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If you are looking for a treat that is remotely healthy, run in the other direction! Now, if you are looking for a bar that is insanely good and chock full of all of the major food groups (chocolate, peanut butter, butterscotch), then read on.

My husband absolutely loves these bars! I don’t make them that much, and you’ll see why when you look at the ingredient list, but I decided to make these for a little treat to add to his lunch. They are very quick and easy to make and don’t require any baking!

I did manage to eat three in one day! 😀 Oops! This may need to be a once a year event!

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Scotcheroo Bars

Ingredients

  • 1 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 6 cups crispy rice cereal
  • 1 cup butterscotch chips
  • 1 cup chocolate chips

In a medium saucepan combine the sugar and corn syrup. Stir until the mixture starts to boil, then remove from heat. Add vanilla, peanut butter, and crispy rice cereal and mix until combined. Press into a greased 9×13 pan.

Melt the butterscotch and chocolate chips together, stirring to combine. Spread evenly over bars. Allow topping to cool and harden before cutting.

Store in an air-tight container.

Source: a family cookbook

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Yum! But dangerous! If you want to attempt to make this a little healthier I found some recipes that use honey instead of corn syrup. Just look around on Google and you’ll be sure to find some modified versions!

In other news, I have been mixing up my workout routine a little bit. Rather than heading out on random runs, I have been running and walking to do some errands! On Tuesday I walked with a backpack to the grocery store to pick up some items we needed, which was a 3 mile trek. Yesterday I ran 2.5 miles and today I walked to the bank (about 1.5 miles)! Not getting in a lot of mileage but it is a nice change!

I’m still contemplating another race but haven’t decided on anything yet…hmm…the race season is almost over already!

Since I only went running once last week (and only two miles) I decided that I needed to pick it up this week. I may be signing up for another race and I need to at least keep up some of my endurance! After taking some time off I am always scared that I’m going to “forget” how to run or something. 🙂

After work I set out on a three mile run. I wasn’t going for speed or anything; I just wanted to feel good during the whole run. The weather was perfect, a bit cooler but the sun was nice and warm.

Being the sweaty betty that I am…

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Haha, a hot mess (and why am I always standing in the doorway!!)! 3.25 miles in 32:48 (10:06 average pace). A decent run!

I stretched out really well and snacked on some nisu (Finnish coffee bread)…yum!

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Hopefully tomorrow will bring another glorious run!

I’m currently reading this book and am really enjoying it! It’s an inspirational (Christian) novel about a boy with autism. So interesting!

 

(Source)

Peace out!

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Dinner last night was amazing, if I do say so myself! 🙂 I was feeling rather ambitious and decided to try out two new recipes, one for waffles (they really are called ‘Waffles of Insane Greatness’ :)) and the other for cinnamon apples. I’ve made different waffle recipes before but decided to try this one out to see if they lived up to their name. These waffles are fantastic! I will admit to sometimes using a boxed waffle mix if I’m short on time and these just blow them out of the water. Everything you would expect in a waffle of “insane greatness”!

The only cinnamon apples I’ve ever had were probably from a jar or something…they were always mixed with an overly-sweet syrup or goop (for lack of a better word). I highly recommend making your own! These were so good and nothing like the pie filling-like ones that are usually served. The apples remain slightly crisp and the vanilla and cinnamon give them a delicious apple crisp flavor. They aren’t too sweet or cinnamon-y either. Mmm…I’m dreaming about them already! This was a perfect way to use up some of our apples that we picked on Sunday.

Waffles of Insane Greatness

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Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch (I just used flour)
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. sugar
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 3/4 tsp. vanilla extract

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.  In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.

Preheat a waffle iron. Spray lightly with cooking spray and pour in the waffle mixture. Cook until lightly brown and slightly crisp. Serve immediately.

This recipe yielded four waffles (one square each).

Source: Annie’s Eats

Cinnamon Apples

Ingredients

  • 3 tbsp. unsalted butter
  • 6 apples, peeled, cored and cut into 1/4-inch slices
  • 1/2 cup sugar
  • 1 tsp. cornstarch (I just used flour)
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract

In a skillet over medium-high heat, melt 3 tablespoons butter.  Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix until apples are evenly coated.  Cook about 18 minutes, stirring occasionally.  Remove skillet from heat and stir in vanilla.

Source: Annie’s Eats

We finally made it to the orchard today for some apple picking! It was pretty picked over but we still managed to fill up a bag with different varieties. The weather was perfect and it was a glorious day! Now to whip up some treats with our harvest…

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We sampled a few… 🙂

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And took a lot of photos…

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Hello there!

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Our bounty! 😉

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Hope you are enjoying your Sunday! Time to prepare for the coming week and relax with some Amazing Race!

What better way to spend a cool, autumn morning than baking up some delicious doughy treats? I have been on a major yeast kick lately as this is my third time pulling it out this week.

I woke up this morning really in the mood for a cinnamon roll so I decided to try out this recipe for caramel rolls. The only difference is in the topping; rather than drizzle the rolls with an icing, you bake them with a gooey caramel mixture. Need I say more?

The changing leaves all ablaze in my backyard…so beautiful!!

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As with most recipes involving yeast, this recipe is really very simple but takes a couple of hours to make with all of the rises it needs. The end result is so worth it though!! A light and buttery, cinnamon-filled, roll coated with gooey caramel.

Sticky Caramel Rolls

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Ingredients

  • 1 package yeast (I used Rapid Rising)
  • 1/2 cup warm water
  • 1/2 cup lukewarm milk
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1 tsp. salt
  • 1 egg
  • 3 1/2-4 cups flour

Filling

  • 1/4 cup butter, melted
  • 1/4 cup brown sugar
  • 2 tsp. cinnamon

Caramel Topping

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 Tbsp. corn syrup

Dissolve yeast in water. Stir in milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Stir in remaining flour to make a smooth dough. Turn onto a lightly floured surface and knead for about five minutes, or until dough is smooth and elastic. Transfer to a lightly oiled bowl, cover, and rise in a warm place until doubled in size, about 1-1.5 hours.

Tip: Put a bowl of hot water on the bottom rack of your cold oven and place your bowl of dough on a rack above it to rise. This works as a controlled environment and really helps with the rise. Just remember to take the bowl of water out of the oven before you turn it on! 🙂

Once your first rise is complete turn the dough out onto a lightly floured surface. Roll out your dough into a thin rectangle. Spread with the melted butter and sprinkle the brown sugar and cinnamon on top. Roll into a log and cut into even slices. Depending on the size you desire this can make around 6-8 rolls.

In a saucepan combine the caramel topping ingredients over medium heat. Stir until the mixture is combined and slightly thickened. Pour into a greased 8×8 pan. Arrange the rolls on top of the caramel mixture. Cover lightly with plastic wrap and allow to rise until doubled, 45-60 minutes.

Bake at 375 degrees for 20-25 minutes (I took mine out after 20 minutes since they looked done but after inverting them I noticed that they weren’t cooked through so I had to put them back in for about 5 more minutes. Cover them with foil towards the end if they are getting to brown on top.) Allow to sit for a few minutes once out of the oven, then invert onto a serving plate. Let cool slightly and enjoy!!

Source: Recipe from a family cookbook

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Rolling the dough…I like to roll it really thin so that the dough to filling ratio is more even, rather than a thick dough with a small amount of filling.

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Now spread on that butter!

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Mmm…butter!

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Sprinkle on the brown sugar and cinnamon…come on, don’t be shy! 🙂

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And roll…

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And cut…

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Prepare the sauce…I only had dark brown sugar so I used some regular sugar in there as well and just cut back on the amount of the dark brown…just because I felt like it!

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Stir your way to caramel-ly goodness…

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Now pour into your greased pan…DSC_0863

And put your rolls on top! And apparently my rolls are nowhere close to being even…don’t judge me! 😀

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Allow to rise again…

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And finally, pop ‘em into the oven. Pace around kitchen for 20 minutes. The scent of cinnamon will fill your whole house…mmm!! 🙂

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Yes, I skipped my run today…why do you ask? 🙂 Enjoy the deliciousness!

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Foodbuzz
I'm Ashley. Wife and new mom. Lover of food, running, baking, strength training, fashion, iced coffee, interior design, and photography. Welcome to Will Run for Food, where I document bits of all of the above (and more)! Thanks for stopping by!

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Contact me at willrunforfood@live.com

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