Oh, I Just Love Brownies!

 

I've mentioned before that one of my favorite desserts ever is a warm brownie topped with vanilla ice cream and chocolate sauce. Simple, but soooo delicious. I love how easy brownies are to make, but how gooey and delicious they are. Besides the brownies I am posting today, be sure to check out these other wonderful brownies we have posted in the past: S'more Brownies, Speedy Brownies (one of my tried and true, go-to favorites that I have posted in this post as well), Baker's One Bowl Brownies (also posted in this post), Mexican Brownies, Zucchini Brownies, Guilt-Free Brownies (with a secret ingredient--okay, here's the secret, it's prune baby food), Brownies+Oreos+Blondies, Cookie Dough Brownies, and Triple Fudge Brownies (with only 3 ingredients!).

Oh, and does your recipe call for unsweetened or semi-sweet chocolate when you only have cocoa powder on hand? Well, then THIS is the recipe for you. You can turn your cocoa powder into unsweetened or semi-sweet chocolate. Yay!

Oh, and while I am a brunette, I haven't left out the blondies.

 

Baker's One Bowl Brownies

Ingredients:

1 pkg. (4 oz) Baker's Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped pecans, optional

Directions:

Heat oven to 350 degrees F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

Microwave chocolate and butter in large microwaveable bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans, if using. Mix well. Pour into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Kraft Kitchens Tip:

Cake-Like Brownies: Prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1 1/2 cups.

Source: Kraft recipe. You can find it here.

Notes: These are so good and fudgy. I always skip the nuts because of my son's tree nut allergy.

Baker's One Bowl Chocolate Frosting

Ingredients:

1 pkg. (4 oz) Baker's Unsweetened Chocolate
1 pkg. (16 oz) powdered sugar
1/2 cup butter or margarine, softened
2 tsp. vanilla
1/3 cup milk

Directions:

Microwave chocolate in large microwaveable bowl on high 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes.

Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

Kraft Kitchens Tips: Recipe makes enough to frost tops and sides of 2 (8- or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8- or 9-inch) cake layers or tops of 2 cupcakes.

If frosting becomes too thick, beat in additional milk, 1 tsp. at a time, until frosting is of desired spreading consistency.

Source: Kraft recipe. You can find it here.

Notes: I don't have a picture of this because I don't usually frost my brownies, but this is a good, tasty, and reliable chocolate frosting recipe.

 

Speedy Brownies

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Directions:

In a large bowl, beat the first seven ingredients. Pour into a greased 13 x 9-inch baking pan. Sprinkle with chocolate chips.

Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Yield: about 3 dozen.

Nutrition information: 1 serving equals 155 calories.

Source: Taste of Home. You can find it here.

Notes: I always laugh when recipes like this give you a yield of 3 dozen. Seriously? How small do they think I cut my brownies?

 

 Above: Sometimes I use mini semi-sweet chocolate chips, sometimes I use regular semi-sweet chocolate chips, and sometimes I use milk chocolate chips for these brownies. They are fantastic no matter what. (The picture at the top of this recipe is with mini semi-sweet chocolate chips and this one is with milk chocolate chips).

Best Brownies

Ingredients:

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Directions:

Preheat oven to 350 degrees F. Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Source: Allrecipes.com, submitted by Angie. You can find it here.

Notes: I didn't frost mine, but these were really delicious. 

 

So Good Brownies

Ingredients:

4 (1-oz) unsweetened chocolate baking squared

3/4 cup butter

1 1/2 cups granulated sugar

1/2 cup firmly packed brown sugar

3 large eggs

1 cup all-purpose flour

1 teaspoon vanilla extract 

1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate squares and butter in a large microwave-safe bowl on high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.

Pour mixture into prepared pan.

Bake at 350 degrees F. for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Source: Southern Living, found on MyRecipes. You can find it here.

Notes: You will notice the similarities to the Baker's One Bowl Brownies, with a few slight differences as well as some stir-in and topping suggestions (which I did not include here, as I did not use them). So, be sure to check out the link to see if any of the stir-ins or topping ideas are something you would like to try. The recipe says, "Our users rave over this fudgy brownie recipe. This is our adaptation of a recipe many of our foodies use from Baker's Chocolate. Bonus? All the variations, like Peanut Butter Streusel Brownies, Candy-and-Pretzel Brownies, and Toasted Coconut-Cashew Brownies, mean you can make these time after time and create something new and delicious with each pan."

Ice Cream Night 2015!

 

Well, we try to have one night a year where we have homemade ice cream for dessert. Of course, we always make too much and end up serving it at multiple dinners throughout the summer...so, I guess we have multiple ice cream nights...but only one night where we debut our ice cream...

At any rate, enjoy these ice cream recipes!

 

Mint Chocolate Chip Ice Cream

Ingredients:

3 cups granulated sugar
1 tablespoon lemon juice
1/4 teaspoon coarse kosher salt
7 cups heavy whipping cream
2 cups whole milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons peppermint extract, or to taste
3 cups miniature semi-sweet chocolate chips
Green food coloring, optional

Directions:

In a large bowl or pitcher, mix together the sugar, lemon juice, salt, heavy whipping cream, milk, vanilla extract, mint extract, chocolate chips, and food coloring.

Pour the mixture into the ice cream maker's canister and place the canister into the ice cream machine.

Surround the canister with ice and ice cream rock salt in a layered fashion. A couple inches of ice followed by 1/2 cup of ice cream rock salt, followed by more ice and more salt until the canister is covered.

Churn the ice cream for 40 minutes, or until the ice cream is firm.

Remove the canister and scrape any remaining ice or salt off with a rubber spatula.

Transfer ice cream to a freezer safe container and allow to ripen in the freezer until set.

Source: I got this off of the back of my box of Morton Ice Cream Salt. It doesn't appear to be online anymore though. Or, at least I couldn't find it.

Notes: This was really good, but I changed a few things (and I would change some other things next time I made this). This needs way more than 1 1/2 teaspoons of peppermint extract. I would suggest starting with 2 teaspoons and then tasting and adjusting according to your own tastes. I lost track, but I may have used a tablespoon or more (and it was still subtle, not overpowering). Just taste as you go, and stop when it is just right for you. The original recipe suggested using 4 drops of green food coloring. I put in way more than that, and you can barely tell from these pictures. I should have put even more in.

I also thought there were too many chocolate chips for my tastes. I would have started with 1 cup of chocolate chips and perhaps added another 1/2 cup...or perhaps I would have just stopped at 1 cup.

 

Apricot Ice Cream

Ingredients:

One recipe Easy Vanilla Ice Cream (reduce sugar in recipe to 1 cup)
2 cups homemade apricot freezer jam (see notes)

Directions:

Prepare Easy Vanilla Ice Cream, but reduce sugar to only 1 cup. Pour into ice cream canister. Stir in apricot freezer jam.

Freeze according to ice cream maker instructions.

Source: A combination of a recipe from my ice cream manual (recipe below) and the fact that I screwed up on my jam and the sugar didn't dissolve, so my jam was grainy and I didn't want to just throw it out, and then it occurred to me that it would probably work fantastically in ice cream.

Notes: This was really good. It was sweet, creamy, and rich...everything a good homemade ice cream should be.

You could use store bought apricot jam, or you could use 2 cups (or more) of chopped fresh apricots instead of using apricot freezer jam.

Easy Vanilla Ice Cream

Ingredients:

6 cups cream
4 1/2 cups half and half
2 1/4 cups sugar
1 1/2 tablespoons vanilla

Directions:

Combine all ingredients in ice cream canister. Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Stir well until sugar has dissolved.

Freeze 40 minutes or until ice cream is firm.

Pour ice cream into freezer safe container and allow to ripen in freezer until set.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This is such a good and basic ice cream recipe. I use it as the base of many ice cream creations. You can basically mix anything into this and create another recipe. Crushed Oreos? Voila! Cookies and Cream ice cream! Crushed or chopped fruit like strawberries, raspberries, blackberries, blueberries, etc.? Delicious! 

Sure Jell Apricot Freezer Jam

Ingredients:

1 3/4 lbs. apricots (2 1/2 cups, finely chopped)
2 tbsp. fresh lemon juice
5 1/2 cups sugar
1 box (1.75 oz) Sure Jell pectin
3/4 cup water

Directions:

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Finely chop the apricots. Measure exact amount of apricots and lemon juice and put in a large bowl.

Measure exact amount of sugar in a separate bowl.

Stir sugar into prepared fruit. Mix well, let stand 10 minutes; stir occasionally.

In a small saucepan, stir 1 box pectin and 3/4 cup water until well-mixed (though pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (a few sugar crystals may remain).

Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.

Let stand at room temperature 2 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Source: I got this from a box of Sure Jell pectin. I can't seem to find the exact same recipe online, though you can find similar ones here. Sure Jell is a Kraft brand.

Notes: I slightly changed the wording of this recipe to help you avoid the reason that my jam had grainy sugar. In the original recipe, it says, "Stir 1 box pectin and 3/4 cup water...in small saucepan." I was making this while distracted by kids and I saw, "Stir 1 box pectin and 3/4 cup water..." and I automatically poured it into my fruit/sugar mixture...despite the fact that I have made freezer jam a countless number of times, I still seem to screw up on this particular step here and there and end up messing up a batch of jam. So, be sure to dissolve the pectin in the water before adding it to the fruit/sugar mixture! Even so, this really is the best recipe for freezer jam!

 

Berry Sorbet

Ingredients:

2 (12-oz) bags of frozen mixed berries
1 cup apple juice
1 cup water
2 cups granulated sugar
1/3 cup fresh lemon juice
4 cups cranberry and raspberry juice mixture

Directions:

Finely puree the berries in a blender with apple juice and water.

Strain mixture into a large saucepan to remove seeds. Discard seeds.

Add sugar to the seedless berry mixture, bring to a boil for 3-4 minutes. Stir in remaining juices.

Pour into a large glass bowl and refrigerate for 2-4 hours.

Pour mixture into the canister of a 4-quart ice cream maker and freeze according to ice cream maker's instructions.

Do not fill the canister more than 2/3 full, as the mixture will expand during freezing.

Source: My Nostalgia Electrics 4-quart ice cream maker manual, model number ICMW400. You can download the manual here, but I can't find a link for the recipe online.

Notes: This was a fan favorite. Refreshing and so delicious. Oh, and I know it isn't ice cream, it's sorbet. :)

 

 

Marshmallow Kit Kat Ice Cream

Ingredients:

2 cups heavy whipping cream

1 can sweetened condensed milk (1 oz)

2 cups chopped Kit Kat candy bars

1/2 cup marshmallow ice cream topping

Directions:

In a mixing bowl, beat the whipping cream until stiff peaks form. Stir the chopped Kit Kats into the condensed milk and then fold the whipped cream in.

Swirl the marshmallow topping gently into the mixture. Do not stir it all the way in. Spoon into a freezer safe container and freeze until solid, or overnight.

Source: Inside Bru Crew Life. You can find it here. 

Notes: This was sweet and rich, but oh so good. I loved it.

Easy Cookies 'n' Cream Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

2/3 cup sugar

1 teaspoon vanilla extract

20 chocolate sandwich cookies

Directions:

Combine cream, milk, sugar, and vanilla in a saucepan and heat until the sugar is completely dissolved. 

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Place the chocolate sandwich cookies into a gallon size plastic bag. Using a rolling pin or a rubber mallet, break up the cookies, being sure to leave some large pieces. Store the cookies in the freezer.

Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly finished freezing, pour the frozen cookie pieces into the machine, and allow to mix thoroughly. (You will still have to stir it up a bit after the machine is done.)

Store in an air tight container and freeze for an additional 2 hours.

Source: Real Simple. You can find it here. 

Notes: This was a crowd favorite. The kids especially loved it. I somehow missed getting a picture of this one though!

 

Strawberry-Basil Ice Cream

Ingredients:

1 (14-oz) can sweetened condensed milk

1 (5-oz) can evaporated milk

1 1/2 cups whole milk

2 tablespoons sugar

1/8 teaspoon table salt

1 (16-oz) container fresh strawberries, coarsely chopped

2 tablespoons chopped fresh basil

2 tablespoons fresh lemon juice

Directions:

Whisk together first 6 ingredients; cover and chill 2 hours.

Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times, or until finely chopped. Stir strawberry mixture into chilled milk mixture.

Pour mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions (instructions and times will vary).

Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours, or until firm.

Source: Southern Living on MyRecipes.com. You can find it here.

Notes: Some people weren't fans of having basil in their ice cream. I, however, loved it. I thought this was great.

 

Nectarine Rose Gelato

Ingredients:

3 soft-ripe yellow nectarines (1 1/2 lbs. total) pitted and sliced

2/3 cup sugar, divided

1 1/2 tablespoons cornstarch

1 cup whole milk

1/2 cup buttermilk

3/4 cup heavy whipping cream

Small pinch kosher salt

1 1/2 tablespoons honey

1 teaspoon rose water

Directions:

Coarsely mash nectarines with 1/3 cup sugar in a medium saucepan using a potato masher. Let stand until very juicy, at least 15 minutes.

Meanwhile, whisk together remaining 1/3 cup sugar and the cornstarch in another medium saucepan. Add whole milk, buttermilk, cream, salt, and honey; whisk until blended. Bring to a boil over medium heat, stirring often, then reduce heat and simmer 2 minutes, continuing to stir. Set pan in a bowl of ice water and stir often until cool. Chill until needed.

Bring nectarines to simmering over medium heat, stirring often, and cook until fruit is almost jammy in consistency, 10 to 15 minutes. Remove from heat and stir in rose water. Set pan in a bowl of ice water and stir often until cold.

Stir cream mixture into fruit mixture. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, at least 2 1/2 hours.

Recipe notes: You can make the milk base up to 2 days ahead. Keep chilled until ready to use.

Source: Sunset recipe found on MyRecipes. You can find it here.

Notes: A little rose water goes a long way, but feel free to use additional rose water, to your taste, if you want a little more rose flavoring. Just be careful to only add a little at a time because rose water is potent stuff.

I really liked this. It is a little more exotic, so it wasn't a crowd pleaser, but for those who enjoyed the flavor combination, it was fantastic.

Side Dishes--Bread Edition

I'm sure there will be many more bread editions to come because I think it is so much fun to make homemade bread to serve with dinner (and eat the next day as a snack, breakfast, or with lunch!).

All of the following bread recipes are very easy to make.  I'm still a novice bread maker, so I'm starting out with the basics.  But someday I hope to master the art of breadmaking to such a degree that I can churn out artisan breads such as ciabatta, sourdough, and other such yummy crusty loaves.

But for now, the following is what I have the time and skill to make!

Albers Corn Bread

Ingredients:

1 cup Albers Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

Directions:

Preheat oven to 400 degrees F.  Grease 8-inch square baking pan.

Combine corn meal, flour, sugar, baking powder, and salt in medium bowl.  Combine milk, oil, and egg in small bowl; mix well.  Add milk mixture to flour mixture; stir just until blended.  Pour into prepared pan.

Bake for 20-25 minutes or until wooden pick inserted in center comes out clean.  Serve warm.

Recipe notes:

Recipe may be doubled.  Use greased 13x9-inch baking pan; bake as above.

For muffins: Spoon batter into 10-12 greased or paper-lined muffin cups filling each 2/3 full. Bake in preheated 400 degree oven for 15 minutes.

High altitude (3500-6000 feet): Cornbread--bake for 22-24 minutes.  Corn muffins--bake for 15-17 minutes.

Source: I found this on the back of my box of corn meal.  As you can tell above, it is Albers brand yellow corn meal.

Notes: This was fantastic.  You can serve it with a little butter and drizzled with honey.  Or, you can make your own honey butter by softening 1 cup (2 sticks) of butter and mixing in 1/3 cup of honey (or to your taste).  Either use the softened honey butter, or put the butter into molds and refrigerate until set.

Bannoch

Ingredients:

3 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. sugar
1 tsp. salt
1 1/2 cups buttermilk
1/2 cup sour cream or plain yogurt

Directions:

Preheat oven to 350 degrees.  Into a large bowl, sift flour, baking powder, baking soda, sugar, and salt.  Sift the mixture two more times.  Add buttermilk and sour cream; mix well.  Form dough into a ball and transfer to a lightly floured surface (dough will be sticky). Roll dough into a 12x7x1-inch oval; score the top carefully and transfer to an ungreased baking sheet.  Bake about 30 minutes or until loaf is brown.  Serve warm.

Makes 1 loaf.

Source: Worldwide Ward Cookbook: Secret Recipes! by Deanna Buxton.  Recipe submitted by Clark Manning of the Chevy Chase Ward in the Washington DC Stake.

Notes: I didn't roll the dough out, I simply shaped it into an oval with my fingers.  This was super yummy and made for a very pretty bread.  It looks like it would be a crusty bread like French bread, but it isn't.  It's chewy...more like a savory quick bread.

Zesty Cheddar Bread

Ingredients:

1 1/4 cups fat-free buttermilk
1/4 cup canola oil
1 tablespoons sugar
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1/2 cup egg substitute or 2 eggs
2 cups Gold Medal all-purpose flour
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

Heat oven to 400 degrees F.  Grease bottom only of 8x4- or 9x5-inch loaf pan with cooking spray.

In large bowl, stir buttermilk, oil, sugar, chipotle chiles, and eggs until well mixed.  Stir in remaining ingredients just until moistened.  Spread in pan.

Bake 8-inch pan 45-55 minutes, 9-inch pan 40-50 minutes, or until toothpick inserted in center comes out clean (do not underbake).  Cool 15 minutes in pan on cooling rack.  Loosen sides of loaf from pan; remove from pan to cooling rack.  Serve warm, if desired.

Makes 12 servings.

Nutrition information: 1 slice is 150 calories, 6 g fat, 0 mg cholesterol, 410 mg sodium, 19 g carbohydrates, 0 g fiber, 2 g sugar, 5 g protein.

Source: Eat Better America recipe found here.  They are a division of General Mills and feature many of the same recipes as the Betty Crocker website.

Notes: I loved this.  It is a wonderfully easy savory quick bread and it has a fun chewy texture.  I would suggest using it to soak up extra sauce/juices from your favorite Mexican foods. Or lightly butter it.

I haven't been able to try this yet, but I think a fantastic variation would be to use Pepper-Jack Cheese in place of the Cheddar and canned diced green chiles in place of the chipotle peppers.  Hmmm.  Maybe I'll have to try that this week and report back!  Yum!

Mango Salsa Bake

Ingredients:

20 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1 cup mango salsa (or favorite chunky salsa)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
grated Parmesan cheese

Directions:

Brush a 9x13-inch pan with butter. Cut each roll into 4 pieces. Line bottom of pan with rolls. Brush tops of rolls with butter. Top with salsa. Mix mozzarella and cheddar cheeses together and sprinkle over rolls. Sprinkle with Parmesan cheese. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 20-25 minutes.

Source: Rhodes Bread website found here. 

Notes: I went to a Rhodes Bread demonstration for a Relief Society meeting and they showed us how to make these and served us the finished product.  They are soooo easy and soooo good.  They used the mango salsa from Costco at the demonstration, so when I made it myself, I did the same.  It is super yummy.  If you can't find the mango salsa or don't have a membership, I would suggest that you use your favorite jarred salsa.  If you absolutely have to try the mango (and I wouldn't blame you), here's what I suggest: buy a jar (in the refrigerated section of the produce section) of mangoes.  Chop them up and mix them into your salsa.  You could even add some chopped canned peaches in addition to or instead of the mangoes.  Trust me, this bread is awesome.  It makes a great side served with a Mexican soup or your favorite Mexican dish.

Above: The pictures don't do it justice.  I guess I'll just have to make it again so that I can take more pictures.  Shucks (as I snap my fingers and pull a "poor me" face).  :)