Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Blue Crab Marinara with Stuffed Shells Florentine from Erica's Recipes // That's Fresh Friday #22 at The Speckled Palate

Blue Crab Marinara with Stuffed Shells Florentine from Erica’s Recipes

Homemade Alfredo Sauce from One Little Project // That's Fresh Friday #22 at The Speckled Palate

Homemade Alfredo Sauce from One Little Project

Old Fashioned Caramel Icing from Little House Living // That's Fresh Friday #22 at The Speckled Palate

Old Fashioned Caramel Icing from Little House Living

Chocolate Peanut Butter Eggs from Gator Mommy Reviews // That's Fresh Friday #22 at The Speckled Palate

Chocolate Peanut Butter Eggs from Gator Mommy Reviews

Flourless Chocolate Swiss Roll from Something Sweet // That's Fresh Friday #22 at The Speckled Palate

Flourless Chocolate Swiss Roll from Something Sweet

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 0 comments }

Turkey and Sausage Tomato Sauce

by Erin on April 23, 2014

in entrees, meats, vegetables

Turkey and Sausage Tomato Sauce // The Speckled Palate

Some random thoughts for y’all this Wednesday morning:

These songs make me want to dance.

I wish my dog let me sleep in past 7 a.m., but that’s a moot point now. At least she no longer wakes me up at 5 a.m…

Surprisingly, I am watching two kinds of playoffs this week: the NBA (Go Grizz!) and the NHL (c’mon, Stars!) Even though I’m a decent fan and enjoy all kinds of sports, I normally don’t do the whole playoffs thing until, you know, the finals, and that’s only because everyone else is watching the games then. Me and professional sports haven’t always mixed, but I’m working on fixing that, so go teams! Win!

And, finally, this pasta sauce is really tasty. I recommend making it at some point if you enjoy a good, hearty meat sauce. (Bonus points? The turkey is super lean and balanced out nicely by the sausage without being too greasy or fatty.)

Here’s how you can make your own:

5.0 from 1 reviews
Turkey and Sausage Tomato Sauce
 
Prep time
Cook time
Total time
 
Slightly spicy and meaty tomato sauce, perfect to slather over spaghetti noodles for a quick and delicious dinner.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 lb. ground turkey
  • ½ lb. sweet Italian sausage, removed from casing
  • Kosher salt and freshly ground pepper, to taste
  • 1 medium onion, finely diced
  • ¾ cup red wine
  • 29 oz. can tomato puree, unseasoned
  • ¾ cup water (tap OK)
  • 1 teaspoon kosher salt
  • ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
Instructions
  1. In a large saucepan over medium-high heat, sear the ground turkey and Italian sausage, seasoning well with salt and pepper.
  2. Once the meats are cooked through, remove from the pan, and cook the onion in the remaining juices, browning.
  3. Add wine to the onion, letting cook until the wine is almost evaporated.
  4. Add the meats back to the pan, then add the tomato puree and water. Season with the salt, pepper, basil, oregano and red pepper flakes.
  5. Let the sauce simmer for at least 30 minutes, then serve over the noodles of your choosing.

 

Turkey and Sausage Tomato Sauce // The Speckled Palate

What are some of your random thoughts this morning?

{ 2 comments }

Marathon Training Update: 1 Week Out

by Erin on April 21, 2014

in personal

Marathon Training Update: 1 Week Out // The Speckled Palate

My heart has been in Boston this morning, and I’ve been thinking of what transpired last year, how the city has rallied and how the runners are being cheered on throughout the storied course.

It’s overwhelming, emotional and inspiring.

In the aftermath of the bombings last year, a friend and I discussed running the Boston Marathon together. That was the first time I ever contemplated running a full marathon seriously… and a little more than a year later, I’ll be lining up for my first one.

While I’m not in Boston today, I think it would be an incredible experience.

And watching this coverage and these athletes perform has inevitably got me thinking about my own marathon, which starts bright and early this Sunday morning.

Running, for me, started off as a semi-last minute weight loss move before my wedding. Unsurprisingly, I lost no weight, but I continued running after I got married, completing my first three half marathons within a year.

In the years since, running has become a refuge. It’s made me comfortable with the silence and being in my own head for hours on end. It makes me listen to my body. And it is a way for me to challenge myself and feel strong.

Now, I’m not an elite athlete. I won’t be finishing in the 2-hour range. (Which, let’s be real, is jaw-dropping and ridiculously, amazingly athletic.) But I will be finishing my race as strongly as I can. And that, in and of itself, is a huge feat for someone who couldn’t run a mile when she first started and for someone who proclaimed she “hated” running because basketball ruined distance work for her in high school.

I’ve come a long way, and for that, I am incredibly proud.

Thousands of runners will line up in Oklahoma City, and I’m honored to be among them. The running community is such an strong, supportive and encouraging group, as evidenced by Boston, and when I think about Sunday morning, I can’t think of a place I would rather be.

We are all different speeds. We’re from different places. We have different backgrounds. But we’re all runners. And that is more than enough to unite us all and bring us all together.

I will be carrying this knowledge with me through my 26.2. While I know it’s not going to be easy, and it will definitely be an emotional journey, I cannot wait to get started.

{ 12 comments }

Fruit-Studded Holiday Bread for Easter

by Erin on April 18, 2014

in baking

Fruit-Studded Holiday Bread for Easter // The Speckled Palate

It all started with an e-mail.

My mother occasionally sends me articles and tidbits with stories she thinks I will enjoy. (And she’s usually pretty spot on because I read them all.)

Last spring, I received an e-mail from her that said, “Part of me… [A neighbor] would make this every Easter. When I would be at home, she would send me bread to bring back to Memphis.”

And she attached a link to a New York Times recipe for holiday bread.

Fruit-Studded Holiday Bread for Easter // The Speckled Palate

I was intrigued. I loved the idea of baking a specific bread for Easter , and after going back and forth about some of the ingredients, I decided to just make the bread as it was, then go from there.

I baked my first batch of these beauties last Easter, and they were divine. My husband’s family was in town, and the consensus was clear: This recipe was a winner. (Unsurprisingly, it also makes REALLY GOOD French toast.)

The bread was great… but since I’m a tinker-er, I began playing with the recipe for fun, adding in different spices while taking out the ones I liked less.

I baked my adapted recipe as a “welcome to the neighborhood” present for some new neighbors last spring. I heard only good things about it from them.

And then I changed up a bit more, sharing the bread with more friends… and everyone was a fan.

Fruit-Studded Holiday Bread for Easter // The Speckled Palate

The original recipe of this bread is solid… but I love the little tweaks I’ve added during the last year.

That’s what I present y’all with today: My rendition of this fantastic holiday bread.

Here’s how you can make your own:

5.0 from 1 reviews
Fruit-Studded Holiday Bread for Easter
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • For the Sponge
  • 1 cup milk (whole, skim, even almond works here), at room temperature
  • 2¼ teaspoons active dry yeast
  • 1 cup unbleached all-purpose flour
  • For the Bread
  • ¼ cup dried currants
  • ½ cup golden raisins
  • ¼ cup sun-dried raisins
  • ¼ cup dried apricots, chopped
  • 1 cup dried cranberries
  • 2 tablespoons dark spiced rum
  • 2 eggs + 3 egg yolks
  • 12 tablespoons unsalted butter, melted and at room temperature (1½ sticks)
  • 2 teaspoons pure vanilla extract
  • 4 cups unbleached all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1½ teaspoons anise seeds
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1½ teaspoons lemon zest
  • ¾ cup almond slivers, toasts
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons turbinado sugar
Instructions
  1. Make the sponge: Pour the milk into a large bowl. Add the yeast, and let dissolve. Whisk in a cup unbleached all-purpose flour, then cover the bowl and leave in a warm place until it has doubled in size and is very frothy. This should take about 30 minutes, though it has taken upwards of an hour for me depending on the weather.
  2. Measure the currants, raisins, cranberries and apricots into a bowl. Cover the dried fruit with hot water, and let stand for 10 minutes. Drain the fruit, then return to its original bowl, and stir in the rum before setting aside.
  3. In another bowl, measure out and beat the 2 whole eggs and 2 of the yolks.
  4. Once the sponge is ready, pour the beaten eggs, melted butter and vanilla extract into the sponge mixture, and stir together. Fold in the rum-soaked fruit, then set the sponge and fruit mixture aside.
  5. In the large bowl of your stand mixer, measure out 4 cups of unbleached all-purpose flour, the sugar, salt, anise seeds, cardamom, cinnamon, orange and lemon zests, as well as the toasted slivered almonds. Mix together.
  6. Pour the sponge mixture over the flour mixture and combine using the dough hook of your stand mixer, starting the mixer on a low speed and turning it up once the loose flour has started being incorporated into the dough.
  7. When the dough comes together, allow the stand mixer to knead the dough for a few minutes before turning off the appliance and transferring the dough to a greased large bowl.
  8. Cover the bowl containing the dough with plastic wrap or a damp towel, and let rise in warm place until it has doubled in size. (This should take around 45 minutes.)
  9. Once doubled in size, punch the dough down and knead it lightly before cutting it in half and forming two loaves in whatever form you would like. (I've always stuck with round loaves because they're pretty straightforward and simple, but a braided loaf or even a rectangular one could be beautiful here!)
  10. Sit the loaves side by side on a large parchment paper-lined baking sheet. Be sure to leave at least 4" between the two, as they will rise again.
  11. Cover the loaves with plastic wrap or with a damp kitchen towel, and let rise until doubled. (This should take around 30 minutes.)
  12. When the loaves have doubled in size, preheat the oven to 350°F.
  13. While the oven is preheating, make the egg wash. Using the remaining egg yolk and the heavy whipping cream, beat the ingredients together with a fork.
  14. Brush the loaves generously with the egg wash, then sprinkle
  15. Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with a tablespoon of the turbinado sugar.
  16. Transfer the leaves to the oven. Bake on the middle rack for 45 minutes or until the loaves are a dark, glossy brown.
  17. Once cooked through, transfer the loaves to a cooling rack and allow them to cool down completely before enjoying.
Notes
Makes two relatively large loaves.

 

Fruit-Studded Holiday Bread for Easter // The Speckled Palate

Do you make a specific traditional dish for Easter?

{ 12 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter

Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Orange Fizz Smoothie from I Dig Pinterest // That's Fresh Friday #21 at The Speckled Palate

Orange Fizz Smoothie from I Dig Pinterest

Super Yummy Chocolate Cake With Cherry Filling from Darlene Nemeth: Let It Shine // That's Fresh Friday #21 at The Speckled Palate

Super Yummy Chocolate Cake With Cherry Filling from Darlene Nemeth: Let It Shine

Best Roast Chicken from Army Wife to Suburban Life // That's Fresh Friday #21 at The Speckled Palate

Best Roast Chicken from Army Wife to Suburban Life

Whole Wheat Sandwich Bread from Erica's Recipes // That's Fresh Friday #21 at The Speckled Palate

Whole Wheat Sandwich Bread from Erica’s Recipes

No Bake Strawberry Chocolate Tart from Something Sweet // That's Fresh Friday #21 at The Speckled Palate

No Bake Strawberry Chocolate Tart from Something Sweet

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!


{ 6 comments }

Dark Chocolate Chip Cookies

by Erin on April 14, 2014

in baking, dessert

Dark Chocolate Chip Cookies // The Speckled Palate

During the last few years, my taste in chocolate has shifted drastically, taking me away from the semi-sweet chocolate I loved in my youth and landing me firmly in the dark chocolate of 60% or more camp.

In fact, one of my friends has mentioned that she thinks I have a dark chocolate problem… or an addiction.

I may or may not have told her that I don’t consider this a problem because dark chocolate is so much better than the rest of the chocolates out there.

Dark Chocolate Chip Cookies // The Speckled Palate

So. These cookies.

You’ll notice I’m using dark chocolate chips, and I think they make all the difference.

The dark chocolate is so incredibly rich and decadent that you can only eat one or two of these cookies in a sitting. As opposed to the whole pan. Because let’s be real: We all know I have this problem, especially while in training.

Dark Chocolate Chip Cookies // The Speckled Palate

These cookies are adapted from one of my mother’s friend’s award-winning chocolate chip recipe, and I like to think she’d smile at my adaptation. While these cookies call for a few different ingredients than her famous ones, they’re equally delicious and add in a delightful punch of rich dark chocolate that’s hard to turn down!

Here’s how you make ‘em:

Dark Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Rich, decadent dark chocolate chip cookies, made with coconut oil and applesauce instead of the traditional butter or vegetable shortening.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ¼ cup coconut oil, solid
  • ¼ cup unsweetened applesauce
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1¼ cup unbleached all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup dark chocolate chips (60% cocoa)
Instructions
  1. In a large mixing bowl, combine the coconut oil, applesauce and sugars until creamed together.
  2. Add in the egg and vanilla extract, beating until combined.
  3. Combine the dry ingredients -- flour, salt and soda -- in a smaller bowl.
  4. Measure in half of the dry ingredients, mixing until combined, then add the other half, blending until the batter has come together.
  5. Measure in the dark chocolate chips, and stir in with a spoon.
  6. Chill the dough for at least 2 hours (or overnight.)
  7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  8. Using a cookie scooper, measure out 1" rounds of the cookie dough.
  9. Evenly spread the cookie dough rounds out on the baking sheet, 2" apart.
  10. Bake for 10-15 minutes, or until golden brown.
  11. Enjoy warm with a glass of your favorite kind of milk!
Notes
Makes 24 cookies.

Dark Chocolate Chip Cookies // The Speckled Palate

What kind of chocolate is your favorite?

{ 6 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Sicilian Chicken Soup from A Dash of SANity // That's Fresh Friday #20 at The Speckled Palate

Sicilian Chicken Soup from A Dash of SANity

Pecan Pie Pancakes from The Egg Farm // That's Fresh Friday #20 at The Speckled Palate

Pecan Pie Pancakes from The Egg Farm

Caramel Apple Popcorn from Lou Lou Girls // That's Fresh Friday #20 at The Speckled Palate

Caramel Apple Popcorn from Lou Lou Girls

Rainbow Cake from Sprout's House // That's Fresh Friday #20 at The Speckled Palate

Rainbow Cake from Sprout’s House

M&M Cookie Dough Milkshake from Dixie Chik Cooks // That's Fresh Friday #20 at The Speckled Palate

M&M Cookie Dough Milkshake from Dixie Chik Cooks

Lace Doily Easter Eggs from Little Red Window // That's Fresh Friday #20 at The Speckled Palate

Lace Doily Easter Eggs from Little Red Window

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

{ 8 comments }

Marathon Training Update: 3 Weeks Out

by Erin on April 9, 2014

in personal

This past weekend, I ate enough fajitas for two people on Saturday afternoon, enjoyed a few beers (because, carbs!), attended a wedding and then ran 20 miles Sunday afternoon after waiting out morning thunderstorms.

I spoke about it last week, but I’ve become a bottomless pit.

It’s not a bad thing. In fact, Winnie the Pooh pretty much describes concerned how I am about all the eating I’ve been doing:

All the Bothers // Winnie the Pooh

However, I’m about to cut back drastically because my mileage is going down drastically as I taper before my race… and that’s a little strange after all this running I’ve been doing.

Simply put: Running has taken up a large portion of my free time during the last few months. And now that I’ve got a bit more time on my hands, I have some reflections for y’all about marathon training. Because, you know, when you run, you’ve got a lot of time to think about all the things, including why you’re doing what you’re doing, what kind of food sounds good for dinner and how did you ever think this was a good idea? (And I have, y’all… You have no idea.)

The biggest thing I’ve learned during this process is you think something is impossible until you prove to yourself that it’s not.

I thought it was impossible for me to run several sub-10-minute miles in a row… and then I did it. (There may or may not have been gleeful text messages exchanged with a friend including screenshots of my running app, proving I broke two of my three time goals for the year in a singular run.)

I thought it was impossible for me to run 20 miles… and then I did it. (It wasn’t pretty, and I needed a little assistance from friends along the way. They perked me up at mile 13 with a combination of Gatorade, a cookie and headache medicine… and I finished the 20-miler stronger than I started.)

And I thought it was impossible for me to feel ready to run a marathon… but I do. I’m still not 100% positive that it will be pretty or that I’ll hit my time goal, but you know what? I’m gonna run the race to the best of my ability. Crossing the finish line is more than enough for me, and I know it’s going to feel glorious.

This training process has been physical, mental and crazy emotional, and I cannot believe that in less than three weeks, I’ll be lining up at the starting line to begin the final leg of this journey.

While I’ll still readily admit that I am terrified, I cannot wait.

{ 8 comments }

Welcome to another week of That’s Fresh Friday! We’re so happy that you’re hanging with us and sharing your amazing posts!

If this is your first time with us and don’t know what That’s Fresh Friday is, it’s a weekly link-up hosted by Southern Girl Blog Community and seven other amazing ladies. You can come and share all of the “freshest” posts from your blog and meet some new friends through the event. The only thing that we ask is that you read our simple rules below and help spread the word about our party.

First, let’s meet the girls who let us hang with them every week:

That's Fresh Friday Hosts and Co-Hosts // The Speckled Palate

Hosts for That’s Fresh Friday:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

Co-Hosts for That’s Fresh Friday:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Pinterest

Tiffany @ The Fabulous Mom Blog :: Facebook :: Bloglovin :: Twitter


Check out my favorites from last week:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Red Lentil and Bulgur Patties from Lydia's Flexitarian Kitchen

Red Lentil and Bulgur Patties from Lydia’s Flexitarian Kitchen

Tuxedo Crème Brûlée from A Dash of SANity

Tuxedo Crème Brûlée from A Dash of SANity

Deep Dish Pizza from In the Kitchen with Jenny

Deep Dish Pizza from In the Kitchen with Jenny

Spiked Strawberry Spritzer from Krystal's Kitsch

Spiked Strawberry Spritzer from Krystal’s Kitsch

Maple Pecan Scones from The Sweet Chick

Maple Pecan Scones from The Sweet Chick

And then check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

The Rules:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That's Fresh Friday LOGO // The Speckled Palate

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

Link up your amazing post and meet some new friends!


{ 2 comments }

Dark Chocolate Chunk Muffins

by Erin on April 2, 2014

in baking, breakfast

Dark Chocolate Chunk Muffins // The Speckled Palate

I’ll be the first to admit that marathon training has transformed me into more of a cookie monster than I already was.

I eat a ton of food these days, which makes sense because food equals energy, and I need all kinds of energy for all the running I’m doing. Try as I might to keep my meals and snacks relatively healthy, I find myself baking at all hours because I have weird hankerings for specific types of cookies, muffins or cakes.

Real talk: I’m horrible at denying myself when I desperately want something… and since I’m more or less eating everything in sight these days, I’m leaning into these cravings and hoping they subside as my mileage lowers.

It’s bad, y’all.

The good news? My longest long run is this weekend, then I’ll taper for the rest of April until the 27th, when my body will hopefully carry me through 26.2 miles.

It’s pretty insane, but I’m excited/terrified for it. Emphasis on the terrified, even though I know I can run at least 18 miles, then walk the remaining 8.2. I’m building up to the whole, “Oh yeah, I can totally do this,” thing. I’m just not there. Honestly, I’m not sure if I’ll be there until race day… and the finish line is within sight.

So.

I’ve been a cookie monster these days, and when I stumbled upon this recipe from Tina’s Chic Corner, I knew I needed to make chocolate muffins. However, since I’m trying to use less dairy products in my cooking these days and since I’m avoiding dairy before long and medium-length runs, I decided to shake up her delightful recipe a little bit… and the result was quite tasty!

Dark Chocolate Chunk Muffins
 
Prep time
Cook time
Total time
 
Delicious and decadent breakfast muffins that are dairy free! Perfect for a weekend get-together.
Author:
Recipe type: Breakfast
Serves: 5
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup unsweetened applesauce
  • ½ cup dark chocolate (bar or chips), chopped + 1 tablespoon
Instructions
  1. Preheat your oven to 375° and spray your standard-sized muffin tin with cooking spray. (Or go the butter and flour route, if you're feeling wild.) Set the baking pan aside.
  2. Whisk together the flour, baking powder, baking soda and salt. Set these dry ingredients aside.
  3. In a larger bowl, mix the olive oil and sugar together.
  4. Add the egg and vanilla extract to the oil and sugar mixture, and stir until combined.
  5. Pour half of the flour mixture into the wet ingredients. Scoop in half of the applesauce, too, and combine.
  6. Once combined, sprinkle in the other half of the flour mixture and the remaining applesauce, beating until the batter just comes together. Do not overmix.
  7. Pour ½ cup of dark chocolate into the batter, and stir until sprinkled throughout the batter.
  8. Using a cookie scoop, dollop the batter into the greased muffin tins. Evenly sprinkle the 1 tablespoon of chocolate on the tops of the muffins.
  9. Bake the muffins in the preheated oven for about 25-30 minutes or until a toothpick inserted into the middle of one of the muffins comes out clean. (Please note my oven is old, so check yours at 20 minutes to confirm these will not burn.)
  10. Once cooked through, allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
  11. Enjoy warm or cold with a glass of your favorite (dairy-free!) milk.
Notes
The batter makes around 10 muffins, depending on how full you fill the muffin cups. Please note that the muffins will rise quite a bit, so do not overfill the muffin cups.

 

Dark Chocolate Chunk Muffins // The Speckled Palate

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