Sprinkle Krispies

Are “sprinkle krispies” a thing?

If not, they are now!

Rice Krispie Treats with Sprinkles really needed a better abbreviation, because how boring is that? And in anything – like these Nutella Sprinkle Rolls – sprinkles should be in the spotlight.

I’m not sure if there’s anyone out there who dislikes sprinkles. The Grinch?

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When my friend Julie and I were younger, we used to seriously strategize on how to maximize the sprinkles we’d get on our frozen yogurt. Instead of just using them as a topping, we would alternate layers of rainbow sprinkles and swirl froyo in our cups. Genius, I know.

I made these little squares of sweetness for a Memorial Day BBQ. They are the perfect dessert to make for a party if you’re short on time! Plus, you don’t even have to turn on your oven.

But who am I kidding! Most of us have made rice krispie treats before. I’m just here to inspire you to add lots of sprinkles.




Sprinkle Krispies


  • 1/2 cup unsalted butter
  • 1 10 oz bag marshmallows
  • 4 cups Rice Krispies
  • 1 tsp vanilla
  • Salt to taste
  • Sprinkles (!)


Microwave the butter and marshmallows in a big bowl for one minute, stopping to stir. Continue with thirty second intervals until it is all melted and mixed together. Then, add in the vanilla and salt (and if you want the rice krispie treats colored, this is the time to add in food coloring!). Next, add in four cups of the Rice Krispie cereal (you can do a little more or less, depending on your desired consistency). Begin mixing, and add in lots of sprinkles. Then, press the mixture into the sprayed pan of your choice. I used an 8×8 square baking dish. I added more sprinkles on top, then sprayed a piece of parchment paper (foil would also work) to press down on the treats without it all sticking. Cover and let sit… then enjoy!




Easy Egg Frittata

I will not write any egg puns. I will not write any egg puns. I will not write any egg puns.

I’m trying so hard to keep from cracking. It’s just that this recipe is eggcellent!

Too far?

Anyways, when I think of all of the different ways in which you can cook eggs, one my favorite movies – Runaway Bride – always comes to mind. In this movie, Julia Roberts egg-related indecisiveness is a symbol of her lack of identity. She doesn’t know how she likes her eggs, so she just adopts the preference of her boyfriend or fiance at the time. Toward the end, she actually makes eggs every way (scrambled, over easy, poached, fried, etc.) and makes up her own mind. And then marries Richard Gere… but that’s besides the point 🙂

I rarely have the lack-of-opinion problem when it comes to anything! As for my eggs? Baked in a frittata with bacon, spinach and cheese, please.

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Easy Egg Frittata


  • 6 whole eggs + 3 egg whites
  • 6 pieces of bacon, cooked and chopped
  • 1/2 cup shredded cheese
  • 1/2 cup spinach, chopped
  • salt and pepper to taste


Preheat the oven to 350. Do all of the prep work first: cook the bacon (I prefer to stick it in the oven for 20-30 minutes instead of the stove), then chop it up once it’s cooled a little. Get your cheese and spinach (and whatever else you want to throw in!) ready to go. Mix all of the eggs and egg whites together in a big bowl, then add the rest of the ingredients and stir. Spray a pie plate with cooking spray, then pour it all in! Stick it in the oven for roughly 20 to 30 minutes, or until it’s firm to the touch.

Serve with toast and a fruit salad!

Lemon Bundt Cake + Three Things

Happy Cake Week!

Ok, fine – you caught me. I lied. It’s only cake week here, in this sweet little digital corner of the web. National Cake Week is actually Oct. 6 – 12.

But, in honor of summer break and sunshine, we’re celebrating this week with cake!

Every year around this time, I listen to students talking about their finals with envy. I am totally that girl who loved all aspects of school and constantly talks about it still. I joyfully holed up in the library to study hours away. I don’t think I ever missed a class (dork, I know). Of course, I loved summer break too. Is cake a good enough replacement for my lack of summer break these days?

I sure hope so. Because I have cake…but I also have work. I need that summer spirit!

I made this Lemon Bundt Cake for Mother’s Day last weekend, and it turned out to be so delicious and seasonal that I had to share! Serve it with vanilla ice cream and fresh berries and enjoy it out on a patio somewhere.

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Plus, three other cake recipes I’m dying to try:



Peanut Butter Banana Cake

You’re either a frosting person, or you aren’t.

If there’s anything truly important I’ve learned in my twenty four years of life so far – it’s that. There are people who can eat any and all frosting plain, and those who wipe frosting OFF THEIR CUPCAKES like lunatics.

Can you tell which one I am? As far as I’m concerned, cake is just an accessory for frosting.

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Of course, it helps if the cake is delicious too. But, the frosting is what takes it to another level.

This peanut butter frosting is life-altering good. I can seriously say that without one ounce of exaggeration. It’s the perfect mixture of creamy and sweet.

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I was home for the weekend, and my little sister Anna – who loves photography and just bought a camera – helped me take pictures of this cake! We experimented with different shots and colors, hence the varied backgrounds and styles.

There were LOTS of fingers dipping into the frosting while it was made. Between Anna and me, my brother, youngest sister and parents… let’s just say it was a hit. I am so glad we decided to mix it up and make a cake with those brown bananas instead of the typical bread.

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Peanut Butter Banana Cake

Via Two Peas and Their Pod


For the Banana Cake:

  • 2 cups all-purpose Gold Medal flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, peeled and mashed (to equal 1 cup)

For the Peanut Butter Frosting:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 3 cups sifted powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Grease your pan/pans and set aside (you can do one 9×13… or, I did a 9×9 pan plus two smaller heart-shaped cakes).In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl, cream together the butter and sugar until creamy and smooth. Beat in the eggs, then stir in the Greek yogurt and vanilla extract. Mix in the mashed bananas.Slowly add the dry ingredients and mix. Spread cake batter evenly into the prepared pan.Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

To make the peanut butter frosting, beat the butter and peanut butter on high until smooth (a mixer works best for this, but you could do it by hand). Slowly add the powdered sugar, 1/4 cup at a time. Add the milk and vanilla extract in between. Beat until frosting is smooth and desired consistency.

Frost the banana cake and enjoy!


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Spinach & Bell Pepper Turkey Burgers

“Find something you’re passionate about and keep tremendously busy in it.”

 – Julia Child

Facing reality is the most difficult aspect of this wonderful quote. We can float around our whole lives chasing a passion that will never come into fruition. Or, you can work for years before even finding out what it is. In many cases, our “passion” isn’t what we are paid to do. And sometimes, that’s what makes it so special.

In Julie & Julia, a woman strives to cook all of the recipes in Julia Child’s first book. It isn’t always easy or fun, but she sticks with it. I certainly am under no pressure or deadlines to cook, but I do have days where it just seems like work to chop those veggies and flip that chicken after nine hours of actual work. But, I keep coming back to it. Because it’s my passion and in some ways my therapy (along with shopping, but that’s another story!).

It makes me so happy to browse through recipes on Pinterest or check on the latest posts from my favorite food bloggers. Typically, the recipes I am most excited to find include some combination of sugar, wine and/or peanut butter. Other days, however, I just want healthy, easy dinner ideas that don’t include fifteen million prepping steps or a twenty-four hour marinade (I always forget to do this!). And that’s what this turkey burger is – a fresh, quick meal you can whip up and still feel good about. Can I say they’ll bring you joy? Maybe. Let’s get passionate about these little burgers!

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I really wanted to call these “Christmas Burgers.” Or maybe “Grinch Patties.” But, that didn’t really seem appropriate considering it’s May. And they actually taste like SUMMER, not winter. But you know, red and green…real original.

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Also, the only time I actually came near the grill was to take a picture (Thanks Ryan!). Then, I ran back inside to check on the delicious “drunken beans” I made to go with the burgers. I definitely recommend them!


Spinach & Bell Pepper Turkey Burgers

Serves 4


  •  1 lb lean ground turkey (I used 93%)
  • 1 egg
  • 1 T olive oil
  • 1 T garlic salt
  • 1 t pepper
  • 1/2 t red pepper flakes
  • 1/2 t cumin
  • 1 red bell pepper, diced
  • 1 C spinach, chopped


Mix all ingredients together in a big bowl. Then, using a spoon or your hands (which I’ve found to be easiest), form burger patties and place on a plate. Then, cook them on the grill or in a skillet with a little olive oil. Serve topped with avocado and sriracha ketchup.

Asian Quinoa Salad

Peter Pan, where are you when I need you?

I’m over the whole grown-up thing today. You know those weeks where you have to do the not-so-fun adult tasks like standing in line at the DMV? Yeah, it’s been one of those. And clearly, I’m still struggling with the fact that I missed my chance to move to Neverland.

I mean, it has felt like a Friday since Monday! I am so ready for the weekend and some warm weather. Colorado has really been messing around with this whole let’s-make-it-feel-like-winter-again phase. But now it’s May and the sun is out – and it’s time to fire up the BBQ! This Asian Quinoa Salad recipe is the perfect complement to these grilled Chicken Teriyaki Kabobs.

The Asian Quinoa Salad is light and fresh, with a slight kick to it. It’s a great dinner side dish, and the leftovers are even better the next day! I was so excited to be able to bring this to work for lunch. The vegetable add-ins are totally up to you. Carrots, bell peppers and edamame are my go-to, but I’ve thrown in broccoli slaw or sugar snap peas too.

Asian Quinoa Salad

Asian Quinoa Salad

Serves four

Adapted from Two Peas & Their Pod


  • 1 cup quinoa
  • 2 cups chicken or vegetable broth (I think this gives it more flavor than water!)
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup carrots, chopped

For the dressing:

  • 1/4 cup lite soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper, to taste


Add quinoa and broth to a medium saucepan and bring to a boil over medium heat. Let it boil for a minute or two, then reduce the heat to a simmer for about 15 minutes, or until all liquid is absorbed. Then, turn off the heat, season with salt and pepper, and let it sit for a few minutes.

While the quinoa is cooking, chop the vegetables and make the sauce.

The sauce is super easy – just whisk everything together in a small bowl, adding more seasoning to taste. It seems a little oily at first, but covers the salad well.

Once the quinoa is done, pour the chopped veggies and sauce into the pan and stir to combine. Serve immediately!