Breakfast Abroad

When I think of breakfast at home here in America I automatically think of cereal due to the presence of cereal all through my childhood. Secondary thoughts include frozen waffles, Pop-tarts, scrambled eggs, and sometimes box-mix pancakes. On the weekdays these items were all convenient morning meals to help feed us and move us out the door to that day’s adventures as quickly as possible.  On Sundays my family would sometimes pull together pancakes, fresh waffles, fried eggs, toast, and either sausage or bacon.

American Breakfast:


But what about the rest of the world? What do children in different countries consume before they start their day? From experience I can say that cereal can be found in modern grocery stores among Europe. As for more classic breakfasts they area as follows:



Buttery pastry with frothy caffeine.



Baked beans, fried eggs, toast, sausage.



Rice, fish, seaweed, pickled veggies, rice porridge, miso soup.



Baguette slices with butter or jam, fresh fruit juices, and pastries such as croissants typically on the weekend.



To see a few more countries and their breakfasts visit:


Happy Traveling!


Nutella; Breakfast’s Partner in Crime


That’s usually what I hear from most of my friends when I mention the name or pull out the lovely jar. Nutella, a tasty chocolate hazelnut spread, has become ever popular on the breakfast table as well as some simple baked goods and desserts.


 (look, there it is!)


So where did this chocolate heaven sent spread come from exactly?

According to, this spread originated in the 1940’s by pastry creator Mr. Pietro Ferrero, (yes, Ferrero, like those yummy chocolate balls at Christmas) founder of the Ferrero company. Originally Nutella was more hazelnut and less chocolate because of the shortage of cocoa during WWII rationing and also due to the high supply of hazelnuts in the Piedmont region of Italy (northwest).

(chocolate Christmas balls)


Nonetheless, Nutella was actually easily accessed due to it’s low cost in comparison to a plain piece of chocolate. (can’t say that about today’s prices.) Nutella’s original name was “pasta gianduja,” pasta meaning paste and gianduja which is just the name of a famous carnival character who helped advertise the product. Instead of a jar, pasta gianduja was made in the form of a loaf and wrapped in tin foil so mothers could easily slice it and place it on bread for sandwhiches. So how did the jar come about? Well, children being children, would only eat the pasta gianduja and throw the bread away. (I mean, who wouldn’t.) So out came the jar and pasta gianduja became a spread which was renamed to “supercrema gianduja,” due to it being a spreadable version of the gianduja. “Supercrema gianduja” was eventually renamed “Nutella” in 1964, with the origin of the word being “nut” and the “ella” giving it a soft ending.How nice.


Pasta Gianduja





the first advertisements
Updated Spreadable Version



So how exactly did this spread make it’s way to America?? 

Nutella was first imported from Italy to the U.S. over 25 years ago in 1983 and was initially distributed in the Northeastern part of the country. Since then, the popularity of Nutella has grown steadily over the years and it is now available across the United States. In addition, Nutella is also marketed and sold all over the world.


And what should you use it with??

Well, lucky for you there’s a whole website on this topic. (:

Some of the items included on that list that are a personal fave for me include:

  • on toast
  • in a crepe
  • dipped with a banana!

The list is endless though.



World Nutella Day is on February 5th!


Happy Spreading! (:



Hot Chocolate: The Breakfast Drink of Choice

It’s getting colder. And I’m OK with that.

When the times get cold my mind flashes back to when I was younger and outside playing in the snow late at night with my brother and our friends. We would be outside for hours either up in our playhouse making our slide into a snowy slip and slide or just sledding down the hill in our front yard. No matter the case we always counted on our mom to make hot chocolate using Hershey’s cocoa powder and warm milk. It was magical.

Now that I’m older i’ve experiemented with trying new warm beverages such as coffee and tea. Neither have really hit the spot and I always wind up with hot chocolate. Whether from a restaurant, diner, or convient store, hot chocolate is my drink of choice, especially at breakfast on a chilly morning.

This leads me to the newest hot chocolate i’ve stumbled upon here in Providence.

Located on 92 Spruce Street here in Providence, RI, is the very cozy and fine dessert cafe, Pastiche. Upon going in you’ll find the quaint and warm cafe to be inviting. Upon sitting down at one of their small table or booths a server will give you your menu of desserts ranging from cake to mousses to pies as well as warm frothy beverages from the barista across the way. Here I ordered the hot chocolate which came out in a cute cup and saucer I expected so.

photo 3

At $2.50, this warm treat was smooth, rich, and lived up to all expectations. Highly reccomended.

To learn more about Pastiche visit their website here: Pastiche’s Website

Happy October

Hurray the first day of October has finally made its way to us! To me October represents the beginning of chilly fall days, the beginning of apple picking, hot cocoa, and the start of the holiday season when Halloween decides to roll around.


according to, October first is National Homemade Cookies Day! So because I missed National Pancake Day (September 26th), I decided to join the two in matrimony, (not really) where they produced the Pancake Cookie. (it’s a thing)

Pancake cookies are basically a cookie that was used with the help of the ever-so-convenient pancake mix. There are a few variations to pancake cookies that I have found. They can either be made in a skillet like a pancake or baked in the oven like a cookie.

Simple enough, right?


(Vegan Oreo Pancakes)

Courtesy of



(Original Pancake Cookies)

Courtesy of



(Blueberry Pancake Cookies)

Courtesy of


For more on pancake cookies here are two different sites with the two different styles and how to make them!

Pancake Cookie #1 (in a skillet)

Pancake Cookie #2 (baked in an oven)


Happy Pancaking (:

His and Her Pancakes

When I think of breakfast the first thing I think of is cereal.

BUT. The second thing I think of is a nice warm stack of pancakes crammed with anything from chocolate chips to banana slices to peanut butter to caramel.

But then there’s the boyfriend who goes from culinary expert to Plain Jane in the blink of an eye.

The initial mission of this post was to turn boring rough around the edges generic pancake mix into something beautiful. Something…yumtastic.

First I did a little research on what homemade pancakes involved as well as how to make boxed mix taste a little more ‘form the heart’ per-say.  The answer was simple, just incorporate a little buttermilk, vanilla extract, maybe a little almond extract, as well as some cinnamon for a finer touch.


(i used these fine lads)

For starters I gathered all of my ‘stuff’

  • Pancake Mix:
    • Egg
    • Milk
    • Sugar
    • Vanilla

DSC_0548              DSC_0565

  • Extras:
    • Bananas
    • Chocolate Chips
    • Cinnamon
    • Buttermilk
    • Bacon
    • Almond and Vanilla Extract

For myself I sliced up a banana and dumped some chocolate chips into a bowl to incorporate into my ‘breakfast’ pancake. (more like dessert, but i’m ok with that)

DSC_0579     DSC_0551


Boom. Done.

As for converting Plain Jane’s pancakes into something a little more festive I decided to go with Mancakes, a little idea I received from a friend where you take some already cooked bacon (a man’s best friend) and pour some pancake batter over it. Brilliant. With a little maple syrup poured over those jacks you’ll have yourself some maple bacon pancakes.

DSC_0578 (swoon)

Here comes the upsetting part. I grew up making pancakes using a pretty modern griddle which just heats evenly and holds the correct temperature. Being an unprepared college student that i am, i didn’t bring one to school with me which resulted in me using the ever popular frying pan. Let’s just say that it didn’t work out so well.

The pancakes were very uneven, the first batch was very very well done, (burnt) and many of them just weren’t cooked all the way through even though the outsides were on the verge of being charcoal.

In the end we ended up with raw/burnt pancakes and many lessons learned. (also a lot of blurry photos). But it’s ok, next time ill just stick with eggs.