Tag Archives: Breakfast

Chocolate Peanut Butter Oatmeal


About 80% of the time, I crave sweet, unhealthy breakfasts… like donuts. And cinnamon rolls.  And Reese’s Puffs.  It’s really hard to pass up these options when I’m rushing around in the morning trying to get ready for work.

But, I’d like to live a while so, I find healthy and quick alternatives.  Obviously this oatmeal doesn’t taste like Reese’s Puffs, but it’s a totally sufficient substitute.  Especially topped with heavy cream… balance, right?


Chocolate Peanut Butter Oatmeal

1/2 cup quick oats
1/2 cup water
1 tablespoon honey
1 tablespoon cocoa powder
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon vanilla
splash of milk or cream

1.  Mix water, quick oats, cocoa powder, and salt in a pot on the stove (or make in the microwave).
2. Cook until you’ve reached a desired consistency, then stir in the honey and vanilla.
3.  Top with peanut butter and cream and mix!



Breakfast Pie

I’m so honored because I received the Operation Beautiful Award from Lizzie.

She’s a wonderful new blogger so go check her out! 🙂  Thanks, Lizzie!
This is what you have to do:

-Write 3 things you like about your looks.
1. I like my face.
2. I like my hair.
3. I like my nails.

-Write 3 things you appreciate about your personality.
1. I like that I’m honest.
2. I like that I can (sometimes ;)) make people laugh.
3. I like that I would be willing to help anybody out that needed it.

-Write about something you find beautiful in other people.
I love when people are caring and compassionate.  I think that anybody can be beautiful as long as they’re pretty on the inside.

-Award as many other people as you like and let them know!

Oh gosh, there are too many people that I want to give this to!
How about if you’re reading this, you can do it on your blog and say it’s from me! 🙂  You’re all deserving of it.

In other news, I made a breakfast pie.

Kellen hates pie.  Somehow we got to talking about whether or not he would like a savory pie and he said he didn’t know.  So… I made one.  And it was delicious!!

Breakfast Pie
1 unbaked pie shell
4 sausage patties
4 eggs
1 potato
¾ cup cheese
Seasoned salt to taste

Topping (optional… I kind of thought it was too much with the crust):
1 cup all-purpose flour1 teaspoons baking powder1/8 teaspoons salt4 tablespoons cold unsalted butter, cut into 12 pieces1 tbs milk or buttermilk

1.  Peel potato and cut into small pieces.
2.  Boil potato until it starts to get soft, but not completely cooked.  Set aside.
3.  Cut up sausage patties and microwave for 1 minute, or until warm, but not completely cooked.
4.  In a saucepan, combine potatoes, sausage, and eggs.  Keep stirring on stove for about 1 minute.
5.  Layer pie shell with the ¾ cup cheese and potato, sausage, and egg mixture.  Salt to taste.
6. *Optional: Mix first 3 ingredients in a small bowl.  Cut in butter with a pastry cutter until it forms small crumbs.  Add milk.
7.  Layer topping over the pie.
8.  Bake 30-40 minutes or until edges are golden brown.

    Guest Post: Versatile Oats

    Thanks so much to Jenny for doing this blog post for me!  She’s wonderful and has a great blog so be sure to check her out!  I don’t know what I’d do without my wonderful blogging friends.  Xoxo! 🙂 


    Hey everyone I’m Jenny and I blog over at Fit Girl Foodie. Just wanted to start off saying a great big thanks to Katie for letting me do a guest post on her blog while she’s away Smile. If anyone has some serious baking skills it’s her.

    I’m not going to lie, when Katie asked me to do a guest post I had no idea what I was going to write. I’m not a baker nor have I made anything blog worthy. But if there’s one thing I’m good at is making some serious morning oats.

    I was a cereal junkie all my life and no not eating Kashi and Puffins. I ate Lucky Charms, Cookie Crisp, Captain Crunch and the likes. My first oatmeal experience was good but not mind boggling.

    My rookie days

    I don’t know about you but not exactly pretty now is it?
    Fast forward a few months and we have this
    Pumpkin Pie Oats
    Now we’re on to something Winking smile
    Bananas more your taste?
    Topped with more banana, peanuts, granola, and cinnamon raisin pb
    What about banana and chocolate?

    Topped with chia seeds, peanuts, graham crackers, chocolate morsels and a spoonful of cinnamon raisin pb

    Or with Jam?

    The options are virtually limitless
    Who says oatmeal has to be boring? Winking smile

    NYC Trip/ Fig and Blueberry Scones

    Wow wow wow!!!

    I’m feeling a little overwhelmed about writing this post, so if it’s scattered, bear with me!

    I just got back from New York and it was amazing.  We had great food, awesome entertainment, and wonderful hosts.  I am so bummed to be home; school, work, and exercise just don’t compare.  Back to reality it is…. but I don’t like reality, so I’m going to relive our trip in this post with pictures.

    Also, a HUGEEEEE thanks to Alyssa for doing a guest post for me.  I hope you all made her yummy balls (ha ha ha).  They’re next on my to-do list.

    You should all go enter in this amazing giveaway, by the way!

    New York: Spring Break ‘11

    View from Central Park… It was a pretty chilly.  I hate cold weather, but I would take it right now!

    Kellen and his bro, Stuart on the subway.  I llooovveed the subway.  Freak? Maybe..

    We had a pastrami sandwich at Kat’z.  It was so, so good.  I wish I would’ve taken pictures of all the food we ate.

    Beautiful St. Patrick’s  Cathedral.

    So. Much. Walking…

    In awe of the gorgeous church.

    My silly boyfriend…

    …posing.  What’s new?

    Taking a little photo shoot break.

    View from the Brooklyn Bridge.  We walked all the way across.  So many lights!

    Still loving the subway.

    Times Square!

    Checkin’ out the sky from the Museum of Modern Art.


    Kellen could not get enough sushi.  I’m pretty sure we ate it 3 times… and then had it for dinner the day we got home. Ridiculous.

    Yumm… Donut Plant donuts.

    The Met!!  So awesome.

    Watching “Newsical the Musical”.  It was hilarious!!!  If you go to New York, I definitely recommend going to see it.  I laughed all the way through.

    Bye, New York… 😦

    Well, there’s our trip in a nutshell.  I wish I would have documented more, but it’s probably a good thing I didn’t, considering that this post already has about 50 pictures.


    When I got home, I had a nice surprise waiting for me.   I’m going to leave you with these Blueberry and Fig Scones from the Green Market Baking Book that I wrote about last week and I’ll let you figure out what the surprise was.  😉

    By the way, the book is now half off at Amazon if you click on this link.  I suggest you buy the book and make these scones because they are seriously tasty.  The outside has a nice crunch to it and the inside is soft and fluffy.  Also, I never realized how easy it is to make scones.  I was always too intimidated to make them before because they seemed like a daunting task.  Not even!!  I was unsure about the fig and blueberry combination, but it’s to die for.  For real.  If you buy the book, the recipe is on page 96.

    Any guesses as to what my surprise was? 🙂

    Pancake Cookies

    When dessert = breakfast, the world is right.

    When these are around, even this stupid cold weather can’t get me down.

    I’m thankful that it’s taken so long for it to start getting cold, but the getting cold part had to come and that’s stupid.  And it came without snow, which is even stupid…er.  More stupid.

    Luckily, cold weather means Christmas, and who doesn’t love Christmas?  Probably a lot of people.  I’m not one of them, though.

    Christmas can be pretty expensive, right? So you should bake for people!  Start freezing things now and you’ll have plenty of stuff by Christmas.  Start with these cookies!  I’m pretty proud of these.  I had to bring food to class for one of my finals, and I couldn’t decide between breakfast food or dessert.  Always a hard choice, so why not combine the two… which would make it completely acceptable to eat dessert for breakfast… because it’s not even dessert, it’s breakfast.  They are in the form of cookies (light, fluffy, delicious cookies), but they taste like pancakes.  And the frosting tastes like butter and maple syrup. Perfect!!

    Pancake Cookies

     This is what the dough…batter.. whatever… looks like.
     Put on baking sheet and add topping of choice.
     This is what they look like baked.

     And this is how they look iced.. yummm!



    • 1 ¼ cups all-purpose flour
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • ½ cup white sugar
    • 1 egg
    • 1 tablespoon milk
    • ½ cup butter, room temp (8 tablespoons or 1 stick)
    • ½ cup frozen blueberries, thawed or chocolate chips


    • ½ cup butter
    • 1/8 teaspoon salt
    • 1 teaspoons vanilla extract
    • 4 cups confectioners’ sugar
    • 1 tablespoon maple syrup
    • ¼ cup milk


    1. Preheat oven to 350.
    2. In a large bowl, sift together flour, salt, and baking powder. In a small bowl, beat together sugar and butter. Stir into flour mixture. Beat together the egg and milk and add to the mixture.  Fold in the blueberries or chocolate chips. (Or you can just wait until you put them on the baking sheet and put a few on top like I did)
    3. Scoop by tablespoons onto a parchment-lined baking sheet.  Bake for 10-15 minutes or until slightly golden, but still fluffy to the touch. Let cool.
    4. In a large bowl, cream butter until light and fluffy. Add salt, vanilla, confectioners’ sugar (to your liking…may not use it all), milk, and syrup. Beat well. 
    5. Once the cookies are cool, drizzle icing over cooled cookies. 

    Cream Cheese Cinnamon Rolls

    If you’re like me, the thought of making cinnamon rolls scares you.

    But, also, if you’re like me, the thought of the end result is enough to put the fear at bay.

    I cannot believe that I haven’t shared this recipe on my blog yet.  These aren’t just regular cinnamon rolls… they’re cinnamon rolls with cream cheese in them.  If you pass this one up, you’re crazyyyyy.

    If you’ve never made homemade cinnamon rolls before, this is the one to start with because they are seriously good.  And if you need step-by-step instructions with pictures in case you get stuck (I did), go visit Joy the Baker

    Cream Cheese Cinnamon Rolls
    -Joy the Baker
    –Saveur October 2008

    Print this recipe!

    For the Dough:
    1 – 1/4oz package active dry yeast
    ½ teaspoon, plus ¼ cup sugar
    ½ cup milk at room temperature
    2 Tablespoons light brown sugar
    ½ teaspoon vanilla extract
    1 egg
    1 egg yolk
    2 ¾ cups all-purpose flour, sifted, plus more for kneading
    ¾ teaspoon salt
    8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
    For the Filling:
    ½ cup sugar
    ¼ cup dark brown sugar
    ¼ cup finely chopped pecans
    ¼ cup finely chopped walnuts
    ¼ cup raisins
    1 Tablespoon ground cinnamon
    ½ teaspoon salt
    1/8 teaspoon ground cloves
    2 Tablespoons maple syrup
    4 oz. cream cheese, at room temperature
    8 Tablespoons (1 stick) unsalted butter, melted
    For the Icing:
    2 cups confectioners’ sugar
    ¼ cup milk
    *I added a teaspoon of orange extract to mine to make orange rolls. Orange juice would work, too.

    Making the Dough:
    In the bowl of a stand mixer combine yeast, ½ teaspoon sugar and ¼ cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.
    Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.
    Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
    While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.
    When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.
    Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
    In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
    Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
    Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.
    Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.
    Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked.
    Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.
    Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.
    Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.
    Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
    Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.
    Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.