So I had this project in mind to scratch-make delicious Hershey’s frosting [with almond extract!!] and slather it atop a batch of homemade brownies. Mainly because I love [cakey] brownies, but also because there’s no one to help me eat an entire cake which seems worse to through away than two thirds to one half of a brownie pie.

I don’t keep flour on hand because that’s what nut butters are for, so I ended up buying two different renditions of gluten-free specialty flour mix boxed brownie dust. The first box was purchased intentionally, and the second was purchased because it was prettier [better marketed] than the box that was already at home in my cabinet. Needless to say, I opted to bake with the pretty box.

And… the combo of ultra rich almond extract chocolate frosting with semi dense dark chocolate walnut brownies is just a lot. I had some while it was all still piping with leftover vanilla icecream, but I’m not sure how much more of it will be eaten. But hey, I got my baking fix¬†and had a little taste of childhood tradition… the from scratch Hershey’s frosting [with vanilla extract] was what my mom always made to cover my chocolate cake with chocolate frosting and chocolate chips and M&Ms birthday cakes.

Cleaning the kitchen after baking is one of the most satisfying things in life to me. So that was also quite enjoyable and worthy to be mentioned. Ha.

In other news, I’ve been taking hella selfies lately. And clearly wearing my ISTJ uniform of denim + loose fitted white tee + heather grey beanie.

I have two birthday day trips planned with friends in the next couple of weeks, so hopefully I will have pretty Coast of California photos to share.


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