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Frosted Cake Batter Blondies

I found this off Pinterest and just had to try it.

Frosted Cake Batter Blondies
-1 white or yellow cake mix, or funfetti mix
-1/4 cup vegetable oil
-1 egg
-1/2 cup milk (I used almond milk)
-1/2 cup white chocolate chips
-1/2 cup mini marshmallows (I omitted)
-1/4 cup sprinkles (unless you used a funfetti mix)

Preheat oven to 350.  In large bowl, combine mix, oil, egg and milk.  Stir in chips and marshmallows. Batter will be thick.  Spread in prepared pan and bake for 25 minutes, until center is just set.

Frosting:
-1/2 cup butter, room temp (I used Earth Balance dairy and soy-free spread)
-2 cups powdered sugar
-1/2 cup marshmallow fluff
-1 Tbs milk
-sprinkles

Mix butter and marshmallow fluff until smooth.  Slowly add powdered sugar, mixing slowly.  Add milk and mix on medium until smooth.  Frost cooled blondies.   Top with sprinkles.

I got antsy and put the frosting on while the blondies were still warm, so they didn't firm up as well as they should.  They're super rich and sweet, so a little bit will go a long way but they are oh so tasty!

Getting my You Know What Together

Having a child, multiple animals, a husband, a home and a job mean that I don't have the time or energy to waste being disorganized and/or inefficient.  My days off, once spent sleeping in, lounging on the couch or going to the beach, are now spent cooking, cleaning and running errands.  Yay for being a grown-up!

Here's pretty much the bare minimum goals I need to meet:

-Keep Rich, Lucy and myself well-fed with a balanced, mostly nutritious diet (this includes meal-planning, couponing, grocery shopping and cooking)
-Keep pets fed, healthy and happy

-keep the house free of CHAOS (Can't Have Anyone Over Syndrome)
-Keep myself sane and fit by making time for running

In Charleston, it was just me and Rich and we had a lady that cleaned the house every other week.  All I really had to do was light cleaning during the week.  I never cleaned the bathrooms, mopped, etc.

Fast forward to moving back to Arkansas, and we lived with my parents.  They have someone that comes once a week to clean and mom cooked dinner every night.  Yeah, we got really spoiled!

I knew the fly by the seat of my pants wasn't going to work once we got settled in our new place.  I needed a plan. I needed to get organized.  Since I'm the kind of person that likes to read 4 books and 18 blogs about something before I actually do said thing, I started reading.  I came across Flylady and that's what I've been using.  Basically, it works on the premise of not procrastinating, developing daily routines that keep things under control so you don't get overwhelmed and have to spend whole days cleaning.  I printed out a schedule, added in tasks specific to our family (ie brushing the dogs), and got started.  I tweaked it for a couple weeks and now I have a pretty good system down, with the bulk of my "chores" done on my days off, Monday and Wednesday and the weekend.  Now the house stays mostly clean all the time, and CHAOS stays away :)  For example, my morning routine involves wiping down the bathroom counter and sink everyday and a quick swish in the toilet with a brush. That way the bathroom never gets filthy.  On workdays, I usually chop/prep the night before and put ingredients in the slowcooker before I leave for work.  My nightly routine involves laying out clothes for the next day, packing the next day's lunches.  It is a lot of work, but it's also nice to feel like things are under control.  Gone are the days of waking up, wondering what to wear, what to eat and running around like a crazy half-dressed person in the morning trying to get ready. 

Meal planning and the slowcooker are wonderful.   I plan so that I can cook on my days off, and eat leftovers or slowcooker meals on my workdays.  Rich picks Lucy up from daycare and gets home before I do so he can put simple things in the oven (like potatoes), then we can eat when I get home. 

Running-this has been a tough one because my Wednesday runs have gotten longer and are now too long for me to comfortably push Lucy, plus she gets bored on anything more than about 4 miles.  I feel guilty about it, but wind up taking her to daycare for halfdays on Wednesdays while I run and grocery shop.

Getting my $h^! together is definitely a process, and there are some mornings that the toilet doesn't get swished. But overall it's working and makes life so much easier.  Anyone have any other tips to keeping a family and household running smoothly?

Best Veggie Burger ever...for real...

Well let me preface this by saying it's also by far the spiciest veggie burger ever and next time I will make this way less spicy.

Here we go! It is from Appetite for Reduction, a low-fat vegan cookbook by Isa Chandra Moskowitz. My version wasn't exactly low fat because I basically fried the burgers in olive oil instead of sauteing in cooking spray, but I don't mind a little olive oil fat. And like I said, they are very very spicy. Next time I will make a couple chipotle-less burgers for Lucy, and reduce the chipotles to 1/8 of a cup for us. The flavor is wonderful, rich and hearty and smoky...but it will set your mouth on fire! These burgers just beg to be topped with cold crisp lettuce, tomato and onion and some cool creamy avocado. Yum! Oh, and she's super specific about using canned lentils but I couldn't find any. I cooked dried, and used 1 1/4 cup and it worked just fine.

Chipotle Lentil Burgers (also now deemed Hotter than Hades but Supremely Delicious Burgers)

(makes 6 burgers)

1 teaspoon olive oil
1 small red onion, cut into medium dice
1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick
3 cloves garlic, minced
1 cup lightly packed fresh cilantro, chopped (stems and leaves)
1 (15 ounce) can cooked lentils, drained and rinsed (1 1/4 cups)
1 cup bread crumbs
1/4 cup chipotles, seeds removed, with adobe sauce
2 tablespoons soy sauce
2 teaspoons red vinegar
1/4 teaspoon salt
2 teaspoons smoked paprika

First, we're going to saute some veggies. Preheat a large, heave-bottomed nonstick pan, preferably cast iron, over medium-hugh heat. Saute the onion for about 3 minutes. Add the zucchini, garlic, cilantro, and a pinch of salt, and saute for 7 to 10 minutes, until the zucchini is soft.

Transfer the zucchini mixture to a food processor. Add all the other ingredients except for 1/2 cup bread crumbs. Did you hear me? Reserve 1/2 cup of the bread crumbs! Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl.

Preheat the pan (the same one you already used to saute in is fine) over medium heat. Add the remaining 1/2 cup of bread crumbs to the burger mixture and use a fork to thoroughly combine.

Divide the burger mixture into six equal pieces. An easy way to do this is divide it in half, then divide each half into three basically equal portions. You can do that right in the mixing bowl if it's large enough.

Spray the pan with non stick cooking spray. Form the burger portions into patties and cook for about 12 minutes, flipping the burgers often, until they are nicely browned on both sides. Use cooking spray as necessary. Do three at a time for best results.

They taste great served immediately but they're also excellent at room temperature, so don't be afraid to stuff one into a sandwich and take it for lunch.

130 calories, 1.5 g fat, 23 g carbohydrates, 8 g protein, 7 g fiber, 510 mg sodium, 3 PointsPlus

Spicy Black Bean Chili in the slowcooker

Spicy Black Bean Chili from Fresh from the Vegetarian Slowcooker

1 Tbs olive oil

1 large yellow onion, chopped

1 medium red bell pepper, seeded and chopped (I used green because that's what I had on hand)

2 cloves garlic, minced

2 Tbs chili powder

One 28 oz can crushed tomatoes

3 cups slow-cooked or two 15.5 oz cans black beans, drained and rinsed

1 cup water

one 4-oz can diced green chilies, drained

salt and pepper

1. heat oil in large skillet over medium heat. Add onion, bell pepper and garlic. Cover and cook until just softened, about 5 minutes. Add chili powder and cook another 30 seconds

2. transfer it all to a 4-6 qt. slow cooker. Add tomatoes, beans, water and chilies. Season with salt and pepper, cover and cook on low for 6-8 hours.

Rich said this was good, I haven't tried it yet.

Running Update and a Winning Recipe

I haven't blogged about running in awhile (Jess @21days, is it awhile or a while? I can never remember that rule.), but I have actually been running consistently for a few months. A bit of background: I was planning to run the Little Rock Marathon as my first full last March, but slacked in training and downgraded to the half. I didn't train very well for that, but ran it and ended up with a lot of foot pain/possible stress fracture afterwards. I took a couple months off, realized that spring marathons are not for me and decided to shoot for a fall. I just registered for the Route 66 Marathon in Tulsa, OK in November. Rich and I also realized that it wasn't going to happen for both of us to train for a marathon together. He is going to do the half in Tulsa, so I can focus on training for the full. With Lucy, it just isn't feasible for us to both be running hours a week. After Route 66, we'll switch focus and he can train for a full if he wants to and I'll sacrifice running for baby-duty and stick to shorter runs.

I've been running 3-4 days a week, and hitting the long runs on Saturday. Last week was a 10 miler, and it went great. This is a step-down week so I only have 7 on the calendar for the weekend. The foot is feeling good, and I'm optimistic that my first full is really going to happen!!

Now for the recipe:

White Bean and Hominy Slow Cooker Chili- Rich voted this one a winner!

1 Tbs Olive Oil

1 small yellow onion, diced

2 cloves garlic, minced

1 Tbs chili powder

1 jalapeno, seeded and chopped (optional, I omitted)

1 14.5 oz can crushed tomatoes

2 15.5 oz cans white beans, drained and rinsed

1 16 oz can hominy, drained and rinsed

1 1/2 cups water

1/2 tsp ground cumin

1/2 tsp dried oregano

1 tsp salt

1/4 tsp black pepper

2 Tbs chopped fresh cilantro leaves

1. Heat oil in large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in chili powder and cook about 30 seconds longer.

2. Transfer the mixture to a 4-6 qt slow cooker. Add jalapeno, tomatoes, beans, hominy, water, cumin, oregano, salt and pepper. Cover and cook on low for 6-8 hours.

3. Just before serving, stir in the cilantro

Recent Recipes: Cookies, cupcakes and more

Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar.
These are fantastic! I didn't have tapioca flour, so I substituted cornstarch and it turned out fine. This makes 16 good sized cookies. They taste like typical chocolate chip cookies, a little crispy on the outside but chewy overall. Yum!

½ cup brown sugar
¼ cup white sugar
2/3 cup canola oil
¼ cup almond or nondairy milk (I used vanilla soy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup vegan chocolate chips

1. Preheat oven 350° F. Lightly grease two large cookie sheets.

2. Combine sugars, oil, nondairy milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, about 2 minutes, until it looks like smooth caramel. There’s a chemical reaction when sugar and oil collides, so blend well. Mix in vanilla.

3. Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff.

4. For 3-inch cookies, roll dough into balls the size of ping pong balls. Flatten to about 2 ½ inches on a cookie sheet. They will spread a little when baked. Then bake for about 8 minutes—no more than 9—until a bit brown around the edges. Bake 8 cookies at a time. (Don’t double up the cookie sheets in the oven.) Let cool 5 minutes, then transfer to wire racks.

Peanut Butter Cupcakes
from Vegan Cupcakes Take Over the World. I used creamy instead of crunchy PB and didn't frost them. They were fantastic fresh, but got dry after the first day. So moral of the story: eat them all really fast...shouldn't be a problem because they're delicious. I can't find the link to the recipe online, and don't have the cookbook with me, but let me know if you want the recipe. I'll be happy to add it, but really you should just order this book. There are tons of great looking cupcake recipes!

Chickpea Fritters
These were a hit with everyone. Rich ate a few, Lucy had one and I liked them too. They need some sort of sauce for dipping, maybe an herb mayo or garlic aioli....or just plain ketchup. Whatever you like!

• 3 cups cooked chickpeas (two 15 oz. cans, drained and rinsed)
• 1/2 cup green onions, minced
• 5 cloves garlic, minced
• 1/4 t. minced rosemary leaves
• 3/4 t. salt
• zest of 1 lemon
• juice of 1/2 lemon
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs
• 1/4 cup toasted sesame seeds
• oil for shallow frying
• sea salt for finishing

1. Combine all ingredients in a food processor and buzz until you have a fairly uniform mixture, but before it is completely pureed. We want some texture left. You should be able to form it into a ball that holds its shape. It should be neither crumbly nor a batter. Add liquid or breadcrumbs as necessary to find the right moisture level. If you don't mind tasting raw egg, taste a bit and adjust the seasoning as needed.
2. Heat a few tablespoons of oil in a large skillet, preferably cast-iron, over a medium-high flame. Take a golf-ball sized piece of dough, press it in your hands into a flattened 3-inch patty and place in the skillet. Repeat with as many as will fit comfortably. Fry on one side until golden brown, about 3 minutes, then flip and brown the other side. Remove to paper towels and finish with a little bit of sea salt.

Vegan (and soy free) Macaroni and "Cheese"
Rich liked this. I was shocked and happy!! It doesn't exactly taste like cheese, but it is waaaaaay better for you and actually tastes good and is rich and creamy. It uses nutritional yeast, which not only tastes yummy but is also very rich in B vitamins.

1/2 cup flour
1 cup nutritional yeast
3/4-1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 1/2 cups non-dairy milk like almond, rice, hemp, coconut
3 Tablespoons vegan butter spread, such as Earth Balance (check to make sure it is the soy-free kind if you're dealing with a soy allergy)
12 oz. pasta of choice (we used bowties)

Directions:
Cook your pasta in salted water until it’s al dente, then drain. In your large pasta pot, whisk together all remaining ingredients. Turn the heat onto medium and whisk frequently to keep things smooth. When you have a thick sauce, toss the pasta back in, and use a large wooden spoon to fold it all together. When the pasta’s thoroughly coated and the sauce is the as thick as you like it, take the pot off the heat, and you’re done! Makes 4 to 6 servings. Easy Cheesy!

Leek and Bean Cassoulet with Biscuits
I loved this but Rich was not a fan at all. Apparently he doesn't like leeks and thinks he might like the dish if made without leeks, so I might try it again but leek-less. Don't let the name fool you, basically this is a veggie pot pie. I would double the biscuits next time. It is a thick and hearty stew that would be perfect on a cool night.

Stew:
2 yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil
2 leeks, washed well and sliced thinly
1 small onion, cut into medium size dice
1 1/2 cup carrots, peeled and cut into 1/2 inch dice
2 cloves garlic, minced
1 heaping tablespoon chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 teaspoon salt (to taste)
3/4 cup frozen peas
1 (15 oz) can navy beans, drained and rinsed (about 1/2 can)

Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup nonhydrogenated vegan shortening (I got this at Whole Foods)

PREHEAT THE oven to 425 degrees F.
Place the potatoes in a small pot and cover with water. Cover and bring to boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits -- the potatoes should definitely be done by the time you are.
Now prepare everything for the biscuits. You are not going to make them yet, but it's good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium size mixing bowl.

Now leave that alone and start the stew:
Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (if you don't have that, just transfer contents to casserole dish), preferably cast iron, over medium heat. Saute in the oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes. Keep the heat moderate so they won't burn.
Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.

Back to the biscuits:
Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk and mix with a fork until everything is moistened (some dry parts are okay).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans. Now, let's add the biscuits. Pull of chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole megillah to the preheated oven. If you are worried about spillover, place on a rimmed baking sheet, but we've never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of hte stew and a biscuit in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme.
Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.

HAPPY COOKING!