Boozy Brownies, Round 2

A few weeks ago, I created a monster.

I combined two of my (and soooo many other people's) greatest vices into one, delicious, indulgent and not-safe-for-school treat. The white russian brownies that I shared with friends were a hit. They were gone in a matter of days. It was a genius combination, but I didn't stop there. If brownies work with vodka, what else would create the same kind of booze-fueled bliss?

There was some experimenting that didn't end well. There were a few afternoons spent baking that ended in a buzz. And then there was success.

Beer & Whiskey Brownies

adapted from craftbeer.com

• Butter for coating pan
• 1 tablespoon cocoa powder
• 1 stick (1/2 cup) unsalted butter
• 4 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 2 tablespoons brown sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup stout
• 2 tablespoons whiskey
• 3/4 cup sifted all-purpose flour
• 1/4 teaspoon salt
• 1 cup chocolate chips
• powdered sugar for dusting

1. Preheat oven to 325 degrees. Prepare a 9-inch square baking pan by buttering and dusting the inside with cocoa powder. Set aside.
2. In a large saucepan, melt butter over low heat until completely melted. Add chopped chocolate, stirring often, until melted and smooth. Remove saucepan from heat and let cool to luke-warm. Stir the sugars into the chocolate and mix well.
3. In a large mixing bowl, beat together eggs, yolks, vanilla, stout and whiskey until smooth. Sift flour and salt in to the mixture and stir to combine.
4. Add cooled chocolate mixture to the egg/stout/flour mixture a little at a time, folding to combine, until all the chocolate has been added. Fold in chocolate chips, being careful not to over-mix.
5. Pour batter into the prepared pan and bake for 50 minutes to one hour. Brownies are done when a toothpick inserted into the center comes out clean. 
6. Dust the brownies with powdered sugar before cutting.

Boozy Brownies

There are days when, as I am sitting in traffic during my 40-mile commute, that my brain goes in to an all out war with itself. On good days, I start debating my work out choices. Will I run? Go to the gym? Head out to the beach? On less good days, I tackle my options for post-work out activities. What chores need to be taken care of before I can pass out for the night? How long can I put off vacuuming?  And on the worst days... The war is all about chocolate and booze. As in, which do I have first when I get home?

One day, after a particularly rough battle with my ninth graders, I was engaging in my typical chocolate vs. liquor internal discussion, when I had an epiphany, or sorts. My experience as a debater came to mind, and I had a genius idea--perm; do both plans.

And so, boozy, drunken brownies were born. And they were good.

White Russian Brownies

adapted from Allrecipes.com

4 tablespoons butter, softened
1 1/4 cups white sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 coffee flavored liqueur
1 lb. cream cheese
1 egg
1/4 cup white sugar
1/4 cup flour
2 tablespoons butter, softened
1/4 cup vodka

1. Preheat oven to 325 degrees. Grease and flour a 9x9 inch baking pan.

2. With an electric mixer, cream 1 1/4 cups of sugar and 4 tablespoons of butter. Add 2 eggs and mix well. Stir in 1/2 cup of the coffee liqueur. Sift together 1 cup of flour, cocoa powder, baking powder, and salt. Stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan. 

3. In another bowl, stir together the 1/4 cup of flour and 1/4 cup of sugar. Add softened cream cheese and mix well. Stir in 1 egg, 2 tablespoons butter, and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over the top of this. Using a knife or a toothpick, you can swirl the layers together. 

4. Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining 1/4 cup of coffee liqueur.

Gluten-Free Flour

When I bake, the results are almost immediately transferred into travel containers and loaded in my car. From there, I make several trips back and forth from my trunk to my classroom. As I unload whatever baked creation I brought along that day, I have students, eagerly waiting to volunteer their services as taste-testers. It doesn't matter what I put in front of them, it is almost always gone in a matter of seconds. And then, of course, the begging battle begins, as the kids make their cases as to why their specific class deserves a treat that day.

But before I start passing out cupcakes to my first block class (because who doesn't need a sugar overload at 7 am?), I pile a variety of  my goodies onto a plate and head up to the front office. My biggest fan, best customer and personal advertising campaign is the secretary for one of our assistant principals. I bring Sandy a plate of treats and she immediately decides which one(s) she is keeping for herself and then slices whatever is left into bite-sized pieces for anyone who wanders past her desk.

From kids waiting to see the principal, teachers passing through during their prep period, the attendance office clerks to substitute teachers checking in, anyone who breezes by Sandy's desk is offered bites of goodness. At first, people almost always decline. But Sandy is persistent. She sings my praises, describes the flavors to a tee, and coaxes reluctant visitors into sampling something yummy.

This practices has been going on for close to two years, now. If teachers need something sweet, they know to check in with Sandy and see what she is peddling on my behalf. And Sandy has started discussing my recipes and different specialties with just about anyone who will listen. She entertains requests, comes up with her own ideas, and, as a fellow baker, shares suggestions and recipes with me. Despite the fact that she is the same age as my mom, she is one of my closest friends. She takes care of me. She coaches me. She supports me. She helps me.

One of the requests that one of Sandy's frequent customers made was for gluten-free items. We have a few faculty and staff members that are vegan, gluten-free.Vegan isn't a new venture for me, and I know that my coworkers appreciate the treats that I bring in. Gluten-free was another request that I had gotten for cupcake orders and other friends who are trying something new.

My first ventures into gluten-free were not successful. They were gunky. They were rocks. They were dense, and not in a good way. But some experimenting, some research and a lot of test batches has helped me find a flour mix that works. This flour mix can be used in a 1:1 ratio in almost all baking recipes.

Gluten-Free Flour

adapted from Sweet Vegan

Makes 3 cups

2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1.5 teaspoons xantham gum

1. Sift together ingredients.

2. Use in your favorite recipes.

3. Store any unused flour in an airtight container and refrigerarte.

Apple Pie Bars

Thanks to a sale at Costco, and my forgetful nature, I now have close to two dozen apples at my house. Now, I love apples... But I really can't eat more than one (maybe two) in a given day. So naturally, I saw this as a challenge.

How many apple-y things can I make before 1) I turn into an apple myself, 2) I develop an apple-intolerance or 3) the apples go bad?

Challenge accepted.

Results? Deliciousness.

Apple Pie Bars

adapted from Allrecipes.com

So much delicious happening right here.

Bars
1 cup sifted flour
1 tsp baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1/4 cup melted butter
2 tablespoons buttermilk
1 teaspoon rum (or vanilla extract)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 cup chopped apple

Topping
2 tablespoons white sugar
1 teaspoon cardamom
1 teaspoon cinnamon

1. Preheat oven to 350 and lightly grease a 9x9 baking dish.

2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg, buttermilk and vanilla. 

3. In a smaller bowl, sift together flour, baking powder, salt and spices.

4.  Stir the flour mixture into the wet mixture.

5. Stir in chopped apple.

6. Spread into prepared pan.

7. In a small bowl, mix together remaining cinnamon, sugar and cardamom. Sprinkle over the top of the apple mixture.

8. Bake in preheated oven for 25 to 30 minutes.

9. After they have cooled, cut them into squares.

Strawberry Salsa

You will never buy salsa again. I swear to you. This is, by far, the best salsa I have ever had... The flavors are surprising, but delicious. I could it eat plain. In fact... I may have a bowl of it sitting in front of me, with just a spoon in it...

I've seen recipes all over the web for mango salsa, and had other fruit salsas before, but I was always thrown off by the texture of whatever fruit was used. Something about strawberries, though... They hold up just perfectly. They stay firm, don't turn to mush... And that have that burst of fresh, summer flavor that is just perfect... On its own, or on a chip.

Strawberry Salsa

Photo by Jessica Y.

Yum. Just yum.

1 lb strawberries, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 cup minced red onion
1 T chopped cilantro
1 jalapeno pepper, minced
2 T lime juice
1 T lemon juice
Salt and pepper to taste

Mix all ingredients in a bowl.

Eat.

Easy, no?

Low Maintenance Meal

Year 5, day 1 is on the books.

And I survived.

Sans one toe nail.

Yesterday was the America's Finest City Half Marathon. Wondering why you haven't heard much out of me lately? Aside from traveling all over the country for different journalism and leadership camps, I've also been running my tail off. And melting. Because it's been damn hot here.

Because of all of my traveling, and that whole pesky starting the school year business, I wasn't in nearly the shape I wanted to be in for this race. But it's ok. I finished. I didn't beat my Safari Park time, but I was in range. Even with the extreme heat, steep uphill mile 12 and lack of training, I felt ok about my finish. I know that if I had been able to train the way I really wanted to, I would have done better. But it is what it is. Better next time around!

But I have officially "made it" as a runner. They say it is a rite of passage. A badge of honor. A medal of merit.

I have lost a toe nail to a race. It's gross, and rather unpleasant to look at, but it has happened. And I limped my way through the first day of school in my super cute outfit, with my super cute shoes... and now I am home and I can't wait to melt into the couch.

Unfortunately, someone has to cook dinner. Looking around, I don't see anyone volunteering, and the cat doesn't have thumbs... So it looks like it's going to be this girl. Let's make this easy...
 

Mediterranean Chicken Pasta

There are no pictures of this because 1) I'm too tired and 2) it was too delicious.

 

1 lb. pasta
1 T olive oil
2 cloves garlic, minced
1/2 c chopped red onion
3-4 boneless chicken breasts, cut into bite sized pieces
1 can artichoke hearts (drained, chopped)
1 large tomato, chopped
1/2 c feta cheese
3 T chopped parsley
2 T lemon juice

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper.

Drunken Apple Cake with Salted Caramel Frosting

I'm not sure what your doctor would have to say about it, but downing --at least-- one of these apple-based bad boys a day sounds like a genius idea to me.

I have been trying to concoct a cupcake that perfectly marries the combination of salty and sweet that my taste buds seem to be constantly craving. I wanted a kettle korn cupcake, but I know that no matter what I do I won't be able to capture that perfect crunch. I'm not sure kettle korn is really meant to be any thing other than, well, kettle korn.

But with a bowl of apples slowly over ripening on my kitchen table and salted caramel mochas on the menu at Starbucks, and idea came to me....

Drunken Apple Cupcakes

with Salted Caramel Icing

 Photo by Jessica Y.

The perfect combination of salty and sweet: salted caramel frosting and rum-drunk apple cake. 

2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup salted butter, at room temperature
1 1/4 cups granulated sugar
1/2 cup applesauce, at room temperature
2 large eggs
3 tsp rum
1 cup finely grated Granny Smith Apples

1. Preheat oven to 350 degrees. 

2. In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt, set aside. 

3. In a large mixing bowl, using an electric hand mixer on medium speed, blend together butter, sugar and applesauce until well blended and fluffy, about 1 minute. 

4. Add in eggs one at a time mixing until combine after each addition. Blend in rum. 

5. With mixer on low speed, slowly add dry ingredients and mix just until combine. Fold in finely grated apples (as well as the juice of the grated apples). 

6. Divide batter among paper lined muffin cups filling each cup halfway. 

7. Bake cupcakes in preheated oven 17 - 19 minutes until golden brown and toothpick inserted into center of cupcake comes out clean. 

Icing 

1 cup salted butter, at room temperature
4 cups powdered sugar
3/4 cup Caramel Sauce (homemade or store bought... depending on how motivated you are)
1 tsp rum

1. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. 

2. Add powdered sugar and blend on low speed until mixture comes together. 

3. Add caramel sauce and rum and whip on medium-high speed until light and fluffy about 3 - 4 minutes.

4. Frost your cooled cupcakes!

Cherry Cola Cupcakes

What makes the world go round? Diet coke! Or... at least that's what makes my world spin. I've been toying with the idea of doing some baking with soda for some time now, and my quest to yearbook camp a few weeks ago finally gave me the opportunity to do that.

Cherry Coke Cupcakes

adapted from A Muse in My Kitchen

(parenthetical notes show you how I made this vegan)

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, at room temperature (I used earth balance)
• 1 egg (I used Ener-G egg replacer)
• ½ cup buttermilk (I used vanilla soy milk and earth balance)
• ¾ cup Cherry Dr. Pepper 
• 1½ teaspoons vanilla extract
• 1/2 teaspoon maraschino cherry juice
• 1 (21-ounce) can cherry pie filling

Instructions

1. Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.
2. In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy.
4. Add the egg and mix until incorporated, scraping down the sides of the bowl as needed.
5. In a bowl or large measuring cup, combine the buttermilk, Dr. Pepper, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture will looked curdled, it’s normal…keep moving on!)
6. Add 1/3 of the dry ingredients to the butter and mix on low speed.
7. Add half of the liquid and continue to mix.
8. Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.
9. Divide batter among 12 cupcake liners.
10. Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean.
11. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
12. Frost with your favorite buttercream frosting! (I used a rum-buttercream and topped them with a sour cherry.)

Spicy Thai Coconut Soup with Shrimp

When I was in grade school, one of my closest friends was Thai. I don't remember the story about how her parents met, but I vaguely remember there being cheeseburgers involved. Her mom was from Thailand and her dad was American. My friend was exotic looking, but having grown up in Southern Oregon, she was just a typical small-town girl.

I remember going to her house after school when we were in the fourth or fifth grade. She lived close enough to our elementary school that we could walk--this always impressed me, as my house was a good ten miles outside of town and you couldn't walk anywhere. Walking home, we'd pass a little corner store. Sometimes, we'd pop in and wander through the isles, loose change burning a hole in our pockets. Rarely, though, would we buy anything. Because we knew what was waiting for us at her house.

We would usually sprint the last block to her house, and explode through the front door. Our backpacks (Jansports, with the straps as loose as they would go, of course) would get flung onto the dining room table and we'd scurry into the sunroom (another novel concept for me). We'd scramble onto the overstuffed floral print couch, and on the wicker coffee table, waiting for us, would be an assortment of cookies and two huge glasses of whole milk. I've never been a fan of milk, so my glass always went largely untouched... but you can bet I did a number on those cookies!

Everything in this house tasted exotic to me. Even the air had a different tang to it--like it had traveled with my friend's mom, all the way from Thailand, and was somehow spicier than our boring old Oregon air. Plain chocolate chip cookies somehow oozed with even more chocolately goodness. Lemon cookies forced my lips to purse together in a pucker so tight it almost hurt--but hurt in a delicious way. Oatmeal, which I usually detested, was creamy and smooth, the raisins and nuts a burst of flavor and an added texture that complimented the unfamiliar spice that the cookies had. It was as if everything had the underlying sweetness of coconut, and the surprising zing of an unknown pepper.

Even though my foodie forays into Thai cuisine never broke past cookies, the occasional bowl of sticky rice and spicy pork and veggies, all things Thai bring me right back to that sunroom and an overflowing plate of cookies. I've since lost touch with this friend, but I do wonder if my house was as intoxicating to her as hers was to me. I wonder if the dinners of Hamburger Helper or snacks of cottage cheese and crackers were as flavorful and complex as the meals we shared at her house.

When I tried this recipe, the flavors and smells it created took me right back to these memories. It was like an instant teleport, back in time, to that house with those people. The spices that lingered in the air in my sixth grade memory permeated my own house, as I mimicked many of the flavors I remembered, even if only by smell, from my childhood visits.

Spicy Thai Coconut Soup with Shrimp

adapted from allrecipes.com

• 1 tablespoon vegetable oil
• 2 tablespoons grated fresh ginger
• 1 stalk lemon grass, minced
• 2 teaspoons red curry paste
• 4 cups chicken broth
• 3 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 (13.5 ounce) cans coconut milk
• 1/2 pound fresh shiitake mushrooms, sliced
• 1 pound medium shrimp - peeled and deveined
• 2 tablespoons fresh lime juice
• sea salt to taste
• 1/4 cup chopped fresh cilantro 

1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. 
2. Slowly pour the chicken broth over the mixture, stirring continually. 
3. Stir in the fish sauce and brown sugar; simmer for 15 minutes. 
4. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. 
5. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.  

Blueberry Zucchini Muffins

Being raised in the Umpqua Valley in southern Oregon provided me with some distinctly country-style memories that always bring a smile to my face. When I compare my childhood to the lives that my students are currently living, I can't help but wonder how much of an impact my country upbringing really had on who I am today.

I learned to drive on a tractor. I spent most of my summer barefoot. We didn't have pools in our backyards, we had nature--and a rive. I took my driving test in a hail storm. It's nothing like Southern California. Does that make one better or worse? I don't know.

Growing up, summer meant long, hot days. It mean sunburns, followed by a fresh crop of freckles. It meant barefoot and in a bathing suit, from 9 am until 9 pm. It meant sleepovers on the trampoline. It meant running in the sprinklers. It meant all-day adventures with my partners in crime, Katie and Laura, who lived in the houses adjacent to my parents'.

From grade school until we each started our own paths in early high school, the three of us were inseparable. We staged lawnmower races across our backyards (because no one in Oregon has a fence). We whipped up strange concoctions to attempt to feed to Laura's dog, Charlie. We made paper dolls that looked like people we knew--Most famously, the Dawn Doll. We did origami and played with clay, and tried to sell our creations to the neighbors (the Guy Who Didn't Pay still owes us big bucks for whatever crap we pawned off on him). We came up with elaborate stories to torment our younger siblings with--I am fairly certain we had Laura's sister convinced she was adopted. We played the piano and sang Lion King songs. We took dance classes. We waited for the sun to set for kick the can and flashlight tag. Looking back, I don't know how we ever got bored. We had each other, and we had acres to run wild on.

As our clay-creation business proved to be less than fruitful, we also sought out employment through other means. I mowed a community lawn for $45 a month. We all did our share of "chores" to earn our freedoms and a little fun money here and there. But before we could jump, full force, into the workforce at 15 or 16, we found another way to make some extra money for all the Jones Soda and Mambas our little hearts desired.

One of the local farms paid people to pick blueberries during the summer. Pickers made $2.50 per bucket, which probably worked out to far less than minimum wage, but our child labor was somehow legal. Katie, Laura and I would get up at 5 something in the morning, have one of our parents drive us out to the farms, and we would pick berries until noon. Each bucket you filled got you a stamp on your card, which you turned in at the end of the day. I remember paychecks being roughly $75, which, when you're 12 or 13, is a lot of money.

But the work wasn't easy. Not only did we make a huge sacrifice by getting up early, but we would spend hours hunched over rows of blueberries, sitting ontop of hard plastic buckets. We got sunburned. We ate a lot of junk food. We ate a lot of blueberries. We watched in awe as migrant workers, with far more nimble hands than our own, breezed down rows of blueberries, filling up a dozen buckets in the time that we completed two or three. But nevertheless, we did this for several summers. Blueberry picking became somewhat iconic for us--it was summer when you could make some extra cash picking berries.

Over those summers, I guess you could argue that I learned how to appreciate hard work. I learned how difficult it can be to make decent money doing manual labor. I learned that ice cream is even more delicious after you've been working in the hot sun all morning. I also learned that I hate blueberries. I was never a fan of the fruit before, but after summers of sneaking handfuls as a snack, here and there, I loathe their taste. I may have even been known to refer to them as the "devil berries." Funny how things turn out, no? Despite the distaste for blueberries that I developed, I still fondly think back to all my summers spent on Norris Farms. I can't walk by a fruit display in a store and peek to see if the berries are from Norris's.

And even though I am not a blueberry fan, I have come to appreciate them for what they are. As a kid, they meant money to me. Now, they mean a fun ingredient to toss into muffins and breads, sparingly, to change things up.

With the copious amounts of zucchini I have had at my disposal, I have been looking for a way to change up the typical zucchini bread with some new flavors and textures. Blueberries answered that call!

Blueberry Zucchini Muffins

recipe adapted from epicurious.com

Blueberries and lemon zest add an interesting twist to zucchini muffins.

Muffins:

• 3 eggs, lightly beaten
• 1/2 cup olive oil
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• 1 cup white sugar
• 1 1/4 cups brown sugar
• 2 cups shredded zucchini
• 1 1/2 cups white flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 pint fresh blueberries

Crumble Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup oats
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 6 tablespoons butter
• 2 tablespoons chopped walnuts/pecans (optional)

1. Preheat oven to 350.
2. Line a muffin tray with paper liners OR lightly grease two large loaf pans.
3. In a large bowl, whisk together the flour, spices, baking soda and baking powder and salt.
4. With an electric mixer, mix the eggs and sugars. Add the olive oil and applesauce, followed by the juice and vanilla.
5. Mix in the dry ingredients.
6. Fold in the zucchini, zest and berries.
7. Scoop into liners, or fill loaf pans.
8. Mix together the crumble ingredients, until well blended (but crumbly, duh!).
9. Sprinkle on top of the muffins/loaf.
10. Bake for 18-22 minutes (muffins) or about 1 hour (loaf). 

Mini Marathon Muffins

Five years ago, I'm pretty sure that if I had tried to run a mile, I would have dropped dead before I finished. I'm fairly certain that the likelihood of getting the five-years-ago version of me in running shorts and tennis shoes, bouncing down the beach boardwalk before noon, was virtually nil. Even the thought of running, for any other purpose that to save my own skin, would have made me cringe. "Running" and "fun" were definitely not on the same page in my book.

But now, years down the road and about a hundred pounds lighter, I've got an addiction. I may still groan about an upcoming run, but I also crave them. I like the feeling of pushing my body. I like being out of breath. I like struggling to make it up a hill, beat my last mile time, push myself just a little bit further, sweat just a little bit more.

In May, I ran my first half marathon. My running buddy and I prepped for our race in a number of ways. We did lots of distance runs... with celebratory high-fives every time we demolished an old time or distance... We ate a lot--did you know that running 10 miles a day will make you REALLY FREAKING HUNGRY? The night before, we relaxed, watched crappy TV, ate carbs with reckless abandon and baked.

What could be better for a half (or mini) marathon, than protein-powered, chocolate-chipped, bite-sized, mouthfuls of delicious? With protein powder in the batter, these little guys were exactly what we needed the morning of the race... and pretty much any other time we felt like eating them.

Mini Marathon Muffins

Adorable and delicious. What more could you ask for?

* 3 large, ripe bananas
* 4 egg whites
* 2 tbsp vegetable oil
* 1/3 cup nonfat milk (or almond milk)
* 1/2 cup sugar
* 1 tsp vanilla
* 1/2 tsp cinnamon
* 1 tsp salt
* 1/2 tsp baking soda
* 1 tsp baking powder
* 2 scoops chocolate protein powder
* 1 cup oats (processed to fine crumbs in blender)
* 1 cup all purpose flour

* 1 cup mini chocolate chips

1. Preheat oven to 350 degrees.
2. Mash bananas with fork.
3. Add to the bananas…eggs, oil, milk, sugar, salt, cinnamon, vanilla, baking soda and baking powder. Mix well.
4. Whisk together the protein powder, flour and oats.
5. Gently blend the protein, flour and oats into the banana mixture and stir for 20 seconds or until moistened.
6. Fold in the chocolate chips.
7. Pour batter into lined mini muffin pan, filling the cups about 2/3 full. 
8. Bake for 15 minutes or until a toothpick inserted near the middle of the center muffin comes out clean.
9. Devour. Have energy. Gain all the muscles!

Zucchini Chocolate Chip Muffins

Have you missed me?

I wish I had some sort of really good excuse that would explain away my absence, but I really don't. Life has been happening. School was wrapping up, I was shutting down my classroom, packing for two separate trips to Texas, and now I'm enjoying a sweet six days home before I'm off again.

It is safe to say that my posting is at an all time low, and as much as I'd like to promise to be better, I can't. My summer is a cycle of home for a cluster of days, gone for several more, home again, gone again. And while I am away, my fingers itch for my mixer. My brain is filled with recipe ideas. I'm dying to spend a morning, barefoot in my kitchen, watching my neighborhood come to life.

But, when I get home... It doesn't always come to fruition. After being gone for so many days, there is so much to do. So much that doesn't get done when I'm not here. I seriously think the cat needs to start chipping in with the housekeeping, or paying rent. Either that or she needs to get a job.

One thing that does, to some extent, manage to take care of itself while I am gone is my garden. Back in April, I planted a little patch of my backyard with zucchini, bell peppers, summer squash, tomatoes and an artichoke. Now, the summer squash died. The artichoke isn't anything to brag about. The tomato desperately wants to be transplanted to a new location that is less crowded. The bell peppers are overshadowed by the gargantuan zucchini plans. And the zucchini... well, they're taking off. I kind of think they are the bullies of the garden, stealing everyone else's water and nutrients and getting HUGE when I am not looking!

I picked several small (about 6 inches long) zucchini before I left for Houston on Wednesday. I came home Sunday night to find these monsters! I've never fancied myself to be much of a green thumb--most of my gardening success can be attributed to my friend Kerri, who seems to be a wealth of knowledge on just about every topic.

The picture doesn't do them justice. The largest was at least 12 inches long, and about three inches across!

Not wanting my bountiful produce to go to waste, I've scoured the internet looking for recipes. I've thumbed through cookbooks and magazines. I've tried -a lot- of things. You would think that zucchini would be a pretty easy thing to work with. Not the case! I've had more flops in my past attempts than successes! And by flop, I don't mean inedible. Or even bad. Just not worthy of sharing with the world, or adapting and making my own.

That is, of course, until this morning. My whole kitchen still smells faintly of baking cinnamon, cardamom and chocolate. It is a divine smell. It kind of makes me want to eat everything in sight. Which is why I need to get going on this run I got myself psyched up for.... 45 minutes ago...

Zucchini and Chocolate Chip Muffins

Adapted from a whole bunch of recipes from all over the place

Delicious, adorable and vegan. Just like my friend Kerri! (ok, I'm not sure if she is actually delicious... We don't have THAT kind of relationship)

Because I love my friend Kerri so much, I made this recipe vegan... But you could easily change it by using real eggs and butter in place of the apple sauce and oil. But the vegan version is just as delicious! (If you don't have egg replacer on hand (you can get it at Sprouts!), bananas work!)

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
•  1/2 cup sugar
• 1/4 brown sugar
• 1 teaspoon cardamom
• 1 teaspoon all spice
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Equivalent of 1 egg, using Ener-G egg replacer, lightly beaten
• 1/2 cup apple sauce
• splash of olive oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1 apple, peeled and shredded
• 1/2 cup miniature semisweet chocolate chips

1. In the bowl of your stand mixer, combine all the wet ingredients.
2. In another bowl, sift together the flour, soda, salt and spices. Stir in the sugars.
3. Add the dry ingredients to the wet mixture.
4. Fold in the zucchini, apple and chocolate chips.
5. Spoon into muffin cups, filling 2/3s full.
6. Bake at 350 for 18-22 minutes.
7. Enjoy!

Taste of Summer: Lemon Meringue

When the housing plots in my neighborhood were developed, there were certain things that stayed consistent from lot to lot. Because there was a single builder who did most of the homes in the area, many of the homes are structurally similar--having only changed through remodels and additions over the years. The landscaping on many of the plots was similar, too--certain kinds of trees, plants, etc. One thing most of the homes had in common was some kind of fruit tree...

That is, of course, except for my house. Ok... That's not entirely true. There are three unidentified fruit trees in my back yard, but they don't produce anything--other than frustration. I planted a lemon tree, as well, but it has yet to give me any lemons. I'm determined, though. Someday, my baking needs will be fulfilled by my own plants!

But for now, I rely on my giving friends, who have more fruit than they know what to do with. I hoard lemons and lemons (and eggs, actually) from fellow teachers who have an abundance--or no use for the little produce that they have. And in return, I bake delicious things that then reside in our teachers' lounge. It's pretty much a win-win for everyone involved.

Lemon meringue has always been one of my favorite desserts. And also one that always intimidated me. But I've realized that, with a trusty kitchen aid mixer, it's not hard at all. It just takes some patience and some practice. And having churned out about half a dozen lemon meringue pies in the last two months or so, I can say I think I've perfected a recipe.

Lemon Meringue Pie

adapted from Allrecipes.com

You can also pipe on the meringue, using an icing bag and whatever tip tickles your fancy.

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

1. Preheat oven to 350 degrees.
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest... Don't worry if you get a little pulp in there, too. It makes it that much more delicious!
3.  Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and cook while stirring constantly until thick. Remove from heat. 
4. Pour filling into baked pastry shell. (Don't forget to poke holes in the shell before you bake it)
5. With your mixer, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
6. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Black Bean & Rice Enchiladas

Taking care of people is just what I do. For as long as I can remember, I've always wanted to help other people feel good. I wanted to be able to contribute, positively, to the world around me in ways that made other people smile.

When I was younger, I volunteered at a local zoo. I spent my summer days working with animals and educating the public about animal conservation. I am probably in millions of family photos, holding some sort of exotic animal, grinning like an idiot with a total stranger's kids. I've also been peed on, bitten by and shat on by more endangered species that you can name.

When I got into high school, I started coaching kids' volleyball. My best friend and I took two teams under our wings, with mixed results. One undefeated season, and one lack luster. But we have scores of girls (who are now graduating from high school!!!!) that we helped fall in love with a game that we were passionate about. We even hosted a sleepover--complete with makeovers!

When I went away to college, I got involved as a resident adviser and I helped coach a local speech and debate team. I never really realized it, but I was constantly looking for ways to make other people feel important, special, needed, at home and valued. I loved cooking for my residents. I reveled in the rousing conversations I would have with my speech team, about everything from college to fights with their friends and parents. I was as excited as they were when they won awards for their performances.

Despite all this, my maternal instincts, over all, are lacking. Babies give me the heebie jeebies. Small children make me really nervous. The thought of changing diapers, buying baby clothes... being responsible for another life... Terrify me. And all of my friends seem to be launching into this stage in their lives (or they've been there for a while and facebook has just recently let me know this).

I feel like everyone around me is getting married, having babies and growing up. And I'm not going to lie, it's freaking me out just a little. I am SO not at that place in my life yet. But you know what? I'm ok with it. Just don't ask me to babysit.

But you know what I CAN do? Make delicious, easy to freeze, meals for you when you've got a bun in the oven. One of my colleagues just had a baby (like, this morning! Happy birthday, Matthew James!), and last week I took the time to prepare some dinners for her family so that feeding her husband, her two year old and herself didn't send her over the edge.

Black Bean & Rice Enchiladas

• 1 green pepper, chopped
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes 
• 1 small can green chiles
• 1/4 cup green enchilada sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice (I cooked this in my rice cooker with 1/4 of enchilada sauce/water)
• 8 flour tortillas, warmed
• 1 cup salsa
• 1 cup reduced fat shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 sliced avocado

1. In a large skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, enchilada sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through. 
2. Lightly spread a thin layer of enchilada sauce on the bottom of a baking dish.
3. Spoon the mixture down the center of each tortilla. Fold sides over filling and roll up. Place in the coated dish. Spoon salsa and any left over rice mixture over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 10 minutes longer or until cheese is melted. 
4. Top with sliced avocado and serve! 
5. Or, you can cover with foil and freeze. Simply add about 45 minutes to your cooking time if you are cooking them from frozen.

Brown Sugar and Banana Muffins (or cupcakes)

As I've said many times, baking is my stress relief. And thanks to the hot mess that education is in in this state, I have a whole lotta stress in my life right now. I don't think anyone, outside of education, really understands what it's like to be a teacher. The ridiculous way that teachers and schools are portrayed on TV doesn't help (I'm talking to you, Glee).

But beyond that, I'm not sure anyone, other than a fellow teacher, knows what kind of burden we deal with. English teachers have hours of essays to grade. Math teachers have building blocks of concepts to build on (and often rebuild). Social science teachers have eons of material to cover. And elective teachers, I'm finding, frequently are left in the dust.

I was hired as an English and journalism teacher. After my first year, I took over the struggling yearbook program. After my third year, I started a digital photography program. I carefully carved out a niche for myself--earning accolades for my organization, dedication and attention to detail along the way. I've helped put my school on the scholastic media map, so to speak. And I've exposed hundreds of kids to a world beyond Southern California, that many of them never knew existed.

As my media-based endeavors grew, my commitment in the English department lessened. And this year, in my fourth year of teaching, I found myself a full-time electives teacher. Which is AWESOME. I show up to work and I get to teach the FUN STUFF all day long. I have a schedule most people would dream of.

But with budget cuts looming, overall school enrollment dropping and general morale at all time low, my stomach is in knots. School is out in a month. I have no idea what I'm teaching next year. I have worked my ass off to build some spectacular programs, and I feel like I am grasping and threads as someone unravels my world in front of me.

The hardest part? Me, the control freak, has no control over my situation. I am sharing some of my programs with another teacher, who has seniority over me, despite the fact that I created the programs. I don't have as many students in my publications courses as I have in the past--which was intentional. A staff of 80 is just too much to manage! But now that I've built up these programs, I seem to have created a reputation as THE person to save struggling programs. So rather than giving my infant programs time to grow and mature, they are being pulled away from me, and another dying program is being dumped in my lap.

Of course, none of this is set in stone. It could all change August 3. Or August 17. Or tomorrow. And I just get to roll with the punches. I guess I should be flattered that everyone thinks I can take on the world and fix everything. But really? Someday, I'd like to be able to come home after school and bake. Just bake. For myself. And not worry about going back for deadline. Or an awards night. Or this. Or that. Ya know?

So, as I sit here, wondering what will become of me, I'm giving in to my vices. Stress baking starts now.

You can call these muffins. You can put frosting on them and call them cupcakes. But whatever you do, you better call them delicious.

Brown Sugar Banana Muffin-cakes

Adapted from How Sweet It Is

Simple, yet delicious. And really, muffins are just cupcakes without make up on, right?

1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
dash of cinnamon
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3.5 large ripe bananas
1/4 cup sour cream
1/2 cup butter, melted

Preheat oven to 350 degrees F. Line a muffin tin with liners.

Whisk together dry flour, salt, baking soda, cinnamon and nutmeg and set aside.

With an electric mixer, mix egg and add brown sugar, mixing until smooth. Mix in vanilla.

Add sour cream and melted butter and mix until just combined.

Stir in dry ingredients, then add bananas (don't even bother mashing---just toss 'em in!) and mix until batter comes together. The batter will be thick.

Scoop batter in liners and fill about 2/3 full. Bake for 15-18 minutes. Let cool completely.

Strawberry Protein Bites

I never fancied myself a runner. Even as my running routines have increased, I never classified myself in "that" category. I've gotten to a point where I actually enjoy running and do actually look forward to my weekly distance endeavors. But when I drag my butt along the boardwalk at the beach, I never dream of classifying myself in the same category as the "real" runners who smoke past me, barely breaking a sweat.

But the reality is... I think I am nearing that category. I'm running a half marathon in two weeks. Me. Thirteen miles. The thought terrifies me. And excites me. The feeling of accomplishment that comes with breaking a new personal record, adding a mile or just surviving, is incredible. These feelings have come, more and more regularly, as my training regimen has increased.

Other feelings have become more frequent, too. Like hunger. Oh my lord, I am hungry. Running ten miles puts a pit in your tummy like nothing else. But the trade off? Burning a thousand calories makes me far less critical of what I put in my mouth. But it's also made me realize that what I'm eating really does matter. With little 5ks here and there, and maybe a 10k every once in a while, my meal preparation hasn't played a major role in my training.

But now, with running maps rolling out in front of me that are ten plus miles long, I'm realizing that I need to feed my body more effectively. Putting the right things into it help me get the kinds of results I want out of myself. And learning how to effectively prepare things to support my efforts has been both challenging and exciting, in the realm of my kitchen. Combining my newest addiction (tacking on miles), with my most popular addiction (baking), has been a deliciously rewarding experience.

These yummy morsels are both healthy and delicious. They also provide an adequate amount of protein and give you a wonderful, flavorful boost of energy before or after a workout. And, you don't have to feel bad about popping a few of them in your mouth every time you walk by the kitchen.

Strawberry-Almond Protein Bites

adapted from Baking Serendipity 

• 1 cups rolled oats
• 1/4 cup raisins
• 1/4 cup dark chocolate pieces
• 1/4 cup ground flaxseed
• 1/4 cup chopped walnuts or almonds
• 1/4 cup fresh strawberries, diced
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup almond butter
• 1/3 cup honey
• 1/4 agave

In a medium sized mixing bowl, combine oats, raisins, flaxseed, nuts, chocolate, strawberries, cinnamon and nutmeg. Add almond butter, agave and honey and stir to coat evenly. Refrigerate for at least an hour. Using an ice cream scoop or tablespoons, form the bites into balls. Store in the fridge in an airtight container.

She's Baaaaaaaaack!

I know, it's been too long. But I can explain...

It was Lent. I sacrificed my blogging for Lent. And before anyone freaks out---yes, I know I am not Catholic. In fact, I wouldn't even describe myself as religious, or spiritual. But to me, Lent was about testing my will power.

Shortly before Lent started, I was reading an article that talked about the reasons behind the practice. The article pointed out that it wasn't something that was distinctly Christian, or even anything that had clearly defined roots in any religious practice. The idea was that individuals would identify their vices, their short-comings, their challenges, and then spend 40 days working to improve themselves in those areas. It got me thinking... What are my vices? What keeps me from doing the things I need to do, the things I should do? What is holding me back?

The answer to that was easy. Cupcakes. Have a bad day? Bake cupcakes. Need to relax? Bake cupcakes. Feel bad for giving students a pop quiz? Bake cupcakes. Need a favor from someone? Bake cupcakes. Bored? Bake cupcakes. Hungry? Bake cupcakes. Happy? Bake cupcakes. I realized, pretty immediately (or maybe it was never really a secret) that cupcakes were a pretty big weakness of mine. So I decided--that was it. No cupcakes until after Easter. That meant--no eating, baking, buying, selling, gifting... anything. And oh trust me, I wanted to. And I was tempted. And people were disappointed. My students, first and foremost, took personal offense to my efforts. My friends, also, were not pleased with my choices. But I had to try and do this for myself.

If you know me, you know that over the past several years, I have had some great demonstrations of will power. I have also had some supreme failures. But I really wanted to prove to myself that I could do this. I could give up something that had come to define me. It was my trademark. But I could let it go. I could still exist without the apron and the frosting bag.... Right?

And I did. Life went on. I missed my cupcake madness. But I forced myself to do other things. I found that my evenings were more productive when I didn't try and bake 4 dozen cupcakes after work. I found that my kitchen stayed a little bit cleaner when there wasn't a trail of flour that traced my journey from cabinet, to counter, to oven. I found that my bank account stayed a little bit fatter if I wasn't rushing out to buy butter, eggs and flour every other day.

I also realized that I am not a one-trick pony. Believe it or not, I can bake other things. I make a mean lemon meringue pie. I finally faced my fears and tackled cheesecake. I've dabbled in the vegan baking world some more. I've funneled my energy into finding healthy, satisfying, low-calorie dinners that are easy to prepare so that Nick can help me more in the kitchen. In terms of cupcakes, I say lesson learned. Yes, I will go back to baking them... In fact, I have an order to put out today. But I think I'm going to slow it down... And bake with a purpose--not just because I'm bored. Not just because I saw a recipe that looked interesting. With Summer rapidly approaching, I know that I need to start pinching my pennies and putting the brakes on constant cupcake cooking might be a good way to do that. But don't worry kids... First current events quiz? You'll get cupcakes. I promise.

So now you're saying... But why the blog? Where baking is a physical vice for me---something that I would do to make myself feel better, make myself relax, get my head cleared up... Writing is a mental vice. Now, as an English teacher, one wouldn't think that I would associate something like a vice with a skill like writing. And it most cases, I wouldn't. But every time I tied my apron strings, I found myself thinking about posts and recipes and pictures. It started to take a little fun out of what I was doing. In a sense, there were times when cooking and writing about it felt like a chore. I didn't want that. I started this blog to catalog all of the fun I was having--my baking, cooking and experimenting adventures. And my writing has always been an escape for me. I knew I would miss jotting things down, telling my little stories... But I also knew that they would be here when I got back. I had to put writing for fun on hold last year, to finish my thesis. And this year, I needed to refocus. I needed to reflect. I needed to rework my process.

And so it was decided... To put the fun back into my kitchen, the blog needed a time out. I kept on cooking, but I cooked for me. I didn't have to worry about taking pictures or jotting down my measurements or thinking of ways to describe my process. I was able to focus my energy in a single direction and simply enjoy what I was doing---not to say that I didn't enjoy it before, I definitely did, but I felt like I got back to cooking purely. Cooking for cooking. And eating. Not cooking for blogging.

And I didn't tell you sooner because... Well, it felt less like an actual sacrifice if I had to make a disclaimer for it. If I had to explain all my reasons before I even tried to do it, then it was like I had to talk myself into it all over again. So I just went for it... Knowing that you, my loyal blog readers, would understand. I did this for US! :)

I've learned that I am talented. In the kitchen and at the keyboard. I've learned that I'm messy. In the kitchen, and in my head. I've learned that I am flexible and I can experiment. I can deviate from a recipe to make it vegan, and it still works. I can adjust measurements if I don't think they flavor will capture what I want. I can do a whole hell of a lot more than cupcakes. Sure, they will continue to be my trademark. They are what makes me tick. But I can do so much more. I am, without a doubt, a little one-woman bake shop.

So keep reading. I am back. And I'm back for good. I will continue to try and keep up with at least one post a week, but you will have to forgive me when life gets in the way. Because life will happen. I will get busy. But I won't let cupcakes, blogging or anything else, keep me from getting where I need to be and doing what I need to do.

But of course, we know that my real mission here is to save the world... one cupcake at a time.