6 month catch up

No pictures, no recipes. Just a 6 month update since January, more for myself than anyone else.

• Started running again and think I've found my thang. I love Saturday morning runs at Hills and Dales Metropark. Lovely, just lovely. I've officially gone farther in the last month than I have in 3 years. 
• Running a half marathon this weekend in Canton, OH. I've legitimately trained and feel ready to show this race who's boss. And by boss, I mean, finish with a moderately successful finish time of 2:20.
• Wrapped up my 7th year in Christian education. I feel that I've seen the good, bad, and ugly sides of Christian ed, been burned a few many times, seen great and not so great administration, have now sat on both sides of the spectrum (admin, and classroom), and have to say that there are pros/cons to both.
• Pros of administration-I love that I have a more flexible schedule. Not that I have to be at work more/less, but it's a different kind of work flow. There is much more independent, self paced work projects, and things that can be done remotely (ie, via email/phone or anywhere with internet access). I keep regular office hours during the school year, (7:30-4pm) and have an insane season during IEP conferences which require much longer hours. However, I love that I can go to lunch and not be obsessively checking the time, I can work a doctor/dentist appointment during my morning. I can work from home. I get to travel between two schools during the year, and get a break from the four walls. This sounds cliche, but my Iphone really makes my work accessible "on-the-go" with the Outlook app, dropbox, email, etc...
• Cons of administration- meetings, meetings, meetings, meetings. Kudos to the powers that be who truly keep us no longer than necessary during our twice a month corporate admin sessions. Also, I feel like I'm in customer service when dealing with parents. Some of them are really a piece of work. I love that they are receiving full blown tuition assistance and have the audacity to throw temper tantrums over minutia. The other con of admin is paperwork, paperwork, paperwork. Enough said.
•  Gotten really plugged into a FAB church. I love it. Love my pastors, shepherding elders, the women who've surrounded me, the ministry I'm able to serve, the teaching, the guidance and accountability.
• I've delved SO much into reading the past few months, more than ever. And I LOVE it. I'm diggin' the biblical theology (Graeme Goldsworthy), and books on marriage, the family, relationships (Lane, Tripp). 
• Enjoying a season of growth, and renewal.
• I'm gardening and DIY-ing as much as can be done with a rental.
• Wishlist:
• Bike (for trails)

2011 recap

1. What did you do in 2011 that you'd never done before?

Graduate with a Master's degree, relocate to a new state by myself

2. Did you keep your New Year's resolutions, and will you make more for next year?

I didn't have anything specific last year, just a desire to know where the Lord wanted me. My resolution for 2012: being the woman God intends me to be.

3. Did anyone close to you give birth?
My friend Heather had a baby girl, she is cute as a bug!

4. Did anyone close to you die?
Not family, but a mom of a student in my class passed away.

5. What countries did you visit?
None...just states

6. What would you like to have in 2012 that you lacked in 2011?
More of Christ, more contentment in Him.

7. What dates from 2011 will remain etched upon your memory, and why?
July 8, 2011-my brother married an amazing woman. I got a sister, and friend!

8. What was your biggest achievement for the year?
Graduating from Covenant College

9. What was your biggest failure?
Trying to live life in my own strength

10. Did you suffer illness or injury?
Nope

11. What was the best thing you bought?
I didn't buy it, but I received a digital kitchen scale as a gift. Love that thing!

12. Where did most of your money go?
Relocating to Ohio

13. What did you get really excited about?
Relocating to Ohio!

14. What song will always remind you of 2011?
Probably quite a few...lots of Coldplay

15. Compared to this time last year, are you:
-Happier or sadder?
About the same...just waiting on the Lord


-Thinner or fatter?
The same

-Richer or poorer?
The same

16. What do you wish you'd done more of?
More time with the Lord, more time enjoying my students


17. What do you wish you'd done less of?
Complain, impulse buy


18. How did you spend Christmas?
I flew back to Las Cruces, and enjoyed a nice two week break with my family. My mom, and I made a Christmas Eve meal (roast chicken, potatoes, sides, apple pie), we all went to an 11pm service, and enjoyed homemade cinnamon rolls in the morning. We went to church, and to the movies on Christmas night w/ my pastor, and his wife.

19. What was your favorite TV program?
Mad Men, 30 Rock, Parenthood, Friday Night Lights

20. What were your favorite books of the year?
How People Change-Tripp/Lane

21. What was your favorite music this year?
I really got into Coldplay, and Ray LaMontagne

22. What were your favorite films of the year?
The Kings Speech

23. What did you do on your birthday, and how old were you?
I turned 29, (eek!!) and celebrated in Lexington, KY with some family friends. I also celebrated with my brother, sister-in-law, and co-workers.

24. What one thing would have made your year immeasurably more satisfying?
Being with Jesus.

25. How would you describe your personal fashion concept in 2011?
More plaid, more wedges, more "uniform" look for work (pencil skirts, cardigans, button down shirts), lots of tall boots with skirts, dresses, jeans.

26. What kept you sane?
Running, being outside, quiet time in the morning, chocolate

27. Tell us a valuable life lesson you learned in 2011.
The valley is a place of vision, and Christ is all.

Weekend baking

I felt like I was cooking all weekend!
Friday night, I helped host Bible study. And by help, I made all the snacks!

• Chips/Salsa (salsa on an earlier post)

• Sliced apples/Fluffy Apple Dip (via Taste of Home)

1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar (7 ounces) marshmallow creme
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.

• Chocolate Cake Mix Cookies

1 box German Chocolate cake mix

2 eggs

1/2 stick butter, softened

1 bag of Heath chips

1 Tb. vanilla extract

Combine cake mix, butter, eggs, vanilla and Heath chips. Scoop onto a lined cookie sheet, bake 8-10 minutes at 350.

On Saturday, we kicked off my sister-in-law's birthday week with a Chicken Burrito Pizza and Pink Lady Cake.

Chicken Burrito Pizza

12 slices
107 calories/slice

For the Pizza
1 11 inch whole wheat pizza crust
1 Cup Shredded Mozzarella
1 4 oz Chicken Breast cooked and chopped
4 tbsp Black Beans
1/2 red or sweet onion
2 tbsp salsa

For the Pico de Gallo
1 large tomato, diced
1 small green chili, diced
1 tbsp cilantro
1/2 red or sweet onion
salt

For the guacamole
1 large avocado
1 tbsp chopped cilanto
1/2 red or sweet onion
1 lime juiced
Salt and pepper

Preheat oven to 450 degrees. Spread the salsa over pizza dough, then sprinkle on mozzarella. Top with chicken, black beans, and onion. Bake for 7-10 minutes or until pizza edges are golden brown.

Meanwhile make the pico de gallo and guacamole.
Remove pizza from oven, cut into 12 slices, and top with pico and guacamole.


Whole Wheat Pizza Dough (Wolfgang Puck)

• 1 yeast
• ¹/₄ cup warm water
• 1 tablespoon honey
• 3 ³/₄ cups whole wheat flour
• 1 cup cool water
• 1 tablespoon olive oil
• Pinch salt

Instructions for Whole Wheat Pizza Dough Recipe

1. In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
4. Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.

Pink Lady Cake (Smitten Kitchen)

[Strawberry Cake with Cream Cheese Frosting and Filling]

The cake recipe is adapted from Sky High, and the only thing I would change next time would be to add a drop or two of red food coloring because when cake is called Pink Lady, well, it should really be pink.

The cream cheese frosting is not from the book (which has a Swiss buttercream-based one I am eager to try when I am not rushing to finish) but a classic, standard recipe. I have upped the amount of cream cheese frosting from what I used, which you can see is spread a tad thin. Pretty pink princesses should never be deprived of fluffy vanilla cream cheese frosting on their birthdays, you know?

For the cake
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
1 to 2 drops red food dye, if using (to make the pink color pop more)

For the cream cheese frosting
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Deb note: I must warn you not to try the batter at this point. Not even a smear of it. How unbearably good it is will shock you, and lead to more dipping. Only you can stop this from coming to pass.)

3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.

4. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.

Make the cream cheese frosting
5. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Frost and assemble the cake
6. Place one cake layer on a cake board or platter. Tucking scraps of waxed paper under the edges of the cake will protect the board or plate from any mess created while frosting the cake. (I forgot, as can be clearly seen above.) Spread about 2/3 cup frosting over the layer, spreading it to the edge. Repeat with the second layer. Add the top layer and frost the top and sides of cake with remaining frosting, reserving a small amount if you wish to tint it and pipe a decoration on the cake. If not, you can decorate the cake top with thinly-sliced strawberries. Remove the waxed strips to reveal and neat, clean cake board.

On Sunday, my sister in law, myself and another friend from school baked cookies for our support staff. I contributed these two winners:


Italian Ricotta Cookies (Allrecipes, Mrs. LoDico)

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 8 ounces ricotta cheese
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons butter, softened
• 2 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. In a medium bowl, cream together the remaining butter and confectioners' sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies.

Orange Almond Biscotti (Smitten Kitchen)

Almond Biscotti
Adapted from Bon Appetit, December 1999

They’re supposed to make 3 dozen, but my batch yielded at least 45

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup whole almonds, toasted, coarsely chopped or sliced almonds

1 large egg white

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Do ahead: Can be prepared one week ahead, though mine have kept even longer. Store in airtight container at room temperature.

Weekend baking-whole wheat edition, via 101cookbooks.com

Lemony Olive Oil Banana Bread

The recipe instructs you to coarsely chop the chocolate. My advice? Leave a good amount of sizable chunks of chocolate. They become big, melty, chocolate goldmines in the cake. I used a more intricate shaped pan (when compared to a standard loaf tin), and both butter and floured it to help deter sticking.

1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract

For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners' sugar
4 teaspoons freshly squeezed lemon juice

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Serves 10.

Adapted from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make, Hyperion, October, 2011

Prep time: 10 min - Cook time: 50 min

Pumpkin Cupcakes w/ Whipped Cream Frosting- Your Cup of Cake

I made these for Bible study last month; delicious!!

Pumpkin Pie Cupcakes with Whipped Cream

The Story:

Fall needs to get here faster. After all, it is the best season. All you need to wear is a light cardigan with jeans, you get an excuse to dress up however you want on Halloween, the colors in the trees all start to turn, and every dessert has pumpkin in it.

Pumpkin Pie Cakes

24 Golden Oreos

½ cup oil

½ cup applesauce

3 eggs

1 teaspoon vanilla

1 ½ cups sugar

1 cup brown sugar

15 ounces pumpkin puree (the small can)

2 ¾ cup flour

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon salt

Whipped Cream Topping

1 pint heavy whipping cream

2 teaspoons vanilla

1 cup powdered sugar

cinnamon or pumpkin pie spice to decorate

Directions:

1. Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24).

2. Split the Oreos and drop them at the bottom of each liner, cream side up. (You can use the non cream side as decoration at the end it you want.)

3. Gently combine eggs, oil, applesauce and vanilla.

4. Stir in brown sugar and sugar for several minutes.

5. Stir in pumpkin puree.

6. In a separate bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt.

7. Add dry ingredients to oils/sugars and stir only until combined.

8. Fill cupcake liners ¾ full and bake for 17-25 minutes, or until an inserted knife or toothpick comes out clean.

9. Whipped Topping: Using a whisk or whisk attachment, beat heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla and mix until combined.

10. Pipe onto cooled cupcakes and sprinkle cinnamon or pumpkin pie spice on top to decorate. (I used the Ateco tip #855)

Knock-off Killer Brownies from DLM-Pioneer Woman

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic "Knock You Naked Brownies" recipe. These brownies don't really knock you naked...but almost.

Peanut Butter Cup Blondies-from Cooking Light, via Bakeorbreak.com

Peanut Butter Cup Blondies

Recipe from Cooking Light. Read and see more at Bake or Break.

1 & 1/4 cups all-purpose flour 1 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup creamy peanut butter 1/4 cup butter, melted and slightly cooled 2 tablespoons milk 1 teaspoon vanilla extract 2 large eggs, lightly beaten 1/4 cup semisweet chocolate chips 0.75 ounces peanut butter cups (about 4 regular size) chopped

Preheat oven to 350°. Coat a 9-inch square baking pan lightly with cooking spray. Combine flour, sugar, baking powder, and salt. Set aside. In a separate bowl, combine peanut butter, melted butter, milk, vanilla extract, and eggs. Stir well. Add peanut butter mixture to flour mixture, stirring until combined. Stir in chocolate chips. Transfer batter into baking pan. Arrange the peanut butter cups over the batter. Bake for 19 minutes, or until a wooden pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.