Breaking News
Home » 2020 » May

Monthly Archives: May 2020

Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

Read More »

Orange Cake / كعكة بالبرتقال – CookingWithAlia – Episode 797

RECIPE: INGREDIENTS: For the Cake: 400 grams (3 1/4 cup) Farine Fleur Moony 2 Tablespoons baking powder 1 finely grated orange zest 225 grams (2/3 cups) granulated sugar 5 medium eggs 240 milliliters (1 cup) orange juice 1 tablespoon vanilla sugar 1 pinch of salt 150 milliliters (1 cup) vegetable oil For the Syrup: 150 milliliters (1 1/4 cup) orange juice 40 grams (1/3 cup) granulated sugar 1 teaspoon cornstarch DIRECTIONS: Step 1: Preparing the cake 1- In a large bowl, add the eggs, sugar, vanilla sugar, salt, and mix well using an electric egg beater for 5 minutes until light yellow and creamy. 2- Add the vegetable oil and continue beating on high speed until well combined. 3- Add the orange zest, the orange juice, and continue mixing until well incorporated. 4- Add the flour and the sifted baking powder little by little to the eggs mixture and mix for 1 minute until the cake batter becomes smooth and homogeneous. 5- Pour the orange cake batter in a round bundt mold (22 cm x 9 cm) greased with butter and dusted with flour until it fills up the 3/4. 6- In a preheated oven at 180°C (356°F) Bake the orange cake for 45 minutes until golden brown. Insert a toothpick in the center of the cake, it should come out dry. Step 2: Preparing the syrup 7- In a small saucepan over low heat, combine the orange juice, cornstarch, sugar, and cook for 3 minutes until the sugar dissolves. 8- Increase the heat to medium-high and continue cooking for 5 minutes, stirring from time to time with a spatula until the orange mixture becomes syrupy. 9- Pour the hot syrup with a spoon on the warm cake. 10- Allow the orange cake to cool at room temperature for about 30 minutes before serving.

Read More »

Legit Lashes: The ONLY Mascara You Will Ever Need

Five years in the making! 5 YEARS to make the PERFECT mascara. There are 2 full-sized mascaras in this beautiful bottle. TWO. SEPARATE. MASCARAS. Like different brushes and two different formulations. You get major volume, insane length and dramatic curl. And these are LEGIT claims. Like tried and tested. No photoshop, no falsies. I really CANNOT wait for you guys to try this! Love you guys!!! PRODUCT: Huda Beauty Legit Lashes Mascara: Available on on May 20th!!! LET’S BECOME FAMILY! TIK TOK: BLOG: المدوّنة الالكترونيّة INSTA: صفحة الانستقرام SNAP: HudaBeauty صفحة سناب شات FB: صفحة الفايسبوك TWITTER: صفحة التويتر

Read More »

Sesame and Peanut Ghriba / غريبة السمسم والكاوكاو – CookingWithAlia – Episode 791

Ghriba is the ultimate Moroccan cookie. Today we will make the sesame peanut ghriba, one of my personal favorites. Also, we are doing a modern take on how to view this cookie, rock and roll style! RECIPE:غريبة-السمسم-والكاوكاو/ INGREDIENTS: For the ghriba: 300 grams (10.5 oz) raw unsalted peanuts, without skin 200 grams (7 oz) sesame seeds 2 eggs Zest of 1 lemon 2 teaspoons baking powder 1 tablespoon apricot jam 125 grams (4.4 oz) powdered sugar 1 tablespoon flour For decoration: 70 grams (2.4 oz) walnuts halves 400 grams (14.1 oz) powdered sugar  1/2 cup orange blossom water DIRECTIONS: 1- In a large pan over medium heat, add the sesame seeds and toast them for 10 minutes, stirring constantly, until nutty and crunchy.  2- Place the peanuts on a baking sheet covered with parchment paper and roast them for 10 minutes in a preheated oven at 180°C (356°F) until they get a nice golden color. 3- In a food processor, place the sesame seeds and the roasted peanuts and mix for about 15 minutes until they start releasing some of their oil and a smooth paste forms. Make sure to mix the sesame and peanuts still hot to obtain a nice texture. 4- In a large bowl, add the eggs, apricot jam, lemon zest, baking powder, powdered sugar, and mix all together using your hands until well combined. 5- Add the sesame and peanut mixture, and the flour. Continue mixing until you obtain an homogeneous cookie paste. 6- Cover the bowl with a plastic wrap and place the cookie paste in the fridge for 1 hour to set and get firm. 7- Keep your hands moistened with some orange blossom water, and start shaping the sesame and peanuts paste into medium balls (the size of a walnut). 8- Roll the cookie ball in powdered sugar until they are completely covered. 9- Place the cookies in a baking sheet covered with parchment paper, flatten them a little bit with your hand palm, and decorate the surface with a walnut half. 10- Bake the sesame and peanut cookies in a preheated oven at 180°C (356°F) for 8 minutes until they get a light golden color.  11- The sesame and peanut cookies are soft once out from the oven, allow them to cool completely until the texture becomes chewy, then serve with Moroccan mint tea.

Read More »