Wednesday, February 8, 2012

Day 39: National Molasses Bar Day

Having the day off from work on Wednesdays allows me to head to the gym first thing after dropping the boys off at school.  Even though I am not fond of working out in the mornings, it is nice to get my run in early and have the rest of the day (until 3:00) to myself.  This morning was no different.  Ever since I started going to weight training class on Tuesday evenings, I have found that my Wed. morning runs are difficult.  I guess it is the back to back hard workouts less than 24 hours apart that seem to make me feel sluggish.  But I always persevere and push through the fatigue, making me that much more strong!  This morning was especially difficult and it didn't help that the gym track was full of people. (Step on soap box:  If you are walking on the track, PLEASE STAY IN YOUR LANE!  I am staying in mine, and if I pass you once, I promise I will pass you again.  Get off your cell phone, do your workout, and move on!!  And don't walk 3 people wide:  Step off soap box)  Sorry, just needed to get that off my chest!
I tried a new recipe for dinner tonight that I got off Tracey's Culinary Adventures:  Creamy Baked Chicken Taquitos.  They were delicious.  I didn't take any photos because I didn't plan on blogging about it, but they were too good and I need to share them with you.  You can see the recipe on her site, but I am also going to post my adaptation, since I changed a few things.

Creamy Baked Chicken Taquitos
Yield:  6 servings / 256 calories each


  • 3 oz cream cheese, softened 
  • 1/4 cup salsa verde
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1 tsp minced garlic
  • 1/2 tsp dried parsley
  • 2 cups (14 oz) cooked and shredded chicken
  • 1 cup shredded Colby & Monterey Jack 2% milk cheese
  • 6 Ole High Fiber flour tortillas (I find these at Kroger in the Mexican food section)

  1. Preheat oven to 425 F.  Spray a rimmed baking sheet with cooking spray. 
  2. In a large bowl, stir together the cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, and parsley.  Add the chicken and cheeses and stir until evenly distributed.  Season the mixture to taste with salt and pepper.
  3. Microwave tortillas until soft and pliable.  Divide filling between the 6 tortillas, and roll tightly.  Place seam side-down on the prepared baking sheet.
  4. Spray the taquitos with cooking spray.  Bake for 15-20 minutes, or until the tortillas are crisp and golden.

Now for the dessert of the day - Molasses Cake. I have had this recipe in my collection for several years and don't even know where I found it. I like it because it tastes like gingerbread, it is very moist, and it makes up in a 9" pan so there aren't so many leftovers lying around the house. Thomas and I each had a piece, I took a couple of pieces to my good friends and taste testers, the Freyaldenhoven's, and I will take the rest to work tomorrow. It is best served warm with a dollop of whipped cream or even a scoop of ice cream. Hope you enjoy it!

Molasses Cake
Yield: 9 slices / 160 calories per slice

  • 2 tbsp butter
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 cup unbleached all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/2 cup hot water
  1. Preheat oven to 350 deg F.  Spray a 9 inch square dish with cooking spray.
  2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt.  Whisk together.
  3. In a small mixing bowl, beat butter and sugar until crumbly, about 2 minutes.
  4. Add egg, then molasses, beating well after each addition.
  5. Add flour mixture alternating with water (batter will be thin).
  6. Pour into prepared dish; bake for 27-30 minutes, or until a toothpick inserted in center comes back clean.
  7. Cut into nine squares; serve warm with ice cream or a dollop of whipped cream.

1 comment:

  1. John FreyaldenhovenFebruary 11, 2012 at 7:43 AM

    And they were delicious! Proud to be on the tasting pro staff!