Coconut Macaroons with Nutella


Happy Easter! I hope everyone is enjoying some quality family time, egg hunts and sweet treats! If you’re looking for a last-minute dessert, these macaroons are a quick, delicious cookie that everyone will love – even those who don’t love coconut.

Coconut Macaroons with Nutella


  • 2/3 cup flour
  • 5 cups coconut
  • 1/4 tsp. salt
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 cup Nutella
  • Cadbury milk chocolate eggs


  1. Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
  2. Combine flour, coconut, salt, sweetened condensed milk and vanilla in large bowl, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12-15 minutes.
  3. When completely cooled, fill each nest with 1-2 tsp. of Nutella and top with a few eggs.




Easter Coconut Cupcakes

How is Easter already in three weeks? I feel like it was just yesterday that the grocery store was full of Valentine’s Day treats, but I do love seeing aisles full of jelly beans and chocolate bunnies. The mini Cadbury chocolate eggs are one of my favorite Easter candies, so I decided to make some coconut cupcakes topped with the pretty, pastel sweet.


For the cupcakes

  • 2 egg whites
  • 1 cup canned light coconut milk
  • 1/3 cup unsweetened apple sauce
  • 2 tsp. coconut extract
  • 18.25 oz. box white cake mix
  • 1 1/2 cups sweetened coconut flakes

For the frosting + topping

  • 8 oz. cream cheese
  • 1/4 cup unsalted butter
  • 2-3 cups powdered sugar
  • 1 Tbsp. heavy cream
  • 2 tsp. coconut extract
  • 1 tsp. vanilla extract
  • 1 bag Cadbury mini chocolate eggs


  1. Preheat oven to 350F. Line cupcake tins and set aside (makes 24 cupcakes).
  2. For the cupcakes: In a large bowl, combine egg whites, coconut milk, apple sauce and coconut extract. Add cake mix and stir until combined. Pour batter into prepared cupcake tins and bake for 20-22 minutes, until toothpick comes out clean. Let cool before frosting.
  3. For the frosting: In a medium bowl or the bowl of a standing mixer, beat together cream cheese and butter, until smooth and fluffy. Gradually add powdered sugar, alternating with heavy cream. Add coconut and vanilla extract. Continue beating until mixture is smooth and spreadable. Add more powdered sugar if it is too thin or heavy cream if it is too thick.
  4. Frost each cooled cupcake and then sprinkle with shredded coconut. Top with three Cadbury eggs.




Fall Breakfast Medley


You’ll fall for this Fall Breakfast Medley. Made with maple sausage, sweet potatoes and caramelized apples, it’s the perfect sweet and salty breakfast for a crisp, fall morning. It’s quick and easy to make, so weekend mornings can be spent watching football and lounging on the couch instead of working away in the kitchen.


  • 1/2 package of Jimmy Dean Premium Pork Maple Roll Sausage (8 ounces)
  • 2 medium-sized sweet potatoes
  • 1/2 tsp. salt
  • 2 Tbsp. butter
  • 2 Tbsp. sugar
  • 2 small Gala apples, cut into 1/2 inch cubes
  • 1 small onion, chopped
  • 4 eggs, fried or scrambled


  1. Cook sausage as directed on package with the onion. Drain and set aside.
  2. Peel sweet potatoes and cut into 1/2 inch pieces. Place in medium saucepan and cover with water by about one inch. Stir in 1 tsp. of salt and bring to a boil. Reduce heat to medium-low and let simmer for 10-12 minutes until tender.
  3. Meanwhile, melt butter in large skillet over medium heat. Stir in sugar until combined and the sugar starts to dissolve. Add apples and cook for 8-10 minutes (stirring frequently), until tender and golden brown. It should start to smell caramelized. Set aside on low heat to keep warm.
  4. Drain potatoes and combine with sausage mixture and apples. Mix well and top with eggs.


Crescent Roll Breakfast Bites


Weekend breakfasts don’t get much easier  than this! With only four ingredients and little prep time, you won’t spend your entire morning cooking. I hate waking up hungry and having to wait for more than an hour for breakfast to be ready. Hosting a brunch? These hand-held bites would be perfect to serve!

As I’m writing this my boyfriend asks if he can help write this post. Here is what he added:

“But most of the time I have my boyfriend cook for me since I’m too lazy and then I just mooch off whatever he made.  Very often I just say I want something small, so I’ll trick him in to cooking then I get to sit around while he slaves over the hot stove.  That is the real win, but if you do  get that wild streak you can try this recipe out instead of making your boyfriend do all the work.  I still recommend though for the majority of the time to let him cook breakfast.”

Lies! Only some of the time… because he has perfected the breakfast burritos.

Enjoy :)

20130914-112220.jpgCrescent Roll Breakfast Bites


  • 1 can (8 oz.) crescent rolls
  • 4 slices bacon, cooked and broken up into bites
  • 3 eggs, scrambled
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 350F.
  2. Arrange separated triangles of dough on ungreased cooking sheet.
  3. Top each with bacon bites, scrambled eggs and cheese. Roll up loosely beginning at the wider end.
  4. Bake for 15-20 minutes, until golden brown.

Pineapple Salsa Eggsadilla

20131006-174627As much as I like sweets, sometimes I want something with a little salt and spice to start my morning. This pineapple salsa quesadilla is full of flavor and does just the trick! Last time I was browsing at Trader Joe’s I came across their pineapple salsa, which tastes amazing with everything from chips to burritos. It’s the perfect combo of sweet and spicy, so I decided to add it to a breakfast quesadilla. It’ll definitely start your day on a good note!


  • 1 uncooked flour tortilla (Tortilla Land)
  • 2 eggs
  • 1/4 cup low-sodium black beans
  • 1/4 cup shredded Mexican-style cheese
  • 1/4 cup pineapple salsa (from Trader Joe’s)

How to:

  1. Scramble eggs (I used one full egg, and only the egg white of the other).
  2. In a separate pan, cook one side of the tortilla over medium heat, then flip. Top cooked side with cheese on one side and spread salsa on the other. Top with beans and scrambled eggs. Fold in half. Enjoy!


Egg & Sausage Crescent Roll Ring


Mmm, breakfast! Nothing is better than something cooking in kitchen on a weekend morning! Especially buttery, flaky crescent rolls that taste as amazing as they smell. I decided to throw in some other favorite ingredients, such as maple sausage, scrambled eggs and cheese, to make this delightful meal! Biting into the crispy, yet chewy crust gives way to the cheesy, flavorful filling. What more could you ask for?! It’s great for brunch or to split between only a couple of people if you’re really hungry! I could have easily eaten at least half… it’s that good! Plus it’s really simple to make and doesn’t require many ingredients. Enjoy :)



  • 1 can crescent rolls
  • 4 large eggs, scrambled
  • 1/2 cup Mexican style cheese, shredded
  • 3/4 cup maple sausage, cooked

How to:

  • Preheat oven to 375F. Line baking sheet with parchment paper.
  • Lay out crescent dough in a star shape (see photo below)
  • Cook sausage and scramble eggs.
  • Place sausage in middle of crescent dough. Top with 1/4 cup cheese, scrambled eggs and remaining cheese.
  • Fold pointed tips of dough over the filling, meeting in the middle.
  • Bake for 15 -20 minutes, until golden brown. Make sure that all layers of dough are fully cooked.
  • Create 8 individual servings by slicing in between each crescent piece.
  • Eat up!

Southwestern Breakfast Burrito


Just like any good sandwich needs good bread, the best burritos are made with the best tortillas. I’ve recently discovered that you can buy uncooked tortillas, which are amazing because you get a fresh and perfectly crisp tortilla every time! Plus, they only take 60 seconds to make! I have used them for quesadillas and tacos, which both turned out great! The recipe below is for a tasty breakfast burrito. It’s easy to make, will keep you full until lunch and is very flavorful!


Ingredients: {yields 2 burritos}

How to:

  • Coat the bottom of a medium-sized pan with a light layer of canola oil. Add hash browns and cook over medium-high heat until crispy.
  • Add egg beaters and cook over medium-low until cooked.
  • Stir in sausage until combined. Set aside on low heat.
  • In a separate pan, cook tortilla. Sprinkle with cheese. Add half of egg mixture to middle of tortilla like you would with a regular burrito. Warm up salsa in microwave for about 10 seconds, then spread on top.
  • Roll it up and serve! Repeat for second burrito.


Crock Pot Breakfast Casserole

crock pot

I love sleeping in and taking my time getting out of bed. This is how my mornings have gone lately: wake up to alarm, snooze, snooze, check Facebook, snooze, check Instagram, check email, think about breakfast, finally get up so I can make it to spin class at the gym. I am taking advantage of the fact that I can do this everyday right now since I haven’t started my new job yet. My boyfriend, on the other hand, gets up around 5:30 for work most days. The least I could do is get up and make breakfast since I don’t have much to do throughout the day, but let’s be real, I’m not going to get up much earlier than nine. Then an idea hit me: crock pot! While he was sleeping the other night and I wasn’t tired enough to go to bed, I decided to make a crock pot meal that would be ready by the time he was up. I’d say it’s a win, win: I get to sleep in while also making him happy! He loved it :)


Here is the recipe for the simple and tasty casserole that I made. It makes a lot, so we have been reheating it in the microwave for breakfast this week and it still tastes great! I used a 4 quart crock pot, so you can adjust the amounts accordingly for different sizes.


  • 10 eggs
  • 3/4 cup milk
  • 1 tsp. salt
  • 1 lb. maple sausage, cooked and drained
  • 1 red bell pepper, chopped
  • 2-3 cups shredded cheese
  • 25 oz. frozen hash browns

How to:

  1. Beat the eggs until well blended. Then stir in the milk and salt. Set aside.
  2. Spray crock pot with cooking spray.
  3. Layer 1/3 of the hash browns at the bottom of the crock pot.
  4. Sprinkle on 1/3 of the sausage
  5. Sprinkle on 1/3 of the red bell pepper
  6. Top with 1/3 of cheese
  7. Repeat this layering process two more times, ending with the cheese on top of the third layer.
  8. Pour the egg mixture over the layers
  9. Cook on low for 7-8 hours