new york city at halloween.

wow, this post is mighty delayed seeing as it is now fEbRuArY. 🙈

i went to look at a photo from new york last fall and realized…i never posted them!


my friend whitney and i went to nyc over halloween - our 3rd trip to nyc together! it just worked out that we’d be there over halloween, but it was a fun time to be there. so much great people watching.

deeeeelish lamb bucatini at bar primi.


ima get LoooOooOoOooSe tonight. ^ haha somehow we were singing a lot of pitbull during this trip.


the rooftop view from our fave airbnb (it’s in the west village). they got all these big loungers since the last time we were there.

autumn in new york. doesn’t get much betta!


new yorkers go hard on the halloween decor. we did a lot of stoop lurking to find the best ones.


i’m wit it, new york!


roof bar at eataly. rooftop hangs were a theme.

we had such beautiful weather for it being the end of october :)

mmmmmm rubirosa pizza!! this is where i met alison roman :)


creatures of habit. bubby’s brekky. i just love their james beard blueberry pancakes, man.


halloweeeeeeeeeeen! miss frizzle sighting.


most new yorky moment.

we didn’t dress up for halloween but we still went to halloween parties? lol. a large red teletubby took this photo of us.

my favorite. mcsorley’s! when pete and i were here last winter we had the absolute best time.


brunch at two hands. v trendy.

always a great time, nyc.


pumpkin cream cheese sweet bread.

just a quick post to say…….if you mess up one recipe big time, there is a chance you can transform it into something else completely.

this here was once destined to be pumpkin cream cheese frosting for these chai blondies. when i over-pumpkin’ed the mixture, it was never going to work as frosting because it became super grainy. i was sooo sad even thinking about throwing out a huge mixing bowl of perfectly good stuff….

so i made it into something else!


since this was originally destined for a life as frosting, it was made with a bunch of powdered sugar. it then took a hard right turn at a fork, journeyed through a tunnel, and resurfaced into the light as a fun little pumpkin sweet bread.

to be honest, i’ll probably never make this particular recipe over again, just because it’s a pumpkin bread made with powdered sugar. but, it was very yummy and super moist and good! if you love a sweet bread, this recipe is for you!

here is my regular pumpkin/squash bread recipe that i like the best. you can switch out pumpkin for butternut squash as you desire.


moral of the story is: unless you’ve burned something to a crisp or dropped it all over the floor, chances are you can take a “failed” recipe and give it a new life.

make lemonade from lemons, if you will. 🍋😊


Pumpkin Cream Cheese Sweet Bread

Total Time: 1 hour 30 minutes

Makes: One Loaf


  • 1/2 cup unsalted butter

  • 4 oz. room temperature cream cheese

  • 1 cup pumpkin purée

  • 1 tsp. vanilla extract

  • 1 tsp. chai blend (find recipe in this post) or pumpkin pie spice

  • 1/4 tsp. fine sea salt

  • 3 cups powdered sugar

  • 2 TB heavy cream

  • 1 egg

  • 1 1/2 cups all-purpose flour

  • 1 tsp. baking soda

  • 1 tsp. baking powder


Preheat oven to 350 degrees F. Spray and line a loaf pan with parchment paper, leaving enough excess paper on the edges for you to be able to grab and lift the bread out of the pan later.

In a large bowl, cream the butter and cream cheese until smooth. Add the eggs & vanilla, mix until combined. Add the pumpkin, chai spice blend and salt, mixing until incorporated. Add the powdered sugar in 1/2 cup increments to slowly combine.

Slowly add the flour and baking powders to the mixture, scraping down the sides of the mixing bowl with a spatula as needed. Lastly, add 2 TB heavy cream or milk and stir.

Spread the batter into the prepared loaf pan and place on top of a baking sheet. Place into the oven and bake at 350 degrees F for 60 minutes.

Remove from oven and let cool 10 minutes. Carefully grab the parchment with both hands to lift the entire loaf out of the pan and onto a cooling rack to cool completely.

Slice and serve with coffee (or something unsweetened, to balance it out)!

Cover with foil or store in an airtight container for 3-5 days.