Well, I haven't run in weeks. Or any exercise for that matter. I intend to. Hasn't happened. Definitely not on course for running a 5K this fall, but hoping to get into the swing of things now that the cool air is back.

In keeping with my "not working out phase" I made some horribly fantastic gluten free cheesecake brownie bites the other day. I made them a few weeks ago, but tweaked the recipe this time and they came out so much better. I really should have taken a photo, I will next time I make them, which will be soon I'm sure.

Recipe: Use the Betty Crocker Gluten Free Brownie Mix, prepare as directed,

In a separate bowl, mix by hand softened cream cheese (I took mine out of the fridge about 30 minutes earlier), one egg and 1/4 cup of sugar. Mix until it is liquidy, the cream cheese may still be a little chunky. The first time I made it I used confectionery sugar and beat it....they came out good but the cream cheese didn't come out as much. Mixing by hand left the cream cheese a little chunky but it melts so it's fine and made the cream cheese standout.

 I use a mini muffin tin, spray with cooking spray. Fill each with brownie about 2/3 then a little dollop of cream cheese mix on top. If I don't have enough brownie I add a little on top of the cream cheese on some. I baked for 17 1/2 minutes. Let cool and they pop right out.

Yum! Might try them with Strawberry cream cheese next time....