gimme some suga’

The other night when Kelsey tossed popcorn with butter, cinnamon, + sugar, I had a flashback to my childhood.  We always had a little spice container of cinnamon sugar, that I used to shake all over buttered toast.

My favorite sugary cereal, definitely used to be cinnamon toast crunch.

I’ve always been a lover of cinnamon, and I don’t think that’s ever going to change.  Now, why + when did I stop sprinkling this delightful treat on my toast? 

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Cinnamon Sugar Toast Mix

  • 1.5t sugar
  • 1/4t cinnamon
  • 1/8t vanilla extract [optional]
  1. Mix together + sprinkle on buttery toast…or oatmeal!

Have you ever eaten oatmeal with butter + brown sugar or cinnamon sugar?  That used to be my go-to combo!

I savored every single bite of this crunchy, buttery, sugary sweet toast.  The salty butter balances the cinnamon sugar perfectly.  It was obviously accompanied by three farm fresh eggs. 

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These eggs are not scrambled and they’re not sunny side up or fried.  So what are they?

Pour, poke + spread eggs! [step by step post]

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Pour, Poke, + Spread Eggs

  1. Heat a pan over medium-low heat and lightly spray or oil your pan to prevent sticking.
  2. Crack however many eggs in a bowl, and pour into the pan.
  3. Poke the yolk[s] with a metal spatula or fork.
  4. Spread around the pan, and cover with foil.
  5. Let cook until desired doneness.  [Because of the foil, you do not have to “scramble” or “flip” the eggs to cook them.  The heat will circulate and cook the top.]
  6. Slide out of the pan with the spatula.

I always leave my eggs sliiightly runny.  This is my favorite way to cook eggs.  It’s perfect for adding to a veggie burger sandwich as well.

I’m still chomping on the gluten free bread from Great Harvest and it’s delicious.  It’s a very thick bread with a nice nutty + slight honey flavor.  Definitely a great once in awhile, bread craving treat!

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Time to get ready for the wedding!