Runner Recipes: Pecan Pie Bars

I love wine, and I love dessert. I have a bumper sticker on my car that says "Will run for wine" and my post-race go-to treat is a donut - so suffice it to say, I believe that enjoying life's finer things is a-ok, even for pro runners. As long as you're indulging in moderation, I think it's just fine to have a beer and dessert to celebrate a hard effort, a birthday, or a holiday.

As such, my kitchen is full of baked goods this time of year. For Thanksgiving, I made my husband's favorite dessert and one of my mom's best recipes: Pecan Pie Bars. Why bars, and not pie? Well, I didn't register for pie tins when we got married, and I have plenty of large Pyrexs. Also, you can cut bars into smaller pieces than pie, thus making room on your Thanksgiving dessert plate for pieces of pumpkin and apple pie ;-)

My mom's famous Pecan Pie Bars, perfect for any holiday gathering

My mom's famous Pecan Pie Bars, perfect for any holiday gathering

Without further ado, here's the recipe for my mom's Pecan Pie Bars. Note that I didn't make any substitutes to try to "healthify" these - when indulging in dessert, you may as well enjoy the full-fat version, none of this non-fat nonsense. Enjoy these Pecan Pie Bars at your next holiday gathering or to celebrate running a new PR!

Ingredients:

Crust:
2 1/2 cups of flour
1 cup (2 sticks) of butter, cut into pieces
1/2 cup sugar
1/2 teaspoon salt

Filling:
4 eggs
1 1/2 cups light or dark corn syrup
1 1/2 cups sugar
3 tablespoons butter, melted
1 1/2 teaspoons vanilla
2 cups of pecan bits

Plenty of butter makes the crust taste like a shortbread cookie

Plenty of butter makes the crust taste like a shortbread cookie

Crust: Preheat the oven to 350 degrees. Grease the bottom and sides of a 15 x 10 inch glass Pyrex pan. Mix the flour, butter, sugar, and salt at medium speed until the mixture resembles a fine crumble. Pour into greased pan and press firmly into pan to form a crust. Bake for 20-23 minutes or until golden brown.

Getting ready to press the crust

Getting ready to press the crust

Crust pressed firmly into the Pyrex pan

Crust pressed firmly into the Pyrex pan

Filling: While the crust is baking, beat eggs, corn syrup, sugar, butter, and vanilla in a medium bowl. Stir in the pecan bits. Once crust is done baking, pour filling immediately over hot crust; spread evenly. Bake another 25-30 minutes, or until filling is firm around the edges and no longer jiggles at the center. Let cool completely, for 1-2 hours. Then cut into bars, serve, & enjoy!

Some of the ingredients for the filling

Some of the ingredients for the filling

Mixing the pecans with the eggs, corn syrup, vanilla, sugar, and butter.

Mixing the pecans with the eggs, corn syrup, vanilla, sugar, and butter.

Before: the pecan filling poured on top of the baked crust

Before: the pecan filling poured on top of the baked crust

After: golden brown pecan pie bars, post-baking. Just needs to cool, then serve!

After: golden brown pecan pie bars, post-baking. Just needs to cool, then serve!

The finished product: Pecan Pie Bars!

The finished product: Pecan Pie Bars!

Giving Thanks

When I was racing in Finland this summer, I finished a run overlooking a large lake. There was water everywhere - in the big expanse before me, at my feet in the puddles I'd tried to avoid on the run, falling all around me as warm raindrops hit my head. I stepped off the trail to the water's edge, listening to the thunder in the distance and looking out at the mix of forest, clouds, and sun. In that moment, I felt a surge of gratitude - for the opportunity to be here, for the places running had brought me, for my body's ability to carry me forward for thousands of miles. It was a wet summer afternoon in Finland, but my heart swelled as if it was Thanksgiving.

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This past year of running has been one that I'm immensely grateful for - in 2016, running has brought me to races across the world and to three Olympic Trials events. It's probably been my best year yet, and many people played a part in that. There are many thank-you's to go around: to coaches, teammates, and training partners; to the people who keep me in healthy and in one piece; and to my husband, family, and dear friends who've been on this long journey with me.

That's the biggest thing I'm grateful for this year - the shared experience of running. Some people run for solitude - running solo is an escape from the world of deadlines and diaper changes, emails and election stress, meetings and money woes... Sometimes I run to get away from it all, alone on the trail or road. But most of the time I prefer to share it with someone.

That's one of the things I love most about running - the shared experience. The miles logged together, whether in heat or in snow, whether speedy or a slog - the weather & pace don't matter, it's the company that counts. I love sharing the workload - on a tempo, having a friend set the pace for a little while and carry the burden for you, til it's your turn to step up, help out, do the work. I love the sharing of stories, about life - talking about love, marriage, heartache; new jobs, new houses, new babies; big goals, fears, dreams. For me, so many of life's big moments happen on the run, with a friend, and I'm deeply grateful for those times.

Thanks for sharing this past year with me, on the road, the track, and here on Running Joyfully. All my best to you and yours today, on Thanksgiving!

What are you thankful for this year?