Nutella Stuffed Pancakes

How amazing do these look? They taste even better! I am officially in love with little stuffed pancakes!!! And they are super easy! Simply use your favorite pancake recipe for the batter. Fill each little cup with a tiny pat of butter then Spoon 2 tablespoons pancake batter in each cup, fill with desired filling (I used Nutella) and then top with another tablespoon batter. Cook 2 minuets each side or until golden. 
You will wow all your guests with these!!! Great for weekend brunch! 
  • Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.

Buy the pan {HERE}


Brownie Batter Cupcakes

I saw these brownie batter cupcakes and knew I had to try out this recipe ASAP!!! 
They were very rich and seriously delicious! My favorite part about them is the frosting! This is my new go to chocolate frosting for EVERYTHING!!! seriously amazing!!! 

I got the recipe and inspiration for these amazing darlings from Kevin and Amanda from {THIS} post! 
 Go check out their blog. It's lovely! 

Brownie Batter Chocolate Fudge Cupcakeswith Outrageously Rich Chocolate Indulgence Frosting

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix
Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.
5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips
Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.
Makes & frosts 36 cupcakes.
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Homemade Brioche Hamburger Buns

I made these hamburger buns last weekend and L*O*V*ED them. They were super easy and made the burgers EXTRA delicious!! I halved this recipe and it made 16 buns so unless your feeding an army or want to freeze some I highly recommend halving this recipe!!! Recipe adapted from Good Life Eats

Homemade Brioche Dough

1 1/2 cups warm water
2 packets granulated yeast
1 1/2 tablespoons kosher salt
8 eggs, lightly beaten
1/2 cup honey
1 1/2 cups melted butter
7 cups all purpose flour

For the Hamburger Buns:
18 ounces Whole Wheat Brioche Dough
Egg Wash (1 egg + 1 tablespoon water, whisked)
Sesame Seeds
Poppy Seeds


To Prepare the Whole Wheat Brioche Dough:
Dough is best prepared the day before.
Add the yeast, salt, eggs, honey, melted butter and water to a 5 quart bowl. Whisk to combine. Add the all purpose to the liquid mixture. Stir with a wooden spoon to combine, or use a stand mixer with a dough attachment.
Cover the dough and let rest for 2 hours, at room temperature, until doubled in bulk. Transfer to the refrigerator and chill. After chilled, remove a 1 1/2 lb. portion of the dough. Store the remaining dough covered in the refrigerator for up to 5 days, otherwise you can freeze it in 1 lb. increments for up to 4 weeks.
To Prepare the Hamburger Buns:
Divide the 18 ounces dough into 6 three ounce portions. A kitchen scale helps with this. Roll each portion into a ball.
Line a baking sheet with parchment. Place each ball onto the parchment paper and press into 1/4 inch thick rounds. Alternatively, for uniform buns, you can press each ball inside of greased English Muffin Rings.
Cover the baking sheet with plastic wrap and allow the buns to rise for 20-40 minutes. Meanwhile, preheat your oven to 375 degrees F. Place the oven rack on the middle position.
Brush the tops of each bun with the egg wash and then sprinkle with sesame seeds and poppy seeds, if desired. Bake rolls at 350 degrees F for 20-25 minutes, or until cooked through and golden brown. Let cool before slicing in half and serving.


Homemade Cannoli

  • Shells:
  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 1 egg
  • 1 egg yolk
  • 1/2 cup sweet Marsala wine
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons water
  • 1 egg white
  • 1 quart oil for frying, or as needed
  • Filling:
  • 1/2 container ricotta cheese (16 ounces)
  • 1 package cream cheese (room temperature)
  • 2 cups confectioners' sugar
  • 1/2 package miniature chocolate chips


  1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
  2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
  3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
  4. To make the filling, beat together the ricotta cheese, cream cheese and confectioners' sugar using a hznd eehld mixer. Fold in the chocolate chips. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving or spead a little Nutella on the edges of the shells and dip in chocolate sprinkles.


  • Tips
  • The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long. You can also order them online and they only cost around $5.

    Adapted from the recipe found {HERE}


i heart EmersonMade

I don't know if you are all familiar with EmersonMade but if your not Pleeeeaaaaaase allow me to introduce you. 
EmersonMade meet everyone! Everyone meet the most amazing designer I have come across in years and my new favorite. 
Literally if I could only have EmersonMade in my closet for the rest of my life I would be one happy woman. It's elegant, well made and TIMELESS!!! Unfortunately due to my slight EmersonMade obsession I now own quiet a few more pieces than I can afford but gosh darn it's worth it! 

Meet the makers of EmersonMade. Emerson and her hubby Ryan. How flippin adorable are they?

Here are some of my favorites but seriously I really want every single thing and I might just be driven to the poor house trying!!!!


Red, White, and Blue Ice Cream Sandwiches and the handmade hog

Please join me and link up ANYTHING handmade or homemade. I would love to see recipes, DIY projects, party planning, and craft projects of all kinds!!!
And if you didn't make anything this week, no worries, link up an old favorite!!!
There are no rules! Feel free to grab the Handmade Hog button and place it in your post or on your sidebar but it is absolutely NOT required!! EVERYONE is welcome to participate!!! This is just supposed to be a fun way to share your ideas and pick up some new ones !! 
So, please join me! LINK UP!!! I can't wait to see what you have in store!!!

Red, White and Blue Ice Cream Sandwiches

I hope everyone enjoyed their 4th of July holiday. I stayed home and didn't do much of anything except cook. Which is fine by me; just the way I like it.

One of the things I made this weekend were these adorable ice cream sandwiches. I found the inspiration and original recipe  {HERE}

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For the Cookie:
1 box Betty Crocker Chocolate Fudge Cake Mix
½ cup butter, softened
1 teaspoon vanilla
2 eggs
For the Ice Cream:
1 1.5-qt. container vanilla ice cream
1 ½ cups fresh blueberries
1 ½ cups chopped strawberries
Preheat the oven to 350F. Grease a 12×18-inch baking sheet or line with parchment paper.
Combine the cake mix, butter, vanilla and eggs until completely combined. (Batter will be thick.) Spread out on the prepared baking sheet. You may need to use greased hands to spread evenly. Bake in the preheated oven for 12 minutes or until set but still soft. Let cool completely.
Meanwhile, prepare the ice cream:
Prepare a 9×12 inch baking sheet by lining it with parchment paper or waxed paper.
Put the ice cream in a large bowl and let soften slightly. Mix in the blueberries and strawberries. Spread the ice cream on the prepared baking sheet. Return to the freezer to let re-harden.
Once the cookie is cooled, cut it into 24 3×3-inch squares. Remove the ice cream from the freezer and cut into 12 3×3-inch squares.
Prepare the sandwiches by layering a square of ice cream in between 2 cookies. Serve immediately.

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Ginger Grace 5 months

I know I haven't posted many pictures lately of the babies but honestly I've been so busy I haven't taken many. 
Here is beautiful little Ginger at 5 months. 


Shrimp and Crab Au Grautin in Crepe Beggars Purse

Ingredients for Crepes:

  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil


  1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
  2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Ingredients For Au Grautin:

  • 2 egg yolks
  • 12 fluid ounces heavy cream
  • 1/4 cup butter
  • 1 large yellow onion, minced
  • 1 stalk celery, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Creole seasoning
  • 1/4 cup all-purpose flour
  • 2 cups shredded Fontina cheese
  • 1/2 cup shredded Sharp White Cheddar cheese
  • 1/2 cup shredded American cheese
  • 1 pound cooked crabmeat
  • 1 pound cooked shrimp
  • 1 bunch green onions
  • 1 bunch chives


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
  2. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
  3. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the Fontia, Cheddar cheese and American cheese until melted. Remove from heat and fold in the crab meat. Transfer the mixture to the prepared baking dish.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions.
  5. Fill crepe with about 1 cup of au grautin and tie with chive. Serve immediately.

A little inspiration

Happy Sunday friends. My dear friend Jessica over at {civetta} posted this the other day and I just love everything about it so I thought I would share it with you today! 

Have a wonderful holiday weekend lovelies. I am making homemade ice cream sandwiches, beer battered coconut shrimp and maybe grilling up some burgers too. 



What I Wore

Most of my day to day outfits consist of leggings, tunics and work out clothes. I kid you not, my ENTIRE closet is a size 6/8.   I've lost 31 pounds so far and I've still got 29 pounds until I will be happily fitting into all my cute, stylish clothes. SO for now it's leggings and tunics.

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Tank Top: Forever 21
Leggings: Forever 21
Shoes: Payless

Momma Go Round

I Hope you will link up! I would love to see what your wearing!!! 

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