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Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

Ingredients

Directions

~ Marla Meridith

Recipe: Sparkling Champagne Popsicles

Ingredients

Directions

~ Marla Meridith

Recipe: Swedish Pancakes

Ingredients

Directions

~ Marla Meridith

Recipe: Baked Blueberry French Toast

Ingredients

Directions

~ Marla Meridith

Recipe: Strawberries & Cream Hand Pies

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

12 stuffed pancakes

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.
While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.
In another bowl whisk together the wet ingredients.
Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.
Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.
You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.
Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Sparkling Champagne Popsicles

These Sparkling Champagne Popsicles will the a hit at any party or celebration. Wow guests with these beautiful and delicious pops!

6-8 popsicles

1 bottle Champagne (Prosecco or Cava great too)
1/4-1/2 cup agave syrup (sweeten to taste)
mixed berries
fresh mint or basil
–optional
simple syrup to sweeten

Choose your popsicle molds. Fill one with water to see how much Champagne you will need per pop.
Pour the correct amount of Champagne into a large measuring cup. Let the bubbles relax. If you want sweeter pops, stir in some simple syrup to taste.
Place some berries & mint/basil into the molds.
Fill the molds with the Champagne, leaving 1/4 inch at the top of the mold so they don’t spill over.
Freeze for at least 3 hours or until frozen.
Take out of the freezer and let sit a few minutes at room temperature so they can easily release from the molds.

~ Marla Meridith