Are 5k races right for me?

If you ever thought of participating in a 5k race but thought that you were too out of shape to do one, I want to be the first to tell you that you can do it.

Last year I decided to participate in the Bay City Saint Patrick's Day 5k. I was sure I would be the last one, people would give the heavy girl dirty looks, spectators would yell insults and so many more things. I signed up as a runner and thought at least I could try to jog a bit. When race day came I noticed I was not alone in my size and everyone was very friendly. I even made a friend by chatting as we were waiting to go. We talked about how we weren't sure we could do this but we were going to try. When we were allowed to go we ran for 30 seconds and then walked. We walked a fast pace and kept talking about different things. There were times I wanted it to be over (around 2 mile mark....) but we kept going. We cheered the runners who were looping around and the streets were lined with spectators who were making everyone feel like a superstar athlete. When I saw the finish line I was determined to at least run over the finish marker. I explained to my new friend we would jog the last block and we really had to push ourselves to make it but did. I was never so happy and proud of myself for finishing something. Sure my legs hurt and all I wanted to do was sit down but I was hooked. My husband and I talked about finding one each month until August. That night I sat down and found a race for each month and registered. I even did a few more when friends would mention them.

So if you are asking if 5k's are right for you, I say yes. I have done them as a way to get out of the house and meet new people. I have done some alone, I have done some as a bonding experience with my siblings and I have done some pushing a double stroller. I don't think you will find a more welcoming group of people than runners/walkers. No one is trying to beat you, they are trying to beat their last time.


A few local races to write on your calendar:
Go The Extra Mile for Conveant Kids - April 14th
Loons Pennant Race - April 20th
Freeland Walleye Fest - April 28th
Midland Dow Run Walk - May 18th
St. Stans June 27th - weather is hot but the homeowners really come out to show support

Everyone is Irish on March 17th!!!!

On March 17th our family becomes as Irish as we can be (even though we are German, Welsh, Hungarian, English and Polish). When Dad is in charge of picking out the clothes we just have one article of green clothing on and it doesn't matter if the rest matches.

 Case in point :

but they are dressed and that is truly what matters. It was one less thing I had to do that day. Besides I am usually in the kitchen early that day getting the corned beef going in the crock pot. We only have this dish one time of year because before I became a mom, I was a cook at a mid-evil style restaurant. Actually I was a waitress, cook, bar tender, hostess, and dishwasher depending on the day. I saw a lot of corned beef and cabbage being served day in and day out so I developed an association to serving and this dish.

The kids are not big fans of the boiled down cabbage and quite frankly, neither am I. So we usually have corned beef with a side of red skin potatoes. This year we are trying to roast the cabbage to see if that makes it taste better. It works for broccoli, cauliflower, brussel sprouts and asparagus so it should work for cabbage. Roasted cabbage recipe.

As for the corned beef, well the instructions are on the package but I find just tossing it in the crock and cooking on low for 6-8 hrs does the trick. There is a spice packet that you can add but most of the time I leave it out. I do add about 1 cup of Guinness to the bottom of the crock to add a bit of flavor. As for the rest of the beer, it is cupcake time!!!

 Irish Cupcakes

Ingredients

For the Cupcakes:
1	cup Guinness stout
1	cup unsalted butter, at room temperature
¾	cup Dutch-process cocoa powder
2	cups all-purpose flour
2	cups granulated sugar
1½	teaspoons baking soda
¾	teaspoons salt
2	eggs
⅔	cup sour cream

Directions

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

Now for the boys I make a basic vanilla frosting but for the adults I make a Baileys Irish Cream frosting. I make it different because the frosting isn't cooked so the alcohol content is still there, it is minor, but still present.

For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Baileys Irish Cream

The Easiest (and cheepest) Microwave Popcorn

In the information world we live in, I sometimes assume what I know everyone else knows. I sometimes don't share my tips and tricks that I find every so handy because I am sure you have already heard it. That is the case with making your own microwave popcorn. We are big popcorn people but I could never eat the standard microwave kind. Something about the taste was too much for me. When I was a kid my parents had an air popper and I liked the plain taste of this grain. I did not want to have a bunch of uni-taskers (appliances that only did one thing) so I just felt I could never have popcorn unless I wanted the rich, chemical filled kind that was set for the microwave OR try my hand at it on the stove.

I am not one for the stove with certain things. I have no idea why but I can't make popcorn, caramel or pancakes on the stove. Well I can if you like them a bit blacken. I have worked YEARS in camp kitchens, restaurant kitchens and of course my own but have never mastered the skill of making those items. Maybe it is a patience thing.

Anywho....A few years ago I found how to make popcorn using a simple paper bag. That's right, the only thing that stood in my way of the awesome movie experience was a lunch sack. I have been making it this way ever since. It is more than a movie going treat too. We use it in place of the sandwich in our kids lunches for a great source of grain. It is a very filling low calorie treat as well. You can add a dusting of cinnamon and sugar for a sweet craving or some garlic salt in place of those potato chips.

If you are asking how? Let me show you.

First, get a paper lunch sack and a bag of unpopped popcorn (costs about 1.20 per bag)

 Then get 1/4 a cup of the popcorn and dump in the bag.

Seal up the bag so there is still room for the popcorn to pop up but the top of the bag isn't touching the top of the microwave. Pop for about 2 minutes. If the bag falls over, take it out and you are done. Once it is on it's side it will start to overcook the popcorn and it will burn.

Enjoy!

 

As I said before I like it plain but most people don't. You can melt butter and pour over the top and then add seasonings OR you can use olive or sunflower oil to get some of that healthy fats into your diet. I have mine in a spray bottle with 1 part oil and 3 parts water but I have seen Pampered Chef and Weight Watchers ones that you just add the oil and the work is done for you.

Love, Pizza and Cookies

This past weekend we had a family date and made some pizza. The chefs were ready at the counter to start making their pie and of course make a mess. We used a pre-made crust I found at the grocery store but we have also made our store own crust using this recipe. Gathering up our sauce, cheese and Italian seasoning we were ready to go. The boys don't like topping so we made a cheese pizza, but if you want you can add any toppings you like. Then we set up an assembly line to make sure every one got a turn. 


Chef Jack added the sauce with some help from Daddy.

                                                  Chef Archer adds the cheese.

Chef Hudson does a little shake shake shake to add the seasoning.










      With a few cut up strawberries and a bread stick, Chef Archer enjoys his handy work.









We also made cookies. Oatmeal raisin cookies are not a big hit in our house because my husband does not like raisins, he will eat dried cranberries though. With Valentines Day coming up; the splash of red is a great holiday inspired treat without too much work. Of course making anything into a heart is fun, you can even make a heart pizza if you make your own dough, I wanted to do something that 3 toddlers could all do at one time. With one heart cookie cutter we were sure to have some fights.

                                                         Oatmeal Cranberry Cookies

 makes 2 dozen cookies

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats 1 cup dried cranberries

Directions:

1.	In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.	Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.	Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Extract!!! Extract!!! read all about it

Do you find yourself reaching for the imitation vanilla extract over the pure vanilla extract at the grocery store? I really can't blame you because the price difference is insane!! Plus really, can the difference in taste be all that different? Well no, the taste may not be all that different but the imitation stuff is just that .....fake. Synthetic chemicals made in a lab by scientists doesn't sound too appealing to me so I try to buy the real stuff when I can, but that can put a big dent in my pocket book when it comes to baking.

Did you know that making your own extracts only takes a bit of time, alcohol and the flavor of your choice? Here are a few recipes on different extracts. If you make them now (or before August), with a bit of cute packaging, you can have some homemade Christmas gifts already done for the baker in your family.

Recipes adapted from Spoonforkbacon.com

(Some) Homemade Extracts
Makes 1 cup each extract
Ingredients:
cinnamon extract:
1 cup brandy
4 cinnamon sticks
vanilla extract:
1 cup brandy (or vodka)
3 vanilla beans, split with the “caviar” scraped out. I ordered this online for the best deal.
orange extract:
1 cup vodka
peel of 5 oranges, ALL pith removed
lemon extract:
1 cup vodka
peel of 5 lemons, ALL pith removed
mint extract:
1 cup vodka
1 cup of mint leaves, crushed

1. For each extract ,sterilize a 16 ounce jar and fill with the cinnamon sticks, vanilla beans or citrus peels.
2. Pour assigned liquor over each jar and tightly seal. Gently shake each jar and set aside in a dark, cool area.
3. Allow mixtures to infuse for at least 2 weeks before, straining and bottling for use. I like mine to sit for at least 4 months to ensure good flavor extraction.
**Gently shake each mixture up every couple of days.

Here is my favorite part.....Once made you can have extracts for years. When you use a bit of the extract, I wait until it is 1/2 gone, add some more liquor and shake. That's it, no more base ingredient needed.

Now these are just some extracts you can make that I know work. If you are feeling a bit daring, try some others like coffee, almond or lime.

If you are worried about the alcohol content, please note that when baking or cooking the "getting you drunk" part is evaporated in the cooking process and you are only left with the flavor. 

Can you be a fruit and veggie ninja?

It can be a challenge to get your kids (or yourself and spouse) to eat the recommended 5 servings of veggies and fruits a day. In our house it has to be done in a somewhat sneaky manner. With a blender or food processor you can make delicious meals that are also nutritious and no one has to know, unless you feel like letting them in on the secret.

I don't always have time to steam or roast veggies, puree and then add to the meal. In order to make sure I have purees on hand; I set aside a day every few months and will make 1 cup blend packs to have in the freezer. Picking up in season fruits and veggies either at the grocery store, farmers market, u-pick farms or my own garden, I then steam or roast the items, blend and place one cup in a labeled freezer bag. I lay them flat in my freezer in groups so they can be found quickly when I need them. I try to get them out the night before to thaw but I can also defrost in the microwave if I forget. 

Our easiest way to get a full serving of spinach and fruit is to make a smoothie. We call it the green monster to make it more fun for the boys. My highest recommendation comes from my father who will tell you he HATES vegetables. I gave him a small test of this recipe one day and he had no idea spinach was in it (even though it was completely green). You can add some things like flax, chia seeds and wheat germ to make it even more healthy and no one will know. 

Green Monster Smoothie
1 cup of frozen fruit - I like strawberries but pineapple, bananas, blueberries all work well
1 cup of milk - Soy, Almond, Coconut, Cow all work
3 cups of spinach
Blend smooth and enjoy.

You can also add :
1 TBSP Flax Seed
1 TBSP Wheat Germ
1 TBSP Chia Seeds
Protein Powder
A bit of honey for sweetness 



For some more recipes to try, click on the following links:
carrot cookies
pepper pizza
Sweet Peas Au Gratin
Mac and Cheese (winter squash) 
Carrot Roll Ups 
Baked Zucchini Fries 
Whoopie Pies (Beets) 
Pancakes (sweet potato) 
Sloppy Joe (So many veggies!) 
Homemade Chicken Nuggets (any veggie you like) 

These are great "get you started" recipes but don't be afraid to experiment. Try matching colors (butternut squash and mac and cheese are the same shade of orange), beets and carrots are sweet and go great with dessert, squash can go sweet or savory replacing liquids in many recipes and so much more. Go ahead and be a bit of a ninja in the kitchen, it can be our little secret.

Celebrating 3,2 and 32 (with some cupcakes)

On my 29th birthday I spent it in the hospital, reciting my information to every doctor and nurse who came in to talk to me. I then had to explain that yes my birthday was indeed THAT day and yes my 2nd son, Archer, would also have that birthday. 

Just before my 30th birthday I had to spend the weeks leading up to January explaining to the doctors and nurses that yes my birthday is January 8th, yes I had a child on January 8th and yes my 3rd son was DUE on January 8th. Little Hudson (well at 9 lbs and 6oz he wasn't that little) was actually born 5 days sooner so he could have his own day but he still celebrates on the 8th.

Over the past few years I have started making cupcakes for parties and other events around town. I have made everything from Mountain Dew cupcakes to a simple chocolate cupcake with great success. Recently a request for black forest cupcakes was made at my husbands work. I honestly had no idea what a black forest cake was and set forth on Pintrest to do some research. I found out that it is basically chocolate cake with some sort of cherry mixture on it. Easy enough to make into cupcake form. I did ask for a poll to be taken about the frosting because I found everything from chocolate frosting to whipped cream frostings to be used. The consensus was to use a chocolate frosting.

I hope you enjoy this cupcake recipe.I sent 18 into work, only keeping 5 for our family. That way I was not tempted to eat more than a serving. These were gone in record time and I am sure will be asked to send more in very soon.

Black Forest Cupcake

Makes around 23 cupcakes 

Ingredients 

• 1 2/3 C all-purpose flour
• 2/3 C unsweetened cocoa powder
• 1 1/2 t baking soda
• 1 t salt
• 1/2 C unsalted butter
• 1 1/2 C white sugar
• 2 eggs
• 1 t vanilla extract
• 1 1/2 C buttermilk
• Cherry pie filling (AFTER cupcakes are made)

Directions for cakes:

Sift together flour, cocoa powder, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs and extracts.
Beat in flour mixture, alternating with buttermilk, until combined.
Fill cupcake liners 3/4 full.
Bake at 350 F for eighteen minutes or until cupcakes bounce back when touched.

After letting the cupcakes cool, I punched down the middle with a little tool I have for cupcakes. You can use a paring knife to cut a hole out of the top of each cupcake. Fill each hole with 3-4 cherries and some pie gel. 

Chocolate Frosting

Ingredients 

• 1/2 C unsalted butter, at room temperature
• 2 T sweeten condense milk
• 6 T unsweetened cocoa powder 
• 2 C powder sugar
• Dash of milk (for creamy texture)

Directions

Blend butter, cocoa powder and powder sugar in a blender. Slowly add the condensed milk. Once mixed, blend for 1 min. If too thick, add milk to get right texture. *note: I prefer my frosting to be more like a thin fudge. 

You can pipe it on around the cherries or spread over the whole top. It all depends on your love of chocolate. 

ENJOY!!!