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Noe Todorovich is a Washington, DC based lifestyle photographer, and this is her blog. She shares musings, travels, photographs, tips, suggestions and more.

Filtering by Tag: recipe

Chocolate Peanut Butter Pie

Noe Todorovich

I've always been inclined to take the hibernation approach to inclination that is amplified when snow is actually in the forecast for the area as it was a few weeks ago. I don't want to sleep the entire season away, but I do like to hunker down at home and spend much of my time reading, eating and sleeping. 

So before the storm hit, I looked up some recipes for things I knew I'd want to eat and headed to the grocery store. For some reason, I thought about chocolate peanut butter pie, and the next thing I knew I had about 15 opened tabs of various recipes. The result was a hybrid recipe that I'm sharing here so 1) I can find it again in the future, and 2) you can try it out if you want, too!



  • 24 Oreo cookies
  • 1/4 cup butter


  • 1 package cream cheese (8 oz)
  • 1 1/4 cups of sugar
  • 1 cup creamy peanut butter
  • 1 cup heavy cream


  • 3 tbsp. creamy peanut butter
  • 1 cup chocolate chips or chunks
  • 1/2 cup heavy cream or half and half
  • 2 tbsp. light corn syrup


  1. Crush Oreo cookies in food processor and put in a bowl. Add melted butter to cookie crumbs and stir. 
  2. Press into pie pan and chill in fridge for at least 30 minutes.
  3. Beat the peanut butter and cream cheese until smooth.
  4. Add the sugar and beat until smooth.
  5. In a separate bowl, beat the heavy cream until it becomes light and fluffy.
  6. Fold in the whipped cream into the other mixture, stirring gently to combine.
  7. Pour the filling into the crust. Chill for at least an hour. 
  8. In the top of a double boiler, combine the chocolate chips, peanut butter, and corn syrup. Whisk often until the chocolate is melted and the mixture is smooth.
  9. Remove from the heat and whisk in the cream or half and half until smooth. Let cool slightly but pour over the top of the pie while still warm to spread it evenly. Sprinkle butterfinger bits or other candy on top. 

Recipe: Buffalo Chicken Tacos

Noe Todorovich

Recently, I was out with friends and we were talking about some amazing wings we had and then tacos Patrick had photographed at the newly opened El Ray. So naturally I ended up craving boneless buffalo chicken wings...AND tacos. Then I had the idea to combine the two and decided I must make this happen. And I am so glad I did. It was simple and effective (effectively delicious). So I decided to share the recipe.



1 pound boneless, skinless chicken (about 3 breasts)
1 cup flour
2 tsp. salt
½ tsp. each of paprika, ground black pepper, and cayenne
1 egg
1 cup milk
Oil for frying
¼ cup of hot sauce
1 tbsp. butter
Celery (as needed, maybe 4 stalks)
Bleu cheese


1. Cut chicken into about ½ inch cubes.

2. Mix flour, salt and other spices in a bowl.

3. Mix egg and milk in another bowl.

4. Dip each piece of chicken into the egg/milk mixture and then coat in the flour mixture. Repeat. (That’s right...double batter these bad boys.)

5. Heat the oil and fry the chicken in it, in batches. I used a wok, but a pot could work as well. Or, a deep fryer, of course! Cook until browned nicely.

6. Melt the butter and combine with hot sauce. Coat the cooked chicken in this sauce.

7. Place chicken on tortillas in a row.

8. Grate celery on top of chicken.

9. Sprinkle bleu cheese on top. You can also use ranch dressing instead.



Photos by Patrick Onofre. :)

Recreating Favorite Meals and Creating Recipes

Gina Todorovich

I rarely cook. I used to bake. Lately I keep busy outside my home and when I do get home, I'm generally way too tired to even consider cooking. When I was dogsitting for a friend I took the opportunity to stay in a little more and try a few recipes out. I'd had a delicious quinoa salad that I'd been wanting to try making, and then of course there's the infamous Cap'n Crunch French toast that became one of my favorite brunches. Below is a rough estimation of the recipes. I usually don't deviate from recipes, but both of these I pretty much made up as I went, using a few recipes as very general starting points.

Southwestern Quinoa Salad


2 cups quinoa
Vegetable broth
1/4 cup red onion, chopped
3/4 cup corn
3/4 cup (cherry) tomatoes, chopped
1 cup black beans
2 tbsps cilantro
2 limes, juiced
Olive oil
Balsamic vinegar


1. Cook the quinoa, using vegetable broth as the liquid. (Two parts liquid to one part quinoa.)
2. Put the cooked quinoa in the fridge until it is cooled.
3. In a large mixing bowl, combine the quinoa, red onions, tomatoes, cilantro, corn and black beans.
4. Add the lime juice, olive oil, balsamic vinegar, salt and pepper to taste.

The amounts provided are loose suggestions. Oh, and you may want to make half the recipe...unless you are going to a potluck with 20 people, which I wasn't. Quinoa for days!

Cap'n Crunch French Toast


Sliced bread*
2 eggs
1 tbsp. milk
1 tsp. sugar
1 cup Cap'n Crunch cereal, smashed
Butter (for frying)


1. Combine the eggs, milk and sugar.
2. Coat each slice of bread in the egg mixture.
3. Cover a plate with the smashed Cap'n Crunch (or alternate) cereal.
4. Place the coated bread on the cereal and flip the bread over to fully coat it with cereal.
5. Heat a skillet on medium heat and place enough butter to coat the pan.
6. Place the coated bread in the pan and let fry until golden brown, adding butter as needed.
7. Flip the bread to brown the other side. You can also hold the bread to brown/cook the sides of it.
8. Serve with fresh fruit (strawberries, blueberries, bananas) and whipped cream.

*I've used both challah bread and Trader Joe's Rustic Pane. I prefered the Trader Joe's bread. Much thinner and less sweet altogether.