Right before I left for Texas to run Marathon #3…
…I posted about signing up to run the San Diego Marathon in June with Team In Training which is a group affiliated with the Leukemia and Lymphoma Society.
Fundraising has been a success so far! I have very generous friends and family members, and I appreciate their support beyond words! Then on February 10th, TNT with LLS announced the Adrenaline Challenge! The Adrenaline Challenge is encouraging TNT participants to raise $1000 between February 10 and March 10! And I am making progress! I have received $525 in donations since February 10! LLS is a fantastic cause to donate to. 80+% of the donations I receive through TNT goes directly to research to cure blood cancer.
I am asking for your support to help me complete the Adrenaline Challenge! Here is my fundraising site that also includes the letter explaining why I decided to participate in TNT: http://pages.teamintraining.org/vtnt/rnr14/kcapogross. Again, it is a wonderful cause, and as one of my friends said, “Donating to your run is even tax deductible for me!” True statement.
Thank you all for all the support you have shown me so far whether it is reading my blog, leaving encouraging words or donating to this great cause. I appreciate it more than you know!
Speaking of TNT and training in general, last week I put in 18.26 miles and spent a total of 2 hrs 40 minutes running. I followed the same training plan (roughly) for my first 3 marathons, so my TNT coach is trying something new for this marathon. Less mileage and also tracking time on my feet. I am incorporating a lot more cross training (XT!) this time around, too, so we will see what happens!
Quote of the Day:
“Only those who will risk going too far can possibly find out how far one can go.” – T.S. Eliot
Right now I am house-sitting for A&M as they enjoy themselves in nice, sunny, warm weather. JEALOUS. So look at some of these adorable pictures 🙂
But back in January I made this S’mores Cake to celebrate Allison’s birthday! We know my obsession with s’mores. Well, Allison has a similar obsession, so this cake was perfect to try! (Last year I made her S’mores Cheesecake for her birthday! And I’m not going to lie, cheesecake is always better than regular cake, IMO, so I prefer the S’mores Cheesecake recipe.) And of course, I brought it to flyball for everyone to enjoy! You can enjoy it, too, if you decide to make it!
- 1 cup unsalted butter, at room temperature, plus extra for greasing
- 2 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoon ground cinnamon
- 4 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups superfine sugar
- 2 tsp vanilla extract
- 4 medium eggs, lightly beaten
- 1 1/4 cups whole milk
Whipped Ganache Filling:
- 3oz dark chocolate (about 70% cocoa solids), finely chopped
- 1/2 cup heavy cream
- 3 tsp light brown sugar
- 2/3 cup egg whites (about 4 large eggs)
- 2 cups superfine sugar
- 1/2 tsp cream of tartar
1. Preheat the oven to 350°F, then grease and line three 8-inch round cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour, cornstarch, cinnamon, baking powder, and salt together to combine, then set aside.
2. Using an electric mixer, beat the butter on medium-high speed until smooth and light, add the sugar, and beat until light and fluffy, about 5 minutes. Add the vanilla and mix to combine. With the mixer on medium speed, add the eggs, a little at a time, beating until fully combined before adding more. With the mixer on low, add the flour mixture in three additions, alternating with the milk, starting and finishing with the flour.
3. Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until the cake is golden brown and springs back when lightly touched. Let the cakes cool in the pans for 10 minutes before turning onto a wire rack to cool completely.
4. To make the ganache filling, put the chocolate in a medium heatproof bowl. Put the cream and sugar in a small pan over medium heat and bring just to a boil. Immediately, pour the hot cream over the chocolate and let stand for a few minutes before gently stirring together to form a smooth silky ganache. Chill the ganache until cool and slightly thickened, but not set. Using a whisk, beat until thickened. Spread the ganache across two of the cake layers and set aside while you make the Swiss meringue.
5. Put the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pan of gently simmering water, and whisk constantly until the sugar has dissolved and the egg whites are warm to the touch. Remove the bowl from the heat and, using an electric mixer, beat until the meringue forms stiff glossy peaks. (When you have made the meringue, you need to work with it fairly quickly. Don’t let it stand or it will firm up too much to spread easily.)
6. To assemble the cake, put the first cake layer topped with chocolate onto a cake stand or serving plate and spread with a thin layer of the meringue. Repeat with the second chocolate-topped cake layer and finish with the final layer. Take the remaining meringue and spread across the top and sides of the cake—this doesn’t have to look perfect, as any imperfections will just add to the effect. To finish the cake, take a blowtorch and lightly torch the meringue until it is golden.
Courtesy of Serious Eats blog