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Persian Toot – Mulberry Confections

on Aug 09 in Uncategorized tagged by Naseem

Persian Toot – White Mulberry Confection
Tut, Tout, or Toot (mulberry in farsi) is a fruit from the mulberry tree. Persian Toot is a sweet confection of ground almonds, rose water and powdered sugar molded in the shape of mulberries that is traditionally made for Nowrouz (Persian New Year) and wedding ceremonies. These were made for a special someone ♥

White Mulberry Fruit:

They basically look exactly like a blackberry or raspberry except they are white and are native to Eastern and Central China.

Persian Tout:

The recipe is so easy to follow. THERE IS NO BAKING INVOLVED! It is just a little time consuming to shape each one into what is supposed to look like mulberry fruits.

Recipe is as follows (I adapted the recipe and ingredients since we needed to make a lot):

2 cups skinless almonds, ground in a food processor (I used slivered almonds and more like 4 8oz bags of it)
1 1/2 cup confectioners sugar (I used close to 3 cups)
3 tablespoons rose water (I used one 10 fl. oz. bottle)
1 teaspoon ground cardamom (I used 4 tbsp)
Enough slivered almonds to place on top of each


  1. In a bowl combine ground almond, confectioners sugar, cardamon and rose water and work the ingredients into a soft paste. Set it aside for half an hour.
  2. Take a small piece of marzipan, form a ball and shape into a toot (mulberry fruit).
  3. Decorate with dragees, edible glitter or colored granulated sugars if you wish.
  4. Place a slivered pistachio or almond on top of each toot.

Arrange on a candy platter and serve.


We decorated ours with tiny dragees and edible silver glitter :) Pretty rightttt?

For more on how to make these treats, watch this quick tutorial:

Click Link Below:

How to Make Persian Toot


4Ever Sweet

Saffron Earl Grey Tea Ice Cream

on Jul 13 in Uncategorized tagged by Naseem

One thing that is absolutely certain that you know about me is that I LOVE sweets and CUPCAKES. So it makes total sense that I am a fan of ice cream – I mean who doesn’t love ice cream? It brings me back to my childhood memories of the days I would go to Baskin Robbins 31 Flavors to enjoy my scoop of Mint Chocolate Chip ice cream.

However, I have to confess that although I have a sweet tooth, I have never invested any time in making my own ice cream like I do with everything else that I have baked from scratch. Yes, making your own ice cream sounds enticing but why go through all the trouble when there are hundreds of delicious flavors and brands out there in the grocery store to choose from?

All that changed this past weekend because I purchased this from Target:

*You can purchase this ice cream maker here: Target

I really enjoyed this whole process and it has inspired me to creating new flavors. I was impressed by how my ice cream turned out for my very first time.

First, let me lay out what you will need for this specific flavor: Saffron Earl Grey Tea Ice cream

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
3-4 Earl Grey tea bags
5 egg yolks

*And of course your trusty ice cream maker

This is the earl grey tea that I used for this recipe. I like the flavor but you can choose whichever brand you prefer.

*Remember to follow the instructions for your ice cream maker. This particular one used instructed that the canister be put in the freezer for about 8 hours so the liquid in the canister get frozen BEFORE adding the liquid ice cream mixture.

After a night in the freezer:

The ice cream was creamy, texture was elastic like gelato and incredibly fragrant from the saffron.

The earl grey tea gave it a nice aroma and light taste – it reminded me of having a cup of earl grey tea with milk and sugar. SOOO GOOD.

Try this recipe. It is delicious and you will truly appreciate the taste of homemade ice cream.

To Dad..

on Jun 19 in Uncategorized tagged by Naseem

To a father growing old nothing is dearer than a daughter.

Dad, on this day I want to share with you my gratitude and appreciation for all that you have done for me.

You have guided me with your words of wisdom, life experience and knowledge that is truly priceless. My strong morals and sense of self are a reflection of your successful efforts in raising me into a mature young adult. I have learned a great deal about success, happiness and all of life’s abundances from you.

A dad is someone who
holds you when you cry,
scolds you when you break the rules,
shines with pride when you succeed,
and has faith in you even when you fail…

I admire you for your strength, courage and willingness to succeed.  Your loving efforts, care and treasured time spent in my upbringing is deeply valued.

You have been my mentor, supporter, and most important of all – my loving father.

I love you and thank you for all that you have done for me. I hope to one day give back in more ways than one a token of my appreciation. For all that you’ve been through, the hard work, time and effort spent raising me from an infant to a young, independent, adult that I am today – my only wish in the end is to make you a proud and happy father.

Happy Father’s Day.

I love you

Love and Kisses,


To Mom…

on May 08 in Uncategorized tagged by Naseem

“All that I am or ever hope to be, I owe to my angel Mother”

-A. Lincoln

I want to wish everyone a blessed weekend filled with lots of love and happiness. Celebrate those who you love and appreciate and to all the mothers out there – you deserve more than just one day of acknowledgement.

“The heart of a mother is a deep abyss at the bottom of which you will always find forgiveness.”

~Honoré de Balzac

My mother is my closest friend, my biggest supporter, a strong and powerful woman, independent and hard worker, smart, motivated and most positive person I know. I can’t say enough good things about her because every day she reminds me how much I hope to one day come close to 1/60th of who she is.

A mother is the truest friend we have, when trials, heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine, desert us when troubles thicken around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.
Washington Irving

So in honor of Mother’s Day I decided to make these colorful flower cookies…

Along with some hearts:

View more photos here:

I love you mommy and thank you for all that you have done for me. I hope to one day give back in more ways than one a token of my appreciation. For all that you’ve been through, the hard work, time and effort spent raising me from an infant to a young, independent, adult that I am today – my only wish in the end is to make you a proud and happy mommy.

Have a Happy Mother’s Day!

Love and Kisses,

4Ever Sweet

Homemade Donuts

on May 08 in Uncategorized tagged by Naseem

Deliciously tender pillows of sugary goodness.


It’s not cupcakes!

We’re talking DONUTS!


These bad boys were prepared specially for my lovely mommy – she would take me to a local donut shop when I was little right after I finished school or sometimes during the weekends. I remember the moments so vividly, sitting in a chair across from her, drinking my milk from the carton and eating my favorite chocolate covered cake donuts. Ahhhhh the memories!

Keep in mind that it only takes a few simple ingredients – HOWEVER – patience is required for the dough to rise and create its magic.

For the recipe please visit here: pioneer woman

I’ve also placed the full recipe in text below:

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.

This is what it looks like after it has sat in the fridge overnight:

The funnest part was watching them puff up and get nice and golden in the hot oil:

Time to dip, glaze, dust with sugar, fill with custard, coat, whatever you want to call it! There are so many wonderful ways to jazz up donuts these days:

Let me say, in conclusion, these donuts turned out better than I had anticipated. They literally melt in your mouth and are so tender. I am very happy with the way they turned out and my family couldn’t have been more excited to try them as well. In fact they’re looking forward to eating them again in the morning for breakfast!!

Try out the recipe – you won’t be disappointed and I hope you all have a fabulous Mother’s Day.


4Ever Sweet

Easter Cookies

on Apr 21 in Uncategorized tagged by Naseem

Happy Easter!

Well technically it isn’t Easter just yet but I can celebrate a little early right?

Soo…. I decided why not make some Easter cookies :)

What do you all think?

I personally really enjoyed making these cookies and I think the customers did too :)

View more photos here:

If you are interested in purchasing these cookies please visit


Happy Easter!


4Ever Sweet

Paisley Cookies and Rose Water Cupcakes for Persian New Year

on Mar 21 in Cookies, Cupcakes tagged , , , by Naseem

Happy Persian New Year, Sale No Mobarak, Eidet Mobarak, Happy First Day of Spring!

I decided paisley shaped cookies with Mehndi designs would be the most appropriate cookies for Persian New Year. I was pleased with how they turned out.

Now onto some cupcakes…. Rose Water Cupcakes to be exact!

Hope you all had an amazing time with friends and family. May your year be filled with lots of wealth, health, love and happiness.


4Ever Sweet

Luck of the Irish

on Mar 18 in Cookies, Cupcakes tagged , , , , by Naseem

Happy St. Patrick’s Day Everyone!

Can’t forget some cupcakes!

You didn’t think I forgot to wear green did ya??

Hope you all had an amazing GREEN day :)


4Ever Sweet

Featured Cupcake Artist

on Feb 21 in Media tagged by Naseem

Hi cupcake fans!

I am beyond thrilled to announce that I have been featured on! A special thanks to Jane for sharing my story and creating such a nice write-up about I greatly appreciate the opportunity for exposing my passion and love of cupcake creations to a whole new audience.

Please check out the post here: featured-cupcake-artist-naseem-delan

Hope you enjoy!

Be sure to also check out 4Ever Sweet on Facebook and “Like” our page:  4Ever Sweet Facebook

Thanks for reading :)


4Ever Sweet

Happy Valentines Day

on Feb 15 in Cupcakes tagged , , , , , , by Naseem

Happy Love Day!

Hope you are enjoying this day with all your loved ones and appreciating each person that is in your life.

I want to share some cupcakes that were made for some customers for V-day:

They would also be perfect for Mother’s Day since the chocolates have “Mother” and “Mom” in-scripted on them :)

These are red velvet cupcakes with cream cheese frosting topped with milk chocolates. Each cupcake is adorned with red/pink sprinkles and red/pink hearts ANNND red kisses!!!

They are super moist!

I even made some for a Valentines Class Party at a nearby Elementary School. The kids LOVED them:

Wishing you a love-filled day <3


4Ever Sweet