Hibernating until further notice...

...in the company of my books, preparing for finals.

: /

Spunto's Pizza

Today, after a full day of classes, Alen and I went to visit a friend who works in Spunto in the West Village. Spunto is an Italian café known for their thin crust pizzas. I’m a thick crust girl usually but this place might’ve just changed my mind.

I ordered the Salsiccia Dolce personal-size pizza. It was topped with marinara sauce, mozzarella cheese, sweet Italian sausage, caramelized onions and fresh basil. It was amazing and all the ingredients were really fresh. I was starving all day so I practically inhaled that thing! What I especially liked about this pizza was its size – it was the perfect individual serving, not the huge kind some eateries serve, the kind that’s fit to feed a small country in Africa…

Alen ordered “The Big Pineapple,” which was topped with marinara, mozzarella cheese, fresh pineapple, smoked bacon, fresh tomatoes and fresh basil. His was delicious as well. Pineapple and bacon make a lovely couple.

This is a great place for pizza-craving satisfaction.

Spunto

65 Carmine St.

New York, NY 10014

Move Over, Chips Ahoy!

These are the best cookies I’ve ever made. No, really.

I’ve had this recipe bookmarked for a while. It’s from The Goddess’s Kitchen by Maria, a blogger from the UK. Hey, Maria : )

First of all, the recipe calls for only five ingredients, seven if you count the nuts and chocolate, which makes me very happy. Secondly, the texture of these cookies is perfection. One could not ask for a better texture from a cookie – slightly crispy on the outside and soft and chewy on the inside. I believe the secret is the use of brown sugar instead of white and the use of only the egg-yolk instead of the whole egg. Whatever it is, it’s magical! And thirdly, the hardest part about the preparation was the measuring of the ingredients…

I did not have white chocolate or macadamias on hand, so I used a Hersey’s Special Dark bar.

Thanks for sharing, Maria!

These cookies are definitely worth a try. Click HERE for the full recipe.