Monthly Archives: December 2011

Frostbitten Red Velvet Brownie Bites

Posted on by Run DMT
10

PhotobucketGrowing up with two very New York City slicker parents, there were only two desserts I can remember: NY Style Cheesecake and a some type of coffee (pronounced “cawfee”) cake.  That’s it.

It wasn’t until I started teaching in the rural and very southern small town of Dade City that I first tasted Red Velvet Cake.  Upon that first forkful, it was love at first bite.  I don’t know if it was the bright red color or the cream cheese icing that hooked me, but as far as desserts go, red velvet is still one of my favorites.

And speaking of favorites, my favorite time-waster past time of late is Pinterest, which is where I happened up this beautiful notion of Red Velvet Brownie Bites.  What the…? A brownie AND  Red Velvet?  Surely, you can’t be serious! (I am serious and don’t call me Shirley.)

Well of course, I had to give this recipe a go and it was a delicious as it sounds.  It was love at first bite (or two… or three) all over again.

 

 

Frostbitten Red Velvet Brownie Bites (Borrowed from A Farm’s Girl’s Dabble)

Ingredients for the red velvet brownies
1/2 cup (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate chips
1 ½ cup sugar
3 large eggs
1 tsp vanilla
¼ tsp salt
2 Tbsp liquid red food coloring
1 cup flour
½ tsp baking powder

Ingredients for cream cheese frosting
8 oz. cream cheese, at room temperature
4 Tbsp butter, at room temperature
1 tsp vanilla
1 ½ cup sifted powdered sugar
White cake sparkles

Directions for brownies
Preheat oven to 325°.

Using non-stick aluminum foil, fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on two sides.  Repeat with another sheet of foil the same size in the opposite direction to line pan completely.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted.  Remove from heat.  Whisk in sugar and then eggs one at a time.  Stir in vanilla, salt and food coloring.  Sift flour and baking powder over mixture and stir to blend well.  Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking or until a toothpick inserted in the center comes out with some moist batter attached (about 30 to 35 minutes). Cool completely in pan on rack.

Directions for icing

Prepare the frosting by beating the cream cheese and butter until light and fluffy.  Add vanilla and lightly mix. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board.  Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies.  Sprinkle with white cake sparkles. Cut into bites 1-1/4″ x 1-1/4″.  To achieve clean cuts, wipe the knife after each slice.

Yields approximately 50 brownie bites.

 

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  


*Also submitted at*

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Family Photos 2011

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11

Just as I had expected, she did it again.  Kelly captured some gorgeous shots of my family for our Christmas portraits.

Funny thing, we didn’t have to travel far for our portrait session.  All of these photos were taken at the North Pointe Village in our neighborhood.  Upon a closer look, you may notice the Pasco office building, Residence Inn, Carrabbas, International Beer Garten or an abandoned Up the Creek Mongolian Buffet in the background.

If you love these photos as much I do,  please leave a comment on Kelly’s blog so I can win an 11×14 print.  Thank you in advance! :-)

Random Thoughts about Revving It Up

Posted on by Run DMT
1

Garmin Forerunner 305 GPS Receiver With Heart Rate Monitor.Opens in a new windowThe other day, I sent my Garmin Forerunner 305 to be refurbished or replaced.  Seeing how the face fell off to unveil its completely corroded innards, I believe it’s beyond repair.  Once it’s returned to me, I’m looking forward to knowing how far and how fast I’m running again.

Since I’ve become so attached to my Garmin over the years, I’m pretty lost without it. Maybe it’s the holiday hullabaloo, but I can’t seem to remember when I last ran.  Normally, I just look at my stats when they’ve downloaded to my computer and it’s all there.  But with no Garmin, I have to remember to track my runs on Map My Run, but I never remember to do that and my absentmindedness leaves me with absent runs.

Part of the problem is also waking up and determining if it’s a run day based upon the pain in my feet due to my plantar fasciitis.  Some days, I can walk and other days I can’t stand up with falling over.  The last two mornings were definitely “I can walk” days which immediately became “I am going to run” days.

I remember I ran last Thursday because I ran 3 miles for Julia with the Suncoast Striders and my friends, Jackie and Faith.  It was Julia’s birthday and she would have turned five.  Faith and I wanted to be there for Jackie and remember sweet Angel Julia.

My flaky brain and pathetic feet just need to get with the running program again because Rock ‘n Roll Half Marathon is only two months away.  That’s 8 weeks to improve my half
marathon performance.  Eight weeks to rev it up to Rock ‘n Roll!

Yesterday, I ran an easy 3 miles.  Today, I decided to take on some speedwork to help improve my overall time.  Boy, did my body balk that idea!  I ran one easy warm-up mile and then attempted four ¼ mile sprints.  After the first ¼ mile, my hamstrings started to hurt and then I got stitch in my side.  My body was not onboard with the whole revving it up idea.

But it could also be the baker’s dozen I’m carrying in my backside that’s weighing me down and holding me back, because there has been a lot of baking and a lot of tasting going on here.  So much so, that my backside is starting to look like a Snickerdoodle.

However, the sprints got easier after the first one.  Easier is the wrong word choice because the sprints were certainly not easy by any means.  I mean, I think I took the first ¼ mile sprint a little too hard and I didn’t push quite as hard on the second, third and fourth sprints.  I pushed myself, but not to the point where I got a cramp in my side.  (If only I had my Garmin to know exactly how fast I ran!)  After all the sprints, I finished my speedwork with a mile cool down.

Overall, the speedwork felt good.  My legs hurt, but in a good way.  And thankfully, I can walk.  Hopefully, tomorrow morning will be an “I can walk” day too so I can run 6 miles with Tracey of Suncoast Running.  And hopefully, the rest of the week will be filled with more “I can walk” days so I can run and rev it up some more.  Now if only I can remember when I do.

*Proudly submitted to Stacy Uncorked, because when I blog about my training, it’s usually pretty random.*

Stacy

Holiday Inn Captured My Heart

Posted on by Run DMT
9

I took my best girl to the cinema yesterday.  Just me and my gal catching a show and we had a swell time, see.  A real swank time, I tell you.

It’s hard to shake the circa 1940s slang after being immersed in it for a couple hours.  As an early Christmas present, I bought tickets for Holiday Inn for my sister since it’s her favorite Christmas movie.  She was surprised to learn that I had never seen it so she asked me to join her rather than her hubby.

With its old world charm, the Tampa Theatre is the perfect cinema for a showing of a classic film and I loved watching the movie for the first time on the big screen as it was intended.  The larger than life dance numbers and set designs help your appreciate the art of film-making in a time before CGI and green screens.

 

Fred Astaire and Bing Crosby’s characters were delightful and endearing, like the way you want to remember these classic Hollywood film stars.  Although as beloved as they are, it’s the songs and the dancing that truly steal the show, of course.

The song, White Christmas, makes its debut in Holiday Inn, however, most people know it as the theme song for White Christmas, which will also be showing this holiday season at the Tampa Theatre on December 23.

Much like my sister, Holiday Inn captured my heart with singing and dancing.  I enjoyed watching this classic Christmas movie on the big screen so much that I plan to make this a new holiday tradition for us.

That’d be swell, I tell ya.  A real hot dog!


 

Visit Xmas Dolly and Hairbows & Guitar Picks for more Music Monday fun.

Peppermint Shortbread

Posted on by Run DMT
7

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Last Sunday, my mom, my sister and I held our annual Christmas cookie baking day.  For our annual cookie challenge, my electric mixer churns all day long to produce dozens of delightful treats and every year I surprise myself.

My baking has come a long way since the days of slice and bake cookies.  My friend, Chrissy, still teases me about the time I tried to pull off store-bought Snickerdoodle break-apart cookies as my own at a cookie swap.  Yep, I used to be that person.

But not these days!  Now, I’m like Betty Crocker whipping out batches of cookies and I’m certainly not intimidated to try new cookie recipes.    No more break-apart necessary!

Plus, the best part about making my own from scratch is that I know exactly what ingredients are in each batch.  There’s no hydrogenated oil or artificial flavor.  Just some sticks of good ol’ fashion butter!

Since I’m not scared to try new cookie recipes, I decided to give Publix’s Peppermint Shortbread a whirl.  This recipe was featured in the Publix’s Grape Winter 2011 magazine, which is currently on display on the kiosk at the front of the store.

Of course, Publix’s recipe called for 1 cup (2 sticks) butter because every good shortbread needs lots of butter.  However the recipe didn’t call for salt, which I thought was odd since cookies are typically made with unsalted butter.  So, I consulted Iron Chef Allan the Joy of Cooking to compare shortbread recipes.  Sure enough, Joy’s recipe stated unsalted butter and ¼ tsp of salt.

Not a difficult recipe by any means and the results are delicious!  And look at the presentation!  How pretty and festive!  I impress myself sometimes!

 

Peppermint Shortbread

Ingredients

2 ½ cups all-purpose flour

¼ cup sugar

¼ tsp salt

¼ cup crushed peppermint candies

1 cup cold unsalted butter, cut up

½ tsp peppermint extract

 

Directions

Preheat oven to 325.

Line a large baking sheet with parchment paper or silicone baking sheets.

In a large bowl, lightly combine the flour, sugar, salt and crushed candies.  Then, pour dry ingredients in electric mixer.  Add cut up butter and peppermint extract.  Combine on a low speed until mixture resembles fine crumbs.

Remove bowl from mixer.  Use your hands to bring mixture together and shape into a ball. (The warmth of your hands will soften the butter and help mixture come together.)

Divide dough into half.  On the prepared baking sheet pat each dough half into 6-inch circles about ½ inch thick.  If desired, flute the edges with a fork and prick each dough circle several times with prongs.  Cut each dough circle into 8 wedges (like a pizza) but do not separate the wedges.

Bake about 20 minutes or center appears set.  Cool on baking sheet on a wire cooling rack for 5 minutes.  Slice wedges again while warm.  Remove wedges from baking sheet and place on wire rack to cool completely.

Makes 16 wedges.

Note: The next time I make these cookies, I’ll split the dough into two loaves instead of two circles and then cut 2 inch bars into the loaves prior to baking.  By doing this, it will offer more than 16 servings, which is necessary for a Christmas cookie swap.  And speaking of Christmas cookie recipe swaps, don’t miss this one!

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Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  



*Also submitted at*

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A Christmas Flop

Posted on by Run DMT
15

Our Christmas tree is up.  Well, it’s standing.  The lights have been hung and the garland has been festooned.  That’s it.

Our Christmas tree enthusiasm and skills seem to be lacking this year.  Typically, our tree is up before Thanksgiving, but not this year which just goes to show you how crazy busy we’ve been.  There is some serious Christmas procrastination going on in this house.

But a busy schedule and a missing tree didn’t stop me from ornament shopping because I bought this ornament just before Thanksgiving.  Originally I bought it for my online Xmas Ornament Xchange, but I found a better one so I decided to keep it.  Besides, flip-flops are so me since I wear them all the time outside of my running shoes.  It’s a Florida thing.

I suppose I should hang it on the tree instead of snapping bokeh photos and blogging about it.

I’ll do it later.  First, I have run.

Don’t miss out on this ornament exchange!  The linky party closes Sunday!

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“Have you decorated your Christmas tree? Share a favorite Christmas ornament.”

Mama's Losin' Itholiday bokeh party 2011 my3boybarians.comPhotography

Live, Love, TRAVEL

Random Thoughts About Cooling My Heels and Starting Over

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3

StacyOn the Sunday after the Space Coast Marathon, I could barely walk.  My whole body hurt.  I was in a ridiculous amount of much pain from my heels all the way up to my left bicep.  I’m still not entirely sure why left bicep hurt so badly.  I assume every time I felt a pain during the race, I tightened my left arm and clenched my fist, but I’m not really sure.  All I know is my arm felt like I did 1000 bicep curls and it hurt!

Sunday after the race, I took a hospital strength ibuprofen (800 mg) and once we were on the road back home, I fell asleep in the car.  When we arrived at home, I tossed a water bottle in the freezer to help heal my heels and legs.  Between rolling a frozen water bottle under and the ibuprofen, I hoped to reduce some of the swelling and repair some of the damage.

On Monday, I still could barely move.  I popped another hospital strength ibuprofen to help relieve some of the pain and rolled the frozen water bottle under my foot several times throughout the day.  The stairs hurt the worst and since my left arm was still sore, I couldn’t lift Little Lion Man.

On Tuesday, there was still some soreness throughout my body, but now it felt like the results from a really good work-out.  You know the kind where it hurts, but it’s a good hurt.  My legs were still pretty sore, but the stairs were more manageable and lifting Little Lion Man was less of a chore.

By Wednesday, there was little pain left and I was amazed at how quickly my body healed.  At the mid- point in the week, it felt like only a week of recovery was necessary.  Judging from the way I could barely move on Sunday, I thought it would take at least a couple of weeks for my body to heal.  I suppose, since this is my third marathon, there must be some muscle memory somewhere inside this post-pregnancy body.

Thursday and Friday showed no signs that I nearly crawled over a marathon finish line almost a week ago.  I even mentioned on Facebook to my running friends that I felt like I could run on Saturday, but I opted to take one more day of recovery.

Sunday was my first day back to running, exactly one week after the marathon.  I ran about 3 miles, but since my Garmin has moved onto to greener pastures, I have no idea about my pace.  About halfway into the run, my Achilles started to bother me, so I stopped to stretch and continued running.

After a marathon Christmas cookie baking day on Sunday and standing on my feet all day drinking lots of champagne and wine, I decided to rest on Monday.  Thank goodness I did!  We had our family photo session Monday evening and I chose to wear high heels.  Man, that was a big mistake!  During the photo session, I didn’t realize how badly I had unraveled my heel healing.

This morning (Tuesday), I ran another 3 miles.  Again, I have no Garmin and no idea about my pace, but it wasn’t until after the 3 miles that my heel Achilles started to bother me.  After my run, I stretched and then spent the rest of day in my running shoes just to fix the damage caused by my heels the evening before.

So, basically at this point, I’m starting all over again with short easy runs.  In a couple months, I have the Rock ‘n Roll Half Marathon and I really want to improve my half marathon time at that race.  To prepare for the race, I started reviewing Hal Higdon’s Half Marathon Intermediate and Advanced plans as well as Cool Running’s Half Marathon Intermediate and Advance plans.  Both Cool Running and Hal Higdon incorporate hills and sprints (fartleks) into their advanced plans.  Instinctively I knew I needed to add hills and speedwork to improve my finish time, but I also don’t want to push myself too hard too quickly.

For the rest of this week, I think I’ll just do some easy runs up to 5-6 miles and see how my heel holds up, which means lots of stretching based upon everything I’ve read about plantar fasciitis (when I wake up, before a run, during a run, after a run, etc.).  Then, depending how the easy runs go this week, I’ll start adding some sprint work next week.  But then, Allan and I are attending an office holiday party this Saturday evening and I really want to wear high heels again, which means I could undo all my heel healing again.  The price I’ll pay to look hot! UGH! 

As for my Garmin, I learned I could send it back to Garmin to be repaired for a small fee or they would send me a refurbished one in its place.  Sweet!  Hopefully, my Garmin can be returned before Christmas so Santa can surprise me with it in my stocking! *Fingers crossed!*

 Speaking if surprises…Don’t miss out on this one! 

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A Very She & Him Christmas

Posted on by Run DMT
10

I read somewhere that Zooey Deschanel’s voice helped land her role in Elf.  Since first watching that movie, my husband has had a crash on Zooey Deschanel all in part to her voice.  Normally, Allan doesn’t have a thing for blondes, but he could see past this siren’s golden locks in part to her soulful, sleepy bedroom voice.

 

Once he learned she was a brunette, Zooey Deschanel had a permanent spot on Allan’s laminated list somewhere between Marisa Tomei and Amy Adams.

Honestly, I’m not the biggest fan of Zooey Deschanel’s voice.  I’d prefer to watch her in (500) Days of Summer or as the adorkable Jess in her new hit comedy, New Girl rather than listen to her sing.  However, I had a change of heart when I heard She & Him’s In the Sun, but more recently when I heard their new Christmas album, A Very She & Him Christmas.

More than another Christmas album filled with favorites, She & Him honors these songs with pure and simple renditions, perfect for cool nights drinking hot cocoa in front of a fire while gazing at the tree.  In a world of autotune and over produced music, each song sends you back to an era of a simpler time when families sat around a radio for enjoyment.

My favorite song on the album is The Christmas Waltz.  Zooey’s style and tone reflects the true heart and feel of the song.  Watch She & Him’s live performance on The Tonight Show with Jay Leno.

 

I’ve downloaded the songs from amazon and on the sly, I’ll add a few songs to Allan’s player as a surprise for our anniversary in a few weeks.  Christmas songs by She & Him will make a sweet, romantic gift, especially since Zooey’s voice is like sugar straight from the candy cane.  (Watch out, Jewel!)

Pssst!  Speaking of gifts….Don’t miss this one!



Visit Xmas Dolly and Hairbows & Guitar Picks for more Music Monday fun.

Pumpkin Biscotti

Posted on by Run DMT
7

PhotobucketLast Friday, I blogged about The Great Pumpkin Palooza for Thanksgiving!  This was no joke.  Iron Chef Allan and I really did bake an unbelievable amount of pumpkin goodies.  I have enough material for four more Friday Food Fights, but I’ll spare you the pumpkin, because it’s Christmas and I’m ready to move onto some peppermint goodies.

Well, maybe just one more pumpkin treat because these pumpkin biscotti were so yummy.  All right then, I’ll share one more pumpkin treat with you because it is Christmas.  And then, next week no pumpkin for you!

I found this recipe and all things pumpkin at My Baking Addiction.  The white chocolate drizzle compliments the pumpkin pie flavor nicely, however, these pumpkin biscotti have a chewy center rather than a crunchy center like most biscotti.  Perhaps it should be called Pumpkin Pie Biscotti because then you might anticipate a moist center.  That’s what she said.  Either way, this biscotti is a tasty Thanksgiving snack while sip your coffee.

 

 

Pumpkin Biscotti (from My Baking Addiction)

Ingredients
3 ½ cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 tsp baking powder
½  tsp salt
2 tsp pumpkin pie spice
½ cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp vanilla extract
2 Tbsp butter
1 ¼  cup nuts, coarsely chopped (I used almonds.)
White chocolate chips (optional)

Directions
Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Mixture will be very crumbly.  It will gradually become moist after stirring.

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotti should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as, white chocolate dipped or drizzle with white chocolate.

For a white chocolate drizzle, melt some white chocolate chips and add the melted chocolate in a Ziploc bag.  Cut a small opening in one corner and drizzle it across the biscotti.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

 

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  And while you’re here, feel free to toss share your cookies at The Ultimate Virtual Christmas Cookie Recipe Swap.  



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*Also submitted at*

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The Ultimate Virtual Christmas Cookie Recipe Swap

Posted on by Run DMT
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(Cue music.)

It’s the most wonderful time of the year!

When flour needs some sifting

And batter mixed with an ingredient of good cheer

It’s the most wonderful time of the year!

It’s yum, yummiest season of all!

Oven timers will be dinging and mom will be singing

As she samples them all!

It’s yum, yummiest season of all!

 

There’ll be cookies with chips

And some will call to be dipped

And some are powdered with snow.

Sometimes you feel like nut

But sometimes you don’t but you choose

To present them with a bow.

 

It’s the most wonderful time of the year!

It’s the most wonderful time of the year!

Oh the most wonderful time of the year!

 

Help make this wonderful time even better by adding your cookie recipe to The Ultimate Virtual Christmas Cookie Recipe Swap linky party. I know that the title of the linky party is a bit of a mouthful, but then so are the cookies I will be stuffing in my face all month long.

To join the recipe swap, simply post a cookie recipe or any sweet treat on your blog.  Photos with your recipe are an added treat.  Be sure to included add The Ultimate Virtual Christmas Cookie Recipe Swap button to your post and link back to this post.  Then, come back to Run DMT to add your link to this blog hop.  You can share as many treats as you like, but please include the cookie swap button in your post and link back here. Then, sample some of the treats by visiting the links listed. Add a comment to tell us which cookies are your favorites!

It’s so simple!  Can’t you just taste the fun already?! Now let’s toss share those cookies!



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