Happy 2nd Blog Anniversary!

Devil'sChocolateCake-MayaOryan

It’s two years now since I posted my first post on this blog!

Two years and some hundreds of followers later! Two years and I’m still enjoying blogging more every day. I have no plans to stop now it’s just the beginning! ♥

Through blogging, I became a much more skilled and knowledgeable cook. I learnt about various food cultures and inspirational eating habits. I’ve come to know, virtually and in reality, many other amazing bloggers. And I have been part of wonderful food events.

Thank you all for your LIKES and SHARES and COMMENTS. And mostly thank you for keeping coming back you’ve been a great support to me.

Can’t wait to eat a piece of the cake, it’s one of my favorite chocolate cakes recipes.

Devil’s Food Cake 

Ingredients

Serves 10 to 12

  • 300g / 3 sticks unsalted butter
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 ¼ tsp Salt
  • 1tsp Baking Powder
  • 1tsp Baking Soda
  • ¾ cup unsweetened cocoa powder
  • 1 ¼ cup hot water
  • 1 cup buttermilk or sour cream, at room temperature

For the Frosting

  • 200g / 2 sticks unsalted butter, room temperature
  • ½ cup icing sugar
  • ¼ tsp salt
  • 6tbsp unsweetened cocoa powder
  • 6tbsp hot water
  • 300g semisweet chocolate, melted and cooled

Preparation

1. Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans.

2. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl; set aside. In a small bowl, whisk together cocoa powder and hot water.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and cocoa powder mixture, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Divide batter evenly between the cake pans and place them in the preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely before frosting.

Chocolate Frosting

1.Whisk together cocoa powder and hot water until smooth.

2. With an electric mixer, beat butter, sugar and salt on medium-high speed.

3. Reduce heat and slowly add melted chocolate and cocoa powder mixture. Mix until well combined.

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Vintage Memories of Childhood Food

Biscuit w Raha-M.OryanBiscuit Gandour 555, Unica, Ras el Abed, Dabké, Tutti Frutti, Choco Prince, Babol!

There’s no way you lived in Lebanon and haven’t got fond memories of at least one of these iconic food brands!

Some of them got a makeover, changed their name, but most of them are still on the rise and refuse to die out.

By chance, I went to the grocer last day where I spotted the famous green and red box of Lucky biscuits, or is it 555? I call it “Biscuit Gandour” and I consume it exclusively with Turkish Delight. However, I bought one box of biscuits and one box of Turkish Delight!

As soon as I reached home, I proudly displayed my little treasure on the dining table where everyone can notice it. AND EVERYONE DID NOTICE IT☺ And everyone tucked into the biscuits and the delights, or should I say into the feast of reminiscences?

Somehow, “Biscuit and Raha” (Biscuits and Turkish Delights) not only triggers happy memories but is still considered as an enjoyable and tasty treat. I introduced it to my daughters Kaia and Axel and watched them munching their share with indulgence and joy.

I know for sure, that many of you are still loyal to nostalgic food where simple treats like “Biscuit w Ra7a”, sounded like a real feast. I can feel your taste buds drawn to the past; to some of your favorite old-fashioned food, you no longer eat. I don’t know how many hearts belong to vintage food, but I know my heart does!☺

Strawberry Jam

MayaOryanStrawberryJam

Who among us has never stopped in front of a street vendor mouth-watering over fresh oranges, roasted chestnuts, fluffy cotton candy, and the list is endless!

I love the way in Lebanon, street food merchants display their goods. When a fruit or a vegetable is in season, here they are, conveniently scattered everywhere, making sure you bump into one of them before you reach home. No matter what direction you’re driving in! And the best part about it, Sweet Heaven, you don’t have to leave your vehicle; Free Car Delivery!

I think best sellers in Lebanon are fresh fava beans (a.k.a. broad beans)!

Fresh peas, Greengage plums (janerik), loquat (akidinye), are quite popular as well, and very dear to every Lebanese’s heart:)

As for me I felt for strawberries yesterday. Small, aromatic and intensely sweet! The smaller ones are more tasteful than the large ones. I let my nose be my guide and look for fragrance rather than color. A sweet aroma is the best indication of good flavor. And at this really affordable price, why not buy a large quantity to make some jam that kids can enjoy and mommy can show off with her super easy recipe without using a pectin;-)

Ingredients

  • 1 kg fresh strawberries, hulled
  • 600g / 2½ cup brown sugar
  • 2 tbsp lemon juice

Preparation

Place the hulled strawberries in a big salad bowl and cover with sugar. Let it rest for 10 hours, preferably in the fridge if the weather is hot.

In a heavy based saucepan transfer the syrup without the strawberries and bring to boil for 10mn on a low flame.

Add the strawberries and the lemon juice and cook for about 25mn or until a small amount of the juice gels on a chilled plate.

Pour carefully in jars and keep refrigerated. Consume within a month.

Yield: 3 to 4 jars, 370g each

Tip: If desired, one extra cup of sugar can be added to increase the quantity and sweeten the flavor.