Baking + Birthday

Heyyyy! How was your Saturday?

Today I did a lot of baking for my Uncle Ozzie’s birthday party. I also ate some really good food and had a pretty tiring workout. I didn’t do any homework. Oh well!

Breakfast:

Grilled Cashini Sandwich on Double Cinnamon Swirl Bread

After breakfast I did some blog reading and then got to work.  I had a lot of cleaning to do in preparation for the birthday party.  I swear, cleaning the house lasts longer than the actual party!

Thankfully, once the cleaning was over, I had to do something much more enjoyable: BAKING!

I was the designated “Dessert Chef” because my family knows I am quite the baker.  (Can my head get any bigger?!)

The birthday boy requested a Funfetti cake.  I was so close to making it from boxed cake mix but then I came across Jenna‘s recipe for homemade Funfetti Cupcakes with Vanilla Bean Buttercream. 

Instead of cupcakes, I doubled the recipe and made a layer cake with 2 8-inch round pans and baked at 350F for 30 minutes.

 I also made some Chocolate Chip Cookie Brownies because he loved them so much last time I made them.

I couldn’t wait to dig in.  Talk about a test of self-control!

After the kitchen was cleaned (I make such a mess when I bake!)  I got out of the house and took Fluffy for a walk.  It was beautiful outside today!

70 degrees and sunny!  Spring is here!

Workout:

• 3 mile walk with Fluffy
• 15 min. Abs 101

After my workout, I was ravenous!  I made myself lunch right away.

Lunch:

Tomato, cucumber, avocado, mushroom, roasted pepper, Laughing Cow, and hummus sandwich on Rye

  

I forgot how much I loved avocado.  The sandwich was so good.  I think I’ll post a recipe soon, but I still have a bit of tweaking to do. 

Soon after lunch, the family started coming over.  We talked and caught up for a bit and then got ready for dinner. 

On the menu for tonight was:

• Mom’s Gumbo

• Make-Your-Own Pita Pizzas

• Salad

Can you see Fluffy?!

I decided to skip the gumbo tonight, but I had some pita pizza.  It was so good!

Dinner:

Salad and 1/2 pita pizza with onions, mushrooms, and olives

I made sure to keep dinner light, considering I wanted to make sure I saved enough room for dessert.  I couldn’t wait to dig into the cake!

“Happy Birthday to youuuu…”

Dessert:

Oh.My.Gosh.  The cake was so good!  Well worth the wait!  I got a bunch compliments on it – thanks Jenna!

A sweet end to a wonderful night.

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Questions of the Day:

1. How did you spend your Saturday?
2. What is your favorite cake flavor?

Have a great Sunday! 

Fluffy Greek Yogurt Pancakes

Hello Everyone! I hope you’re having a wonderful weekend so far – I sure am!  I meant to post last night, but I came home super late from watching the school play and was too tired.  Oops!

But, don’t worry, I’ll post it today because it’s a really good one.  Better late than never, I suppose.

Slightly adapted from SHAPE Magazine

Ingredients:

• 1 egg, separated
• 1 egg white
• ½ cup plain greek yogurt (regular yogurt would work too)
• 3 tablespoons flour (I recommend 2 tablespoons whole wheat flour + 1 tablespoon all-purpose)
• ¼ teaspoon vanilla extract
• 1-2 teaspoons sugar
• pinch of salt

Directions:

1. Separate one egg.  Combine the yolk in a small bowl with the yogurt, flour, and vanilla extract.  Stir well with a fork.
2. Separate the second egg.  In a larger bowl, beat two egg whites, sugar, and salt until they are fluffy and hold a soft peak.
3. Melt butter in a small nonstick pan over medium-low heat. When the pan is hot, add a quarter of the batter. Cook 2-3 minutes, until brown, then flip and cook 2-3 minutes on the reverse side. Repeat with the remainder of the batter.

Yield: 1 large serving (4 pancakes) or 2 smaller servings (2 pancakes each)

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I enjoyed my pancakes plain: no nut butter, no sugar, nothing.  They were just that good on their own.  However, if you’re a syrup person (I’m not) then you can top your ‘cakes with syrup, agave, fresh fruit, chocolate, etc. 

These pancakes are also pretty filling considering they have over 6 grams of protein each!  Approximately 25 grams in the entire recipe.  Yay for protein!

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I definitely think all of you should get up and make these pancakes right away.

Before I sign off I’d like to share a few more things with you.  Remember a couple of days ago when I told you that Katie and I were doing a 3 miler?  Well, it was actually a 2 miler because instead of running the entire way we stopped to get pizza on the way back to school and walked the mile back.  Fail.  However in my defense, who wants to run on a full stomach?!  Not me!

Another thing, remember my Chocolate Chip Cookie Brownies?  Well, when I first made them I brought a few over to my uncle’s house and he loved them so much that he requested I make them for his birthday party (later tonight)!  Of course!  I’m in charge of all desserts, but more about that later.

Questions of the Day:

1. Do you put syrup/other toppings on your pancakes or prefer to eat them plain?  I like to add sugar and nut butter, but I also eat them plain 75% of the time.
2. Have you seen the movie, Beastly?  Was it good?  I saw the previews awhile ago and thought it looked cool.  My friends and I are thinking of going to see it.

Have a great weekend! 

What I’m Loving: Cinnamon

Glad all of you liked my Double Cinnamon Swirl Bread recipe I posted yesterday! I hope you all make it and experience it’s deliciousness.

Remember yesterday when I told you that I was looking forward to breakfast?  Well, it was pretty epic!  Not to mention filled with cinnamon! ♥

Breakfast:

Cinnamon Yogurt Mess (light vanilla yogurt, Double Cinnamon Swirl Bread, granola, Microwave “Stewed” Apples, peanut butter, and cinnamon)

Oh.My.Gosh.  It was so freaking delicious.  “It was like a burst of cinnamon swirl in every bite!”  ~Old Cinnamon Toast Crunch commercials

I also rounded out my cinnamon-filled meal with a cup of coffee spiked with cinnamon per Christina’s suggestion.  Deeeeeeelish!

I’m definitely going to start drinking cinnamon coffee every morning.  It was a nice change of pace from my usual black coffee.

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Since I’ve been loving cinnamon a lot more than usual lately, I figured I should write a post (similar to this one) highlighting the health benefits of cinnamon.  It actually has more nutrients than you’d think!

                              (source)

What I’m Loving: Cinnamon!

Sometimes it seems like cinnamon is in baked goods everywhere, which makes it easy for one to assume that cinnamon is unhealthy, just because it is usually prevalent in high-fat and high-sugar foods.  But, in reality, that couldn’t be more wrong! Cinnamon is actually loaded with a plethora of health benefits including it’s ability to lower LDL “bad” cholesterol, preserve foods, boost cognitive brain function, control blood sugar, and even aid weight loss!

Sounds pretty impressive, eh?  I’m sure you’re dying to hear more but before I get into the details let me share the nutritional stats.

                                (source)

Who knew cinnamon was so high in fiber, calcium, and iron?! Definitely not me!

Cinnamon Regulates Blood Sugar:

Recent research suggests that cinnamon may be helpful as a supplement to regular diabetes treatment in people with type 2 diabetes because it improves antioxidant levels and therefore improves fasting blood sugar. 

Cinnamon Reduces LDL “Bad” Cholesterol:

The results of a study from 2003 in Pakistan showed lower levels of fasting glucose, triglycerides, LDL cholesterol and total cholesterol after 40 days with levels continuing to drop for 20 days after that.  Similar studies were also conducted revealing the same thing.  Most people had their LDL cholesterol  drop by at least 10 points!

Cinnamon Aids Weight Loss:

According to experts, cinnamon tablets can also be taken in order to aid weight loss. The cinnamon helps target the thyroid (gland in charge of metabolism) and speeds it up over time, resulting in a faster metabolism. 

Sources:

Mayo Clinic

That’s Fit

About

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Jeez, I don’t know about all of you, but I never knew there were so many benefits to flavoring with cinnamon.  I just thought it tasted good!  Haha.

I hope you enjoyed the little tidbits of information I gathered for you. Let me know if you want to see more of these in the future.  Most of  you seemed to like the one I did on eggs.

Questions of the Day:

1. What is your favorite way to use cinnamon?  In oatmeal?  In baked goods? In desserts?
2. What is your favorite spice?  Mine is cinnamon followed by cumin and pepper.

Hope you all have a great Friday! 

Double Cinnamon Swirl Bread

Today was my school’s freshman Spirituality Day, so the first half of my day was spent praying, learning, and thinking about God.  The second half of my day was spent finishing homework, running, visiting my elementary school, and baking! 

It was a very good day!

My Mom was out for an hour or so running errands today, so naturally I took that time to do two of my favorite things: running and baking. 

Today’s run was nothing special (only a 1 mile sprint) but the baking was delicious. 

Double Cinnamon Swirl Bread

Adapted from Cook’s Recipes

“Having grown up with cinnamon raisin bread I have a “thing” for anything of the cinnamon variety.  This cinnamon bread isn’t just healthier, but it’s also tastier!”

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2/3 – 1 cup sugar (depending on taste, I used 2/3 cup and it had a mild sweetness)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup low-fat buttermilk (or 1 cup  milk+ 1 tablespoon vinegar)
• 1/3 cup unsweetened applesauce
• 2 tablespoons canola oil
• 2 eggs
• 2 teaspoons vanilla extract

Topping:

• 1 tablespoon butter, softened
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x5x3-inch loaf pan.  Set aside.
2. For Bread: Measure all ingredients in order given in a large mixing bowl, stir until combined.  Pour into prepared pan and smooth the surface.
3. For Topping: Combine all ingredients until crumbly. Sprinkle onto bread batter and using a knife, cut in with a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes.  Let cool.

Yield:  1 loaf (12 slices)

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I loved this bread.  So did Phil, and my Dad.  My Mom thought it needed a little more sugar and Fluffy…well…let’s just say she managed to get a little nibble too.

Bad dog!

I already had two slices for an afternoon snack and I’m planning on having some more for breakfast tomorrow.  I can’t wait until breakfast.

Mmmmmm…I love cinnamon. ♥

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In other news, today I went back to my elementary school to watch Mikey‘s 4th grade show.  It was so cute!  He had a speaking part and didn’t have a bit of stage fright.  He takes after his cousin.

After the show they also had refreshments.  I managed to nab some homemade Funfetti cookies before the 4th graders could get to them.  They were so good!  I smell a remake!

Questions of the Day:

1. Do you like cinnamon? Loooove it!
2. Do you know any cookie Funfetti cookie recipes?
3. What is your favorite elementary school memory? (or favorite school memory of all time!)

Hope you had a great Wednesday Dr. Seuss and Banana Cream Pie Day!

PS – Tomorrow Katie and I are planning on going on a run together. We’re planning on 3 miles. (My longest run in months!) Wish me luck!

Are You Drooling Yet?

Hello Everyone! Thanks for all of your lovely comments on my last post!  I loved learning a few things about all of you, especially your heights. Now I don’t feel like such a shortie.

In other news, I have 3 tests that I’m supposed to be studying for tomorrow and have barely any time to write an in-depth post today.  You know what that means, right?

FOOD!

Just gonna upload some food pictures for y’all.  Try not to drool too much!

Turkey BLT on Rye with steamed green beans on the side

OOIAJ (1/2 cup oats mixed with 2/3 cup light vanilla yogurt topped with ground flax, bluberries, and shredded coconut)

Turkey & TJ’s Roasted Garlic Hummus in a whole wheat wrap with a Golden Delicious apple & Babybel on the side

Carrie’s Inside-Out Peanut Butter Cup Cake topped with Nutella

Angela’s Grilled Cashew Butter & Blueberry Sandwich

Grilled Liverwurst and Cheddar on Rye with baby carrots and ranch dip on the side

Tropical Mango Muffin with greek yogurt, Cheerios, and strawberries

High-Protein Egg Pizza topped with tomatoes and olives (Recipe Soon!)

Kelsey’s Very Vanilla Chia Pudding topped with Tropical Mango Bread, strawberries, and coconut butter

Grilled chicken topped with Franks with a baked potato and grilled asparagus on the side

Sandwich Thin topped with Mixed Nut & Chia Butter and strawberries on the side

Mixed greens, tomatoes, grilled chicken, edamame, shredded carrot, and Salsa Vinaigrette

Green Monster

Turkey Meatball Parmesan on Italian Bread with mixed veggies

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So, are you drooling yet?

Hope you enjoyed today’s photo-heavy post.  Now I’m going to do some geometric proofs.  I am really having a hard time with them.  Are there any math wizards out there that can help me/give me some pointers?  I would really appreciate it.  I tried asking my teacher, but sadly, she’s the type of teacher that doesn’t really like when students ask questions so she got annoyed with me. Hmph.

Questions of the Day:

1. What is the best thing you ate this week? Probably the cashew butter and blueberry sandwich!
2. Did you ever have a really bad teacher or a teacher you really didn’t like? Share your teacher stories!

Happy Almost-Friday!