This year I decided that I was going to run the Turkey Trot 10K race (that's 6.2 miles!) Truth is, I had never actually run farther than 5 miles, but I decided that I was up for a challenge...and so from bright and early I had a whole new list of things to be thankful for...
-Many thanks to my mother for agreeing to wake up at 7 am on her day to sleep in and drive out to Virginia Beach with me, and hold my keys and phone while I ran off to run a race.
-Big thanks to my husband who took the kids with him to shul early this morning and then brought them to see me cross the finish line!
-Must thank my running coach who did an excellent job of preparing me for this race!
- And I am most certainly very grateful that I was able to run the entire race and finish!!
Of course I am also plenty grateful for the many blessings that make my life so wonderful each and every day!!
Being that we were headed to my parents for dinner I was only left in charge of making the potato dishes...but then I remembered that I had frozen my leftover Challah dough on Friday afternoon...and the next thing I knew, I was making cinnamon buns! They were sooo easy to make..and soooo delicious to eat!!
Cinnamon Buns
Challah dough
Canola oil
Vanilla sugar
Cinnamon
Sugar
Roll the challah dough out as thinly as you can. Rub some canola oil over the entire piece of dough. Sprinkle on some vanilla sugar, and lots and lots of sugar and cinnamon. Rub it all in. Roll the dough as tightly as you can. I then coated the top with a little oil and more vanilla sugar, cinnamon and sugar. Slice the big roll of dough into buns. Lay the buns down side by side on a greased baking sheet (swirl side up!). Sprinkle just a little more sugar. Bake on 350 for about 30 minutes. Glaze and enjoy!!
Glaze (Drizzle glaze on while cinnamon buns are still hot!!)
1 1/2 cups confection sugar
1/4 cup water
Sprinkle of vanilla extract
Sprinkle of lemon juice
