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Wednesday Weighin... sort of...

This past week has been a balancing act. Work, meals, cleaning, decorating, spreading Christmas cheer... the work is never done. I am so proud of myself and the way I have balanced all of my responsibilities, lately.

I have not missed a beat with training. I am proud to report that I continue to increase my mileage and my pace on the treadmill. I completed a four mile run this weekend, which has been my longest treadmill run to date. It was a constant mental battle, but I finished, and the three miles I ran today were a breeze because of it.

This week's training schedule:

Now, my diet... or lack thereof... well it is the season. But still, if you are going to consume holiday treats, you want to make sure they are worth every calorie. What follows is exactly that. A holiday treat that is worth every calorie and never fails to leave you with a smile. Consume in moderation, and at your own risk. (I have been allowing myself one, one-inch-square a day.)

Creme de Menthe Brownies

4 oz unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup flour

1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
4 tbsp green creme de menthe

6 oz semi-sweet chocolate morsels
6 tbsp unsalted butter
  1. Preheat oven to 350 degrees.
  2. Prepare 9x13 baking pan with cooking spray.
  3. Prepare brownies: Melt baking chocolate (at a low heat, stirring often to avoid burning) and 1 cup butter; cool slightly.
  4. In medium mixing bowl, beat eggs with 2 cups granulated sugar. Continue whisking until mixture is light and fluffy.
  5. Add cooled chocolate mixture, salt, vanilla and flour.
  6. Whisk until thoroughly blended.
  7. Pour batter into prepared pan and bake 25 minutes.
  8. Remove from oven and refrigerate until cool.
  9. Prepare the mint filling: Using an electric mixer on medium speed, beat the 1/2 cup softened butter and confectioners' sugar together until well blended.
  10. Stir in the creme de menthe and blend well.
  11. Spread over cooled brownies and return the pan to the refrigerator until filling is firm.
  12. Prepare chocolate icing: Melt the chocolate chips and 6 T butter over low heat, stirring often to avoid burning.
  13. Pour the warm chocolate icing over the filling and tilt pan to distribute the icing evenly.
  14. Refrigerate until chocolate hardens.
  15. To cut, allow brownies to warm to room temperature in the pan so chocolate doesn't crack.
As a side note, my mom has always made these and people have acted like they were revolutionary. I literally just discovered that her recipe is the exact same recipe as Paula Deen's. Way to go Mom!


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