The funny thing about recipes is that you can essentially make the same redundant thing and give it a new, fun and exciting name!! On the other hand, a smidge of variation does make a difference, and I did something different sugar-wise this time. Also, there were specks of coffee, allegedly, so there’s that.
First, the specks of coffee: one of my Nutcracker merde gifts was this bar of chocolate from the intern.
She’s not really an intern, she’s a recent alum who works part time while attending university, but if we had the reality TV show we definitely qualify for, she’d be the intern; and it amuses me to think of things that way. So anyways, that’s where the coffee comes in. You can’t see it here, but the packaging says 75% cocoa!! That’s basically straight off the tree, yall. As a side note, I’d like to point out my Other Avenues recycling bag as an artifact from my weekly ritual of traipsing over to the edge of the earth as I know it and pretending to be an Ocean Beach local.
Sugar-wise, all I did differently was to use 1/2 c of dark brown sugar + 1/4 c of organic [granulated?] cane sugar as opposed to the standard 1/2 c. I decided on such via inspiration of the Holy Spirit because I’m Ultra Saved and also there were 10 oz of almond butter instead of just the necessary 8.
In other news, I accidentally deleted one of my VSCO presets and I can’t figure out how to get it back. So that’s my current artistic crisis. I wrote a fairly dope song today if I do say so myself. And now, I’m just rambling.
ALSO: I saw Moana with my sister over the weekend and it changed my life.
Happy First Monday of the Fresh New Year! Clearly, I’m doing the most.