Cookies, Cupcakes, and Cardio

Cosmopolitan Cupcakes

January 17, 2011 by Jenn

Cosmopolicakes, if you like. I love.

The name. And the cupcake. And the drink.

I’m also calling it Ode to My SITC Friends. For those of you who aren’t familiar with SITC. It stands for Sex. In. The. City. Greatest show of all time.

Yes, I’m saying GREATEST!

Ummm, along with The Office, Dateline, Criminal Minds, Modern Family, The Middle, Dexter, What Not To Wear . . . need I continue? Perhaps I should just have another drink. Make it a Cosmo bar keep!

Cosmopolitan Cupcakes

(adapted and inspired from MyBakingdom)

FOR THE CUPCAKES
1 cup unsalted butter, at room temperature
2 cups sugar
3/4 cup apple sauce
1 teaspoon finely grated lime zest (lemon is an okay substitution)
1/2 teaspoon finely grated orange zest
2 tablespoons cranberry juice cocktail
2 tablespoons lime juice
2 tablespoons triple sec (orange juice for non-alcoholic)
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk, at room temperature
Food coloring (optional)

To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Beat in the apple sauce then stir in the lime and orange zests. Add the cranberry juice, lime juice, triple sec and vanilla, and stir until combined.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Sprinkle half of the flour mixture over the batter and beat until just combined. Stir in half of the milk, then add the remaining flour, and mix again until just combined. Finally, stir in the remaining milk and beat until thoroughly combined, but don’t over mix.

Place 2 tablespoons of batter in each cupcake liner and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

FOR THE FROSTING
1/4 cup butter
4 cups confectioners’ sugar
1 tablespoon cranberry juice cocktail
1 tablespoon vodka (optional)
2 1/2 teaspoons lime juice
2 teaspoons triple sec (orange juice for non-alcoholic)
2 tablespoons milk
Food coloring (optional)

To make the frosting: In a large bowl, cream the butter until smooth. Add one cup of sugar and beat until combined. Stir in the cranberry juice until just combined, then add another cup of sugar and mix until combined. Stir in the vodka, if using, and the lime juice until combined. Add another cup of sugar and mix well. Finally stir in the triple sec (or orange juice), then add the remaining cup of sugar and beat until well combined and light and fluffy. If the frosting is too thick, stir in the milk, 1 teaspoon at a time, until the desired consistency is reached.

Another successful theme dinner! It is so much fun to gather with friends, have good eats, drinks and laughs. Thanks to everyone who came and ate 🙂 We’re getting pretty good at this!

Next month, we’re thinking we might do a Breakfast for Dinner theme. Tell me, do you and your friends do anything like this?

Weekend Wonder

January 17, 2011 by Jenn

What a wonderful weekend it was! Friends, food, laughter, love.

Here in Cranbrook, we have been having crazy weather (yes, I’m onto the weather already in this post). At the beginning of last week, it was -25 C and by the end of the week, it was +6 C! What is going on? The beautiful snow that we got last week is gone . . . melted away to muck and ice. Not nice. Hopefully it straitens itself out soon.

The reason I am talking about the weather, is that even though it is crazy right now, I got in an outside run . . . in January! It was fabulous. . . hard, but great. It is so much different running outside than on the treadmill. It just feels better. Fresh air, sunshine, mud, ice. I went out for about 25 minute run and thoroughly enjoyed myself. I even stopped in at my parents to say a quick hello . . . but really I just needed a break! The sun was out and shining beautifully . . . almost bright enough to disguise the muck and mud.

I love being outfitted in outdoor running gear. I love the layers, I love the gloves and I love that I stay warm the whole time! Sometimes when we’re out cross country skiing I get a little bit cold. I definitely don’t have that problem when I’m running! Sweat, sweat, sweat!

It’s back to the treadmill tomorrow morning! It will be Monday already?

Here are a couple of pictures I took while on the treadmill in the last couple of weeks.

This was the first time I had to enter my NEW age on the treadmill after my birthday this year. It was weird. I don't know why!

This is my 30 minute run last week! I felt victorious and proud that I finally did one for that long this year!

Filed Under: Cardio, Running Tagged With: Cranbrook, running, treadmill

Margarita Lime Cookies

January 16, 2011 by Jenn

Margaritas anyone? It’s January! Who would want an icy, summer beverage in the middle of the winter? Someone on the beach in Mexico is my guess. I am not that lucky girl with a cabana boy at my beck and call, so I had to make some changes to your typical margarita. How about we turn it into a warm, moist margarita cookie!?!? That sounds MUCH better for January.

Our dinner theme this month was No Kids! Which really made it an Alcohol Theme. Whoot! Everything that everyone brought had to have alcohol in it. Everyone did outstanding, and dinner was delicious as usual. I’ll be posting snippets of dinner throughout the week, so stay tuned.

I went with a cookie recipe that I had bookmarked some time ago, and it turned out delicious! Light, flaky, sweet and sour. A tastebud sensation. You can make these non-alcoholic quite easily by simply taking out the tequila. Some might say that the tequila is “optional” in this recipe but for this crowd, not so much! I might have put a little extra in too 😉 Oops.

Margarita Lime Cookies

(adapted from MyBakingDom)

FOR THE COOKIES:

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/2 cup butter, softened

3/4 cup sugar

1 egg

3 tablespoons lime juice

2 teaspoons finely grated lime zest

1/4 cup milk

1 tablespoon tequila (optional…hahahaha)

To make the cookies:

Preheat the oven to 350 degrees and line 2 baking sheets with parchment. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, then add the lime juice, zest, and milk (and tequila, if using); mix well. Sprinkle half of the flour mixture over the wet ingredients; stir until combined. Sprinkle the rest of the dry ingredients on top and mix until combined.

Drop tablespoonfuls (I used a muffin scooper) of batter onto the prepared baking sheets, leaving about 3 inches between the cookies. Bake for 12 to 15 minutes, or until cookies are somewhat firm. Allow to cool on the sheets for 2 minutes, then transfer to wire cooling racks. Cool completely before frosting.

FOR THE FROSTING:

1/2 cup shortening
1/2 cup butter, softened
3 1/2 cups icing sugar
1 teaspoon vanilla
1/4 cup lime juice
1 tablespoon tequila (optional :))
1 teaspoon finely grated lime zest

To make the frosting:

Cream together the shortening and butter. Add the sugar and beat until the mixture comes together well. Stir in the vanilla and lime (and tequila, if using) and beat until fluffy. Add the zest and mix well. Frost cookies with a generous amount of frosting.

Next Up: Cosmopolitan Cupcakes!

Filed Under: Cookies Tagged With: cookies, lime, lime margarita

Fortunate Friday

January 14, 2011 by Jenn

Fortunate Friday

I am an AUNTIE!

My brother and sister-in-law had the first grandchild in the family.

I’m pleased to announce that the new addition to our family is a precious little girl named

Elsa Joy

January 13, 2011.

5lbs 10oz

18″ long

I am so so fortunate! Today of all days.

I am so fortunate my sister-in-law, brother and niece are all doing well.

And in blog news . . . this weekend is going to be a busy one! Here’s what’s on the menu: Lime Margarita Cookies, Cosmopolitan Cupcakes, a 4 year old girl’s Princess cupcakes, and a 6 year old girl’s (yet to be determined theme) birthday cupcakes!

Filed Under: Fortunate Fridays

Whole Wheat Raspberry Banana Muffins

January 12, 2011 by Jenn

I’ve decided to start to make and bake things a little bit healthier around here! *Sigh*, I know my waistline will thank me in the long run. There is one catch though . . .

If I’m baking for other people, there is no cutting sugar corners. I have found that I am willing to subject myself to “treats” that taste “healthy” . . . dry mouth, chalk-like texture, lips smacking together = healthy . . . but when it comes to other people, I can’t do that to my friends! I wouldn’t have any friends . . . or friends that would tell me they like my cupcakes! So, for all you friends out there, I make the real deal. Butter and sugar galore!

I know that all you healthy food bloggers out there have HUGE repertoires of tasty healthy delights (I’ve stalked you!), but whenever I think of the things I have made in the past, they are dry, dry, dry. And heavy. What’s with that? I think it has something to do with the protein powder added in . . . I always feel it goes quite cake/chalky like . . . when a cake is not involved.

I think I might have found an exception to this unfortunate rule with Whole Wheat Raspberry Banana Muffins. They are so tasty I could pass it off to said friends as unhealthy! They aren’t dry at all, in fact, quiet moist (I think thanks to the raspberries). The recipe I was using for inspiration was from the Best of Bridge Series, and makes enough for two loaves of bread. I ended up making one loaf and 12 muffins to enjoy.

Whole Wheat Raspberry Banana Loaf/Muffins

(loosely adapted from Best of Bridge)

1/2 cup butter

1/2 cup unsweetened applesauce

1/2 cup sugar

1/2 cup Splenda (sugar substitute)

3 cups mashed ripe bananas (6)

4 eggs, well beaten

1½ cups whole wheat flour

1 cup oats

2 tsp baking soda

1 tsp salt

3/4 cup raspberry (fresh or frozen)

Preheat oven to 350F. Cream butter, applesauce and sugars until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans, a bunt pan, or muffin tins. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans*. Freezes well.

*The muffins were finished in about 20 mins and the loaf took the full hour.

Filed Under: Other Baked Goodies Tagged With: banana, muffins, raspberry, raspberry banana muffins, whole wheat

Week Three- Weights, and a New Move

January 11, 2011 by Jenn

This week, it was time to increase the weight . . . of the dumbbells . . . not my thighs.

Week Three (weight increase)

Lower Body Reverse Drop Sets

Quadriceps – Squats with stability ball again the wall (love this move so I’m sticking with it!)

(Place stability ball in the small of your back, knees shoulder width apart, lower body down as if you are about to sit in a chair, push back up through heels, to starting position)

Body Weight (BW) + 5 lbs – 12 reps

BW + 8 lbs – 10 reps

BW + 10 lbs – 8 reps

BW + 12 lbs- 6 reps

BW + 5 lbw – 24 reps (reps 13-24, switch move to pile squat)

Hamstrings – Lunges with stability ball against the wall. (again, still feeling the love)

Place stability ball in the small of your back, against the wall, and assume a lunging position (right foot in front, left toe behind, drop left knee towards the ground, push back up to start to complete one rep)

8 lbs – 12 reps

10 lbs – 10 reps

12 lbs – 8 reps

15 lbs- 6 reps

8 lbs – 24 reps

(reps 13-24, switch move to hamstring curl on the ground with the stability ball. Lay on your back, place heels up on the ball, lift bum off the ground and pull heels toward you bum.)

**NEW MOVE**

Reverse Leg Curl (works butt and back)

Laying prone (on your stomach, arms crossed in front of you) with stability ball between your lower legs, squeeze the ball and curl up towards your butt. Hold for 2 counts, and lower back to the floor. For an extra challenge, lift hips off the ground during the 2 count hold.

Calves – Calf Raises on Step

8 lbs – 12 reps

10 lbs – 10 reps

12 lbs – 8 reps

12 lbs- 6 reps

10 lbs – 24 reps (reps 13-24, switch move to single leg calf raise)

Stretchy, stretch, stretch!

Filed Under: Cardio, Weights

Baby Shower Cupcakes and Cookies

January 10, 2011 by Jenn

This project has been in the works for a long time . . . since November I believe . . . well before baby London was born that’s for sure! I had recently started Cookies Cupcakes and Cardio, and my good friend Janine informed us that her baby shower was going to be January 9, 2011, so of course I jumped at the chance to volunteer (hog) creating the dessert treats!

I have spent countless hours obsessing over the perfect way to decorate the cookies . . . Google Images is a wonderful and horrible place to find yourself lost in. My talent level restricts me to simple decorations, but hey, I did it! Learning something new is always good for the brain.

Last weekend I conquered the cookies . . . I had to make the ahead of time! I’m learning that blogging and the pictures that need to go with a blog, slows down the baking speed quite substantially. Also, since I’m entering uncharted territory, I wanted to give myself plenty of time to screw it up!

I went with Maple Cream Sugar Cookies as I discovered at Christmas time that they are a tasty alternative from the typical sugar cookie. I found Baby themed cookie cutters, and off I went!

I think they are beautiful for my first attempt at something like this! Hahaha…if I don’t say so myself 😉

This weekend, I had to decide which flavour of cupcake to go with the cookies. I have been dying to make my own Funfetti, so when I came across a post by C&C Cakery, I realized it had to be destiny. Also, there are no strawberries in all of Cranbrook in the middle of January . . . therefore no Martha Strawberry cupcakes for us, which was my first pick.

The hint of almond makes these cupcakes extra delicious! They are fun, light and perfect for so many occasions.

I’m sorry I don’t have any pictures of the process of these cupcakes. My camera battery was dying and had to be charged.

Homemade Funfetti Cupcakes

(adapted from C&C Cakery)

1 1/4 cups AP flour (I used cake flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 cup sugar
3 large egg whites (room temperature)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup skim milk + 3 Tablespoons skim yogurt
1/4 cup rainbow sprinkles

1) Preheat your oven to 350C. In a small bowl, whisk together your flour, baking powder, and salt. Set aside.

2) In a large bowl with an electric mixer, whip together your butter and sugar until fluffy. Add the egg whites, one at a time, until thick and white. Add your extracts and mix again.

3) With a spoon, slowly mix in your dry ingredients and milk/yogurt mix, alternating between the two. When everything comes together (taking care not to over mix), add the sprinkles and lightly fold in a couple times. Again, do not over mix.

4) Spoon in the batter to liners and bake for about 20 minutes, or until your tester comes out clean. Set out to cool before icing.

I decorated the funfetti cupcakes with Vanilla Buttercream Icing. I thought about exploring with a raspberry flavoured icing, but figured with the funfetti, perhaps simple was better. I made the icing swirl with Wilton’s 1M tip. If you put a dot of icing in the middle of the cupcake, then swirl starting around the outside, you will get a beautiful, classic icing swirl on your cupcakes.

To personalize London’s cupcakes, I used a small circle cutter to cut out fondant and cut out the letter the night before. Set the fondant out to dry out for a couple of hours. Place on top of the cupcake just prior to serving.

This cute little cake stand was a gift from Gretchen for my birthday! Thanks. It is so perfect for staging shots. It originally came with a blue ribbon, but I swapped it out for pink to match this shoot.

Photo experimenting!

On to the party!

London and I. I'm a little bit stunned in this picture! Perhaps it is because baby showers involve games. Ugh. I played though!

Here’s proof that me, I, myself actually held a baby! She is so cute. Congratulations Janine and Tyler.

You have a beautiful new baby daughter.

Filed Under: Cookies, Cupcakes Tagged With: baby shower cookies, baby shower cupcakes, funfetti, vanilla buttercream

Fortunate Friday

January 8, 2011 by Jenn

Friday. Made it. Do you know what that means? NBC’s Dateline with Keith Morrison! Is anyone else oddly attracted to the sound of his voice? I find that it is very soothing. I realize that is a slightly odd comment since he is normally reporting stories about murders, crimes and horrible, horrible things that happen unfairly to innocent people. But every week, I go immediately to Dateline on my PVR, and I have to watch it! There’s something about his voice that I find very intriguing . . . ???? Weird. I realize that.

The first week back at work was a lonnng one. Yay, it’s over!!! Truthfully, it was a successful week . . . at least as far as New Year’s Resolutions go. I actually ate healthy (well, healthier than I had been) and went to the gym four out of five days.

I am fortunate for improving will power.

I am fortunate for cross country skis that we utilized many times over the holidays. They are helping negate my unhealthy habits!

I am fortunate that my mom and my friend Kelli, who recently had car vs deer, and car vs ice arguments are both still able to read my blog 😉 Seriously, I’m glad you’re both okay.

Have a great weekend everyone! Watch for Baby Cupcakes and Cookies on Sunday!

Filed Under: Fortunate Fridays

Cosmopolitan Cupcakes

Weekend Wonder

Margarita Lime Cookies

Fortunate Friday

Whole Wheat Raspberry Banana Muffins

Week Three- Weights, and a New Move

Baby Shower Cupcakes and Cookies

Fortunate Friday

Happiness is Homemade

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