tag:blogger.com,1999:blog-6126314300865605552024-03-19T06:10:57.537-04:00Vittles and BitsMaggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.comBlogger253125tag:blogger.com,1999:blog-612631430086560555.post-38235517147032645002021-02-14T15:54:00.002-05:002021-02-14T15:54:54.468-05:00Chocolate Hazelnut & Raspberry Greek Yogurt Parfait<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovgl02jbCqNKWz20a5h7EhpcRXlgChheKqNnSRrk7x_lB98h6eFq53C3wdIjA87K7n1xEROzxEyWw_f6VyaSv1HVZCX6AyhoroqLWu_dV1LK92XgZIS49h0yHexEmVB4qaybnUKUKmRQg/s6000/DSC_0414-01.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="6000" data-original-width="4000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovgl02jbCqNKWz20a5h7EhpcRXlgChheKqNnSRrk7x_lB98h6eFq53C3wdIjA87K7n1xEROzxEyWw_f6VyaSv1HVZCX6AyhoroqLWu_dV1LK92XgZIS49h0yHexEmVB4qaybnUKUKmRQg/w266-h400/DSC_0414-01.jpeg" width="266" /></a></p><p>Happy Valentine's Day, y'all!</p><p>Much like every other holiday since last March 2020, Valentine's day is kind of a bust this year!</p><p>Then again, we don't usually do much for V-Day anyway. Mr. V and I are not exactly what you would call romantic people.</p><p>Not that we don't love each other, of course!</p><p>It's just that our perfect movie date night would include something more along the lines of <i>John Wick</i> than <i>The Notebook</i>. No biggie.</p><p>"Hey girl.... I feel like there's not enough death & destruction in this movie for us."</p><p>(Remember those 'Hey girl' Ryan Gosling memes? Or am I just embarrassing/dating myself haha?)</p><p>Anyhow... what I have for you today is more of an idea than a recipe. But I will do my best to approximate amounts so you can replicate this deliciousness at home. </p><p>I will never forget the day I went into the grocery store and saw Chobani was now making little containers of Greek yogurt mixed with nut butters, including chocolate hazelnut. </p><p>It didn't stop me in my tracks because I thought it was a revolutionary idea, though. </p><p>No, I had been making this at home for years and felt like I should definitely own the patent to that combo by then.</p><p>Robbed, I tell you. Robbed!</p><p>However, that didn't stop me from buying a few containers because, well, convenience.</p><p>But I can't say I've seen any of those in the stores by us recently? So I guess they weren't hot sellers, though I can't imagine why. </p><p>Whatever the reason, that just means you'll have no choice other than to make it yourself at home!</p><p>For this, I like to do about a tablespoon of Nutella per half cup of plain Greek yogurt. That would honestly be pushing it on the sweetness for me as a lunch option.</p><p>But, you do you. This is your parfait.</p><p>"Hey girl... put as much Nutella in that yogurt as your beautiful heart desires."</p><p>(See, Ryan says it's cool- go nuts.)</p><p>After a while, I discovered that this delicious yogurt mixture is further complemented by fresh raspberries. Yum.</p><p>Then Santa brought me some chocolate granola in my stocking and boom. My parfait was born.</p><p>Yes, I'll admit we are definitely getting closer to dessert territory as opposed to lunch. So let's just go ahead and cross that line! </p><p>Add a dollop of whipped cream and some chocolate sauce because it's pretty.</p><p>And delicious. The perfect storm.</p><p>"Hey girl... you deserve nothing less than perfection."</p><p>Ok ok, I'll stop now.</p><p>Enjoy!<br /><br /></p><p><u><b>Chocolate Hazelnut & Raspberry Greek Yogurt Parfait</b></u></p><p></p><ul style="text-align: left;"><li>1 T. Nutella (or other chocolate hazelnut spread)</li><li>1/2 C. plain Greek yogurt</li><li>1/4 C. chocolate granola (or any other granola of your choosing)</li><li>1/4 C. fresh raspberries</li><li>optional: whipped cream, chocolate syrup, mini chocolate chips</li></ul><p></p><p>Mix Nutella and yogurt together in a small bowl, until well combined. </p><p>Spoon half of yogurt mixture to a parfait cup or small mason jar. Sprinkle with granola. Add remaining yogurt and top with raspberries.</p><p>Top with whipped cream, chocolate sauce, and/or mini chocolate chips if desired.</p><p><i>Original Recipe</i></p>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com96tag:blogger.com,1999:blog-612631430086560555.post-92017110746146523972020-11-11T09:51:00.001-05:002020-11-11T09:51:39.134-05:00Pumpkin Crumb Cake<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uK8xy_hD_6l275GV40Q5zCmnK_P15VUdlFYpy8rD8K-cE-HHLpmOafn9y-x322eOBJFNohE4x7XxxtVWVsmU75Kf-FGVyurD2HEljPhk6MPuuQ9aQsF5L5ofAPojdtU61RiMbo3lbWoU/s2048/20201108_163208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="2048" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-uK8xy_hD_6l275GV40Q5zCmnK_P15VUdlFYpy8rD8K-cE-HHLpmOafn9y-x322eOBJFNohE4x7XxxtVWVsmU75Kf-FGVyurD2HEljPhk6MPuuQ9aQsF5L5ofAPojdtU61RiMbo3lbWoU/w400-h279/20201108_163208.jpg" width="400" /></a></div><div><br /></div>Wow. I know it has been over a year since my last post, but it seems more like three lifetimes ago! 2020 has been a doozy for sure.<div><br /></div><div>Thankfully, we are all healthy in the Vittles household and extended family (knock on wood). That's the most important thing, and my heart goes out to those who have lost loved ones.</div><div><br /></div><div>I feel like the pandemic experience has varied for people depending on a lot of factors, one of the biggest being location. New Jersey was initially one of the hardest-hit areas in the US, during a time when there were a lot of uncertainties about the virus. A lot of businesses were unable to reopen for months here due to restrictions, and those that could open had to really adapt to the new rules. </div><div><br /></div><div>Life has finally been seeming a little more normal these days, but as we head into the winter months I fear this taste of normalcy will be short-lived.</div><div><br /></div><div>Just for kicks, I recently looked back in my text messages to Mr. Vittles from the beginning of pandemic. With the benefit of hindsight, I can say they were funny/incredibly naive. On March 16 (Day 1 of remote learning for my then-first grader, Mini):</div><div><br /></div><div>"I am already losing my mind. I don't know how I am going to do this for two weeks."</div><div><br /></div><div>Two weeks. That's all it was supposed to be! Remember that? And I literally thought that sounded like an eternity. </div><div><br /></div><div>In the beginning of lockdown, I was technically on leave because the kids' schools were closed. I was still checking emails and voicemails and responding accordingly, but I was not working full-time. Also, the Minion was still in Pre-K and didn't have any assigned work.</div><div><br /></div><div>And still I was not sure I could do this? Yikes.</div><div><br /></div><div>Fast forward almost 8 months, and I have not one but two kids remote learning 3 days a week with a pretty rigorous schedule of Google meets. I am also working from home full-time. On the other two days, the kids are face-to-face in school for half a day, leaving me with two mornings a week to go in the office or work alone. </div><div><br /></div><div>Remote learning days look like me and my Kindergartener sitting next to each other at the kitchen table, while we are both on our computers. I try to piece together the work I need to do while still listening to what his teacher says.</div><div><br /></div><div>We start the day with the Pledge of Allegiance, then we sing "You're a Grand Old Flag" (complete with patriotic hand motions.) Most of the rest of the day consists of repetition, stories, songs and videos interspersed with his teacher's gentle reminders. </div><div><br /></div><div>"You have to put yourself on mute, honey." </div><div><br /></div><div>"You have to take yourself off mute, honey."</div><div><br /></div><div>(At some point, I'm sure the kids will figure that out.... right?!?)</div><div><br /></div><div>Or my personal favorite- "Can you hear me? Thumbs up if you can hear me."</div><div><br /></div><div>I seriously have no idea how teachers are handling half the class at home while the other half is in front of them. Incredible.</div><div><br /></div><div>Then in the meantime, my second grader is in her room with the door shut (so we don't disturb each other any further) trying to navigate her Google meets and assignments on her own. </div><div><br /></div><div>Luckily she's been an independent little thing pretty much from birth, so this hasn't been too much of an issue. But she's also a social critter, and I know she wishes she could sit with us too. </div><div><br /></div><div>Unfortunately my crowded brain can't handle that level of distraction.</div><div><br /></div><div>To say it has been challenging is an understatement. I still don't know how a parent is supposed to do these things simultaneously.</div><div><br /></div><div>I don't know how the kids are supposed to learn like this, or make friends like this. </div><div><br /></div><div>But they do. Somehow, we all do. So many people's lives have been turned upside down in one way or another by this pandemic. And we are all just doing our best. </div><div><br /></div><div>But for all the trials and tribulations, spending this much time with my kids has inspired so many moments of joy, laughter, and awe at what these two are capable of. </div><div><br /></div><div>They have been 100 times more adaptable than me, and I know this is time we would never have had together under normal circumstances. I have to remind myself to take deep breaths and to cherish those moments.</div><div><br /></div><div>On the kitchen front, I can decisively say that I have grown quite tired of preparing food. I always hated packing the kids lunches and snacks every night, but it seems that eating every morsel of food at home each day is equally exhausting. So is keeping up with the dishes that result.</div><div><br /></div><div>Despite all that, I couldn't let my favorite season pass without making some homemade pumpkin treats. My mother-in-law's pumpkin bread is our tried & true, but I've been wanting to try a pumpkin crumb cake for a while now.</div><div><br /></div><div>I've never really found any recipes that had the crumb topping and cake combo I was looking for until I came across one from King Arthur Baking. It checked most of the boxes for me... but here in Jersey, traditional crumb cake has powdered sugar on top, so I had to make that addition.</div><div><br /></div><div>I also took out the cinnamon filling. I guess I'm a purist! </div><div><br /></div><div>Just not so much of a purist that I didn't swap pumpkin pie spice for the cinnamon in the crumb topping.</div><div><br /></div><div>And add extra pumpkin spice to the cake. </div><div><br /></div><div>Because... well... if you don't like pumpkin spice, you're in the wrong place my friends!</div><div><br /></div><div>I really feel like this would be the perfect addition to your Thanksgiving breakfast. I know we are all going to have to adapt for the holidays this year, so we need things to look forward to!</div><div><br /></div><div>And I wish you all a wonderful day, no matter how you choose to celebrate. </div><div><br /></div><div>Heck, maybe your version of celebrating this year means making this cake, sitting on the couch in your stretchy pants, and shoveling in the entire thing before noon. </div><div><br /></div><div>I won't judge. </div><div><br /></div><div>Your secret is safe with me. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTLvQkBNJRBul6q_-17DWE3BDt8-D1UqJp4D3i1lW4Kdv-0pOJdXaMMKVECZcHbBwu5gV3ZB8onuzITpzH8qEzuFnFPjuy0vAUteZPjjGNFRko1yEe32xVqGDGYXKnqfF2Igponx3eLU3/s6000/DSC_0639-01+%25282%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTLvQkBNJRBul6q_-17DWE3BDt8-D1UqJp4D3i1lW4Kdv-0pOJdXaMMKVECZcHbBwu5gV3ZB8onuzITpzH8qEzuFnFPjuy0vAUteZPjjGNFRko1yEe32xVqGDGYXKnqfF2Igponx3eLU3/w400-h266/DSC_0639-01+%25282%2529.jpeg" width="400" /></a></div><br /><div><br /></div><div><b>Pumpkin Crumb Cake</b></div><div><br /></div><div><i><u>Crumb Topping</u></i> <div><ul style="text-align: left;"><li>1/2 C. granulated sugar </li><li>pinch of salt </li><li>2/3 C. all-purpose flour</li><li>1 t. pumpkin pie spice</li><li>4 T. butter, melted</li><li>*powdered sugar, optional </li></ul></div><div><i><u>Cake</u></i></div><div><ul style="text-align: left;"><li>1.3 C. vegetable oil</li><li>2 large eggs, at room temperature</li><li>1 C. granulated sugar</li><li>1 C. pumpkin puree</li><li>1 t. vanilla extract</li><li>1 1/2 t. pumpkin pie spice</li><li>1 t. salt</li><li>1 t. baking powder </li><li>1 1/2 C. flour</li></ul><div>Preheat oven to 350 degrees. Lightly grease an 8" square pan and set aside.</div></div><div><br /></div><div><i>Make topping: </i>In a medium bowl, whisk granulated sugar, salt, flour and pumpkin spice. Add melted butter and stir until combined. (*Powdered sugar is for later, after cake has cooled). Set bowl aside.</div><div><br /></div><div><i>Make cake: </i>In a large bowl, beat together oil, eggs, granulated sugar, pumpkin puree, vanilla, pumpkin spice, salt and baking powder until smooth. Add flour and stir just until smooth and no flour streaks remain.</div><div><br /></div><div>Pour batter into prepared pan and spread evenly to edges. Sprinkle with crumb topping.</div><div><br /></div><div>Bake until cake is light golden brown on top and toothpick inserted into the center comes out clean (about 40-45 minutes).</div><div><br /></div><div>Remove cake and cool on wire rack. When completely cooled, use a sieve to sprinkle with powdered sugar if desired. You can also do this just before serving to avoid it melting into the cake.</div><div><i><br /></i></div><div><i>Adapted from <a href="https://www.kingarthurbaking.com/recipes/pumpkin-streusel-coffeecake-recipe">King Arthur Baking</a></i></div><div><ul style="text-align: left;"></ul></div></div>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com21tag:blogger.com,1999:blog-612631430086560555.post-4312458276522697842019-08-18T20:55:00.000-04:002019-08-18T20:55:01.148-04:00Fruity Marshmallow Krispy Treats<div class="separator" style="clear: both; text-align: center;">
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As a kid, I ate my fair share of sugary treats.<br />
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(I mean, I still do, let's be honest.)<br />
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But not when it came to cereal.<br />
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My favorites were the likes of plain Cheerios, corn or rice Chex, Crispix, Rice Krispies, Kix and maybe as far as Frosted Mini Wheats if I was feeling crazy.<br />
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To this day, those are probably my faves.<br />
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I can remember attending coveted sleepovers at my aunt Cary's house, and we would eat peanut butter and/or chocolatey cereal for breakfast (among a host of other junk foods- it was glorious).<br />
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But any exceptions to my low-sugar cereal rule were purely of the vanilla-frosted, peanut butter, or chocolate variety - never fruity. You most certainly would not catch Apple Jacks, Lucky Charms, or Fruit Loops anywhere near my bowl.<br />
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Point being, there are no feelings of nostalgia from this girl when it comes to Fruity Pebbles.<br />
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Nope, I made these bars strictly for their rainbow fun factor, as a treat for a family pool party we attended recently.<br />
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I figured the kids would like them, and maybe a few parents would possess the nostalgia for the Flintstones-themed cereal that I lack.<br />
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As for me, I thought it was going to hate them.<br />
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But, no.<br />
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Unfortunately for my waist line, I liked them very much indeed. And pretty much all the parents agreed.<br />
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"Why would anyone even make plain krispy treats when these exist?" mused one mom, munching away on the artificially-flavored fruity, marshmallowy goodness.<br />
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Not sure I'd go that far. Still love me a ol' plain vanilla krispy treat.<br />
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(Check out these white-chocolate dipped pops Grayden & I made for his ghost-themed birthday party. In June. LOL, that's our boy.)<br />
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But anyway, I'm trying to say that even if you don't love fruity cereal, I would give these a try.<br />
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They might just change your mind.<br />
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<b><u>Fruity Marshmallow Krispy Treats</u></b><br />
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<ul>
<li>8 T. butter</li>
<li>1 1/2 bags (9 C.) mini marshmallows, divided Pinch salt</li>
<li>1 t. pure vanilla extract</li>
<li>4 cups plain crisped rice cereal</li>
<li>6 cups fruity crisped rice cereal</li>
</ul>
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Generously grease a 9x13 pan, or line with nonstick foil- set aside.<br />
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In large pan, melt butter over low heat. Add 6 cups of the marshmallows (1 bag) and stir over low heat until completely melted and mixture is homogeneous. Add vanilla and salt, mix to combine. Remove from heat.<br />
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Add cereal, and mix to combine. Then add remaining 3 C marshmallows (1/2 bag) and stir to incorporate. Empty mixture into prepared pan. Grease hands with oil and very gently press the mixture evenly into the pan- do not press down firmly & compact the mixture, or the treats will be hard. Allow to cool & cut into squares.<br />
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<i>Recipe Adapted from Chelsea's Messy Apron</i><br />
<br />Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com66tag:blogger.com,1999:blog-612631430086560555.post-77439784631817410752018-09-11T20:46:00.002-04:002018-09-11T20:47:48.256-04:00Pumpkin Spiced Chocolate Loaf<div class="separator" style="clear: both; text-align: center;">
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Here we are and it's almost Fall again.<br />
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That means it has been waaaay too long since I last posted. (I know- what else is new?) But that also means it's nearly time for my favorite season and favorite holiday, so I'm pretty excited!<br />
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As usual, it was an action-packed Spring and Summer for us. My in-laws are incredibly generous, and took us all to Disney World in April. OMG. Can I just tell you that I felt like a kid again myself?<br />
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Best. Vacation. EVER.<br />
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In May, the Vittles family also gained a niece/cousin - my brother-in-law and sister-in-law welcomed a daughter, Annie, and she is soooo sweet! Chubby cheeks just like her cousins, and possibly one of the happiest babies I have ever seen!<br />
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I think we'll keep her.<br />
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In July, we took our annual trip to Canada to my in-laws' house on the St. Lawrence River. Mini got to try her hand at driving the boat, and we did lots of fun activities.<br />
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Unfortunately we only got to the beach ONCE all summer, in August while my aunt and cousin were visiting- but that was a great time too.<br />
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And now... Mini Smalls is officially a Kindergartener, and the Minion just started nursery school!<br />
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They both did so great. No drama or tears from either of them (or from Mama, for that matter!)<br />
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The Minion didn't even say goodbye, just made a beeline to the play kitchen to make some food.<br />
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Wonder where he gets that from?<br />
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As for Miss Mini, I knew she was beyond ready for Kindergarten, but this summer I was still feeling slightly unsure of all the changes that come along with going to school full-time. I was also mourning a little for the end of her toddlerhood (although Lord knows there were plenty of days over the last 5+ years that I longed for more independent and rational days ahead!).<br />
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In the weeks leading up, I bought us matching bracelets to go with a sweet poem I had seen online, and wondered how she would do that first day. Would she be nervous to ride on the bus? Would she feel anxious about spending the whole day at school, away from family and the babysitter she's known since she was a newborn? Would she have any fears of this new routine?<br />
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Spoiler alert: No, no, and no.<br />
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The night before the big day, I presented her with the bracelet and read her the poem. She hugged me tightly, seeming to enjoy idea of us wearing matching bracelets - but showed no signs of anxiety.<br />
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She got something called 'Jitter Glitter' at orientation from her teacher - she was supposed to sprinkle it on her head the night before her first day, to calm her nerves. However, I think she was more excited to have an excuse to pour glitter on her noggin than to ward away any potential jitters.<br />
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She also read a book she received from her nursery school at Pre-K graduation, called "The Night Before Kindergarten." Overall, it was a pleasant, drama-free evening. After the kids went to bed, I braved the crazy last-minute, back-to-school shoppers of Walmart to get her the pizza Lunchable she had wanted (which I had regretted saying 'no' to in the grocery store, a few days before).<br />
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The next morning, she literally could not wait to get to the bus stop. She rushed us through pictures, and power-walked to the corner. We were by far the first ones there, even beating some other neighbors who took an earlier bus to a different school.<br />
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She pranced around in her backpack, anxiously awaiting her friend and her friend's older brother to come from around the corner. The latter two are veterans, in 2nd and 5th grade respectively, and chattered excitedly about where they would sit on the bus, where their classrooms were, and what Mara could expect at school.<br />
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When the bus finally came, and her friend thoughtfully led her by the hand to a seat they would share, I found that I wasn't at all sad or emotional like I thought I might be.<br />
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She was ready.<br />
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And so was I.<br />
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I'm sure the year will come with its ups and downs, but it makes a mama happy to see that her children feel ready and prepared for the next chapter in their lives- even if the book isn't very long yet.<br />
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In the meantime, I am also totally ready for Fall. I bought a stash of pumpkin-scented candles at Bath & Body Works. I didn't care that it was 90-something degrees with 100% humidity the last week of August - I lit them anyway.<br />
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I ask the kids almost daily what they want to be for Halloween. (I'll stop when their answers are consistent).<br />
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Instead of being disgusted by the Autumn and even Halloween displays in stores in August, they only served to escalate my anticipation.<br />
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I made my own pumpkin spice syrup so I could enjoy a "PSL" before Starbucks was even ready to unleash the fall flavor.<br />
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I changed our holiday banner in the dining room from flag bunting to glittery leaves, the first week of September.<br />
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And finally, I created this Pumpkin Spiced Chocolate Loaf to share with anyone whose excitement for Fall matches mine.<br />
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A couple years ago, I bought a candy bar at a local chocolate shop that was spiced chocolate, and I realized that these flavors go together way better than most people (myself included) give them credit for.<br />
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If you are a fan of autumn spices and chocolate, I hope you will give it a try. I don't think you will be disappointed!<br />
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<b>Pumpkin Spiced Chocolate Loaf</b><br />
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<ul>
<li>1/2 C. butter, softened (1 stick)</li>
<li>1/2 C. granulated sugar</li>
<li>1 C. packed brown sugar</li>
<li>1 egg</li>
<li>1/4 C. canned pumpkin puree (not pumpkin pie mix)</li>
<li>3/4 C. buttermilk (can add 3/4 t. vinegar to regular milk if you do not have any)</li>
<li>1 t. vanilla extract</li>
<li>1 1/2 C. all-purpose flour, spooned & leveled</li>
<li>3/4 C. cocoa powder + a little extra for dusting pan</li>
<li>1/4 t. baking soda</li>
<li>1/2 t. baking powder</li>
<li>1/4 t. salt</li>
<li>1 1/2 t. pumpkin pie spice</li>
<li>1/2 t. cinnamon </li>
<li>powdered sugar, for dusting finished loaf (optional)</li>
</ul>
Heat oven to 325 degrees F. Butter & lightly dust an 8 1/2 x 4 1/2 loaf pan w/cocoa powder and dump out excess. (Note: I recommend a glass loaf pan - if using metal, it may not need to be in the oven as long as the recipe calls for).<br />
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In a medium bowl, whisk flour, cocoa, baking soda, salt, spices together until well-combined. Set aside.<br />
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In a large measuring cup or medium bowl, whisk pumpkin into buttermilk. Set aside.<br />
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In large bowl of electric mixer, on medium speed, cream butter until smooth. Add sugars and beat until light and fluffy, about 2-3 minutes. Add egg and mix well. Then add buttermilk mixture and vanilla. Beat until combined (mixture will be soupy with chunks of butter, this is ok).<br />
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Add dry ingredients to wet and stir together with a spoon until just combined and no flour streaks remain - do not overmix. Pour batter into prepared loaf pan, and bake 60-70 minutes in preheated oven or until a toothpick inserted in center comes out clean.<br />
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Cool 10-15 minutes in pan on rack, then turn out loaf onto rack to cool completely. When cooled, dust with powdered sugar in sieve if desired.<br />
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<i>Recipe Adapted from <a href="https://smittenkitchen.com/2010/08/everyday-chocolate-cake/">Smitten Kitchen's 'Everyday Chocolate Cake'</a></i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com26tag:blogger.com,1999:blog-612631430086560555.post-12983031023018900182017-10-31T22:31:00.002-04:002017-10-31T22:31:50.574-04:00Caramel Apple Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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Happy Halloween everyone !<br />
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Yes, I realize it may be a bit late to share this recipe with you- but it's so good that I don't even care.</div>
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So what caramel apples are no longer "in season?" It's still Fall, and in this house we eat things like pumpkin-spice pancakes all year round. Not because they are festive, but because they are DELICIOUS. </div>
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These cookies are much the same. I do like a good caramel apple, but they can be overwhelmingly sweet. That's why I fell in love with these cookies- they have a subtle caramel apple flavor, mellowed out by the oatmeal cookie, and they won't break your teeth. </div>
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Lord knows I don't need anymore sweets right now, though. Between the Mini's 5th birthday party filled with cake and cupcakes and now Halloween, I am on sugar overload. </div>
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Not all people feel this way, however. The Minion would have tasted every piece of candy he got tonight, if we let him! Must take after his father.</div>
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And we did let him eat a lot for a 2 year old, I have to say. But he really rallied... stayed out til after 8, and didn't complain (even though his dragon costume was a bit cumbersome).</div>
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"Belle" was equally well-behaved, and I always consider any activity like this to be a wild success if there are no tears.</div>
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I believe my insistence on creating two Halloween loving children is working like a charm. Gray's fairly limited 2-year old vocabulary includes words such as witch, zombie, ghost, and skeleton. </div>
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Tonight he learned "trick-or-treat" which somehow came out like "Shaky chicken!" Whatever, he still got candy. </div>
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They watched the Nightmare Before Christmas and Mini watched Halloweentown, all without nightmares or getting scared. In fact, they loved it so much we carved our pumpkins as Jack Skellington and Oogie Boogie.<br />
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We also survived a trip to Spirit of Halloween store which had actual jumping spiders that nearly gave *me* a heart attack!</div>
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Yes, I'm grooming my Halloween minions well. Muah ha ha!<br />
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<i><u>Caramel Apple Oatmeal Cookies</u></i></div>
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1/2 C. butter </div>
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1/4 C. granulated sugar</div>
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1/2 C. brown sugar </div>
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1 egg</div>
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1/2 t. vanilla</div>
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1 C. all-purpose flour</div>
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1/2 t. baking powder </div>
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1/2 t. baking soda </div>
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1/4 t. salt</div>
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1/2 t. cinnamon </div>
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1/4 t. nutmeg </div>
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1/4 t. allspice </div>
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1 1/2 C. Rolled oats</div>
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3/4 C. Kraft caramel bits </div>
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One small apple, peeled, cored, and diced (No less than 1/2 C. but no more than 2/3 C.)</div>
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Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside.</div>
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In large bowl or standing mixer, beat butter and sugars on medium speed about 30 seconds to 1 minute. Add in egg and vanilla, and beat on high until well combined.</div>
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In separate bowl, whisk together all remaining dry ingredients (flour thru oats). Add dry ingredients to wet, and mix thoroughly.</div>
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Stir in Caramel pieces and apple, making sure they are evenly distributed throughout the batter.</div>
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Place golf ball sized scoops onto prepared sheets, two inches apart (I would do about 8 per sheet.) Bake for 9-10 minutes or until tops start to turn golden brown. Let rest 3 minutes on baking sheet, then transfer to a wire rack to cool completely. I would recommend using a metal spatula sprayed with a bit of cooking spray if the cookies are not coming off the parchment easily. Makes 18 to 20 cookies.</div>
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Adapted from Some the Wiser blog</div>
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Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com45tag:blogger.com,1999:blog-612631430086560555.post-45456851685190485042017-05-13T22:55:00.001-04:002017-05-13T22:57:39.837-04:00Anise Egg Biscuits<div class="separator" style="clear: both; text-align: center;">
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Happy Mother's Day Eve, ya'll! I'm embarrassed to admit that I actually wrote about half of this post in March and just never finished it. At the time, the Mini just had a few sleepovers at her grandparents' houses, and was so excited. Our parents help us out a ton, watching the kids on work days - so you would think that it wouldn't be as much of a novelty for Min to sleep over. But nope, she loved every second, and it made me nostalgic about my own childhood sleepovers with my grandparents. <br />
<br />
I guess its fitting that I post this at a time when we honor the mothers and mother-figures who impact our lives... right?<br />
<br />
Ok. So before I ever slept at a friend's house, I stayed overnight with my grandparents. Those will always be my first memories of a "sleepover," though they continued for many years into my childhood.<br />
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It's no secret that the best grandparent sleepovers (and just general encounters) are the ones <i>without </i>your parents. This way, your grandparents can fully spoil you to both your, and their, heart's content.<br />
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Yes, I'm a parent now, and sometimes I do get agita over some of the things our parents do with our kids.<br />
<br />
Things like feeding my then-18-month-old son an ungodly amount of fish sticks "because he just kept eating them." <br />
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Things like letting my then-3-year-old daughter sleep on the living room couch until Mr. Vittles and I returned home at 11 PM "because she wanted to." <br />
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Things like giving my now-4-year-old daughter whipped cream on crackers to eat "because by the way she asked for it, we thought it was something you give her." <br />
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<Sigh.> <br />
<br />
It doesn't help that Mini is super smart and purposely tries to push boundaries and see what she can get away with. I'm also probably just jealous that I end up being the stick-in-the-mud bad guy with the rules and the no's all the time. Nonetheless, I'm not that far removed from being a youngster that I can't still appreciate how freaking awesome it is to stay with your grandparents. Grandparents are the best.<br />
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Since I had divorced parents (and later, step-parents) from a pretty young age, I was lucky enough to have <i>four</i> sets of grandparents growing up - and trust me, they all spoiled the living daylights out of me! But on the topic of grandparent sleepovers, I will focus on my dad and mom's parents. <br />
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My dad's parents, or "Yaya and Poppa" as I called them, lived in the same apartment in a Connecticut city for most of my childhood. In fact, they lived there around 50 years before they were finally convinced to move to a stand-alone house (and safer neighborhood).<br />
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<span style="font-size: x-small;">Yaya & Poppa, 1990</span></div>
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The apartment wasn't the biggest, but it was cozy. They shared it with a white cat named Snowy, and a little brown dog named Cocoa. Cocoa (or "Tutu," as my grandfather inexplicably called her) did not like to eat dog food. Legend has it that Yaya dropped a meatball while cooking one day, and Cocoa sampled the goods. Once she discovered the glory of "people food," she never looked back. She also never stopped smelling unnaturally <i>awful</i>, as dogs apparently are not meant to eat pasta fagioli on the regular. (Just a tip for all the dog owners out there, in case you were wondering.)<br />
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<span style="font-size: x-small;">Me & Cocoa aka "Tutu"</span></div>
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I slept in their back bedroom where there was a twin bed and a little TV, but I always watched television with Yaya in the living room before bed. We would probably watch a Lifetime-type movie or an uplifting show like "Touched by an Angel." She was a night owl and loved to sleep in, just like me. Poppa was inevitably out there too, probably grumbling about the poor choice of television programming (his idea of a good show was more along the lines of "Lassie" or "Walker, Texas Ranger.") But he had little choice, because the couch was also his bed. By the time I came along, Yaya had enough with his snoring and banished him to a separate room. I think he usually slept in the spare room, but when I was there he slept on the couch.<br />
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At some point during my stay, I knew I would have to make a visit to their landlord, a woman named Vera who lived in the apartment upstairs. When you live in the same place for that many years, I guess your landlord becomes part of your family. She also never had children of her own, so she sort of adopted my cousins and I as her grandchildren. Vera was a tiny, elderly lady, usually in a hairnet, who didn't get out much - so she really looked forward to our visits. For as sweet as she was, she was also very eccentric. These days, people would probably refer to her as 'a hoarder.' Not sure that term was used back then, but I remember she had giant piles of magazines that she would have to move off of the couch for her guests to sit down. Her apartment looked exactly like my grandparents,' but in all the times I visited her, I never got past the front living room. After a bit of chatting about school & the like, she would hobble to the kitchen and come back with a cup of cranberry ginger ale for you. If you were lucky, she might give you a strawberry hard candy or a sheet of stickers she got in the mail from Easter Seals charity. If you were <i>really </i>lucky, she might even put a few dollars in your little paw before you left. <br />
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Aside from the obligatory Vera visit, Yaya always had fun activities planned - especially with my cousins, aunts, & uncles. My cousin Sandi was the same age as me, and Yaya would take us to the park and a restaurant called Ground Round that served popcorn and showed movies. In the summer, she would take us to swim in her sister's pool, our Aunt Theresa.<br />
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<span style="font-size: x-small;">Me, Sandi, & Yaya at the park</span></div>
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But oddly enough, all these years later, it's mostly the downtime that I remember. I would look at the same bunch of pictures that had been hanging on the wall for probably 25 years, and thumb through the old photo albums she kept in the spare room where I slept. I would marvel at the pictures of my grandfather at the beach, without a shirt on (I had personally never seen him in anything less than an undershirt and pants- never even shorts). After having a shower, I would sneak a few dabs of Yaya's Jean Nate After-Bath Splash, and feel very fancy. At night, before I fell asleep, I would stare at the glowing rosary beads she left hanging next to my bed and wonder if they were magic.<br />
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And of course, one of my favorite parts of our sleepovers was the fact that she always had the pantry stocked with my favorite snacks, as well as ones I had never even heard of. Yaya was the first to introduce me to Bugles (aka edible cheesy fingernails, when you put them on your fingertips). She also made pitchers of Crystal Light lemonade so sweet that my cousins and I all knew better than to drink the last cup in the bottom, unless you wanted to burn off all your taste buds.<br />
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<span style="font-size: x-small;">Such good grandparents to put on these horrible shirts I bought them</span></div>
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Sleepovers at my mom's parents, who I called "Grammy and Gramps," were different but just as awesome. Oddly enough, though, they also included way-too-sweet Crystal Light lemonade - I'm assuming that was a pantry staple of the times?<br />
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<span style="font-size: x-small;">Grammy & Gramps, late 80's</span></div>
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In any event, Grammy & Gramps lived close to us, so I was there a lot more often. They moved from Connecticut to New Jersey when I was around 5 years old, and they bought a huge house with a pool. Summer days were spent there swimming until my lips turned blue. I can remember helping my grandfather test the pH of the pool water, as well as the sound of my grandmother's bangle bracelets jingling under the water when she would take her one & only dip of the day. I would speculate that it had to be at least 125 degrees outside for Grammy to get in there more than once a day. Gramps, on the other hand, was an avid swimmer and spent countless hours in the pool with me, teaching me all the moves he knew- which included squirting people by squeezing the water with your fist.<br />
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For cold or rainy days, Grammy and Gramps had an old pinball machine in the basement, and an assortment of old toys and games up in the attic. I can still remember how the attic smelled, and how it kind of gave me the creeps (even though it was partly finished, and a perfectly nice attic.) They also had a player piano, which I loved. Most of the rolls they had for the self-playing feature were Christmas carols, so the family would all gather around the piano and sing carols at the holidays. I never learned how to play the piano, so the rest of the year I would just plink away, for probably way longer than my grandparents' ears would have liked, trying to teach myself simple melodies.<br />
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<span style="font-size: x-small;">1992</span></div>
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They had 2 guest rooms, 3 if you counted the attic "bedroom" - but I always slept in the same room with two twin beds. It faced the driveway, and I can remember the sound of my grandfather's brakes squeaking as he left to play golf in the wee hours of the morning. When he came home later, he would usually take me for ride to go get the mail from their post office box, but I also loved to go for rides in Grammy's jaunty little BMW convertible, complete with sheepskin seat covers. And instead of Yaya's Jean Nate's after-bath splash, I looked forward to feeling fancy after a few puffs of Grammy's Estee Lauder powder in her master bathroom.<br />
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On summer days off from school, I loved to watch The Price is Right. At night before bed, we watched Wheel of Fortune - Grammy was a whiz at the puzzles, and thought Vanna White was "really something else" with all those dresses. And every day at lunch, Grammy had to watch her "story,"which was the soap opera "The Young and the Restless." I can still remember the theme song perfectly, and it transports me back to sitting on a bench in their kitchen, in a damp bathing suit, munching on a sandwich in front of their tiny "portable" TV. <br />
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But much like trying to make small talk with an elderly, hoarding hermit, not all memories were glorious. With all the time spent outside, I remember plucking a preposterous amount of holly leaves off of the bottom of my bare feet. Yowza. I really hope the holly trees predated the pool, otherwise that was a terrible landscape decision. Also, Grammy frequently stocked her fridge with processed "cheese food" slices that my mother basically considered poison, as well as lactose-free milk (which wouldn't be a huge deal in 2017, but Lactaid in the late 80s/early 90s was pretty brutal). Let's just say I was less than thrilled whenever Grammy announced that dinner would be a "toasted cheese sandwich" (as she called grilled cheese) and a glass of milk!<br />
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<span style="font-size: x-small;">Grammy & Me, 1985</span></div>
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If I could force down enough of the toasted cheese, though, I was typically rewarded with ice cream, sherbert, or one of my favorites - creamsicles. Interestingly enough, I always looked forward to breakfast the most. I was a terribly picky eater but I ate almost any kind of fruit, and Grammy would slice a grapefruit in half, meticulously cut the sections one by one, and top it all off with a sprinkle of sugar. I rarely ate grapefruit at home so I thought it was fun to scoop out each individual piece with her special spoons - but the best part was the end when you squeezed what was left of your grapefruit half into the bowl and drank the juice.<br />
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Another one of my favorite parts of breakfast there was Roman Egg Biscuits by Stella D'Oro. Grammy usually kept them in a glass jar on the counter, and they were so yummy. I recently got a craving for them, and made it my mission to find a copycat recipe. I actually think the manufacturer stopped making them, but I wouldn't be able to eat them now anyway being gluten free.<br />
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I never really found anything that was a "copycat," but the interwebs kept pointing me to a Greek cookie/biscuit that seemed very similar. So I gave it a shot and added a little anise flavoring to make it more... er, Roman? I don't know. But it seemed like a good idea, and I'm glad I did. <br />
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At this point, I haven't had a roman egg biscuit in so long that I can't really judge how similar they taste. But these seem pretty close, and either way they are<i> </i>damn delicious. Great with tea or coffee. I shared some with my dad and stepmom, and they really liked them too. My stepmom admitted she was wary of the anise, but said it was more subtle than she was expecting and a nice twist. You could always use strictly vanilla, though, if you are unsure.<br />
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More importantly, I wish I could go back and have a sleepover with my grandparents again- such happy memories. I am so thankful my kids will have their own memories with their grandparents! Having lost nearly all of my 8 grandparents at this point, I can say that time spent together is truly priceless. Whipped cream crackers and all!<br />
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<b>Anise Egg Biscuits</b><br />
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6 T. butter<br />
1/4 C. white sugar<br />
1/4 t. pure vanilla extract<br />
1/4 t. pure anise extract<br />
2 eggs, divided<br />
1 C. all-purpose flour (I used Cup 4 Cup gluten free flour so it should work with any regular flour)<br />
pinch salt<br />
1 1/2 t. baking powder<br />
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Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with parchment and set aside.<br />
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In a large bowl, beat butter until light & fluffy. Add sugar & beat a couple minutes on medium speed. Add one of the eggs, and beat well. Beat in vanilla and anise.<br />
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In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to form a soft dough. (If dough cannot be easily handled, add a bit more flour until desired consistency is reached). <br />
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Lightly flour a work surface and hands. Break off 1-inch lumps of dough, and roll into ropes about 7-inches long and 1/4 inch in diameter on floured surface. Cross the ends, and cross ends again, forming a braid. Place biscuits on cookie sheet 1-inch apart.<br />
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Beat remaining egg, and brush onto biscuits for glaze. Bake in preheated oven 13 to 16 minutes, or until golden. Remove from oven & let cool 2 minutes on sheet, then transfer to cooling racks. Makes about 18 biscuits.<br />
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Recipe adapted from <a href="http://allrecipes.com/recipe/9720/greek-egg-biscuits/">Allrecipes.com</a>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com34tag:blogger.com,1999:blog-612631430086560555.post-45759251708270564062016-12-17T21:45:00.002-05:002016-12-17T21:45:16.943-05:00Antipasto Skewers<div class="separator" style="clear: both; text-align: center;">
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<br />
I had all intentions of posting this while it was still November. At the<i> very</i> least.<br />
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Well, needless to say, that never happened.<br />
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On the bright side, I'm getting to it before "Fall" is officially over.<br />
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Initially I was going to share a recipe for pumpkin oatmeal cookies. But it seems that once we hit December, everyone's mindset automatically switches to winter and of course the holidays!<br />
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So as much as it pained me, I had to abandon it. We can't go backwards!<br />
<br />
Although I'd love to go back a couple months and have it be October 17 instead of December 17! You all know I love Fall... and how is it possible that there is only a week left before Christmas? I feel like it was just Halloween. (Although now that stores start putting out the Christmas decorations by the 2nd week of October, I should probably be used to the idea of Christmas by this point.)<br />
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Anyway, I'm so sad that Fall always seems to pass by in a flash. But we did a lot this season! In September, the Mini started nursery school - I can't even handle how big she's getting.<br />
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The Minion actually proved to be more emotional about the milestone than I was, but I still can't believe my girl is that much closer to Kindergarten!<br />
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At the end of October, we celebrated her 4th birthday at home with family, and also at an ice cream parlor with her little friends. Her ice cream party had a Cinderella theme, as she is very into the Disney princesses at the moment.<br />
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The party at our house, however, was a woodland theme.<br />
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Her obsession with forest animals continues, as she followed up last year's fox Halloween costume with a hedgehog costume this year!<br />
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The fox was hard enough to find (although this year of course I saw numerous foxes available in stores)... but a hedgehog proved to be impossible.<br />
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Enter my fabulous aunt, Jody, who actually made the Mini's costume by hand (and did it in just a couple days, no less!)<br />
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I have never seen a happier hedgehog. She was thrilled to strut her stuff in her school parade, and we had an awesome time trick-or-treating.<br />
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I thought Mini would get tired early, but we actually had to tell her that it was time to go home a little before 8pm! Luckily the Minion was a little more content being a penguin this year than he was being a bat, so he didn't seem to mind the late night.<br />
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It helped that Mr. Vittles fed him a slow but steady stream of M&Ms. The white on his costume was streaked with orange, red, and yellow as his flippers kept getting the way of his nibbling.<br />
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Ah, the hazards of being a penguin.<br />
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Not that it stopped him at all, though. As he would say, "Nom nommmm."</div>
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Then came November and of course Thanksgiving. We got to experience the first of many holiday shows at school for Mini, and even though she was quite sheepish, it was totally adorable.<br />
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I also realized I spent my 9th Thanksgiving in a row with my in-laws! My first one there was in 2008, before I was a Mrs.<br />
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<span style="font-size: x-small;">me (left) with my sister-in-law, 11/2008</span></div>
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That year, I brought zesty carrots and <a href="http://vittlesandbits.blogspot.com/2010/12/boursin-style-cheese-spread.html">boursin dip</a>, and one of these days I will have to post the carrot recipe, because I have brought it probably 7 out of the 9 years by request! (Brought it again this year, too, haha).<br />
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But the antipasto skewers was an idea I 'pinned' long ago on Pinterest, and have been wanting to make for a while. I got my chance when I suggested it as an appetizer for my brother-in-law Chris' engagement party at the end of October.<br />
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That's right - in June of 2017, I will be getting another beautiful sister-in-law, one that has been part of the family for many years now as well. I am excited for the wedding, and for Kristen to be an official member of the family!<br />
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She has an Italian-American side of her family like I do, and I remember at the party her grandma asked if I made the "antipast" skewers. She said they were very good.<br />
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They seemed popular, too - at a party of 60-some people, about 2/3 of the tray went in one passing.<br />
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So this would be a good appetizer if you are having a holiday party, or even just some company!<br />
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It's really more of an idea, though than a recipe, and the amounts are listed as a guide. I didn't see any recipes on the internet that were exactly what I had in mind, so I did my own thing. I thought these flavors and colors (yes, colors - Mr. Vittles made fun of me for that one) went well together. You might have your own twist that you prefer!<br />
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I hope everyone has a fun and safe holiday!<br />
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<b>Antipasto Skewers</b><br />
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<ul>
<li>1 pint grape tomatoes</li>
<li>1 8-oz. stick pepperoni</li>
<li>1 8-oz. stick salami</li>
<li>1 6-oz. wedge of provolone cheese</li>
<li>2 6-oz. cans pitted black olives</li>
<li>1 12-oz. jar pepperoncini</li>
<li>long "fancy" toothpicks or thin craft sticks<br /></li>
</ul>
Wash & dry tomatoes. Cut salami & pepperoni into slices about 1/2-inch thick pieces. Cut each piece in half so you have a semi-circle. Set aside. Cut provolone into 1/2-inch thick cubes & set aside. Drain olives then place on baking sheets lined with paper towel to dry. Drain pepperoncini and cut into small pieces, then place on baking sheets lined with paper towel to dry. (Keep sheets in refrigerator if drying for a while). Then assemble skewers. Keep refrigerated if not using immediately.<br />
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<i>Original Recipe, Inspired by ideas found on Pinterest</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com8tag:blogger.com,1999:blog-612631430086560555.post-3850600762127288032016-07-24T21:31:00.000-04:002016-07-24T21:31:11.966-04:00Peanut Butter Cup Ice Cream (No Machine Required)<div class="separator" style="clear: both; text-align: center;">
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Here we are at the end of July already. A few weeks ago, Mr. Vittles and I were sitting out on the deck, enjoying some toasted marshmallows around the chimnea after the kiddos went to bed. <br />
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At one point, some neighborhood kids went flying by on their bikes, laughing and seemingly having the time of their lives.<br />
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It made me nostalgic for my own childhood, when summer meant something entirely different. "Remember when we were kids and summer was <i>awesome</i>?" I said aloud.<br />
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My husband replied "Yup. Now it's just hot."<br />
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And really, that's so true. At some point, summer loses its magic and becomes more of a pain than a wonder. Sure you get to go to the pool or beach and do things like eat outside. But for the most part, you just have to do all the same stuff you do all year, except now you get to sweat while you do it. <br />
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But that line of thinking got me wondering if maybe I needed to take a breather from 'adulting' once in a while, and enjoy summer like a kid again.<br />
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So one beautiful afternoon, while The Minion napped, The Mini and I blew bubbles and played in the treehouse. We laid down in the grass for what seemed like ages just looking up at the clouds through the trees. And it was wonderful.<br />
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The Minion turned one last month and got lots of fun outside gifts like a pirate ship water table, a balance bike, and a whale sprinkler - so we've been having lots of fun with those.<br />
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<br />
Then this week, I decided to show the Mini how we could made ice cream the old-fashioned way, with rock salt, ice, and some elbow grease. But I always see <a href="http://www.food.com/recipe/homemade-ice-cream-in-a-bag-34257">recipes for vanilla</a>, and while that's nice and traditional, I wanted to try something different.<br />
<br />
Mini is all about the baking experimentation, so that was fine with her. We got the "gredients" (as she calls them) at the store, to try a peanut butter version. I have always been intrigued by the peanut butter powder I seem to see everywhere now, and I figured this would be the perfect application. We also bought a huge sleeve of peanut butter cups, and Mini was coveting them like a pirate hoarding buried treasure.<br />
<br />
"These are all for me, right?"<br />
<br />
"No. They are for everyone. We have to share."<br />
<br />
Immediate tears. "But I want ALL of them!"<br />
<br />
Boy, do I know that feeling. Peanut butter cups are pretty much the best thing ever. I convinced her to let me cut one up for our ice cream, then we took turns shaking our concoction. By 'taking turns' I mean <i>I </i>did about 95% of the shaking.... and I must say, it came out great.<br />
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<br />
It was a pretty hot day, and this does melt more quickly than store-bought ice cream, so we had to eat super fast - but she didn't seem to mind!<br />
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<br />
As it turns out, I still got to enjoy some vanilla yesterday, when my nephew Holt came over to play. The Mini was on a road trip with her dad to go see my brother-in-law compete in an Ironman triathlon (go Uncle Nick!), so it was just Holt and I with the Minion.<br />
<br />
I let Holt pick between the two flavors, and he is apparently more of a traditionalist. He is also a much more jovial shaker...<br />
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<br />
...although despite his enthusiasm, the length of my 'turn' was only reduced by approximately 5% in comparison to my first session, haha! (Needless to say, every kid wants to shake until they try it for about 10 seconds, so get your 'guns' out for this one.) But our ice cream came out just as good, and vanilla is the perfect canvass for lots of sprinkles! Yum.<br />
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<br />
Happy summer, y'all!<br />
<br />
<b>Peanut Butter Cup Ice Cream </b><br />
<br />
<i><u>Ice Cream:</u></i><br />
1/2 C. half and half<br />
1 T. sugar<br />
1 T. + 1 t. peanut butter powder, such as PB2 (I found it at Walmart, in the peanut butter section)<br />
1 large Reese's peanut butter cup, cut into small pieces<br />
1/8 t. vanilla extract<br />
<br />
<i><u>Other Ingredients:</u></i><br />
1 large & 1 small ziploc bag<br />
lots of ice<br />
1/2 C. rock salt (such as Morton's ice cream salt, I found it at Walmart in the salt section)<br />
<br />
Combine all ice cream ingredients (half & half thru vanilla extract) in a sandwich or quart-sized ziploc bag. (I would recommend first placing the bag over a cup or bowl to stabilize it, before you add the ingredients). Seal bag tightly & set aside.<br />
<br />
Next, fill a large, gallon-sized ziploc bag about halfway with ice. Add rock salt and shake to distribute. Nestle small bag inside the large bag, so that it is surrounded by ice cubes. Then seal large bag, and shake consistently anywhere from 5 to 10 minutes, or until the ice cream mixture thickens to desired consistency. Make sure the small bag stays surrounded by ice as much as possible. Serve and eat immediately. <br />
<br />
Makes 1 to 2 servings (depending on the size of your consumer(s)!)<br />
<br />
*Helpful hints: The shaking part can get quite messy as the ice melts, and the large bag may start to leak, so I definitely recommend doing the shaking outside. I also recommend setting out your serving bowl(s) before you make the ice cream, so you can empty it out and start eating right away- it does melt fairly quickly. (Or maybe I'm just too impatient and I don't shake it long enough, ha!) You can also experiment with more or less peanut butter and/or peanut butter cups to your taste. Enjoy!<br />
<br />
<i>Recipe adapted from <a href="http://www.food.com/recipe/homemade-ice-cream-in-a-bag-34257">Food.com</a> </i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com41tag:blogger.com,1999:blog-612631430086560555.post-36664138411057908162016-05-15T21:32:00.000-04:002016-05-15T21:32:38.532-04:00Lemon Ricotta Mousse & Raspberry Parfaits<div class="separator" style="clear: both; text-align: center;">
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<br />
And... just like that it's May.<br />
<br />
Soon enough it will be summer, although the weather we've been having lately certainly doesn't seem like it! Apparently April's showers decided to come late this year. At the time when I'm usually deciding whether or not to bust out my sandals, I'm instead deciding if I'm ready to give up my boots! It's been cold and rainy for what seems like weeks, and now I'm just waiting for it to go from cool to blazing hot.<br />
<br />
I hate when Mother Nature skips over Spring. Not that Spring is my favorite season, I'm much more of a Fall kinda girl. But I just like a little transition between the seasons!<br />
<br />
On Mother's Day last weekend, we had a fabulous break in the nasty weather that seemed almost summer-like. We sat outside for a while at my brother-in-law's house, and it was darn near HOT in the sun!<br />
<br />
I can't believe I celebrated my third Mother's Day with my Mini Smalls, and now my first with the Minion. They are getting way too big and time is going by entirely too fast.<br />
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<br />
This year, the Mini picked out my gifts from her and her brother (cupcake socks, and a stuffed rendition of the 'Kung Fu Panda', respectively). I am looking forward to many more years of 'interesting' gifts from them!<br />
<br />
I always get a little sappy around Mother's Day because it makes me think of my own mom and how much I miss her. <br />
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<br />
This recipe would have been right up her alley, although Mini Smalls was utterly confused. When I was cleaning up the food processor, she asked if she could taste the "batter." I explained that we weren't baking this, it was done- and she was not exactly impressed. Mini's become my little baker, and she couldn't wrap her mind around a 'treat' that was just some ingredients whipped together with no oven required!<br />
<br />
But thankfully our Mother's Day guests (my stepmom and dad) were a little more into the dessert than she was. <br />
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Unlike my husband who loves cavity-inducing sugar levels in his desserts, my stepmom is not super into sweets. But she said she really liked this dessert because it was refreshing and not sickeningly sweet. I would have to agree!<br />
<b><br /></b>
<b>Lemon Ricotta Mousse & Raspberry Parfaits</b><br />
<br />
1 C. heavy cream<br />
1 T. powdered sugar<br />
1 15-oz. container whole-milk ricotta<br />
1/4 C. sugar<br />
1 t. lemon zest<br />
1 C. raspberries, washed & dried<br />
<br />
In a small bowl, toss sugar & lemon zest. Use your fingers to rub the zest into the sugar until well-combined, and set aside.<br />
<br />
In a food processor, process cream & powdered sugar for approximately 2 minutes until consistency of whipped cream. (You can also do this with a mixer if you'd prefer). Be careful not to overmix and turn the cream to butter. Place whipped cream in a medium bowl, and set aside. <br />
<br />
Add ricotta to the now-empty food processor with sugar/zest mixture. Process until very smooth, about 2 minutes, scraping sides if necessary. In batches, adddd ricotta mixture to bowl with whipped cream, and fold together gently until well-combined.<br />
<br />
Set out 4 (or 6) parfait cups, small mason jars, or other dessert dishes/bowls. Place a heaping spoonful of ricotta mousse into each. Top with raspberries, then another large scoop of mousse. Top with remaining raspberries. Sprinkle with additional lemon zest, if desired. Serve immediately or refrigerate. Makes 4 to 6 servings.<br />
<br />
<i>Recipe Adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-ricotta-mousse-recipe.html">Giada di Laurentiis' Raspberry Ricotta Mousse</a></i><br />
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Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com18tag:blogger.com,1999:blog-612631430086560555.post-47388294332032619642016-02-11T22:36:00.004-05:002016-02-11T22:36:58.186-05:00Chocolate-Covered Strawberry Crispy Rice Treats<div class="separator" style="clear: both; text-align: center;">
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<br />
Has it seriously been almost 3 months since my last post?<br />
<br />
I can't even believe that is possible.<br />
<br />
Then again... a lot has happened since then. Nothing bad or overly exciting... just busy life, I guess.<br />
<br />
Besides the craziness that is always 'the holiday season,' I did take a solo trip to Savannah toward the end of January, with my mom's side of the family to surprise my grandmother for her 85th birthday.<br />
<br />
My aunt drove her and her two friends up from Florida, to visit my uncle & aunt & cousin (who live in Savannah). What she didn't know is that my other two aunts, my uncle, most of the rest of my cousins, and I were all there too! We surprised her at my uncle's house, but since there were so many of us, we rented a house on Tybee Island.<br />
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<br />
My Grammy is the 2nd one from the right, in the front row. We are all wearing hats that my aunt had made, which said "Happy 85th from your shorebirds." So cute!<br />
<br />
It was tough to leave Mr. Vittles and the kids though, especially because the Jersey Shore ended up getting hit with a really serious blizzard AND I ended up getting extremely sick a few days before we left. But she was so surprised, and it was completely adorable and totally worth it. You could tell that she was truly overwhelmed with joy to see everyone. It has been years since that many of us were together in one place, so it was really nice to spend that time as a family.<br />
<br />
Not long before the Savannah excursion, Mr. Vittles, the kids, and I took a trip up to Connecticut to see my dad's side of the family. It was really hard to have our first Christmas without my grandmother Yaya... but of course we all still had a lot of laughs together. She wouldn't have wanted it any other way! <br />
<br />
My great-aunt Theresa actually told me a story I had never heard before, which had me rolling. Apparently, when my mom and dad were newlyweds, Yaya gave my mom a baby picture of my dad. Aunt Theresa went to my parents' house one day, and saw the baby picture on my mom's dresser. She was curious to know why my mom had the picture there, and my mom explained that Yaya had given it to her, and it was my dad as a baby.<br />
<br />
Except... it wasn't my dad. Turns out, it was my dad's cousin, Aunt Theresa's son.<br />
<br />
Now, as a mother of two wee ones, I'm not entirely sure how you mistake a photo of your nephew for your own son? And it's not like she had 12 kids, she had 3. I dunno, maybe in 20 years it will make more sense to me. But either way, it is such a classic Yaya moment, and I loved hearing the story.<br />
<br />
She was also notoriously bad at picking out gifts for people, but she LOVED to shop. So at first it was a little sad that we didn't have any crazy Yaya gifts to laugh at this year, but dad and stepmom surprised us all by wrapping every terrifying Christmas gift they had ever received from Yaya, and re-gifting them to each member of the family. A couple of my personal favorites included a light-up crystal paperweight with a hot air balloon inside, and a hat with a photo of my dad, stepmom, and I....and our names underneath (just in case my dad ever forgot who we were?)<br />
<br />
Mr. Vittles was lucky enough to get that gem. You haven't lived 'til you've rocked a hat with a captioned picture of your wife & in-laws.<br />
<br />
In any event, one thing I noticed over the months of holiday & family gatherings, is that I often get asked "Do you still have that food blog?"<br />
<br />
And my answer is obviously yes (otherwise I wouldn't be typing this!) but I am always a little ashamed to admit how infrequently I post. I wish I could say that I still posted 3 or 4 times a month, but with a full-time job and a 24/7 job as a mommy to a 3 year old and 8-month old... there is barely enough time in the day to<i> maintain</i>, let alone do any extras.<br />
<br />
It makes me sad, though, because I genuinely enjoy the creative outlet of adapting recipes, making new things, and staging photos. And I have always found writing to be therapeutic. Sometimes I have ideas for a new recipe for the blog that I get so excited about, I can hardly wait to find time to get to the kitchen.<br />
<br />
"Ideas." In case you haven't noticed, I have a lot of ideas. <br />
<br />
When we were in Savannah, I was actually reminiscing with my cousins about something we all did as teenagers - we went to a non-profit research facility and completed a very extensive aptitude test. My mom did this when <i>she </i>was a teenager, and though she never really shared what her aptitudes were, she apparently found the testing useful enough to bring me to New York City and do it myself. My grandparents started this tradition with all of their children, and as far as I know, all of my cousins did it too. At best, it helped some of us choose a career path; at worst, it was very interesting to see what we were naturally good at, and what we were not.<br />
<br />
To be honest, I didn't get much out of it by way of career choice, but I definitely did find it interesting. One part where I scored 'off the charts' in ability was something they called "ideaphoria." For that portion of the test, they give you a jump-off point, and you have to write as many thoughts as possible about that topic in a given period of time.<br />
<br />
Apparently, I had a whole lot of... thoughts.<br />
<br />
And so far, they hit the nail on the head with that one. Unlike interests, aptitudes are supposed to hold true over the course of your lifetime - and I will tell you that I still have a boat-load of ideas.<br />
<br />
The problem is, I have neither the time nor the motivation to execute about 99% of them!<br />
<br />
But I do have a blog that I've grown very fond of, and even if I only get to share <i>one</i> idea a month (or every 3 months?) then so be it.<br />
<br />
So this recipe turned out to be one that had me really excited, and I ended up surveying the wares of 3 different stores before I found satisfactory ingredients to bring my idea to life. <br />
<br />
I was racking my brain to think of what I could add to the marshmallow & butter mixture to make it strawberry-flavored. Initially, I settled on instant strawberry pudding - until I realized there is no such thing. (Or at least not that I found. Maybe someone should develop that as a product? Just sayin.')<br />
<br />
The next thing that came to mind was strawberry gelatin, but I was not sure what that might do when combined with hot marshmallow cream. Gelatin overload? So then I settled on strawberry frosting... until I found marshmallows made by Jet-Puffed that are already strawberry-flavored! Problem solved. But I still added some of that frosting for good measure, because let's face it- extra strawberry and sugar can only make it that much more delicious, right?<br />
<br />
<span style="background-color: white;">To match my enthusiasm for the recipe, I wanted to get a decent photo. The winter is the absolute worst time for food photos, because there is such a small window of natural light (especially for someone that works or is tending to kiddos throughout the majority of daylight hours!) But luckily for me, Mr. Vittles and I recently cleaned out our finished basement, and cleared a space for a table and chairs a</span>s a craft area for the minions.<br />
<br />
When I was a kid, we actually had a special room in our house devoted to creating. My mom called it "the Studio." It was filled with supplies like markers and paper and glue and stamps and glitter and clay and beads.... and more importantly, the space to spread all that out and make something with it. I have a lot of memories of working on things in there, from Christmas presents to school projects. I can see that Mini already has a flair for creating, so I'm thankful we have the room available to have our own miniature 'studio' for the kids.<br />
<br />
I dunno, there's something that just seems really <i>nice</i> about having a big, flat area to do stuff. Anyone knows me personally has probably figured out that I have some difficulty controlling the level of clutter in my life, so an empty surface in my house almost seems downright luxurious!<br />
<br />
One of the fun things we did in Mini's new craft area was to paint one side of a closet door with chalkboard paint. So last night I decided to draw a little Valentine-themed backdrop for my treats. <br />
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My <i>treats</i>! Duh, that's why you're here, right?<br />
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<br />
I'll be honest, I'm usually not huge on fruit and chocolate together- but there is something so irresistible to me about a chocolate-covered strawberry. They actually remind me now of my sister-in-law, because she prefers them to cake as her special birthday treat. But it's still classic Valentine's Day, if you ask me!<br />
<br />
Seriously, these are pretty delicious, guys. Embarrassing fact: I actually gave myself a stomach ache eating too many of them. So just beware of the V-Day tummy troubles, and don't say I didn't warn ya!<br />
<br />
<b>Chocolate-Covered Strawberry Crispy Rice Treats</b><br />
<br />
<u><i>Cereal Bars:</i></u><br />
<br />
<ul>
<li>3 T. butter, cut into pieces</li>
<li>1 8-oz package strawberry marshmallows (I used Jet-Puffed Strawberry Mallows)</li>
<li>heaping 1/4 C. canned strawberry frosting</li>
<li>5 cups crisp rice cereal (such as Rice Krispies)</li>
</ul>
<i><u>Topping:</u></i><br />
<br />
<ul>
<li>1 12-oz bag semi-sweet chocolate chips</li>
<li>2 T. butter</li>
<li>sprinkles, if desired</li>
</ul>
<br />
Grease a 13x9 pan & set aside.<br />
<br />
In a large, microwave-safe bowl, heat butter on high until melted (about 45 seconds). Add marshmallows, and toss to coat in butter. Heat about 90 seconds, in 30 second intervals & stirring after each, until marshmallows are completed melted & mixture is smooth. Stir in strawberry frosting.<br />
<br />
Add rice cereal, and mix well to coat. Using a greased spatula or piece of waxed paper, firmly press mixture into bottom of prepared pan. Cool completely. Then place chocolate chips and 2 T. butter in a microwave safe bowl, and microwave in 30-second intervals, stirring after each, until mixture is smooth.<br />
<br />
Pour chocolate over the top of cooled bars, and spread to evenly coat entire surface. Top with sprinkles, if desired. Let chocolate topping harden, then cut into squares. Tip: I like to cut off all the edges, for a more uniform look.<br />
<br />
<i>Recipe adapted from Kraft, Jet-Puffed Marshmallow packaging</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com14tag:blogger.com,1999:blog-612631430086560555.post-55315592496854264122015-11-15T17:07:00.000-05:002015-11-15T17:07:04.676-05:00Apple Pie Smoothie<div class="separator" style="clear: both; text-align: center;">
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<br />
October, my very favorite month, came and went in the blink of an eye.<br />
<br />
Unfortunately, September ended on a very sad note for me, as I lost my grandma - my beloved Yaya - on the 28th. She was truly one of a kind, with the biggest heart and a beautiful spirit. <br />
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<br />
I feel lucky that we had so many years of wonderful memories with her, and I'm so happy she got to meet our little Minion before she passed. But it was very hard to say goodbye, and there are no words to describe how much she will be missed.<br />
<br />
On a happier note, my "baby" girl is officially a threenager. And in true Mini fashion, we had two food-filled celebrations - a great family party complete with a make-your-own-taco bar, and a donut-making party with her little friends.<br />
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<br />
Best. Birthday. Ever.<br />
<br />
We also had a fabulous Halloween! Which is amazing, because I feel like occasions & holidays are always very touch & go with young kids. <br />
<br />
Actually, that's an understatement- when they don't completely <i>suck</i>, I consider that to be a great success.<br />
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But this Halloween totally exceeded my expectations. Mini had a blast being a fox....<br />
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<br />
...and while the Minion was cranky at points and clearly did not want to be a bat...<br />
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<br />
... he did rally at the end of the day, and was very cooperative for trick-or treating (which lasted for about 2 hours!) So aside from the grumpy bat, we couldn't have asked for a better day.<br />
<br />
For Mini, it was basically the best week ever. One weekend was her birthday, and the next was Halloween. Cake and treats and fox costumes galore, what could be better when you're 3?<br />
<br />
I actually think she is taking after her momma in her love for Fall, which is totally fine with me! I'm especially happy that she also seems to enjoy the Autumn flavors. So we have been getting our fill of pumpkin pancakes and apple pie smoothies as we watch the leaves fall.<br />
<br />
I like to make her smoothies a few times a week (or as she calls them, "smoovies") and along with yogurt and fruit, I usually throw in some kale or spinach... which are things she refuses to eat otherwise. <br />
<br />
We were having salad recently at a family party, and she commented, "I don't like salad. Except when it's in my smoovie."<br />
<br />
Haha. As delicious as "salad smoothies" are, I decided it was time to switch things up and add some fall flavor to our smoovies, so the apple pie smoothie was born. Mr. Vittles and I drink her leftovers, and he commented that it really does taste like apple pie! Straining it before drinking it is totally optional, but I'm personally not a fan of seeds and chunks in my smoothies.<br />
<br />
<b>Apple Pie Smoothie</b><br />
<ul>
<li>3/4 C. apple cider</li>
<li>1/2 C. Greek yogurt</li>
<li>1/4 t. cinnamon</li>
<li>1 T. pumpkin (or mashed banana)</li>
<li>pinch nutmeg</li>
<li>pinch allspice</li>
<li>2 t. oatmeal</li>
<li>3-4 ice cubes</li>
</ul>
Place all ingredients in a blender, and pulse until thoroughly blended. If no chunks are desired, strain through a fine mesh sieve into a glass. Makes 1 serving (about 12 oz).<br />
<i><br /></i>
<i>Original Recipe</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com10tag:blogger.com,1999:blog-612631430086560555.post-242117085369588182015-09-28T21:29:00.000-04:002015-09-28T21:34:19.040-04:00Fall-Spiced Apple Crisp<div class="separator" style="clear: both; text-align: center;">
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<br />
As you guys know, Fall is my absolute favorite time of year. So I am psyched that it's official as of this past Wednesday!<br />
<br />
The weather has been gradually getting cooler, and Friday afternoon was the perfect time to take a couple hours off of work and celebrate Mr. Vittles' 35th birthday with the kids. <br />
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<br />
It was windy, so we decided to do some kite-flying in a nearby field...<br />
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<br />
...but lo and behold, the surrounding trees were knocking down all the wind!<br />
<br />
So we went to our neighborhood beach instead, and the kite flew like a champ.<br />
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<br />
The Minion was not a huge fan of the wind (what is it about wind that takes babies' breath away??) but the Mini had fun flying the kite with her dad.<br />
<br />
<i>My</i> favorite part of it all may have been that I was in a long-sleeved shirt and leggings. I can hardly contain my excitement for the month of October!<br />
<br />
Nonetheless, I was actually saving this recipe because I know there are plenty of Summer lovers out there who were holding on to the warm weather, and were just not ready for spices and apples yet.<br />
<br />
It's all good, I don't judge. Though I <i>did </i>originally make this apple crisp for a Labor Day barbecue at my dad's... so hopefully my family was ready for it!<br />
<br />
That weekend the four of us went to an orchard, and caught the tail end of peach season as well as the very beginning of apple season. <br />
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<br />
Mini was also pretty smitten by the giant sunflowers they had for sale, so we got one of those as well.<br />
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<br />
I had honestly never been peach-picking before, but it was really fun and the peaches were awesome. However, while there is nothing better than sinking your teeth into a sweet, ripe peach, I must admit I'm not a big fan of peach <i>desserts</i>.<br />
<br />
So since we had also picked some apples, I decided to get a jump on my fall baking. I love apple crisp because it's a simpler alternative to apple pie (and one that happens to be easier to make gluten-free!) I also love "pumpkin spice," so I decided to use nutmeg & cloves in addition to the traditional cinnamon.<br />
<br />
Let the pumpkin-picking, leaf-crunching, sweater-and-boot-wearing season begin!<br />
<br />
<b>Fall-Spiced Apple Crisp</b><br />
<br />
<i><u>Filling:</u></i><br />
6 C. peeled & thinly sliced apples (about 6 or 7 apples)<br />
2 T. sugar<br />
1/2 t. ground cinnamon<br />
1/8 t. ground nutmeg<br />
1/8 t. ground cloves<br />
1 T. lemon juice<br />
<br />
<i><u>Topping:</u></i><br />
3/4 C. old-fashioned oats<br />
1/2 C. flour<br />
2/3 C. brown sugar<br />
6 T. butter, at room temperature<br />
1/8 t. salt<br />
1/4 t. ground cinnamon<br />
1/8 t. ground cloves<br />
1/8 t. ground nutmeg<br />
<br />
Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish, and set aside.<br />
<br />
In a small bowl, mix sugar with cinnamon, nutmeg, and cloves until evenly distributed. Place peeled & sliced apples in a large bowl, and toss with sugar mixture and lemon juice to coat. Pour into prepared baking dish.<br />
<br />
In the now-empty bowl that contained the apples, combine all topping ingredients (oats through nutmeg) and stir with your hands until consistency is like wet sand.<br />
<br />
Sprinkle topping over apples in dish, and bake 50-60 minutes until apples are tender and topping is crisp. Makes about 6-8 servings.<br />
<br />
<i>Recipe adapted from <a href="http://www.chowhound.com/recipes/apple-crisp-with-oatmeal-streusel-11416">Chowhound.com</a></i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com7tag:blogger.com,1999:blog-612631430086560555.post-88777346022228879802015-08-15T15:58:00.002-04:002015-08-15T15:58:30.948-04:00Creamy Watermelon Popsicles<div class="separator" style="clear: both; text-align: center;">
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<br />
I know it's been a loooong time since I posted.<br />
<br />
I even missed National Watermelon Day! (It was 8/3).<br />
<br />
But hey- having a newborn and a toddler leaves very little free time for mommies. And anyway, there is still plenty of summer left for you to enjoy these yummy popsicles.<br />
<br />
You know what<i> I've </i>been enjoying this summer?<br />
<br />
This face.<br />
<br />
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<br />
Yup, the Minion was born on June 17! He was almost two pounds bigger than his sister at 8 lb 4 oz, and 20 inches.<br />
<br />
Unfortunately I don't have any crazy stories for you, like driving myself to the hospital less than 2 hours prior to having the baby at exactly 37 weeks or having a 3 day-old baby during the worst hurricane our area has seen in the past 100 years.<br />
<br />
Actually, thank<i> God</i> I don't have any crazy stories for you.<br />
<br />
This little fella was in no rush, and made a much quieter appearance. He stayed three days past his due date, to the point where I would have tried almost any trick to evict my overdue tenant. Then a friend from work texted me the morning of June 16, asking "Have you tried triple chocolate cake yet??"<br />
<br />
I stared at the phone, puzzled. Was that, like, code for something? <br />
<br />
But nope, she meant good old fashioned chocolate cake with chocolate frosting. Didn't have to twist my arm with that suggestion! At worst, I'd have an enjoyable treat and add a pound or so to my already-massive body. <br />
<br />
So I made the cake that afternoon, then ate some after dinner. By 8:30 that night, I could tell the baby was coming. I told Mr. Vittles he had better shower, because it might be a long night. By 10PM, we called the doctor - then called my stepdad to come stay with Mini, and got to the hospital a little after 11. Our little muffin made his appearance at 3:53AM the next day.<br />
<br />
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<br />
He definitely takes after his mommy and big sister with his love of food. By his one-month checkup, he had already gained over 3 pounds. I am interested in seeing his weight at his two-month checkup because I swear he's pushing 14 lbs now at 8 weeks.<br />
<br />
Speaking of big sisters, the Mini has been a great one so far. I can tell she is a little attention-starved, and getting sick of all the crying (join the club!), but she has not complained once about having a baby brother.<br />
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<br />
She might remind guests who come to meet or visit him that "He can't talk yet," but other than indignantly telling a Starbucks barista "My baby brother is NOT cute!" she has been very kind to him. She kisses him, gives him her most special toys when he cries, and calls him "my Grayden." It's actually pretty adorable.<br />
<br />
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<br />
What's<i> not </i>so adorable is the harsh reminder of how awful it is to wake up in the night (luckily we are down to one time, but it still feels like I haven't slept in years) and spending what seems like one endless day trying to balance two kiddos and my own sanity.<br />
<br />
I<i> know</i> this is nothing special, and people do it all the time- many with 3 or even more children. But yikes is it work! The Mini is a very active little nugget, both in mind and body, so constantly tending to both of their needs often seems like more than a full time job. <br />
<br />
I just keep reminding myself it's all temporary. Some day I will long for these summer days of snuggles and giggles and bubbles and mornings at the park and watching "Despickle-To-Me 2" a million and one times.<br />
<br />
And, watermelon popsicle juice running down my chin.<br />
<br />
<b>Creamy Watermelon Popsicles</b><br />
<ul>
<li>3/4 C. sugar</li>
<li>3/4 C. water</li>
<li>4 C. cubed watermelon, seeds removed</li>
<li>3 T. corn syrup</li>
<li>1 T. fresh lemon juice</li>
<li>1 C. heavy cream</li>
</ul>
Make simple syrup by combining sugar and water in a saucepan over medium heat until sugar dissolves. Allow syrup to cool, then pour into blender with watermelon - blend until liquefied. Strain watermelon mixture thru fine mesh sieve into a large mixing bowl.<br />
<br />
Add corn syrup, fresh lemon juice and heavy cream - whisk well to combine.<br />
<br />
Chill mixture, then pour into popsicle molds. Freeze overnight until solid, or at least 8 hours.<br />
<br />
Makes about 4 1/2 C liquid which makes 10-12 popsicles in Zoku's classic mold (shown in photos). Or, you can use popsicle sticks & any mold of your choosing (paper cups, etc).<br />
<br />
<i>Recipe Adapted from <a href="http://www.dixiecrystals.com/recipes/desserts/frozen-desserts/Watermelon-Sorbet">Paula Jones, for Dixie Crystals</a></i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com7tag:blogger.com,1999:blog-612631430086560555.post-76648392633667675562015-05-19T14:03:00.002-04:002015-05-19T14:03:36.211-04:00Chicken Parmesan Casserole<div class="separator" style="clear: both; text-align: center;">
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<br />
So I recently realized I have some pretty big news that I have yet to share with you guys.<br />
<br />
The Mini is about to have her very own Minion... her baby brother is making his appearance sometime in the next few weeks!<br />
<br />
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<br />
I just had my last day of work and I am so relieved. During round 1, I only had 3 full, what-would-have-been-work-days of maternity leave before the Mini made<i> her</i> appearance.<br />
<br />
Yup, the first time around I had bought a ton of food, preparing to spend the upcoming weeks making freezer meals so we would have lots of yummy dinners to eat in the midst of Newborn Madness.<br />
<br />
Well... that never worked out. Mini came 3 weeks early, and the day after we got home from the hospital Hurricane Sandy came too.<br />
<br />
You know what they say... best laid plans...<br />
<br />
So you know what? This time around... I have no plans. <br />
<br />
I don't even have a hospital bag packed. <Sigh><br />
<br />
But my due date is June 14, and it just hit me this week that if he comes when Mini did, that would be less than a week from today. Meaning... it's probably time to get my act together now.<br />
<br />
It seems the 'nesting' instinct is starting to kick in, so I'm hoping that won't be<i> too</i> hard. But we just finished our big upstairs renovation project enough to move our things up, so between that, work, a very active 2 1/2 year old, and just sheer exhaustion-- I can assure you I've had neither the time nor the energy to plan any freezer meals. <br /><br />
Sorry, family. These days you are probably lucky that a meal gets put on the table, that is not hot dogs or grilled cheese. (Not that Mini, or even Mr. Vittles, would complain about either of those choices... but still).<br />
<br />
Given that fact, it is a truly joyous occasion when I come across a recipe that is not only this easy but also super yummy. If you like chicken parm, but hate breading chicken, this recipe is for you. The croutons give it a nice crunch without all the work. (I even did a third with gluten-free croutons for myself, and it was still scrumptious!)<br />
<br />
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<br />
Anyway, I probably won't be posting again before the Minion's big reveal, so wish me luck. If I'm MIA for a bit, you know why. <br />
<br />
I ran out into traffic. <br />
<br />
Ha! No, just kidding. <br />
<br />
...I hope?<br />
<b><br /></b>
<b>Chicken Parmesan Casserole</b><br />
<br />
<ul>
<li>1 T. olive oil</li>
<li>1 t. minced garlic</li>
<li>salt & freshly ground pepper, to taste</li>
<li>1 lb. boneless skinless chicken, cubed</li>
<li>1 C. marinara sauce</li>
<li>2 T. parmesan cheese, grated</li>
<li>1 C. shredded mozzarella cheese, divided</li>
<li>2/3 C. seasoned croutons, coarsely crushed (my favorite kind is <a href="http://www.newyorkbrand.com/">New York brand</a> Texas Toast croutons)</li>
</ul>
<br />
Preheat oven 350 degrees Fahrenheit. Spray an 8" square baking pan with cooking spray, and add chicken cubes to cover bottom of pan. Drizzle olive oil over top of chicken, and sprinkle with minced garlic. Sprinkle with salt & freshly ground pepper to taste.<br />
<br />
Then, evenly cover the chicken with sauce, and sprinkle with parmesan and 1/2 C. mozzarella. Sprinkle the croutons over cheese, and then sprinkle the other 1/2 C. of mozzarella.<br />
<br />
Bake at 350 degrees for 30 minutes, or until breasts are cooked through. If desired, place under<br />
broiler for a couple of minutes to brown croutons/cheese. Remove from oven & let stand for 5-10<br />
minutes before serving. Serves 2-4<br />
<br />
<i>Recipe Adapted Slightly from <a href="http://www.food.com/recipe/chicken-parmesan-casserole-474386">Food.com</a></i><br />
<br />Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com3tag:blogger.com,1999:blog-612631430086560555.post-30779302308758340082015-04-13T22:12:00.000-04:002015-04-13T22:12:11.950-04:00Leftover Easter Candy Fudge<div class="separator" style="clear: both; text-align: center;">
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<br />
Before Easter, my best friend Lauren and I were discussing how, now that we have children, sometimes the anticipation of holidays is more fun than the actual experience of them. <br />
<br />
You envision this fabulous day of family togetherness and tradition... when the actuality is a totally overwhelmed little munchkin, all hopped up on sugar, who is likely to crash and burn at any moment.<br />
<br />
Surprisingly... that did not happen this Easter. <br />
<br />
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<br />
Despite a steady intake of chocolate eggs and jellybeans and only a 30-minute power nap in the car, the Mini was pretty much a rockstar.<br />
<br />
She hunted eggs like a champ (they had more chocolate treats in them - duh), and despite a few tears over pictures, she was mostly kind to our family members to boot.<br />
<br />
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<div style="text-align: center;">
<span style="font-size: x-small;">Egg hunting pro.. with a little help from Dad </span></div>
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<span style="font-size: x-small;">"Look Mom... more chaw-colate."</span></div>
<br />
It's funny to me that we ended up with such a little treat monster. In fact, she loves food in general. She points it out in books, is obsessed with pretend food, and is relentless in her pursuit of another snack. ("Mommy - I want sumpin'.")<br />
<br />
I wasn't sure how she would be, just because Mr. Vittles is an "eat to live" kinda guy and I'm a "live to eat" kinda gal. I figured it could have gone either way. But as a true Mini Smalls, she takes after her mommy. Food is forever on the brain.<br />
<br />
When I put her to bed the night before Easter, she sighed and said "I hope the Easter Bunny brings me treats."<br />
<br />
And he did. He brought the whole Vittles family treats, in fact. Hence, this fudge.<br />
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<br />
This would also be great with leftover Halloween candy. Or half-price candy that you buy on clearance after either holiday. <br />
<br />
Er, not that I would know anything about that.<br />
<br />
<b>Leftover Easter Candy Fudge</b><br />
<br />
<ul>
<li>2 1/2 C. sugar</li>
<li>4 T. butter</li>
<li>1 5-oz. can evaporated milk</li>
<li>1 7.5-oz. jar Marshmallow creme (such as Fluff)</li>
<li>1/2 t. salt</li>
<li>1 t. vanilla extract</li>
<li>1 12-oz. bag semi-sweet chocolate chips</li>
<li>1/2 C. chopped candy of your choice (I used Cadbury Mini Eggs)</li>
</ul>
<br />
Grease a 9" square pan, or line with nonstick foil. Set aside.<br />
<br />
Combine sugar through salt ingredients in a large saucepan over medium-low heat. Stir until melted.<br />
<br />
Increase heat to medium and bring mixture to a boil (do not mistake air bubbles for boiling). Boil slowly, lowering heat slightly if necessary, and stir constantly for 5 minutes or until mixture reaches softball stage (about 235 degrees Fahrenheit).<br />
<br />
Remove pan from heat and stir in vanilla. Then stir in chocolate chips, and mix until chips are completely melted and combined with the marshmallow syrup.<br />
<br />
Pour into prepared pan, and jiggle pan to level mixture. Sprinkle with chopped candy, and press gently to set. Allow mixture to cool completely and slice into squares.<br />
<br />
<i>Recipe Adapted from Durkee Mower Inc, as posted on </i><a href="http://www.marshmallowfluff.com/category/fabulous-fudges/"><i>MarshmallowFluff.com</i></a>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com1tag:blogger.com,1999:blog-612631430086560555.post-68351479392946403892015-03-10T21:13:00.002-04:002015-03-11T19:57:51.054-04:00Chocolate Almond Coconut Granola<div class="separator" style="clear: both; text-align: center;">
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<br />
It's been a while since I've been <i>this</i> excited about a recipe but... holy smokes, y'all. I am in love with this granola!<br />
<br />
I recently saw a recipe for <a href="http://sallysbakingaddiction.com/2012/12/04/triple-chocolate-crunch-granola/">Triple Chocolate Crunch Granola</a> and knew that was something I needed to try. But shortly thereafter, I was inspired by a very nice representative from <a href="http://nuts.com/">Nuts.com</a>* to develop a recipe using almonds. I had the idea to make a chocolate granola, with almonds... and coconut.<br />
<br />
For a coconut lover like me, that's essentially a trifecta of deliciousness. Almond joy-ous, if you will! Plus I keep hearing about all the health benefits of <a href="https://nuts.com/nuts/almonds/">almonds</a> and coconut oil, so I feel like it's an indulgence you don't have to feel too guilty about.<br />
<br />
And while I had a pretty decent first attempt at this, I tweaked a few things and my second try was spot on. I have been sneaking handfuls of this stuff every time I walk by the container. It's addicting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXu3ROWQ_G7pDOnlZ_btL9h2AOJCWVZEO7hjAa4I63AEPb0aqMlezyfkaJdaoMWbM6IosKUim0PkRs0ZKUtmAmC08DQa2zlFsYh50Y5AdPAwL1bL9rOXXaqN6vkofY9lpjP1fn5KacV-b/s1600/choc+almond+granola+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXu3ROWQ_G7pDOnlZ_btL9h2AOJCWVZEO7hjAa4I63AEPb0aqMlezyfkaJdaoMWbM6IosKUim0PkRs0ZKUtmAmC08DQa2zlFsYh50Y5AdPAwL1bL9rOXXaqN6vkofY9lpjP1fn5KacV-b/s1600/choc+almond+granola+2.jpg" height="400" width="300" /></a></div>
<br />
Honestly. The photo session was like 30% shooting, 70% snacking.<br />
<br />
Soo good.<br />
<br />
I just feel badly for Mr. Vittles-- he's not big fan of granola, and he's REALLY not a fan of people crunching food in his presence. It's a weird pet peeve of his. <br />
<br />
I didn't realize how super crunchy this granola really is until The Mini was chomping away on some as her "after-dinner treat" the other night. Pretty much her dad's worst nightmare. I wasn't sure if I should be more worried about her tiny teeth chipping, or his soul being crushed with every bite.<br />
<br />
So... uh, sorry, Mr. V. But everyone else - you're welcome!<br />
<br />
<b>Chocolate Almond Coconut Granola</b><br />
<ul>
<li>2 1/2 C. old-fashioned rolled oats (not quick-cooking)</li>
<li>1/2 C. sliced almonds</li>
<li>1/2 C. sweetened, shredded coconut</li>
<li>1/4. C. agave nectar</li>
<li>1/3 C. dark brown sugar</li>
<li>1/4 C. coconut oil (use unrefined for coconut flavor)</li>
<li>1 T. almond butter</li>
<li>1/2 C. unsweetened cocoa powder</li>
<li>1 t. vanilla extract</li>
<li>1/8 t. salt</li>
<li>2/3 C. mini chocolate chips</li>
</ul>
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment or nonstick foil, & set aside. <br />
<br />
In large bowl, mix oats with almonds and coconut until evenly distributed. Set aside. <br />
<br />
In small saucepan over medium-low heat, combine agave, brown sugar, coconut oil, and almond butter. Stir until oil and almond butter are melted, then add cocoa powder. Mix until no lumps remain (mixture will be thick, like brownie batter). <br />
<br />
Remove saucepan from heat and stir in vanilla and salt. Add to oat mixture, and use clean hands to coat oats with cocoa mixture until evenly covered. (I know this is messy, but I recommend using your hands because you'll be able to coat the dry ingredients more thoroughly if you stir & squeeze the ingredients through your fingers.)<br />
<br />
Spread granola evenly onto prepared sheet, and bake for 30 minutes, stirring well but gently every 10 minutes with a rubber spatula. Remove from oven, and immediately sprinkle with mini chocolate chips. Stir well to form larger clusters of granola, then spread back out evenly on pan to cool. Place pan on wire rack until granola has cooled completely & chocolate has hardened (2-3 hours). Store in airtight container.<br />
<br />
<i>Recipe Loosely Adapted from <a href="http://sallysbakingaddiction.com/2012/12/04/triple-chocolate-crunch-granola/">Sally's Baking Addiction</a></i><br />
<br />
*Note: I did not receive any free samples or compensation from Nuts.com when collaborating on this post.Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com3tag:blogger.com,1999:blog-612631430086560555.post-75823006105078553962015-02-09T21:41:00.000-05:002015-02-14T15:14:47.984-05:00Red Velvet Frozen Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pWIL77UiyZzXuMendWHDVvTnS_pPLKyb4xhvbHF_B1B5MTp73JZZTUp7PtW1nOSFKIyMGntCPVMRk0X-YF8GDoiNlXnZdexcXwlpFSVB1L5ayFJBrNSMSlVjhV8fcTjwE-yZ7ktUpsjp/s1600/red+velvet+frozen+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pWIL77UiyZzXuMendWHDVvTnS_pPLKyb4xhvbHF_B1B5MTp73JZZTUp7PtW1nOSFKIyMGntCPVMRk0X-YF8GDoiNlXnZdexcXwlpFSVB1L5ayFJBrNSMSlVjhV8fcTjwE-yZ7ktUpsjp/s1600/red+velvet+frozen+yogurt.jpg" height="398" width="400" /></a></div>
<br />
Four years ago, I made a really yummy <a href="http://vittlesandbits.blogspot.com/2011/01/red-velvet-ice-cream.html">red velvet ice cream</a>, and ever since I've been wanting to try my hand at a red velvet frozen yogurt.<br />
<br />
Clearly I was not in any particular hurry, but hey - better late than never.<br />
<br />
With Valentine's Day<i> again </i>right around the corner, this is a nice, festive recipe. <br />
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For me, it's also a frozen treat my daughter can eat that's not hanging off the side of my house.<br />
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<br />
(Yes... that is an icicle.)<br />
<br />
Ever since the "Great Blizzard of 2015" a couple weeks ago (which turned out to be nothing more than a regular snow storm in our parts), the Mini has been asking for another "ike-icle snack."<br />
<br />
Leave it to my child to find something to munch on while playing in the snow.<br />
<br />
In any event, since the main ingredient here is whole milk Greek yogurt, this is much tangier than ice cream. To someone like Mr. Vittles, who is not a fan of yogurt, this was a great disappointment. But not to me! I looove yogurt, especially thick and creamy Greek-style - so I say, bring on the tang.<br />
<br />
I <i>will </i>caution you, however, this frozen yogurt is best eaten right out of the ice cream maker. That's when it will have a consistency closest to what you'd find in a yogurt shop. If you do freeze it for later, make sure you let it sit on the counter for about 15-20 minutes before trying to serve it. This is how I was able to scoop it to take the photos seen here.<br />
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<br />
If you choose to add alcohol, that should help make it easier to scoop - but just keep in mind it will still be quite firm.<br />
<br />
<b>Red Velvet Frozen Yogurt </b><br />
<br />
<ul>
<li>1/2 C. sugar</li>
<li>2 1/2 t. cocoa powder</li>
<li>1 oz. white baking chocolate, finely chopped</li>
<li>2/3 C. half and half</li>
<li>2 T. light corn syrup</li>
<li>1 t. red food coloring</li>
<li>2 C. plain whole milk Greek yogurt (such as <a href="http://chobani.com/">Chobani</a>)</li>
<li>3 T. vodka, optional if planning to freeze for later*</li>
</ul>
<br />
In a small bowl, whisk together sugar and cocoa powder until no lumps remain. Set aside.<br />
<br />
Over double boiler, combine white chocolate and half and half. Heat, whisking frequently, until chocolate is melted. Add sugar and cocoa, and whisk until dissolved.<br />
<br />
Remove from heat, and add corn syrup and red food coloring. Whisk to thoroughly combine. Let cool slightly, then fold in yogurt with rubber spatula. Once yogurt is incorporated, whisk mixture until smooth and no streaks remain.<br />
<br />
Chill in refrigerator until mixture is cold (about 2 hours). Then churn in an ice cream maker according to manufacturer's instructions (I have a Cuisinart, and I churned for about 25 minutes). During last few minutes of churning, add vodka if using. Serve immediately, or store in freezer in airtight container.<br />
<br />
*The vodka helps give the mixture a more scoopable consistency if you plan on freezing for later. If you don't use it, I would recommend letting the yogurt sit on the counter a bit to soften before trying to scoop it.<br />
<br />
<i>Original Recipe</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com10tag:blogger.com,1999:blog-612631430086560555.post-54747408238275704692015-01-14T14:39:00.000-05:002015-01-14T14:39:23.646-05:00Mary's Cowboy Caviar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O7RG_0acLn-7aAM7_2NMAe2xTT1VYUUacUOMAFEr90QhmijN1VrMykJFzntKyNTL0FpXk1tBsHCAuD_m_UNOavkmT8IcFT-Z3nFWL5xbq3xEsea7M7NsH-1m46EFoc7iTvKMtGOYAT2e/s1600/cowboy+caviar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-O7RG_0acLn-7aAM7_2NMAe2xTT1VYUUacUOMAFEr90QhmijN1VrMykJFzntKyNTL0FpXk1tBsHCAuD_m_UNOavkmT8IcFT-Z3nFWL5xbq3xEsea7M7NsH-1m46EFoc7iTvKMtGOYAT2e/s1600/cowboy+caviar.jpg" height="400" width="300" /></a></div>
<br />
Today, I have for you a special treat. Not only is this bean "salsa" amazing, but one of my favorite people in the world offered to share her recipe and a post. Take it away, Mary!<br />
<br />
<i>Hello! My name is Mary and I am super excited about being a guest blogger today! To start, Maggie and I have been friends since high school, and I am actually shocked she asked me (well I may have gently suggested) that I guest blog for her! As it with most friendships, as we get older it gets harder and harder to find time to catch up. We decided though to make the time to get together and catch up over the holiday. </i><br />
<br />
<i>My friends and I were all going to bring something to eat to Maggie’s. Now as they know I am not a cook...at all. However I do have one ace up my sleeve, a great bean dip known as Cowboy Caviar which I bring everywhere I go, and it’s become a hit with a lot of people. </i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr4J1YBO0AiAhMv7wrTRNvA6J6iKV7FkrZjwVVbX5ak_-bCkD1sssh9VMK88zCePeVSWA44-H08XBSTCyEdKzh4HYj_em3fK3Yg40l6RfYfFLKNvoaspg4gBUtovxQb5UBvSIYqcxnVac/s1600/cowboy+caviar+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr4J1YBO0AiAhMv7wrTRNvA6J6iKV7FkrZjwVVbX5ak_-bCkD1sssh9VMK88zCePeVSWA44-H08XBSTCyEdKzh4HYj_em3fK3Yg40l6RfYfFLKNvoaspg4gBUtovxQb5UBvSIYqcxnVac/s1600/cowboy+caviar+close.jpg" height="400" width="300" /></a></div>
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<i>My sister-in-law gave me the recipe, who had gotten it from someone else- so I am not sure of the origin. But it’s delicious and easy, and everyone loves it!</i><br />
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<b>Cowboy Caviar</b><br />
<br />
<u><i>Dressing:</i></u><br />
1/2 C. oil (I use canola)<br />
1/2 C. apple cider vinegar<br />
1/2 C. sugar<br />
1 t. salt<br />
<br />
<u><i>Salad:</i></u><br />
1 can black beans<br />
1 can black-eyed peas<br />
1 can shoe peg corn<br />
1 C. chopped green pepper<br />
1 C. chopped red pepper<br />
1/2 C. chopped scallions<br />
<br />
Make dressing first so it can cool: put dressing ingredients in pot, and boil until sugar is dissolved.<br />
<br />
Meanwhile, pour beans, peas, corn in a colander to drain liquid and rinse well. Add all to a big bowl. Mix well, and pour dressing when cooled. Best to chill at least 4 hours, and prior to serving drain some of the liquid. Serve with tortilla chips.<br />
<br />
<i>Family Recipe - Origin Unknown</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com8tag:blogger.com,1999:blog-612631430086560555.post-84039212038928222772014-12-23T20:01:00.001-05:002014-12-23T20:01:43.991-05:00Cranberry Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpWITg90WRCphMFPfivZRXT13VO4865edv0-8CNwzINqhnCeX2ZMMBIzH6Jl8rtgFImj-fT8ferG-Huq7ER3UDYUkjFoo7c5o_WO_iAKuqXozMCG7DVjUSm39Adg-0Kzy17bWCBh-Fv8n/s1600/cranberry+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpWITg90WRCphMFPfivZRXT13VO4865edv0-8CNwzINqhnCeX2ZMMBIzH6Jl8rtgFImj-fT8ferG-Huq7ER3UDYUkjFoo7c5o_WO_iAKuqXozMCG7DVjUSm39Adg-0Kzy17bWCBh-Fv8n/s1600/cranberry+salsa.jpg" height="392" width="400" /></a></div>
<br />
I don't know how, but this happens to me every year - Christmas sneaks up on me!<br />
<br />
I love this time of year but I do wish it wasn't so busy. In the desire to see our loved ones and celebrate the holiday (as well as December birthdays!), it can get a little hectic and stressful.<br />
<br />
This holiday season has luckily been pretty low-stress for me so far... our decorations are up, my cards are mailed, I have my shopping done, and this week I've even been able to fit in some baking. <br />
<br />
If I can just finish my wrapping, I'll be in good shape!<br />
<br />
But that leaves little time for blogging. When I'm not working, it seems I'm either busy around the house, or watching the movie <i>Frozen </i>for the umpteenth time with the Mini. (I know we're a little late on the bandwagon, but she only turned 2 in October - so this is the first time she's had enough of an attention span to watch even part of a movie. Be careful what you wish for, by the way. Saturday we watched it 3 times in a row!)<br />
<br />
So anyway, I actually made this yummy salsa for Thanksgiving... but 'tis <i>still </i>the season for cranberries! This comes together quickly, and would be a festive addition to your holiday appetizer table. <br />
<br />
Feel free to experiment with the amount of sugar and jalapeno in the recipe. I would start out with less and add more if necessary, to suit your taste. If you like spicy, you might consider more than the two jalapenos.<br />
<br />
More importantly - I wish you and your families a wonderful holiday and a happy, healthy 2015!<br />
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<br />
<b>Cranberry Salsa</b><br />
<br />
<ul>
<li>1 12-oz. pkg. fresh cranberries</li>
<li>1/3 C. sugar (or, to taste)</li>
<li>1 bunch green onions</li>
<li>1/2 C. packed cilantro leaves</li>
<li>2 fresh jalapenos, stemmed & seeded</li>
<li>Juice of 1 lime</li>
<li>1/4 t. kosher salt</li>
</ul>
<br />
Combine all ingredients in food processor, and pulse until coarsely chopped. For best results, refrigerate overnight or at least 3 hours before serving. <br />
<br />
<i>Slightly Adapted from Recipe of Unknown Source</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com259tag:blogger.com,1999:blog-612631430086560555.post-43017773702100972742014-11-16T20:11:00.003-05:002014-11-16T20:11:53.151-05:00(Flourless) Peanut Butter Blossoms<div class="separator" style="clear: both; text-align: center;">
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<br />
Sometimes, you think you know a person.<br />
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<br /></div>
<div>
Seven years ago in October, I met Mr. Vittles. Five years ago (from almost the same day) I married him.</div>
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Two days ago... I found out his favorite cookie.</div>
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<br /></div>
<div>
Friday I had gotten a flourless peanut butter blossom recipe from someone at work, but it had a few ingredients I was unsure of. So I did a quick internet search and found a recipe that had only peanut butter, sugar, egg, and vanilla in the dough.</div>
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<br /></div>
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I was still a little skeptical that it would make a good cookie, but it looked so easy it was worth a potential fail. Especially when I took into consideration the only person I'd be disappointing is myself. </div>
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<br /></div>
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Or so I thought.</div>
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<br /></div>
<div>
When I took them out of the oven Friday night, Mr. Vittles asked "Are those gluten-free?" </div>
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<br /></div>
<div>
"Ummm... yes, duh, I'm eating them."</div>
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<br /></div>
<div>
But apparently his actual question was whether or not the <i>original</i> peanut butter blossom recipe is gluten-free. I said that I didn't think so, but I honestly didn't know - I hadn't made them in years. I thought maybe my mother-in-law would know, because she usually makes them at Christmas.</div>
<div>
<br /></div>
<div>
That's when he said "Yeah I know. Those are my favorite cookies."</div>
<div>
<br /></div>
<div>
Wha-what?</div>
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<br /></div>
<div>
<div>
All this time I had thought his favorite cookies were scotcheroos, a chocolate & butterscotch crispy rice cookie that his grandmother makes. But apparently I was wrong. Peanut butter blossoms take the #1 spot on his cookie list.</div>
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<br /></div>
<div>
Who knew???</div>
</div>
<div>
<br /></div>
<div>
<i>Then </i>I figured these would be a huge disappointment to a Blossom Connoisseur such as himself. The first pan I made wasn't even rolled in sugar, and he loooves his treats sweet. So I tried to redeem the second pan by rolling them in coarse sugar. <br />
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Much to my surprise, he said they were more peanut-buttery than his mom's, but still really good. Success!</div>
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<br /></div>
<div>
On another note... I would like to dedicate this post to my mom, who would have been 60 years old today. </div>
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<br /></div>
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We just celebrated my dad's upcoming 60th birthday with a fabulous surprise party, and I only wish that she was here to celebrate as well.</div>
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<br /></div>
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She is the one who fostered my love of baking and creating, and I know she would love the idea of this blog. </div>
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<div>
Mom, I miss you every day, and thank you for everything. I would not be the person I am today were it not for you. I hope you are somewhere having a huge piece of cake that's as delicious as all the treats you baked for us over the years. Pssst... I love you!</div>
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<div>
<b>(Flourless) Peanut Butter Blossoms</b></div>
<div>
<ul>
<li>1 cup smooth peanut butter (I used Jif's Natural creamy peanut butter)</li>
<li>1/2 cup packed light brown sugar </li>
<li>1 egg</li>
<li>1/2 teaspoon vanilla extract</li>
<li>14 Hershey's milk chocolate kisses</li>
<li>Extra sugar, for rolling (optional)</li>
</ul>
</div>
<div>
Preheat oven to 350 degrees F. Unwrap chocolate kisses, and set aside. Line a baking sheet with nonstick foil or parchment paper, and set aside as well.</div>
<div>
<br /></div>
<div>
In a medium bowl, combine peanut butter, brown sugar, egg, and vanilla. Stir until well-combined. If rolling balls in sugar, place some in a shallow dish. Wet hands until damp, then roll about 1 Tablespoon of dough into a ball. Roll in sugar (if using) and place balls onto prepared baking sheet at least an inch apart. </div>
<div>
<br /></div>
<div>
Bake 10-12 minutes until set and lightly browned (although dough will still be soft). After removing from oven, press a chocolate kiss into the center of each cookie. Let cool on baking sheet for 5-10 minutes, before transferring to wire rack to cool completely.</div>
<div>
<br /></div>
<div>
Makes 14 cookies. Recipe slightly adapted from <a href="http://www.nutritiouseats.com/flourless-peanut-butter-kiss-cookies-gluten-free-dairy-free/">nutritiouseats.com </a></div>
</div>
Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com8tag:blogger.com,1999:blog-612631430086560555.post-78209462961109068782014-10-26T08:43:00.000-04:002014-10-26T08:43:27.416-04:00Gluten-Free Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
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<br />
Fall is undoubtedly my favorite season. The cool, crisp air.... the leaves crunching under your feet... Halloween... and of course, the apples and pumpkins. <br />
<br />
It's only natural that I would try to foster the same love of everything autumn in the Mini.<br />
<br />
So we have been reading books about Halloween and Fall- mostly in an attempt to persuade her to put on her Halloween costume- but we inadvertently created a pumpkin-loving monster.<br />
<br />
She points them out everywhere. On walks, at the store, driving in the car. "Mommy look! Punkins!"<br />
<br />
So we thought bringing her to the pumpkin "patch" last weekend would be the greatest thing ever. Better yet, they offer pumpkins at the orchard where we pick apples every year, so we figured we'd kill two birds with one stone.<br />
<br />
At first it was great...<br />
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...but after about ten minutes of apple-picking, she was turning into Grumplestilksin. It was no fun that Mommy kept trying to take pictures and wouldn't let her pick up the rotten apples on the ground, or run around with giant sticks. So she refused to smile for any photos, and said she didn't want to pick out a pumpkin.<br />
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Although she did eventually come around a little, and tried to carry her pumpkin to the wagon.<br />
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But alas, it was too heavy.<br />
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<br />
Who knew the pumpkin patch would be a field of disappointments.<br />
<br />
But the good news is, Mini has never met a pumpkin <i>muffin</i> she didn't like. Even these gluten-free ones, which no one will even guess are missing wheat flour!<br />
<br />
<b>Gluten-Free Pumpkin Muffins</b><br />
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<ul>
<li>2 C. Gluten-Free Flour Blend* (see below)</li>
<li>2/3 C. firmly packed brown sugar</li>
<li>1/3 C. sugar</li>
<li>1 T. baking powder</li>
<li>1/4 t. baking soda</li>
<li>1/2 t. salt</li>
<li>1 t. ground cinnamon</li>
<li>1/4 t. ground ginger</li>
<li>1/8 t. ground nutmeg</li>
<li>1/8 t. ground cloves</li>
<li>6 T. butter, melted</li>
<li>3/4 C. canned pumpkin</li>
<li>1/3 C. buttermilk**</li>
<li>2 eggs, slightly beaten</li>
<li>1 t. pure vanilla extract</li>
</ul>
<br />
Preheat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup, or grease cups. Set aside.<br />
<br />
Combine flour, sugars, baking powder, baking soda, salt, and spices. Whisk to combine.<br />
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In smaller bowl, whisk butter, pumpkin, buttermilk, eggs, and vanilla. Stir into flour mixture just until moistened.<br />
<br />
Spoon batter into prepared muffin pan. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan & cool completely on wire rack. Makes 12 + muffins. Store muffins in an airtight container for up to 5 days.<br />
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<u>*Gluten-Free Flour Blend</u>: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in air-tight container. Stir before using.<br />
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<br /></div>
<div>
**If you don't have buttermilk, substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes</div>
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<br /></div>
<div>
<i>Recipe Adapted Slightly from <a href="http://www.landolakes.com/recipe/3316/spiced-pumpkin-muffins-gluten-free-recipe">Land O Lakes</a></i></div>
Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com7tag:blogger.com,1999:blog-612631430086560555.post-38397397096172522992014-10-08T22:05:00.000-04:002014-10-08T22:05:20.626-04:00Roasted Tomato & Jalapeno Salsa<div class="separator" style="clear: both; text-align: center;">
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<br />
Mr. Vittles and I have grown our own veggies almost every year since we met.<br />
<br />
Some years have definitely been more successful than others. Before we owned a home, we would plant everything in containers on our deck, but last summer was our first time having a "real" garden space. <br />
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Interestingly enough, it was our worst crop to date.<br />
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Thankfully, this year we redeemed ourselves, and I think next year will be even better now that we've had two growing seasons in our home to learn from our mistakes.<br />
<br />
One thing<i> I </i>learned this summer was to let Mr. Vittles do all the harvesting. He got rather prickly when I picked a bell pepper before it was apparently 'ready.' Jeez... do NOT mess with a man and his peppers. Just sayin'.<br />
<br />
Anyway, our jalapeno and tomato plants were going crazy toward the end of summer, and I could not keep up. I love a good caprese salad, but we were getting tired of that, and there is only so much one can do with fresh tomatoes! And I was really at a loss with the jalapenos, because even if I would use a sprinkling here & there in various dishes, there was always a bunch still left. <br />
<br />
So I made this slightly time-consuming salsa, and it killed two birds with one stone... used up our veggies, <i>and</i> tasted amazing. Totally worth the extra time and effort of roasting.<br />
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In fact, I'm not gonna lie - I basically had a dinner of chips and salsa a couple nights after I made it.<br />
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And even the Mini enjoyed it! My dad & stepmom were over a little while after it was finished, and we were all hanging out on our deck. I put the salsa out with some chips, and my dad (her Poppa) was breaking off chips for her - naturally, she wanted to dunk them in the salsa, too. He was a little skeptical that it would be too hot, but I knew she likes other spicy things, so I figured we should let her try it. Lo and behold, she loved it. <br />
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The next day, just Mini and I were sitting on the deck in the very same place. She got a far-off look in her eye and said "Poppa. Chips. Hot." <br />
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Dreaming of food - that's mommy's girl. <br />
<br />
And that's how memorable the salsa was!<br />
<br />
<b>Roasted Tomato & Jalapeno Salsa</b><br />
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<ul>
<li>1 1/2 lb. ripe whole tomatoes (about 10 medium), preferably plum</li>
<li>2-3 fresh jalapeño peppers, stemmed (amount depends on your preference for spicy & also size of the peppers)</li>
<li>Half of a small white onion, sliced into 1/4 inch thick rings</li>
<li>4 garlic cloves, peeled</li>
<li>1/3 C. chopped fresh cilantro, loosely packed</li>
<li>1 t. salt</li>
<li>1 1/2 t. cider vinegar</li>
</ul>
<br />
Preheat the broiler on high. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the flame and broil for about 6 minutes, until darkly roasted on one side. The tomatoes may split and lose some juices. Using a pair of tongs, flip over the tomatoes and chiles and roast the other side for approximately 6 more minutes. The tomatoes may get charred on the outside, but the idea is to cook them through. Set aside to cool.<br />
<br />
Turn off broiler, and preheat oven to 425 degrees. Place onion rings & garlic on another baking sheet, and roast in the oven, stirring every couple minutes, until the onions are browned and wilted and the garlic is soft and browned in spots (approximately 15 minutes). Cool to room temperature.<br />
<br />
Peel the cooled tomatoes with your fingers and cut out the cores, working over your baking sheet to keep all the juices. Place whole jalapenos with the onion and garlic in food processor and process until finely chopped, scraping everything down with a spatula as needed. Place jalapeno mixture into a large bowl. Without washing the processor, coarsely puree the tomatoes & excess juice from baking sheet. Then add them to the bowl with cilantro, and stir to combine. If needed, stir in some water to achieve a spoonable consistency. Add salt & vinegar to taste, using ingredient amounts as guidelines. Can be eaten immediately, or covered & refrigerated for up to 5 days.<br />
<i><br /></i>
<i>Recipe Slightly Adapted from </i><i>Rick Bayless with JeanMarie Brownson and Deann Groen Bayless, as found on <a href="http://www.epicurious.com/recipes/food/views/Roasted-Jalapeno-Tomato-Salsa-with-Fresh-Cilantro-105450">Epicurious</a></i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com1tag:blogger.com,1999:blog-612631430086560555.post-33658071591324062662014-09-05T22:06:00.000-04:002014-09-05T22:06:17.359-04:00Coconut Water Strawberry Banana Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlbE4R8Ja-d9YRdcWnew1t88LY5-q0L2JHD9-D3781j_2nnx420UxRli4vcQpi6aSTlvH_s8sdMgJgz8UL3k2zocLsxFGnORQ6SUSZ8FDnoaliKD-P8J98qFhn4fc3GWXNHO5ypT8enf-/s1600/coconut+water+smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlbE4R8Ja-d9YRdcWnew1t88LY5-q0L2JHD9-D3781j_2nnx420UxRli4vcQpi6aSTlvH_s8sdMgJgz8UL3k2zocLsxFGnORQ6SUSZ8FDnoaliKD-P8J98qFhn4fc3GWXNHO5ypT8enf-/s1600/coconut+water+smoothie.jpg" height="390" width="400" /></a></div>
<br />
I hope everyone enjoyed their Labor Day weekend - the official "last hurrah" of summer!<br />
<br />
We spent a good portion of it at the beach with family. <br />
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<span style="font-size: x-small;">Long Beach Island, NJ with cousins </span></div>
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<span style="font-size: x-small;">Point Pleasant Beach, NJ with Poppa & CandiGram</span></div>
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I find it incredible that The Mini started summer afraid of the ocean, and now she can't get enough. Amazing what a few months can do!<br />
<br />
Overall, though, I'm just not sure where summer went this year. I think in large part it hardly felt like summer because we had so many unseasonably cool days.<br />
<br />
Except for this week when it decided it would make a September appearance with extreme humidity and near-90 degree temps! Weather like that makes me want a refreshing smoothie. <br />
<br />
Cocozia* was nice enough to send me a case of their <a href="https://www.blogger.com/%3Ciframe%20style=%22width:120px;height:240px;%22%20marginwidth=%220%22%20marginheight=%220%22%20scrolling=%22no%22%20frameborder=%220%22%20src=%22//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=vittles-20&marketplace=amazon&region=US&placement=B00K65O870&asins=B00K65O870&linkId=C3JDXZQEWROIJ3BS&show_border=true&link_opens_in_new_window=true%22%3E%20%3C/iframe%3E">organic coconut water</a> for review here on the blog, and so my first thought was to create a smoothie with it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlobhGExDFtFdm6dVKvCBXrtzctK9iZ1cZubEoVBwYwOwl9KMpBHS1EvDnzTD_uevZk-0YnijN5eCiXKsVc8DZGYVQ7UiZm-JNut78j5_07suUKoHdIO4uFEn33Z22I6NTEi5TqPOwQHV/s1600/cocozia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlobhGExDFtFdm6dVKvCBXrtzctK9iZ1cZubEoVBwYwOwl9KMpBHS1EvDnzTD_uevZk-0YnijN5eCiXKsVc8DZGYVQ7UiZm-JNut78j5_07suUKoHdIO4uFEn33Z22I6NTEi5TqPOwQHV/s1600/cocozia.jpg" height="313" width="400" /></a></div>
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Personally, I find that coconut water has a bit of a peculiar taste - which is not to say that it's <i>bad,</i> but rather nothing like you would typically associate with "coconut." However, I started drinking it a few years ago because of its supposed health benefits, and grew to enjoy the taste. Cocozia happens to be one of the better ones I've tasted, and I love that it's organic. <br />
<br />
Especially because I like to give it to The Mini - she thinks it's juice, and is perfectly content to drink it plain over ice. Sometimes I throw some fresh raspberries or sliced strawberries in it, and she thinks its fancy. <br />
<br />
But make it a smoothie, pour it in her Princess cup, and now you're <i>really</i> speaking her language! <br />
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<b>Coconut Water Strawberry Banana Smoothie</b><br />
<br />
<ul>
<li>1 C. coconut water</li>
<li>1 C. plain yogurt</li>
<li>1 banana</li>
<li>1 C. frozen strawberries</li>
<li>sweetener, if desired (honey, agave, or sugar to taste)</li>
</ul>
<br />
Place all ingredients in blender, in the order listed above. Blend until smooth. Makes 1-2 servings.<br />
<br />
<i>Original Recipe</i><br />
<br />
*Special thank you to Cocozia for allowing us to sample their coconut water at no cost. Please note that I did not receive any compensation to write this post, and it reflects my personal opinion.Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com0tag:blogger.com,1999:blog-612631430086560555.post-21942870800458159212014-08-03T21:03:00.001-04:002014-08-03T21:03:55.855-04:00Turkey Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uM74az48rGqSgQjnZyromSD6qNKTLofnUSpVUBZLfLAxMtAsAWEKJfaa1kCzq2uGYT7E427IRTqUAsqFRFlhONDjdNrsIiBnM8V-952OThilQaupwyQxw4f-V4i9jJkzrKct-ZxqOCMP/s1600/turkey+meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uM74az48rGqSgQjnZyromSD6qNKTLofnUSpVUBZLfLAxMtAsAWEKJfaa1kCzq2uGYT7E427IRTqUAsqFRFlhONDjdNrsIiBnM8V-952OThilQaupwyQxw4f-V4i9jJkzrKct-ZxqOCMP/s1600/turkey+meatloaf.jpg" height="305" width="400" /></a></div>
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A couple of months ago, one of my coworkers asked if I had a classic meatloaf recipe.<br />
<br />
I immediately went to V&B, thinking I could just forward her the link ... when I realized I do not have a "traditional" meatloaf on my blog! I couldn't believe it. I make this recipe often, in a rotation with<a href="http://vittlesandbits.blogspot.com/2011/09/buffalo-chicken-meatloaf.html"> buffalo chicken meatloaf </a>(which is now also a staple in our household.) <br />
<br />
So I wanted to remedy this oversight immediately, but it's usually tough to snap a decent picture during the madness of weekday mealtimes. Which meant I had to wait until I made it on a weekend... and the pictures are<i> still</i> pretty rugged, haha! <br />
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Look, <a href="http://vittlesandbits.blogspot.com/2010/07/bacon-cheeseburger-turkey-meatloaf.html">as I've lamented before</a>, it's tough to make a mound of barf-colored meat look 'sexy.' I think I've gotten a little better, but this time I also had a hungry Mini Smalls circling like a shark. <br />
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Don't mess with the Mini when she's ready to eat - trust me, the girl is serious about her chow. Does this look like the face of an amateur to you?<br />
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Don't be fooled by the kitty in the bottom of her bowl. She's hardcore, I tell you. Ruthless.<br />
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(I think she gets it from her momma - I get "hangry" too.)<br />
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In any event, I promise the taste makes up for my poor food styling & photography skills!<br />
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<b>Turkey Meatloaf</b><br />
<br />
<ul>
<li>16 oz. ground turkey (I use 94% lean)</li>
<li>1 egg</li>
<li>2 T. milk</li>
<li>1/2 C. plain breadcrumbs</li>
<li>1 t. garlic powder</li>
<li>3/4 t. onion powder</li>
<li>2 T. Worcestershire sauce</li>
<li>1 T. dijon mustard</li>
<li>2 T. fresh parsley, minced</li>
<li>1 t. salt</li>
<li>freshly ground pepper, to taste</li>
</ul>
<i><u>Glaze</u>:</i><br />
<br />
<ul>
<li>1/3 C. ketchup</li>
<li>1 T. barbecue sauce</li>
<li>1 T. brown sugar</li>
<li>1 T. apple cider vinegar</li>
</ul>
Preheat oven to 350 degrees Fahrenheit. Grease a glass pie pan or 8" square baking dish, and set<br />
aside. (If you like to make it in a loaf pan that's fine too, but I prefer to a larger dish so the end result is less greasy.)<br />
<br />
Whisk eggs & milk in large bowl. Add breadcrumbs, garlic & onion powders, Worcestershire sauce, mustard, parsley, salt, and pepper. Stir to combine. Add ground turkey and mix well with hands until<br />
thoroughly combined.<br />
<br />
Form into a mound in prepared pan/dish and bake 50 minutes. In bowl, prepare glaze by combining ketchup, barbecue sauce, brown sugar, and apple cider vinegar. Spread over meat, and bake an additional 15 minutes. Let stand 10 minutes before serving. Serves 2-4 people.<br />
<i><br /></i>
<i>Original Recipe</i>Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com3tag:blogger.com,1999:blog-612631430086560555.post-70528697661584600742014-07-04T13:19:00.000-04:002014-07-05T12:09:55.662-04:00Baked Apple Cinnamon Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj7KbG9Q6AZ4jWz_3_zVzZRaLyxCO6yx5wrhN8qw20W793c_GnioTLWh8H25s2PNX6IH0SIhpyhFno3oMeW8zBLH35EeZ5v2YFZAsHBDf7RnNheyrStS6AOx46CoRloNAiZ8V-IglBj8o/s1600/apple+cinnamon+baked+oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj7KbG9Q6AZ4jWz_3_zVzZRaLyxCO6yx5wrhN8qw20W793c_GnioTLWh8H25s2PNX6IH0SIhpyhFno3oMeW8zBLH35EeZ5v2YFZAsHBDf7RnNheyrStS6AOx46CoRloNAiZ8V-IglBj8o/s1600/apple+cinnamon+baked+oatmeal.jpg" height="400" width="353" /></a></div>
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Happy 4th of July y'all!<br />
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It's currently raining here, courtesy of Hurricane Arthur, so there is not much celebrating to report from the Vittles household.<br />
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<div>
The rest of the holiday weekend is supposed to be beautiful, but I knew most of today was supposed to be a wash. So last night I made this oatmeal to bake in the morning. </div>
<div>
<br /></div>
<div>
I never liked oatmeal until recently, though I was also never sure why. Much like hot tea, it<i> seems</i> like something I would enjoy, yet every time I had it I found it to be... bleh.</div>
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<br /></div>
<div>
I still don't know what brought me around to it. Maybe the fact that I started feeding it to the Mini, and eating her inevitable leftovers? Maybe the fact that I started having it with a little brown sugar and cinnamon? Maybe the fact that I don't have a lot of "hearty" breakfast options since going gluten-free?</div>
<div>
<br /></div>
<div>
Not really sure. But in the meantime, the Mini is also starting to get a little more discerning with her tastes - she has started asking for specific things at mealtime, and refusing others. (Our newest favorite is cherries.) But so far, this has been a hit. </div>
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<div>
It's also great left-over, so no worries if you don't eat the whole pan.</div>
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Hope everyone has a fun & safe holiday - Happy Birthday, America!</div>
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<div>
<b>Baked Apple Cinnamon Oatmeal</b></div>
<div>
<ul>
<li>2 C. uncooked quick-cooking oats</li>
<li>1/2 C. packed brown sugar </li>
<li>1 t. ground cinnamon</li>
<li>1/8 t. ground cloves</li>
<li>pinch salt</li>
<li>1 t. baking powder</li>
<li>1 1/2 C. milk</li>
<li>1 t. vanilla extract</li>
<li>1/2 C. unsweetened applesauce </li>
<li>2 T. butter, melted </li>
<li>1 large egg, beaten </li>
<li>1 apple, peeled, cored & diced</li>
</ul>
</div>
<div>
<br />
Preheat oven to 375°. Grease an 8" square baking dish with cooking spray, and set aside.*</div>
<div>
<br /></div>
<div>
In a large bowl, whisk together the oats through baking powder, & set aside. In separate bowl, combine the milk, vanilla, applesauce, butter, and egg.</div>
<div>
<br /></div>
<div>
Add milk mixture to oat mixture; stir well. Fold in diced apples. Pour mixture into prepared baking dish & bake for 20-25 minutes, or until set in middle. Allow to cool 5 minutes, then serve warm.</div>
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<br /></div>
<div>
*<u>Note</u>: This recipe can be made the night before, and stored in the refrigerator. If making ahead, skip the step of preheating oven until ready to bake. Also you may need to add an extra few minutes to bake time.</div>
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<br /></div>
<div>
<i>Recipe adapted from</i> <a href="http://www.cookinglight.com/">Cooking Light</a>, <i>as posted on <a href="http://www.myrecipes.com/recipe/baked-oatmeal-10000000549848/">MyRecipes.com</a></i></div>
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Maggie @ Vittles and Bitshttp://www.blogger.com/profile/04492845794839488257noreply@blogger.com4