Follow-ups

Because I'm new to the blogging world, I'm still learning how to do everything. I did figure out how to move the pictures to where I wanted them, (Thanks Kristy!) But I still have no idea how to respond to people's comments, or, do you respond to people's comments? Or is it just understood that you don't? I have no clue, so in my effort not to offend anyone, here's my follow-up post.

My marathon training is going well. Last week, I did 17 miles +warm-up and cool-downs which is my highest weekly mileage for long time. I did more than that before I got pregnant with Fearless, but I was also running twice a day then, which is completely not feasible at this stage in my life! Last week I did all my miles on my treadmill while the boys were sleeping, I know it's not the same as road runs, but because Dr. Corn is gone a lot and we only have a single jogging stroller, I have to do what I can. I'm going to start running with my running partner, Andrea, again tonight, so we'll do more outside runs when our schedules and the weather allows. Andrea and I were thinking about doing the St. George marathon, but because Dr. Corn will have to be in Houston the day after that one--we didn't think we could work out those logistics. (Sorry Abi!) So, we're planning on either the Indianapolis or the Kansas City marathon that is on October 18th. Plus, that will give us a few more weeks to train, which is always a bonus.

As for the brownies, according to T-Man, toothpaste on brownies is NOT a good thing--he was very suspicious of them and only had a few bites. I guess the gourmet aspect of the brownies was lost on him. Dr. Corn, Fearless and I really like them though, so I would recommend them. Here's the recipe:

Bottom Layer:
1 cup all-purpose flour (about 4.5 oz)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16 oz) can chocolate syrup
Cooking spray

Mint Layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350 degrees.
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Spray a 9x13-inch pan with cooking spray, pour batter into pan. Bake at 350 degrees for 23 minutes or until a wooden toothpick inserted in the center come out almost clean. Cool completely in pan on wire rack. (My tip: make sure this is totally cooled before you do anything else, otherwise, it's hard to spread the next layer on. The bottom is supposed to be like a rich, fudgy brownie, so check it carefully at the end to make sure it doesn't overcook and dry out. I had to cook mine a little longer than 23 min., but my oven is also circa 1922, so that was probably why.)
3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with mixer until smooth. spread mint mixture over cooled cake. Refrigerate bars for about 10 minutes. (My tip: Don't make this until the bottom layer has cooled and you are ready to put the mint layer on, otherwise the mint filling gets a little stiff in the bowl.)
4. To prepare glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top of mint layer. Cover and refrigerate until ready to serve. Cut into 20 pieces. Enjoy!