Cupcake of the day...

Clinton Bakery

When was the last time you waited 1 hour and 40 minutes for brunch? For me it was last Saturday. Trust me when I say this place is worth the wait! Clinton Street Baking Co. is known for two things: pancakes and their buttermilk breakfast sandwich. Now, I'm NOT an egg person but this sandwich may have converted me. You simply must go and see for yourself!

kate spade

Kate Spade has the cutest take on spring right now. Check this out.

Beef Empanadas

I can't help it! Another recipe from my favorite blog! These came out so tasty, try dipping them in some sour cream, too!

Il Brigante

While exploring South Street Seaport one night after work this week, I came across this perfect Italian restaurant. It was so cozy inside. For dinner, I had the Rigatoni all Norma which was cooked al dente. Besides my Moms, I truly have not had that good of pasta since I lived in Florence. For dessert, we split the Pignolata della Cassa. Which in short, is Nutella, white chocolate, and crushed pine nuts on top of sweet foccacia bread. Yeah, exactly.

Go, go, go!

Love,

Us.

Crescents

The "real name" of these cookies are "Italian Wedding Cookies", but in our house we just call them plain ol' crescents.

These are one of my all time favorite cookies that my Mom bakes. So get yourself a cold glass of milk and enjoy!

Ingredients:

1 1/2 cups unsalted butter

3/4 cup confectioners sugar, plus 1/3 cup, for rolling

3/4 teaspoon salt

1 1/2 cups finely ground blanched almonds

5 1/2 teaspoons vanilla extract

3 cups sifted all-purpose flour

Recipe:

Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoons for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then gently roll in the extra confectioners' sugar.

Enjoy!

Lombardi's Pizzeria

Want to go the first-ever pizzeria in the USA? If you live in NYC you're in luck! My sister, cousin and I ventured downtown one night this week to Lombardi's pizzeria. It had such a first-generation Italian charm to it, but enough about the decor. We ordered the large pizza with extra-mozzarella (naturally) and meatballs. It was amazing!

Go, go, go!

Love,

Us.

Fortune Cookies

How cute are these? My mom wrote out personalized fortunes for the inside, give it a whirl!

Ingredients:

2 egg whites, room temp.

6 tablespoons butter

1/4 cup sugar

1/2 cup four, sifted

1/4 teaspoons vanilla extract

Recipe:

Cut a stencil our of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the four and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on well until well incorporated and the batter is smooth. With a small offset spatula, spread batter through stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps over slightly overlapping each other. Turn over and bring opposing sides together and pinch.

Let cool.

Cubed, hacked caprese

The name is the only thing I don't like about this quick & delicious treat!

You can find the original recipe here.

Give it a whirl!

Enjoy!

Love,

Us.

Chocolate-Caramel Thumbprints

If you like chocolate drizzled over warm caramel--look no further!

This is the perfect combination of sweet & salty with an added crunch!

Ingredients:

1 egg

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

2/3 cup sugar

2 tablespoons milk

1 teaspoon vanilla

16 vanilla caramels, unwrapped

3 tablespoons whipping cream

1 1/4 cups finely chopped pecans

1/2 cup semisweet chocolate pieces

1 teaspoon shortening

Recipe:

Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a medium bowl stir together flour, cocoa powder, and salt; set aside.

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scarping side of bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in the flour mixture. Cover and chill about 2 hours or until dough is easy to handle.

Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside. In a small saucepan cook and stir caramels and cream over low heat until smooth; set aside.

Place pecans in a shallow dish. Lightly beat egg white. Shape dough into 1-inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into the center of each cookie. (If necessary, reheat caramel mixture to keep it melted.) Transfer cookies to a wire rack; cool.

In another small saucepan combine chocolate and shortening. Cook and stir over low heat until melted; cool slightly. Drizzle cookies with melted chocolate. Let stand until chocolate is set. Makes about 36 cookies.

Enjoy!

Love,

Us.

Golden Macaroons

First of all. So sorry for not posting for a while! My mom baked cookies for an engagement party today. So here is the first one of many to come this week!!

Ingredients:

2 1/2 cups sweetened flaked coconut

2 cups unsweetened finely shredded coconut

1 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

4 egg whites

1 tablespoon honey

1 teaspoon vanilla

Recipe:

In a large bowl combine flaked coconut & shredded coconut. ( Flaked coconut should be broken into separate flakes with only a few very small clumps.)

In a medium bowl combine sugar, flour, and salt. Add egg whites, honey, and vanilla; whisk until smooth. Pour sugar mixture over coconut mixture. Stir with a wooden spoon, then use your hands to mix well. Cover and chill for 30 minutes.

Preheat oven to 300 degrees. Line a large cookie sheet with parchment paper. Drop batter by rounded tablespoons 2 inches apart onto prepared cookie sheet. Gently pinch mounds into pyramid shapes.

Bake in preheated oven for 17 to 19 minutes or until golden brown.

Immediately transfer to wire rack; cool.

Makes about 40 cookies.

*Tip: Use real vanilla extract, not imitation vanilla, for the best flavor in these guys!

Enjoy!

Love,

Us.