Category Archives: Breakfast

Chocolate Chip Waffles

Chocolate Chip Waffles

What’s your idea of a perfect breakfast? Eggs over easy? Short stack of pancakes? Green smoothie? Denver omelet?

I don’t know about you, but I always have a hard time deciding between sweet and savory. But something about a nice plate of crisp, light waffles always hits the spot. And when they’re filled with mini chocolate chips? Forget it- sold!

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Homemade Crepes

Note: This was originally posted in January 2011. It has been re-published with new photos and a video! 🙂 I considered adding new text but I kind of liked this walk down memory lane 🙂 Enjoy!


When I was in high school, students taking French had the opportunity to spend about a week and a half in France, spending a few days in Paris and then around a week in Niort, a beautiful town in the West of France with our correspondants, or exchange students. This was one of the coolest experiences of my life; not only was it my first trip to Europe, but I was able to travel with my best friends from school and also meet new ones in France. I still maintain a friendship with my correspondant, Sophie, and in August of 2010 she and her boyfriend actually came to New York and stayed with me in Hoboken for a week- the first time we had seen each other in 6 years!

Anyways, in order to actually get to France, our class had to do some fundraising. I’m sure there were a lot of different ways we tried to do this; to be honest I don’t remember most of them. However, I do know that my best friend Morgan and I signed up to help with the absolute hardest one: making crepes for a French-inspired breakfast bake sale.

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Dutch Baby Pancake with Apple-Cranberry Compote + My Wedding & Aruba Honeymoon

Dutch Baby Pancake

I am back! Back from my honeymoon, and back from my WEDDING! Thank you to all who wished us well over these last few weeks- both me and my husband (!!) sincerely appreciate it. We had an absolutely fantastic time getting hitched on October 11th, and an unreal vacation honeymoon in Aruba for the last week and a half!

Spoiler alert… there are a LOT of photos in this post! If you are more interested in the recipe, you might want to scroll down a bit 🙂


The wedding itself was an absolute dream. Sure, there were some hiccups- for instance, my dad and I might have come all the way down the aisle before the organist even started playing the Wedding March. But there also might have been an amazing bear head that made the rounds during the reception.wedding2My bridesmaids were beautiful, and Paul’s groomsmen were so handsome. And what can I say about my amazing husband… he has been so wonderful throughout everything, and realizing that I was joining my life to his for… well… ever, made the day just absolutely amazing. It was such a wonderful (and busy, stressful, crazy, love-filled) day that I will cherish for the rest of my life.

IMG_0804WeddingAll wedding photos taken by our friend Jack Yu, with the exception of the one of me with my bridesmaids- that one came from my mom 🙂

A few days after our wedding, we jetted off to what is now one of my favorite places on earth… Aruba!

Aruba Honeymoon - 10/13/13-10/21/13

I cannot stress enough that the above photo HAS NOT BEEN PHOTOSHOPPED. This is real life. This is what real life could be if we all lived in Aruba and drank frozen daiquiris all day. Winning the lottery… let’s get on it.

Aruba Honeymoon - 10/13/13-10/21/13Aruba.jpgWe had such an extraordinary trip- the perfect way to wind down from all the wedding planning and festivities. We spent loads of time on the beach, reading books, driving around the island, and most importantly, EATING tons of delicious food! It turns out Aruba has some seriously amazing restaurants!

Some of my favorite restaurants in Aruba now include:

  • Carte Blanche (be sure to make a reservation a few months before you go!)
  • Flying Fishbone
  • Madame Janette
  • Elements (in the Bucuti & Tara Beach Resort, where we stayed)
  • Screaming Eagle
  • La Trattoria El Faro Blanco

Aruba2.jpgAruba Honeymoon - 10/13/13-10/21/13

The greatest thing about Aruba is that everyone is so dang friendly- from the people at our amazing hotel, Bucuti & Tara Beach Resort, to all the folks we met at the different restaurants we dined at, from our snorkeling guides, to our cab drivers. I suppose it’s easy to be kind to others when you live in paradise! Like they say on their license plates, Aruba is “One Happy Island”!

So, after spending so much time in Aruba, I felt it was appropriate to make something inspired by the Dutch Caribbean- specifically, this delicious Dutch Baby Pancake!

Dutch Baby Pancake with Apple-Cranberry Compote

Have you ever had a Dutch baby pancake? They’re like the traditional pancake’s eggy, more indulgent cousin. They are such a great way to make a weekend brunch in bed extra special. Plus, they just look so dang cool!

I found my inspiration for this recipe from the Newlyweds Cookbook, given to us by our friends Ting and Phil. The original called for a braised rhubarb topping- which sounded amazing- but I wanted to try something a little more autumn-inspired- apples and cranberries, stewed into a lovely compote!

Dutch Baby Pancake with Apple-Cranberry Compote

Dutch Baby Pancake with Apple-Cranberry Compote
Prep time

Cook time

Total time


Serves: 4

For the compote:
  • 2-3 apples, halved and cored
  • 2-3 cinnamon sticks, snapped in half
  • 6 oz (1.5 cups) fresh cranberries
  • ½ cup water
  • ½ cup white sugar
  • 1 tsp fresh lemon juice
For the dutch baby pancake:
  • 6 tbsp butter
  • 4 eggs
  • ½ cup half-and-half
  • ½ cup flour
  • 2 tbsp sugar

Make the compote:
  1. Preheat the oven to 325° F. Lay the cinnamon sticks in the cored apple halves, and place them cut-side down onto a baking sheet. Bake for 30 minutes, then remove from the oven and scoop the flesh into a large mixing bowl. Discard skins and cinnamon sticks.
  2. While apples are baking, boil the cranberries, water and sugar in a medium saucepan, covered, over medium heat. Once the cranberry skins start popping, reduce heat to low, but keep covered. Cook for 10-15 minutes until the mixture has thickened, stirring every so often. Once finished, mix in the lemon juice. Stir the cranberries into the baked apple and mash with a fork until combined. Set aside.
Make the pancake:
  1. Change the oven temperature to 425°F. In a large cast iron skillet or other oven-proof pan or baking dish, melt the 6 tbsp butter over medium heat. In the meantime, add the eggs, half-and-half, flour and sugar to a blender and blend until fully combined, until it has the consistency of eggnog. Pour the batter into the pan with the butter in it, place the pan on top of a baking sheet, and bake in the oven for 20 minutes. The sides will have risen up quite a bit and you will see some butter pooling in the middle of the pancake.
  2. Remove from the oven, garnish with the compote, slice, serve and enjoy!

Dutch Baby pancake adapted from the Newlywed Cookbook; compote recipe original to Total Noms.

Dutch Baby Pancake with Apple-Cranberry Compote

While I was out, did you check out the amazing guest posts from my pals Betsy, Ruthy, and Susan?

From October 14, Peaches ‘n Cream Cupcakes from Java Cupcake:


From October 17, Pear, Chocolate & Mascarpone Skillet Cake from Omeletta:

From October 21, Broccoli Pesto from Girl in the Little Red Kitchen:

Thanks again for being such amazing readers- and looking forward to continuing to bring you more recipes as a Mrs. 🙂

Happy Eating 🙂

Note: There are Amazon affiliate links in this post.

Pumpkin Spice Waffles

Pumpkin Spice Waffles

Pumpkin Spice Waffles

It’s official: I’m all aboard the pumpkin train. It’s not my fault- I’m a food blogger! It’s in my blood! Once those pumpkin pins start popping up, I gotta repin; once those Facebook posts make their way onto my feed, I have to share. It’s only the proper thing to do- I need everyone to make sure they get their fill of pumpkiny goodness before the season changes!

Pumpkin Spice Waffles

These pumpkin waffles are such a welcome addition to my breakfast rotation- not too sweet, but full of the warm, pumpkin spice goodness that you are craving. Topped with maple syrup and butter… forget about it- SO good!

Can you believe I have never made waffles before this week? I just never had the proper equipment before. But for my bridal shower, my cousin Daniela got me a Cuisinart Griddler, which I had picked out on my registry specifically because 1) it doubles as a panini press 2) has amazing reviews and 3) there’s the option to get the waffle plates that fit right in. My bestie Jill from college and I had joked that people always register for ridiculous things that they’ll never use (like… a waffle maker, haha!)… so of course, she had to get me the waffle plates! 🙂


… And I’m so glad she did- homemade waffles are amazing! I can’t wait to try all different kinds of flavors and batters. I’ve even seen a few savory recipes floating around… mmm!

Pumpkin Spice Waffles
Prep time

Cook time

Total time


Serves: 12-16

  • 2½ cups all-purpose flour
  • ⅓ cup packed light brown sugar
  • 2¼ tsp baking powder
  • 1 tspn baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup well-shaken buttermilk
  • 1 cup canned solid-pack pumpkin
  • ¾ stick (6 tbsp) unsalted butter, melted
  • Cooking spray or vegetable oil for the waffle iron
  • Maple syrup and butter, for serving

  1. Preheat the waffle iron.
  2. Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl. Set aside.
  3. In another large bowl, whisk together the eggs until combined. Add the milk, buttermilk, pumpkin, and melted butter, and whisk again. Slowly pour in the flour mixture and mix until just combined.
  4. Spray the cooking spray (or brush on a little bit of vegetable oil) over the iron. Using a ladle, pour in about 2 cups of batter over the waffle iron, making sure to spread out the batter to fill the grid. Bake your waffles according to the manufacturer’s instructions (Mine took about 5 minutes at 400°F). Serve with maple syrup and butter, and enjoy!

Recipe from Epicurious.


While you’re at it, check out my friend Joanne from Fifteen Spatulastips for extra crispy waffles. She is a true pro when it comes to making amazing food!

Now I turn to you- what is YOUR favorite waffle recipe? I need to build up my repertoire!

Happy Eating 🙂

Note: This post contains affiliate links.

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Some people say that doing the seating chart for your wedding is one of the most stressful activities in all of wedding planning. Mine took me several hours (and consultations with my mom) to get right, and I’m still not 100% certain someone’s not going to move spots before I print the place cards. There’s so much to consider! You worry about seating your, ahem, more mature family away from the speakers (“that’s not music, it’s noise!”), whether or not your work friends will balk at sitting with your college buddies, and who should be seated closest to the bar. As for me and my honey, we’re centrally located between the gift table and the cake (BOOYAH).

Easy Cinnamon Rolls

Whether you’re stressed about seating charts or just worried you haven’t had a delicious enough breakfast lately, you cannot beat cinnamon rolls that you don’t have to make the night before, that don’t require tons of kneading and messing around with, and that do taste like they came straight from heaven to your face. The secret: a little instant yeast and just an hour of your time.

Easy Cinnamon Rolls

These easy cinnamon rolls are truly decadent… after eating one loaded with buttery cinnamon filling and drizzled with a rich cream cheese glaze, you may want to go run a few miles afterward (or pass out on the couch, your call). Did someone say wedding diet?

Easy Cinnamon Rolls
Prep time

Cook time

Total time


Serves: 6

  • 1 cup milk
  • ¼ cup butter (1/2 stick)
  • 3½ cups all-purpose flour, divided
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 1 envelope instant or ‘rapid rise’ yeast
  • 1 egg
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 tbsp ground cinnamon
  • 1 stick butter, softened
  • Cream Cheese Icing Ingredients:
  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1½ cups powdered sugar
  • 1-2 tbsp milk (if needed)

  1. Let’s start by making the dough: In a microwave-safe bowl, combine the milk and butter. Cook for one minute on high, then stir. Keep on heating the mixture in 20-second increments, stirring after each one until the butter is melted. You don’t want the milk to be too hot, just warm.
  2. Using a stand mixer fitted with the dough hook attachment, add 3 cups of flour, the instant yeast, sugar and salt. Stir to combine. Add the egg and milk/butter mixture. Beat on medium-low speed until combined. Add the remaining ½ cup flour, ¼ cup at a time, only adding once the previous addition is incorporated. You want to beat the dough until it begins to form a ball and pull away from the sides of the bowl, then continue beating for another 5 minutes. Remove the bowl from the mixer, take out the dough hook and cover the bowl with a damp towel. Let the dough rest for 10 minutes. (If you do not have a stand mixer, you can simply stir the ingredients together to combine, and then knead the dough by hand for 5-7 minutes, then allow to rest).
  3. While the dough is resting, make the cinnamon-butter filling. In a medium bowl, add the brown sugar, regular sugar, cinnamon and softened butter. Cream together either using a hand or stand mixer until combined.
  4. Lightly flour a clean work surface. After the 10 minutes of resting, move the dough to your work surface and roll it out to a rectangle about 14×9” in size using a floured rolling pin. Turn the cinnamon-butter mixture out onto the flattened dough, and spread over the dough using a spatula.
  5. Starting from the long edge, begin to tightly roll up the dough. You will have to pinch together the seam of the dough to keep it from unrolling once you get to the end. Use a sharp serrated knife to slice the rolls into 11 or 12 equal pieces. Then place the pieces into a greased baking dish- a pie plate or rectangular pyrex will do. Cover once more with the damp towel, and leave the dish in a warm place to rise for 25 minutes. Ali from Gimme Some Oven suggests heating your oven to 200°F, placing the dish inside, then leaving the door open a crack- I did this and it worked perfectly.
  6. Once the rolls have risen again (cinnamon roll Easter), uncover the dish. Raise the heat of the oven to 350°F, and bake for 15-20 minutes until rolls are cooked through.
  7. While you are waiting for the rolls to bake, make the icing: In a mixing bowl, combine the softened butter and cream cheese. Add the powdered sugar, ¼ cup at a time, and beat to combine. Taste after each ¼ cup and add more sugar to your liking. I don’t like my icing too sweet so I stopped after about ¾ cup, but you can add as much as you like! You also may wish to add a tablespoon of milk or two to make the consistency a little thinner. This made it less of a frosting and more of a glaze, which I enjoy.
  8. Remove the rolls from the oven and allow to cool for at least 5 minutes (kudos if you are able to wait this long). Drizzle with the cream cheese icing and DEVOUR!

Adapted from Gimme Some Oven.

 Easy Cinnamon Rolls

Hope everyone is enjoying their first week of Fall!

Happy Eating 🙂