Irish Coffee Cupcakes

Saint Patrick's Day is a pretty big deal. It was always one of my favorite days at college, since most of us were some percentage Irish and took the day very seriously (the more Irish Car Bombs and Black and Tans you drank, the more seriously you took it). Its also a pretty big deal because that's my boyfriend's name, and he is very Irish.

These cupcakes celebrate Saint Patrick's Day, and whether or not you're Irish, you'll certainly enjoy them!

Combine boiling water and instant coffee, stirring until granules dissolve.

Stir in the buttermilk.

Combine flour, baking soda, and salt, stirring well with a whisk.

Place granulated sugar, butter, and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). 

Add eggs, 1 at a time, beating well after each addition. 

Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 12 muffin cups lined with paper liners. 

Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. 

Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.

 

To make frosting - combine Bailey's Irish Cream with confectioners sugar in a large bowl. I used non-alcoholic Bailey's (since I'm detoxing until the C-Ville Half Marathon on April 9th) - tastes just like the real thing! 

 

Whisk until thickened and peaks form.

 

I whisked and whisked and had Pat whisk and whisk, but peaks did not form - Bailey's is different from heavy whipping cream. Next time I will add some dried egg whites to help this stiffen up. You can see that the frosting was still drippy when I added it to the cupcakes:

 

 

Don't let the drippy frosting deter you from making these! I couldn't believe how much I loved the coffee cupcakes with the Bailey's frosting - they're even better if you have extra frosting and leave a bowl to dip your cupcakes in. I made these on Sunday and will admit that I ate 4 over the course of the day - they're that good!

 

Irish Coffee Cupcakes Recipe

Cake recipe adapted from Cooking Light.

Makes 12 cupcakes.

Ingredients:

• 2  tablespoons boiling water
• 4  teaspoons instant espresso granules or 8 teaspoons instant coffee granules
• 1/3 cup low-fat buttermilk
• 1 1/4  cups all-purpose flour
• 1/2  teaspoon baking soda
• 1/4  teaspoon salt
• 3/4  cup granulated sugar
• 5  tablespoons butter, softened
• 2  teaspoons vanilla extract
• 2  large eggs 
• 1 cup Bailey's Irish Cream
• 2 tablespoons confectioners sugar

Directions:

1. Preheat oven to 350 degrees.
2. Combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
3.  Combine flour, baking soda, and salt, stirring well with a whisk.
4. Place granulated sugar, butter, and  vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
5. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
6. To make frosting - combine cream and confectioners sugar in a large bowl. Whisk or beat with a mixer until frosting thickens. To achieve stiff peaks, add some dried egg whites (available in the baking aisle at the grocery store).

What are your plans for Saint Patrick's Day this year? I've never had a traditional boiled dinner but I asked Pat to make me one this year!

Weekend Workouts

Monday already? Even though it went by way too fast, I had a great weekend and managed to fit in lots of fun stuff and all of my training workouts.

Friday was a rest/cross-train day. After work Pat and I went to the gym and did a warm-up on the treadmill, then did chest, triceps and some abs. While we were at the gym we called ahead to our favorite pizza place ... a little counter productive, no? 

We were going to go out for sushi, but instead opted to get take-out and watch a few episodes of Mad Men. Since there's no meat on Fridays during Lent we ordered a pepper, onion and mushroom pizza. Delicious!

I added some pieces of avocado to my slices and heated it up more in the oven - you must try this, its absolutely mouth watering.

I also got a seaweed salad to have on the side from a Japanese restaurant (I was still in the mood for some Asian food even if we weren't getting sushi).

I didn't have any sweets on Friday night - so I successfully made it through my first week of no sweets!

On Saturday morning I woke up a little early to do my run - 10 miles at a 9:18 pace was on the schedule. I had some whole wheat toast with peanut butter and banana slices and also had an energy drink that I bought at the Hyannis race expo. It was peach tea flavored and really good.

I didn't really plan a route for my run, so I just turned on my Garmin watch and took off. I headed out in the opposite direction I normally do for a change of scenery. My goal was to do the 10 miles at a 9:00 pace (so to finish in 1:30) - which I do in races, but I don't know that I've ever maintained on a training run before. I had a lot of energy and felt great - perhaps because I didn't load up on sugar the night before, or because drinking caffeine an hour before a long workout is proven to help endurance, but something was certainly on my side. I kept looking at my watch to check my pace and saw a lot of numbers in the 7:30s-8:30s range. Whenever I saw a pace above 9:00, I just picked it up a bit, and I tried to push harder on the hills and recover from them more quickly.

During my run I ate a couple of these to maintain my energy stores:

I always try to speed up at the end of every run, whether its a 2 mile jog or a long training run. I think this is good practice for race day when you'll want to use your last bit of energy to rush the finish line. Whether you sprint for the last block or last couple miles, I've found this to be helpful.  For this run I picked up my pace for the last 1/3 mile - running about 6:30/mile.

And I ended up finishing the 10 miles in 1:25:40!

More than four minutes faster than my goal! My average pace was 8:33, which I know I've never done on a training run before. I was so happy when I finished - I felt great throughout my whole run and was really pleased with my time. I realized that of all the training plans I've followed over the past few years, I've always focused on mileage, never on time (aside from some speed workouts). I don't know how I expected to improve my time without focusing on it. This schedule tells you how fast you should be running each mile, which is really helpful for me. I have more confidence in my running after these past few days than I've had in a while.

As soon as I got home I made a protein smoothie to drink while stretching and foam rolling. I used the same ingredients as the smoothie I made last Wednesday after my tempo run, but this time doubled the spinach. I still didn't taste the spinach, but it certainly looked a little green!

Green smoothie matches the green walls in my kitchen!

After a much-needed shower I headed out to do some shopping, and then spent the rest of the afternoon relaxing with Pat before we went our separate ways for the evening (we may or may not have opened a couple boxes of the Girl Scout cookies he brought home from work on Friday).

On Saturday night I went down to Steph's apartment to celebrate her birthday with some friends. We went to Cobblestones for dinner, which was great (I'd been before with Chrissy and Callie). I got the tenderloin tip and wild mushroom risotto which was delicious - Steph and Allison got the same and agreed!

On Sunday morning we lost an hour from turning the clocks forward. It was another rest/cross-train day on my schedule, and I had just enough time for a 20 minute bike ride at the gym and to fit in biceps strength training. Pat and I then went to church, did all of the grocery shopping, and put together some lunches for the week. On Sunday afternoon we headed down to Boston to meet his mom and brother for an early dinner and the Celtics game!

Jack, Anne and Pat

Me and Pat

The Celtics crushed the Bucks, setting a franchise record for fewest points allowed in the shot clock era! The final score was 87-56. We had an awesome time and its always great to be there for a big W!

For Love of Popcorn (and Abi!)

Popcorn is one of my favorite snacks. Has been for as long as I can remember. When we were kids, my brother was in Boy Scouts and there were a few years that he was the #1 seller of popcorn in his troop. Perhaps that's where it all began. Our house was always stocked with at least a year supply of popcorn.

Source

I ate a lot of popcorn in college (although, let's face it, I ate a lot of everything in college). One of my best friends and roommates, Abi, was a fellow popcorn lover. Abi and I lived across the hall from each other in the dorms sophomore year, and shared a bedroom in our off-campus apartments junior and senior year. After graduating, Abi and I got an apartment (with 3 other girlfriends) in Brighton. Abi and I lived together up until I moved in with Pat, so we have a long history. 

One of the things I associate with Abi is popcorn. She'd probably say the same about me. We were always the ones popping bags of popcorn to snack on at night, in college it was probably accompanied by some Keystone Light (ugh) and after college we upgraded to wine.

In the past year or two there have been a lot of reports about the harmful chemicals found in microwave popcorn and the packaging. This can't really be a big surprise - what did you think was mixed into that congealed mass of butter and kernels? I've cut back from my bag-a-day habit, but its still among my favorite snacks.

I don't know why it took me so long, but I finally quit messin' around and bought some straight kernels - organic, no chemicals, and far less expensive than the pre-packaged bags.

I still chose to make my popcorn in the microwave because I don't have an air popper and I didn't want to add any oil/butter (which is necessary for cooking in a pot on the stove). All you need is corn kernels, a paper bag, and a microwave!

Pour 1/4 cup kernels into the bottom of a paper bag.

Fold the opening over twice, and place face down in the microwave.

Cook on high for 2 minutes, or until popping has slowed to a few seconds apart.

Pour into a bowl and add your desired toppings!

I added some sea salt and cashews to my popcorn because I was in the mood for just the traditional salty flavor. Now that I have a big bag of kernels, I'll be testing out different combinations of flavors. One of my favorites is throwing a handful of m&ms or chocolate chips into a bowl of salted popcorn - I love the sweet and salty together!

Popcorn Tip: store your kernels in the refrigerator to retain moisture and get a bigger pop!

Exercise News

Last night I did the easy run that was on the schedule - 2 miles at a 9:13 pace. I'm hoping to fit in some strength training after work today, and tomorrow I have a 10 miler. Should be nice enough to run outside!

Check out this article from NPR this morning - it talks about the added benefits of exercising outside instead of inside. While I feel better after any type of exercise (whether its indoors/outdoors and running/biking/strength training) I do always feel more rejuvenated when I'm exercising outdoors - even if its not sunny, the fresh air really helps to boost my mood.

Danger Zone

Pat just sent me this picture from his office. This year he ordered EIGHT boxes of Girl Scout cookies. Thin Mint (eat them frozen!) and Peanut Butter Patties are my favorites, and Samoas come in close after.

I may be abstaining from sweets Monday - Friday, but tomorrow those are fair game!

What are your favorite types of Girl Scout cookies? Or what is your biggest snack/sweet weakness?

Spicy Corn Chowder

Corn chowder is one of my favorite soups, although the amount of cream and butter that goes into a typical batch is not terribly appealing. I came across a recipe that uses yogurt instead of cream - which means less fat and more protein! I couldn't wait to try it. I've made a lot of soup this year since this winter is never ending, and as good as this chowder turned out, I hope its the last soup I make until next fall!

This is a totally vegetarian recipe.

Unless of course you add bacon, and then its not!

Chowder ingredients. 

Everything that went into this chowder was organic, except for the spices and the yogurt. I've always preferred to eat organic, but since watching Food Matters a couple weeks ago I've been even more aware of the groceries I buy.

Prepare your veggies. I always wash, chop, peel, etc. before getting started on any meal so that I don't have to stop in the middle to do it.

Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).

Add vegetable broth and bring to a boil.

Add potatoes and cook for 8 minutes, or until tender.

Add corn kernels, red peppers and spices and cook for another 2 minutes.

Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.

Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating.

Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.

Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.

Serve warm. 

Spicy Corn Chowder

Recipe adapted from Stonyfield.

Serves six.

Ingredients:

• 6 ears fresh corn or 16 ounces of frozen corn (if using frozen, defrost)
• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 3-4 medium red potatoes, finely chopped
• 1 red bell pepper, chopped
• 1/2 tsp cayenne pepper
• 1/4 tsp allspice
• 1/4 tsp cumin
• 1 1/2 cups 0% plain Greek yogurt
• salt and pepper to taste

Directions:

1. Prepare your vegetables and remove corn kernels from cobs (if using fresh corn).
2. Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).
3.  Add vegetable broth and bring to a boil.
4.  Add potatoes and cook for 8 minutes, or until tender.
5.  Add corn kernels, red peppers and spices and cook for another 2 minutes.
6.  Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.
7.  Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. 
8.  Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.
9.  Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.
10. Serve warm and enjoy!

Other deviations to try - add chopped bacon and/or chopped chicken to chowder. Add ground turkey/beef for a Mexican twist.

I liked this chowder - it was definitely very hearty and filling. If I make it again I'll use less spices - I didn't expect it to be quite this spicy because I thought the yogurt's creaminess would counter the hotness more than it did.  Overall I think its a fun alternative to your typical chowder, and definitely a lot healthier!

Let the Training Begin!

So yesterday I told you about my goals for the Bad to the Bone Charlottesville Half Marathon and found a new training plan to follow. After work I went straight to the gym (after sitting in traffic for two hours when I seriously thought I might pee my pants skirt from the 16 cups of water I'd drank) and got started. And no, I didn't pee my skirt. I made it to the gym just in the nick of time, thank you.

Tuesday Night Training

Easy Run (on treadmill at 1% incline)

2 miles at 9:13 pace (6.5 mph)

Strength Training

Back and Biceps

Post Work-Out Snack

Whole wheat toast with hard-boiled egg whites and avocado slices, sprinkled with fresh ground pepper.

Comments

-Though it was an "easy run" it was hard for me to stay at the 9:13 pace for 2 miles. Usually when I run on the treadmill I'll start at an easy pace and increase the speed every 2 minutes/quarter mile. It was tough to resist the urge to go faster.

-This snack was so good - the whole wheat toast provided carbs, the egg whites gave me protein (approximately 3.5 grams of protein per egg white) and the avocado is creamy deliciousness! Add avocado to anything and it will be great!

Wednesday Morning Training

Tempo Run (on treadmill at 1% incline)

1 mile warm-up (increasing from 5.5 - 6.5 mph)

4 miles at 7:53 pace (7.6 mph)

1 mile cool-down (decreasing from 6.5 - 5.5 mph)

Strength Training

Shoulders and Legs

Post Work-Out Snack

Protein Smoothie

 

Smoothie Ingredients: 1 cup skim milk, 3/4 frozen banana, handful organic frozen strawberries, large handful (about 1 cup) organic baby spinach, and 1 scoop vanilla whey protein powder.

Smoothie Stats:

Calories: 290

Fat: 2 grams

Protein: 28 grams

Vitamin A: over 40% daily requirement

Vitamin C: 75% daily requirement

Calcium: over 50% daily requirement

Vitamin D: 25% daily requirement

Comments

-I was a little bit nervous going into this tempo run - it may not seem fast to a lot of you, but I'd never maintained a 7:53 pace on the treadmill for 4 miles and I wasn't sure I could do it. Last night I went to bed at 10:15 and got up this morning at 6:00 (which is really sleeping in for me!) so I felt refreshed and full of energy when I got up. I went to the gym and hit the treadmill - the first mile at the 7:53 pace was a little tough, but I found that it got better as I went. I'm so happy that I believed in myself enough to try - a couple months ago I think I would have just assumed I couldn't do it and would have ran it at a slower pace. I do kind of think that its cheating to do this on the treadmill because maintaining this pace outside on your own is harder - I'm hoping that most of my training will be able to move outside next week once its lighter later in the day and hopefully warmer, too!

-This smoothie was so good! It really filled me up and made me feel great after my hard workout. And for those of you who are skeptical about the spinach - you seriously can't taste it! This tasted like a vanilla-strawberry-banana shake!