I told one of my roommates yesterday that I’ve made the executive decision to try to bake something new every week. With the corollary that she and my other roommate, Sophie, will help me to eat whatever I’ve made, along with a portion of the MD/PhD class. I really do have a sweet tooth, it seems, and having dessert every day, whether it be as simple as a scoop of ice cream with some strawberries or something more elaborate has become crucial. My roommate was not too happy with this decision, proclaiming “But Joanne, not all of us run 20+ miles a week!” To which I responded, One slice of cake a week is not going to kill you. A wise and true statement on my end, if I do say so myself. Plus what she doesn’t know is that almost everything I make has been healthified in some way, so it’s never actually as bad as she thinks. But neither she nor anyone else has noticed yet, so I don’t plan on cluing them in. What they don’t know won’t kill them…in fact, it might even make them healthier.
Speaking of running. Today was a 14.5 miler. For the next three weeks, Park Avenue will be closed on Saturdays and so we were able to run up and down Manhattan from City Hall to 72nd Street un-impeded by cars. In fact, Team In Training was the official “opener” of Park Avenue so if anyone watched NY1 or a local news station this morning (in NYC) we may have even been on it.
How fast was my run, you might ask? I averaged a 7:30 pace! It was like running on crack and I’m not quite sure how it happened. (Okay I’m a little sure that it had something to do with me putting my right foot in front of my left and then vice versa at an alarming rate.) My running partner, Matt, didn’t show up this morning (TSK TSK) and so I had to run with other people. They claimed we were going to be keeping an 8:00 pace which is a little fast for me but I figured we would naturally slow down. WRONG. They just kept going. And going. And going. And so I just kept going. And going. And going. Doing it made me realize that I may actually qualify for the Boston Marathon with my time (as a female between the ages of 18 and 24 you need to finish a marathon in 3 hours 40 minutes)! How awesome would that be?!?!? So that is my new goal.
My fundraiser on Thursday went SOOO well! I charged $10 at the door to get a wristband, which then got you reduced prices on a variety of drinks. To prepare, I put up fliers all over my building and all over Sloan-Kettering’s research facilities and in my New York Sports Club (thanks again to the manager!). I ended up making $500! A lot of random people from Sloan-Kettering/Cornell ended up coming, as did all of my friends, and I even got some random bar-goers to donate. My mom even came! The night was karaoke-filled and a ton of fun. Pete, the bartender and owner of For Pete’s Sake is one of the most awesome guys I’ve ever met. He basically let me have free reign of the place which is something that usually doesn’t happen at these things. I will definitely be holding any and all future fundraising events there, and of course stopping in for karaoke and a beer every Thursday. In addition, one of my uncles also donated $500, so now I am over halfway to my goal! This all actually seems feasible now and I am SOOO thrilled. If any of you want to donate, the link is now featured on the side of my blog, so click away.
Now that I’ve bored you to death with running updates (sorry I can’t help it…this is all I think about), I will get on to the good stuff. Mascarpone cheese was on sale at Whole Foods last week and I picked it up and said, okay I can do something with this. I didn’t want to make tiramisu or cheesecake because those would require a lot of ingredients. So when I found this recipe for mascarpone blondies on Simply Recipes, I was thrilled. I think they tasted more like cheesecake bars than blondies but who cares so long as they taste good! I would imagine you could substitute cream cheese for the mascarpone for a cheaper version of this baked good.
Lemon Mascarpone Blondies
Serves 12, adapted from Simply Recipes
1/4 cup butter, melted
1/4 cup unsweetened applesauce
8 oz mascarpone
1 cup brown sugar
1/4 tsp vanilla
2 tbsp lemon juice
2 1/2 tsp lemon zest
1/2 tsp baking powder
a pinch each of baking soda and salt
1 cup flour
1. Preheat the oven to 350. Grease an 8×8 inch pan. Whisk together the melted butter and sugar.
2. Add the egg and vanilla extract and applesauce and whisk together.
3. Add the lemon juice, zest, and mascarpone and mix until smooth.
4. Add the flour, baking soda, baking powder, and salt and mix thoroughly.