So, I don’t know about you, but I had a pretty exciting weekend. I mean, not to brag or anything, but it’s not every Saturday that you WIN A 5K!! Check it out–I was the first female finisher out of 500-some runners and walkers of an awesome semi-local race: Run Through the Jungle 5K. I got a trophy and everything!
My finish time of 22:20 wasn’t amazing, but it was pretty good considering most of the hilly course was on gravel roads and the last 3/4 of a mile had plenty of sharp turns. And I mean, it was obviously good enough to be the top female finisher. Ahh! I’ve only won a couple other races before in my life–a JV cross country meet where the top runner got lost, and a JV track meet that had only a few participants anyways–so this was so thrilling. But you know what’s better than winning? Knowing that the race was for a good cause.
Most people haven’t heard of the Exotic Feline Rescue Center, located in tiny Center Point, Indiana, but it’s one of the largest rescue centers in the country for abused, unwanted and neglected exotic felines. Their heart for taking care of these animals is just huge, and if you’re ever in Indiana, especially in the Bloomington or Indianapolis areas, be sure to take the time to visit because you’ll be within an hour of the EFRC. Don’t go expecting a fancy zoo atmosphere, but go expecting a fun walk through the jungle to see many lions, tigers, bobcats, and more. It’s absolutely awesome there!!
Ben and I have been twice now, and loved getting to run there, supporting the animals… and oh, winning too. Here’s a write up of the race from a local paper. And speaking of winning… this recipe for Reese’s Blondie Pie is a winner, too!
Soon after we got married, I experimented with blondie recipes to find the perfect one: it’s buttery and vanilla-y, cooked to just the right ratio of chewy/crunchy perfection. But this time… instead of leaving them plain, I added a little bit of spunk–a winning combination of chocolate peanut butter bliss. Yes, I added some Reese’s! Best decision ever.
Oh, and I baked it in a pie pan to make it reminiscent of the cookie cakes I loved sharing with my sorority sisters in college. What can I say? There’s just so much winning going on here that I can hardly believe it. Reese’s. Blondies. Pie-like cookie cake. College. Sisters. Exotic Felines. Oh, and a race. This is gonna be a great day, I know it!
Reader Question ~ What’s winning for you today?
Reese’s Blondie Pie
click to print
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 2 Reese’s peanut butter cups, chopped
Preheat oven to 350 degrees. Grease a 9 inch pie pan with cooking spray.
In a small bowl, stir together flour and baking powder. Set aside.
In a saucepan set over low heat, melt butter then remove from heat and stir in brown sugar with a wooden spoon until it dissolves. Quickly add egg and vanilla, stirring until well incorporated.
Fold in flour mixture [batter will be thick], then press into prepared pie pan. Top with chopped candy, pressing into mixture with the back of a wooden spoon.
Bake for 25-30 minutes, or until set at center. Serve warm.
Time: 40 minutes [10 minutes active].
Yield: 8-10 servings.