Avelina's lifestyle

05/04/2026

Tiramisu No Egg 🥚 No Oven No Alcohol Just perfect

7 Next-Level Tiramisu Flavors 🍮

1. CLASSIC EGGLESS TIRAMISU
Ingredients (8–10 cups)
* 250 g mascarpone
* 250 ml whipping cream
* 80 g powdered sugar
* 1 tsp vanilla
* 1½ cups coffee (cold)
* 200–250 g ladyfingers
* Cocoa powder
Steps
1. Whip cream → soft peaks
2. Mix mascarpone + sugar + vanilla
3. Fold cream into mascarpone
4. Dip ladyfingers quickly in coffee
5. Layer biscuits → cream
6. Repeat 2–3 layers
7. Chill 6–12 hours
8. Dust cocoa before serving

🍓 2. STRAWBERRY TIRAMISU
Ingredients
* 250 g mascarpone
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla
* 200–250 g ladyfingers
* 1 cup strawberry juice (or milk)
* 250 g fresh strawberries
Steps
1. Whip cream
2. Mix mascarpone + sugar + vanilla
3. Fold together
4. Dip biscuits in strawberry juice
5. Layer biscuits → cream → strawberries
6. Repeat layers
7. Chill 4–6 hours

🍫 3. CHOCOLATE TIRAMISU
Ingredients
* 250 g mascarpone
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla
* 200–250 g ladyfingers
* 1 cup coffee
* 100 g melted chocolate
Steps
1. Whip cream
2. Mix mascarpone + sugar + vanilla
3. Add melted chocolate
4. Fold cream in
5. Dip biscuits in coffee
6. Layer biscuits → chocolate cream
7. Repeat
8. Chill 6 hours

🍵 4. MATCHA TIRAMISU
Ingredients
* 250 g mascarpone
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla
* 200–250 g ladyfingers
* 1 cup matcha tea
* 1 tsp matcha powder
Steps
1. Whip cream
2. Mix mascarpone + sugar + vanilla
3. Add matcha powder
4. Fold cream in
5. Dip biscuits in matcha
6. Layer biscuits → cream
7. Repeat
8. Chill 4–6 hours

🍮 5. CARAMEL TIRAMISU
Ingredients
* 250 g mascarpone
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla
* 200–250 g ladyfingers
* 1 cup milk or coffee
* ½ cup caramel sauce
Steps
1. Whip cream
2. Mix mascarpone + sugar + vanilla
3. Fold together
4. Dip biscuits in milk/coffee
5. Layer biscuits → cream → caramel
6. Repeat
7. Chill 6 hours

🌰 6. PISTACHIO TIRAMISU
Ingredients
* 250 g mascarpone
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla
* 200–250 g ladyfingers
* 1 cup milk
* 100 g pistachio paste
* Crushed pistachios
Steps
1. Whip cream
2. Mix mascarpone + sugar + vanilla
3. Add pistachio paste
4. Fold cream in
5. Dip biscuits in milk
6. Layer biscuits → pistachio cream → pistachios
7. Repeat
8. Chill 6 hours

🧁 SAME FOR ALL RECIPES (IMPORTANT)
* Dip biscuits FAST (1 second)
* Do 2–3 layers only
* Use clear cups for best look
* Chill before serving
* Add toppings last
MANGO EGGLESS TIRAMISU (Nonna Lia Style)
🧾 Ingredients (8–10 mini cups)
Cream
* 250 g mascarpone cheese
* 250 ml heavy whipping cream
* 80 g powdered sugar
* 1 tsp vanilla extract
Mango Layer
* 1 cup mango puree (smooth, sweet)
* 1–2 fresh mangoes (cut into small cubes)
Base
* 200–250 g ladyfinger biscuits
* 1 cup milk or light juice (for dipping)

👩‍🍳 Step-by-Step Instructions
STEP 1: Whip Cream
* Beat cold whipping cream → soft peaks

STEP 2: Mascarpone Mix
* Mix mascarpone + sugar + vanilla until smooth

STEP 3: Combine
* Fold whipped cream into mascarpone gently

STEP 4: Add Mango Flavor
* Take half of the cream
* Mix it with mango puree�👉 Now you have:
* Plain cream
* Mango cream

STEP 5: Dip Biscuits
* Dip ladyfingers quickly in milk (1 second)

STEP 6: Layer
1. Biscuits
2. Mango cream
3. Mango cubes
4. Plain cream
👉 Repeat 2–3 layers

STEP 7: Chill
* Refrigerate 6 hours or overnight

STEP 8: Finish
* Top with mango cubes or a little puree

🥭 PRO TIPS (IMPORTANT)
* Use ripe sweet mango (no sour taste)
* Don’t add too much puree → cream can get runny
* Keep layers thin for clean look
* Chill well so it sets firm

FINAL NOTES 🧁
• Dip biscuits fast (1 sec)
• 2–3 layers only
• Use clear cups
• Add toppings last
• Chill before serving

05/03/2026

I have a house, a passive income, maids that work for me and I can do whatever I want
House? Mine. Money? Mine. Humans?
Working for me. Meow.
I can do whatever I want...Living my best life zero bills, maximum naps.
Meow

05/02/2026

Kefta Balls in Chickpea Stew

For the Dough
3 cups glutinous rice flour
400 g ground lamb (or lamb + lean beef)
1/4 tsp turmeric
1 tsp seven spices
1 tsp cumin
1 tsp salt

In a food processor, combine rice flour and water. Pulse into a smooth, elastic, slightly sticky but firm dough (add water if needed).
Add meat, turmeric, seven spices, cumin, and salt. Process until smooth and well combined (not too dry or wet; adjust with water if needed).
Test by shaping a ball—it should hold. Knead by hand 5–10 minutes until elastic.

Tips
Dough should be firm yet moldable. Adjust water slowly.
Spices can be adjusted (optional cinnamon/allspice).
Can refrigerate to firm up.

⸻

For the Filling
500 g ground beef or lamb
2 large onions, finely chopped
2 tbsp oil or butter
1/4 tsp turmeric
1/4 tsp curry powder
1 tbsp cumin
1 tsp seven spices
1 tsp salt
1 cup parsley
2 tbsp almonds or pine nuts
2 tbsp raisins (optional)

Cook filling ingredients together until done.
With wet hands, flatten dough, add filling, and seal into a smooth ball. Repeat.

⸻

Chickpea Stew
4 tbsp oil or butter
1 small onion, chopped
1 tsp garlic
2 tbsp tomato paste
2 tbsp sticky rice
2 cans chickpeas
1 tbsp salt
1/2 tsp curry powder
1 tbsp cumin
1 tsp seven spices
3 cups beef broth
~1 L water

Sauté onion until golden, add garlic (1–2 min).
Stir in sticky rice (1–2 min).
Add spices, cook 1 min.
Add broth + water, bring to simmer.
Add chickpeas, simmer 20–30 min. Adjust seasoning and consistency.

Add kefta balls gently without stirring.
Cook 20–30 min until done, stirring gently if needed.

Serve hot.

04/27/2026

Easiest Tiramisu! Eggless 🥚 ❌ No Alcohol ❌ NO Oven
7 Next-Level Tiramisu Flavors That Put Every Dessert to Shame
🎬
https://www.youtube.com/watch?v=XkrCzKrF48s

04/15/2026

https://youtu.be/XkrCzKrF48s?si=IlpHFSC5mPHNE5tn

7 Next-Level Tiramisu Flavors That Put Every Dessert to ShameMASTER BASE (USE FOR ALL FLAVORS) 🍮 Ingredients (6–8 cups) 250 g mascarpone cheese (cold) 250 m...

03/17/2026

Iraqi Barda Plaw بردة بلاو
3 cups short-grain rice
3 cups chicken or vegetable broth
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon oil
500 grams cubed meat
500 grams cubed chicken
500 grams ground beef
2 potatoes, cubed
1 teaspoon salt (to taste)
½ teaspoon cumin
½ teaspoon nutmeg
1 teaspoon cinnamon, cardamom, and cloves
1 teaspoon seven spices
½ cup blanched almonds or almond slices
Vermicelli, as desired
Filo or puff pastry dough

Rinse the rice in cold water until the water runs clear (to remove excess starch).
Fry the onion and garlic
* Heat 1 tablespoon butter and 1 tablespoon oil in a saucepan.
* Add the onion and fry over medium heat until browned
* Add the garlic and stir for 30 seconds until fragrant
Toast the rice and spices
Add the spices and stir with the butter and oil.
* Add the rice and stir with the butter and oil for 2 minutes.

Add the broth and cook
* Pour in 3 cups of broth
* Bring the mixture to a boil uncovered until the water evaporates, then reduce the heat to low.
* Cover the pot and let it cook for 15-18 minutes without removing the lid.

Grease a pot with oil, then line the pot with filo pastry.
Add a layer of the filling, then the rice, then the filling until all the dough is used up.
Place the filling inside the dough, close the dough, and place it in a preheated oven until the dough is cooked and golden brown. ‎ #بردة
‎ # بلاو


‎

03/13/2026

Iraqi Stew (Sweet & Savory Dried Fruit Meat Stew)
A traditional Iraqi dish combining tender lamb with dried fruits, nuts, and aromatic spices for a unique sweet-savory flavor
* 2 cups dried apricots
* 10 dried plums (prunes)
* ½ cup dried peaches (or dried apricot halves)
* ½ cup raisins
* ½ kg lean lamb (fat removed), boiled until tender
* 1 liter lamb broth (from boiling the meat)
* Handful of almonds (blanched & peeled)
* Handful of walnuts
* ¼ cup sugar
* 1 tsp cinnamon
* 1 tsp cardamom
* Pinch of saffron (optional)
* 3-4 cloves
* Salt to taste
* 1 tbsp ghee (clarified butter)
* 1 tbsp vegetable oil
* 1 tsp tomato paste
* Lemon wedges

🌟 Key Tips
✔ Balance flavors: If too sweet, add a squeeze of lemon.
✔ Texture: Leave some fruit whole, mash others for thickness.
✔ Meal prep: Tastes even better the next day!

‎مرق #الطرشانة ( القيسي )
‎ #طرشانة العراقية #
‎2 كوب مشمش
‎ 10حبة برقوق مجفف علوچة أو غوجة مجفف
‎1/2 كوب زبيب
‎حبات لوز و جوز
‎ 2/1 كيلو لحم غنم بدون شحم مسلوق
‎رشة ملح
‎1/4 کوب سكر
‎ دارسين و هیل و زعفران وقرنفل
‎ملعقة سمن
‎ ملعقة كبيرة زيت
‎ ملعقة صغيرة معجون طماطم
‎ 1 لتر مرق اللحم
‎ليمون

‎ننقع الطرشانه والعالوجه نص ساعه بعد ما نغسلها
‎يسلق اللوز خفيف حتى يسهل نزع القشر
‎اسلقي اللحم حتى ينضج
‎يقلى اللحم بعد تصفيتها من الماء بقليل من سمنة
‎نضع الطرشانة والالوج ونحمسه
‎نضيف لسكر وندعه يذوب تماما في الطرشانة
‎و نضيف ملعقة معجون طماطم
‎ثم نضيف دارسين و هیل و زعفران وقرنفل
‎نحمس الزبيب
‎ثم نضيف لحم و مرق لحم وقليل من الملح نتركها على نار هادئة حتى تنضج بلكامل وتثخن

eid
‎جەژن
‎عید
‎الطرشانة
‎القيسي

02/25/2026

No falafel scoop mold tool is needed ❌
Crispy Falafel Sandwich Recipe
Falafel Ingredients
• 1 cup dried chickpeas (soaked overnight, not canned)
• 1 small onion
• 3–4 garlic cloves
• 1 cup parsley
• 1 cup cilantro
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp baking soda
• 2–3 tbsp chickpea flour
• Oil for frying
• Sesame seeds (optional)

🥙 Sandwich Fillings

Pita, hummus, tahini sauce, tomatoes, cucumbers, pickles, lettuce, hot sauce.

⸻

👩‍🍳 Quick Steps
1. Blend chickpeas, onion, garlic, herbs & spices (coarse texture).
2. Mix in baking soda + flour. Rest 30 mins.
3. Shape by hand into balls/patties.
4. Fry at 350°F / 175°C for 3–4 mins until golden & crispy.
5. Stuff into warm pita with toppings + sauce.

⸻

🔥 Top 7 Falafel Sauces
1. Tahini – sesame, lemon & garlic (classic).
2. Garlic Yogurt – cool & creamy.
3. Harissa – spicy kick.
4. Mint Yogurt – fresh & herby.
5. Zhug – spicy green herb sauce.
6. Amba – tangy mango sauce.
7. Lemon Herb – light & zesty.

Crispy tip: Use dried chickpeas & don’t overcrowd the pan.

Enjoy! 🌯✨

02/22/2026

No Oven? No Problem! Kunafa That Melts Faces and Hearts!
* For the Kunafa base:
* Ready-made kunafa dough (available in Middle Eastern supermarkets)
* 1 small cup of melted butter
* A pinch of saffron (optional, for golden color)

* For the filling:
* 1 cup shredded mozzarella cheese
* 1 cup shredded Akkawi or white cheese (soaked and drained to remove salt)
* (or any meltable white cheese)
*
* For the cream (Ashta) layer:
* 2 cups milk
* 2 tbsp cornstarch
* 2 tbsp sugar
* 2 tbsp cooking cream (optional, for extra richness)

* 👩‍🍳 Instructions:
* 1. Prepare the Kunafa Dough:
* Take a portion of the kunafa dough and crush it lightly with your hands or in a food processor until it’s finer.
* Mix the kunafa with melted butter thoroughly.
* Add saffron for color, if using.

* 2. Make the Cream Filling:
* In a saucepan, whisk milk, cornstarch, sugar, and cooking cream.
* Cook over medium heat while stirring until thick like pudding.
* Let it cool slightly.

* 3. Assemble the Kunafa:
* In a small non-stick pan or kunafa mold, press a layer of the buttered kunafa firmly at the bottom.
* Mix the cream filling with the cheeses, then place a generous spoonful over the kunafa.
* Top with another layer of kunafa, pressing down to seal the filling inside.

* 4. Cook on the Stovetop:
* Place the pan over low heat and cook for about 2-4 minutes or until the bottom turns golden brown.
* Carefully flip onto a plate to expose the browned side.
* Return to the pan and cook the other side until golden.

* 5. Finishing Touch:
* Drizzle with cold sugar syrup (see below) while still hot.
* Garnish with crushed pistachios.
*
* 🍯 Sugar Syrup (Qater):
* 1 cup sugar
* 1/2 cup water
* 1 tsp lemon juice
* 1/2 tsp rose water or orange blossom water (optional)
* Boil sugar and water. Add lemon juice and let simmer for 8–10 minutes until slightly thick. Add rose water at the end and let cool.

💡 Notes:
* This recipe makes mini portions - perfect for individual servings.
* You can bake this instead if you prefer, at 180°C (350°F) until golden.
* Serve warm for melty cheese heaven!

02/20/2026

One Dough - Two ICONIC Desserts
Double the Dessert, Half the Work – Churros + Tulumba Hack!😳💥
Churros & Tulumba Recipe
Ingredients:
1 cup water
2 tablespoons sugar
4 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla
3 eggs
1 1/3 cups (165g) flour
Toppings (optional):
Nutella or melted chocolate
Crushed hazelnuts
Crushed pistachios
Ashta cream
Instructions:
Dough (Base for Both Churros & Tulumba):
In a saucepan, add water, sugar, butter, and salt. Bring to a boil.
Whisk until everything is fully combined, then remove from heat.
Add flour and stir using a wooden spatula until a dough forms.
Let the mixture cool slightly.
Add eggs one at a time, mixing well after each addition.
Fill the dough into a pastry bag fitted with a star tip.
For Churros:
Start with cold oil
Heat oil and maintain the temperature between 350°F and 375°F (175°C – 190°C).
Pipe dough directly into the hot oil.
Fry until golden and crisp.
Optionally, coat with cinnamon sugar and serve with Nutella, chocolate, ashta, or crushed nuts.
For Tulumba:
Start with cold oil: Pipe dough pieces into the oil while it’s still cold.
Fry over medium heat, allowing the dough to slowly double in size. The slower they fry, the crunchier they get.
Once golden and crisp, transfer directly into cold sugar syrup to soak briefly.
Serve with optional toppings like , cream, or crushed

02/18/2026

I Tried Baklava… BIG MISTAKE (Addicted Now) 😳🍯
1 package phyllo sheets
1/2 cup unsalted butter, melted
2 cups chopped pistachios
2 tablespoons sugar syrup

Preheat the oven to 350°F (175°C)
Melt the butter and set aside.
Unroll the phyllo sheets and cover it with a damp towel to prevent it from drying out.
Brush baking dish with some of the melted butter.
Layer 12 sheets of phyllo in the prepared baking dish, brushing each sheet with melted butter
Spread the pistachio nuts over phyllo pastry + 2 tablespoons spoons sugar syrup
layers and press them down lightly.
Top the baklava with 15 more layers of phyllo sheets, brushing each layer with melted butter.
Use a sharp knife to cut the baklava
Bake the baklava in the preheated oven for 40-45 minutes , or until golden brown

As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
Allow to sit for about 30 minutes then garnish with pistachios


In a small saucepan, combine
1 cup water at room temperature ,
1-1/2 cups , 2 cardamom pods and 1 teaspoon lemon juice
Whisk well and cook over medium heat until the sweetener dissolves, about 10 minutes
Whisk through 1 teaspoon rosewater once the sugar free syrup has cooled