Nutella Croissants



  • Pillsbury Croissant Cresent dough, any flavor (I prefer using honey butter or butter flaky, they have many choices)
  • 1 jar of Nutella
  • 1 egg
  • wax/parchment paper
  • baking sheet


1. Tear out 2 pieces of wax/parchment paper. Use one to line the baking sheet. Set the other on the counter somewhere near or in front of you.

2. Open the Pillsbury dough. It can be kind of tricky, here’s how to break the seal: Find the little gray square at the top of the can that says “open”. Peel back the paper until there is no more paper. Now, you can do one of two things. 1) You can use both of your hands and push in the seal until it pops, or 2), you can use a spoon and push on the edge of the seal. Either way works to open it. Once you have opened it, roll the dough out on your paper. You will see 8 triangles; separate them.

3. When you have separated all the triangles, lay them as in the shape of a right triangle facing towards you. Add about 1 teaspoon of Nutella to the base of the triangle, then slowly roll the triangle. Pinch and twist the ends of the croissant to make sure no Nutella falls out. Warning: Don’t add too much Nutella!! It’s hard to resist, but if you do, it will all come spilling out and you’ll have a mushy, no-good croissant. Transfer each croissant to the baking sheet.

4. Mix the egg in a bowl thoroughly. Using a spoon, baster, or brush, apply the egg to the top of each croissant. This is called Ann egg wash, where you cover the top of a food item in egg.

5. Bake the croissants according to the can of Pillsbury dough; in the oven at 350 degrees for 12 minutes, though I usually cook mine for 14. When they’re done cooking, let them cool for up to 6 minutes. Enjoy them warm!!


Savory Sweet Doughnut Holes




  • 1/3 cup granulated white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon extract (optional)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • vegie or olive oil for frying

Glaze: (optional)

  • 2-5 teaspoons milk
  • 1/8 – 1/4 teaspoon cinnamon
  • a bit less than 1/4 cup milk

Toppings: (optional)

  • cinnamon
  • powdered sugar
  • glaze
  • Can be served with fruit on side


  1.  Pour about 1 inch of oil into a skillet (or you can use a frying pan). Be careful not to have the oil heated up too high or it might splatter. I have a splatter sheet that I like to use just in case. 🙂
  2. Make the dough: Combine sugar, flour, spices, baking powder, milk, extract, and egg in a bowl, or much easier, mix together in an electric mixer.
  3. Flour a surface, rolling pin, and your hands. Roll out the dough until it reaches about a 1/4 inch thickness. With a small round cookie cutter (if you don’t have one, you can use a shot glass or the edges of a tablespoon measurer) cut out the dough and roll it into a  ball in your hands. You want a somewhat small ball, because it grows bigger while it fries in the oil.
  4. Line a bowl with a few paper towels. Begin to fry your dough. I put about 4-5 balls of dough in the skillet to fry at a time. Cook them for about 2-3 minutes each, or until they turn a light golden color. Make sure to flip them so both sides can cook evenly. You can even make them look like the ones in the shop by pressing a ball of dough flat, and inserting your finger in the middle of it to create a hole!
  5. Make the glaze: The glaze is totally optional, but I prefer to coat my doughnuts in the glaze for an even sweeter taste, but the choice is up to you. In a small bowl, mix the milk, powdered sugar, and cinnamon (optional) together. Once all of your doughnuts have been fried, remove the paper towels and pour the glaze on top of them. Mix them together with a spoon to evenly coat each doughnut.
  6. You’re done! Serve warm with fruit as a side. Enjoy!

Nutella Toast Rolls



– 1 jar of nutella

– rolling pin

– 6 slices of bread (or the amount of nutella rolls you would like, 1 slice of bread makes one roll)

– banana, strawberries, blueberries, or other fruit

– 2 eggs plus 3 tablespoons of water plus 1/4 teaspoon salt

– a couple tablespoons of butter, I recommend 4, then divide it

– 1/4-1/2 cup powdered or caster sugar

– 2 tablespoons cinnamon (optional)


1) On a plate, mix powdered sugar and cinnamon. Set aside.

2) In a bowl, combine eggs, water, and salt. Mix good, then set aside.

3) Roll your bread flat  (either white or wheat, both work well) and remove crusts. Spread on about 1 tablespoon of nutella to each slice of bread. Add fruit to the slice of bread, then roll closed. The nutella will help to keep the slice of bread closed. If you are having trouble keeping the roll closed, you can add a little bit of nutella at the closure and that should hold it. In a skillet, heat the butter at medium heat.

4) Once all your rolls have been rolled, (:p that is really fun to say!)  dip them in the egg mixture. Yeah, it is kind of gross to do this part. You can where gloves, or you can use tongs like me. Dip them completely, then, put them in the pan with butter (if the butter is burnt, add some more which clears everything up, that is why you have extra tablespoons of butter instead of one) and cook for about 1 minute on each side, flipping and rolling, or until everything is golden brown. Cool for a couple seconds before proceeding to the next step.

5) Once you cooled your roll, put it on the plate with the powdered sugar/cinnamon mix. Roll it around until it is covered in the mix. The place it on another plate.

6) Repeat to remaining rolls. I find that 2 rolls per person is a good amount since they are sort of small, and plus, even though one is small, 2 fills you up pretty quickly. But, you can have as many as you like.

7) This part is completely optional. So what I did was plate my rolls in a tower, then cut up some remaining fruit and placed it on the outside of my rolls, just to go with it. You can see the picture above for how to plate nicely for ideas. That’s how I plated mine. Sprinkle some powered sugar and cinnamon on the fruit for extra taste. By the way, honey and syrup go really well with the rolls, but again, that part is totally optional.

8) Now for the best part: eating it! Serve and enjoy as a breakfast. Enjoy!!

Pepper and Onion Omelette

INGREDIENTS:           yield: 2-3 people

– 1/4 piece red bell pepper, finely chopped

– 1/4 piece green bell pepper, finely chopped

– 1/4 piece onion, finely chopped

– 1 jalapeno (optional)

– hot sauce (optional)

– 4 eggs, beaten with a tbsp. of fresh cold water

– 2 tbsp. unsalted butter



1) Start by cutting your peppers and onions into good sized little squares. Now,get a pan and place over medium heat. Place 1 tbsp. of unsalted butter in the pan, and let it melt.2) We are going to quickly saute’ it. This is completely optional. I didn’t saute’ it because I like some crunch, but it really won’t make a huge difference if you don’t. If you are going to saute’ it follow these steps, if not just skip on through them. So, once all your vegetables are cut put them in the pan and mix thoroughly for about 2-4 minutes. When done, set aside. 3) Heat another pan on medium heat, and place a tbsp. of unsalted butter. Let it melt, but do not let it burn. In a bowl, crack your eggs. Mix in water, and put some salt and pepper, to taste. Mix very well. Using a whisk is also very helpful. 4) Now pour the egg mixture into the pan. Let it sit for about 1 minute, then pull the outside off the egg towards the middle. Do that for all sides. Tip the pan around to make sure you get the raw egg cooked, then pulled back in. Once the egg is almost fully cooked, pour the vegetables on half the omelette. Using a spatula, flip the other half on top of the vegetables.         5)Now put the omelette on a plate, and cut into 3 quarters. Serve. Enjoy!