Wednesday, June 25, 2014

No Reply At All

Are you a Phil Collins fan?
I don't have any albums, but
I think I'd say I am...
He certainly helped fuel my love affair
with Miami Vice back in the day.

I mean...who didn't have heart palpitations when Don Johnson
was walking around with all that sexy stubble and no socks?
Whooo.  Let me wipe the drool off my chin.

But I digress...that was so far off topic I need a map to get back...

Anyway...the bigger question here is:

I recently read this post from Chelsey @ Budget Girl
(okay, it wasn't so recently, this post has been sitting in my queue for a looong time)
that made me think about this in a whole new way.
You MIGHT be and there might just
be nothing you can do about it.

Because some of the things Blogger does is goofy.

So...I know I can be really bad about not responding to comments.
I DO really appreciate and love and read

But it feels contrived when I'm responding just to say "thanks" you know?
SO, thank you from the bottom of my heart!
...For being here, for reading my rambling randomness...
for taking the time to share some sweet words.
You're fabulous...just so you know.
Even if I don't respond to your sweetness.

However...if you ask me a question about some project or recipe or whatever...
I will do my best to get back to you as soon as I am able.
If you read Chelsey's post'll find that sometimes
Blogger does not want to show me your email
address even if you entered it in your profile.
And if you have a Google+ profile it's no fun either.

I will spend a reasonable amount of time finding a way
to respond to you because I feel if it's important enough
for you to ask, it's important enough for me to answer.

If you ask a question and you don't get a response from me...
I am may have to resort to checking
the post for the public reply on your question.
I know this is a frustrating topic,...
so, I've made you some cupcake cake pops so
we can drown our troubles in chocolate.

This is not huge, earth-shattering news...
but I wanted to address it and attempt to be amusing at the same time.
Shouldn't we always try to be amusing? :)
Well I hope you are having a fantastic week...
and if not, keep your chin up...
I'm pulling for you!
The bathroom makeover reveal is coming up soon...
I promise!

Wednesday, June 11, 2014

Super Fudgy Mocha Almond Flourless Brownies

Howdy, howdy!
Did you miss me?
I know I've not been around much lately,
and I don't see it improving any time soon.
So, you'll have to accept these scrumptious treats as a consolation prize.
Mocha Almond Flourless Brownies.
Not a bad trade, huh?

We've just been so busy trying to get
stuff done around the house...inside and out.
In the summertime there are even more things that need done, you know?
I'm trying to get the finishing touches on the bathroom redo...
and there are only so many hours once I get home in the evening...

And Supergirl, Sara...she's got a fabulous internship with
the Colorado Ballet this summer, so we only see her on the weekends,
and we try to make the best of those.
So, as much as I love being here to share with you guys,
it just won't be as often until things slow down around here.

In the meantime...these are worth turning the oven on for...
They really are super fudgy and totally delectable!
You might just want to make a double batch
and hide half of  them in your secret stash.
Don't tell me you don't have one.

Mocha Almond Flourless Brownies
  • 1 cup chocolate pieces (dark or semisweet, morsels work great)
  • 1/2 cup coconut oil
  • 4 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder (I actually used 1/4 cup reg and 1/4 cup dark)
  • 1/2 cup almond meal or flour
  • 1/2 tsp salt
  • 1/2 tbsp espresso powder (or instant coffee if that's what you've got)
  • 2 tsp pure vanilla
  • 1/2 cup or more roasted almonds, chopped
  1. preheat oven to 350°
  2. melt the chocolate and coconut oil over medium heat
  3. whisk the eggs and sugar together until creamy, gradually stir in the melted chocolate
  4. stir in the almond meal, cocoa powder, espresso powder, salt, vanilla, and almonds
  5. pour into a well-greased or parchment-lined 8 X 8 baking pan
  6. bake at 350° for 20-25 minutes
  7. cool completely, cut and devour

They will almost seem as if they are not quite done,
because they are so moist and fudgy, don't be fooled.
Just eat 'em!

I hope you're having a stupendous week!
See you next time!

 Feeding the chocolate addiction here: