Sea Salted Nutella Fudge


Recipe for this low fat treat {HA!} found here. Definitely a splurge, but oh so tasty!


Pumpkin Cupcakes w/ Cream Cheese Frosting

Some of you know just how DELICIOUS the Pumpkin Cream Cheese Muffins are…if not, you need to make them and find out. Since small group was being held at our house (2 weeks ago now, bad blogger!) I decided to try a Pumpkin Cupcake that would be similar to the muffins, but with a Cream Cheese frosting…because you have to have frosting on a cupcake.  The results were quite yummy! It may be past Halloween now, but slow down folks, Thanksgiving is still weeks away so enjoy the fall & pumpkin goodness before rushing off to peppermint & eggnog everything! 😉

{Looks like late night crappy photos are all you’re getting these days…kids are my excuse for all things these days, so we’ll go with that! ;-)}

Pumpkin Cupcakes

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup butter (1 stick), softened

1 1/4 cups sugar

2 eggs, beaten

1 teaspoon vanilla

1 cup pumpkin puree

3/4 cup milk

Preheat oven to 350 degrees. Stir together dry ingredients. In mixer (or mixing bowl) beat butter & sugar until light and fluffy. Add eggs, beating well after each. Add vanilla & pumpkin. Add half of dry mixture, then milk, then other half of dry ingredients. Beat well. Using an ice-cream scoop, scoop cupcake batter into lined muffin pan. Bake 18-20 minutes or until golden brown. (Or when a toothpick is inserted, comes out clean.)


Meanwhile make frosting…


Cream Cheese Frosting

1 stick butter, softened

1 (8oz) package cream cheese, softened

1 teaspoon vanilla

1 lb. confectioners sugar

1 Tbsp. milk or  cream (or until the consistency you’d like)

Beat butter & cream cheese together until combined & smooth. Add vanilla. Add confectioners sugar slowly until incorporated. Add milk or cream and turn mixer on medium high and beat until fluffy. Top your cooled cupcakes & ENJOY!

Cinnamon Pull Apart Boule

Boule is just a fancy word for round bread, so don’t fret- no special crazy ingredients! 😉 Sorry for the horrible photo but with a screaming toddler ready to eat, you don’t have time for quality photographing! This is another one of the Pinterest finds that I just had to try & it was delicious! I happen to LOVE sourdough these days. (Oddly enough I used to HATE it) I am especially fond of Sourdough with Imported Butter, but that is a different post 😉 Sourdough was the perfect balance to all of the sweet cinnamon sugar goodness in my opinion but any bread would do. This was the perfect Sunday morning breakfast, or any morning… The recipe for honey butter must be made, not only for this recipe, but because it is AMAZING!

1 Sourdough Boule

Honey Butter

1/2 cup sugar

1 tsp. cinnamon

1 cup powdered sugar

2 TBSP. milk

Cut boule in opposing directions to create one inch cubes without cutting through bottom. Spread honey butter between “cubes”. Mix cinnamon & sugar and sprinkle between layers. Wrap in foil and bake 20-25 minutes on 350 to warm. Combine confectioners sugar and milk and drizzle over warm bread. Serve & Enjoy!

Nutella Puffs These were SO good! I bought some puff pastry to use in a quiche for Russell but had an extra sheet and remembered seeing these on Pinterest. I am so glad that I did because they were amazing & so simple! We devoured these at breakfast but would probably be more appropriate for dessert 😉 Either way, they are delicious!

Puff Pastry sheets

Marshmallow Creme (I used a marshmallow because it’s what I had on hand)




Preheat oven to 350 degrees. Cut puff pastry into triangles (I used a biscuit cutter and cut circles). Spoon a heaping teaspoon of Nutella onto puff pastry, add marshmallow or marshallow creme.  Crimp edges of puff pastry with a fork. Brush tops with milk and sprinkle with sugar. Bake 18-20 minutes (or until golden brown) and enjoy!

Cinnamon Grilled Peaches

1 peach, pitted & quartered

4 tablespoons unsalted butter

1/4 cup firmly packed brown sugar

1/4 cup dark rum

1/2 teaspoon ground cinnamon

pinch of salt

Vanilla ice cream

Preheat grill to medium high and skewer peaches. Add butter, brown sugar, rum, cinnamon, and salt to a saucepan and bring to a boil, reduce heat to medium and simmer until thick. Place peaches on grill and baste with about half of the sauce. Cook approximately 3 min. on both sides until they are warm. Scoop vanilla ice cream into bowls and drizzle with sauce. Top with grilled peaches. Enjoy!

Nutella Cookies

This next statement may sound crazy… I had never had Nutella until about a month ago when I made these cookies. I know, craziness! However, these quickly became a favorite and made me fall in love with Nutella. I still have yet to eat it by the spoonful as I have been warned may happen 😉 I have eaten way too many of these delicious cookies to count! Give them a try!

Nutella Cookies

1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup Nutella
1 egg
1 tsp. Fragelico (omit if you don’t have on hand)
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
Cream butter until smooth, add in sugars. Beat on high speed 2-3 minutes until light & fluffy. Scrape down sides half way through.
With mixer on low, add the egg, and vanilla. (and Frangelico if using) Add Nutella and mix until well incorporated.
In small bowl mix flour, baking soda, and salt. Add dry ingredients to wet and mix until well incorporated. Mix on medium until the dough is smooth. Add chocolate chips.
Using a small cookie scoop, place on parchment lined cookie sheet. Bake 6-7 minutes. Cookies may look underdone but you want to take them out at this point, let them cool on cookie sheet 2 minutes before transferring to cooling rack.
Resist the urge to eat all of the cookies that you just baked before they cool! 😉 Enjoy!