Crab stuffed mushrooms!

There are days where I whip up something in 30 minutes with a pinch there and a dash here and usually it turns out decent.

But the other day, I guess my creative juices weren’t flowin’ because I made horrendous dinner. And the doc is sweet and says it was good, but I was not happy.

Not. At. All.

The chicken was alright but the pasta … I wanted to cry.

What saved me from bursting out to tears was what I made as appetizers.

They were so yummy that it made up for that sticky mess! Phew!

I love mushrooms, I put it in just about anythng I can. And I love seafood! While I was prepping the mushrooms, I kept thinking about my bff, DK.

[Yes, I have a lot of best friends, don’t judge]

She’s a pint-sized cutie who LAHOOVES crab and shrimp. But doesn’t like mushrooms. We lived next to each other on the island and I used to cook for her all the time. And I would sneak in veggies whenever I could (like a mother), but one day she found out and after that, she didn’t trust me.

There is no easy way of hiding the mushrooms in this recipe but I don’t care, the next time I see her I’m stuffing her face with these bite sized goodness!!

I took Paula Deen’s recipe and made my life a little simpler and did the following:

Crab Stuffed Mushrooms

Yields 6 large mushrooms or 12 small mushrooms

1 cup crabmeat

1 cup of cream cheese with chives

1 tbsp milk

4 tbsp Parmesan + a little more for garnish

6 large mushrooms caps or 12 white mushroom caps **

½ cup breadcrumbs

1 tsp salt

1 tsp black pepper

2 tsp garlic powder

butter, room temperature

* If mushrooms still have stems, remove.

Preheat oven to 375 degrees F.

In a large bowl, combine crabmeat, cream cheese, milk, Parmesan, salt, pepper, and garlic powder.

Once combined, roll into balls and stuff mushrooms with mixture. Top with breadcrumbs and Parmesan cheese.

Brush the pan to coat and brush mushroom tops with butter to help them turn brown. Place in oven for 20-30 minutes until filling is hot!

Enjoy every warm bite you take!

– Aisha


Need a date? I can help!

ImageOk, so the best part about iftar has to be the kajoors (Dates) and not just any kind of kajoors, Mejdool dates. Mm. Mmm. Mmmm. So sweet and chewy and there’s so much of it!

But I cannot have dates after Ramadan. I don’t know why or what it is. It’s just not as special. UNLESS, you serve them like this!

So good, it’s dessert! Ask my sister in law, she doesn’t like dates but she requested the recipe

(definitely got some bonus points that evening ;] ) 

I’m not going to say dates are boring, they’re still delicious but theseee are even better. I’ve seen different takes on this. Back in the day when I was young (two years ago), I was in love with almond tucked dates. There was something about the crunch that I liked. A friend of mine dipped her dates in chocolate. It’s brillant. Anything dipped in chocolate is amazing. I should do that with my medicine. It’ll probably be the only way I can take it.

I’m sidetracking here. Sorry! Anyway, the first time I made these babies I took cream cheese and 2 cups of sugar and mixed it all together and piped it into the dates. I tried all sorts of things; I would add in cinnamon or brown sugar or even melt some chocolate and mix it in.

And then I found something uberly fantastic. It’s this thing called Philidelphia Indulgence white chocolate flavored cream cheese. Uhm, half the work in a box?


 Yes Please!


 Pipe it in and put some amazing toppings on and even those that don’t like dates will surely love them. Trust me, I know ;]

Decadent Kajoors

 (make more than 1 per person, they’ll go by fast)


Philidelphia white chocolate cream cheese

Chopped walnuts

Chopped chocolate


Ziplock bag for piping

Cinnamon powder

Take a knife and make a butterfly cut by cutting halfway through. Remove pits.


Take a ziplock bag and fill it with the cream cheese. Pop it into the microwave for 10 seconds. By doing this, the cream cheese will have an easier flow. Cut a small triangle at the corner of the ziplock bag and pipe into the dates.

Place all toppings on a plate and use the side of the cream cheese to press against them. Image

Add a dash of cinnamon on top, refrigerate for at least 10 minutes and take them out to break your fast. I guarantee you’ll want a second!

Ps. I want to know what you as my followers want to see on this blog! So comment below and I’ll definitely make/test something you want!

– Aisha