Sunday, April 8, 2012

13.77K Run and Peanut Butter Eggs

Today I ran 13.77K in 1hour and 52mins with the running group.  I am pretty happy with time as it is the beginning of my taper.  This is the route we took:
west King
north bikepath
west Riverview
west Evergreen
Thru Tunnel
west Terry Fox PW
west Maurice Chapman PW
turn around at Pumphouse
back as you came
This is my schedule for next week:
Monday: Cross Train
Tuesday: 6K Run
Wednesday: Rest Day
Thursday: 6K Run with the Running Group
Friday: Rest Day
Saturday: 4K Pack Run
Sunday: Run for Retina 1/2 Marathon
Yesterday I made Peanut Butter Eggs from back to her roots blog.
These turned out pretty good!

Here is the recipe:
1/2 cup of peanut butter
1/2 cup of honey
1 cup of dry nonfat milk powder
1/2 cup of oats
6 ounces of chocolate (I used the wafers from the bulk food store)
In a microwave safe bowl, combine peanut butter and honey.
Microwave on high for 30-45 seconds or until peanut butter and honey are melted.
Stir well to combine.  Set aside.
In a medium bowl, combine milk powder and oats.
Pour in peanut butter and honey and mix well until well incorporated.
Shape the peanut butter dough into discs.
Place between two pieces of waxed paper and roll out to about 1/4inch thickness.
Using an egg shaped cookie cutter, cut out as many eggs as possible.
Gather scraps, re-roll and re-cut.
Repeat until dough is gone.  If you don't have a egg shaped cookie cutter, use a circle.
In another microwave safe bowl microwave chocolate for 20 - 30 seconds.  Stir frequently.
Dip one side of each egg in chocolate.  (I tried dipping both and it was just a mess)
Decorate with sprinkles.
Store in an airtight container in the fridge.

1 comment:

Amanda said...

Great job with the run and good luck with the taper!