Spiced Crumb Cake

This… perfect for a stormy Saturday morning! Enjoy.

Ingredients: Makes one large sheet pan cake

  • 1, 10 x 15 disposable sheet pan with 1″ sides
  • cooking spray
  • 1 box of spice cake mix
  • 4 eggs
  • 2/3 cup oil
  • 2/3 cup milk
  • 4 cups flour
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 sticks unsalted butter, melted
  • 1 tsp vanilla
  • powdered sugar


  1. Preheat oven to 350 degrees.
  2. Spray your sheet pan with cooking spray.
  3. In a medium bowl, mix together cake mix, eggs, oil and milk. Pour batter into the sheet pan and bake for 20 minutes.
  4. In another bowl, mix together the flour, sugar, spices, salt, butter and vanilla.
  5. Remove cake from the oven and cover with topping using your hands to “crumble” it. Gently press the crumbs into the cake. Take care as the cake will be hot!
  6. Return cake to oven and bake an additional 20 minutes.
  7. Sprinkle with powdered sugar once cooled and serve!


I made two smaller cakes this time around; saving one for our family and sharing one with a friend! I used the same recipe, just divided the batter and crumbs between two smaller pans.


Egg Cups… Updated!

On a whim, I added cooked quinoa to this morning’s batch of egg cups and I am so excited by the results I had to share! Not only does quinoa add protein along with numerous nutrients to the recipe, it also adds structure to the egg cup itself, preventing their inevitable flop once removed from the oven.  Incidentally, I’ve got to also give credit to kale for this bonus feature because it definitely contributed to keeping the cups coiffed!

Ingredients: Makes 6 servings (egg cups)

  • 5 eggs beaten
  • splash of milk
  • salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 1/2 cups shredded kale, lightly sautéed
  • 1/4 cup shredded cheddar cheese
  • sriracha sauce to taste


  1. Preheat oven to 350 degrees.
  2. Whisk the beaten eggs, milk, salt and pepper together.
  3. Add the quinoa, sautéed kale, cheddar and a squirt of sriracha and mix well.
  4. Generously grease six cups of a standard muffin tray with cooking spray.
  5. Divide the egg mixture among the six cups.
  6. Bake 15-18 minutes or until egg mixture is firm and dry.
  7. Let cool 10 minutes before running a knife around each edge and removing.


My measurements are approximate! I basically threw these together this morning after surveying the leftovers in my fridge. I can tell you that prior to cooking the mixture is thick, almost like batter.  If yours is too wet, add more quinoa and/or kale.  Conversely, if it’s too dry, add another beaten egg.

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!!!


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