Archive for the ‘Condiment’ Category

What I’m announcing:

I got a new job! I start on Monday and couldn’t be more thrilled. I’ll be a social media strategist at one of Milwaukee’s largest advertising agencies. This company has such a stellar reputation, and I feel privileged to say I work there. The whole transition will obviously be a challenge in itself; it’s always so hard starting a new job, learning new names, processes, your way to the bathroom…

What I’m looking at:

Our Pinterest DIY Wine Crate Coffee Table is now complete! It turned out even better than I expected. Two weekends ago, Brenton went up to Appleton to make the base and screw everything together with his dad. They also added wheels to make it easier to move. You can check out the original pin here.

Oliver is obviously thrilled as seen by his tongue sticking out. Surprisingly, he wasn’t too freaked out when Brenton brought this in the house (like he gets whenever be bring a large box, suitcase or anything else foreign into the apartment).

If you have any questions about making your own DIY Crate Coffee Table, email me at Alysha@shesontherun.com. I didn’t know how many people would be interested in seeing the whole process.

What I’m wearing:

Boot candy a la Pinterest. I’ve been looking at these riding boot toppers for months. Since Brenton’s mom is an expert knitter, I asked if she would make me a pair. Check out the awesome job she did:

These are the original ones from Pinterest in case you’re wondering:

What I’m eating:

Trader Joe’s Spinach and Kale Greek Yogurt Dip. Last week we got a new TJ’s in Brookfield, which Brittney and I flocked to on opening day because we are total food nerds (check out her fun purchases here). Thanks to Carol, I still have 3/4 jar of Cookie Butter left, so I didn’t need to pick that up :)

Source

What I’m entering:

This Fall Baking Giveaway from William Bounds (the awesome company who hosted my Sili Tea Ball Giveaway.) When you “like” their Facebook page, you can enter to win $70 in prizes — including a nutmeg twister and their Sili Gourmet server, brush and pie crust protector (everything you need to bake and serve the perfect pie). Hurry! Contest ends Nov. 19.

What I’m looking forward to:

Remember my trip to Blue’s Egg in Milwaukee last month? Well, I’m so excited to get together with Brittney and Laurie (and their respective hubby’s/hubby’s to be). They are troopers for agreeing to meet Brenton and I at 8 am on a Sunday, but Blue’s Egg is one of the hottest brunch spots in town and I’d rather get there early than wait an hour (patience is not one of my virtues!)

Question: What are your Thursday Things?

For me, nothing screams fall like apple picking, changing leaves and knee-length riding boots. It may only be early October, but I have successfully enjoyed all three.

When you combine my love of apples with my new favorite hobby, canning, it was only a matter of time until the two joined forces in the kitchen.

Well, that match made in heaven happened this past weekend. I canned my own Apple Pie Filling (post to come soon) and this delicious Cranberry Apple Butter.

This has been the easiest thing I’ve canned so far. So if you’re a newbie like me, it’s a great starting point. I saw this recipe on one of my favorite food blogs, Mommie Cooks. When I saw that Julie used a slow cooker to make the apple butter, I was sold. Not to mention a bag of frozen cranberries was sitting in our chest freezer since last Thanksgiving, so I couldn’t wait to use that up!

Canning Instructions: Prep your jars and lids for canning. Ladle butter in 3 pint jars (or 6 half-pint jars) and process in a water bath canner for 10 minutes. After 10 minutes, let jars rest in the rack (after being lifted to the top rim of the canner) for 5 minutes. Place jars on a dish towel on the counter and let cool for 24 hours before removing the bands and storing.

Question: Are you an apple butter fan? This is one of those foods that I hated when I was younger but now love as an adult.

Happy Friday! This week has crept by at a snail’s pace (probably because I’m excited for all that’s going on this weekend). Tomorrow I’m tacking a 9-mile run before getting a massage (woo hoo!). There’s also Irish Fest, a fun blogger’s brunch and trolling the farmers market (but not necessarily in that order).

If you’re heading to the market, or your garden is overflowing with zucchini, I’m sure you’ll appreciate these recipes. I posted about Potato Carrot Zucchini Pancakes last year and it’s remained one of the top-rated posts on the blog.

And this, my friends, may be the healthiest zucchini bread you’ll find (that still tastes good). It’s a Whole-Wheat Zucchini Banana Bread. Of course I had to smear some homemade lemon curd on top. (BTW, I canned this on July 22. This was the first time I popped open a jar…it worked!).

    Print This!    

Whole Wheat Zucchini Banana Bread

Adapted from Delishhh

Yields: 1 Loaf | Prep Time: 20 minutes | Bake Time:  60 minutes

2 eggs
1/4 cup honey
1  banana, mashed
1/2 cup brown sugar
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 medium zucchini, grated
1/2 cup chopped walnuts

Preheat oven to 350.  Lightly grease a standard-sized loaf pan.

Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.

In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon.  Mix into the egg/banana mixture just until combined.

Stir in the zucchini and chocolate chips, just until combined.

Pour into the loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.  Let rest for 20 minutes before removing from the loaf pan.  Cool completely on a wire rack.

 

For best results, store loosely draped with a kitchen towel. Wrapping your bread in plastic or foil will result in gummy texture.

Question: Any fun weekend plans? Favorite zucchini recipes? Feel free to link up!

I am a peanut butter fiend. I’ve used it in pies, sandwiches (PB and banana, anyone?), in oatmeal and on top of waffles. Nothing beats this savory spread with a hint of sweet – except a new product I found called Better’n Peanut Butter. This stuff tastes like a better version of peanut butter and it has half the calories, much less fat and no preservatives. My only gripe is that it’s extremely hard to find and if you do, you’re forced to pay about $5 for a modest-sized jar. This is one of those cases where you have to decide between buying a healthier product and spending more or getting one packed with fillers and paying much less. Well, screw this dilemma – I’m making my own!

Verdict: A+
Sorry to toot my own horn, but this stuff is amazing. I ground mine to a very smooth consistency and have since tried it twice: after first making it and after it sat in the fridge for a day. Unlike the store-bought “natural” varieties, oil never settled to the top (perhaps because I didn’t use that much?). After seeing how easy, delicious and CHEAP this was, I don’t know why more people don’t make it themselves. That, and you aren’t dealing with partially hydrogenated oils (aka trans fats). I’m officially hooked.

Today I put some peanut butter on top of a toasted whole wheat bagel and added more honey. I also used this mixture as a dip for some farmer’s market apple slices.

What are your favorite things to do with peanut butter?