There were tons of things that I wanted to get done on my day off Monday and, in the end, only two of them got done. I guess that’s better than zero, right? Regardless it was a wash in terms of really exciting stuff. I did end up making that snow angel and also ended up going sledding with some hooligan friends. Running up and down the sledding hill counts as hill training right? And shoveling out my car counts as weights right? Doubly so because I’m ambidextrous and can could work out BOTH arms without having to slow down the rate of shoveling and time spent in the cold!
Tuesday brought about a snowy 9.3 miler. Quick despite the snow. And despite my eyes just not wanted to open either. A little achy but nothing that was painful. I think I was a little overzealous with the hometown routes this weekend (all my favs are so long!) and the sledding/shoveling on Monday that used new muscles! Of course there were pushups ( 45, 55, 35 30, 56 ) and situps (70, 80, 54, 45, 90 ) although I will say that I would have thought shoveling out on Monday would have been easier with all the pushups I’ve been doing. I guess I shudder to think of how I could really be feeling if I wasn’t doing them.
Wednesday (today) is so far a rest day due to my overall sleepiness and waking up at 0403 and thinking that an hour and fifteen minutes of extra sleep would be nice. And then doing it. But I’m hoping to get a quick 6 miler done after work. We’re painting and scrubbing the walls and other fun handyman stuff today so I’m showing up to work in old running gear. No excuses for not being prepared when I get home. Fingers crossed.
And now for some excitement.
Peppermint Chocolate Cream Pie
I make no bones that I was born and raised a box cake-brownie-cookie gal. I’m slowly getting into the from-scratch stuff (mostly because when I do want to bake I have the time to go all out) but this dessert made for my family’s Christmas Eve dinner was not. Overall I’m not sure if you save any time by going the box/mix route here but I totally saved myself stress. And the holidays shouldn’t be about that. I guess that’s why I’m posting this. To show that not everything has to be done on your own if it makes life easier. I mean, Betty Crocker has made an empire on that idea, right?
I’m sure that there are multiple real recipes that you can find out there and variations on it, but here’s how I made this baby for the fam (For those of you who are so inclined to make it from scratch I’ve included what I’ve done in the past at the very end of the post).
- 1 Keebler Graham Cracker pie crust
- 2 boxes Jello Chocolate pudding
- 1 tub Cool-Whip
- Peppermint Extract
I took out the crust, made the pudding (with 1% milk according to the directions on the box and added in 5 drops of the peppermint) then spread the Cool-Whip on top. It needed to be refrigerated for a few hours (like 6ish) before serving but it’s a very easy dessert to make. Very delicious too. Just ask my brother.
The great thing about this type of pie (especially if you go the easy route like I did) is that there are many variations on it. Like vanilla or banana pudding as well as other types of extracts and other types of graham crackers (I used the honey flavored here). Adding banana chunks is great too(for the banana pudding duh).
See opportunities are ENDLESS here people. Another subset of this recipe is the actual J-E-L-L-O route.
This one is a little trickier just because you need to fold in the Cool-Whip while the Jello is still hot. I’ve never tried making my own jello before but I’m sure you could if you really wanted to? Who knows, Jello is a mysterious food.
- 1 box jello (any flavor your heart desires or the occasion calls for although I prefer key lime)
- 1 tub Cool- Whip
- 1 graham cracker pie crust (either homemade or store bought)
- Fruit of the same flavor as jello (optional)
- Make one package of jello as directed on the box using ~2 cups of hot (boiling) water and stir until dissolved. Then add 1.5 cups of ice water and let chill for 5 ish minutes in the freezer or until thick but still pourable.
- Take the Cool-Whip and fold it into the jello until one consistency. Add the fruit in if you choose to (I usually don’t) and pour into the pie crust
- Let sit in the fridge for 6ish hours and then enjoy
In the end it’ll look something like this:
And here are the from scratch ingredients and directions. I’m thinking I’ll make one of the varieties from scratch when I go to a NYE party in Boston on Friday (anyone got any super duper plans to ring in 2011?!). I have the day off so I have time to not stress about turn-on-the-oven baking.
Graham Cracker Crust (from allrecipes.com):
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon ( optional and very good if you use cinnamon cracker crumbs! )
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Cream Filling (also from allrecipes.com)
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 (1 ounce) squares unsweetened chocolate (or alternatively I’ve used 3 tablespoons unsweetened cocoa powder and 1/4 cup cornstarch)
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
- Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
Whipped Cream (sigh. I’ve only done this one once. I prefer the Cool-Whip methodology even though it’s not hard per se. I just hate to do it. But I used an allrecipes.com recipe for this too)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.