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Saveur Blog Awards 2019 & Cincinnati

by: Amy on: Nov 18, 2019

Never did I think I would be be attending the Saveur Blog Awards. I started baking and blogging about three years ago. Constellation Inspiration existed before then but it was a DIY blog that had blog posts about...

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Never did I think I would be be attending the Saveur Blog Awards. I started baking and blogging about three years ago. Constellation Inspiration existed before then but it was a DIY blog that had blog posts about adding metal studs to your favourite denim jacket, creating a floral infinity scarf, and putting together the ultimate outfit for Coachella. Then the blog slowly made the transition to being a baking blog that you know today. Even before I started baking and blogging, I attentively paid attention to the Saveur Blog Awards — I would nominate and vote for my favourite bloggers and get super excited about checking the results the night of the awards. The first year I started blogging about my cakes, I asked all my friends to nominate me for the Best New Voice category. I did not get shortlisted and looking back now, I feel kind of silly for thinking my super infrequent posting would land me that title. Since then, I never really considered myself Saveur Blog Awards material because all the nominees and winners have always been people I looked up to with skills I strive to one day have. So I was completely shocked and in disbelief when Jenn of Two Cups Flour and Karlee of Olive and Artisan DMed on Instagram a few weeks back congratulate me. I had no idea what they were talking about and then I found out I was nominated for the Best Baking & Sweets category of 2019. What. Exactly.

Fast forward a few weeks and I found myself getting off the plane in Cincinnati, Ohio to attend the 2019 Saveur Blog Awards. It still feels surreal. The three days I spent in Cincinnati have been so wonderful. The Saveur team put together a jam-packed itinerary filled with activities that showed off the food culture of Cincinnati and workshops and panels with speakers like David Lebovitz, Deb of Smitten Kitchen, Creative Director Kristen of Food52 Genius Recipes, and more. We also got to hang out and learn more about food writing with the Saveur editorial team. But one of my favourite parts of this experience was getting to meet many bloggers I have been following for the longest time and bond over our love of blogging and creating. I also made a new friend (a very good friend), Erika of Pancake Princess. Erika and I were roommates on this trip and I could not have asked for a better Saveur buddy. Erika is so talented and her dedication to what she does is very inspiring.

I did not win my category of Best Baking & Sweets, but I am extremely grateful for this experience. Everyone that I met is so talented and truly an inspiration. I would also like to say the biggest thank you to everyone that nominated and voted for me — Constellation Inspiration would not exist without each and every one of you.

Instead of just telling you what happened in Cincinnati, here are some photos of highlights of my trip from my phone — of Saveur events I attended and places I snuck off to before and after a panel or a workshop. I do not want to call this a ‘city guide’ because there is so much of Cincinnati I still have yet to explore, but these were some of the memorable things I experienced:

The American Sign Museum. The blog awards were held at the American Sign Museum and we were lucky enough to have the entire museum to ourselves. The museum is dedicated to the art and history of commercial signs and sign making. My favourite wing of the museum was “Main Street USA”, which features many storefronts of Main Street with shop windows full of sign-related objects and curiosities.

Collective Espresso (Northside location). A very cute little cafe tucked inside a back alley (it is very easy to miss!). The cafe looked like a little green house, with glass walls and a glass roof. I had a super smooth cortado and a Guatemala pourover (I think it was made with Deeper Roots beans) that was bright and delicious. 

Findlay Market.  A public market and one of Cincinnati’s most cherished institutions located just blocks from downtown in the Over-the-Rhine neighborhood. The market is the home to 40 indoor vendors selling farm fresh, locally-sourced, artisanal and specialty foods.

Mercantile Library. A membership-only library located in downtown Cincinnati. We had a panel inside this library and both the space and the collection of books were so impressive.

Deeper Roots (Findlay Market location). Really amazing roaster and cafe. I went twice on my three-day stay because the coffee was so tasty. Whoever runs their social media is so lovely and took the time to write a full list of recommendations for me for the rest of my trip.

Brown Bear Bakery. I knew I had to visit when I came across their Instagram account and saw photos of trays of amazing cinnamon buns. I went right when they opened at 7:30am and shamelessly ordered one of everything they had because I could not decide on just one treat. Of all the treats I tried, my favourite were the pumpkin cake slice (so ~moist~), the savoury scone, lemon bar, and of course the cinnamon bun. Erika loved their chocolate chip cookie.

Boomtown Biscuits & Whiskey. We visited this spot for our last Saveur team brunch. The food can be described as southern comfort with an Asian twist. The Best. Grits. Of. My. Life. They were topped with lemongrass shrimp, coconut chili gravy, and country ham. The Oregon Trail was another great dish with sweet potatoes, Brussels sprouts, crispy kale, carrots, poblano, and a bulgogi glaze. I was more than happy to consume three-days worth of calories at 10am on a Friday. I wanted to eat e-v-e-r-y-t-h-i-n-g.

Sotto. This was my very first stop of the trip. I went to Sotto within an hour of landing in Cincinnati. I tried to make a reservation after I saw Cincinnati Magazine list Sotto as their restaurant of the year. Reservations were all full until the end of the month but I was able to snag a seat at the bar right at opening. Tasty kale caesar and an extremely creamy cacio e pepe (the pasta was tonnarelli) with a generous amount of pecorino and black pep.

A few clothing stores I loved: The Native One, Continuum, Idlewild, Wolfpack

21C Hotel. We stayed at 21C Hotel in downtown Cincinnati. The hotel is also home to an art gallery on its second floor. Pieces of the gallery change yearly and you see art pieces and installations all throughout the hotel. Super cool bathrooms in each hotel room.

Until next time, Cincinnati!

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day two: sparkly matcha neapolitan shortbread cook day two: sparkly matcha neapolitan shortbread cookies ✨

the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt

strawberry dough 
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder 
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough

remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

[recipe cont’d in comments]

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
day 1: rudolph rings 🦌✨ piped butter cookies day 1: rudolph rings 🦌✨

piped butter cookies are some of my fav cookies to make — they’re buttery! sandy! rich! they get a little holiday makeover and become the cutest rudolph rings when you add a little red m&m nose and antler details. topping the antlers with gold is optional, but adds extra sparkle and festive cheer to each cookie

(makes 12 cookies)
135 g salted butter, very soft
45 g icing sugar
100 g flour
40 g cornstarch
15 g cocoa powder 
1/4 tsp espresso powder 

in a medium bowl, combine softened salted butter with icing sugar with a rubber spatula until smooth

in a separate bowl, whisk together flour, cornstarch, cocoa powder, espresso powder, and salt

using a rubber spatula, fold in the dry ingredients into the butter-sugar mixture until no more dry spots remain

transfer the dough into a piping bag fitted with a large open star tip (i used wilton 6b)

apply pressure to pipe the dough onto the prepared baking sheet. if you are having trouble piping out the dough, you can warm up the dough in the piping bag between the palms of your hands, or add an extra 1 tbsp of melted butter to the dough and refill the piping bag. leave 1 inch between each cookie

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. chilling the dough will prevent the cookies from spreading in the oven

bake the cookies until the bottoms are set, about 25 – 30 minutes

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely and decorate

royal icing
1 egg white
150 g icing sugar
1/4 tsp vanilla extract 

in the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 min. with the mixer on low speed, slowly add icing sugar and vanilla. once incorporated, increase speed to medium-high and beat until stiff peaks form. transfer icing to a pip bag with a small round tip to pipe out face details

#holidaybaking #christmascookies #christmascookie #holidaycookies #christmasbaking
sorry i cant come to the phone right now, i’m to sorry i cant come to the phone right now, i’m too busy baking all the @nytcooking holiday cookies the day they’re released

@csaffitz bûche de noël cookies
@samanthaseneviratne ginger cheesecake cookies
@heysueli matcha-black sesame shortbreads
@ericjoonho lemon-turmeric crinkle cookies
@clarkbar iced peppermint cookies
@sohlae holiday rocky road
@vaughn rum-buttered almond cookies

#nytcooking #nytcookieweek #nytcookies #holidaybaking #christmascookies
presenting: this year’s 12 days of christmas coo presenting: this year’s 12 days of christmas cookies 🎄

matcha christmas tree cookies 
chocolate reindeer cookies
matcha strawberry neapolitan checkerboard
hojicha walnut deer cookies (with a bow!)
hedgehog hazelnut praline shortbread
pretzel shortbread mittens
earl grey decorated wreath cookies 
snowman cookie butter truffles
grinchy pistachio jammy liners
eggnog brûlée cookies
biscoff snowman cookies
chestnut hazelnut praline sandwich cookies

…dropping tomorrow! stay tuned!

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
preparing for the big weekend… ✨ a tradition preparing for the big weekend… ✨

a tradition that i started in 2019, this will be the sixth year i bake all of the @nytcooking holiday cookies the moment they are released on dec 1. i’m excited/nervous for sunday (i might throw up). here are the cookies from previous years, and a few behind the scenes where you can witness me slowly lose my sanity.

2019: twelve cookies by @susanspungen
peppermint stripe cookies
color-field cookies
peanut shortbread with honeycomb
gingery brownie crinkle cookies
marbled tahini cookies
homemade pocky
abstract art cookies
stamped citrus shortbread
brown sugar-anise cookies
thumbprints with dulce de leche
blood orange poppyseed window cookies
dirty chai earthquake cookies

2020:
cornmeal lime shortbread fans
sparkly gingerbread
vanilla bean spritz cookies
toasted almond snowballs
honey-roasted peanut thumbprints
black and white brownies 
fudgy bourbon balls
cherry rugelach with cardamom sugar

2021: the year that @nytcooking released 24 holiday cookie recipes and i almost passed out/away
m&m cookies
almond spritz cookies
peppermint brownie cookies
brown-butter toffee sandwich cookies
hibiscus-spiraled ginger cookies
guava and cream cheese twists
minty lime bars
chewy gingerbread
savory mixed-nut shortbread
tahini thumbprints with dulce de leche
chocolate babka rugelach
fruity meltaways
iced oatmeal cookies
spiced orange crumble cookies
peanut butter cookies
gingerbread biscotti
cheddar cheese coins
fig and cherry cookie pies
italian rainbow cookies
chocolate-cherry ginger cookies
hindbaersnitter
no-bake chocolate clusters
torticas de morón
piparkakut

2022:
white chocolate macadamia nut cookies
gochujang caramel cookies
chocolate hazelnut cookies
gingerbread latte cookies
orange, pistachio and chocolate shortbread
crunchy coconut twists
savory shortbread with olives and rosemary

2023: last year’s seven cookies which was done after ten hours of baking
gingerbread blondies
mexican hot chocolate cookies
rainbow rave cookies
lemon butter curls
matcha latte cookies
technicolor cookies
neapolitan checkerboard

#nytcooking #nytcookies #nytcookieweek #christmascookies #holidaycookies

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