I just re-read my last post and I counted nine exclamation points.
And this is not including the title, which also happens to include an exclamation point. What could possibly have been so exciting that I was compelled to use an exclamation point nine times in four paragraphs? I’m not entirely sure, but I guess that’s what happens when I drink three glasses of wine while writing on a Saturday night. But I suppose happy, enthusiastic typing on the computer is better than the alternative, right? And some of you know what this alternative is, either because you know me, or because it's something that has happened to you too.
So to make up for my overly zealous punctuation use, there will zero exclamation points used in this post. This post is going to be very serious, and I will use only periods and commas.
I have updated the about page and hope to get around to the cooked poem page soon. Check it out. I guess this is where I would use an exclamation point, in order to convey excitement and urgency, but I can’t. Anyway, writing an about page is hard. It’s hard to sum things up, but I tried my best.
I also decided to share with you those Cappuccino Bars I made on Saturday. They were okay, but they were not great. I can’t lie to you. The flavor was good but they were a little dry.
Anyway, you should go ahead and make them anyway. You’ll probably make them come out better then I did and then you can let me know what I did wrong.
2 sticks of butter, softened
1 ½ c. self rising cake flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
1 c. sugar
2 Tbs. instant espresso (or regular coffee, just add an extra tablespoon) dissolved in 2 Tbs. of hot water
Sift the flour, baking powder, and cocoa into a bowl and add the butter, sugar, eggs, and coffee. Beat well and then pour into a greased baking baking pan.
Bake at 350 for 35-40 minutes. Cool and frost with the white chocolate frosting. Cut into squares.
White Chocolate Frosting
½ c. white chocolate chips
4 Tbs. butter
3 Tbs. milk
1 ¾ c. confectioners’ sugar
In a double boiler melt the chocolate, butter, and milk. When it has melted remove from heat and whisk in the confectioners’ sugar. Spread over the cake and dust with more powdered sugar.