Dreaming of Pop tarts

The other day I woke up and knew I had to make homemade pop tarts, the timing of it wasn’t super great since I woke up at 9 and had to be somewhere by 10:30…but alas I knew I wanted to make them so it had to happen.  Thankfully the hardest part is rolling out the dough, and the effort was well worth the end result.  Take this format to remake your favorite flavors with your own twist, either way, your brunch game is going to be elevated!



  • 2 cups of flour +extra for rolling
  • 12 tablespoons butter
  • 8 tablespoons water
  • 2 pinches salt


  • 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon flour, 1 tablespoon apple sauce
  • raspberry jam
  • chocolate chips and marshmallow


  • 2 tablespoons powdered sugar with orange zest and 1/4 teaspoon water
  • 2 tablespoons powdered sugar with cinnamon and brown sugar 1/4 teaspoon water
  • Nutella

How to:

  1. Begin by making the dough.  This is a basic pie dough and it is most vital to have very cold butter and cold water. I use a food processor to combine everything and pulse the butter into pea size pieces.
  2. Pour onto a surface and form into a loose ball.  Use your palm to flatten parts of the dough ball, spreading out the butter.  This will make the flakiest crust.  Once you get all the butter spread, form into a loose ball and place into a freezer for at least 20 minutes.
  3. Roll out to 1/4 inch, then cut into a square and cut into additional 2×2 inch squares.
  4. Roll these into long rectangles as thin as possible and place on a parchment lined baking sheet.
  5. Once you have all of these laid out, fill half with whatever filling you choose.  Then fold over into a small pocket and seal each side with a fork.
  6. Throw on a quick egg wash and bake at 350 for 20-30 minutes or until golden brown.
  7. Let cool slightly before putting on the icing. Eat and enjoy!

Cinnamon Buns: The Easiest Thing You Didn’t Know you Could Make

Cinnamon Buns always have been a treat in my house, we nearly exclusively had them on Christmas morning and other select holidays.  I will also admit that most of these occasions they were made from a can, therefore I always assumed they were difficult to make.  But the new year blessed me with a new gift: my grandmother’s 30 year old kitchen aid perfectly restored by my Uncle.  So I had to christen it with something special, something I have never thought to make before.  I am so happy I did, because the result was well worth it.  This recipe is so easy and it lasted me a week of indulgent breakfasts.  Make them over the weekend and your future self and all the friends you bless these with will thank you.  So be intimidated no longer, make these today, tomorrow, every weekend until the end of time.


  • 1 cup of warm milk
  • 1 tablespoon fast rising yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons softened butter
  • 3 cups flour

For the filling:

  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons melted butter


How to:

  1. Begin by attaching the dough hook onto the kitchen aid.  Add in the warm milk, yeast and sugar to the mixer.  Let stir on low for 5 to 10 minutes until fully incorporated.
  2. Add in the salt and butter and let stir then add in the egg and turn up the speed just to get everything incorporated.
  3. Begin to add in the flour one cup at a time until the dough begins to pull away from the walls of the bowl. I used just about 2.5 cups of flour with about half a cup left over for rolling out later.
  4. Once the dough has mixed for an additional 7 minutes, transfer to a greased bowl and let rise for an hour.  My dough had a tendency to not rise significantly, don’t be alarmed, as long as if you poke it, it bounces back a bit, its ready.
  5. On a floured cutting board roll out the dough.  You made need to add a bit of flour to the top to make it easier to roll out.  Spread the melted butter all over the rolled out dough, be generous about it.  Then combine the cinnamon and sugar together and heavily (and evenly) dust the whole dough with the cinnamon sugar. Roll up tightly along the long ways.
  6. The easiest way to cut these is actually with dental floss. Begin by cutting it in half, then 1/4, then 1/8 so you have about inch think rings.  Place into a pan with about an inch of space in between pieces, and let rise for another 45 minutes.
  7. Then bake at 350 for about 20 minutes until golden.
  8. I purposefully left out an icing recipe, 1 because I was eating it without them and 2 I didn’t make a icing I felt was worthy of these excellent rolls, so experiment for yourself and see what you like!
  9. Enjoy these every weekend!



For a savory rendition check back in a few days, because I have a twist on this great recipe!


Potato Flowers Bring Mimosa Flowers

I have found a new found appreciation for brunch now that my weekends are not filled with projects or homework assignments.  But I still desire to not change out of my pj’s on the weekend.  The best way to find a compromise of both is to do in home brunches.  This egg and potato dish are so easy to make but looks like it should be an overpriced dish at some fancy brunch place. So skip the crowds and savor this dish with some sparkling mimosas in the comfort of your own home!


  • 3 red skinned potatoes
  • 1/2 white onion
  • 3 eggs
  • 1 once cheese (I used fontina but anything will do)
  • 2 tablespoons cream/milk
  • salt and pepper
  • thyme
  • 1 tablespoon butter

How to:

  1. Begin by slicing the potatoes nice and thin.  Begin to layer them in a round pie pan in a circular pattern.  Every few slices add in some onion. Until the whole thing looks a bit like a flower.  Sprinkle with salt, pepper, and thyme.  Add dollops of butter scattered around the pan.
  2. Bake in a 350 oven for 25 minutes until the potatoes are tender.
  3. Beat the eggs and cream together and then pour evenly over the potatoes. Scatter the cheese around and bake for another 15 minutes until golden.
  4. Easy right?

Something O-Mazing: Souffle Omelette

At first this was just going to be a breakfast I made for myself and didn’t post, but then I tasted it and I realized I needed to share this.  Especially because it is SO easy. I don’t usually enjoy omelettes, but this is different, this is amazing!  It’s light and airy, but is filled with cheesy goodness.  Now that I know the basics of how to make this I will be experimenting further!  This recipe was inspired by Bon Appetit Magazines instagram, so go check that out! They always post great things!


  • 2 eggs
  • 1/4 cup dill Havarti cheese (you could also use your favorite)
  • 1 pad of butter
  • salt and pepper to taste

How to:

  1. Admittedly my omelette was 2 egg whites with one yolk, but that is because I had an extra egg white from a previous recipe, but you can do a one to one, or any combination if that’s what you have.
  2. In a bowl beat the egg whites until semi soft peaks form.  This will take a few minutes with an electric whisk, and longer by hand.
  3. In a separate bowl, beat the egg yolks.
  4. Take a little bit of the fluffed egg whites and add to the beat yolks and gently fold in. Once well incorporated add this mixture back to the overall egg white mixture.  Gently fold until incorporated.
  5. In a skillet melt the butter on medium low heat.  Once melted, pour in the mixture and smooth over the pan so it makes an even layer to the corners of the pan. Sprinkle with a bit of salt and pepper.
  6. Let cook for a minute and then add in the shredded cheese, all over the omelette.
  7. Cover and let cook for 3-6 more minutes until the cheese is melted.
  8. Using a spatula go around the bottom of the pan, making sure it is not stuck to the bottom of the pan. Make a gentle crease in the middle and then fold over. Let cook for a few more minutes, then serve and enjoy! If you have some fresh dill or chives, sprinkle on top, but it’s so good!

Rolled Up in Goodness

The other day I went to Target and sifted through their dollar section and found some fun new pieces to incorporate into my pictures.  I couldn’t wait to use them so this morning I got my creative juices flowing to make something delicious, low calorie, and beautiful. I think I did all that! These healthy stuffed French toasts are perfect addition to your Sunday brunch and won’t make you worried about being in a bathing suit next week!


  • 3 pieces whole wheat bread
  • 1 egg
  • 1 splash soy milk
  • 1 teaspoon espresso liquor
  • 1 pinch cinnamon

For the filling:

  • 1/2 cup pecans
  • 1/4 cup oats
  • 2 teaspoons coconut oil
  • 2 teaspoons shredded coconut
  • Pinch of cinnamon

How to:

  1. Begin by making the filling. In a food processor mix the oats, pecans, coconut, coconut oil, and cinnamon pulse for a few times until finely ground.
  2. Take a rolling pin and roll out the bread until thin.
  3. In a shallow long bowl mix the egg, milk, cinnamon, and espresso in a bowl until well mixed.
  4. Fill one side with the filling and then roll it up tightly.
  5. Let the rolls soak in the egg mixture for 3 minutes on each side.
  6. Cook like normal French toast but rolling it so each side gets cooked.
  7. I drizzled with syrup and cranberries and enjoyed!


Bitch’n Brunch: Whole Wheat Crepes

I think everyone enjoys a good Sunday brunch.  It is even better when that brunch can be eaten in bed and made in just a few minutes!  This recipe is the one for you. Made in minutes, its delicious and tastes like it came from somewhere fancy.  This is the perfect brunch to enjoy in bed and no worries because it is a nice healthy alternative!


  • 1/2 cup flour
  • 2/3 cup milk
  • 1 egg
  • pinch salt
  • pinch vanilla extract
  • 1 tablespoon melted butter
  • 1/2 cup greek yogurt
  • 1/2 apple sliced
  • 1/4 cup chopped pecans
  • drizzle of maple syrup
  • Pan spray or coconut oil for cooking

How to:

  1. In a blender or food processor mix your egg, flour, milk, butter, vanilla, and salt. Pulse until combined and let sit for 10 minutes.
  2. In a pan heat up some coconut oil and once warm pour in the batter and swirl around the pan to get a nice flat even crepe on the bottom.
  3. Let cook for 3 minutes on each side until light and golden.
  4. Fill with greek yogurt, apple slices, and pecans. Roll up then drizzle in a little maple syrup. Perfection! Makes 3-4 crepes