Abs and Squat Challenge

Lululemon Pants & Top

I have found myself in need of some fitness inspiration lately. After nearly four months of sticking to a consistent work out regiment I have hit my first slump. I find my bed looking more and more comfortable and the couch calling my name. Lucky for me I have a great support team. My parents stopped off at the Lululemon outlet store and mailed me some fashionable inspiration. And for the rest, I turn to you blogosphere family.  I recently found an ab and squat challenge that looks like a great addition to my workout as well as something I can do at home. So I challenge you, who's with me? 

Abs and Squat Challenge

Halloween Bark

Tonight I am off to meet with a wonderful group of women to chat and chew and meet new people. We do this every other month and I have come to enjoy not only the company but an opportunity to try a new recipe. My reputation as a baker has spread and I am always asked to bring a dessert, a task I take very seriously. For tonight I wanted to try a few new fall recipes. The first is something I found on Pinterest a few days ago from Wishes and Dishes, a simple Halloween Bark. For anyone looking to bring a dessert to a party with little to no baking skills or time, this is the perfect choice. You can customize the ingredients, taylor the colors and creativity and the basic steps are all the same. 

Halloween Bark (adapted from Wishes and Dishes)

Halloween Bark

1 bag (16 oz.) white chocolate chips

1/2 cup candy corn

1/4 cup pretzel sticks (broken up)

1/8 cup mini chocolate chips

Melt the white chocolate in a double boiler or the microwave until completely smooth. Pour the melted chocolate onto a non-stick surface such as a slip mat or wax paper. Spread evenly using an offset spatula. Quickly drop the candy corn pretzels and mini chips onto the white chocolate and press down gently. Place in the freezer to set for 15 minutes. Remove and break apart to serve. Pieces can be kept in the refrigerator for unto 2 weeks. 

Lessons Learned and Advice

Double Boiling Tips

• The chocolate melting is the trickiest part of this recipe. I don't own a double boiler so I used a metal bowl on top of a saucepan. Add water to cover 1/3 of the saucepan. Allow the water in the saucepan to heat up on a medium-low setting. A high temperature is more likely to burn the chocolate causing it to seize. Do not separate the two bowls during melting, if any steam gets into the chocolate it will seize. Since you are slow melting the chocolate expect it to be very chunky at first. It will smooth, just keep string and don't overheat it. 
• I'm sorry I don't have pictures of the toppings part of this recipe. The chocolate sets quickly so you have to add the topping and press down quite fast. 



Bark Toppings

• You can see from the pictures that I go a little topping crazy. Some fall off during freezing because there isn't enough surface area but I couldn't resist!

One Pot Pasta

I may have mentioned that I truly love to cook, what I bet I didn't mention is that I hate doing dishes. For years I have found ways to cut corners and dirty as little prep dishes as possible. This is just one of the many reasons I'm so thrilled for the one pot cooking movement that's beginning to take shape. Martha Stewart recently released a one pot cookbook that I have already added to my Amazon wish list. And when I found this recipe on Everyday-Reading I was excited to try a delicious recipe with minimal clean up. It was a smashing success!

Creamy Spinach Tortellini (adapted from Everyday-Reading)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 lb smoked sausage (optional, see below)
2 14oz cans fire roasted tomatoes
1/2 cup half and half
10 oz Tortellini
2-3 cups spinach

In a large skillet heat the oil over medium heat. Add the sausage to brown if using meat. Add the minced garlic. Add the cans of tomatoes then the half and half. Stir and allow to simmer. Add the tortellini and cover to cook about 10 minutes, or until tender. Add the spinach and toss lightly. Salt and pepper to taste.

Lessons Learned and Advice:

• I skipped the meat entirely and the meal was delicious and filling without it. 
• When I added the tomatoes I left them as it. If you want a smoother meal you can put the in a food processor first or use an immersion blender. 
• I try to cut down on lactose whenever possible so I substituted the half and half for lactose free milk. It still made the dish creamy and you could not notice a taste change. 
• This recipe can easily be halved for a smaller serving. 

Homemade Fruit Roll Ups

Wasted fruit is a travesty, especially this time of year, as fresh, local fruit starts to disappear. After being out of town for a few days I returned home to find overripe plums and knew just how to use them. I have a weakness for all things gummy and have been wanting to try to make my own fruit roll ups for some time now. This is quite a simple recipe, only three ingredients, and most of the process involves waiting. 

Fruit Roll Ups  (adapted from Giada De Laurentiis)
1 lbs. Fresh Fruit- any fruit, all fruit! OK, not really, but most fruit works and include skin if you would eat it. I used three plums (with skin) for one batch and 1 lbs. of blueberries for the other.
1 tablespoon of honey or agave
1 tablespoon of lemon juice

Place an oven rack in the center of the oven and pre-heat the over for 170 degrees. Place the fruit, agave/honey and lemon juice in a blender. Blend until smooth. Line a rimmed heavy baking sheet with a silicon baking mat. Using an offset spatula, spread the puree evenly, leaving a one inch border around the baking mat. Bake until the puree is no longer sticky, at least 6 hours. When cooled, use kitchen scissors to cut into strips. Roll up using wax paper to keep the roll from sticking. 

Homemade Fruit Roll Ups

Homemade Fruit Roll Ups

Lessons Learned and Advice:

• The second time I made these I roasted the plums first. While it succeeded in bringing out fruit flavor it is not a necessary step. If you have time, cut the plums in half and roast them for 10-15 minutes at 400 degrees. Allow them to cool before placing them in the blender. 
• I made these the first time overnight which was a bad idea, I kept waking up to check on them. The next time, I made them on football Sunday and checked on them during commercial breaks. 
• It's very important to spread evenly on a slip mat. Otherwise the edges will overcook before the center dries. 
• I really struggled with cutting these babies once they were done. My first batch was a crooked mess. I ended up switching to cut them into shorter strips which helped me with cutting, and portion control.