Class on Class

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apple, ballet, class, college, outfit, photo, pinterest, quotation, school, wordless

My first class of the day was ballet.  I haven’t danced in YEARS so it wasn’t pretty.  But I remembered more than I thought I would, which was nice!  It felt so great to get back in the studio.  I love the focus, calm and happiness that comes with completing a ballet class.  It’s like, “Okay, I’m ready for the day!”

After ballet I had two more classes.  I ate this apple sometime.  I took a photo of it, intending to photograph my food today, but then my phone betrayed me and made a loud “CLICK” noise when I took the photo and people stared and I gave up and abandoned that idea.

After class, I came home and did some homework.  Gotta love it when professors assign homework before the first class even happens.

I didn’t take a photo of my outfit, but I liked it today!  It’s basically what I wear to class every. single. day.  Comfy and practical.  Here is a version of it without me in it.

A quotation to keep you going… happy hump day!

What is your favorite quotation?

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Festivities

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apple, biscuits, crackers, family, festive, food, friends, holiday, inspiration, pie, thanksgiving, toffee, williams-sonoma

Crafts on crafts – my friends and I made eight of these wheat bushel place cards before giving up.  They were really difficult to make, but at least they look cute!

I didn’t realize how much I love toffee until this weekend.  This could turn out to be a very dangerous thing.

 

A cracker plate that I artfully arranged for my family’s Thanksgiving party.

I made this Apple Bourbon Streusel Pie, and though it took me a good hour of prep time to make, it turned out perfectly.  I have total confidence in Williams-Sonoma recipes – they always turn out beautifully and taste delicious.  This pie tasted even better the day after Thanksgiving.  I ate some for lunch straight out of the pie dish.  I have no regrets.

“Homemade” biscuits.  I made them at home fresh from the Pillsbury tube.

 

Can you believe the long weekend is over?  It flew by for me.  I’m so thankful for my family and friends.  They are just so much fun to hang out with, and I love them all so incredibly much.  What are YOU thankful for?

 

School and Junk

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apple, busy, cheese, college, crepe, fiber one, potato, reindeer, school

It’s back to school for me already- my college finished winter break ridiculously early, so I’m already back in the swing of books, classes, late nights, and general busy-ness.  But not to worry: I’m having fun!  I’m one of those weirdos who works best when super busy, and I love feeling productive.  Obviously all this busyness and change means less time for blogging, so I’ve sorta just been taking random pictures as of late in the hopes of finally having time to post.  Now it’s 9:20 on a saturday morning, I’m the only one awake, and I finally have some time to write!

The night before I left for school, I made twice-baked potatoes for my family!  Twice-baked potatoes are my favorite, and this recipe is surprisingly good for you!

Lighter Twice-Baked Potatoes – serves 6

• 3 large russet potatoes
• 1/2 cup light sour cream
• 1/2 cup skim milk
• 4 light Laughing Cow wedges
• 1 cup reduced-fat shredded cheddar cheese
• salt and pepper to taste

1. Wash and scrub the potatoes, then poke holes all over them with a fork.  Place the potatoes on a microwave-safe plate, and microwave on high power for 10 minutes.

2. Allow the potatoes to cool, then cut them in half lengthwise.  Use a large spoon to scoop out the potato mush, leaving the skin and a bit of potato (about 1/4-inch) intact.  Place the potato shells on an ungreased cookie sheet, and set them aside while you make the filling.

3.  In a medium bowl, combine potato mush and all other ingredients.  Use an electric mixer for a fluffier, creamier filling.

4.  Spoon some filling back into each potato shell, and bake them at 375 degrees F for 10-15 minutes, or until the tops are golden-brown.

 

The first day back at school, my boyfriend and I got crepes for lunch.  I also got a giant apple!  Seriously, I had to buy it because I had never seen an apple that big!  With a Nantucket  Nectars bottle for comparison…

We also took jumping pictures.  How creative!

I saw these tree reindeers on campus.  Obviously I had to take a picture of them- how cute!

Snacks for class… chocolate chip Fiber One bars are delicious!

Thanks, Mom!  She hid this peppermint bark in my box of clothes that I brought back to school… what a great thing to find while unpacking!

An important lesson: when the dining hall has butterscotch chips (who knows why?) you don’t just leave them there.  You fill a tupperware container with them and stockpile them in your room to bake with.

Same goes for Oreo crumblies.

Almost Thanksgiving!

Tags

apple, autumn, baking, bourbon, cheddar, cinnamon, clementines, college, cooking, eggs, fall, hodgson mill, muffin, pie, pumpkin, recipe, streusel, thanksgiving, whole wheat

It is finally Thanksgiving break!  YES!  It is so nice to be home, sit on a comfy couch, and have a clean, stocked kitchen for cooking.  Oh, the simple pleasures in life.   Speaking of cooking, did you ever think this could come from a dorm kitchen?

I didn’t, either.  But this recipe only has 3 ingredients and is super easy!  The only difficult part is opening the pumpkin can without access to a can opener.  I may or may not have spent 10 minutes struggling with a dull paring knife and an apple peeler before finally getting the can open.

These muffins will make your entire kitchen smell amazing.  They’re healthy, and they taste great.

Easy Gingerbread Pumpkin Muffins

• 1 can (15 oz.) pumpkin
• 1 box Hodgson Mill Whole-Wheat Gingerbread mix  (a tangent: I found this on sale for $3 at the convenience store near campus… it made my day.  Which is pretty pathetic.)
• 1 large egg

1. Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners.

2. Mix all ingredients in a large bowl.  Divide batter evenly into each paper liner.

3. Bake for 25 minutes, or until the tops are firm and bounce back when you press on them.

And that’s it!  Anyone can (and everyone should) make these muffins.

 

I was feeling dizzy when I went to the gym yesterday, so I opted out of cardio and did an intense ab workout instead.  Supine position = no symptoms!

My Favorite Ab Routine… guaranteed to get you sore, but not so sore that you won’t want to do the routine again the next day:

• 20 regular crunches
• 20 crunches on Bosu ball
• 20 Russian twists with medicine ball
• 20 second side plank on each side
• 20 side-ups on each side
• 20 full crunches
• 5 x 20 second plank hold
• 20 crunches on Bosu ball
• 100’s
• 20 push-ups

Plus lots of stretching.  I ❤ stretching!

P.S. Have you checked out Pinterest lately?  I’ve been pinning recipes like they’re going out of style.  As much as I passionately hate the term “food porn,” these look divine.

What else have I been up to?  Thanksgiving baking, of course!

 

Chocolate chip pecan pie that my mom made…

Apple streusel pie that I made, recipe from Williams-Sonoma…

Lunch…

Scrambled egg whites + aged sharp cheddar + salt & pepper, and 2 clementines.  I love clementines when they are in season!

My favorite candies… thanks, Mom!

I shall leave you with this photo…

It’s an apple!

Happy Thanksgiving Eve,

❤ C

The Only…

Tags

apple, apple crisp, baking, college, easy recipe, fall, frizz-eaze, john frieda, oatmeal, recipe, slippers, streusel, Target, winter

The only product that actually keeps my hair from frizzing.

The only cereal that nobody steals from me – it tastes like cardboard.  But yummy cardboard.

The only shoes I wear anymore.  They’ve slowly evolved from slippers to regular shoes.  So.  Comfy.

The only makeup organizer that I actually keep organized.  The top drawer is for stuff I use every day, and the bottom two are for stuff I don’t use daily.

Resourceful Apple Crisp

You know I’m giving you a recipe for this.

Easy Apple Crisp – serves 12

• 10 apples, stolen from the dining hall
• 6 packets instant oatmeal
• cinnamon
• 1/4 cup granulated sugar
• 1/4 cup maple syrup
• 1 egg white
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees.  Peel (we peeled some of the apples and left some unpeeled) and chop the apples into 1-inch cubes.  Toss apples in a bowl with sugar and a few shakes of ground cinnamon.

2. Combine oatmeal, egg white, maple syrup, and vanilla.

3. Spread apples onto a large rimmed baking pan and top with oatmeal mixture.  Bake for 20 minutes, or until the top is slightly browned.  Serve warm with ice cream.  This is best eaten straight out of the pan using plastic spoons.

That’s college baking for you.

Peace, ❤