Nutella French Toast Rollups (aka heaven)

Although I am quite the advocate for overflowing spoonfuls of Nutella as a legitimate snack, there are some pretty cool things you can also do with it. If you’re looking for an easy brunch item, these Nutella French Toast Rollups are the perfect blend between guest appropriate and self-satisfying. 


Sliced Bread (I use Villagio because it’s fluffy)


Choice Fruit (I suggest strawberries)

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

Butter (for greasing the pan)

Maple syrup (dipping)


  1. Trim the crust from the bread and flatten it out with a rolling pin.
  2. Spread a thin layer of Nutella over the piece of bread, and add a line of fruit of your choice (I suggest strawberries) to the top edge.
  3. Roll the bread up and repeat until they’re all filled.
  4. Whisk egg and milk in a shallow bowl or pie plate.
  5. Mix cinnamon and sugar in a shallow bowl or pie plate. 
  6. Heat a skillet on medium and melt a tablespoon of butter.
  7. Add the rolls to the egg coating and roll until all sides are covered.
  8. Put the rolls seam side down on the pan and turn until browned all over.
  9. Place hot rolls in the cinnamon sugar mixture and roll until covered.
  10. Serve on a plate, dusted in icing sugar with maple syrup for dipping (or some more melted Nutella)

For an interesting twist, replace the line of fruit with a strip of already fried bacon for a sweet and salty treat 🍽.

Happy brunching




Secret Spinach Dip

To honor the beginning of a food loving era and the continuation of a food loving life, I wanted to let you all in on my secret spinach dip recipe. What’s the secret you say? Well the secret is that it only takes four simple ingredients.

Ha ha. You say: that’s not possible.

But friends, it is.

To anyone who has had my spinach dip I hope you enjoyed its cheesy gooey garlicy goodness as much as I always do. To anyone who hasn’t: get ready for the easiest cheese induced coma of your life.  Continue reading “Secret Spinach Dip”

Tasty Tuesdays: It’s Peanut Butter Jelly Time

The first of many Tuesdays (and every toher day) dedicated to food features a delicious recipe for homemade peanut butter jelly cups! You may be thinking: can they really beat Reese’s? That’s still up for debate, but if you’re looking for a sweet and salty snack look no further. PB & J is too fantastic to be limited to sammies and our dreams. This recipe from Love Me Feed Me offers a fun alternative and easy party favour to please everyone and to bring out your inner child.

Oh and yeah, they’re vegan too.

These might require a trip to the store for some non-common households ingredients but trust me it will be worth it in the end.


  • ¼ cup cacao butter or coconut oil
  • ⅓ cup peanut flour
  • 10-15 drops of liquid stevia
  • ½ cup berries, fresh or frozen (I suggest rasberries!)
  • 2 tsp chia seeds


  1. Start by making the jam – place berries in a saucepan with a splash of water over medium heat. Once they are soft and have cooked down a bit, remove from heat. Mash the berries with a fork, stir in the chia seeds, and then place in the fridge to set.
  2. Melt the cacao butter/coconut oil using a double boiler method or in the microwave. Once melted, stir in the peanut flour and stevia.
  3. Arrange 6 mini liners on a plate. Spoon some of the ‘peanut butter’ into each liner, just a little more than enough to line the bottom. Try to get some up on the sides of the liners as well. Place in freezer for a few minutes or until they have set.
  4. Once set, fill each with a layer of the berry jam. Try to keep it in the middle of the cup. Then with the remaining ‘peanut butter’ cover the tops of the cups.
  5. Place in freezer for at least 10 minutes to set.
  6. Then enjoy!
  7. Store in the fridge or freezer.

Recipe was found on

Definitely suggest as a staple summer treat with the upcoming months.

Happy baking,




I spend a lot of time thinking about food, eating food, wishing I was eating food, going to get food. I just really love food. As much as I love to cook, I also love to find new restaurants to eat out at. Halifax has opened my stomach to the world of food. Growing up in a place with a pizza shop a 30 minute drive away left me unaware of the magical quality of falling in love with a new restaurant. I still continue to find new places that I want to try every week, and continue to return to all of my favorites. I wanted to make a quick list for you all of my top 5 favorite restaurants and my favorite meal at each so far.  Continue reading “Hangry “

Mug recipes: Morning edition

I’m not a huge breakfast eater, but I thought I would feature this interesting recipe that a friend Maggie shared on facebook. It was the second time in the last week someone mentioned eggs in a mug to me so I thought some of you might find it interesting! It’s not the simplest recipe, but it could be an interesting weekend feat.


1 tablespoon olive oil

1/2 scallion, chopped

1/2 cup chopped tomatoes

1/4 teaspoon ground cumin

1/2 avocado, diced

2 tablespoons salsa

1 tablespoon fresh cilantro, chopped

Dash of Tabasco sauce

1/4 cup grated cheddar cheese

1 large egg

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

5 to 6 tortilla chips

Sour cream, for serving


In a jumbo mug, combine the oil, scallion, tomato, cumin, and heat in the microwave for 1 minute until scallion is translucent and the tomato softened. Stir in the avocado, salsa, cilantro, Tabasco, cheese, egg, salt, and pepper.

Insert the tortilla chips and nestle them down into the egg mixture. Microwave for another 1 to 2 minutes until the egg has set. Serve immediately with a dollop of sour cream.

There you have it! A fancy breakfast in a mug to start your morning off with a kick. I love spicy foods so I’m thinking this will be more of a brunch at noon when I wake up on Sunday kind of meal, if you know what I mean.

Courtesy of

Happy microwaving!



Mug recipes.Cinna-yum, Cinna-bun 

I was in Halifax all weekend meeting up with school friends, Quebec friends and family for the first time in a while. It was the most lovely time! I attended Diner en Blanc in Halifax which was located at Citadel Hill. It was even better than I expected, very elegant but very fun.

I am using my incredie vacation weekend as my excuse for not posting the Friday Mug Recipe, so as I sit in the Maritime Bus station (I swear I could pay rent I’m here so much) I am compiling this blog to share with you the delicious, not so nutritious, blessing to all of mug-kind: The Cinnamon Roll in a mug. Or as I like to call it: The Cinna-yum, Cinna-bun.

This decadent mug full of cinnamon flavor is the perfect sweet tooth snack. This recipe was slightly adapted from one found on Chocolate Covered Katie. Link at the bottom.



1/3 Cup and 1 Tblsp Oat flour

1/2 teaspoon baking powder

1/8 table salt

1 Tblsp vegetable oil.

3 Tbsp ripe mashed banana


1/2 teaspoon cinnamon

1/2 teaspoon brown sugar

Vanilla frosting


In a small bowl, combine oat flour, baking powder and salt. Add in oil and mashed bananas. Stir until a dough is formed. Roll dough into a ball. Set aside.

In a bowl mix together the cinnamon and brown sugar. Take some flour and use a rolling pin to roll out the dough ball into a long rectangle.

Spread a small amount of butter or margarine on the surface of the dough. Rub in the cinnamon and brown sugar mix.

Roll the dough into a pinwheel for a cinnamon roll shape. Grease the inside of your favorite mug and press the roll into it. Microwave for 1-1/2 to 2 minutes. Spread some fronting on top! (I suggest cream cheese frosting it’s the best)

This recipe was modified slightly from one found on

Happy microwaving!



Mug Recipes: Gimme S’more 

With the excitement of the new school year coming, and another year in residence before me I have been making good use of my Mug Food Pinterest Board. I decided to feature one of my favorite recipes every Friday!

This week the recipe is for these amazing 5 minute S’mores Mug Cake from the How Sweet It Is website. Who said gormet can’t be easy?

This is the perfect combination of summertime s’more deliciousness with the option of year round cooking (July at Christmas? New holiday? Just a thought). Honestly it took me a few tries to get it perfect but it was worth all the trials. Let’s be honest I scarfed them all down anyways. It’s even good if you want to make a special desert for you and your “Rezmance” (my new word spinoff from showmance because I watch too much Big Brother), or you know you could just eat both. I suggest option 2. If you do, you can put a mug in each hand and use them as weights while you’re waiting for them to cool. Same as the gym right?

Here’s to not accepting the end of summer, and eating s’mores year round.


1 large egg

1/2 teaspoon vanilla extract

1/4 cup flour

2 tablespoons cocoa powder

1/8 teaspoon baking powder

pinch of salt

1 1/2 ounces milk chocolate (chopped or morsels)

marshmallow fluff, cream or actual marshmallows


Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside.

In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.

In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms.

In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Add melted butter and chocolate, mixing to combine. Put in the rest of the chocolate chips.

Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for 1 minute and 20 seconds to almost 2 minutes. Remove and top with additional marshmallow if desired.

That’s it! Check out the website for the recipe with more pictures, and for more yummy recipes. 

This recipe was found on: