Cream Cheese Frosting


Here’s a really easy recipe for a delicious cream cheese frosting. This frosting goes great with cakes with fruits or veggies in them, like carrot cake and banana bread. And it’s also the ‘PB’ to a red velvet cupcake’s ‘J’!

The only thing you have to keep in mind is that the ingredients need to be chilled. Not frozen, chilled!

Here’s what you’ll need:

1 cup cream cheese, softened and chilled

1/2 cup butter, softened and chilled

1/2 tsp vanilla

2-2 1/2 cups icing sugar, sifted

1 Tbspn cream

In a large bowl whisk(electric mixer or stand mixer) the butter and vanilla until it’s smooth. Then add the cream cheese and mix on low speed until everything’s mixed and there are no lumps. Then, with the electric mixer on low, add the icing sugar 1/2 cup at a time. You might not need to add all of it, so after adding 2 cups, taste the frosting. You might only need to add 2 cups. Add the cream and whip till incorporated. If the frosting seems too thick you can add a little more cream. taste and see if you like the level of sweetness. Add more sugar if needed.

So there it is! It’s really easy, delicious, and it stays good in the fridge for up to 3-4 days in an airtight container!





Hi guys! This is an all time favorite of mine! It’s also one of my best sellers from my baking days in Lahore! It’s so light and fluffy. I’ve updated it a bit ever since I came to Germany because there are more ingredients available here, but you can still use cream cheese if mascarpone isn’t available.

Here’s what you’ll need:

1 pack Ladyfingers

1 cup chilled cream

1 cup mascarpone(or cream cheese), softened

3/4 cup icing sugar

2 cups strong coffee

1/2 tsp almond(or vanilla) extract

cocoa powder or shredded chocolate for decor

It’s as easy as 1-2-3. Make the coffee first and let it cool down a bit before soaking the biscuits with it. In a large bowl whip the cream until it forms soft peaks. Add in the icing sugar, almond extract and mascarpone and continue whisking until stiff peaks form. In a medium dish layer the lady fingers edge to edge after dipping them into the coffee. Spread over half the cream mixture. Add another layer of biscuits dipped in coffee and finish off the remaining cream. Sprinkle over some cocoa powder or shredded chocolate and chill for at least 3-4 hours before serving.

Lemon Lime Tarts

Hi guys!! Here’s the recipe for lemon tarts! I’m in a hurry today because I have so many things to make for tomorrow but details of everything I made tomorrow for sure! I was short on lemons so I added lime juice ad some lime zest, and I don’t think i’ll ever use just lemons again! Of course, if only lemons are available stick to those! You can also use the packaged lemon juice. But you might have to use less because it’s concentrated.


Here’s what you’ll need for about 24 mini tarts:

half recipe of the pie crust I posted for Apple Pie. (


For the filling:

4 egg yolks

1 1/2  cups sugar

1/3 cup cornstarch

1 1/2 cups water

3 Tblspn softened butter

1 tsp grated lime or lemon zest

1/2 cup lemon or lime juice (I used half of each)

2/3 drops yellow food color, which you don’t have to add.

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In a sauce pan whisk the sugar and corn stach. Then add the water and let it come to a boil on a medium flame. Keep stirring occasionally because the corn starch might clump. And don’t leave it on the stove unattended!! You can get the pie crust ready while you’re working on the filling. Once the mix come to a boil take it off the heat. In a bowl whisk four egg yolks (you can freeze the egg whites to make a meringue later) and add 1/3 of the water mixture in and whisk until everything is combined. Then pour the egg yolk mix back into the sauce pan and keep it on a medium heat till it comes to a boil. Keep whisking the mix once it boils until it thickens.


Sorry about the blurry picture! but you can see the difference in consistency, right?!


Once the mixture thickens take it off the heat and whisk in the butter, lemon/lime zest, and lemon/lime juice.


Aren’t the colors so pretty?!


The butter makes the filling glossy and bakery like! Now the filling is done. The egg yolks have cooked for sure, and you need to bake the crust now! At this point you should taste the filling as well. It’s not gonna taste like the lemon tarts you find in pakistani bakeries! the filling is actually lemony, and not just yellow in color! You can add some icing/powdered sugar is you want it sweeter, but don’t make it too sweet. I’d say stick to the amounts mentioned above!

Now roll out the pie crust to about 1/8 inch thickness. You can use a flower cutter to make them look like sunflowers like I did!

IMG_3017 IMG_3018

Push them into mini cupcake tins and make wholes using a fork on the bottom so they when they bake the crust doesn’t rise and stays nice and flat so you can fill them!

Bake them at 180 C for 10-12 minutes or until they turn golden brown.


Then fill them with a mini teaspoon of filing and you can top them off with some more lemon zest, leave them plain, or use edible glitter like I did! If you have any filling left over you can refrigerate it! It should stay good for about a few days in an air tight container.



I hope you guys make these on Eid! They’re delicious!


Tarragon Chicken

It’s the last day of chicken week! And to recover from all that chicken, next week i’ll be posting more dessert recipes! I’m thinking pies.


(I made tarragon chicken for 15 people, with garlic rice! Just multiply this recipe by 4, and cut the chicken into smaller pieces!)

So here’s what you’ll need for tarragon chicken. (I’m hoping you guys picked up on the fact that most of the recipes have similar ingredients, so the amount of each that you use makes a huge difference flavor wise. Also, by making all of these recipes you’ll get an idea of the impact each ingredient has on your dish!)

1/2 kg boneless chicken fillets, butterflied

1 Tblspn vinegar

2 Tblspn soy sauce

2 Tblspn Worcestershire sauce

1/2 tsp white pepper

1/2 tsp black pepper

1 tsp crushed ginger

1 tsp crushed garlic

1 tsp dried tarragon

1 Tblspn mustard

3/4 cup cream


This again, is very simple. No need to marinate the chicken for a long time. Just mix the vinegar, soy sauce, worcestershire sauce and the peppers with the chicken and let it sit for about 5 minutes. In a pan heat about 2-3 T oil, and sauté the ginger and garlic for about a minute, then add the chicken. don’t throw out any left over marinade. You can add it to the sauce later! Cook each piece of chicken for 4 minutes on each side, or until it’s golden brown. Then add the cream, the leftover marinade, tarragon and mustard. The sauce is supposed to be thick, unlike the moroccan chicken, but if you want you can add 2 T water. Taste the sauce and see if it needs more seasoning. Serve with some garlic rice, mashed potatoes and garlic bread!


I hope you guys enjoyed these chicken recipes! It seems to be the easiest choice for a quick lunch or dinner, and these five recipes will help you get the oohs and aahs at any party! The basic idea behind these recipes is that they’re quick to make, and you don’t need to go out to the grocery store and spend a bunch of money on different ingredients every time you decide to make something. These recipes are also easy to make for a larger group of people. All you have to do is multiply each recipe by however many people you are expecting. Each recipe is good for up to 3-4 people, depending on if you make sides with it or not!

Happy cooking!