S’mores Ice Cream

IMG_7302There are a ton of great ways to make a s’mores version of ice cream: vanilla ice cream squished between two graham crackers, dipped in chocolate; vanilla ice cream with swirls of chocolate, graham cracker, and mini marshmallows; the list goes on. You really can’t go wrong with any combination of chocolate, graham cracker, and marshmallow. Continue reading

French Toast (is Easy)

53bc239371670821278b461aFrench toast is ridiculously easy to make. And I would like to state for the record here that no one bothered to tell me this. To be fair, though, I’ve never been a huge French toast fan — I seem to be one of the only humans who isn’t in love with maple syrup, so that ingredient had sort of kept me away from the toast for a while. But I do like maple syrup in small doses, and I’m sure I will be using the stuff more now that I know how quickly I can whip up some French toast. Continue reading

Unglamorous Meals

IMG_2230I wish I could say that all of my meals look like the ones you see on this blog — all smoky mac and cheese and pretty Pop-tarts –but that would be a lie. Though I do pride myself on being a decent and somewhat adventurous cook, sometimes I either don’t have the money for lots of particular ingredients or the time/willingness to go to the grocery store. And it’s the meals that I make in these moments that I want to discuss in this post. Continue reading

Blackberry Ice Cream

IMG_7280I’ll never understand the weather anymore. While winter took its time hanging around, summer cut spring short and brought on the heat and humidity pretty quickly. The upside to the temperature rise was that it offered a great excuse to make some ice cream (not that I ever need a reason or an excuse). I went with a blackberry ice cream, even though blackberries aren’t in season — they should be ready next month or so. I’ll definitely be making some more of this with fresh blackberries then, because this recipe was really rich and creamy. Continue reading

Summer Drink: Mint Juleps

IMG_7193Mint juleps remind me not of the Kentucky Derby, but of croquet and drunk adults. Because for about the first 10 years of my life, my parents hosted a croquet party the first Saturday in June. Couples would be invited to attend and asked to wear all white, and they would start showing up at around 10:30am to sip mint juleps out of frosted silver cups, nibble on shrimp salad and macaroons, and play some unusually competitive croquet. And get pretty tipsy, of course. Continue reading

Red Velvet Cake and Apologies

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To my few but loyal readers — I’m so sorry that I haven’t posted in forever! I recently moved up to Brooklyn, and the process of becoming a hipster has kept me busy these past few weeks. I also just started an internship with Food52 this week, which I’m so excited about! I hope to learn lots there and step up my cooking game. Continue reading

Irish Soda Bread & A Raisin Theory

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To be honest, before I tried Irish soda bread I was of the mind that raisins don’t belong in any baked goods. I’m fine with raisins in my cereal or granola, but it is so upsetting to bite into what you think is a chocolate chip cookie, only to discover it’s an oatmeal raisin one. Tough life, I know. Continue reading

Oatmeal Peanut Butter Cups: Breakfast or Dessert?

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Chocolate chips, peanut butter, and banana: The combination of the three is both amazingly delicious and easy on the taste buds β€” the stuff of children’s food. These oatmeal peanut butter cups from the blog Eat Real Healthy Food are easy to pull together and hearty. Part peanut butter cup, part oatmeal banana muffin, these oatmeal peanut butter cups are muffin-sized and taste amazing. They can be a slightly healthier dessert or an indulgent breakfast, depending on your mood. And you probably have all of the ingredients right now, if you’re doing things right. Continue reading

Vanilla Ice Cream

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I’ve only recently started to appreciate the simple staple that is vanilla ice cream. Don’t worry, I still always pick chocolate over vanilla. But I’ve come to enjoy a good scoop of vanilla as a blank canvas to add on more sweet (usually chocolate) stuff. I’m a big fan of different textures with my ice cream, so this works out well (I still miss the chocolate fro-yo with natural peanut butter and whipped cream that I would eat almost every night in college). Continue reading

Smoky Mac & Cheese

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I always hesitate before using the term “mac and cheese,” since technically “mac” stands for “macaroni and cheese,” so the “and cheese” addition makes the phrase redundant. But in the end, who really cares — and anyway, calling the dish just “mac” seems weird. Continue reading