Category Archives: Breakfast


Baked Cinnamon Sugar Donuts

So, I’m not normally about kitchen tools that are not multi purpose (hello, small kitchen).  But I made an exception for these awesome donut pans.  I got the regular size and mini sized as a wedding gift and I love them!


It is really fun to make your own donuts at home.


Just fill up the wells with your bater of choice (you can even use a cake mix!) bake them off,

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and don’t be like me and overfill them.


The other side looked perfect though!


Then just dunk them in butter and roll in cinnamon sugar.


And eat!  So yummy!

Baked Cinnamon Sugar Donuts
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Baked Cinnamon Sugar Donuts
Serves: 12
  • Baking spray with flour
  • 2 cups all-purpose flour
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1¼ cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  1. Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  4. For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.


Blueberry Banana Muffins

Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.


Enter blueberry banana muffins.  A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.

Even your most pickiest eater will love these.


Add a smear of butter (or even cream cheese, yum) and you are good to go!


And then serve them a your very own personalized cutting board! Isn’t this awesome???

My cousin Jade got if for me for Christmas and I love it!

Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!

Blueberry Banana Muffins
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Blueberry Banana Muffins
Serves: 24
  • 1¼ cups sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ cups bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
  1. Heat oven to 350°F. Line two muffin tins with liners.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended.
  3. Add bananas, buttermilk and vanilla. Beat until smooth.
  4. Stir in flour, baking soda and salt just until moistened. Add blueberries, and stir until just incorporated.  Don't stir too much as you will break the blueberries.
  5. Fill each muffin tin about ⅓ full.
  6. Bake for 20 mins.  The muffins are done when a toothpick inserted in the middle comes out clean.
  7. Eat!


Banana Fosters Cinnamon Rolls

So I’m always thinking up new combinations for cinnamon rolls. Hence, these chocolate ones!  I’m thinking a cookies and cream version should be next on my agenda…..

But these banana fosters ones are soooo good.  I think I ate four of them in a day.  No joke.  I had to send them with my boyfriend to work to get them out my house.


You start with a butterscotch flavored dough, rolled out nice and thin,


spread on a nice layer of softened butter,


sprinkle that with brown sugar and cinnamon,


top it with some diced up bananas,


and roll it up tight.


Then you slice them up (I usually use dental floss to cut my cinnamon rolls, but it would not get through the bananas, so I just used a knife)


bake them off,


and top them with a caramel cream cheese icing.

They are like a cross between cinnamon roll, banana bread, and banana fosters.


Banana Fosters Cinnamon Rolls
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Banana Fosters Cinnamon Rolls
Serves: 24-30
  • For the dough:
  • 1 small package of butterscotch instant pudding mix
  • 2 cups milk
  • 2 packages yeast (4½ teaspoons)
  • 2 tablespoons sugar
  • ½ cup luke warm water
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp salt
  • 6-8 cups of flour
  • 2 sticks of butter, softened
  • 2 cups brown sugar, lightly packed
  • 4 teaspoons cinnamon
  • 5 bananas diced
  • For the frosting:
  • 8 oz cream cheese
  • ½ cup caramel sauce
  • 1 stick of butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 tablespoon milk
  1. Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
  2. In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
  3. In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
  4. Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
  5. Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
  6. Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
  7. Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
  8. Make the frosting. Mix all the frosting ingredients together until smooth.
  9. While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
  10. Eat!

After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night.  The next day just roll them out and proceed with the rest of the recipe.


Pumpkin Oatmeal

If you are anything like me, then you need something warm to to eat in the morning.  A cold bowl of cereal just ain’t gonna cut it.  Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.


Enter pumpkin oatmeal. So filling and so good.  Plus it uses up the last of that can of pumpkin.


Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really???  What am I supposed to do with the remaining half a cup?

Well, now you can make this.  

Pumpkin Oatmeal
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Pumpkin Oatmeal
Serves: 1
  • ½ cup old fashioned oatmeal
  • 1 cup almond milk
  • ½ cup water
  • stevia and salt, to taste
  • ⅓-1/2 cup pumpkin puree
  • dried cranberries, to taste
  • pistachios, to taste
  1. In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt.  Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes.  Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
  2. Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
  3. Eat!


Peaches and Cream French Toast

This french toast is TO DIE FOR!  Sorry for screaming.

It is a great way to use up some of those last of the season peaches.

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Start with some challah bread (although any kind of bread would actually work), some eggs, and some beautiful peaches.

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Chocolate Kougin-amann

Remember these? They are soooo good.


Well the only thing I could think of to improve them was to add chocolate.


And it was one of the best ideas I have ever had!


I know the recipe seems a little daunting, but it’s really  not hard. I just takes a lot of time.

Chocolate Kougin-amann
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Chocolate Kougin-amann
Serves: 12
  • 1 batch kougin-amann dough
  • chocolate chips, chocolate bar, etc.
  1. Make the kougin-amann dough.  When you pinch the little purses together place some chocolate right in the middle before pinching the ends together. Follow the rest of the recipe as stated.
  2. Eat!

Kougin-amann recipe can be found here.



My grandma Coco has been making ableskivers for as long as I can remember.


The one bummer about them is they need a special pan that can only be used for that purpose which breaks one my cardinal rules of kitchen gadgets.  Everything needs to be able to be used for more than one thing.  But I do break my rule for my ableskiver pan.  I can’t image life without them.


Ableskivers are a round pancake like treat made from a batter lightened with whipped egg whites.


You grease your pan, pour a little batter into each well, and when the bottom is set you start turning them slowly with a toothpick until they are perfectly round and cooked thru in the middle.



They are a little time consuming, but so worth the effort.


You can eat really anything on them, Nutella, Cookie butter, jam, jelly, syrup, etc.


We like to eat them with butter and pomegranate jelly.

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Serves: 8-10
  • 5 eggs, separated
  • 3 cups milk
  • 3 tablespoons vegetable oil
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  1. Preheat your ableskiver pan over medium heat.
  2. Mix the egg yolks, milk and oil together in a large bowl. Sift together the flour, baking soda, sugar, and salt. Add to the egg yolk and milk mixture.  Beat the egg whites until stiff and fold into the egg yolk batter.
  3. Spray your pan with non stick spray. Fill each little well with batter, and when the bottom has set start turning the ableskivers a little bit at time until they are perfectly round.
  4. Eat!


Low Calorie Cream of Wheat

So summer is in full swing at my house!  If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me!  I keep feeling like I’m on summer break and not keeping up with my blog!

Any ways, enjoy this healthfied version of cream of wheat!


I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!


So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract!  It’s key!

Low Calorie Cream of Wheat
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Low Calorie Cream of Wheat
Serves: 4
  • 4 cups unsweetened almond milk
  • 1 cup coarse ground wheat
  • 1 teaspoon vanilla
  • stevia to sweeten
  • fresh berries of your choice to top
  • Instrutions
  • Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat.  Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia.  Pour into bowls and top with berries.
  • Eat!


Homemade Cream of Wheat


(This is RT, my four and half year old)

My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please).  Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.

Can you even do that??? Yup, and it is super easy too.

First things first.  You need coarse ground wheat.  Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage.  Double score!



Look at that tub of wheat!

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Almond Poppyseed Muffins

One last muffin recipe for you guys this week I promise!!!

With the end of the school year rapidly approaching teacher gifts start coming to mind!


For the past few years I’ve brought my children’s teachers these Almond Poppyseed Muffins and they got rave reviews!


Everyone who tries these loves them!

Almond Poppyseed Muffins
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Almond Poppyseed Muffins
Serves: 20-24
  • For the muffins:
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1⅛ cups cooking oil
  • 2¼ cups sugar
  • 1½ cups milk
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons almond extract
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons  melted butter
  • Glaze:
  • ¼ cup orange juice
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon butter flavor extract
  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. Mix together all ingredients for the muffins.  Fill each muffin well ⅔ full.  Bake until a toothpick inserted into the middle comes out clean.
  3. While the muffins are baking, mix together all of the glaze ingredients.
  4. Remove the muffins to a wire rack and glaze while they are still warm.
  5. Eat!

Recipe adapted from The Girl Who ate Everything.