blahhhhhg

Fun filled weekend ahead to keep me busy which is exactly what I need right now, especially since the roomie will be out of town and this is not the time for me to be alone and think too much and get all depressoid. Tomorrow after work obvz going to Sneaky's for Happy Hour as it's become our weekly tradition, Saturday going shopping with Mary, Sunday having brunch at Pats (with homework thrown all in there).

Don't feel like blogging about anything else. Lot on my mind.

ps regarding the debates, why is it that both GW and Palin can't say nuclear? Are they the same person?! haha. Also, FUCK TOLERANCE PALIN! I WANT EQUALITY!!!

pps crissy sent me this SWEEEEET recipe, think I'll definitely have to conjure up a light version of it once the package from my aunt with pumpkin spice hershey kisses arrives! (by light I mean melt the kisses in no pudge brownie mix)
http://annieseats.wordpress.com/
Pumpkin Spice Kiss Chocolate Brownies

Ingredients:

½ cup all-purpose flour

1/8 tsp. salt

1/8 tsp. ground cinnamon

1 tsp. pumpkin pie spice

6 oz. bittersweet chocolate, finely chopped

1 ½ sticks unsalted butter, at room temperature

3 large eggs

1 cup sugar

45 Hershey’s Pumpkin Spice Kisses, wrappers removed


Directions:

Center a rack in the oven and preheat the oven to 300°. Line an 8-inch square baking pan with foil. Grease the foil and set aside.


In a small bowl, whisk together the flour, salt, cinnamon, and pumpkin pie spice; set aside.


Place the chocolate in a heatproof bowl set over simmering water. Stir occasionally until all the chocolate is melted. Remove the bowl from the saucepan and add the butter, stirring until it melts. It is important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them – it’s better to have a few bits than to overheat the whole.


Working with a stand mixer fitted with the whisk attachment, beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated – you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds – the dry ingredients won’t be completely incorporated. Finish folding in the dry ingredients by hand with a rubber spatula. Scrape the batter into the prepared baking pan.


Place the Pumpkin Spice Kisses in a microwave-safe bowl and microwave in 20 second intervals, stirring in between, until the candy is completely melted. Stir until smooth and then drop by spoonfuls onto the brownie batter. Using a knife, swirl the batter to create a marbled effect.


Bake for 50-60 minutes or until the top is dry and cracked and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to warm or room temperature. Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. Cut into 16 squares, each roughly 2×2”.