Individual Angel Berry Trifles

Though "afternoon tea" is not a very integral part of American culture, it is in many other parts of the world. Where my parents are from, Pakistan, it is routine to have afternoon tea every day with a variety of traditional sweet and savory snacks. It is also very common to have guests drop by, often times unannounced, to share tea with you and enjoyable conversation (read as gossip). Today I'm sharing a not-so-traditional sweet item that is perfect for occasions when guests drop by with as little as an hour or two notice (granted, I'm not including a trip to the grocery store).

Photo Shoot with Wawa-Wee Syrups!

I recently heard of an amazing product - Wawa-Wee Organic Fruit Syrups - which contains no artificial additives or high fructose corn syrup. As a health conscious mom, I'm always on the lookout for healthy alternatives to most processed items found in the supermarket and this one takes the cake. When I read the founder, Nadia Khan's, story of how she started Wawa-Wee it seemed surprisingly similar to what I was going through (and I'm sure many other moms as well!). Just like her son, my son refused to drink regular cow's milk after he stopped nursing. Believe me when I say that I tried just about every trick on planet earth to get him to drink milk. And now, if I add a little bit of Wawa-Wee strawberry syrup into his milk, he might even finish half a glass!

Cinnamon Roll Wreath

I don't think I've mentioned to you all before that I'm a cat person. But I am. 

From taking care of the stray kittens born in my backyard as a child, to adopting two sweet toms when I grew older, I was always surrounded by cats. But when I moved to the Midwest, I had to give up my pet cats. Ever since then, I'd been waiting for the right time to get another feline companion, but the time never came. So recently I tried fostering a cat. Fostering meant that we only keep the cat, Swish, for a short time while she became ready for adoption. Swish was so adorable and Baby was even cuter with her. He stalked the cat around the house all the time. Swish was so patient with him, she never ran away or tried to scratch him.

Heartfelt Brunch for Two

If you are looking for some homemade and heartfelt brunch ideas, you're in luck. I served this brunch to hubby many years back as a surprise. The menu was mini stacked pancakes, eggs in a heart basket, rosemary seasoned potatoes, fruit skewers, cake pops, and java chip frappes.

I love to express myself through food. It's a great way to be creative and challenge yourself. Food has the power to bring people together and start conversations. I love cooking as an expression of love and celebrating life together.

Making your loved ones happy, seeing them enjoy the food you have cooked, and appreciating your effort is so rewarding and satisfying. S really loved this brunch that I made more than three years ago and still remembers every detail!

This time of the year, there is so much heart paraphernalia in the stores, I just stock up for the whole year! Take a trip down to the dollar store and you will find so much stuff you can hang on to for many years down the road. Believe me, they will come in use more than one day out of the year.

Here's how you can recreate this brunch for you and and your loved one.

Eggs in a Heart Basket

(serves two)

2 breads

2 eggs

1 tbsp butter

salt and pepper to taste

Cut a heart shape in the middle of both slices of bread. Melt the butter in a large pan on medium-low heat. Add both slices of bread to the pan and fry one side of the bread until golden. Flip the bread over and crack an egg into the heart shaped hole. Add a splash of water to the side of the pan and cover it quickly. The steam will cook the egg in 3-4 minutes. Sprinkle with salt and pepper and serve.

If you like your eggs more well done, instead of adding the water, flip the bread again and cook the egg on both sides. Toast the little heart as well and serve alongside the basket.

Mini Stacked Pancakes

Serves 2

Prepare 1 cup of your favorite pancake batter from scratch or using the box mix. Make sure the batter is lump free and not very thick. 

Pour it into a squeeze bottle (you can find these at Michaels), and squeeze small circles onto a pan over medium heat. Cook each side for 30 seconds and flip, or until golden brown. Stack and skewer with a tooth pick.

Fruit Skewers

2 bananas

5 or 6 strawberries

Slice thick slices from both fruit. Skewer alternatively on lollipop sticks.

Rosemary Potato Wedges

2 russet potatoes

rosemary, garlic powder, oregano, salt and pepper to taste

1 tbsp olive oil

Preheat oven to 450º F. Scrub and wash the potatoes. Cut into thick wedges. Add all the seasonings and oil to the wedges and toss to combine. Spread on a greased baking sheet and bake for 20-25 min until fully cooked through and browned. Flip halfway through the baking process. If they aren't browned after 25 minutes, broil them for 1 minute to achieve the crispy outer layer.

Java Chip Frappe - You can find the recipe here.

Cake Pops here.

Don't forget to decorate and enjoy!

Coconut French Toast

I was on hiatus for one too many months. You've been asking where I have been. I moved homes, I started school, and life caught up with me. I really needed time to fall back into a routine in which I balanced school, family, and myself with all my wits around me. That meant cutting back on blogging. But I am back and for good!

I'll start us off with a little breakfast/brunch recipe that reminds me of a unicorn on an island in some far away land - it is that magical. This coconut french toast is a reminder of warmer days, beaches, and beautiful weather. I tried coconut french toast for the first time while vacationing with S in San Diego. Oh it was wonderful - crunchy, sweet, and tropical. I knew I had to recreate it. Now it had been months since that vacation, so I was nervous to recreate it but this recipe is just right!

Give it a try and good luck in the kitchen!

Coconut French Toast

(Makes 6-8 toast)

4 large eggs

1 cup coconut milk

1/2 teaspoon vanilla extract

1-2 tablespoons sugar (to taste)

1/8 teaspoon salt

1/4 teaspoon cinnamon (optional)

1 cup sweetened coconut flakes (also called shredded sweetened coconut)

8 slices of french bread

Maple syrup, powdered sugar, whipped cream, strawberries for topping.

In a shallow dish or bowl, whisk together the eggs, coconut milk, vanilla extract, sugar, salt, and cinnamon until well combined. If you are using canned coconut milk (which I recommend), shake it well before opening for a smooth and creamy texture. Spread the coconut flakes on a plate. 

Preheat a flat pan (grill pan won't work for this one) on medium heat. Dip the french bread, one slice at a time, in the milk and egg mixture for 30 seconds to a minute on each side. Then dip both sides of the soaked bread into the shredded coconut. Pat the coconut in or drizzle a little more of the egg mixture on top if it isn't sticking. 

Cook the slices of bread for 3-4 minutes on each side or until nicely brown. Serve immediately or keep warm in an oven preheated to 250 degrees. 

Enjoy!