Monthly Archives: March 2012

Weekends Were Made For…


Painting the nursery / Pizza + wings / Yardwork / Puppy Playtime / Brewing beer / BBQ with friends / Shopping for a crib / Attempting my first sewing project / Experimenting with a cheesecake variation / Taking more photos / Spending quality time with my best friend + husband {xoxo}


Coffee Cake Muffins



Any kind of breakfast pastry or baked item has my vote. Coffee cake is one of my favorites, but making a whole cake in our house just goes to waste. I always believe if you can make it smaller, go for it. Baking coffee cake in muffin portions is a great way to grab your breakfast to go + share with others!


  • 1/3 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp unsweetened cocoa powder
  • 1 tsp ground cinnamon

Coffee Cake Topping:

  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1 tsp ground cinnamon
  • 1 tsp unsweetened cocoa powder
  • 2 tbsp cold butter, cut into small pieces

Muffin Batter:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup sour cream, room temperature
  • 1/2 cup butter, melted + cooled
  • 1/2 cup milk, room temperature
  • 2 eggs, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract

Put your oven rack on the center placement + preheat oven to 375 degrees. Line a muffin tin with paper cups or spray with nonstick baking spray.

Make the filling: mix brown sugar, pecans, cocoa powder + cinnamon in a small bowl with a spoon until well combined; set aside.


Make coffee cake topping: In a separate bowl, stir together brown sugar, flour, cinnamon + cocoa powder. Cut in the butter with a pastry blender or your fingers until the mixture resembles course crumbs. Keep refrigerated until you are ready to use.


Make muffin batter: In a stand mixer, whisk together flour, baking powder, baking soda, cinnamon + salt. In a separate bowl, whisk together sour cream, butter, milk, eggs, sugar + vanilla. Pour the egg mixture into the flour mixture and blend with the paddle attachment until well combined.


Using a small cookie scoop {or spoon}, fill each muffin cup 1/4 of the way with batter; approx 1 tbsp.


Layer on top of that 1 tbsp of the Filling mixture + then another scoop of batter.


Finally, sprinkle the coffee cake topping on each muffin.


Place your muffins in the preheated oven for 21-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes + serve warm!


I hope you like them as much as I do! Enjoy!


My Closet


It turned out to be around 85 degrees today with some ridiculous humidity, so I decided I’d try my “I’m pregnant” pose outside in the heat. The funny part is… I don’t look like I’m pregnant yet at 20 weeks… so I put on the tightest clothes I own + I think I did a pretty convincing job!

Tank top + Skirt via Wet Seat ~ Sandals + Earrings via Charlotte Russe


Recipe Roundup


I’ve been totally slacking as far as cooking goes lately! I’m on the lookout for some new recipes to try. Please suggest any that are your favorites!

Chicken Noodle Soup via Family Circle Magazine


Hazelnut Chicken via  ~ {we haven’t been able to locate hazelnuts in our grocery store, so we substituted slivered almonds}


White Chocolate Conversation Heart Bark via Edible Crafts


Curry Salad via Rachael Ray Magazine ~ {this recipe suggests using turkey as it was part of a Thanksgiving leftovers issue, but we use leftover roasted chicken usually + serve over spinach instead of in a pita}


Spicy Pineapple Chicken with Rice + Peas via Rachael Ray Magazine ~ {this recipe blew me away! Something I wouldn’t normally think to try, but it turned out amazing + will be added to a regular rotation}


Hope you like these recipes + give them a try!


Weekends Were Made For…


Knitting for the baby / Listening to the rain / Catching up on Justified / Chinese food Date Night with Husby / Trying a new waffle recipe / Buying fabric for my first sewing project on my new sewing machine that Husby gifted me / Shopping for a dresser…