Goodbye America, Hello Italy…Or should I say Ciao: My Final American Breakfast Recipe

23 Aug

The day has finally come, I AM LEAVING FOR ITALY TODAY!

Lets just say that at the current time my emotions are a bit high and very unstable, I experience feeling of eagerness and excitement followed by feelings of anxiety…but this is all normal, right?

Most of all I am nervous for my layover in Germany, I have exactly an hour and a half to get off the plane navigate through the airport and board my next flight, not a lot of time if you ask me…mostly I picture myself missing my flight entirely and sitting in the corner somewhere crying while trying to comfort myself by gorging on wienerschnitzel…not a pretty thought and one which I am trying to ignore and put out of my head (this is a prime example of the anxiety I was telling you about)!

Ok lets try to stay positive here, I am going to Italy for fourth months, wohoo (these are the positive, excited emotions I was telling you about earlier)! Not only is this a good thing for me but it’s a good thing for you too, because I plan to post unique Italian Recipes, Authentic Foodie Finds, and Delicious Restaurant Reviews! I am taking two Italian cooking classes while in Italy, so prepare yourself for some great new recipes!

But until then enjoy this last (Americanized) recipe as my parting gift to you!


1 1/2 tbsp of coco powder

1 cup of almond meal

1 tsp of ginger

1 tbsp of cinnamon

1 tsp of ground nutmeg

1 tsp of baking soda

1 sweet potato peeled and sliced

2 tbsp of raw honey/maple syrup

2 eggs

1/2 cup of applesauce


1) begin by preheating oven to 350, microwave sweet potato for about 5 minutes or until soft, carefully remove hot sweet potato from microwave and either mash the flesh with a potato masher or fork, or add to a food processor and pulse, once flesh is smooth and creamy set aside

2) In a mixing bowl combine all dry ingredients

3) In a separate mixing bowl combine all wet ingredients, add the wet ingredients to dry ingredients, add in sweet potato, combine all ingredients to form a smooth batter

4) Place liners in muffin tin and scoop in batter about 3/4 of the way, bake for 20 minutes or until muffins are thoroughly cooked through!


2 Responses to “Goodbye America, Hello Italy…Or should I say Ciao: My Final American Breakfast Recipe”

  1. Lauren September 17, 2013 at 5:30 pm #

    how much cooked sweet potato did you use in cups? Even a rough estimate would help. Where I live Sweet Potatoes come in different sizes and tend to be very big

    • La Cucina Di Kait September 24, 2013 at 2:16 pm #

      I would say about 2 large or 3 medium, about 2 cups!

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