Tag Archives: breakfast

Nectarine Peach Shortcakes


{Nectarine Peach Shortcakes}

Whenever our family goes to the beach we always seem to pack nectarines and peaches.  Most of the time they are devoured but this time around we had a few left over so I chopped them up and incorporated them into yummy shortcakes (cream scones).  Seriously, nothing beats some warm scones and a cup of coffee for breakfast. Yum.      


So since I have no formal training in the kitchen (self & family taught) I have learned a few tricks along the way.  Cutting the butter into the flour mixture when making scones is a very very  important step to create a flaky consistency.  For the longest time I didn’t have a pastry blender so a little trick I learned that works the same way is to coarsely grate the butter into the flour using a cheese grater.  Then get your hands all dirty and work the mixture until the crumby texture forms.


 Then to make these, I literally just formed 10 dough balls with my hands and slightly pressed them down on a cookie sheet lined with waxed paper. (P.S. I highly recommend you flour your hands or else you will be a gooey mess)  You can easily use a cookie cutter but I kind of love the effortless look it makes when you free hand them.  Enjoy.

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What are your favorite types of scones? Comment & subscribe below xo



Source| Template from Love vs. Design , Recipe adapted from Martha Stewart 

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Classic Crumb Cake

Crumb Cake{Crumb Cake}

Over here in the Tri-State area, we have been buried in snow for what seems to be forever.  Once the snow is shoveled and the ice finally begins to melt, the snow just decides to keep on comin back.  Seriously, what is up with this weather? 

Trying to save myself from another diagnosis of cabin fever, I picked up my Martha Stewart’s Cakes cookbook and began to bake away. (Obviously, the only solution).  Anyway, now that we got the snow drama out of the way, let me tell you about this crumb cake.

I like crumb cake but it is not normally my first choice of yummy treats- put ice cream in front of me and the crumb cake normally doesn’t stand a chance.  BUT, this recipe was sooo good that, unfortunately, I must admit that I ate it for breakfast and dessert.  Yeah, that good.  

Hope you enjoy this crumb cake as much as I did.

Crumb Cake 2

Crumb cake recipe

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I also would like to mention that I didn’t use cake flour.  I had a ton of all-purpose flour already in my house and wanted to use it up.  So if you have all purpose flour in the kitchen, it is totally fine for this recipe as long as you use the conversion:  1 cup of cake flour = 1 cup of all-purpose minus 2 tablespoons (1 cup – 2 tbsp).  Now you have a cake flour equivalent without having to go out and buy it, voilà!  Enjoy!

Don’t forget to comment & subscribe below!  xo


Source| Template from Love vs. Design , recipe from Martha Stewart’s Cakes

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Strawberries & Cream Scones


As I peered into the fridge this morning all I could look at was the multiple containers of vanilla yogurt staring back at me. I’m a simple breakfast eater but today the yogurt was not making the cut.  Instead, I decided to spring for a new recipe which included the yogurt still sitting in my fridge: Strawberries & Cream scones. Today, as always, I felt like being adventurous in the kitchen and attempted making scones for my very first time! The yogurt paired with the strawberries made it just the right amount of sweet.




Strawberries & Cream Scones

Makes 8 Scones

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter, cubed
1 egg
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
2 teaspoons milk
1/2 cup diced strawberries


To make scones:

1. Heat oven to 425°
2. In a large bowl combine flour, baking powder, baking soda, and salt
3. Cut in butter until it makes course crumbs
4. Stir in egg, yogurt, vanilla,  and strawberries until combined
5. Turn onto a floured surface and knead about 10 times
6. Roll into a 9 inch circle
7.  Cut 8 wedges
8. Place on a greased baking sheet
9. Brush tops of scones with milk and sprinkle with sugar
10. Bake for about 13-15 minutes until golden brown
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Source| Adapted from Taste of Home

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Blueberry Muffins


I found a local farmers market tucked away behind store fronts on a local highway. On my way home from the gym today I caught a glimpse of the sign and went on a journey to check out this hidden gem. As I walked inside I was in produce heaven with beautiful fruits and vegetables at ridiculously low prices.  On my way out, I picked up some blueberries and decided to make some blueberry muffins.  I love muffins but I don’t enjoy when breakfast muffins are dense and feel like they weigh me down. These muffins are perfect for breakfast and snacking. They are light, airy, fresh and just the right amount of sweet.   They will definitely become part of my recipe repertoire.



Blueberry Muffins

Makes 18 Muffins

1/2 Cup unsalted butter, melted and cooled 2 Eggs  1/2 Cup whole milk 2 Cups all-purpose flour 3/4 Cup sugar  2 Teaspoons baking powder 1/2 Teaspoon salt 2  Cups fresh blueberries  

To make blueberry muffins:

1. Heat oven to 375°
2. Wisk together milk, butter, and eggs
3. In a separate bowl mix together baking powder, salt, flour, and sugar
4. Stir wet mixture into dry mixture then fold in blueberries
5. Pour mixture into 18 lined muffin cups
6. Bake for about 25-30 minutes until golden brown
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Source| Adapted from Taste of Home

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Strawberry Nutella Pop-tarts


This past weekend was a bit chilly and slightly gloomy.  I’ve been having a hard time trying to gauge the weather as it has been a roller coaster this whole month of April.  Our house was oddly chilly and it was lacking the warmth that normally radiates from our kitchen.  I found a great recipe for homemade pop-tarts and I was on a mission to bring the homeyness back into our home.  Pop-tarts are a pretty neat thing.  They are these little pastry-like breakfast treats with yummy gooey filling.  As the pop-tarts began to turn golden brown in the oven, and they emitted a decadent aroma, it began to feel more like home.

Per Serving : Calories {203} Total Fat {12 g} Protein {2 g}


Strawberry Nutella Pop-tarts

Makes 6 Pop-tarts/Serving Size 1 Pop-tart

1 Teaspoon water

1 egg yolk

1 Package refrigerated pie crust

6 Heaping teaspoons Nutella

6 Heaping teaspoons strawberry jelly

Sugar to sprinkle

To make pop-tarts:

1. Heat oven to 350°
2. Wisk together egg yolk and teaspoon of water and set aside
3. Roll out pie crust until relatively thin (about 1/16th of an inch thick)
4. Cut pie crust into 12 (2.5 x 3.5 inch) rectangles
5. Take 6 rectangles and spread 1 teaspoon Nutella and 1 teaspoon strawberry jelly on each
(make sure to leave a 1/2 inch boarder around the edges)
6. Top with other pie dough rectangle
7. Seal pie dough together with the prongs of a fork
8. Brush the pop-tart with egg wash mixture and sprinkle with sugar
9. Bake for 12-14 minutes or until they are golden brown
10. Let cool and eat up!! YUM
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Source| Adapted from Quick & Easy Recipes

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Strawberry Breakfast Smoothie


My family and I share a beach house with our entire family.  There are a lot of us and a lot of cousins.  Cousins are normally the first friends we have as children and I have come to the realization that no one will ever understand my crazy family like my cousins do.  Since we have shared a beach house from the day we were all born, my cousins and I have, in a way, grown up together.  Every summer we would head down the shore and spend days upon days at our house building memories.

This past summer I woke up to my cousin (25 years old) bouncing on my bed saying “hey mands get up we are all getting smoothies on the boardwalk for breakfast.”  This kind of stuff is completely normal for our family, we are so close some people just don’t understand it.  But we are Italian and live for family and food.  I rolled out of bed and within ten minutes all my cousins and I, who were still in the clothes we went to sleep in, were walking down the boardwalk on a mission to get breakfast smoothies.

After that day I have always had a thing for breakfast smoothies.  Today, I am sharing my very own breakfast smoothie recipe, it’s easy, it’s delicious, and great for you.

Calories {341} Total Fat {6.6 g} Protein {10.3 g}


Serving size: 1 Strawberry Breakfast Smoothie

1 Cup whole strawberries

1 Cup ice

1/2 Cup whole milk

1 Tablespoon honey

1/2 Cup rolled oats (I like brown sugar flavored for an extra kick)

To make strawberry smoothie:

1. Using a blender, blend all ingredients together until smooth
2. Enjoy!
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Hidden Gems

DSC_1171{My Breakfast: Yogurt with strawberries, blueberries, and granola}

60497_10150278136575381_687525_n{Beautiful fountain at Trump National Golf Club}

30667_10150195751350381_5428812_n{Clovers from St. Patrick’s Day which are now growing in our yard}

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Sunday Brunch


{My strawberry crepes & my sisters 2×4 (2 eggs and 4 buttermilk pancakes)}

My sister and I LOVE The Original Pancake House.  It may be a franchise but have you tried their strawberry crepes!? They are my absolute favorite and I order them every single time.

There are many locations all over the country so I encourage everyone to try this place out if you haven’t already.  My sister always switches up her order between red velvet pancakes (a special sometimes), eggs and pancakes, crepes, and waffles. I wind up eating half her plate anyway so I can say confidently everything is delish (At least the one I frequent in NJ). Check it out and let me know what you guys think!


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Sticky Bun Yum


We LOVE Sunday’s in my house. It is an amazing day to relax and spend some quality time with family.  Being that I love to bake, I often accidentally leave behind trails of flour (unfortunately this is one of my moms biggest pet peeves). Luckily, I stumbled upon this amazing recipe, from here, that required no flour at all, just a simple tube of Pillsbury biscuit mix.  It was delish and a huge hit for a well deserved Sunday splurge breakfast. I highly recommend you give it a shot. It was super simple to make, and your family will be thanking you later!


Sticky Buns

1 tube Pillsbury Grands buttermilk biscuits
4 tablespoon butter (melted)
3/4 Cup pancake syrup
1/2 teaspoon cinnamon
1/3 Cup packed light brown sugar

To make the buns:

1. Preheat oven to 375 degrees
2. Spray a fluted pan with non-stick spray (I used Pam)
3. In one bowl, combine butter and syrup
4. In a second bowl, combine cinnamon and brown sugar
5. Fill the bottom of the fluted pan with half of the syrup mixture (step 3) and half of the sugar mixture (step 4)
6. Place biscuits on the bottom of the pan overlapping edges (forming a ring)
7. Top the biscuits with the remaining syrup and sugar mixtures
8.  Put the buns in the over for about 20-25 minutes or until they are nice and golden!
9. Cool for 10 minutes
10. Invert pan onto a serving platter and enjoy!
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