101 Asian Recipes 44 & X 5-8 Club A Super Upsetting Cookbook About Sandwiches Agave airline miles Al Forno Aleksandra Crapanzao alfajores Amaro Amber India Amy's Bread andy ricker Anya Fernald Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Around the Fire Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Bees Ben's Chili Bowl Big Gay Ice Cream biscuit Bitters BLT Steak Bond 45 Bongo's Cuban Cafe Bottega Louie Brad Thomas Parsons butter butter tart Camino ceviche Charlotte cheese toast Chef Boyardee chefs cherimoya Cherry Bomb chicken & dumplings chili chimichurri chips chocolate-banana bread Chrissy Teigen Christmas Christmas Carol cilantro Citrus Classic German Baking cocktails cookbooks cookies cooking Cooking Uptown cotton candy country fried steak crab crack pie Cravings cucumber salad dairy free dates Delta Denver Broncos deviled egg Disaronno Dish drinking food of thailand Einkorn wheat Elway's fall farmers market filet mignon Flank Steak Flowers Fontina cheese Food52 football Freedom Tower fries garden gardening garlic ggarlic bread Ghostbusters gluten free Good + Simple grain free Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch home Home Cooked honey hot dog ice cream Indian Industrial iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme Kristen Kish lemon lemonade Lemon-Chile Vinaigrette Lenny's Liam Helsmworth local hot spot lomo saltado Los Angeles Lucky Peach Luisa Weiss Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Marte marie Forsberg Matt's meatballs meatloaf Mermaid Sundae Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard nibbles Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino peppers Peppers of the Americas pesto Peter Luger Phoenix Claws and Jade Trees Pig Pickin' pizza pok pok potato toe Rao's Ray Ray Red Cat Red Eye Grill restaurant rhubarb ribs Rice Krispy treats Rioja Road Food Rosebud rosemary Rustic Canyon Salami Salsa Salty Pimp Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Slow Foods smoothies juices Sparks Spider-Man Turn Off the Dark Spritz squash casserole St. Louis steak Stir STK Miami Stollen Strawberry Fields Sugan and Spice Sur Swine Wine Table Mesa Tacos Tate's Bake Shop The Cottage Kitchen The London Cookbook The Parker House The Radio City Christmas Spectacular The River Cottage The Wednesday Chef thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vegetarian Vesta Dipping Grill Vibrant India Victor's Cafe Wall Street Wildfire Wolfgang women wontons XX Dinners Zelo

Entries in crack pie (4)


Milk Bar Life by Christina Tosi

I was super excited to receive this cookbook; I loved Christina's first book. When in New York, I usually stay in a hotel just around the corner from Milk Bar and I occasionally hop in for a sweet snack....cereal milk, crack pie, and more crack pie.  I have even enjoyed the messy pleasure of making crack pies (and not wasting time with a knife and plate but going straight to the pie-plate with my fork).  So, when I tell you that I was super excited to receive this book, you should believe me.

As I began reading the book, I was somewhat gob-smacked.  Why does the book include recipes for cookie-dough cookie, cinnamon toast, store-bought pretzels with blue-cheese scattered on them, 7-layer salad, and something made with spaghettios?  I was incredulous as I read a recipe for a ritz cracker cake where the ingredients are grape jelly, cool whip, and ritz crackers.  Yuck!  I was really disappointed with this book overall as I expected so much more from this talented and whimsical chef (No, I don't consider ritz cracker cake whimsical).  There are a few winning recipes in this book; however these recipes have been covered time and time again in many other cookbooks.  But I will give these recipes a shot...grandma's oatmeal cookies, rosemary nuts, and banana cookies.  I can only have hope for Christina's next book. 


A New York minute

I left Charlotte on Sunday for a week in the city!  I love NYC.  Did I say that loud enough?  I love NYC!!!!  I love the hustle and bustle, the green-haired girl and the blue-haired boy that I saw on Sunday as I was moseying around the East Village, the guy in a white t-shirt and black pleather pants that are so tight that he must have to cut them off but hey, at least he looks good!, I love the delis at every glance (just in case I happen to be starving from one block to the next) and I love the options - food, shops, whatever.

As some of you may remember, a couple of months ago, I made Momofuku's infamous crack pie.  So, I had to go get the real thing!  How delighted was I to find out that Momofuku's Milk Bar is only a couple of blocks from the hotel - yippee!!!  Sunday lunch - crack pie!  My first words after I bit into it were "Holy Crap" and I didn't even care that my mouth was full and crumbs were sputtering about and out.  It was silky smooth and tooth-achingly sweeth and caressing my mouth.  The real thing is really reminiscent of the Southern desert, brown sugar pie.  It was so good that I decided for dinner last night, that I was going back to Momofuku Ma Peche for dinner because the Milk Bar is next door and I (shhhh!!) could get another piece of pie!  I mean really.  3 blocks there and 3 blocks back - that's working off a bite of the pie!  I deserved it, right???

Well, I was thwarted on my way there.  It just wasn't meant to be.  You see, the General Assembly is in session this week at the UN.  Which means, 100+ of world presidents, rulers, and dictators (whoops - did I say that?) are here in the city.  Across from my hotel and directly in the path to the Milk Bar is the Warwick hotel.  So I'm minding my own business, walking past the hotel, when a brigade of black shiny SUV's come flying up and swerving up to the door of the Warwick.  Four guys dressed in black suits and carrying and kind-of aiming machine guns jumped out of the SUV and scared the heck out of me!  Picture me, pressed against the side of the hotel, eyes wide, and clutching my purse like a mad woman.  I made the genius assumption that someone is staying at the Warwick that must be slightly important to a country.  So I quickly (and deftly) decided to turn around because 1) I don't want to be accidently seen as a whacko and gunned down and 2) I didn't want some whacko on the street throwing something and hitting me in protest of whomever all the fuss was about.  Crack pie just wasn't worth it - I have a family reunion to attend on Sunday and I plan on eating my mommy's potato salad.  (Ummm - Mommy - will you make potato salad for Sunday?????So, instead, I went to one of the little delis I like so much and ordered a grilled cheese sandwich and loaded up a container of fresh fruit from the bar.  I went back to the hotel and ate my $4 sandwich and $20 strawberries and watermelon. 

Directly across the side street from the hotel (and directly beneath my window) is the Ziegfield Theatre.  Last night, was the premier of Wall Street.  So I caught a glimpse of Michael Douglas, Catherine Zeta-Jones and the guy from the movie with the cars that turn into robots (I cannot think of the name of the movie or the actor!!  MB will know!)

See why I love NYC????  Never a dull moment.



The whole point of this blog is to share the interesting food I come across, right?  With that being the case, I thought I'd share a recipe or two.  I previously mentioned the "crack pie" that I made earlier in the week.  I have made it a point to try and take pictures of this stuff as I go along, but that pie was so good I guess we ate it all before I could get a picture of it!  That said, here's the recipe.  I got it off of the LA Time's website, so credit to them. 

Momofuku's Crack Pie

Word to the wise...this pie is good cold, but it is absolutely great when it warms up to room temperature.  You will thank me once you try it this way.

I would love to share the recipe for the chocolate-banana marble bread, but I can't due to copyright restrictions.  I found the recipe in 'The Art & Soul of Baking' by Cindy Mushet.  If you interested in checking out a preview of the book, just click on the title above.  Also, if you really want to get the recipe, just ask.  I'm sure I can find a way to get it to you.  ;)  Before I sign off, here's a picture of the finished chocolate-banana bread.  Trust me, it is as delicious as it looks...


A cooking fool

I haven't posted in the last several days and I apologize to all of my avid followers  ;)

I've been in town due to having a week from travel and I took the week of May 31 as a much-needed vacation week.  Not really doing anything this week; cooking and sitting by the pool.  The pool...ahhhh, I believe sitting by the pool is my most-favorite pastime.  A good book or mag, a bottle of water, sunscreen and the refreshing water as it calls out to me - Amy, come in come in!

Saturday morning, I trekked to the farmers market along with everyone else in Charlotte.  Fresh veggies and fruits are beginning to make their way to market.  All the vibrant colors are such a pretty site.  I packed my San Fran market tote full and I can't wait to go back for more!  Saturday night, the hubby and I went to Cantina 1511 with my parents and grandparents and had some fabulous guacamole and salsa.  The chimichanga was tasty also - the carne asada, not the chicken.

Sunday morning I stumbled out of bed around 7am to make two of Momofuku's Crack Pie to take to my sis's for lunch.  You heard me - Crack Pie.  And it is like crack, or so I'm guessing since I've never actually snorted or shot crack or whatever it is you do with the stuff.  But this pie - O.M.G.  Let's just say you don't want to know what's in it.  You only want to know that it is outta this world and you cannot get enough of it!!  Michael and I ate it right out of the pan - we couldn't waste the time to put it on a proper plate.  Those precious seconds were seconds that the pie could be in our mouths, making us gush and groan.  Alas (big sigh), our pie is gone and I've yet to make another.  I just can't bring myself to take the 4 sticks of butter out of the fridge.  Wait!!  Shhhh - did I say 4 sticks of butter????  Ignore that comment please because it may make you turn away from the most delicious, most enjoyable, most mmmm-good pie you've ever had!

Tuesday, I pulled out the food processor to make a batch of pesto as I've been longing for fresh pesto for several weeks now.  The food processor didn't work AGAIN.  So I proceeded to have a hissy fit in my small little kitchen (I think I scared the cat and the dog).  Not the first hissy fit I've had over this thing.  Michael was privy to the first one and if I remember correctly, he just stood there and laughed at me.  Anyway, I half-assed my pesto because I was not giving up that easily.  Called Michael, threw the processor in the trash and marched myself into Crate & Barrel and purchased a nice, new, fully-loaded and working food processor!  Yesterday, I made a chocolate marbled banana bread that is absolutely yummy!  Very crumbly, with a cake-like texture.

Also this week, I've made ribeyes with chimichurri (can't get enough of this stuff), extra-thick pork chops with a balsamic vinegar, honey, butter and rosemary glaze (holy cow - it was good!), baked chicken with a lemon, garlic, rosemary and oregano sauce (I get happy just thinking about this), sauteed bok-choy, sauteed spinach w/red pepper flakes, roasted lemon asparagus...mmm, I think that may be it.  No wait!!  Monday, my mommy and I made a  strawberry and rhubarb pie.  Our first cooking with rhubarb and I fell in love with its tartness!  I can't wait to make something else with it!!  I think today's lunch will be a tomato sandwich with loads of Duke's mayo, S&P and Bunny bread - love me some bunny bread!!!

Update on the pota-toe...the blister had decreased.  However, this weekend I found that I had blistered the underside of 2 toes.  But, I'm no longer in pain.  Tuesday night, as I was pulling the asparagus from the stove, i was really trying to be careful but I touched the pan with my finger and now have a pretty little blister on my finger.  Poor Michael - he has been reduced to telling me to 'please be careful' every time I start cooking.  I'm dangerous - there's no two ways about it!!