Welcome to Fifteen Spatulas
There are a lot of food blogs on the internet. What makes Fifteen Spatulas different?
Hi! My name is Joanne Ozug and I’m the creator of Fifteen Spatulas. The following three things have been really important to me since Day 1:
#1: Sharing reliable recipes: Many readers tell me that everything they have made on my site has always turned out well, and this is my goal! Trust me, I hate wasting time and ingredients so it’s really important to me that the recipes I put up are reliable. I will never post anything that I don’t have full confidence in. And if something goes wrong when you try to make something, leave a comment or email me and I will help you troubleshoot what went wrong.
Here are a few really nice comments readers say about Fifteen Spatulas:
“Finally someone explains something in an easy to understand manner. I have a cook book on properly cooking different types of meats, and none have explained it better than you.”–Bettie G.
“I have been so tired of failed recipes lately and this was a delicious change, it turned out FAB!!!! You are such a great baker.”-Moriah L.
“These are the absolute best directions I have ever read! I appreciate you pointing out the differences between muffins and cupcakes, and the results of these muffins totally validate my impression of you.”-Kristen H.
#2: Showing step-by-step photos: I’ve been told over and over again by my readers how much they appreciate the step-by-step photos, because it’s SO much easier to make a recipe when you have photos to guide you.
For example, take these Cream Puffs, which can look kind of intimidating at first:
But when you break down the step-by-step, it’s a lot more manageable:
#3: Giving you useful information/kitchen tips: Cooking is more fun when you know what’s going on, so I like to include little nuggets of cooking wisdom when I can. Do you want to learn why cornstarch makes your waffles crispier, or why egg whites won’t whip if you get a drop of egg yolk in it? Cool, those are things I cover.
For example, in my Slow Cooker Pulled Pork recipe, I instruct you to refrigerate the pulled pork after cooking in order to solidify the fat, which then makes it very easy to remove:
Or how to clean mussels when making my Green Curry Coconut Mussels:
I’ve been running this food blog for four years and there are over 500 recipes on Fifteen Spatulas, all from scratch. It is my life’s joy to connect with other people who love food as much as I do and to share recipes.
Because seriously, someone recently asked me this question:
What in life makes you happy?
My first answer was food and cooking.
Would you answer the same way? If so, you’re in the right place, and I hope you have a good time here!
Here are a few of my favorite posts to get you started:
Do you ever wonder if using fresh pumpkin for a Thanksgiving pumpkin pie is worth the effort?
Or if you should age your chocolate chip cookie dough?
Here are five of the most popular recipes (links below):
- Crispy Baked Chicken Wings
- Homemade Peanut Butter Cups
- Mini Bacon Egg and Toast Cups
- Hot Buttered Fluffy Pretzels
- Ooey Gooey Rocky Road Cookies
Read more about my story and Fifteen Spatulas on the About page.
Or click here to go to the homepage and see what’s fresh!