Happy Birthday, Husband!

So, this morning when I got up, I began working on J's birthday cupcakes. 

I decided on chocolate cupcakes filled with a miniature Reese's baked inside with peanut butter cream cheese frosting. J loves peanut butter, so I thought it was a great plan. :)

The cupcakes were easy enough, but working with peanut butter is always tricky, because it always seems to be a sticky mess that sticks on everything. Nevertheless, they turned out pretty darn good and J even has extras to take into work tomorrow. I kind of feel like the mom who sends their kid to school with enough cupcakes for their little birthday guy or gal. I just know I can't look at them too long without them calling out to me to have 'just a little bite..' because we all know it is never just a little bite. 

After baking the cupcakes, I noticed the sun was shining today, which is always wonderful. We are lucky to have sunshine on the days we do, because in Germany in the winter, it is mostly darker during the majority of the days. So, I opened the patio curtains and put little Dubbie's couch in front of the sun, so he could get some good ole Vitamin C. He loves sunning himself!

Today, I did a different set of work-outs than normal. I just finished BodyRocktv's 30 Day Challenge, which I enjoyed. Today they did not have a new work-out up for this month, so I tried ToneItUp's Sweet and Sexy Valentine's Day Work-out. It was so fun and it definitely worked some areas that don't always get the attention needed and I felt it afterwards. They also incorporated some really cutesy little heart moves and other fun V Day related moves. I also did Pilates on the Balance Ball and a hula dance work-out. I wanted a little something different and I really enjoyed some new stuff today!

So, I cooked a cheddar cheese soup for the birthday boy and we had Prosciutto ham sammies to go with for dinner.

I got J some goodies from American Eagle, in anticipation of spring! Lots of fun brights!

Here are a few photos of the birthday boy and Dublin. :)

'No, Daddy, I am not in your lap eyeing your cupcake...'

And, one of me. Excuse the messiness/clutter in the living room. It has been a busy week!

xoxo.

Wednesday Pressie.

J bought me this sweet little cottage smoker yesterday and brought it home.

I love looking at this little cutie! :)

It is so sweet and such a thoughtful little just because gift.

Thanks, babe. I love you!

xoxo.

Skinny Red Velvet Cupcakes.

I baked a batch of these babies last week for J to take to his co-workers during their long week. I think I will tweak the frosting a little bit, but apparently, everyone liked them. They were polished off within a few hours. :)

RED VELVET CAKE

1 (16.25 oz) box super moist white cake mix (or sugar free white cake mix) (I used yellow cake mix)

1 1/4 cup reduced fat buttermilk (I made my own with nonfat milk and lemon juice)

1/2 cup low fat vanilla or plain yogurt (I used plain Greek yogurt)

3 egg whites

1 large box vanilla sugar free pudding mix (2 tbs for the cake, save the rest for the frosting--I used regular vanilla pudding mix, I don't do aspartame and the like..)

2 tbs cocoa powder

1 tbs red food coloring

CREAM CHEESE FROSTING:

1/2 cup skim milk (or milk alternative--I used nonfat milk)

remainder of vanilla pudding mix (listed above)

1 (8oz) package 1/3 less fat cream cheese, softened

1 cup light cool whip (or Truwhip for a natural alternative)

METHOD:

Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners, or spray with non-stick cooking spray.

For the cupcake batter, mix together cake mix, buttermilk, yogurt, egg whites, 2 tbs dry pudding mix, cocoa powder, and food coloring. Beat mixture until smooth. Divide batter evenly between 24 cupcake tins. 

Bake cupcakes for 18  minutes, or until toothpick comes out clean.

While cupcakes are baking, mix together the milk and pudding mix. Add cream cheese, and beat until smooth, (this is best done with a hand held mixer, or kitchen aid mixer to get frosting smooth). Fold in cool whip. Set frosting in fridge for at least 10 minutes, to firm up.

When cupcakes are completely cooled, frost cupcakes, and top with sprinkles if desired. Place cupcakes in a covered container, and store in the fridge until ready to serve. Enjoy!

Servings: 24 cupcakes

Calories: 113 calories per cupcake (82 calories per cupcake without the frosting)

Weight Watchers Points Plus Value: 4 per cupcake

Original recipe here.

Healthy Chicken Nuggets.

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil 

Preheat oven to 425°. 

Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

eason chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

Original recipe here.

Recipe Round-Up.

So, I am going to try to start posting recipes Jason and I have tried and enjoyed.

I have several to share today. :)

Crockpot Gingered Chickpeas & Spicy Tomato Stew

1 Tbsp Olive Oil

2 whole onions, finely chopped

4 cloves garlic, finely chopped

2 tbsp minced fresh ginger (ginger is hard to find here, so I omitted this)

2 tsp ground coriander

1 tsp coriander seeds (I omitted this also)

1 tsp salt

1/2 tsp freshly ground black pepper

2 tsp balsamic vinegar

2 cups coarsely chopped tomatoes, fresh or canned

2 cans (15 ounce) chickpeas, drained and rinsed

2 cups (packed) fresh spinach leaves

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.

Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

**We actually did not use spinach, but I put cilantro in the bottom of our bowls, then topped the cilantro with the chickpea mixture, then sprinkled some cumin and pepper. It was very good! We will definitely make this one again.

The original recipe can be found here.

20-Minute Black Bean Soup

serves 4

2 T olive oil

1 onion, chopped

4 garlic cloves, minced

2 t ground cumin

1 t chili powder

2 15.5-oz cans black beans, drained & rinsed

15-oz can diced tomatoes in juice

1 1/2 c vegetable broth

1 t salt

1 handful chopped, cilantro

1/4 c feta cheese 

10 chives, chopped

In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.

**I didn't use feta for topping mine. I used chopped scallions and a little cheddar cheese.

Original Recipe here.

Chicken Florentine

 1 tsp olive oil

4 4-oz boneless, skinless chicken breasts

14-oz canned crushed tomatoes

1 tsp oregano

1 tbsp fresh basil (or tsp dried)

10 oz fresh spinach

Sea salt and fresh ground black pepper, to taste

2 tbsp freshly shredded Parmesan cheese

In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately 6 minutes.

Reduce heat to medium and stir in tomatoes, oregano and basil; place spinach on top of the chicken and cover tightly.

Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes. Stir in salt and pepper and top with cheese. 

Original recipe here.

A couple more posts with pictures of other recipes to come. :)

xoxo.

Under the Boardwalk..

I found lots of unedited, unposted photos from last January/February and I am having fun with them.

These were taken on the last day of our Walt Disney World vacation last year, while touring around the Disney's Boardwalk.

Ahh. It makes me so excited that we are going back to a Disney park in less than a month, this time, back to Disneyland Paris we go!

xoxo

California Dreamin'..

Last year at this time, J & I were enjoying beautiful California.

I love the water! 

I have never lived close to the ocean, but I grew up near lakes in East Texas.

Stay tuned for a little trip to the water J and I are planning.

xoxo