Run for Sherry
Like so many runners everywhere, bright and early Bobbi and I got out to honor Sherry, the Montana woman who went missing while out on a morning run.
It was a windy, icy morning. 16 degrees with biting single-digit wind chills. I took my hat, gloves and balaclava out of hibernation for the occasion.
Bobbi and I met in Cary, IL home of the illustriously hilly March Madness Half Marathon, to ‘practice’ on the course. 10.25 miles on a tough course + tough weather = fitting tribute for Sherry.
Piece of my heart
It was sleepover central here this weekend. I made this cake for a special treat. It was moist and chocolaty. Everyone enjoyed it, despite a special extra ingredient. Nobody needed to know that it was packed with grated beets. Yes, I’m that person who sneaks healthy foods into not-so-healthy treats. This was not my first run-in with beets. My long-time readers may remember these ‘red-velvet’ cupcakes from a couple of years ago.
2 large beets
3/4 butter, softened
1-2/3C sugar
3 eggs
2t vanilla
1C plain Greek yogurt
2/3C cocoa powder
2C all-purpose flour
1/2t baking soda
1/4t baking powder
1/4t salt
Chocolate Cream Cheese Frosting
4oz. pkg. cream cheese, softened
1/2C butter
1/2C cocoa powder
5C confectioner’s sugar
2t vanilla
Grease two 9″ cake pans and line them with parchment. All the better if you’ve got heart-shaped ones like these laying around. Actually I have no clue where these came from…must have been my grandma’s. Preheat oven to 375F.
Cut beets into quarters and place in an oven-proof pan with 1/2C of water. Roast until tender, about 45 minutes. Cool, peel and grate until you have one cup of shredded beets. Set aside. Lower oven temp. to 350F.
In a mixer bowl, cream the butter and sugar. Add eggs and vanilla and mix well. Add Greek yogurt. Add beets. Stir together cocoa, flour, baking powder, baking soda and salt. Fold into wet mixture.
Spoon batter into cake pans and bake until cake springs back when lightly touched, 35-40 minutes. Cool cakes well.
To make frosting, blend cream cheese, butter, cocoa, confectioners sugar and vanilla. Add a touch of milk or water if necessary for a smooth consistency. Frost cake and chill 30 minutes.
Serves 10-12.
