Bites of My Life

We are about half way through February. How does this happen? Last week was busy which meant it flew by. This weekend was busy in a fun way, meaning it also flew by. I didn't have enough hours in the day today to get everything done to prep for this week. I'm typing as fast as I can, barely keeping my eyes open as I write this post with the Grammy's in the background, my computer at 13% and precisely 24 minutes past my bedtime (It's currently 9:24pm on Sunday night, yes I go to bed at 9pm like a grandma). 

So let's keep it brief since sister needs to get in bed. Last week was work, workout, eat repeat; per usual. This week looks the same, but I'm so excited to head down to Dallas on Friday for a little BFF reunion. I won't mind another speedy week!!

-Real life I love having time to make breakfast, but I secretly love protein and energy bars as much as homemade smoothies. Green tea and an almond butter Kize bar on the go!
-This brussels sprout salad was a treat last week. It had a brown butter vinaigrette which is being recreated so soon. 
-Smoothie bowl hack using a pre-made smoothie from Pure Food + Juice.
-Lunch last week and this week will look like this. Kale/romaine taco salad with turkey meat, avo, green onions, tomato, salsa and crushed plantain chips. So good and whole 30!
-Perfected these dense fudgey brownies. The recipe got posted last week so you can enjoy them too. P.S. these are a perfy chocolate treat for that holiday that happens on Tuesday.
-The best part of StudioHop is getting back into hot yoga. I have been pretty devoted to just Barre3 and cardio with some interval classes mixed in, but I've missed hot yoga. The flexibility of SH allows me to go to so many studios and classes with just one membership. Sign up before 3/6/17 and use my code 'anniehopokc' to get $20 off your first month!
-Beyond obsessed with Beyond Studios. Their 500 class is a butt kicker and I can't get enough. I've been dropping in their classes thanks to none other than, StudioHop.
-I was first introduced to 88 Acres by my friend Dana. She sent me some of there chocolate sunflower seed butter and it knock nutella out of the park. Dana got me hooked up with the company and now I'm hooked on their seed bars. They are a 100% nut free brand-kudos.
-It hit 90 degrees on Saturday in OKC. Hello taste of spring!
-With Valentine's/Galentine's/Single Awareness day on the horizon it means all the sweets and treats and pink things. After my timehop reminded me that I posted these Snickerdoodles a year ago I was craving them. I made them along with these for my gal pal celebration.
-This week's meal prep looks like this: roasted delicata squash (first timer!!) tossed with parsley, shallot, lime juice and red pepper flakes. 
-Squash to go with these crispy skillet turmeric chicken thighs. Comment if you want the recipe!

Annie

Perfect Fudge Brownies

If you've been reading my blog or following me on Instagram you probably remember last year when I set out on a quest to find my perfect chocolate chip cookie recipe. I found it, and you can get the recipe here. Well now I have put it on myself to find my perfect brownie recipe. Like CCCs, people differ in how they like their brownies. My brother-in-law is a brownie connoisseur. He even had brownies and milk instead of a groom's cake he and my sister's wedding. 

I was excited and he was excited as I began my brownie recipe testing, only to find out we have very different opinions when it comes to brownies. I like mine dense, fudgy and super chocolatey. He likes his cakey and fluffy. I'm sorry John, but no. 

With my flavor and texture profile in mind, I did some research, developed a recipe, and to my excitement I found it on the first try! My cookie quest took four rounds of testing... This brownie recipe checked all of my required boxes. Dense, fudgy, strong chocolate flavor, and makes more than an 8x8 in pan. I know that is a funny requirement, but I always feel like 9 square brownies from an 8x8 is not enough. This recipe fills a whole 9x13 pan! 

I gave out lots of samples to gain feedback (completely ignoring my B-I-L's opinion). There was a "Stop testing, you found it" and my favorite compliment, "These remind me of 501's." Cafe 501 is a local restaurant that has my favorite brownies. I had them in mind the whole time I was developing this recipe. So, if you are like me and want your brownies, dense, fudgy and chocolatey, keep reading. 

Perfect Fudge Brownies
yields 9x13 pan, 18 brownies

Ingredients:
12 oz semi-sweet chocolate chips
4 oz unsweetened chocolate
4 eggs
1 cup (2 sticks) unsalted butter
1 Tbsp. ground coffee (enhances the chocolate flavor)
2 Tbsp. vanilla extract
1 cup flour
2 cups sugar
1 tsp. salt

Directions:
Preheat your oven to 350 degrees. Grease a 9x13 pan and set aside.

Melt the butter and chocolates in a microwave safe bowl in 30 second increments until fully melted. Stirring between each 30 seconds. Make sure to scrape the bottom to keep from burning. In a separate bowl, use a hand held mixer or a whisk to beat sugar, eggs, coffee and vanilla together. With a wooden spoon, stir in the melted chocolate mixture. Fold the flour and salt into the mix. Pour into your prepared pan and bake for 25 to 35 minutes until a toothpick comes out clean.

Annie

Bites of My Life

Raise your hand if you woke up today with a food hangover? Hand raised. Too much seven layer dip, pigs in a blanket, smoked chicken and chips on chips on chips to count. Did you know that Americans eat more on the super bowl than on Thanksgiving? I'm team Thanksgiving, but the Super Bowl is a pretty great excuse to gorge yourself and blame it on the game day! On today's agenda is a hot yoga class thanks to StudioHop and a big smoothie to help the detox process.

-Acai smoothie inspired by Bon Appetit editor's everyday breakfast. 
-The gym I've been going to since last July closed it's doors on Tuesday. Crazy to think how many friends and memories I made at a gym. It will be missed!
-We took one last rock wall climb before the doors officially locked.
-A sweet take on sweet potato toast with AB, banana and chia seeds. Keep reading to see my savory version.
-Can't quite eating this salad. I've named it best in the city.
-A view through my lens of The Jones Assembly. 
-Did you read my review on The Pritchard last week? I want this meal all over.
-Friday happy hour with mom at En Croute. This drink-->a dark and stormy with pineapple juice, delicious!!
-My savory take on sweet potato toast was smashed avocado and a perfect fried egg.
-Saturday night was hole in the wall indian food and my first time seeing Julie & Julia. Not sure what took me so long to watch, I was obsessed. 
-Made these cuties for our Super Bowl party using What's Gaby Cookin's recipe.
-StudioHop has officially launched in OKC! Start your membership here!

Annie

Restaurant Review: The Pritchard

Snuggled in the heart of the Plaza District, The Pritchard unifies upscale and casual to create a concept with delicious craft cocktails, wines from all over the world, and locally-sourced dishes being served for dinner, late night and brunch. 

The moment you walk in you can't help but be grabbed by the thoughtfully curated decor and ambience of the space. The well stocked bar is paired with marble countertops, adorable bar stools (that I want to steal for my own home) and an epic gallery wall at the focal point. Across the way a deep green tufted velvet booth runs from the front to the back of the restaurant. They really took the time with the design of the space and it doesn't go unnoticed. I'm a sucker for restaurant ambience and they do it well. 

I came for brunch last Sunday and could not wait to write this post to tell you all about it. Everything from the service, to the food, to being able to doodle on the table had me swooning. 

The Pritchard is open Tues-Sun. During the week they focus on dinner, but add in brunch starting at 10 a.m on Saturday and Sunday. 

The whole menu is set up tapas/small plate style. When I heard this I was slightly skeptical because I'm not usually a fan of this set up. In my past tapas experience things get expensive quick and it's always hard to guage how much to order for whatever size group. I'm not sure how they do it, but The Pritchard just makes it work. 

I arrived Sunday morning ready to put their menu to the test. It is split up into brunch small plates, charcuterie, cheeses and proteins. Our waiter did an excellent job helping describe the menu as well as guide us on what and how many of each to order. We wanted all the brunch food so we stuck to the small plates column. I can't wait to come back for the cheese and charcuterie! 

After gazing the menu we settled on four plates for the two of us to share. That was easily the Johnny Cakes, Spanish Baked Egg, Popcorn Grits and Fruit Plate. The Johnny Cakes were unreal and a must order if you go for brunch. The plate comes with three cornmeal cakes, topped with homemade hazelnut spread, bananas and chopped hazelnuts. The cakes were thin yet fluffy and the hazelnut spread. I can't even. Think Nutella minus the chocolate, but better!

The popcorn grits shown above got the award for "favorite thing we ordered." There is no popcorn in the grits, but the name comes from the way they prepare the corn to become grits. They are cooked up with some pancetta inside and big shavings of grana padano on top, very similar to parmesan. People are skeptics of grits, but I grew up eating them on the reg, so I will always love them in any form.

The Spanish Baked Egg is a tomato ragu made of tomatoes, onions and spices topped with an egg. They use a unique method for cooking the egg that was new to me, but explained as very similar to a poached egg. This dish was great, it really was but everything else upstaged it a bit.

We were feeling great about what and how much we ordered, but head chef Shelby Sieg, sent out a few complimentary dishes she didn't want us to miss. Thank you Shelby!! We willing unbuttoned our top buttons to make room for her delicious concoctions. First up the Fried Chicken Biscuits with housemade pickle and hot sauce. The biscuits were fluffy yet crispy, just how they should be.

She also brought out their brussels sprouts with spanish chorizo. Simply roasted but paired with salty chorizo. They were a good offset to the grits, Johnny Cakes and biscuits!

Now who wants to go back with me for brunch round two? I have to get back to try their delicata squash, housemade kolaches and cocktails. Follow The Pritchard on instagram and bookmark them on Yelp, where you can also read another version of this review.

Annie

Let's work together! I'd love to review your restaurant. Email me annie@takeabiteblog.com so we can chat!
*Disclaimer: This is not a paid promoted post but I was partially paid in kind for compensation.