PIN IT!
- 1 oz black cherry vodka
- 1/2 oz grenadine
- cola
- maraschino cherries for garnish
Hallo-week: Bite Size Candy Weigh In
10.28.10
Trick or treating, as a kid, is what Halloween is all about. You dress up in costumes your mother made you, grab the largest pillow case you can find and hit the town, making sure to knock on every single person’s door to score some serious sugary loot. And after the tricks were done and the treats were accumulated, you’d run home as fast as you could so that your parents could inspect your candy and you could start stuffing as many pieces in your mouth that could fit. For me, I often went to bed on all hallow’s eve with chocolate still smeared on my face and hands. And now, I wasn’t a deprived child who never got candy or a morbidly obese one, I literally had to eat my candy fast or my brothers would steal it. Regardless of my intentions as a youth, the adult size me now shudders at the thought of just how many calories, fat and sugar grams I consumed each and every Hallow’s Eve.
Even though I no longer trick for my treats, that doesn’t stop me from indulging in them. I may not stuff an entire pillow’s case worth in my mouth anymore, but I sometimes forget just how many empty calories I’m consuming when October rolls around. So exactly how many calories, fat grams and sugar grams compose our favorite bite size candy bars? Information in table is courtesy of Fit Sugar.
Sure, just one candy bar won’t set you back at all, but who has just one? As you’ll see, these little buggers add up, and if you aren’t careful, you can easily consume a meal’s worth of calories and fat just with these little candies! Instead of over-indulging, just have one or two pieces. Usually to satisfy a craving, all you need are a few bites!
Hallo-week: Fancy Carved Pumpkins
10.27.10
Hallo-week continues friends and today I’m showcasing some seriously artistic pumpkins. Now, I’m not the best pumpkin carver [read, I don’t do it b/c I ruin it more often than not] so what the pumpkin looks like is always a result of Elliot’s twisted little mind. As you’ll see above, he decided to turn our pumpkins last year into a CSI crime scene. As you’ll see later (once I’m home and upload the photo), he carved this year’s pumpkin into an angry pirate. I’m always shocked by how artistic some people are when it comes to their pumpkins, as you’ll see below! Whether or not you carve the face of our president into your decorative fruit this year or go the standard toothless grin, take time to enjoy what you’re doing with the ones around you! Happiness is one of the keys to maintaining good health!
My top pumpkin picks:
Why, it’s President Obama! [via]
Isn’t’ this the coolest pumpkin ever? I love the mini gourd on the tongue! [via]
A Geek Mac’O Lantern! [via]
An adorable little kitty. [via]
Isn’t the detailing on this IMMACULATE? Even if a stencil was used, this is still amazing. [via]
Aren’t these Halloween scene depictions amazing? I couldn’t draw them on paper, better yet a pumpkin! All via Better Homes and Gardens.
and the finale, my top picks for the best carved pumpkins ever!
How amazing is this artistry? The teeth and eyes almost look real! Yikes! [via]
This takes some SERIOUS artistic ability, my friends! How fantastic is this jail scene? [via]
Happy Hallo-week!!
Like That? Try This: Low Fat Apple Crisp
10.26.10
It’s time to take the fresh, red, crisp superfruits you’ve picked this fall and put them to good use! Apples, as you know, are full of amazing health benefits and quite the versatile ingredient when it comes to baking. However, these tasty fruits are commonly seen this time of year in the Thanksgiving staple, apple pie.
Weight gain has never looked so good.
Now, let me preface this by saying I LOVE APPLE PIE. It’s my second favorite holiday dessert (second to cherry pie, of course) and I couldn’t imagine a Thanksgiving without a hearty slice of this delicious treat. However, after doing a bit of research and seeing just how many fat grams, sugar grams and calories make up this decadent pie, it sort of lost it’s luster. If I had known I was eating upwards of 450 calories, 19 grams of fat and 35 grams of sugar PER SLICE, I would have stepped away from the pie tray years ago.
So how am I going to get my baked apple fix without derailing my diet? Four words: Low Fat Apple Crisp. I found a fabulous recipe and added some ‘Claire’ tweaks to it and the end result was absolutely amazing. It tastes just as good as apple pie, seriously. I wouldn’t lie about something like that. And with half the calories and fat, you can totally add 1/2 cup of vanilla ice cream without splitting your pants! What makes this recipe lower in fat is the use of apple concentrate instead of extra butter!
Low Fat Apple Crisp
What You’ll Need:
- 4 medium-large crisp, tart apples, such as McIntosh or Cortland, sliced
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon, divided
- 2/3 cup whole-wheat flour [I used white b/c we were out of WW]
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons canola oil
- 2 tablespoons frozen apple juice concentrate, thawed
- 1/3 cup coarsely chopped walnuts
How To Make It:
- Heat oven to 375°F. Coat an 8-inch square deep dish with cooking spray.
- Combine apples with granulated sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss with a wooden spoon to mix.
- Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
- Meanwhile, combine flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend.
- Using a fork, cut in butter until evenly distributed and there are no chunks.
- Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened. Clumps are good here!
- Remove the foil from the baking dish and scatter the topping evenly over the apples.
- Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more.
Nutritional Information per serving: 270 calories, 8.5 grams of fat, 3 grams of protein and 6 grams of fiber.
Hallo-week: Trade Your Weights for Pumpkins!
10.26.10
This fruits are heavier than they look!
Are you looking for a way to tone your abs and arms this fall without the use of standard weights? Well, look no further than your local pumpkin patch! Standard pumpkins weigh anywhere from 5-50 pounds so just simply picking out your Halloween pumpkin can work as a toning exercise! Since few people pick the first pumpkin they find, squeeze in a rep by picking up, holding/inspecting, and setting down around 8-12 pumpkins!
Also, just cruising the patch can burn some major calories as well. By walking around a pumpkin patch for an hour, without a pumpkin, you can burn up to 200 calories! Add a 10-20 pound pumpkin to your walk and you burn up to 50 additional calories!
[via]
However, the calorie burning doesn’t have to stop once you’re home. By swapping your weights with a 5-25 pound pumpkin and doing 60 minutes of squats and lunges, you can burn up to 430 calories. Since that’s a brutal workout, a 30 minute workout of a squat-lunge rotation with a 10 pound pumpkin will still get you over a 200 calorie burn. A sample exercise is below. Just replace the dumbbells with 5-25 pound pumpkins! (Depending on how much you normally lift)
Alternating Lunges [via]
- Grab a pair of pumpkins and hold them at arm’s length next to your sides, your palms facing each other.
- Step forward with your right leg and slowly lower your body until your front knee is bent at least 90 degrees.
- Pause, then, raise up and bring your back foot forward so that you move forward (like you’re walking) a step with every rep. Step forward with the alternate leg and repeat.
Once you are done sweating, grab a knife and get to carving! Just make sure to save the seeds you find inside for big health benefits and a tasty snack!
Hallo-week: Dracula Inspired Goodies!
10.25.10
I’m slightly obsessed with Halloween and this year, I’ve decided to celebrate all week long! I got this idea from my good friend Nicole and I’m eager to partake! Halloween is the one time of year where you can dress up and take on a new persona, as well as indulge on sweet drinks and miniature candies without much regret. To kick off this Hallo-week celebration, I’m featuring a Dracula inspired drink and cupcake combo. Who knew blood tasted so darn good?
Dracula’s Kiss Cocktail
What You’ll Need:
How to Make It:
- Coat the bottom of a glass with grenadine.
- Add ice and vodka.
- Fill with cola.
- Garnish with cherries.
Dracula’s Bite Cupcakes [Via Parenting Magazine]
[Via]
What You’ll Need:
Cupcakes:
- ¼ cup unsalted butter, at room temperature
- 2/3 cup superfine sugar
- 1 extra-large egg, at room temperature
- ½ teaspoon vanilla extract
- 4 tablespoons red food coloring
- Pinch of salt
- ¼ cup cocoa
- 1 ½ cups all purpose (plain) flour, sifted twice
Frosting:
- 2 tablespoons (25g) butter, at room temperature
- 1⁄2 cup (125g) light cream cheese, at room temperature
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup (125g) confectioner’s (icing) sugar
Cherry “Blood” Sauce:
- 1 cup (125g) black cherries, very ripe and de-stoned or canned
- 1⁄4 cup (50g) superfine (caster) sugar
- 1⁄2 cup (120ml) water or juice from the canned cherries, if using
- 1⁄2 teaspoon lime juice
- 1 tablespoon cornstarch (cornflour)
How to Make:
Cupcakes:
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper cases.
- Using an electric mixer, cream the butter and sugar together until very light (about 5 minutes). Beat in the egg until well incorporated. In a small separate bowl, beat the vanilla extract, coloring, salt, and cocoa into a thick paste. Beat into the butter mixture.
- With the mixer running on a slow speed, add the flour to the mixture in three parts, alternating with the buttermilk and beginning and ending with the flour.
- Stir the vinegar into the baking soda, add to the batter, and fold in using a spatula. Leave to stand for 3 minutes.
- Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before decorating.
Frosting and Decoration:
- To make the frosting, beat the softened butter in a small bowl. Add the cream cheese and blend together until there are no lumps. Add the vanilla extract and gradually beat in the sugar until you have a fairly thick, spreadable consistency. Ice the cupcakes using the back of a dessertspoon and give them a smooth finish.
- To make the cherry sauce, blend the cherries in a bowl using an electric hand blender, then place in a medium-sized heavy-based pan with the sugar, water, lime juice, and cornstarch or arrowroot. Heat on medium until the cherries begin to release their liquid, and then slowly bring to a boil, stirring constantly. Reduce to a simmer and heat until the cherry mixture has thickened to the desired consistency (runny enough to pipe but thick enough to prevent bleeding into the frosting). Allow to cool.
- Fit a piping bag with a number 67 tip, then pour in the cherry pulp mixture. Insert the tip gently into the frosting to make “bite marks,” and then spill the “blood” out over each cake. Dot the finished cakes with pomegranate seeds.
Nutritional Information per cupcake: 260 calories, 12.2 grams of fat, 3.1 grams of protein and .5 grams of fiber.
