Welcome to the 55th week of Wine'd Down Wednesday!
Thank you SO MUCH to everyone that has been linking with us so far, we are beyond thrilled to have you coming back week after week and just love reading all of your posts! We were all so excited and overjoyed that so many of you want to come and share your awesomeness with us. Keep on sharing and spreading the Wine'd Down love :)
Are you interested in joining our fun? Why not co-host with us! We are looking for co-hosts to help spread our wine'd down love! Join us, it's free! :) If you are interested, email Michelle at Michelle@ourthreepeas.com.
It's marathon season and my marathon hubby wakes up early each morning to run the trails, towns, and parks. He is getting ready for two back to back marathons, and we make it a family weekend as we go to cheer him on! Running is a passion for my hubby and goes way beyond putting on sneakers and hitting the trails. There's wearing the right clothes, choosing the right sneakers, mapping the right course, following the right running plan and ,yes, you guessed it eating the right food!
In this month's addition of Runner's World they featured amazing energy bar recipes! My marathon hubby handed me the magazine and put in a request for me to create some of these great energy bars!
We are enjoying all things pumpkin from breads, muffins, cakes, cookies, and butter! Pumpkin butter is a favorite fall spread in our house and we spread it on crackers, breads, anything we can find. When we can't find something to spread it on we scoop some out on a spoon and eat it straight up, that's pumpkin love! I was creating in the kitchen and decided to find out what pumpkin butter would taste like when swirled in a cupcake! Turns out it's amazing and the cream cheese frosting on top makes this pumpkin butter cupcake a fall sweet treat!