Dessert - A Runner's Weakness

Double Chocolate Biscotti

I spent the morning updating my Recipes Page to make it easier to locate the recipes I have shared on this blog. I had a difficult time letting go of some of the yummy photos, but now they are much easier to locate. A quick click on the link will take you to the recipe post and there you will find those yummy photos, too!

It’s no surprise that my biggest recipe category is DESSERTS! I know, I know! I’m a runner. Some would suppose that in order to call oneself a runner she must run AND eat healthy – always. Well, some of us runners also believe in moderation. Just because I love desserts does not mean I eat poorly – always. I’ll admit, tho, it’s a good thing that I run.

3 of my Healthy Eating Habits

·         I eat breakfast – always.

·         I cook at home from scratch - most of the time.

·         I grow a garden.

3 of my Poor Eating Habits

·         I often put off lunch until my hunger overpowers my judgement.

·         I LOVE a Costco hotdog with sauerkraut and all the fixings … and a soda.

·         I’m a late afternoon snacker.

3 Ways I could Eat Healthier

·         Drink more water.

·         Plan my snacks

·         Eat more veggies – always. Oh, but I love simple carbs!

While I’m working on my healthier eating, you can visit my Recipes Page and find some healthy recipes as well as some of my favorite desserts. Try them!  You’ll see why I give in to their temptations!

Happy Running!
Follow me on Twitter, Facebook and Instagram!

Food Friday: Slow Cooker Crème Brûlée with Huckleberries

I found a recipe for slow cooker Crème Brûlée from Dessert For Two and decided to give it a try. I had never made Crème Brûlée before. In fact, I was only introduced to this richly decadent dessert a few years ago. My husband LOVES it, so when I stumbled upon this recipe I had to give it a try! The huckleberries, of course, were my own addition.

The recipe was surprisingly easy!  I whisked it together and let it cook for 2.5 hours in the crock pot. After it chilled for several hours I grabbed my handy dandy torch that I use in my dental lab and caramelized the sugar. I felt rather chef-like! Follow the easy instructions and you can’t go wrong!

Slow Cooker Crème Brûlée from Dessert For Two

Huckleberry Garnish

3 Tbs frozen huckleberries (If you aren’t fortunate enough to have these, substitute blueberries or blackberries)
3 Tbs white sugar
Cook in saucepan over low heat until sugar is dissolved and berries are sweetened. Spoon over Crème Brûlée.

Thanks to Dessert For Two for this easy and elegant dessert recipe. I’m now following you!

Find more of my favorite recipes HERE.

Happy Running!
Follow me on Twitter, Facebook and Instagram!

Lunch at Capitol Cellars is a treat!

Capitol Cellars' Crème Brulee

I know it isn’t Food Friday nor does this post include a recipe, but I just had to give a quick report on my lunch today! Some of my besties and I have been planning a lunch date to Capitol Cellars in downtown Boise.  It was recently opened by friends from Parma and one of the servers is a former member of our cross country team.  Naturally we were curious about the new business, the menu, the atmosphere, etc.  We also wanted to cast our vote of support and say “Hey” to our running friend.

Capitol Cellars did not disappoint. I had the Parma Sandwich and shoestring French fries. It was delicious! The besties had the Prime Rib Sandwich and the Ways and Means (gourmet mac and cheese). They were also satisfied and satiated.

We couldn’t resist trying one of their decadent desserts.  We opted for the crème brulee.  I would drive back for only the crème brulee!

The service was arm and friendly, the food was excellent, and the atmosphere was cool and relaxed. I recommend a lunch date there in the near future.

Capitol Cellars is located at 110 S 5th St, Boise, ID 83702.  It’s downstairs!  If you go and your waitress is Lauren, tell her Running Granny Green sent you - you know, the lady that bakes the best cookies ever!

Happy Running!

Follow me on Twitter and Facebook!

Food Friday Recipe: Killer Brownies

It’s Food Friday and I’m sharing this brownie recipe I’ve been making from scratch for years.  I modified it to create this Mint Brownie Recipe that I use for special occasions.  These killer brownies might live up to their name as they have four eggs and a full cup of oil, but you can’t go wrong with this recipe.

Killer Brownies

• ½ C cocoa
• 1 ½ C flour
• 2 C sugar
• 1 tsp salt
• 4 eggs
• I C oil
• 2 tsp vanilla

Dump everything in your mixer and stir until blended. Bake in 9x13 inch baking pan at 350◦ for 25 – 30 minutes.

*Add chopped nuts or chocolate pieces as desired. (Personally, I don’t want nuts messing up my chocolate!)

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.


Happy Running!
Follow me on Twitter, Facebook and Instagram!

Food Friday: Rhubarb Crisp

Rhubarb Crisp - Hot out of the oven!

It’s rhubarb season!  This Food Friday post is an old family recipe for Rhubarb Crisp. It is colorful and oh, so tasty! The crumb topping works well for apple or cherry crisp, but rhubarb is my favorite! Bake up a pan of this sweet and tart dessert tonight!

Rhubarb Crisp

Crumb Topping

1 Cup sifted flour
¾ Cup rolled oats
1 Cup brown sugar
1 tsp cinnamon
½ Cup melted butter

Combine dry ingredients. Pour melted butter over dry ingredients and stir until texture is uniform.  Set aside.

Fruit Filling 

4 Cups diced rhubarb
1 Cup sugar
2 Tbs cornstarch
1 Cup water
1tsp vanilla

Place rhubarb in an 8x8 inch baking pan. Combine sugar, cornstarch and water in a saucepan.  Heat and stir until thick and bubbly. Remove from heat and stir in vanilla.  Pour over rhubarb.  Top with crumb topping.  Bake at 350◦ for one hour.  Serve warm as is or top with vanilla ice cream or whipped cream. Yum!

This recipe can easily be doubled for larger crowds.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.


Happy Running!
Follow me on Twitter, Facebook and Instagram!

Food Friday: Pineapple Upside-down Cake

It’s Food Friday and more importantly it is Good Friday. In preparation for Easter Sunday, the hubby requested a Pineapple Upside-down Cake. (I only make this cake about once a year.) The recipe book is well loved as you can see in the photo. It is a 30 year-old copy of the NEW Better Homes and Gardens Cookbook. I have a newer version, but this one has my handwritten notes, so I keep using it!  I have modified the recipe to fill a 9 X 13 cake pan.

Pineapple Upside-down Cake

1 20-ounce can of crushed pineapple and reserve juice

4 TBS butter or margarine

1 C packed brown sugar

3 cups all-purpose flour

5 tsp baking powder

½ tsp salt

2/3 C shortening (I use Butter Flavor Crisco!)

1 ½ C white sugar

2 eggs

3 tsp vanilla

Maraschino Cherries (Optional)

 

Drain the pineapple and reserve the liquid. Melt butter in a 9X13 inch glass baking pan. Stir in brown sugar and 2 TBS of the reserved juice.  You can decorate the bottom with maraschino halves if desired.

Add water to remaining juice to make 1 1/3 C liquid. Set this mixture aside.

Coat the baking pan with cooking spray.

Spread crushed pineapple evenly into butter and sugar mixture to cover bottom of pan.

Combine flour, baking powder, and salt.

Beat shortening and sugar together – blend well. Add egg and vanilla; beat one minute.

Add dry ingredients and the remaining liquid alternately, beating after each addition. (I usually do half the flour, half the liquid, the rest of the flour and the remaining liquid last.)

Gently spread in pan over the pineapple layer. Bake at 350◦ for 40 minutes.

Turn the cake over onto a baking sheet or serving tray if you have one that big! Allow to cool!  Notice that some of the pineapple is clinging to the pan.  Be patient! It will drop into place when it cools.

Serve with whipped cream or vanilla ice cream!

This Pineapple Upside-down Cake is heavy! That’s how we like our cake at the Green House. Using crushed pineapple guarantees pineapple in every bite!

 

Question: What dessert will you be serving up this weekend?

 

Read all my Food Friday posts HERE.

Happy Running and Happy Easter!

Follow me on Twitter and Facebook.

Food Friday: Chocolate Thud Cake

This is our Go To recipe for birthdays or any other reason we have to bake a cake.  At the Green House it is preferred straight from the 9 X 13 pan with this frosting.  It's a scratch cake and it's heavy.  You probably guessed that from the name.

Chocolate Thud Cake

2 eggs, beaten
2 C sugar
1/2 C shortening
1/2 C cocoa
2 C flour
2 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1 C boiling water
1/2 C sour milk*

*To make sour milk, put 2 Tbs vinegar or lemon juice in milk. Let stand 5 minutes.

Put all ingredients, except boiling water, in a large bowl.  Mix until barely moistened.  Add boiling water and mix until smooth.  Pour into 9x13 inch pan.  Bake at 350 degrees for 30 - 35 minutes.

Top with your favorite frosting recipe like the one found with my Favorite Sugar Cookie recipe.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Happy Running!
Follow me on Twitter, Facebook and Instagram!

What's on the blog this week? Dec 1

I hope everyone had a bounteous and grateful Thanksgiving weekend.  I enjoyed family, food, friends, and fun!  I hope some of you ventured out for a Turkey Trot.  Whether you participated in an organized race or simply joined your friends for a stroll around the neighborhood, it was a beautiful day to venture out and be grateful for the gift of physical health.

Check out our Turkey Trot picture with my running buddies!

I love these gals!

In other news … Here is what you can expect from the blog this week.

Tuesday - Tuesday's Training Tip will address the value of a running buddy.

Wednesday - Watch for another excerpt from my next book!

Thursday  - Meet another new Guest  Blogger, Sierra, a stay-at-home mom and fitness chick!

Friday - It's time to start thinking about Christmas Gift giving.  I will share a recipe for homemade biscotti that was a hit with the Greens last year.

What information would you like to see included on this blog site? Please comment with questions or ideas for future posts and as always …

Happy Running!

Food Friday: Sour cream lemon pie

Finishing up this layered sour cream lemon pie.  Yum!

I love everything about Thanksgiving food, except candied yams.  I don't love candied yams. I don't like my stuffing jazzed up.  Traditional stuffing is best for me!  I prefer my pumpkin in pie rather than cheesecake or soufflé and I want it served cold without whipped cream.  I do, however, welcome additional recipes and desserts - especially desserts! Here is my own recipe for a lemon pie that is a hit around the Green Household.  Enjoy!

Sour Cream Lemon Pie

1 ½ C sugar

3 Tbs cornstarch
3 Tbs flour
Dash of salt
1 ½ C water
3 egg yolks – slightly beaten
2 Tbs butter or margarine
1/3 C lemon juice
1 C sour cream
1 baked pastry shell

Combine sugar, cornstarch, flour, and salt.  Gradually stir in water.  Cook in medium saucepan over medium heat until thick and bubbly.  Reduce heat and cook two more minutes – stirring constantly. Remove from heat.  Stir about one cup of hot mixture into beaten yolks.  Combine this with mixture in saucepan and return to a gentle boil.  Cook and stir for two more minutes.  Remove from heat and stir in butter.  Gradually stir in lemon juice.  Divide filling and pour one half into pastry shell.  Allow remaining filling to cool a bit.  Then add the sour cream and beat until combined and smooth.  Spread sour cream mixture over bottom layer of filling.  Allow to cool and then chill in refrigerator prior to serving.

To make things easier still, a graham cracker crust can be used. If desired, do not separate the mixture. Add more sour cream for a completely creamy lemon pie dessert!

Did you miss last week's post about Turkey Salad Sandwiches? Visit my Recipe page to find all my Food Friday posts.

Do you have a Go To recipe for Thanksgiving?  Please tell us about it in the comments below!

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!
Carol - aka Running Granny Green

Follow me on Twitter, Facebook and Instagram.