It's been 3 years since I started working in the food industry-so crazy to think about! My passion for food, baking, and anything related to dark chocolate and caramel is what led me to study the pastry arts and follow my dream of working in professional kitchens. Ironically, I never really go out to eat anymore! I've had a growing list of restaurants to visit in Boston-and beyond! I was lucky enough to get a few days off a few months back to spend some time in New York and make it a point to eat at my favorite places, as well as try some new ones I've been drooling over from foodie Instagram photos. It was a food-centered trip, and for that I was beyond grateful.

I visited my old neighborhood in Brooklyn Heights. I fell in LOVE with Brooklyn Heights when I first moved there to attend pastry school. I can honestly say it is one of the most charming places I've ever been to-it is a quiet neighborhood with tree-lined streets, beautiful historic brownstones, and cute coffee shops.

 

 

 

 

The Brooklyn Promenade xoxo

Williamsburg for lunch at ROBERTAS....

 



 

 



Possibly the best wood-oven pizza we've ever had...the chewy crust, that charred flavor, those FRESH toppings...ohmygod.

Dinner with friends at MOMOFUKU

 



Afternoon break at CAFE SABARSKY for some old-world charm and Viennese Pastries

Decadent night out at DEL POSTO (photos didn't turn out that great but the experience here is unforgettable)

Chewy Fudgey Brownie Cookies

When you can't decide between a cookie or brownie....this is the best of both worlds.

The original recipe called for all purpose flour but I used coconut flour instead, making this an awesome delicious gluten-free option.

8 oz. of chopped semisweet or dark chocolate
3 Tbsp. butter
2 eggs
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
1/2 cup of all-purpose flour (or coconut flour if available)
1/4 tsp baking powder
6 oz. dark chocolate chips

1. Melt butter and chocolate over double-boiler
2. Meanwhile, in stand mixer with whisk attachment, mix eggs and sugar on medium speed until pale and thick.
3. Add vanilla and salt, then add chocolate mixture.
4. Fold in flour and baking powder, then chips. Chill in fridge for about an hour, then scoop on parchment-lined tray by Tbsp. amount, placing a few inches away from one another. Bake for about 11 min at 350.

Winter Wonderland Cottage

 Here are some photos of my gingerbread house from this past holiday season. My vision was to make something whimsical, sparkly, and stay within a color palette of different shades of green, pale pink, and white. I made miniature French macarons and glued the shells over the roof, across the house, and made a pathway to resemble stones. I loved my trees-coconut macaroons dyed green, shaped like small Christmas Trees!