Happy World Nutella Day

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Yes, World Nutella Day is a real thing…except it happened last week. February 5th to be exact. But can you ever have too much nutella in your life? No. So here are some yummy nutella recipes to celebrate…


Peanut Butter Banana and Nutella Cupcakes via The Wiegands


Nutella Mug Cake via Babble


Nutella Milkshakes via Just Easy Recipes


Chocolate Strawberry Nutella Cake via The Pioneer Woman

Enjoy your nutella concoctions!


Coconut Fried Bananas

I found this recipe for coconut fried bananas on “Summer Harms” and tried them last week. Delicious! A perfect after school snack.

1 ripe banana
1 egg, beaten
1/2 cup to 3/4 cup shredded coconut
dash of cinnamon
pinch of salt
honey for drizzling on top
Heat a few tablespoons of coconut oil in a cast iron skillet or a frying pan over medium heat. Combine coconut with cinnamon and salt in a shallow bowl. Cut the banana into spears, dip each spear into the beaten egg and then roll in the coconut mixture. Place the coated bananas in the pan when the oil is shimmering and sizzling, but not smoking. Allow to cook until browned on the bottom,  then flip. Continue until all the bananas are golden brown and crusty. Top with more cinnamon and a generous drizzle of honey.
Recipe via Summer Harms

Thoughts on Fall + a Recipe

Today, it was so hot that I was sweating. *tear* It’s been officially fall for three days now, but the weather hasn’t taken a hint. So I’ve been pretending it’s fall…wearing fall clothes, drinking tea, making pumpkin desserts, getting out my fall decorations (I’m a big holiday/season person 🙂 ), and smelling my sweet, spicy fall candles. One thing I definitely miss about Italy is how beautiful her falls were. Tuscany knows how to do fall.

Someday, Texas will catch on. Someday.

So, backing up to where I mentioned making pumpkin desserts, I want to share an amazing recipe I found last week: pumpkin cookies with caramel icing. Doesn’t that make your mouth water? They were super easy to make and my newspaper class gobbled them up. Seriously, there were only three left. And my (picky) little brother approved them, so now you have to make them.

{photo via Let’s Dish Recipes}

Ingredients: Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner’s sugar.  Spread frosting over cooled cookies.

This recipe is from Let’s Dish Recipes…enjoy!

Has fall arrived in your country?

Refreshing Summer Snacks

Here are three delicious, healthy snacks that I’ve recently tried and loved…


Strawberry Lemonade Slurpee….I made this last night for the first time and loved it! It is the perfect combination of sweet and sour. Blend 2 cups of lemonade, 1 1/2 cups of ice, and 1 cup of frozen strawberries to make this quick, easy snack.


Apple Sandwiches…This is a great snack and also super easy to make. Take out the core of an apple then slice it horizontally in two. Lightly cover each side with peanut butter and sprinkle some granola and chocolate chips in between.

Blueberry Yogurt…This is a snack my mom made up recently. It makes a great breakfast too. Just add blueberries and white chocolate chips to a bowl full of vanilla yoghurt. It’s yummy and healthy!

What are your favorite snacks?

A Fall Treat

{Pumpkin Bread}


1 1/2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger  (optional)

1/2 teaspoon ground nutmeg (optional)

1/4 teaspoon baking powder 

6 tablespoons butter

1 1/3 cups sugar or 1 cup sugar plus 1/3 cup packed brown sugar

1/3 cup water or milk

1/2 teaspoon vanilla

2 large eggs 

1 cup pumpkin 

1/3 cup of raisins, pecans, or walnuts (optional)


Preheat oven to 350 (or 180 degrees in Celsius) degrees Fahrenheit.

Grease loaf pan. 

Whisk together the flour, cinnamon, soda, salt, ground ginger, nutmeg, and baking powder. 

Combine the vanilla and the water (or milk) in another bowl. 

In a large bowl, beat the butter until creamy, about 30 seconds. Gradually add the sugar and beat on high speed until lightened in color and texture, about 3 to 4 minutes. Beat in each egg one at a time. Add the pumpkin puree and beat on low speed until blended.

Add the flour mixture, alternating with the milk mixture, a little at a time on low speed or stirring with a spatula until smooth. 

If you wish, you can add raisins, walnuts, or pecans. 

Bake about 1 hour until knife comes out clean. 

Bon Appetit!

From the kitchen of Carrie R.

Summer Recipes

Summer is the perfect time to try new, fun recipes to test on your friends and family! Here are four recipes for you to try out…

{Raspberry Lemonade Slushy}

Now, I have to admit, I have not tried this one out. But, it does like pretty easy and delicious! Credit for this lovely treat goes to Make it and Love it.

Ingredients: Simply Lemonade brand lemonade (my note: I’m guessing,  you could substitute this with any real lemon juice if you can’t find that brand), frozen unsweetened raspberries, ice, and sugar.

Directions: Blend up some of the juice with the ice. There’s no science to it, just add enough ice to make it a bit slushy. Then add some frozen raspberries. Blend that all up again and add some sugar.

{Lemon Bars}

I have tried this recipe and they were so yummy! The recipe is really simple too. Credit goes to Simply Semplicita`.


Ingredients: 2 cups of flour, 1/2 cup powdered sugar, 1 cup butter

Directions: Preheat oven to 350F. Grease 9×13 pan. Combine flour and sugar. Cut in butter with pastry blender. Press into the pan. Bake at 350F for 20 mins.


Ingredients: 4 eggs, 2 cups of sugar, 1/4 cup flour, 1 tsp. baking powder, 6 Tbs lemon juice from 2 medium lemons.

Directions: Combine and pour over hot crust. Bake at 350F for 25 min. Cool. Refrigerate. Dust with powdered sugar.

{Nutella Brownies}

This recipe is also from Simple Semplicita` and looks amazing!


1/2 cup Nutella chocolate-hazelnut spread (the off-brand works too!)
1 large egg
5 Tbs. all-purpose flour
1/4 cup chopped hazelnuts (or cream cheese frosting)


Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full). Sprinkle with the chopped hazelnuts. (Unless you’re frosting them)
Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

{Cherry Coke Float Cupcakes}

These fun cupcakes would be perfect for a picnic or summer party! Credit goes to: Coco Bean.


Ingredients: 1 1/2 Cups flour, 3/4 Cup sugar, 1/2 tsp baking soda, 1/4 tsp salt, 1 large egg, 1/2 Cup buttermilk, 2 tsp vanilla, 1/2 cup unsalted butter, 3 Tbs cocoa powder, 3/4 Cup Coca-Cola, 1/4 cup marachino cherry syrup, 24 marachino cherries

Directions: Preheat the oven to 350 F.In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.  Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean


Ingredients: 1 cup icing sugar, 2 tbsp cola

Directions: When cupcakes are cool drizzle over the Cola Icing and let dry. Top with cherry buttercream and a cherry.

Happy Baking!

Forgotten Cookies

An easy, fun recipe for the holidays!


2 egg whites, a pinch of salt, 1/2 cup of pecans (optional), 2/3 cup of sugar, 1/2 cup of chocolate chips, and 1/2 teaspoon of vanilla


Preheat oven to 350. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Add salt, chocolate chips, pecans, and vanilla. Mix well. Drop cookies onto foil-covered sheets. Turn OFF the oven and leave closed overnight. Makes 3 1/2 dozen.

Enjoy! 🙂