Holidaze in the City: Union Square Holiday Bazaar

Funtivities

One thing I was really looking forward to living in the city is the holiday season. You could do a new holiday activity every day during December. So far, my favorite activity has been the Union Square Holiday Market.

Rows and rows and rows of holiday carts with food, gifts, trinkets, and much more.

My mom and I nearly stumbled into the market during Thanksgiving break. We wove through every row in search of some tasty treats and cute gifts...

Beware of crowds on the weekends.

We ran into this unique cookie stand and tried one of each...

AMAZING cookies with almonds, pretzels, earl gray, lavender, bananas...

My roommate, Anja, is German and introduced me to some European holiday treats at this German Delights stand...

If you want to get into the Christmas Spirit, make your way to Union Square!

Spaghetti with Clams and Broccolini

Savory Eats

On Monday night, Nat took me to a pasta-making class with an amazing chef from the Food Network's Chopped. It was a blast (and I actually learned A TON).

Anyways, this cooking adventure really got me in the mood for pasta. So, last night I made a dish that really boosted my "culinego" (culinary ego). I swear I could have been on Top Chef...

Spaghetti with clams and broccolini - from Fine Cooking Magazine

Never having cooked with raw clams before, I was shocked by how easy it was...and they tasted incredible.

Ingredients:

*These measurements made 3 large servings without leftovers

• A large bunch of fresh broccolini, sliced into 1 inch pieces
• 1/2 box of thin angel hair spaghetti
• 4 garlic cloves, smashed and chopped
• 3 tablespoons olive oil
• 1/4 teaspoon crushed red pepper
• 1 lb Manila clams
• Sea salt and pepper
• 1/4 cup fresh parsley, chopped

**I added 1 cup of sauteed shrimp to the pasta to add some more protein.

Recipe:

-Start boiling water for the pasta. Generously salt the water.

Cut the broccolini and chop the garlic.

-Once the water has reached a rolling boil, add the angel hair pasta and broccolini. Cook until pastsa is al dente (roughly 4 minutes). Drain and reserve 1/4 cup pasta water.

Thoroughly wash the clams with water. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan. Add the chopped garlic and chili flakes. Cook for 1 minute (until fragrant). Add the clams, cover, and cook, shaking the pan occasionally, until the clams open (roughly 5 minutes).

Add the spaghetti/broccolini and 1/4 pasta water to the opened clams. (I also added the shrimp in this step)

Top with 2 tablespoons of olive oil.

Top with fresh parsley. Add some salt and pepper and mix well.

I served the pasta with a side of sauteed broccolini. Sprinkle some Parmesan cheese on top if you'd like (I preferred the dish without cheese). ENJOY your gourmet meal!

Mom's Famous Homemade Granola

Sweet Treats

Granola is addicting, plain and simple. It's healthy when sprinkled on yogurt and eaten in moderation, but that is easier said than done. Good granola is very delicious and my mom's homemade granola recipe is goood granola. You're lucky enough to get the recipe today!

Almond granola with dried cherries and (optional) white chocolate chips!

Granola-gredients:

Dry Ingredients

• 6 cups of Rolled Oats (or Old Fashion Oats - NOT Quick Cooking Oats)
• 2 cups roasted, salted whole almonds
• 2.5 cups of roasted slivered almonds
• 1 cup shredded coconut
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup vegetable oil
• 1/2 cup maple syrup (I use sugar free maple syrup to cut calories)
• 3/4 cup honey
• 1 teaspoon vanilla extract

Add-Ins

• 1 bag dried cherries
• White chocolate chips (how ever much you want)

All from Trader Joe's

Recipe:

-Mix together all the dry ingredients in a large bowl. Set aside.

-Mix together all the wet ingredients in a smaller bowl. Pour the wet ingredients mix into the bowl with the dry ingredients.

-Mix until evenly combined.

-Spread onto baking pans (I use 2 baking sheets). Bake at 225 degrees for 2 hours. Move the granola around the sheet every 20 minutes to cook evenly and prevent burning.

After the two hours, remove from the oven and let the granola cool for about 10 minutes. Then, scoop into a bag or container and let cool for at least one more hour before adding dried cherries and (optional) white chocolate chips.

Makes a great gift in cute bags or mason jars!

While were on this topic, you want to know where you can buy the most AMAZING granola? It's called Hippie Crack from Baked & Wired Bakery in Georgetown (Washington, DC)...

If you're ever in the Georgetown area, I highly recommend stopping by Baked & Wired for some incredibly tasty treats.

Guilt-free Pumpkin Pie

Sweet Treats

'Twas the day before Thanksgiving, when all through the house. Not a creature was stirring, except me eating pumpkin pie. I am on a mission to find the best recipe for a "healthy"(er) pumpkin pie. I have baked crustless pumpkin pies, pumpkin pies made with artificial sweeteners, pumpkin pies without dairy...the list goes on. I finally found a recipe that cuts the calories, but maintains the traditional pumpkin pie flavor thanks to Hungry Girl...

Pumpkingredients:
Crust

• I used this store bought Reduced Fat Graham Cracker Crust...

Pie Filling

• One 15 ounce can of pure pumpkin
• One 12 ounce can of low-fat evaporated milk
• 1/2 cup liquid egg substitute (like Egg Beaters)
• 1/4 cup Truvia (artificial sweetener)
• 1/2 cup brown sugar
• 1/4 cup sugar-free pancake syrup
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• Light Cool Whip (for topping)

Recipe:

**NOTE: Bake this pie one day in advance to allow enough time in the fridge.

-In a large mixing bowl, combine the pumpkin, evaporated milk, egg substitute, sugars, syrup, spices, and salt. Mix well and pour the mixture into the pie crust.

It will be pretty liquidy (like this).

-Bake the pie at 350 degrees for 45 minutes to 1 hour (depending on oven). Mine was baking for about an hour.

-Allow pie to cool then place in the fridge for a few hours (preferably overnight).

-Top with Cool Whip and enjoy!

Guilt-free pumpkin pie!!

Skinny Pumpkin Dip

Sweet Treats

I. Love. Pumpkin. Pie...therefore, I love pumpkin pie dip. Eating pumpkin dip is like choosing your ratio of pie filling to pie crust. You take a cookie (crust) and you can put as much or as little dip (filling) on it as you want! It gets better...my pumpkin pie dip recipe cuts on calories but still tastes delicious...

Lovin' the festive pumpkin bowl.

Pumpkingredients:

• 6 ounces (3/4 cup) reduced-fat cream cheese
• 1/4 cup packed brown sugar
• 1/4 cup Truvia (artificial sweetener)

**Note: if you don't like using artificial sweeteners, use 1/2 cup brown sugar instead of 1/4 brown sugar + 1/4 Truvia

• 3/4 cup canned pure pumpkin
• 1/2 cup light Cool Whip

• 2 teaspoons sugar-free maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• Gingersnap cookies
• Cinnamon-dusted apple slices (as it sounds - sprinkle cinnamon on slices of apple)

Recipe:

-Place cream cheese, brown sugar, Truvia, and canned pumpkin in a bowl. Beat with a mixer at medium speed until blended.

Dip will look like this post-mixer.

-Fold in the cool whip until blended.

-Add maple syrup, cinnamon, and pumpkin pie spice. Beat (or hand mix, depending on the consistency you prefer) until smooth.

Mmmmmm...

-Refrigerate for 20 minutes and serve with apples and gingersnap cookies!

Light(er) Pumpkin Crumb Cake

Sweet Treats

I am pumpsessed (pumpkin obsessed). I choose pumpkin pie over cake on my birthday...

Happy Birthday to me!

I bought out every container of Trader Joe's seasonal Pumpkin Greek Yogurt last week...

It's like pumpkin pie filling for breakfast.

So, you can imagine what my diet includes during the weeks leading up to Thanksgiving...a whole lot of PUMPKIN! The good thing about pumpkin? It's scrumptious and low calorie. Today is the first of three favorite pumpkin recipes...Pumpkin  Crack  Crumb Cake...

Addictingly delicious, SO easy to make, and lightened up by using apple sauce instead of oil!

Pumpkingredients:

• Bread
• One box of Trader Joe's Pumpkin Bread & Muffin Mix
• 2 large eggs
• 1/2 cup apple sauce
• 1 cup water
• Crumble Topping
• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 4 tablespoons Light I Can't Believe It's Not Butter
• Brown Sugar Glaze
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Trader Joe's Pumpkin Bread Mix!

Recipe:

Bread

-Line a round 9"x 9" baking pan with parchment paper and lightly grease with cooking spray.

-In a bowl, combine eggs, apple sauce, and water. Add the pumpkin bread mix and fold together until the batter is smooth.

-Spread the batter in the pan and set aside.

Crumble Topping

-In a bowl, combine 1/2 cup brown sugar, 1/2 cup flour, cinnamon, pumpkin pie spice, and 4 tablespoons softened butter. Mix until resembles coarse crumbs.

-Sprinkle the crumble topping on top of pumpkin bread batter (that is already prepared in the pan)...

-Bake at 350 for about 55 minutes.

Brown Sugar Glaze

-While bread is baking, mix 1/2 cup brown sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons of water in a small bowl.

-Remove bread from the oven and allow bread to cool for about 5 minutes. Then pour the brown sugar glaze over the warm pumpkin crumb cake...

Slice and enjoy! This pumpkin bread will stay delicious and moist for about three days! Make sure to cover overnight to retain moisture.

Big Gay Ice Cream Shop

Big Apple Bites

I love gays and I love ice cream. So, this little ice creamery in the Lower East Side was one of my must-try spots in NYC. It all started with a flamboyantly decorated ice cream truck...

The tasty treats created in this truck are like heaven on a cone.

Due to the truck's popularity and the use of social media to create a huge following, co-founders Doug Quint and Bryan Petroff opened the shop.

You can't miss it (especially with the line of customers wrapped around the block).

Now onto some of the flavors...

Salty Pimp

Vanilla ice cream covered in sea-salted dulce de leche and dipped in chocolate.

Party. In. Your. Mouth.

Bea Arthur

Vanilla ice cream covered in dulce de leche and crushed nilla wafers.

For those who prefer vanilla over chocolate.

Gobbler

Pumpkin butter and maple syrup OR apple butter and bourbon butterscotch layered with pie pieces and topped with whipped cream.

Big Gay's version of Thanksgiving dessert!

American Globs

Vanilla ice cream covered with pretzels, sprinkled with sea-salt, and dipped in chocolate.

A chocolate covered pretzel on steroids.

In addition to awesomely delicious ice cream flavors, there is a tranny that looks like Robin Williams in Mrs. Doubtfire to entertain customers waiting in line. Even in the cold of winter, I promise Big Gay Ice Cream will hit the spot.