Nutella and Peanut Butter Stuffed Eggless French Toast 

This is the greatest breakfast food I’ve ever made!! Using my favorite French Toast recipe (click blue words for recipe), I added some of my favorite ingredients and created NUTELLA AND PEANUT BUTTER STUFFED EGGLESS FRENCH TOAST! Crispy and buttery on the outside, gooey and melty on the inside, this is the perfect weekend breakfast. •

Serves: 1

Total time: 15 minutes 


2 slices of bread

1/2 cup of milk, any kind (soy, almond, oat, cow’s etc)

1 teaspoon cornstarch 

2 tablespoons of butter 

Pinch of salt 


Peanut butter 

On one slice of bread, spread peanut butter liberally. On the other slice of bread, spread with Nutella. Sandwich the pieces of bread together. Make sure nothing is dripping from the sides to prevent burning. 

In a small bowl, mix milk, cornstarch, and salt. Stir well, and dip Sandwich, making sure to fully coat each side. In a nonstick skillet, melt 1 tablespoon of butter. Add soaked bread, cooking on medium heat for approximately 2 minutes each side. Make sure to add another tablespoon of butter after you flip the toast! Drizzle with Nutella and serve warm.


Summer Lake Salad


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Welcome to Darian’s Tastes and Travels! This is our very first post, and we are thrilled to share one of our favorite salad recipes, our Lake Salad!

Serves 4


Several large handfuls of baby spinach
1/2 cup of strawberries
1/2 cup of blueberries
Sprinkle of chèvre (goat cheese)
Handful of candied pecans
Brianna’s Poppy Seed Dressing, to taste

Rinse the blueberries, strawberries, and spinach. Chop the strawberries into bite sized pieces. Mix berries and spinach in a large bowl. Right before you serve, top with pecans, chèvre, and dressing. Serve immediately.

Black Pepper and Grape Flatbread

This flatbread is one of those things that sounds strange but tastes like something from a 5 star restaurant. Unsure? Try it! It’s probably the best pizza I’ve had to date. 
Total time: 20 minutes 


Flatbread crust

Fresh mozzarella balls in olive oil

Bleu cheese

Green grapes 

Freshly ground black pepper 

Balsamic vinegar 
Spread olive oil on the flatbread crust. Top with mozzarella balls. Bake for 5-8 min at 350 on a rimmed cookie sheet. While the flatbread cooks, slice the grapes so they form thin, coin-shaped circles. When the flatbread is ready, top with grapes and bleu cheese. Bake again for 2-4 minutes. Crack black pepper on top and drizzle with balsamic vinegar.  

Apple White Cheddar Melt

This is the most amazing grilled cheese I’ve ever made. The bread turns into a crispy warm garlic toast and the apples perfectly complement the cheese. It is absolutely perfect and so easy to make! 
Makes: 4 sandwiches 

Total time: 15 minutes


8 slices of soft wheat bakery bread 

4 thick slices of sharp white cheddar 

1/2 stick of butter 

2-3 cloves of garlic 

1 red delicious apple

Mustard, either Stone ground or honey mustard 
Slice the apple into vey thin slices, and the garlic into very small chunks. 

Spread each slice of generously bread with mustard. Top with cheese and sliced apples. Cover with another slice of bread. 

In a saucepan, melt butter over medium low heat. Add garlic and let infuse over no heat for 5 minutes. Spread garlic butter on both sides of each sandwich. Bake at 375° for 4 minutes on either side. Serve warm. 

Caramel Apple Cupcake with Cinnamon Sugar Buttercream

Caramel Apple Cupcake with Cinnamon Sugar Buttercream

This is the perfect autumn cupcake. It is a perfectly moist apple cake with cinnamon-sugar buttercream and a caramel apple filling. It will make you wish for fall all year long!! 

Makes: 2 dozen cupcakes 

Total time: 30 minutes 


1 box of French vanilla cake mix,
plus ingredients listed on box 

1 red apple apple 

1 teaspoon vanilla extract 

2 sticks of butter (1 cup), at room temperature 

1 tablespoon of milk 

4-6 cups of powdered sugar 

2 teaspoons ground cinnamon 

1 tablespoon of lemon juice 

Caramel sundae sauce 

Garnishes, such as cinnamon sticks, cloves, allspice, or apple pieces

Chop the apple into pieces, varying the size. If you desire particularly small pieces, use a cheese grater. Sprinkle with about half of the lemon juice and set aside. 
Prepare cake mix according to box instructions. Add 1 teaspoon of cinnamon and the chopped apples, reserving some larger pieces. Fill cupcake liners 2/3 full of batter and bake according to box instructions. 

In an electric mixer, beat the butter and milk until soft. Slowly incorporate powdered sugar 1/2 cup at a time until desired consistency is reached. Add 1 teaspoon each of vanilla and cinnamon. 
Once cupcakes are cooled, cut a dime- sized hole in each cupcake, about half an inch deep. Fill with caramel and a few of the uncooked reserved apple pieces. 
Frost as desired. Drizzle caramel over frosting, and garnish with apple pieces and spices. Enjoy! 

Pink Lemonade Cupcake with Fresh Lemon Buttercream

There’s no better way to celebrate the end of summer than cupcakes flavored with everyone’s favorite drink, Pink Lemonade! These cute and refreshing cupcakes are perfect for summer picnics, or a little girl’s birthday party!  

Total time: 30 minutes 

Makes: 24 cupcakes 


1 package moist vanilla cupcake mix + ingredients listed on box 

6 tablespoons of pink lemonade mix

1 lemon 

2 sticks of unsalted butter, at room temperature 

2 tablespoons milk, plus more if needed. 

Vanilla, to taste 

4-6 cups of powdered sugar 

Yellow and neon pink food coloring 

Decorations, such as:

* Drink umbrellas 

* Lemon candies

* Pink straws

* Lemon wedge

* Pink sprinkles or sanding sugar

* Lemon zest

* Candles 

   Make cupcake mix according to box. Add pink lemonade mix on tablespoon at a time, mixing well in between. (An electric mixer works well for this.) Add 1-2 drops neon pink food coloring to batter, and mix until there are no streaks. Bake in cupcake liners for the time listed on box.

     While the cupcakes bake, juice the lemon, making sure to avoid seeds. In an electric mixer, whip the butter until it’s light and fluffy. Slowly add powdered sugar, 1/2 cup at a time, stirring well between each addition. Add milk as needed, one tablespoon at a time. 

    Once the frosting is at your desired consistency, add 3 tablespoons of lemon juice, and 3-4 drops of yellow food coloring. Slowly mix by hand to avoid separation. 

 After the cupcakes are completely cool, frost and decorate. Enjoy! 

Stovetop Apple Pie Filling

This is the perfect fall breakfast or dessert!! Try it over my eggless French toast for an amazing weekend brunch.  

Total time: 5 minutes


1 medium apple 
2 tablespoons butter 
1 teaspoon cinnamon                           1 tablespoon brown sugar 

Cut the apple into thin slices. (The thinner the slices, the shorter cook time!) In a saucepan over low heat, melt 1 tablespoon of butter. Remove from heat, and add apple slices. The apples can touch, but cannot overlap to ensure even cooking. Cook for 1 minute on medium low, flip, and repeat. Once the apples are becoming soft and translucent, add the second tablespoon of butter, along with the cinnamon and brown sugar. Mix constantly and carefully over low heat until a caramel is formed. Be very careful not to burn the caramel! Serve over ice cream, French toast, with yogurt and granola, or just by itself!!
Try over my Eggless French Toast

Homemade “Nutella”


Nutella is pretty much the greatest food ever. I have it at least once a day, on toast, with crackers, in sandwiches, over apples, with a spoon. But lately, as I was reading through the ingredients list, I decided to make my own with no artificial ingredients, no animal products, and less sugar. I also decided to use peanuts instead o hazelnuts, because it gives the spread an amazing flavor similar to a Reese’s Peanut Butter Cup. Also, hazelnuts can be very difficult to find as well as much more expensive than peanuts. I already love this spread, and I’m sure you will too! 

Total time: 10 minutes 

3 cups of lightly salted roasted peanuts 

1/2 cup of sugar, powdered or coconut 

4 tablespoons dark chocolate powder

1 teaspoon vanilla 

Pinch of salt

Coconut oil

In a food processor, pulse peanuts until finely ground. Add ingredients in order listed, pulsing in between each new addition. Purée until a butter has formed. It should form clots in the bowl. If necessary, add a small amount of coconut oil to smooth the spread. Once it is finished, scoop into a mason jar. Store in the refrigerator. Good for 1 month. 


Barbecue Salad with Homemade Croutons 

One of the best parts of summer is a barbecue with your friends and family. Ribs, brisket, bbq chicken- the food can’t be beat! But for all of the months of the year, here is a salad inspired by classic barbecue dishes. It’s easy to whip up for a light lunch or make for your next backyard party! 

Serves: 1

Total Time: 10 minutes 


2-3 cups of Coleslaw or Lettuce Mix 

2 Green Onions


Barbecue Sauce 

Creamy Sauce, such as Ranch Dressing or Poppyseed Dressing  

Chop green onions and cilantro. Place coleslaw/lettuce mix on a large plate. Top with chopped green onions and cilantro. Drizzle barbecue sauce and creamy dressing over the salad. Top with homemade croutons (recipe follows) and serve immediately. 

Homemade Croutons

 Great for topping salads and soups. These croutons are perfect for soaking up the flavors of any dish! 

 Serves: 1

Total Time: 5 minutes 


1 slice of Multigrain Bread

Canola Oil Spread 

1 heaping teaspoon Seasoning Salt 

Toast the bread until very brown. Immediately spread with canola oil and sprinkle on seasoning salt. Allow the to spread melt. Cut into 1×1 inch cubes. Serve over soup or salad. 

Thai Sweet Chili Pizza 

 This is my Thai Sweet Chili pizza using sauce from Karmin’s Kitchen Table. It’s so easy to make, and it only uses a few ingredients! Because the sauce is mild, even kids enjoy this pizza. It’s an easy dinner and it keeps well for lunch the next day! 

Cook time: 20 minutes 

Serves 2-3


Whole grain pizza crust (homemade is great but store bought works just as well)
2 cups of shredded mozzarella cheese 
Sweet Thai Chili Sauce, such as the one from Karmin’s Kitchen Table
2-3 green onions                  Cilantro 

On a cookie sheet, bake the crust at 400° until the middle is crispy. Remove and spread with Sweet Thai Chili Sauce. Generously cover with cheese. Bake at 400° for 5-7 minutes until the cheese is melted. Chop up the green onions, omitting the dark green parts. Finely mince the cilantro. Top the pizza with the green onions and cilantro right before serving. Drizzle with more Sweet Thai Chili Sauce before serving. 

**VARIATION: After adding the cheese but before baking a second time, top the pizza with any of the following things to add a touch of personality! 
•sliced grilled chicken breast 

•sliced zucchini 

•shredded carrots 

•chopped mushrooms 

•crumbled bacon 

•scrambled/fried eggs 

•red onions 

•bell peppers