It’s Already Thursday?! and Another Easley Recipe
This has been one crazy first full week of work, and I cannot believe that it is almost Friday. Eek! Where did the week go?
I started this morning by teaching a full Body Pump class. My dad came along to video tape it so that I could send it in for an assessment so that I can finally be OFFICIALLY certified. It was only my second time teaching the full class, and while I made a couple of mistakes with my cueing, the girl who usually teaches the class told me that my coaching was strong, my technique was good, and that EVERYONE makes mistakes…even her, and she has been doing this for 5 years!! So, I will have to watch the video and evaluate it before I decided if I want to submit it.
Then, it was time to hit the showers and get ready for work. On my way to work I enjoyed another baked oatmeal.
For some reason, I didn’t think of it until just yesterday to make multiple baked oatmeals at a time. It truly is a no-brainer idea, but I was literally making a baked oatmeal every single night. Next week, I am going to make a bunch either in muffin tins or a flat 8×8 pan that I can cut into squares so that I have one less thing to prepare after I get home form work.
I then sat at my desk and started working. I am enjoying the new job, but it is very hard to stay organized. I am managing the sales of two different properties that are two different brands with two different systems and a different method of filing things…needless to say even for a person who enjoys being organized, it is confusing!
When noon rolled around, I was very happy for the lunch break. Last night, I made a little experiment with egg whites, cottage cheese, and spinach. I didn’t measure anything, but they turned out very tasty, so next time I will be more precise so that I can share!
Today’s lunch included a salad topped with leftover brussels sprouts, roasted sweet potato, bell pepper, tomato, onion, salsa and one of these little egg white muffins. Yummm…
Tonight, after work I will be hanging out downtown for a bit so that I can teach a 30 minute abs class. Although it will be a later night, I am looking forward to teaching 🙂
On that note, have an amazing Thursday, and I will leave you with another Easley recipe.
Reggae Blush Strawberry Cake Balls
These treats are truly delicious. Using wine in the batter actually replaces the fat needed for baking. By combining applesauce and wine, this treat will have less fat than adding oil and have a unique flavor that you would not taste by using a traditional cake mix with oil and eggs. A special treat suitable for all ages!
What you Will Need:
Cupcakes: 
- 1 box strawberry cake mix
- 3.9 oz box of instant vanilla pudding
- 3 eggs
- ¾ cup Easley’s Reggae Blush Wine
- ½ cup unsweetened organic applesauce
- 12 oz of white chocolate chips for dipping the cake balls
- 1 cup Buttercream Frosting (recipe bleow)
- 24 cupcake liners
Buttercream Frosting:
- 1 stick of butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 Tbsp milk*
Instructions:
Buttercream Frosting:
In a large mixing bowl, beat the butter for about a minute to soften. Alternately, add in the dry ingredients and the wet ingredients.
*Only add the milk until the frosting is of the desired consistency. You may need a little more, or a little less.
Cupcakes:
Preheat the oven to 350 degrees. Place 24 cupcake liners in a cupcake pan. In a large mixing bowl, combine all ingredients. Mix at a medium speed for 2-3 minutes until the batter is smooth and thoroughly combined. With an ice cream scoop, scoop batter evenly into cupcake liners. Bake in the oven for 18 minutes, or until a clean knife inserted into the center of one of the cupcakes comes out clean. Allow to cool completely. Once cooled, remove cupcakes from the liners and smash into crumbs.
Place the cake crumbs in a large mixing bowl. Use 1 cup of icing (or if using store bought icing use 1 full container). Mix until the cake and frosting are thoroughly combined.
Place in the fridge for 1 hour, or overnight. Once cooled, remove from the refrigerator and roll into walnut sized balls.
Place the balls back in the refrigerator for 1 hour or overnight. Melt white chocolate. Roll each cake ball in the white chocolate and place on waxed paper to harden.
*If making a half batch of cake balls, use 12 cupcakes and freeze the other 12 to thaw and serve for a quick treat at a later date!
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