friday – rest
saturday – rest
sunday – rest
monday – 26 min run, 1.5 hour beach bootcamp class
tuesday – strength training: upper body, 1100 meter swim
wednesday – 40 min run, 55 min spin class
thursday – rest
To celebrate Geoffrey’s birthday, I made an Oreo Crunch Cake. It was great, except for the “secret ingredient.” After the cakes were in the oven, I started to clean up. That is when I noticed my wooden spoon was missing a piece. I frantically looked in every bowl but found nothing. Geoff’s birthday celebration turned into a scavenger hunt. Fortunately, my mind was put at ease the next morning when my boss bit into the mystery item. Never a dull moment in my life !
1 3/4 cups all purpose unbleached flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup plain ricemilk
3/4 cup cocoa powder (good quality)
1/2 cup non-hydrogenated margarine
1 1/2 cups maple syrup
1 tsp apple cider vinegar
2 tsp vanilla extract
Ganache:
3/4 cup soy creamer
1/4 cup non-hydrogenated margarine
12 oz vegan chocolate chips
about 15 cream filled chocolate cookies (like Oreos)
1. Preheat oven to 350 degrees.
2. Spray two 8 inch springform pans with non stick cooking spray.
3. In a large bowl, sift flour, baking powder, baking soda and salt.
4. Heat the ricemilk in a saucepan over medium heat. Bring to a boil, lower heat and add the cocoa powder. Whisk until well combined. Remove from heat.
5. Place the remaining wet ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Finally, pour the wet ingredients into the dry ingredients one or two cups at a time. Mix with a wooden spoon until smooth.
6. Pour batter evenly into prepared pans and bake for 18 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before frosting.
8. In the meantime, make the ganache. Place soy creamer and margarine in a saucepan over medium heat. Add the chocolate chips when all the margarine has melted. Remove from heat and stir until the mixture is smooth. Set aside.
9. Place cookies in a food processor and grind into crumbs.
10. To assemble cake, place one of the cakes on a platter. Pour about 3/4 cup of the ganache on top. Add a layer of cookie crumbs (a couple handfuls). Cover with remaining cake. Pour the remaining ganache over the cake. Using the palm of your hand, press the remaining cookie crumbs into the side of the cake. Decorate as you wish.
friday – rest
saturday – 16 mile bike ride
sunday – rest
monday – 1.5 hour beach bootcamp class
tuesday – 48 min run
wednesday – 20 min elliptical, 50 min spin class
thursday – 28 min run
friday – rest
saturday – 33 mile bike ride
sunday – rest
monday – 1.5 hour beach bootcamp class
tuesday – rest
wednesday – 50 min spin class
thursday – rest
friday – rest
saturday – 50 min spin class
sunday – rest
monday – 30 min run, 1.5 hour beach bootcamp class
tuesday – 1000 meter swim
wednesday – rest
thursday – 20 min run
There’s nothing like a yummy vegan muffin with a good soy latte. That’s why most weekends, I bake muffins for Geoff and I to take to our favorite coffee shop. I’m always searching for new muffin recipes to try and often ask Geoff for suggestions. We both really like peaches and he has a thing for cream cheese (reminds me of Foamy) so I tried this combination and the outcome was super yummy !!
1 cup soy milk
1 tbsp lemon juice
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp crystallized ginger, minced
egg replacer for 2 eggs
1/2 cup melted non-hydrogenated margarine
1 1/2 cup frozen peaches, chopped
1/4 cup vegan cream cheese
1. Preheat over to 350 degrees.
2. Combine soy milk and lemon juice. Set aside (for at least 5 minutes).
3. Sift flours, sugar, baking powder, salt, cinnamon, and nutmeg into a large bowl.
4. In a separate bowl, combine egg replacer, melted margarine and soy milk mixture. Add to the dry mixture until just moistened.
5. Fold in the crystallized ginger and chopped peaches. Spoon batter into 12 muffin cups. Lightly push in 1 tsp cream cheese into each center.
6. Bake for 25-30 minutes or when a toothpick comes out clean. They should be golden brown on top.
I finished these (picture) with Sarah Kramer’s crumbly pecan topping, but they’re great without it as well.
friday – rest
saturday – 30 min run
sunday – rest
monday – 1.5 hour beach bootcamp class, 50 min spin class
tuesday – 30 min run
wednesday – 20 min elliptical, 45 min spin class
thursday – 30 min run
