Wow, an entire month and 1/3 of my summer has already come and gone! What have I been doing lately? Well, I"m not entirely sure of that myself! My summer so far has solely consisted  of well.......... almost nothing! I mean besides some things that just always happen! I have had a couple of babysiting jobs, and I have gone on more bike rides than I have in my entire life, but besides stuff like that, nothing really extra special! Oh well, theres still pretty much two months left of summer and maybe some truly amazing things will happen!! Who knows? One exciting thing though, my family is considering hosting an exchange student and I am excited about that! I will keep you updated though, hopefully school comes soon! I can't wait to go back to school shopping!
<3 Iced Tea 

Summer Is HERE!!!

Summer is FINALLY here!!!! So far, my summer has been pretty boring!!!! But hopefully things start happening!!! I cant wait until school starts!!!

Friends <3

I have no friends...... NO ONE.......... But I guess thats what you get when you switch in and out of school about 4 times a year. but I am a VERY people oriendted person and I am supposed to be around people practically all the time but now I am never around people and I lay in bed awake at night wondering why I had to leave school. I mean I was so happy....... But Oh well.
</3 IcedTea

Summer is approaching and I can't wait!

I found this recipe on a little blog called the hungry poodle... I am always looking for a new brownie recipe and this brownie looked especially good! When I get back to th States I will have to make some of these brownies!!!


The original recipe doesn’t call for nuts, but to me it’s not a brownie without nuts, so I added whole pecans on top before they went into the oven. I think nuts are better when they go on top of a baked good; when they are chopped up and stirred into the dough, they tend to stew rather than roast.
3/4 cup unbleached all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t. baking powder
1/4 t. salt
2 oz. bittersweet chocolate, chopped (I used Ghirardelli Bittersweet chocolate chips)
2 T. unsalted butter
1 cup sugar
2 T. low-far sour cream
1 T. chocolate syrup (I only had fat-free fudge sauce and that worked fine)
1 large egg plus 1 egg white
2 t. vanilla extract
Adjust oven rack to middle position and preheat oven to 350 degrees F. Line an 8″ baking pan with foil so that it comes out over the edges on all four sides (you’ll need two long pieces of foil, folded to fit neatly into the pan) and press it down so that it’s smooth. Spray the foil with nonstick spray.
Whisk the flour, cocoa, baking powder and salt together in a medium bowl. Melt the bittersweet chocolate and butter together in a large bowl in the microwave, stirring often, until melted. Let cool slightly.
Whisk the sugar, sour cream, chocolate syrup, egg, egg white and vanilla into the chocolate/butter mixture. Fold in the flour mixture in 3 additions with a spatula, stirring only until just combined.
Pour batter into the prepared pan and smooth the top. Tap the pan against the counter to remove any bubbles. Bake until a toothpick comes out with a few crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking. Do NOT overbake.
Let the brownies cool completely in the pan, about 2 hours. Lift them out with the foil and cut into 2″ squares.
Makes 16 brownies



< 3 Iced Tea

SPRINg < 3

Spring is on its way and I am soooo excited! here in Mexico it feels like Spring but its not the same as seeing the little mystery flowers in your backyard bloom and seeing buds start to appear on the trees!
<3 Iced Tea