Archive for July, 2015

  • Jul
  • 07
  • 2015

FREE Eid Lantern template

FREE LANTERN TEMPLATE

Eid Mubarak Mini Lantern

*You may download this printable at the end of this post*

I’ve recently redecorated my living room and wanted to have a bit of a Scandinavian influence, though still keeping with that rustic look.  So this design is inspired by those 2 things. Sandinavian + rustic. If you see my Eid design theme (once you print this template), the triangles have a rustic watercolour effect.

Want to know how to DIY this mini lantern? Please follow my step-by-step photos with  instructions on how to construct this lantern, here.

Download your lantern template below! If you’re on Instagram, please follow me @inmystudio_ and hashtag #imsfreebies so I can stalk your Eid decor :)


  • Jul
  • 05
  • 2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

 

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

 

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

 


  • Jul
  • 03
  • 2015

FREE Eid Bunting Flags

Eid Mubarak Bunting Flags

*You may download this printable at the end of this post*

Assalamualaikum! I hope your Ramadan is going well and you’re utilising your time with good deeds, Inshallah :)

Here is the 2015 bunting flags, I hope you like the theme…as you would’ve seen it with my 2015 Ramadan freebies. So stay tuned next week for my Eid mubarak lantern!


  • Jul
  • 01
  • 2015

moist carrot cake with lemon & cream cheese frosting

 

I have been making this carrot cake for years but sadly I have forgotten where it originated from, (No, I remember now! Of course its from Bree- the lovely Pioneer Woman!) and its always a winner, hands down! Let me tell you, its so so soooo soft and moist and I usually would cover the entire cake with chopped walnuts, unfortunately I didn’t have enough at the time of baking it, so I just sprinkled a bit over the top. But if you do, please, please be generous. It just brings it all together, Yum!

Re-bumped post: I made this cake yet again, and just had to put the walnuts on top! I think the lighting made the colour of the cake injustice (above 2 pics) but the actual colour is much like this photo below.

 

RECIPE FOR MOIST CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Adapted from Pioneer Woman, with modifications to cream cheese frosting

Serves: 12
Prep time: 20mins
Cook time: 50mins to 1 hour

Ingredients

Cake:
2 cups plain flour
2 cup sugar
1 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 cup grated carrots
1/2 tsp salt
4 eggs

Icing:
50g butter, melted
180g cream cheese, at room temperature
1 cup walnuts, chopped
2.5 cup icing sugar
2 tsp lemon juice, sift out pulp

Method for Cake

1. Preheat oven to 160 degrees (fan forced) or 180 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. In a large bowl, mix sugar, oil and eggs using a hand whisk until just combined. Do not overwhisk.

3. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.

4. Then add step 3 to the liquid mixture in step 2 and combine well with a spatula.

5. Add carrots and fold mixture.

6. Pour into the pan and bake for 50 minutes until a skewer inserted comes out clean.

7. Cool completely before putting the icing on.

Method for Icing

1. In large bowl, mix butter and cream cheese with an electric mixer.

2. Add sugar and lemon juice. Mix again until creamy.

3. Spread generously onto cake and drizzle the nuts all over.

 

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