Momofuku Milk Bar Cookie Mixes

Momofuku Milk Bar Cookie Mix Review |

It’s not often that we make cookies from a box mix. It’s even less often that we would publicly admit to it on this blog. These cookie mixes are different.

Momofuku Milk Bar Cookie Mix Review |

We’re talking about cornflake-chocolate-chip-marshmallow cookies. We’re talking about compost cookies comprised of chocolate chips, butterscotch, oats, coffee, pretzels, and potato chips.

I’m assuming I don’t have to tell you about the brilliance of Momofuku Milk Bar’s Christina Tosi…wait…You don’t know Christina Tosi? Google her. Watch her make Crack Pie. Read her books. EAT HER FOOD.

There are good pastry chefs out there. And there are out-of-this-world-level-super-human-pastry chefs. Tosi eats both for breakfast (with a big glass of cereal milk, no doubt).

Momofuku Milk Bar Cookie Mix Review |

She’s the co-owner and mad scientist behind Momofuku Milk Bar, giving birth to such monsters as the cereal milk, cornflake cookies, and crack pie. Yeah, CRACK PIE. A pie so addicting that the members of her kitchen couldn’t think of any other name. Three entered rehab. One is still there.

Momofuku Milk Bar Cookie Mix Review |

Anyway, Tosi didn’t just beat Betty Crocker, Duncan Hines, and that chubby dough boy at their own game, she straight up annihilated them. The Milk Bar compost cookies and cornflake-chocolate-chip-marshmallow cookies rival every cookie I’ve ever eaten. EVER. I ate about 8 good sized cookies from the first batch. (It’s the reason why there are no pictures of the cornflake cookies. I ate them. Not even the camera flash was fast enough to beat me.)

Momofuku Milk Bar Cookie Mix Review |

What makes these cookie mixes so special?

10 Reasons Why Milk Bar Cookie Mixes Are So Special

1.  They are addictingly sweet and salty. I triple-dog dare you to eat just four. Not possible, because you will go back for a fifth…and a sixth.

2.  Making Tosi’s cookies from scratch is a pain the arse. The downside to Tosi being a mad scientist, is that all of her recipes either require some weird ingredient or about 11,000 steps. So, these mixes take care of 90% of the hard work. If you’re too lazy to throw in 10%, then you probably already stopped reading.

3.  They are available at Target, so there’s no excuse not to go buy some now. Seriously, you know you’re going there anyway to pick up bottled water and yogurt.

4.  The per cookie price of $0.58 (excluding the cost of the egg and butter) is cheaper than ordering pre-made cookies from at $4.46 (including shipping). These things are a steal.

5.  You can eat these cookies for breakfast. Crush them up, toss into a bowl, pour milk on top and enjoy your new power meal.

6.  They are both chewy AND crunchy. So if they were human, they’d be like the perfect combination of sexy and cute.

7.  You can take them on a plane…unless you forget.

8.  Dogs shouldn’t eat them, so more for you.



9.  They make great gifts for co-workers.

10.  They taste like awesome.

Momofuku Milk Bar Cookie Mix Review |

Soon enough we will have our own Momofuku Milk Bar here in DC, but for many people wishing to feed their sweet tooths, they have to either travel to New York or Toronto OR purchase the cookies online. Now all you have to do is stop by the baking aisle at your local Target. It actually takes more effort not to make them than it does to make them (don’t check the science on that one), so you have zero excuses for not trying these.

Disclaimer:  We did not receive any compensation or free samples for this post. All opinions are our own. All cookies tasted good. No dogs were harmed during the writing of this post. 

Beyond the Food

Loco’l to Globo’l: The new fast food

Loco'l Roy Choi

It’s 4 AM and our stomachs GROWL as we start the hour drive back home. Okay, technically it should only be 3 AM, but daylight savings just stole an hour from our lives.

Anyway, it’s 4 AM and we’re hungry after a late night out. Stomach pangs in full force, we don’t care what fixes it, we just want to fill our bellies with something–ANYTHING as long as it’s quick, cheap, and available. Not surprisingly at this time of night (morning), options are limited to less than a handful of fast food joints, so we settle on breakfast sandwiches from Ronald’s golden arch palace.

Funny that the only options are probably some of the worst things you could throw into your body; especially in the wee hours of the night after the stomach is lined with the always fun combination of craft beer and Maker’s Mark. And I’m not saying you should be juice cleansing at 4 AM or tossing a kale salad together in a drunken haze, but there has to be an option to satisfy your hunger with food that is comforting, yet also honest and not cranked out of a factory.

If Chef Roy Choi (the Papi Chulo of Korean tacos) has his way, we will soon have that option. An option that doesn’t sacrifice quality for cost. An option that doesn’t sacrifice healthy choices for fast ones. An option that allows for us to be fed by chefs and not corporations.

Meet Loco’l:

Choi, along with his crew of world-class chefs (Daniel Patterson, René Redzepi, & Chad Robertson) are trying to revolutionize fast food with Loco’l. Their goal is to take the efficiency, price point, and supply chain organization of the quick service industry and apply it to chef-driven recipes, sourced from REAL local ingredients; feeding the world from the hands of chefs and not brands. And on top of all that, they’re trying to create a restaurant culture that gives back to the community.

So, what Choi and his crew of some of the world’s greatest chefs are trying to accomplish is no small feat. This isn’t just a new “farm-to-table” or type of fast food restaurant. They are actively trying to change the way the fast food industry operates. Impossible? As, Daniel Patterson says in their Indiegogo campaign video above, “Well, how would you know? No one’s tried.”

With other chefs, sometimes an air of sarcastic cockiness lingers with every word they say, but Choi comes off as a humbly cool guy. He feels tangible. In an Eater interview with Hillary Dixler, Choi references their goal of making a 99 cent burger; a goal that would feel like a joke or empty promise if thrown out by anyone else. But when Choi says it, there’s an earnestness to it, as if this is what HAS to be done. And he acknowledges that there is a bit of putting the cart before the horse in their goals, but there’s a boldness to their strategy that I admire. They didn’t decide to just make an inexpensive burger, and say, “Oh we’ll see how low we can get the price point.” Nope, Choi’s got 99 problems and they’re all pennies.

And for the naysayers out there questioning why these powerhouse chefs are crowdfunding a lot of their pennies through IndieGoGo, you can see Roy’s full answer here. But, technically, all of us are already guilty of “crowdfunding” all the big corporate fast food companies and we’ve been doing it for years. How many times have you you stuffed your mouf with food from a drive-thru in the last month? What about last week? You’re eating french fries right now as you read this, aren’t you? Your trackpad has a grease stain and I can see salt on the keys. Besides, your “donation” to Choi’s campaign isn’t solely out of the goodness of your heart, you’re actually getting tangible benefits. From gift cards and t-shirts to private Loco’l parties, every donation level has a tangible perk equal or greater than the monetary value you’re giving up.

Sure this could all be a big failure and yes the goals and ambition behind it is akin to a child dreaming of walking on the moon. But, let’s keep in mind someone did actually walk on the moon. Yeah, kind of makes this fast food revolution seem a little less insane. Even still, Choi and Patterson might be insane for attempting this, but for every person who supports their mission and for every individual that their mission ends up supporting, they take one step closer to sanity and one giant leap towards turning Loco’l into something globo’l.


After donating to their Indiegogo campaign, follow the Loco’l adventure online via their website, through Facebook, or follow them on Twitter

Reviews, Videos

Tastemade Video: True Food Kitchen – Fairfax, VA

True Food Kitchen

It doesn’t take a detective to figure out what makes this kitchen’s food so true. Although, that would open up an excellent True [Food] Detective parody opportunity (man, someone should do that in a Tastemade video…) Anyway, all of the dishes on the menu closely adhere to Dr. Andrew Weil’s anti-inflammatory diet. So, the goal is to serve food that not only tastes good, but is good for you as well. Does this place deliver on taste? If “health” food tasted this good when I was a child, I wouldn’t have cried myself to sleep during my parents’ vegetarian phase.

Although True Food Kitchen‘s menu contains some familiar dishes (street tacos, panang curry, turkey burgers), our palates were also surprised by the likes of edamame dumplings. They are as close to an asian pierogi as one could get–smooth, flavorful edamame on the inside, floating in a soy broth of deliciousness.

Oh, and do YOU know what a sea buckthorn is? Sounds dangerous, right? It’s an orange colored berry. (Don’t say you never learned anything from this blog.) And it tastes dangerously delicious (not affiliated with the pie place), especially in TFK’s Super Berry Tart. I give massive bonus points to any restaurant using an ingredient I’ve never heard of and then like 10 gold stars for making it taste real good.

True Food Kitchen - Sea Buckthorn

Time is a flat circle and so is this Super Berry Tart…it’s also filled with the power of Sea Buckthorns.

Even Rust Cohle could find happiness in a glass of their unique, definitely healthy, thirst-quenching beverages. Where else can you get a grapefruit cinnamon soda? I’ll give you a hint: NOWHERE.

Disclaimer:  Our meal was comped by Tastemade, but all opinions and references to True Detective are our own. 


True Food Kitchen on Urbanspoon


Curried Egg Salad

Curried Egg Salad @

Winter isn’t coming. It’s here.

After returning to Castle Black from the cold, treacherous conditions, one needs a quick meal so they can return to their Night’s Watch duties. That assumes that they’re still alive, but now is hardly a time for pessimism.

Curried Egg Salad @

When you’re trapped inside with white walkers outside during a snowstorm, you start looking for ways to use random stuff in your cabinets. (For the record,  “snowstorm” in the Northern Virginia/DC metro area consists of anything over 1 inch of snow.)

So, with A SONG playing in the background and lots OF ICE outside, we thought it would be nice to add some heat AND FIRE to a fairly average dish:  egg salad.

How was this accomplished? We wanted to use dragon eggs instead of chicken eggs, but we didn’t have any in our pantry. So, we added Whole Food’s Spicy Curry Rub to our boring ol’ normal eggs.

Curry Egg Salad

We’re already huge fans of the spice rub, which gets used for searing and grilling a multitude of proteins. (It even works great in stewed chickpeas.) So, to say it’s a universal spice mix that could possibly unite the Seven Kingdoms is an understatement.

Curried Egg Salad @

This dish is fit for everyone, including a king sitting on the Iron Throne.

Curried Egg Salad

Can you tell we can’t wait for Game of Thrones to come back on April 12th?

Curried Egg Salad @



  • 8 XL Eggs
  • 1/3 Heaping Cup of Mayonnaise
  • 2 Tablespoons Currants
  • 2 1/2 teaspoons Whole Foods Spicy Curry Rub
  • 1/2 teaspoon Sriracha
  • Salt & Pepper to taste

1.  Make hard boiled eggs. You already know how to do that, right? If not, check out our deviled egg recipe for tips.

2.  Dice your hard boiled eggs and mix with the rest of the ingredients in a medium mixing bowl (preferably one with a lid so you don’t have to get another bowl dirty to store the egg salad).

3. Serve with crackers & pickles, on a sandwich, crostini, or just eat it out of the bowl with your fingers.

Curried Egg Salad @

 Disclaimer:  No compensation or free products were provided for this post. All opinions and references to dragons are our own. 

Recipes, Videos

Leftover Pizza Bread Pudding

Recipe: Leftover Pizza Bread Pudding

Full disclosure:  I didn’t expect this to actually taste all that great. Part of me wanted it to taste awful. Would’ve made for a funnier ending to the Tastemade video if I vomited into a trash can.

But unfortunately (or fortunately for our trash can), it wasn’t too bad. I suppose that shouldn’t be a surprise that cheese, tomato sauce, meats, veggies, and bread soaked in an eggy mixture tastes good. All the major food groups are covered, including the Pizza Food Group.

So, it wasn’t awful and I’d dare to say it was pretty good. Here’s the question: Does it succeed at being a suitable use for leftover pizza? Is this better than eating plain ol’ microwaved (or toaster oven-ed) spare slices?

I think so.

The microwave tends to make the crust chewy. And I by ‘chewy’ I mean an inedible substance related to the leather shoe family. The oven and toaster oven help keep the crust crispy, but it always seems to dry out the rest of the pizza. With the bread pudding, you get moist crust and gooey cheese, nicely paired with burnt cheese on the edges along with a top that has a nice crunch.

So, if you’re like us and tend to have a lot of leftover pizza hanging about, then you should give this a try.

leftover pizza bread pudding


A quick Google search will let you know that this isn’t a new idea. Our recipe was guided by this post from A momma with ideas… As a slight alteration, you could even increase the eggs, decrease the milk, and call this a breakfast casserole.

  • Two slices of leftover pizza – Any will do, but I would not recommend thin crust.
  • 1/4 Cup Milk
  • 2 XL Eggs

1.  Whisk together the eggs and milk and set aside.

2.  Cut the pizza into rectangles and squares.

3.  Place the pizza into a small (single-serving) casserole dish, then pour the egg/milk mixture over the top. Cover and let it sit in the refrigerator for at least an hour (the longer, the better).

4.  Remove from the refrigerator and sprinkle Parmesan cheese on top, then bake in a 350° oven for 30-45 minutes, until the top gets crusty and brown.

Reviews, Videos

Tastemade Video: Tachibana – McLean, VA

Tachibana Japanese Restaurant

We made the trek out to the ever-expanding area of McLean to check out Tachibana. It’s long been known as one of the best spots to grab some sushi in the area and its reputation was confirmed by the amount of customers that had already filled the restaurant. The place opened at noon and was nearly completely packed by noon-fifteen. A good sign that actually ended up working out in our favor: We didn’t intend on sitting at the sushi bar, but since all the tables were taken, we figured it’d be better than waiting over an hour. This made the whole experience, as the sushi chefs are all friendly, fun, and informative. After watching them, my biggest takeaway was that I need to work on my knife skills. Seriously, I can barely cut a uniform slice of french bread, let alone delicate fish flesh. Luckily abstract bread slices are totally in right now.

Not a sushi fan? No worries, as Tachibana has an extensive menu that includes various soups (ramen, soba, udon), rice bowls, and appetizers for people who prefer more “turf” than “surf.” We’ll definitely be back to check out the rice bowls, which we watched our sushi chef artfully construct for another customer. It was overflowing with meats, vegetables, sushi; everything perfectly in place. Upon seeing it, I lost all capacity for high-level thinking and grunted “Me want that.”

For a quick peek at our lunch, check out the Tastemade video above–which is 100% narrated in bad haikus (you’re welcome!)–and if you get a chance to check out Tachibana, definitely skip the tables and head for the sushi bar!

Disclaimer:  My meal was comped by Tastemade, but all opinions, bad jokes, and typos are my own. 


Tachibana on Urbanspoon

Reviews, Videos

Tastemade Video: Ted’s Bulletin – Reston, VA

Ted’s Bulletin

Cupcakes are so 2010 and doughnuts are so 2014, so what will replace those sweet food trends in 2015? Hopefully, homemade pop tarts. Yup, you heard me right.

You know I love pie: Exhibit A. Exhibit B. Exhibit C. And a Pop Tart is basically just a flat, hand-held pie. At the forefront of this revolution, is Ted’s Bulletin, a local chain in the Washington, DC metro area. Not only are they serving up make-you-feel-like-a-kid-again pop tarts, but their comfort food will have you checking the kitchen for grandma. Couldn’t find grammy, but I did find a tasty lunch.

Ted’s wouldn’t share their secret pop tart recipe with me (and why should they?), so below is my best guess at how they make them. Now we can all make pop tarts at home!


  1. Buy one full-sized pie.
  2. Run over with steamroller.
  3. Eat.

Disclaimer:  My meal was comped by Tastemade, but all opinions, bad jokes, and typos are my own. 


Ted's Bulletin on Urbanspoon

Reviews, Travel

San Francisco Deficiency Syndrome

It’s been a few months since we visited the San Francisco Bay Area and already we’re starting to feel the effects of SFDS (San Francisco Deficiency Syndrome). Although not supported with medical data, every year SFDS, affects 100% of all humans living in our house. And unfortunately there is no treatment, except for visiting the San Francisco Bay Area.

In an effort to find an alternative cure, we figured it would be best to explore the root of the problem and identify some of the sources. It’s pretty clear that the syndrome is connected to the food we eat, so let’s take a look at some potential sources of our condition.

1.  Avatar’s – Sausalito, CA     Avatar's on Urbanspoon

Avatar's Restaurant Sausalito

One needs only one piece of evidence to suggest that Avatar’s is a powerful source of culinary creativity:  832 Yelp reviews with a near perfect rating. The restaurant is a fusion of Indian and Mexican cuisine, which sounds like an odd pairing, but when you taste the food…it’s like something you’ve never experienced before. Simple dishes with complex flavors, combining a comfort of familiarity and newness that sticks with you long after you’ve left the area. Pumpkin chicken enchiladas don’t sound very exciting, but they were fantastic. No amount of hyperbole and exaggeration can do this place justice. Just. Eat. There. It’s worth getting SFDS.

2. The Girl and the Fig – Sonoma, CA     The Girl & The Fig on Urbanspoon

Pork Chop Girl and the Fig

A lot of people use the word “best” to describe a lot of meals they eat (myself guilty of this as well). In reality, this description of “best” is more accurately defined as “this is pretty good and the best [blank] I’ve had since that last best [blank] I had a couple weeks ago.” With that preface, I want to declare that in this instance, the pork chop I ate at The Girl and the Fig was THE BEST I HAVE EVER HAD AND WILL LIKELY EVER EAT FOR THE REST OF MY LIFE. I considered giving up pork for the sole fact that every other pork chop eaten after this one will only lead to disappointment and further worsen my SFDS. Oh and I almost forgot about the chocolate fig parfait aka Chocolate Heaven. And I didn’t think I even liked figs…

3. Wayfare Tavern – San Francisco, CA     Wayfare Tavern on Urbanspoon

Wayfare Tavern

We’re always too busy stuffing our face to get a pic of the food. This photograph was taken by our wedding photographer, Ryan Polei.

Aside from the strong sentimental attachment of Wayfare Tavern being the site of our first dinner as Mr. and Mrs., from the top of the menu to the bottom, everything we’ve eaten has delivered. Fried chicken? Crispy, moist, flavorful. Pop-overs? Perfect. Burrata? Excuse me, while I lick the plate. Wayfare Tavern was also the inspiration for our Peach Pie with Candied Rosemary. Oh and even something as simple as a freaking burger–and I’m going to use that word again, and I MEAN it–was the B-E-S-T we’ve ever had. If you needed any more convincing, we have a picture of the outside of this restaurant hanging in our living room. It’s basically the first thing you see when you walk in. We need help.

4.  Tony Tutto Pizza – Mill Valley, CA     Tony Tutto's Pizza on Urbanspoon

Tony Tutto's Mill Valley

What better way to kick off a trip to the San Francisco Bay Area, than by enjoying a fresh pie from Tony Tutto Pizza. Emphasis on the word fresh. We use that word on the east coast, but it does not mean what it means on the west coast. And yes this is a pizza place, but unlike most other cocky pizza places, it’s not about the pizza. The pizza just happens to be great, but when you eat a Tony Tutto pie you’re tasting each ingredient. You’re not eating a margherita pizza, you’re eating the tomatoes right off the vine and cheese straight from a cow. Yes, I know that’s not how cheese is made, but you get the idea…

5. Fish. – Sausalito, CA     Fish on Urbanspoon

Fish and Chips Sausalito

After a five-mile hike at Muir Beach, we were plenty hangry and not prepared to wait in what appeared to be a five-mile line at Fish. We toughed it out and became increasingly hangrier, but when the food came, nirvana was achieved. Beautiful fish and chips. A Vietnamese-style salmon sandwich exploding with flavor. It was the kind of meal that makes your worries disappear. We didn’t care that we were tired and sweaty. We didn’t care that the only table available was in direct sunlight, shooting UV rays into our eyeballs. We didn’t care that we might have been illegally parked. All we cared about was that the seafood was fresh, delicious, and in our moufs.


Unfortunately, writing this post has made our case of San Francisco Deficiency Syndrome even worse. To prevent the risk of further infection and potential hospitalization we are currently in the process of planning a trip back this summer.

Maybe, just maybe, we’ll eventually find a cure.


Homemade Coffee Butter

Coffee Butter

Raise your glasses (or water bottles, or coffee cups–just raise whatever drinking vessels you have). I’d like to propose a toast to toast.


Coffee Butter Ingredients

Think about it:  Toast is likely near the bottom of the Food Pyramid of Awesomeness (patent pending). Toast is boring. Toast barely has any flavor. Toast occurs in many instances as a way to tolerate stale bread. And aside from a small cult following for #BreadSelfies, it isn’t very popular within the #foodporn industry.

What toast does have going for it, though, is that it is a completely blank canvas for which you can paint any flavor your palate desires.

There are lots of toast canvas media to choose from  (jams, preserves, and jellies), but what if I want more of a creamy, unctuous topping that is not comprised of mostly sugar-infused gelatin? Yes, Flavored Butter, please stand up.

Coffee Butter Cream

I enjoy flavored butters and I don’t think they get as many accolades as they should. Sure, honey butter is pretty common and is deliciously spread upon rolls at many holiday meals. And there seemed to be a pretty big push for strawberry butter on all the food blogs in 2014. But why aren’t flavored butters a household name, yet? Why doesn’t my local Target have its own flavored butter aisle?!

Coffee Butter Cream

Luckily, making a flavored butter is about as easy as making toast, so there’s no need to place reliance on any grocery stores.

When I think of butter (flavored or otherwise) and toast, I immediately think of breakfast. And with that word association continued one more level, I end up at “coffee.” Of course! Homemade Coffee Butter.

Coffee Butter Sugar Cream

The more I enjoy locally roasted coffee from the likes of Monument Coffee Roasters and Caffè Amouri, the more I realize how much better the coffee tastes the first few days. Since we aren’t daily coffee drinkers, this results in a lot of perfectly good, but not at it’s peak, coffee lying around our kitchen. So we’re constantly looking for things to put the spare beans in (like Coffee-Infused Doughnut French Toast).

Besides, coffee butter has all the same components of a regular cup of coffee: coffee, cream, and sugar (albeit at different ratios).

Coffee Butter

You could probably just blend store-bought butter and ground coffee and be done with it, but homemade butter is so ridiculously easy to make, that it’s worth the extra step. Besides, if all we’re doing is telling you to mix butter and coffee together, we might as well just give you instruction on how to make toast.

Coffee Butter

So, break out the coffee butter, bread and a toaster, channel your inner Van Gogh (minus the ear removal stuff) and make a masterpiece for breakfast.

Then shove that masterpiece into your mouf.


  • 1/2 Cup Coarsely Ground Coffee
  • 2 Cups Heavy Cream
  • Cheesecloth
  • 1/3 Cup Powdered Sugar
  • 1/4 Teaspoon Salt
  1. For our coffee we used a 50/50 mixture of Caffè Amouri’s Dutchess blend and Monument Coffee Roasters‘ Kenyan Lenana beans.
  2. Mix coffee grounds with heavy cream and store in the refrigerator overnight (or at least 8 hours).
  3. Strain coffee-cream mixture with cheesecloth, squeezing out all the creamy goodness.
  4. Pour the mixture into a food processor fitted with the blade attachment, then add the sugar and salt.
  5. Turn the food processor on and let churn until the butter separates from the buttermilk (you’ll hear it sloshing around after about 45-60 seconds).
  6. Drain the buttermilk and remove the butter, forming into a ball. Squeeze out all of the buttermilk from your ball of butter, whilst rinsing in cold running water. Make sure to get all of the buttermilk out of the butter, or else it will RUIN your butter by making it sour.
  7. Since coffee works both in savory and sweet forms, taste your butter and feel free to add more salt or sugar to your liking. Store in the refrigerator in your favorite shallow dish.
  8. Serve on toast or pound cake, then insert into your mouf.

Coffee Butter

FUN FACT:  We made this the same day that I finally tried Bulletproof Coffee. Thus, 90% of my food consumption that day was comprised of butter and coffee.


Holiday, Recipes

2014 New Year’s Eve Menu

New Year's Eve Menu 2014

Hello, 2015. Pleasure to meet you.

Taking a quick break from breaking down cardboard boxes (thanks, Amazon!) and putting Ikea furniture together to do our first post of 2015. In our last post we shared our New Year’s Eve tablescape along with a PDF template for our food tent cards. Now let’s get to the foooooooooooood! Here’s a look at what we ate during the final hours of 2014 (and also the first few hours of 2015).

Sausage Bites

Sausage Bites Bon Appetit

These are are our take on Bon Appétit’s Pigs in Sleeping Bags. Rather than make our own sausage, we used a chicken sausage with spinach and feta from Wegmans. These might be my favorite of the lot and are normally the reason for our first empty plate of the night. They are much better hot, but they’re not too shabby cold at 2 AM, either.

Deviled Eggs

Deviled Eggs

If you follow us on Twitter, you know that we make deviled eggs for pretty much every occasion (and many times for no reason at all). We used our classic deviled egg recipe, spiked with Sriracha and dusted with cayenne. After staying up late many times to make these eggs, it’s nice to finally eat them late at night.

Mini Mac ‘N’ Cheese (#glutenfree)

mac n cheese bites

Because it’s more fun to eat mac ‘n’ cheese with your hands, this Easy Mac and Cheese Muffins recipe from made several appearances in our house during 2014. Also, these are baked in a muffin pan to facilitate maximum crispy-edge-ness. We modified the recipe by skipping the breadcrumbs and used a gluten-free elbow pasta from Barilla. Oddly enough they actually turned out better than gluten-full pasta, as the edges were even crispier than normal. We also added a dash of nutmeg for fun. It’s a great base recipe to tweak (each time we change up some part of it), so feel free use your favorite cheeses or even add some spices to your liking. We do want to warn that these don’t quite hold up as a leftover, so be sure to eat all of them the day they’re made.

Caprese Bites

caprese bites

In a world full of heavy, meaty, carby appetizers, these Caprese Bites are here to add a bit of freshness to the table. A classic italian combination of tomato, basil, mozzarella, and balsamic vinegar made party-ready with a toothpick. Our secret weapon is Acetum Blaze Glaze, which is basically a pre-reduced balsamic glaze that will save you hours over the stove reducing vinegar. Definitely worth keeping a bottle around for balsamic emergencies.

Mini Chicken & Waffles

Mini chicken & waffles

Wanna trick your mouf into thinking you’re at Roscoe’s House of Chicken & Waffles, but don’t feel like jumping on a plane to L.A? Here’s the secret: Mini Eggo Waffles and Chic-fil-A nuggets. (Chicken from Popeyes would also probably work fantastically.) You could go all homemade if you want, but then you wouldn’t have time to make anything else. There are tons of variations on this appetizer, but we serve ours with a blend of pure maple syrup, Log Cabin syrup (for texture), and Sriracha for a small kick.

Spinach & Kale Bites

Trader Joe's Spinach Kale Bites

This is a small cheat, as these are frozen and are supplied by Trader Joe’s. They’re pretty good when they’re hot, but be sure to re-heat for guests, as they’re not so good at room temp.

White Chocolate & Cranberry Cookies

white chocolate & cranberry cookies

These cookies have become a holiday staple in our family. It’s unfortunate, because I don’t really like white chocolate all that much. However, it’s a crowd favorite that ends up on all their Christmas wish lists, so we make a couple batches in early december and freeze the pre-formed dough to ensure we’re fully-stocked and ready to bake throughout the season. The recipe is written down on a scrap of paper from my mom, so who knows where it originally came from. It’s a fairly standard cookie nowadays, so take your pick from Google.

Cheesecake Bites

cheesecake raspberry bites

Tina first saw this “recipe” on the mint love social club blog. The reason for the quotes around “recipe” is that there’s really no recipe other than cutting a frozen cheesecake into squares, adding a raspberry on each, then popping a thick toothpick in the middle. Seems a little too easy… After stuffing my face with salty snacks it’s nice to have a sweet, fruity, creamy bite. But don’t count how many you eat, as you don’t want to realize you just ate an entire cheesecake one bite at a time.

NYE 2014

We clearly ate well and this was for a small gathering of about five people. Just imagine if we had a full-blown par-tay…

Stupid Disclaimer: No compensation or free stuff was provided from anyone for this post. All references to websites, products, and/or brand names are done so because we actually use and like them.