Going out to eat and eating at home

Recent Posts

TWD–BCM: Plain and Simple Almond Cake

TWD–BCM: Plain and Simple Almond Cake

This is my first Tuesdays with Dorie: Baking Chez Moi. I’d just received the book for my birthday from my sister. I wasn’t very excited to try this Plain and Simple Almond Cake but boy was I surprised. The instructions are a little more delicate […]

TWD_DC: Anzac Biscuits

TWD_DC: Anzac Biscuits

Another Tuesdays with Dorie cookie in the books and I surprisingly loved them. When I first saw the recipe I thought they looked plain and boring but I really ended up liking them. They were super quick to whip up and I loved that it […]

Vodka Sauced Mac n Cheese

Vodka Sauced Mac n Cheese

I’d been dreaming about marrying two of my favorite dishes Vodka sauce and mac n cheese. This dish can be played with, the ingredients altered just like a grilled cheese.



Vodka Sauced Mac N Cheese

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Fork and Crumb


  • 1 lb Cavatappi Pasta
  • 1/2 C heavy cream
  • 1 28 oz Can of diced tomatoes
  • 1 tsp crushed red pepper
  • 1 vidalia onion
  • 1 C Vodka
  • 1/2 C Pecorino Romano cheese + more for topping
  • 1/2 C Fontina cheese
  • salt and pepper to taste


  1. This is a loose and fast recipe. There are no strict rules but things should be done in the right order. Use whatever type of tomatoes you wish as well as cheese and pasta type. I would definitely choose a cheese that melts well when ingredient shopping.

  2. I used mozzarella cheese because it was what I had on hand and needed to use up but it doesn’t melt well so I would recommend Fontina or perhaps smoked gouda if you’re looking for a smokier flavor.
  3. Really any kind of tomatoes will work especially if you’re using an immersion blender, if you’re not crushed are best !


Momofuku crack pie

Momofuku crack pie

Ooey, Gooey, Decadent, Sweet. I saw this recipe on Pinterest and was intrigued before I even knew what Momofuku Milk Bar was but then I started listening to a bunch of food podcasts and found out pretty quickly as they are quite popular in the […]

St. Patty’s Day Bangers and Mash

St. Patty’s Day Bangers and Mash

The first time I had bangers and mash was when my now hubbie studied abroad in Dublin. The first night I was there he took me to Temple Bar and I fell in love (with the food, I was already head over heels for the […]

TWD: Corked Breton Galettes

TWD: Corked Breton Galettes

This week I scrambled to make these cookies because I spent last week baking cupcakes and a cake for a wedding. Congrats to our friends Matasha and Justin!!

I made the batter Monday night and stuck one log in the fridge so I could slice and bake in the morning and the other in the freezer to consume at a later date. I ended up weighing the egg yolks (incorrectly because my scale makes it hard to see the bottom of the digit) because I had a bunch of egg yolks after making meringue icing. Although I don’t think I had enough yolk the cookies came together just fine. I followed instructions and went to the beginning of Dories Cookies to see how to best create even logs. I basically ended up wedging the dough like you do clay which worked really well and I was also able to get the wax paper trick right on the second try! It was also my first time doing the muffin tin trick which would have worked even better if my cookies slices were more even.


They are like salty shortbread, I’m not sure I could ask for anything better. I love these cookies and will definitely be trying many alternate fillings. I will be making lemon curd this week so I can see the batch in the freezer getting filled with that or dulce de leche…or maybe both! I’d like to try them with some Irish butter (Kerrygold) next time to see how high the salt content tastes when baking.

Rose hibiscus shortbread fans

It is my second Tuesdays with Dorie and because I was doing Whole 30 until last Friday I wasn’t able to eat cookies so I chose the second Tuesday to bake. Because I missed valentine’s day I decided to do the shortbread fans instead of […]

Tuesdays with Dorie: Dorie's Cookies

Since college I’ve always checked in on a blog of a friend of a friend Oven Love and she baked with Tuesdays with Dorie. I’ve been wanting to do it for the longest time and I finally got one of her cookbooks for Christmas. Dorie gave them […]

Fried Green Tomato Grilled Cheese



If life gives you unripe tomatoes on a cold afternoon….you make fried green tomato, pimento grilled cheese sandwiches with tomato soup. This genius idea all goes back to planting my tomato plants wayyyy too late in July and not getting much fruit until late September (think like 6 ripe cherry tomatoes from 2 plants). Mid October all these little yellow flowers started to appear and we got a ton of green tomatoes growing, that because of the cold weather I knew would never ripen. We just left them on the vine until one of my co workers pointed out I could make fried green tomatoes and I did just that. We dipped them in milk (out of eggs!), flour,  breadcrumb and then fried them up. I made pimento cheese using this recipe. I melted browned butter (left over from the Jeni’s BBAB Ice Cream) in the pan to coat both sides of the Metropolitan bakery sourdough, slathered it in pimento cheese, then layered fried green tomatoes and caramelized onions.


I will definitely be making this again in the near future with some thicker bread and am looking for a homemade creole tomato soup recipe to pair if anyone has one!

Easy Weeknight Pizza

If you’ve read my blog before you know I love pizza, so much that we did a pizza challenge last year and I still wanted MORE PIZZA. So when I saw the extra mozzarella from a meal last week in the fridge you know what […]

My Diary

TWD_DC: Anzac Biscuits

TWD_DC: Anzac Biscuits

Another Tuesdays with Dorie cookie in the books and I surprisingly loved them. When I first saw the recipe I thought they looked plain and boring but I really ended up liking them. They were super quick to whip up and I loved that it was all done by hand, I’ve been making so much in the mixer lately. We were shopping at Wegmans when I saw Lyle’s golden syrup and remembered I needed it for something so despite my hubbie balking at the price I bought it. It was totally worth it, it has almost a brown sugar-brown butter taste and I will have to look for more recipes to add it to. I had to run out right before I was about to bake them so I threw them in the fridge which seemed to keep them from spreading too much. They remind me of a oatmeal raisin cookie but way less sweet, which means you feel like you can eat more of them. They have a nice firm outside with a little squish inside. My husband who doesn’t like coconut couldn’t taste the coconut and really liked them. I will definitely make these again and want to try a gluten free version.

*I probably could have cooked them 2 minutes less, because my oven does not keep a consistent temperature. If you’re looking for the recipe buy Dorie’s Cookies!