The Stenciled Eid Cookies

Sometimes the precise baking recipes yield perfect results, sometimes it doesn't. Sometimes ideas as perfect as are in your head, they just don't work out practically. That's what happened to me over the past week as I was playing around with a cookie cutter set that Deenna of Salaam Design was so generous and sent me a LONG time ago!

Maybe it was the heat wave, maybe it was my low patience for baking that I have during Ramadan, but none of my "fancy" ideas worked out! But fortunately third time is a charm!! Cause once I stuck to my go-to cookie recipe and my new found love for stencils, I FINALLY got presentable, shareable and postable (yes, I just made that word up) results!

So, took a few pictures and finally getting to writing out this post! Before getting to the how too, I thought that I would point out that the cookie cutters are on sale and Salaam Design uses priority shipping so you can hint to your loved one about your Eid gift :D

Back to the cookies, as I mentioned a few lines ago, I used my go-to cookie recipe and along with it my easy peasy royal icing recipe tinted with Americolor Super Red. I recently did a post on cookie stenciling, so just going to direct you there for the how to's, so point in reinventing the wheel, right? The link to that post can be found here.

Lastly, the stencils that I used are from Once Upon an Eid and The Cookie Countess. I have another post in the works using the Eid Stencils, hopefully I will get a chance to share them ASAP!

Have you started your Eid baking? This is my first batch of cookies, and I know that I have to make a ton more Friday! Please leave me a comment with a link to your Eid baking ideas!

More Eid baking and crafting ideas can be found here.


Don't forget, caring is sharing!

The Tres Leches Cake

Happy (late) 4th of July! I hope you all had lots of fun with friends and family, with lots of good food and sweet treats. We sat out the fireworks as its Ramadan and stayed in doors as temperatures are in the high 90s! But I couldn't resist the chance to do some tax free shopping, as we are spending the weekend in Portland.

I was going to share this recipe a while back, as its the perfect desert for 4th of July, color theme and all! Plus it can be made ahead of time and kept in the fridge ready to serve. I always use the fresh fruits and add them right before serving, to avoid the whipped topping from getting runny.

Have you tired golden raspberries? This was the first time I noticed them at the store and haven't seen them since, they are really good! You can use any combination of fruits that you prefer or those that are in season. An excuse to go to the farmers market?

This recipe can easily be doubled and baked in a 9x13 dish or two 10 inch spring foam pans. And making the whipping cream yourself is a little extra effort, but totally worth it. I have on occasion used cool whip, but fresh whipped cream really is the best!

In my opinion, this is the perfect summer dessert and I know that I will be making it again and again this summer, and I highly recommend that you try it!

Lastly, shout out to my Jenny Bhabi for the pretty flower bouquet over graduation weekend. I loved it!

The Tres Leches Cake

for the cake
3 eggs
1 1/2 cups sugar
3/4 cup oil
3/4 cup milk
2 tsp vanilla extract
1 1/2 cup all purpose flour
1 1/2 tsp baking powder

for the sauce
1/2 cup condensed milk
1/2 cup evaporated milk
1/2 cup whipping cream

for assembly
1 cup whipping cream
1 Tbsp instant vanilla pudding
fresh fruits of choice (strawberries, raspberries, blueberries, blackberries, kiwis, etc)

For the cake
  1. Preheat oven to 350*F and line and grease a 10 inch spring foam pan.
  2. Beat the eggs and sugar in a large bowl with an electric mixer until pale.
  3. Add in the milk, oil and vanilla essence, continue beating.
  4. Lastly, add the flour and baking powder. Beat until combined.
  5. Pour into prepared pan and bake for 45 mins or until a toothpick comes out clean.
For the sauce
  1. Mix all the milks together.
  2. Once the cake comes out of the oven, poke with a fork and pour the milk all over the cake.
  3. Keep the cake in the fridge for at least for 4 hours to overnight.
For assembly
  1. While the cake cools, beat the whipping cream and instant pudding until it forms stiff peaks.
  2. Chop/slice the fruits.
  3. Once the cake is cool and sucked in all the milk sauce, inverted the cake onto a serving dish.
  4. Cover with the whipping cream and arrange the fruits on the cake just before serving.
  5. Store in the fridge until its time to serve!

Don't forget, caring is sharing!

The "Hamsa" Cookie

Am I back on the same day? Let's just say that I am trying to play catch up as I have a bunch of products to share with all of you. Dalia of Once Upon a Eid was so kind as to send me a box full of baking goodies, beautifully and creative goodies! I am so excited to use them and play around with the different cutters!

I was hard to decide which cookie cutter to use first, then I noticed the hamsa hand cutter (I didn't even know what a hamsa hand was till as while ago). It even came with matching stencils. Stencils seem to be the new thing in cookie decorating, I don't know why I waited this long to try them out.

I am not a fan of too much frosting on cookies, its a tad bit too sweet for me. So I decided to go with a chocolate cookie and white royal icing. This way I spent more time figuring out the technique, also because I didn't do a base frosting layer, drying time was almost nothing!

When making the royal icing, I made it really think, so that it was easily spreadable. Then I placed the stencil on the cookie, spread the icing with a spatula and scraped the icing off using a pan scraper. Then I carefully "peeled" off the stencil leaving an almost a clean image that dried within minutes. It took a bit of practice, but I eventually got it! Can you tell which one I was the first one I tried?

I am in love with the stencils and how easy the technique is! I see myself using this set A LOT! Thanks again to Dalia for such a lovely product!

As I mentioned, the cookie cutter and the stencils come as a set, but you can easily pipe designs onto the cookie, I'm thinking cookies for a henna party, maybe?

Come back again tomorrow when I will be sharing another set of stencils that I received from Once Upon a Eid, and another technique of using them.

The "Hamsa" Cookie

a batch of chocolate cookie dough
a batch of royal icing
spatula and pot scraper


  1. Roll out and cut the cookie dough using the hamsa hand cutter. Bake and cool.
  2. While the cookies are baking and cooling, make the icing, Make sure that it is very stiff and spreadable.
  3. Once the cookie has cooled, lay the stencil on the cookie and spread the royal icing on the stencil with a spatula, and immediately scrap it off. Then carefully lift the stencil off the cookie.
  4. Allow the icing to dry for a few minutes before serving or storing.


Don't forget, caring is sharing!