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What’s for Dinner: Homemade Oreo Truffles


Back at the end of August, when we had the party at our house, Nadia made and brought her homemade Oreo truffles [that she had mentioned to me in the past several times]. It was my first time trying them, and let me tell you: absolutely delicious. I may or may not have consumed most of them…

I asked her how she  made them, and for some reason or another didn’t get around to making them until today.

Making Oreo truffles at home are incredibly easy [not good for someone like me who has a major sweet tooth], and take no time at all. Although there are a few steps involved.

Not only is it easy to make, but only requires three ingredients.

What you need is:

  • Oreos [or any cream filled chocolate cookies]
  • 1 [8 ounce] package of cream cheese, softened
  • 2 [7 ounce] containers of Bakers dipping chocolate [milk chocolate]

What I did was:

  1. Take about 4-5 Oreos and finely crush them [in a food processor]. Set aside for later: you will use these to sprinkle on top of the truffles.
  2. Finely crush the rest of the Oreos [in a food processor]. Add your cream cheese and mix the two ingredients until they are combined well.
  3. Line a baking sheet with parchment paper.
  4. Take about a teaspoon of the mixture, roll into a “ball” and lay on the baking sheet. I made 36 truffles, but quantity will vary and depend on the size you roll the truffles into. When the baking sheet[s] are full, set it in the refrigerator for about 10-15 minutes so they are easier to work with. Once you take them out of the fridge, they will be easier to roll them into balls if you couldn’t before because of the gooey texture.
  5. Melt the dipping chocolate as per instructions. It took about 90  seconds to melt for me I’d say.
  6. Using two teaspoons [or a toothpick], dip each of the balls in the chocolate, and lay back on the lined baking sheet.
  7. Immediately sprinkle them with the Oreo crumbs you set aside before. Tip: sprinkle the truffles right away because the dipping chocolate hardens fairly quickly. Don’t wait to do this part at the end once all have been coated.
  8. The truffles can be eaten right away [which is  of course, what I did], but I’d set them back in the fridge to firm a little more.
I used a food processor for everything, but you could just as easily crush the cookies in a ziploc bag and then just mix the cream cheese and Oreos together.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Kulfi

Very similar to the mango ice cream ingredients, and just as easy. Once again, you just pretty much combine the ingredients, and freeze!

You need:

  • 12 ounce whipped cream
  • 1 14 oz condensed milk
  • 1 evaporated milk
  • 1 bread, grinded
  • Almonds and Pistachios, to taste, grinded.

For the almonds and pistachios, for the above quantities, I’d say I used about 3/4 cup of each.

Mix everything together and freeze. Either in Popsicle molds or something similar. 

Tip: if it’s being made for a party, we divide them into small singled-serving-sized cups before freezing for convenience. It’s easy to serve, and eat!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mango Ice Cream


I love mangoes, but ironically not anything made out of mangoes. This mango ice cream, however, is something the rest of my family loves [and everyone else]. Weird side note: my brother Ayaz won’t eat mangoes but loves mango juice!

You need:

  • 1 can of Mango pulp
  • 12 ounces of whipped cream, softened
  • 1 [14 ounce] can of condensed milk
  • 1 can of evaporated milk

Mix everything together, and freeze. Can it be any easier?

Tip: if it’s being made for a party, we divide them into small singled-serving-sized cups before freezing for convenience. It’s easy to serve, and eat!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Basketball Cake

On May 30th my cousin, Sabih, graduated from college and yesterday we celebrated!

He loves basketball – and when I came across a similar idea a very long time ago, I had immediately thought at that time that I have to make this for Sabih! Fortunately, I remembered last week and decided to try it out this week.

Here’s the end product:

I made a homemade yellow cake as the base [that was absolutely delicious]. Here’s what you need:

  • 2 cups of [all-purpose] flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 stick of [unsalted] butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 cup of [1%] milk

The no oil part in this cake? Love it!

To make the cake:

  1. Preheat your oven to 350 degrees. Spray a [non-stick] 9-inch spring-form pan with non-stick cooking spray for extra precaution.
  2. In a mixing bowl, mix together your flour, baking powder, and salt.
  3. Next, cream your softened butter and sugar together until they are nicely incorporated together. Add in the eggs and vanilla extract and mix until completely combines.
  4. Combine your wet and dry ingredients together into one bowl. Add in the milk. Beat your mixture together until the batter is mixed together and smooth.
  5. Transfer into your baking pan. Bake for about 30 minutes, or until a toothpick in the center comes back clean.

For the frosting? I used store-bought [milk] chocolate frosting today. From the [Oreo] Buttercream Frosting from this post back in April I learned my lesson the hard way: no more homemade frosting UNTIL I get a stand mixer. Why are they so darn expensive?! Would make my life so much easier!

Tip: Make sure to let the cake cool completely before you attempt to frost. Makes a world of a difference, I’m telling you.

After I frosted the cake, I separated the orange and brown candies from a bag of Reese’s Pieces to use to decorate the top of the cake.

  1. Using the brown candies, I first used them to draw a line straight down the middle.
  2. Turn the cake 90 degrees, and do the same. You should now have the cake divided in 4 sections and a visible “+” sign.
  3. Next, again using the brown candies, I drew two half circles on either end.
  4. Finally, fill in all of the areas where the frosting is still visible with the orange colored candies.
Tip: I can’t emphasize enough how much laying pieces of parchment paper underneath makes a difference in the end result.
I thought about doing this cake with M&Ms originally, but a) who wants to separate all the oranges and blacks from I don’t even know how many bags of M&Ms I would need b) I’ve already made a cake with M&Ms before and c) half the fun is experimenting!


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip and M&M Cookies

Apparently on a baking spree today. Not only did I make Chocolate Chip & Pecan Muffins [from scratch] for breakfast today, but then I also made homemade [from scratch] cookies with chocolate chips and M&Ms in them.

I don’t know anyone who doesn’t like a) cookies b) chocolate and c) M&Ms. So a combination of all three? Yum!

I used:

  • 1 stick of [unsalted] butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups of [all-purpose] flour
  • 1/4 cup of corn starch
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • [about] 1 cup of  [Milk Chocolate] M&Ms
  • [about] 1/4 to 1/3 cup of [milk] chocolate chips

To make them:

  1. Preheat oven to 325 degrees. Line your baking tray with foil or parchment paper.
  2. Beat together the butter and brown sugar until well combined. Beat in the eggs and vanilla.
  3. Add in the flour, cornstarch, baking soda, and salt. Mix just until everything is combined.
  4. Add the chocolate chips and the M&Ms.
  5. Bake in your preheated oven for about 12-14 minutes or until the edges are golden brown
Tip: I think next time, right when they come out of the oven, I’ll sprinkle in more M&Ms on top so the colors pop.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: White Chocolate Macadamia Nut Cheesecake

Continuing my streak of incorporating nuts with my cheesecake, Friday I made a White Chocolate Macadamia Nut Cheesecake.

This time, I experimented with a graham cracker base. Three cheesecakes, three different bases so far. Each one, very different but oh so good. Click here and here for my other cheesecake recipes so far.

For today’s version, you need:

  • 1 and 1/2 cups of graham cracker crumbs
  • 5 tablespoons of [unsalted] butter, melted
  • 1/2 cup of macadamia nuts, roughly chopped
  • 2 [8 ounce] packages of cream cheese, at room temperature
  • 1 can of condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 1 cup of white chocolate chip morsels, melted
To make your cheesecake:
  1. Preheat your oven to 300 degrees.
  2. Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
  3. Roughly chop your macadamia nuts. Sprinkle evenly over the graham cracker crust layer.
  4. Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
  5. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just beat it until your mixture is smooth.
  6. Add in the melted white chocolate. Combine.
  7. Pour your cheesecake batter on top of the macadamia nut layer.
  8. Bake [in your preheated oven] for about 70 minutes. Or until edges are light brown and center is almost set. I’d keep an eye on it staring around the one hour mark.
  9. Let it cool [and completely set] for at least several hours [if you have the will power] before cutting into it.
Tip: for presentation purposes, I drizzled the top of my homemade cheesecake with [store-bought] caramel. This part is totally optional.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chewy Chocolate Chip Cookie Bars

So last night, I wanted chocolate chip cookies. I was tired, however, and after starting to mix the ingredients together, I just didn’t want to have to sit there and form each individual cookie, and then bake them in batches and whatnot. Epitome of laziness, I know.

The compromise? I decided to just turn the cookies into bars. This couldn’t be simpler to make.

What you will need:

  • 1/2 cup of butter, melted
  • 1 cup of [light] brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 cup of [all-purpose] flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/4 cup of [milk] chocolate chips

To put your Chewy Chocolate Chip Cookie Bars together:

  1. Preheat your oven to 350 degrees. Spray your non-stick [8×8] pan with non-stick cooking spray as an extra precaution.
  2. Combine your melted butter and brown sugar.
  3. Next, add in your vanilla extract vanilla and egg and mix everything together.
  4. Then, add in your dry ingredients slowly [your flour, baking powder, baking soda, and salt]. Combine everything together before transferring your mixture into the baking pan.
  5. Sprinkle the top with chocolate chips. I sprinkled the chocolate chips on top, instead of mixing it into the mixture because I wanted the chocolate chips to pop out. 
  6. Bake for about 25 minutes in your preheated oven. Or until the top is golden brown.
Tip: Let it sit for a few minutes before you cut them into bars once you take the baking pan out of the oven.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Homemade Pizza

Slowly, but surely, I’m updating with recipes for things I’ve posted about in the past. Today is all about Homemade Pizza [click here to see my recipe for homemade pizza dough from scratch]. I’ve yet to experiment with making my own marinara sauce at home, mainly because the store-bought one I use? I love the taste of it.

Pictures is the Chicken Tikka and Peppers Pizza

The toppings I use varies, but here are a few of the most common ones to put together your pizza(s):

Chicken Pizza:
I take a few pieces of boneless chicken cubes (you don’t need that many unless you prefer it to be full of a lot of chicken) and cut them each into very tiny pieces. I added salt and some grilling seasoning (I used Dash’s) to the chicken, along with a little bit of oil and cooked it through on low to medium heat. The chicken cooks really quickly because it’s not a lot of chicken and it’s cut into such tiny pieces. Tip: Use salt-free seasonings so YOU can control the amount of salt.

Then use either a homemade pizza dough or one you bought [which I do plenty of times]. Roll out your pizza dough to fit your pizza pan. Pour and spread marinara sauce (you can use pizza sauce, tomato/pasta sauce or whatever you prefer… I find marinara sauce to work best) all over the dough. Then, I sprinkle mozzarella cheese and parmesan cheese on top. Next, I sprinkle oregano and parsley flakes over the cheese. Finally, add the chicken (evenly spaced out). I baked this pizza for 25 minutes in a preheated oven at 350 degrees.

For the Plain Cheese Pizza:
Again, either make a pizza dough or buy one. Roll out your pizza dough to fit your pizza pan. Pour and spread marinara sauce all over the dough. I, then, sprinkled a pizza cheese blend all over on top of the marinara sauce. Next, I added oregano and parsley flakes again on top. I baked this one for 25 minutes on 350 degrees as well.

For the Chicken Tikka and Peppers Pizza:
I made this one yesterday. Again, either make a pizza dough or buy one [For this one, I used Betty Crocker’s Pizza Crust mix and was surprised how nicely it turned out]. Roll out your pizza dough to fit your pizza pan. Pour and spread marinara sauce all over the dough. I, then, sprinkled a pizza cheese blend all over on top of the marinara sauce. Next, I add in shredded chicken tikka pieces [see below for how I make it]. Sprinkle varying colors of peppers on top. Finally, I added some Italian seasoning. I baked this one for about 20 minutes on 400 degrees.

For the chicken tikka: I had marinated chicken with black pepper, garlic powder, paprika, yogurt, lemon juice, and tandoori masala a day or two ago to BBQ. It had rained, however, so I’ve been using said chicken in various forms this week. I, then, cooked it over low heat. I typically use boneless chicken but the one in the picture above – I used leg and thigh pieces.

Seasonings, spices, toppings, etc. can be altered to using your own preference… I just usually make it up as I go along based on what flavors I wanted and what my family likes.

Note: How long the pizza(s) take to bake in the oven will depend on your oven, how thick your crust is, etc… so keep an eye on it.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Bang Bang Shrimp

Bang Bang Shrimp. Need I say more?

I LOVE the Bang Bang Shrimp appetizer at Bonefish Grill. Actually, it’s pretty much the only thing I get when I go there… the appetizer portion is a great entree size for me!

I’ve been wanting to make this at home for a while now, and this afternoon I decided to try it out for dinner tonight.

What you will need:

  • 1 pound of raw shrimp, peeled and deveined, with tails removed
  • 1/2 cup of [low-fat] mayonnaise
  • 4 teaspoons of Chili Garlic Sauce [found in the international food aisle]
  • 1/2 teaspoon of granulated sugar
  • 1 teaspoon of rice vinegar
  • 1 cup of all-purpose flour
  • 1 cup of panko breadcrumbs
  • Black pepper, to taste
  • 1/4 teaspoon of onion powder
  • Garlic powder, to taste
  • 1/2 teaspoon of dried basil
  • Cayenne pepper, to taste
  • 1 egg
  • 1/3 cup of milk
  • Oil, to fry (!)
  • [Romaine] lettuce, optional
  • Green onion, diced for garnish, optional

As for the shrimp, in the future: I’d probably use medium-sized shrimp [it’s what I ideally wanted to use when I made this at home], but I had the extra-large sized shrimp (26/30 count) at home today… so that’s what I ended up using as I decided just a few hours prior to try to make this at home.

To make the Bang Bang Shrimp:

  1. Season your shrimp with black pepper, garlic powder, and cayenne pepper. Add in salt if you want as well, I didn’t think it was necessary with the sauce in the final product.
  2. Combine the mayonnaise, chili garlic sauce, sugar, and rice vinegar in a small bowl. I let mine chill in the fridge in the meantime. This helps the sauce stick to the shrimp.
  3. Beat your egg, and mix in the milk in another bowl; set aside.
  4. Next, combine your flour, panko breadcrumbs, black pepper, onion powder, garlic powder, cayenne pepper, and basil in a separate bowl.
  5. Coat your seasoned shrimp with the flour/breadcrumb mixture. Then, coat in the egg/milk mixture before you coat them in the flour/breadcrumb mixture for a second time. Line them on a plate until all of your shrimp is breaded.
  6. Put your coated shrimp in the fridge for about 20 minutes. I’ve heard that this helps the breading to stick to the shrimp while they are frying, so I tried it out… and it did! I was worried about the panko falling apart.
  7. Heat your oil [on high] [in a frying pan, deep fryer, whatever].
  8. When oil is hot, fry your shrimp in batches for about 2 to 3 minutes [or until they are golden brown]. Whenever I fry anything [which is not often], I always line my dish with paper towels to help absorb as much of the oil as possible.
  9. When all of the shrimp has been fried, transfer the shrimp into a [large] bowl. Let the shrimp cool down for a few minutes before adding in about a quarter of a cup of the sauce you made earlier [that is chilled] at a time and mix/toss gently to coat your shrimp. I added in the sauce a little at a time to make sure I had the right consistency of sauce.

I served my homemade version of Bang Bang Shrimp over a bed of romaine lettuce, but anything similar would work well — iceberg is one I’d probably use if I had it on hand. For presentation purposes, garnish with chopped green onions if you would like [I didn’t do that today].

Tip: The ideal combination/process for a crispy breading [that doesn’t fall off — especially once you start to add the sauce]:

  1. Make the sauce first [and put it in the fridge to chill].
  2. Next, bread the shrimp [then put the shrimp in the fridge too].
  3. Wait to add the sauce to the shrimp until once the shrimp is a little cooler. Gently toss.

Update: So when I made this for a second time, I decided to try the coating for the shrimp a different way — the way I do it for my chicken tenders/nuggets/fried chicken. Both are delicious, but I like my simple [one method for all] way more and have used that each time I’ve made it since.

So what I do is: when I’m ready to fry, I add in a [beated] egg[s] to the marinated shrimp [same way as listed above]. Separately, in a ziploc bag [for easy cleanup], I add in flour and season it with black pepper, garlic powder, paprika, chili powder, and cayenne powder. Next, add in the shrimp to the ziploc bag, seal… and shake to coat all of the shrimp. You may need to do do this in batches depending on how much shrimp you are working with.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Spinach and Cheese Swirls

These Spinach and Cheese Swirls are a great and quick, appetizer or snack!

You will need:

  •  1 sheet of [Pepperidge Farm] Puff Pastry
  •  1 egg
  •  1 tablespoon of water
  •  1/2 cup of shredded Monterey Jack cheese
  •  1/4 cup of grated Parmesan cheese
  •  1/8 teaspoon garlic powder
  •  1 (10 ounce) package frozen chopped spinach, thawed and well drained

To make your Spinach and Cheese Swirls, do the following:

  1. Leave out your pastry sheet at room temperature to let it soften.
  2. Preheat your oven to 400 degrees. Meanwhile, mix together your egg and water and set it aside. Mix together your Monterey Jack cheese, Parmesan cheese, and garlic powder.
  3. Brush your [softened] Puff Pastry sheet with the egg mixture. Next, sprinkle your cheese mixture on top. Finally, add your spinach on top.
  4. Put it in the freezer for a few minutes, and then roll it up like a jelly roll. Tip: Putting it in the freezer makes it easier for you to cut them. Cut into even, thin [but not too thin] slices. Place on baking sheet. Brush the tops with egg mixture once more [to help get the golden color on top].
  5. Bake for about 15 minutes or until they are golden brown.

They can be served warm or at room temperature [I find them to taste best while they are warm, right out of the oven].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button: