Leftover Halloween Candy + Ice Cream

When I was a kid I used to save my Halloween candy for ages. In October, I would still have candy leftover from the last Halloween. Not that I didn't like candy, I was just into saving things. Now that it's been almost a week since Halloween, I'm not sure whether or not most homes are devoid of candy. But, if you do have leftover candy, why not use it to make some homemade magic shell (you remember- the chocolatey syrup that hardens into a shell on ice cream)? It's so easy to make! Instructions + 3 delicious ice cream/candy combinations below!

This recipe really couldn't be more simple. Makes enough for 1 ice cream sundae. All you need is candy and a little bit of coconut oil. In a small microwave proof bowl, place 2-3 mini chocolate bars. Melt in microwave (about 18-20 seconds). Add a tiny bit of coconut oil, I didn't measure but I only used about 1/8 of a teaspoon. (Otherwise the taste of the coconut oil will overpower the chocolate.) Stir in the coconut oil and heat in microwave for a few more seconds until melted. Stir again. Drizzle over ice cream! 

Strawberry ice cream with a cookies and cream chocolate bar may sound like an odd combination but it was actually my favorite!

Mint chocolate chip ice cream with a classic milk chocolate bar (like the original magic shell). I actually would have preferred to use dark chocolate if I had any on hand but decided it wasn't necessary to buy more candy right after Halloween. This was still delicious!

Sea salt caramel ice cream with peanut butter cups. The sea salt and peanut butter go together perfectly!

What's ice cream and candy combination would you choose? I forgot how much I liked those cookies and cream bars! I hadn't eaten one in years.

Smorgasburg

On Saturday we ventured to Brooklyn to check out Smorgasburg (Where different vendors set up stands in Williamsburg every Saturday to sell food. Like a food truck rodeo but without the trucks).  A few tips if you're planning on going:

1. If you're as indecisive as I am, particularly when it comes to food, check out the website in advance to get a general idea of what you might want to try. I didn't do this and ended up wandering around in circles for quite a while, overwhelmed by the number of choices. 
2. Bring water with you. It's summer, it's usually hot, and if you forget to refill your water bottle you may end up purchasing 2 or more lemonades which are delicious but not necessary. And which sometimes come with a donut for only $1 extra.  
3. If your food-related interests include trying a ramen burger, fries, or ice cream sandwiches, be prepared to wait in line. The lines for those 3 things were crazy. 
4. It will be annoyingly crowded. Be prepared for the usual crowded-spot-in-the-city frustrations. The good news: once you move away from the food stands, there's plenty of room to sit and eat!

We ate enough for 2 meals and everything was great! I do feel like if I had researched in advance, I would have had a better idea of what the best food available was. 

Ramen burger from here,  fries with lemon garlic aioli from here.

Mexican sandwich from here.

Besides eating yummy food, this spot is also perfect for taking in a beautiful view of Manhattan. Complete with some fairly ugly construction signs/fences and tall lamp posts (which are solar-powered, so that's kind of cool). I love a good slightly-obstructed view of the city skyline:

Anyway, I think it is worth battling the crowds because food is always worth it. I'd recommend going (on an empty stomach)!

Bottomless Brunch

Bottomless brunch has now become my favorite food-related activity in NYC. It's fantastic! We decided to partake in the boozy tradition on Sunday. Great food for $16 + 2 free drinks + extra $5 for endless mimosas or bloody marys (for 2 hours) + outdoor seating on a beautiful day!

Poached eggs on foccacia with prosciutto and hollandaise 

Poached eggs with polenta and italian sausage

Omelet with spinach, onions, and ricotta cheese

French Toast made with homemade foccacia bread.

I almost don't even want to mention the place for fear it will become overcrowded but...Three of Cups. East Village. Amazing.

Road Trip Snacks

As you're reading this, I'm about to set off on a road trip. Yesterday, I traveled from North Carolina to Delaware to stay with family for the night and today I'm continuing on to NYC!

In my opinion, the two most vital parts of making any road trip enjoyable are 1.) the food and 2.) the music. So of course, I stocked up on snacks!  Above are dark chocolate graham crackers (because it's important to have something covered in dark chocolate), salted plantain chips, cheddar sesame sticks, coconut macaroons, and oatmeal raspberry triangles (my favorite!). I got all of the snacks on a last minute run to Whole Foods.

Close up of an oatmeal raspberry triangle and a macaroon.

What do you like to eat on road trips? Something healthy? Salty? Sweet? Sour gummy worms are another unhealthy favorite of mine :)

Sun-Dried Tomato and Pine Nut Hummus

Hummus is one of my favorite snacks! It's so easy to whip up and you can top it with whatever ingredients suit your taste. I chose to top this hummus with sun-dried tomatoes and sauteed garlic and pine nuts. Recipe below...

Serves 5-6

INGREDIENTS:
1 15 oz can of garbanzo beans (chickpeas) 
3 tablespoons of tahini (I bought it ready-made but it's apparently not too difficult to make your own)
3 tablespoons of lemon juice
2 cloves of chopped fresh garlic (divided)
2 tablespoons of olive oil (divided)
2 tablespoons (approx.) of sun-dried tomatoes (I bought the canned variety)
2 tablespoons of pine nuts
coarse sea salt
black pepper

1. Add ingredients to food processor one at a time, blending after each one. Starting with the can of garbanzo beans, drain it almost all the way (just leave a few spoonfuls of liquid). Add the garbanzo beans and blend for a full minute. Add 1 clove of chopped garlic, blend.  Next, add 3 tablespoons of tahini, blend. Add 3 tablespoons of lemon juice, blend. Add a bit of coarse sea salt and pepper to taste, blend.

2. Transfer hummus to a shallow bowl and refrigerate for 30 minutes.

3.  Chop the other clove of garlic. In a small pan over medium heat, saute the garlic with 1 tablespoon of olive oil and 2 tablespoons of pine nuts. Remove from heat when pine nuts start to brown (about 3-5 minutes)

4. Remove hummus from refrigerator. Drizzle with 1 tablespoon of olive oil. Create a depression in the center of the hummus using a large spoon. Top with sauteed pine nuts and garlic, and chopped sun-dried tomatoes. 

5. Serve with pita chips, naan, carrots, or your favorite hummus-dipping food!

Charlotte Eats: Amelie's Bakery

Amelie's French Bakery is not to be missed when visiting Charlotte, NC. The original location in NoDa is open 24 hours a day, 7 days a week! They offer an array of sandwiches, pastries, and desserts, all at reasonable prices. Frankly, I wanted to try everything on display. 

I loved the eclectic décor- it was a mix of floral curtains, chandeliers, gallery walls, and 

mosaic tables.

There were several rooms, plus an outdoor area to dine in.

 Since we were there around lunchtime, I started off with a turkey and brie sandwich (with raspberry jam!) It was delicious, but the real star of the show was...

 ...The desserts!

I wanted to order everything!

We ended up going with this mixed berry tart (above), and it was honestly the best tart I've ever had. It was the perfect combination of moist on the inside, crisp around the edges, and refreshingly fruity.

We also couldn't resist getting a few French macarons to-go. The intention was to eat them at home, but they were gone before we even pulled out of the parking lot. They were the best macarons I've had outside of France!

Chapel Hill Eats: Sandwhich

Avocado sandwich with homemade chips.

Sandwhich is one of my favorite casual dining restaurants in Chapel Hill. As the name implies, they have a variety of unique sandwiches made with fresh ingredients and they also serve hamburgers, hot dogs, soups, and salads. I've liked every item I've tried on their menu and I have lunch here almost every week. It's the best! I've listed some menu items I love below...

4-Ingredient Smoothie

Smoothies are great because they're quick, easy to make, and you only need a few ingredients to make a really tasty one! Here's a recipe I love that only uses 4 ingredients...

INGREDIENTS: (It's best if the ingredients are cold!)

1/2 a banana

3 pineapple rings (I used canned slices)

1 peach

1/4 cup of coconut milk

Add banana, pineapple, and peach to a blender or food processor and pulse. Then, add the coconut milk and pulse again. Serve cold. 

Verde Salsa

I love salsa but I (sadly) can't handle food that is really spicy so I generally like the milder versions the best. This verde salsa is very mild but still flavorful and easy to whip up quickly.

INGREDIENTS:

Fresh garlic

Tomatillos (5-6)

Fresh cilantro

Green bell pepper

Canned chopped green chilies

Red onion

Chili powder

Salt and pepper 

1. Chop 3 cloves of garlic, 5-6 tomatillos, 1/2 a green bell pepper, and 1/4 of a red onion. Saute in a medium-sized pan over medium heat for a few minutes (until onions become transparent.)

2. Add all of the ingredients from step 1 to a food processor, along with 1/2 of a can of chopped green chilies (4.5 oz can) and a handful of cilantro (about 10 g). Sprinkle in a bit of chili powder (I added about 1/2 teaspoon for a very mild salsa) and salt and pepper. Pulse until blended but still chunky. Serve with tortilla chips.   

You can serve this with store bought chips or make your own...

FOR THE CHIPS:
1. Stack several corn tortillas and cut into triangle shapes.
2. Place chips in a bowl with a tablespoon of olive oil and toss to coat.
3. Put a little olive oil in a pan over medium-high heat, place chips in pan and season with salt and pepper. 
4. After 3-4 minutes, turn chips over.
5. When chips are crispy (after about 3 minutes on the other side), let cool and serve. 

Chocolate + Peanut Butter Eggs

One of my favorite flavor combinations is peanut butter + chocolate, so when Easter rolls around I always stock up on Reese's eggs. If you're looking for a delicious and easy candy to make, this is it. It could work for any occasion, if you used a cookie cutter rather than shaping them by hand. I'm imagining hearts or star shaped chocolates! This is the recipe I used. I decorated with sprinkles, coconut, pecans, and cinnamon chips and used dark chocolate instead of milk. 

Broccoli, Asparagus, and Cheddar Soup

I'm feeling quite cold today, which means it's the perfect day for some comfort food. Comfort food=soup. This soup is a bit of a different take on the classic broccoli cheddar soup. It's creamy, flavorful, and makes me feel all warm inside. Recipe ahead...

Serves 4 

Adapted from this recipe for broccoli cheddar soup.

INGREDIENTS:

-Broccoli (1 1/2 cups)

-Shredded Carrots (1 cup)

-1/2 a white onion

-2 cloves of fresh garlic

-Asparagus (1 cup)

-2 cups of chicken broth
-2 cups of milk
-1/4 cup of flour
-1/4 cup of melted butter
-2 cups of shredded sharp cheddar cheese
-1 1/4 cups of shredded monterey jack cheese

SPICES to season with:
-sea salt
-crushed red pepper
-black pepper
-garlic powder
-thyme
(or any spices you like)

1. Sauté chopped onion with chopped garlic in a pan with a tablespoon of olive oil over medium-high heat for 3 minutes. Add chopped asparagus and continue to cook over medium heat for several more minutes, until onions are translucent. Remove pan from heat and set aside.

2. Whisk 1/4 cup of flour with 1/4 cup of melted butter in a pot over medium heat. Cook for 3-4 minutes, whisking constantly.

3. Slowly add 2 cups of milk to the flour and butter, while continuing to whisk the mixture. Stir 2 cups of chicken broth into the pot. Let simmer for about 15 minutes, until mixture begins to thicken. Add chopped broccoli, shredded carrots, onion, garlic, and asparagus to the pot. Season well using black pepper, crushed red pepper, sea salt, garlic powder, and thyme (or any seasoning you like). Let simmer until vegetables soften, about 30 minutes. 

4. Stir in shredded sharp cheddar cheese and shredded monterey jack cheese. (This will make the soup thicker, so don't worry if it looks a little bit thin until this point)

Enjoy :) Serve with crusty bread. 

Pineapple (!) Hot Chocolate

I'd like to introduce you to the best hot chocolate I've ever had, which I created on a whim today. It involves dark chocolate and pineapple so you know it has to be good. Pineapple in hot chocolate?! Yes. Try it now. Don't argue.

Makes 1 serving

Ingredients:
Between 3 tablespoons and 1/4 cup of pineapple juice (depending on how strong you want the pineapple flavor to be)
1/2 tbs of sugar
1/2 tbs of natural unsweetened cocoa powder  
1 cup of milk
1/4 tsp of vanilla
1/4 cup of dark chocolate chips
whipped cream- optional topping

In a small pot over medium heat combine milk, cocoa powder, and dark chocolate chips. Stir until chocolate chips are fully melted. Add in all of the other ingredients and stir until combined and heated. Pour into a mug and top with whipped cream!