Bliss in Every Bite

I made some cookies on Monday that are probably the most delicious chocolate peanut butter combination I have ever tasted before.

The recipe is the brain child of Lizzy Early from Your Cup of Cake. The only difference between hers and mine is that I added the extra drizzle, which is just leftover ganache that is also under the baby Reese's peanut butter cups. Lizzy suggests that you make a depression in the cookie before baking. I used the back of this measuring spoon (it's a tablespoon). 

Once the cookies are baked (and they are super fast and easy since they start with a cake mix), you fill them with a peanut butter frosting and then a peanut butter/chocolate ganache, topped with mini Reese's peanut butter cups. Not miniature Reese's, but mini Reese's. They are each about the size of my baby fingernail. As if that wasn't enough, I made this on the same day. It's from Six Sister's Stuff.

You can get the recipe for that right here.  But their recipe doesn't have that layer of peanut butter goo in it. For me, that's practically the best part of the fudge, so here's that peanut butter sauce recipe. 

Okay, the treats are ready! It's time for friends to come over. The set up in the back was for banana splits. 

Yummy! I made some hot fudge sauce and more peanut butter sauce for the splits, but I left my triple crock pot on high and the sauces overheated. We just dipped out of the very center and we survived. I thought the cookies were even better the next day. I couldn't stop eating them, so I had to give every last one of them away. 

S'morekies

A very long time ago, we tried a chocolate chip cookie/s'more cookie that was really delicious. I never blogged them and so I thought I'd better do it now so I won't forget them. These are adapted from a blog called Bakergirl.

I've decided to call these...S'more cookies, or S'morekies!

S'morekies

2/3 cup butter, softened

2/3 cup shortening (necessary to get the right amount of "melt" to the dough)

1 cup granulated sugar

2 cups packed brown sugar

4 eggs
2 tsp vanilla extract
2 tsp baking soda
1 tsp salt
5 cups all purpose flour
12 oz chocolate chips (we prefer milk chocolate)
1/2 cup mini chocolate chips
2 cups mini marshmallows (plus a few extras)
6 regular sized Hershey bars, cut into 24 pieces per bar
2 boxes graham crackers (I've found ones already halved, labeled as S'mores sized- perfect!)

Preheat oven to 350°F. Line cookie sheet with parchment paper.
In a large mixing bowl, beat together the butter and shortening until light and creamy (about 3-4 minutes). Add both sugars and continue to beat until fluffy, then add eggs and vanilla and beat until combined.
Add the dry ingredients together and add to the butter/egg mixture. Blend slowly, just until combined. That's a lot of flour to add all at once, so watch out for exploding flour back in your face if you start your mixer up too quickly! Stir in chocolate chips (both sizes) and marshmallows (reserving the few extras).
Spread out your half-sized graham crackers onto the parchment paper. Place a golf ball sized scoop of cookie dough onto the graham cracker. Bake for 5 minutes, then remove the cookie sheet from the oven and add a couple of the reserved marshmallows and a couple of the Hershey bar pieces to each cookie. Work quickly! Return the cookies to the oven and bake for an additional 5 minutes.
These were devoured as soon as they were cool enough to handle. My grandchildren gave them two thumbs up as well.

It's the Pits

Laura came up with an ingenious way to pit cherries. I love it.

Hold the cherry with the stem end down (the stem has already been removed) over a frosting tip. Laura is using a Wilton #10. It's round and fairly large, but not so large that it takes out much more than just the pit. 

Press the cherry down onto the frosting tip and the pit comes right out. 

Take a look at how easy this is! 

Peanut Butter Sauce

When I visited Karen in Arizona in March, she fed me Dryers Butterfingers ice cream (a vanilla-based ice cream with chunks of Butterfingers and a peanut butter swirl running through it).  I was in love. Unfortunately, it was harder to find in Salt Lake than it was in Mesa, so I switched to Dryers Slow Churned Reese's peanut butter cup ice cream instead (same base and peanut butter swirl- just switch baby Reese's pb cups for the Butterfingers). Still in love! And maybe even more so because it was slow churned which meant forty fewer calories per serving. Yesterday, my husband broke out a carton of Breyer's Peanut Butter Cup ice cream and it was super yummy too! Breyer's uses a peanut butter flavored based ice cream. I think in my mind it is all about the peanut butter, and the more of it, the more I love it. So I decided to make a peanut butter ice cream sauce to pour over some vanilla ice cream, just in case my supply of specialty ice cream in the freezer disappears.

Peanut Butter Sauce
1 can sweetened condensed milk
1/2 cup corn syrup
3/4 cup smooth peanut butter
1/4 cup heavy cream
1/2 tsp vanilla extract
Bring the first three ingredients to a simmer over low heat, stirring constantly. Remove from heat and add heavy cream and vanilla extract. The sauce will thicken as it cools. Serve warm over ice cream (some kids like it spread on a slice of bread for lunch!).

Maraschino Cherry Cupcakes

Last month two friends of mine had a birthday on the same day. One got cupcakes...

and the other got a cake. 

They both had the same frosting but were different cakes. Today I'm blogging about the cupcakes. The cupcake is adapted from Lizzy Early over at Your Cup of Cake. 

Maraschino Cherry Cupcakes

1 box white cake mix, sifted

3 eggs

1/3 cup oil

3/4 cup buttermilk

1/2 cup sour cream

1 tsp almond emulsion (or extract if you don't have emulsion)

1 tsp vanilla extract

1 small jar (10 oz) maraschino cherries, drained and chopped (reserve the cherry juice for the frosting)

Preheat the oven to 350°F. Line cupcake pans with wrappers. Mix together the eggs, oil, buttermilk, and emulsion, then add the sifted cake mix and beat for a minute. Fill liners 3/4 full of batter and bake for 17-22 minutes or until a toothpick tests clean. 

Cherry Frosting

1 cup butter, softened

8 oz. cream cheese, softened

1 tsp almond emulsion (or extract)

1 tsp grenadine syrup

1 T maraschino cherry juice

5 cups powdered sugar

Beat butter and cream cheese together for 3-5 minutes. Add almond emulsion, grenadine syrup and cherry juice. Stir to combine. Add powdered sugar, one cup at a time. Beat on medium-low speed for 10 minutes. Frost cooled cupcakes and top with sprinkles and a stemmed cherry if desired. 

I'm going to make these again but next time I will make them chocolate cherry cupcakes by filling them with a chocolate ganache in the center of the cupcake after they are baked. Then I will top them with chocolate curls and a chocolate dipped cherry. Can't wait to see how those turn out! 

*Update-I couldn't wait. I made these today and added chocolate ganache to the center of the cupcake, but didn't have time to add the chocolate curls so I just used some very slim Jimmies and topped it with the chocolate cherry. Lovely! 

The Bread of Life

Laura has asked that we start eating more "from scratch" food, so I whipped out my wheat grinder and my Blendtec mixer and got busy on some bread. I wanted to try a recipe from Six Sisters and I was glad I did! This was really good bread. It doesn't look or taste like what you think of when you hear "whole wheat." This is light and chewy and yummy, and hard to not slice off just one more piece! 

The recipe comes from here.

I changed a couple of things though. I used 12 cups of freshly ground whole wheat flour and then finished it up with about 3 cups of all-purpose flour, mostly because my wheat grinder tops out at 12 cups of flour per cycle and I don't want to have to grind a little more wheat to finish up the dough! I stop adding flour when the dough in the machine pulls away from the sides like they explain over at Six Sisters. If you don't have a machine to knead your dough for you, you want to stop adding flour when the bread is still a little sticky, but not overly sticky. I know that's hard to determine when you haven't done it before, but you are all smart people out there and I am confident you can figure it out! Or go buy a machine, which is what I did after watching a friend of mine make bread a few years ago!

The second thing I changed was I let my dough rise once in the bowl before shaping into loaves and letting them have a second shorter rise in the pans. I use 1 1/2 pounds of dough in my slightly smaller bread pans and 2 pounds of dough in my larger bread pan. It bakes at 350°F for about 30 minutes (or until it reaches 195°F on an instant read thermometer. I haven't made six loaves of bread yet from a single recipe (I've made this recipe twice in two days!) because yesterday we made what we call "Hot Spots" (dough wrapped around ham, cheese, broccoli and sometimes red pepper and bake them for about 20 minutes) and today we made hamburger buns with some of the dough. This is now my favorite bread recipe and I hope you'll try it to see if it will be your favorite one too!  

Pound Cake

I know I haven't been blogging lately, but was surprised to see exactly HOW LONG it's been since my last post- six weeks and a day! That's terrible. To make up for it, I'm sharing the best pound cake I've ever had, so get ready for deliciousness!

This recipe comes from my daughter's mother-in-law. I don't know where she got it, but we're glad she has got it!

I didn't have any strawberries because these were the last two pieces of the cake, and the strawberries had been devoured when we enjoyed the rest of the cake the day before. 

Pound Cake (from Laura's mother-in-law)

1 cup shortening (I may play with changing part of this to butter because, well...it's shortening, but the cake was delicious, so maybe I should leave it alone)

2 cups sugar

4 eggs

1/4 tsp baking soda

1 cup buttermilk

3 cups flour

1/4 tsp salt

2 T vanilla extract

2 T lemon extract

1 tsp almond extract

Preheat oven to 350°F. Whisk the baking soda into the buttermilk and set aside. Cream together the shortening and sugar until well blended. Add the eggs one at a time, beating well after each addition. Whisk the salt into the flour. Alternating the dry and wet ingredients, and starting with the dry, add a third of the flour mixture into the sugar mixture and mix on low speed. Add half of the buttermilk mixture and mix until blended. Add another third of the flour mixture and mix until incorporated. Add the last of the buttermilk and blend and finish up with the last of the flour mixture. Now add the three extracts and mix it together. Spray a tube pan or bundt pan with Baker's Joy, or grease and flour your pan. Add batter and bake on a middle rack for 75 minutes or until a toothpick tests clean. Remove from oven and let it rest in the pan on a cooling rack for 10 minutes, then remove the cake from the pan and continue to cool until completely cool. You know what to do from here! 

Butterfinger PB Rice Krispies Treats

For the past two years, my husband and I have been serving a mission at the local employment center for our church. Today was our last day. Again. That part is a long story, so let's just say that this time it was really, truly our last day. 

Whenever it is someone's last day, treats are brought. My friend, Kathy, brought oatmeal raisin cookies, which happen to be my husband's favorite cookies! Perfect! But I wanted a little more oomph to the treats on our last day. I went home at lunchtime and decided to use our last day as an excuse to try something out that's been nagging at me for a few weeks. These guys, right here. 

It only takes a few minutes to throw these guys together. Let me tell you how much you want these in your life. A lot! Unless you are on a sugar-free, peanut butter allergy kind of lifestyle. Then I would avoid them.

(Edited 4/23/14- I've updated this recipe to be a little more exact on the peanut butter frosting.) 

Butterfinger Peanut Butter Rice Krispies Treats (adapted from Your Cup Of Cake)

6 cups Kellogg's Rice Krispies cereal

12 oz. miniature marshmallows

3/4 cup smooth peanut butter (I used Skippy)

1 tsp vanilla extract

Peanut Butter Frosting (adapted from Your Cup of Cake)

1/4 cup smooth peanut butter

1/4 cup butter, softened

1 tsp vanilla extract

1 3/4 cups powdered sugar

4 tsp milk 

Chocolate PB Ganache

1/2 cup smooth peanut butter

1 cup milk or semi-sweet chocolate chips

Topping

crushed Butterfingers (about 1/2 cup)

Reese's Peanut Butter chips (about 1/4 cup)

Frosting-

You want to make the frosting first because the rest of this comes together so quickly. Add peanut butter and butter together in your mixing bowl. Blend for two minutes. Add vanilla extract and powdered sugar and beat for one minute, then add the milk and beat until smooth.

Treats-

Prepare a 9x13 pan by lining it with a sheet of parchment paper, allowing two of the edges to hang over the sides of the pan so you can lift the treats out before cutting them into bars. In a medium bowl, measure cereal and set aside. In a large microwaveable bowl, heat the marshmallows, vanilla and peanut butter for 30 seconds and then stir. Depending on how fresh your marshmallows are, it will need up to one minute more of heating time. Quickly add the cereal and stir to coat. Pour coated cereal into prepared pan and press to fill the pan (see photo- I like to make mine a little short of the pan size so they are thicker). 

You can either put water or butter on your hands to keep the cereal from sticking to you. Frost treats with the peanut butter frosting and either place it in the refrigerator while making the ganache or don't, depending on your preference. 

Ganache-

In a small to medium microwaveable bowl, heat the chocolate chips for 30 seconds. Stir well, and if needed, heat for an additional 30 seconds until chocolate is completely melted. Add the peanut butter to the melted chocolate and stir until smooth. This melts the peanut butter and cools the chocolate at the same time. Pour ganache over peanut butter frosting layer (this shows how thick the ganache is when adding it to the treats), 

smoothing gently so as to not disturb the frosting beneath the ganache. 

Immediately sprinkle smoothed ganache with the crushed Butterfingers and peanut butter chips. Refrigerate for about 10-20 minutes to harden the ganache a little bit. 

Remove treats from the pan by lifting up on the parchment paper overhanging the edges of the pan. Cut into bars and serve. I cut mine into 5 rows and 5 columns. 

You can even eat these for breakfast because the main ingredient is cereal!

People are starting to curse at me for bringing these to different events, but they always curse with a smile on their face and a treat on the way to their mouth! 

Carrots or Candy?

If you had to choose whether to eat carrots or candy, what would you pick? Well, now you don't have to choose because these carrots are as sweet as candy! And the bonus is that they are beyond simple to make!

Please ignore the crockpot potatoes that look awful (they weren't awful but they look awful). 

Candy Carrots
carrots- as many or as few as you need to feed your army or yourself
olive oil- just enough to moisten the carrots
kosher salt- a sprinkle or two
Place an oven rack in the center of your oven and preheat the oven using the broiler function. Peel as many carrots as you need (actually, you will need more than you think because people will taste these and then take three times more than you expected). Julienne slice the carrots into even pieces. I usually cut it in half horizontally, or thirds if it is a particularly long carrot, and then slice it into small pieces vertically. Drizzle a couple of teaspoons of olive oil into a gallon-sized ziplock bag. Add the carrot sticks and shake or massage the bag to distribute the oil onto the carrots. Spray a cookie sheet with non-stick spray and spread the carrots onto the cookie sheet in a single layer. Lightly sprinkle the carrots with a little kosher salt. Place cookie sheet into the oven and cook the carrots until tender, about 15-20 minutes, depending on how large or small you cut your carrots. Take a peak at them about halfway through the cooking time and give them a little shake. You can even take them out and flip them over, but I don't find it necessary to do that. When the carrots are tender (just pull one out and test it!), remove them from the oven and serve immediately. You're going to wish you'd cooked more. I promise.

Samoas Cupcakes

I was asked to make a few dozen cupcakes for a church function last week. I made two kinds, both with a Girl Scout cookie theme- Thin Mints and Samoas, having recently purchased a box of each.

Here are the Samoas cupcakes. You can see the cupcakes sunk just slightly, but I figured it was just more room for frosting. It's all about learning to not sweat the small stuff. 

On display at the Relief Society birthday party

My friend, Michele, made the other stack of cupcakes. She made lemon-raspberry and the yummiest carrot cake cupcakes ever. I'll share that carrot cake recipe with you soon. 

Chocolate Cupcakes with Caramel Frosting

1 box chocolate cake mix

4 oz (or whatever size they've cut it down to these days) instant chocolate pudding

1/2 cup oil

1/2 cup water

4 eggs

1 1/2 tsp coconut emulsion (or extract)

1 cup sour cream

12 oz chocolate chips

Mix the oil, water, eggs, coconut emulsion and sour cream together until blended. Add the cake mix and pudding and beat on low speed for 30 seconds and then at medium speed for two minutes. Stir in the chocolate chips. Fill cupcake liners 2/3 full. Don't fill more than that or you will have spillage when they are in the oven. Bake for 18-22 minutes or until toothpick tests clean. Remove from oven, let cool in pan for five minutes and then transfer to a covered container to lock in the moisture until cupcakes are completely cool. While your oven is still on, add 1 cup of coconut to a cookie sheet and spread it out. Toast it in the oven, stirring every 3-4 minutes until nicely brown, which will take about 10 minutes. 

Frosting- (slightly adapted from this recipe)

1 cup unsalted butter (2 sticks)-if you use salted butter, omit added salt in the next step

1/2 tsp salt

2 cups packed light brown sugar

1/2 cup whole milk (I used 1/3 cup 2% milk and added heavy whipping cream to make 1/2 cup)

2 tsp vanilla extract

4 cups powdered sugar

1 cup sweetened shredded coconut, toasted

In a medium saucepan, melt butter, salt (if using) and brown sugar. Bring to a boil over medium heat, stirring constantly. Boil for two minutes and then add the milk. Bring mixture back to a boil, still stirring constantly. When it comes back to a boil, remove it from the heat and stir in the vanilla extract. Allow the sugar mixture to cool to room temperature, stirring occasionally (you can speed up the process by putting it in the refrigerator, but the best way to do it is to make the frosting to this point before you bake the cupcakes, then it will be ready when the cupcakes are cool enough to frost). When the mixture is cooled, transfer to the bowl of a stand mixer. Add powdered sugar and beat on medium speed until light and fluffy. You may have to add a little more powdered sugar to get it to the consistency you desire. 

Drizzle-

1/2 cup milk chocolate chips

Frost cupcakes and then sprinkle them with the toasted coconut. Put the chocolate chips into a baggie and melt in the microwave for one minute, pausing at the 30-second mark to squish the bag a little bit. Snip off the tiniest corner of the baggie and drizzle the melted chocolate over the coconut. These are deceptively more delicious than you might think. Laura tasted one and she exclaimed that they need to go on my everyday list for when I "open my bakery." Another friend, who took one home from the church event, told me she ate it the next day and was disappointed she hadn't taken home more than one! In other words, she wanted "Samoa." 

Wearing Green on the Inside!

Today is Saint Patrick's Day. I don't know why we make a big deal about this day other than it's fun and gives us a reason to have a holiday for the month of March. If you don't wear green today, you run the risk of getting pinched, which may or may not be a good thing for you. If you don't own anything green, you can make these awesome mint brownies and tell everyone you are wearing your green on the inside!

Thanks to my friend Jenny for sharing the recipe with me (but I don't know where it came from before that). She says there are 231 calories per 2-inch square in case you're counting. 

We both agree they are worth it!

Chocolate Mint Brownies  (the straight version)

Brownies-

1 cup butter, melted

1/2 cup cocoa powder

2 cups sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1 1/2 cups sifted flour
Mint Frosting-
1/2 cup butter, softened
2 T milk
2 cups powdered sugar
1 tsp peppermint extract
green food coloring
Chocolate Ganache Topping-
1/2 cup butter
1 1/2 cup semi-sweet chocolate chips
Brownies-
In stand mixer, mix melted butter and 1/2 cup cocoa powder together, then add the sugar, mixing briefly. Add eggs, one at a time until well blended. Add vanilla extract. Whisk salt into the flour and then add to the chocolate mixture, stirring just until blended. Do not over mix.
Pour batter into a 9x13-inch baking pan. I lined my pan with parchment paper, with the ends of the paper hanging over the sides of the pan for easy removal. You can also spray it with non-stick cooking spray. Bake brownies for 25 minutes. Cool for a few minutes, then put them in the freezer for 20 minutes. While you are waiting, make the mint frosting.
Mint Frosting-
Beat butter until it is creamy, about one minute. Add the powdered sugar, milk and peppermint extract and beat until smooth. Add green food coloring a drop at a time until you reach your desired color. Remove brownies from freezer and spread the mint frosting over the top of the brownies. Return to the freezer for 20 more minutes. While you are waiting, make the ganache.
Chocolate Ganache-
Melt butter and chocolate chips in a microwaveable bowl, being careful not to overheat the chocolate. Heat for one minute. Remove and stir to blend mixture together. Drizzle warm chocolate over brownies and spread smooth with a spatula. Return brownies to the freezer for 20 more minutes, then cut into squares and serve.

Now for my twisted version (because I can never leave good enough alone).
Increase the vanilla extract to 1 T in the brownie section. In the mint section, add 4 oz of softened cream cheese, adjusting powdered sugar to taste (the straight version was a little too sweet for me). In the ganache section, use the leftover chocolate frosting that is sitting in the refrigerator instead of making new ganache. Ignore the extra calories this adds to the 231 number.
Happy Green-wearing day, even if it is only on the inside!

A Pinkalicious Birthday Cake

I was asked to make a birthday cake for my niece's daughter. She sent me a picture of what she wanted it to look like. I baked the cakes (3 8-inch rounds and 3 6-inch rounds) and made the frosting. The frosting making process was comedic. It was suggested that the recipe be tripled so the beater attachment would stay under the frosting, thereby making a smoother product with less air pockets. Oh boy. 

Come on. Really? 

Here's how you get the frosting onto the cake.

Then you smooth it out. I used the Viva method. As in...paper towel. Once it was filled, frosted, stacked and doweled, I turned it over to my "partner," Laura. I tinted the frosting and handed it to her and she did all the ruffles. She made the ribbon and bow from fondant and the crown and star are gum paste. I painted the gum paste with lemon juice and applied gold sparkle dust. Then I spritzed it with water and added some silver sanding sugar to give it a little more sparkle. 

Laura is trying to find the best place to take a few photos. This wasn't the best place, so we went outside for the photo shoot. 

And here is the recipient, the birthday girl herself! Happy Birthday, Livy! 

Three pretty princesses! Laura did another awesome job. I can't do any of this without her. 

Here's the recipe I used for the cake.

Vanilla Butter Cake (adapted from the Mermaid Bakery)
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp almond extract
2 3/4 cups flour
2 1/4 tsp baking powder
3/4 tsp salt

Preheat oven to 325°F. with rack in the center of the oven. Grease and flour 3 8-inch rounds).
On medium speed, cream butter and sugar together until light and fluffy, about four minutes. Add eggs, one at a time, beating well after each egg. Measure the buttermilk and then add the extracts to the buttermilk. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter/sugar/eggs mixture in two parts, alternating with the buttermilk mixture, beating well after each addition. Pour batter into pans. Bake for 25-30 minutes, or until a toothpick tests clean. Remove from oven and cool in pans 10 minutes, then remove from pans and cool completely on wire rack (or immediately wrap in plastic wrap and pop them in the freezer until you need them.
I may never go back to a cake mix again!

My Baby Turns 30!

Happy Birthday, Danny! My baby boy is 30 today. How time flies by. He was a darling baby, the cutest toddler, a funny kid and a hilarious teenager. Now he is a handsome man and a dedicated father. I couldn't be more proud of him. I love you Danny! 

Danny and Erin in Venice, Italy

Danny and Claire and Jackson in Georgia

And to celebrate Danny's birthday, let's bake some cookies! Cookies are fun, especially when they are funfetti cookies!

I saw this recipe on Pinterest and since my sister wanted to be a taste-tester, I took them to our "Girl's Lunch" yesterday. I've been eating a lot less sugar these days which is why my sister said I thought these were too sweet (and I certainly don't miss the 17 pounds I've lost and hope never to "find" again!). Perhaps you won't think they are too sweet though. 

The plate was nearly empty before lunch was over. 

Funfetti Cookies (slightly adapted from Crazy for Crust)

1/2 cup butter, softened (that's 1 stick)

1 cup sugar (next time I make these I'm going to use less sugar and see what happens)

1 egg

1 tsp vanilla extract
1/2 tsp butter extract (can be omitted if you don't have any)
1/4 tsp table salt
1 1/2 tsp baking soda
1 box (3.4 oz) instant vanilla pudding
1 1/2 cups flour
1/2 cup rainbow sprinkles (or color of your choice to match a holiday)

Preheat oven to 350°F. In stand mixer, beat butter and sugar for about three minutes until it is light and fluffy. Add egg and vanilla extract (and butter extract if using). Add in the salt, baking soda, and pudding and mix until combined. Add flour and mix until it is incorporated. Stir in sprinkles. I used my small cookie scoop and dropped these onto my parchment-lined cookie sheet. Bake for 7-9 minutes or until just barely beginning to brown on the edges. Remove from oven and immediately transfer to cooling rack.
In the original recipe over at Crazy for Crust, she never mentioned when to put in the butter extract or the sprinkles. I pointed that out to her with a comment and she fixed the butter extract directions but still didn't fix the sprinkles direction. Oh well. I'm going to play around with this recipe a little bit to see if I can make it more to my own liking. You try it the way it's written and tell me if you think it is too sweet or if it is just right. I'm dying to know.

And once again, Happy Birthday to Danny!