MarathonMaiden's Blog

May 24, 2011

Chocolate Covered Chocolate Chip Cookies

Filed under: Uncategorized — Tags: , , — marathonmaiden @ 16:33

Or rather, half covered but that would have ruined the alliteration.  I made these cookies forever and a day ago at the request of a friend.  Well the request was for the chocolate chip cookies to be completely covered in chocolate.  But I wanted some.  And I’m not the biggest fan of chocolate. Don’t hate. It just means more for you.

YAY Willy Wonka. The old school one.

Although, tangent: I ate the most delicious chocolate pudding/fudge cake the other day at a bbq I went to this weekend. Seriously heavenly.  I asked for the recipe to the guy who brought it and his response? “I don’t know. Ask Costco”

And I promised this recipe to you guys forever and a day ago too.  But life happened. And since my run this morning was absolute crud (very heavy legs with no spark) it makes sense to post this now.

I don’t have a go-to chocolate chip cookie recipe so I googled “chewy chocolate chip cookie recipe” and this one  had the yummiest picture. I went with it. As for the chocolate dip, I found these directions but it left me in a bind because I don’t have a microwave. So I used it as jumping off point and improvised.

Half Covered in Chocolate, Chocolate Chip Cookies

Cookie Base:

Ingredients: (cut and pasted from the link with any changes I did added after)

  • 1 cup (1/2 lb.) butter, at room temperature (yes real butter, my roomie was around who refused to let me use margarine!)
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips (12 oz.) (I really wanted to use 1/2 pb chips, 1/2 chocolate chips but my friend vetoed it. LAME)

Directions: (the “real” directions are on the website link but I tend to use recipes for the ingredients only. Then make the cookies how I see fit)

  1. Pre-heat the oven to 375*. I know the directions say 400* but I have a gas stove/oven so I always lower the suggested temp.
  2. In the “wet ingredients” bowl, beat the butter and sugar.  This sucks because I don’t have a mixer.  Luckily my cracked ribs are on the right side and I’m a lefty.
  3. Add in the eggs and vanilla and beat this stuff all together.
  4. In the “dry ingredients bowl” mix the flour baking soda and salt.  I love this part because it requires very little physical effort.  Then mix in the “wet ingredients” bowl and add as many chocolate chips as your heart desires.
  5. Place the batter/dough onto a baking sheet.  Since I like my cookies really big I had to do this in multiple batches and each cookie sheet only had about 6 cookies on it.  Oops?
  6. Place in the oven for anywhere between 6-12 minutes.  Quite the range I know.  But I use a gas oven and it always varies. I don’t think I’ve ever cooked a meal the same way twice!
  7. When they’re done (and for me that means a little gooey in the middle still. Hopefully I’m cooking them enough. Don’t want to get salmonella or something) place the cookies on a cookie rack.  The directions online give you tips if they start to break during the transfer but a cookie is a cookie.  And that means that the cookie maker just gets to eat them because you can’t give a broken cookie as a gift, right?

Then comes the DIPPING fun.

To do this you need a bag (or two) of semi-sweet chocolate chips.  As the link above says you can combine them with 1 tablespoon of shortening in a microwave safe bowl to be placed in a microwave until it’s melted.  I chose to use a makeshift double boiler because I do not have one of those either.  I took a saucepan/pot and placed a glass bowl onto that was filled with the chocolate chips (bar of chocolate that are chopped up work too but chips were on sale at the store).  The pot had hot water in it and the stovetop was placed on a low setting.  As the chocolate started to melt I mixed/crushed/stirred the mixture.  By the time the cookies were cooled the chocolate was ready for dipping.

The result?

Just ignore the chips ahoy in the background. Or look but don’t judge.

Well if you’re making these for yourself then I say eat a non-broken cookie with a big glass of milk.  If you’re making them for a gift then you can eat a broken one with a big glass of milk.

Win-win

March 8, 2011

Cutback Week = Cookies and Wine.

Filed under: Uncategorized — Tags: , , , , , , — marathonmaiden @ 07:49

Sadly the illness that I was referring to in my last post was not the hang-over induced.  It was sinus pain, ear pressure and enlarged lymph nodes.  The former would have been more fun.  Or at least have good memories associated with it after. Luckily I’m feeling slightly better and less “ohmigod I want to just curl up into bed and sleep for a year”.  Mostly due to a couple of things:

  • Being an old lady and going to bed WAY early.  No necessarily by choice.  Each day for the past few days I’ve come home from whatever I’d been doing and showered (prepping to go out) then sitting down on my bed and conked out (in my uber small twin bed.  Which apparently a lot of you are shocked I can fit my while frame in it ahhah!).  On Saturday night this was at 1830.  I woke 3 hours later, confused, called my friend to say that I was not going out then put on a movie and feel asleep around 2230. Jeez…is it time for the home yet?
  • Winning. I woke up Sunday feeling icky still but went to a baby shower for my friend.  Not only did I have tons of fun I also won, not one, but TWO bottles of wine.  Hizzolllller. Talk about feeling better.

  • Cooooooooooookies. My mom came to visit me this weekend and I baked cookies for her…and of course I had to save some for me as well.  Which was a GODSEND when I woke up each night with really REALLY bad ear pain (I kept cursing that I just wanted my damn eardrum to pop so I’d feel better!).  I’m not one to really snack during the night, nor am I an emotional eater, but these hit the spot when my tummy was rumbling at 0230!

Classic Oatmeal Raisin Cookies

(from the back of the oats container I used)

Ingredients:

  • 1/2  cup (1 stick) plus 6 tablespoons butter margarine (I’m SORRY to all you real bakers out there!), softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional and I used it)
  • 3  cups oats (I used old fashioned, uncooked)
  • 1  cup raisins — or more. I think I used closer to 1.5 cups.  But I love raisins.

Directions:

  1. Heat oven to 350°F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Add oats and raisins; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.
  8. Cool completely and ENJOY.

 

So, while I’ve done relaxing stuff and stuff that’s made me feel better I’ve decided that I’m taking this week to chill out! I’m not saying that I’m nixing the running totally

(I did do intervals this weekend, stupidly I might add because I wasn’t feeling 100%:

  • Warm up
  • 2 X 1 Mile continuous (7:28, 7:32)
  • 2 X [ 2 X 1 mile] easy / hard (9:XX, 7:45, 9:49, 7:35)
  • Warm down

but no hard workouts (think nice and easy running!). That workout kicked my ass.  And not because it’s challenging in and of itself.  I’m just worn down.  I don’t think it’s because I’m training for a marathon per se but it’s a culmination of lots of stresses, physical and mental/emotional, at the moment.  And, surprise surprise, you guys are smarty-arties in suggesting that I need some down / less intense time.  Unfortunately I never learn.  And never get to wear the dancing smarty pants. Oh ah.

Thanks google. And I SWEAR the only reason I know this guy is because I have much younger siblings. Do you believe me?

 

The good news is that a lot of it will dissipate this week.  And if not, well I do have two bottles of wine and 3 dozen , more like half dozen at this point, cookies to help me cope.

Hopefully, since I’m posting this before I even wake up this morning, I stay strong getting out there and resisting the traditional Tuesday Tempo.  Because this week I’m saying a big FU to my actual workouts (among other things, like the stuff that’s stressing me out!)….and then hopefully this sickness. Time to recharge!

January 24, 2011

Early AM vs. AM vs. PM

Filed under: Uncategorized — Tags: , , , , , , — marathonmaiden @ 19:11

I don’t rate myself as a fantastic, talented athlete. I just have perseverance. I’m a cart horse. I work hard.
Colleen DeReuck, Four-time Olympian

Considering that it’s T-12 weeks until Boston, it’s time to start working hard.

And lately I’ve been pondering the best time for me to do hard (or any) work.  You see, I really REALLY love running before work, ideally before my clinic nights when I can run around 0800.  I also have to run some mornings (office days) at 0600 or earlier.  But my BODY loves running later, like 1400 or even as late as 1700.

Let’s compare my two recent runs, shall we?

Sunday: 10.2 miles @ 8:46 pace @ 1630.  It felt effortless and easy.  Definitely didn’t feel like I was running at all.

Monday: 13.1 miles @ 9:08 pace @ 0830. Picked up pack at end and last mile was at 8:20 pace.  I was really surprised at how fast this run was because it was -1* when I left my friend’s house this morning and 1 or 2* when I left my house.  Right now it’s been about 10 hours post run and my fingernails still sting. Definitely not an embracing winter moment today 😉

Seems to me that it takes me WAY longer to warm up when I start my runs earlier. And I suspect my afternoon runs feel easier because I’ve had two solid meals in me and a few snacks. But I like running my runs early and it works best with my schedule. I just wonder how much better of a runner I’d be if I ran all my runs later. I mean, I can “train” my body to run earlier (and definitely have because I can train well before noon) but there’s something about naturally running well that’s enticing.

Does the time you like to run match the time your body likes to run?

Also: does your body run on cookies?

Because apparently mine does.  The night before my last long run I made these two cookie recipes with a friend.  And likely ate half the batter/cookies before they got to work the next day.  Oops.

Butttttt who can resist this dough?!

Good Old Fashioned Chocolate Chip

Ingredients:

  • 1.25 cups of flour
  • .5 teaspoon baking soda
  • .5 teaspoon salt
  • .5 cup butter, softened
  • .5 cup packed brown sugar
  • .25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 package of chocolate chips

Directions:

  1. Preheat the oven to 375* and in a small bowl combine flour, baking soda and salt
  2. In a larger bowl beat the butter and sugars (the directions say with a mixer but we used out *clean* hands) until light and fluffy.  Beat in egg and vanilla  until well combined. Reduce to low speed and beat in the flour mixture just until well blended.  With wooden spoon stir in the chips.
  3. Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookies sheets.  Bake until golden around the edges (roughly 10 to 12 minutes)
  4. Transfer to cookie rack to cool then eat and enjoy

Not the greatest lighting but still yummy

And now my favorite: Oatmeal Raisin Cookies

Ingredients:

  • .75 cup flour
  • .5 teaspoon baking soda
  • .25 teaspoon salt
  • .5 cup butter, softened
  • .5 cup granulated sugar
  • .33 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1.5 cup oats, uncooked
  • .75 cup raisins

Directions:

  1. Essentially the same as above, except the oven is set to 350* and the oats and raisins get added in after the flour mixture.  We also found that the cookies took about 15 minutes to cook.
  2. ENJOY

And I’m still at work.  It’s been a long day.  I think I’m going to my friend’s house for Pushing Daisies (and I LOVE that lots of you watch/watched it too) and some more baking.  Because it’s better for my body than drinking… 😉

I don’t rate myself as a fantastic, talented athlete. I just have perseverance. I’m a cart horse. I work hard.  

Colleen DeReuck, Four-time Olympian

January 9, 2011

Oh Snap

Filed under: Uncategorized — Tags: , , , , , — marathonmaiden @ 11:28

Gingersnap that is.

This weekend (and my weekend, despite still having to work Thursday and Friday, started on Wednesday. I like pretending my liver is 21 still) was kind of crazy.  Like last weekend I didn’t spend much (or any) real time in my apartment so I couldn’t update you on how awesome my running has been.

It included a 14.1 miler at 8:35 pace on Thursday in the bright sunshine and a really good 10 mile follow up the very next day at 8:11 pace.  I think that they were “emotional runs” and that I was channeling the awesomeness that was the previous few days. These two runs just felt like nothing.  Unlike Saturday’s 6 miler that…well the lack of sleep probably made this cold and snowy run more difficult than need be.  As far as today goes I think the only running will be of the errand variety.  C’est la vie sometimes.  But coupled with my tempo Tuesday, LR Thursday and great fast run on Friday it was a great “pre-training” week for Boston.

Anyway, since I’m basically living with a girl that I work with at the moment (ahem ran out of oil AGAIN and her and her roomies were kind enough to let me crash on their couch…and then because they had a guest we all had to drink. Because that’s how the world works. Duh) I decided to bake something to show my appreciation.  Of course my friend is a true baker so I felt a bit awkward giving her baked goods but her other roomie is a guy and will eat anything.  I figure this is a good compromise…

And before you think all I do is work and drink we did all take a trip to go snowtubing on Saturday. Before going out and drinking of course

I made two batches of cookies.  The first one is the following gingersnap recipe.  It’s an old family recipe and I love it because it makes really soft gingersnaps and soft baked cookies are always a hit in my book.  So I guess they’re more of a ginger cookie because there is a lack of a snap.

Ingwer (Gingersnaps)


Ingredients:

  • 3.75 cups sifted flour
  • 1.5 tsp baking soda
  • .5 tsp salt
  • 1 tbsp ginger
  • .5 tsp cinnamon
  • .25 tsp cloves
  • .75 cups butter (oooooooooor well you know what I used)
  • 2 cups sugar
  • 2 eggs
  • .5 cups molasses
  • 1 tbsp cider vinegar

Directions

  1. Sift flour once, measure then add the baking soda, salt and spices. Sift again. (most flour nowadays comes sifted so don’t worry and you can just add and mix them all. Can you tell that this is an old recipe? hah!)
  2. Cream the butter (or margarine) with sugar until light and fluffy
  3. Add eggs, one at a time, beating well after each addition
  4. Add flour mixture gradually, mixing until smooth
  5. Form into balls about 3/4 to 1 inch in diameter and roll in granulated sugar
  6. Bake in a 325*F oven about 10-12 minutes or until done.
  7. Voila! And enjoy.  They’re really good with tea and/or coffee.  Or as the “bread” in an ice cream sandwich.

I also made this Mint Chocolate Cookie recipe from AllRecipes.  Mostly for me because, while I really do like the above gingersnaps, chocolate + mint is awesome.  Hands down.  I followed the recipe in the link pretty much exactly as is.  Except I always use margarine.  Because that’s just how I roll.

After several days of making those really easy (aka “cheating” hahah!) pies, for Christmas as well as making them for the doctors at the clinic, it was really nice to make something from scratch. And it was nice to have two batches of cookies to dig into after imbibing a bit…

C’mon now: how can that NOT be screaming eat me?

Check out the giveaway from Marcia

November 1, 2010

Another Cookie Post

Filed under: Uncategorized — Tags: , , , — marathonmaiden @ 14:06

Two in two weekends? Gosh I am on a roll.  Of course this roll is relative and two cookie recipes in two weeks for me is like…incredibly frequent (sorry couldn’t find a good metaphor for you!)

Since today and Sunday were a recovery runs (I almost typed “only  recovery runs” but I remember deciding last cycle that recovery runs hare important) after my long interval workout , they were a little boring, despite currently being under a FREEZE WARNING.  So while my run on Sunday was in nice temps, this morning it was an amazing 31*. But that’s okay because they ended a STELLAR first week of training.  So I figured I’d share this recipe with you rather than complain about the cold or the fact that it’s November 1st (and I’m in the process of tallying up October stuff and changing up my usual monthly recap format so be excited for that later this week 🙂 ).  

I made these Chocolate Cookies with Frosting on Friday before going out to a Halloween party with my roomie

Roomie Love

Despite my taking my camera to the Costume-Dance party, I only took two pictures. Fail. But as you can see I went as Little Red Riding Hood and my roomie was Batman.  My costume was borrowed from her.  Note that she’s a good head shorter than me. So I felt like I was wearing half a costume the whole night.  Thank god for leggings 😉

Anyway the cool thing about this baking session was that the cookies AND the frosting were homemade. YUM.  We had wanted to make a basic chocolate cookie and then decorate them Halloween themed.  Neither one of us had a BASIC recipe so we had to do some internet searching.  We looked at a bunch and then pulled together lots of different ones to come up with our own.  Mostly because we didn’t want to have to go out and buy anything extra!

And consider yourself lucky there are pictures.  Because this was (and I think I say it a billion and one times) messy.

Cookie Ingredients & Directions

  • 1  cup (which is 8oz, which is Edit: not one but TWO sticks. Thanks Jess for the catch 🙂 ) butter/margarine, softened
  • 1.5 cups sugar (half granulated, half brown)
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder (most recipes only said 1/2 cup but we used extra)
  • 2 tsp baking *powder* (if you were to use baking soda, only use 1 tsp)
  • 1/2 tsp salt
  1. In a bowl mix together the butter/margarine and sugars.  (Note: we were planning on using all real butter because my roomie had some but we didn’t have enough so we used a half/half mix)
  2. Next add the liquidy portion: break the eggs and add them to the mixture along with the vanilla. Mix everything together, making a goopy mix
  3. Add the rest of the dry ingredients, the flour, cocoa, baking powder (again we didn’t have baking soda on hand so we used double the amount in the form of powder) and salt and mix until cookie dough consistency.
  4. At this point if you wanted to make Chocolate Chocolate Chip (or any chip) Cookies, you could add the chips in.  We didn’t because we wanted to have flat cookies to frost.
  5. Roll the dough (we used a wine bottle because we don’t have a rolling pin) into very thin sheet and use a cookie cutter (we were making regular circle cookies because we wanted to then go crazy with frosting.  But you could go crazy  with shapes here) to cut the dough.
  6. Place on a cookie sheet and put in the oven for ~10 minutes at 350*
  7. Let cool.  You can eat them right now or, while they’re cooling, make frosting and then decorate (see below).

Yes that is wine. No it was not consumed until AFTER the cookies were made 😉

We ended up making ~60 cookies with this recipe.  In hindsight we probably could have made less and made them thicker.  Especially since we have a gas oven and cooking time is always a bit suspect.  Some of the thin ones got a bit hard.  Not necessarily burnt but hard as a hockey puck.  Rather than throw them out (BLASPHEMY) we saved them to crumble as ice cream toppings.  Because they weren’t burnt so they still tasted good!

Frosting Ingredients and Directions

Note: these ingredients are for 1 dozen cookies

  • 1 cup icing sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • 1/4 tsp vanilla
  • Food Coloring
  1. Mix the icing sugar and milk and whip/stir until smooth
  2. Add the corn syrup and vanilla.  If you want it thinner add more corn syrup.  (We did this as we didn’t think there was enough liquid in there to hold together the sugar)
  3. Divide into separate bowls
  4. Add food coloring (for the orange color we added 12 drops yellow to 4 drops red, for the green it was all green and the purple was 12 drops blue and 8 drops red. Per instructions on the box of coloring)
  5. Apply frosting to cookies and HAVE FUN

It ended up being a bit…messy.  But it tasted good.  One way to improve it would be to make it thicker.  Of course I’m pretty sure that if we hadn’t been so impatient it would have thickened naturally.  In the end I think it comes down to the fact that we didn’t follow the recipe to a T.  And impatient. Then again, messy = fun so I don’t think I’d change anything because they still tasted good.

And the corn syrup added a glaze to the frosting so they were shiny 🙂

Psychedelic Frosting

Of course since it was Halloween we needed to decorate these cookies appropriately.  We wanted to make pumpkins but the frosting wasn’t really cooperating with us because of the goopeyness factor. And we were generous in our frosting of the cookies.  So we made other colors just went and did whatever

Silly faces were the easiest but we also did: Spider webs, witch hats, a saw, a sickle, bats, ninja turtles.  It was fun.

After frosting we plopped these guys into the fridge just to make sure that the frosting set before we left for the party.  I’m sure that if you were better at planning out your day, you could just let these guys set on a counter.

Regardless of what the final products look like

(can you see all the things we made that I listed above?)

these cookies were a great big hit.  They were delicious.  They were gone fast. And they had freaking Ninja Turtles on them. How could we go wrong?!

October 28, 2010

Thursday is My Favorite Day of the Week

Filed under: Uncategorized — Tags: , , , , , — marathonmaiden @ 12:54

For no particular reason other than it always has been.  And now that I’m in the working world, it’s extra special: every other Thursday is my payday and I had forgotten about it until I was checking just now to see if my purchase of flights and WR registration went through.  What a pleasant surprise!

Often I don’t have coherent thoughts in my head. It’s a bunch of random scattered bits that are connected solely because they’re my thoughts.  My brain likes to jump around.  It’s a wonder how I can pull together posts that make sense sometimes!

Therefore more bullets today.

  • I’m in a baking mood. Again. Although honestly I don’t think I ever left it after this weekend.  Baking was just so….satisfying.  Now I know why Jess bakes every day 😉  Yesterday I re-created my PB Chip and Oats cookies from this weekend for a Celtics party (because I wanted to make sure it wasn’t beginners luck. It wasn’t hahah!) and this weekend, while not technically baking, I want to try my hand at making my mom’s Jello Creme Pie.
  • Plus now that I’m officially in marathon training I can eat a whole pan of cookies and just say “well I just ran 20 miles”
  • Because I did.  Yes that’s right: 20 point 3 to be exact.  I even got up early (Thursday is usually a “sleep-in” day because of clinic) to do so.  I was going to do intervals but wasn’t sure if I could run on the track at the high school while school was in session (I know in my hometown the police are called if you’re on school property during the school day (edit: The cops just escort you off the property. NOT arrest you hahah!) so I swapped my planned intervals and long run.  I’ll get some intervals done this weekend.
  • The run itself was actually really great.  I got up just as the pre-dawn was happening and, since it was still 65* and muggy out –hello summer!, there was a lot of fog. Especially on the water.  Perfectly creepy seeing as it’s almost Halloween.  Although it did make me wonder if cars could see me!  Part of the run was along a nice bike path that was quite scenic. I forgot that I was in a city!
  • My legs felt good for the whole time too.  There was the typical long run ebb and flow of feeling awesome to wondering how I was going to finish and, without fail, my legs felt “exhausted” in the first few miles.  All my really long runs are like that because I know that I’m going 20 miles but my brain and legs try to tell me that I’ve already gone 20 miles early on (if that sentence even made sense! My brain thinks in weird processes sometimes).  Oops.  I broke the run down into 2 segments and getting through the first one (13.5) made the rest of the run feel short and easy.
  • 1st segment: 13.5 miles @ 8:43
  • 2nd segment: 6.8 miles @ 8:28
  • Total:                   20.3 miles @ 8:38

Not going to lie: I love those stats. According to McMillian (and I’m not sure how much faith I should put into McMillian but I need pace numbers shoved in my face at all times during training) I should be running long runs at 8:04 to 9:04 pace.  And that was right smack dab in the middle.  Most excellent.

  • And I do have to say that after 20.3 miles of running a breakfast of milk and the aforementioned cookies sure hit the spot (I had put some aside because I knew they were going to go fast!).  Man, I don’t think I’ve ever wanted milk and cookies as badly as I did when I walked through the door of my apartment! Now don’t you worry: after showering I had a more traditional breakfast of oats and a pb & j & banana sandwich.  But I’m just saying that I think cookies should become an acceptable breakfast food

Yuuuuuuuuuuuuuuuuum

  • Oh and today is a work day. I just ran 20 miles. I am still wearing my heels to work.  Call me crazy because I’m 5’11” but I feel weird without them!

October 25, 2010

The Post You All Have Been Waiting For

Filed under: Uncategorized — Tags: , , , , , — marathonmaiden @ 13:47

Or at least I hope you’ve been waiting for.  And if you weren’t, well, get excited.

MM baked cookies on Sunday. Therefore this is my very first cookie post.  And first *real* recipe post.  And my first time baking cookies on my own.  From scratch. Eeeek.

But first a bit of a wrap up on the running front, in bullet style because I know you want cookies.

  • I woke up Sunday morning feeling not as sore as I was expecting.  And trust me I was expecting to be VERY sore.  There was some fatigue in my quads but no real signs that I had run TEN 800m repeats the day before.
  • A few of you suggested (as you did before on my mile repeats workout) that I should decrease the recovery jog component of the workout and in the future I might.  But I like round numbers and the last time I did 800m repeats it was on the TM and I used 2 minutes recovery which was ~.2 miles so I extended that to .25 miles for the track.
  • I don’t know how often I’m going to be doing speed work pre-marathon training so who knows what type of intervals I’ll do next.  But shorter recovery seems to be the theme of where to go from here.
  • It seems like lots of you have 800m repeats as your least favorite workout.  I’m not sure if I could pinpoint my least favorite track workout (maybe 100m sprints like I did back in the day for T&F) but I was kind of digging those 800s.  Sure I’d LOVE to go longer (and mile repeats are likely my absolute fav) but there’s something hardcore about essentially sprinting for 2 laps.

But then again I might be a tad bit loca.  As evidenced by the fact that I made cookies.

I have no idea where this recipe originally came from.  In fact, I really have no idea where I got it from at all as when I called my mom to see if she had one, she thought my idea was “interesting”.

Because I wanted to make Peanut Butter Chip Oatmeal Cookies (note my mom said it was “interesting” because my family is a very unadventurous bunch of eaters.  The only cookies we have are in our lexicon are: chocolate chip, oatmeal raisin, sugar.  No variations on them either). If you try and google PB Chip Oat Cookies, the large majority of the recipes are for Peanut Butter Chocolate Chip Cookies.  Not exactly what I wanted.

So I mixed and matched some Oatmeal Raisin recipes (which are my absolute FAVORITE cookie EVER) and some Chocolate Chip recipes.  I mean, if you really don’ t know what you’re doing in the kitchen regarding baking then why the hell not mix a ton of stuff together and pray for a Hail Mary, right?

Recipe

  • Margarine, 2 sticks
  • Granulated sugar, 3/4 cup
  • Brown Sugar, 3/4 cup
  • Flour 1.5 cups
  • Baking Soda, 1 tsp.
  • Salt, 1 tsp
  • Oats (rolled), 2.5 cups dry
  • Eggs, 2 large
  • Vanilla, 1 tsp
  • Peanut Butter Chips, 11 oz bag

Note on the ingredients and other stuff related to it.

Oh and yes my landlord (well ex-landlord I guess since someone just bought the building) loves us that much and never put a deadbolt on the backdoor. Hence the thing-y proped under the doorknob

I halved this recipe.  As written above it makes 32 cookies.  And I did get 16 out of my half.  And they were pretty big cookies too.

Most of the recipes I looked at used butter.  I used margarine because it’s WAY cheaper.  Sheepishly I had to call my mom when I was at the store to ask if I could use margarine instead of butter.  As well as to ask her the different between light and dark brown sugar (she didn’t know and I highly suspect there is not one.  I ended up buying the light brown sugar because it was cheaper).

ALSO, I used baking POWDER instead of SODA for the recipe.  I actually didn’t realize this until I started (because I knew we had baking *something* in the cabinet at home) but after doing some googling it’s okay to substitute powder for soda but not the other way around, due to acidity.  Even though I halved the recipe I kept the powder amount the same because I know that to make the substitution I needed more powder than the written soda amount. Plus the cookies tasted fine so there 😛

And I used a bag of half peanut butter / half chocolate chips as they were the least expensive bag that had the pb chips I wanted in it. That wasn’t cut in half, though, because the more chips the better, right?

How To Make

Preheat oven to 375 degrees.

In a medium (okay so the only bowl I had was LARGE so I used that hahaha) bowl, whisk together the margarine and sugars.  This can get messy, especially since our microwave isn’t working at the moment so I couldn’t soften the margarine before adding it.  I ended up using my hands (don’t worry I washed them!) and mixing that way.  Just as a side note: margarine and sugar make a lovely exfoliant / moisturizer.

Goop before I dug in with my hands! See how big the bowl is though? Granted those are only 3 ingredients but still, a huge freaking bowl.

Add eggs and vanilla and beat until combined, scraping down sides of bowl as needed. Add flour mixture beat until just combined. Then add oats, peanut butter and chocolate chips; beat until just combined.

Or I suppose you could use an electric beater.  I don’t have one so I used a fork / spatula thing-a-ma-bob.  If I’m going to make this a habit (baking) then I’m going to have to start to do some upper arm work to do all the whisking!

Yummy

Place batter on cookies sheet and place in the oven for ~12 minutes.  Apparently something else I didn’t realize was that we didn’t have cookies sheets.  So I used pizza trays (you know the round ones).  It worked.  And I had to keep an eye on the oven because gas =/= electric and I was worried that I was going to burn them because there’s literally a fire under them!

I ended up keeping them in the oven for the full 12 minutes, which burnt the very outside edges of them but kept the middles goopy (how I like them).

Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Then EAT

Nom Nom Nom

RESULT

Despite me saying that I’m NOT A BAKER (hello box baked goods! Or, even better, pre-packaged!) I’m very pleased with this effort.  They tasted really good warm out of the oven (I didn’t wait the 5 minutes for them to cool before taste-testing) and I went to a Pats game party (Which, by the way, I’m likely to have a coronary if they play the rest of their season the way they’ve played so far!) and brought the remaining ones and, even though there weren’t a lot of us there, the cookies were gone FAST (like my running on Saturday hahah).  Granted I think boys will eat anything, but it feels good to have all the cookies devoured AND to have people like them. I believe the exact quote was “These are TO-DIE for” hahahah.  And “Why on Earth did you only make half”.  Not going to lie: that feels AWESOME 🙂

Which is good because I still have a LOT of baking supplies leftover.  And, weirdly enough, cooking baking on Sunday made me feel strangely adult.  Even when I was up to my elbo wrists in dough and licking the bowl. Very odd indeed.

October 21, 2010

I’ve Been Marathon Thinking…

Filed under: Uncategorized — Tags: , , , , , — marathonmaiden @ 13:12

I mean, how can I NOT after registering for my next marathon this past Monday?! The thoughts of training (thanks to all who emailed me and gave me advice on training plans. I appreciate it all. You know who you are 🙂 ) and goal times (While I maintain that I’m shooting for a 3:29 I’m not going to lie: going for 3:20 or faster is in my head) and whatnot have been swirling around in my head I need to tell myself to relax!

I guess I have been relaxing somewhat because I’ve been feeling like doing nothing.  And that includes blogging! Therefore I have no witty or exciting or terribly interesting running things to share with y’all.  So this post is bulleted.  Because that’s what I do when I don’t have something cohesive to talk about hahah

  • I’m being tempted with a marathon! I have been invited to head out to Cali and run a marathon with Liz. She’s been harassing me to fly out there for, oh I don’t know,  FOREVER (hahahah LOVE you running sistaaaaa) and now wants me to to run CIM in December.  Craaaaaaaaaaazy. Although this time fits perfectly for when I did feel the first tugs of the marathon again back in September. Ergo the allure of signing up is sooooooooooooooooo great. Especially since Cali in December > RI in winter.
  • EDIT: CIM closed yesterday. Bummer. Any other suggestions for December? Preferably in a warm climate?

I want warmth and beaches please!

  • I was sent this NY Times article on pushing past the pain (I am a loser and subscribe to the Tuesday Science Times section via email.  Among other science things from various sites.  Go ahead and make fun.  I am a proud nerd) and I thought I’d pass the link along.  Sarah posted about it too here and I think that this article describes the whole “I want to run so hard I’m going to vomit” thing for me.  I feel like throwing up because I’m overriding that mental thing that tells me I’m in pain. In any case I thought it was an interesting read.  I’d be curious as to your thoughts if you read it too: do you thrive on pain when running to push you hard?
  • Not that my running has been anywhere that intense lately.  Slow and steady at this point.  Nothing spectacular about my runs yesterday and today.  Wednesday was pretty short and slow although it didn’t feel that way at all.  Interestingly enough the first part of the run felt the fastest and I think that’s because it was cold.  Thursday was a mid-long run (defined by my as 10-15), but more on the long side as it was 14, which was was very slow to start. The end miles felt great and I wish that my legs had warmed up earlier / I didn’t have to go to work so I could use that goodness in the leg-os.
  • It’s time to break out the gloves.  Wednesday was all in the dark (darn you Mother Nature for being dark for so long!) and the temp (36*) actually felt 36*.  This is in contrast to today where I was lucky enough to run in sunlight so the 34* didn’t feel so cold and I could shed the gloves.
  • Because it’s so cold I’ve been even more in love with coffee.  Nowadays you can always find me with a mug in my hand. I’m not sure if that’s good or bad just yet though.

  • I’m in a baking mood.  What has gotten into me?! I’ve always maintained that I’m NOT a cook/baker etc.  And I’ve always maintained that I’m a straight-out-of-the-box girl.  But my roomie’s influence on me is too great and not only do I crave baking but I want to do it from scratch.  Nothing has been baked as of yet, nor will anything get baked tonight because of clinic, BUT I think I’m going to go on a baking binge this weekend.  Yikes. Send good vibes because I now have a gas stove (my one at my mom’s is electric and gas =/= electric!) and I have yet to cook ANYTHING the same way twice.
  • My sister texted me to tell me to youtube this song last week.  Don’t lie you love it. Because I know I sure do.

And with that have a great Thursday y’all! It’s my favorite day of the week, even with a long clinic day. And now that I have Adam Lambert stuck in my head it’ll be even better. And no, that’s not sarcasm 8)

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