Easy Breakfast Strudel

Another snow day, another strudel! Back by popular demand, my kids asked me to make these again if they had no school today.  Alas, it is the first full day of Spring and it has already snowed 3 inches with several more forecasted!?! Their wish is my command… strudel it is!!!

Ingredients: Makes 2 strudels, feeds 4 – 6

  • 2 puff pastry sheets (approx. 8 oz each), thawed
  • 3 tbsp softened cream cheese
  • 2 tbsp strawberry preserves
  • 3 tbsp almond butter
  • 2 tbsp grape jelly
  • 1 egg, beaten
  • 1 tsp raw sugar granules


  1. Preheat oven to 400 degrees.
  2. Gently unfold each pastry sheet and orient it “portrait” style.
  3. Spread the softened cream cheese down the center third of the first sheet, leaving approximately a quarter inch of space from each edge.
  4. Carefully spread the strawberry preserves on top of the cream cheese.
  5. Repeat steps 3 and 4 using the almond butter and grape jelly, respectively.
  6. Using a sharp knife (I use a pizza cutter), make 6 cuts at a 45 degree angle approximately 1 inch apart, down each remaining side of the pastry.  Next, braid the pastry strips you just created and fold over the center section, sealing the fillings inside.
  7. Use a fork to crimp and seal the edges at the top and bottom.  Brush each with the beaten egg and sprinkle with raw sugar.
  8. Bake for 15 – 18 minutes, until puffed and golden brown!  Serve warm for best results!

Filling Suggestions:

  • Nutella and Banana
  • Peanut Butter and sliced Strawberries
  • Cream Cheese and Chocolate Chips
  • Although strudel is traditionally a sweet treat, sautéed veggies and cheese would be delicious too!!

Thank Goodness for Grapefruit

This preparation will make even the biggest grapefruit nay sayer a true believer!


  • 1 ripe Ruby Red grapefruit
  • 1/2 tsp sea salt
  • 1/2 tsp brown sugar
  • 2 tbsp of your favorite granola


  1. Halve and segment the grapefruit.
  2. Sprinkle each half with sea salt and brown sugar.
  3. Top with granola.
  4. Broil for 3 minutes keeping an eye on the granola; you want it to get toasty but not burn.
  5. Serve warm and enjoy!

It’s that simple!!!


Simple Snow Day Scones

Riding out another Nor’easter in the kitchen!  Starting the morning off with a simple scone recipe.  Let’s see if the aroma awakens the sleeping children!

Ingredients: Makes 8 scones

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp salted butter, frozen
  • 1/2 cup raisins
  • 1/2 cup sour cream
  • 1/4 tsp vanilla
  • 1 large egg
  • 1 tbsp turbinado sugar


  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.  Grate butter into the mixture using the large holes of a box grater.  I literally place the grater in the middle of the bowl and grate away!
  3. Work grated butter into the flour mixture with your hands creating a coarse meal.
  4. Stir in the raisins.
  5. In a small bowl, whisk together the sour cream, egg and vanilla.
  6. Using a fork, blend together wet and dry ingredients.  It’s ok if the overall consistency seems too dry, use your hands to press dough into a ball and it will come together.
  7. Place dough on a gently floured surface and pat into a 8 inch circle, approximately 3/4 – 1 inch thick.  Sprinkle with turbinado sugar and using a pizza cutter, cut circle into 8 equal “slices”.
  8. Transfer slices to a parchment lined (or Silpat lined) cookie sheet, at least 1 inch apart.
  9. Bake 15 minutes, cool for 5.  Serve warm!!!


  • Get crafty and sub craisins for raisins or mix in your favorite nut like walnuts or pecans.  If you’re looking to wow the kids, use chocolate chips!!

*Adapted from Simple Scones, allrecipes.com


My First Shakshuka!

Shakshuka is hot right now!  Every time I scroll through IG, I see a pic of someone’s Shakshuka and so, I felt it was imperative that I join in the fun!  I followed no recipe, this is completely allllll mine!!!  So feel free to put your own twist on it and make it yours too:)

Ingredients:  Makes 2 hearty servings

  • 2 tbsp olive oil
  • 1/2 tsp tumeric
  • 1/2 tsp curry
  • 1/2 tsp garlic powder
  • 1/2 tsp dried cilantro
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1, 15 oz can chopped fire roasted tomatoes
  • 1/2 cup vegetable stock
  • 1/3 cup salsa
  • 3 handfuls fresh baby spinach
  • pinch of chile powder
  • salt and pepper to taste
  • 2 oz halloumi cheese, crumbled
  • 4 eggs
  • 2 pita
  • chopped cilantro for garnishing


  1.  In a large enamel coated cast iron pan, heat the olive oil over medium heat.  Add chickpeas and spices including numeric, curry, garlic powder, and dried cilantro and sauté for 2 minutes.
  2. Add the chopped tomatoes, veggie stock and salsa and continue to cook.  Lower heat and let simmer for 5 minutes.
  3. Add the spinach, a pinch of chile powder and stir until the spinach begins to wilt.  Add salt and pepper to taste.
  4. While mixture continues to simmer, scatter the cheese on top.  Next, crack an egg over each “corner” of the mixture and cover with a lid.
  5. Let eggs “poach” in the mixture for 3-5 minutes, to desired doneness.
  6. Scoop and serve 2 eggs with sauce atop a quartered pita and garnish with fresh cilantro.


The addition of chickpeas, salsa, spinach and halloumi were all based on different versions of Shakshuka that I’ve seen on the internet.  I have no real idea what a true Shakshuka looks or tastes like!  So have fun with it and create your own version of Shakshuka!

PS – check out my IG for more (better) pics of the process!

Banana Walnut Blender Muffins

These muffins are healthy, filling and super tasty!  And what’s even better, they require only one kitchen tool; your blender or food processor.  What’s better than a quick, easy and “fit” breakfast option?! Thank you Dina, for passing the recipe along!


  • 2 cups oats
  • 2 very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • dash kosher salt
  • 1/2 cup chopped walnuts
  • cooking spray


  1. Preheat oven to 400.  Line a 12 cup muffin tin with paper baking cups and grease lightly with cooking spray.
  2. In a blender or food processor, combine all ingredients except the walnuts.  Blend/process on high for 2-3 minutes (until oats are broken down), stopping occasionally to scrape down the sides and stir contents.
  3. Fold in the walnuts.
  4. Divide batter among the 12 muffin cups.  They should be approximately 3/4 full.  Top each with a sprinkle of chopped walnuts if desired.
  5. Bake 15 minutes or until a toothpick comes out clean.
  6. Cool before storing in the refrigerator or freezing.

Suggestion:  You can mix in any favorite nut, dried fruit or candy chip in place of the walnuts.

*Original recipe courtesy of Well Plated


Pumpkin Chip Cupcake/Muffins

Enjoying a snow-day morning in my jammies making muffins for my kids (who are currently still sleeping)!  This recipe was passed on to me by a friend years ago when the kids were little and I was trying to sneak more fruits and veggies into their diet.  Back then I didn’t dare say they were made with pumpkin but now, that fact actually intrigues them!  The current debate in our household is whether to call them cupcakes or muffins…

Ingredients: Makes 16-18 large cupcake/muffins

  • 1 box yellow cake mix*
  • 1/4 tsp pumpkin spice
  • 1, 15 oz can pumpkin puree
  • 1/2 cup water
  • 1/4 cup oil
  • 2 eggs
  • 1/2 cup of mini chocolate chips
  • foil/paper baking cups
  • cooking spray


  1. Preheat oven to 350.
  2. In a large bowl combine cake mix and pumpkin pie spice using a fork.
  3. In a separate bowl whisk together the pumpkin puree, water, oil and eggs.
  4. Add the wet ingredients to the dry and blend the batter using your whisk.
  5. Fold in chocolate chips with a rubber spatula.
  6. Place baking cups into your muffin tins.  Lightly spray with cooking spray.
  7. Fill each cup approximately 3/4 full.
  8. Bake 15-20 minutes, test for doneness with a toothpick.


I use whatever yellow cake mix I have on hand.  My rule of thumb is to reduce the amount of water/oil/eggs the recipe calls for by half, since I am adding in a can of pureed pumpkin.  Bake time also varies, I frequently check after 15 minutes to test for doneness. Good news is, because of the added pumpkin, it’s truly difficult to over-bake them and dry them out.  Cupcake or muffin… you decide!!!

*For this recipe I used Betty Crocker Super Moist Yellow Cake Mix




Eggs-ellent Egg Cups

I’m obsessed with egg cups!  I make a batch at least once a week, filling them with whatever I have on hand!  They are quick and easy to make, and reheat in the microwave in just 30 seconds.   They are a delicious last minute breakfast “grab and go”! Give ’em a try for sure!!!

Ingredients: Makes 6 egg cups, can be stored in fridge up to 3 days.

  • 6 large eggs
  • splash of milk
  • 1/2 – 3/4 cup of your favorite filling
  • salt and pepper
  • cooking spray


  1. Preheat oven to 350.
  2. Crack and wisk together eggs and splash of milk in a bowl.  Salt and pepper to taste.
  3. Generously grease 6 cups of a muffin tin using cooking spray.
  4. Fill each muffin cup approximately 2/3 full with the egg mixture.
  5. Add 1-2 tbsp of your filling taking care so your cups don’t overflow.
  6. Carefully transfer muffin tin to oven and bake in the center for 12-15 minutes.  Egg cups will rise a bit.  They are done when the center no longer looks wet.
  7. Cool 5 minutes before removing from the tin.  I use a butter knife and circle around each cup before attempting to remove.

Filling Ideas:

  • Diced ham, tomatoes, bell pepper and cheddar
  • Chopped spinach, sun-dried tomatoes and crumbled breakfast sausage (previously cooked)
  • Chopped mushrooms and onions (previously sautéd) and shredded Monterey Jack cheese