Strawberry Campfire Milkshake

I told someone I was making strawberry campfire milkshakes and I was met with a look of confusion. Not for long. 

My boozy s’more milkshake was such a hit last weekend, I thought I’d do strawberry fans every where a solid. Strawberries pair so well individually with chocolate, marshmallow and graham cracker so it only made sense that they would pair well with s’mores. Right?

This strawberry ice cream has always been a favorite and it did not disappoint in milkshake form! It’s fresh and tangy and such a nice balance to the super sweet marshmallow whipped cream.

If you’ve learned anything from reading this, let it be that strawberry is a natural pairing to s’mores. So, next time you make s’mores, throw a few slices of strawberry in between the chocolate and marshmallow. I know I’ll be doing that when I head back to the beach for Canada Day and Fourth of July this weekend.


  • 3 Bars of Hershey’s chocolate, melted
  • 1 Slab of graham crackers, crushed
  • 5 Scoops of strawberry ice cream (if you want to make your own, use my strawberry ice cream recipe!)
  • 1 cup milk
  • ½ Cup heavy cream
  • ½ Cup marshmallow fluff


  • If you are making the ice cream from scratch, do that one day ahead of time. Then go on to prep the mason jar.
  • Dip the top of the jar in the melted chocolate and then cover with the crushed graham crackers. Drizzles the sides of the jar with some of the remaining melted chocolate (save some to top the final milkshake with). Place jars in the freezer for 20 minutes.
  • Blend the strawberry ice cream with the milk until creamy and just combined. Divide into the two mason jars.
  • In a stand mixer, combine the heavy cream and the marshmallow fluff until stiff peaks form. Use the marshmallow whipped cream to top the milkshake on the mason jar. Top with remaining crushed graham crackers and melted chocolate.

Popcorn Three Ways

If my little brother graduating college and having a fridge covered with save the dates wasn’t enough to make me feel old, I had my 5 year college reunion this past weekend.

I haven’t been to homecomings or UVA’s spring horse race Foxfield in years, so I was really looking forward to mingling with my former classmates. Of course, it wouldn’t be a trip back to Charlottesville without a pit stop at one of my favorite vineyards: Veritas!

I was tasked with snacks for my friends wine tasting trip so I knew I had to step up my game. Whatever I brought needed to be easy to share on-the-go and ideally would have a couple variations to keep us satisfied throughout the afternoon. Enter popcorn 3 ways!

Caramel and chocolate were perfect for those craving sweets while the gouda and thyme variation was amazingly savory. I couldn’t decide which I liked better so of course I kept nibbling on all of them.

The only vineyard goer who didn’t get any popcorn this weekend was Scout. Luckily she got enough cuddles to distract her so I don’t think she minded! Spending the day with a pup made me so excited for when I get my own in a few months. I should warn you all, if this weekend is any indication, I’ll be taking a lot more photos of dogs rather than food once I get a pup of my own.

Chocolate Popcorn Ingredients

  • 10 Cups popped plain popcorn
  • ¾ Cup granulated sugar
  • ¼ Cup cocoa powder
  • ¼ Cup light corn syrup
  • ⅛ Cup salt
  • ½ Cup butter
  • 1 Teaspoon vanilla

Chocolate Popcorn Recipe (adapted from an recipe)

  • Line a baking sheet with tin foil and set aside. Preheat oven to 250 degrees.
  • In a medium saucepan, combine sugar, cocoa powder, corn syrup, salt and butter and heat over medium heat until fully melted, swirl mixture around in the pan to help combine. Once melted, mix in vanilla.
  • Place popcorn in large metal bowl and pour chocolate over it, mixing to combine. Transfer popcorn and chocolate to baking sheet and lay flat, making sure that all of the popcorn has been covered. Bake for 30 minutes, stirring every 10 minutes.
  • Remove from oven and let cool.

Salted Caramel Popcorn Ingredients

  • 10 cups popped popcorn
  • ½ cup (1 stick) unsalted butter
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup corn syrup
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • More salt for topping

Salted Caramel Popcorn Recipe (adapted from a recipe by Sally’s Baking Addiction)

  • Cover two baking sheets with aluminum foil, top with the popped popcorn and set aside. Preheat the oven to 200 degrees.
  • In a large saucepan over medium heat, combine butter, sugars, corn syrup, cream of tartar and salt. Stir constantly until everything melts and caramel comes to a boil. Continue to stir while mixture boils for 2-3 minutes. Remove from heat and  mix in baking soda.
  • Pour caramel over popcorn and mix gently to coat. Cook in the oven for an hour, mixing the popcorn around every 15-20 minutes.

Let cool completely before serving.

Gouda Thyme Popcorn Ingredients

  • 6 Cups of popped popcorn
  • 2 Cups of shredded gouda cheese
  • 2-3 Tablespoons of thyme leaves

Gouda Thyme Popcorn Recipe

  • Set oven to broil.
  • Lay popcorn down flat on a baking sheet lined with aluminum foil. Top with gouda cheese and thyme.
  • Bake for 3-5 minutes until cheese melts.


London Fog Truffles

A few years ago, my friend (and occasional guest blogger) Stephanie and I both discovered a love of the London fog latte at Starbucks. I’d never heard of it before my local barista suggested I try it so when I was heard that Stephanie also a fan, I knew there was a reason she was one of my closest friends.

London fog lattes are immensely popular in the pacific Northeast, and have been for much longer than they were on Starbucks’ secret menu. Some people make them with lavender but I stuck with earl grey and vanilla to keep it simple. And while the flavor combination is simple, there is definitely nothing boring about these truffles

Delectable and creamy, these truffles are rolled in just the right amount of rough tea and cocoa powder to round out the earl grey flavor and offer textural contrast. Try eating just one, I dare you.


  • ½ Cup heavy cream
  • 3 Earl grey tea bags
  • 1 11 Ounce bag of ghirardelli white chocolate chips
  • ½ Teaspoon vanilla extract
  • 2 Tablespoons cocoa powder
  • 2 Teaspoons powdered sugar
  • 2 Teaspoons earl grey tea, ground very fine


  • Place tea bags in heavy cream and cold steep overnight
  • When done steeping, melt white chocolate in a double boiler. Place chocolate in a small bowl. Remove tea bags from heavy cream and whisk heavy cream into chocolate until combined. Whisk in vanilla. Place in fridge for 1-2 hours or until firm.
  • Meanwhile, prepare topping by mixing together the cocoa powder, powdered sugar and tea.
  • With clean hands, roll chocolate into teaspoon-sized balls. Roll each ball in the topping.
  • Store in an airtight container.

5 Podcasts Every Foodie Should Subscribe To

I discovered podcasts last year and immediately got hooked. I think about it now and kick myself when I think about how many more podcasts I could be up to date on if I had started earlier.

Whether I’m stuck commuting to work or wandering the grocery store, I love having my earphones in and losing myself in a good food podcast. Not on the food podcast train yet? Here are my top 5 favorite that you should be adding to your feed!

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Radio Cherry Bombe

The brilliant minds behind the beautiful indie quarterly food publication Cherry Bombe host this podcast to talk about all things women and food. Each week they interview women from different part of the foodie realm to hear about their journey, talk about their new restaurant/cookbook/exhibit and and dish about food/travel/life. As a women in the food industry, I love hearing from all the interesting ladies they have on the show. I also love their ads! One might think I’m less susceptible to ads because I work in marketing but no, when I get targeted for something that’s relevant to me I eat it up. I discovered Ecole Chocolat through the Cherry Bombe podcast and the chocolatier class I took this spring has forever changed my personal food journey.

  • Hosts: Kerry Diamond and Claudia Wu
  • Hometown: Bushwick, NY
  • Typical length: An Hour
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Burnt Toast

Burnt Toast is the Food52 podcast, an extension of the website of sorts that allows for discussions of food culture ranging from Food52 website topics to general food trends and more. As a fan of the website, I love that the podcast will mirror some of the content and give listeners a behind the scenes view into things like the Piglet Cookbook Tournament and popular columns like Genius Recipes.  

  • Host: Kenzi Wilbur
  • Hometown: New York City, NY
  • Typical length: 10-30 minutes
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Spilled Milk

Friends Molly and Matthew get together to eat a certain food on air each episode and talk about it. Oh and you can’t have any. They’ll eat everything from cough drops to kale to Taiwanese junk food. Their banter makes listeners feel like they might be at the table with them while their memories of eating these foods growing up sends listeners on their own personal journey down food memory lane.

  • Hosts: Molly Wizenberg and Matthew Amster-Burton
  • Hometown: Seattle, WA
  • Typical length: Just under 30 minutes
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Bon Appetit

The Bon Appetit podcast stands apart from other food podcast with their quality chef interviews. The extension of Bon Appetit magazine, the podcast doesn’t exclusively interview chefs but those episodes are my favorite because they paint an interesting picture of the trajectory into the restaurant scene that famous chefs (and less famous ones as well) have taken to get to where they are today.

  • Host: Adam Rapoport
  • Hometown: New York City, New York
  • Typical length: Just under 30 minutes
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The Feed Podcast

These guys will talk about just about everything food related but my favorite episodes are the ingredient challenges. These episodes can best be described as the podcast version of cooking shows. The central piece of the ingredient challenge podcast is quite literally a challenge. Participants are given a primary ingredient, the option to add 5 more ingredients and 15 minutes to prepare a weeknight meal. As an avid lover of cooking shows, I love that even though I can't see what people are cooking, I can hear enough that my brain fills in the blanks, never missing a beat.

  • Hosts: Rick Bayless and Steve Dolinsky
  • Hometown: Chicago, IL
  • Typical length: Just under 30 minutes

Think I missed something? Tell me what’s in your podcast feed!