I run with the girls (Callie and Envy) and Bender (K&T’s BC). Well, I did a lot more before fracturing my shoulder. Since then I haven’t taken the chance. Although, now that it has been 3 months since the fall and I nearly have full range of motion back, I can probably start running with them again. (One at a time, of course.)
I came across this article on different gear for running with your dog. I, personally, just hold on to a leash, but there is a lot of gear out there!
– Ruffwear Grip Trex Boots
– Moonwalker Jacket
– Power Bones
– Zuka Bowl
– Ruffwear Front Range Harness
– Hands-Free Leash
Check it out here! However, I think my dogs completely enjoy running with Mom with just a regular leash as long as we don’t go any great distances where they need water. My girls just love it, and it is a great way to get their energy out!
Heck! Maybe we’ll go for a run first thing in the morning since A’s flight didn’t make it in tonight. Now, it is plenty cool enough for them!
Look at how cute my girls are looking out the window when I ask them where A is.
Quote of the Day:
“Be yourself and tell the people you love that you love them.” -Doug Allison
So, I have friends who looooooove chocolate. I mean LOVE it. So, I made these Chocolate Cream-Filled Chocolate Cupcakes. I do not think you will have a chocolate craving for awhile after you eat one of these!
Chocolate Cream-Filled Chocolate Cupcakes
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup water, room temperature
3/4 cup buttermilk
1/3 cup vegetable oil
1 tsp vanilla extract
– Preheat oven to 350F. Place liners in 12 cup muffin tins.
– In a large bowl, sift together cocoa powder, flour, sugar, baking soda, baking powder and salt.
– In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla extract. Pour coffee mixture into flour mixture and whisk until all of the ingredients are mixed in and no streaks of dry ingredients remain.
– Divide prepared batter even into muffin cups.
– Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few moist crumbs attached.
– Turn cupcakes out onto a wire rack to cool completely before frosting.
– Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake.
– Set aside and repeat this process for all the cupcakes.
– Put your frosting/filling into a piping bag or a ziploc bag with the corner snipped off.
– Squeeze a tablespoon or so of frosting into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
– Repeat with remaining cupcakes, then pipe the rest of the frosting on top of the cupcakes to finish them off.
– Store in an airtight container until ready to serve.
Courtesy of Baking Bites