Don’t forget about our giveaway with Keeley Behling Studios! Like the Keeley Behling Studios Facebook page and leave a comment there about something in her Etsy shop to enter. It wouldn’t hurt if you liked the So Very Domestic Facebook page too. 😉

Aside from the obvious deliciousness I’ve been posting on the blog, I have also added a few treats to the site without a blog post. Yummy things I really wanted to add to the site, but didn’t warrant a post.

	The whole house smells like ginger and cinnamon! (read).
	When I am feeling irritated about living in the woods, you know like when I want a Starbucks or feel like grabbing sushi with my girlfriends or maybe even just want to be able to WALK ANYWHERE, I can quickly remind myself how much I love living out here when I have to make something for the kids’ school. Wee One #2 requested I make treats for her class on her birthday. In their old school in Toronto, that would have meant baking and decorating at least 30 cupcakes. I did make treats for the school in Toronto, but they were not as detailed because there were just too many to make. This year she has 11 kids in her class. Yup, 11. Making a dozen cupcakes means there’s one left for the baker. (read).
	I was inspired by a recipe found on Oh She Glows, but I just HAD TO add peanut butter and switch it up a bit. Instead of making coconut butter, I used peanut butter and rolled the freshly coated banana pieces in coconut. So so so good on the back deck in the summer!!(read).

Nutella Marsacapone Cups

9-12 sheets phyllo
1 cup Homemade Nutella
1/4 cup homemade marsacapone cheese (1 liter cream, 1 1/2 teaspoons lemon juice)

The only slightly complicated thing about this treat is making your own marsacapone cheese and if you can’t be bothered, just pick up a tun from the grocery store and you’re already ahead of the game! It is pretty easy though. Heat the cream over a double boiler to 190F, add lemon juice. It’ll curdle, that’s ok. Stir till it starts to thicken (till it coats the back of a spoon like the pictures below) then let it cool down a bit on the counter.
Now transfer it to a bowl lined with cheesecloth and wrap it up. Leave it alone, in the fridge, till it stops dripping. It took almost two days here. What you’re left with is a very smooth, marsacapone-like cheese. Mix about 1/4 cup of it with 1 cup of softened homemade nutella.
Lay out 3 sheets of phyllo and cut it into 12 squares. Squish these little squares into a muffin tin or mini cupcake tin and bake at 350F for about 5 minutes (till golden). Then scoop in about a tablespoon or so of the creamy nutella and add a smaller dollop of marsacapone on top of that! I don’t think it’s physically possible to eat just one. They look super fancy but they’re way simple and while people will be impressed you made your own marsacapone, it’s totally not a big deal – you can do it!

I almost posted about homemade bacon wrapped tater tots, but I realized I didn’t take photos of the actual tater tot process, just the bacon wrapping bit. So I will fix that and get those up this week. Instead, I went with Nutella. My girl Sammie made a batch too! Her post on that is here, and she did a great job!! She really is my kitchen soul mate. She used this recipe from Su Good Sweets and I used an adapted version of the recipe she wasn’t crazy about. Both of our batches turned out well and our husbands and children (and maybe us too) ate enough to prove they were both delicious!

Here are a few pictures of the process:

More baking and cooking and crazy fun to be had around here this afternoon. I’m working on a slow cooking pork shoulder for pulled pork sandwiches later. I wanted to try the Pioneer Woman’s Spicy Dr Pepper Shredded Pork but my husband isn’t a big fan of anything too ‘unusual’ in the kitchen lol.