Squish, gurgle, splash.
Oh, sorry. That was just the sound of me surfacing from the near 10 inches of rain that has fallen in our area in the past three days!
Yesterday was seriously the craziest day of thunderstorms that I can remember in a really long time. From my seat at work I watched system after system roll over the area with thunder and lightening like I haven’t seen or heard in years. Our power at home went out for awhile too!
Thankfully there’s no flooding in my immediate area, but I feel for the folks in Western Iowa who are bracing for some bad stuff. Keep your fingers crossed!!!
I haven’t been able to sleep well the past couple of nights because of the loud thunder but, despite it continuing even into last night, I finally ZONKED and woke up 10 hours later feeling better than I have in a week. After running a few errands this morning – I got my fitness on.
Per Friday’s scheduled workout for Week 1 of the 2011 Summer Shape Up Program, I took Eloise up to the gym where I tackled a quick & dirty 30 Minute HIIT (high intensity interval training) Treadmill Routine:
|15-27||Repeat minutes 3-15|
Then biked home and nearly died pushing through the Workout #1 Circuit in my basement (those cardio blasts are killlllllerrrrrr!!!!)
I’m telling you, there is no need to pay $120 for the Insanity Workout DVDs – The Fitnessista’s workouts are insane AND free. Muwahahahhowww…sob. I hope I can walk tomorrow!
I prefer a light and refreshing meal after a grueling workout, so after a cold shower I assembled this Hummus Tasting Platter for lunch.
Starring Sabra’s Roasted Pine Nut Hummus.
This was the first time I’ve tried this flavor of Sabra aaaaand it’s definitely my new favorite!
The spices on top give the silky-smooth hummus (seriously I am always shocked at how velvety it is!) a burst of fresh flavor, and the pine nuts add a unique crunch.
It tastes different depending on what I dunk it in too, which I like. Lots of variety! I had my choice of sliced cucumbers,
Gahhh, I could have eaten the entire container!
Luckily a little bit goes a long way. There is NOTHING bland about this hummus.
I also had a carton of fresh strawberries in the fridge that were approaching use or lose status, so I sliced up half then froze for throwing into smoothies, and devoured the other half as a sweet & juicy ending to my meal.
Feel good food!
MORE FEEL GOOD FOOD – Crispy Chocolate Peanut Butter Cuuuups!!!
Oh yeah, oh yeah, oh yeah! I have been dreaming about these babies for WEEKS and HAD to make them today!
Crispy Chocolate Peanut Butter Cups are no-bake, easy to make and tooootally worth a butt-kicking workout in order to pop one several…
The recipe I used is for Crispy Buckeyes (my favorite Ohio-inspired treat) but I used a mini muffin tin to make cutie-pie cups instead.
I started with sweet & creamy milk chocolate chips.
After covering the bottoms of the cups with a layer of chocolate chips, I baked the pan for 5 minutes at 350 degrees to get them a little melty.
While still warm from the oven, I used the back of a spoon to squish the chips together and create a sturdy base for the cups.
You could heat the chips in a microwave and spoon the melted chocolate into the cups for a smoother base – but this just seemed easier to me. Melted chocolate always seems to harden to quickly and/or seize up on me!
I set the cups aside and got to work on my Crispy Peanut Butter filling next. First I mixed together peanut butter and butter (yeah these are not healthy crispy peanut butter cups – own it!) then blended in powdered sugar and vanilla.
Finally the “crispy” part was added – Rice Krispies!
At this point you could pause, eat too much filling and not feel like continuing on…
or you could press the filling into the mini muffin cups.
Let’s go with that!
Into the fridge for a bit – then we’re ready to rock.
Crispy Chocolate Peanut Butter Cups
Makes 30 mini cups
Adapted from Crunchy Buckeyes.
1-1/4 cups smooth peanut butter
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1-1/2 cups crispy rice cereal
1-3/4 cups milk chocolate or semi-sweet chocolate chips
- Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in q microwave or on the stovetop and spoon into cups.)
- In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.
- Drop heaping Tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.
It was love at first bite!
Thick and creamy peanut butter filling melts in your mouth, while crispy, snappy crunchies make the whole cup sparkle.
These cute & rustic desserts are so addicting!
Perhaps my favorite part of this recipe though, is the leftover crispy peanut butter batter which I combined with a handful of chocolate chips then rolled into balls.
I’m calling them Crispy Chocolate Peanut Butter Cookie Dough Balls. AHHH!!!
Wow, I’m glad I worked out today… Oh, I’m planning on freezing a bunch of the cups too, so I can pull them out and enjoy at a moment’s notice. YUM!
Well I am off to spend the evening baby sitting Finny-boy. Can’t wait to see what he’s learned since I saw him last week. (They grow up so fast, I tell you!)
Have a great night – and TGIF!
Would you rather have less of the real thing, or more of a lower fat/calorie version?