Tag Archives: recipes

Recipe and a Round-Up

Sometimes, I love sweets. I mean really love them.  Lately, I’ve been craving cupcakes.  Not a likely craving for me though.  As a self-proclaimed “Cookie Monster”, cake just doesn’t do it for me.  However, after seeing a cupcake “Throwdown with Bobby Flay” and watching unlimited episodes of “Cake Boss” and “DC Cupcakes”, my sweet tooth was raging. 

Thanks to one of my favorite blogs, “Eat Live Run”, I was able to put together a delicious, and perfectly portioned way to settle my sweet tooth:

Two Bite Mini Cakes

  • 1 cup of flour
  • 3/4 cup of sugar (you could use splenda)
  • 1 cup of milk (I used vanilla soy milk and it was great!)
  • 1/3 cup of vegetable oil
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 2 tsp vanilla

Combine: sugar, milk, oil and vanilla.  In another bowl, combine: flour, cocoa powder, baking powder, baking soda.  Add dry ingredients to wet slowly. Use the mini muffin tins!  Bake at 350 for 10 minutes. 

Super Simple Buttercream Frosting

  • 1 stick of room temp butter
  • 1/2 stick of butter flavored Crisco
  • 3 – 4 cups powdered sugar
  • 1.5 tsp of vanilla
  • 2 Tbsp milk

Cream the butter, Crisco, and vanilla together.  Add sugar one cup at a time.   Add milk last.



I don’t have a fancy schmancy cake decorator, so I used a large Ziploc bag, put the icing into it, cut the tip and went to town.  It’s a little more rustic, but its still nicer than just spreading 🙂


The Round UP

Here’s some Sunday afternoon reading about some recent issues, fun health info, and recipes I made or want to try:

The Twinkie Diet Helps Professor Lose 27 lbs – CNN.com

Weekend DIYs (I love the pinecone turkeys) – CasaSugar

Fruit and Nut Energy Bites – Oh She Glows

Exercises to Prevent Injury – Runners World

You Want a Toy with That? – NYT

Falling for Warmth – Yoga Journal

How to Cure a Sugar Fiend – Food Renegade (***MUST READ***)

Should You be Running Barefoot? – Runners World

Have a wonderful Sunday! 



I haven’t carved a pumpkin since I was a kid…so needless to say I had to go to the store and buy a $3 manual with tools and templates.  Chris and I were going to do this right…so what happened?

We ended up freestylin’ anyways 🙂


You gotta clean that squash out.   It takes some muscle.  Can I count this towards my weekly tally in muscle conditioning?


Chris was happy…here.  This was only about 30 minutes into our 2 hour pumpkin carving spree.  I think hunger and tiring arms got to us in the end.

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You have to get into it.  I mean really concentrate.  This is serious you know 🙂


Before lights…


After lights!  I made ghosts.  They weren’t too complicated. But Chris took on the challenge of a bat in a cemetery.  I guess if you aim for the moon you land among the stars…or in this case the tombstones haha.


I’m impressed!  So the picture was a little lopsided…I still think it was awesome 🙂


So after flying solo, we teamed up for a more traditional style pumpkin:


The PUMPKINS!  A face, ghosts, and bats.  Definitely Halloween worthy.

We went to South Street Smokehouse after we cleaned up (spread out a bunch of old newspapers on the floor and then just roll and go!).  A delicious barbeque dinner was eaten to refuel us after our pumpkin carving extravaganza.  Definitely need to go back: Carolina Style pulled pork sandwich! Yum

Plus, this dinner allowed us to let the sun go down and we were able to light the pumpkins when we got back.



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DSC01066Soooo spooky!  I had to move the pumpkins closer to the house this morning though because we had hurricane like winds, we may have had a pumpkin coming through the window.  Not the kind of Halloween fright I’m looking for.

What do you do with all that pumpkin?  Well when life gives you pumpkins, you roast pumpkin seeds.

Pumpkin seeds are a great nutritional snack.  A fourth cup of these little cuties comes to about 150 calories.  They are a great source of magnesium and a good source of zinc, protein, and iron.  You can top salads with them, add them to hot oatmeal, stick in your granola, or just eat them up by themselves!

Roasted Pumpkin Seeds

After taking the raw pumpkin seeds and goop from the pumpkin, put them in a large bowl and fill with water.  Dig in a start to rub the goop from the seeds and set the seeds aside on a baking sheet.  I found it easy to just pop off the seeds from the strings with two fingers.  Once all the seeds are separated from the goop, sprinkle with a little salt and roast for 1.5 hours at 300 degrees.  Let cool and eat up 🙂


I had mine with an apple for a great fall snack!


I’m definitely fueled to teach cycling and hopefully kick butt on my exam this week…we shall see :)  Positivity is key here!


How are you enjoying fall?