February 15th is the Frosty 5K! It’s a race that starts and finishes on the Capitol Square, and they reward us with hot chocolate and cookies! How can you beat that?
I ran 3 miles on Saturday and 3 miles on Sunday (Outside!! It felt like 7* outside so Kim and I thought what the heck!?) ! I’m feeling pretty good, but I’m definitely going to ramp up the mileage slowly. I took today off and went to Insanity Class. Holy mackerel–the first set of exercises ALL involve jumping! 1. Vertical Jumps; 2. Jump Squats; 3. Criss-Cross Jumps (jump up and cross your legs in the air before landing); 4. X Jumps…that’s a leg workout if I ever did one!
After doing our run Sunday (it was to make sure we’d both be able to complete the 5K this weekend–it was my first time running outside in Madison since before the Christmas holidays!), we went to Mickey’s Tavern for brunch. It is definitely a hole-in-the-wall spot and you would have no idea they served brunch if you just walked by. But it was delish! I ate every last drop!
Oh! I went to the gym on Saturday to get 3 miles in on the treadmill–I got there around 8:30am (most of you know that I usually am at the gym just before 5am…but not on the weekends if I can help it…). As I was doing my dynamic warm-up, a guy I have never spoken to before but who sometimes runs on one of the treadmills says, “You’re here late this morning. You must have slept in.” Ha! I responded with, “You must have, too!” What is with all my interactions with people at the gym lately?
And because the weather was decent this weekend (as in the single digits with the windchill), the girls got to play some jolly ball outside. I think they had fun. What do you think?
And just in case you were wondering: Cinnamon Sugar bagels at Einsteins are yummy.
Quote of the Day:
“Remind yourself that the fatigue you feel at any point in a race is trivial compared with the many hours upon hours you’ve trained to get there.”
Dulce De Leche Brownies
– 1¼ cups all-purpose flour
– 1 teaspoon table salt
– 2 tablespoons unsweetened cocoa powder
– 11 ounces dark chocolate, coarsely chopped (we mixed semi-sweet and dark chocolate)
– 1 cup unsalted butter, cut into 1-inch cubes
– 1½ cups granulated sugar
– ½ cup light brown sugar
– 5 eggs, at room temperature
– 2 teaspoons vanilla extract
– ¾ cup dulce de leche
1. Preheat oven to 350*. Butter the sides and bottom of a glass or light-colored metal 9×13-inch pan. Line the bottom with a sheet of parchment paper/foil, and butter the parchment; set aside.
2. In a medium bowl, whisk together the flour, salt and cocoa powder; set aside.
3. Place the chocolate and butter in a microwave-safe bowl and microwave for 30 second increments until the chocolate and butter are completely melted and combined. Add both sugars. Whisk until completely combined. The mixture should be at room temperature.
4. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
6. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the dulce de leche over the brownie layer in a zigzag pattern, making sure the dulce de leche doesn’t come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the dulce de leche evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the dulce de leche layer.
7. Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. Remove the brownies from the oven and place the pan on a wire rack; allow to cool completely to room temperature before cutting and serving. The brownies can be stored, tight wrapped at room temperature, for up to 4 days.
Courtesy of Brown-Eyed Baker