I've had two main struggles throughout my life, the first being my weight, and the second being my terrible skin. You all already know about my ongoing weight, exercise and healthy eating battles as that's what this blog is mostly about, along with my love of baking and cooking. I've never touched on the skin issues before.
I've had acne since I was about 13, now over half of my life. In those days Clearasil and Oxy were my BFFs, yet, they never seemed to do much. When I hit about 16 my mom decided to buy me ProActiv off an infomercial, it did nothing but make my skin worse and give me an allergic reaction. My mom then took me to a dermatologist. That first derm decided topical treatment was the way to go. More benzoyl peroxide (which I hate, it bleaches everything), clyndamycin, and other creams, lotions, and cleansers. I switched derms around college, this one decided oral antibiotics was the answer to my resistant skin. I ended up on doxycline at the nice co-pay price of $60 a month, along with Differin gel, then Retin-A Micro, and more cleansers. I was under the care of a dermatologist from about 16-22. At 22, I was kicked off my parents' health insurance and decided I couldn't afford going to the derm anymore. Instead, I went to the clinic on campus and got a prescription for birth control. And while the birth control helped, my skin was never clear. During my non-health insurance days, I tried a number of cosmetic company skin care lines, including Clinique and Erno Laszlo.
Enter this March, I decided to go off the pill for various reasons, and my skin decided to flare up worse than it had ever been. It's embarrassing. I feel so self-conscious. I decided to give a natural approach a try. I bought a bunch of products from Lush, tea tree oil, witch hazel, calamine soap, coal soap. I tried it for 6 months, it didn't work. I'm at my wit's end. I finally gave in and went back to the dermatologist. This time I have the combo of a benzoyl peroxide cleanser, Ziana gel, and Solodyn oral antibiotics. Since I've seemed to try everything under the sun, this is my last attempt before Accutane. I am terrified of Accutane. I'm so self conscious of my skin, I try to joke about it, "oh I still get carded because I look like a teenager with my pizza face," but in reality, I can't leave the house without some form of makeup on so I can try to hide it. I'm hoping this regime works this time.
Friday, September 24, 2010
Wednesday, September 22, 2010
Irish Car Bomb Cupcakes
I love cupcakes, you all should know that by now, but seriously, I adore them. My newest addiction has been making "filled" cupcakes, something with a little surprise inside that you don't see coming from the outside. When I saw a recipe for Guinness and Bailey's aka Irish Car Bomb cupcakes I knew I had to make them! Perfect treat for the hubs' office, because after all, what is better than sharing little cups of deliciousness?
Irish Car Bomb Cupcakes (source: Annie's Eats)
Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped (I used Hershey's Special Dark chocolate chips)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired. And if you have extra ganache, pipe across the top of cupcakes as extra garnish.
Irish Car Bomb Cupcakes (source: Annie's Eats)
Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped (I used Hershey's Special Dark chocolate chips)
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired. And if you have extra ganache, pipe across the top of cupcakes as extra garnish.
New Toy = New Motivation
Yesterday was my birthday, and again we celebrated in the usual style, Melting Pot for dinner, and more running gear as gifts! Last year, if you recall my wonderful husband bought me my first pair of running shoes and a Nike+ for my birthday, this year I got this little baby:
That my friends, is a real runner's toy, and one I have been pining after for months now, a Garmin Forerunner 305! I've wanted this super awesome GPS, heart rate monitor, pace calculator, all around all-star watch after I began training for the half marathon. While I like my Nike+, it isn't always 100% accurate, it's a toy, this however, is a tool. It's precision and calculation are spot on. It can calculate grade, elevation, and it has a nifty feature where if you happen to get lost on your running route, you can just hit "Back to Start," and it will show you the way to get back. I think I am officially in love.
So of course I had to test it out this evening and play, enter new motivation. Hubs and I went out for a nice 2 mile evening spin around the loop in our neighborhood. It was my first time hitting the pavement since the Navy 10 Nautical Miler on June 6th. Needless to say, I was incredibly rusty and out of shape. I suppose taking 3.5 months off will do that to you, and completely kill all endurance. I almost feel like I am starting from scratch again. But, since I am planning on training for the races I mentioned in my last post, I think this is just the thing to help me stay motivated, and give an analytical junkie like me loads of data to analyze and try to improve upon. I ran tonight's first mile in 11:40, and the second in 12:03, and if you look at the graph below, you'll see my pace and the grade of the surface, it's pretty fun to see how I slow down as the grade increases and I have to tackle hills. I hate hills, I like to walk up them and the run down, but I did manage to run a few, and it was great to see that with this program.
I'm looking very forward to the next few weeks and hoping it brings in some Fall weather here so I can go out and run with my new data grabber. It's nice to be back in the saddle again!
That my friends, is a real runner's toy, and one I have been pining after for months now, a Garmin Forerunner 305! I've wanted this super awesome GPS, heart rate monitor, pace calculator, all around all-star watch after I began training for the half marathon. While I like my Nike+, it isn't always 100% accurate, it's a toy, this however, is a tool. It's precision and calculation are spot on. It can calculate grade, elevation, and it has a nifty feature where if you happen to get lost on your running route, you can just hit "Back to Start," and it will show you the way to get back. I think I am officially in love.
So of course I had to test it out this evening and play, enter new motivation. Hubs and I went out for a nice 2 mile evening spin around the loop in our neighborhood. It was my first time hitting the pavement since the Navy 10 Nautical Miler on June 6th. Needless to say, I was incredibly rusty and out of shape. I suppose taking 3.5 months off will do that to you, and completely kill all endurance. I almost feel like I am starting from scratch again. But, since I am planning on training for the races I mentioned in my last post, I think this is just the thing to help me stay motivated, and give an analytical junkie like me loads of data to analyze and try to improve upon. I ran tonight's first mile in 11:40, and the second in 12:03, and if you look at the graph below, you'll see my pace and the grade of the surface, it's pretty fun to see how I slow down as the grade increases and I have to tackle hills. I hate hills, I like to walk up them and the run down, but I did manage to run a few, and it was great to see that with this program.
I'm looking very forward to the next few weeks and hoping it brings in some Fall weather here so I can go out and run with my new data grabber. It's nice to be back in the saddle again!
Tuesday, September 14, 2010
Life On Hold? I Think Not...
Today I was feeling down, see the hubs is getting set to deploy soon and it made me feel like my life is going to be on hold while he's gone. All the plans we made for the end of this year and next, specifically starting a family and trying to have a baby are now tabled until he returns, and with the prospect of him not returning until about a year from now, it just about kills me. I get in a funk and feel like I am just wasting away time, pressing the "hold" button and wishing desperately to fast forward until he is supposed to return, and he's not even gone yet! The last time deployment came around I was in grad school, interning, and living with my BFF in Orlando, read: I had my own life and plenty to keep me busy. This time around, I have no friends, no job, no family, and no real things to keep me occupied. But then, I decided I needed to snap out of it! So what's a girl to do? Come up with some new goals to work on!
I got to thinking, what is it that I really would love to do and cross off my bucket list while he's gone since I will have oodles of time to devote to myself? The number one thing for me is always to work on myself and manage my weight. I've been struggling to reach that magic number for 2 years now, and it hasn't happened. Mostly, it's because I am just not dedicated enough. I find ways to sabotage myself, and with the hubs around I use him as my excuse and co-conspirator to getting off track. So this time, as you are all my witnesses, I am going to finally get these last, ugh,15 pounds off! After all, I want to be in tip-top shape before embarking on a journey where I will actually have to gain weight, and I want to have the healthiest pregnancy possible, and I think if I am at my healthiest pre-baby, it may help during the pregnancy and post-pregnancy.
My next goals go hand in hand with the weight loss, I'm going to run more. How much more? Well, I think I am going to do two, yes, TWO, more half marathons. I began thinking that I am most motivated when I have something to train for. And given that I've already run a half marathon, this time I am going to shoot for making it a PR. I'm thinking about the Disney Princess Half in Disney World in Florida in February 2011, and am hoping since it will be in my home state, that my mom, or aunt, or BFF would be willing to come with me for the weekend, and since I have some friends in the area, that maybe I could even see them (you all know who you are ;-) ). I'm also hoping to do the Germantown Half one again in March 2011, and hopefully my aunt will come out during her Spring Break to cheer me on from the sidelines. I've thought about a full marathon, and while it is something I think I would really like to do some day, I just don't know if I am a good enough runner to commit to doing one yet. Maybe I'll change my mind in the midst of half marathon training again, but I'm not banking on it just yet.
I'm also going to finally get through the 30 Day Shred. I know I've started it about 10 times now. But this time, I commit, I am going to do it straight for 30 days. I'm not sure when I'll do it yet, before, during, or after half marathon training though, but sometime in the next year, I WILL do it.
I'm also thinking about doing P90X after the halfs. I know I wouldn't be able to handle it during training, but in the months after the races, I will have some time, and I am just so inspired by the results I see with this program. I'm very tempted to buy it and try it. I think it would be a great asset in helping me reach my weight loss goals, plus I'd like to be ripped ;-)
Finally, I'm going to read more. I've done a lot of reading this year. More than I did in any recent years, but I'd like to do more. So, I think I'm going to set the goal of 25 books in a year, puts me at about 2 books a month, and would keep me busy and happy. So start sending me some good read suggestions!
In addition to the goals, I will also be traveling and visiting family and friends to keep myself busy and get to spend some quality time with people I don't get to see often. I'm really excited at the prospect of spending time with everyone! So I guess maybe deployment won't be so bad after all. I know there will be rough days, but I'm hoping these goals will help me stay focused and help pass the time. Stay tuned for progress reports!
I got to thinking, what is it that I really would love to do and cross off my bucket list while he's gone since I will have oodles of time to devote to myself? The number one thing for me is always to work on myself and manage my weight. I've been struggling to reach that magic number for 2 years now, and it hasn't happened. Mostly, it's because I am just not dedicated enough. I find ways to sabotage myself, and with the hubs around I use him as my excuse and co-conspirator to getting off track. So this time, as you are all my witnesses, I am going to finally get these last, ugh,15 pounds off! After all, I want to be in tip-top shape before embarking on a journey where I will actually have to gain weight, and I want to have the healthiest pregnancy possible, and I think if I am at my healthiest pre-baby, it may help during the pregnancy and post-pregnancy.
My next goals go hand in hand with the weight loss, I'm going to run more. How much more? Well, I think I am going to do two, yes, TWO, more half marathons. I began thinking that I am most motivated when I have something to train for. And given that I've already run a half marathon, this time I am going to shoot for making it a PR. I'm thinking about the Disney Princess Half in Disney World in Florida in February 2011, and am hoping since it will be in my home state, that my mom, or aunt, or BFF would be willing to come with me for the weekend, and since I have some friends in the area, that maybe I could even see them (you all know who you are ;-) ). I'm also hoping to do the Germantown Half one again in March 2011, and hopefully my aunt will come out during her Spring Break to cheer me on from the sidelines. I've thought about a full marathon, and while it is something I think I would really like to do some day, I just don't know if I am a good enough runner to commit to doing one yet. Maybe I'll change my mind in the midst of half marathon training again, but I'm not banking on it just yet.
I'm also going to finally get through the 30 Day Shred. I know I've started it about 10 times now. But this time, I commit, I am going to do it straight for 30 days. I'm not sure when I'll do it yet, before, during, or after half marathon training though, but sometime in the next year, I WILL do it.
I'm also thinking about doing P90X after the halfs. I know I wouldn't be able to handle it during training, but in the months after the races, I will have some time, and I am just so inspired by the results I see with this program. I'm very tempted to buy it and try it. I think it would be a great asset in helping me reach my weight loss goals, plus I'd like to be ripped ;-)
Finally, I'm going to read more. I've done a lot of reading this year. More than I did in any recent years, but I'd like to do more. So, I think I'm going to set the goal of 25 books in a year, puts me at about 2 books a month, and would keep me busy and happy. So start sending me some good read suggestions!
In addition to the goals, I will also be traveling and visiting family and friends to keep myself busy and get to spend some quality time with people I don't get to see often. I'm really excited at the prospect of spending time with everyone! So I guess maybe deployment won't be so bad after all. I know there will be rough days, but I'm hoping these goals will help me stay focused and help pass the time. Stay tuned for progress reports!
Tuesday, September 07, 2010
Cookies and Cream Cupcakes
You all know by now how much I adore dessert, especially all things cake and cupcake. And you all know about my love affair with all things chocolate. Well, when I saw this recipe, from Annie's Eats pop up in my Google Reader a couple months ago, I knew I had to make these. The good news was Hubby's birthday was rapidly approaching, and this was a good excuse to make a batch of these for his office. Be forewarned though, you will need an entire bag of Oreos for this. We're talking serious deliciousness!
Cookies and Cream Cupcakes (source: Annie's Eats)
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
For garnish:
Oreo cookie crumbs
24 Oreo cookie halves
Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Cookies and Cream Cupcakes (source: Annie's Eats)
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)
For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream
For garnish:
Oreo cookie crumbs
24 Oreo cookie halves
Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
