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Monday, April 06, 2009

We have a Facebook page!

If you have a Facebook account, type in Spatulatta Cookbook in the search engine.

Find more updates, start discussions, and join the rest of our friends :)

Go to http://facebook.com

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posted by Gaylon at 1:54 PM


Some cute (but disqualified) entries for the Magic Soup Contest

Thursday, April 02, 2009

We got a kick out of these entries, especially since they were from adults entering the Magic Soup Contest. The age limit was 14-years old but that didn't stop some of our friends from wanting to tell us about their version Magic Soup.

Bob, 48 years old, from KY writes:

Claude's Louisiana Gumbo. You start with a roux of butter, flour and spices. Then you add fresh chicken, okra, tomato, green pepper, chili peppers and, of course, andouille sausage. You add the seafood for the last minutes only to avoid it getting rubbery.

Hazel, age 39, writes:

Right out of the can into the pot.

Susan, age 63, writes:

My magic pot of soup would be made with chocolate kisses. Yummy! :D

Shirley, age 73, writes:

Seek and dump. Start with a pot of chicken stock, then seek good stuff from fridge, freezer and pantry that tickles your fancy. Exotic and plain, sweet and sour, add some salt and pepper, put the lid on the pot and simmer for 2 hours sort of, tap occasionally with your magic wand and fingers crossed. The result is a magic soup. Never made a magic soup that everyone didn't like.

Maybe Bob, Hazel, Susan, and Shirley will inspire an "over 18" essay contest!

Thanks for sharing!

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posted by Gaylon at 8:55 AM


Go Bars and Eggs Unite!

Thursday, January 22, 2009

Amanda says:

Hi Spatulatta crew!

I just wanted to comment on the breakfast on the go
bars, how did you get yours to stay together? Me and my mom tried twice and both
times it crumbles. Like major crumble. so when we took it out it looked good, and
then we let it cool and then cut it, and then we tried to take it out, and it all
fell apart! It was like sugary granola with dried cranberries in it, but it was
still yummy! Please if you can help me, please send me and email. Thank you so
much! Oh and I have this really good recipe that my friend Joan gave me and that
she learned it from her camp, im still perfecting it to make it healthier, and their
called haystacks, go figure!

Thanks again! Bye!

Spatulatta replies:

Dear Amanda,

You're right the Go Bars were a little crumbly for us too but held
together in the bar shape rather than turning into granola. We may have
used an extra large egg. We were trying to keep the fat content down but
maybe we went too far.

Eggs are the glue that holds lots of culinary concoctions together. I'd
suggest trying 2 eggs medium eggs or better yet the equivalent of Egg
Beaters.

Let us know how they came out and we'll update the recipe on the website.

Thanks!
Team Spatulatta

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posted by Gaylon at 11:58 AM


Willa's Fishing Jello

Monday, January 19, 2009

One tasty treat that I love is Fishing Jello. It's very easy and simple.

Ingredients:

1 packet of blue jello
Whipped Topping
Goldfish crackers (I've also seen whale too)
Net-like pretzels

Directions:

Prepare jello as it says to on packet. After cooling add a school of whipped topping. Add 2 pretzels (one across from another). Add goldfish or whale crackers to make an ocean scene real.

Tip: put liquid in small individual containers before cooling.

Spatulatta replies:

Willa this looks simply delicious! A perfect "lite" dessert after a hearty meal. There's always room for jello ;)

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posted by Gaylon at 11:01 AM


From Olivia and Naomi

Monday, January 05, 2009

Hi!

Our names are Olivia and Naomi...and we just wanted to tell

you how we LOVE the Spatulatta cookbook. Berry Dip & Roll...YUM! And Extra
E-Z Fudge: AMAZING! We also really like the recipe for the Caprese Salad.
YUM! But really, they're all great!

Thanks for the yummy recipes and inspirational cooking!!!

Spatulatta replies:

Dear Olivia and Naomi,

Thank you so much for your email. We're so happy Spatulatta provides recipes
you love! If you have any of your own favorite recipes you'd like to share, please
email them to us. You can even attach a photo of you both cooking in the kitchen.
This would be added to the Spat Blog to share with all our fans.

We especially love recipes with lots of fruits and veggies!

Keep cookin!
Team Spatulatta

P.S. Tell all your friends at school about the Spatulatta cookbook.
The recipes are designed to bring friends and families together.
They're also awesome birthday gifts!



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posted by Gaylon at 7:37 AM


Email from Yun in China

Friday, January 02, 2009

Our friend, Yun, from China writes:

Happy new year! We will have three days off , and then we will have the final exam.
By the way, there maybe are some troubles with my Christmas card.

Yun

Spatulatta Replies:

Happy New Year Yun!

We were not able to view your Christmas card. It is so nice of you to think of us!

Enjoy your three days off from school and best wishes on your exams.

Here is a simple recipe you can make on your days off to prepare you for exams.

It's called, "Baked Apples in a Snap" which you can see at:
http://www.spatulatta.com/week29_fathers_day/baked_apple.html

You'll need:


4 red apples (Red Delicious, Fuji or other red apples
4 to 6 teaspoons of brown sugar
Raisins or other dried fruit
2 tablespoons of butter
Aluminum foil
A little adult help

Equipment:

Potato peeler (the kind with the pointy end)
Melon ball maker
Butter knife
Small baking pan or pie pan
Long handled fork
Oven mitts

Directions:

1. Wash and dry the apples.

2. If you're using the oven, set it to heat to 375 degrees.

3. Take the potato peeler and pierce the top of the apple about 3/4 of an inch from the stem. Push the potato peeler in slowly. You don't want to go too deep because you don't want to go through the bottom of the apple. Go all the way around and then pop this center out. This way you'll make a cup to hold the good stuff in the apple!

4. Use the melon baller to dig out the apple seeds.

5. Fill the center of the apple with raisins or other dried fruit.

6. Put about a tablespoon of brown sugar on top.

7. Add a pat of butter. A pat is about 1/2 a tablespoon.

8. Wrap the apple up in foil by lapping one side then the other over the top of the apple.

9. Set the apples top-side up on the pan so they don't leak when the butter and the sugar start to melt.

10. These can be easily slid into the coals of your Father's Day barbecue, or placed on a grill. We did them in the oven at 375 degrees 18-22 minutes.

11. When you can easily pierce the fruit with a fork (you can test it right through the foil) the apples are finished. They taste just like apple pie!

Hope you enjoy this recipe. Let us know how it turns out!

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posted by Gaylon at 12:17 PM


Kai Wants a Popsickie

Monday, December 29, 2008

A fan sent us the most adorable video of her baby!

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posted by Gaylon at 12:35 PM


Christina's Ham and Spinach Creation

Christina writes:

I love to experiment with new recipes at lunch time. This is one that I
thought was awsome.

Melt 2 table spoons of butter in a shallow sauce pan. Drop 3/4 of a cup of spinach
leaves. Make sure it is packed really tightly. Rip or chop thin slices of deli ham
into small strips. put both spinach and ham into the pan before the butter starts to
burn. Then take 2 small handfuls of cheese and melt it over the spinach and ham
mixture. When the spinach is soggy and some what dark, remove from heat and serve
while it is still warm.

By the way, this was a recipe I made up.

Spatulatta replies:

Hey Christina, thanks for your creative recipe! We love spinach and ham.
This is a great way to use holiday leftovers.

Keep cookin!

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posted by Gaylon at 10:01 AM


Roasted Chestnuts

Monday, December 22, 2008

Roasted chestnuts are such a traditional winter treat that there's a song about them - sing along as you roast your own chestnuts.

Yield 4-6 servings
Time 30-45 minutes
Tools
  • knife
  • baking sheet or cast iron pan
  • clean kitchen towel
Ingredients
  • 24 uncracked chestnuts
Directions Preheat oven to 400.

Have an adult carve an X into the flat side of each chestnut (otherwise they will explode) and place on the baking sheet. Bake about 30 minutes, until pressing a chestnut cracks the shell open easily.

Wrap chestnuts in a towel until ready to eat. Squeeze open the shell, peel off shell and nut coating, and enjoy.

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posted by Gaylon at 8:43 PM


Nakima's Moldy Sandwich :)

Tuesday, December 16, 2008

Hi, my name is Nakima [Na-ke-ma].  I am 12 years old and I love making sandwiches
especially a moldy sandwich. This sandwich is good for an April Fool's snack.

You will need:
The tools are:
Creating green peanut butter:
Making the mold:
Assembling the sandwich:
Pulling the prank:
And that is how you make a moldy sandwich.
Bye

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posted by Gaylon at 1:58 PM


Ham St. Paul from Miss O & Friends

Monday, December 15, 2008

Here's a breakfast goodie from our pals at MissO&Friends. They have the coolest learning games and activities. Check 'em out!

You will need:
Directions: (get an adult to be your assistant)

  • Chop onions then put in pan and cook until onions are golden brown.
  • Leave onions in pan and crack eggs over them.
  • Using spatula, keep moving the eggs (like you would with scrambled eggs). Chop the ham and add.
  • When the eggs become one piece they are done.
  • Now put on one piece of bread and sprinkle salt and pepper on egg. Now put other piece of bread on top of eggs.
  • Eat.
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    posted by Gaylon at 8:25 AM


    Very Berry Special Spinach Christmas Salad Recipe from Gael

    Friday, December 05, 2008

    Ingredients:
    Directions:
    1. Whisk or blend vinegar and jam.
    2. Add oil and orange juice; blend well. Set aside.
    3. Combine spinach, half of nuts, raspberries, oranges, and all of the dressing in a large bowl.
    4. Toss and then top the salad with kiwi and the remaining nuts.
    5. Chill about an hour.
    Serves 4-6

    Optional: add about 1/2 c blueberries and and 1/2 c purple seedless grapes for additional color.


    Spatulatta says:

    Wow, now this is a salad everyone's sure to enjoy over the holiday. Definitely a healthy
    and easy recipe to make. :)

    Thanks for sharing, Gael!
    -Team Spatulatta



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    posted by Gaylon at 9:10 AM


    Maddie's Funky Fruit Smoothie

    Tuesday, November 25, 2008

    Feelin' a little funky? Take a walk on the wild side with this cool smoothie from Maddie. The sweet flavor will give your taste buds a zip!

    -Team Spatulatta

    Funky Fruit Smoothies

    You need...
    • 1 small banana
    • 1 ripe pear
    • 3/4 cup apple juice
    • 3/4 cup natural yogurt
    • 1 tsp vanilla extract
    • 1 tbsp runny honey
    1. Slice the banana. Peel, core, and chop the pear.
    2. Place all of the ingredients in the blender. Make sure the lid is on tight and blend until smooth.
    3. Pour into smoothie glass and serve.

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    posted by Gaylon at 3:00 PM


    More from Chicago Gourmet '08

    Monday, November 24, 2008

    Belle & Liv with Top Chef contestants: Dale (Season 3)
    and Stephanie (Season 4 Winner)
    With Executive Chef, Jackie Shen, of Redlight

    With Master Chef, Roy Yamaguchi, owner of Roy's

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    posted by Gaylon at 11:46 AM


    Tori's Original Stuffed Cherry Tomatoes

    Wednesday, November 19, 2008

    ingredints:               preparations: 

    cherry tomatoes make the cherry tomatoes
    hollow on the inside then
    goat cheese chop up olives and stuff it
    into the tomatoes then
    olives(optional) stuff goat cheese and
    for the final touch
    parsley add the garnish (parsley)


    Spatulatta responds:

    Mmmm, these sound great!
    Thanks for passing on your recipe, Tori.
    -Team Spatulatta

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    posted by Gaylon at 11:32 AM


    Cocoa Rounds by Sophie

    I LOVE spatulatta.com! I have a recipe you could do.
    I have more cool recipes but my favorite
    recipe are cocoa rounds, the ingredients are,

    Combine all the ingredients in a medium bowl.
    Chill for 10 min. and bake at 375 f
    for 8-10 min.

    we like to roll them in powdered sugar after they're done.


    Love,

    Sophie ;-)

    Spatulatta responds:
    Hey Sophie, Thanks for your sweet recipe. This could make a great treat during holidays.
    Spatulatta loves you too!


    -Team Spatulatta

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    posted by Gaylon at 11:14 AM


    Chicago Gourmet 2008

    Friday, November 14, 2008

    Here are photos of Belle and Liv at Chicago Gourmet on September 28. Held in Millennium Park, the girls, along with other nationally known Chicago chefs stirred up delicious creations for culinary fans.

    Check back to see more photos of Chicago Gourmet!

    Click photos to enlarge

    Ready to work!

    Cookin' live with Liv & Belle


    With two new fans :)

    Looks like a giant cookie cutter!

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    posted by Gaylon at 11:09 AM


    Queens of Halloween

    Tuesday, November 04, 2008

    WOW - aren't these Halloween costumes incredible?! They were designed and hand-made by their Mom, Heidi. WAY TO GO HEIDI!!!

    Liv went as "The Mona Lisa" and Belle went as "The Queen of Hearts" (Lewis Carroll version). Their dog, Connie, dressed as a witch. Adorable!!


    Click Photos to Enlarge






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    posted by Gaylon at 11:54 AM


    Halloween on CBS 2 Chicago

    Here are photos of Belle & Liv's Halloween appearance on CBS 2 Chicago. Pedestrians were able to see the girls in the studio from Daley Plaza, and on the CBS Jumbotron!

    The girls made two of their favorites: Monster Hands and Spider Sandwiches.

    Click Photos to Enlarge


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    posted by Gaylon at 11:38 AM


    Egg-cellent Egg Fried Rice!

    Friday, October 31, 2008

    Check out Briah's dish for Egg Fried Rice.  Briah and her Dad sure make a dynamic duo!  

    Thanks Briah!

    -Team Spatulatta

    EGG FRIED RICE INGREDIENTS
    DIRECTIONS

    1. heat the oil in a skillet .
    2. chop your onion and bacon.

    3. put the onion and bacon in the skillet.
    4. after the bacon and onion gets a little cooked add the eggs salt and pepper.

    5. let the eggs cook then add the rice.

    6. last let the rice get a little brown then serve.


    Briah adds:
    "You can add shrimp and make it shrimp fried rice. My daddy always teaches me
    recipes."

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    posted by Gaylon at 2:32 PM


    BizyMoms.com Halloween Scrapbook Contest

    Tuesday, October 28, 2008

    Spatulatta Fans: Enter the latest Halloween contest from Bizymoms.com! Read more below...
    -Team Spatulatta

    Halloween is around the corner and we at Bizymoms have something special
    for moms and the kids!

    Mummy's Goblins and Ghouls Scrapbook Contest

    Send in photos of your little trick or treaters
    from November 1 - November 10, 2008

    Three cash prizes will be awarded.
    1. $100 Grand Prize
    2. $50 runner up
    3. $50 most original costume idea

    Paypal account required to receive prize.

    Winners will be chosen based on votes, comments and a bizymoms.com
    management panel.

    Contest URL: http://bizymoms.com/halloween/

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    posted by Gaylon at 12:03 PM


    Briah's Macaroni Noodle Recipe

    Thanks for sending us your delicious recipe, Briah!
    - Team Spatulatta

    Macaroni Noodles

    Ingredients:

    1 pound of ground beef or turkey
    1 tablespoon of onion powder
    1 tablespoon of garlic powder
    1 tablespoon of salt
    1 tablespoon of pepper
    5 cups of tomato sauce
    5 cups of shredded cheddar cheese

    Directions:

    1. boil your macaroni noodles until soft.
    2. brown ground beef in a skillet.
    4. add garlic powder,onion powder,salt,and pepper.
    5. take the browned meat of of heat.
    6. drain macaroni noodles in shrainer and put back in the pot.
    7. turn heat up to hi add the browned meat to the macaroni.
    8. then add tomato sauce and let it come to a boil.
    9. final add cheddar cheese let the cheese melt in and serve.

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    posted by Gaylon at 11:34 AM


    Delectable Dessert: Sweet Sushi

    Monday, October 06, 2008

    Our friend Donald sent us his recipe for sweet sushi. Thanks Donald, this looks so much fun to make!!
    -Team Spatulatta

    Sweet Sushi:

    *Image from Family Fun Magazine


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    posted by Gaylon at 10:41 AM


    Chicago Event: Spatulatta at Millenium Park

    Wednesday, September 24, 2008




    If you're in the Chicago area, come out this Sunday, September 28. Belle and Liv will give a live Spatulatta cooking demo at Chicago Gourmet in Millenium Park.

    Belle and Liv, along with other nationally known Chicago chefs will stir up delicious creations for the event, which features seminars, cooking demos, and of course yummy tastings!


    The Spatulatta demo takes place at 2:30 PM in the Whole Foods Market Family Village, located just East of Great Lawn.


    Kids, wear your Spatulatta apron and receive a
    FREE gift!
    Autographed Spatulatta Cookbooks will be sold.


    To learn more, click on
    Chicago Gourmet.
    To purchase tickets, click
    here.

    *Whole Foods Market Family Village tickets can be purchased separately from other events.

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    posted by Gaylon at 10:35 AM


    Dining in Style!

    Tuesday, September 23, 2008






    Above are two adorable photos of Liv posing with Spatulatta's co-creator, Gaylon. These were taken a few months ago at the 2008 James Beard Awards in New York City.

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    posted by Gaylon at 1:42 PM


    Blue Corn Muffins

    Friday, September 12, 2008

    Blue corn muffins are a perfect addition to breakfast. Try this recipe from the Jalapeno Cafe.

    (makes 1 dozen)

    Ingredients:
    Directions:

    Heat oven to 400 degrees. Generously grease a twelve cup muffin pan and place in oven to heat while preparing batter.

    In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat eggs, milk and melted butter, until blended. Pour liquid into dry mixture, stir just to moisten.

    Remove muffin pan from oven and spoon in batter.

    *Make sure muffin pan is very hot when spooning in batter, this will keep the muffins from sticking to pan when you remove them.

    Bake 18 to 20 minutes until tops browned.

    Remove from oven and turn out muffins to plate. Serve with butter and honey.

    Visit the Jalapeno Cafe for more recipes!

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    posted by Gaylon at 10:18 AM


    Pdiddy Brownies

    Monday, August 25, 2008

    This chocolatey recipe was emailed by Payton.
    Indulge with a tall glass of milk! :)

    2 sticks butter - softened
    2 cups sug
    4 eggs
    1 1/2 cups flour
    1/3 cup cocoa
    1 tea. vanilla
    1 cup chopped pecans (optional)
    1 cup chocolate chips (optional)

    Mix Butter and sugar
    Add eggs
    Mix well
    Add cocoa, flour, vanilla, pecans, chocolate chips.
    Beat but, not too long
    Bake 30 min. @ 350

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    posted by Gaylon at 1:21 PM


    Chefs at Play

    Thursday, August 21, 2008

    Liv & Belle chillin' in the kitchen....


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    posted by Gaylon at 1:33 PM


    Kids' Restaurant Week

    Tuesday, August 19, 2008

    These photos were taken on June 21 during Kids' Restaurant Week. It took place at The Green City Market in Chicago. Tons of people showed up to dine in style! Belle & Liv made an incredible pesto and pasta that everyone enjoyed. They also made new pals and signed autographs.

    You'll see some of the kids wearing aprons. Those decked out in an apron received a surprise gift!

    Click Photos to Enlarge







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    posted by Gaylon at 3:18 PM


    Chloe's 4 Piece Egg Salad Sandwich

    Thursday, August 14, 2008

    Chloe's sandwich is eggggg-cellent!
    Thanks Chloe!
    -Team Spatulatta

    Ingridients:
    Egg (hard boiled)
    Mayo (or mustard)
    Lettuce
    Tomato
    Sub Bread
    Pickle (optional)
    Salt and Pepper

    Take a knife and cut your egg into 4 parts. If wanted, use another egg too.

    Place 4 (or 8) slices of egg on one half of sub bread.
    Cover with mayo.

    Take 4 pieces of lettuce and pat them into the mayo. Put a dollop of mayo on the
    lettuce.

    Cut tomato into 4 parts. Place tomato onto mayo level 2. Sprikle salt and pepper
    over tomato.

    Last, take pickle and cut into 4 pieces, and put on top of tomato. Spread mayo onto
    pickles. Put sub bread on the sandwhich. Then, put sandwich in microwave for 24
    seconds.

    Yum!

    Spatulatta Adds:
    To hard boil egg(s),
    place egg(s) in a pot and cover with cold water by a 1/2-inch or so.
    Bring to a gentle boil.

    Now turn off the heat, cover, and let sit for 7 minutes.

    Have a bowl of ice water ready and when eggs are done cooking place them
    in the ice bath for about 3 minutes - long enough
    to stop the cooking.

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    posted by Gaylon at 2:42 PM


    Jiaozi Recipe - Stuffed Chive Shrimp Dumplings

    Thursday, August 07, 2008




    Our pal Yun from China sent her delicious recipe for jiaozi.
    Feast your eyes on this Chinese dish (click images to enlarge).


    Thank you, Yun. We can't wait to make jiaozi in the kitchen!

    Team Spatulatta

    P.S. Below you'll see Yun's original email, as well as Spatulatta's
    interpretation - measurement conversions, etc. Plus we added
    info on dumpling preparation. ;)

    ----------------
    Original Email:

    My dear friends:
    Today I want to tell you something about Chinese food.
    You know that in China we always eat jiaozi during Spring festival.
    Ok,let me show you how to make jiaozi: Chive shrimp dumplings stuffed

    Zhuliao: Shrimp 150 grams, 150 grams of lean pork, fresh leeks 150 grams
    Accessory: ginger adequate, appropriate condiments approach: lean pork cut 0.4
    centimeters around the small, plus mirin, soy sauce adequate system of submerged
    more than 20 minutes, Shrimp from shrimp lines and cut the meat with a small
    amount of soy sauce Dingjia, mirin submerged system 20 minutes (meat Laochou,
    shrimp-sheng pumping oh). Leek Qiemo will add ginger, salt, monosodium glutamate,
    Wu Xiangfen a small, peanut oil modest, a small amount of sesame oil, submerged
    good meat and shrimp stir evenly. . He! As simple as just filling the dumplings,
    by the incomparably delicious dumplings taste ah
    I wish that you can enjoy making jiaozi.

    Yours,
    Yun

    ---------------
    Spatulatta's Interpretation:

    My dear friends:


    Today I want to tell you something about Chinese food. You know
    that in China
    we always eat jiaozi during Spring festival.

    Ok, let me show you how to make jiaozi (stuffed chive shrimp dumplings)

    PREP TIME: 40 min.

    INGREDIENTS FOR 30-40 DUMPLINGS


    WRAPPERS:
    Fresh or Frozen dumpling wrappers from your local Asian grocery store.

    *Be sure to buy dumpling wrappers, not wonton wrappers.

    FILLING:
    5 oz. shrimp

    5 oz. lean ground pork

    5 oz. fresh leeks (thinly sliced)
    1 inch ginger, scraped or chopped

    3 tbsp mirin
    3 tbsp soy sauce

    1/2 tsp salt


    DIRECTIONS:

    Peel shrimp, clear veins if necessary and chop into tiny pieces.

    Combine all ingredients and marinate for 20 min.


    After 20 min, add 3 tbsp peanut oil and 1/2 tsp sesame oil in frying pan and cook ingredients until done.
    Drain access liquid from pan.


    STUFFING DUMPLINGS:
    First: Fill dumpling wrapper with 1 tsp of stuffing.

    Secondly: Taking your index finger brush a small amount of warm water on far edge of wrapper opposite you.
    Lastly: Fold wrapper over your fingers and seal to finish.

    STEAMING DUMPLINGS:

    Steam Dumplings in a steamer until they're translucent.
    You will see the stuffing showing through the wrapper!

    Hey! As simple as just filling the dumplings,
    by the incomparably delicious dumplings taste - ahhhhhh!
    I wish that you can enjoy making jiaozi.

    Yours,

    Yun

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    posted by Gaylon at 11:10 AM


    Food Allergy Friendly: Pizza Cookie!

    Tuesday, August 05, 2008

    Sent from Gina @ AllergyMoms.com

    Here's a cute idea for a party or picnic for those with peanut allergy or multiple food allergies. The version that I make is free of gluten, dairy, egg, peanuts and tree nuts. Please check all ingredients for safety and your own comfort level.

    To make the "Crust"

    To make the cookie, prepare one package of Miss Robens or Cherry Brook Kitchens Sugar Cookie Mix. Form mix into a ball and press into a large circle on your cookie sheet. Leave at least an inch all around as the cookie will expand as it cooks. Increase baking time by about 10 minutes or until cookie is thoroughly baked.

    For the "sauce"

    Melt one package of Enjoy Life Chocolate Chips and spread over the pizza leaving the "crust" visible. Allow to set. An alternative is to use 3/4 cup of organic strawberry preserves.

    Add "Green Peppers"

    Sprinkle about a dozen green Mike & Ikes or Divvies green jelly beans.

    For the "cheese"

    Prepare one package of Cherrybrook kitchen vanilla icing and mix with a half package of dairy free white chocolate chips, melted. When the mixture is thin enough to swirl around but stay intact, drizzle it around on top of the dark chocolate (or strawberry preserves) to look like melted cheese.

    Top with "Pepperoni"

    Top with a safe round gummy candy, or red gumballs cut in half. Try Farley Hot Cinnamon dollars, Double Bubble large gumballs or Divvies Gumballs.

    Fun Extras:

    Buy a large pizza box from the grocery store or local pizza parlor. This is a great way to transport the cookie. How fun it is to walk into a party or celebration and have a safe treat that all of the kids fuss over!

    Buy "Guest Checks" from your local Wal-Mart or office supply store. You can include a birthday message or use them as place cards for a kid's party.

    Sprinkle "parmesan cheese" on top with grated safe white chocolate.

    Buy a hot pepper shaker
    at the Dollar Store and fill it with safe chocolate or red sprinkles for the kids to shake on their slices. They get a real kick out of this!

    Cut and serve like pizza slices on white paper plates and Enjoy!

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    posted by Gaylon at 3:09 PM


    Email from Yun in China

    Our new pal, Yun, from China writes:

    This is a good site and I am a chinese girl. The site not only teaches me
    how to cook, but also practice my English. And I think you can try to cook some
    Chinese
    food, it is also very interesting!

    Spatulatta replies:

    Yun, thank you for emailing us! We're glad Spatulatta is helping you in the
    kitchen and with your English.

    We're eager to learn more about Chinese cooking! What are your favorite foods?
    If you have any recipes to share, please email them to info@spatulatta.com

    We love featuring recipes from all around the world :)

    Keep Cookin!
    Team Spatulatta

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    posted by Gaylon at 10:36 AM


    Spatulatta Cookbook Making News!

    Tuesday, September 04, 2007

    Check out today's Chicago Sun-Times for an article about the Spatulatta Cookbook.

    Liv and Belle also did an interview about the cookbook for Newsweek. That article will appear on September 10th.

    The cookbook tour will begin on September 15 with a signing at Anderson's Bookshop, 5112 Main in Downers Grove

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    posted by Gaylon at 7:31 AM


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