Tuesday, June 22, 2010

I did it!

After months of reading, researching excercise trends, trying new machines and workouts, attending workshops, studying flashcards and taking online practice quiz after online practice quiz...
I am, now, a certified personal trainer!
My plan is to spend the next few weeks designing a bootcamp that I will launch in the fall. I want to lead the kind of bootcamp that really hits calorie burn and strength building hard. I want to have the kind of bootcamp that produces results that ALL women want; tighter buns, thighs, abs and arms and greater cardio endurance. My goal is to never have someone leave the last day of my bootcamp feeling the same as when they came in.
This is what will keep me up at night for the remainder of the summer.
See you all when school starts;)

Wednesday, June 16, 2010

Pecan Pie

There is only one single dessert on the entire planet that I have refused to give even a second thought to.
I have judged it on appearance alone, but for good reason. It looks like ground up
these
But this weekend was my dear mother-in-law's birthday and guess what her favorite pie just happens to be.
I'm always up for a challenge.
So, for the first time in my life, I made one of
these
Pecan pie...where have you been all my life???

Here's the YUMMY recipe for pie and crust-

Cream Cheese Pie Crust and Pecan Pie
(Makes one 9-inch crust)


• 2 teaspoons cold water
• 1 teaspoon cold cider vinegar
• 1 1/2 cups all-purpose flour, plus more for surface
• 1/2 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 4 ounces cold cream cheese, cut into small pieces

Directions
1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
3. Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
4. Make filling (see our Pecan Pie recipe).

Pie
Makes one 9-inch pie

• 10 ounces pecan halves (2 3/4 cups), toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark-brown sugar
• 1 cup light corn syrup
• 4 ounces (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• 1/2 teaspoon salt
• Cream Cheese Pie Crust

Directions
1. Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
2. Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)

Wednesday, June 9, 2010

GNO

Manicures, pedicures,

french fries and rootbeer...

the makings of a perfect girls night out with the best cousins in the world.

Monday, June 7, 2010

Action!

I love this idea for any coaches or team moms out there. Our very talented coaches wife took action shots of all of Cade's baseball teammates and blew them up into posters for the kids rooms.

Here's Cade's-


Now, he has a real hero hanging on his wall...love it!