The WINNER is MARY BETH!
Generated by Free Random Number Generator pick #2.
Hold it one minute. I first have to share this weeks exercise program just….well, because that’s what I do. Routine is routine. Habit is habit. Humor me please. … or skip over everything and get right to the GIVEAWAY.
This week is prep week for another Half Marathon. The National Distance Hall of Fame Half on Sunday May 23rd. Am I ready? No. But then I never feel ready for a race.
Monday Completed: 30 minute E.T. Weights were back and arms for 40 minutes. Running outside with Shane for 35 minutes then we did 8 strides, 1 minute rest in between.
It was difficult to gage the strides. I wanted to go to the college track but the firemen were training and I didn’t want to take Shane in the track with all those guys. So we ended up doing strides in the upper parking lot of the college. Total miles = 5.16 average pace 9.45. Slower this week than last, probably because I did my run w/ strides FOLLOWING the ET and weights.
|Tuesday: 40 – 50 minute easy run on the treadmill. Leg workout. Walk for 40 minutes outside.
Wednesday: 30 minutes E.T. + 45 minutes of weights working chest, shoulders and abs. 30 minute outside run with 8 strides at the end, 1 min. rest in between. *There is a 10 mile cycle ride tonight in N.H. We may do that ride at 6 pm.
Thursday: Just a 40 minute easy run outside.
Friday: 30 minute easy run.
Saturday: Rest day. Fun with the Porsche club touring Utica Club Brewery and then visiting a local car collector to see some crazy, expensive vehicles.
Sunday: My 2nd Half Marathon.
All the above subject to adjustment based on whether it’s a morning conducive to outside running or not.
Now the Nitty-Gritty…..
I have two recipes for you to get you excited about this giveaway. Also, if you want another recipe for gravy, but using Biscoff cookies, see my GINGER SNAP GRAVY for pork. The BISCOFF cookies would be PERFECT for that sauce!
If you have travelled on a plane, you will recognize these delicate, delicious slightly spiced cookies that we are using for our recipes AND offering in a beautiful Mediterranean Jar. You can purchase BISCOFF cookies from the local supermarket in the cookie section. I have also seen that at Walgreens.
I don’t usually buy cookies but these cookies are ALL NATURAL, NO CHOLESTEROL, NO PRESERVATIVES, AND….ZERO TRANS FAT! The ingredients are simple: Wheat flour, sugar, vegetable oil, soy flour, brown sugar, baking soda, salt, and cinnamon. JUST like I would make at home.
The first is based on a Tyler Florence recipe for Acorn Squash. I used butternut and made quite a few changes.
Roasted BISCOFF Squash: A dessert or a side dish? What’s your call? *You can also do this with large sweet potatoes but will have to adjust the time. The potatoes will cook faster.
This is a kid friendly meal. What a great way to get your family to eat nutrient rich squash!
- 1 butternut squash
- 2 TBS olive oil
- 2 TBS brown sugar
- 1 TBS Amaretto
- pinch of allspice
- 1/4 package of BISCOFF original cookies (about 6 – 8 cookies), crushed.
Preheat oven to 350 F. Microwave the squash for 6-8 minutes to soften so you can cut it through. Let it cool thoroughly before cutting.
Cut the squash in half and scoop out the seeds. Slice around the sides of the SOLID end, leaving about 1/4” around the side. Now make 3 long slices down the middle and about 4 slices across the side. Do not cut through the skin. You have just made CUBES. Either scoop or carefully cut those cubes out and put into a bowl. *If you are having a hard time of it because the squash is STILL too hard, put it back into the microwave for a couple of minutes. Put the halves, cut side up on a baking sheet. Sprinkle with a little salt and pepper.
In the bowl containing the squash cubes, add the olive oil, brown sugar, Amaretto, and all spice. Mix it all together and put the coated cubes back into the squash shells. Top with the crushed cookies. Bake 45 minutes or until tender.
This second recipe is a no bake, easy treat that is super to serve at parties or something for kids to enjoy.
BISCOFF Coffee Nut Balls
- 1 cup of the following mix: 1/4 cup sliced almonds, 1/4 cup chopped pecans, 1/4 cup chopped walnuts, 1/4 cup sunflower seeds.
- 1 package Biscoff cookies
- 8 oz cream cheese, room temperature
- 1 tsp vanilla extract
- 3 TBS powdered sugar
- 2 TBS Super Strong Cold Coffee (espresso) – not the granules obviously but in liquid form (believe it or not, people have asked). * If you are having a party for adults, try using Amaretto or even Bourbon instead of the coffee. Also, if you want a more intense flavor, add a couple more TBS but increase the powdered sugar accordingly or use 1/2 pkg more cream cheese.
Combine all the nuts and put into a food processor for a quick spin. Just chop semi-fine. Remove the nuts to a large platter. Add the Biscoff cookies to the processor and make into a fine crumb.
In a bowl, mix the crushed biscoff, cheese, extract, powdered sugar and coffee (or other). Stir until really well mixed and smooth.
Scoop about 1 1/2 TBS and drop into the nut mix. The “dough” will be very soft and once you drop the amount into the nuts, you can roll it around and shape it. Don’t try to shape it before coating with nuts, it’s too soft and sticky.
Shape into balls, chill about 2 hours and serve. These can be frozen.
Background: I love these cookies and since I enjoy them so much, I thought, for Mother’s Day, they would be equally enjoyed by my mother. I sent her a special Mother’s Day assortment that looked a little like this:
Both Mum AND Dad appreciated the taste and delicate texture of these flavorful, perfect for tea time cookie.
And NOW, Biscoff has offered the following for the lucky person who is chosen from the comments in this post.
|MAKE SURE TO LEAVE A COMMENT AND INCLUDE A RESPONSE TO THE FOLLOWING:
Gosh! I LOVE these cookies! The winner will be chosen on Wednesday, May 19th. You can comment once per day if you like.