Category Archives: yum

Our Favorite Upstate NY Foods {Vlog}

When I was home last week, my sister Emily and I decided we wanted to record a vlog about all our favorite upstate NY (well, mostly Endicott, NY) foods. The video turned out to be kind of a bust (and fifteen minutes long), so we edited together all the outtakes for a ridiculous and completely not informative blooper vlog and decided to post that instead. Enjoy 🙂

Here is a list of the places/foods we talked about (but didn’t necessarily make it into the video):

  • Chicken Spiedies – If you haven’t experienced chicken spiedies yet, you are SURRRIOUSLY missing out. My personal favorite spiedie marinade is Salamida’s.
  • Turkey joints – A totally weird and totally delicious chocolate/Brazil nut confection from Rome, NY.
  • Jim Roma’s – Best white pizza in Endicott!
  • Rossi’s – Chicken wing pizza. Uhhhh huh.
  • Cider Mill – DOUGH.NUTS.

Momofuku’s Birthday Cake Crumbs

cakecrumbs2.jpgListen. This post has nothing to do with Christmas. But I’ve been freeeeeaking out over these birthday cake crumbs for the past three weeks and decided it’s high time I SHARE.

Picture 1I discovered the crumbs while searching for a birthday recipe for a good friend who is a big fan of Momofuku’s Milk Bar. [I briefly posted about Milk Bar last year around this time – hellO red velvet soft serve!]

Words cannot describe, so I’ve compiled a list of reasons+pictures you should whip them up as. soon. as. humanly. possible.:

cakecrumbs4.jpg1. Crumbs, in their eensy-weensy size, do not have calories. No one was ever like, “Oh man, my pants feel extra tight. It must be all those crumbs I’ve been eating.”

2. Therefore, birthday cake crumbs = zero calories. Guilt-free.

3. They are so super duper easy to make!

4. Rainbow sprinkles!

5. So many!

cakecrumbs5.jpg6. Spoon – – mouth. Spoon – – mouth. Repeat.

7. You’re probably sick of Christmas cookies. Make crumbs instead.

8. Observe:

cakecrumbs3.jpg8a. Hypothetically, if you let your ice cream melt a little, mixed in some crumbs, and put it back in the freezer? Hypothetically, you might have BIRTHDAY CAKE CRUMB ICE CREAM. And hypothetically, your boyfriend might eat it all in .5 seconds. Hypothetically.


10. Do you really need a tenth reason at this point? WHY ARE YOU STILL HERE??? GO! MAKE THEM! NOW!

cakecrumbs6.jpgMeow. Woof. Ho ho ho.

Momofuku’s Birthday Cake Crumbs

Note: The original recipe from Momofuku is in grams, but since I don’t have a kitchen scale I used this recipe from Hummingbird on High with a couple minor changes.


  • 1/2 cup sugar
  • 1 1/2 tablespoons brown sugar, packed
  • 3/4 cup cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons rainbow sprinkles**
  • 1/4 cup grapeseed oil
  • 1 tablespoon vanilla extract

*I didn’t have any cake flour on hand so I used this trick and added 1 1/2 tablespoons cornstarch to a 3/4 cup measure and filled the rest with flour.

**The original recipe calls for 2 tablespoons of rainbow sprinkles, but I’m willing to bet you could pump up the jam all the way to 3 tablespoons if you’re really feeling the rainbow sprinkle cheer!


  1. Preheat the oven to 300 degrees. Line a large rimmed baking sheet with Silpat or parchment.
  2. In a large bowl or the bowl of a stand mixer, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low until combined. Add the oil and vanilla and mix on low until the ingredients start to clump together in small clusters  – it should take about a minute for everything to combine.
  3. Dump the crumbs onto the prepared baking sheet and spread out gently with your hands to form a single, even layer. Bake for 20 minutes, carefully stirring once, until the crumbs turn a very slight golden brown.
  4. Allow to cool completely on a wire rack – the crumbs will harden as they cool. Store in a sealed container at room temperature.



Halloween Candy Cookie Bars

A couple of good things happened in the past few days:

1. I finally bought Halloween candy. Never mind the fact that I live in an apartment building made up of only grown ups, because – much like my Frankenstorm prep – you can never be too prepared. Never mind the fact that said Halloween candy will certainly not last us until the actual day of Halloween. Never MIND the fact that there are 750 Butterfinger wrappers in my garbage can. Do you even KNOW how I feel about Butterfingers???? I want to hug them with my whole face. CHOMP.

2. MIKE PASSED THE BAR!!! This is very, very good news. We celebrated by getting a fancy drink in a fancy bar and congratulating ourselves on being grown ups and then hit up The Lower Depths and ate 500 $1 hot dogs and drank beer. Grown ups < not grown ups.

3. Frankenstorm cancelled school today!!!! I think this is karma for all the snow days we DIDN’T have last school year. Thank you, Sandy. Even though you have the saddest hurricane name.

4. Mike and I became addicted to Homeland and it is, to date, the only TV show we agree on. It’s also the only thing we’ve done in the past 4 days. IT. IS. SO. GOOD. Thank you, Showtime, for saving my TV-watching relationship.

So, anywho…I bought all this Halloween candy and said to myself, “Self? How can you add 4,000,000 more calories to Halloween?” And myself said, “Chop up your Butterfingers and Snickers and Kit-Kats and put them in a cookie dough blanket.” So I did.

Perhaps my sub-conscious is preparing me for the impending doom of Sad-Sandy? Like a chipmunk collects nuts for the winter, I collect calories in the form of cookie-candy bars for power outages. It’s biology. Delicious, delicious, biology.

Halloween Candy Cookie Bars (basic blondie recipe adapted from Smitten Kitchen)

yield: 16 squares


  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup candy bars, chopped*

*I used my favorite Halloween candies: Butterfingers, Snickers, Kit-Kats and M&Ms, but feel free to add whichever candies are YOUR favorites!


  1. Preheat the oven to 350 degrees. Coat an 8×8 pan with cooking spray (for even easier removal, line the pan with parchment paper and then coat with cooking spray).
  2. In a large bowl, whisk the melted butter and brown sugar. Add the egg and vanilla; whisk until smooth. Add the flour, baking powder, and salt; stir with a rubber spatula until mostly combined. Fold in the chopped candy bars.
  3. Spread the batter into prepared pan. Bake for 20-25 minutes, or until the edges are golden brown and the center is just set – it will seem pretty gooey but the bars will firm up as they cool. Cool completely before cutting into squares.

Mini Almond Flour Banana Chocolate Chip Muffins

Dear Everyone in the World,


Sorry for yelling.


MeI opened my fridge yesterday and spied the huge bag of almond flour I bought in Paris last spring (otherwise known as The Time I Went To Paris And The Only Souvenirs I Bought Were Food) that was {{GASP!}} about to expire!! Rather than let my beautiful Parisian memories go to waste, I decided to a little baking-with-almond-flour experiment.

Usually when I conduct a baking experiment in my kitchen, it goes 50-80% wrong and I send the failed baked goods with Mike into work and his fancy lawyer co-workers that I should try harder to impress work peeps eat them anyway and give me compliments and I feel super good about myself because even when I fail at baking I still make wicked delicious things. Right? Right.

So when I finally had a baking experiment success, I couldn’t help but feel a little mad at you, everyone in the world, for not telling me about almond flour sooner. I could have been baking 100% DELICIOUS things and sending them into Mike’s work and being impressive all along!! What the heck??? I forgive you.Baking with almond flour makes these muffins really really not dry (for lack of a better word) (AHEM…moist. MOIST! THESE MUFFINS ARE SO MOIST.) with very little added oil. Who knew???

And the flavor is out-of-this-WORLD. Try them! Try them!! I promise to never say moist again.

Mini Almond Flour Banana Chocolate Chip Muffins

makes 36 mini muffins


  • 2 eggs
  • 1/2 cup brown sugar
  • 2 very ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, beat the eggs and brown sugar on medium-high until light and fluffy, about 2-3 minutes. Add the bananas and vanilla; beat until combined. With the mixer on low, slowly stream in the vegetable oil until fully incorporated.
  2. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana/sugar/egg mixture and beat on low until just combined. Fold in the chocolate chips. Fill mini muffin tin 3/4 full; bake for 12-15 minutes, or until the edges of the muffins are brown and a toothpick inserted in the center comes out clean.**
  3. Allow to cool on a wire rack. Best served within 24 hours.

**Almond flour bakes differently that regular flour, so the muffins might look a bit over-baked but they will still be moist inside! Just watch them carefully once you hit the 12-minute mark.

Birthday Confetti Cookies

Let’s be honest here: I’ve never been one of those people who are like, “Ohhh, don’t make a big deal for my birthday. It’s just another day.”

Um, no. I’m more like one of those people who’s like, “Did you hear? What today is? MY BIRTHDAY. Uh huh uh huh yes HAPPY BIRTHDAY TO ME.” The bigger the celebration, the better. I’ve basically been asking for a surprise birthday party for all 25 years of my life. So…someone figure that out in the next 364 days. I’ll try to forget that I asked for it.

In light of this birthday obsession, it’s really only fitting that I make my own birthday cookies stuffed with M&Ms and rainbow sprinkles, right?


Additionally, in honor of turning 25 today, I’ve decided to share:

25 Things You Probably Don’t Need to Should Know About Me.

  1. I keep snacks with me at all times because if I don’t know when the next time I’ll have access to food is, I’ll have a mental breakdown. You don’t know! It could be days!!
  2. I swear by LipSmacker’s Dr. Pepper chapstick. NOTHING compares.
  3. My and Mike’s parents got married on the same date – year and all! It’s pretty much the only reason we’re still dating. (KIDDING, kidding. We like at least 2 things about each other).
  4. I have kitchen OCD. Dirty pot in the sink? You better believe I’m losing sleep over it. (This does not bode well for our new dishwasher-less apartment).
  5. I can’t sleep unless my room is freeeeeezing. Like, 60 degrees or less. Cold nose, cold cheeks, snuggled under a down comforter, pleaseandthanks.
  6. I took dance classes until 6th grade, at which point I forgot my solo in the middle of the recital, realized I have about as much rhythm as an elephant, and said SEEYA!
  7. If I had to pick one kind of food to eat for the rest of my life, it would be – without a doubt, forever and ever – PIZZA. Or maybe s’mores.
  8. I named my younger brother, Peter. I told my parents (before he was born), “I’m going to have a little brother and you’re going to name him Peter!”
  9. I might be psychic.
  10. But really. Sometimes I just think about a song while my iPod is on shuffle and it comes on next.
  11. 25 things is a lot of things so I’ll keep the next few short:
  12. Rainbow sprinkles.
  13. Paris.
  14. Puppies.
  15. My first blog post. (I cannot believe I’m showing you this. OH, the places you’ll go!)
  16. Until the age of 8 10, I legitimately thought “pillow” was pronounced “pellow”. WHY DIDN’T ANYONE EVER CORRECT ME ON THIS????? For TEN YEARS????
  17. I have a scar on my forehead from the time my brother threw a rock at me. Accidentally? On purpose? Unclear.
  18. I’ve had pinkeye every year since I was a freshman in college. Until this year. When I became allergic to my contacts.
  19. I love talking about #2 (not the item on this list, the bodily function. Obv.) and I select my friends based on who’s comfortable with this topic. Overshare don’t care!
  20. I can (and do) convince myself I have pretty much any rare disease. Last month I had a painful bump on the back of my head and the ONLY possible explanation was an Amazonian spider had laid its eggs in there.  Am I getting TMI in these last few items???
  21. I started out as an animal science major in college until they made me clean up cow poop and I said, SEEYA!
  22. I am still 100% sure the girl from The Sixth Sense lives under my bed, so when I go to bed at night I leap in from at least 4 feet away so she can’t grab me.
  23. One time in middle school I had a pet hermit crab for a week until it crawled out of its shell and died. DO NOT google “hermit crab without shell”.
  24. I consider solo dance parties in my room to be a legitimate form of exercise.
  25. My totally non-aggressive date to the 8th grade formal broke Mike’s arm in a hockey game, like, 6 years before we ever met. #starcrossedlovers

I hope you feel like you know me better. Fascinating life I’ve got goin’ on over here 😉

But let’s get back to these cookies! Made with browned butter and brown sugar and lots of vanilla, they’re not-too-sweet (just how I like ’em!) and chewy and crispy. Happy birthday to me, inDEED.

Birthday Confetti Cookies

yield: ~40 cookies, depending on size


  • 1 cup unsalted butter, browned and cooled
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups mini M&Ms
  • 1/2 cup rainbow jimmies


  1. In a large pan, melt the butter on medium-high until it starts to brown (it’ll bubble and become darker in color, but be careful not to let it burn!) Allow to cool for 30 minutes.
  2. When the butter has cooled, pour it into a large mixing bowl or the bowl of a stand mixer and add the sugars. Beat on high until fluffy, about 3 minutes. Scrape down the sides and add the egg and vanilla; beat until combined.
  3. In a separate bowl, combine the flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture and stir until almost combined. Add the M&Ms and sprinkles and mix on low until fully combined. Roll the dough into 2-inch balls (or smaller, if you’d like) and bake for 8-10 minutes, until edges are just golden brown. Cool on a wire rack and enjoy!

Colorado Snapshots {Part 1}

You know I couldn’t resist! Now that I’m settled in vacationland stop #2 {the Jersey shore} and have gone through my Colorado photos 12353228 times, I’m so excited to share them with you! Today’s pictures come from our first couple days in Denver, which, surprisingly enough, were all about food.

{Mike posing with his own personal food truck}

{Award-winning Pinche tacos}

{Fine cuisine on a stick. Sign. Me. Up.}

{French fry-stuffed gyro uhhh HUH}

{Me & Fina}

{Cupcake truck}

{Bacon chocolate cupcake}

{Rotunda inside the state capital building}

{Blood orange soda, new favesie fave}

{Giant peeping bear}

{Flight of beers at Denver Beer Co.}

{Maple bacon, PB&J, glazed, chocolate crueller, s’mores, chocolate caramel pecan. Best. Donuts. Of. My. Life.}

Stay tuned for some s-e-r-i-o-u-s scenery in {Part 2}!

S’mores French Toast @ Sugar Mags (and other amazing things)

This is the story of how two bloggers lost their minds over a little breakfast concoction known as s’mores french toast at Sugar Magnolias in Gloucester, MA.

Lost. Their. Minds.

Anna and I decided to head to Sugar Mags after hearing multiple recommendations about their brunch menu. We knew that we couldn’t survive even one more weekend without trying “Georgia’s French Toast” or carrot cake pancakes and high-tailed it up to Gloucester just as fast as Anna’s Pandora-90s-jams-fueled car would take us.

We spent thirty minutes waiting for a table (me on the edge of a nervous breakdown, Anna taking slanted reflection selfies) before finally sitting down and ordering our brunch dream come true. And let me tell you, when our waitress arrived with two plates containing the most delicious-looking breakfast treats on the face of this earth the only thought running through my mind was


Since s’mores are my favorite dessert ever and french toast is my #1 go-to brunch item, I basically felt like Charlie in the Chocolate Factory. I hit the brunch lotto! I’ve got a golden tiiiicket! 

Oozing marshmallow fluff. Melty chocolate chips. Crumbly graham cracker bits. Thick, fluffy bread.

Cinnamon carrot cake pancakes the size of the moon. Maple-infused cream cheese BUTTAH.

Toasty cornbread GRILLED IN BUTTAH.



Now I’m going to let the photos do the rest of the yelling talking.