Nutella + Raspberry Pie Hearts

Nutella + Raspberry Mini Heart Pies

Nutella. Raspberry. Nutella. Raspberry. Nutella. Raspberry. If that doesn't convince you to make these, I don't know what will. I'm begging you to put these on your menu for Valentine's Day. I'm on my hands and knees (not really). But seriously, they are so easy. Even little helping hands can get in on the fun!

I saw this recipe on Lovely Little Kitchen's blog and fell in love with the idea. They're the perfect size and the filling possibilities are endless! Julie fills her with strawberry jam (classic) but I've recently been crushing on the Nutella/raspberry combo so I knew that's exactly what I wanted to go for.

Now it all starts with a great pie crust. You can totally buy frozen. No judgment here. But you can also take 10 minutes out of your day and make our own fail proof dough. I discovered this from the Pioneer Woman herself, Ree Drummond. You can find that recipe here! I've always been intimidated by homemade pie crust but not anymore! Thanks, Ree!

Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts
Nutella + Raspberry Pie Hearts

Nutella + Raspberry Pie Hearts

Makes 8-12 mini pies

  • 2 homemade pie crust rounds (recipe here!) or use frozen crust
  • 12 teaspoons of filling of your choice (I used 1/2 tsp Nutella and 1/2 tsp raspberry jam)
  • 1 egg beaten with 1 tablespoon of milk
  • course sparkling sugar


Preheat oven to 425 degrees and line two large baking sheets with parchment paper. Set aside.

Flour your work surface and then using a rolling pin, roll dough into a thin circle and mend any cracks from rolling it out. (if using frozen, make sure to thaw according to package directions before this step)

Take a heart shaped cookie cutter, cut out your hearts and place them on baking sheet lined with parchment paper.

Place a teaspoon of filling in the center of each heart.

Repeat the cutting process with second pie crust and then place corresponding heart on top on the heart with the filling.

Press gently around the edges to seal. You can use a fork or use the blunt end of a skewer like Julie and I did.

Take your egg and whisk it with a tablespoon of milk. Brush it on the tops of your pies and then generously sprinkle with the sparkling sugar.

Bake for 10-13 minutes or until the tops are a golden brown.

Let cool + enjoy! And maybe give one to your Valentine.

Pumpkin Spice Puppy Chow

Pumpkin Spice Puppy Chow :: by The Arrow House

This post may or may not seem random to you, seeing as I post mostly portrait sessions but whatevs. This is my blog and I can do what I want. I share what I'm currently crushin' on at the moment and that just so happens to be this sugary concoction known as pumpkin spice puppy chow.

Yes. You heard me. PUMPKIN SPICE puppy chow. Now I have your attention.

This stuff is craaazy good. I'm a chocolate loving dessert girl all the way so nothing trumps chocolate in my opinion but this comes pretty darn close. You have the cinnamon cereal smothered in melted white chocolate and then coated to perfection with the powdered sugar. And if that's not enough, you add in some candy corn M&Ms (yes, these exist!) and roasted peanuts. There's no stopping you now. If you're like me, the whole batch will be in danger of being consumed in a matter of hours. I'm not blaming my pregnancy but it certainly doesn't help being 35 weeks preggo AND having a major sweet tooth. Time to put on the pounds...

Pumpkin Spice Puppy Chow :: by The Arrow House
Pumpkin Spice Puppy Chow :: by The Arrow House

Pumpkin Spice Puppy Chow

Ingredients //

  • One box of Cinnamon Chex Cereal
  • 12 ounces of orange candy melts or white chocolate
  • 3 teaspoons of ground cinnamon, divided
  • 1 1/2 tsp. pumpkin pie spice
  • 1 cup confectioners' sugar
  • 1-2 cups candy corn M&Ms
  • 1-2 cups roasted peanuts


Directions //

Pour cereal into a large bowl and set aside.

In a microwave safe dish, melt chocolate at 20 second intervals until smooth, stirring after each interval. Stir in 2 teaspoons of ground cinnamon and 1 1/2 tsp. pumpkin pie spice until combined. Pour over cereal and gently toss until every piece is coated.

Pour the confectioners' sugar and remaining teaspoon of ground cinnamon in a large zipped-top bag. Add the coated cereal and shake until every piece is coated. Pour back into a large bowl and add in your candy corn M&Ms and roasted peanuts. Store in airtight container for up to 2 weeks (if you can make it last that long).

Enjoy, ya'll!

crockpot black eye peas + ham

Crockpot Black Eye Peas and Ham :: The Arrow House

I don't know about you but I'm always more than ready for fall to arrive. It's probably my favorite season. I can whip out my sweaters (ones that still fit seeing as I'm 7 months pregnant), indulge in pumpkin flavored everything, watch the leaves change and finally put my crockpot to full use. It's pretty great.

My last endeavor with my slow cooker involved black eye peas and ham. I've never been brave enough to try them until now. Dried beans kind of scare me, you know? Probably because I've had some major mishaps in the past but I decided to put that behind me and try again. Enter crockpot. And a few simple ingredients. Magic happened. It's comfort food at it's finest, especially when paired with my sweet cornbread. You can find that recipe here (along with my favorite chili recipe).

Crockpot Black Eye Peas and Ham :: The Arrow House

Crockpot Black Eye Peas + Ham

  • 1 lb. dried black eye peas
  • 8 oz. diced ham
  • 4 cups chicken broth
  • 2 cups water
  • 1 TBS cajun seasoning


Rinse black eye peas and put in crockpot. Add remaining ingredients and cook on low for 8-10 hours. Serve with cornbread.

And that's it! How easy is that? Comfort food with minimal effort. That's my kind of meal.

Crockpot Black Eye Peas and Ham :: The Arrow House
Crockpot Black Eye Peas and Ham :: The Arrow House

Happy Tuesday!

lentil tacos

Lentil Tacos :: The Arrow House

Craving tacos on Meatless Monday? No problem! I've got you covered!

Lentil tacos are a great way to satisfy that nagging craving, plus it's easy and wicked cheap. Win win.

I discovered this meatless wonder while browsing on Pinterest (surprise, surprise). It took me a while to get around to actually making them but once I did, I was blown away by the results. I could hardly believe that this delicious filling I was stuffing in my face (trust me, I was stuffing it) was completely meat free. Annnnd since it's super cheap, I was more than happy to put it on my list of successful meals to try again.

I ended up using the mixture for a little taco salad since 95% of the tacos shells I bought were broken. So please excuse the sad looking taco shells that are gracing my blog today. These two were the only ones I could salvage. Oh and FYI, this stuff reheats really well so if you have any leftovers, you'll be good to go!

Lentil Tacos :: The Arrow House
Lentil Tacos :: The Arrow House

Lentil Tacos


  • 1 cup dry lentils
  • 2 cups water
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • 1/2 tsp. ground coriander (I didn't have any so I just left it out)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. chipotle chili powder (again, I didn't have any so I just did a mixture of cayenne and paprika - worked great!)
  • 2 TBS. oil
  • 3 TBS. tomato paste
  • 8-10 taco shells

Plus add in whatever toppings you like best. We love the basics. Salsa, cheese, lettuce and a little sour cream. I like to make my own salsa from time to time. And as much as I love a good, thick salsa (like pico de gallo), I also have a thing for the thinner stuff. You know, restaurant style salsa. Get the recipe I used here!


In a pot, combine lentils and water. Bring to a boil. Reduce heat, cover and simmer for about 30 minutes. The lentils should be plump and no water should remain when they're done.

In a large skillet, heat oil over medium-low heat. Add cooked lentils, all the spices, tomato paste and 1/3 cup water. Mix and mash. Add more water if needed and season with more salt or spices to taste. Scoop into taco shells and add your favorite toppings!

Happy Meatless Monday + Enjoy!

fresh summer tomato pasta

Fresh Summer Tomato Pasta :: The Arrow House

You guys. This stuff is AH-mazing. I'm not sure if it has anything to do with me craving fresh tomatoes this pregnancy but it's gooood. Real good. Even my hubby approved it. He had three helpings...

And so did I.

Good thing it makes leftovers.

You're going to want to put this on your weekly shopping list next time you're out on the town. It's inexpensive and relatively easy to make. I use the word 'relatively' because I spent a lot of time chopping stuff (which isn't my strong suit in the kitchen), especially onions. I'm despise chopping onions. Seriously. My nose started running, my eyes were watering - I'm a whimp, ya'll. Buuuut...

If you chop some of the ingredients beforehand (instead of doing it all at the same time), this beautiful dish will come together in no time. So get shopping and chopping! You don't want to miss out on putting this delicious goodness in your mouth.


Fresh Summer Tomato Pasta :: The Arrow House

Fresh Summer Tomato Pasta


  • 3/4 cup freshly squeezed lemon juice (from about 6 medium lemons)
  • 1 medium yellow onion, chopped
  • 4 large cloves garlic, minced
  • 2 pounds ripe tomatoes (about 5 medium), chopped
  • 1/2 cup (packed)  chopped fresh parsley leaves (I don't really care for fresh parsley so I used cilantro instead - my favorite!)
  • 1 jar (2 ounces) capers, drained (this could be optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup extra-virgin olive oil
  • 1 pound dried pasta, such as penne


Set a large pot of water on the stove to boil for the pasta.  Juice the lemons into a large bowl.  Chop the onion and mince the garlic, and place them in the bowl with the lemon juice.  Add the salt and stir to combine. Allow the onions and garlic to sit for 10 minutes while you chop the remaining ingredients.

When the water has come to a boil, add 2 tablespoons kosher salt, and cook the pasta to al dente according to package directions. Drain and set aside (do not rinse).

Chop the tomatoes and parsley, and add to the bowl with the onion and garlic. Add the capers and pepper, stirring to combine. Add the hot cooked pasta to the bowl, and stir to combine.  Drizzle the olive oil over the pasta, and toss to coat.  Add more salt and pepper to taste if desired.  May be served warm, room temperature, or cold (if serving chilled, remove from the refrigerator 30 minutes before eating).


Fresh Summer Tomato Pasta :: The Arrow House

Happy Wednesday!