Bu Bye BBQ

My office has been rocking the Taco Tuesdays lately!

***Thought I had a picture to attach here with our awesome potluck spread, but apparently I do not : )


Work is way more fun when you like your coworkers, so I am sad to say that this was our last week together.  My bosses offered to throw a potluck in my honor for my last week, and they let me pick the theme, so I went with a summer BBQ.  Yesterday, everyone brought something delicious to share, and I signed up for a Corn Spoonbread.


It was super easy to make and went perfectly with the BBQ chicken sandwiches!


I was a little nervous about serving a new recipe, but how can you go wrong with Jiffy mix and creamed corn?!


Luckily, it turned out great (and everyone agreed)!  We had more than enough fantastic food to eat, including these incredible desserts made by one of my coworkers!


My second to last day went well, and I had mixed emotions about my last day today.  All day, my patients (and even some of my coworkers patients) have been so sweet and wonderful!  My coworkers are awesome and I know come Tuesday, I will miss them even more!


After a long last day of work with tough goodbyes, I swung by Target for some wine, and the BOY and I decided B Wubs would be an easy dinner.  I sipped a beer while I waited for our take out order to be ready.


One of my coworkers’ patient’s brought in the most sweet and beautiful cake today, so I attempted to bring home the leftovers for dessert.  Sadly, its current state is a reflection on my driving : )


Cooper found the frosting before I even noticed and was happily tasting away.  After wings, the BOY and I dug right in too!


We then cuddled up for the night with some wine and a movie.  Not gonna like…we are watching one of my old school favorites Adventures in Babysitting!  It’s a fun way to kick off the holiday weekend, which for me is not only the start of summer, but also a whole new adventure ahead!!!


How are you celebrating Memorial Day weekend?

I highly recommend that you include this cornbread!!!


Sweet Corn Spoonbread

From Southern Bite


  • 1 (8.5-ounce) package JIFFY Corn Muffin Mix
  • 1 (14.75-ounce) can cream style corn
  • 1 (15-ounce) can whole kernel corn, drained
  • ½ cup (1 stick) butter, melted
  • 1 cup sour cream
  • 3 eggs
  • ½ teaspoon salt


  1. Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoonbread is set.

Lazy No More!

Although parts of me LOVE a little time off…my skinny jeans don’t (or any of my pants, really!), so after a few weeks of extra sleep, ice cream, and wine it was time to get back to my healthier routine.  Yesterday morning, when my alarm went off I was out on the path for a pre work run.  I had to work yesterday in order to take Thursday off for the holiday.  Then this morning, after some serious cuddles with Cooper, I was out the door in the pitch black for the 6am strength class that I haven’t been to in a LONG time.


I know that I will be sore tomorrow, but it was great to be back!

After a long day of work, I came home to pack my bag and bake up a sweet treat for the start of the Jewish New Year!


I needed an easy, few ingredient recipe that I could throw together quickly tonight, and of course I found that on Pinterest.

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Our house smelled fantastic!!!  Like warm butter and cake batter…yum!  Looking forward to digging in tomorrow and celebrating the start of an exciting and active new year with my family!


Happy First Day of Fall!


Fresh Apple Cake

From A. Liz Adventures


3 apples, sliced thinly (I used granny smith)

1 Package yellow cake mix

1 Stick of butter, melted


Preheat oven to 350 degrees.  Spray the bottom of a 9×13 pan with cooking spray.  Layer in apples, cake mix, and then drizzle with butter.  Bake for 35-40 minutes.  Serve warm with ice cream.

Wine About Winter

The BOY and I hosted our first ever ‘Wine’ About Winter Party last night!




It included wine tasting, food, and games and was a total BLAST!




Everyone decorated their own wine glasses, and when all of the bottles arrived, the tasting began. 




There was some discussion about how to do the rating, and in the end, we went with a 1-10 system.  The whole tasting was definitely interesting since some of our guests don’t drink wine.


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For appetizers, we did an antipasto plate complete with fresh cheeses, honey, fruit, and nuts.




For the main course, we did meatball sandwiches with a tasty winter salad (made by one of my friends).  Dessert was fruit skewers with pound cake, strawberries, and mallows, red velvet cake, and hot chocolate snack mix (recipe to come).  Plus a few rounds of Likewise and Apples to Apples followed by a hot chocolate bar.




The winner was a Robert Mondavi Meritage and most of the bottles were empty by the time everyone left with their take home gift of mini muffins and Door County Jam.




Our party was a huge success, and we are already planning a summer themed fajita and beer tasting night.




And I have some great ideas for next year’s Second Annual Wine About Winter Party!



Rowena’s Sour Cream Pound Cake

From Tastebook



3 Cups All purpose flour

3 Cups Sugar

1/2 lb butter (2 sticks)

6 Large Eggs

1/4 tsp baking powder

1/4 tsp baking soda

1 Cup Sour cream

2 tsp almond extract



Sift together flour, baking soda and baking powder.

Cream butter and sugar together until fluffy. Add eggs, one at a time and mix until all yellow is gone. Add flour mixture to butter mixture. Add sour cream and extract.

Preheat oven to 250. Place batter in greased and floured tube pan. Bake At 250 for 15 min. Turn oven up to 300 degrees and bake 1 hour or until done.



Cut pound cake into cubes.  You can freeze it like this if making ahead of time.  Place cake, strawberries, and marshmallows on a skewer.  Drizzle with chocolate if desired.

Making Whoopie

I am not sure why this one is so exhausted…it’s not like she ran 20 miles this morning!!!




As I have been hinting in the past few posts, I have taken one of my favorite flavors, pumpkin, and turned it into a wonderful dessert using my brand new Whoopie Pie pan. Since I knew I would be tired from the run, I started the process last weekend, making the pumpkin cakes. Today, it was time to make the filling and put everything together for a celebration with friends this evening. I was inspired by the change in seasons and of course my Whoopie Pies Book. This fanstastically fun book has a whole bunch of tasty cakes and creative fillings that you can mix and match.  They even have a bacon-flavored filling!  I borrowed my post title from one of the chapters in the book.IMG_5211


On Monday, I made the two cakes.  I thought using my new pan (found on clearance at Sur La Table) would be fun and time efficient.  I froze the cakes in an airtight container for the week and pulled them out to thaw this morning.




After a quick nap this afternoon, I got to work on the cream cheese frosting.  There are only four simple ingredients needed to make this filling.  I started with cream cheese and butter at room temperature and then added in powdered sugar and vanilla extract.  The result…a thick and rich cream cheese flavored frosting that pairs perfectly with pumpkin.



My only question was how to transport the dessert.  I thought about putting it together at my destination, but instead decided to put everything together on a serving plate and cover it with Press and Seal.  I spread my cream cheese in between the cakes making a large Whoopie Pie.  I was a little nervous about the cakes falling apart, but they were easy to handle, most likely because they were frozen.  I sprinkled pumpkin pie seasoning over the top.




The Whoopie Pie looked so delicious, it took all of my will power not to cut myself a sliver right away.  You know I was thinking about this spunky dessert throughout my entire run this morning.  I even discussed it with my new friend as we shared our love of pumpkin and pumpkin desserts.  The Whoopie Pie was a HUGE success at the party even though most people had never heard of one.  I will have to brush up on my Whoopie Pie history and facts (all found in the book) before my next party.  It was definitely a topic of conversation!  We cut it like a pie and it tasted amazing on this chilly night.






All in a Day’s Work (Without going to work)

I have gotten so much done today…it feels amazing!  The upstairs is looking so much better and the second bedroom will be ready for company tomorrow night.  Look who even helped out with the dishes.


I am waiting for the BOY to come home from work to eat dinner.  I made a hodgepodge dinner with my remaining spinach, Chard, and bok choy…along with whole grain couscous and grilled chicken. Quite the combination!


Meanwhile, I have spent my post-cleaning time in the kitchen.  Remember the yellow cake with chocolate chips the BOY requested for this weekend.  Well, I frosted the cake AND added sprinkles…because really, what is a cake without sprinkles???

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Initially, I had trouble finding the frosting in the pantry, which is where I KNOW that I put it.  I found it hiding out behind my canned pumpkin in the fridge with a few scoops missing.  This is what happens…when I am away for one night…the BOY eats frosting for dinner?!

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My cake turned out cute…beautiful frosting has never really been my strength, but I am sure it will taste great!  It was tempting to try some frosting, but because of the HFCS I decided against it.  See my June Eat Clean Pledge HERE.  I didn’t even lick off my very frosted fingers.

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I also made my first ever batch of homemade almond butter.  I found Ashley’s recipe for Maple Roasted Cinnamon Almond Butter on her blog Edible Perspectives months ago.  Apparently she has updated it since then because my version was slightly different.  I love grinding my own almonds at the WF and knew I had to try it at home.


My mom supplied the almonds.  I doubled the recipe and began with 2 cups.  I added 3 T maple syrup and baked for 15 minutes, stirring often as recommended.

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I let the almonds cool for 10 minutes before adding them to the food processor.  I can not tell you how loud the noise was initially.  I see now that Ashley recommends only cooling for 5 minutes.


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I poured myself a glass of wine and waited patiently!  Check out my new wine glass.  I stole borrowed it from the Flying Saucer in Memphis to help me with portion control.

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I stirred occasionally and watched the butter become smoother. After 10 minutes, I added a dash of kosher salt, cinnamon and  more syrup.  5 more minutes in the food processor and then I streamed in Safflower oil (that’s what I had in the kitchen) to make a smooth butter.

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All I can say is OMG!!!  This almond butter (which is still warm from the food processor) is absolutely positively UNBELIEVEABLE!  You have to try this!  I have been licking the spatula, bowl, and blade all evening.

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After a busy and productive day, the BOY surprised me with flowers.  They’re from Honduras!  He has a client who brings them to the office and then I benefit when he brings them home.

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Although we don’t often keep flowers around for this reason…

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Luckily, they are hiding safely now!  Well, it’s been a busy day and I am heading off to bed!  Good Night!