Chocolate Cinnamon Sugar Toast.

Chocolate Cinnamon Sugar Toast.

Chocolate Cinnamon Sugar Toast…the quick fix dessert we’re all in need of from time to time. Made using a good amount of cinnamon, a touch of sugar, and a bit of chocolate, for an extra special cinnamon sugar toast. It’s beyond delicious and the easiest to make. Every toasted sandwich is soft, buttery, and full of melted chocolate inside, and crisp and caramelized edges on the outside…with just the right amount of cinnamon sugar. ‘Tis heavenly.

Do you remember all those times the last few weeks that I said I was really into “old-school” or retro-style recipes? Well, this might just be my favorite yet. And it’s not that this is really “old-school”, but man these sandwiches remind me of being a kid in Cleveland.

A good Saturday morning meant dad was making his cinnamon sugar toast, which yes was just cinnamon, sugar, and toast…but with a good amount of butter. My dad’s cinnamon toast was my absolute favorite. Sure, I might be remembering it better than it was, but does it matter. It was delicious, and my favorite thing to wake up to come Saturday morning. I would imagine a lot of you can probably relate?

Cinnamon toast is such a classic. It’s one of those childhood comfort foods I will never stop loving…which brings me today.

5 Minute Chocolate Cinnamon Sugar Toast |

Honestly, this sandwich requires no recipe, but then it does. Because while it’s just four ingredients, it really is one of the best things you can make this week. So I wanted to be sure to bring it to everyone’s attention.

I first started making this years ago…after not the best day, and I’ve continued to make them all these years later.

5 Minute Chocolate Cinnamon Sugar Toast |

the fast details

My dad made his cinnamon toast simply with soft whole grain bread, butter, and homemade cinnamon sugar…which yes, is just cinnamon and sugar mixed together. The key was the soft bread. He used good ole’ whole wheat bread, the kind your mom would make you peanut butter and jelly sandwiches on. It’s got to be soft.

And then, of course, butter – and lots of it, coupled with plenty of cinnamon sugar. Dad made his best pieces of cinnamon toast with just a smidge too much butter. The butter would stay in a puddle with the cinnamon sugar on top? Oh my gosh, it made for the best bite of toast.

Beyond good.

5 Minute Chocolate Cinnamon Sugar Toast |


So, I took my dad’s exact idea for cinnamon toast and I made a chocolate sandwich out of it. My only addition? Chocolate. Right there in the center.

And you know something, I know it’s simple, and I know this concept is not overly creative, but something about this recipe is just so special. And SO DELICIOUS.

5 Minute Chocolate Cinnamon Sugar Toast |

The outside edges of the bread caramelize in the skillet, but the middle stays soft and buttery. Then, all the chocolate in the center of each sandwich melts into a puddle of molten chocolate goodness.

It is every bit as delicious as it sounds. A really great treat that can be made in just minutes. And at any time of day…breakfast, lunch, after dinner, and definitely late night. It’s always good…and I will not lie, an extra dusting of cinnamon sugar will make everything even better.

So what do you guys think? A little 5 minute Tuesday treat? Yep, it’s a good idea!

5 Minute Chocolate Cinnamon Sugar Toast |

Lastly, if you make this 5 Minute Chocolate Cinnamon Sugar Toast be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



▢1/4 cup granulated sugar
▢2 teaspoons ground cinnamon
▢2 slices whole grain bread
▢1-2 tablespoons salted butter
▢2-3 ounces semi-sweet or dark chocolate, chopped


1. Combine the sugar and cinnamon in a bowl.

2. Gently toast each slice of bread in the toaster until warm. Butter the outside of each slice, then sprinkle with cinnamon sugar (you will not need all the sugar). Sandwich the chocolate between the 2 slices, cinnamon sugar sides facing out.

3. Heat a skillet over medium heat. Cook the sandwich 1-2 minutes per side, until the chocolate has melted. Eat warm…and enjoy!




Lumpia – Filipino Egg Rolls

Lumpia – Filipino Egg Rolls

Lumpia is the Philippines’ version of Egg Rolls.  Like so many other Asian countries the Filipino Lumpia comes in many varieties.

There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them.  Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce.  Then there are fried lumpia that closely resemble spring rolls.  Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.

Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand.  Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions.  You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated.  Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!

Today I’ll share my version of Fried Lumpia.  I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling.  You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.


If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil.  Do not thaw them as they will get too soft and fall apart.  Fry them until dark golden brown.

To make the sauce just add all the sauce ingredients into a bowl and stir.

Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.

Lumpia - Filipino Egg Rolls


  • 1 or 2 Package Egg Roll Wrapper – thawed
  • 1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead
  • 1 Small Onion Chopped
  • 1 Tbs. garlic minced
  • 2-3 Potatoes – Cooked and cubed (optional)
  • 2 Cups bean sprouts (optional)
  • 1 Package Firm Tofu – cut into small cubes
  • 1 Cup Shredded Carrots (optional)
  • 1 Cup Fresh String Beans – Thinly sliced (optional)
  • 1 Cup Shredded Cabbage (optional)
  • 1/8 Cup soy sauce
  • 1/2 Tsp. Salt
  • 1/2 Tsp. ground black pepper
  • 1 pc Egg slightly beaten (to seal wrappers)
  • Oil for frying

Dipping Sauce:

  • 1/2 cup White or Rice Vinegar
  • 1/2 tsp Garlic Minced
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Chili Pepper Flakes (optional)


  • Heat about 1 Tbl. of oil in a wok or large skillet.
  • Saute chopped onions until they start to turn translucent.
  • Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.
  • Add ground beef or whatever meat you are using.  If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.
  • Add salt and pepper.  Cook until meat is well done and crumbly.
  • Add beans, carrots, cabbage if you are using them.  Cook until soft.
  • Add Bean Sprouts and cook until soft.
  • Gently stir in Tofu and soy sauce.
  • Remove from heat, drain liquid from pan, and set aside.
  • Thaw egg roll wrappers and remove from package.
  • Separate wrappers being careful not to tear.  Place on a plate and cover with a damp paper towel.  You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.
  • Take one wrapper and place on flat surface.
  • Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.
  • Fold over both ends and roll like a burrito.
  • Brush some beaten egg on the wrapper to seal.
  • Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.
  • Repeat until you use all the wrappers.