It’s been a busy month! Between traveling to the Hamptons, officially starting my LLC, selling out of my first public batch of The Grown-Up Oatmeal Crème Pies, and competing in the Cincinnati Magazine 2026 Bake-Off, there’s been a lot happening behind the scenes.
I’m incredibly lucky to have these opportunities, but I also know they don’t just happen by chance. You have to put yourself out there, take a few risks, and see what comes of it.
So, let’s talk about the Hamptons, my oatmeal crème pies, and the bake-off.
A Taste of the Hamptons
Everyone should experience the Hamptons at least once in their lifetime. When I first started this website, I knew I’d need to keep my inspiration fresh by traveling, exploring local food scenes, and tasting flavors beyond my own kitchen. After some research, the Hamptons kept popping up on lists of top foodie destinations, so naturally, I had to see what the fuss was about.
I’ll admit, the Hamptons is beautiful, but I do think it’s a little overhyped. Depending on where you’re coming from, you might find yourself driving through Staten Island, Brooklyn, or Queens before shelling out around $50 in tolls. But eventually, the city fades away, and you’re surrounded by lush greenery, manicured landscapes, and a kind of quiet refinement that feels worlds away from the hustle and bustle.
I imagine that if you actually lived inside the TV series Desperate Housewives, this is what it would feel like.
I stayed in Montauk, at the easternmost tip of Long Island. It offered the perfect home base for exploring the area, with the same coastal allure and the option to escape the busier parts of the Hamptons whenever I needed a little respite.
Perhaps what I loved most was the lack of chain stores. I spotted one Mattress Firm housed in a beautiful brick building when I first drove into the area, but otherwise, everything felt refreshingly local. Of course, that also meant the options were limited. Every shop, restaurant, and bakery had to earn its place, and thankfully, nothing disappointed.
My first stop was a little roadside shack selling lobster rolls. And when I say shack, I mean an elevated shack—not exactly fine dining, but that’s part of the charm. The lobster roll was right up there with the best one I’d had in Portland, Maine, years ago.
Naturally, I also had to make a stop at Round Swamp Farm, a small, upscale local market known for its prepared foods, seafood, and bakery items. Their baked ziti and teriyaki chicken salad were $28 each, and honestly? Worth every penny. Both tasted restaurant-quality, and I’m already working on recreating that teriyaki chicken salad. You’ll want to keep an eye out for that one!
For my first night, I wanted to treat myself to a proper dinner, so I chose Nick & Toni’s. Think warm, cozy, and upscale without a hint of pretension. It was exactly what I wanted.
Apparently, it’s also a celebrity favorite. I think I spotted someone on my way out, but I’ll keep that little mystery to myself.
There’s something about the Hamptons that makes everything feel calm, quiet, private, and luxurious. Even Nick & Toni’s was tucked away from the main road, reached by driving through quiet neighborhoods where beautiful homes sat behind gates and carefully landscaped gardens. The whole experience felt wonderfully removed from everyday life.
Now, onto the food.
I started with a beet salad. It was fresh and delicious, although I wished the greens had a little more to offer. For my entrée, I asked the bartender for a recommendation, and he absolutely delivered: the house-made ricotta cavatelli.
I’m telling you, I wanted to lick the plate clean.
The corn was incredibly fresh and sweet, complemented by chunky pieces of pork and homemade pasta coated in a light cream sauce. Every bite was exactly what I wanted it to be. Naturally, I’m working on recreating this dish, too.
And yes, I ordered two desserts.
First was the stone fruit crostata, served with local peaches, caramel sauce, and crème fraîche. The second was a lemon meringue tart, which I saved for later while relaxing on the couch. Because sometimes dessert is an event, and sometimes it’s an event you get to have twice.
I could go on and on, but the takeaway is that I didn’t have a single disappointing food experience.
Of course, no Hamptons trip would have been complete without a visit to Carissa’s, the beloved bakery I had been eager to try. I lost my mind. I think I blacked out, and when I came to, I had five pastries.
Five.
The Grown-Up Oatmeal Crème Pies Are Back
When I returned home, I started receiving emails from people asking when my oatmeal crème pies would be available for purchase again. I had completely forgotten that I’d posted about them a few weeks earlier, so I was genuinely surprised by how many people were eager to get their hands on a batch.
After a few days back, I got baking—and sold out!
I’ve decided these will be a periodic offering. As much as I love making them, I have a feeling I’d end up baking them nonstop if I didn’t set a few boundaries. And as much as I adore baking, I do need to sleep, eat, and take Milo on his walks.
Priorities.
In all seriousness, I’m so grateful to everyone who has purchased one, tried one, or shared the excitement. This little project means a lot to me.
I’m on a mission to recreate some of my favorite childhood sweets using real, high-quality ingredients, and the oatmeal crème pie felt like the perfect place to start.
My version features European butter, homemade marshmallow fluff blended with rich vanilla buttercream, and two soft, buttery oatmeal cookies holding it all together.
The result? Nostalgia, but make it indulgent.
A Little Bake-Off Moment
I also entered my oatmeal crème pies in the Cincinnati Magazine 2026 Bake-Off, and out of all the entries they received, I was selected to participate. I felt genuinely honored to be included.
For the occasion, I made Halloween-themed versions of my cookies, which made the experience even more fun.
The competition awarded only one first-place winner, and unfortunately, it wasn’t me this time. But getting to participate, put my baking out there, and share the experience with other talented bakers was a win in its own right.
Not every opportunity has to end with a trophy. Sometimes, simply showing up is part of the reward.
Childhood Favorites, Reimagined
In keeping with my mission to recreate childhood sweets with real ingredients, I’ve also been working on my version of the Little Debbie Chocolate Cupcake.
Well, I started with the idea of making the classic version. But then I got carried away and turned it into an entremet.
If you’re unfamiliar, an entremet is a layered dessert that brings together different textures and components in one carefully constructed creation. Think cake, mousse, and a decadent chocolate exterior, all working together in a single bite.
It was ridiculously rich, incredibly decadent, and I may or may not have devoured one immediately after finishing the decoration.
I could absolutely imagine this on a fancy dessert menu in the ’90s. A little nostalgic, a little over-the-top, and entirely unapologetic.
Which, if you ask me, is exactly how dessert should be sometimes.
Back to Our Regular Programming
And that brings us to the end of what has been a wonderfully busy month.
Between travel, recipe development, new business milestones, and getting my first public batch of crème pies into your hands, I’ve been reminded how much can happen when you put yourself out there and follow what excites you.
But now, we’re back to our regularly scheduled programming!
For my next post on November 5, expect an elevated take on a classic fall meal. I’ll give you one hint: it’s cheesy.
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And finally, thank you, thank you for being part of this journey. Whether you’re here for the recipes, the restaurant discoveries, the nostalgic desserts, or just to see what I get up to next, I’m so happy you’re here.
I’m enjoying the ride, and I love getting to share it with you.
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