Hello hello and welcome to Eid Eats 2018! Eid Eats is where blogging buddies and enthusiastic chefs share their Eid creations with us. It has to be neither fancy nor traditional, simply anything your heart desires! If you are a blogger participate by dropping your link a little below. If you are not then just use the hashtag #EidEats2018 on Instagram and we will check out your creations. Worried we will miss it? Tag any or all of us – Henna from @ChaiandChurros, Asiya from @ChocolateandChillies or me @FlourandSpiceBlog and we will see it and share it! Want more deets? Check this post out.
Now what did I bring to the party this year? A recipe for a Patterned Chocolate Roll Cake with Milky Way Frosting. This cake is pretty to look at with a moist chocolate sponge and an easy filling that is mind-blowingly good. The frosting has just 3 magical ingredients that combine to create what I can only describe as a frosting version of the Milky Way chocolate bar. The milk chocolate (Dairy Milk works best) combines with the Dulce de Leche to create a filling that is sweet and luscious and pairs beautifully with this dark chocolate roll. The cake itself has great flavour, the 2 tbsp of oil save it from the dry sponge of a typical roll cake, but it is still sturdy enough to roll with ease.
One week till Eid! Somehow somewhere Eid has become one of the things I look most forward to, in no small part because my kids do too. Every day my older one asks me how many days to Eid and then modifies her question by saying “How many days to Eid if they spot the moon on Thursday?” The Muslim calendar is a lunar calendar and for many Muslims sighting a new moon signals the start of a new month. I get positively gushy about Eid, but I will rein it in now and gush about this easy 5-Ingredient Mocha Icebox Cake instead.
Jump to the Chawal ki Kheer Recipe
In Urdu there is this expression – “haath ka maza” – it literally translates to the taste in someones hand, but is a nod to the idea that there is an intrinsic style to everyone’s cooking. My MIL is our resident expert chawal ki kheer maker, while this recipe incorporates a tip from her it does not attempt to be hers. Something about her haath ka maza I think.
It is still really good if I do say so myself and a derivative of this recipe I found from a lovely blog I discovered recently. The blog is called Rookie with a Cookie and she cooks with a zestful passion that had me reading her posts well into the night. Her chawal ki kheer is one that mimics the classic kheer you get in Pakistan, the kind in two earthenware bowls tied together. While I love that dearly, I wanted to make a more homestyle kheer and ended up making a quicker version of hers that incorporates a tip from my MIL.
My favourite part about this recipe is the preboiling of the rice and mashing to teeny tiny pieces. It makes me question my previous raw rice moves. hmmm
Jump to the Vanilla Bean Buttercream Recipe
Some of you may already know this, but my husband and I have two daughters. After the birth of my older one my husband would often say that when she wants something he is eating he doesn’t feel any resentment. I feel that way too – most of the time. That said, I distinctly one time I felt differently. She was little, between 2 and 3. I had heard about a bakery called Prairie Girl & popped in to try a cupcake. Usually I am underwhelmed by most cupcakes so I got two minis. A Vanilla with Vanilla Bean frosting for her and a Chocolate with Peanut Butter frosting for me. Just for funsies I tried a little bit of her vanilla frosting. It took every ounce of my being to give it back to her because all I wanted to do was to devour it.
In case you are wondering, yes I went back and got another cupcake for myself.
Jump to the Classic Creamy Chocolate Mousse Recipe
I learnt how to make this Creamy Chocolate Mousse from Betty Crocker. I wish I was kidding, because hell that’s way uncool, but it is the truth. Growing up I had this Betty Crocker recipe book, it was the size of a drugstore paperback and some 600 pages thick. Most of what I baked came from that little book without coloured photos or pithy pre recipe commentary. The instructions were pretty basic, but they clearly were good because I had more hits than misses from that tattered red book.