Saturday, April 18, 2015

Waffles and Lacking Motivation!!!

I like waffles. I like them so much that I have eaten them for dinner four times this week. You know those days where nothing sounds good for dinner, but you know you need to eat. That was every...single...night this week.

If you like waffles too, you should check out these delicious pumpkin waffles a made a while ago.

What are your simple go to dinners when you don't feel like eating, but you know you need to?

It was a sad, sad morning. I had to force myself get on the deathmill. (For those of you don't don't know, the deathmill is what I lovingly call any treadmill.) I normally love to run and be as active as I can. Not lately. I'm TERRIFIED!

You see, I still keep getting sick every time I try to become physically active again. Dang that Mono. The doctor says that I should just try walking. Do you know how freaking hard it is for me to just walk? I want to run and fray-lick in the fresh spring air.

Anyway, back to this morning. I forced myself to get my lazy butt on the deathmill. I tried walking/super slow run. I went back and forth for about 50 minutes. So glad that I did cause I feel great! Crossing my fingers that I didn't overdue it.

Just curious, how do you motivate yourself to workout when you have gotten out of the habit?




Sunday, December 28, 2014

Making a Come Back

I am determined to make a come back. I mean it this time. I really do. This last week, I ran a grand total of 5 miles and it took everything I had. You may be saying, "What? But you just ran a freaking MARATHON the end of September!" I tell myself the same thing, but then I have to remind myself of the following: got mono, ran a freaking marathon with mono in the rain and cold, got a sinus infection, fought a cold, got another sinus infection, migraines came back, and got stitches in my finger. I'm typing this right now with the last one. If I can't get a break soon, I'm MOVING into a bubble.

Overall though, I'm feeling so much better. This means that I'm beginning to cook again! Oh Happy Day! Tonight, I invited some friends over for dinner. I decided to make my FIRST EVER POT ROAST. It turned out amazing. I wish I took a picture of it. I totally forgot before it was all gone.

This is how I did it:
Put a chuck roast in a crock pot
Add cut up potatoes, onions, carrots, and celery   (I used baby carrots, so I didn't cut them up)
I mixed 1 cup water with a pot roast mix I purchased at the store, pour it over the pot roast
cook on low heat for 8 hours

Enjoy!

I needed a yummy dessert to go with the delicious pot roast. I had 2 cans of apple pie filling in the cupboard, so I thought....hmm. An idea hit me.

APPLE DUMP CAKE

You will need:
2 cans apple pie filling
1 cake mix (I used white, but yellow works too)
1 stick butter
cinnamon
nutmeg
pecans (or walnuts)

Spray a pan of your choice, I used a bundt pan.  Pour the apple pie filling in the bottom of the pan. Sprinkle with cinnamon. Pour the cake mix over pie filling evenly. Cut up butter to place evenly over cake mix. Sprinkle on as many pecans as you would like. Sprinkle on some more cinnamon and add on a little nutmeg. Bake at 350 for 45-55 minutes. You want the top to be light brown. Let cool some before eating.


Just so you know, this meal got mega good reviews from those who ate it! You should try it. Just say''n.

Doesn't it look super duper easy?


Saturday, November 15, 2014

First Arm Knitting Experience

I've been kind of bored lately. Mostly because I've been too lazy to workout in any form. The only exercise I am a participating in is lifting my arm to my mouth. Pathetic, I know. It doesn't help that I'm a total stress eater and I'm stress out of my mind. I was determined to do something other than watch Netflix.

I decided to try my hand at knitting...again. I once knitted a scarf. I have a good friend who is an amazing knitter and she was willing to teach me. My first project is a hat. I'm using a circular needle. The hat is looking good so far. I think I got the knit and purl down. I even added two decorative rows to make it look neat. I had to stop because I haven't learned how to start tapering off.

As I'm waiting for my next knitting lesson, I did some research on arm knitting. Haven't heard of it? Arm knitting uses your arms as the needles. It makes the knit very loose.

I purchased some yarn and started. It took me about 25 minutes to knit an infinity scarf. It didn't work out at all. When I was all finished knitting, I didn't end it correctly. I'm not sure what I did wrong, but it all unraveled into one messy heap. I gave up for the night.

Yesterday, it took my 2 hours to unravel the heap of yarn. Thank goodness for TV.

I started the whole process again today. This time it worked out wonderful. And it was easier the second time around. See for yourself.

This is the site that I used:
Want to learn to arm knit? Click here!


My unfinished hat

Saturday, November 1, 2014

Pumpkin Waffles

Halloween was yesterday. I did my darnedest to limit my candy consumption. I did a pretty good job...I hope the scale will reflect it.

It was difficult to get up this morning, but I did it. It helped that I had a trail run scheduled with a friend. We tackled Wadsworth Creek. There were still fall colors on the trees. Truly beautiful.

After running, all I wanted to eat was pumpkin waffles. I've never had them before, but I had exactly 1 cup of pumpkin left from the pumpkin pie fudge and pumpkin chocolate chip cookies this week. And I found a recipe that sounded delightful.

I made them for dinner. So freaking delicious.


Pumpkin Waffles
makes 4 round waffles

Waffles:
1/4 c. brown sugar
3 tbs cornstarch
1 1/4 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs
1 c. milk
1 c. pumpkin
4 tbs unsalted butter, melted and warm


Toppings:
whipped cream
pecans
maple syrup


Instructions
1- Spray the waffle iron and let it heat up
2- Combine the brown sugar and cornstarch in a large bowl. Mix together and add the rest of the dry ingredients. Mix.
3- Separate eggs: place yolks in a medium bowl and egg whites in a small bowl.
4- Add pumpkin and milk to the yolk. Whisk and set aside.
5- Using a hand mixer, whisk the egg white until they form stiff peaks. (about 2 minutes).
6- Whisk the butter into the pumpkin milk mixture.
7- Add the pumpkin milk mixture to the dry ingredients. Stir. It will be slightly lumpy.
8- Add egg whites and fold them in until you can no longer see white.
9- Pour batter into the waffle iron and cook until done.
10- Top your waffle with whatever toppings you like and prepare yourself for the BEST pumpkin waffle ever.


Recipe adapted from http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/




Thursday, October 30, 2014

Burning Pumpkins and Pumpkin Pie Fudge

I LOVE fall!!! Don't you? The colors, the smell of the air, and of course lots of pumpkin goodies.

One year, a friend and I decided to puree our own pumpkins. It took forever and we didn't end up with as much pumpkin puree as we thought. Oh, we also discovered that when using a steamer, the pumpkin strings can work their way to the bottom where the water is at. When this happens and the water is all dried up, it doesn't smell good. I burnt the inside black. Luckily for me, my mom is a genius and knew that soaking the pan in vinegar would do the trick and get rid of all the black burnt pumpkin.

I learned my lesson that day. BUY PUMPKIN PUREE in the can. It saves a whole heck of time and energy, Plus, it's pretty cheap.

Last year, a co-worker gave me some of the BEST fudge that I have EVER had.  Of course, I acquired the recipe. I'm now sharing the recipe with you. If you LOVE pumpkin, you will absolutely LOVE this fudge. Go ahead and make it. I dare you.

PUMPKIN PIE FUDGE
1 1/2 c. sugar
1 1/2 c. brown sugar
2/3 c. evaporated milk
3/4 c. unsalted butter
1 c. canned pure pumpkin
2 tbs. corn syrup
 3 tsp. pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp. vanilla

Instructions:
1) In a large saucepan over medium-high heat, combine the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice. Stir constantly until the mixture comes to a boil. Continue cooking and stirring until a thermometer reads 235 degrees F (soft-ball stage). DON'T GUESS ON THIS PART, YOU SHOULD DEFINITELY USE A CANDY THERMOMETER!

2) Remove the pan from heat and add the white chocolate chips, marshmallow fluff and vanilla. Let it sit for about a minutes and soften. Then stir until it is all melted and blended. Pour the mixture into a 9x9 pan lined with parchment paper. Let stand until completely cool and set. Cut the fudge into 1-inch squares.

Like I said, you gotta try this fudge! When you do, let me know what you think.

Sunday, September 28, 2014

26.2 or Bust

After 9 months of training, I finally did it. I ran my first marathon. I had no idea of what to expect. The internet had lots of "what to expect" and gave me a little insight. This race went nothing like I imagined it would.

The last month, I went back and forth on whether or not I would actually be able to run. I was told I had mono the beginning of September. At the same time, I came down with a bad cold virus. My bed became my best friend. I slept as much as I could and eventually began to feel better. Then last Saturday I had to go into insta care.  I had come down with a sinus infection and the start of an ear infection.  

With all of this, I decided I still wanted to run and I felt well enough to run.

Here is the run down of my BIG race day:
Got up at 3:30 am
Sat on the bus to avoid the rain till race time
Ran a lot 
RAIN
COLD
Bitten by millions of MOSQUITOES
More running, rain, and mosquitoes
Felt like death, but kept running
Teamed up with other runner to run/walk last 4 miles...in the rain
Finished in 5:48 

Honestly, it was the worst running experience of my life. 

Am I glad I stuck it out? Yes.

Did I meet my goal? Yes. It was just to finish.


Will I run another marathon? Yes, just never again in the rain and cold. 





Sunday, September 7, 2014

Peach Pie and Training

Last Monday, I completed my 20 mile run! Holy crap, the last mile was tough, but I did it. It's a little scary to think that I will be running 26.2 miles on September 27th...hopefully.

Why hopefully you ask? Well, I've been super tired lately and finally went to the doctor about it. The blood tests came back positive for mono. I thought mono was the kissing disease that teenagers and young adults get. I wish I got it from kissing some hot man, but that is sadly not the case. I have no freaking idea where I got it. I am still determined to run on the 27th. I think it will be possible with a lot of rest the next couple of weeks.

Today, after sleeping most of the day I had enough energy to bake a peach pie. I'm so glad I did because it was delicious. It also made a great dinner.



I found the peach pie recipe while searching on Pinterest. I LOVE Pinterest!!! I find all sorts of fun recipes to try. I adapted the peach pie filling from www.grandbaby-cakes.com. It was just what I was looking for. 

Every pie needs a great crust. I was lucky enough to find one a few months ago on The Pioneer Woman website. Did I mention how much I love this crust? 

Let's start with the crust.

 Here's what you need:

  • 1-½ cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

In a large bowl, add flour and shortening. Use a pastry cutter to cut in the shortening until it looks like coarse meal. In a small bowl, beat the egg. Add egg to the flour mixture. Add water, vinegar, and salt. Mix together gently until ingredients are all mixed together. 

Separate the dough into two parts. Place each part on plastic wrap and gently flatten. Finish wrapping it up and place in the freezer for 15 to 20 minutes. You'll be thankful you did.

When you are ready, roll out one part of the crust on a floured space. Make sure you roll it out to fit your pie plate with an half an inch to spare. Fold in half and lift into pie plate.






Now the filling:

What you'll need:
6 cups peeled and sliced fresh peaches
1 tablespoon lemon juice
1/2 cup packed light brown sugar
1/4-1/2 cup granulated sugar (adjust this based on sweetness of peaches)
sprinkle of salt
sprinkle of nutmeg
sprinkle of cinnamon
4 tablespoons all-purpose flour (go up to 5 if peaches are really watery)
1 tablespoon cornstarch



In a large bowl, add peaches, lemon juice, sugars, salt, nutmeg, cinnamon, flour, and cornstarch. Toss together until peaches are well coated. 



Assembly

What you'll need:
1/4 cup butter, in small slices
1 egg, with 1 teaspoon of water beaten
Granulated sugar for garnish


Preheat oven to 350 degrees.

Pour peach filling into pie plate.

Dot top of peach filling with butter.

Roll out remaining dough and add to the top of the peach filling in a full sheet, in a lattice design or in another decorative design of your choosing. I choose to try the lattice design for the first time. I did a search for it on Pinterest. It was so much easier than I thought it would be. 

Brush top of pie crush with egg wash and sprinkle with sugar.

Bake for 35-50 minutes or until crust is golden brown and inside peach filling is bubbling.

I have that you should error on the side of cooking it longer in hopes that it won't be as runny. 


The finished product




I should have let it back and cool a little longer. I was just in a hurry to eat it. 

Do you have any tricks to help fruit pies not be so runny? I really want to learn to make them, so they'll set up nice.