the same exact way. However, it will take a little longer to cook, so leave it in the 3rd steaming until the barley couscous tastes ready. - Once done. Empty the couscous in the large plate, and fluff again… but this time just with butter (or Moroccan Smen)! - Look at these little grains of happiness… they smell like home. Your cooked couscous or barley couscous is ready to be used in recipes requiring it!

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