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Yalaaa 3a6oona afkar..hal ayam malal 
naby ensawy mashroo3 netsalaa..(tara il blog maywakel 3ayesh ) ..HAAAA shinO nage9kOm bil Q8..(lat7e6oon ashyaa2 bil 5ayal aw mamnoo3a 
..min il a5er..A6ba5 wabee3? wela asawy tejan :p (hairbands) ..wela ayeb betha3a wela ana asawy il betha3a ?……..(((Sarcasm)))
[youtube=http://www.youtube.com/watch?v=k_vCa0ht0rA]
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13×9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
THIS IS A DANGEROUS Video…Tempting
this one is for you abdulaziz alateeqi 
Ingredients:
1 packet Penne Pasta ( you can use any shape you like I prefer Penne)
Sauce:
Al Alali PIZZA sauce ( please guys don’t use the pasta sauce use the pizza sauce)
1/2 stick of butter
1 KDD whipping cream (not Gaimar)
1/2 table spoon flour
Salt
Pepper
1 Maggi cube ( I use the chicken one it has more flavor)
1 table spoon of Kraft cheese original (the one in the jars )
Tabasco ( optional)
I know all of you know how to cook pasta, but for those of you who don’t, bring the water to a boil add salt and oil to the water then add the penne, until it’s cooked ( it usually takes me 15-20 min).
While cooking the pasta, make sauce. Bring a deep pan and in medium heat add KDD cream and butter. Make sure the butter is melted . Add whole jar of Al alali pizza sauce and mix (the sauce will turn pink). Add Salt + Pepper (to your taste). Then add the maggi cube by crumbling it into the sauce. MIX. Add cheese and tabasco. Mix again. Then add flour, mix until it thickens to your liking, the color of the sauce will turn orangey ( I usually don’t like it too thick so I don’t keep it for too long on the heat, if I do it will get real thick )
Drain pasta from all the water and put in a mixing bowl add sauce to it and mix. Then put the pasta into serving dish, garnish with cheese ( preferably Parmesan or Mozzarella) and serve hot. ( This dish cools fast so you have to serve it 3ala 6ool )
BIL 3afay
i just baked this yummy chocolate cake ( it was soooooooooo moist) i will leave you with the pictures
not baked yet
fresh out of the oven
all sauced up
a slice of heavenly moist chocolate cake
Ingredients:
1 stick of butter ( room temp)
3 eggs
2 cups of flour
1 tea spoon of baking powder
1 tea spoon of bicarbonate soda
3/4 cup of coco powder
2 cups of sugar
1 1/2 cups of milk
1/2 tea spoon salt
1 tea spoon vanilla essence
SAUCE:
4 Areo chocolate bars
4 Flake chocolate bars
1 KDD Whipping cream
1 Flake bar to decorate cake.
OK lets start.
First mix the butter and sugar in an electrical mixer until creamy and fluffy. Then add the eggs. Next sift all the dry ingredients except the flour ( leave it till the end) and add them to the sugar mixture in stages ( NOT ALL AT ONCE) until well mixed, add the milk and vanilla, now add the sifted flour (*mix well ). Then pour the cake mixture in a buttered pan (any pan you want, it doesn’t have to be the like I used). Bake in the oven using a water bath (for those who don’t know how bring a oven tray fill it with water but not so much, and place the pan on top of the trey and bake) until done.
When the cake was finished, I melted all the chocolates for the sauce with the cream and poured over the warm cake and decorated with the flake chocolate.
ENJOY
Maqadeer the cheesecake middle:
1/2 cup cocoa powder (cadbury 7elo)
1/2 stick of butter
3 packages of Philadelphia cream cheese (medium size)
1 large Nestle condensed milk
3 eggs
2 small spoons of vanilla
Mix All of it together and keep aside :P
Maqadeer the bottom baskoot:
2 cups baskoot ma67oon (digestive a7la shay tabOon 7araka 7e6aw choco chip cookies)
6 spoons cocoa powder
6 spoons powder suger
6 spoons butter
Mix these together and put one tablespoon in each cupcake paper cups, and put them in a cupcake pan.
After put 2 table spoons or whatever needed to fill the cup 2/3 on the biscuit.
Put in the oven for about 15-20 minutes or until u put a toothpick and it comes out clean.
Maqadeer the chocolate on top:
1 cups melted chocolate (i used Areo..u can use any)
1 qo6i Whipping cream Kdd
Mix them together..and after the cheesecakes are cooled up on top as desired
Enjoy!
This is a tried recipe 3ajeeeeeeeeeeeeeeeB
Maqadeer:
2 Kdd Gamar (big)
2 bags Dream Whip
1 jello pineapple
2 small cans Nestle condensed milk
1 small spoon vanilla
1 large box Digestive biscuit
1 can pineapple
1 box gelatin (no flavor)
6areeqa:
1- Crush the biscuits put in the plate u want to use (shay 3ameeq)
2- Mix the pineapple juice with a spoon of gelatin and pour on top of the crushed biscuits lam ye5la6 oo press it down
3- Put the pineapples on top oo cut them up..its easier to eat it.
4- melt the jelly in a cup of warm water. And mix it ma3a bajii il mokawanat eb 5ala6a. Its going to make a thick yellow cream (latheeeeth)
5-Pour it on top of the pinaples Oo decorate as u want..
I just tried this recipee 3ajeeeeb! Oo 5afeef ba3ad.
I got the recipe from: http://recipes-appetite.blogspot.com/
WARNING IF YOUR WATCHING YOUR WEIGHT DON’T EAT THIS, AND IT’S NOT A LIGHT DESSERT BUT SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO YUMMMMMMMMMMMMMMYYYYYYYYY. I read this recipe in one of the sights a long time ago and since I tried it and it turned out to be a success I decided of course to share it with you.
INGREDIENTS:
1. Use 1 mars bar and chop it into pieces and place it in the bottom of the cups just like in the pictures of course this step is optional.
2. Put 4 Mars bars, milk and cocoa in a heavy-based saucepan. Cook over a very gentle heat, stirring constantly, until the chocolate has melted. Transfer to a bowl and leave to cool for 15 minutes, whisking frequently with a wire whisk to blend in any pieces of fudge that rise to the surface, to leave a smooth mixture.
3. Whisk the egg whites in a separate bowl until softly peaking. Using a metal spoon, fold a quarter of the whites into the chocolate sauce to lighten it, then fold in the remainder.
4 .Turn the mixture into six small cups, glasses or ramekins and chill in the fridge to set, for at least 2 hours, before serving. Serve topped with chocolate maltesers or flake.
[youtube=http://www.youtube.com/watch?v=l4YPjSON-7w]
we’ll i had this craving for molten cake so i made it myself and it was a success. i took a couple of pictures before i fliped them on the plate and also i posted a video for all of you to see the first bite (oh by the way theres a stupid laugh in the background that was me and no i don’t laugh that way it just came out, i was too excited LOOOOL)
UPDATE: since Abdulrahman asked me so nicely i’m going to post the recipe ENJOY
Ingredients:
6 areo chocolate bars ( the one with the bumps)
4 eggs
100g sugar
100g butter
50g flour
pinch of salt
Mix eggs and sugar in an electric mixer very very well about 5 minutes or until you get a very pale yellow color (you want the sugar to melt ), while the mixer is mixing melt the butter (don’t over do it and burn it keep the color yellow). Then in a separate pot melt the chocolate. Pour the melted butter and melted chocolate into the egg and sugar mixture, then add the flour and salt, then mix it again in the electric mixer until it’s well mixed. Get you ramekins butter them of course and flour them then pour the chocolate mixture in almost till the top leave a 1/2 inch for the cake to rise ( it won’t rise much). cook them in a PRE-HEATED OVEN for about 12 minutes or until the sides are set and the middle is abit shaky ( they should look like the photos above touch the sides to make sure their set LET IT COOL then flip before serving or eat them from the ramekins). BIL 3afya
Well i don’t know what it is exactly, but theres something therapeutic about baking, somehow you forget everything and you just focus on the quantities of the recipe and weather it will come out right. anyway i was sooooooooo bored yesterday, so i started looking for the perfect mini Bs-Boosa recipe and found one in a forum and it was great. It was easy and so yummy i ate four anyway heres the recipe.
Ingredients:
1 cup of KDD quick whip
1 yogurt
1 KDD Gaimar
1 1/2 cup of fine semolina (smeed na3m)
1tsp baking powder
1tsp vanilla powder (not essence)
1/2 cup coconut flakes
3/4 cup sugar
1/4 cup dalal oil
butter to grease mini cup cake mold
(the above ingredients are for the bs-boosa)
Sugar syrup (SHEERA):
1cup sugar
1/2 cup water
1tbl spoon freshly squeezed lemon juice
(mix the sugar , water, and lemon over low heat until sugar dissolves keep aside until the bs-boosa is done)
mix all dry ingredients together then add the wet ingredients and mix well using and electric mixer. Spoon 1tbl spoon of the mixture into each of the cup cake mold and wait 10 minutes before baking ( this will help the bs-boosa puff up nicely when baking). Bake in a pre heated oven till golden.You will end up with 48 mini bs-boosa. Pour sugar syrup (sheera )over the bs-boosa as soon as it comes out of the oven (while it’s still hot) i used one tbl spoon of sheera for each of the bs-boosas so i won’t end with a soggy bs-boosa. after spooning the sheera over wait 15 to 20 minutes before removing them out of the cup cake mold ( if you do it to early the bs-boosa will break, because it didn’t absorb the sheera well) decorate with coconut or crushed pistachio.
Oh my god this tasted too good to keep to my self. even though it’s a very easy and on the go recipe you have to give it a try. So I’m going to share the recipe with all of you.
Ingredients:
650g digestive biscuits
5 Flake chocolate
3 KDD Gaimar (each 250 ml)
6 KIRI Cheese
1 Can of Nestle Sweetened Condensed Milk
1 Hersheys chocolate sauce
(your going to end up with alot of dough but i have a big appetite) :P
OK Lets start:
Crush all the Digestive biscuits and all the flake chocolate into a powdery consistency. Then add 2 KDD gaimar to the biscuit powder until it forms a soft dough. Then form bitable circles from the soft dough (the size of the circle all depends on how big you want them, but try not to make them too big ) and put them in a deep dish.
Then Mix 1 KDD gaimar that was left with the 6 kiri and the can of the sweetened condensed milk in a blender until you get a thick liquid and pour it over the formed biscuit balls. Top it off with a squeeze of Hersheys chocolate sauce, and enjoy
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Ingredients |
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* 1/2 lb ground beef |
burger buns recipe(1)
In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll half of the dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter. Picture I Picture II
Place cut-outs on a large greased baking sheet. Bake at 350° for 15 to 18 minutes, or until browned. Brush tops with a little butter while they’re hot. Let cool on rack. Split the cooled buns and fill as desired.
burger buns recipe(2)
Ingredients:
3 cups bread flour, divided use
2 1/4 teaspoons active dry yeast, or SAF instant yeast (for a discussion of yeasts, click here)
1 cup whole milk, at room temperature
2 tablespoons butter, at room temperature
2 tablespoons sugar
1 teaspoon salt
1 egg, at room temperature
Cooking spray for bowl, or a bit of oil
1 egg, beaten with a bit of milk or cream, for brushing
1 tablespoon celery or poppy seeds (Half of the buns I used celery, the other half poppy.)
Preparation:
In a large bowl, mix 2 cups of flour with the yeast. Add in milk, butter, sugar and salt and mix lightly. In a small bowl, beat egg and add to the flour-milk mixture. Mix with a wooden spoon or mixer paddle just until combined. Cover and let rest for 1 hour at room temperature (ideally 70-75 degrees). Inside your oven with the light turned on is perfect.
If using a mixer, attach bowl, turn on machine and add the rest of the flour. Alternatively, knead in additional flour with your hands. Do this for 8-10 minutes, until smooth and elastic. Be careful not to add too much flour or you will end up with dense, heavy buns and no one wants those!
Spray bowl or brush lightly with oil. Form dough into a ball and let rise at room temperature (or again, in your turned-off oven), covered, until doubled, about 45 minutes to an hour.
Divide dough into 18 equally-sized pieces (a scale is helpful here). Shape into rolls: cup your hand with a dough piece underneath and roll it against your work surface, moving your hand in a circle, until it is tightly round. Bernard Clayton includes instructions for flattening the buns, so if you like the traditional shape, you’ll want to press them into a flattened circle. Arrange on a baking sheet, 2 1/2 inches apart, and let rise a third time until doubled in volume, about 45 minutes.
Preheat oven to 425 degrees F. Brush buns with the egg-cream mixture and sprinkle with a few poppy or celery seeds. Bake in the center of the oven until golden, about 20 minutes. (Mine turned out a nice golden brown, but I’d prefer them to be lighter, so next time I make these I’ll bring down the temp to 400 degrees F.
Remove from oven and transfer to a rack. Allow to cool completely before serving.
YUMmMMMMmMY
Brownie Ingredients
4 ounces unsweetened chocolate
2/3 cup (1 1/2 sticks) unsalted butter
1 ¼ cups semisweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
4 large eggs, room temperature
2 cups granulated sugar
2 tsp vanilla extract
Topping Ingredients
7 ounces mini marshmallows
1 ½ cups milk chocolate chips
1 cup Jif peanut butter
1 TBSP unsalted butter
1 ½ cups Rice Krispies
Preparation
Preheat oven to 350F. Grease a 9×13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Makes 12 3×3-inch bars. (I cut them a lot smaller and easily got a few dozen bars.)
Manqooool
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