Challah Hangover



I don’t know much, but I do know my alcohol.

Before the word “DRUNK!” runs into your head let me explain... 

When I first came to NYC I realized that the best place to make a buck was a bar. Drunk people had to be better tippers than the sober coffee drinking teenagers at my last job.  So though I had never actually been in a bar (details, details) and barely knew that vodka and gin were two different things (it all tastes the same, right?!) I somehow convinced a man named Tom that he just HAD to hire me. 





I was SO convincing that I was not only hired but given the serious responsibility of...Keeper of the Coats!! 

The only thing I could say was that I would be “the BEST coat check girl EVER.”

Yep, really living the NYC dream!



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Basil + Mint Pesto



Everybody loves herbs, basil is an Italian staple, Rosemary is meat’s best friend and parsley seems to find it’s way into everything...and mint...well mint...well mint...makes...a great cocktail?!

True enough, but let’s give poor mint a little more credit!!





Mint’s fresh and vibrant flavor simply screams summer. And quite frankly Mr. Mint is sick of being thought of as a dessert/cocktail-only herb. He is ready to please you palate and make his mark on your dinner plate.

So to celebrate him and his delightfully minty ways I bring you...this pesto!!





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Oreo Sliders




Desserts to me should always be whimsical and please that hungry inner child in all of us.

My hungry inner child is often found staring at me with a glint in her eye daring me to come up with some sinfully delicious and completely outrageous new dessert. 

And when she has that look in her eye I have no choice but to simply concede and let my stomach do all the thinking…





Lately she has been on a real oreo kick.


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Roasted Red Pepper Sauce

3 tablespoons olive oil

3 large roasted red peppers (jarred or fresh)

1 roasted jalapeño, seeded

4 garlic cloves

2 scallions

1 tablespoon fresh mint

1 tablespoon fresh thyme leaves

1 teaspoon paprika

Juice of half a lemon

2 tablespoons sour cream

1 tablespoon butter

Put oil in pan and add garlic, cook for 1 minute till fragrant and add Red Peppers, Jalapeño and Scallions. Salt mixture and add Herbs and Paprika. Cook for 3 more minutes. Put mixture in food processor of blender, add sour cream and puree. Transfer back to pan, add butter and lemon juice, cook for 2 minutes. ENJOY!!


  • I have found a slightly easier way to make this since I did this video. Just put everything except the sour cream, butter and lemon in the food processor (raw) once everything is pureed put mixture into the hot pan with the oil and cook for5 minutes. Add the sour cream, butter and cook for 2 minutes more, finally add the lemon and serve.
  • You could use parsley or even basil instead of the mint and thyme but I do this those herbs add something special.
  • Great as a dip too! You could also add some cream cheese to thicken it up.


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Buttery Biscoff Bites


Scene opens

MY SISTER:  “There’re made with Biscoff spread, you know from Biscoff cookies”

ME:  “You mean Bisotti cookies”

MY SISTER:  “No, I mean Biscoff cookies”

ME:  “Your saying Bis…cot…ti, right”






ME:  “Oh...OK!…Now, what the hell is BISCOFF?”

Fade to Black 

ANSWER: They are a seriously delicious cookie with a cinnamon undertone and crisp texture…and some mad food scientist decided to take those cookies, puree them up with some oil, flour and more sugar and create a peanut butter like spread that should be highly illegal in at least 20 states…



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Irish Soda Bread


Have you ever chosen a particular restaurant just because they serve great bread?

Have you ever ordered mussels just to be able to dip large amounts of bread into the broth?

Do you have a loaf of bread on your counter right now that costs more than you would like to admit?

Have you ever chosen a sandwich at a deli based solely on what bread it came on?

If you answered yes to these questions you may be...a BREAD-A-HOLIC.

And you maaaaaaaay love bread as much as I do. Though loving bread as much as I do is a hard and possibly unobtainable goal.

I know, I know, you're disappointed, but only one of us can be the bread queen. And considering I’m pretty sure 80% of my body is made of bread, I have to say I win that title.

As much as I love bread, and as simple as some recipes will tell you it is to make, making your own bread can easily go terribly, terribly wrong (BELIEVE ME!).

This is exactly why when I have a hankering for some fresh bread, I love QUICK BREADS!

You see, they are...well...QUICK! No rising, no kneeding, just great bread...QUICK! And the quicker I am eating this bread, the better it is for not only me, but everyone around me. ;)

Irish Soda Bread with Buttermilk Wash

servings: Makes 1 loaf of bread

Buttermilk Wash:

  • ¼ cup butter, melted
  • ¼ cup buttermilk

Irish Soda Bread:

  • 4 cups all-purpose flour
  • ½ cup margarine, softened
  • 4 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • 1 large egg

Buttermilk Wash:

  1. In a small bowl, combine the butter and the buttermilk, then set aside.

Irish Soda Bread:

  1. Preheat oven to 375° F. Then lightly grease a large baking sheet.
  2. In a large bowl, mix together the flour, margarine, sugar, baking powder, baking soda, and salt. Stir in the buttermilk and egg and mix until just combined.
  3. Turn the dough out onto a lightly floured surface and knead slightly. Then form the dough into a round and place it on the prepared baking sheet. Then brush the dough with the Buttermilk Wash.
  4. Use a sharp knife to cut an 'X' into the top of the loaf, then bake until a toothpick inserted into the center of the loaf comes out clean--40 to 50 minutes. During the baking process, brush the loaf with the Buttermilk Wash at least once.


  • The buttermilk wash will burn if it gets on your pan, so try to not let it drip too much over the sides of the bread.
  • You can brush with the buttermilk as often as you wish, but just be sure you give it at least 10 minutes with no extra brushing of the wash at the end of the baking time to allow the top to brown completely.
  • It is supposed to be a little chunky and not overly smooth, so don’t over knead it.
: @NikkiDinki

: @NikkiDinkiCooking


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