I’m back in Baltimore! This is exciting because I was really missing my gym. I taught Body Pump on Wednesday night when I got back and I had SIXTY FIVE people in my class and 12 on the  wait list. This has never happened before. Usually I have about 30 or 40 but the room was packed. I’m pretending it’s because I’m a rockstar and super popular and not because it’s January and everyone has a weight loss resolution.

In other news, I’m really wondering what all of these people do for a living that enables them to get to a class at 5PM. They can’t all be unemployed graduate students like myself.

There are a few downsides to being back in Charm City though. For one, we pay for our own heat here which means that I’ve been schlepping around in sweatpants with leggings underneath and two sweatshirts. I may go buy some fashionable fleece and make myself  a Snuggie. Seems like a cheaper alternative than sending my money to BGE.

I also miss having coffee with my dad in the morning, and hanging out with Kevin, and life chats with my mom. She recognizes that I’m almost a real adult even though I’m refusing to acknowledge it.

Speaking of Marilyn, her birthday was on Monday! We had a nice birthday dinner out where Kevin ate all of my french fries and we were being immature and Snapchatting in the booth. Sounds about right. And I made this for dessert! We couldn’t find any candles to stick in it, but my dad and Kevin and I did sing a pretty lame rendition of the Happy Birthday song.

Apple Crumble Cookie Cake

adapted from Hidden Ponies (what?)

for the cookie base

1 stick butter, softened

1/2 cup sugar

1 tsp cinnamon

1 tsp vanilla

1 cup plus 2 tbs whole wheat flour

1/4 cup cold water

for the apple topping

4 medium apples, peeled and chopped

2 tsp lemon juice

1/4 cup light brown sugar

for the crumble

1 cup rolled oats

2 tbs whole wheat flour

1/2 tsp cinnamon

4 tbs cold butter

Combine the softened butter and sugar. Add vanilla, cinnamon, and flour. Slowly add the cold water until the dough comes together. Form into a disc onto a greased or lined baking sheet.

Toss the apple slices with lemon juice, then brown sugar. Pour on top of the cookie base.

Stir together oats, flour, and cinnamon. Cut the cold butter into cubes, and then work the butter into the mixture until the butter is spread throughout in small pieces. Pour over top of the apples.

This can be made ahead- refrigerate until ready to bake. Bake at 350 degrees for 35-40 minutes. Serve with vanilla ice cream or whipped cream.

Dessert with fruit + oatmeal + whole wheat flour = healthy. New Year’s Resolution appropriate.