nutella cream cheese samosas with chocolate drizzle

Hello there!

Phew, I didn’t abandon blogging (which I have a tendency to do so every now and then).  I’ve just been super duper busy.  We are expecting our fourth child in less than a month inshaAllah (god-willing), so you can understand how busy it can get. After giving birth three times, you would think I would be pro at it already.  The reality is that every single time it’s a different experience and another never ending list of things to do before the bundle of joy arrives. Alhamdulillah, I’m enjoying every bit of it, umm except the sleeping part.


..And my three little boys are impatiently waiting for “new baby” to arrive. They talk about how they are going to play with the baby and hold him/her and share their toys. It’s beautiful to see the strong bond they already share with their sibling to be…even though baby is not here yet.


Anyway that was a little update on my life…now lets talk about these other babies.


These samosas are deadly delicious. This recipe is kid friendly and perfect snack for any time of the day. I like to have them with a cup of tea. Nutella pairs perfectly with cream cheese. I love the tanginess of cream cheese and intensity of chocolaty rich Nutella. You really can’t go wrong with this one!

You will need:

  • 1 package samosa wrappers, thawed
  • 1/2 cup nutella
  • 1/3 cup cream cheese, softened
  • 1/4 tsp vanilla

For drizzling:

  • 1/2 cup semi-sweet chocolate or dark chocolate + 1 tsp butter, melted

Preheat oven to 400 F

Line cookie sheet with parchment paper.

For the filling, combine nutella, cream cheese, and vanilla.

Fold and fill each pastry sheet with a tsp of nutella mixture.


Bake in preheated oven for 5-6 mins or until light brown.

To serve, dust with icing sugar and drizzle with melted chocolate. Serve warm!

apple galette

I recently found a two years old Canadian Living magazine on my book shelf so I went through it last night before sleeping.  I came across pictures of berry galette and the recipe. Oh it looked so delish!  I woke up today and couldn’t get the berry galette picture out of my head. So that’s when I decided to make Apple galette to satisfy my inner craving.


Galettes are so easy to make and so so good.  And apple-cinnamon combo is one of the best when it comes to crumbles, pies, turnovers, etc.  Mmm.


Omg I’m sort of embarrassed to say I ate almost half of this thing.  Pretend you didn’t read that.  Moving on..

You will need:

  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2 tbsp cold cream cheese, cut into small cubes
  • 3 tbsp ice water

For the filling you will need:

  • 4 apples, preferably organic (peeled, cored, and cut lengthwise into slices)
  • 1/3 cup brown sugar
  • 3 tbsp unsalted butter
  • 1/2 tsp cinnamon powder
  • 1 tbsp cornstarch

In a food processor combine flour, salt, sugar and vanilla.  Add butter, cheese and pulse until it resembles coarse meal.  Add water and continue to mix until the pastry comes together in a form of dough.

Gather it together and make a thick disk.  Wrap the pastry with cling wrapper and refrigerate for 45 mins.

Meanwhile, to a saucepan on medium heat, add butter, brown sugar, cinnamon powder, and cornstarch.  Mix well.  Add apple slices and turn to coat.  Cook for 8 mins, until the apples slices are tender.   Switch off the heat and set aside.

Take out the chilled dough and let it rest on counter for 5-10 mins.  Preheat the oven to 400 F.  On a lightly floured surface, roll out the dough into 12-inch circle.   Transfer to large baking sheet covered with parchment paper.   Spread the filling mixture over the pastry, pile up some of it to create overlapping rows of apple slices.   Leave about 1-1/2 inch to 2 inches of border around the edge.

Fold the pastry edge up over the apples to create a border.  Don’t cover the apples completely.

Bake until the crust is crisp and golden.  Around 40 mins.

Cut and serve warm with ice cream or freshly whipped cream.


rose meringue swirl cookies

This past week I attempted to make jam swirled meringue but something went wrong and I ended up with sticky meringue cookies.

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It might be something to do with the humidity level in the kitchen, that same day my oven was turned on for 2 hours before I baked the cookies.  Anyhow,  next day, I skipped the jam and just made simple meringue cookies, because my little boys were really looking forward to the “pink cookies”.

I find meringue to be on very sweet side, so I bake them once in a blue moon.  My husband totally loved these, he couldn’t stop eating them.   He takes 2-4 tsp of sugar in his tea, so that totally makes sense.    Maybe all that sugar is what makes him overly sweet?  He-he.


The recipe is so simple, I wasnt even sure I should share it, but I’m sure you guys don’t mind, eh?

You will need:

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • few drops of red gel color

Preheat oven to 200 F and line 2 cookie sheets with parchment paper.

In the bowl of an electric mixer, beat egg whites until foamy.  Add the cream of tartar and beat until soft peaks form.  On high-speed, add sugar, 1 tablespoon at a time.  Add vanilla and color.  Keep beating until glossy stiff peaks form.   Rub a little of the meringue between your thumb and index finger.  If it feels gritty the sugar has not dissolved, keep beating until it feels smoother between your fingers.

Using 1M tip, pipe the swirls on prepared baking sheets.  Alternatively, spoon mounds of meringue, using two spoons, onto the baking sheets.

Bake in preheated oven for 1 1/2 hours, rotating sheets half way through, for even baking.   Meringues are done when they are crispy and release easily from the parchment paper.    Turn off the heat, leave the sheets in the oven, open the door little bit, and let the meringue finish drying completely for a couple of hours.

Store the cookies in an airtight container at room temperature.

Source: joy of baking (slightly altered by me)  

avocado-lime chicken burgers

Worried your child isn’t eating enough vegetables? Try sneaking some into the food they love !


These burgers are a prime example of slipping some veggies into your child’s food.  My kids ate this without complaining.  They had no idea that there was an avocado and red pepper in it.  Mission-accomplished.


I used homemade buns for these burgers.  As I already mentioned, I don’t like store-bought bread, buns, etc.  Freshly baked buns + avocado lime chicken patties = party in my mouth.   Totally loving the “fiesta in a burger.”


You will need:

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 small onion
  • 1/2 red pepper
  • 1 garlic clove
  • 1/4 cup cilantro, finely chopped
  • 1 Thai Green Chili, finely chopped
  • 1 avocado, chopped
  • Juice of 1 lime
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • salt to taste

To assemble:

  • homemade or store-bought burger buns
  • lettuce
  • tomatoes

Chop onion, red pepper, and garlic in a food processor.

Heat oil in a pan, saute the onions, pepper, and garlic until the onions are slightly brown.

In a large bowl add the chopped avocado, lime juice, ground chicken, onions, pepper, garlic, chopped cilantro, chopped chili, cumin powder, black pepper, and salt.   Mix well and form patties.

Place the patties on preheated grill and cook for 4 mins on each side or until done.  Alternatively, you can pan-fry the patties.

coconut snowballs

Coconut lovers, these are for you…


I love these coconut cookies, because they are quick and amazing.  You just have to cream the butter, sugar, and vanilla.  Add flour and shredded coconut.  Roll the balls and bake for 15 mins. These cookies are finished with a coating of powdered sugar to complete a delicious winter dessert.  Isn’t that so freakin’ easy?

Goes perfect with a cuppa joe or tea!


Here’s a tip: If you are not a fan of coconut, then replace it with coarse almond and add some almond extract.

You will need: 

  • 1/2 cup butter, softened
  • 1 1/2 tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp coconut extract
  • 1 cup flour
  • 3/4 cup finely shredded coconut (I used half sweetened and other half unsweetened)
  • 1 tbsp melted coconut oil, optional

Preheat the oven to 325 F.

In a bowl of your stand mixer with paddle attachment, cream the butter, sugar, and vanilla.  On low speed, add flour and shredded coconut.  If the mixture seems too dry add a tbsp of coconut oil.

Make small balls (around 24) and place them on an ungreased cookie sheet.

Bake in the preheated oven for 15 mins until the bottom is slightly golden.

Remove from the oven and let it cool for couple mins.   Put powdered sugar into a bowl and add warm cookies, gently toss them until coated.  Put them back on the sheet.   After 10 mins, return to the bowl with sugar and coat again.  Cool completely before eating.

Cookies will remain fresh if kept in an airtight container in the refrigerator for up to a week.