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Archive for February, 2012

Apple Cider Popcorn

Posted in Recipes, tagged , on February 29, 2012 | 8 Comments »

Popcorn is a fun and versatile snack. It can be healthy, however, I choose to eat delicious popcorn (I apologize to anyone who thinks plain popcorn is delicious!). Lots of butter and salt. Or covered in crunchy caramel. Or drizzled in melted chocolate. Or mixed with peanuts, pretzels, and M&M’s. It’s all good!

Today I was in the mood for some popcorn, but I didn’t want chocolate on it (I know, I must be ill!). I wanted something like caramel corn, but yet I didn’t want caramel corn (I can be so indecisive sometimes). I realized I was craving apple cider. Apple cider? Yup- Who knows- I just go with it :)

Anyways, you know I was on an apple cider kick a couple months ago (here and here), and I really thought I had satisfied the craving for another year! However, it’s back, but it’s quieter this time. Speaking softly and gently (ahhh).

So I decided to make some apple cider popcorn. I still had a few packets of instant apple cider mix left, so I mixed those into a candy coating, poured it over some popcorn, and baked it till it was crunchy. After it cooled, I couldn’t stop eating it- it’s so good!

Apple Cider Popcorn
Prep time: 25 minutes     Bake time: 30 minutes

1 cup popcorn kernels
1/3 cup sugar
1/3 cup brown sugar
1/3 cup light corn syrup
1/3 cup butter
4 packs instant apple cider mix
1/4 teaspoon baking soda

Pop popcorn using an air popper (if you use microwavable popcorn, make sure it is plain) into a large bowl. Transfer popped kernels to another large bowl and set aside (I always have unpopped kernels, so I transfer the popped popcorn by hand in order to sort out the unpopped kernels).

Preheat oven to 225 degrees.

In a medium saucepan, combine the sugars, corn syrup, butter, and the instant apple cider mix. Bring to a boil over medium high heat, stirring constantly. Once it comes to a boil, attach a candy thermometer, and continue stirring until the mixture reaches 300 degrees. Remove from the heat and immediately add in the baking soda (be careful, as the baking soda will make the mixture bubble up) stirring till well combined. Pour the syrup over the popcorn (I did this in 2 batches), stirring well to cover all the popcorn, then pour the popcorn onto a parchment paper lined cookie sheet(s). Spread the popcorn out evenly, then put the cookie sheet in the oven. Stir every 10 minutes, for a total of 3 times. After the 3rd time, remove from the oven and stir again. Then let the popcorn set until completely cooled. Break apart into pieces and enjoy! (Store leftovers in zip-locked storage bags)

Sugar mixture after the baking soda has been added

Question of the day: What do you like on your popcorn?

Made with love, not calories!

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Daring Bakers: Banana, Peanut Butter, and Chocolate Chip Bread

Posted in Recipes, tagged , , , , on February 27, 2012 | 18 Comments »

It’s time for another Daring Bakers‘ challenge! This month is all about quick breads. Savory or sweet, these are easy to put together. Quick breads do not contain yeast, so there isn’t extra time involved in letting the dough rise. It’s a quick mix of ingredients, pour it into a pan, and bake away! Sweet quick breads are a wonderful addition to a weekend breakfast, while savory ones would be great for dinner or brunch!

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I am a fan of banana bread. However, any banana bread that I bake, has to have chocolate chips in it (what a surprise!)! A thought that came to mind was a post I read last month, from Heather Eats Almond Butter. She added mini peanut butter cups to her banana bread. What a great idea! While I didn’t add peanut butter cups, I did add peanut butter. Not a lot, so I think there is just the right amount of flavors- banana, chocolate, and peanut butter! I baked mine in mini loaf pans, but you could make a regular sized loaf, or make these into muffins!

Banana, Peanut Butter, and Chocolate Chip Bread
Makes: 8 small loaves
Prep time: 10 minutes     Bake time: 32 minutes

4 ripe peeled bananas, divided
1/3 cup creamy peanut butter
2 eggs
1/4 cup oil
2 tablespoons heavy whipping cream
3/4 cup sugar
1/4 cup + 4 teaspoons brown sugar, divided
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Spray mini loaf pan with cooking spray and set aside.

In a large mixing bowl, mash 3 of the bananas (I do this with a fork), then add in the peanut butter and mix well. Stir in the eggs, oil, and heavy whipping cream. Add in the sugar and 1/4 cup brown sugar, stirring well to combine. Add in the salt, baking powder, and flour, and stir until just combined. Chop up the remaining banana into small bite-sized pieces and add into the batter, along with the mini chocolate chips. Stir gently to combine.

Spoon the batter evenly into the prepared pan. Sprinkle the remaining 4 teaspoons brown sugar over the top of the batter. Bake in a preheated oven for 30-33 minutes (if you bake this in a normal loaf pan, you will have to extend the baking time).  The loaves will be done when the toothpick test comes out clean. Remove from the oven and let cool 15 minutes, then remove the loaves from the pan. Cool completely on a cooling rack. Enjoy!

Question of the day: Other than bananas (!), what do you like in your banana bread?

Made with love, not calories!

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Weekly Running Recap

Posted in Exercise, tagged , on February 26, 2012 | 2 Comments »

 (Source)

Another week…another weekly running recap :)

Sunday: Rest + 1:40 plank
Monday: 45 minute run, 100 crunches, 25 (x2) push-ups, 1:45 plank
Tuesday: 30 minute HIIT, 30 minute walk, 1:50 plank
Wednesday: 1 hour walk, 1:55 plank
Thursday: 45 minute run, 100 crunches, 25 (x2) push-ups, 2:00 plank
Friday: 45 minute incline walk, 2:05 plank
Saturday: 9 mile run, 2:10 plank

Just 4 more days for February’s Plank Challenge! If you decided to participate, I hope it’s going well for you! Next week I will talk about March’s challenge! As you can tell from these weekly updates, I don’t vary my workouts a great deal, so these monthly challenges are a fun way to add something new into the routine (and to work different muscle groups).

Have a good week :)

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Versatile Blogger Award

Posted in Uncategorized, tagged on February 24, 2012 | 4 Comments »

How cool is this?!!!!

In the last week, I have been tagged twice with the Versatile Blogger Award!

Michigan Fit Mom and In Fine Balance both passed this award on to me!

I am supposed to list 7 things you might not know about me, then I am to “tag” 15 other blogs with the award.

First up…7 things about me!

1. I have lived in Ohio all of my life.
2. I am owned :) by two Himalayan cats: Romeo and Juliet!
3. I ran Cross-Country in middle school and high school. I stopped running after graduation (took a 16 year break), then started again in 2007.
4. My first half marathon and my first marathon were run in the same weekend (Goofy’s Challenge- Disney World, 2008).
5. I would Love, Love, Love to open up a candy/pastry shop.
6. I dream in Chocolate!!!
7. Making and sharing great tasting desserts makes me happy! (my tagline: Made with love, not calories!)

Now the really fun part! The 15 blogs that I am tagging are a mixture of blogs I currently read and blogs that are new to me. Check them out- maybe you’ll find a couple new favorites!

1. Spilled Melk
2. A Smidge of Sweetness
3. Cravings of a Lunatic
4. Kristy Runs
5. Make it Naked
6. An American Cupcake in London
7. Bearrunner
8. Glass Half Full
9. Going Dutch
10. elisariva
11. Cookies & Crafts
12. Learn to Bake
13. Eat the Cookie
14. Food Babbles
15. Kaileen Elise 

Thanks again to Michigan Fit Mom and In Fine Balance!!

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Coconut Filled Brownie Cookies

Posted in Recipes, tagged , , , on February 22, 2012 | 6 Comments »

I hinted at this recipe, oh, well over a week ago…and then never posted it.

Shame on me.

Well, all I can say is that these are worth the wait!

Remember the brownie filled chocolate chip cookies I showed you? This recipe also has a yummy treat hidden inside each cookie!

Using a brownie mix for the cookies, the filling is a mixture of sweetened condensed milk and coconut. So easy, and so good!

Coconut Filled Brownie Cookies
Makes 20 cookies
Prep time: 10 minutes    Bake time: 12 minutes

1 19.5 oz. box brownie mix (I used Pillsbury)
2 eggs
1/4 cup oil
5 oz. sweetened condensed milk (1/2 of a 14 oz. can)
2 cups sweetened shredded coconut

Preheat oven to 375 degrees.

In a medium-sized mixing bowl, combine the brownie mix with the eggs and oil. Mix well (this will be thick). Set aside.

In a small bowl, combine the sweetened condensed milk and coconut. Mix well. Set aside.

Using a large ice cream scoop, scoop out some of the brownie mixture into the palm of your hand. Flatten. Then using a small ice cream scoop, scoop some of the coconut mixture and place it onto the center of the flattened dough. Carefully fold up the dough, molding it completely around the coconut filling. Place onto a parchment paper lined cookie sheet, leaving 2 inches in between each cookie.

Bake for 12 minutes or until the cookies are set. Remove from the oven and let rest for 10 minutes. After 10 minutes, remove the cookies onto a cooling rack and let cool completely. Enjoy!

Made with love, not calories!

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Fudgey Brownies

Posted in Recipes, tagged on February 20, 2012 | 2 Comments »

I Love Brownies!

Plain, or loaded with lots of goodies. It doesn’t matter. I love them!

Oh wait. There is an exception. I don’t really care for cakey brownies. I mean, I will eat them, but I will bury them under ice cream and all sorts of candy toppings. (Is that kinda like burying broccoli under cheese sauce?)

I think brownie recipes, for me, will always be a work in progress. See, I really like the one I’m going to share with you today. But next month, it just might not please me as much and then I will start to play with the recipe again!. Too me, that’s part of the fun of baking!

I’m making plain brownies today, as I want you to taste the actual brownie. However, feel free to add in extra chocolate chips or nuts to the batter!

Now, if you’ll excuse me, I have wrapped up half of the brownies and I’m on my way to deliver them to the ladies at the local library! I have to do this, or I will eat the whole pan of brownies…and while yummy, that will cause a belly ache!

Fudgey Brownies
Makes: 24 servings (13 x 9 inch pan)
Prep time: 10 minutes     Bake time: 20 minutes

1/2 cup butter
1 1/4 cups semi-sweet chocolate chips
1 cup sugar
1/4 cup brown sugar
3 eggs
1 teaspoon vanilla
3/4 teaspoon salt
1/4 cup cocoa powder
1 cup flour

Preheat oven to 350 degrees.

Line a 13 x 9 inch pan with aluminum foil, and spray with cooking spray. Set aside.

In a medium-sized, microwave-safe mixing bowl, combine the butter and chocolate chips. Microwave for 30 second intervals, stirring after each time, until the chocolate chips are completely melted and the mixture is well combined. Add in the sugar and brown sugar and stir well. Add in the eggs and vanilla and stir until well combined. Stir in the salt and cocoa powder. Gently add in the flour, stirring until just combined (don’t over-mix). Pour the batter into the prepared pan.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let rest for 15 minutes. After 15 minutes, you can either continue to let them sit on the counter and come to room temperature, or you can put the pan of brownies into the refrigerator for 15 minutes (like I did because I am impatient!). After 15 minutes, remove the pan from the refrigerator and grasping the aluminum foil, pull the brownies out of the pan. Cut into 24 pieces and enjoy!

Question of the day: Which do you prefer? Fudgey or Cakey brownies?

Made with love, not calories!

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Weekly Running Recap

Posted in Exercise, tagged , on February 18, 2012 | 2 Comments »

 (Source)

Time for another weekly running recap!

Sunday: Rest day (completed 1:05 plank)
Monday: 3 mile run, 100 crunches, 25 (x2) push-ups, + 1:10 plank
Tuesday: 1 hour incline walk + 1:15 plank
Wednesday: 30 minute HIIT workout, 100 crunches, 25 (x2) push-ups, + 1:20 plank
Thursday: 3 mile run, 30 minute incline walk + 1:25 plank
Friday: Rest day (completed 1:30 plank)
Saturday: 8 mile run + 1:35 plank

Wow! Are the planks getting hard for anyone else at this point (or is it just me)? I have started making my to-do lists while I’m in plank- to try and keep my mind off the time :)

Have a good week!

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Photo Friday

Posted in Photos, tagged , , , on February 10, 2012 | 2 Comments »

I’ve been a little lazy in posting the pictures that I have taken. The majority of them recently, have been of food and my cats!

Well, you will still be seeing food pictures, and of course the cats make an appearance, however, I actually took other pictures this week!

A large tub of chocolate covered popcorn!

Valentine's Day candy anyone?

Beautiful

Ok, I have to explain this next picture. There are times that Juliet really wants my attention. If I am not giving it to her, she jumps up on my back and lays across my shoulders. (And she is so spoiled, that instead of moving her, I just hunch over a little more in order to make her more comfortable!) Oh, and she normally looks happier than she does in this picture :)

For every Juliet picture, there should be a picture of Romeo!

Sneak peek...recipe next week!

So, I just ran through my post and realized that there is only 1 picture that doesn’t contain the cats or food. I really need to get out more!

Happy Friday!

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Quick Chocolate Fondue

Posted in Recipes, tagged , , on February 8, 2012 | Leave a Comment »

Are you tired of Valentine’s Day recipes?

If not…good, cause here’s another one!

If you are…well, this is a great any night of the week dessert! (Ok, that was kind of lame!)

This is a quick and easy dessert that would be romantic for two, and fun for a family! Chocolate chips and heavy whipping cream make up the dipping sauce, and whatever fruits, cakes, and cookies you have on hand, make up the dippers!

Normally for fondue, you use a fondue pot, however, for this dessert (I hesitate to call it a recipe), you don’t need one.

Quick Chocolate Fondue
Serves: 2
Prep time: 5 minutes

Fondue:
1/2 cup semi-sweet chocolate chips
1/3 cup heavy whipping cream

Dippers:
Apples
Strawberries
Grapes
Pineapple
Bananas
Cherries/Maraschino cherries
Pound cake
Pretzels
Marshmallows 

Cut up your dipping items into bite-sized pieces. Arrange on a tray or plate.

In a small microwave safe bowl, combine the chocolate chips and heavy whipping cream. Microwave for 30 second intervals, stirring well after each time, until the mixture is well combined.

That’s it. You are now ready to dive in start dipping! If you don’t have dipping forks (from a fondue set), you can easily use forks or toothpicks. If the chocolate mixture cools down too much, microwave it for another 30 seconds.

Question of the day: On Valentine’s Day, do you and your significant other go out for dinner, or do you have a nice dinner at home?

Made with love, not calories!

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Brownie filled Chocolate Chip Cookies

Posted in Recipes, tagged , , , on February 6, 2012 | 11 Comments »

I thought I had already found The.Best.Chocolate.Chip.Cookie.

Well, I was wrong.

I found this picture, and I heard the angels sing! I love brownies. I love cookies. To put a brownie inside a cookie? For fear of sounding like a teenager: OMG!!! And do you know what something like this does to my brain? Overload I tell ya. Like throwing open my cupboards just to see what else I could bake inside cookie dough. Oh the possibilities!

I’m sorry.

No, not because I was wrong (that happens all the time!). But because this means I am going to bore you with post after post (after post) of cookies…with stuff baked inside of them! Though I promise to try and space them out a little. Maybe I could give you a post with vegetables in it every once in a while- just to offset all the sugar!

I wouldn’t hold your breath!

Brownie Filled Chocolate Chip Cookies
Makes: 24 cookies
Prep time: 20 minutes for the cookies (additional time needed for the brownies)
Bake time: 13-14 minutes

1 box brownie mix (I used a 13×9 mix and only needed 1/2 of the pan)
1 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla bean paste (or vanilla extract)
2 eggs
1 teaspoon baking soda
2 1/2 cups flour
1 1/2 cup semi-sweet chocolate chips

Make brownies according to the directions on the box. When you bake them, take them out at the earliest suggested time and toothpick test them. The toothpick should come out clean. Note: I think pulling the brownies out early so that they are still fudgy, makes for an easier to work with cookie center! Let the brownies cool completely.

Once the brownies are cooled, cut away the edges of the brownie. Put those aside to eat later! If you are using a 13×9 inch pan of brownies, cut the pan of brownies in half width-wise, then cut one of those halves into 12 pieces. From those 12, cut each one in half (you should now have 24 small pieces, and the rest of the pan uncut)!

Preheat your oven to 350 degrees.

In a medium-sized skillet, melt the butter over medium-high heat. Once the butter is melted and starts to bubble, start to slowly swirl the pan. Once you see a light brown from the butter (you will usually see this in the center first), remove from the heat (your nose will know that it is time also, as there is a nice nutty smell).

In a large mixing bowl, combine the sugar and brown sugar. Pour in the brown butter from the skillet and stir till combined. Add in the eggs and the vanilla bean paste. Stir until well mixed. Add in the salt and baking soda. Stir in the flour, then add in the chocolate chips.

Using a large ice cream scoop, scoop out the dough onto a parchment paper lined cookie sheet, leaving 2 inches in between the cookies. With the palm of your hand, flatten the cookies. Place a piece of brownie into the center of each cookie. Gently form the cookie dough completely around the brownie. Note: I found it was easier to pick up the cookie dough and work with it in my hands. The warmth from my hands allowed the dough to stay soft and I could form it easier. Be careful not to smoosh the brownie while you are forming the dough. Place back on the parchment paper, and repeat the process with the remaining cookies.

Bake for 13-14 minutes, or until lightly golden brown and the tops of the cookies are set. Remove the cookies from the oven and let rest for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Edges cut off the brownies

Question(s) of the day: Have you seen cookies like this before? What delicious treats would you put inside cookie dough?

Made with love, not calories!

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