Jenn — Page 78

Apple Streusel Cheesecake Bars

January 7, 2011 by Jenn

Finally! I’ve completed my Holiday Baking To Do List . . . three days after being back at work. Did I just say it has only been three days? Uhgg, It feels like three weeks! Since we’re back to the teaching grind stone, I thought I would help things out by contributing to Thursday Treats. Did it sound like I was trying to show some sort of altruistic side just then? Ummmm, ALMOST . . . not quite . . . if the real purpose of helping out with Thursday Treats was to complete my Holiday Baking To Do List, then I don’t think the act can be considered altruistic.

I love lists and make them for everything. School To Do’s, Provincial Committee To Do’s, WalMart List, Grocery List, Christmas List, Christmas Discount List, Website List, Things To Do Tommorrow List, Things To Do Next Week List, Things To Do Next Month List . . . I think you get the picture. Having a list settles my brain. When I head to the grocery store without a list, I come out with nothing that I went in for. I made a Holiday To Do List, and I HAD to complete it! It was a mission. You might think I’m rambling here, and you would be right! On to the post!

Apple Streusel Cheesecake Bars

(adapted from http://grinandbakeit.com)

1- 900g bag of oatmeal cookie mix

1/2 cup cold butter

2 packages (8 oz each) cream cheese, softened (I used light)

1/2 cup sugar

2 tablespoons all-purpose flour

1 ½ teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

Preheat your oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture (to use for streusel recipe below); press remaining crumbs in bottom of pan. Bake 10 minutes.

In a mixer with the paddle attachment, beat cream cheese, sugar . . .

. . . flour, vanilla and egg on medium until smooth.

Drop cream cheese mixture by the spoonful onto the partially baked crust. This will help you spread cream cheese mixture evenly over the crust. Spread to cover.

In medium bowl, mix pie filling and cinnamon.

Use the same spoonful technique and spread it evenly over the cream cheese mixture.

Streusel Topping

1 1/2 cups reserved crumb mixture from crust

1 cup cold butter

2 1/4 cups flour

1 1/2 tablespoons cinnamon

1 3/4 cups brown sugar

1 tablespoon vanilla

Clean out your mixer bowl, and then add reserved crumbs from crust, butter, flour, cinnamon, brown sugar, and vanilla and mix until it is crumbly. Using your fingers, break crumbs into small chunks and spread over top of the apple filling.

Bake 35 to 40 minutes longer or until light golden brown. (Mine actually took around 55 mins!) Cool about 30 minutes. Refrigerate, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Oats make them healthy, right?

Like what you see? Spread the word! I’ve added the feature at the bottom of the posts that lets you share by email/Facebook/Twitter . . . whichever you fancy! Thanks for reading . . . now wipe the drool off your keyboard.

Filed Under: Holiday Baking, Other Baked Goodies Tagged With: apple streusel, bars, cheesecake

Protein Pancakes

January 5, 2011 by Jenn

This morning, in order to feel excited about going back to work after 17 days away, I decided to make a healthy breakfast . . . and I wanted to kick off the day on a positive note!

Perhaps I went a bit overboard with the pomegranate seeds?

I found this article in the December issue of Oxygen Magazine. This is perfect for a morning when you have a couple of minutes free to enjoy in your kitchen before you rush off to work . . . yes, it IS possible to eat nutritiously, quickly, and before 8:00am.

Protein Pancakes

(adapted from December Oxygen Magazine)

1/2 cup of rolled oats

1 tbsp ground flaxseed

1 tbsp hemp hearts

1 scoop vanilla protein powder (I only had Chocolate Peanut Butter, so I used that)

2 egg whites (I would add 3 next time)

1/3 cup of low fat cottage cheese

Combine all ingredients in a blender. I used my Magic Bullet and it was the perfect size for this recipe.

Layers: Oats, Flaxseed, Hemp Hearts, Protein Powder

Blend until the mixture is smooth. If it seems too thick, add another egg white.

Yep, I dropped a yolk in! Oops.

While you are heating up the pan, place mixture in the fridge (about 3 mins).

Pour a third of the batter into the pan. As with all pancakes, when it starts to bubble, it’s time to flip it over. Repeat with remaining batter.

I added pomegranates and sugar-free syrup to top it all off. They tasted a little bit dry, so I would definitely add more moisture next time . . . another egg white? Milk?

Also, this recipe is made for one serving, but I could not eat the third pancake! It was much to big. I guess I’ll have to have it tomorrow morning! Something to look forward to again 🙂

Good morning? Great morning!

Filed Under: Other Baked Goodies

Spin It Off!

January 5, 2011 by Jenn

Christmas Eve dinner. Christmas Day brunch. Boxing Day treats. New Years Eve indulgences.

Sin. Sin. Sin. Sin.

Well, at least in the Cookies, Cupcakes and Cardio world they’re called sins.

The mantra is “You have to spin to sin” here at CCC.

Here is the remedy for all of your “Oh, I shouldn’t have” holiday luxuries.

Spin-M

Duration 60mins

Haven’t Met You Yet – 4:05 – Michael Buble- warm up, light, relaxing start to the class. Add a full turn and stand up half way through.

Dancing On My Own – 4:51 – Robyn- Seat/Hover/Stand, 30 secs slow then 20 secs fast while seated. Turn tension up full turn, then hover for 30 secs slow, 30 fast, full turn up, stand 30 slow, 30 fast, full turn, seated etc.

Get Shaky – 2:56 – The Ian Carey Project-30 secs fast, 30 slow in the position of your choosing.

Lost – 4:38 – Crash Karma- 2:00 road pace, at 2:00 turn up 1/2 turn, at 2:15 standing surge for 45 secs. At 3:00 add half a turn, 3:15, standing surge! Repeat for minute 4.

Remedy – 3:25 – Little Boots- Tension sprint 20 secs turn tension high while sprinting, 10 sec recovery. Repeat.

Forever Is Over – 3:23 – The Saturdays- Regular sprint. 20 on/10 off

Rhythm Of My Heart – 4:15 – Rod Stewart- Find comfortable road pace for 2 mins. At 2 min mark, endurance sprint to the end of the song!

Giving Up The Gun – 4:46 – Vampire Weekend- Standing RUN! Get up, be quick! You can add some one handed running, some pick ups, even some LOW running.

Look For Me – 3:28 – Chipmunk Feat Talay Riley- 20 jumps, 30 second rest. Repeat.

Million Dollar Bill (Frankie Knuckles Radio Mix) – 3:16 – Whitney Houston- We’re doing the wave with this one peeps! Starting from the left, person A stands up for 20 sec, person B joins in standing, then C etc. Once the whole class is standing, A will then sit down, then 20 secs later B sits etc. Think a slow motion wave at a hockey game.

Green Eyes – 3:43 – Coldplay- Hover – Keep that butt stretched out over the seat for the duration of the song. Tension 8/10 with a full turn up at the 2 min mark.

Inside Out – 3:39 – Eve 6- Card Game! Instuctor hands out cards with tensions written on them “7/10″ or “9/10″ for example. The card that you get is the tension your bike needs to stay at the whole time! 8 count speed bursts every 45 seconds.

Somebody To Love – 3:41 – Justin Bieber- Card game again, this time switch cards with the person(s) beside you. Set you tension, and speed bursts are 16 counts this time!

Pencil Full Of Lead – 2:27 – Paolo Nutini- on you own…pick you position and tension.

Chasing Cars – 4:28 – Snow Patrol- Cooldown and stretch

My tried and true spinners who were out tonight (the ones who could teach the class themselves) said “Was that an hour? It didn’t feel like it!”

That is the greatest sign of a good playlist Have fun with it.

I’m off to bed as I’m teaching again tomorrow morning at 6:00am! Less than a 12 hour turn over. Whose idea was that? Wish me luck.

Filed Under: Cardio, Spinning Tagged With: cardio, spinning

Peanut Butter Truffles

January 4, 2011 by Jenn

Peanut butter + Chocolate = LOVE. LUST. MUST.

Isn’t peanut butter and chocolate the best combination that was ever discovered? The only thing that tops classical pb&c is adding pink himalayan sea salt. Mmmmm, you will have a taste explosion in your mouth!

Since I had all three things kicking around in my cupboard, and a couple of New Years Eve parties to go to, I decided to get my Kitchen Aid out one more time.

I think I heard her groan.

That’s right.

I said her.

Peanut Butter Truffles

Ingredients

(adapted from ChocolateandCarrots)

2 cups natural creamy peanut butter
1/4 cup butter
1/2 teaspoon vanilla extract
2 cups icing sugar (I would add an extra half cup as the truffle was slightly moist)
1 cup semi sweet chocolate chips

Put peanut butter and butter in a saucepan, stir frequently, until melted. Add in vanilla. Stir.

Remove from heat and add icing sugar.

Form into balls using a small cookie scoop and roll until smooth round balls.

Mmm . . . gobs of peanut butter . . . must. not. eat. until. covered. in. chocolate.

Put into fridge for at least an hour. Melt chocolate in a small saucepan on medium heat, stirring frequently. When melted, drop one ball into and coat in chocolate. See Tale of Two Truffles for further details on tips with rolling truffles in chocolate.

Now, for the Pink Himalayan Sea Salt . . . sprinkle a little bit on the top of the truffle, before it hardens . . . or decorate as you please. These ones have mini Reeces Peanut Butter Cup Bites.

Sorry for the poor presentation on the completed truffles! I was fighting with the new DSLR and I couldn’t get it JUST right . . . and I had to run out the door.

Filed Under: Holiday Baking, Other Baked Goodies Tagged With: chocolate, peanut butter, truffles

Holiday Baking List Revisited

January 4, 2011 by Jenn

Since it is my final night on Christmas Holidays **sigh** I thought I would revisit my Holiday Baking To Do List. Since this was my first Christmas as a BLOGGER, I may have set my sights a little too high . . . but I don’t think I did too bad!

Holiday Baking List

Apple Streusel Cheesecake Bars

Linzer Cookies (√)

Peanut Butter Sandwich Cookies (√)

Chocolate Covered Potato Chips (√)

Buckeyes (Chocolate Covered Peanut Butter Balls) (√)

Maple Cream Cookies (√)

Red Velvet Cake Balls (√)

Oreo Truffles (√)

Monkey Bread (√ as Cinnamon Buns)

Cupcakes (√) (Champagne)

Cookie Press Cookies (√)

French Toast Casserole (√)

The only item I missed was the Apple Struesel Cheescake Bars! I’ll get onto those soon.

Coming up tomorrow is the CHOCOLATE COVERED PEANUT BUTTER BALLS!!!!

And . . . soon later this week, Baby Shower Cupcakes and Cookies. I’ve been LOVING working with fondant, and can’t wait to show you what I’ve come up with for Baby London, but you’re going to have to wait for her shower!!

Filed Under: Holiday Baking

Recipe Page

January 3, 2011 by Jenn

I have spent the evening slaving over the computer in the hopes of organizing my recipes!

I have created a Recipes page, and I hope you are able to find everything you need now . . . in a nice, clean, organized area.

Check it out! Now . . . what are you waiting for?

Now if only I could get a nice, clean, organized loft back . . .

Next up, I am aiming to develop a Workout/Weights page . . . stay tuned for that.

Filed Under: Randomness

Champagne Cupcakes

January 2, 2011 by Jenn

As you might have read in yesterday’s post, I declared this year my Champagne birthday celebration. So what does one do when it’s their champagne birthday? They bake cupcakes!

Champagne Cupcakes

For the cake part, you can use any flavour of cake mix that you would like to (I used French Vanilla) and substitute the water amount with champagne. As always, read ALL (hmmm, is that a shot at myself?) of the directions before you start…especially for the filling, as there are a number of different steps.

Cupcake:

1 box of white cake mix

1 1/4 cups of champagne

3 eggs

Bake cake as according to the directions on the back of the box . . . or as how your favourite recipe suggests.

Filling:

adapted from Sprinkle Bakes

1/2 cup half and half, divided (original recipe calls for heavy cream, but I only had this, and it turned out fine)

1/2 cup champagne

2 tbsp cornstarch

5 tbsp granulated sugar

1 whole egg

2 egg yolks

2 tbsp unsalted butter

1 tsp vanilla

In a medium bowl, whisk cornstarch in 1/4 cup of cream. Combine the remaining cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla. It will seems like it is never going to thicken, then BAM all of a sudden, you have filling!

Cut a divot into the top of each cupcake and fill with pastry cream.

Trim the cut-out cake pieces flat to make a “lid” . . .

. . . and place on top of the filled divot.

Frosting:

adapted from Homemade by Holman

1 cup unsalted butter, at room temperature

1/2 tsp vanilla extract

3-4 cups powdered sugar

3 Tbsp champagne

In a large mixing bowl, beat butter on medium high speed until smooth and fluffy. Add vanilla extract and about three cups of powdered sugar. Mix on low speed to ensure you don’t get covered in icing sugar! Add in champagne and mix on low to incorporate. Increase speed to medium and beat about one minute to whip frosting. I needed to add an extra TBSP of champagne to the icing to get the correct consistency.

Frost cooled cupcakes as desired. I used Wilton white candy pearls, and put each one on it’s place with tweezers! Labour intensive, but worth it for the look. Elegant and tasty.

Filed Under: Cupcakes Tagged With: birthday, champagne, champagne cupcakes, cupcakes

Trifle Takes the Cake!

January 2, 2011 by Jenn

Oh my goodness!

Today IS a lucky day! I was chosen as a participant in Ivonne’s at CreamPuffsInVenice’s Sugar High Friday #72 Trifle Selections.

My first debut in anything other than my own blog!

I originally thought it was a contest, found out it wasn’t, but I still feel like I won a huge award!

Thank you so much Ivonne for hosting such a fun event.

Check my Gingerbread Eggnog Trifle’s debut on Ivonne’s blog here!!!

Filed Under: Randomness

Apple Streusel Cheesecake Bars

Protein Pancakes

Spin It Off!

Peanut Butter Truffles

Holiday Baking List Revisited

Recipe Page

Champagne Cupcakes

Trifle Takes the Cake!

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