Supporting friends for The Michelob ULTRA Chicago Spring 13.1 Miles.

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Afterwards, we went to State and Lake for brunch .  This place is a great spot for brunch. If you are in Chicago visiting, I suggest you should try out their menu. The place is very welcoming with great service from the server. I had Egg white Omelet- a great combination of mushroom pesto and goat cheese. And yet the star is going to be tavern potato, potato cooked perfectly and outside it is a little crunchy which I like very much.

Bread pudding " French Toast " is amazing- soft and creamy inside with a little crunchy outside with meyer lemon mascarpone on the bottom.   Mannnn , I can have this French Toast every single morning !!!

What a fun weekend!!! Nice weather with 75 degrees in Chicago this Spring. A lot of things going on around this busy city. Parties , Event , wine tasting, concerts, beer brewing and all kinds of fun activities. One of the most popular Marathons: The Michelob ULTRA Chicago Spring 13.1 miles on Sunday 17th May, 2015. I was not in this Race..... I don't have any shame to say :) ... Even though I love to go to the gym and eat healthy. I was in a few races last year but not as much as 13.1 miles.   I decided to show up at  the race to cheer my friends instead.

Two of my friends were in the race yesterday; Misa Duroskova and Leeann Nel. I am so proud of them both !! Thumbs up for both of them. The race by itself is tough enough,but more than that is the training process. They were training for 7 weeks, woke up at 5 am then ran in the cold weather in Chicago. It was not fun at all.... And they did it , week by week , mile by mile ... and then yesterday they finished it beautifully. So that is why I was there to support them because we are friends and they worked so hard. I am also proud because I know the story behind it and I also love the energy and spirit from so many people in the race. Full of spirit !!!

EGG WHITE OMELE : State and Lake, Chicago

BREAD PUDDING” FRENCH TOAST : State and Lake, Chicago

This brings me back when I baked this yummy and colorful cupcake last St.Patrick's day ,  " Red Velvet cupcake " ; this recipe is from Magnolia. ( More from Magnolia: Recipes from the world-Famous Bakery and Magnolia's Home Kitchen). With the St.Patrick's day decoration.

The famous one from Magnolia shop is going to be Red velvet cupcake.The richness of cocoa plus the smooth cream cheese frosting on top. So gooodd !

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But then I took them for a real treat " CUPCAKE " . So we went to Magnolia for a great cupcake.

I walked in, and all of a sudden I knew I should order Red Velvet. I have always loved Red Velvet cupcake from them. This cupcake reminds me of the Red Velvet cupcakes I made on St. Patrick's Day.

Ingredients

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Steps


Preheat oven to 350°F.

In a small bowl, sift the cake flour and set aside. On the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Bake for 20 minutes ( cup cake ) , or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting.