Desserts-In-Mugs

So I don't think it's a big secret that I love, and I mean LOVE sweet stuff. Especially pastries of any shape or size. Brownies, cake, cookies, scones, strudels, even pop tarts. I just can't get enough. Unfortunately, making brownies usually results in me eating a whole PAN of brownies. The same with cake, batches of cookies, etc. 


Therefore, these quick one-serving desserts made in the microwave in less than 3 minutes are a hands-down winner. 


Here's what I've tried so far (and you should too):


Two Minute Mug Brownie (from this website)
1/4 c. flour
1/4 c. packed brown sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp. vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug, stir together dry ingredients until no lumps remain. Stir in oil and milk until you have a think paste. Microwave on high for a minute, checking it after 30 minutes. It should be springy on the sides and gooey in the middle.

60 Second Gooey Chocolate Mug Cake

• 1 egg
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1 scoop ice cream

In a mug, whisk together the egg, cocoa, and powdered sugar until a batter forms. Zap the mug full of batter in your microwave for 60-90 seconds. Remove and top with ice cream. 

Coffee Mug Cake (from this website) - I actually halved this recipe and left out the eggs to cut calories. Still delicious!

1 Tbsp. butter

2 Tbsp. sugar

1/4 c. flour

1/8 tsp. baking powder

2 tsp. sour cream

1 egg (optional)

Crumb topping:

1 Tbsp. butter

2 Tbsp. flour

1 Tbsp. brown sugar

1 tsp. cinnamon

Mix together cake ingredients in a mug. Mix crumb topping together and sprinkle on top of cake. Cook in microwave for 1 minute. 

Happy snacking!

Sweet Getaways.

So this post is long long long overdue, but I saw these pictures and thought I would recount our little getaways from this summer.

One thing I really love about living in North Carolina is the fact that there is quite a bit to do within a drive-able radius. I mean, obviously the ideal situation would be to live just outside a large, cultural city on a mountain overlooking the beach (Barcelona? Monte Carlo?). But that probably will not happen anytime soon. So for now we can make due with driving a few hours to the beach or an hour to the mountains, an hour to Charlotte or 5 to D.C.

This summer, in lieu of a crazy vacation extravaganza like last year, we opted to go to Hilton Head Island, S.C. and stay a nice hotel on the beach, which, funny enough, we had never done before. Why did we always think paying $20 less to stay NOT on the beach was a good idea? Don't ask me. We won't make that mistake again!

The trip was basically awesome. We could lay in bed and see the ocean. We could walk downstairs, out by the pool, and then into the sand. We didn't have to search for hours for a parking space. The hotel actually gave us a $100 credit to eat on-site at their restaurants, which were great.

We rented bikes and rode along the beach to the main shopping area.

Eric went crazy on some crab legs.

It was the perfect relaxation trip after a long summer of work.

[Views from our room]

Labor Day weekend we trekked over to Blowing Rock, NC (which we visited again with my parents in October). The actual "Blowing Rock" was kind of a letdown. You pay $6 to see this [very small compared to the pictures] rock. Supposedly you can throw something off the rock and it will come back up to you boomerang-style. It didn't work for us. At least the view was pretty though!

The town of Blowing Rock (not to be confused with the actual rock) was REALLY cute, however. It has a lot of little shops and restaurants, pretty stone churches and buildings, and was just a fun place to explore. 

Not too bad for a day away, right? Hopefully we can find more [places and time] to explore soon!

...And it was awesome.

So I got brave Monday night and tried a recipe I found on Pinterest. Score! You should definitely try this. I will certainly be making it again soon!

Chicken and Spinach Pasta Bake

8 oz uncooked pasta (I used Vegetable Rotini)

1 T olive oil

1 c chopped onion

1 c. fresh spinach, chopped (or you can use frozen)

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, drained

1 (8 oz) container Philadelphia Cooking Cream Italian flavored cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x17 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly. 

Then try to keep yourself from eating the whole pan... 

So Behind...

At first I kept thinking of things I needed to blog about, and I would say to myself, "I'll just sit down one weekend and blog about ALL of them." 


Now it's been so long I forgot what all of those things were. Is it pathetic that my brain can't even retain that information for a month or two now? 


My parents came to visit a few weeks ago. That was fun. We ate out a lot and went to Blowing Rock, which is a cute little town off the Blue Ridge Parkway on which one of my favorite little book series, the Mitford Series, is based. (Disclaimer: These aren't super-exciting books, just cute, relaxing books to pick up and put down when you have time. Don't rush out and buy them if you're not into that). I've actually gotten to see my family way more this year than in the previous two, so that's been nice. Now Thanksgiving and Christmas are just around the corner, and, since we will be going to Houston and Arkansas respectively, we should get to see EVERYONE! So mark your calendars, folks. :-) 


Fall finally hit in North Carolina. It was a few weeks later than expected, but it's definitely made it's presence known! I keep meaning to go take pictures... that hasn't happened either! I cracked down and turned the heater on last weekend. It had to get down to 35 before I would break, when I couldn't feel my toes with my socks on, I figured it was time. Still, I love cold, blustery days, getting out my winter coats, and looking at pretty, multi-colored leaves. It just makes me feel cozy inside. 


I guess I haven't really posted since my last 5K either. I ran it in 25:56, my fastest time yet (though I'm pretty sure I could have gone faster... I was just afraid if I pushed myself I might get a cramp or something). I didn't win anything in my division, but it was definitely better than I was expecting to do. 


I also am only 4 short weeks away from the half marathon... Which, after a very painful *12* mile run yesterday, I am a little more nervous about. But that's why I'm "training", right? Supposedly you're only supposed to run 10 miles before attempting the 13.1, but that seems ludicrous to me (and a sure-fire way to pass out around mile 11 if I'm not careful)! So I've decided to go at least the full distance before the big day, and with only 2 really long runs left (I'm SO not attempting it right after Thanksgiving!), I will just have to suck it up.


In other exciting news, Eric is halfway (well, now more than halfway) done with 3rd year! How crazy is that? He has a pretty easy month right now, doing outpatient work for the Internal Medicine department. That means he works at Hospice, the phlebotomy clinic, dialysis center, etc., and gets to come home at 5 every day, which I love! The next two months won't be so lovely, but at least he gets Christmas break in the middle, so I'm not complaining. 


Oh, and I got several comments about my yummy pumpkin muffin recipe that I posted on facebook. For those who didn't, here's a little recap with my own modifications added in.


[Link to original recipe and a pretty pumpkin cupcake picture (because I have no photos of my own creation).]



Pumpkin Oat Muffins
1 c. flour 
1 15-oz can pumpkin pie mix
3/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
3/4 c. brown sugar
1/4 c. canola oil
1 egg
1 T maple syrup
1 t. vanilla
1 c. oats


Strudel Oat Topping:
1/2 c. oats
2 T. butter
1/4 c. brown sugar


Preheat oven to 350. Mix all dry ingredients together. In another bowl, mix wet ingredients together, then pour in dry ingredients and mix well. Pour into muffin tins and top with Strudel. Bake 25-30 minutes or until cooked through. 




Simple enough, right? And delicious! I have been having them for breakfast all week. I am also planning on trying a new pasta recipe I found on Pinterest tomorrow. We will see how that goes! 


I guess that's enough catching up for now. Until next time... :-)

Jogging is very beneficial.  It's good for your legs and your feet.  It's also very good for the ground.  It makes it feel needed.  ~Charles Schulz, Peanuts


Fastest mile: 7:32 (7:11 on the treadmill!)
Fastest 2 mile: 15:34
Longest Run: 12.07 mi.
St. Leo 5K (March): 26:56
Ardmore 5K:  25:56
Mistletoe 1/2: December 3