Just Do It..or whatever

So, I am wannabe runner.  I've breifly brought it up on here before but over the last few weeks I have become a little more serious about it.  I started running because I wanted to get into shape and just all around be healthy and feel like I had more energy.  But now I'm feeling the need to have a goal at the end of my running trail so I posted a comment on one of my favorite blogs, http://www.skinnyrunner.com/.  Not only is this site full of helpful info but also Sarah is funny and it's one of the first ones I read in the monring right after catching up with PerezHilton :).

So I had posted a comment about where to start with your first race and I inquied if a 5k would be a good start.  And she actually responded, which was amazing to me and a bit of a Wow moment.  I have only been blogging for awhile and mostly stalking other blogs but now I have become a little more active so I was very surprised.  I think I will be taking her advice and signing up for a 5k that will be happening here in Austin at the end of March.  I'm hoping to at least complete it without wanting to fall over and puke, but it's only 3.1 miles so I have high hopes for no vomit.

Thanks Sarah for responding to my question.

Cake 2.0

So, to continue from the previous post, I did have a request for the recipie of the cake that I made and subsequently devoured for my b-day.  (it was my hubs b-day too.)

So, the recipie that I used is a pretty simple one that I snagged from TasteSpotting (which by the way has some of the best food porn I have EVER seen.)

VaVaVanilla (cup)Cake

Ingredients

1 3/4 cups cake four, not self-rising

1 1/4 cups all purpose flour

1 3/4 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into 1 inch cubes

4 large eggs

1 cup whole buttermilk (I used low fat milk and it came out just as soon)

1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.


2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. (For the cake I made 2 8 inch pans and baked them for about 40-45 minutes but tested them after 35 minutes to determine how much longer they needed.)

4. Transfer to a wire rack to cool completely.
 
Frosting (the most unbelievable gift from heaven)
 
ingredients



1 1/2 cup (3 sticks) unsalted butter, softened (don't use the "I Can't Believe It's Not Butter" baking sticks, it causes a weird after taste)

3 cups confectioners’ sugar, sifted

1/8 tsp. salt

2 tsp vanilla extract

2 tbsp heavy cream

1 tbsp meringue powder (optional)



directions

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add half the confectioners’ sugar salt, and meringue powder; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Add the rest of the sugar and mix again. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 5 minutes, scraping down bowl once or twice
 
 
Let me just say that this is the first cake that I have made from scratch that came out like one I tried while auditioning bakers for my wedding last summer.  I was throughly impressed.