Tag Archives: jaymmy

“Funfetti cake” Happy 1st birthday my Joud

Posted on August 1, 2016 | Leave a comment

The perfect cake that screams celebration inside out! It’s my Joud’s first birthday, i wanted to make a fun cake that serves also as a smash “one piece of the”cake for him. Yes i am saying one piece of it because it’s so delicious that you can’t sacrifice it all to play with 🙂

As the name suggests, funfetti cake, it’s a really fun cake full of colors and flavors. Orange layer cake with rum buttercream.

I believe it’s the only time you can decide on the cake design, later on your kids will do according to their favorite color or character! Funfetti cake resembles so much my son’s first year, colorful and full of happiness and life.

To prepare this orange cake you will need:

1cup unsalted butter, at room temperature (227g about 2 sticks)
2 cups granulated sugar
4 eggs at room temperature
1/3 cup grated orange zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla
1 tbsp rum
1 cup colored chocolate vermicelli
1/2 cup colored pearls for decoration

Heat the oven to 180°C. Grease and flour two 8″ pans

Cream the butter and sugar in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

the last step is to fold in the chocolate colored vermicelli delicately before dividing the batter in the pans and smooth the tops.

Bake for 45 minutes to 1 hour, until a wooden skewer comes out clean.

Meantime prepare the rum buttercream for frosting

200g butter
4 cups powdered sugar
1/4 cup milk
3 tsp rum
food color (you choose your favorite)

Mix the butter with an electrical mixer until fluffy. Add milk and rum than sugar 1 cup at a time and beat until you get the consistency you want. Keep it in the fridge while your cake is cooling for easier use later.

After frosting the cake, sprinkle the half cup of colored pearls to give the final fun look.

You can choose the color combination you favor. I wanted green and blue, very summerish and happy together! You can keep it white also, while the colored pearls do the effect. As i said it’s a very appealing cake, you will feel the celebration with every piece you cut. A pleasure to the eye and palate.

Happy Birthday my love Joud, may all your life be full of colors, happiness and health, together with your brother Nady . Love you both to bits ❤

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A recipe to note down: pancakes

Posted on July 22, 2016 | 2 comments

Being Lebanese, we cherish every meal of the day. We love food and we enjoy it! I know nothing can beat our Lebanese breakfast, it’s wholesome, varied and irresistible, but when you try this amazing recipe, you will add it on your favorite breakfast list; the best basic recipe!

For that you will need (yields 9-10):

1 1/2 cup all purpose flour
2 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 1/2 cup milk
1 free range egg
15 g butter melted
more butter to grease the pan

Mix together dry ingredients and make a well in the center. Mix egg and milk until combined, pour it in the well along with melted butter. Whisk until all ingredients are incorporated.

Heat a pan greased with butter. Poor the same amount of batter each time to get homogeneous pancakes (i used a quarter cup to control the size). Cook each side for 2-4 minutes until nicely browned.

Drizzle some maple syrup or even chocolate syrup depending on your taste. Enjoy!

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Posted in dessert

Tagged basic recipe, breakfast, cooking, food blogger, homemade, jaymmy, lebanon, maple syrup, marmite et ponpon, pancakes, qatar

A summer addiction: Watermelon and Bulgarian salad

Posted on July 18, 2016 | 1 comment

I believe that salads promoting fruits are always a hit especially for summers days. Watermelon and Bulgarian cheese is a perfect refreshing salad, celebrating summer at its best. If you wish to impress your guests, this is one incredible salad that deserves a big applause.

Everything about this salad is amazing, from the watermelon to the Bulgarian cheese, rocket leaves, fresh mint leaves and roasted almonds. And I decided to top it off with a sweet balsamic and olive oil dressing. It was the perfect finishing touch to this salad.

There is no precise amount for the ingredients, you will need pieces of watermelon cut in square shapes and slices of Bulgarian cheese, same size, to insert between. You decide how many piece you need, depending on the amount of guests you have. Top each watermelon and cheese square with rocket leaves and few fresh mint leaves. A handful roast almonds to give it some crunchiness. Drizzle a little of olive oil and sweet balsamic glaze.

Isn’t that screaming summer?! If you give it a try give me your comments. Happy Lebanese summer days 🙂

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Posted in appetizers & salads

Tagged bulgarian cheese, food blogger, food porn, jaymmy, lebanon, marmite et ponpon, mint, olive oil, qatar, recipe, refreshing, roast almonds, rocket leaves, salad, summer, sweet balsamic dressing, watermelon

Hasselback potatoes

Posted on June 12, 2016 | 1 comment

Hasselback potatoes or sliced baked potatoes are my new addiction now. Being a potato lover, and who doesn’t anyway, i guarantee you are going to make it right away!

They might look difficult to make but in fact they are absolutely simple. With a sharp knife, cut slits across the potato (well washed), about half a centimeter, taking care not to cut all the way through. This might be the most difficult part, while it’s really easy, all you need is to stop before the knife reaches too far.

And here is your accordion potato. I prepared 1.5 kg potato, for that you will need:

100g butter melted
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cups cheddar cheese

Mix butter, garlic powder, salt and pepper and brush the potatoes, making sure you reach as well between the slices.

Bake on 250°C for half an hour and take it out to brush it with the remaining butter before you bake it again for half an hour. If your potato is too big, poke it to make sure it’s done, or you can leave it for more time. If you want crispy finish make very thin slits, all depend on your taste.

Take it out of the oven and gently open each slit to insert the cheese. I chose cheddar, you can also use parmesan or gruyere, or any melting cheese of your choice. Return to bake in the oven for 5-10 minutes until the cheese has melted.

Hasselback potatoes are very versatile, you can add bacon, ground beef, eggs… anything that you find it pairing well with potato.

Top it with sour cream and serve it immediately while cheese is still melted and bubbling!

Now i will leave you to gorge on this…

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Posted in appetizers & salads, main dish

Tagged baked potato, blog, butter, cheddar, cooking, garlic, hasselback potatoes, jaymmy, marmite et ponpon, recipe, sour cream

Achtalyeh – cream pudding

Posted on June 6, 2016 | Leave a comment

Achtalyeh, Lebanese cream pudding, is one of the most famous homemade dessert. Achta (arabic word) means cream, though its recipe doesn’t call for cream but i assure you it’s so creamy as in texture.

It might look a very simple dessert with ordinary ingredients, but when adding orange blossom water and mastic, the whole thing is taken to another level.

Heavenly texture, flavors and aromas in less than 10 minutes and with only 5 ingredients:

1 L milk
5 tbsp cornflour
2 tbsp sugar
mastic, 3 pebbles grounded
2 tbsp orange blossom water

Mix the milk, corn flour and sugar together and place over medium heat and keep stirring until the mixture becomes viscous then add the orange blossom and mastic. Whisk for a minute and take off the heat.

Pour in cups and let it cool to room temperature before putting in the fridge for at least 5 hours, or better for overnight.

Usually it’s served with sugar syrup if you fancy a really sweet dessert. To prepare this syrup you need:

1 cup sugar
1 cup water
1 tbsp lemon juice
1 tbsp orange blossom

Combine water, sugar and lemon juice. Place over medium heat to allow the sugar to melt, keep stirring until it starts to thicken. Add the orange blossom and remove from heat.

Sprinkle with crushed pistachio or almond and serve. Usually i prepare this dessert (without syrup) for my kids, they love it! You can skip adding mastic if you’re preparing it for your baby, it will still be so tasty. My 10 months old boy loves it, it’s a wholesome dessert for kids and also can replace the breakfast.

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