One more way for my time to evaporate - but yet another to fulfill a little creative corner of my brain.
I tried and tried to avoid it, but BAM, just like that, I joined pinterest. I have to say that it is quite satisfying and I am glad I joined. I just started, and if you are interested, I highly recommend it! It really is a great way to "pin" all of your inspiration - home, business, whatever - into one organized, concise place.
On another note: this weekend was great but oddly enough tiring. It was so nice having my husband around for a long stretch. Oliver pretty much follows him around and mimics his every move. It is very cute but suddenly I am chopped liver, ha. He wakes up first thing in the morning and asks for him.
Yesterday when we cooked out, I made this recipe for dessert that I found on Camille Styles, it was adapted from an Ina Garten recipe. It is the cross between pudding and a brownie - what could be better? Well, surprisingly, brownies OR pudding! It is beyond decadent and rich - it was almost too much to take. And you have to understand, I am a major choco-holic. I don't know that I have ever uttered the words it's too rich, I can't finish it. But that is precisely what I did. See for your self (I didn't scrape any vanilla beans and did not use grand marier, i just added some vanilla extract):
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup dark chocolate cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon grand marnier
Vanilla ice cream, for serving
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, grand marnier, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to (mostly) cool and serve with vanilla ice cream.

image and recipe via Camille Styles
I didn't take any photos this weekend, so see Camille's to get an idea of what a brownie and pudding look like, because I know you are thinking huh? Well, it looks exactly as you think it would! Please, please let me know if you make this, I would love to hear what you thought!





































