carrot cupcakes w/ butter cream cheese frosting

Carrot Cupcakes:

1 1/3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ cup walnuts, chopped

¼ cup pecans, chopped

½ cup raisins (place in warm water to soften but drain water before combining)

2 large eggs

2/3 cup granulated white sugar

2/3 cup vegetable, safflower, corn, or canola oil

½ teaspoon pure vanilla extract

2/3 cup unsweetened applesauce (or grated apple or crushed pineapple)

1 1/3 cups finely grated raw carrots (about 1/2 lbs. carrots)

Cream Cheese Frosting:

½ cup butter, room temperature

8 ounces cream cheese, room temperature

2 ¼ cups confectioners' (powdered or icing) sugar, sifted

½ teaspoon pure vanilla extract

Carrot Cupcakes: Preheat oven to 350 degrees F and place rack in center of oven. Lightly butter (or spray with a non-stick vegetable spray) or line 12 muffin cups with paper liners. In a large bowl whisk together dry ingredients. Fold in the chopped walnuts.

In another large bowl whisk the eggs until lightly beaten, then whisk the remaining wet ingredients including the raisins. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioner’s sugar if needed. Pipe the frosting on the top of each cupcake. Sprinkle finely ground nuts on top.

Serve immediately or cover and refrigerate the cupcakes until serving time. The cupcakes can be stored in the refrigerator for several days. 

The verdict is in. 

First let me say that I do not hate this product. I love it. On a scale of 1 to 10 I would give it about a 7. 

I think Pantene Pro-V Truly Natural Hair Co-Wash Cleansing Conditioner is okay, cleans well, does not have that tingling sensation, or minty fragrance of Herbal Essences Naked Moisture Cleansing Conditioner. 

I will use this but not to replace anything. I probably will not buy this unless for some strange reason, Herbal Essences Naked Moisture Cleansing Conditioner discontinues. I love how thick it is. It is not bad, but I would basically call it my #2. At 22 oz. for $4.99, and with a coupon it could be about $4, it is a steal. Great product for the price, but I will not be storing it or coupons unless I am in desperate need of a replacement.

mini turtle cheesecakes

24-30 OREO Cookies (or Onyx), finely crushed (about 2 cups)

1 stick of butter or margarine, melted

1 pkg. (14 oz.) Caramels

½ cup milk

1 cup chopped pecans

3 pkg. (8 oz. each)  Cream Cheese, softened

¾ cup sugar

1 T. vanilla

3 eggs

2 oz.  Semi-Sweet Baking Chocolate 

Heat oven to 325°F. Over a double boiler melt butter and mix/combine Oreo cookie crumbs. Press crumbs into lined muffin pans. I used parchment instead of muffin liners.  

Melt caramels and milk in small bowl placed in a boiler, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 45 min. - 1 hour or until center is almost set. Reduce heat in oven 10 minutes before minimum baking time.  Turn off oven for 5 minutes and remove from oven. Allow to cool. Refrigerate 4 hours.

Reheat if necessary, the reserved caramel mixture 1 min.; stir. Pour over mini-cheesecakes. Melt chocolate as directed on package; drizzle over cheesecake. Served best at room temperature, but hold reserves in the refrigerator.

memorial day...vegetarian

I have an invitation to a Memorial Day picnic and like most picnics, they only have enough vegetables or side order items to service the meat eaters a 'side'. And when I say a side, I mean a slim side. As for the non-meat eaters, we tend to suffer greatly, especially if we do not arrive early. I am prepared as usual and you too can be prepared.

First, you must prepare a staple of holiday vegetarian choices at home.

Second, you must eat before you head out. Most 'normal' people eat or graze throughout the day. It is the weird folks who fast all day, reserving calories for pigging out. No thanks!

Third, you must take/share an item that is a side or desert. This insures that you have at least one side or desert. Do not get stuck with beverages or paper products. You cannot eat that.

Fourth, stay hydrated. Often we think we're hungry when really we are not. If you eat on a schedule, as I do, stay on that schedule.

Fifth, you may even find that by the time you arrive at the picnic, you are not 'scheduled' to eat. Either way, claim your portions anyway. Food is not going to hold up and wait for you. Make a plate, even a small one and graze. It may even feel like a small binge because you recently ate, before you left home. Eat anyway. Then drink water. If you are there for several hours, there's likely time for you to graze once again.

Sixth, if none of this works out for you, remember you have water and food at home. Picnics are not just for stuffing your faces. It is fellowship with familiars. Enjoy your day and have fun!

new shampoo...everyday 365: lavender

It has been more than a year since I first tried Whole Foods Everyday 365 brand shampoo. I believe it was the grapefruit scented. I am not certain if I purchased the dry or the oily hair formula, but since I did not like it, quickly pushed through it somehow, it is long forgotten. But in my ongoing search to find a shampoo/conditioner that is 'cone' free, I am open to try any brand budget friendly that will work. As I am building a staple of dependable, yet economical hair care products, I have come to favor essential oils, namely peppermint and lavender.

Everyday 365 also brands in Lavender. In a less than a week, I will be completing my 'poo/co' for the month of May and this may be an excellent time to jump in to test the viability of Everyday 365 Lavender. I did notice that it also comes in Dry/Normal option.

When opportunity presents to try this, I will return with a product review!

oster planetary stand mixer

It only took me two months to decide. It was a toss up between this and the Kenmore Elite. The Oster Planetary Stand Mixer was a great find. I am a scratch cook/baker, so having some kind of mixer in my kitchen is a must have to reducing the physical task of mixing ingredients together.

The first mixer I ever purchased was the Hamilton Beach stand mixer with a rotating plate. I believe I paid around $20-30 for it close to 15 years ago. I was presented with a small budget, the KitchenAid was about $400 and there was no way I was taking that kind of leap.

The Hamilton Beach lasted until I loaned it to my sister, and it broke. It was an aged product so I was not about to stiff her for the cost I paid for it in 1999, after much usage. Instead I found the Wolfgang Puck stand mixer for a great price on Ebay and she compensated me for the lost. She liked the price so much she had me to place her an order as well!

I used that Wolfgang Puck a few times in the three years I owned it, but it only made me yearn more for a mixer that allowed me to add ingredients without ceasing the motor, as well as spin without having to manually rotate the bowl. I think I have arrived. I am a fan favorite of carrot cake, German Chocolate, and pound cake. I need a carbonated lemon-lime flavored beverage and I am good to go on the pound cake. 

My mixer arrived in a warm season but that will not stop my inspiration to bake. It does not come always, but when it happens I want to be armed with the right artillery. The Oster Planetary Stand Mixer should be the weapon I need to bust a move on some serious baking!

no bake granola bars

Ingredients:

1/4 c. honey
1 T brown sugar
2 T butter or margarine
1/4 c. coconut oil
1/2 t. vanilla
1-2/3 c. organic rolled oats
1-1/2 c. omega trek trail mix (Trader Joe's)

Preparation:

In a stainless steel mixing bowl or double boiler, heat oil, butter, brown sugar, and honey. Add vanilla, oats, and trail. Combine well. Press mix into a parchment/wax paper lined foil or baking dish approx. 8 inches long (6 inches wide). Refrigerate for 4-6 hours or overnight for best results. Cut into bars and enjoy!

progressive overload...progressing training

June 10th 2014 will mark my 4 year anniversary of commencing this 'lifestyle change'. As many know it was gradual but steadfast. The difference between this round and last round, was I completely gave up on prescription medications and emphatically embraced homeopathic/homevedic way of life. It is not like I never tried homeopathic before, as I was often called "mother earth" or 'witch' due my herbal remedies.

This lifestyle change that many still avoid, opting for diets and quick fix results have brought me to make this post. It seems as if I am often typing the same thing regarding the 80/20 rule, but I will say it again and again if necessary until the community embraces life-change over diets.

Diets do not work for the long term. You must find something that you can do for life or for at least 6 months to a year, and then steadily evolve from there. All who know me know I commenced with eating everything in portion size, then became a pescatarian who still used meat to season, to a pescatarian/vegetarian flex, and then in the Fall of 2013 officially swore of fish/seafood to become a Lacto-Ovo Vegetarian.

I put nutrition first in this post because it is first and foremost. It is where I obtain my natural medicines. But my workouts have also evolved. This part of my life is something that has peaks and valley's. My workouts (cardio/strength training) continually to reflect growth and change with my body.

Very often, and I do mean that, the gym buddies who are not serious about their nutrition and regular workouts continue to be astonished at how my body continues to grow and change, as if it should be getting fatter instead of leaner. It is of the mindset of those who are failing at conquering the beast who suggest you should follow their mantra.

I help those, but mostly spend my energies helping those who help themselves.

Also, intelligent people do not need to be convinced that a clean diet and progressive training will steadily produce favorable results. You do not need a picture of someone you hardly know over the internet in their 4th year of 'change' to believe that change is possible. You just have to do it. Mindless chatter is 'excuse' laden mockery of those who are doing the work.

What is progressive training/progressive overload? This principal refers to continually increasing the demands on the musculoskeletal system in order to continually make gains in muscle size, strength and endurance. In simplest terms - In order to get bigger and stronger you must continually lift more and more and make your muscles work harder than they are used to. If you don't, your muscles will not become any stronger or bigger than they currently are.

How does one create progressive training/progressive overload?

1. Increase Resistance
2. Increase Sets
3. Increase Repetitions
4. Increase Frequency
5. Increase Exercises
6. Increase Intensity
7. Decrease Rest Time

You cannot do these goofy challenges, lay off a season, and expect to remain or maintain the level of fitness you had when you were grinding. Summer bodies are honed in the Winter. Although any day (or season) is a good place to start, you cannot leave it there. It is a year-a-round hustle and this hustle must come with progressive training/progressive overload. Your diet must seek to achieve greatness.

Do I cheat? There is no such thing. It is calories in vs. calories out. I love my confections. I won't part with them other than from my cold dead fingers. Do I snack healthy? Yes, most of the time. Again, this is the 80/20 rule. Now sometimes it is 90/10 and I will tell you there are months where I am in the ZONE 100%.

I have however in the past suffered injury and had to layoff from workouts. I learned to not fret because a clean diet can get you through stalls or lags in your workout regimen. Truth: You cannot out-exercise a shitty diet. Eventually, it catches up to you. Imagine me on layoff from workouts and gaining instead of losing...

Yes, it could happen if you are stuffing your face full of junk and relying on exercise as your everyday 'get-out-of-jail-free' card. Train yourself to make improvements and you will show improvements. You do not have to be perfect, but aim for perfection.

my sisters general tso tofu...amazing

Does this look amazing? Yes. I know. You are drooling and thinking...this cannot be tofu. But it is tofu.

That amazing spongy white textured protein-rich, cholesterol-free, low-calorie delicacy I often rave about has kindled the heart of my sister. A foodie like me she still had not crossed the burning sands into my vegetarian staple-world.

I knew eventually I would get her. She is as health conscious as I am and the results truly speak for themselves.

If you have not tried tofu, give it a fair shot. Don't judge it by the color of its skin, but the nutrient content. It will amaze you!

stromboli

I must admit, I took a short cut with the pizza dough. While shopping at Trader Joe's I was browsing the produce and spied this bag of seasoned pizza dough and was anxious to try it. I brought it home and made a wonderful Stromboli.

 

Ingredients:

Field Roast Lentil Slice

Red Onions

Tomato

Mozzarella Cheese

Spinach

Mushrooms

Olive Oil

 

Preparation: Preheat oven to 400 degrees and move the center rack up one position.

After sautéing the vegetables and allowing them to cool, I placed about 1 T of olive oil on a baking sheet and brushed it over a section large enough to stretch the dough over while flat. I never make folded pizza or Stromboli on any surface other than the one I am using to bake it.

 

Press dough over surface of baking sheet. Sprinkle some cheese on one half of the surface area and place toppings on top of cheese. Sprinkle more cheese on top. Fold the dough of the empty portion over the toppings portion and seal the edges by pressing or crimping. With a knife prick vents into the top surface of Stromboli and place in the oven on the top rack. Bake for 15-20 minutes or until golden brown.

 

Using a pizza cutter, cut the Stromboli in half and serve warm.

 

I had enough dough to make two but prepared them on separate occasions. It was hit!