Red Wine Chocolate Cake with Red Wine Chocolate Ganache

It's Thirsty Thursday and the Scandal finale is on tonight!  What better way to celebrate than with a recipe for Red Wine Chocolate Cake!  I found this recipe over at Food & Wine and I adapted it slightly.  It was the perfect way to celebrate a recent birthday and it was an amazingly decadent chocolate cake!  

In other news, I went to my second Cubs game of the season last night.  My brother is in town and it was so fun to hang out with him.  Plus, the cubs won!  It was a pretty chilly night for a game, but we still had a great time.  It was a little weird to be out late on a Wednesday and I'm a little sleepy today, but I'm sure I'll be fine! I guess I should also mention that tonight there is a pretty big basketball game involving a Chicago team...if you're into that...I just can't wait for Scandal :).  I'm sure my sport-loving fiance will keep me updated on the sporting world anyways! 

I hope that you all enjoy this recipe!  Get out a good bottle of red wine, try not to drink too much while you bake, and have fun! 

Red Wine Chocolate Cake with Red Wine Ganache

Ingredients:
Cake:

1 1/4 cups dry red wine (I used a Cabernet Sauvignon)

3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 tsp vanilla
Ganache:1 cup chocolate chips (I used a mix of dark and milk)
3 tbsp heavy whipping cream
2 tbsp red wine




Directions:
1. Preheat oven to 350 and grease a bundt cake pan.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.  Beat in the eggs and vanilla until well combined.
4. Add in 1/3 of the flour mixture to the wet ingredients and mix until just combined.  Then, add in 1/2 of the wine and mix until combined.  Continue with another 1/3 of the flour, then the rest of the wine, and finally the rest of the flour until just combined.  Pour the batter into your prepared pan and place in oven for 45 minutes.
5. While the cake is baking, make the ganache: In a heat-proof bowl, place the chocolate with the cream.  Let the bowl sit over a pot of boiling water and stir once the chocolate starts to soften.  If your mixture doesn't come together, you can add a little more cream.  Once smooth, stir in the red wine and remove from heat.
6. When your cake is done, let cool for 15 minutes and then frost with the ganache.  Let cake cook completely and ganache set.

Enjoy :)

Red Wine Risotto with Mushrooms and Goat Cheese

It is absolutely disgusting here! I woke up and looking outside to find a "wintry mix."  That means its snowing and raining and just gross.  I love to go for a nice long run on Saturday or Sunday because I have the time and it gets me outdoors, but not today!  Today, I am heading to LA Fitness to run on a nice warm treadmill where I won't get icy rain in my eyes.  I'm a little bummed about this weather since we have been so lucky up until now.  Every weekend has been in the 40s or 50s and beautiful for winter in Chicago.  I guess that dream is over and winter has finally arrived.

In honor of the yucky weather, I am sharing a comforting recipe that is perfect for when you are stuck indoors, have some time to kill, and want something delicious and warm.  I made this recipe from How Sweet It Is ages ago and when I went to write the post I realized I didn't take any pictures! So, I had to make it again!  I changed a few things, so here is my rendition of a Red Wine Risotto with Mushrooms.

Red Wine Risotto with Mushrooms

Ingredients:
16 oz sliced mushrooms
2 tbsp olive oil
1 tsp cider vinegar
1 tbsp balsamic vinegar
1 1/2 cups arborio rice
1/2 sweet onion, diced
4 cloves garlic, minced
1 tbsp olive oil
1 cup red wine
4-5 cups vegetable stock
1 tbsp goat cheese (I used herbed goat cheese...yum!)
parmesan cheese

Directions:
1. In a large sauté pan, heat 2 tbsp olive oil over medium heat.  Add in mushrooms and cook until mushrooms start to reduce in size.  Add in the cider vinegar and balsamic vinegar and cook until liquid reduces.  Remove from heat.
2. Heat the vegetable broth in a medium pot over low heat.
3. In a large pot, heat 1 tbsp olive oil over medium heat and add in the onion and garlic.  Cook until onion starts to become translucent, about 5 minutes.  Add in the arborio rice and stir to combine.  Cook for about 2 minutes.  Add in the red wine and cook until rice has totally absorbed the wine.  Now, add in about 1/2 cup of the warm vegetable broth and stir until it is absorbed.  Continue this process until your rice is totally cooked.  This usually takes about 20-25 minutes.  In the last 5 minutes, stir in the mushrooms and goat cheese.  Once finished, top off the dish with some parmesan.

Enjoy :)

2013: A Year in Review and a Fabulous New Year's Cocktail

2013 was one amazing year.  I can't believe all that has happened.  I completed student teaching, graduated from college, ran my first half marathon, got my first teaching job, moved into an apartment with Bri, and became a mom!

For all you readers who just became shocked about that last detail, I have to clarify.  I became a mommy to the cutest cat in the world!  I can't believer I haven't talked about Benny already!  Bri's sister found a kitten on the streets and Bri and I decided to take him in!  His full name is Benedict Ted Cumberbatch.  The Benedict Cumberbatch part comes from Bri's sister who decided it was a great name.  Plus, he is an awesome actor and stars as Sherlock in the BBC version of Sherlock Holmes (great show!).  The Ted part comes from Bri's and my favorite show, How I Met Your Mother.  Bri and I are Marshall and Lilly (he's a lawyer and I'm a teacher) and then we just needed a Ted to complete our apartment!  He's an awesome little kitty and I love him so much! Also, I apologize in advance for any typos in this post...Benny is currently laying on one of my arms while I type and is just being too darn cute for me to move him.

The other most exciting accomplishment for me this year has been my work as a new teacher!  I absolutely love my job, love my colleagues, and love my students.  I am have a great year and, although it is exhausting and often difficult, it is so rewarding and I know that I have chosen the right path based on how happy I am.

In other news, I have continued to cook and run as much as I can.  These are clearly important passions of mine and I am grateful to have kept up with them as I have become more busy with my job.  Although I am very happy, I have made up my mind on a few new years resolutions.  The biggest one is that I want to blog more.  I have continued to cook, but I have seriously cut back on blogging.  I want to change this in the new year and make sure to keep up with my blog.  I also want to work on becoming a better teacher by taking classes to further my education and make sure that I am the best I can be for my students.  In addition, I have set my sights on running my first marathon and I can't wait to start documenting that experience.  This new year is sure to be great and I can't wait to continue to share all my experiences here.

Finally, on a fun note, I am making a fabulous cocktail for tonights festivities.  Some friends are coming over for a potluck and I have decided to contribute stuffed shells (coming to you soon) and a Sparkling Pomegranate Cocktail!

Sparkling Pomegranate Cocktail
(adapted from Food & Wine)

Ingredients:
1 quart pomegranate juice
2 cups orange juice
2 cups limeade
750 ml Prosecco
1 fresh orange, sliced
1 fresh lime, sliced
ice

Directions:
1.  Pour all wet ingredients into a large pitcher and stir to combine.  Stir in slices of the orange and lime.  Chill.
2.  Serve with ice and additional slices of orange and lime.

Enjoy :)

Roasted Tomato Quinoa Risotto with Homemade Pesto

I have a big day ahead of me and I decided that a great way to start my big day would be with a nice blog post about an amazing dinner.  But first, let me tell you about my big day!  I have a lunch at Due's (the famous pizza place) downtown and then Bri and I are gonna enjoy a day of walking around Chicago.  FOr dinner, I am making reservations for us at Hutch, which sounds like an amazing place to have dinner.  After all that, we are getting ready for a big birthday bash out on the town for our friend, Justin.  I am very excited about all these plans and I can't wait to spend a great day with Bri!

I love being able to spend the morning writing this post, eating some breakfast, and going for a short run.  I have been doing a lot of catching up on sleep and working out since it is my winter break.  It has been wonderful!

I have also been catching up with my cooking (and blogging!).  This recipe was a great find.  Bri chose some potential dinner ideas, and this was a huge hit.  I love cooking risotto and this is just risotto with quinoa instead of arborio rice.  It is gluten free, healthy, and absolutely delicious.  Plus, you make a homemade pesto to go with it.  What can be better than that?  Sorry, I am a huge fan of homemade dips and spreads :)

Roasted Tomato Quinoa Risotto with Homemade Pesto
(adapted from Delicieux)

Ingredients:
1 1/2 cups whole cherry tomatoes
3 cloves garlic, paper on
1 tbsp olive oil
4 cups vegetable stock
1 tbsp butter
1/2 sweet onion, diced
1 1/2 cups quinoa
1/3 cup white wine
salt and pepper
Basil Pesto:
1/2 cup basil leaves, packed
2 tbsp cashews
2 tbsp parmesan cheese
2 garlic cloves
olive oil
salt and pepper

Directions:
1. Heat oven to 350, place the tomatoes and whole garlic on a baking tray and toss in olive oil.  Roast for 20 minutes.
2. While tomatoes are roasting, place basil, cashews, parmesan cheese and garlic cloves for pesto in a food processor.  Process until well crushed.  Slowly pour in some olive oil until pesto comes together.  Season with salt and pepper to taste.
3. In a pot, heat vegetable stock until simmering.
4. In another pot, melt butter over medium heat.  Add the onion and cook until translucent, about five minutes.  Take the garlic from the roasted tomatoes and squeeze the cloves from the paper.  Add them to the pot and crush them with a spoon.  Add the quinoa and cook for about 5 minutes.
5.  Add the white wine and cook until it is absorbed.  Add in 1/4 cup of vegetable stock at a time and cook until absorbed.  Continue this until quinoa is cooked all the way.  Add in the tomatoes and crush them so that juices are absorbed.  Serve topped with some pesto.

Enjoy :)

Mediterranean Quinoa Stuffed Peppers

Oh hey there! It's only been three weeks since my last post.  I just can't find enough time to get everything that I want to do done!  Teaching is crazy since it is so hard and exhausting, but I am also loving it.  This is definitely the profession for me because while I feel tired and overwhelmed, I also feel happy.  However, it also means very little time for anything else!  I'm pretty sure Bri is starting to feel similarly since he just started law school.  I'm pretty sure we are in for a really tough year, but we are also doing what we have always wanted to and that makes it exciting!

I have been cooking (a girl's gotta eat) I just haven't had time to share it all!  I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post.  Well, here's one!  I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot!  This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work!  This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week!  They stay well if you keep them in the fridge and they are quite delicious.

Mediterranean Quinoa Stuffed Peppers 
(adapted fro Avocado Pesto)

Ingredients:
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)

Directions:
1. In a medium pot, warm 1 tbsb olive oil over medium heat.  Cook garlic until aromatic.  Add in quinoa and cook until toasted, about 2 minutes.  Add 1 1/2 cups of water and increase heat until boiling.  Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft.  Place in a bowl.  To the same pan, add the mushrooms and cook until soft and fragrant.  Place into the same bowl with the peppers.
3.  When the quinoa is done, add to the mushroom and pepper bowl.  Combine with the feta, basil, wine and salt and pepper.  Toss to combined.
4. In your crock pot, place the peppers.  Stuff the peppers with your quinoa mixture.  Top with the shredded cheddar and let cook on low for 4-6 hours.

Enjoy :)

Happy Birthday Mommy! Oreo Coffee Ice Cream Cake!

It is about time that I got back here!

I have been really busy getting ready for school and moving to the city!  It has been a crazy and exciting time and I have so much to share.

For school, I have been working on my web page, planning the first day, and thinking about my classroom management plan.  I have gone in a few times to set up my desk and binders and get acquainted with the staff.  I got my own key and had some meetings about benefits.  I must admit, I still feel like I have no idea what is going on, but I am excited.  Next week, new teacher training starts and I can't wait to meet some of the other new teachers and become more prepared for the start of the year!

I have been exploring restaurants like crazy now that I am in a new place and it has been great.  Some of our favorites so far have been Glen's Diner and Margie's Candies.  We have been eating out quite a bit since we want to explore, but I have also been cooking in my new kitchen and I can't wait to share some of my creations.

Today, I have to share my latest dessert creation in honor of my Mommy.  Yesterday was her birthday and we had an awesome night out in the city.  We started out at the Signature Lounge on the 96th floor of the John Hancock building.  The view was incredible.

We had appetizers and drinks and it was lovely.

Next, we headed back to our apartment for dinner across the street at Caro Mio.  This Italian restaurant is known for its HUGE portions.  Also, it is a BYOB so that was fun.  Our dinner was fantastic.  My mom got salmon, dad got bolognese, Bri got eggplant parmesan, I got pasta primavera, and Zack got the crowd favorite: Gnocchi.

Finally, we headed back to the apartment for dessert.  Now, this is where I get excited since I made a dessert that had my mom's name written all over it.  I was inspired by a recipe over at BruCrew for Oreo Fudge Cappuccino Ice Cream.  My mom loves coffee ice cream and oreos! So, I decided to make an Oreo Coffee Ice Cream Cake!  I made coffee ice cream, layered it with crushed oreos and topped it all off with a ganache frosting.  It was delicious!

Oreo Coffee Ice Cream Cake

Ingredients:
Coffee Ice Cream:
14 oz Sweetened Condensed Milk
2 cups heavy cream
3 tbsp instant coffee
about 24 crushed oreos
Ganache Frosting:
12 oz semi-sweet chocolate chips
1 cup heavy cream
1 tsp vanilla

Directions:
1. In a large bowl, beat cream, condensed milk, and coffee until combined.
2. Pour into ice cream maker and churn according to directions.
3. Place half the crushed oreos on the bottom of a 9 inch springform pan.
4. When ice cream is done, pour half over the oreos and spread it out to cover the oreos.  Then, place the other half of the crushed oreos over the ice cream and pour the rest of the ice cream on top.  Place in freezer to harden.
5. Meanwhile, make the frosting.  Heat up the cream in the microwave for 2-3 minutes or until just about to boil.  Pour over the chocolate chips in a separate bowl and stir until chocolate is melted and combined.  Next, pour in vanilla and beat with the mixer until ganache starts to form soft peaks.  Pour over your ice cream cake and place back in freezer until ready to serve.  To serve, just push the springform pan out and cut into slices.

Enjoy :)

Weekend in Madison

I just had a super fun weekend! On Friday, Anna and I drove up to Madison, stayed with my friends, Russ and Ryan, and had a super fun time going out for amazing dinners, visiting a winery, and having an all around blast.

On Friday, my friend Tamara had the brilliant idea to go to Mariner's Inn for Restaurant Week.  That means, for $25 I got to have clam chowder, surf and turf, and key lime pie.  It was all delicious and it was a great way to kick off our weekend away.

On Saturday, we woke up and walked over to the Farmer's Market.  We picked up fresh raspberries, cheese curds, and a mini apple pie.  Then, we got Cosi sandwiches and salads and met up with Tamara to go to Wollersheim Winery. We had our amazing picnic lunch and toured the winery.  It was very interesting and, of course, we all got wine! It was a lovely afternoon.

After returning to campus, Anna and I walked around State Street and then got ready for dinner with Russ at the Old Fashioned.  This is one of my favorite restaurants and it did not disappoint!  Also, Anna got to try her first Old Fashioned Cheese Curds (the best in Madison!).

Overall, this was just a fantastic weekend and we even got to see Anna's grandpa on our way home in Milwaukee!  It was really fun to get away and see such great friends.  Next weekend, I will be moving to Chicago! Ah! Can't believe it is almost here!

Red White and Blue Sangria

Happy 4th of July! Today's recipe is a drink recipe that is super festive.  Enjoy my Red White and Blue Sangria!

I am off to go for a run and then see the parade! Later today, Bri and I are meeting up with friends to see some more fireworks!  I am excited to celebrate and enjoy a day off from camp!

Last night, we had an awesome potluck dinner with a bunch of my friends.  I made veggie flatbread and this drink and then we headed over to watch the fireworks in my home town.  It was such a fun evening and it made me so happy to be surrounded by such amazing friends.  I really feel so blessed to have them in my life and it was a great way to start celebrating the 4th!

Red White and Blue Sangria (adapted from Group Recipes)

Ingredients:
1 bottle dry white wine (I used Sauvignon Blanc)
1/2 cup triple sec
1/4 cup citrus vodka
blueberries
raspberries
pineapple, cut into chunks
strawberries, quartered
1 cup sugar
1 cup water

Directions:
1. First place 1 cup sugar and 1 cup water into a small saucepan and bring to a boil. Let boil for a minute or two and then turn off heat and let cool.
2. In a large pitcher, pour wine, triple sec, and vodka.  Stir in sugar mixture and add in fruit.  I would just add in as much fruit as you want.  Also, you can cut the pineapple into chunks or cute shapes!
3. Serve over ice.

Enjoy :)

Pasta Bolognese: Daddy's Favorite

I am once again up way to early.  I have a camp field trip today to a waterpark and then I have people coming over to celebrate the 4th and go to the fireworks! All my friends are putting together a little potluck and I can't wait to share what I am making for it! I am going to make a Veggie Flatbread, but I haven't worked out all the details yet.  Please, I have until 5...

I am also planning on running this fine morning before I get ready for camp.  We will see how that goes since my knee has been feeling a little stiff.  When I am running it feels okay but after I run it stiffens up!  I have been stretching/resting as much as I can so I am hoping that this will just go away.

Today I wanted to tell you about the Bolognese Sauce that I made for a special Dad's dinner.  I wasn't able to see my dad for actual Father's Day so I made him his favorite dinner for another night! Pasta Bolognese!  It was super delicious and you should definitely give this recipe a try.  However, make sure you allow plenty of time to make it or make it the day before since it takes so freaking long!

Pasta Bolognese (adapted from the Food Network)

Ingredients:
1 large white onion, roughly chopped
3 medium carrots, chopped
3 ribs celery, chopped
5 cloves garlic
olive oil
salt
3 pounds ground chuck
2 cups tomato paste
3 cups red wine
3 bay leaves
a bundle of thyme (tied together with string)
1 lb. spaghetti
fresh parmesan

Directions:
1. In a food processor, process the onion, carrots, celery, and garlic until you have a smooth paste.
2. Place paste in a large pan coated with oil over medium heat and stir until it reduces and begins to brown, about 20 minutes.  Season with salt.
3. Add the beef and continue to cook until browned, another 20 minutes.  Season with salt.
4.  Pour mixture into a large pot over medium heat and add in the tomato paste.  Cook for another 5 minutes.  Add in the wine and cook for 5 minutes.
6. Add water to the pot until it is about 1/2 inch above the beef.  Add in the bay leaves and thyme and stir to combine.  Bring mixture to a boil and then reduce to a simmer.  Let simmer for 4 hours and add water, about 2-3 cups at a time, when mixture reduces and looks thirsty.  I added water two more times after the first addition.  Season with salt.
7.  Store the bolognese sauce until ready to use or prepare your spaghetti to al dente and drain.  Serve spaghetti with a generous topping of bolognese and garnish generously with freshly shaved parmesan cheese.

Enjoy :)

Graze Restaurant, Madison, WI

Phew! Just finished a quick 4.5 mile morning run and now I am here to tell you about a fantastic new restaurant I discovered in my last week in Madison.

My last week was super fun because Bri and I went to a million new places and did a bunch of the things that I've always wanted to do, but never got around to.  For example, we took a walk in the Arboretum together, went to the terrace to watch a hockey game and share a pitcher, and tried a ton of new restaurants.

Another little family out for a stroll
in the Arboretum

Graze, is known for being one of the best restaurants in Madison.  Their chef is constantly switching up the menu to incorporate fresh, local ingredients that they buy at the farmer's market just outside their front door on the weekends.  They are located on the square and have a wall of windows so that you can look out at the beautiful capitol as you enjoy some crazy good food.  You can go there for lunch, brunch, or dinner.  We went their for dinner.

Appetizer: Hot Pretzel with 3 Mustards and Cheese 

Drinks :)

We started out sitting at the bar while we waited for our table and we each enjoyed a drink and split a hot pretzel with mustard and cheese as our appetizer.  So far, we were pretty darn impressed.  The mustards were yummy and the cheese (of course from WI) was amazing.  The pretzel was one of the best I have ever had!  Then, we sat down and ordered our dinner.  I ordered the Tofu Bibimbap (tons of fresh veggies and rice with tofu in a spicy sauce and topped with a fried egg) and Bri ordered their Homemade Veggie Burger (a beet based burger).  Everything was delicious. I loved my meal and Bri thought it was one of the best veggie burgers he had ever had (and this is impressive considering how many he has tried).  For dessert, because we had to get dessert, we split their freshly baked Chocolate Chip Cookies with Milk.  It was an adorable and comforting end to the meal.  We will definitely be hitting up this restaurant in the future!  If you are ever in Madison, put Graze on your list of Must-Eat-Restaurants.  

Tofu Bibimbap 

Veggie Burger

Dessert!

Spinach, Sun Dried Tomato, and Feta Risotto

Bri made risotto! Seriously, I was so impressed.  He called me while I was running, I talked him through the ingredients and what he would need, and he did all the cooking! Also, it was amazing.  We have been having a lot of fun coming up with yummy vegetarian dinners now that we are living together! This is definitely going to be something we make again! 

In other news, I am teaching my last lessons this week since finals are coming! Also, I attempted a three mile run today and discovered that I am still rather sore from the half marathon.  And finally, these posts are so short because I am really busy packing up my room and studying for my teacher tests which are this weekend.  I can't believe I am about to move out and become a real teacher!

Spinach, Sun Dried Tomato, and Feta Risotto

Ingredients:

4 cloves garlic, minced

olive oil

1 medium onion, chopped

1 cup Arborio rice

1 cup dry white wine

4-5 cups vegetable broth

1 cup fresh spinach

1/2 cup rehydrated sun dried tomatoes

4 oz. feta cheese, crumbled

1/4 cup parmesan cheese

salt and pepper

Directions:

1. Heat olive oil over medium heat in a large pot.  

2. In a separate pot, heat vegetable broth over medium heat until simmering, then reduce to low heat.

3. Place garlic and onion in the olive oil and saute until onion becomes translucent.  Stir in rice and cook for 2 minutes.  Pour in wine and stir until absorbed by the rice.  Add 1/4 cup of broth, stir until absorbed.  Continue this process for about 20 minutes or until rice is al dente.  Stir in spinach, tomatoes, feta and parmesan   Let cook for 5 minutes.  Remove from heat and season with salt and pepper.

Enjoy :)

The American Club, Kohler, WI

My mom and I had an amazing time over spring break.  We went to the American Club in Kohler Wisconsin and had our very first massages!  We spent two days and two nights at the hotel and had great food and a really nice and relaxing time.  On the way there, we did some shopping at the outlet malls in Pleasant Prairie (teacher clothes!).  We also checked out the Shops at Woodlake for lunch at the Woodlake Market while we were there and I even found a great UW-Madison sweatshirt!

afternoon tea

welcome mimosas!

tea treats! 

appetizers and wine

The food was great! Our first night, after a lovely afternoon tea and some great appetizers with wine, we had Italian at Cucina.  My mom and I split a salmon dish and chicken dish and everything was delicious.  Then, we came back and hat a slice of Chocolate Cake at the Winery for dessert.  We obviously overdid it a little since we both had trouble sleeping that night!

dinner was so good...I forgot to take a picture!

THE chocolate cake

That was alright, since the next day, we had our massages.  It was fabulous.  I felt relaxed and amazing.  We went early, read books, and stayed after to chill and just relax.  I haven't spent that much time relaxing in ages and it was must needed.  Afterwards, we had our tea, appetizers, and then it was off to dinner at the Wisconsin Room.  My mom got the Pork and I had the Steak on special.  Both our meals were, again, fantastic, and we decided to skip dessert in hopes of sleeping better and being healthier.

However, the next morning, we made a stop at the Greenhouse for ice cream and lattes before it was time to head back home.

The entire trip was amazing and I would gladly head back in a heartbeat.  This was a great way to spend a few days over break and we did not have to travel far at all for a very fun time!