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
- 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!
I like eating thickened coconut milk straight out of the can with my fingers, I’m usually a bit more civilized, but sometimes you just have to. I guess it’s something to do with the creamy texture of coconut, gets me every single time. Damn. My favorite way to have coconut milk is on top of chocolate banana oatmeal. Oh it’s so good, you guys should definitely try it.
I made coconut nutella mousse especially for my husband, because he enjoys parfait type of dessert. I was kind of unsure if he would like the nutty raw taste of coconut, but he seemed to loved it, I guess nutella did the trick. Nutella is too sweet on its own, but when you mix it up with other ingredients from the pantry, it does wonders.
I added pomegranates for an extra twist. The feel of juicy pomegranate seeds with chilled creamy coconut milk and nutella mix is just so heavenly! I like this stuff man, it’s addictive and really easy to make.
One word: deeeeliiiciiiouuus,
You will need:
- 1 can coconut milk
- 1/4 cup nutella
- 1/2 tsp vanilla
Open the can of coconut milk and leave it in the fridge overnight.
Next day, skim the top layer of cream, and throw out the water.
Use stand mixer with whisk attachment to beat the coconut cream until fluffy.
Add nutella and vanilla, mix until combined.
Chill in the fridge for at least 30 mins prior to eating.
I find peanut butter with nutella to be a delicious combination.
When I came across the recipe for these cookies, I knew I had to make it. The first time I made them I was so excited that I totally forgot to chill the dough. They came out of the oven as giant cookies. I was thinking “what the heck went wrong?” but honestly after biting into them I fell in love. My kids loved it too. This recipe is definitely a keeper.
Nutella didn’t overpower the taste of peanut butter, in fact they worked well together. Refrigerating the dough will give you puffy and moist cookies.
You will need:
- 1 large egg
- 1/4 cup creamy peanut butter or chocolate peanut butter
- 3/4 cup Nutella
- 1/2 cup dark brown sugar, packed (I used light)
- 1 tablespoon vanilla essence
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 5 to 6 ounces dark chocolate, chopped
To the bowl of your stand mixer with the paddle attachment combine the egg, pb, nutella, brown sugar, vanilla, and beat on high for 5 minutes. Until the dough comes together and become a large mound.
Add the flour, baking soda, salt until fully incorporated.
Add the chocolate chunks and beat to combine.
Using a medium cookie scoop (2 tbsp) or your hands, scoop out 15 mounds of dough and place them on a plate and wrap them with cling wrapper. Refrigerate the dough for 2 hours or up to 5 days, before baking.
Preheat oven to 350 F. Line to baking sheet with parchament paper.
Space the mounds 2 inches apart and bake them for 9 mins, rotating the try after 5 minute mark.
Allow cookies to cool on the baking sheet after taking out of the oven for 10 minutes and then transfer them to cooling rack.
Store in airtight container.
Source: Averie Cooks