SDSU Indoor Triathlon

I did it! I completed my first triathlon this morning! Ok, I’m not sure if I can really call it a true triathlon, but it makes me sound hard core so I have been 🙂 . The race was all indoors at the SDSU Wellness Center. It consisted of 10 minutes of swimming, 30 minutes of biking, and 20 minutes of running. We had 10 minutes to transition from the pool to the bikes and five minutes to transition from the bikes to the treadmills. They had us go in flights with about 6 or 7 of us going at a time. 
They kept track of each racer’s distances. These were my final results.
Swim: 18.5 laps(0.2913 miles)
Bike: 14.1 miles
Run: 2.77 miles
Total: 17.16 miles
I didn’t win overall, but I did win the running portion for the females. Yay! I’m supposed to go pick up my prize sometime today. I’m excited to see what it is 🙂 .
The number on the arm makes me look pretty intense–don’t you think? 🙂
I tried to not look super tired in this post-race pic. It didn’t exactly work. Blah!

Once I got home, I was famished so I had a bagel with PB and honey. It hit the spot! 

After eating and chattin’ with Danielle, I took a hot shower–glorious!
We are spending the afternoon at Cottonwood(our favorite place for hittin’ the books). 

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St. Patty’s Day Race

Yesterday was the St. Patty’s Day Race in Sioux Falls. My younger sister, Danielle, and I ran the 5 mile race at 9am, and my older sister, Marie, and my mom ran the 5K race at 11:30am. It was a gloomy day with temps aroung 35 degrees. Not great spectator weather, but it was nice for running. Despite the course being extremely muddy in a couple areas, I still beat my last year’s time by over two minutes! I was pumped! I ran 33:10. Continue reading


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Peanut Butter Banana Tofu Pie

Love peanut butter? Love bananas? Me too! And I love this recipe! I created this recipe for a soyfoods cooking contest(hence the tofu). It turned out irresistibly good. Definitely give it a try! Here’s the recipe.

Peanut Butter Banana Tofu Pie

16 oz. soft (silken) tofu
1 c. reduced fat creamy peanut butter
1 pkg. JELL-O Banana Cream Flavor Instant Pudding
2 Tbsp. soy milk
2 Tbsp. vanilla extract
2 bananas
1 graham cracker crust
3 reduced fat graham crackers, crushed 

1.) Slice bananas and place over crust. Put in refrigerator to chill.
2.) Combine tofu, peanut butter, instant pudding mix, soy milk, and vanilla in food processor or blender and blend until smooth.
3.) Spoon into pie shell.
4.) Top with crushed graham crackers.
5.) Refrigerate at least 2 hours before serving.

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Red Velvet Cake Balls

This recipe was a lot of fun to do, and the balls made for a perfect Valentine’s Day dessert!

Mmm…red velvet cake batter. Licking off the beaters is so much more fun than just licking out the bowl. I always love a challenge :).

This recipe is from Bakerella.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

 I ran out of white almond bark so I decided to use chocolate for the rest of them. Oh, and the little guys on the left of the white cake balls are chocolate covered raisins(I had a little extra chocolate).
Aren’t they purdy? 🙂

They tasted even better than they looked(if that’s possible 🙂 ). Next time I make these I might experiment with other cake mixes. Hmm…how does carrot cake balls covered in white almond bark sound? Yes, I will definitely be trying that! 😀

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Cookie Dough Snowballs

I was looking for a new recipe to try over Christmas break, and when I found this recipe, it was love at first sight. Rather than using white chocolate, I covered them in white almond bark. They turned out delicious, and without the eggs, they were guilt-free. Hah! Well, not quite. Let’s just say, they are well worth the calories!

Cookie Dough Snowballs

Adapted from Healthy Food For Living’s White Chocolate Cookie Dough Snowballs

Yields 25-30 snowballs

1/4 cup butter or margarine, softened
1/4 cup + 2 Tbsp firmly packed light brown sugar
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 (14-ounce) can fat-free sweetened condensed milk
1/4 cup semisweet chocolate chips
1/2 package white almond bark

Using an electric mixer on medium speed, beat butter (or margarine) and brown sugar in a large bowl until creamy. Add vanilla. Gradually beat in flour and milk. Add chocolate chips and fold in with a rubber spatula.
Using a mini ice cream scoop, spoon dough onto waxed paper-lined cookie sheets. Chill in the refrigerator for about 1 hour, then roll into balls using your hands. Chill the balls for at least 2 additional hours.
Place almond bark in a microwave-safe bowl and melt in the microwave, stirring occasionally until fully melted.
Using two forks, dip each cookie dough ball into the melted almond bark and roll around until completely coated. Place on waxed paper-lined cookie sheets and chill in the refrigerator for at least 1 hour.

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Gingersnap Cookies

Gingersnap Cookies

Molasses Cookies

What is the difference between a gingersnap cookie and a molasses cookie? That is the question I asked myself yesterday as my younger sister was in the process of making gingersnap cookies. Well, my question was answered this morning when my older sister brought over a container of molasses cookies. They looked quite a bit different from the gingersnap cookies. Although they were the same brown color, the molasses cookies were thick and soft whereas the gingersnap cookies were flat and crispy. In the words of my younger(coffee-addict)sister, “gingersnaps are coffee-drinking cookies.” I think she’d say that about any cookie, but especially gingersnaps because of their ability to snap when you bite into them. I haven’t had a chance to try the molasses cookies, but I did try the gingersnaps–they were delish! Here’s the recipe :).

Recipe from


3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Place about 1 cup (200 grams) of white granulated sugar
in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 – 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.

Makes about 4 dozen cookies.

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Holiday Biscotti

Merry Christmas everyone! It’s definitely a white Christmas for me. Here in South Dakota we’re experiencing a massive blizzard, but that’s alright–I’m safe at home with family and plenty of baking ingredients to keep me occupied(and fed!). One of my favorite things to bake and eat is biscotti, which is basically a twice baked cookie without all the sugar. And with all the sugary Christmas goodies around, this sounded like just what I needed. I found a recipe for cranberry and pistachio biscotti dipped in white chocolate from closet cooking. The biscotti turned out great and it looked very festive with the green pistachios, red cranberries, and white chocolate. It made for a great Christmas morning treat!

Cranberry and Pistachio Biscotti Dipped in White Chocolate
(makes 12 biscotti)Printable Recipe

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 tsp salt6 tablespoons sugar
2 eggs
1 tablespoon vegetable oil
1/4 cup dried cranberries
1/4 cup pistachios
4 ounces white chocolate

1. Mix the flour, baking powder and salt in a bowl.
2. Slowly mix the sugar into the eggs and oil in another bowl.
3. Slowly mix the dry and wet ingredients until they come together.
4. Mix in the cranberries and pistachios.
5. Form the dough into a rough oval about 10 inches by 3 inches on parchment paper.
6. Bake in a preheated 350F oven for 30 minutes.
7. Cut it into 1/4-1/2 inch slices.
8. Bake in the oven for 10 minutes per side at 325F.
9. Melt the white chocolate in a double boiler(or in the microwave).
10. Dip the biscotti into the white chocolate and set aside to cool.

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