Mother’s Day Tea Party | Feat. A yummy spread & recipes!


Hi loves!

I realized, that I never made a blog post about our Mothers Day celebration we had at my home (but it’s better late then never right?). I invited my mom and dad over for Mothers Day and I knew I wanted to do something different then the typical ‘bengali styled lunch’ which usually includes, biryani, a cucumber salad, some raita and another dish consisting of veggies or meat. I wanted to do something different, that I know she would appreciate.. so I whipped together a really cute Indigo/Kate Spade/Stephanie Sterjovski inspired tea party.

The spread included, delicate cucumber sandwiches, a cantaloupe boat with fresh black berries and mint, mini quiches, samosa’s, veggie pin wheels, a special blueberry & watermelon juice and of course, tea! You wont believe how simple each of the dishes were to make and you’ll find that the common ingredients are: cream cheese, dill, mint and fruit. What I like about this spread was that I was able to do use one ingredient on a couple different items which made my life and grocery list inexpensive and easy.


For the recipes of each dish, please see below 🙂


Cucumber Sandwiches:
1. White bread
2. Cream Cheese (softened)
3. Dill
4. Cucumbers
5. Salt & Pepper

Cucumber sandwiches are super easy, tasty and delicate. All you do is spread cream cheese (make sure its softened!) on both slices of bread. Sprinkle each side with some fresh dill, salt and pepper. After slicing some thin cucumbers (and letting them soak out their water on a kitchen paper towel), neatly distribute them on one slice of the bread. Put both sides together and cut off the crust using a serrated knife. (These sandwiches were a huge hit, especially with my dad! lol)


Cantaloupe Boat:
1. Cantaloupe
2. Berries of your choice (I used blackberries)
3. Mint
4. Icing sugar or regular sugar

This is a super easy dish and only takes a few minutes to make. I made it the night before and just refrigerated it over night. First, cut your cantaloupe into slices and present them on a platter. Grab some berries of your choice and place them nicely around and in between the cantaloupe. Next, slice up some fresh mint from your garden and sprinkle over top. Lastly (and you want to do this moments before you serve the item) – dust over some icing sugar which will give your fruit platter a beautiful touch. I unfortunately did this the night before, and my icing sugar dissolved.


Mini Quiches:
1. Phyllo Dough (1 box)
2. 12 Eggs (Feel free to use less)
3. A dash of heavy cream
4. Mozzarella Cheese
5. Chives
6. Sour cream
7. Lemon Zest
8. Dill

They sound fancy, but trust me it was the EASIEST dish to make (also made the night before). In a bowl, mix together your eggs, heavy cream and salt and pepper – whip it up and leave it aside for a moment. Using a cupcake tray, line your THAWED phyllo dough and make little cups. Fill the bottom of each cup with a sprinkle of mozzarella cheese and then transfer your egg mixture into each cup, sprinkling a handful of chives on top. Now bake at 375 for about 15 minutes or until the eggs are golden brown and puffed up. While this is cooling, in another bowl whisk together about a cup of sour cream, the zest of one lemon and a handful of dill. Once your eggs are out of the oven and have cooled, apply a doll up of the sour cream mixture on top and garnish with some fresh dill. VOILA!

Pin Wheels:
1. Colorful tortilla bread
2. Softened Cream Cheese
3. A variety of veggies (I used red/green/yellow peppers and onions)
4. Salt & Pepper

Spread softened cream cheese on your tortilla bread. Sprinkle your favorite veggies on top and add salt and pepper. Roll very tightly and cover with aluminum foil (or you can cut it into pieces and serve right away). I covered it with the foil, put it in the fridge and cut it into bite size pieces in the morning.

As for the samosa’s, they were bought but absolutely delicious and added that bengali touch to the tea party. Additionally, I just grabbed some blueberry watermelon fruitopia and added frozen fruits and lots of ice for a cool, cold drink. I hope you guys enjoyed the recipes and pictures!




Thank you so much for reading!



Macaroning with Hafsa

Hi dolls!

Hope everyone is doing fabulous on this rainy wednesday night. A few weekends ago, my girl Hafsa and I decided to get together to make Macaron’s! Now I did it once before and it worked out perfectly.. this time we had a few bumps along the road but thats mostly because we were goofing off the whole time. We used ‘Beth’s fool proof recipe’ that my cousin sent to me and it’s the only video that is very detailed in terms of making the perfect Macaron! Now without further ado, let’s get started!


You will need:
3 Egg Whites
1/4 Cup of White Sugar
2 Cups of Icing Sugar
1 Cup of Almond Flour
Pinch of Salt
1/4 tsp cream of tarter
Buttercream (Chocolate or Vanilla – your choice)
Your choice of food coloring (if any)
A mixer
A sift
A spatula
A couple bowls
Parchment Paper
Cookie Sheet
Piping Bag


Step 1: Preheat your oven to 300 degrees. Sift your almond flour and icing sugar into a bowl. During this time, you also want to make sure your eggs are at room temperature. If they are not, throw them in a bowl of luke warm water for about 3 minutes and they will be ready to go!

Step 2: Prepare your egg whites (make sure to not get any yolk inside) and turn on your mixer to a medium speed.

Step 3: Add a pinch of salt and your cream of tarter.

Step 4: Mix on medium-high speed until you reach stiff peaks. You should be able to put the bowl over your head without the mixture falling! At this point, you should add a drop of your favorite food coloring. We unfortunately forgot and had to mix it by hand later which was also okay!

Step 5: It’s time to mix your dry and wet mixture together. Make sure you fold slowly and do not over mix with your spatula! Once everything is well incorporated and is a thick consistency, pour it into a piping bag and get ready to make little circles!

Step 6: On a cookie sheet covered with parchment paper, pipe out 1 inch rounds! Then, tap the cookie sheet 3 times and let the macaron’s sit out for 30 minutes.

Step 7: Bake your macaron’s for 20 minutes and let them cool before you start assembling them with your butter cream mixture.

Step 8: VOILA! The macaron’s are complete! Bon Appetite!

I hope you enjoyed this simple and easy Macaron recipe. Check out the youtube video for more details on the baking process:

Below, you will also find some more pictures of macaron’s I made a few months ago, dusted with icing sugar and made with chocolate ganache!



Also, check out my girl Hafsa on her blog:

Thanks guys!


Recipe: Oreo + Brownie Chocolate Trifle


Happy Wednesday Everyone!!

It is tiiiiime for a recipe blog post. First of all, don’t mind my ugly writing on my little chalkboard – I was in a rush. I made this chocolate trifle a few weeks ago at our first house warming party! It was an Oreo and chocolate filled trifle that was creamy, delicious and not too chocolately! It finished so fast and the kiddies (and adults) were coming back asking if there was more left, it was simply a big hit!

Now, it is nooothing special, it was super easy and seriously took no time. So, Let’s get started!

You will need:

1. Chocolate Brownies (I used store bought brownies, aint nobody got time to make some when you are throwing your first house warming)

2. 1 tub of Cool Whip

3. 2 packs of Jell- O Chocolate Pudding Mix

4. Oreos

5. A Trifle Dish


Step 1: Prepare your chocolate pudding mix and leave it to the side until later. Also take your cool whip out of the freezer and let it defrost for about 10 minutes prior to using it.

Step 2: It’s time to LAYER! At the bottom of your trifle add your brownies! I broke mine up into bite size pieces so they would be edible.


Step 3: Grab a dollop of your cool whip (defrosted) and spoon a semi thick layer over your brownies.


Step 4: It’s chocolate pudding TAIMEEE. Grab another dollop of chocolate pudding and throw it on top of the cool whip.


Another picture from the outside of the trifle dish (don’t the layers look pretty?)


Step 5: I really could have done this in a “prettier” way but it’s going into your tummy either way right? So what does it matter. #timesarehard. This layer is all about your favorite cookie. I added some Oreo’s right on top of my chocolate pudding layer.


Step 6: I then added more chocolate pudding on top of the Oreo’s and coated evenly! The Oreo’s were pretty much sitting in between 2 layers of chocolate pudding which made them soft and moist, easy to eat and delicious.

ImageStep 7: Then, add the rest of your brownies (in bite size pieces) on top of the chocolate pudding.

ImageStep 8. Now you could stop at Step 7 but when you have more room in the trifle dish, why wouldn’t you continue? Add another dollop of Cool Whip and make a smooth finishing layer with your silicone spatula (or a spoon to be less fancy).


Step 9: DECORATING! I totally messed up on this part. I ran out of Oreo’s! #sadtimes SOO my decoration on top looks pretty ugly. Feel free to do whatever you want! What I should have done is crushed up the Oreo’s I did have and sprinkle them on top. It would have looked way prettier then my half Oreo and half graham cracker crust dĂ©cor :S #noshame


And that’s it ladies and gents! I hope you enjoyed this trifle recipe as much as my family enjoyed eating it! Let the trifle sit in the fridge for one night before you serve it. By doing this, the Oreo’s and brownies become SUPER moist and all the flavors sink in with one another.

In addition, remember to use COOL WHIP instead of Whipped Cream (yes they are two different things). If you use whipped cream (the ones that you can spray out of a can), it will dissolve over night in the fridge and then your layers… they wont really look like layers. So SKIP the mess & the drama and use Cool Whip.

Lastly, remember you don’t have to use the same items I used, you can use anything you have at home. Instead of Oreo’s, you can use Chocolate Fudge Cookies? instead of chocolate pudding, you can use vanilla? You can even top with strawberries. Do whatever you like, it’s your trifle!