A Donut Named Desire

Sometimes the greatest gift is a morning of deep sleep, thick yawns, and grey skies outside of the window. Combine this with a short drive to downtown Wilmington, where the few people that are awake are crawling over the cement like ants, and a breakfast of rich chocolate-bacon donuts dipped in coffee interrupted only by the good conversation of a great friend...

That can only be described as bliss.

Another weekend in the beautiful beach town I once called home for three and a half years, I count my blessings. Celebrating an engagement this evening, I prepare to surround myself with good hearts, great food, and unforgettable memories. All I need is a silk ribbon to tie it all together and top it off with a bow.

Luke 12:15

And he said to them, “Take care, and be on your guard against all covetousness, for one's life does not consist in the abundance of his possessions.”



Life in my 20's, a mini-series

I may only be a low twenty-something...

but I have learned so much in the past year since I became (and passed) the double dos. Meeting new people, starting my life as a young professional, working 9-5 7a-5p five days a week, going to weddings, being in weddings, going to baby showers, and spending evenings alone in my solo bedroom apartment... all of which has occurred just in the past twelve months...

But with these new experiences comes knowledge, understanding, and perception... and a few new haircuts, additions to the closet, and injuries. Ironically, the latter is what I find to be of value above the rest, let's be honest.

But as I continue each and every day in this realm of twenty-something chaos, I wish to share a few of those lessons and realizations I have come to in order to remain sane (or try to) in many or most situations this chapter of life throws at each of us...

1. EAT THE ICE CREAM!
It is a proven medical fact that our metabolism is revving in our early twenties (and will continue on until we are near 30). And even if your metabolism is slower than molasses running down a tree in the middle of a freezing winter, EAT THE DANG ICE CREAM!

Diet, Shmiet- Be happy and enjoy the sweet taste of creamy goodness on occasion! And try every flavor! Life isn't about holding out, it's about holding on, and I'll gladly ask Ice Cream to join my side in the fight for sanity.

2. Chill with the 'Rents every chance you get!
They are the best friends that will can never leave your side. Even if they are the goofiest individuals to walk on this side of the nuthouse...

they are most likely the most loving, caring, responsible, and all around understanding people that will be a part of your life. And let's face it, they won't be here forever, so pick their brains, make jokes, learn about their past, and teach them what you've learned. They will listen, I promise- as will you!

 The two best friends I'll never be able to replace.

3. EXERCISE, FOOL!
This is pretty self explanatory- Before the achey joints set in, get off your rear and move! Take a walk, run, race with friends in awesome runs like the electric run or the color run! If nothing else, dance in your living room... Feel the music, jump up and down, sweat until you drip... Your body is in its prime for only a few more years, put it to use!

4. Don't worry about your "marital status."
Like I mentioned above, I have a large group of friends that are currently married, just got married, will be getting married, or are in serious relationships. Me, well... I couldn't be further from that chapter in my life. And that's OK! This is a great place to be in life if you still want to try new things and want to figure out where you're going. I don't know where I'll be in a year, HECK! I don't know where I'll be in a month- but I can tell you for sure that I am growing and learning about myself and what I am capable of in more ways than one.

 The kind of growth I could only experience if I did it myself- I am on a different path to a different destination than every other person on this planet (and guess what- so is the one person that has their path eventually intertwining with yours). So enjoy the scenery, take in the sights and smells-

You'll have so much to share and teach, experience and learn, when you meet the person that's being prepared to journey alongside you soon-

There is surely more that I've learned about my twenties, but I'll let these settle in until I dive in further. But if you don't agree with anything I have posted here today, please leave with one thing in mind....

EAT THE DANG ICE CREAM, People!

The Tale of the Improvised Capresse Stuffed Chicken

Let me tell you a little story about how this little baby was born...

It was a Tuesday, the sun was finally peeking through the clouds after days of rain, kickball ended on a happy note around 7pm, and I was so hungry, my stomach as about to implode upon itself. As I staggered up to my car in the second level of the office parking deck, I turned on my Ke$ha at an embarrassing volume and headed home ready to make dinner and watch trashy MTV reruns.

So once the sweats were on, the TV set, I turned to my kitchen which had just recently been stocked... Thank Goodness...  I wanted to make the Caresse Chicken recipe I found on Pinterest, so after getting chicken breast out of the fridge that had thawed overnight, I looked for my basil leaves that I had picked up for just the occasion... Only they were no where to be found. "Left at the grocery store, most likely" I thought.

Anger rising, I pulled out my last clove of garlic and a bag of baby spinach... "It's just not the same!" I moaned as I chopped the garlic and tossed it into the hot skillet on the stove. A Tbs of coconut oil followed accompanied with a cup of baby spinach. Sauteed and warm, I took it off the stove and set aside. I couldn't help but feel like it was my new least favorite kid in the family... such a let down without the basil.

So in a foil-lined baking dish I sprayed with cooking oil, I laid a raw chicken breast, seasoned with salt and pepper, and topped with several slivered grape tomatoes. Topping the spinach and garlic onto the chicken breast, I looked for my mozzarella to melt within... Good job, Maxann... you bought shredded parmesan...

Oh well... At this point, it's going on no matter what. All piled on, I folded over the chicken much like a taco and stuffed it into the oven at 400 degrees for 15 minutes.

This 15 minutes was enough to turn the previous disappointment child into a miraculous butterfly that I couldn't help but love and exude pride from every pore of my body. It was DELICIOUS! The tastes melted in my mouth, the chicken was tender, the cheese and spinach blended like a beautiful symphony of sound on my tongue, and the tomatoes popped with flavor.

So lesson learned... when all else fails- Improvise! No matter how you prepare this dish (how I did, or how the recipe calls) you won't be disappointed.

Gluten-Free Coconut Kisses

I like dessert... Ok, I LOVE dessert. Put anything chocolate in front of me and I'll eat it inhale it. Which is what made lent so hard!

 

But after giving up gluten for lent as well, I found that coming back to wheat, barley, and rye was not only difficult... it was painful! Any type of gluten product that I ate- including Oreos, salad dressings containing soy, crackers, etc...- I found the after-effects to follow. 

(Want to learn more about gluten intolerance effects on the body? Go HERE)

But I couldn't let this get in the way of my love for baking. In fact, it's pretty simple to swap ingredients containing gluten with those that don't- ie using almond flour or corn meal instead of your typical flour blend. 

I also jumped on the coconut-oil train because it is super healthy, versatile, and tasty! You can buy a large jar at Trader Joe's for $6 and it should last you anywhere between 2-3 months! 

Anywho! With my sweet tooth calling, I answered with these sweet little morsels that were easy as pie... or cookies...

Coconut Kisses

Ingredients-

1-1/2 Cups Pamela's baking mix
1/4 cup coconut oil- melted

1/4 cup agave nectar or pure maple syrup

1/8 tsp baking soda

sprinkle salt

Preheat oven to 350. Using a fork, mix all ingredients together until no dry flour is remaining. Make sure all clumps from coconut oil have been pressed out. Place loose dough into fridge for 10 minutes to slightly chill. Take out dough (will be crumbly) and press into small balls- rolling between palms. Press on parchment paper- abut the size of small kiwis. Put in heated oven and bake for 9-10 minutes.

Take out and enjoy *awesome when warm*

Take these kisses for a spin! They're delicate but sweet and flavorful- may I suggest with a cup of vanilla chai? MmmmMmmmm!

Salmon Burgers

Last night, I got home from work and had little time between walking in the door and heading back out for our small group. As excited as I was to meet with my ladies like every other Monday evening, I couldn't help but wish I had a little more time to exercise and make something yummy for dinner.

Luckily, this little thing called Pinterest was invented and 10 minute workouts were posted in every nook and cranny of the site. I changed into my jammin' soffees (yes, I said jammin'- they are neon pink, yellow, and blue) my purple sports bra, and sweat out to the following workouts-

followed by...

After this quick yet heart pumpin' workout, I had about twenty minutes to get ready and head to the other side of the city. My stomach was growling, so I knew I couldn't ignore the beast that is "ravenous hunger".

Looking through my pantry and newly-stocked fridge, I got the craving for some seafood... Salmon Burgers, to be exact. I was new to this dish, but I took a crack at it...

Ingredients:
1 Can- Pink Salmon
(make sure you get it in water, not oil! Saves calories and the slimy texture)
1 Egg
1 Wedge Laughing Cow French Onion Cheese
small pinch shredded mozzarella
2 Tbs Parsley Flakes
1 Tbs Garlic powder
1/8 cup flour *As a gluten-free eater, I used Pamela's Pancake and Baking Mix-Which you can find at Target!*
Salt and Pepper to taste


In a large bowl, combine all ingredients above and mix with a fork. Form into two small patties and set on plate. Heat medium skillet with 1 tsp coconut oil (veg. oil works too) until hot. Place patties in skillet, cook for 3-5 minutes until crispy. Turn and repeat on other side.

By this time... I was feeling a little bit like this...

I placed my patties on a bed of spinach, jalapenos, and baby portobellos. So I sat down with my concoction and devoured the fish patties in no-time! And with two minutes left, I wiped my mouth clean to eliminate the evidence... then out the door I went!

Happy Tuesday, web surfers!

Gluten Free Pancakes and a Mess I Guess...

Easter is tomorrow, but that doens't mean that gluten-free is on its way out. For the past 40 days, being Gluten Free has definitely transformed my eating habits. For those with Celiacs and other major irritations that prove a person cannot have Gluten in their everyday lives, I have greater understanding and respect for the sacrifices.

Thank goodness there are books like those shown below to educate us about the importance of gluten-free eating... And they encourage those who love to cook to be adventurous with what they are cooking with!

Buy the book HERE

That being said... I will be continuing my gluten-free lifestyle past Easter after the lent season, as I find it truly gives me more energy, less stomach issues, and a better sense of what I am putting in my body. More veggies, fruits, and lean proteins, please! This morning, I made gluten free pancakes with rice and almond flours- add some frozen pineapples and strawberries for a sweet healthy topping.

On the other hand, life is life and I can't shake the thought that everything is a mess. Now, sometimes messes are a blessings in disguise, and it is that in which I am banking on. Thank goodness for friends and moments like these...

Happy Easter weekend, everyone! Go to church, eat some treats, love many <3 br="">

Chocolate&Gluten-Free Lent! Day 3

It's day 3 of lent and that means the third day without ANY chocolate or gluten products. When I set these rules for my 40 days of lent, I wanted to choose things that I knew were going to be a challenge. And while eating a chocolate donut, I realized what I needed to do...

So far, it has not been too shady. Just taking more time to read the labels to make sure no sneaky wheat/gluten ingredients were used in making the food I am consuming. Thank goodness for Trader Joe's gluten free breads and protein powders, I have been able to still make tuna fish sandwiches with only natural tuna fish, organic mustard, jalapeno salsa, and veggies for my take-to-work lunches. I've also been enjoying more salads topped with seared fish or white bean soup with quinoa.

 I have also been able to have tasty desserts like peanut butter and honey on race cakes and gluten-free frozen yogurt .

But this morning, I ran into a terrible craving for pancakes... and since it is hard to think "pancakes" without the fluffy flour that makes up these breakfast staples, I had to be creative... So I came up with this recipe to suffice... And it was no compromise. Just a tasty alternative!

GLUTEN-FREE VANILLA PROTEIN PANCAKES 

...WITH PEANUT BUTTER TOPPING

Ingredients-
Pancakes:
3 Egg Whites
1 Tbs Chia Seeds
2 Scoops Vanilla Raw Protein- Whole Foods
1 Tbs Almond milk- unsweetend
1 (mashed) Banana
Peanut Butter Topping:
1 Tbs Natural, Organic Peanut Butter
1/4 cup Fage 0% Greek Yogurt

Combine PB and yogurt into a small dish. Set aside.
Combine all pancake ingredients into a large bowl. Mash banana into the egg white mixture until creamy. Heat small skillet on medium high and spray light layer of non-stick cooking spray. Place dollop of mixture on skillet, flip after 2 minutes or until bottom is brown. Repeat. 

Top with PB/yogurt topping and indulge in a healthy pancake breakfast!
(Makes 3-4 small pancakes)
Calories per small pancake w/o topping- about 92
Calories w/ topping- about 120

Happy Weekend, everyone!

So Here Comes Lent!

LENT:
Noun

The period of 40 weekdays that in the Christian Church is devoted to fasting, abstinence, and penitence.

 

Today is fat Tuesday! Which explains the bag of chocolate chips and massive peanut butter jar next to me at this very second! But fat Tuesday leads way to...
ASH WEDNESDAY:

Noun

The first day of Lent

 

Usually I give up french fries, or soda for Lent... but since moving to the Queen City, I have noticed that I am not consuming these foods on the daily. And Lent is supposed to be about choosing something hard to give up- something that represents the decision to fast and give up the things we find necessary every day.

 

That's why I have decided to give up two things that I usually eat at least once a day-

CHOCOLATE

  &

 

GLUTEN

 

Chocolate is pretty self explanatory... But for those of you unaware of what gluten-free entails, it means no:

• White Flour
• Durum Wheat
• Graham Flour
• Triticale
• Kamut
• Semolina
• Spelt
• Wheat Germ
• Wheat Bran

Foods that are usually made with wheat include:

• Pasta
• Couscous
• Bread
• Flour Tortillas
• Cookies
• Cakes
• Muffins
• Pastries
• Cereal
• Crackers
• Beer
• Oats (see the section on oats below)
• Gravy
• Dressings
• Sauces

This may seem like a long list, but there are gluten-free versions of these foods available in most grocery stores. You just have to look for them!

Gluten Surprises

You may not expect it, but the following foods can also contain gluten:

• broth in soups and bouillon cubes
• breadcrumbs and croutons
• fried foods
• imitation fish
• lunch meats and hot dogs
• matzo
• most chips and candy
• salad dressings
• self-basting turkey
• soy sauce
• rice and pasta mixes

(LIST OF FOODS FOUND HERE)

Updates are to follow. Recipes, creative work arounds, and so on... Bring it on Lent! It's time to get raw and real... Literally!
   

Healthy Treats

I was just informed ALARMED at the fact that Easter is only 55 days away. March 31st, also known as the segway into Spring, is just around the corner and I for one want to fit into a teeny weenie some-mis-matched bikini when the sunshine makes its grand debut...

Hello, College Days!

To help me get back into suit shape, I've been looking through Pinterest recipes, tips and tricks to help whip this bod into firm and fab!

One treasure I stumbled upon was this recipe for No-Bake Peanut Butter Protein bars...

With every ingredient already in my pantry (because my breakfast smoothie has a recipe longer than the Grammy's guest list), I decided on a whim to give it a try. Mix Chia seeds, peanut butter, honey, protein powder, and oats and you give birth to...

And these babies were tasty, too! Filling and fueling, I give these snacks two thumbs up! Get the RECIPE here along with more tips on eating and living healthy!

Making a Menu

Due to recent events, it seems that Thanksgiving Dinner is now partially in my hands, along with those of my brother.

Bless my brothers heart, his cooking skills don't reach too far out of the confines of the frozen section of the Food Lion. But as for me- I couldn't be more excited to finally have a starring role in the Thanksgiving Day Feast Menu Compilation.

My contribution this year will be mashed potatoes and stuffed mushrooms with Marscapone cheese and spicy sausage.

Both of these recipes can be found within the master minds behind Foot Network- The Barefoot Contessa and Food Network Magazine.

Ingredients

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Last year, I slaved over these babies... but they were a huge hit! I thought I'd invite them back again this year...

Directions

Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Now this is the first year I'll tackle the 'taters... but thank goodness for Food Network Magazine's special on easy 

Super easy, so delicious...

1. Classic
Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.


What will be gracing the table at your Thanksgiving Feast? Fill me in before I fill up!

Cookie Dough Center

These cupcakes may not be vegan, healthy, or at all what the diet doctor called for, but sometimes, a girl just needs her chocolate, cupcakes, and cookies. And this excursion was no exception. Sure, I am keen to doing everything from scratch, but desperate times call for desperate measures... so here's the cheat sheet:

(pic)

What you'll need-

1 tube chocolate chip cookie dough
1 box cake mix (we opted for devil's food, but chocolate, white, yellow, etc... would work fine)
1 can Betty Crocker icing.

Steps-

1. Roll tiny cookie-dough balls (about 2-4cm) and place on plate.
2. Freeze for 30-60 minutes until slightly frozen.

3. Mix together the cake mix and drop just enough to fill bottom of lined cupcake sheets
4. Plop *don't push down* cookie balls
5. Cover with remaining cake batter

6. Bake 18-20min at 350 degrees.

7. *As hard as it may be to resisit* Let cool
8. Decorate with icing as desired.

Vegan Coconut Banana Bread

Being that I buy so many bananas at one time, sometimes I can't eat them fast enough before they go bad. Banana bread may be one of my favorite baking ventures, as it's one of the easiest recipes to execute!

(Picture Cred)

I found an incredible banana bread (3 ways!) recipe this past weekend and let me tell you- It made my mouth water onto my keypad. But trying to stay close-to-vegan, I altered my list of ingredients just a tad. I also left out the chocolate chips and added in shredded coconut. Nothing says summer like bananas and coconut!

Ingredients

DRY INGREDIENTS

(2 .1/4.) Cup flour (whole wheat unbleached)

(1) tsp Baking Soda

(1) tsp Baking Powder

(1/2) tsp salt

_________________________

OTHER INGREDIENTS

(3) *over ripe* Nanners ;)

(1) tsp Cinnamon

(2 .1/2.) tbs *Buttermilk (mix 1 Cup Soy milk w/ 2 Tbs Lemon juice. Sit for 5 minutes until thick)

(1/2) Cup Apple Sauce (2 eggs substitute)

(1/2) Cup Earth Balance Spread + 2 Tbs Canola Oil (or 9 Tbs Canola Oil)

(1) Cup Sugar

(1) tsp Vanilla

(2/3) Cup shredded coconut (unsweetened)

Directions

1. Preheat Oven to 325 degrees

2. Mix dry ingredients in a mixing bowl. Set aside

3. In separate bowl, mash bananas (Nanners) and *Buttermilk

4. Fold in oil, sugar, and applesauce.

5. Fold in shredded coconut

6. Bake for 1hr+10min.
7. Cool- 

(Top with shredded coconut & powdered sugar if desired!)

Of course, you can use eggs and milk in this recipe- but for the sake of our animal friends, our healthy insides, and that ever sought-after bikini bod, I made it Vegan-Friendly. Have at it friends! Enjoy a warm slice of sweet, sweet summertime

Not a Vegetarian? Take into consideration

Still eating cheese and dairy? Take into consideration...

Vegan July 4th Cupcakes!

It's almost that time to start celebrating the land of the free. Home of beautiful spacious skies, those amber waves of grain, and some purple mountain majesties... Oh America, happy ((almost)) birthday!

Just like those days of birth for my lovely friends of all sorts, I am a sucker for cupcake celebrations! So this wonderful country wouldn't feel left out, I went ahead and made some in honor of our free land! Since attempting a Vegan Lifestyle for the past 5 days (and still counting!) these tasty morsels are 100% vegan (free of dairy, eggs, meat) but 100% awesome sauce!

Whip up the cake recipe (found below). Bake at 350 degrees 20-25 minutes. Let cool.

 

Pipe icing (recipe found below) through a plastic bag with a miniscule slit cut at the corner. Top with something patriotic-colored...like raspberries and blueberries (staying vegan)!

And...DEVOUR!


To save on funds, I bought red cupcake liners at the dollar store to constitute for red berries. But if I may say, don't skimp on the blue b's!

Thanks to the lovely Liz for helping me make these babies! (And taste testing licking the bowl clean of any icing we whipped up!)

Vegan cake recipe can be found HERE
Vegan frosting recipe can be found HERE
Blueberries added upon the classy whim of an American heart <3

Breakfast is Going Green

Have you ever considered the way the body digests food in order to make energy for us to live daily? It breaks down the nutrients from what we eat and then stores it in our muscles and tissue for energy to take on the activity of each day. But have you thought about the energy that's needed to break down that food to begin with? Leaving less energy for you to do fun things like run, play scategories, and gab with friends.

That's why I thought I'd try this detox smoothie created by Kimberly Snyder, a nutritionist with world wide perspective and clients lining the Hollywood hills (including Drew Berrymore and...*AHEM* Channing Tatem.) Hellloooo Magic Mike! 

The drink is comprised of leafy greens and fruits. Blended with no liquid but that from within the fruit and a cup and a half of ice water, this drink is mostly fiber, protein, and energizing complex carbs. The recipe makes 2-3 servings, depending on how much you need to feel full and satisfied. I made it this morning with enough leftover for tomorrow's sunrise yoga session at Lululemon.

I will admit, it does not have the sweetest taste ever, and you can really taste the *healthy*. But I was able to sip it down with no problem! Pair it with a cup of coffee, of course, and your morning will be supercharged with healthy goodness and special digestive powers!

Find the recipe for the Glowing Green Smoothie on Kimberly's website. You'll also find celebrity reviews and raves. Stay cool this weekend... and drink up!

Pineapple Upside Down

Love summer? Love to eat? Uh... You and I both! I was watching the food network one afternoon after a swim in the pool and I saw this little diddy being made by the one and only- Paula Deen. Although this cake may make your next skinny dip turn into a chunky dunk... I fully support you to indulge a little with this scrumptious cake 

Paula's  Pineapple Upside-Down Cake

 

 (trust me, it's worth every sweet, sticky bite)

Ingredients

• Nonstick cooking spray
• 3 cups cake flour, plus more for pan
• 1 cup butter, softened, plus 1/2 cup, melted
• 2 1/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole buttermilk
• 1 1/2 cups firmly packed brown sugar
• 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
• 1 (10-ounce) jar maraschino cherries, drained well
• Pineapple Buttercream Frosting, recipe follows
• Chopped pecans, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

• 1/2 cup butter, softened
• 2 tablespoons reserved pineapple juice
• 3 1/2 cups confectioners' sugar

Beat all the ingredients in a large bowl until well combined.

Yield: about 2 cups

Survival Guide-Roadtrippin' Solo

Driving solo on the interstate for more than enough hours it takes to get a good night sleep? I have plenty of experience to give you all the advice you need to make it a successful trip if you're the only one on your own four wheels...

1. Bring snacks
This is crucial. Your stomach is your most immediate passenger and just like you wouldn't want a rabid bear clawing at you on the exit ramp, neither would you like your stomach disrupting your focus. Bring the snacks before hunger attacks!



2. Don't consume too many liquids
Dehydration is key to a quick trip. Sure, it's not that healthy to have snacks without something to wash it all down. But if you have somewhere to be, honey, you are better off a raisin than a burstin' berry for the time being! Time it with your gas tank so you can do a 1-stop-shop. Fill the tank when you gotta empty the other. Badda-boom-badda-bing!



3. Make inappropriate cracks about truck banners
You are alone for 5+ hours with nothing but asphalt and an ipod. Crack as many jokes as you want without the fear of sounding like a six year old, pre-adolescent boy in front of your comrades. "Oversize Load"... see, you're giggling too now, right?




4. Cloud Gaze With one eye on the road of course (if you can do this, let me know how asap).
Here at the bend in the Appalachian mountains, I found Rocky, the Dachshund. Just strolling over the hill looking for dandelions.



5. Prepare for a traffic jam
Don't complain, entertain! I am partial to the self-improvement activities like a self manicure while sitting idle on I81. Bring the necessities. Primp and polish while pausing the pedal pumpin'.




6. Break out the "Sorry I'm Not Sorry" CD collection
Everybody has em'. No shame, people. Bring it out and blast it loud- but not too loud as to drown out your superb vocal stylings that bring back your memorized lyrical database from 1996.



7. Be serious and focus on the road
Always. Safety first. But make sure you do it with goofy faces and high-quality sunglasses.

8. Play pretend
For me, I took my imagination to  Mt. Crumpit and I was Cindy Lou-Who. Nothing wrong with starting your Christmas list early!




*PLEASE DO NOT ATTEMPT ANY UN-SAFE DRIVING PRACTICES...OF COURSE-ALWAYS DRIVE SAFELY AND RESPONSIBLY, ALONE OR IN A CAR FULL OF LOVELY PASSENGERS*