I really wanted to write a Ramadan reflection before Eid. But today was a crazy busy day. I felt like Snow White (or Peanut Butter Caramel, in my case), cleaning the entire apartment, rearranging the furniture, adding a dash of purple wherever I could.
And of course, I had this urge to bake.
I can finally say that I am a baker and not just a consumer of baked goods!
This has actually been a semi-serious goal of mine (along with being a Returning Champion on Jeopardy!). I made a dee-lucious Blueberry Cake two weeks ago. I was so proud of it because not only did I pretty much ad lib the entire recipe and made my own last-minute icing (no sugar, all honey, baby) from scratch, it was sweet enough to satiate all my sweet teeth. I’d post the recipe if people are interested. Are y’all interested? I promise, I have no intention of transforming Cake & Cows into a food blog, but now the name of the blog won’t be a complete let-down, eh?
Anyways, since we still have a boat load of dates left and some almonds from our very first grocery shopping trip, I thought I would whip ’em together and start my own Eid-al-Fitr family tradition (the strawberry bread recipe wasn’t actually for Eid – I had scheduled that post a few weeks ago). I don’t like sheer khorma, the warm and thin liquidy “dessert” that my mom makes each Eid for my dad. I’d much rather have those Almond & Date Whole-Wheat Muffins.
Well, as long as they turned out. I won’t share the recipe with you yet, since this is my first time making it and I’m still fasting (so no licking the bowl!). But it’s got the usual suspects – whole wheat flour, honey, fruit…
Oh my God, it’s almost food time! Gotta go…