Chocolate and Peanut Butter Chip Scones

Oh, Iowa weather. You’d think after 27 years, I’d understand you. But I don’t. Yesterday, I sat on a bench outside while I waited for my friends for lunch. It was 45°! Today, it’s snowing. I don’t have anywhere to go, so I’m not complaining, but seriously. This weather is weird. I’m ready for spring.

I must be on a breakfast kick right now, because this is my second breakfast recipe in a week! I must also be on the same wavelength as all the food bloggers I follow, because my Facebook newsfeed has been blowing up with scones! Scones! If I was a little more organized (and a little less lazy), I would make a batch of these every Sunday to get me through the week. Not only are these Chocolate and Peanut Butter Chip Scones quick and easy to make, but I also had all the ingredients already in my kitchen!  Try out my variation, or customize with your own favorite baking chips!

Chocolate and Peanut Butter Chip Scones


What I’m Listening to: “Take Me to Church” by Hozier

Ingredients (makes 16 scones)

-2 1/2 cups of flour+ extra for work surface

-1/8 cup of sugar

-1 tbsp of baking powder

-1/2 tsp salt

-1 stick of unsalted butter

-2 eggs, beaten

-3/4 cup+ 1/4 cup of heavy whipping cream

-3/4 cup of chocolate and peanut butter chips

Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut the butter into small pieces and add to the flour mixture. With the side of a fork, cut the butter into the flour mixture until it resembles crumbs. Make a well in the center of the bowl by pushing the mixture to the sides.

In a smaller bowl, beat the eggs, then add 3/4 cup of whipping cream, and chocolate and peanut butter chips. Mix together. Pour into the well in the flour mixture and stir gently until it takes on a dough-like consistency.

Move the dough to a lightly floured surface. Knead it until the dough is smooth. Divide it in half. Roll the first half into a ball, pressing flat into a disc. Cut it into 8 slices and transfer to a baking sheet. Repeat with the other half of dough.

Pour the remaining 1/4 cup of whipping cream into a small bowl. Using the back of a spoon, drizzle a few drops onto each scones, spreading gently. Bake for 13-15 minutes, or until the scones are lightly browned and cooked through. Serve warm, or store in an air-tight container until ready to serve.

Adapted from Crazy for Crust


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“Eggs Marshall” Mini Omelets

Woooooooo, it’s Monday! Normally, that wouldn’t have me excited, but I got the day off today AND “The Bachelor” is on. Yes, I like trashy TV. To be fair, this is the only trashy TV I watch, but I think everyone needs a little crazy in their lives and this is mine. Plus, I get to look at man candy from Iowa for two hours, and eat gelato on my couch while I do. No complaints here. Best Monday ever.

Now, I’ve said time and time again that I’m not a breakfast fan…but then I always say how much I like breakfast food. Oops. So, let’s just say I like SOME breakfast foods. Like these Mini Omelets, which I’ve made “Eggs Marshall” style, for all you “How I Met Your Mother” fans. I love these because they seem fancy, even though they’re not, and you can customize them for even the pickiest eater! I always make a double batch of these if I have company staying over night. I also love that I can make a batch the night before, and have an instant flavorful breakfast…even though I don’t like breakfast. 🙂

“Eggs Marshall” Mini Omelets


What I’m Listening to: “The Drowsy Chaperone” soundtrack

Ingredients (makes 6 mini omelets)

-4 eggs

-1/4 cup of Italian dressing

-Salt and pepper to taste

-Veggies of your choice (I used white onion and yellow bell pepper)

-Meat of your choice (I used bacon)

-Mozzarella cheese

Preheat the oven to 375 and grease six of the muffin cups in a muffin pan. Set aside. Crack the eggs into a medium-sized bowl. Lightly beat the eggs , then add the Italian dressing, salt, and pepper. Blend well. Scoop about 3 tbsp of the egg mixture into each muffin cup, until all the mixture has been used. Add your meat, veggies, and cheese into each cup; mix with a spoon. Lightly top with cheese. Bake for 15-18 minutes, or until the tops are lightly browned and the insides are cooked through. Refrigerate any leftovers. (They reheat well in the microwave for about 15-20 seconds.)


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Cooking for Beginners: Pumpkin Chocolate Chip Muffins

Thank goodness it’s the weekend. This was one of the longest weeks of my teaching life. This was the week that the cold, gloomy weather decided to take hold of my students. My preschoolers were super chatty and racing around the room at lightning speeds, while my dancers were sleepy and unmotivated…which made me feel sleepy and extra motivated. Case in point: I stood at the front of at least four of my classes, jumping around and yelling “dance is fun! Isn’t this fun?!” Nope. Dance was not fun this week. It was hard work and a lot of patience. I am hoping for a miracle next week, because we still have 5 long weeks until Thanksgiving, and I may just end up in the fetal position under my desk. Seriously.

This was the week of pumpkin recipes at my house! I posted my Pumpkin Crunch recipe yesterday, with a sneak peek at today’s Pumpkin Chocolate Chip Muffin recipe. These are seriously the easiest muffins ever. Even easier than a mix. There’s no egg, no oil. Easy. I’ve mentioned before that I’m not a big fan of breakfast foods, but these muffins could change me! This recipe does make 12, but you’ll be surprised how quickly they disappear.

Pumpkin Chocolate Chip Muffins


What I’m Listening to: “Am I Wrong?” by Nico and Vinz

Ingredients (makes 12 large muffins)

-1 can of Libby’s Pure Pumpkin (not the pumpkin pie filling)

-1 box of yellow cake mix

-1 cup of chocolate chips

Preheat the oven to 375. In a large bowl, mix together the pumpkin, cake mix, and chocolate chips. Scoop the batter into cupcake pan liners. (The liners will be very full.) Bake at 375 for 18-20 minutes, until the tops are golden brown. Enjoy!


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Baked Eggs in Tomato and Cream Sauce

Happy Tuesday, friends! Is it just me, or is this week already feeling long? It took me 15 minutes to pull myself out of bed this morning! Ok…that’s a lie. It was 30. 30 minutes to drag my sleepy butt out of bed. Oy vey. If only every day was Saturday… But, never fear! I have something to (hopefully) pull you and me both out of this rut, and start the rest of your week off right!

Now, let me start by saying: I am not a breakfast fan. It just bores me, and it’s not as fun as the other meals. I don’t particularly like cereal, and I don’t like enough kinds of fruit to do smoothies. But this recipe, I like. This recipe could turn me into a breakfast enthusiast! I’ve done some small tweaks to the original recipe I found; specifically, adding the herbs directly into the the sauce, rather than sprinkling on top. I think this really rounds out the flavor of the dish, but feel free to try on top as well! Warning: this recipe is not pretty, no matter how many times I make it. Don’t be turned off by the pictures. I promise it’s delicious!

Baked Eggs in Tomato and Cream Sauce

Adapted from: Fork Knife Swoon


What I’m Listening to: Birds chirping (because when was the last time that happened?)

Ingredients (makes 1 serving)

-cooking spray

-8 oz tomato sauce

-1 1/2 tbsp whipping cream

-1 clove of garlic

-1/4 tsp dried oregano

-1/4 tsp dried basil

-2 eggs

-shredded parmesan cheese

-salt and pepper

Preheat the oven to 400, then go make yourself busy. It takes about 5 minutes to throw all the ingredients together, and you want to make sure your oven fully preheats, or you’ll have some very runny eggs.

When your oven is ready, spray a small oven-safe bowl or casserole dish with cooking spray. Pour in the tomato sauce. Gently mix in the garlic, basil, and oregano.




I swear by this stuff! It makes prep time go much faster and it lasts a long time.

Drizzle the whipping cream over the sauce. Crack the eggs directly into the dish.

IMG_0915  IMG_0917

At this point, I sprinkle salt and pepper over the top, then finish by adding parmesan cheese.


Bake in the center of the oven for 15-20 minutes. I like my eggs to have the consistency of a hard-boiled egg, so I sometimes keep them in the oven a little longer. If you are unsure if your eggs are ready, slide a spoon under the cheese and lift. If your eggs are still runny, you’ll know! Serve with toast and a glass of orange juice. Enjoy!


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