*!* Chocolate Chip Nutella Cookies *!*

Cookies are an addiction. Any cookie, chocolate chip cookie, peanut butter cookies, red velvet cookies, so what if cookies came in with Nutella???? Addict much?? ;)

Fun, chewy, and oh so moist, that’s how I love my cookies. Baked at the right temperature and time, you can never go wrong! Let’s just say, no one will ever turn down a cookie :D



 Chocolate Chip Nutella Cookies


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup  light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup  Nutella, divided*
  • 2 and 1/3 cups all-purpose flour
  • 1 and 1/4 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/4 cups semi-sweet chocolate chips, divided
  • sea salt, to taste


  1. Preheat oven to 177 ºC. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
  3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
  4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
  5. Cookies stay fresh covered at room temperature for up to 1 week



Reference: Sally’s Baking Addiction 


❤ ❤ Valentine’s 2015 ❤ ❤

First off, I would love to wish each and everyone of you a HAPPIEST VALENTINE’S DAY! Valentine’s is everyday for me, spreading the love to make me and everyone else happy!!!! What’s more fun than that??? other than yoga and baking, and then EATING YOUR OWN BAKINGSSSSSS  !!!!!!!!

So this Valentine’s I went for a cliche recipe, but adjusted in some way ;) They were so much fun to bake, and oh so very yummy this morning with an EXTRA-LARGE cup of coffee!!!!!!




 Red Velvet Whoopie Pies 

♥ 2 1/4 cups all-purpose flour

♥ 1/4 cup Dutch-processed cocoa powder 

♥ 1/2 teaspoon baking powder

♥ 1/2 teaspoon baking soda

♥ 1/4 teaspoon salt

♥ 3/4 cup (170 grams) butter, room temperature

♥ 1 cup granulated white sugar

♥ 1 large egg, room temperature

♥ 1 teaspoon pure vanilla extract 

♥ 3/4 cup buttermilk - if you don’t have any like I don’t: use 1 cup of milk + 1 tablespoon of white vinegar and let it set for 10 mins, then use as much as you want for the recipe

♥ 1 tablespoon liquid red food coloring

 Cream Cheese Filling 

♥ 1/2 cup (113 grams) unsalted butter, room temperature

♥ 8 ounce (227 grams) cream cheese, room temperature

♥ 3 cups confectioners’ (powdered or icing) sugar, sifted

♥ 1 teaspoon pure vanilla extract


♥♥♥ Red Velvet Whoopie Pies: Preheat oven to 190 °C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. 

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop, i used a big one) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes (but since I used a big ice cream scoop they took about 20 mins) or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

♥♥♥ Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners’ sugar, and continue to beat until smooth and creamy.

♥♥♥ To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Makes about 17 sandwich cookies, in my case since I used a Big ice cream scoop I got 12 


Recipe taken from JOY OF BAKING! 


** Soufflé à la Vanille **

Who knew a Souffle could be this easy to prepare? The only thing you need to watch out for, is to eat it fast because it tends to fall quickly. And as Euginie states in her video– “le souffle n’attend pas, on attend le souffle”. The souffle doesn’t wait for us, we wait for the souffle :)

So anyways, as a first attempt for le souffle, it was a success. It wasn’t fancy shmancy with the taste, just a regular vanilla souffle. But does it stop here with me? I think not ;) there’s a long list of souffles i’m ready to give a try and let you know all about it :D

As hard you may think it is, it was quite easy! BTW, any ideas for Valentine’s Day??? Well, I’m trying out a new recipe as well.. Stay tuned next week for something very red and yummy ;)




  • 1 tablespoon softened unsalted butter (14g)
  • 1 tablespoon all-purpose flour (10g)
  • 1/2 cup milk, hot (120 ml)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons caster sugar (30g)
  • 2 eggs, medium-sized, separated
  • Pinch salt
  • Confectioners’ sugar, to serve
  • Additional butter and sugar to prepare the ramekins


    • Brush the ramekins with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar. And shake out any excess; set aside.
2. BECHAMEL SAUCE (white sauce)
    • Over medium heat, add butter in the sauce pan and melt it. Add in the flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
    • Remove the pan from the heat, gradually add hot milk, and stir until smooth and combined. Back to medium heat stir constantly until it comes to a boil. The sauce should form ribbons. This is white sauce. Remove from the heat.
    • Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. The sauce pan is still warm, so pour the sauce into a separate bowl to prevent unwanted evaporation; set aside.
    • Whisk egg whites. It is not mixing. It is incorporating the air. Keep whisking until firm peaks form. Add gradually sugar while slowly whisking. Keep whisking until soft peaks form. This is French meringue. It takes about 20 minutes with hand.
4. COMBINE (2) AND (3)
    • Add about one third of the French meringue into the white sauce and whisk until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.
    • Spoon the mixture into ramekins. Run thumb around inside of rim. This will help the soufflé to rise straight. Bake in the oven preheated to 390° F. (200° C.) for 12 to 15 minutes, or until well risen.
  • Place on a plate because ramekins are very hot. Dust with confectioners’ sugar and serve immediately out of oven.




Here’s the Video for more help, makes it all absolutely easy!

Recipe take from: Euginie Kitchen 



** World Nutella Day 2015 **

This time, I remembered the day… Nutella Day… World Nutella Day :D


I remembered yesterday afternoon, got a jar, found an easy recipe, and voilaaaa… I made a loaf with Nutella swirls.



well yea, JIF is good for peanut butter only ;)

But here’s my loaf :D


Loaf with Nutella Swirls:

{{reference: Pass The Sushi }}


– 2 1/2 cups of flour sifted

– 1 tsp of baking powder

– 1/4 tsp of salt

– 2 eggs at room temperature slightly beaten with 1 tsp of white vinegar

– 1 cup of granulated white sugar

– 1 tsp of pure vanilla extract

– 1/2 cup of coconut milk (you can substitute with any desired milk – almond, regular, or even soy milk)

– 90 grams of butter melted and cooled

– 1/2 cup of Nutella


- 2 ripe bananas but decreased the milk to 1/4 cup 

- 1/2 cup of crushed almonds or hazelnuts 


1- Preheat your oven at 177 ºC and spray your loaf pan and set aside. You can butter it and dust with flour if you prefer.

2- In a bowl, mix your dry ingredients and set aside

3- In the bowl of your stand mixer, beat the eggs and sugar for about 3 mins on high speed. You will get a big ribbon like mixture. Add the vanilla and butter and beat until just mixed (if you are using bananas, now is the best time to add them). Add the dry ingredients and milk gradually. Beat just until they are all mixed; do not over beat! (If you were using nuts then now it’s the best time to fold them in.)

4- Transfer batter into prepared pan. Heat the Nutella in a microwaveable bowl for 15 secs. Remove, stir, and reheat for 15 more seconds. Nutella must be runny. Add over the batter and using a butter knife swirl it. Bake for 25-30 mins or until inserted toothpick comes out clean. You can serve immediately with an extra dollop of Nutella or heat up any leftovers with your morning coffee :D


** Nutella Has YOUR Name **

Get  your label on your Nutella Jar :D

Link >>>>https://www.facebook.com/NutellaMiddleEast 

Here’s Mine



I’m so gonna enjoying spooning you ;)


** Whoopie PIE Cake **

Yes, a whoopie cake. As I sit on my desk trying to share this with you, my arms are pretty sore from all the Chaturanga and planking exercises I’ve been doing lately. Gotta love Yoga soreness :D So back to our main topic, a whoopie cake! I, Phatima, made marshmallow fluff from scratch. I know it’s probably no big deal, but O-M-G, it’s just too pretty! An egg white and a little bit of corn syrup, and voila >>> marshmallow FLUFF!!!! ** it’s soooo fluffly i’m gonna die — despicable me :D **

The original recipe from Cookies and Cups, states to use cake box. But as for me, I just love things from scratch:) So here goes, 2 chocolate cakes over each other with some marshmallow fluff filling and chocolate ganache topping. Ok, here’s the funny part! I’ve been baking for what now, 6 yrs, I never learn that when I take the cakes out of the oven I have to wait for them to COOL down before I can add any filling. So I added the marshmallow fluff, and it melted all the way to the sides. So I removed the cakes cleaned up around the mess, and the fluff was mixed with crumbs. Anyways, they still ate it and it was still good to devour.


For the Cakes: 

– 3 cups of flour

– 2 cups of sugar

– 3 large eggs at room temperature lightly whisked with 1/4 tsp of white vinegar

– 1/2 tsp pure vanilla extract

– 1/4 cup of cocoa powder

– 1 tsp of baking soda

– 1 tsp of baking powder

– 1/4 tsp of salt

– 1 cup of warm water

– 100 grams of melted butter

For the Marshmallow Fluff:  10520791_416204865202359_3662022918371802050_n

– 3/4 cups of light corn syrup

– 1 egg white

– 3/4 cups of powdered sugar

– 1/2 tsp of pure vanilla extract.

For the filling:

– 1 cup of butter at room temperature and cut into cubes

– 2 cups of powdered sugar

– marshmallow fluff

For the Ganache: 

– 1 cup of fine chopped chocolate or chocolate chips

– 1/2 cup of cream



1- Preheat  your oven at 177 deg C and butter 2 9 inch cake pans, you can use round or rectangular, your choice. Set aside.

2- mix the dry ingredients: flour, cocoa powder, salt, baking powder and baking soda. Sift and set aside. In the bowl of your electrical mixer, beat the sugar and eggs for about 5 mins. Add the vanilla and melted butter, and beat for 20 seconds. Add the flour mix and warm water in 3 additions, starting with the flour and ending with the flour. Beat until they are just incorporated. Transfer the batter into the prepared pans and bake for 25 – 30 mins until inserted toothpick or skewer comes out clean.

3- for the fluff: beat the egg white and corn syrup for 3 mins until you get a white fluff. add the sugar gradually and beat on low speed and then increase the speed when everything has mixed well. add the vanilla and mix well.

4- now you need to add the butter, i would have used less butter, but for now, add the bits of the butter, and mix well after each addition. add the powdered sugar and beat on low speed until they are all well incorporated.

5- when the cakes have completed cooled, add the filling on top of one cake and add the second cake.

6- for the ganache, boil the milk and then add it to the chocolate. When the chocolate has melted completed and incorporated with the cream, add over the cake. Refrigerate over night.






** I’m not only a Foodie, I’m also a Yogi **

I haven’t felt this amazing in ages, I swear YOGA is beyond amazing. It’s not all mediation like everyone seems to think, it’s a lot of physical workout too! I love how it makes me breathe and release all the stress and tension; even the fact that you can actually do wonders with your body and you just didn’t know! It’s basically: Listen to your BODY! I used to yoga on a regular basis 2 years ago, but I don’t know what happened and I just stopped; worst decision of my life. Now I’m back, and it’s the #yogaeverydamnday line that I’ll be living for. I’ve turned my bedroom into a small temple, it always was but I was adjusting it now. I have candles, incense, Om signs, mala beads (prayer beads), ipod blasting with mantras, and stones! Even my jewelry it’s all oms :D 2 rings and pendants ooh and how can I forget my OM tattoo on my wrist!



So here’s the news, I just opened a small line of Yoga Jewelry under the name of Phatima’s Box. My collection consists of Mala beads (different colors) and semi precious stone bracelets. All semi precious stone bracelet are natural (rose quarts, gold sand stone, turquoise, amethyst, red agate, onyx, amethyst, and aventurine) Each bracelets comes with a charm (OM, ASANA, OR HAMSA), of course you can choose the one you like and will be done upon request! Also, Chakra bracelets will be made and sold as well :)

Where are they being sold? You can contact me directly or you can visit my Yoga Teachers at their Shalas, Yoga Shala (owned my Sara_Sutra) and Hazmieh Shala (owned by VanessaAbrini). Find the Collection below and let me know what you guys think :D


1 2 22 23 55 56 IMG_0013 IMG_0015


Jewelry made with Love and great vibes :D