Chocolate Stirring Spoons | Eid on the Feed

Welcome to my first installment for my latest ‘project’, Eid on the Feed! I personally feel that I don’t connect on a Eid/Ramadan level with many creators out there, so here’s hoping that this helps me meet other creators with my style of creating.

For my first post, I created some chocolate stirring spoons that are perfect for goodie bags and sharing with friends, as most of us are still in some form of lockdown, unfortunately.

I have seen different forms of this floating around on the internet, so I decided that I need to add a little ‘eid’ flair to it! You can stamp, color or even draw your own designs on it, but I decided to use some lovely washi tape from The Write Aesthetic. I used the Masjid Garland and Moon & Lantern, wrapping them around some wooden spoons. Them I dipped them in melting chocolate (I use this one). Before letting it harden, I added some gold and purple sprinkles to match the washi tape (and my favorite Ramadan color combo!

I am going to print a tag (and probably add washi tape too it!) with instructions to dip it in boiling milk! If you were inspired by this, and create something for Eid, please tag me on Instagram, using @everydayengineered OR #eidonthefeed!

Happy Crafting!


Silky Sicilian Pasta | Hello Fresh Dupe Recipe

Happy Foodie Friday! If you are here for cards, check out my post from earlier today! I used to blog about food, cakes and ALL the things way back when, and decided to tap into that again! Don’t worry there will still be A LOT of cards on the blog!

By the way, my recipes will come with tips and tricks, nothing else! So let’s get started!

Silky Sicilian Pasta

Serves : 4 | Prep time : 10-15 mins | Cook time : 30 mins

Ingredients :
2 zucchinis, quartered and sliced
8 oz mushrooms (white or bella), thinly sliced
10 oz grape tomatoes, halved 
¼ oz chives, thinly sliced
Juice of ½ a lemon
12 oz penne pasta, boiled and pasta water saved.
2 tsp italian seasoning (to make : equal parts parsley, basil, oregano, garlic powder, and black pepper)
½ tsp Better Than Bouillon Premium Seasoned Vegetable Base
8 Tbsp sour cream
½ cup shredded parmesan cheese
2 Tbsp butter
Olive oil, salt and pepper

Instructions :

  1. Heat up a little olive oil, add zucchini. Season with salt and pepper and cook till golden brown and softened. Transfer to a medium bowl and set aside.
  2. In the same, heat up some more olive oil and add mushrooms. Cook until brown and crispy. Season with salt and pepper and add to the bowl with the zucchini, set aside.
  3. Wash the pan, on medium heat add butter and a little olive oil. Once butter is melted, add halved tomatoes along with 2 tsp italian seasoning, and salt and pepper to taste. Once the tomatoes are softened, stir in the chives and lemon juice. Reduce heat to low and stir in stock concentrate and ⅓ cup of reserved pasta cooking water. Lastly whisk in sour cream and adjust salt and pepper.
  4. Add zucchini, mushroom and drained penne to the pan and stir until combined.
  5. Top with remaining chives and parmesan.

There’s a video on Instagram if you need a visual! And if you make it don’t forget to tag me, @adventureswithAleena

Happy Cooking!