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Are you curious what Sri Lankan food is all about? Or are you looking to try to make Brinjal Moju from your home? Learn from the CEO of Food Queen, Nuska Nasser, a female entrepreneur and mom. Learn more about making authentic Sri Lankan Food.


Sri Lanka is an island nation located in the Indian Ocean. With the country’s multi cultural aspect, you cannot expect anything less when it comes to food. Every dish is filled with its regional flavours while the cuisine is highly centered around many varieties of rice, as well as coconut, while seafood also plays quite an important part.

The Flavors of Sri Lanka: Hot and Spicy, Tangy and Sweet

Since Sri Lankan food is regionally diverse, you can expect the same dish prepared in various methods and with different flavors. Hot and spicy, tangy and sweet are the main flavors that you can explore whenever you are on a food trail in Sri Lanka.

A few things about Sri Lankan food can be said with certainty: Sri Lankans thoroughly love spices, they love food that explode with flavor, and many enjoy deep fried, flavorful snacks. 

Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness.

Sri Lankan Food Culture: A Blend of Curry Concoctions

As a country that was a hub in the historic oceanic silk road and throughout the years of colonization and influence from other countries, Sri Lanka has also adapted its food culture into a blend of different curry concoctions and tasty dishes.

One of the most Popular Dishes in Sri Lanka: The Brinjal Moju

One of the most popular dishes that is consumed by many locals and tourists is Brinjal Moju.

It’s the most spoken and loved dish by many. Simply bringing it to life, this dish is a unique combination of Brinjal aka Eggplant, Vinegar, Mustard seeds and spices that are the root of many Sri Lankan dishes.

Traditionally cooked over a naked flame in a clay pot, Brinjal Moju is a Sri Lankan eggplant pickle with a very definite spicy kick. It’s a great accompaniment to have with curries and other dishes but it’s also really delicious on its own.

The unique flavor of this dish hits all the right spots, with its subtle tanginess from the coconut vinegar and the slight sweetness from the sugar and fried eggplant. The combo of sweet and sour, the crunch of the shallots, the deep-fried brinjals ,all work brilliantly together. 

This dish definitely adds a layer of taste that is pure joy to sink your taste buds into.

You’ll have every opportunity to taste this amazing brinjal dish if you ever set foot in a Sri Lankan restaurant or home, the dish is a classic and found in most Sri Lankan menus.

Even though the food is generally simple to make, it’s said that for the average outsider, Sri Lankan cooking is not easy to master, due to the wealth of variations for even the most basic of dishes. 

As so often happens, recipes differ from cook to cook. Brinjal Moju for example, can be eye-wateringly sour, almost caramelized, or a balance between the two.

If you want the complete Free Video Tutorial on how to make Authentic Sri Lankan Brinjal Moju, then click the link below. 

Check out the Free Tutorial

Nuska Nasser

CEO of Food Queen

Next Article: Connecticut Food Secrets Revealed

Anyone else excited about indoor dining? Get the inside scoop on the latest plans in NYC and a unique perspective from Nick D’Ambrosio the blogger behind @drunkennewyork 

With a vaccine now available and glimpses of normalcy on the horizon – at the top of most foodies lists is indoor dining. In this blog post, you will learn more about the latest plans in NYC and what to expect over the next few months, and the experience. For foodies across the country, there is a lot to be excited for. While the Indoor Dining experience will take time to get back to ‘normal’ – it feel so close that we can almost taste it!


Here it is gang, the moment so many of us as patrons and operators have been waiting for! It has been nearly two months since NYC eateries were allowed to have guests sit indoors, and prior to the brief fall reopening, restaurants were closed to indoor dining for seven months.

Returning Back to Restaurant Life

Operators and patrons alike have been chomping at the bit to continue with restaurant life normalcy. Life as an operator has been a struggle to say the least. Many establishments have shuttered their doors for good, over 1,000 to be exact, while others battled harsh winter cold with outdoor setups and take-out business, hoping and praying Governor Cuomo would allow them to make a living soon.

Indoor dining will resume starting, Valentine’s Day, February 14th in NYC, but not without some restrictions and best practices to keep all of us healthy and safe. Restaurants, cafes, and eateries will be allowed to operate at 25% capacity, but some worry if this is enough.

For the smaller establishments, this means potentially 6-8 guests at a time, while the larger ones can serve 10 to 15 times that number of guests. Also Gov. Cuomo mentioned the above will only be allowed if the city continues to see declining Covid-19 positivity and hospitalization rates.

We all need to do our part, to make this a success

It is up to us as individuals to help our restaurant communities by continuing to practice social distancing, wearing our masks, washing our hands, being tested often to help lessen the spread of this pandemic, and if eligible and comfortable, getting the vaccine. The sooner we can battle this virus back, the sooner life can return to normal.

Please be patient. Restaurant owners and workers are trying their best to accommodate everyone, whether it be with take out, outdoor dining, or the upcoming indoor allowance. Remember the operators and staff are required to follow guidelines, rules, and best practices set forth by the CDC and local health officials to keep a safe environment for all of us, including but not limited to, temperature screening, tracing information, social distancing, as well as hygienic best practices. Furthermore, we need to mindful of the restaurant teams serving us, and the fact that they, too, are putting their life on the line, to accommodate us, as we start to enjoy this long-awaited dining shift. You can read about the aforementioned, and full list of best practices on the local NYC small business and health department websites.

We can do this together

Our community thanks all of you for your continued support and patronage, whether it be for outdoor dining, takeout, or soon to be indoor dining. Together when can help our local restaurants navigate through these tough times and keep ourselves and those around us healthy and safe. Cheers to seeing you at a table indoors soon!


Are you a food blogger interested in writing for Powered By Foodies? With thousands of subscribers, your content will reach an amazing audience of engaged foodies and food influencers. Write about your favorite recipe, local food or restaurants or share more about your amazing food business. Contact us by email at admin@poweredbyfoodies.com to learn more about the opportunity.

Haven’t heard of the Rideshare Foodie? Well, you should get familiar. He is a foodie that is spreading love, positivity and bringing people closer together. Best of all, he is on a mission to conquer eating in all 50 states. He is trying the must-try food according to local Uber and Lyft riders in the cities he visits. Check out his website to learn more at www.ridesharefoodie.com. Plus, follow his journey on Instagram or Facebook.


Greetings everyone! My name is Kreskin J. Torres, I am a food blogger from Baltimore, Maryland and at 32 years young I have driven to 45 states! My next drive this summer to Alaska will complete all 50. I am a huge foodie and “Ravens” fan, of course and I have always been a lover of dance, culture, and film.

My Passion: Meeting New People, Seeing New Places

I was raised by a single mother along with my two sisters, I am the oldest. Growing up was difficult where, to be honest, traveling the country seemed like an impossible dream. Throughout my life I always enjoyed meeting new people and seeing new places, so on my 28th Birthday I decided to become a “Yes” Man! Instead of talking about it, I just started doing it.

Eating Jerky in Lincoln, Nebraska

The Rideshare Foodie is Born

Following that I was given the opportunity to vacation for a month of spring in London. I flew back home inspired almost instantly. Experiencing different culture and ways of living really gave me perspective on how extraordinary the world really is. I have always wanted to explore America, so I thought to myself “Why not take my own road trip and explore my Country?” I figured I could just drive my car and fund the trip by driving Uber and Lyft, so I packed up and decided to “live” out of my car for four years.

This allowed me the freedom to experience what I call true America and with technology at hand I can finance my adventures remote. I was used to tourists asking me where to eat when hopping in my car, so I said “Why not ask the locals I pick up where to go eat? I can do the opposite!

By combining the two I thought that it would be interesting and something different. This journey was not planned and to me that has been the exciting part. The fact that I can support local business in every state is an incredible feeling.

Finding My Purpose and Stepping Out of My Comfort Zone

The Queen of Creole at Dooky Chase Restaurant in New Orleans

I meet so many new friends along the way and enjoy every moment. Helping the less fortunate to driving through snowstorms to supply water in the community of Flint, Michigan. I have experienced tire blow outs in Mississippi to drove though the windy mountains of Colorado, Utah, and Oregon. Experiences that were at times a bit scary but was an invigorating experience.

Like myself, I know there are so many others, who enjoy stepping out of their comfort zone. I hope everyone enjoys what I have in-store. My only request, we respect each other’s differences and have fun trying something new.

Remember to love one another and remember to say please and thank you. Manners can take you a long way and just being courteous makes all the difference. My journey is about positivity and spreading that energy to anyone I meet. My journey has been about self-discovery and finding purpose and I have found both.

Sharing My Amazing Foodie Experience while Spreading Positivity

I have had some great experiences and some, not so good but in the end, I would not trade them for anything. America has so much to offer and so many hidden gems. You can visit the Grand Canyon the Black Hills of Mount Rushmore and many more National Parks of the country that few get to or will ever experience.

The Michael Jackson Family House in Gary, Indiana

It is insane that there is always something new to try or an odd but interesting combination dish such as chili and cinnamon rolls. Yes, that is a thing in the Midwest and is huge in states such as Kansas, Iowa, Nebraska, and South Dakota. This sweet and savory dish is as American as you can get.

Video: Chili and Cinnamon Roll, Carriage Crossing Restaurant in Yoder, Kansas

Food as A Common Ground to Bring People Together

Twisted Fusion Dishes & Desserts in Des Moines, Iowa

Trust me. Everyone enjoys food and that just happens to be a common ground. We all may have different perspectives and opinions; food is just a way to fellowship as human beings. What started as my way to see the country has become an adventure of a lifetime. Exploring America while meeting the people of America has been extraordinary.

I have met people of all walks of life. We have shared meals while having conversation about life and true happiness. My joy shines through my bubbly personality and my live reactions. I really enjoy sharing my thoughts and reactions from my point of view when visiting each city. Many of my friendships have been built from leaving my comfort zone and simply learning to live.

The Journey to Alaska and Beyond!

I have learned so much from the personal connections that I have established throughout my journey. My biggest trip is to Anchorage, Alaska which will span out to two days of drive time. I will not be in any rush, so exploring the beauty that is Canada would be ideal. Myself and my passport will be ready.

This will be my 49th state and will be a huge achievement that I hope to share with anyone supporting me. After all, 50 states are complete I plan to have a show based on my travels and to start a Rideshare Foodie International! Foodie adventure.

If anything comes my way, I will be ready and know that God has blessed me with everything that I receive. I plan to do whatever I can to make an impact in this country while leaving my mark on the world. I believe that without doubt, I can do anything I put my mind and energy to.

The Future for the Rideshare Foodie… Anything is possible!

I hope to branch out to major events that will be headliners for decades and hopefully provide a platform for those wanting to follow in my footsteps. I believe, that by employing more dreamers there will be plenty of ways to change the world. My biggest goal is to live my dream and leave behind a legacy and who knows with all this eating maybe there is a restaurant or food truck in my future. Hey, it could happen!

Next Article: Connecticut Food Secrets Revealed

Are you curious about what Moons Baklava SF is about? Or are you interested in learning about how Baklava is being reinvented? Learn from an amazing young entrepreneur whose passion for Baklava has led to a new business that is pushing the bounds of tradition @moonsbaklavasf.

Do you live in the San Francisco area and want to support Moons Baklava, use this order form: Moons Baklava SF


Hi everyone! My name is Munazza (aka Moon), from @MoonsBaklavaSF. I am 20 years old and I started my business selling Baklava a little over a month ago. Baklava is a traditional Middle Eastern dessert that was very rare to come across in the area I live in.

Moons Baklava: San Francisco Proud

I’m from the the San Francisco Bay Area and my family would only ever see this dessert on special occasion. For this reason, I decided to attempt to make it myself this past thanksgiving. I’m not a baker at all but I believe anyone can make anything if they have a good recipe to follow.

A Precious Dessert, Made with Love

Baklava has become something that is so precious to me. I pour my heart and soul out into each piece, even if its 5am and I’m on my 8th batch of the day. I truly love doing this and serving my people. At first I was a bit intimidated as I wasn’t sure if I’d be able to capture the true Middle Eastern flavors.

But I’ve learned that there are many different ways it can taste, so I do the best I can with what I know and try to improve as I go. After experimenting with many different recipes I saw online, I finally put together my own, and decided to start selling.

Turning a Passion, Into a Business

This was something I was very unfamiliar with but I figured I had nothing to lose. I started out selling to my neighbors and slowly got my name out around the Bay Area. I started to come across people on similar paths as me and became apart of the small business community, which i have to say, is filled with some of the most amazing individuals. Everyone is so kind and supportive of one another and I have the highest respect for my fellow business owners.

Finding Purpose: By Discovering the Value I Add

My ultimate reason for starting this was to build a platform where I could express myself through my food, offer support to my community, and overall spread a message of positivity. This past year was hard, as I’m sure many of you can agree, I had hit one of my lowest points in life and felt lost, which leads me to why this business means so much to me. I’ve spent so much of my life feeling purposeless, but through this I’ve learned that i have so much to offer the world, not just in terms of food, but in terms of my love and my kindness.

I wanted to inspire others to do the same, to let go of the limit they put on themselves and chase their dreams. Like my brother always tells me when I’m feeling stuck or hopeless, the sky is the limit, and believe me when I tell you, it truly is. We all have so much power in us as humans and I hope each and every one of you find the courage to claim it.

Reinventing a Middle Eastern Classic, With a Modern Twist

Traditionally baklava is made of filo pastry and filled with chopped nuts, but I take a modern twist on mine by offering flavors like Nutella, White Chocolate, Oreo, etc. I love experimenting with new flavors and am currently working on releasing a new Lotus Biscoff Flavor.

The recipe base I use is a combination of Greek and Turkish, with the syrup comprising of sugar, water, honey, and lemon and my nut mixture consisting of almonds, walnuts, pistachios and cinnamon. The one thing I feel is most special about my baklava is that I am the sole baker of each piece I have sold. I’ve spent so many long nights on my own, baking and assembling boxes in my kitchen. But when you’re truly passionate about something, it never feels like work, so it’s all worth it to me.

Next: Baoz SF: To Make it, You Need to Dream BAO

Are you curious about what Connecticut’s Sugar Rush USA is about? Or are you looking for new Connecticut Ice Cream to try? Learn from local food influencer, Alison C. the food blogger behind @food_of_ct. 

More than an Ice Cream Shop, A unique Experience

There are plenty of ice cream shops in Connecticut, but not many that serve liquid nitrogen ice cream. On January 18, 2021, Sugar Rush USA opened their doors in Shelton, CT, and were welcomed by a community of local ice cream lovers and their families. Though there was a socially-distanced line in front of the building, no one seemed to mind waiting in the colder weather to support a new local business. 

Featured: Rich & Famous – Photo Credit: @food_of_ct

The Liquid Nitrogen Ice Cream Experience

If you have never experienced liquid nitrogen ice cream, you may be wondering how different it is from regular ice cream. At Sugar Rush and similar establishments, you will often notice the jugs of liquid ice cream in a refrigerator. When mixed with nitrogen, the liquid ice cream becomes frozen very quickly, and the process results in a much smoother, creamier texture than normal ice cream. At Sugar Rush, you can see through the plexiglass and watch as the team members make your ice cream right in front of you. 

Find the Perfect Ice Cream Pairing

Often paired with nitrogen ice cream is a bubble waffle cone, referred to as a special cone at Sugar Rush. This type of waffle cone is thick, with the bubbles being soft and chewy. The ice cream soaks into the waffle, and Sugar Rush serves the cone in a cup to catch any melting ice cream. One of Sugar Rush’s most unique offerings is their ability to infuse the bubble cone with cereal or toppings of your choice. When viewing the menu, any topping with an asterisk symbolizes its ability to be infused. It adds some extra flavor and texture to the cone, and helps you to reach that sugar rush!

A Personalized Ice Cream Experience

Featured: Sugar Rush – Photo Credit: @food_of_ct

You can build your own ice cream cone, or pick from a list of their specialties. Their namesake specialty, the Sugar Rush, is vanilla ice cream topped with gummy bears, rainbow sprinkles, Lucky Charms cereal, and whipped cream. This cone is so colorful and definitely insta-worthy! Another popular speciality, the Rich & Famous, is chocolate ice cream topped with fudgy brownie bites, chocolate sprinkles, chocolate crunchies, and Nutella. For a chocoholic like myself, this cone is a dream come true!

In addition to serving nitrogen ice cream, Sugar Rush serves regular ice cream by the scoop and several other ice cream based treats. Customers are able to build their own crazy cookie ice cream sandwiches with a variety of cookie and ice cream flavors, which comes with one topping rolled in. On my most recent visit, I chose a chocolate chip cookie with vanilla ice cream and chocolate crunchies. Also on the menu are ice cream stuffed donuts, French crepes served with a scoop of ice cream, soft serve, and milkshakes. Non-ice cream beverages include Starbucks frappuccinos, Naked smoothies, Lipton teas, and more.

Fun and Energetic – Perfect for the Whole Family

The vibe inside of Sugar Rush is so fun and energetic, and is truly perfect for the whole family. When you walk in, you will hear your favorite party tunes coming over the speakers, and the color-changing lights and signs will be sure to catch the attention of the little ones. Even waiting in line is fun as you wait at your treat’s station to watch it be made right in front of you.

Sugar Rush USA: Family Owned and Operated

The Nasufi family, owners of Sugar Rush USA, have done a fantastic job of creating some happiness during these difficult times. It was so encouraging to see the outpouring of support on social media when Sugar Rush announced their grand opening. Their announcement post on Facebook had over 3,000 shares, and only several weeks later, their Facebook page has almost 4,000 followers. If you have always wanted to experience nitrogen ice cream, or are looking for a new sweet spot, be sure to make a visit to Sugar Rush USA at 901 Bridgeport Avenue, Suite 107 in Shelton, CT!

Sugar Rush is a partner of Cravve app and was also recently featured as a Must Try Dish in Connecticut. See Instagram Post below.

Next Article: Connecticut Food Secrets Revealed

Are you curious about what Baoz SF is all about? Or are you looking for great new Bao to try? Learn from the owners behind Baoz SF, a family-owned and run food business based in San Francisco, CA. Visit Baoz SF to learn more.

What is Bao? Bao is a fluffy steamed bun, that can be prepared in many variations and with different fillings. They have been in existence for hundreds of years and commonly used in Chinese cuisines. Bao has grown in popularity in recent years being reinvented and fused with new flavors, fillings and colors. You won’t want to miss the Bao offered by Baoz SF.


Starting with a Simple Dream

Our family-owned and run business started with a simple dream to make tasty, colorful and fluffy beautiful-looking, fun baos. We wanted to give a unique twist to traditional baos that we are all used to eating. Colorful concept on bao!

All Baoz buns are created naturally including the Pink Dragon fruit bun, Red Beet bun, Ginger Bao bun, Activated Charcoal bao bun and Matcha bun. We have savory ones offered with Gua Bao buns and sweet ones with Baozi buns.

Bao Reinvented

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Photo Credits: Jack Ma

The first thing we wanted everyone to notice was how bright and colorful our buns are and how detailed oriented each one of them is. We wanted to offer lots of texture and variety of flavors in one bite. It is challenging to make everything blends together very well and taste as good as they look.

To accomplish that, our passionate team started to work with local suppliers to ensure that we have the best soft and fluffy baos in our city. We use the best flour, best herbs, best meat, veggies and all. Also we make everything in house from scratch.

Homemade, Hand Picked Ingredients

We make our own custards; our chef hands pick the fresh herbs and veggies daily. If people don’t feel like baos, they could have the dishes over rice as well. We also offer fun snacks and drinks like Hi Chews
and Ramune that everyone grew up with. We are steaming everyday out of our commercial kitchen 11am to 9.30pm. We are currently looking locations to carry our brand in different parts of the city.

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Photo Credits: Jack Ma

San Francisco Proud

We are proud to be steaming our naturally colored fluffy baos for our San Francisco community. We are hoping that our food will surpasses your expectations and you would come back for more~


Have a BAOtiful day!


Most Popular Items on the Menu

Baoz is available for Pick up or Delivery

  1. Pork Belly Bao – Includes 3 steamed Gua Bao: green onion bao bun with pork belly, Fresno chili, cilantro, crushed peanuts
  2. I peel good Bao – Soft, fluffy and pillowy steamed bun filled with banana custard
  3. Cluck In Bao – 3 steamed Gua Bao: Beet bao bun with Korean sweet & spicy chicken, shiso sauce, slaw, togarashi crispy noodles
  4. Do NUTELLA me what to do Bao – Soft, fluffy and pillowy steamed bun filled with the most beloved hazelnut spread
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Photo Credits: Jack Ma

February 2021 Special: Duck Flavor Bao

In Honor of Chinese New Year

Photo Credits: Jack Ma

Baoz SF is a partner of Cravve app and was also recently featured as a Must Try Dish in San Francisco. See Instagram Post below.

Have you had meals at the service bar? Or are curious about the service bar experience? Learn from local food influencer, Nick D’Ambrosio the blogger behind @drunkennewyork 

Every city has local restaurants with service bars that serve amazing meals and have a unique experience that only locals know about. In this blog post, you’ll learn more about why the service bar (pre-COVID) was such a unique experience. Even though we are currently in a pandemic, it won’t last forever, and these experiences are what we can look forward to, once indoor dining opens up again.


Restaurants: The Pandemic Experience

In these uncertain times, many of us are yearning to get back into a restaurant here in NYC; sit down to have a customary dining experience, and just feel normal again. While we do understand that safety of not only ourselves, but also those around us are of the utmost importance and should always be top of mind, it does not discount the fact that we are wanting indoor dining back in full swing sooner rather than later.

Missed but Not Forgotten

When dining out many of us have our “Go-To” areas of a restaurant; for example, some want to dine at a table, others outdoor spaces, and many at the bar. However, not many like to sit adjacent to the service area of the bar top in the restaurant. This obscure place at the bar, in my view, is the absolute best place to sit and is my favorite spot in any establishment.

The Service Bar: A Unique Vantage Point

Now this may be the view of an operator like myself, but no better place in a restaurant to get the current pulse of what is happening in any eatery in the world. For some reason, waitstaff, bartenders,
managers, and employees think that this coveted area of the restaurant is where they can voice
their frustrations, feelings, thoughts, opinions, and stories with the belief that anyone within
earshot, with exception of co-workers, are unable to hear them.

Possibly thinking no one is listening, but as we all know too well, in today’s world someone is always listening. For those of you that have worked in the industry, you know exactly what I am talking about and probably just chuckled out loud about it.

Behind the scenes and untold stories

Over the years, I have heard some of the most outrageous stories of staff members’ bizarre
escapades from the night before. And trust me, bizarre is an understatement. I have listened to
employees complain about co-workers, their section, guests, how unfair management can be etc
etc etc.

The simple truth is, no matter the location or how fancy or casual place it may be, the
conversation at the service bar is always the same and quite entertaining. So, when we are
released back into society here in NYC and able to dine out, try sitting near the service bar and
you will be amazed how exciting and amusing it can be. Cheers to seeing you all at the bar top
soon!


Are you interested in secret food in cities across America? Cravve has posts featured by amazing food bloggers in local cities. Checkout our latest blog post on Connecticut, Milwaukee and more.

Next Article: Connecticut Food Secrets Revealed


Are you a food blogger interested in writing for Powered By Foodies? With thousands of subscribers, your content will reach an amazing audience of engaged foodies and food influencers. Write about your favorite recipe, local food or restaurants or share more about your amazing food business. Contact us by email at admin@poweredbyfoodies.com to learn more about the opportunity.

Are you curious about what Staten Island’s Project Brunch is about? Or are you looking for new Staten Island food to try? Learn from local food influencers, Foodie Rooney’s, the husband and wife bloggers behind @foodie_rooneys. 

Project Brunch is somewhere that we go frequently and one of our favorite brunch restaurants. For this entry, let’s stick to the sweeter side of brunch and cover some of their signature drinks and sweet treats.

Support Local Restaurants like Project Brunch

Before we dive in to this amazing place there’s something I want to discuss first. We are in a very difficult time in the world, due to COVID-19. Many states have not been able to open restaurants for indoor dining. Project Brunch is located in a borough of New York City so they fall in that category. So many restaurants are now having a hard time due to matters that are out of their control. If you want to help get them through these hard times head over to https://www.gofundme.com/f/help-save-project-brunch.

Local Must Try: Project Brunch Signature Shakes

If you decided on Project Brunch, no meal is complete without having one of their signature drinks. Different kind of candy themed shakes or frozen hot chocolates that look almost as good as they taste. My wife is the expert on these shakes so I went to her for a description and she did not fail me. “It’s heaven in a mason jar” and I couldn’t agree more.

You can get most of these drinks hot or cold, either way, you cannot go wrong.  If the drinks itself were not enough, the theme of the drink shows its form on top as a treat. Cosmic brownie shake? Enjoy a brownie with it. Carnival shake? Enjoy some cotton candy on top. The list can go on and on and they all hit it out of the park.

Weekly Specials or Standard Menu – It’s a Win-Win

The hard thing about project brunch is everything on the menu sounds amazing, but then they throw two specials at you that also sound just as amazing but these specials do not stay long, lasting only the week. I would say choose wisely but I can’t express enough; any choice you make will be a wise one.

Project Brunch Must Try: Reese’s Pancakes

The first special that I remember us getting were Reese’s pancakes. It was peanut butter and chocolate bliss. Each bite would take you on a ride of sweetness that you never want to get off. The pancakes are light and fluffy where it absorbs some of the peanut butter and chocolate to make each bite even more exquisite. If this special makes it back into the rotation I highly recommend it.

Project Brunch Must Try: Cinnabun Panckakes

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To follow up with some more pancakes we have the cinnabun pancakes. The only way this can be described is to have you think of the best pancakes you ever had, got it? Good. Now think of your favorite cinnabun you have had. Put them together into one magical bite and that’s what you have here. No other words are needed to describe this.

Project Brunch Must Try: Waffle Ice Cream Sandwich

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Finally, we come to their take on the classic ice cream sandwich. Most ice cream sandwiches are cookies with ice cream in the middle but not here. We have a waffle sandwich. Like the pancakes, the waffle is also ultra light and fluffy and just perfectly made. The waffle makes the perfect host in encasing the chocolate and vanilla ice cream that this sandwich has to offer. Sprinkles? Not good enough how about some M&M’s. This massive treat can satisfy even those with the largest of sweet tooths.

These are just some highlights of the sweet side of brunch. There are many more options available and we are yet to find something we do not love. If sweet is not the way you want to go for brunch, don’t worry. I mentioned this was to talk about the sweeter side of brunch so I will just leave you with a picture of the savory side. Like the sweets, there is no wrong choice.

For more on food be sure to check us out on Instagram, Foodie_Rooneys. Our food adventure has still only just begun. Happy eating!

Are you looking for a great Frittata Recipe? Are you looking for a great Sunday meal idea? Former culinary instructor, dietitian and the recipe creator behind Lynnie’s Kitchen, Lynn Kaufman, brings us a special feature – ‘The Sunday Frittata’.

Introducing Lynnie’s Kitchen: Recipe Creator & Instructor

It’s Lynnie from Lynnies’ Kitchen! I am so excited to introduce myself to more foodies and “Celebrate the Joy Food Brings to Life”!  Food has been a part of my life since I was little! From sitting next to my grandma baking and making cookies for my dad when I was five… which by the way were inedible… I love food and some say I’m obsessed!

I am always searching for recipes to make and share! Being a dietitian and retired foods teacher, I love to teach others how to cook and improve their lives through the foods they eat. Eating is social/emotional and can fill our lives with so much JOY!!

Experience the Joy of Cooking

I believe you can eat what you want, but sometimes the recipe needs a little tweaking. It comes down to balance and portions. My guarantee – I will bring you joy in this crazy world… I love to travel and love to share my food experiences.

I literally make everything from scratch, try to eat very few preservatives and have truly enjoyed cooking through COVID. On my posts and stories, I try to offer everyone with “healthyish” options, be it fun oatmeal and quick breakfasts or recipes using what I have in my fridge. Can’t forget the yummy baked goods either!

Lynn offers Private or Group Classes

I also teach private classes in my home and group classes locally… In February we will be making heart shaped pizzas!! Sound fun? Hoping to expand to online offerings in the future too.

What are Lynnies’ favorite recipes you ask?? One of my all-time favorites, I make almost every Sunday for brunch… Frittata Recipe! I love it because you can make it from just about anything in your fridge. Leftover Velcro is what I call it! Load it with eggs, veggies &/or meat to make an amazing plant-based, healthy meal for brunch or dinner.

Sunday Frittata Recipe… Perfect for any meal

Yield: 2 servings (8/9-inch skillet)

Double for 10/12-inch skillet to serve 4-6

INGREDIENTS:

  • 2 – 3 Tablespoons olive oil
  • 1 medium 3-inch potato
  • Add 1 small onion, diced
  • 1 clove garlic, minced
  • Salt & pepper for seasoning
  • Meat: 1 3-ounce link turkey or chicken sausage, 4 slices turkey bacon, 3 ounces diced ham or chopped prosciutto, etc.
  • Vegetables (your choice – choose a least 2): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, or diced tomato
  • 3 whole eggs (or 2 whole eggs and one egg white)
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon dried dill, basil, or Italian seasonings
  • Couple grinds fresh black pepper
  • ½ – ¾ cup grated cheese of choice

Frittata Recipe – Instructions:

Step 1

Place an oven safe skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Most skillets can withstand a 350 F oven, but the handle should not be plastic. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small (1/2-inch pieces) to ensure every bite has a mixture of ingredients.

Step 2

Sauté until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if necessary. If poultry meat products are used additional fat may be needed. Add additional vegetables and continue cooking until they turn bright in color, about 2 – 3 minutes.

Step 3

In a medium bowl, combine eggs, milk and seasonings. Using a wire whisk or fork, blend well to combine until creamy yellow. Set aside.

Step 4

When potatoes are slightly tender and vegetables bright in color, add greens and tomatoes last. These ingredients don’t need much cooking and will soften in the oven during baking.

Step 5

Pour the egg mixture over vegetables in pan to evenly coat and turn off the heat. Depending on amount of vegetables, egg may need to be pushed with a rubber spatula to cover. Occasionally, if it seems like there is not enough egg to cover the ingredients, I have had to beat one more egg with a tablespoon of milk to cover pan. (Eggs will just barely cover ingredients)

Step 6

Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface. Place the entire pan into the oven, on the center rack.

Step 7

Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger. Surface should bounce back when pressed in center, if eggs are done. Surface should poof up and turn lightly golden in color.

Step 8

Cut pan into desired portions… be careful of hot handle on the pan. Serve with fresh fruit… Enjoy!!

Next Article: Connecticut Food Secrets Revealed

Written by Angela Pawlik. Visit her on Instagram at @a_ct_baker

Does the pandemic have you considering a new cookbook project? Or curious to learn about others’ journey to baking? Learn from a local food influencer like Angela Pawlik the blogger behind @a_ct_baker

Cookbook Project: How my Journey Baking Began

I am not a ‘pandemic baker’ in that I did not just start baking during isolation. I have been baking (and cooking) on my own since I was 8 or 9. The first thing I remember baking is brownies from scratch to earn my baking badge for – ironically enough – Brownies, (as in Girl Scouts).

As I recall, I quickly moved on to a honey yeast bread from a children’s book, Italian cookies with my grandmother’s supervision, and various other recipes from the cookbook my mom used in her high school home economics class.

Baking is something I have always done well. Sometime during my mid-twenties, I went from being ‘the girl who brought the beer’ to ‘the girl who brought the cake’ (or cookies, etc.). In my thirties I began entering local baking competitions at annual agricultural and fairs.

My passion lead me to Success

I took home a few blue ribbons at the local level, but never placed higher than second or third in the State Baking competition or the King Arthur competition. I was, however, subsequently and frequently asked to donate baked goods for community fundraisers and church events.

In August 2019, I won first place in The King Arthur competition by baking a perfect Cinnamon Star Bread and went on to take tenth place (out of 20 entries) at the state level the following October. It was the inability to compete during the pandemic combined with my sudden awareness of the King Arthur Flour Baker’s Companion that prompted me to begin baking with the purpose of completing every recipe in that tome and documenting it all on Instagram @a_ct_baker.

Lesson Learned: There are No Guarantees in Baking

Baking is an activity I find relaxing yet challenging at the same time. There are so many factors to consider. Even if you are following a recipe to the letter, there are no guarantees. Outdoor temps, indoor temps, humidity, aridity, whether your oven is electric, gas, convection, as well as the age and accuracy of the oven can all impact your recipes.

And, of course, enthusiasts of the Great British Baking Show know to not over-proof or under-cook if you want to avoid that raw middle or the dreaded ‘soggy bottom’. I think the reason King Arthur recipes are perfect for a competitive baker is because they are not just about the ingredients. These recipes are detailed. They require attention and precision.

Learning the hard way: The Beaten Biscuit

Yes, I have learned this the hard way. In the same way I make the sign of the cross over pizza gain before closing the oven door simply because my grandmother wrote that into her recipe, I would turn counterclockwise three times on one foot wearing tap shoes while waving my rolling pin in the air if King Arthur told me to. It might not be evident, but there is a reason for it. Do not question it.

Allow me to illustrate. My very first recipe of this project was the Beaten Biscuit. Why that recipe? I needed a starch to accompany dinner and thought, ‘Biscuits. Easy-peasy’. Forget that up to that day I had never successfully made a good scratch biscuit… or that my food processor had recently crapped-out and the recipe specifically says, “If you don’t have a food processor, it would probably be best if you didn’t try this recipe’. ‘Pfft. Silly, inconsequential details’, I thought, ‘I’ll just use my Martha’ (my nickname for my KitchenAid) ‘and it will be fine’. The result was most definitely not fine. What I ended up with was 2 dozen flat, rock hard discs that crumbled into tiny bits when I tried to slice them. They would not have even made good hockey pucks due to their fragility. Hashtag: Fail. I posted them anyway. Whether you are an experienced baker or a novice, you will have bad baking days and I think it is important to show that right along with the successes. 

My Cookbook Project

I am roughly 70 bakes into the 450 possible recipes contained in the Baker’s Companion. Most have gone swimmingly. I enjoy reading the comments and I appreciate the supportive foodie-bakers-cooks community I am now a part of. I am baking at a rate with which my family cannot keep up.

My daughter and her boyfriend have accused me of trying to fatten them up a la the witch from Hansel and Gretel. Friends and neighbors just happen to pop by more often – outside and at a safe social distance of course, and I have a freezer full of baked goods for ‘when company comes’.

There is something rewarding and joyful in surprising an appreciative friend or relative with something homemade from your kitchen. I treat my #CookbookProject like a job, but I do not think it could feel any less like work. 

Interested in connecting with Angela about her cookbook project, connect with her at:

Angela Pawlik

IG: @a_ct_baker

bakinginct@gmail.com

Next: Sweet Chili Ginger Chicken, an Easy and Delicious Party on your Plate