A year ago today a tragedy struck our nation.
A year ago today two bombs went off killing 4 and injuring over 260 runners and spectators.
A year ago today there was an attempt to smother the spirit and stamina of some of the strongest athletes I know: Marathoners.
A year ago today I ran the Boston Marathon with thousands of others who would be impacted in innumerable ways by the day’s events.
It takes a lot to run 26.2 miles including determination, and next Monday 36,000 determined individuals will line up on the starting line of one of the greatest races in this world to prove to those terrorists and others that marathoners don’t give up that easily. If we gave up easily, we would stick to 5Ks.
Katie will be one of those individuals going back to the starting line this year. I am so incredibly honored that I got to run Boston with her last year. And I will be thinking of her for the entire 26.2 miles on Monday. She is a phenomenally strong woman and I am so very proud of her.
Tonight, one of the local running clubs in Madison had a remembrance run. It was so great to see so many people come out to the event. And it was wonderful to be able to run the 3 miles in remembrance with Kim who came to Boston with me a year ago along with Ellie to cheer me on. I swear if it hadn’t been for seeing them at Mile 17 and again at Mile 25, my race may have ended very differently. Their excitement and enthusiasm for me and my race pushed me to run through the pain. I am so thankful for their support and that we all made it safely home.
Quote of the Day:
“Pain is temporary. It may last a minute, or an hour, or a day, or a year, but eventually it will subside and something else will take its place. If I quit, however, it lasts forever.” -Lance Armstrong
Okay, so this recipe probably was made in November. Let’s be honest. I haven’t made anything with pumpkin in months. (Although I do probably have a dozen or more pumpkin recipes on my “To Try” list.) These bars were just okay. I am pretty much a fan of all things pumpkin, so these were definitely worth a try, but I doubt I will make them again. Too many other good pumpkin recipes out there!
Pumpkin Bars with Spice Glaze
3 cups all purpose flour
3/4 cup sugar
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 cup butter, cold and cut into pieces
3/4 cup pumpkin puree
1 tsp vanilla extract
2 cups confectioners’ sugar
1 tbsp butter, melted
1/2 tsp ground cinnamon
1 pinch each of cloves, nutmeg and ginger
1/2 tsp vanilla extract
1 1/2 – 2 1/2 tbsp water
– Preheat oven to 350*. Line a 9×13-inch baking sheet with aluminum foil and lightly grease it.
– In a large bowl, whisk together flour, sugar, cornstarch, baking soda, salt and spices.
– In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cut butter and beat for a few seconds to break it up. With the mixer on medium-low, gradually add in the flour mixture. Continue to add it gradually and keep mixing, until all the flour has been added and the butter has broken up into very small pieces. Mixture should look sandy. Add in pumpkin puree and vanilla extract and mix until well combined. Dough should start to come together.
-Transfer dough to prepared pan and press into an even layer. Bake for about 30 minutes, until the bars are set and spring back when lightly pressed.
– Cool completely on a wire rack.
– When the bars are cool, prepare the glaze. In a medium bowl, whisk together confectioners’ sugar, melted butter, spices, vanilla and 1 1/2 tbsp water until ingredients come together and take on a smooth, spreadable consistency. If glaze is too stiff, add additional tablespoon or so of water of water. Pour glaze on top of bars and spread into an even layer.
– Allow glaze to set for at least 1 hour before slicing.
Courtesy of Baking Bites