Mini Corn Dog Muffins

One time my youth group leader showed us a video of how hot dogs are made. It was gross. I don’t know that the lesson was effective, phthisiatrician though, ed because I don’t remember the Biblical tie in to the video and I still eat hot dogs. I’ve never liked corn dogs, but these slightly-healthier and cuter versions are super tasty. My whole family loved them. The cornbread creates a tasty, crispy outer coating for the tasty hot dog pieces inside. I love dipping them in ketchup.

Fenway wishes he could eat these…but the hot dogs are 100% beef and Fenway is allergic to beef. (I promise I won’t become one of those people who posts about their pets all the time, but come on! How cute is he! He always comes over when I’m taking food photos and looks all pitiful).

I call this piece “Corn Dog with Ketchup.”

And this one is “Two Corn Dogs with Ketchup.”

I’ve made these twice now. They’re fun and easy to make appetizers for any occasion :)

Mini Corn Dog Muffins


1/4 cup melted butter (4 TBS)
1/4 cup sugar (I use 1/4 cup minus 1 tbs because I don’t like my cornbread very sweet)
1 egg
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 cup cornmeal
1/2 cup all purpose flour
1/4 teaspoon salt
3-4 all-beef hot dogs, cut into 1? bites


  1. Preheat oven to 375 degrees.
  2. Combine butter and sugar in a medium mixing bowl and whisk to combine. Add egg and whisk to incorporate. Add the buttermilk and whisk to incorporate.
  3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Slowly whisk into the wet ingredients.
  4.  Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  5. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Note: I halved the original recipe. You can easily double this if you want more :)

Makes 18-24 mini muffins (original recipe says 24 but I can only get 18 out of the batter)

Recipe from Iowa Girl Eats :)

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Heath Bar Cupcakes

Remember how I was telling you that the Brownie Nutella Mousse Pie I made was not an award winning dessert (but should have been)?

Well these Heath Bar Cupacakes are award-winning!

These are the cupcakes my middle sister made for our church’s dessert competition. I was so proud of her because they looked awesome and tasted great. I was so impressed because this is my sister who can’t make boxed brownies (teehee). She did a great job and won first place!

I take most of my food pictures on the kitchen floor because we have a big sliding glass door that lets in a lot of light. Whenever I take photos, adiposity my puppy dog, unhealthy Fenway, always comes over and checks out the food.

Don’t let that cute innocent face fool you! Fenway has a history of getting into all sorts of desserts. He is a rather strange dog in that he is allergic to beef but can eat chocolate all day long. He has eaten candy, chocolate bars, cheesecake, cinnamon rolls, and the list goes on and on (he is such a trouble maker!) We got Fenway six years ago…so I suppose he’s not a puppy anymore :) He’s a cocker-spaniel poodle mix and is really the sweetest dog.

So anyway, just thought I’d share those adorable pictures :) Back to these cupcakes. The chocolate cake has pieces of heath bar mixed into it, and the frosting is a creamy buttercream. There is chocolate ganache poured over the frosting and pieces of heath bar on top. Every part of this cupcake was delicious! My family agreed that the frosting was a little on the overly-sweet side, but other than that they were really good.

Heath Bar Cupcakes


For the Cupcakes:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
1 cup Heath English Toffee Bits

For the Buttercream:
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

For the Ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

5 1.4-ounce Heath Bars, chopped into large pieces


For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. In a medium mixing bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes with an electric mixer on medium speed until well combined. Fold in Heath English Toffee Bits.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells (about 3 tablespoons per cupcake).
  4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream:
     Note: We had so much buttercream left over…I think my sister used about half of what the recipe made because she put less frosting on each cupcake because we thought it was too sweet. You could either make a smaller amount or maybe use less sugar.
  1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
  2.  Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until everything is incorporated. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Ganache:

  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
  3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
-Top each cupcake with a piece of Heath Bar.
-Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Recipe from My Baking Addiction :)

Makes 24 cupcakes.

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Brownie Nutella Mousse Pie

This is not an award-winning dessert <– Imagine if I started all my posts like that….I don’t think it’d be a very good way to convince you to make the recipes I post!

Unfortunately, infertility this pie is not an award-winning dessert, approved but it totally should be.

My church always has a big chili cook-off on Superbowl Sunday and it is awesome. Tons of people bring chili and there are tasty sides and desserts. I like trying all the different types of chili, dysentery but my mom’s is always my favorite (she won several years ago and I think that she should win every year!)

A couple of years ago, our youth group started doing a dessert competition at the cook-off. My sister and I both entered this year and we were doing all sorts of smack-talking. I made this Brownie Nutella Mousse Pie and, I have to say, it was really incredible. It should have won, but it didn’t- clearly the judges were crazy ;) My sister made Heath Bar Cupcakes and she won first place! Even though I wanted to win, I was really proud of her because her cupcakes tasted and looked really good. Stay tuned for that recipe coming soon :)

But back to this should-have-won-first-place-pie. It is incredible. It has a chocolate graham cracker crust, a layer of fudgy, gooey, chocolaty brownie, and is topped with a layer of creamy, heavenly nutella mousse. Honestly the nutella mousse could stand on its own. I really enjoyed this and everyone who tried it did, too. I made two pies and they were both gone really fast. I will absolutely make this again and totally think you should, too!

Alright so…I have to ask. Were you happy with the Superbowl outcome? What did you think of the half-time show?

I used to live in Massachusetts so I was rooting for the Patriots. But I thought the game was really good and intense! I don’t ever watch football but I enjoy the Superbowl. As for the half-time show, I thought it was really good. I don’t know why so many people didn’t like it!

Brownie Nutella Mousse Pie


9 chocolate graham crackers
5 tablespoons melted butter
1 box brownie mix and whatever oil, water, and eggs the package calls for
5 ounces cream cheese, softened
1/2 cup Nutella, plus more for drizzling
1/2 pint heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Prepare chocolate crust: Crush the graham crackers (either in a food processor or in a ziplock bag with a mallet). Put the graham crackers in a 9-in pie pan and pour the melted butter over it. Use your hands to mix the butter and crumbs together. Press the mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes.
  3. While the crust is baking, prepare the brownie mix. Pour it into the now-baked crust and bake for 35-45 minutes. The brownie will be set (not giggly) but it will still be a little gooey. Set the brownie aside (or in the fridge) until it cools completely.
  4. In a medium mixing bowl, whip the cream, sugar, and vanilla until stiff peaks form.
  5. In a large mixing bowl with an electric mixer, mix Nutella and cream cheese until well combined.
  6. Spoon in 1/3 of the whipped cream and gently fold it into the Nutella. Slowly fold in all the whipped cream (it takes a little while but it is important that you don’t just stir the mixture).
  7. Chill the mousse until the brownie layer is completely cooled.
  8. When the pie is cooled, spread the mousse evenly over the pie.
  9. To make your pie taste extra yummy and look extra fancy drizzle some Nutella over the pie. To do that, microwave a few spoonfuls of Nutella for 10-20 seconds, put it in a ziplock back, cut a small opening in the tip of the bag, and go to town!

Makes one 9-in pie, 8ish pieces (depending on how big you cut them).

Recipe adapted from Sing For Your Supper :)


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Wreck this Journal

Photo from Amazon


I have always loved documenting things- writing things down and saving objects and mementos so I won’t forget anything. I used to be a pack-rat and kept all sorts of things. One year I got so upset that we had to get rid of our Christmas tree that I saved some pine needles in a little container. I saved that container for 10 years.

No, find I haven’t been featured on Hoarders…why do you ask?

Blogging and photography have become a great way for me to document my life and the things I love doing. I’m always looking for great ways to be creative and document parts of my life which is why I looked into getting a couple of new journals from Amazon. I didn’t just want to get a plain journal with lines (although I do need another one of those soon). I wanted something more interesting and unique, viagra sale and found Keri Smith’s Wreck This Journal and thought it sounded really intriguing! The “journal” has pages filled with challenges that are designed to get you a little out of your comfort zone, salve get creative, and wreck the book. I haven’t started on the challenges yet but am really excited to.

Some of the things you have to do are:

  • Tie a string to the spine of this book. Swing Wildly. Let it hit the walls.
  • Climb up high. Drop the journal.
  • Cover this page using only office supplies.

I won’t spoil the rest of the challenges for you but they sound really fun! If you are interested in a creative project for this new year I would recommend you looking into Wreck this Journal and other books by Keri Smith. I’ll keep you updated as I finish some of the challenges :)

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Meyer Lemon Chicken Piccata

I went to Boston with my grandparents this summer and we ate at this wonderful neighborhood restaurant called 75 Chestnut. My grandpa used to be a bartender with the manager of the restaurant when they worked at the Hampshire House. If any of you are in the Boston area, viagra 40mg definitely check out 75 Chestnut- it has great atmosphere, doctor people, and food. I got the Meyer Lemon Chicken with some little potatoes. It was a very simple meal but incredibly tasty. I had never had Meyer Lemons before and I was amazed at the flavor it gave the chicken. I always thought Meyer Lemons were the same as regular lemons but they’re not- they’re a cross between a lemon and a mandarin which results in a slightly sweeter and stronger lemon.

I have been looking for Meyer Lemons at our grocery store ever since this summer but have never found them, so when I won Meyer Lemons through The Little Kitchen’s Duda Farm’s giveaway, I knew I had to make this chicken! I searched all over for a recipe and found one for Meyer Lemon Chicken Piccata. It was not the same as the meal I had in Boston, but the chicken was very simple and flavorful and the lemony sauce was very light (quite a contrast to Pioneer Woman’s Lemon Basil Pasta I made a while back). I served the chicken and sauce with slices of Meyer Lemons and Penne. My family really liked it and I would absolutely make this again in the future :)

On another note, I also won a $25 Williams-Sonoma giftcard! What do you think I should get? I’m thinking about buying one of those new-fangled Silpats I see all the fancy bloggers using ;)

I hope you have a fantabulous week!

Meyer Lemon Chicken Piccata


6 (more/less depending on how much your family eats) pieces of skinless, boneless chicken tenders
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons unsalted butter, divided
1/2 cup sauvignon blanc or other crisp, tart white wine
1 to 1 1/2 cup chicken broth
2/3 cup fresh Meyer lemon juice (about 6 lemons)
1 pound of Penne (or whatever kind of pasta you desire)
  1. Boil a pot of water and cook the pasta according to package instructions.
  2. Cut the fat and veins out of the chicken tenders. Sprinkle tenders evenly with salt and pepper. Place flour in a shallow bowl and dredge the chicken tenders in the flour.
  3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 3-4 tenders to pan and cook until golden brown. Turn them over and cook until both sides are golden brown and the chicken is not pink on the inside. Repeat the procedure with remaining 1 tablespoon butter and chicken tenders.
  4. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth and bring to a boil. Cook the broth mixture until it reduces down quite a bit, several minutes. Stir in the lemon juice; bring to a boil. Taste the sauce and add more chicken broth if the lemon flavor is a bit too strong.
  5. Serve the Penne and chicken with the sauce over it.


Recipe adapted from :)

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