Sunday Long Run and Recipe Contests

Sometimes those long runs can be tedious and boring but not today. The weather was perfect at 54 degrees with sunshine and no wind.

I set out early, around 5:30 am and was on a mission. I ate Natures Organics Oatmeal to get me going.

Usually I eat a Honey Stinger waffle but I like these easy to mix oatmeal cups. Pure and simple. I took 3 SIS gels: 1 before heading out, 1 at 6 miles, 1 at 10 miles with UCAN ENERGY in my water bottle. I would run a mile warm up, 2 x 5 miles at presumed marathon pace with a 2 minute rest between sets. Then 4 x 1/2 mile at 1/2 marathon cut down to 10K pace with 2 minute rests which I wanted to run on the MVCC track. Pretty much nailed it!

I felt so good today and the mixed up pace goals broke up the run so it never got boring. Usually I will take Zoey during the initial miles of my long run but today, I ended with a “Zoey run” for the final 1 1/2 miles.

This is all for gearing up to run the Boston Marathon in October which will be my 11th consecutive Boston Marathon, given that #10 was virtual during 2020 the COVID year. For 2021, we are back on the iconic course running Hopkinton to Boston on 10/11/21. I’m excited. Boston is my favorite city and my favorite marathon. Not sure what might happen in April 2022 but I’ll be there if I can.

Now, recipe contests. Chefs Roll has a recipe contest for Chunky Chips Ahoy cookie pieces recipe.

I just love recipe contests. Maybe I don’t win but it inspires my baking creativity and that I love! So here is my entry and I sincerely hope you will try it because, well, it is SO GOOD!

Chunky Chips Ahoy Cookie Pie – Recipe by Applecrumbles (that’s me!) This is a NO BAKE recipe, just chill and enjoy.

14 chunky chips ahoy coookies
5 TBS room temp unsalted butter
12 oz whipped cream cheese
1 cup peanut butter
1/2 cup sifted confectioners sugar
whipped cream
fudge sauce

Get a pie pan ready. Place cookies in food processor and process for 5 seconds. Add the butter and process for 30 seconds or until mixed. Press into pie pan. *Wet fingers or spoon which makes it easier to press without the mixture sticking.

In a standing mixer, add the whipped cream cheese, peanut butter, confectioners sugar and whip for 2 minutes. Spoon into prepared pie crust and chill for 1 – 2 hours.