So just like that the Eid holidays are over. This year’s Hajj was very special. Unlike having millions every year, thanks to the Covid, there were only blessed selected 1000 pilgrims from various nationalities residing in KSA were selected this year. Unprecedented, in all terms… When Hajj was supposed to be cancelled, it still went ahead with all the rituals. I can’t imagine how the selected ones must have felt to be selected during this time. It has been more than six years since we had gone for Umrah and everything is very fresh in our mind despite not having any pictures with me regarding those 10 days that we spent in the journey and going towards Madinah first and then to Makkah. Umrah is nowhere near the rituals of Hajj but the whole experience of seeing the Kaabah and the Masjid Nabawi with one’s own eyes is overwhelming, to say the least. I sincerely hope that Allah will bless us with one Hajj, that we will all received Prophet Ibrahim’s invitation to step on that blessed lands very soon… InShaAllah… Aameen…
I have nothing much to document about our Eid holidays, except for that it was extremely boring. We did go for a drive on the first day of Eid to Ras Al Khaimah. With the climate getting really hot, it was only apt to be in the car with the air-conditioner on. The other days were very normal. I am just glad that I have taken two weeks off from work from today. I am not really sure how much rest I would able to have but I sincerely hope that I get a much needed break. Mentally, I have been feeling very low and wanting to get back to my routine of workouts and proper eating. I have put on much more weight than I would have liked to. Now is the time to get my act back together and hopefully not let myself slip any more… InShaAllah….
I already have a lot of Lotus and Biscoff recipes on the blog, and the most loved ones for me are these, in no particular order:
Cookie Butter Cake – must try if you get a whole jar of Biscoff at a good price 😉
I baked these brownies when I was going to meet Sandhya. It has been a year since we had met – please don’t stare at me for keeping this recipe waiting for so long. She had come on her holidays to visit Dubai and we found some time to meet up and have breakfast. Since she is a pure vegetarian, I made these eggless brownies for her sons. As usual, we ended up testing the corners and really loved these brownies. The gooey Biscoff melting in between with the crunch of the crushed cookies were the highlights of this brownie. If you really Lotus, then this brownie is a must try. The base is a very easy cocoa brownie and comes together very well. It is a totally delicious bake with a cup of hot black coffee for sure! Before going to this recipe, if you do want to try another eggless brownie, then this nutty one is just perfect!
- 150 gm butter, melted
- 1 cup all purpose flour
- ⅔ cup cocoa powder
- 1 cup sugar
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup yogurt
- ¼ cup milk
- 6-8 Lotus biscuits
- 3-4 heaped tbsp Biscoff spread
- Preheat oven to 180 degrees. Line and grease an 8 inch brownie pan and set aside.
- Allow the melted butter to cool.
- Whisk together the flour, cocoa powder, sugar, baking powder and salt till there are no lumps and is a smooth mixture.
- Add the butter, milk and yogurt and fold in till no lumps. The batter would be glossy and would move out of sides of the bowl.
- Spread the batter evenly on the prepared pan. Drop the Biscoff spread on different places on the top of the brownie batter and swirl to evenly distribute. Crush the cookies and press down onto the batter. (refer notes)
- Bake for 30 minutes. Cool in pan for 15 minutes and then allow it to cool on a rack till completely. Slice and enjoy!