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| These two...born almost exactly 2 days apart. Both will be 4 next week! Crazy! |
Do I say that every week?
Our summer has fallen into a nice rhythm.
On Mondays I try to do some cleaning, and I do my grocery shopping every other week. They are also my regular 3 Discipline day.
On Tuesdays I work. I run 6 miles, shower, pick up my sitter, and head off to work for 6+ hours. Our evenings are split between the summer Blues concerts and baseball practice.
Wednesdays are my day to whip this house into shape. After I go on a long bike ride. Clear the mind first, and then scrub the tub. We've also been getting together with a group 20-30 miles north of us, to pray, read the Bible, and fellowship. It has been amazing.
Thursdays are most like summer days. I try to keep the schedule and to-do list at a minimum. So I run 7 miles, and try to bike 22 (this week I got a flat tire at mile 10), and then I spend the rest of the day reading, writing, doing some paperwork, and generally relaxing. We also get to add baseball to our summer Thursday evenings.
Fridays are starting off a bit slower. I am trying to get another mile swim in. But, then not as much training. I do breakfast with the BFF every other week, and I've been doing some baking on Fridays too. But it is all rather low key. Our Friday evenings are going to be a flip-flop between tri-training and just biking with Meres. (I ordered her a tag-a-long this week. One that she has to pedal also.)
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| I hope they grow up to be really good friends. |
To nutshell those past few paragraphs...I train, work on Tuesdays, and make sure my house resembles some level of clean, and my family stays mostly fed. Much beyond that...I'm not making a commitment.
And, thus the weeks clip by.
We did our first (of 3 this month) 5k's last Saturday. I did a 25:16. It was one of my fastest 5k times. I have a couple in the 24 and some odd range, but I think it maybe was my PB on that course. I was 89th out of 602 women, 379th out of a field of over 1200, and 12th out of 103 in my age group. All this to say that my hours of training every week are paying off.
Traditionally everyone pulls better times at the 5k that we are running this Saturday. The course is flat-flat and fast. I am interested to see how I do. My time on this race last year was 25:15. We'll see. Maybe I'll dip into the 24s. Maybe not...
So, I have a dessert recipe for you this week. I know. It's been a while. I've been sharing all these uber healthy recipes. Gluten-free. Dairy-free. Vegetarian.
Yeah-this recipe would not qualify for anything but Vegetarian. And it certainly isn't healthy vegetarian...
This Chocolate Peanut Butter Cup Cake, is very similar to a couple other recipes I've made. The cake mix crust. The layer of cream cheese, eggs, and powdered sugar. What makes this one different is a chocolate cake mix, and a layer of peanut butter cups, and Butter Fingers, right betwixt the cream cheese and cake mix layers.
They are tooth-tinglingly rich. So good! Such quality runner/triathlete food!
1 German Chocolate Cake mix
1 stick butter, melted
1 egg
8 (large) Peanut Butter Cups
3 small Butterfinger Candy Bars
1 (8 oz) pkg cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp vanilla
1 stick butter, melted
4 cups powdered sugar
1/2 cup chocolate chips
1 Tbsp oil
-Preheat oven to 375 degrees.
-Combine the cake mix, 1 egg, and 1 stick melted butter, beating until well mixed. Spray a 9x13” pan with nonstick spray, and pat the cake mix into the bottom of the pan.
-Cut the peanut butter cups into 4 pieces each. Roughly chop the butterfingers. Spread evenly over the cake mix layer.
-In a bowl, beat the peanut butter, cream cheese and vanilla until combined. Add the eggs one at a time, and mix well after each. Add the second stick of melted butter, and beat until smooth. Add the powdered sugar, beating well. Spread carefully over the candy layer.
-Bake for 50 minutes at 375 degrees. The mixture will be puffy and jiggle slightly in the center when done.
-Melt the chocolate chips with the oil. Stir until combined. Spread over top the cream cheese layer.
Enjoy one with some milk. Or one with coffee. Or one with milk and then one with coffee...
1 stick butter, melted
1 egg
8 (large) Peanut Butter Cups
3 small Butterfinger Candy Bars
1 (8 oz) pkg cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp vanilla
1 stick butter, melted
4 cups powdered sugar
1/2 cup chocolate chips
1 Tbsp oil
-Preheat oven to 375 degrees.
-Combine the cake mix, 1 egg, and 1 stick melted butter, beating until well mixed. Spray a 9x13” pan with nonstick spray, and pat the cake mix into the bottom of the pan.
-Cut the peanut butter cups into 4 pieces each. Roughly chop the butterfingers. Spread evenly over the cake mix layer.
-In a bowl, beat the peanut butter, cream cheese and vanilla until combined. Add the eggs one at a time, and mix well after each. Add the second stick of melted butter, and beat until smooth. Add the powdered sugar, beating well. Spread carefully over the candy layer.
-Bake for 50 minutes at 375 degrees. The mixture will be puffy and jiggle slightly in the center when done.
-Melt the chocolate chips with the oil. Stir until combined. Spread over top the cream cheese layer.
Enjoy one with some milk. Or one with coffee. Or one with milk and then one with coffee...
