Peanut Butter Clean Shake

So. Um. Yea.

There's absolutely no way (in my mind) for me to make this look alluring to you.

I tried. And I'm still not convinced I've succeeded. But here I am. And this shake is still worthwhile. So I'll just try to allure you with my words instead.

I've been known from time to time to dabble in healthy eating, whenever I feel the need to redirect myself and start something new.

When I do the physical, emotional, and mental manifestations of just feeling better make me wonder why I've waited so long to bring it back.

I doubt ill ever be perfect with it. And truthfully I don't think I'd ever want to be. A life without pizza, doughnuts, or craft beer is not one I'd like to embark on ever.

That being said though, when I find recipes that don't taste healthy but still fit the bill, I definitely try to fit them in where I can.

A self proclaimed "non-smoothie" person, I don't put my seal of approval on too many of them, but this one I fell head over heels for.

Simple ingredients. Simple prep. Natural sweetness. Protein filled to keep me full for much longer than most of my other "go to" snacks".

I could drink this every day.

And sometimes do.

Totally customizable. A real winner in my book.


(A very happy Mother's Day to all mom and mom-figures out there, most specifically my mom and gram. The world is a better place because of you. You're appreciated every day.  Today is yours. Enjoy.)


Peanut Butter Clean Shake
Printer Friendly Version
Servings: 1

Ingredients:
- 1/2 banana (chopped - frozen or not)
- 1 Tbsp peanut butter of your choosing (or substitute almond butter/sunflower butter etc)
- 1/2 cup milk (any kind!)
- 1 pitted date (chopped)
- 1/4 cup ice

Directions:
Combine all ingredients in a high powered blender until smooth.  Pour and serve immediately.


Recipe adapted from: It's All Good

Brown Sugar Pound Cake

Simplicity is key.

Live simply. Love abundantly. Laugh often.

Words I try to live by, but I'm not sure I've yet conquered.

In some ways more than others.  On some days better than others.

At times keeping this in mind feels like second nature, and at others it seems as though there are roadblocks in my way, ones that I'm not sure how to navigate around.

The times I find myself taking solace in the fact that I'm sure there is a way, I just have to keep looking.

Enjoying the ride regardless.

Trying not to overlook the simple things, which are actually the only important things.  Being thankful that I've figured that much out at least.  Attempting to live it more every day.

This recipe is extremely simple, and for that matter extremely easy to overlook.

Nothing fancy, nothing out of the ordinary, a few basic ingredients, nothing more.

A testament to the fact of how the simple things are often the best things, this pound cake is a revelation.

Brown sugar and butter come together and create something close to magic in a pound cake that is easy to whip up and big enough to feed a crowd, or feed a few people for days.  It stays amazingly fresh for a record amount of time.  And most importantly so so good.

Happiness and comfort embodied in a low stress easy to pull off dessert.

Keep it simple.  Keep it great.



Brown Sugar Pound Cake
Printer Friendly Version
Servings: 1-10 inch tube pan cake

Ingredients:

For Cake:
- 3 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (I used nonfat and it was great but any fat content or milk substitute should work)
- 1 1/2 (3 sticks) unsalted butter at room temperature
- 2 3/4 cups (a 1-lb box) light brown sugar
- 1/2 cup granulated sugar
- 5 eggs

For Icing:
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/2 cup evaporated milk
- 4 cups sifted powdered sugar
- 1 tsp pure vanilla extract

Directions:

To make cake preheat oven to 325 degrees F.  Spray a 10-inch tube pan with baking spray (or alternatively butter and then flour).  In a medium bowl combine flour, baking powder, and salt.  Stir to combine.  In the bowl of an electric mixer beat the butter on high speed until light and fluffy.  Add the brown sugar in 3 batches, beating to combine between each batch.  Add the granulated sugar.  Add the eggs, one at a time, beating between each addition.  Stir vanilla into milk.  Add half the flour mixture, beating at a low speed.  Add half the milk mixture.  Continue with the other half of the flour mixture and milk mixture.  Scrape batter into prepared pan and bake for approximately 1 hour and 10 minutes, or until cake is lightly browned and cake tester comes out clean.  Cool the cake in the pan on a wire rack for 20-30 minutes, then loosen cake with knife and turn onto a wire rack (turning again to make it top side up) to cool completely.

To make icing combine butter and brown sugar in a medium saucepan.  Stir over medium heat until butter is melted and sauce is smooth, approximately 2-3 minutes.  Add milk and allow to come to a gentle boil.  Stir well, take off the heat and add in the powdered sugar and vanilla.  Beat well with a spoon (or a mixer) for a few minutes, or until glaze looses shine.  Ice cake IMMEDIATELY.  Glaze sets rather quickly.  Enjoy.


Recipe adapted from: Southern Cakes

Things I'm Loving Lately: Spring 2013

Weather finally warm enough to spend time outside, and getting to enjoy it with great people.

A trip to Clearwater to see the Philadelphia Phillies in spring training.

With palm trees and 79 degrees F to hold me over until then.

A first trip to New Orleans with one of my best friends from high school.

And all the good that comes with it.

Including beignets from Cafe Dumonde.

Local beers to go.

An impromptu Congo festival.

Music everywhere.

And a city that just feels special.  

Sunday brewery tours back on my home turf.

Time spent with Nina, one of my oldest friends.  Time spent with Ted.  He is obviously loving it.

Celebrating Gram's 83rd birthday.  And hoping I still look that great and live the life she does come 60 years from now too.  

Walks around the block with my cousin Trish.

Dinners downtown.

And slowly but surely crossing restaurants off my very long list of places I'd like to try.

Time spent in my favorite city.

Most importantly with friends that I love.

Snagging a pair of real working thermometer earrings to help build my science teaching wardrobe.

Getting myself to Citzen's Bank Park for my first regular season Phillies game of the year.

And sitting in the exact seat where a foul ball lands directly in my lap.

Because honestly, life just doesn't get any better than that.

Cheater Cinnamon Rolls

Homemade cinnamon rolls from scratch, crafted lovingly hours before anyone else has a chance to wake up let alone think about breakfast, have a place and a time.

They definitely do.

That being said, realistically speaking, that place and time have not been in my life recently.

Weekdays that have me up and out the door and days full of work mean the last thing I want to do come Saturday morning is wake up hours earlier than necessary.

Therefore this recipe is a saving grace of sorts.

Homemade cinnamon rolls in a fraction of the time, with all the flavor and charm still in tact.

Sure we take a few shortcuts along the way, but honestly that's half the fun with these.

And really, if you're serving someone a homemade cinnamon bun, whether from scratch or from short cut... no one should be complaining.

Biscuit baking mix, milk, cinnamon, sugar, and butter come together to make light and tender cinnamon buns that can then be slathered with a powdered sugar glaze.

Simple ingredients.  Happy results.

Your breakfast rescue, no matter what the schedule.

Surprise yourself with these.

A resounding favorite of mine.



Cheater Cinnamon Rolls
Printer Friendly Version
Servings: 12 large cinnamon rolls

Ingredients:

For Rolls:
- 4 1/2 cups biscuit baking mix
- 1 1/3 cups milk
- 2 Tbsp butter, softened
- 1/4 cup sugar
- 1 tsp cinnamon

For Icing:
- 2 cups powdered sugar
- 2 Tbsp milk
- 2 Tbsp butter, melted
- 1 tsp pure vanilla extract

Directions:
To make rolls preheat oven to 450 degrees F.  In a bowl combine the biscuit mix and milk.  Turn onto a floured work surface and knead until dough comes together.  Roll into a 12x10 inch rectangle.  Spread dough with butter.  In a small bowl combine cinnamon and sugar and sprinkle over buttered dough.  Roll up into a long roll starting with a long side, pinching the seam to seal.  Cut into 12 equal slices (first cut the dough in half, then cut each half in half, then cut each forth into thirds).  Place onto a baking sheet lined with parchment paper or a silicon baking mat and bake 10-12 minutes or until golden brown.  Combine icing ingredients in a small bowl and spread over rolls.  Serve immediately.  Repeat as often as necessary.


Recipe adapted from: Winning Recipes from Taste of Home

Mocha Lace Cookies

I'm not sure when or how it happened, but suddenly I look around and I'm a coffee person.

True on work days it's most often enjoyed out of necessity (and often in a rush out the door), but even weekends, when my pace is mildly slower and I have a chance to breathe, there it is.

Those weekend days when coffee is a luxury savored not in my car during a morning commute, I love to take that moment, take a step back, and indulge.

Deep, delicate, and not overly sweet, mocha lace cookies lend themselves to coffee enjoyed at a slower pace on weekend mornings.  A time when life lets you sit, take a step back, and enjoy.  At least until reality snaps you back.

Of course you can appreciate these cookies sans coffee, crunchy and crumbly, they're simple and delicious.

They taste even better after a day of sitting, so bake them up when you have a free minute, and savor whenever you choose.

Espresso powder. Chocolate.  Dark Rum.

For mornings (or any times) simple and sweet.  

Mocha Lace Cookies

Printer Friendly Version

Servings: Approximately 1 dozen cookies

Ingredients:

- 1/4 cup flour

- 1 Tbsp dark cocoa powder

- 2 Tbsp unsalted butter

- 2 Tbsp sugar

- 2 Tbsp light corn syrup

- 1 Tbsp agave nectar

- 1/2 tsp espresso powder

- 1 1/2 Tbsp dark rum

Directions:

Preheat oven to 350 degrees.  In a bowl sift together the flour, cocoa powder, and salt.  In a small saucepan combine butter, corn syrup, sugar, agave nectar, and rum.  Bring to a bubble over medium heat and take off after butter and sugar have melted and mixture is combined.  Let cool one minute and pour into flour.  Stir together until well combined.  Line two baking sheet with either silicon baking mats or parchment paper.  Drop tablespoons of batter, generously spaced apart, on baking sheets (6 cookies per sheet is a good guide).  Bake for 4-6 minutes (rotating trays halfway through) or until cookies have taken on a lace-like appearance and cookies have begun to set.  Allow to cool completely on sheets on wire racks.  Remove and store at room temperature.  Cookies get even better after a day of sitting!

Recipe adapted from: Sweet Nothings