Gear Up

So now that I have decided to run the Ogden Marathon in May I am thinking it is time to get some new gear. First things first, I got a gym pass to my local rec center. I have just been working out at home and running outside but the temperature has dropped ridiculously low and lets be honest, it is just WAY too cold to run outside when it is below freezing. Yes, one morning I woke up to go running and it was a balmy 28 degrees... BRRR. Also, I really need new running shoes. I currently run in Nike's and they seem to be working out for me but they are starting to wear thing and have about seen their last day. I really need some suggestions, so if you have any please leave me a comment on what you prefer! But what I also need is some stylish new running clothes.

I saw this adorable headband and loved the colors!

I could pair the headband with this super cute orange sherbet colored jacket:

Pair it with some running tights from adidas (notice that adidas is in turquoise.... oh how I like LOVE turquoise)

And then throw a turquoise running tank underneath the jacket like this one:

Oh how cute would that be???? I'm only dreaming of course.... or just starting my Christmas wish list a little early. You decide which one! Now if only I could find the perfect pair of running shoes that were comfortable and perfect to run in that were also SUPER cute!! Why is it that the best running shoes are not always the cutest running shoes? I have definitely learned my lesson there. I picked out a cute pair of gray and turquoise running shoes because I just had to have them, turns out they aren't so great for long distance running. DARN, guess they will just have to make good gym shoes. If you find any perfect running shoes please feel free to send me a comment!

XOXO,

WHITNEY


P.S. Go check out Sassy Babies' Blog for our first every guest post!! YAHOO!! We are SO excited about it!

Be Grateful

November is such a great month. I love all the family oriented activities that go own this time of year. My personal favorite is the giant family reunion we have, I love getting together with all my cousins, aunts, uncles, and grandparents. I think my favorite thing about November though is that it gives us the opportunity to show our gratitude for so many things that in our daily life we tend to look over. I know you are all thinking (because I am thinking it too) that we should show our gratitude all year long, yes you are right we totally should. I truly am thankful all year long for the many wonderful things I have... especially for the people in my life like family, I just tend to think it rather than express it. Which is why November is so great, it gives us the opportunity to express our gratitude to the ones who deserve it most.

This brings me to my next thought.... the craft I made this weekend.  In my family we always use to have a thankful turkey? (yes that is what I am going to refer to it as) my brother made it in elementary and as you can imagine it isn't the most stylish thing. The idea of the thankful turkey though is something to hold onto. So we definitely used that thankful turkey for many years, and then we stopped. This year though I decided to bring out that thankful turkey in a way that was easier on the eye, hopefully you will all agree.

Didn't turn out too bad now did it!

Lets jut say I was quite pleased with myself and the craftiness I brought to our home. I should maybe consider quitting my day job, as well as school to pursue my crafty side. Yes I am proud and it is getting to my head, but guess what I don't even mind. Okay ya maybe I remember the time and season. BE GRATEFUL... I'll keep reminding myself that don't worry.

And here couple more things that would increase my gratitude towards my family (Mother)

Michael Jackson, The Experience.. from amazon for a steal of 20.98. Multiple uses... Family Home Evening, Friend gatherings, Laughs, etc. Most definitely would bring us together, just sayin'.

Justin Bieber Under the Mistletoe... also available for purchase at amazon in a CD/DVD Combo, Deluxe Edition for 16.59. This would definitely increase my Christmas Spirit which is lacking, and that isn't okay.. I need it to thrive.

Like I said, Michael Jackson The Experience and Justin Bieber Under the Mistletoe... It would increase my gratitude to like a 10. Think about it. Anywho, enough about me. Let's all be more thankful this month! Happy November.

A grateful heart is the beginning of greatness. -Elder James E. Faust.

Much Love,

nicole

Butternut Squash Soup

It's November. Can you believe it? This time of year goes by so quickly because of the Holidays. It will be Thanksgiving before I even have time to blink. Usually I dislike the winter months but I am kind of looking forward to the snow and the holiday season. Yes, it snowed last night here at my house and I am totally fine with it. Am I crazy? Ok, maybe just a little. But November brings me one of my very FAVORITE things.. Squash. Yep... squash! When I was growing up my dad would cook up a different kind of squash for Sunday dinner and this is when my love for squash began. My favorite squash? Butternut! Cook it with butter, cinnamon, nutmeg and a hint of brown sugar and you pretty much have heaven right there. But there is something even better... Butternut Squash soup. My dad usually makes it for Thanksgiving (it is one of the first courses on his elaborate menu) and it is literally to die for. I am not a fan of leftovers but I would re-heat this soup every day if I could.  This year I insisted on growing Butternut Squash in my garden for the sole factor of making it into this soup. To my delight I had a few squash just waiting to be picked as soon as the weather was turning cold. It really is pretty simple to make too...

Butternut Squash in all its glory. Get to peeling those squash!

 Cut off the bulb end

 Hollow out the bulb end and set aside... these will become your soup bowls.

 Dice the peeled squash and put into a large pot with stock and seasonings. Cook on medium heat for about 25 minutes or until the squash is soft and looks something like this...

 Cool it down just a little and throw it into your food processor for a quick puree.

 Heat back up in your pot. Whisk in your cream and cold butter. Adjust seasonigs as needed. Once it is warmed, put on low heat.

 Meanwhile, boil 10 C of water and place squash bowls into boiling water for approximately 3-4 minutes. Remove from water.

 Immediately pour soup into squash bowl, top with whipped cream or sour cream and serve.

November is just not November without a bowl of this soup. Seriously delicious folks! I served this with some  Fabulous French Bread. Definitely a soulful meal to warm you up on those chilly nights!

ENJOY!!

XOXO,

Whitney


Butternut Squash Soup in a squash bowl
Adapted recipe from CEC Russ Barker

• 2 each butternut squash (approx 4" in diameter at bulb end) (if you want more than 2 squash bowls use more squash )
• 4 1/2 C chicken broth
• 1 T diced yellow onion
• 2 T ground coriander
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Pinch of Brown Sugar
• 1/2 tsp cinnamon
• 4 T cold butter
• 2 C Half & Half (May substitute with milk or heavy cream)
• 10 cups boiling water

• Peel squash with a potato peeler, cut off stem end. Remove all seeds, hollow out buld end and reserve. Dice remaining squash, place in stock pot with seasonings and broth and cook until squash is soft (approx 25 minutes). Saute onion until tender, then add. Chill slightly just enough to puree in food processor, then heat until hot. Whisk in cream. Add cold butter.
• Take squash bowls and place in boiling water for 3-4 minutes just until heated. Remove from water and drain. Place soup inside, garnish with dollop of whipped cream and a fresh cilantro leaf. Serve immediately.

Sweet Potato Cupcakes

Wednesday night I decided to get my bake on and make delicious cupcakes. I decided on Martha Stewart's Sweet Potato Cupcakes in honor of the wonderful holiday Thanksgiving. I love sweet potatoes on Thanksgiving and this recipe definitely caught my eye. To top it off I frosted these cupcakes with a maple cream cheese frosting.

Ingredients for the cupcakes.

The sugars and butter.

Whisk together Flour, baking powder, salt, cinnamon, and nutmeg.

Add eggs one at a time, beating until incorporated

Add the mashed sweet potatoes and vanilla to the batter

Add the flour mixture to batter in three batches. After flour mixture is fully incorporated divide batter evenly among lined cups, filling each 3/4 full.

After about 28 minutes of cooking you will have your cupcakes

And for the finished product.... topped with delicious maple cream cheese frosting and a red marzipan leaf. Soo delicious! Hope you all enjoy these cupcakes and this Thanksgiving.

Much Love,

nicole



Sweet Potato Cupcake Recipe 

Ingredients:

2 lbs (about 3 medium) sweet potatoes, scrubbed

2 C all purpose flour

2 teaspoons baking powder

1 teaspoon coarse salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup (2 sticks) unsalted butter, room temperature

1 C granulated sugar

1 C packed dark brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

For topping:
2 cups miniature marshmallows

Candied Pecan Pieces

Instructions:

Preheat oven to 400 F. Pierce sweet potatoes with a fork and place on a parchment lined rimmed baking sheet. Bake until completely soft and juices begin to seep from potatoes and caramelize, about 1 hour. Remove from oven. Reduce oven to 325 F.

When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups)

Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarter full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

1/4 cup pure maple syrup

Instructions: In a stand mixer beat all the ingredients on medium until fluffy

Get OUT and LIVE

Do you guys remember my post about Marathon Mom? If not, check it out. Anyway, for the past few weeks I have been debating whether or not to run the Ogden Marathon. Running a full marathon has always been on my list of things to accomplish. I have ran 4 half marathons and feel pretty comfortable with that but there is something inside me that really wants to run a full marathon (26.2 miles). I have been struggling with self doubt and thinking that there is just no way I would be able to do it and then... I was inspired by the Marathon Mom. Within the last week I have had this burst of self confidence and I KNOW that if I set out to do something, I can do it. If you remember in my post I had until November 1st to decide. November 1st was the first day of registration for the Ogden Marathon and I knew I had to decide soon because last year registration filled up within 2 weeks. Well, November 1st came and went. My Aunt asked me if I had decided and well, to be honest, I just needed one more day to decide. So yesterday I got on the webstie for the Ogden Marathon - the name of the website is:

G- et

O- ut

A- nd

L-ive

GET OUT AND LIVE

This inspired me even more so I clicked on registration and began filling out the form. Then it came time to pay and I stared and the last page for about 10 minutes getting up the courage to click on "FINISH REGISTRATION". Then... I did it. I clicked. So there you have it. On May 19, 2012 I will be running a FULL marathon. I have heard that it is gorgeous check out the route here. I will be following a training schedule by Hal Higdon. As of right now, I am not nervous... but excited. I am sure those emotions will change once May gets here. So I will be sharing my marathon training with you to hopefully inspire YOU to Get Out and Live too!

~Wish me luck~

XOXO,

Whitney

Dinner

What's on the menu for dinner tonight? Salmon, my favorite! With a side of ham fried rice. I know you are all wondering why I am posting about cooking, and why Whitney is not... well I don't really know other than the fact that I love salmon so much I just had to share, bare with me. Alright here I go. There is a secret to having delicious salmon at home, buy your salmon from Costco without the skin. This little tip will make all the difference to those of you who think you don't like fish.... or salmon. Now for the how to on making this delicious salmon.

The ingredients. Kosher Salt, Dill Weed, Black Pepper and Olive Oil.

The Salmon.

The first step is to sprinkle kosher salt across the top of the salmon. Then sprinkle some black pepper, and after that sprinkle dill weed on the salmon. You will then want to flip the salmon over and repeat this step on the other side.

Meanwhile you should get your frying pan out and ready with 1 to 2 Tablespoons of olive oil and butter in the pan medium high heat.

Place the seasoned salmon in the pan and cover it with a lid.

Let the salmon cook until browned for about ten minutes.

When the salmon is browned (as shown above, I promise it isn't burned) flip it to the other side. Turn the heat down to medium and let the other side cook for ten minutes or until it it cooked through. Each side should be brown like the picture above.

When finished, your salmon will hopefully look like this, or even better!

And finally you can indulge in this delicious salmon. Our family loves to have homemade ham fried rice with our salmon, but just as delicious is brown rice with some butter and salt&pepper.

There you have it friends, my favorite dinner of all time... okay so not my favorite but one of my favorites. Hope you enjoy!!



Much Love,

nicole

Trick or Treat

Yesterday was Halloween. It was pretty awesome. I took my 14 month old baby girl out trick or treating for her first time. She loved it, I think, and she definitely got a ridiculous amount of candy. Her bucket is full and it is honestly WAY too much candy for her to ever consume. So I started thinking of ways I could use up her candy instead of just gobbling up. I remembered that there are a few recipes I have been dying to try and now I have the perfect excuse. Here are a few recipes I stumbled upon that all my Halloween candy will make great use of:

Snickers Salad

(Someone made this for me once and it was DELICIOUS!)

1 (8 ounce) package cream cheese, softened

• 1 cup powdered sugar
• 1 (12 ounce) container Cool Whip, thawed
• 6 Snickers candy bars
• 4 -6 granny smith apples (you can vary the apple with successful results if you choose to, but I would NOT recommend a soft va)

Directions:

1. 1
   Mix cream cheese and powdered sugar until thoroughly blended.
2. 2
   Fold in Cool Whip.
3. 3
   Cut Snickers into bite size chunks and add to cream cheese mixture.
4. 4
   Chop the apples into chunks and stir.
5. 5
   Chill 1 hour before serving.
6. 6
   Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

Read more: http://www.food.com/recipe/snickers-salad-62855#ixzz1cVXvQMpa

Another recipe I have been dying to make from Cookies and Cups:

Reeses Peanut Butter Banana Bread!! Really dying to make it. Nothing is better than the combination of peanut butter, chocolate and bananas YUM... oh wait... plus bread! This is sure to be a winner.

Click here for the recipe

And for all those Milky Ways??? How about some Milky Way Cookies?? Souns ammmmaaazzzing to me!

XOXO,

Whitney