Breakfast Traditions – Petit Dejeuner

Disclaimer: This post is sponsored by Rumiano Cheese Company. All stories, thoughts, opinions, etc. are my own.

Growing up I often spent weekday breakfasts at my Grandparent’s house. My Grandmother watched me while my Mom went to medical school, and then later while she was at work, and their house was my second home. I have so many joy filled memories of my time there, and today I wanted to share one with you.

For breakfast, we often would have “petit dejeuner”, a tradition that I brought with me as I formed my own little family. Petit dejeuner is French for breakfast, and in France I’m sure it includes plenty of delicious croissant and pastries… but in my family it is toast with butter and cheese, occasionally fruit, or simple foods.

petit dejeuner breakfast traditions rumiano cheese oh the simple joys

In my Grandparent’s house, we often ate a variety of hard and soft cheeses, some quite stinky, others very mild. In my house, we have mostly been sticking to sharp cheddar since Bodie and I both love it, and it keeps our breakfast budget down.

For this petit dejeuner, we sampled Rumiano’s organic, grass fed sharp cheddar. It was creamy, fairly mild, and delicious. All three of us enjoyed it, and my two year old is usually a hard sell on the sharp cheddars.

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Pumpkin Muffins with Walnuts … no white sugar!

pumpkin muffins

Well, I made myself wait until mid-October to make pumpkin anything, but autumn is in full swing and so is pumpkin season! The premise of this recipe was that I wanted to make pumpkin muffins but I had bought cloves instead of ginger by mistake. I searched for a recipe without them, and ended up just using the recipes I found as research, though this recipe gave me an outline of some of the basics.

I also love the idea of not using white sugar. White sugar makes me feel crappy. You eat it, and it gives this shaky sugar buzz that inevitably wears off in an hour or two leaving one tired and gross feeling. Blech. No white sugar for me, especially in the morning, which is when I want to eat muffins. The walnuts are optional, but if you, like me, enjoy a little protein boost in your breakfast, they are truly a delight.


2c pumpkin
4 eggs
1/3 c water
1c oil
3 1/3 c flour
1 1/2 c brown sugar
3 tbsp honey
1 1/2 tsp salt
1 tsp ground nutmeg
1 tsp ground cloves
1/4 tsp vanilla
2 tsp baking soda
1 bag chopped walnuts (optional)

Preheat oven to 350 degrees. Mix together all the dry ingredients until combined, then in a separate bowl, mix together the wet ingredients. (Ok, I didn’t actually do this, but you should. It’ll taste better because the ingredients will be evenly combined and not clumpy.) Pour the wet ingredients over the dry, and stir until just combined. Do not over mix. Pour into muffin tins using those paper muffin cups and fill each cup until it is almost full. Place on center rack in oven and bake for 20-30 minutes or until the tops are golden brown.  Let cool before eating, really, because they taste better that way. You can also store these in the refrigerator or freezer if you end up with more than you can eat.

pumpkin muffins 2

Notes: if I were to make this again, which I will, soon, I would replace the oil with 1c of butter, and I would use 1 tsp baking soda and 1 tsp baking powder. They did not rise very well, I was imagining big beautiful muffin caps, but it didn’t happen. Maybe it will for you, let me know your variations!
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English Muffins with Cream Cheese and Blueberries

English Muffins with Blueberries and Cream Cheese

So awhile ago, I broke the stove. Yep. I’ll leave the story for another time, but while we’re waiting for the new one to come in, we have to get creative with meals because the stove and oven are out of commission. That means microwave, grill, or toaster oven. Did I mention that I don’t know how to turn on the grill? Yeah. Cooking is hard.

Anyways, here’s another breakfast invention I came up with, toasted english muffins with cream cheese and blueberries. And guess what, it’s that simple. Toast the muffins, spread the cream cheese, top with blueberries. That’s the whole recipe!

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Mommy’s French Toast

French Toast


You guessed it, this is my Mommy’s french toast recipe! Almost, I added cinnamon. Which is all I’m saying, because I have no idea whether or not this recipe is a secret. If it is, I’m glad, because I have very few secret-mommy-recipes, and so this one’s staying close to the chest, at least for now.

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