Crunch Time & Munch Time

A question that my daughter and I frequently get asked, especially from people who read this blog, is "Why do you not weigh 300 pounds?" (It's always 300 pounds. Is that a magic number?) Well, for one thing I try not to hork down all the food I make and am always on the lookout for friends and neighbors to share with. For another thing, we exercise. A lot. We're kind of workout junkies.

We are addicted to the FIRM workouts (pre-2000) and buy anything that has Tracie Long or Susan Harris in it. 5 to 6 days a week we cajole, boss, and encourage each other to put on our workout clothes and go lift weights, stretch and sweat. It feels good in a strange, painful kind of way.

While we workout my 6 year old sits on the couch and practices for his future career as a personal trainer. He'll point out if I'm doing the wrong leg and gets truly distressed if I'm holding my weights at my side if the ladies on the tape have theirs on their shoulders.

When we're all done, he gets his reward for being such a helper. We watch a segment of Everyday Baking. He loves "the baker guy" (John Barricelli) and as John measures out his ingredients my son says, "Do we have that, Mommy? Let's make this!" With such a winsome request, how could I resist?

We made carrot cake cupcakes. They have carrots, so they're pretty much health food. Plus, I just burned all those calories working out, so I can feel positively righteous eating one of these moist, delicious cupcakes. Eating 3 or 5 is another matter, though.

Perhaps some day Sarah and I will get to Charleston, South Carolina to work out at Tracie's health club, V. But in the meantime, if anyone can score me a copy of Tracie's Yorktown workout, I'll trade you a cookbook for it!

Carrot Cupackes
- adapted from Everyday Baking

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)

Frosting:

1 package (8 ounces) cream cheese, room temperature
1/4 (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest

1-Preheat oven to 375 degrees. Line a 12 cup standard muffin tin with paper liners.

2-In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

3-In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Spoon the batter into the lined muffin cups. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.

4-Remove from pan to a wire rack to cool completely before frosting.

5-To make the frosting: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar together till creamy. Add the vanilla and orange zest, beating till smooth and creamy. Using a knife or small offset spatula, swirl the frosting over the cooled cupcakes.