Food, Fun, Holiday, NYC, recipe, Sweets

St. Paddy’s Day #2 Flag Muffins

Most people have heard of zucchini bread and carrot cake, but what about spinach muffins?  I found this recipe on a blog and thought it would be a great treat for St. Patricks Day to make green muffins WITHOUT any food coloring.  Unfortunately I did not have a blender with the ability to liquify the spinach, but they tasted amazing.  I was able to weigh my ingredients since bananas vary in size and I adapted the recipe using frozen instead of fresh spinach.  I used almond milk as my milk choice, all whole wheat flour, and reduced the sugar to 1/2 cup as it was already sweet enough for my liking.  I folded in walnut pieces as well for a bit of extra crunch and flavor.  I also liked that I could taste the batter as there were no eggs.


  • 2 cups whole-wheat flour (8.5oz)
  • 1/2 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup canola oil
  • ¾ cup milk
  • 1 lb bag frozen spinach (6oz squeezed of water)
  • ½ cup mashed banana about 2 (7.5oz)
  • 2 tsp pure vanilla extract

I adapted this recipe from


  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
  4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
  5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Now I had fun with this photo opp creating a cupcake honoring the Irish flag topping it off with whipped cream and a shaved carrot.  These are DECEPTIVELY good… but I am hoping to make them again using the proper blender for vanity sake.IMG_4563

Dining, Food, Fun, NYC, recipe, savory, Sweets

Sour Cream Cupcakes- Fiesta Time

IMG_3169As a snowstorm approaches NYC, there is nothing better than stocking up to cook cook cook.  At least in my opinion that is the way to spend a snowy day.  Thanks to Anne Burrell and my aunt, I had a chance to make a whole menu Anne suggested paired well together.  We started with the cupcakes the night before (which we made sure to test and were very pleased) as well as marinading the Mahi Mahi for the fish tacos.  many other types of fish will work, but I have to say the mahi mahi was exceptional.

It was not the most glamorous dish (as you can see in the picture above) but there was a lot of flavor.  The recipes for the slaw, salsa, and tacos are below but I am highlighting the cupcakes since that is where I helped the most.

Fish Taco and Cabbage Slaw

Corn Salsa



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 1/2 sticks salted butter at room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk (we wised whole)
  • 3/4 cup sour cream


1 (12-ounce) bag semisweet chocolate chips

3 sticks salted butter, almost room temperature

1 teaspoon vanilla extract

Pinch kosher salt

1/2 cup powdered sugar




  1. Preheat the oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy.
  3. Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  4. Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way.
  5. Put in the preheated oven and bake for about 20 minutes. Check about halfway through to rotate the muffin tin.
  6. Remove from the oven and let cool completely on a wire rack, then frost and decorate.


  1. Melt chocolate chips * I melted mine in the microwave
  2. Beat the butter until light and fluffy. Add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.


Next time tips: This recipe was best left untouched.  It did make more than a dozen cupcakes and way too much frosting.  Sour cream added a great moisture to the cake which is often my biggest qualm when biting into a dry cupcake.  It reminds me of the added moisture mascarpone added to the mini cupcakes from Giada.

Big City, Fun, NYC

NYC My Way- Eating out in the City

I know I have been away a while, but I have been busy testing new recipes and trying so many great eateries here in NYC.  Tomorrow back to more recipes, but today just a few recommendations after such an amazing at home vacation!

Some tasty bites I have been having this weekend come from Stella 34 (cauliflower pizza was out of this world), Petrossian for some amazing smoked salmon and almond croissant, Molly’s Cupcakes because they are better than any other cupcake shop by a landslide, Bareburger for the best burger and fries yep better than Shake Shack, Sarabeths for a great breakfast, the Doughnuttery for the best bite size doughnuts hot off the press and custom sugars, Shopsins for the most interesting experience ever with a menu of over 900 items and famed documentary I Like Killing Flies, David’s Tea, and the best ever 10 Chairs… not a restaurant but rather an invite only NYC experience hosted by an idol chef of mine.


IMG_3056Here is a glimpse of the donuts at the Chelsea Market!  Unfortunately I failed to take pictures of anything else, but they all have websites full of professional pictures better than any iPhone can take.IMG_3055

Fun, NYC, Ohio, Sweets

Wonderful Wednesday Mascarpone Mini Cupcake

I am such a planner that before I left Ohio I made sure to make my mom bite size birthday treats.  I had a tub of mascarpone and no idea of what to do with it.  Only one famous chef Giada de Laurentiis uses mascarpone frequently so I looked to her for inspiration.  She has a simple recipe of mini white cupcakes with strawberry glaze.  After reading the 138 reviews, I found that the mascarpone cheese made the cupcakes delicious, but cannot be made into larger muffins as they will fall in the middle.  I also read that the strawberry glaze was to runny and sweet and many said it  did not have a good taste.  I decided to go with my no fail buttercream (butter, vanilla, milk, and confectioners sugar).  I was surprised the number of people that read the reviews and were still unhappy with the glaze.  I was not about to be one of those people.

I also thought it would be more presentational to pipe the frosting, but found that the old fashioned way with a knife made them look better in a more rustic way.

The only other amendment I made was to make a fresh raspberry frosting to give it more flavor.  My accident turned into a success because I ended up making al natural food coloring giving them a beautiful platform for the goofy pig sprinkles I found in the cabinet.  After simmering fresh raspberries and straining out the seeds, I stirred it into white frosting and it did not add any taste so even dad ate them not knowing (until he reads this) there were raspberries in the frosting or mascarpone cheese for that matter.

Here are a few pics to show what I was describing and to get those taste buds going!

IMG_2386 IMG_2387 IMG_2388 IMG_2389

Giada’s Recipe

  • 8 ounces mascarpone cheese (about 1 cup), softened
  • 2 egg whites
  • 1/4 cup vegetable oil
  • 1 box white cake mix
  • 1 cup water
  • 1/3 cup frozen strawberries, thawed and drained
  • 2 1/2 cups powdered sugar
  • Directions
  • Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Per piece (48): Calories: 102; Total Fat: 4.5 grams; Saturated Fat:1.5 grams; Protein:1 gram; Total carbohydrates: 15 grams; Sugar: 12 grams; Fiber: 0 grams; Cholesterol: 6 milligrams; Sodium: 77 milligrams

Now even though this is her recipe, I am claiming it mine!  I also found that these little devils are dangerously addicting, and there is proof after you eat 6 of the paper wrappers exactly how many have been eaten!

oh and Happy Birthday Mom!


Dining, Food, Fun, Sweets

Dunkfetti Diperoo Skinny Style

Although national Animal Cracker Day was in April I have two HUGE bags leftover from the dip competition and now I need a new recipe for the leftovers.  That is beside the point more importantly I had a phenomenal dip that although did not win, I cannot stop eating.  I looked up several recipes and there is really no way to jazz this one up, it is made for a dipfest.  




“Dunkfetti Dip” (Dunkaroos + Funfetti)

  • 2C Greek Yogurt 0%
  • 1 Container of light whipped cream
  • 1 Box of funfetti cake mix
  • I added a splash of vanilla to make it my own

That is it folks… one of the most addicting sweet dips I have ever eaten.  Doesn’t look or sound great, but I am telling you it is so simple and no bake meaning almost a no fail recipe.



There’s Mallory stirring up the white clouds of heaven.  She’s all about it.  Not many cooking techniques used in this one anyone even my cooking challenged friend Sarah mac could conquer this.

IMG_1830 IMG_1829

The glorious final product!

Tomorrow I am heading strawberry picking! Hopefully I cn come up with a good recipe otherwise I may be stuck with a lot of extra strawberries!