Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
April 12th, 2011

Cappuccino Biscotti

Foreword: I haven’t been able to run properley for over a week. I rested for a week and a half and I tried running on Saturday, and it hurt. I tried again on Sunday hoping that it may have been my imagination, and it still hurt. What the heck!? I just go over shin splints and now this random pain. I will have to self medicate with chocolate and then go and get my legs pummeled by Mr Physio Guy.

I like my morning coffee. I’m not a big coffee drinker and its generally the only coffee I will have in the day, but its part of my routine and there is something comforting and gently awakening about the warm, creamy drink that makes the day start ok. No matter how grey and dreary it is outside, not matter how late I woke up after the alarm went off, no matter what trials joys I know the day has in store for me, no matter whether I forgot my lunch, again. Its ok. I have my warm, frothy, soothing coffee. Read the rest of this entry »

March 29th, 2011

Berry Breakfast Smoothie and Not a PB, but a PA

On Sunday I ran the Wilmslow Half Marathon. I had trained. I had worked for it. But still I was not as fast as I was in my last half marathon. That sucks. Not that I am usually fast at all, but I’m speaking relatively here. I honestly don’t think that I’m naturally built for running, but its something that I normally enjoy doing, and it allows me to eat cake. So its win win. 

If you have ever run any kind of race before, whether it be a 5k, a Half Marathon or the insanity that is a full Marathon, you will know that racing = pain.  In my case, 2 hours of pain. Which is how long it took me to run the 13.1m/21km. While running along for 2 hours, one has a lot of time to think. And at times I thought about the sports jelly beans I was shoving into my mouth at mile intervals, and wondering if they were doing anything apart from making me gag as I tried to swallow them with dehydrated mouth/throat. I also thought about the ‘carbo-loading’ preparation that I had done the week before and whether it offered any benefit or not.

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March 27th, 2011

Strawberry, Almond & White Chocolate Yeasted Meringue Coffee Cake

Before anyone gets confused or misled, this cake is more a bread than a cake, and there ain’t no coffee in it.What’s the deal with it being called ‘Coffee Cake’ then you ask? Apparently it is because this kind of bready cake is a good accompaniment to coffee, and they were originally paired by the Dutch, Germans and Scandanavians. You have your morning mug of steaming latte, or your afternoon cappuccino, and this cake will sit next to it like they were made for each other. Personally, I am more than happy to eat this cake with coffee, tea, milk, water, or just straight up. By itself. Its yummy.

This recipe is the March Daring Baker’s Challenge. The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

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