While the idea of Nutella filled crepes is very tempting and crepes are not too difficult to make, they do take a bit more effort than more the thicker, American-style pancakes. Pancake batter is so adaptable that just about any ingredient can be worked into it, so I decided to work the chocolate-hazelnut spread into a basic pancake recipe for breakfast. There is just enough Nutella in the batter to give it a good flavor without being overwhelming or making the pancakes too heavy.

And yes, that is chocolate syrup on top of the pancakes in the picture, but I actually ate mine with maple syrup - I just wanted to emphasize the fact that they have an underlying chocolate flavor. By all means, use chocolate syrup if you are so inclined, but spreading the pancakes with a thin layer of Nutella or tossing a handful of chocolate chips into the batter might produce an even more decadent result.

The recipe is after the jump.

Martha Stewart, if nothing else can be said about her, makes really good coffee cake. I have heard people say that they have trouble with some of her recipes, but the coffee cakes always seem to turn out moist, buttery and rich. These little Blueberry Coffeecakes, baked by Natalia at From Our Kitchen, are no exception. The cakes are packed with blueberries and loaded with a melt-in-your-mouth streusel topping. The streusel actually has more butter in it than the cake does, so this is not a recipe for anyone trying to be good about breakfast.

Baking the cakes in individual ramekins was a great idea. Not only do you create the perfect serving size - a generous one, at that - but the ramekin is much sturdier than a cupcake wrapper and, perhaps because it is less common, the presentation looks much more elegant. This is a technique that could be easily applied to other recipes and used when hosting a party or other get-together.

Carnitas is a Mexican dish of slow cooked pork that is then shredded into little bits. Traditionally, the tougher and cheaper pieces of meat are the ones used for this recipe because the slow cooking allows the meat to get to the point where it melts in your mouth. Once the meat has been cooked and shredded, it is browned in a bit of butter or oil. This version of carnitas, from Jared at Alaska Cooks, includes spices, butter, brown sugar and chipotle peppers with the pork shoulder. It also has some Coca-Cola in the simmering liquid, which adds and extra bit of sweetness to the meat. Some cooks and barbecuers say that it helps to tenderize the meat, too. Looks good, doesn't it? So do the rest of the dishes on Alaska Cooks, so check them out when you have a chance!

Sno Balls are snack cakes made by Hostess. They were introduced in 1947 and consist of a chocolate cupcake filled with creme filling, coated with a marshmallowy fluff and rolled in coconut. When you look closely, you can see that the interior is really  a regular Hostess Ding Dong or cupcake that has been turned upside down. Nevertheless, they have a lot of retro appeal and, like must snack foods, become even more appealing when super-sized. I found this photoset on Flickr when I was looking around for more pimped out snack ideas. The chocolate cake dome was baked in a round bowl, hollowed out and covered with homemade marshmallow. Check out the whole photoset to see all the steps.

I'm definitely keeping this idea near the top of my list for birthday party cakes. Not only is it adorable, but since it's homemade, I'm willing to bet that it's delicious.