SAM I AM.
samanthabonom@gmail.com
917-375-2993
GENEALOGY
I enjoy researching my family tree and while there is still much to uncover, it's a treat to see photos like this one of my maternal great great grandfather, Vincenzo Caropreso (along with his sons). He owned the Manhattan Bridge Repair Shop in the late 1800's which was then located at 7 Chrystie Street in New York City.
TOP 5
FORTUNE COOKIE FORTUNES I’VE HUNG ON TO…
1. Relax and enjoy yourself.
2. You will be unusually successful in business.
3. What you do with sincerity pays the greatest reward.
4. Live in THIS moment.
5. A good way to keep healthy is to eat more Chinese food.
#TBT
Who doesn't love a throwback photo? I started my career in advertising at a young age…
I'm one of those toddlers in the Korvettes ad!
DID SOMEONE SAY COOKIES?!
Please enjoy this recipe for the most addictive Salted Caramel Chocolate Chip cookies you'll ever come across.
1. CREAM the following ingredients together on medium speed for about 3 minutes:
3/4 cup unsalted butter (softened to room temp), 1/4 shortening (like Crisco, do not use butter-flavored), 1 cup light brown sugar (packed) and 1/2 cup white sugar
2. MIX in the following ingredients at medium speed:
2 eggs at room temp and 1 tsp vanilla extract
3. MIX in the following ingredients at medium speed:
3 1/4 cup all-purpose flour, 1/2 tsp baking powder, 3/4 tsp salt and 3/4 tsp baking soda
4. STIR chocolate chips in by hand —
1 cup semi-sweet choc. chunks, 1/2 cup dark choc. chips and 1/2 cup milk choc. chips
Preheat oven to 350 and line baking sheets with parchment paper. Use an ice-cream scooper to scoop the cookie dough. Then take half of a fleur de sel caramel (I use the ones from Trader Joe's) and stuff that in the middle of the ball (while it's still in the scooper) being sure to cover the caramel. Dispense scoop on parchment paper. Sprinkle with flaked sea salt before popping them in the oven for 12-13 minutes. Over-baking will make the cookies hard (and this recipe should give you soft chewy cookies). If you're not sure when to take them out, you want the edges to be lightly golden. Once out, slide the parchment paper with cookies onto counter to cool.