I’m not 19 anymore, and it shows.

Well, at least physically I’m not. Sometimes it’s fun to be a goofball- minus the obnoxious, totally clueless life perspective from when I was 19. No, I’m not saying ALL 19 year olds are like this, just reflecting on so many of the dumb things I said or did 17 years ago. There are too many to list.

No dwelling on past mistakes though, let’s talk about the physical aspect of it.

Fine, I’ve had two kids… and after that second kid, it was even harder to get back into shape and lose the baby weight (I’m still technically 20 pounds heavier than pre-pregnancy weight). You know what though?

It doesn’t matter.

What MATTERS is how out of shape I FEEL.

At the age of 19, I could exercise for one hour a day and eat WHATEVER the hell I wanted. The result? A flat tummy with lines. My diet? Bagels smothered with butter, cinnamon and sugar, Capri Suns, burgers and fries, chips, Hamburger Helper (don’t judge, we didn’t know how to cook back then), soda, pizza, and anything else unhealthy you can think of. I had a metabolism on steroids.

Well, things change.

Popping in an exercise video just five years ago and getting back into really good physical condition would take less than two weeks. These days, it feels like it takes a damn year.

Oh, and the injuries. In the past year, I’ve had a sprained ankle, sprained wrist, and strained hip flexor. How? I have NO friggin’ clue. Must be age related, and getting back into those workouts while trying to nurse a minor injury makes it even more fun.

It’s like a sloth trying to do jumping jacks during a T25 workout.

Seriously.

Modified exercises? Please. You know the girl who does the modified exercises is still in amazing physical condition and it’s a cake walk for her. Speaking of cake…

I work with food.

Not diet food.

PASTRIES.

BREAD.

DESSERTS.

PASTA.

Granted, the foods I make are for the customers and I don’t eat much of them, but I’m still surrounded by some of the most succulent aromas from the incredibly talented chefs I work for. Did I mention the food is AH-MAZING?? “I think I’ll have a salad for lunch.” The day may start out with those intentions until the “not-diet-food” is staring at me from across the kitchen. Sending its fumes over to my nostrils. It’s a conspiracy. Especially when the stomach starts singing that it’s hungry and the chefs make a family meal of hot pasta, freshly made sauce, and oven roasted chicken wings. It’s just not fair.

Time to compromise. It may take longer, but the feeling of being physically fit and having more energy to do pretty much everything is worth those 25 minute workouts. Forget the pounds, I refuse to watch everyone else around me indulge in amazing food while I stand by and say, “No, I’m not allowed to eat.” Most of what I eat is healthy, but I’m not missing out on dessert and wine if it’s not necessary.

I can deal with having a muffin top if being able to move around like a kitchen ninja is fueled by those workouts.

Compromise fulfilled.

SECOND COOKBOOK AVAILABLE!!!

erin-courtney-whats-for-dinner-final-box-fix-small

My second cookbook in the Moms on the Go cookbook series is now available!

Are you tired of making the same things for dinner over and over again? Are you looking for easy recipes using every day ingredients? Look no further!

The Moms on the Go cookbook series is aimed at busy moms (and dads!) who are looking for simple and delicious recipes to prepare for their family. Even if you don’t have kids, these recipes are too simple and yumdiddles to pass up!

“What’s for Dinner?” is the second cookbook in this series with over 85 easy recipes for:  breakfast & brunch, salads & sandwiches, entrees (chicken, beef & pork, vegetarian), side dishes, and desserts!

Click HERE to get your copy!

Tiramisu Pancake Stack

It’s amazing how a simple combination of several different ingredients can make your mouth water just by thinking about them. My mother-in-law is a HUGE fan of tiramisu, and while I was making pancakes for the family one morning, her mere presence had me brainstorming about tiramisu recipes. The thoughts came swirling into my head like an ocean of chocolate syrup, and it was like a huge lightbulb turned on over my chocolate-syrup-filled brain. I gasped, then started thinking about how I could make these already delicious buttermilk pancakes, but brush each one with coffee, layer them with a mascarpone cream filling and top them with chocolate syrup. I’ll accept hugs as a thank you.

tiramisu pancake stack

I couldn’t wait to try these out, and thought about how perfectly a mimosa would accompany this as brunch. If you want to get technical about what is classified as a stack, of course it’ll be anything more than one pancake and cream layer…but feel free to go ahead and make a triple-decker. It’s worth it.

Oh, and did I mention this recipe will be in my upcoming book, “What’s For Dinner?” It’s the second book in my Moms On The Go cookbook series, and will have over 100 recipes for breakfast & brunch, soups, salads & sandwiches, entrees (chicken, beef, pork, & vegetarian), side dishes, and desserts.

Click HERE to check out my current cookbook available on Amazon!

For the Pancakes:

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

2 tablespoons butter, melted

1 teaspoon vanilla

1 cup buttermilk

In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add liquid ingredients, whisk together just until mixture is combined (batter will still have a few lumps). Heat a large skillet over medium heat. Pour 1/4 cup of batter at a time onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until lightly browned on the other side. Let pancakes cool to room temperature before assembling.

For the Cream Filling:

8 oz. mascarpone cheese

8 oz. frozen whipped topping, thawed

2 tablespoons confectioners sugar

In a small mixing bowl, combine all ingredients and beat at medium speed with electric mixer for about 1 minute.

Putting it all together:

Lay pancake on a plate, brush with cooled coffee. Spread 1/4 cup cream on top of pancake. Layer two more times, then top with chocolate syrup.

GIVEAWAY: Simply Calphalon Nonstick 6-Piece Bakeware Set

Well, it’s probably obvious at this point that I love to bake, and what baker can make exquisite desserts and other baked goods without the basic necessities of bakeware?  Exactly!  This set has a durable, non-stick coating, with reinforced rolled edges to prevent warping.  It’s oven safe up to 450 degrees and is dishwasher safe, made from heavy-gauge carbon steel for even heating with no hot spots.  It’s a perfect set for making loaves, cookies, round and sheet cakes, cupcakes and much more!

Giveaway Details:

One (1) winner will receive the following items in the bakeware set:

–  (2) 8 inch round cake pans

–  10×15 inch cookie sheet

–  9×13 inch cake pan

–  12 cup muffin pan

–  4 1/2 x 8 1/2 x 2 1/2 inch medium loaf pan

How to Enter:

To enter to win, simply comment on this post.  That’s it!

Additional Entries:

If you want to increase your chances of winning, you can receive up to four additional entries to win by doing these (which are not required, but optional):

–  Subscribe to Super Sweet Tooth by RSS or email, comment on this post to let me know you have done so in an additional comment.

–  Follow Super Sweet Tooth on Pinterest.  Make an additional comment, letting me know you have done so.

–  Like and Share Super Sweet Tooth on Facebook.  Make an additional comment, letting me know you have done so.

–  Follow Super Sweet Tooth on Twitter.  Make an additional comment, letting me know you have done so.

Last, but not least!

Deadline:  Friday, May 25, 2012 at 11:59 EST.

Winner:  A winner will be chosen at random using Random.org and announced after the drawing.  The winner WILL be notified via email, and if they do not respond within 48 hours, another winner will be chosen.

**Continental US Residents Only.

Good luck!!

A winner has been selected.  Thanks so much for participating, and keep your eyes peeled for the next Giveaway!

Jumbo Neapolitan Cupcake

Okay, so I had a lot of leftover batter from making a smaller neapolitan cake, and I couldn’t just throw away the batter!  So, I put it to good use.  Very, very good use.

Here’s the end result.  Looks simple, like nothing too special, but it’s what’s inside that really makes it count.  Want to see?

I told you!  I actually put the batter in here one level at a time and completely covered each level with the next, but the batter shifted during the baking process.  Pretty neat!

Here’s the big chunk I cut out of it.  Excuse me, while I dive into this thing…

Cinnamon Hazelnut Cupcakes

Well, my husband was actually the one who suggested this flavor, so I thought I would give it a shot…SUCCESS!!  The blend of cinnamon, hazelnut and cocoa will be sure to send your taste buds into a frenzy.  Oh, and the cinnamon cream cheese icing on top…well, it IS the icing on top of the cake.  😉

I’ve never tried Nutella until I made it in these cupcakes…quite impressed.  The batter smelled delicious before going into the oven, then the aroma filled up the entire kitchen during the baking process.  The icing is very fluffy and goes so well with the cupcake.

Cinnamon Hazelnut Cupcake Recipe:

1 box Duncan Hines yellow cake mix

1 small box instant vanilla pudding

1 cup water

1/2 cup oil

4 eggs

1 teaspoon cinnamon

1 cup Nutella (hazelnut spread with cocoa)

Combine all ingredients and beat well at medium speed for about 4 minutes, until smooth.  Using ice cream scoop, distribute evenly throughout cups in lined muffin pan.  Bake at 350 degrees for about 23-24 minutes.  Cool completely before icing.

Cinnamon Cream Cheese Icing:

2 lbs. powdered sugar

1 stick butter, softened

1 cup vegetable shortening

1/2 cup water

1 can Duncan Hines cream cheese icing

1 teaspoon cinnamon

Cream the butter and shortening on medium speed for about 3 minutes.  Add remaining ingredients and beat well, at medium speed, for 5-7 minutes.  Pipe on top of cupcakes using tip number 21 and a decorating bag, sprinkle tops with cinnamon as garnish.

Fruit Punch

Originally, lemonade was the first thing that popped into my head for a party beverage…but decided to do something a little different.

I looked at a few different recipes, but wasn’t fully satisfied with the ingredients…so decided to develop my own little concoction.  It was very yummy!  Putting it in the drink dispenser made handling much easier.

Fruit Punch Recipe:

1 gallon Hawaiian Fruit Punch

2 liters Ginger Ale

1 can frozen orange/pineapple juice concentrate

Combine all ingredients and stir together well, serve cold.