This Monday > Last Monday, in a big way.
The brother and I sleep walked bounded out the door this morning to get our run on….an 8mi run, to be exact. I was all set for a nice negative split, but then at around mi 5.5, I had to take a walk break…3 times. Sometimes, I hate my guts. literally. I ended up finishing in 68minutes, the brother would lap me during walk breaks, so he ended up with ~9mi. All in all it was an enjoyable run, and a great way to start the week!
I then stuck my finger in the ceiling fan during one of my 15 wardrobe changes. It bled.
Do you do that…Change your outfit multiple times before settling? Oy. everyday when i get home, i have more clothes to hang up from my morning escapades.
I had one of my “Power Pina Colada’s” post run, and it was fantastic!
On friday, I had bookmarked a cookie recipe from PreventionRD that I knew would be perfect for my weekend Dad baking (I tend to see my dad on Sunday’s, after he attends church for a movie…I like him to leave with some treats for the week! He’s always had a nightly “dessert”. He’s a smart man). I made a few adaptations to the recipe, in order to use items I had (and avoid purchasing chocolate…which is basically a disaster for me to have on in the house. lol).
The original recipe prepared by PreventionRD, for Toasted Coconut Chocolate Chunk Cookies was originally obtained from Cooking Light. See my adaptations (and therefore change in nutritional information) below:
Coco’N’Oat Apricot Cookies
1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (~1 cup) 1/2 cup all-purpose flour + 1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup 50/50 Smart Balance Butter Blend, softened (I actually didn’t have this, so mine utilized unsalted butter, but the nutrition stats below are with 50/50 Smart Balance Butter Blend)
1 teaspoon vanilla extract
1 large egg (i didn’t have eggs on hand, therefore I used 1/4c Egg Beaters)
2 ounces dark chocolate (70% cacao), chopped (again, chocolate is a DISASTER so i used 1/4c Smuckers Simply Fruit Apricot Preserves)
Preheat oven to 350°.
Step 1: Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 8 minutes or until lightly toasted, stirring once. Set aside to cool.
Step 2:Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended.
Step 3: Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. (***If you’re making my version, also add your Apricot Preserves at this point***)
Step 4: Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate. (once again, i didn’t follow the directions and hand mixed, backward….wet into dry. it worked fine)
Step 5: Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Step 6: Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks. Yield: 24 cookies.
The nutritional breakdown, which can be found here is as follows:
Per Cookie: 99.4 calories, 2.8g Fat, 32g sodium, 20.2g Carbohydrate, .9g Fiber, 11.7g Sugar, 1.4g Protein
I quickly packaged the cookies up, so as to not eat them all…yes, THAT good. 15 for the dad, 3 for the mom (she wanted to try them, but didn’t want a lot!), and 6 for my home….incase you suck at math and ran out of fingers/toes…this recipe yields 24 servings.
My dad called me yesterday afternoon and said “I had planned to have lunch and then a cookie…but i ended up having a cookie first. They looked TOO good not to! They’re delicious!”
Another Dad approved recipe! =0)