Marathon Challenge

I work in retail and I knew the month of October would be extra busy and the beginning of holiday stress. I decided to give a virtual marathon a try to help keep myself at least partially distracted. I used the Yes.Fit app and synced my fitbit to the app and away I went.

There are many different races to choose from, different locations and length of race. I eventually decided on running the everglades. What really helped me the most was that you are able to view the race with a Google maps sort of perspective from your current location on the race map.

It took me 28 days from start to finish and I feel quite accomplished. It was nice to get the workouts done on my time and at my pace. It was also nice to track my progress during all the chaos at work.

Earlier this week my medal arrived in the mail! It has these neat blue panels that look really amazing when held up to the light.

Overall I was really happy to try something new and slightly out of my comfort zone. It worked out well as a distraction from the stress and anxiety of pre holiday season workdays. I now find that I need to think about what race I should do next to be me distracted during the holiday season. Until then I shall enjoy my shiny new medal.

Special Chocolate Chunk Cookies

It’s been a little chilly over in my neck of the woods. So I decided to warm up the house by making a batch of yummy chocolate chunk cookies. Basically I follow this recipe but with a few alterations because of food allergies. The largest change I make is that I can only use certain kinds of chocolate because of a peanut/tree nut allergy so I tend to use a bag of chunks instead of scouring for a chocolate bar I can actually eat.

Mixing the cookie dough in my new kitchenaide was really great after having done this recipe without a mixer so many times. The dough itself is also very good for pre baking tastes.

And here are the delicious, fresh out of the oven cookies. Most of which did not make it past bedtime.


Chocolate Chunk Cookies

Ingredients

  • 2 sticks of salted buttered, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 (or 2) tablespoons Vanilla extract
  • 2 cups all purpose flour, plus a little extra just in case
  • 1 tablespoon instant coffee, French Vanilla is my favorite
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag of Nestle Tollhouse chocolate chunks

Directions

  1. Take 1 of the softened sticks of butter and put into a small skillet over medium-low heat. allow it to melt and bubble. This is totally normal and will not immediately cause a fire. Swirl the butter in the skillet until it begins to turn a golden brown then remove from heat and pour all the liquid and solid butter into a heat proof bowl until needed in cookie batter. preheat oven to 375 degrees.
  2. Add the other stick of butter, brown sugar, and granulated sugar  into a mixing bowl. Cream everything together until its combined.  Add eggs and vanilla and mix until smooth. It may be necessary to stop mixing to scrape the sides of the bowl down. Pour in all contents (solid bits too) from the brown butter bowl and mix until combined
  3. Add the coffee granules, baking soda, and salt one ingredient at a time and allow to mix until well combined. Slowly add the flour into the batter and allow to mix well. Once mixed, dump in 1 bag of chocolate chunks and mix well using a spoon or spatula.
  4. Either use a greased baking sheet or a parchment lined baking sheet and drop the cookie dough onto the sheet pan. I like to use a heaping tablespoon for this. Place in oven for 8-10 minutes. Allow to cool for 2-3 minutes then transfer to a cooling rack/surface. Bake in batches until all cookies are done and enjoy!