I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.

Read a little more about me.




hello there

Sign up for our occassional newsletter to learn about new goodies and upcoming events!


little luxuries

Eat Yourself Skinny

October is the perfect month to make all the pumpkin recipes! Today on the blog I’m sharing one of my favorites, Pumpkin Stuffed Shells from the blog Eat Yourself Skinny 


  • 20 jumbo pasta shells

For The Filling:

  • 1 (15 oz) can pumpkin puree
  • 1 cup grated pecorino cheese
  • 1 large egg white
  • 2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 Tbsp fresh sage, minced
  • Pinch salt and pepper

For The Marinara:

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ¾ cup crushed tomatoes
  • ¾ cup pumpkin puree
  • 2 Tbsp pecorino cheese
  • 2 tsp. fresh sage, minced
  • ½ tsp. basil
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ¼ cup pecorino cheese (for topping at the end)


  1. Preheat oven to 350 degrees F.
  2. Cook pasta shells according to the package instructions, until al dente, and drain. Rinse with cold water and arrange on a baking sheet to cool until ready to stuff.
  3. To make the filling, mix together pumpkin, pecorino cheese, egg white, nutmeg, cinnamon, sage, salt and pepper in a large bowl until all incorporated and set aside.
  4. To make the marinara, drizzle olive oil in a large skillet and saute garlic until fragrant. Add chicken broth, crushed tomatoes, pumpkin, pecorino cheese, sage, basil, nutmeg and salt mixing well until everything is combined. Bring to a boil then turn down heat to medium/low, cover and allow sauce to simmer for about 15 minutes. This is when you can stuff your shells.
  5. Using a pastry bag (or a spoon), fill each shell with about 2 tablespoons of filling.
  6. In a 9" x 13" baking dish, spread about ¾ths of the marinara in the bottom of the dish and arrange shells on top. Cover with foil and bake for about 30 minutes.
  7. Remove foil, sprinkle with additional pecorino cheese and bake uncovered for an additional 10 minutes until hot/bubbly and cheese is melted.
  8. Top with remaining sauce and serve!

This is a recipe that I loved making last fall and I’m excited to make it for me and the boys again this year! Happy Fall, I hope you enjoy it! 

| share this

On Sunday, July 29th, my team and family threw me a surprise baby shower for our little one on the way! Having a third baby, a shower didn't even cross my mind! I was so overwhelmed with joy the moment I realized why my family's breakfast plans were being redirected into the Community Hall-they sure got me!

This shower was decorated so lovely and the food was delicious! I am still so thankful they spent all that time planning this celebration. Take a look at some of the food displays and decor below:  



The beautiful white cake reads "Ten little fingers, ten little toes, with love and grace, the Doud family grows"-so elegant and yummy! The non-edible cake above was made of diapers, burp clothes and towels from one of my favorite companies...it was such a sweet handmade gift and too cute to take apart.  

Again, I was so appreciative of my girls and family! They sure know how to make me feel loved! 

If you are interested in seeing more photos from this special day, feel free to check out our Instagram page (@littleluxuriesofmackinac). 




| share this