Friday afternoon I made a little promise to share these gems with you.

This is a recipe I picked up from my mother-in-law. She says “it just comes from the side of the graham cracker box”. I say “these are crack balls and I don’t care where they come from, I want to make five batches and eat four batches for myself so pass over the details, woman!” Okay. I didn’t really say that to my mother-in-law. I like her too much. But I did tell her I want the recipe no matter where it came from.

It should come as no surprise that a recipe from the side of a graham cracker box ended up being mindless and far from health food. It should also come as no surprise that something combining graham crackers, chocolate, crispy rice cereal, and peanut butter with little effort to make sounds like a winning combination. I give you Peanut Butter Graham Truffles.

Peanut Butter Graham Truffles

• 1.5 cups crispy rice cereal
• 1.25 cups crunchy peanut butter
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 12 oz dark chocolate

Step One: Put everything but the dark chocolate in a mixing bowl and mash it around all together with your hands until evenly combined. Refrigerate for one hour. Feel free to leisurely lick your fingers of the remnants while waiting for said hour. Just, please, wash your hands before step two.

Step Two: Roll the mix into even sized balls. Smaller balls mean you get to eat more. That’s my motto and I’m sticking to it. Okay – that sounds dirty. Let’s call these gems truffles from here on out shall we?

Step Three: Melt your dark chocolate and then dip those truffles! Good thing I changed it from balls, huh? 😉

Step Four: Refrigerate or freeze until ready to eat. So…about .0128038 seconds.

See. Who cares that the recipe came from a graham cracker box?! I know you want to make yourself a big batch, toss on some stretchy shorts, and curl up with some FFF Features reading. I won’t judge if that is how you choose to spend your Saturday night. In fact, I think you would be my new best friend. Just as long as you share the balls. 😉

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• How are you spending (or did you spend) your Saturday night?

Happy weekend! Yet again, I got my weekend started on the right foot (ha! I just typed ‘food’ at first…we see what my mind is on). After switching my rest day to Fridays to accommodate half marathon training better, I felt rejuvenated and refreshed for this morning’s long run. Er, wait. Scratch that.

I did feel rejuvenated and refreshed…but I had no long run awaiting me. This week is a recovery week for me on the ole plan, so no long run on the schedule. Every run this week has called for a three or four mile easy run, including today. Knowing that my fresh feeling legs would want to run fast, I resigned myself to the treadmill – to make sure I stayed at a “recovery run pace”. Running on the treadmill is so much harder for me to do at quicker paces, so it worked well. Plus, the lower impact and flat running can’t hurt in a recovery week either.

The torture device didn’t drive me too bonkers today. I got my music going, set myself at 6.2 mph, tossed a towel over the screen, and just went.

And…done! Before, I always focused on taking one rest day a week, but never regular entire weeks to lighten the load. For half marathon training, though, I certainly see the benefits of recovery weeks. Already so glad I opted for the longer training plan that includes them!

Despite having a shorter run, I still came home ravenous. Running does that to me. I don’t mind. I like food. Currently, I really like peanut butter and jelly food. Always, I really like breakfast food. Saturdays, I really like fancy breakfast food – pancakes, waffles, french toast. You know what’s going to happen next don’t you?

Peanut Butter & Jelly French Toast

I fired up our Cuisinart panini press / griddler (love this thing!) and got cracking. I beat together one egg, a splash of vanilla almond milk, and cinnamon for my dipping. Using two slices of whole wheat bread, I made your standard french toast. Dip, cook, flip, cook, plate. Nothing fancy…but, oh sweet yum. Especially when giving me a PBJ fix.

I heated up about two tablespoons of peanut butter until it was slightly melty to spread over my french toast like a thick syrup. Then, I made my jelly syrup. We had an almost empty jar of Just Fruit strawberry jelly. I added a few diced fresh strawberries to the jar and popped that sucker in the microwave for 20 seconds. Out came a fruity, hearty syrup to douse my already peanut butter slathered french toast.

Breakfast is served!

• Do you regular take lighter training weeks to help your body recover/rest?
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