Nutella and Strawberry Stuffed Pancakes with a side of Cheesy Scrambled Eggs

As finals are descending upon us, essential human needs fall by the wayside.  We all no longer know what it is like to sleep more than 4 hours at a time, sweatpants become our everyday attire, and food consists of Doritos  cup-o-noodles, and energy drinks.   Doing all of these things are completely counter productive to doing well on our finals.

In my opinion though getting no sleep and dressing like a slob during finals is perfectly acceptable.  But, everyone needs a nice hearty breakfast to start up your brain in the morning and keep you moving.  So I took a Nutella Stuffed Pancake recipe from Divas Can Cook and tailored it so all of us poor and worn out college students can have a nice hearty breakfast right in our microwave.

For this recipe you’ll need to go to Outtakes and buy the following items pancake mix, pancake syrup, Nutella, cheese (optional), Silk soy milk, eggs and butter (only if you don’t have some leftover from previous recipes).

Pancake Ingredients

Start off by slicing four large strawberries into thin slices.

Strawberry Slices

Set your strawberries aside and pour  1/3 cup of pancake mix into a small bowl.  Add about 5 tablespoons of water to the mix.

Pancake and Water

Mix the water and pancake mix together.  The mix should be pretty thick but should still have a liquid consistency.

Pancake Mix

Spread a thin amount of butter on a microwave plate to make it non-stick.  Pour the pancake mix onto the dish.

Pancake pre-microwave

Add two small spoonfuls of Nutella to the middle of the pancake mixture.

Pancake and Nutella

Microwave the pancake with Nutella for 2 minutes.  While this is microwaving, crack one egg into a microwave safe bowl.


If you would like cheese in your eggs, the cut up tiny pieces of pieces of cheese and place in the bowl with the egg.

Cheese and Egg

Add one tablespoon of soy milk (or any kind of milk you want) to the mix.  Use a fork to whisk the egg, milk and the cheese together. Set aside until the pancake is done in the microwave.

Egg mix

Head back over to your microwave once the two minutes are up and check to see if your pancake has cooked.  The pancake will not look as crispy as it would have if it were made on a griddle but it should be the same consistency as a pancake.  Place your strawberries on top of the pancake.

Pancake with Strawberries

Add syrup to top off your Nutella and strawberry pancakes.

Pancakes and Syrup

Place your bowl of egg in the microwave and microwave it for 1 minute. After a minute the egg should look light and fluffy.


Take a fork and whisk the egg to make them scrambled.

Scrambled Eggs

Place your eggs on your pancake plate and you have a very filling and easy breakfast to give you fuel before your finals!

Finished meal

Nutella Stuffed Pancakes with Strawberries


  • 1/3 cup Pancake mix
  • Pancake Syrup
  • 5 Tablespoons water
  • 2 spoonfuls of Nutella
  • 4 large strawberries, sliced
  • teaspoon of butter


  • Mix pancake mix and water together in a bowl.
  • Grease a microwavable plate with butter.
  • Pour the pancake mix onto the plate and add Nutella to the center of the mixture.
  • Microwave the pancake mix for 2 minutes.
  • Place strawberries on top of the cooked pancake.
  • Top with syrup and enjoy!

Cheesy Scrambled Eggs


  • 1 egg
  • 1 slice of cheese, cubed into tiny pieces (optional)
  • 1 tablespoon of milk


  • Crack the egg into a microwavable bowl
  • Add cubed cheese and milk into the bowl
  • Whisk the mixture with a fork until well blended
  • Microwave the mixture for 1 minute or until egg is light and fluffy.
  • Take a fork and whisk the egg to make it scrambled.
  • Serve and enjoy!

Rice, Gravy and Vegetables Dinner

I figured it was probably time to introduce a food to everyone that doesn’t mainly consist of some sort of sugar.  So when Effortless Styles posted an Effortless White Rice Recipe, I knew it was time to take this whole no oven or stove business to a whole new level.

If you’re a lover of rice, gravy, peppers, or onions this dinner recipe will be for you.  The best part about it is you can make it all using only a couple of bowls, a plate, a microwave, and a quick trip to Outtakes.

At Outtakes you’ll need to buy a box of instant rice, a jar of gravy, a green pepper, and an onion.  All of this will cost you about a meal and a half to two meals (and it will last you for about 4 or 5 servings of this recipe). Then, grab some vegetable oil, a plate, bowl, and knife from your CC desk.


First, chop about an eighth of an onion into medium sized bits.

Chopped OnionsPpour about a tablespoon of vegetable oil into a small microwavable bowl.  Add the chopped onion to the bowl and mix so that olive oil if lightly covering each onion bit.  Sprinkle with a dash of salt.

Cook OnionsMicrowave the onions for 1 minute on high or until the onions are translucent.  Pour 1/2 cup of water on top of the onions.  Add 1/2 cup of instant rice to the onion and water mix. Place the bowl in the microwave and cook for 3 minutes.  Then, let it sit for 5 minutes to absorb the water.

Rice in a Bowl

While waiting for the rice to absorb the water, chop 1/8 of a green pepper into small bits.  Again pour about a tablespoon of vegetable oil in a bowl.  Add the chopped green pepper into the bowl and mix so that there is a thin coat of vegetable oil over the pepper.  Add a pinch of salt and pepper.  Microwave the bowl for 1 minute.

Green PeppersPlace your rice and onions onto a plate.

Onion with RIcePour your green peppers on top of the rice.

Pepper and RicePour about a 1/4 of the can of gravy (more if you’re like me and could eat gravy by the liter) into a microwave-safe bowl and microwave for 1.5 minutes.  Pour over top of the rice and viola! You have a home cooked meal in your dorm.

Gravy and Rice


  • 1/2 cup of instant rice
  • 1/4 can of gravy (any type)
  • 1/8 chopped green pepper
  • 1/8 chopped onion (red or yellow)
  • Salt and Pepper
  • 2 tablespoons of Olive Oil
  • 1/2 cup water


  • Combine onion and 1 tablespoon of olive oil in a bowl.  Add a pinch of salt on top.
  • Microwave the onions on high for 1 minute.
  • Add water and rice into the onion bowl and microwave for 3 minutes.  Let the rice sit for 5 minutes.
  • Combine peppers, 1 tablespoon of olive oil, and a pinch of salt and pepper into another bowl and microwave for 1 minute.
  • Pour your rice onto a plate.
  • Pour your peppers on top of the rice.
  • Microwave the gravy for 1.5 minutes on high in a separate bowl.
  • Pour over your rice, onions, and peppers.
  • Serve and enjoy!

Banana Cream Cheesecake

Now that it’s starting to get semi-warm out in Towson, we’re all starting to venture out of our rooms now.  And if you’re anything like me, for some reason that means you eat at the dining halls three times as much as you do during the winter.  I thought why not then do a recipe that would allow you all to squeeze our meal plan for all it’s worth.

Did you know that it is socially acceptable to take two bananas to go with you from the Glen and Commons?  No? Now you do! So head on over to the Glen with some friends, eat some decent food, and then grab a couple of bananas on your way out for this Banana Cream Cheesecake recipe I found this week on How Sweet It Is.  Since we all probably don’t have a bunch of mason jars or more than two mugs sitting around, I’m going to cut the recipe in half.

For this recipe you’ll need to head to Outtakes for some graham crackers, Silk soy milk, butter, cream cheese, and caramel sauce (optional).  Then head on down to your CC desk and sign out vanilla extract, a measuring cup and bowl.  Squander through your assortment of mugs that your mother probably gave you for what reason is yet to be seen and pick your two favorite.

Banana Cream Cheesecake

Crush four bars of graham crackers in a bag into fine pieces.

Measure Graham Crackers

Then measure out a third of a cup and add two tablespoons of melted butter to the graham crackers and mix until it forms a dough-like substance.

Graham Cracker and Butter

Pour the graham cracker mix into the bottom of each mug and press down so it forms a crust.


Mash one and a half bananas into a bowl (set aside the remaining half of the second banana).  Then add 4 oz. of melted cream cheese (about half of an average pack) to the bananas and mix together.

Mashed Bananas

How Sweet It Is’s recipe calls for adding 1 tablespoon of coconut milk and condensed milk to the mix.  I’m not sure about you but those aren’t exactly milks I keep in my fridge for cereal. Lucky for us though, soy milk will do the trick just as well.  So add 2 tablespoons of silk milk the mix and stir.

Mix Together Milk

I also added a teaspoon of caramel fudge to sweeten the milk a little bit.  Lastly, add a teaspoon of vanilla extract to the mix and stir it all together.

Cheesecake mix

Slice the remaining half of the banana and add about three slices on top of the graham cracker crust in the mugs.

Graham Crust Bananas

Pour the cheesecake mix on top of the graham cracker crusts in your two mugs.  Place both mugs in your refrigerator overnight.

Cheesecake mixture

After the cheesecake has hardened top with any remaining banana slices and graham cracker crumbs.  Drizzle a little bit of caramel sauce on top.  Then serve and enjoy this spring treat!


  • 2 tablespoons butter
  • 1/3 cup graham cracker crumbs
  • 4 oz. of cream cheese
  • 2 ripe bananas
  • 2 tablespoons soy milk
  • 1 teaspoon caramel fudge (optional)
  • 1 teaspoon vanilla extract


  • Mix together butter and graham cracker crumbs
  • Place mixture in bottom of two mugs and form a crust
  • Mix 1 and 1/2 mashed bananas and cream cheese.
  • Add 2 tablespoons of milk, 1 teaspoon of caramel sauce, and 1 teaspoon of vanilla extract into the mixture and stir thoroughly.
  • Place sliced bananas on top of graham cracker crust in mugs.
  • Pour banana and cream cheese mixture over the crust.
  • Place mugs in the refrigerator for at least 4 hours or until it is a hardened-spongy texture.
  • Top with extra banana slices and graham cracker crumbs.
  • Eat and enjoy!

Oreo Cheesecake Cupcakes

I’m almost 90 percent positive that every single person in this universe enjoys one of the following:  oreos, cheesecake and/or cupcakes.  If you do not enjoy any of these, who are you?!   However, if you enjoy at least one of these sweets this recipe is for you.  I first discovered it through a google alert (thank you digital publishing class for that technological gem) about a no-bake cupcake recipe from Eugenie Kitchen.  And since this week has been the worst week ever (for the world and for myself), I decided to indulge myself and make a no-bake treat that may be completely loaded with sugars and fats but will make your taste buds happy and therefore will make your inner conscious smile as well.

Oreo Cheesecake Cupcakes

So here is what you need to do to make Oreo Cheesecake Cupcakes: go to Outtakes in West Village.  While you’re there buy butter, some confectioners sugar, Silk soy milk (or the 2% they sell there), cupcake holders, cream cheese, graham crackers, and oreos.  Lucky you, they’re all  in the same aisle (it’s like they know we want to bake or something).  The only ingredients Outtakes will not have is the vanilla extract and plastic baggies but just head on down to your lobby and sign them out from the CC desk.


Now these ingredients are slightly different from Eugenie Kitchens because we’re poor college students and whipping cream isn’t exactly something we can find in a friends refrigerator.  So instead of whipping cream we’re just going to use a little extra butter and your milk.

Next, line a cupcake tray with your cupcake liners.  (You’ll only need about nine cupcake holders since this recipe makes only that much which is nice since it will prevent you from eating everything.)


Place 7 pieces of graham cracker in a bag and crush it with your hands, a spoon, or a rolling pin in the have one (I just slammed mine on a table) until the cracker is in fine pieces.  Next take another bag and place 5 to 6 oreos (6 if they’re double-stuffed) in a bag and  crush them as well.  Set aside the bag of crushed oreos.

Crushed Oreos

Combine in a bowl the crushed graham crackers and 1/2 stick of melted butter until the texture is chunky yet still wet-looking.

Graham Cracker Crust

Spoon about a tablespoon of this mixture into each cupcake holder.  Press down the mixture with a spoon so that it fills out the bottom of the cupcake holder. Once all of the cupcake holders are filled about a fifth of the way, set in a cool place or in your fridge.

Graham Cracker Bottom

Here is the tricky part, take 1/3 cup of butter and 3/4 cup of milk and whip together with a wisk.  It will take a while and will give you a definite arm workout but eventually it will look like whipped cream (below it looks gross but that’s just because I used Silk soy milk).

Butter and Silk Milk

Add 5.5 oz. of melted cream cheese into the whip, as well as 2/5 cups confectioners sugar, and a half teaspoon of vanilla extract. Once this is all mixed together well, add in your crushed oreos and mix.

Cheesecake Mixture

Take your graham cracker cupcakes out of your fridge and plop a spoonful of oreo mixture onto of the graham cracker layer.

Fill CupsOnce all of the cups are filled, chill the cupcakes over night inside of your fridge.

After the cupcakes are chilled, crush four more oreos in a bag and sprinkle them on top of the cupcakes.

Oreo Cheesecake Cupcake Topping

Serve and be happy!


  • 3/4 cup butter
  • 1 package of graham crackers
  • 5.5 oz. of cream cheese
  • 3/4 cups milk
  • 10 oreo cookies
  • 2/5 cups confectioner’s sugar
  • 1/2 teaspoon of vanilla extract


  • Line your cupcake pan
  • Crush oreos and graham crackers in different bags into fie pieces
  • Combine 1/2 stick of butter and graham cracker bits until well combined
  • Place mixture in botom of cupcake holders and chill
  • Wisk milk and leftover butter until light and fluffy
  • Combine with cream cheese, confectioner’s sugar, and vanilla extract
  • Mix in 6 crushed oreos
  • Spoon mixture on top of graham cracker layers
  • Place cupcakes in the refrigerator over night
  •  Once chilled add the rest of the oreos on top, crushed
  • Serve chilled

Cookie Dough Bites

  Cookie Dough Bites

With the weather getting warm we all just want to take off our shoes, hats, maybe even pants and go running through Towson’s beach with our hair flapping through the air as that kid in your psych class judges you for being such a…free spirit.  No need to fear, after this moment of spring fever you can go back to your room and treat yourself to some delicious cookie dough bites with a cold glass of milk (or almond milk if you’re like me) courtesy of a recipe posted by She Knows Food & Recipes last week.  I tailored the recipe so that you’ll have all the ingredients within walking distance (hey walking burns a lot of calories) and so you’ll be able to make this sweet little treat for you and all your friends right within your room.

All the ingredients needed for homemade no-bake cookie dough bites.

This recipe needs some granulated sugar (that’s baker code for regular sugar), flour, light brown sugar, vanilla extract, salt, butter, and some chocolate chips.  You’ll need to buy the chocolate chips, light brown sugar, butter and salt but luckily for you, you wonderful Towson student Outtakes in West Village sells all of that.  As for the sugar, vanilla, flour, bowl and spoon all you need to do is walk (or take the elevator if you’re lazy like me) to the lobby of your dorm and ask the nice CC worker (that person you awkwardly say thank you to for showing your onecard to them) if you can borrow them.  I bet you never knew they had that kind of stuff there didn’t ya!

Sugar Mixing

Now, take half a cup of sugar and a half cup of packed light brown sugar and mix them all up.

Slightly melt one stick of butter in your microwave.  Once it’s a mushy, plop it into the bowl and mix it up with the sugar until the batter looks like smooth and creamy (aka like a really mushy cookie without the chips)

Add half a cup of chocolate chips, a teaspoon of vanilla extract, a fourth of a teaspoon of salt and 3/4ths cup of flour to the batter (the original recipe said 1 cup of flour but that’ll dry out your bites and no one wants cookie dough that’s not gooey).  Mix all of this up and you’ll finally start to see your final product.

Roll Up

Once you’ve completely mixed the batter evenly, wash your hands (please), then shove them into your bowl and form the cookie dough into balls using your hands.  You’ll have enough batter to make 20 large cookie dough bites.  Place them on whatever kind of plate or tray you have and boom, chocolatey, gooey goodness is all yours.  Once you open your door I guarantee you you’ll make 20 new friends in your building with these bad boys.

On the off chance that you don’t finish all of the balls, stick the cookie dough bites in your microfridge and pop them out whenever you have a sweet craving.



  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 stick of butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/2 cup chocolate chips


  1. Combine sugars and butter until batter is creamy.
  2. Combine batter and the remaining ingredients
  3. Roll dough into large balls using your hand
  4. Eat and enjoy the cookie dough bites