Monday, October 31, 2011

Monster Mash

On Sunday afternoon, Carolina and I ran the Monster Mash 15k. This was a new race distance for us (9.3 miles) as we usually run 5ks (3.1 miles), 10ks(6.2 miles), or half marathons (13.1 miles). We decided to embrace the decade we were born in and run in our 80's attire.

It was a really fun race and we actually ended up placing!! We literally almost crossed the finish at the same time, separated by milliseconds, but I ended up getting 3rd overall for women (placing in races goes by gun time: the time when the race officially started to when you cross the finish, not chip time: the time you cross the start line until you cross the finish line)

and Carolina got 2nd for our age bracket!

Go us!! Now onto our 1st half of the running season in a few weeks!! Happy Halloween!

Saturday, October 29, 2011

A day of rest

I have been doing some form of grad school work everyday for as long as I can remember (this semester..). Today, I finally had an absolute break! I needed it!
The day started off with a short 3.5 mile run in my favorite cold weather gear:

Followed by the Grogan's Mill Farmer Market with Carolina to see Emily, who was selling her yummy Hungry Bars!! She is owns a fabulous business called Bluebird Bakery. You can order Hungry bars and other all-natural baked goods from her online! (I got peanut butter and chocolate chip, which are obviously two of my favorite things!)

Carolina and I then hit up the big Marshall's in the Woodlands for some few good running clothes @ amazing prices. We happened upon some ridiculous running pants. Be thankful that they were $35 or you might see us wearing them in lots of 1/2 marathon pictures! : )

Afterwards, Brad and I headed into town for a lunch at Brown Bag Deli. SO good! They make their own bread and their fruit cups are legit fruit and not fruit cocktail!
We did a little shopping and then picked up dinner from Niko Niko's!
What a perfect day! Hope your Saturday was relaxing as well!

Friday, October 28, 2011

A cup of coffee cake

Happy Fall Y'all! This weather is wonderful!! We've had to bust out the pink camo sweatshirt for Chloe, running tights for me and the blankets for couch time. Wooohoo! Tomorrow may even include a warm coffee drink.
Cold weather= the perfect conditions for being inside and pinning. Not only does Pinterest have great DIY projects, decor and style, but it also has recipes, which is probably one reason that I spend so much time on there. I found a recipe lately that was quick and easy, so I tried it out today.

A Cup of Coffee Cake (In less than 5 minutes)

from Prudent Baby

1 tbs butter
2 tbs sugar (I would probably do more like 4 tbs)
1/2 egg
2 tbs sour cream
A few drops of vanilla
1/4 c flour
1/8 tsp baking powder
For Crumble topping
1 tbs butter
2 tbs flour
1 tbs brown sugar
1 tsp cinnamon

1. Soften butter in coffee cup for 10-15 seconds
2. Stir in sugar
3. Crack egg into a ramekin and pour half into the coffee cup
4. Stir in sour cream and add a few drops of vanilla (I would also add in a little cinnamon)
5. Add in flour and baking powder. Stir until mixed in well.
6. For the crumble topping, combine 1 tbs butter, 2 tbs flour, 1 tbs brown sugar and 1 tsp cinnamon in a separate ramekin. Smoosh together and add it on top in your coffee cup.
7. Cook in the microwave. Start with 1 minute and then proceed in 10 second intervals until its done.
8. Let it cool and enjoy!
*I obviously doubled the recipe so that Cody and I could both have breakfast : )

*Total carbohydrates for each cup = 72g 

Also here's a little peak at what's going on in our kitchen right now

but have no fear, good things to come.
Happy a wonderful weekend!! Aren't these weekends just so needed!?

Chocolate Peanut Butter Banana Ice Cream

Chocolate Peanut Butter Banana Ice Cream
Single Ingredient Ice Cream
from Use Real Butter
*Recipe observations 1. Cutting up the banana before freezing is such a good idea. I'll always throw almost bad bananas into the freezer to use for smoothies and peeling them makes me feel like my hand is going to fall off. I will cut them and place them baggies first from now on 2. I could have eaten just the bananas mush by itself. SO good!


4 bananas, just slightly overripe (brown spots good, completely black not so good)
2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream)
2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter)
1. Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Do not freeze the whole banana, it will be much harder to blend.
2.Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). The bananas will begin to blend into a creamy texture.
3.When the bananas look like whipped ice cream, add in the peanut butter and cocoa. Mix until well blended. (You could really mix in anything that you wanted to.)
Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.

Monday, October 24, 2011


In September, both of my parents turned 55. This seemed like a cause for a big celebration, but unfortunately, timing would not allow us to truly celebrate until this weekend. Our families came into Longview on Friday night. On Saturday evening, we had a birthday party for them out at the barndominium. It was a relaxing night with friends and family, in a beautiful, serene location.
Here was our set up:
Cake pops (see recipe at end of post)
Pink Lemonade, Mcalister's sweet and unsweet tea in mason jars inside of a galvanized tub
S'mores for after dinner
Tables on the patio
Butcher Shop burgers
We ate


And visited

This weekend we also took family pictures with mine and Cody's amazing wedding photographer. I cannot wait to share those pictures in just a few weeks!
Hope y'all had a wonderful weekend too!

Cake Pops
from BHG
  • 1 package 2-layer-size cake mix (I did one pack of chocolate and one pack of funfetti)
  • 1 - 1 1/2 cups frosting (I used chocolate for the chocolate cake and white for the funfetti)
  • 12 ounces vanilla- or chocolate-flavored candy coating, chopped (I used both, chocolate for the chocolate and white for the white)
  • 34 - 36 lollipop sticks (I just had a 25 pack of lollipop sticks and made the rest into cake balls)

1. Prepare desired-flavor cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside.

2. Remove cooled cake from pan and crumble into a very large mixing bowl. Add desired-flavor frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1 1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes.

3. In a small microwave-safe dish heat 1 ounce of the coating (about 1/4 cup) on 50% power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted chocolate and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm.

4. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.** After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving.

Sunday, October 23, 2011


Last week, I had a Pinterest inspired crafternoon with some of my girlfriends. It was so fun! We all worked on different pumpkin/fall inspired crafts and chatted. Here's our set up
Pink lemonade in mason jars set inside of an oval galvanized tub

"Acorns" (Hershey's kisses stuck to mini Nilla wafers with a tiny bit of chocolate icing and a tad of chocolate icing on top)
Pumpkin Dip
1 16 oz. whip cream, 1 sm vanilla pudding mix, 1 15 oz pumpkin, 1 tsp pumpkin pie spice mix together & serve with cinnamon graham crackers

I spray painted three pumpkins to match the color scheme of my house (spray paint that we had in the garage) and then used glitter spray paint over all of them. I cut holes in the bottom of the top two and then attached them together using hot glue. I am still trying to find the perfect spot for them

I also wanted to spruce up our fall door wreath. I had received an "S" a few years ago from a student had not yet found the right spot for it. I wanted it to stand out on our wooden door, so I spray painted it white. One of my friends at the crafternoon is a bow expert, so she made me the adorable burlap and green bow and I hot glued everything on. It was a much needed face lift.

Unfortunately, I did not have my camera out during the crafternoon...we were too busy, but know that my friends did some amazing crafts!

I also followed a pinterest idea and purchased a hurricane vase from walmart for less than $5 and a small candle holder for $2. I hot glued the two together to create this elevated hurricane vase. Afterwards, I added in an orange pumpkin scented candle. Around it, I added dry split green peas, dry red kidney beans and popcorn kernels to add a little fall to our mantel.

Now we just need to come up with a good craft for a Christmastime crafternoon. I guess we're back to pinning!

Tuesday, October 18, 2011


I attended Baylor University. I am a Baylor Bear (Sic 'em). My husband attended Texas A&M University. He is an Aggie (Gig 'em). I now also attend Texas A&M University, which apparently makes me part Aggie as well. We have attended most of the BU v. TAMU games for the 8+ years of our relationship. These games may be trying times, but in general, we enjoy the rivalry. Unfortunately for this rivalry, A&M is moving to the SEC from the Big XII. From what I understand, this year's BU v. TAMU game was the end of a 108 year rivalry. Sad day! Upon hearing that this could be the end of the Battle of the Brazos, I desperately began looking for tickets to find that they were sold out from the schools and crazy expensive on other sites. We happened to have a sweet friend who had tickets that we got to use and even more luckily, they were in the Zone club (think club level of MLB). I was glad to get to go to the game (although I am hoping that Baylor's O-line will practice what protecting the quarterback looks like before next week's game...). We did not win, which was tough sitting in a sea of maroon, but it was fun to be at the game!

I guess its on to cheering on both the Baylor Bears and the Aggies sans any conflicting days...that may just make it easier!

Monday, October 17, 2011

Let it Shine

My decorative efforts as of late have been focused on our office. I have repurposed an old window, made a bookend and places for my grad school stuff. Once all that was done, we decided that the office needed a lamp. I love challenges, so my husband told me that I could spend $10 on the lamp. At first I was excited, but then school AND grad school started. The idea of going to garage sales was just not going to happen. So on my $10 challenge, I spent $17. Close though, right?
I found this lamp at Ikea

and then a lampshade at Target.
My mom had some leftover fabric that she graciously lent and I also used some sage green ribbon that I have used in DIY projects all over our house.
I took the lampshade and rolled it to trace is on the fabric (I left a little extra at top and bottom to fold around. After cutting it out, I used No-Sew Fabric glue to attach it to the lampshade. Once that had dried, I attached the ribbon using the fabric glue. Easy!

Sunday, October 9, 2011

Momma's hands

Oh y'all this rain is keeping me from doing anything productive, so I thought I'd share a quick pic. Last weekend we celebrated my Mamaw's 80th birthday and my dad took a picture of my Mamaw's hands, my mom's and mine and it turned out so well!!

Both of these women have been an ever present support in my life. True examples of what it means to be a godly woman and wife. I have called on them numerous times (probably too many) for help with cooking, cleaning and in my sad attempts to sew and they have always been so patient with me (even when I have to call back...). I am so grateful for these precious hands!

Monday, October 3, 2011

90 miles a minute

Y'all, life has been crazy these past few weeks! Between teaching, traveling, studying and life in general, I have not had a spare second update. A glimpse into my life:
-Spent time with some great friends
-Met this adorable little guy! Baby Jaxson! It was so fun to see one of my best friends as an amazing mother!

-Saw a high school friend tie the knot in a beautiful ceremony

-Saw my pictures though even of the niece and much time spent loving on them to take pics! Have I mentioned lately how adorable they are!!?
-Celebrated my Mamaw's upcoming 80th birthday!! What an amazing woman she is!
-Read A LOT about education
-Ran a lot to keep my sanity
-Read some more about education
- A few quotes that have helped me realize that its okay not to do everything
"You can do anything, but not everything."
"Let whatever you do today be enough."

Here's hoping the next two weeks will be a little calmer, but still filled with joyful things! Happy first week of October!

Energy Bites

 These are a great, quick snack!

No-Bake Energy Bites
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

*If you use the cookie scooper to make these, they are 9-10g carbohydrates each.

Bacon Egg and Toast Cups

This is a super easy  breakfast recipe great for when you have guests!

Bacon Egg and Toast Cups


  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper


  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.