Did the suspense kill you? I bet it did.
I’m pretty sure when I signed up for the Philadelphia half marathon subconsciously it was solely because of the extra food that comes along with training. For me, that food comes in the form of dessert. 10 mile run? That’s good for at least 3 cookies. It’s not like I look forward to eating more salad while training. Love my veggies, but not that much.
Open another can of pumpkin.
Are you sick of pumpkin? I hope not because this was one of the big cans. I’ve got a Tupperware full of pumpkin puree still and there’s only so many mornings of pumpkin oats I can handle.
But, I can promise some reprieve after this since I bought an acorn, butternut and spaghetti squash this week. Things might get “squashy” for a bit.
These are somewhere between the consistency of the pumpkin chocolate chip cookies and your traditional butter laden cookie bar. A happy, delicious tasting compromise.
They’ve got pumpkin, applesauce and oats in them. They’re practically a health food.
Which means you can have two without thinking twice.
Or one, heated up with vanilla ice cream, more chocolate chips and whip cream.
I may or may not have had first hand experience with that combo. I did run 8 miles after all.
Pumpkin Walnut Chocolate
Chip Cake Bars
Yield: 9 bars
- 1/2 cup AP flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup oats
- 1/2 tablespoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 stick butter (room temperature)
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup chopped walnuts
- 1/3 cup dark chocolate chips
Preheat oven to 350. Grease 8 inch baking pan (or similar size). Beat sugar and butter in mixer until smooth. Add in egg and vanilla and beat until incorporated. Add pumpkin & applesauce and beat until combined. Combine all the dry ingredients in a separate bowl and slowly add into the mixer at a low speed. Mix until combined. Fold in walnuts and chocolate chips. Pour batter into pan and smooth to evenly distribute. Bake for 25-30 minutes. Let cool completely in pan before cutting into squares.
What’s your favorite type of squash?
What motivates you the most while training?