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New Stretches, Delicious Dinner, what more could you ask for!

New stretch Wednesday is here! Now I wasn’t able to take a picture again, I’ve been taking some time off, just haven’t been able to get my butt into gear to work out. This weather exhausts me and I can’t seem to shake it! I’ve had a lot of stuff on my mind as of late so that has also been hindering my attempts at hoping on the pole. I’ve literally been going to bed around 7-8 at night. I’m praying spring comes soon, before I completely lose my mind!

Here’s the new stretch for today!

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PsycheTruth on YouTube

I’ve been trying out this new stretch routine by this YouTube channel called PshycheTruth. I’ve really enjoyed it, it has both an advanced girl who can do the splits so you know where you want to aim, as well as a novice girl who’s still unable to do the splits but it’s a bit more of reasonable for where most people are probably at.

Now for me personally I think the flexibility in my hip flexors is great, and if that’s all the splits depended on I’d already have them. Unfortunately my quads are not as flexible and I can feel them pulling every time I go down into the splits. So this stretch I found was really useful, it stretched my quads just like I needed. And to get an extra stretch out of this move, you follow up by doing these moves while your legs are in the same position.

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PsycheTruth of YouTube

Stretch4

PsycheTruth of YouTube

For me the forward is what gives me trouble, I can lay flat on my back no problem, well a little problem, I can feel it pulling through my bent legs quad, but that’s exactly what I want it to do right? So it’s perfect. Fantastic round of stretches, if you’d like to see the video and follow along I’ll include that in today’s blog as well because I really enjoy this routine.

Lots is changing for me as of late, looking into getting a new car for the summer, rearranging  a lot of my house so I feel like I’ve actually moved in. I’ve lived here for over a year and I think this is the first time I’ve started to feel like we’ll be here for years that it’s not just a temporary living place. I only lived at my previous place for about a year so I haven’t had that feeling of a permanent residence before, and now I’m starting to. I’m thinking long term for once and while one of those long term thoughts is about our next house and saving up for a down payment, I’ve come to accept that we will be at this house for a while before we get a bigger place. I’ve even planned where I could fit another child in here, I live in a two bedroom, 4 story town house, but there’s still room for another bed room so it’s perfect. Not that that’s happening any time soon, just future thinking again.

I’ve been going Pinterest crazy lately, finding tons of things to do with Alice, foods, house things, even baby things. I do this every so often, there’s just so many things on Pinterest worth pinning. If you want to keep up with my pinning you can follow me here!

 

Here’s one delicious pin I found the other day, and I’ll be nice enough to share it with you!

Slow Cooker Sesame Chicken and Broccoli

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  • 6 boneless, skinless chicken thighs
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon olive oil
  • 1 teaspoon sriracha (more/less to taste)
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 heads of broccoli florets, steamed
  • Cooked white or brown rice
  • 1 bunch scallions, chopped, for garnish
  • Sesame seeds, for garnish

 

Instructions

Remove excess fat from chicken thighs and place in slow cooker. In a small bowl, combine honey, soy sauce, tomato paste, rice vinegar, olive oil, sriracha (optional), onion powder, and garlic powder. Pour over chicken and stir to coat. Cook for 4-6 hours on LOW.

Remove chicken from slow cooker and set aside. In a small bowl, combine cornstarch and water, and stir into the sauce in slow cooker. Turn up slow cooker to HIGH and allow sauce to thicken, about 10-15 minutes. Meanwhile, shred chicken with two forks. Add shredded chicken back into slow cooker and stir to coat.

Divide rice among four bowls. Top with broccoli and chicken. Sprinkle with sesame seeds and scallions.

 

 

I love a good slow cooker recipe, especially anything with broccoli! So I hope you all enjoy this recipe and today’s stretches and I’ll see you on Friday for #FrontSplitsFriday week 5! How exciting!

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Be My Valentine?

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Happy Valentines day lovers! Or happy hallmark day, or even happy Friday. Whatever it may be I just hope you have a wonderful day.

I’ve decided to give up on the video blogs for now, or maybe just do them when I feel like it. At least until I have to cut down on the amount of times I write a week. This will most likely happen during the summer or around September when I head back to school. I feel like right now I have nothing to talk about during the videos without repeating myself since I write this blog 5 days a week right now.

Not to mention it’s super boring around her right now because it’s winter and I am not a winter person. I may be Canadian but dear god I hate the cold. I’m out a lot more during the spring and summer, and even fall, but during the winter I hibernate.

Now I’m not going to lie, I really don’t like Valentines day, not since it pretty much got ruined for me by an ex-boyfriend who broke up with me the day after, and it was a long-time boyfriend which I didn’t have many of, so it was painful. It made me really sour towards this day, but that doesn’t mean I want to ruin it for others, so I try to make it special for my boyfriend as well as my daughter.

I’m not going to be a hipster like half the people I know though and be like “oh you should love whomever every day of the year blah blah blah I’m so hipster blah blah blah” While I think that’s true, at the same time I think it’s very short sited. It’s not that you just love a person the one day of the year, it’s just the one day of the year where you celebrate love. Just like I’m a mother every day of the year, it’s nice to have a day where you celebrate the fact that you are a mother. Amongst all the shit wrong with our world, we need days to celebrate so we’re not always depressed. Although funny enough this is probably one of the most depressing holidays for some people.

Anyways, before we get to the Valentines day stuff, lets talk #FrontSplitsFriday!

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I’ve really seen progression since starting this challenge and I hope you have too! Don’t for get to hastag #FrontSplitsFriday on Instagram, Twitter, Facebook, what ever, I want to see your progression!

Next week I’ll have a side by side comparison of Week 1 and Week 4. So makes sure to watch out for that. I’m excited to see the difference.

Alright now that we’ve got that out of the way lets’ talk Valentines day!

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I have some wonderful recipes for an EASY romantic dinner for two. First off I’d like to start by saying this is not what I’ll be making for my dinner tonight just because my boyfriend reads my blog because he’s a good boyfriend and I want dinner to be a surprise tonight.

But with that being said, I know my boyfriend will also love this meal so sweetie I will make this at some point for us to eat as well. Love you!

So I know a lot of you are busy, weither you be a mom or work, or are even a working mom. So lets’ do something that can be done in advance so it’s ready to go and the biggest part of your meal is out of the way.

Slow Cooker Baby Back Ribs

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Ingredients

3 pounds of baby back ribs, trimmed

Salt and ground black pepper, to taste

½ cup water

½ onion, sliced

1 clove garlic, minced

1 (18 oz) bottle barbeque sauce

Directions

  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on High for 4 hours (or Low for 8 hours).
  4.  Preheat oven to 375 degrees F (190 degrees C).
  5.  Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  6.   Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Easy right?

Next we need a side dish, preferably done at the same temperature as the oven needs to be for the ribs.

What better to go with meat than potatoes?

Roasted Rosemary Red Potatoes

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Ingredients

6 red potatoes, scrubbed and cut into wedges

3 TBS butter, melted

3 TBS vegetable oil (or coconut oil like I like to use for everything!)

1 TBS chopped rosemary (Fresh is preferred but doesn’t have to be)

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together melted butter and oil, then pour into a 9×13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
  3. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Don’t forget to include a veggie with your dishes, simple enough something like steamed broccoli and carrots with a little bit of melted butter is perfect for a dinner like this!

And last but most definitely not least, a delicious Valentines day dessert!

Cheesecake Stuffed Strawberries

cheesecakeberries

Ingredients

1 lb. big, ripe, fresh strawberries

8 oz. softened Philadelphia Cream Cheese

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

1/3 cup graham cracker crumbs

Directions

1.Wash berries and cut just the top off of each one. Remove centers of strawberries using a paring knife. Gently blot each berry dry and stand them upside down on a paper towel while you prepare the cheesecake filling.

2. Place the softened cream cheese, powdered sugar and vanilla in a medium size mixing bowl. Using a hand-held electric mixer, whip the ingredients together until completely blended and smooth.

3. Fill the strawberries using a small spoon, butter knife or cake decorating tube. Once filled, dip each berry (cream cheese end) into the graham cracker crumbs.

4. Place berries in a container with a lid and refrigerate until ready to serve. (These are best made and served the same day.)

Another super easy dessert is also to just do chocolate strawberries. A classic but a good one!

So there you go mes amours! A wonderful dinner for you and your love. I hope you all have a wonderful day, love everyone every day but celebrate love today because without it our lives would be empty.

New Stretch and 31 Grilled Cheeses You Need to Try in your Lifetime!

It’s Wednesday! My favorite day of the week! Why? Well if you didn’t know by now, I’ll tell you, it’s Pole Day! And having missed last week because of the car accident, I’m majorly looking forward to tonight. Minus the fact I have to drive because my best friend is gone to Florida for 10 days, which is the worst! I miss her!

So super excited to go to pole, also haven’t seen my other pole lady in 2 weeks! Which is ridiculous! We have decided to make shirts for Friday, which is Sexapalooza, where we’ll be working the 3Sixty Dance & Fitness (Which is my home studio) booth. So today I’m going on a hunt for some black tank tops that I can put a design on the front with those iron on pages that you print off. I’ll show you guys on Friday during my weekly Video Blog!

Today is also new stretch day! And todays’ stretch is THIS ONE!

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Okay so I don’t know the name of this stretch, what I do know is that it’s pretty close to the One-Legged King Pigeon Pose variation in yoga, so we could go with that.

This stretch lengthens your quadriceps and hip flexors!

So try adding this stretch to your daily stretching routine, today it’s going into mine.

Before I leave I want to share something that a friend posted on Facebook because it is amazing. Amazing for a foodie like myself!

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CLICK THE PICTURE! DO IT NOW!

31 Grilled Cheese that are better than a boyfriend! Just click the picture to be taken to the page. The sandwich pictures is the chicken parm grilled cheese and my mouth is just salivating looking at it! I am definitely going to make this one, I’m not big on bread but I will make an exception for half these sandwiches!

Until tomorrow mes amours!

Parties, Olympics and…Lemons?

Hope you had a wonderful weekend my lovely blog readers! I had a very busy weekend, wasn’t able to pole at all. It’s my daughters 4th birthday tomorrow and with such a large family she had a birthday party both Saturday and Sunday, and today she’s bringing cupcakes to preschool and tomorrow is her actual birthday so we’re doing activities then as well. It’s the first child/grandchild syndrome, she’s spoiled to all hell!

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Saturday I was so tired after setting up the party, having the party and then cleaning up after the party that I was just too exhausted to pole, and in bed by 7:30. Sunday night I went to my mom’s for the party but I was feeling ill most of the time so when we got home at 6 I was in bed out of fear of missing pilates and pole. So now I’m downing cold FX like it’s the holy grail of medicine! I have yet to miss a pole class since level 1 so I don’t plan on starting now!

So excited news in the pole world, Olga Trifonova, an 11 year old Russian Pole Dancer who won a Russian Talent show will be performing at the opening ceremony of the 2014 Olympics. She is an amazing talented young lady, with unbelievable skills.

This’ll be a big step in the direction of getting pole dancing into the Olympics. Apparently before a sport is accepted in the committee showcases it to see how people react to it. In my opinion this’ll open a lot of people’s eyes to the fact that pole dancing doesn’t have to be sexual, and often times is not. It’s an art, and an incredible display of gymnastics. I full heartedly believe that after this pole dancing will be on its way to being accepted into the Olympics. And while I feel like I’ll be too old to compete and not at the level that some of these people are at, maybe it’s something my daughter could one day compete in. I would be proud to watch her compete in pole dancing.

It’s about time people separated it from its erotic counterpart of stripping in clubs. So I don’t know about you but I’ll be glued to the T.V this February 7th to watch pole dancing pretty much make its debut into the everyday world of people who had no idea it could be such hard work and beauty.

Hopefully I’m able to get back into pole tonight, I find myself getting an itch for pole if I haven’t done it in a couple of days. I look at my pole and whimper because all I want to do is practice my routine and moves.

Today I’m going to leave you with a delicious new recipe I’ve learned over the weekend.

Slim Lemon Squares

Makes: 16 servings

Ingredients
Nonstick cooking spray
3/4 cup all-purpose flour plus 2 tablespoons
2/3 cup granulated sugar plus 3 tablespoons
1/2 stick cold butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
1 tablespoon powdered sugar

Directions
1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350-degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

Nutrition facts per serving (1 bar): 100 calories, 1g protein, 17g carbohydrate, 3g fat (2g saturated), 0g fiber

 

Keep an eye out Wednesday for my next blog post! Remember this week I’ve gone down to 3 posting a week, taking it for a test drive, come September I’ll be down to 1 a week due to school.

Until Wednesday mes amours!

Pilates, Pole and …P…injuries!

I hope you all had a wonderful weekend. I sure did! I didn’t do much, but I did spend time with my family which is always a good day to me. My mom and step dad are pretty amazing, because my daughter is learning to skate this year they decided that on the warm day this week to dig out in the backyard a small rectangle and have started to make a rink! I’m very excited, but we have to wait a couple of days for it to actually fully freeze, but my daughter is ecstatic!

I too am excited for this week, on Tuesday I start Pilates! I’ve never tried class Pilates, I’ve only tried home Pilates, so I’m excited to see how this goes. My only concern is that it’s the day before pole, so I’m hoping I’m not too tired for pole the next day, but my choices were either Tuesday or Thursday, so it was either be sore for Pilates or sore for pole, but I’m taking the class with my aunt and Tuesday turned out to be the better day.

I love the idea of Pilates, how it works on your core muscles, and it’s funny because it looks like the easiest exercise compared to lifting weights at the gym, but you know what, when you’re using your body weight it’s just as hard. Not only is it more awkward to lift but for me it’s lifting 135 lbs. I’m looking forward to building a stronger more stable core, because that’s something that you need for pole, so it really is going to benefit me, even if I am sore the next day for pole (which won’t stop me from trying my hardest at pole!) I just can’t even imagine how I’m going to feel on Thursday, it’ll definitely be a rest day that’s for sure!

So I think I mentioned last week that we’re learning our new level 6 routine, it’s to Rihanna’s Rockstar 101. And the first little bit is pretty easy. Spiral, diamond to chair, spinning eagle to fireman, spin under the arm, grind it down the pole, L turn, hip up, body wave, fan kick to back arch (Some of the terms may be different where you come from but these are the names I’ve learned them as) So I was like, pfftt this is easy! Then I got home and it hit me, oh they actually have this routine up on their YouTube channel. So of course being pole obsessed and just generally ambitious when it comes to pole, I thought I`d look ahead and learn some more before the next class.

Well wasn’t I just blown away! The first part is cake compared to the rest of the routine, I understand why my teacher ended where she did for our first class back. Right after the back arch you flip upside down and do the thigh hold. Which I can do but it’s so fast and the thigh hold is still something I have to think about when preforming it, trying to remember which leg goes back and which one remains on the pole, so you know, I don’t fall right on my face!

Here’s the video of the routine with two very talented teachers, the one on the left is my teacher. The thigh hold is not a problem, it’s the multiple holds in a row that I`m scared of. It`s something that I have never done, and I’m completely looking forward to, don’t get me wrong, but I`m a little scared because I have issues with some of the moves. At one point it goes from the butterfly to flatline to starfish. Now on their own I can do the butterfly and starfish, but I have some issues with the flatline. I’ve been practicing hard at it but again it`s another move that confuses me, what goes where?!

I learned something the other day, do not skip warm up, it’s very important. I was eager to show my love the beginning of the new routine so I was like “Warm up? What evs!” (Yes I just said what evs. I didn’t actually dismiss it that easily but I was overly excited and kind of just didn’t bother) but do I ever regret it. I pulled something in around my shoulder blade, to the point it hurts when my shirt touches it. Don’t skip warm up people! It’s dangerous! And I know I should probably take it easy but I really can’t, well not that I can’t, but I really don’t want to! That would mean no pole, but also injuring myself further would also mean no pole. It’s very conflicting!

Today before I leave I’m going to give you one of my favourite smoothie recipes! Strawberry Kiwi!

Smoothie1Ingredients

1-2 Kiwis

1/2 cup of frozen or fresh strawberries (if you’re using fresh I suggest tossing a few ice cubes in there as well)

3/4 – 1 cup of almond milk

1 scoop of protein powder (I used vanilla flavored, yum!)

1/4 cup of greek yogurt (Make sure you get one with no trans fats)

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Looks yummy!

Throw in your fruit first, I do my smoothies in my magic bullet because it’s awesome, but blenders work just as well.

Throw in the rest of the ingredients and then blend, blend like you’ve never blended before!

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Doesn’t it look delicious! (and magical)

Well it was!

This smoothie keeps me full all morning until lunch, although sometimes I have a snack in between just because I know it’s healthy.

Tomorrow I’ll have another delicious smoothie for you! I love smoothies, there’s no denying it. For someone like me who has issues with eating right in the morning because it hurts my stomach sometimes, these are perfect because it’s not hard on it at all.

Until tomorrow mes amours!

Brunch, not exactly breakfast, not exactly lunch. Pretty much just confusing!

Good lord it felt good to get back up on that pole. Unfortunately it was not for long, I’ve been lacking energy for the past little bit and I’m not sure why. Saturday of all days was when I needed energy; I had to do a major haul ass clean up! My father and his girlfriend, plus my mamie, all came over for brunch on Sunday and I’m not going to lie, my house was a mess thanks to a little tornado named Alice. It’s amazing the damage a three year-old can do.

I was thinking to myself Friday night after hanging up the phone with my dad, “Brunch… alright. Wait. What do they serve at brunch?!” So I hopped on my IPad and started my research, and it turns out brunch is confusing! Not exactly breakfast not exactly lunch, so some recipes are like pancakes, some are like sandwiches, there are far too many options.

But I managed to pick a couple recipes, and they’re ones I can make in advance so it makes my life way easier, kind of? I still have to spend the time to make them but I don’t mind.

The first one I picked was a Chicken Breakfast Burrito. A perfect mix of something you’d have for breakfast and lunch.

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Ingredients

  • 3 tablespoons  butter
  • 1 1/2 cups  refrigerated shredded hash brown potatoes
  • 2 cloves garlic, minced
  • 1/4 teaspoon  ground cumin
  • 3/4 cup  diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
  • 6 eggs
  • 1/3 cup  milk
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  ground black pepper
  • 810  inches  flour tortillas
  • 14  ounce can  diced green chili peppers, drained
  • 1 1/4 cups  shredded Colby and Monterey Jack cheese (5 ounces)
  •  Red and/or green salsa

 

Directions

The day before::

1. For filling, in a large non-stick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.

2. In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chili peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.

 

That will be the main course, as a side I’ll be cooking up hash browns. My brother will be bringing ham and Swiss swirl sandwiches from his work and of course there will be a fruit tray.

The other recipe I made is a dessert, sort of. I made a chocolate raspberry banana bread.

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Ingredients

  • 2 cups  all-purpose flour
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground nutmeg
  • 1/8 teaspoon  ground ginger
  • 2 eggs, lightly beaten
  • 1 1/2 cups  mashed bananas (4 to 5 medium)
  • 1 cup  sugar
  • 1/2 cup  vegetable oil or melted butter
  • 1/4 cup  chopped walnuts
  • 1/4 cup  raspberry preserves
  • 1/2 cup  dark chocolate pieces
  • 1 recipe  Streusel-Nut Topping (optional)
  • 1/4 cup  raspberry preserves
  • 1/2 teaspoon  shortening
  • 1/3 cup  dark chocolate pieces

 

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2×3 1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2×3 1/2×2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.

4. After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 tsp. shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.

5. Place the 1/4 c. raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

 

 

Two delicious recipes make for one delicious brunch, and while they’re not healthy, it’s nice to have a day where you don’t have to     worry about what you’re eating. Tomorrow, a pole related post because I know you miss them, but as a mother I also do a lot of cooking and baking so I enjoy sharing recipes.

On this eve of Christmas!

Good morrow! I apologize for no post yesterday; I’ve been feeling quite ill lately. Just before Christmas, that’s my luck! Today will be a short post as well because of the same reason. Really I just wanted to get on here so I could wish everyone a Merry Christmas and Happy Holidays because for obvious reasons I won’t be putting up a post tomorrow.

Speaking of tomorrow, I will be up super early, not because of my daughter but because Bell (a tv/phone/internet provider here in Canada) has decided that they are going to pull my love into work on Christmas day. How Scrooge-ish! I was pretty upset, I mean like everything is closed on Christmas, with the exception to places that need to be open, like hospitals and the buses, but really does bell have to be, do people need internet installed that badly that they can’t wait a day. I guess it’s important for people to have their phones, in case of emergency, but still, I feel like they could have looked for volunteers and then if they didn’t have enough start to assign people. Because there are people who don’t celebrate Christmas, or don’t have family to do anything with, and you get paid time and a half on that day, I’m sure they’d be willing to work for the extra money.

Anyways, that’s enough complaining from me! We still get to have some time in the morning because we’ll be waking up early. I’m excited to see that wide eyed joyful look on my daughters face when she sees the presents from Santa, such a magical time. This year all my Christmas money is going towards my pole-tuition for January, money well spent!

Before I leave you, I’m going to give those of you with kids, or even those of you who just like treats, a recipe to do with the children! Santa cookies!

 

Peanut butter Blossoms

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Recipe and photo from parade.com

INGREDIENTS

  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • ¼ cup milk
  • 2 tsp vanilla extract
  • 3½ cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • ½ cup white sugar (for decoration)
  • 2 (9-oz) bags milk chocolate candy kisses, unwrapped

DIRECTIONS

  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
  3. In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
  4. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.
  5. Bake in preheated oven for 10 to12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Now this makes about 80 cookies, and lets face it, Santa doesn’t need 80 cookies. But the reason I like this recipe is because I also get to bring some to the Christmas party, or give as gifts!

 

Merry Christmas all!