Caramelized Thoughts In Media Again



Gulf Food Exhibition

Gulf Food Exhibition

EC Women E-Magazine

EC Women E-Magazine

A phone call and a long chat about the blog with a local reporter about the progress of my food blog resulted in an amazing article in the local newspaper Alghad  I was totally excited and happy about it. I would like to thank Ghaida Hammoudeh for the brilliant work she has done to describe the achievements of Caramelized Thoughts as a blog and my progress as a Jordanian blogger.

.أود ان اشكر الصحفيه اللامعة غيداء حموده على المقال الرائع عن أفكار من كاراميل في صحيفة الغد يوم الأربعاء الماضي وعن انجازاته في المنطقة


Ginger Cuppy Cakes

Winter time and the most amazing warming ingredients are here for us to use. I myself enjoy a nice variety of ginger creations, they tend to put me in the mood for the cold season. Of the best things that I think ginger goes into, I believe desserts are the best, so today I will share with you a simple recipe to make the loveliest ginger cupcakes for everyone to enjoy.

To make these yummies you need:

  • 1 1/2 Cups Flour
  • 1 Tsp Of Baking Soda
  • 1/2 Tsp Of Cinnamon
  • 1/8 Tsp Of Nutmeg
  • 1/2 Tsp Of Ground Ginger
  • 1/2 Tsp Of Salt
  • 1/2 Cup (1 stick of unsalted butter)
  • 1/4 Cup Of Water
  • 1 1/2 Cup Brown Sugar
  • 3 Large Eggs, Room Temperature
  • 1/4 Cup Of Grated Ginger

Preheat the oven to 350°F. In a small bowl, melt the butter and water together (you can use the microwave but make sure you cover them with nylon wrap). Sift together the flour, salt, baking soda and dry spices in a bowl. Beat together the brown sugar until smooth. Add the eggs, one at a time, as you are beating them. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. The mixture will be quite runny so don’t worry about.


Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.

These cupcakes can be topped with almost anything you want. Caramel is definitely a loved topping, lemon glaze, whipped cream and caramelized walnuts, so basically anything goes.

Warm Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Mongolian Beef Equation


Asian food just like all other dishes is one you get a craving for every now and then, yet you wouldn’t always find that 100% satisfactory dish that would tackle that taste bud which bugged you in the first place, yet you would eat and leave full (not happy full but stomach filled up). I do enjoy my meat dishes and this Mongolian beef is one I have been craving for a while. In specific a decent version of it so what is better than making what you want by your own hands? Nothing beats that…

To make a lovely Mongolian dish you would need:

– Tender Beef Steak (Cut Into Strips)

– White Flour Mixed With Corn Flour (For Coating The Beef)

– 3 Tsp Thai 7 Spice Seasoning Mix (Click Here To See What Could Be In There)

Sauce would need:

– 1 Tbsp Vegetable Oil

– 2 Garlic Cloves (Very Fine Chopping)

– 1 Tsp Fresh/Dried Ginger

– 1 Red Chili (Seeded & Chopped)

– 1/4 Cup Of Rice Vinegar

– 3 Tbsp Soy Sauce

– 1 Tbsp Oyster Sauce

– 50 Ml Beef/Vegetables Stock

Mixed veggies are optional with this dish you can just add the spring onions and you are good to go but I love my vegetables, hence:

– 1 Clove Garlic

– 1/2 Tsp Fresh Ginger

– 1/2 Fresh Red Chili (Seeded & Chopped)

– 1 Colored Pepper (Chopped Into Strips)

– 1 Onion (Chopped Into Strips)


Add the flour and corn flour to a large bowl, add the Thai 7 spice mixture and mix, coat the beef in the mixture and set aside for a bit. Preheat your oil in a flat pan sear your beef and make sure it’s cooked to your liking then set on top of paper towels to absorb extra oil.

To prepare the sauce now you would need a medium size frying pan and add the ginger, chili and garlic to fry for a minute. Add the rice vinegar and let it reduce for a bit. You can then add the rest of the ingredients, mix well and simmer for a couple of min and pour into a bowl for later.

Toss some garlic, ginger, and add your vegetables to the mix to saute for 5 minutes and you can also add a bit of the sauce to caught them with it. You bring all your items together into a wok and warm them up.

I love serving this dish with a sprinkle of sesame seeds and a side of steamed rice to give the chance to enjoy the intense taste of the Mongolian beef.


Loving Wishes To You All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Lunch Box Specials

School is back and parents tend to struggle with their kids choices for what to take in lunch boxes, and sometimes under pressure they option to just give the kids some money to buy what they want to eat at break time. This often leads to kids choosing junk food to munch on during school hours which would eventually make them unfocused and hyper or extremely sleepy and lethargic.

Out of my own experience I always hated homemade sandwiches that get soggy during the school hours leading up to the break, yet would eat a couple of dreaded bites anyway. I wondered how can we have a brilliant lunchbox special for kids, that is healthy, nutritious and looks great?!

Here are a few suggestions:


>Frozen Fruit Cup

Fruits are of a high variety still even though it’s end of the summer so how about a frozen cup of fruits that would keep the rest of the items at a cool temperature:

– 500 Grams Strawberry

– 300 Ml Pineapple/Orange/Mixed Berry  Juice

– 2 Cans Of Chopped Pineapple (I prefer fresh)

– 6 Bananas (Not too ripe)

– 1/3 cup Lemon Juice

– 500 Grams Colored Grapes

Combine all ingredients in one bowl and start freezing 1 cup sized containers. Served at a slushy consistency. Your kids would find this a very refreshing treat that would quench thirst on a hot day and be loaded with vitamins.

> Cheesy pockets of fun (You can also make pizza filling)


You can use either ready dough from the bakery or make this simple dough:

-3 cups flour

-4 Tablespoons dry milk

-3 1/2 Tablespoons sugar

-1 teaspoon salt

-2 Tablespoons yeast

-1 cup warm water

For the filling you can use any cold cuts you like ( turkey, roast beef, roast chicken…) and some cheddar cheese or mozzarella. Divide dough into 10-14 balls. Roll each ball into a square shape, put turkey and cheese on half of the  square then fold dough over and pinch sides to seal tightly to get a nice triangle or rectangle whichever you like. You can freeze these up to two months and it’s easy to just take one out and put it in the kids lunch box to enjoy.

Stay tuned for more ideas to come.

Loving Wishes To All,


PS: The photos are not mine, I shall replace them with mine soon as they are ready.

Crunchy Sweet Cookies


All I can think of today is that I need something sweet and crunchy to munch away during this stressful day at work. Something that would go well with a cup of tea and make everything seem okay. I guess all I truly need is a couple of my  healthy cranberry hazelnut cookies.

To make these yummies you need:

– 50 g Unsalted Butter (Softened)

– 40 g Sugar

– 25 g Soft Brown Sugar

– 1 Egg Beaten

– 150 g Self-Raising Flour

– 50 g rolled oats

– 50 g Dried Cranberries

– 40 g Toasted Chopped Hazelnuts

– 1/4 Tsp Vanilla Essence

Dried Cranberries

Beat the butter, sugars, egg and vanilla essence till they are smooth in a bowl. Add your flour, oats along with the cranberry and hazelnuts to the mix and stir to combine them. Now spoon the mixture on to a baking sheet (waxed sheets so it won’t stick to the baking pan) and try flattening it a bit with the spoon.

Bake them at 180 degrees for around 6 min until they are golden brown, transfer them onto a cooling rack and of course enjoy responsibly. Overdosing is common.

Loving Wishes To All


PS: The photos are not mine, I shall replace them with mine soon as they are ready.