tag:blogger.com,1999:blog-61122617801558140422024-03-05T20:06:30.087-08:00The Spatularettesliving. loving. cooking.The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-6112261780155814042.post-28590992872574625692012-09-29T07:34:00.000-07:002012-09-29T07:34:03.059-07:00Blogiversary<br />
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Hello, dear friends, we have such big news for you today!! This is our last post on the blogspot blog because today we launched out BRAND-NEW-REDESIGNED-WE-HAVE-OUR-OWN-DOMAIN-NAME-BLOG!!! From here on out (or as soon as we finish the migration), all traffic from our blogspot blog will be forwarded to <a data-mce-href="http://www.thespatularettes.com/" href="http://www.thespatularettes.com/">http://thespatularettes.com</a>. Click on over to check it out and let us know what you think! We are so excited!! Seriously, we can't contain ourselves!! Apologies for all the exclamation points... We just can't help ourselves. We’re <em>that </em>excited!!!!!</div>
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Today, dear friends, is also our blogiversary. What better day to launch out newly designed site than on the 1 year anniversary of the day we decided to start this crazy project! On September 29th 2011, we posted this...</div>
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<a data-mce-href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-017.png" href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-017.png"><img alt="" class="aligncenter size-full wp-image-1459" data-mce-src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-017.png" height="612" src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-017.png" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="choc chip cookie tart 017" width="408" /></a></div>
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We really had no idea what that meant or where this blog was going to take us, but that's exactly where it all began. Blogging has been such a fun adventure thus far, and we can't wait to see what the next year will hold for The Spatularettes!</div>
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Before we get to today's receipe want to take a moment to say a <em>huge</em> thank you to all of you who have been following us for the past year. We cannot tell you how much your positive feedback has meant to us or the way we puff up with pride a little bit every time someone tells us they tried one of our recipes. We love food. We love blogging. And we love <em>you</em> for following our food blog!</div>
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Now we want to take a moment to say an even <em>bigger</em> thank you for following us through the past year despite our often times subpar photography, not-so-user-friendly format, our lack of style, direction and all around disorganization. Before we actually launched The Spatularettes, we thought, <em>oh hey blogging looks fun and easy let's give it a try</em>! Well we were right... it is fun. But we were also wrong... because it's not easy. Honestly, we had no idea what we were getting ourselves into and have spent the last year floundering around trying to figure it all out!</div>
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<a data-mce-href="http://thespatularettes.files.wordpress.com/2012/09/bff.jpg" href="http://thespatularettes.files.wordpress.com/2012/09/bff.jpg"><img alt="" class="aligncenter size-full wp-image-1468" data-mce-src="http://thespatularettes.files.wordpress.com/2012/09/bff.jpg" height="610" src="http://thespatularettes.files.wordpress.com/2012/09/bff.jpg" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="BFF" width="445" /></a></div>
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[On a side note: the description of our blogging experience thus far sounds like a pretty good metaphor for the last year of our lives. (if you were 25 years old once, you'll know exactly what I'm talking about--hello quarter life crisis!!)]</div>
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So as we try and create some structure, direction, and focus in our lives, we’ll be doing the same thing with our blog. We've upgraded the formatting and are working on upgrading the photography (who knew snapping pictures of food would be so hard!?). We've kept our focus on the food this past year, but it is time to start giving you more insight into to what it <em>actually</em> means to be a spatularette.</div>
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Enough about the new features though. You can check back all week to get a better feel for what's coming down the pike. For now... let's celebrate! It's cake time!</div>
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Actually, it's tart time. Chocolate Chocolate Chip Cookie Tart time to be exact.</div>
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<em>Cake time</em> just had a nicer ring to it. And was less of a mouth full than Chocolate Chocolate Chip Cookie Tart. But to be honest, you're going to want a mouth full of today's recipe.</div>
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INGREDIENTS:</div>
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<li>1 stick butter, at room temperature</li>
<li>1/2 cup granulated sugar</li>
<li>3/4 cup brown sugar</li>
<li>1 egg</li>
<li>1 tsp vanilla</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp baking powser</li>
<li>1 1/2 cups flour</li>
<li>1/2 cup mini chocolate chips</li>
<li>1 3.9 oz package instant chocoalte pudding</li>
<li>1 1/2 cups cold milk</li>
<li>Whipped cream or whipped topping</li>
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SPECIAL EQUIPMENT:</div>
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<li>Tart Pan</li>
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*This would probably work in a pie pan, although I haven’t tried it. I would just recommend greasing a pie pan well since it doesn’t pop apart the way a tart pan does.</div>
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Preheat the oven to 350 degrees and grease the inside of a tart pan.</div>
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In the bowl of a stand mixer, cream the butter and both sugars until light and fluffy. Mix in the egg, vanilla, baking soad, and baking powder. Next, mix in the flour, one half cup at a time, scraping down the sides of the bowl after each addition. Once the dough is well combined, fold in the mini chocolate chips with a spatula.</div>
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<a data-mce-href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-001.jpg" href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-001.jpg"><img alt="" class="aligncenter size-medium wp-image-1462" data-mce-src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-001.jpg?w=300" height="224" src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-001.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="choc chip cookie tart 001" width="300" /></a></div>
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To avoid sticking, generously flour a piece of parchment paper or waxed paper. Dump all of the dough onto the floured surface and roll to a 1/8 inch thickness with a rolling pin. The chocolate chips acutally create a pretty good measure for the ideal thickness of the dough. Add more flour while rolling if needed. Once the dough has been rolled, slide your hand under the parchment paper and flip the whole thing into the prepared tart pan. Peel away the parchment paper and use your fingers to press the dough into the bottom and sides of the pan, patching up any tears as you go. Pull the exccess dough off of the pan, and use your finger to create a smooth edge along the top. Roll the excess dough into small ball and place on a cookie sheet to make mini cookies. I usually end up with enough dough for about a dozen minis.</div>
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Bake the "crust" and the cookies for 12-15 minutes or until golden brown. Keep an eye on the crust as it bakes. If it's really puffy in the center after about ten minutes, reach into the oven with an oven mit and gently press down on the center to release the extra air. It will return to looking like a crust again. Once finished baking, place the crust and the cookies on a wire rack to cool. After the tart has cooled for about 20 minutes, gently slide a think knife down into the edges of the pan to make sure the crust isn't sticking. When it has cooled completly pop the crust ot of the tart pan.</div>
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<a data-mce-href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-016.jpg" href="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-016.jpg"><img alt="" class="aligncenter size-medium wp-image-1463" data-mce-src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-016.jpg?w=300" height="224" src="http://thespatularettes.files.wordpress.com/2012/09/choc-chip-cookie-tart-016.jpg?w=300" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="choc chip cookie tart 016" width="300" /></a></div>
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While the crust is cooling, prepare the filling. Mix the packet of instant pudding with 1 1/2 cups of cold milk and whisk vigerously for 2 minutes. Let the filling chill in the refrigerator for one hour before pouring it into the prepared cookie crust. Top the pie with whipped cream or whipped topping. The first time I made it I used an 8 oz container of Cool Whip. The second time I made homemade whipped cream with 6 oz of heavy cream and 2 Tbs of granulated sugar. Both were delicious!</div>
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<strong>The Inspiration:</strong></div>
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As if an anniversary and a redesign weren't enough excitement for one week, we just caught wind that ABC's <em>The Bachelor</em> has begun filming their umteenth season, featuring one of our ALL TIME FAVORITE BACHELORS!!! So as Sean continues his quest to find love on national television, we continue our quest to find and share the best recipes on the web.</div>
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<a data-mce-href="http://thespatularettes.files.wordpress.com/2012/09/sean1.jpg" href="http://thespatularettes.files.wordpress.com/2012/09/sean1.jpg"><img alt="" class="aligncenter size-medium wp-image-1465" data-mce-src="http://thespatularettes.files.wordpress.com/2012/09/sean1.jpg?w=224" height="378" src="http://thespatularettes.files.wordpress.com/2012/09/sean1.jpg?w=224" style="border: 0px; cursor: default; display: block; margin-left: auto; margin-right: auto;" title="Sean1" width="282" /></a></div>
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And yes Sean, we will <em>gladly</em> accept your rose. Will you accept our recipe?</div>
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HAPPY BLOGIVERSARY!!</div>
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XOXO,</div>
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Tall and Small</div>
The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-26519327915285094112012-09-28T05:01:00.000-07:002012-09-28T05:01:30.655-07:00Power Foods Friday - Wheatberry Salad<div class="separator" style="clear: both; text-align: center;">
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Marathon training is in full swing for The Spatularettes! My big race is only 4 weeks away while we have 7 weeks of training left before the Philly Marathon (half marathon for Small One). That puts us smack dab in the middle of our training programs, facing some of our highest weeks of mileage. That also puts us in serious need of some serious power food!<br />
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You might remember the <a href="http://the-spatularettes.blogspot.com/2012/06/greek-wheat-berry-salad.html">Greek Wheat Berry Salad</a> that we posted a couple of months ago. We told you about some of the great benefits of wheat berries which still hold true today. With the knowledge we have about one of nature's best power foods, we decided another wheat berry salad was just what we needed to tackle a tough week of training!<br />
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INGREDIENTS:<br />
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Salad:<br />
-1 cup dry wheatberries, rinsed<br />
-15 oz can mandarin oranges in light syrup, drained with juices reserved<br />
-1/2 cup dried cranberries<br />
-1/4 cup chopped flat leaf parsley<br />
-1/4 cup choppped mint leaves<br />
-6 scallions chopped (white and light green parts)<br />
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Dressing:<br />
-1/2 cup olive oil<br />
-reserved mandarin orange juices<br />
-zest of 1 lemon<br />
-juice of 1 lemon<br />
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Prepare 1 cup of dry, rinsed wheat berries according to package instructions. They will take about an hour to cook and need to cool, so it will give you plenty of time to get the rest of the ingredients together.<br />
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Once the wheatberries have cooled, combine all salad ingredients in a large bowl and gently toss. We halved the mandarin oranges, but they would be fine whole as well.<br />
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In a small bowl, whisk together all of the dressing ingredients. Pour desired amount of dressing over salad and toss to evenly coat. We used about 3/4 cup for this amount of salad, but the leftover dressing would be great over greens as well!<br />
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Keep on powering through!!<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-74294055015941972422012-09-27T19:05:00.001-07:002012-09-27T19:05:10.025-07:00Southern Comfort Punch<div class="separator" style="clear: both; text-align: center;">
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Hey friends, it's THIRSTY THURSDAY!!! Woooooo! Time to get crazy!<br /><br />Actually no. This week my "wild" Thursday consisted of work, a bike ride, a run, and some baking. Oh, and eating leftovers for dinner. Real crazy. I know.<br /><br />But if you <i>are </i>ready to get your weekend poppin, I know just what you need! We made this Southern Comfort Punch at our party last weekend and it was a big hit!<br /><br />The funny thing about this recipe is that it actually comes from my grandma Mimi. The funny thing about all of my alcoholic punch recipes, is that they come from my grandma Mimi. It makes her sound like such a lush--but totally not the case! She just likes her glass of boxed wine before bed every night :)<br /><br />I'm actually told quite frequently by family that I'm a clone of my grandmother. When her brother was still alive, he insisted that I looked just like her as a kid. She and I both firmly believe that "idle hands are the devil's handiwork" (yep, Mimi loves that one) and therefore are constantly on the go. Even in her 80's, Mimi was volunteering at the free clinic in my home town, driving friends to and from doctor's appointments, preparing meals for shut-ins, and tagging along with my parents to cheer for me at cross country meets ("Go Meggie!!"). She is super awesome in every way and it's an absolute compliment to hear the comparison.<br />
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Oh and
one more thing, apparently we both love throwing parties. I remember as a kid
my grandparents hosting "card club" which I'm pretty sure was just an excuse for
all their friends to come over to drink and enjoy good food. (yep, that
definitely runs in the family!) I'm also pretty sure this punch recipe made a
number of appearances at "card club" over the years. If it was good enough for
Mimi's friends, then it's good enough for my friends. And if it was good enough
for Mimi, then it is definitely good enough for you!<br /><br />INGREDIENTS:<br />-1
750 mL bottle Southern Comfort<br />-4 frozen lemonade concentrates, thawed<br />-2
frozen orange juice concertrates, thawed<br />-1 1/2 cup lemon juice<br />-1 2
liter bottle of Sprite (or other lemon-lime pop)<br /><br />**Yes I say POP, not
SODA. I'm from western PA and that's how we roll.<br /><br />Combine all
ingredients in a punch bowl and serve chilled. Seriously easy. Seriously
delicious.<br /><br />
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Some southern comfort, from my kitchen to yours :)<br />
<br />
XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-90947266671233918222012-09-25T20:09:00.002-07:002012-09-25T20:09:46.455-07:00Hummus Bites<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">I have a confession to make: I’m a terrible dancer.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Actually, that’s not the confession.<span style="mso-spacerun: yes;"> That part is common knowledge. </span>Spend 2 minutes with me on the dance floor and you will know it to be true.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">The confession is that, unfortunately, on Saturday nights I often <i style="mso-bidi-font-style: normal;">believe</i> myself to be a good dancer.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Then on Sunday morning I am immediately snapped back to reality when I recall that I am, in fact, <i style="mso-bidi-font-style: normal;">not</i> Beyonce, but just a tall, awkward, lanky white girl.<span style="mso-spacerun: yes;"> </span>A TALWG (tall, awkward, lanky, white girl) with absolutely no moves.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">I guess there is a reason they keep those places so dimly lit, and at least I have enough sense to grab my friends and high tail it home as soon as the lights come on at the end of the night.<o:p></o:p></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">And at least my skills in the kitchen are a tad bit more polished than my skills on dance floor. We can’t win ‘em all, now can we?</span><span style="font-family: Calibri;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">My roommate and I hosted a little get-together at our apartment this past weekend, which eventually led to the aforementioned late night of dancing. We like our guests to stay nourished and well hydrated so we purchased a <a href="http://www.yardsbrewing.com/">Yards </a>Variety Pack, made one of my grandma’s famous punch recipes, and threw together some tasty snacks. We both had a busy week, so neither of us had a lot of time to spend in the kitchen prepping for the party, which is how I came up with the idea for these easy-to-assemble Hummus Bites. Ali at <a href="http://gimmesomeoven.com/">Gimme Some Oven</a> (one of our favorite food blogs!) is always making quick party snacks in baked wonton wrappers and I’ve made a number of her recipes for previous shindigs. I decided to start with her idea and combine it with some of my favorite flavors. These Hummus Bites take only minutes to assemble, are pretty dang healthy (although at a party, who really cares about that), and will dissappear in no time!</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">INGREDIENTS:</span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">-1 package wonton wrappers (contains about 48)</span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">-16 oz premade hummus (or homemade if you have time)</span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">-8 oz container of feta cheese</span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">-24 Grape tomatoes, halved</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 12pt; line-height: 115%;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Spray mini muffin tins with cooking spray and gently press individual wonton wrappers into each prepared cup.<span style="mso-spacerun: yes;"> </span>The wrappers will crisp up in the oven, so make sure they aren’t touching each other and are positioned exactly as you want them.<span style="mso-spacerun: yes;"> </span>Bake the wrappers for 10 minutes or until crispy and golden brown.<span style="mso-spacerun: yes;"> </span>Remove them from the oven and allow to cool completely.<span style="mso-spacerun: yes;"> </span>This can be done up to a couple of hours in advance.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: small;"><span style="line-height: 115%;">When you are ready to assemble your snack, simply scoop a teaspoon of hummus into each prepared cup, and top it with a half teaspoon of feta cheese and a grape tomato half. For real. These Hummus Bites are just </span></span><i style="line-height: 115%;">so</i><span style="font-size: small;"><span style="line-height: 115%;"> </span></span><span style="line-height: 18px;">ridiculously</span><span style="font-size: small;"><span style="line-height: 115%;"> easy to make. They take about 15 minutes of your time and your guests will gobble them right up! If by chance you have any leftovers, Hummus Bites also make for the perfect after work snack once Monday rolls around. </span></span></span></div>
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Hummus Bites are the perfect snack... pre <i>or</i> post dance party!<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-41335195492068586812012-09-22T07:19:00.001-07:002012-09-22T07:19:01.216-07:00Pumpkin Spice Latte Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Happy Autumnal Equinox, my friends! That's right, today is the first official day of fall! Usually I face the change of the season kicking and screaming, refusing to let go of another summer. Most years you'll catch me wearing flip flops, white skirts, and cut off shorts for a borderline inappropriate number of days past labor day. This year has been different though. I've been craving <i>change</i> in my life. I can't explain exactly what I'm looking for, but I've been feeling a little complacent as of late, and have been embracing anything even remotely different that comes my way. So this year I've found myself <i>welcoming</i> autumn with open arms! <br />
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I'm already a few classes into the fall semester of grad school (I'm taking Financial Management this semester so don't be surprised if you hear me complain a time or two). I've restocked my closet with new leggings, cozy flannels, and some super cute boots. The days have gotten shorter, so many times the sun is just beginning to rise as I leave for work, and my next marathon is literally just around the corner. As much as these things signal the change of the season, <i>nothing</i> says "fall is here" quite like Starbucks' annual release of the pumpkin spice latte!! The warm, sweet, spicy, drink is a favorite with many, myself included! This year, after I had my first latte of the season, I just <i>knew</i> I had to take it one step further. The Pumpkin Spice Latte Cupcake. Brilliant. And so began my mad scientist experimentation in the kitchen to find the perfect blend of coffee, spice, pumpkin, and cream. After a few trial runs, I really think I nailed it! The recipe is a blend of Annie's Eats <a href="http://www.annies-eats.com/2012/06/01/vanilla-latte-cupcakes/">Vanilla Latte Cupcakes</a> and my mom's famous <a href="http://the-spatularettes.blogspot.com/2011/11/amish-pumpkin-bread.html">Amish Pumpkin Bread</a>. I brought these little guys to work on Thursday and they had disappeared by lunch time. Seriously, you <i>need</i> to make these cupcakes this weekend. You will. not. regret. it. (and neither will your friends or family!)<br />
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INGREDIENTS:<br />
-3/4 cup butter, at room temperature<br />
-1 1/2 cups sugar<br />
-2 eggs<br />
-2 cups flour<br />
-1 tsp baking powder<br />
-1/4 tsp baking soda<br />
-1/4 tsp salt<br />
-2 Tbs expresso powder<br />
-1 tsp pumpkin pie spice (+ more for sprinkling)<br />
-1 cup strong brewed coffee<br />
-2/3 cup pumpkin puree<br />
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-1 cup heavy cream<br />
-3 Tbs powdered sugar<br />
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Preheat oven to 350 degrees. Line 20 cupcake tins with paper liners. Yes this recipe makes exactly 20 cupcakes. Not a dozen and a half. Not 2 dozen. I tried to stretch it into 24 cupcakes and failed miserably.<br />
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In the bowl of a stand mixer, beat one and a half sticks of butter until light and fluffy. Add the sugar and continue to beat for another minute. Add the 2 eggs and mix until well combined.<br />
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In a separate bowl, sift together the flour, baking powder, baking soda, salt, expresso powder, and pumpkin pie spice. Expresso powder can be difficult to find at a normal supermarket, so you will probably have to purchase it at a specialty food store. I found mine at William and Sonoma. It's a little pricey, but totally worth it!<br />
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In a different bowl, whisk together the pumpkin puree (2/3 a cup is about half of a 15 oz can) and brewed coffee until smooth.<br />
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Alternate mixing the dry and wet ingredients into the butter/sugar mixture, scraping down the sides of the bowl after each addition, Once all of the ingredients have been added, mix everything together thoroughly, but just until combined.<br />
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Divide the batter between the prepared cupcake tins. Bake in a 350 degree oven for about 18 minutes or until a toothpick comes out clean. Let the cupcakes cool completely. I can never resist and always eat one warm, but I'm going to be honest, I like them way better cooled! I think it gives a chance for all of the flavors to settle together.<br />
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Once the cupcakes have cooled, prepare the whipped cream topping. In the bowl of a stand mixer fit with the whisk attachment, pour 1 cup of cold heavy cream and 3 Tbs of powdered sugar. Mix on low speed until the sugar has been incorporated into the cream, then crank the speed up to high and whip until very stiff peaks form. Load the whipped cream into a frosting bag fit with a large tip and pipe it on to each of the cupcakes. Typically when making whipped cream I use granulated sugar as opposed to powdered sugar. I find the powdered sugar to work better though, when you plan to pipe the whipped cream. It gives it a little more structure and helps the cream stand up like a very light buttercream. Once all of the cupcakes have been frosted, sprinkle each one with a little more pumpkin pie spice. I garnished each of my cakes with a signature Starbucks green straw since I was doing a spin off of their most popular fall drink.<br />
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A latte <i>and </i>a cupcake? Truly the world's most beautiful combination!<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-20891134958980827122012-09-20T19:09:00.001-07:002012-09-20T19:09:38.182-07:00Power Foods Friday- Hearty Fall Stuffed Peppers<br />
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Hey bloggers! I'm so excited to be back posting with the Spatularettes! I've been such a fan of Meghan and Laura's work in the blog-a-sphere that I decided to get back into my own blog, <a href="http://paceofmind.wordpress.com/" target="">PaceOfMind</a>. </div>
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This post I wanted to try something for Power Food Fridays that went along with the change in seasons. Fall is defiently invading Lewisburg... I know this because of the following: 1) the local Freeze closes for the winter next week 2) all my air conditioners are off and the blankets are out 3) farmers are seen picking baby pumpkins and leaving them on the side of the road, free for the taking 4) seasonal produce are shifting gears 5) long sleeve tees are becoming more and more vital during morning runs. All of these things have resulted in me searching for heartier meals like vegetarian chili and stews to keep me satisfied. But my favorite of all is stuffed bell peppers. They are hearty, give me my daily boost of protein and look yummy!</div>
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I stopped off at the Lewisburg Farmer's Market this Wednesday. My haul from the market was awesome this week! I picked up some organic, grass fed ground turkey, local green bell peppers and assorted mushrooms. Add that to some gravy (yes, I'm from NJ so I call my marinara sauce gravy) with minced garlic, red onion and pepper flakes and you have yourself a "Hello Fall" Power Foods Friday!</div>
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Ingredients:</div>
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1 green bell pepper</div>
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4 oz ground turkey (use organic, grass fed when possible)</div>
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1/2 cup sliced mushrooms</div>
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1/2 cup marinara sauce</div>
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1/4 red onion</div>
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1/2 jaleneno</div>
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1 tablespoon minced garlic</div>
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1 tablespoon red pepper flakes</div>
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sprinkle of mozzerela cheese</div>
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1 teaspoon of extra virgin olive oil (optional)</div>
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<a data-mce-href="http://paceofmind.files.wordpress.com/2012/09/photo-22.jpg" href="http://paceofmind.files.wordpress.com/2012/09/photo-22.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" class="size-medium wp-image-270 alignleft" data-mce-src="http://paceofmind.files.wordpress.com/2012/09/photo-22.jpg?w=217" height="252" src="http://paceofmind.files.wordpress.com/2012/09/photo-22.jpg?w=217" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; float: left;" title="photo-2" width="182" /></a>I'm a multi-tasker, so while I'm prepping my food I like to get the oven cookin'. Preheat your oven to 375 degrees and line a baking dish with some tin foil. Set aside. In a saucepan, on medium heat, spritz a few sprays of cooking spray (olive oil brand) for a minute. Dice your red onion and garlic and add to the pan. Sautee until soft. Add your turkey and cook until slightly brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7tgnM9Pw5qCQBHwjiSFB-q6DKSljNbfR3-bMnThxjwBV-JbJCKIdCEzOxg3IyiXFhecd4F0FqzqCV5I3Ptdq7lziv483R30Gw0DpBYjbvKsl3HbTbsBHY1gJk0QCiEoBYSoklN630pZ7/s1600/photo-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7tgnM9Pw5qCQBHwjiSFB-q6DKSljNbfR3-bMnThxjwBV-JbJCKIdCEzOxg3IyiXFhecd4F0FqzqCV5I3Ptdq7lziv483R30Gw0DpBYjbvKsl3HbTbsBHY1gJk0QCiEoBYSoklN630pZ7/s200/photo-3.jpg" width="148" /></a></div>
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This is where I like to add my mushrooms... this way the mushrooms cook along with the browning of your meat. Season with your pepper flakes and add the marinara sauce. Lower heat and let simmer for 10 minutes, stirring occationally.</div>
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While you let the meat and sauce simmer, core your green pepper, removing the top stem and the seeds inside. Your meat should be browned and full of flavor from simmering in the sauce... take your cored pepper and fill with meat. Set your stuffed pepper on the baking tin and bake at 375 for 15 minutes- Note: I like my pepper to be crispier, so I often remove after 10 minutes. Keep checking back to test how firm you like your pepper. Remove your pepper, dust the top with shedded mozzarella and heat again until the cheese is melted.</div>
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What you end up with is the perfect meal to sit with on a cool fall evening with the windows open. Enjoy!</div>
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Pam xo</div>
The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-24915839015453692672012-09-19T19:56:00.001-07:002012-09-19T19:56:26.567-07:00Super Low-Cal Homemade Ranch Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKq76ANLbXu8TIFRNzY18zpWHgAU2wOtINuteSACyj4nrn4EZPnYhlvuNbKLeDyTh5RvcFDdDvXVTWGZPDS-JFnETvqfAVbIWC-yL8Z_kMa4PHLEyXop_7FSi_H5vNKiIamCvRyLR-C5LN/s1600/cropped+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKq76ANLbXu8TIFRNzY18zpWHgAU2wOtINuteSACyj4nrn4EZPnYhlvuNbKLeDyTh5RvcFDdDvXVTWGZPDS-JFnETvqfAVbIWC-yL8Z_kMa4PHLEyXop_7FSi_H5vNKiIamCvRyLR-C5LN/s640/cropped+2.jpg" width="426" /></a></div>
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When I first started cooking for myself, I discovered that I really enjoyed making things from scratch. I liked the challenge of creating something fantastic out of basically nothing. The magic of taking raw ingredients and putting them together to make something totally different fascinated me. (can you say food nerd!?!) Also, when I first started cooking, I was fresh out of college and living on a <i>very</i> tight budget. Whipping things up from scratch with ingredients I already had on hand turned out to be the most affordable way for me to prepare a meal. As I've continued to improve in the kitchen and immersed myself in the world of food blogs, I've discovered another awesome (and possibly the coolest) benefit of going homemade: no artificial preservatives, flavors, or colors! Just all natural good-for-the-bod ingredients. Sure, I still eat packaged foods for convenience, just like everyone else does, but it is nice to replace those items with something homemade when possible.</div>
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Recently I picked up the bottle of fat free ranch dressing I had in the refrigerator. As I read the ingredients, I started to wonder if the calories saved by eating fat free dressing really outweighed some of the artificial ingredients in the bottle. Do you know what maltodextrin, modified food starch, or disodium phosphate are? Ok, me either. I don't claim to be an expert on the matter, and I'm sure those things are fine to eat (believe me, I'm not done with Hidden Valley just yet!). But... when it comes down to it, next time I'm preparing a healthy salad, I'd rather top it with a dressing made from a few good ingredients that I <i>know</i> as opposed to a laundry list of fillers I've never heard of. Best of all this dressing takes about 2 minutes to make and is still low in fat and calories!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R1UdHJQqBYHepj5iYn1j8z-GAnl-wh0DhpPVpj4UbutZRDj1tlri_uQtlvE9SItRh7hSJUu6MbwRFsz8lC7gxAw5-EKqzrRNJUfPpJJbVVYJ1fZEgULcnxFx3XdDpwcqLUeMSLoTImG2/s1600/cropped+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R1UdHJQqBYHepj5iYn1j8z-GAnl-wh0DhpPVpj4UbutZRDj1tlri_uQtlvE9SItRh7hSJUu6MbwRFsz8lC7gxAw5-EKqzrRNJUfPpJJbVVYJ1fZEgULcnxFx3XdDpwcqLUeMSLoTImG2/s400/cropped+1.jpg" width="266" /></a></div>
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INGREDIENTS:<br />
-1 cup of low fat buttermilk<br />
-1/2 cup light mayonnaise<br />
-1 1/2 tsp onion powder<br />
-1 1/2 tsp garlic powder<br />
-1 1/2 tsp dried dill<br />
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In a medium bowl whisk together the buttermilk and the mayo until nice and smooth. Add the onion powder, garlic powder, and dill. Continue whisking until well combined. Pour the dressing into an airtight container and store in the refrigerator. Since homemade ranch isn't loaded down with preservatives like the bottled kind is, the shelf life will be a little shorter, so try and use it up within a couple of weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tw7U6KMV7Dy9GXV1fXHLUnGAaXM3fLn_8_Zoj7AN8smbF6kHpH_f3kpiXPNmIdiASYsQWq8Y6SFqfN_kg47XqJyeN7AfZ_R71n6ARexpATlhG4A2V_C-LpvtFip-WYCl5kct5rOfkwok/s1600/cropped+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tw7U6KMV7Dy9GXV1fXHLUnGAaXM3fLn_8_Zoj7AN8smbF6kHpH_f3kpiXPNmIdiASYsQWq8Y6SFqfN_kg47XqJyeN7AfZ_R71n6ARexpATlhG4A2V_C-LpvtFip-WYCl5kct5rOfkwok/s640/cropped+3.jpg" width="640" /></a></div>
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It's time to start feeling good about the food we eat!<br />
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XOXO,<br />
Tall One<br />
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<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-50952016865691515052012-09-17T20:28:00.000-07:002012-09-17T20:28:07.892-07:00Power Foods Monday - Foil Roasted Salmon<div class="separator" style="clear: both; text-align: center;">
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The Spatularettes are bringing you a special edition of the power foods this week, because we just couldn't wait until Friday to share this recipe with you! As we documented for you <a href="http://the-spatularettes.blogspot.com/2012/09/race-day-in-instagrams.html">yesterday </a>in Instagrams, Pam and I ran in Sunday's Rock N Roll Half Marathon here in Philadelphia. And not to brag or anything... but I really think we <i>rocked</i> it!</div>
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We've been running together since college, so we've finally got the whole pre-race thing down to a science. When you talk about dinner the night before a big race, everyone always thinks <i>carbs, carbs, carbs</i>. But do you know what carbs, carbs, carbs equals? Heavy, heavy, heavy! The last thing I want to do the night before a long run is load my stomach down with slow-to-digest pasta! Instead we turn to a balanced meal that incorporates all of the food groups! And believe it or not, salmon has become our go-to staple the night before we race.</div>
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Typically I grill or sear salmon, but I've always heard rave reviews about roasting it in a foil packet, so Pam and I decided to give it a try! And boy were we impressed! I think this is going to be my new standard for salmon cooking. It is quick, easy, and the salmon comes out of the oven with a <i>huge</i> pop of flavor! And better yet, no crusty pans to clean up after dinner!</div>
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INGREDIENTS:</div>
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-6-8 oz salmon filet</div>
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-Seafood seasoning</div>
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-1/2 a lemon, sliced</div>
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-1 Tbs butter</div>
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-3 sprigs rosemary<br />
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Preheat the oven to 400 degrees.<br />
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Lay a sheet of foil out on a flat surface. About 12 inches should do. Place a salmon filet, skin side down, on the foil and generously season with your favorite seafood seasoning. I use a salmon blend that I purchased at Pike's Market in Seattle last year, but any good one will work. If you don't have seafood seasoning around the house, just sprinkle with some salt, pepper, and garlic powder. Slice a tablespoon of butter into 4 little pats and place them on top of the fish. Next, lay 3-4 lemon slices down and top them with the sprigs of rosemary. Fold the long sides of the foil up over the fish so they overlap and roll the short sides tightly to form a snug little packet. Place the foil packet in the oven and bake for 18 minutes exactly. Remove it from the oven and gently open the packet, being careful, as the steam is hot. Allow the salmon to cool for a couple of minutes on the foil before plating. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROh3svGt3BikM-q7WZxKLAZqTt3ajOIwwQS_k9GXVR8Txv4Nho1PTAlk7y8b2LrhqtxjBlMAHlCj8E8HLm3UXS6yAFh5E-i1iS_ZlySuNH4xBLanT9dqN7qs1a01sQV9x7f-iPuP6e9-o/s1600/cropped+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROh3svGt3BikM-q7WZxKLAZqTt3ajOIwwQS_k9GXVR8Txv4Nho1PTAlk7y8b2LrhqtxjBlMAHlCj8E8HLm3UXS6yAFh5E-i1iS_ZlySuNH4xBLanT9dqN7qs1a01sQV9x7f-iPuP6e9-o/s400/cropped+2.jpg" width="400" /></a></div>
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We served our salmon with the most incredible mushroom risotto you can imagine. The recipe comes from one of our favorite food blogs <a href="http://www.eatliverun.com/how-to-make-super-creamy-risotto-at-home/">Eat, Live, Run</a>. The dish is rich and flavorful, but not heavy, so it made for the perfect pre-race carbs. I've never made risotto before, but this one turned out so well, it is definitely something I plan to experiment with more in the future!<br />
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Even if you aren't running a half marathon in the morning, this power dinner will have you ready to face any of life's challenges!<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-70867626225269194122012-09-16T19:13:00.001-07:002012-09-16T19:13:12.300-07:00Race Day In Instagrams<div class="separator" style="clear: both; text-align: center;">
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We've been blogging about it a lot lately but in case you've missed the memo, the Spatularettes and our best friend <a href="http://paceofmind.wordpress.com/">Pam </a> are deep into the training cycle for our next marathons (half marathon for Smally). Pam and I decided it was time to test our fitness level and signed up for today's <a href="http://runrocknroll.competitor.com/philadelphia">Rock N Roll Philadelphia Half Marathon.</a> We've had the most incredibly beautiful weather here in Philadelphia lately and today was no exception. The race conditions were <i>perfect</i> and helped push us to run some of our best times! What else helped power us through the miles this morning? Ummmmm, what else but the Pre-Race Power Dinner we made at my apartment last night. Check back tomorrow for the recipes... we promise you are <i>not </i> going to want to miss these!! Until then, we leave you with Race Day In Instagrams..<br />
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<tr><td class="tr-caption" style="text-align: center;">Pre-Race Fuel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-rtokQGciWy3jUeEa3dykp4kqbFouL53U2qKX8uzSkA_BP_epYZmQaw-T18TBvoNKVpem_y9TBOra2IIxhoDjSN3HQkuam2c6TUGZjgwnBGjIQ3KlzMxnToFP-inbsUZV3mZ8tAmUej6/s1600/IMG_2585.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-rtokQGciWy3jUeEa3dykp4kqbFouL53U2qKX8uzSkA_BP_epYZmQaw-T18TBvoNKVpem_y9TBOra2IIxhoDjSN3HQkuam2c6TUGZjgwnBGjIQ3KlzMxnToFP-inbsUZV3mZ8tAmUej6/s400/IMG_2585.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in our matching uniforms.<br />We spent a lot of time debating if we looked like bad asses or dorks.<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUDRnPpGa9MeX-ioeOgrkqBcjLIB84M-vfDyogxLrISGrwjUTSA5BLbUWbFfj55SPWKyZfQZrfr1jn2jdP-DTV_BsP9aqmWPCkrUbKNp5qnNeF4f5v721qtiSv2Mqmm26F595HcryAYwR/s1600/IMG_2587.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUDRnPpGa9MeX-ioeOgrkqBcjLIB84M-vfDyogxLrISGrwjUTSA5BLbUWbFfj55SPWKyZfQZrfr1jn2jdP-DTV_BsP9aqmWPCkrUbKNp5qnNeF4f5v721qtiSv2Mqmm26F595HcryAYwR/s400/IMG_2587.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nike Pegasus v Asics 2100's<br />What's your shoe?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEA81uDvRh1BFUa-1C_H3b4mKyK4YHJrEI3_EMjSdKYrZNbyH0L5dOdfrBH2g1uHv4iEtKqBknpwuq7TnyOzLLmkNTparbmUONXj2kE7VwQUOxc9sLRVupUDpxQwWzegxxMRwZW5QDi_Dg/s1600/IMG_2586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEA81uDvRh1BFUa-1C_H3b4mKyK4YHJrEI3_EMjSdKYrZNbyH0L5dOdfrBH2g1uHv4iEtKqBknpwuq7TnyOzLLmkNTparbmUONXj2kE7VwQUOxc9sLRVupUDpxQwWzegxxMRwZW5QDi_Dg/s400/IMG_2586.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rising sun reflecting off the art museum<br />as we walked to the start line.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A successful day for The Spatularettes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO7eGFCMCs5PMwZkiidM9QBAsPbINuSdyuD-6kivZGYzfkUPJfXzgymHaFdAMS-2Pz8qWB0-DjpsKUH0xeqNxPWyDlhOHoqXtjhIDSt8uroG8N4g32ggHic_E3F_0d4DKVL18YJyVYXB_/s1600/IMG_2577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPO7eGFCMCs5PMwZkiidM9QBAsPbINuSdyuD-6kivZGYzfkUPJfXzgymHaFdAMS-2Pz8qWB0-DjpsKUH0xeqNxPWyDlhOHoqXtjhIDSt8uroG8N4g32ggHic_E3F_0d4DKVL18YJyVYXB_/s400/IMG_2577.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We used to celebrate victories in liquid form.<br />Now we turn to homemade pumpkin sugar cookies.</td></tr>
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<tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvEftBEKiDEO4RIRCQPCMdgaoniBQ9HmvDhMnbJ0Tk0K6dAizFKS32-1SDsOMdbupkn3Do49Vyz_MHKGafxIicUf9eumQiNueiy7dp_NsC0JpEDDfyvmBAEofFqM0KlBBJ8R85Q6rRVJy/s1600/IMG_2578.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvEftBEKiDEO4RIRCQPCMdgaoniBQ9HmvDhMnbJ0Tk0K6dAizFKS32-1SDsOMdbupkn3Do49Vyz_MHKGafxIicUf9eumQiNueiy7dp_NsC0JpEDDfyvmBAEofFqM0KlBBJ8R85Q6rRVJy/s400/IMG_2578.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finisher medals and finisher treats :)</td></tr>
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The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-91289073047019354112012-09-14T10:57:00.000-07:002012-09-14T10:57:31.305-07:00Healthy Friday - Kale SmoothieI can't imagine any response to this recipe other than, "Yes, please give me another serving of that smoothie that looks like a combination of Nickelodeon slime and my own boogers!" This booger-colored glass of goodness isn't just weird to look at, it is packed with protein, dietary fiber, and essential amino acids! Luckily it tastes delicious too.<br />
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Note: this recipe takes a bit of prepping in advance. Several items will need to be frozen, indicated below. If you are a huge kale smoothie fan, the Spatularettes suggest freezing several baggies of blanched kale. That way Healthy Friday will be a cinch!<br />
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Ingredients:<br />
-1 banana<br />
-1 cup of kale, chopped, blanched, and then frozen<br />
-1 6 oz mango Greek yogurt, frozen<br />
-1/4 cup of pineapple (fresh or from the can is best, but frozen will blend as well)<br />
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1. Dump everything into your blender.<br />
2. Blend.<br />
3. Enjoy your healthy Friday!<br />
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Harrison Ford loves his smoothie so much, he dumped it on himself. Who can blame him?!<br />
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Love,</div>
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Small One</div>
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The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-13355701789826722442012-09-13T05:49:00.000-07:002012-09-13T05:49:32.401-07:00Village Whiskey<div class="separator" style="clear: both; text-align: center;">
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You know that impossible to get into restaurant that you've just been <i>dying</i> to try? The one with a 3 month wait for reservations, or worse yet, they don't even take reservations? The hot spot where you show up on a Friday or Saturday evening any time after 6PM and are told there is a 3 hour wait? A 3 hour wait. Always a 3 hour wait. This must be some pretty fancy schmancy food if you are going to ask me wait 3 hours for dinner. Fancy schmancy food... or the hottest burger joint in town.<br />
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Yes. You heard me right. Burgers. There is a burger joint in Philly, so popular, that they regularly turn guests away with a 3 hour wait list. The name of this hot spot? Village Whiskey. The probationary themed burger and whiskey bar owned by Iron Chef Jose Garces is located in center city on the corner of 20th and Sansom. Interestingly enough, Philadelphia's first Shake Shack just moved in across the street. Hellooooooo competition!<br />
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After trying and failing to sink my teeth into one of those coveted burgers on 3 different occasions, I realized I needed to take a different angle. Instead of trying to wrestle the Friday/Saturday crowds again, I decided to give the early Sunday dinner a try: success!! For a Sunday at 5PM though, this place was hopping. I was by myself so I snagged the last seat at the bar, and it sounded like there was still a short wait for the tables.<br />
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So this begs the questions. Does Village Whiskey live up to hype? In my opinion: AB-SO-LUTE-LY. First, I love the ambiance. The space is long and narrow with a black bar, white tiles, high top tables, leather booths, and entire wall dedicated to the namesake liquor. It gives off a vibe like you've stepped back in time, but not in a cheesy gimmicky way. <br />
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The food menu is short (featuring burgers, fries, a few other sandwiches, some apps, and an array of pickles) while the drink menu is long (beers, wine, old-school cocktails, and of course whiskey flights). Unfortunately I wasn't feeling up for a drink, so I can't provide any insight on those, but I did watch the bartenders work and they seemed to be creating some pretty intricate concoctions. <br />
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For my dinner, I ordered a burger with cheddar and avocado with a side of the famous duck fat fries. (If you've been to any of his other restaurants, you'll know that Jose Garces loves him some duck fat). The service was friendly and quick which I appreciated because I was just stopping in for a quick bite before church. The quality of the food though, was incredible. This is not your average burger. This is 8 oz of hand crafted love. This is a shove-your-face-right-into-it kind of sandwich. (If you've had a shove-your-face-right-into-it kind of sandwich before, well then you know what I'm talking about. If not, well then you are missing out and need to stop by Village Whiskey immediately.) <br />
<br />
The burgers are thick, juicy, and hand made. Most importantly, I ordered it to be cooked medium and it <i>actually </i>came out medium... not <i>well done with the slightest touch of pink in the center</i> which, in my experience, is a common occurrence at restaurants. The toppings and the bun were fresh and flavorful, really rounding out the whole sandwich. Then there are the duck fat fries. Where do I even begin with the duck fat fries? Can someone please tell me why duck fat takes and already wonderful food and makes it 10 times more awesome! Normally I end up dumping a ton of salt on frenh fries, but these were crispy and perfectly seasoned. I literally had to grab my hand and remove it from the fry container just to give myself a break. To say I cleared my plate, well that would be an understatement. I was one step below licking my plate clean.<br />
<br />
Now let's talk about something I didn't care for: the price tag. Ok, yes, this was probably the best burger I ever had. And it is probably also the best burger in Philadelphia. But, after tax and tip, I spent $28! On a burger and fries! And I didn't even order a drink! They really get you because everything is a add on. The burgers start at $11, but cheese is an extra $3.50 and the additional toppings range anywhere from $1.50 to $5.50. Oh, and the fries? Yeah, they aren't included either. Those cost another $5 as well.<br />
<br />
So the million dollar (or in this case 28 dollar) question is... would I do it again?<br />
<br />
Expensive? Yes. But worth it? Absolutely. Village Whiskey isn't an every day (or every week) kind of place for me, but I will most definitely be back. I think I'll just wait until my parents come to town and I'll let my dad take me :)<br />
<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-9176777178958935212012-09-10T20:01:00.001-07:002012-09-10T20:01:10.228-07:00Marinated Pork Tenderloin with Fresh Peach Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR6pkLrTxdgNZdc4MT2oCQ2HgNqMNlIf7QBmoKDocYaPuv3oQHi-fHzAYzo-TYaEkaCrvt41GFRErpF44WkgKSiPDfb8C7VsDUepl-5KQfJ39sy-0cAKP4Bf5Mv0M0Nwonz3zxEe5O6WV/s1600/cropped+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpR6pkLrTxdgNZdc4MT2oCQ2HgNqMNlIf7QBmoKDocYaPuv3oQHi-fHzAYzo-TYaEkaCrvt41GFRErpF44WkgKSiPDfb8C7VsDUepl-5KQfJ39sy-0cAKP4Bf5Mv0M0Nwonz3zxEe5O6WV/s400/cropped+2.jpg" width="400" /></a></div>
<br />
We are an entire week past Labor Day now, so whether I want to admit it or not, <i>another </i>August has come and gone. Although I have much to look forward to this fall, I'm not quite ready to let go of summer yet. So before they go totally out of season, I want to bring you one more peach recipe. <br />
<br />
I'm not a huge meat eater, but since I'm smack dab in the middle of marathon training right now, I've been trying to focus on preparing lean meats in order to make sure I'm getting enough protein. I've never made pork tenderloin myself before, but this recipe turned out so great that I've made it <i>twice</i> in the last month! Since I wasn't exactly sure what I was doing the first time around, I consulted the always wonderful <a href="http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html">Ina Garten</a> for some cooking strategies before getting down to business. <br />
<br />
The peach topping is inspired by a recipe I found ages ago in the <a href="http://www.amazon.com/Cook-This-Not-That-Survival/dp/160529442X">Cook This, Not That</a> cookbook. It is the perfect blend of flavors and textures, but really allows the peach to be the star of the show. This sweet and tangy topping is perfect to punch the flavor of the marinated pork tenderloin up one more notch.<br />
<br />
INGREDIENTS:<br />
<br />
Pork:<br />
-1 to 1 1/2 lb pork tenderloin<br />
-1/2 cup balsamic
vinegar<br />
-1/4 cup olive oil<br />
-3 Tbs real maple
syrup<br />
-Salt<br />
-Pepper<br />
<br />
Topping:<br />
-3 peaches, halved<br />
-1 small red onion,
sliced<br />
-3 Tbs blue cheese crumbles<br />
-1 Tbs balsamic
reduction<br />
<br />
Generously salt and pepper a pork tenderloin on all sides, rubbing the seasoning in with your hands. In a medium sized bowl wisk together
the balasmic vingar, olive oil, and maple syrup. Place the tenderloin in a
large, plastic freezer bag or a sealable container, and pour the marinade over
it. Seal the bag or the container making sure it is air tight and refrigerate
for atleast 3 hours, but up to 24 hours. The longer the meat marinates, the
more flavorful it will be.<br />
<br />
When ready to prepare the meat, remove it from
the refrigerator and preheat the oven to 400 degrees. Heat a large cast iron
skillet over high heat until very hot. Remove the tenderloin from the marinade
and place it on the skillet, turning it every few minutes to sear it on all
sides. This process should take about 10 minutes total. While the meat is
searing, halve the peaches (removing the pit, but leaving the skin) and slice
the onion. When the meat is seared on all sides, surround it with the peaches
(flesh side down) and the onion rings, then transfer the skillet to the oven.
Cook for another 10-15 minutes (it will depend on the size of the tenderloin
and how well you like it done. I recommend cooking to an internal temperature
(use a meat thermometer) of 145 degrees for the tenderloin to be medium in the
center and well done on the ends. If you prefer your pork well done, just let
it cook for and extra 3-5 minutes. Allow the meat to rest for 10 minutes before slicing.<br />
<br />
While the meat is resting, prepare the peach topping. Remove the cooked onions and peaches from the cast iron skillet. Chop both ingredients into small bits and then gently toss them with 3 Tbs of blue cheese crumbles.<br />
<br />
To serve, place the tenderloin on a platter and slice it into one inch rounds. Spread the peach topping along both sides of the pork and drizzle the whole shebang with a Tbs of balsamic reduction. Balsamic reduction can be purchased at specialty food stores, but if you want to make your own, we show you how to do it <a href="http://the-spatularettes.blogspot.com/2012/08/favorite-summer-salad.html">here </a>.<br />
<br />
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<br />
It may be September, but I'm hanging on to summer with all my might!<br />
<br />
XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-76678400502169605112012-09-07T18:03:00.001-07:002012-09-07T18:03:40.772-07:00Power Foods Friday - Jalapeno Cheddar Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOstlNBP8RgabzBH6wsJtJ8QWsgWLrndbJgNBXqnSw3Kw5lyAfBR3IzMMSrJwuHlUodHNp7j7i2us9an67cBgFgX7Xdi1dVIKi_vQHVzFw7wRTBfCldURtjDVG82xB6_j0aVrlgOsOQjS/s1600/cropped+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOstlNBP8RgabzBH6wsJtJ8QWsgWLrndbJgNBXqnSw3Kw5lyAfBR3IzMMSrJwuHlUodHNp7j7i2us9an67cBgFgX7Xdi1dVIKi_vQHVzFw7wRTBfCldURtjDVG82xB6_j0aVrlgOsOQjS/s400/cropped+1.jpg" width="400" /></a></div>
<br />
When you think about a distance runner's diet, the thing that usually comes to mind is the base of the food pyramid. You know, the tier with the breads, cereals, and grains. It's all about the carbohydrates! Right? Wrong!<br />
<br />
While proper intake of carbohydrates its a very important aspect of fueling any endurance athlete, an equally important (yet often ignored) aspect is the adequate consumption of protein! Protein (found in meat, eggs, cheese, and beans to name a few) is the piece of the nutrition puzzle that re-builds muscle after a tough workout, so I've been making an extra effort to include it in my diet lately.<br />
<br />
We received a huge response to <a href="http://the-spatularettes.blogspot.com/2012/08/power-food-fridays-black-bean-burgers.html">Pam's Black Bean Burgers</a> last week, so I decided to grill up another burger recipe that eliminates the carbs, cuts the fat, and focuses <i>all</i> on the protein!<br />
<br />
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<br />
INGREDIENTS:<br />
-20 oz lean ground turkey<br />
-3 jalapenos seeded and chopped (about 1/3 cup)<br />
-3/4 cup low fat shredded cheddar cheese<br />
-1 tsp salt<br />
<br />
-Lettuce<br />
-Tomato<br />
-Avocado<br />
<br />
Remove the seeds and stems from 3 jalapenos and finely chopped the peppers. In a large bowl combine the ground turkey, the chopped jalapenos, the shredded cheese, and the tsp of salt. Use a wooden spoon to mix all of the ingredients until well combined, then form the mixture into 4 patties.<br />
<br />
I cooked my burgers on a George Foreman grill for 6 minutes. If you don't have a Foreman, cook them on an outdoor grill or the stove top for about 5 minutes per side. Poke the center of the burger with a knife to check if the burgers are done. The juices will run clear when they are cooked through.<br />
<br />
I served these turkey burgers for lunch so I decided to keep things a little bit lighter. Instead of sandwiching them on a buttery bun, I topped them with some mashed avocado and a slice of tomato, then wrapped them in a leaf of Romaine lettuce.<br />
<br />
These bad boys are so packed with flavor, that I promise you won't miss the extra fat or carbs that often crank up the calorie count on a good burger.<br />
<br />
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<br />
Jalapeno Cheddar Burgers are the perfect way to power up after your next work out!<br />
<br />
XOXO,<br />
Tall and Small<br />
<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-1054220050868735202012-09-01T16:23:00.001-07:002012-09-01T16:23:41.826-07:00My Second Favorite Summer Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
I know I already posted my<a href="http://the-spatularettes.blogspot.com/2012/08/favorite-summer-salad.html"> Favorite Summer Salad</a> a few weeks ago, so
if strawberries and arugula are my favorite, then today's recipe is my Second
Favorite Summer Salad.<br />
<br />
As I mentioned before, I spent last week on travel
for work in Bloomington, IN. It is a cute little college town with a
surprisingly impressive selection of restaurants. Whenever I'm in town, I try
and make it a point to stop by <a href="http://www.farm-bloomington.com/">FARM </a> for dinner. The menu changes
seasonally and is full of inspired dishes that feature mostly local ingredients.
In fact, I felt so inspired by this summery salad topped with homemade
honey-lime dressing, that I decided to make myself as soon as I got back to
Philly!<br />
<br />
INGREDIENTS:<br />
<br />
Salad:<br />
-Spring mix greens<br />
-Sliced
peaches<br />
-Diced mango<br />
-Sliced radishes<br />
-Crumbled goat
cheese<br />
<br />
Dressing:<br />
-2 Tbs low fat mayonnaise<br />
-1 Tbs honey<br />
-Juice
of one lime<br />
-1 Tbs olive oil<br />
-pinch of salt<br />
<br />
Lay a bed of lettuce and top with peach slices, diced mango, sliced radishes and crumbled goat cheese. 1 mango and 2 peaches were the perfect amount for 3 salads. I sliced 1 large radish per salad and topped them with about a Tbs of crumbled goat cheese.<br />
<br />
To make the dressing, whisk together 2 Tbs of low fat mayo, 1 Tbs of honey, and the juice of one lime in a small bowl until smooth. Slowly pour in a Tbs of olive oil and continue whisking until well combined. Mix in a pinch of salt and add more if needed. Drizzle the dressing over the salad and store in an airtight container in the refrigerator until ready to use again.<br />
<br />
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<br />
A restaurant called
FARM... in the Midwest... in August... if they can't dream up the perfect summer
salad, then I don't know who can!<br />
<br />
XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-74641310648640728332012-08-31T11:47:00.001-07:002012-08-31T11:57:32.077-07:00Power Food Fridays: Black Bean BurgersHello Spatularette fans! I'm Pam... the third wheel in the awesome trifecta friendship that is; Meghan (tall one), Laura (small one) and me :) The three of us met in college and we ran cross country and track together. Their friendship means so much to me... when we are together the laughs never stop and they are a support unit unlike any other.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zfnVyB5pvxKQA9nQAfwwcjczytKY04V9_R2EJlebT5ojMokixZMbMFatIHFweVtlLV8alff1LDfVWSakCqjh-hz0UTXv5ztPors8sME3XuuK89hekeq0PMaYO_OHWR5pszqBmzSgEMrF/s1600/dd.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zfnVyB5pvxKQA9nQAfwwcjczytKY04V9_R2EJlebT5ojMokixZMbMFatIHFweVtlLV8alff1LDfVWSakCqjh-hz0UTXv5ztPors8sME3XuuK89hekeq0PMaYO_OHWR5pszqBmzSgEMrF/s320/dd.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the trifecta @ the 2012 ODDessy Half Marathon in Philly </td></tr>
</tbody></table>
Meghan recently came up with the awesome idea of "Power Food Fridays" highlighting those special recipes that keep runners like us full and fueled for our long runs and training weeks. With my commitment to running the Philadelphia Marathon on November 18th on the books, Meghan has been my #1 support. As a runner I know the value in eating right and giving in to those cravings for the "sweetsies," but marathon training has gotten me more and more keyed into my body and what it needs to run my best. The Spatularettes invited me to do a guest post on a recipe I love to make for an easy dinner that reheats perfectly for weekday lunches. I bring you: the Black Bean Burger!<br />
<br />
What makes this recipe so great is that you can make these burgers with whatever veggies/beans/grains you have laying around. It's that perfect budget meal while you wait for your next paycheck, but a healthy one! These are the staple ingredients I always use:<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">to "rice" cauliflower, simply pulse in the <br />food processor for a few seconds</span></td></tr>
</tbody></table>
<br />
1 can of beans (I usually use 1/2 black & 1/2 cantellini)<br />
1/2 a red onion<br />
1/2 cup of diced bell peppers<br />
1 Tablespoon of chopped garlic<br />
1 Tablespoon of cumin<br />
1 Tablespoon of chili powder (if you know me I use 2)<br />
Dash of hot sauce (optional)<br />
3/4 cup of Panko breadcrumbs<br />
1 egg (I prefer 3T of liquid egg whites)<br />
<br />
Here's where it gets fun... you can add to this recipe with anything. I've used 1/2 cup of peas, 1/2 cup of quinoa, 1/2 cup of riced cauliflower, 1/2 cup of chopped carrots, 1/2 cup of mushrooms, etc. (get why it's good for using up those scrap veggies you didn't use earlier in the week??)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiFufEWUI2OUg_7CH_INUi_fDraSheyq5YmZzTengaUAp3QeFqE3BX_22LqUBh1bYbeMnVOCrb0mq0_8F5FzjgUHyd5NrP3zGpbSJyHxiYkhVTAIGD6WLd-9Qj8z7WU3ZO7pDuB2EOlhX/s1600/IMG_1713.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiFufEWUI2OUg_7CH_INUi_fDraSheyq5YmZzTengaUAp3QeFqE3BX_22LqUBh1bYbeMnVOCrb0mq0_8F5FzjgUHyd5NrP3zGpbSJyHxiYkhVTAIGD6WLd-9Qj8z7WU3ZO7pDuB2EOlhX/s320/IMG_1713.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">burger patties awaiting the oven!</td></tr>
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Directions: Drain/rinse beans and pour into a large bowl. Mash with a fork or a potato masher. Add chopped veggies and garlic. Add your seasonings into the bowl and mix all together. Pour in your liquid egg whites/crack an egg. The eggs are your binder to make patty making easier, so blend well. Form mixture into 4 patties (depending on how thick you'd like). Bake at 375 degree for about 35 minutes (spray tray with light olive oil and a light coat on top of the burgers, too). I'm not one for cheese, so I top my bean burgers with sliced avocado, lettuce, etc!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRvko-KMd7Ym5WbQBqHWorzlVtnJy1QLG06hsskcyXF7SnCZGF9cgxgK_Xu5eJX1VjCX3tZARW8cj7sBTBU2NRBPAFcgERIEAEJc6RFJprSBYU8g_JKEU3pISBstLfoJgXMXU9bdueXPS/s1600/IMG_1715.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRvko-KMd7Ym5WbQBqHWorzlVtnJy1QLG06hsskcyXF7SnCZGF9cgxgK_Xu5eJX1VjCX3tZARW8cj7sBTBU2NRBPAFcgERIEAEJc6RFJprSBYU8g_JKEU3pISBstLfoJgXMXU9bdueXPS/s320/IMG_1715.jpg" width="239" /></a><br />
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Here is my finished product! Like I said, this is a great meal for dinner but I reheat leftover with some frozen veggies for work throughout the week.<br />
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I also had some time that evening and made homemade pita bread. Hopefully I'll be back to guest blog soon and I can include this amazing recipe for whole wheat pitas. Super easy to make and great for clean eating (makes about 8 pitas).<br />
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Hope you guys enjoy! xo<br />
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<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-18097664576622440092012-08-29T04:06:00.000-07:002012-08-29T04:06:37.059-07:00Peach Pie Milk Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7NK-EgjJ0D9xvK1QuimROzD20NNitrY0qWjRo5jGs4XvRFG7NapUnnl3-Jz3tZk0RIrjpyuoiNSv4Kp0Id4E0oLn8ykxQ1LiY9x4oZ9RFIE9U8rqO4OEnQOe6_594LL1k-XIVkwquoa7/s1600/cropped+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz7NK-EgjJ0D9xvK1QuimROzD20NNitrY0qWjRo5jGs4XvRFG7NapUnnl3-Jz3tZk0RIrjpyuoiNSv4Kp0Id4E0oLn8ykxQ1LiY9x4oZ9RFIE9U8rqO4OEnQOe6_594LL1k-XIVkwquoa7/s400/cropped+1.jpg" width="400" /></a></div>
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The local burger joints around Philly are doing this new thing that we find absolutely inspiring! No, it's not a new burger topping, or some exotic meat or veggie variation, or specialty French fries (although we do find these things inspiring). But the thing that really caught the attention of The Spatularettes is the Fruit Pie Milkshake. Yeah, you heard me correctly, but in case you missed it, I said FRUIT PIE MILKSHAKE. Woah. There is a brilliant someone out there hopefully making a lot of money for that idea! And what better recipe could there be to try the day after making a homemade peach pie!? These milkshakes take about 2 seconds to make but taste gourmet! Fast and fancy... doesn't get much better than that!<br />
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INGREDIENTS:<br />
-2 cups vanilla ice cream or frozen yogurt<br />
-1 cup of milk<br />
-1 piece of peach (or other fruit) pie<br />
-Whipped cream<br />
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Combine the ice cream and the milk in a blender and run on medium speed until almost smooth. Add the slice of pie (we used 1 serving, so about 1/8 of an whole pie) and continue to blend on medium speed until smooth. Pour into two glasses and top with whipped cream. Garnish with a sprinkling of pie crust and a slice of fresh peach.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw8BtUVphc2o8CNuHK4V3UWcZtPKHteEPaHoYs2pXeEpSTGJmKAgf773vwLBhJsbWlZcNZyYFeLhfcXOvn6adpjpieT_gkieZ6IAU9IyLo_OdrUiRMnDUBr5a2D4yjvYQ5UC03hICwfqV/s1600/cropped+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw8BtUVphc2o8CNuHK4V3UWcZtPKHteEPaHoYs2pXeEpSTGJmKAgf773vwLBhJsbWlZcNZyYFeLhfcXOvn6adpjpieT_gkieZ6IAU9IyLo_OdrUiRMnDUBr5a2D4yjvYQ5UC03hICwfqV/s400/cropped+2.jpg" width="400" /></a></div>
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These shakes would also be delicious if made with cherry pie, blueberry pie, apple pie... any pie really!<br />
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XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-83986618799128586052012-08-27T19:46:00.001-07:002012-08-27T19:46:45.024-07:00Peach Pie (For Dummies)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvzJ4iZnqQjIiE0rGWC-0NZht0jS7t03xQL-dkrmLs6aKcvg4ixYZhDp5kET1xREkFzFOc-2tsluJv1UoimMyyPD2nF3oUyEBOJRYKn3qufKiwAXNvE9UITWWN6FB3eNuyxWyYpmlzMil/s1600/cropped++11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvzJ4iZnqQjIiE0rGWC-0NZht0jS7t03xQL-dkrmLs6aKcvg4ixYZhDp5kET1xREkFzFOc-2tsluJv1UoimMyyPD2nF3oUyEBOJRYKn3qufKiwAXNvE9UITWWN6FB3eNuyxWyYpmlzMil/s400/cropped++11.jpg" width="400" /></a></div>
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<span style="text-align: -webkit-auto;">In case you haven't noticed we've done a whole lot of baking this year. There have been cupcakes, brownies, cookies, muffins, and layer cakes. But after all of that, we decided it was time to tackle something new... something that has always been a bit scary to us... the <i>fruit pie</i>! To be honest, Tall One has never made a fruit pie before and Small One only has a handful of times. So we turned to some of our favorite bloggers (<a href="http://smittenkitchen.com/blog/2012/07/23/peach-pie/">Smitten Kitchen</a> and <a href="http://thepioneerwoman.com/cooking/2011/09/pams-pie-tutorial/">The Pioneer Woman</a>) for some helpful hints. And after a few of trial runs, we think we've got it down! So this is it. Peach Pie For Dummies. If we can do it, you can do it. Seriously! The peaches are so fresh and amazing right now, you absolutely must give this one a try!</span></div>
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<span style="text-align: -webkit-auto;">INGREDIENTS:</span></div>
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<span style="text-align: -webkit-auto;">Crust:</span></div>
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-2 1/2 cups flour</div>
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-pinch of salt</div>
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-1 1/2 Tbs sugar</div>
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-1 cup (2 sticks) of cold butter</div>
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-3 Tbs ice water</div>
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<span style="text-align: -webkit-auto;">-1 egg white</span></div>
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-1/2 Tbs sugar</div>
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<span style="text-align: -webkit-auto;">Filling:</span></div>
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-4 cups sliced peaches (about 8 peaches, depending on the size)</div>
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-2 Tbs instant tapioca (more or less depending on the juiciness of the fruit)</div>
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-1/3 cup granulated sugar</div>
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-1/3 cup brown sugar</div>
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<span style="text-align: -webkit-auto;">Preheat oven to 350 degrees.</span></div>
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<span style="text-align: -webkit-auto;">For the crust, combine the flour, pinch of salt, and sugar in the bowl of a food processor fit with a steel blade. Pulse the processor a few times to combine the dry ingredients. Leave the butter in the refrigerator until you are ready to add it. At that time, cut it into small cubes and put it in the food processor. Use the pulse button to cut the butter into the dry ingredients. Continue pulsing until small pebble-like bits are formed. Add the water, 1 Tbs at a time. Pulse the food processor after each addition and stop as soon as a dough begins to form. Depending on the weather you may need more or less water. Just be careful not to add too much, or you will be left with a sticky mess. If you don't have a food processor, the dough can be made just as easily with a hand held pastry cutter. Refrigerate the dough until ready to use.</span></div>
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<span style="text-align: -webkit-auto;">To make the filling, start by removing the skins, pits and stems from 8 peaches. If the fruit is ripe, this can easily be done with a paring knife. Slice each peach into approximately 8 wedges and set aside. In another bowl combine the granulated sugar and the brown sugar. If the peaches aren't very sweet, you may want to use 1/2 cup of each sugar instead of the 1/3 cup called for in this recipe. It really is a judgment call on how sweet you like your pie. </span></div>
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<span style="text-align: -webkit-auto;">To assemble the pie, start be separating the dough into two equal pieces. Roll the first piece out to 1/8 inch thickness on a well floured surface. Another great trick for rolling dough is to place it between two sheets of waxed paper when rolling. Gently lay the sheet of dough into a 9 inch pie pan and press it into the bottom and the sides, making sure it hits all of the creases. Excess dough should spill over the edges of the pan.</span></div>
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<span style="text-align: -webkit-auto;">Sprinkle a Tbs of instant tapioca into the bottom of the crust. Tapioca can be found in the baking aisle of just about any grocery store and it really is the magic trick for keeping a pie from being a runny mess. If the peaches are very juicy, use a heaping Tbs of tapioca, but if they aren't very ripe, go easy on the tapioca. I wish there was a scientific formula for this, but it really just takes some practice. Top the tapioca with half of the peaches and half of the sugar. Sprinkle another Tbs (more or less depending on the peaches) of tapioca over the sugar and top with the reaming peaches and sugar.</span></div>
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<span style="text-align: -webkit-auto;">If you want to make a basic two layer crust, simply roll the remaining dough into a 1/8 inch thick sheet and top the pie. Use your fingers to seal the edges and cut a small 'x' in the center of the pie to let out the steam. I prefer the lattice topped pie though, and it is surprisingly easy to do!</span></div>
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<span style="text-align: -webkit-auto;">Roll the remaining pie dough into a large 1/8 inch thick sheet on a well floured surface or between two pieces of waxed paper. Use a pizza cutter to slice the dough into ten long strips. Begin laying the strips of dough over the pie, weaving them as you go. We find that this works best when you start with a vertical strip on the left followed by a horizontal strip on top.</span></div>
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<span style="text-align: -webkit-auto;">Add another vertical strip, this time tucking it under the first horizontal strip. Add the next horizontal strip. Layer it under the first vertical strip and over the second vertical strip.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpU0iox1IuqRBvjRcXi8jkWYUcFb2zaFnHfPUOwgl40ITIffdaXZSfurYN-e_9URQgptE43LdqCTUzZ_cV_OxoTGP9gXCibHUjc_F8ojE0TrEmwVOZwsiabZE0XhLVpTpA2ACfVVF1kgb/s1600/cropped+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpU0iox1IuqRBvjRcXi8jkWYUcFb2zaFnHfPUOwgl40ITIffdaXZSfurYN-e_9URQgptE43LdqCTUzZ_cV_OxoTGP9gXCibHUjc_F8ojE0TrEmwVOZwsiabZE0XhLVpTpA2ACfVVF1kgb/s320/cropped+8.jpg" width="320" /></a></div>
<br />
Continue the over/under/over pattern, first
by adding another vertical strip and then another horizontal one. You will be
surprised how quickly and easily you create a beautiful lattice crust! Use your
fingers to seal the edges of the crust and trim off the excess dough. Brush egg
white on to the top crust and sprinkle with 1/2 Tbs of sugar. <br />
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<br />
Bake for 1 hour
or until the crust is golden brown and the fruit filling is hot and bubbly. Let
the pie cool (if you can resist) before cutting. Serve with ice cream or fresh
whipped cream.<br />
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<br />
Check back all week for more great peach recipes!!<br />
<br />
XOXO,<br />
Tall One<br />
<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-62468185920435874162012-08-26T16:32:00.000-07:002012-08-26T16:32:43.410-07:00Homemade Salsa<div class="separator" style="clear: both; text-align: center;">
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<br />
The theme this week for the<a href="http://www.bakeyourday.net/tomato-love-recipe-exchange/"> Tomato Love Recipe Exchange</a> hosted by <a href="http://gimmesomeoven.com/">Gimme Some Oven</a> and <a href="http://www.bakeyourday.net/">Bake Your Day</a> is All Time Favorite Tomato Recipes. <i>All time favorite </i>is a tough call to meet, so it really got me thinking. In truth, there was a period of time as a child that I didn't even like tomatoes. I would eat them, because my parents wouldn't let me have dessert until I cleaned my plate, but I definitely wasn't a fan. The one tomato dish that I have <i>always</i> been a fan of though, is SALSA! There are so many different varieties that it never gets boring. I especially love making homemade salsa in the summertime when all of the required ingredients are super inexpensive and oh-so-fresh! So when I was invited to a lakeside picnic this weekend, I knew just the thing to bring!<br />
<br />
INGREDIENTS:<br />
-1 lb ripe tomatoes<br />
-2 cloves of garlic, minced<br />
-1 small red onion, finely chopped<br />
-1 large jalapeno, seeded and chopped<br />
-1/4 cup cilantro, chopped<br />
-Juice of one lime<br />
-1 tsp kosher salt<br />
<br />
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<br />
In a large bowl, combine the chopped tomatoes, garlic, onion, jalapeno and cilantro. This will make a nice mild salsa, so if you want some kick add another jalapeno or throw in some of the seeds. Squeeze the juice of one lime over the veggies and toss in the salt. If you are using table salt as opposed to kosher salt, only use 1/2 tsp. Use a wooden spoon to toss everything together and refrigerate for at least an hour before serving so the flavors have a chance to marry.<br />
<br />
For the picnic I just served this salsa with some blue corn tortilla chips, but it is also terrific when added to eggs or on top of grilled chicken. This week's recipe exchange is sponsored by <a href="http://www.ijm.org/recipe-for-change/">Recipes For Change</a> and <a href="http://www.hamiltonbeach.com/products/stay-or-go-slow-cookers-set--forget-6-qt-programmable-slow-cooker-33969.html">The Hamilton Beach Slow Cooker</a> so we suggest checking those sites out as well!<br />
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<br />
Summertime is salsa time!!<br />
<br />
XOXO,<br />
Tall One<br />
<br />
<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-75386939952773742262012-08-25T16:03:00.002-07:002012-08-25T16:03:32.321-07:00Power Foods Friday - Vegan Breakfast Bars<div class="separator" style="clear: both; text-align: center;">
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<br /><span id="goog_345746675"></span>
Power Foods Friday is actually Power Foods Saturday this week. I was out of town for work, so I didn't get a chance to write this week's recipe up until this morning. <br />
<br />
When I go away for work, things usually get started pretty early in the morning, so the meeting hosts typically provide breakfast. As per usual, the complimentary breakfast consisted mostly of heavy pastries. Don't get me wrong, I LOVE breakfast pastries, but they aren't really the power food I'm looking for when I'm trying to balance a busy week of meetings and marathon training. So before I left for Indiana, I whipped up a batch of these breakfast bars and brought them along in my carry on. They are under 200 calories a bar, but really fill you up! With a homemade breakfast bar, a banana, and a lot of coffee, I was revved up all week to tackle my miles and my meetings!<br />
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<br />
So what makes these guys vegan? I decided to sub chia seeds for the butter and the eggs which slices the fat, cholesterol, and calories while amping up the fiber and nutrients. I'm actually new to the whole chia trend, but if you want to learn more, read about them <a href="http://www.mychiaseeds.com/Articles/Top10ChiaBenefits.html">here</a>! <br />
<br />
INGREDIENTS:<br />
-1 1/2 Tbs Chia seeds<br />
-3/4 cup water<br />
-2 Tbs agave sweetener<br />
-1 tsp vanilla<br />
-1/4 cup brown sugar<br />
-1/4 cup whole wheat flour<br />
-1 1/2 tsp cinnamon<br />
-1/4 tsp baking powder<br />
-1/4 tsp baking soda<br />
-1 1/2 cups whole oats<br />
-1/2 cup of raisins<br />
-1/4 cup dark chocolate chips<br />
<br />
Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper.<br />
<br />
Start by making chia gel. The chia rule of thumb is 1 Tbs of seeds per 1/2 cup of water, so in this case measure 3/4 Tbs of chia seeds into a liquid measuring cup and then fill it to the 3/4 cup line with water. Allow the seeds to saturate in the water for 10-15 minutes, mixing vigorously with a fork every few minutes. The seeds will begin to expand with the water and a gel will form. Its not the most appetizing sight, but trust me, its a great base for these bars.<br />
<br />
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When the chia gel is ready, pour it into a large bowl and add the agave sweetener (a great natural alternative to sugar), the vanilla, and the brown sugar. Mix with a wooden spoon until the sugar is evenly incorporated. Measure the whole wheat flour, cinnamon, baking soda, and baking powder directly into the bowl and mix with a wooden spoon just until combined. It is very important not to over-mix so your bars don't come out tough. Finally fold in the oats, raisins, and dark chocolate chips until the all of the ingredients are evenly distributed. Dump the entire mixture into the prepared baking pan and use the back of the wooden spoon to push it into the edges and corners of the pan and to smooth the top.<br />
<br />
<br />
Bake in a 350 degree oven for 15-18 minutes. Allow the bars to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Once cooled, slice into 8 bars with a large knife. Store in an airtight container for up to 5 days.<br />
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<br />
Power up your morning! Power up your week!<br />
<br />
XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-36691329626594833542012-08-23T19:16:00.001-07:002012-08-23T19:27:54.406-07:00The Chocolate MooseThe tag line for our blog is "join us on our journey through love and the kitchen." So far we have told you a lot about the kitchen and next to nothing about love. Well I'm here to tell you that I've fallen in love. Deeply in love. With the greatest ice cream I've ever tasted.<br />
<br />
I've spent the last week in Bloomington , IN (home of Indiana University) for work and thanks to Yelp reviews discovered the perfect little ice cream shack. Honestly, I want to load The Chocolate Moose into a semi truck and drive it back to Philly with me tomorrow.<br />
<br />
I don't know what makes this ice cream so good. Maybe it's the homemade flavors. Maybe it's the cheap prices. Maybe it's that they have been serving sweet treats since 1933. Or maybe it's the shop's mission statement: "What are most people looking for today? Love, security, stability? We are all in search of something in this life. At The Chocolate Moose we may not have the answers to the world's problems, but we do have one thing: the ability to help you set all that aside and just... taste."<br />
<br />
Clearly they get that there is more to ice cream than just the ingredients.<br />
<br />
So if you ever find yourself in Bloomington, IN be sure to stop by The Chocolate Moose on 4th and Walnut. Order 2 scoops. One of Grasshopper (mint oreo) and one of Moose Dream (chocolate peanut butter with peanut butter cups).<br />
<br />
This is not just ice cream my friends... this is LOVE. <br />
<br />
XOXO,<br />
Tall One<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVhyhJxqimekCJvhqWmzT6PIgT_BUdH-YuW1O3Nw-n4Dw7t1tprdFM_bWbYf8pRLwibHdOsQomaeDlrFY99w1iO9sDXInW4TGU8cpobWw-vgRA_Psstr9wHgVVxFw48XS7FYoJ8rs4Ctb/s640/blogger-image--1148036185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVhyhJxqimekCJvhqWmzT6PIgT_BUdH-YuW1O3Nw-n4Dw7t1tprdFM_bWbYf8pRLwibHdOsQomaeDlrFY99w1iO9sDXInW4TGU8cpobWw-vgRA_Psstr9wHgVVxFw48XS7FYoJ8rs4Ctb/s640/blogger-image--1148036185.jpg" /></a></div>The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-27395514331396449512012-08-19T18:52:00.001-07:002012-08-19T18:52:04.167-07:00Eggplant Parm Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mG2zauEgj-bj5HGSj_82mQFIn4fl8kMqVS0xv4bieuLXNafrXKlir3_Z_kFEebCVzqidVYp-qTMb-ucaA1oQ9dnxK5IeflMCg3lyyU7c__xJM6XgX4-aLTdrAQzTe-jjq0V-ARGsBG5r/s1600/cropped+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mG2zauEgj-bj5HGSj_82mQFIn4fl8kMqVS0xv4bieuLXNafrXKlir3_Z_kFEebCVzqidVYp-qTMb-ucaA1oQ9dnxK5IeflMCg3lyyU7c__xJM6XgX4-aLTdrAQzTe-jjq0V-ARGsBG5r/s400/cropped+6.jpg" width="400" /></a></div>
<br />
I absolutely love making homemade pizza. Love. It. So this week when <a href="http://gimmesomeoven.com/">Gimme Some Oven</a> and <a href="http://www.bakeyourday.net/">Bake Your Day</a> announced the theme for the <a href="http://www.bakeyourday.net/tomato-love-recipe-exchange/">Tomato Love Recipe Exchange</a> was pizza, I went a little crazy. Did you check out yesterday's recipe for <a href="http://the-spatularettes.blogspot.com/2012/08/naked-tomato-sauce-and-boardwalk-pizza.html">Naked Tomato Sauce and Boardwalk Pizza</a> yet?<br />
<br />
One of the best things about homemade pizza is that it gives you there versatility and creativity to reinvent other great dishes. I've tried tons of different combinations but this week I tackled Eggplant Parm and the results were phenomenal! <br />
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<br />
INGREDIENTS:<br />
-1/2 small egg plant<br />
-2 Tbs olive oil<br />
-1/4 cup panko bread crumbs<br />
-1/2 tsp garlic powder<br />
-1/2 tsp kosher salt<br />
-1/2 tsp red pepper flakes<br />
-1/2 Tbs of dried Italian herbs<br />
-1 egg + splash of milk<br />
-Pizza dough, homemade or store bought<br />
-Cornmeal for sprinkling<br />
-3/4 cup pizza sauce (try our Naked Tomato Sauce)<br />
-1 cup shredded mozzarella cheese<br />
-1/4 cup fresh basil leaves, torn<br />
-Fresh Parmesan cheese<br />
<br />
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<br />
Preheat oven to 500 degrees.<br />
<br />
To prepare the eggplant, slice it into 1/4 inch rounds and set aside. In a medium sized bowl combine the bread crumbs, garlic powder, salt, red pepper flakes, and Italian herbs with a fork. In a small bowl beat together the egg and splash of milk. Dip each piece of eggplant into the egg and then immediately into the bread crumb mixture, making sure it is well coated on both sides. Heat the olive oil in a large skillet over medium heat and cook the egg plants for about 4 minutes on each side. They should be crispy on the outside and pretty soft on the inside.<br />
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While the eggplant is cooking, start by sprinkling a little bit of cornmeal on a baking sheet to reduce sticking. Then roll the pizza dough nice and flat and top it with the sauce, cheese, and torn basil. After removing the eggplant from the skillet, place them on top of the pizza as well. Finish it off by shredded fresh Parmesan cheese over the whole pie. Bake in a 500 degree oven for about 12 minutes or until the bottom is crisp and the cheese is well melted.<br />
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What is your favorite dinner-turned-pizza?<br />
<br />
XOXO,<br />
Tall OneThe Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-41266521013533821132012-08-18T15:11:00.002-07:002012-08-18T15:11:37.183-07:00Naked Tomato Sauce and Boardwalk Pizza<div class="separator" style="clear: both; text-align: center;">
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Naked Tomato Sauce? Boardwalk Pizza? Huh?<br />
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This week's theme on the <a href="http://www.bakeyourday.net/tomato-love-recipe-exchange/">Tomato Love Recipe Exchange</a> hosted by <a href="http://gimmesomeoven.com/">Gimme Some Oven</a>, <a href="http://www.bakeyourday.net/">Bake Your Day</a>, and <a href="http://www.ijm.org/recipe-for-change/">Recipes for Change</a> is pizza! We are super excited because the give-away this week is an incredible <a href="http://www.pizzahomechef.com/pro-premium-pizza-making-kit">Premium Pizza Making Kit</a> from <a href="http://www.pizzahomechef.com/">Pizza Home Chef</a>. (cross your fingers that we win!!!) We are also super excited because pizza happens to be one of The Spatularettes' all time favorite foods!<br />
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So back to the questions... what is naked tomato sauce? And what is boardwalk pizza?<br />
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The tomatoes are so sweet and flavorful and ripe this time of year, that I wanted to make a sauce with as few additional ingredients as possible. I wanted to strip it down and let all that natural fresh tomato goodness shine through. Hence the word <i>naked</i>.<br />
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Boardwalk pizza on the other hand is a relatively new concept to me. Where I am from, pizza is pretty much pizza and it almost always comes for a chain. In Philly though, pizza is a subculture in itself. There are so many little local joints that specialize in a zillion different styles of pies. One of my favorite styles is found in the pizza shops down the shore. Hence the word <i>boardwalk</i>. They are sort of like an upside-down cheese pizza. Instead of spreading the sauce first, the cheese is actually sprinkled directly on the dough and the sauce is swirled on top before baking. They also serve this pizza at Small One and my favorite late night eatery in Philadelphia, where we fondly named it<i> </i>"stripey pizza" for the appearance of stripes of sauce and cheese on the individual slices. It doesn't matter if you call it <i>boardwalk</i> or <i>stripey, </i>we promise you will call it <i>delicious</i>!<br />
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INGREDIENTS:<br />
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Sauce:<br />
-2 1/2 - 3 lbs fresh, ripe tomatoes (I used a mixture of Roma and Beefsteak)<br />
-2 cloves garlic, minced<br />
-1 Tbs olive oil<br />
-1 - 2 tsp salt<br />
<br />
Pizza:<br />
-Pizza dough<br />
-1/2 cup pizza sauce<br />
-1 cup shredded mozzarella cheese<br />
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To make the sauce, you'll need to start by skinning and seeding the tomatoes. The best way to skin a tomato is to boil it for a few seconds. Put a pot of water on the stove to boil. Meanwhile, use a knife to slice a small "X" into the bottom of each tomato. When the water is boiling, add the tomatoes, submerging them completely. Allow them to float around for about 30 seconds and then remove them with a slotted spoon. The skin should already be peeling off and you can pull the rest off with your fingers. Let the tomatoes cool until they are easy to handle. Cut them into quarters and use your fingers to remove and dispose of the seeds and excess juices inside.<br />
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Heat the Tbs of olive oil over medium heat in a large pan on the stove top. Add the minced garlic and cook it for a minute or two before adding all of the tomatoes. Let everything cook for about 5 minutes, stirring occasionally with a wooden spoon. Cover the pan and continue to let the tomatoes cook over medium heat for 30 minutes. Every 10 minutes, remove the lid and try to break the tomatoes up a little bit with the wooden spoon. They will slowly soften and start to break down. After a half hour, transfer the tomatoes to a food processor fit with a steel blade. Pulse the sauce until almost smooth, but still the slightest bit chunky. Pour the sauce back into the pan and continue to cook, uncovered for another 15 minutes, allowing it to thicken up a bit more. And that, my friends, is Naked Tomato Sauce.<br />
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To make Boardwalk Pizza, preheat the oven to 500 degrees. Start with your favorite store bought or homemade pizza dough. We like <a href="http://smittenkitchen.com/blog/2007/01/pizza-and-the-limits-of-diy/">this one</a> from Smitten Kitchen. Sprinkle some cornmeal on your baking pan to avoid sticking then roll out the dough nice and flat and top it with 1 cup of shredded cheese. Fill a pastry piping bag with pizza sauce and snip off the tip. Carefully swirl the sauce over the cheese making a spiral pattern on your pizza. Bake for about 12 minutes or until the bottom is crispy and the cheese is melted.<br />
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Tomato Love and Pizza Love. This is a good week!!<br />
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XOXO,<br />
Tall One<br />
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<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-33738140724566572862012-08-17T20:48:00.001-07:002012-08-17T20:48:27.184-07:00Power Food Friday - Breakfast Sandwiches At Home<div class="separator" style="clear: both; text-align: center;">
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We've mentioned it before, but in case you forgot, Small One and I ran college cross country and track together. In many ways, running has always been the center of our friendship as well as the catalyst for many of our other friendships. Because of a string of injuries, Small One hasn't done a whole lot of running since graduation. That all changed though when our friend Pam and I talked her into signing up for a half marathon on a whim last spring. (<a href="http://the-spatularettes.blogspot.com/2012/05/black-bean-quinoa-burgers.html">remember</a>?) The fitness peer pressure has continued because I just convinced Pam to sign up for her first full marathon and she in turn persuaded Small One to sign up for another half. And to round out the trifecta, I'll be joining them at the starting line in <a href="http://www.philadelphiamarathon.com/">Philadelphia </a>this November. To top off the craziness, I'll also be running the Marine Corps Marathon the last weekend of October.<br />
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With all of this marathon training ahead of us, we also have a lot of eating ahead of us. We thought it would be fun to bring you Power Food Fridays every week until the race. We will keep you posted on how the training is going, and on what we're eating to stayed fueled and fit!<br />
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Our first Power Food Friday recipe is Breakfast Sandwiches At Home. They really are super simple to make and way healthier than something you'll pick up at your local fast food joint. Packed with protein these breakfast sandwiches are the perfect recovery food after a morning workout!<br />
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INGREDIENTS:<br />
-1 English muffin, sliced and toasted<br />
-1 Tbs of chopped greens or veggies<br />
-3 Tbs of liquid egg whites (or the white of 1 egg)<br />
-1 slice of turkey bacon, fried<br />
-1 slice of low fat cheese<br />
-Salt and Pepper<br />
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**Ingredients are for one sandwich. I like to prepare the eggs and the bacon at the beginning of the week and then just zap them in the microwave before work in the morning. It's a hot breakfast in seconds!<br />
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Preheat the oven to 350 degrees.<br />
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To make the eggs, grease a muffin tin for each sandwich. Place 1 Tbs of chopped vegetables or greens (here I used spinach) in each cup. Top the veggies with a little bit of salt and pepper then add 3 Tbs of liquid egg whites. Bake the eggs for 10 minutes. Remove them from the oven and let them cool for a few minutes. Run a knife around the edge of each egg and use a fork to gently remove them from the tin.<br />
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Toast the English muffin and top with a slice of cheese, the prepared egg whites, and a slice of turkey bacon. I used reduced fat English muffins which ring these breakfast sandwiches in at under 250 calories. I like to enjoy them with some coffee and a Greek yogurt for a high protein breakfast after my morning run. Often times I'm racing out the door in the morning, so I just wrap my sandwich in foil and take it with me!<br />
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Here's to food that fuels your fitness!<br />
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XOXO,<br />
Tall One<br />
<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-59001370691438615352012-08-16T20:49:00.002-07:002012-08-28T08:59:08.759-07:00Funfetti Cake (from scratch!)<div class="separator" style="clear: both; text-align: center;">
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Every office has the cake girl. You know, the person who brings in goodies and everyone blames them for ruining their diet. This isn't exactly going to come as a shock, but I'm the cake girl of my office. Someone needs to test out my recipes before they get posted on The Spatularettes and as a single gal I don't exactly want 2 dozen cupcakes sitting around my apartment... because I will eat them... ever. last. one. Anywhooooo, one of my favorite things to bake for is office birthdays. The reality of life is that we spend more time with our coworkers in a given week than with our friends and loved ones, so it sure is nice when you can appreciate and even *gasp* LIKE the people you work with. I've been blessed with a truly fantastic group of coworkers and it's fun to celebrate with each other from time to time. Today happened to be a big day because we had not one, but TWO office birthdays.<br />
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I had really great intentions of making a cheesecake with homemade salted caramel topping and dark chocolate drizzle. Sounds amazing right? Well it is. But it's also quite time consuming. This week somehow (as my life often does) turned chaotic, so I decided to make something just as nice, but a little less involved. Nothing says birthday quite like funfetti and this recipe I adapted from <a href="http://annies-eats.com/2012/08/03/funfetti-cupcakes/">Annie's Eats</a> turned out to be just what I was after. It's quick. It's easy. It's fun. I'd even go so far as to call borderline elegant. And the birthday guy and girl? Well they loved it, so I think you will too!<br />
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INGREDIENTS:<br />
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Cake:<br />
-12 Tbs (stick and a half) unsalted butter, at room temperature<br />
-1 1/2 cups sugar<br />
-3/4 cup of liquid egg whites or 6 large egg whites<br />
-1 1/2 Tbs vanilla extract<br />
-2 3/4 cups flour<br />
-1 Tbs plus 1 tsp.baking powder<br />
-3/4 tsp salt<br />
-1 cup milk<br />
-1/2 cup multi-colored sprinkles (I used those little, hard flat ones, but jimmies will work well too)<br />
<br />
Whipped Frosting:<br />
-1 1/2 cups plus 2 Tbs (3 sticks plus 2 Tbs) butter, at room temperature<br />
-3 cups powdered sugar<br />
-Pinch of salt<br />
-2 Tbs heavy cream<br />
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-1 Tbs vanilla extract</div>
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Preheat the oven to 350 degrees. Prepare two 9 inch round baking pans by greasing, flouring, and lining with parchment paper. I've said it before and I'll say it again. Do not skip the parchment paper step. You might get lucky and see your cake slide out easily without it, but I wouldn't take my chances. Definitely not worth the headache in my opinion.<br />
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In the bowl of a stand mixer beat the butter for about 30 seconds. Add the sugar and continue to beat until well mixed. About 30 seconds more. Add the egg whites and mix on low speed until well combined. You will need to scrape down the sides of the bowl occasionally.<br />
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Sift flour, salt, and baking powder together into a bowl. Alternate adding the dry ingredients and the milk (about a 1/3 of each at a time) mixing and scraping the bowl after each addition. Once all ingredients have been added, beat the batter on medium speed for about a minute and a half. Fold in the sprinkles with a spatula.<br />
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Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Allow the cakes to cool for about 10 minutes before removing them from the pans. Let them cool completely on a wire rack before decorating.<br />
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I've never made a whipped frosting before but this will definitely be my go to recipe from now on. (Thanks Annie!!) It is incredibly light and airy and spreads beautifully when decorating.<br />
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To make the frosting, fit your a stand mixer with the paddle attachment and beat room temperature butter for about 30 seconds or until smooth. Add all 3 cups of the powdered sugar and the pinch of salt to the bowl and mix on medium speed until it is incorporated into the butter, scraping the sides of the bowl if needed. Turn the speed up a bit and beat the butter and sugar for another minute. Add the heavy cream and vanilla and mix on low speed until they are well combined. Scrape down the side of the bowl with a spatuala again to make sure all of the ingredients are incorporated. Finally crank up the speed to high and whip the frosting for 4-5 minutes. Turn the mixer off once or twice during this process to scrape down the sides of the bowl again. You'll be impressed as you watch the frosting turn into a beautiful white cloud of deliciousness. Chill the whipped buttercream for a few minutes if needed before frosting your cake. This recipe makes the perfect amount to frost a layer cake with some leftover for decorating!<br />
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Celebrate we will!!<br />
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XOXO,<br />
Tall One<br />
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<br />The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0tag:blogger.com,1999:blog-6112261780155814042.post-42757196021504547222012-08-15T20:53:00.004-07:002012-08-15T20:53:47.025-07:00Happy Anniversary Philadelphia!!My senior year of college I made a list of all the places I would be willing to
relocate upon graduation. I had no intentions of moving back to my small hometown,
so I wasn't feeling very particular about where I went, as long as it was a
city. There were a good 15 cities on that list. Philadelphia was not
one of them. Philadelphia was not even one of the alternates. But sure enough,
my one and only "real job" offer came from The City Of Brotherly Love and when
you graduate smack dab in the midst of the biggest economic crisis since The
Great Depression, you can't exactly say no to a job offer. So on August 15,
2009 I filled my tiny car with all of my possessions, loaded up my parent's
pickup with hand-me-down furniture and I made the move to the other end of the
PA turnpike. I had no money. I had no friends. And I had no idea if I would
actually like my job. I was a small town girl plopped down in America's 5th
largest city. A little fish in a big pond does not even begin to describe it. I just kept thinking, <i>what on earth am I doing</i>?!<br />
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As is often the case, life has a funny way of surprising us and slowly but surely Philadelphia started to feel like home. That first year I was very conscious to appreciate all the little milestones. I remember checking my bank account the second I woke up to make sure my first pay check was really there. I remember the first time I drove to and from work without my GPS and the first time I took the train into center city. I remember the first Sunday that I visited my church and feeling like I had found a place where I could belong. I remember the 2009 World Series when some co-workers (now my very dear friends) invited me out to watch a game. I remember the first time I got to travel for work, the first time I ran on Kelly Drive, the first time I went out in Manayunk, and the first time I went down the shore. As silly as each little accomplishment was, I secretly celebrated. I had made it another day with my head above water. Before I knew it 12 months had flown by and it was already my 1 year anniversary in Philly. That, I decided, was something worth celebrating out loud, a tradition I continued on my second and third anniversaries as well. And what better way to lay another milestone than with this city's finest local cuisine!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbczrtIJx_1vnttQqJZ8qV00t0qANgcWJSqK8EjuO5BDhyphenhyphengFQfoxfTq6aIy9QUk61LsiECf_tb9AY6gYxVh8g4mv5i8gt7Mdj_295TGv6xsMlxFRA5Ak1omceb7MuC8B-riMS0PlDF5Qs/s1600/philly+instagram+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfbczrtIJx_1vnttQqJZ8qV00t0qANgcWJSqK8EjuO5BDhyphenhyphengFQfoxfTq6aIy9QUk61LsiECf_tb9AY6gYxVh8g4mv5i8gt7Mdj_295TGv6xsMlxFRA5Ak1omceb7MuC8B-riMS0PlDF5Qs/s400/philly+instagram+001.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh baked from the factory for my co-workers</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VJfl2eiHeeTqy2UpKeshBMa7d6jR939PD2rFSzpo-htthx0DF76kpt_6134gcElnPiMGA8tgK3UEGo2tawXcflEmOSQhV8J94ByBovyHWnNqkPvCWIaKzO8iLoOJ96Km2q1FcuvDoPb3/s1600/philly+instagram+003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VJfl2eiHeeTqy2UpKeshBMa7d6jR939PD2rFSzpo-htthx0DF76kpt_6134gcElnPiMGA8tgK3UEGo2tawXcflEmOSQhV8J94ByBovyHWnNqkPvCWIaKzO8iLoOJ96Km2q1FcuvDoPb3/s400/philly+instagram+003.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pat's King Of Steaks - Wiz Wit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN6t-rNeEzyw14e8pM_4c6IYAh2kLfcvf61WwraSsnuFQpWyDMfStG7fm1m01rVmwpVm1n8qCJqAG5lh069Cvs6OCorGvp77OJEl5PrS_J_rQUzl9EUAmZCvGJGi3Dw4qamj0OvhL88uq/s1600/philly+instagram+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN6t-rNeEzyw14e8pM_4c6IYAh2kLfcvf61WwraSsnuFQpWyDMfStG7fm1m01rVmwpVm1n8qCJqAG5lh069Cvs6OCorGvp77OJEl5PrS_J_rQUzl9EUAmZCvGJGi3Dw4qamj0OvhL88uq/s400/philly+instagram+002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rita's Water Ice (not Italian Ice)</td></tr>
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I'm sure you've heard that old saying <i>If you want to make God laugh, just tell him your plans</i>. Well I'm pretty sure whoever said that was talking about me. I'm into making plans and knowing the details, but if the last 3 years have taught me anything it is that I need to <i>stop </i>planning so much and just enjoy the ride!<br />
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This post is for you PHILADELPHIA. To three fabulous years and many more to come!!<br />
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XOXO,<br />
Tall One.The Spatularetteshttp://www.blogger.com/profile/06426888191373476275noreply@blogger.com0