Frozen Mango Mousse

I’m back from New York and somehow I managed to get sick. So today I’ll keep it short and give you one of my new favorite recipes. It’s mango, airy, and  incredibly delicious. A great alternative to kulfi, which is made with sweet condensed milk and evaporated milk and boiled until it is reduced and thick. This … is … different and simple!


Frozen Mango Mousse 

serves 4-6

1 cup mango pulp (can)

6 oz white chocolate

1 cup cold heavy whipping cream

1/2 tsp rose essence

Sugar to taste.

Chop the white chocolate and melt it in microwave. Check on it every 30 sec until it reaches a smooth consistency when stirred. Mix it in with the mango pulp and set aside.

In a mixer, pour in whipping cream and rose essence. Blend until soft peaks form.

Gently fold the whipped cream into the mango mixture. Make sure you don’t overdo it because the mousse will flatten and it won’t have that airy consistency.

After this you can do one of two things. You can either fill in your dessert dish with the mixture, cover it with plastic and place it in the freezer for two hours before serving. OR you can fill the entire mixture in a tupperware and place it in the freezer overnight and scoop it out before serving.



Pecan Pie

It’s Monday night and of course I’m watching football.

All my soon-to-be brides … when your husband asks you whether you want a tv in the bedroom or not – say yes!

Don’t get me wrong; I enjoy watching football just not everyday! Especially since all my shows air on the same days, it’s difficult to watch what you want!

It’s worse if your guy is into his fantasy football league. SIGH.

I still love you doc :)

This is our first Thanksgiving as a married couple and unfortunately, the doc can’t take the day off! So my in-laws are coming to our place for dinner. My father in law is taking care of the turkey, but I’m making everything else.

When I have time, I like to make everything from scratch. Given that today is Monday, I have three days to prep/make everything and I have my game face on! Minus the turkey, it’ll be the first time that all my in-laws are going to be trying my food.


In order for it to be perfect, I tested out a few recipes I’ve never made before. One being a pie made from scratch! Baker’s Square has been my go-to for pie and one of my favorites is pecan pie! So of course I was going to make it! Besides pumpkin pie, pecan pie is a must!

Here’s the mortifying part to this story. I made the pie and the doc and I were supposed to have a slice each and then I was supposed to give the rest away. But it was near perfection and it was just too hard to let go so I left it at home. During the next two days, the doc and I inhaled that thing. We ate it straight out of the pie dish! And when it was done, I wanted to make another so I could have some more ….. [not kidding]

Anyway, we’ll never speak of this again. It never happened. But I can’t wait to make it again for Thanksgiving. And the fact that I’ll have so many people over, I won’t be able to have more than one slice. Phew.


Mouthwatering, Melt in your mouth Pecan Pie

Yields 6 slices (c’mon let’s be realistic, there’s no way people want pie slivers)

Premade pie crust or homemade (I used Sylvia’s Pie Crust recipe)

1 cup white sugar

3 tbsp brown sugar

½ tsp salt

1 tbsp vanilla extract

3 whole eggs, beaten

¾ cup melted salted butter

1 cup corn syrup

1 cup chopped pecans


Preheat your oven to 350°F

Prepare your pie crust first.

Then mix all your ingredients except for the pecans together in a bowl.

Take your pecans (chop them if you have pecan halves) and place them on the bottom of your unbaked pie shell.

Pour syrup mixture over the top. Don’t worry if your pecans start floating up, they are supposed to!




Gently cover the top with foil and bake for 30 minutes. Remove foil and continue baking for another 20 minutes. Watch to make sure it doesn’t burn!

Now here’s the thing. Jiggle the pie, if it moves too much, cover gently again and bake for another 20 minutes until it sets. Every oven varies so just make sure to check!!

Let it cool for several hours (overnight is best) and then dive in!

Happy baking!

– Aisha

Yep, I wasn’t lying…


Warm Apple Crisp

Can you feel it, Fall is coming!

I’m so excited, one of my favorite seasons.  I love fall for all the yummies that come with it.  One of my all time favorite fall things to eat is apple crisp.  Warm apple crisp with a scoop of ice cream.

Its pretty simple to make and there are a TON of recipes out there, most that involved a lot of added sugar that I really wanted to avoid.  So after pouring over a bunch of recipes I finally settled on coming up with my own.  Trying to avoid having a huge batch sitting around all weekend tempting me to consume the whole thing I settled on making a small batch in an 8×8 square dish.  The aroma wafting towards me while this was baking in the oven not only had my mouth watering, but I was literally drooling!

You can use any kind of apples you have on hand, mainly Gala or McIntosh are pretty good.  I prefer Granny Smith because of the tartness, the contrast of the sweet/tart just explodes together.

Warm Apple Crisp

makes 3-4 servings

Granny Smith Apples – 2 to 3 medium-sized
Flour (whole wheat or all-purpose) – 1/2 cup
Oats – 1/2 cup (instant oats work best)
Brown Sugar – 2/3 cup
Butter – 1/2 cup (one stick) softened
Cinnamon – 1/2 teaspoon

Preheat the oven to 350°.  Cut the apples into chunks.  Peeled or skin on the apples is your preference.

In another bowl, mix together flour, oats and brown sugar, next cut the butter into the dry mix using 2 forks.  In an 8×8 greased dish, spread the apples.  Top the apples with the flour mixture.  Place in the oven, uncovered, for 30 mins.  Check for doneness and topping should be firm/crunchy to the touch.  Remove from oven and let cool for 10 mins.

Scoop into bowls topped with a scoop vanilla ice cream.


Happy Eating!


Pantry and stomach necessities

This afternoon I found myself watching Julie & Julia and wanting to make boeuf bourguignon. Why you say? Because Amy Adams makes it in the movie and it looks delicious! It also sounds like so much fun to say …

Boof Burg-in-yun.

But boeuf bourguignon is for another day. How was everyone’s Labor Day weekend? Ours was great! I didn’t think we would be able to do anything since doc’s schedule is always hectic but we found time J We watched The Campaign (which was OK) and then took a surprise visit home!

You all know how much I LOVE Chicago. So going to the beach along Lake Shore drive made me the happiest person ever. We played some volleyball, some touch football (that I sat out of), and then went to eat some gyro pizza. Mmm. That stuff was gooood.

Now I miss it. I want to go back to the beach!

Time to talk business … I realized that every reader goes through recipes and decides on making something relatively simple but has to go out to get the ingredients. That’s too much work for something like home made cookies. What are supposed to do when you want to make Chewy Chocolate cookies with walnuts at 10pm? Do you go out to the grocery store? No.

(sidenote: I am not going to indulge in such cravings this month, I have a honeymoon to go to! Expect healthy posts soon!)

Sooo, when you do crave such things, and really want to make something you should already have stuff on hand! For the next few days, my posts will be about pantry essentials for when you want something and don’t have time to go to the grocery store. And the recipe to the cookies of course! This is what I usually have stocked in my pantry:

Baking Essentials:

All Purpose Flour (or wheat)

Baking Soda/Powder

Brown Sugar



Cocoa powder






Vanilla extract


Extras: Peanut Butter, Oatmeal, other extracts


Chewy Chocolate Cookies with walnuts

Yields 36 cookies


1 cup butter

1 cup white sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 ¾ cups flour

1 ¼ cups cocoa powder

2 tsp baking soda

½ tsp salt

2 cups walnuts

1 tall glass of milk ;)


Preheat oven to 350 degrees

In a large bowl, cream together the butter and both types of sugars. Add eggs one at a time and then add the vanilla.

In another large bowl, combine all the remaining dry ingredients (flour, cocoa powder, salt, baking soda) and gradually add to the creamed mixture. Once combined, fold in the walnuts and drop spoonfuls onto a cookie sheet.

Bake for 12 minutes until puffy. Allow cookies to cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.


The milk is essential! Enjoy!


– Aisha

Churros for the first time!

Back to that awesome house warming party we threw this past weekend.

I made a 2nd dessert of course. I thought really hard about what I should make. And then Giada popped into my head. A few weeks back, I watched a rerun of one of her episodes and she made churros!


Ok, so I shouldn’t get that excited because the truth of it all is that I’ve never actually tried a churro. I just know that whenever I’ve been to six flags I would smell the cinnamon deliciousness and it would tempt to get one BUT funnel cake always wins. ALWAYS.

I kind of want some now. And I know I’m side tracking but this really bothers me … How is it that some places serve funnel cake WITHOUT ice cream and hot fudge. Its like a crime. Ice cream and hot fudge should never be optional. I went to the zoo with my friends after I moved here and the lady looked at me funny  as if I was asking her for curry powder topping or something. I should do something about it.

Anyway, continuing on with the churros. They were so good! Some were a little bit crunchy than others because I fried them longer so make sure they are out of the oil once they are done. But I loved them and now what I want the next time I go to six flags (along with the funnel cake of course)

Cinnamon Espresso Churros

Cinnamon-Espresso Sugar

½ cup sugar

2 tbsp ground cinnamon

1 tbsp instant espresso powder


1 cup all-purpose flour

1 cup water

6 tbsp unsalted butter (at room temperature)

2 tbsp sugar

2 tsp instant espresso powder

½ tsp fine sea salt

2 large eggs beaten

Canola oil for frying

A pastry bag fitted with a large star tip


In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.

Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until thick dough forms.

Transfer the dough to a large bowl and slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet.

In a large saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat. Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy (about 3 minutes). Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

So go *drool* od!

– Aisha :)