Thank you, FoodBuzz.

Buttered Up made the FoodBuzz Top 9 twice. Once for the Puffins at number 5 and the second time for Chocolate Cinnamon Goodness at number 7. So giddy! So silly!

Internet Withdrawal Dessert Goodness

Dear Internet,

You left our home for days on end and worried us. We thought you wouldn't come back. Then, when you did come back, you didn't bring your wireless wife with you, which made us worry even more. Would you really make us share a cable? Really? We thought we would have to set up camp at Coffee Bean and ask nicely for them to adopt us. We thought many nasty thoughts but thankfully those have stopped now that you're back with your temperamental wife, Wireless. But do you know the trouble both of you have caused? I haven't been able to update my blog and post my photos and they got sad and lonely when they were separated, not to mention scared. Shame on you for making my invisible friends worry. I love you. Don't leave. Please.

Love and fairy dust,

Addicted2U

Sneak peak:

My homecheflings, we're about to share an easy experience together. An experience that I haven't yet named. One that doesn't involve scary thoughts like bad Internet connections, ironing your own clothes and invisibility cloaks. Instead, think happy thoughts. Thoughts that involve cinnamon, chocolate, butter (and a possible heart attack but you never read all the way to that part in the contract). So here we go. You'll need:

1 can of condensed milk

1 teaspoon of dark unsweetened cocoa powder

Half a pack of digestive biscuits

1 teaspoon of cinnamon

60 grams of butter

Around 12-15 almonds, blanched, peeled and roughly chopped (Find out how here.)

Such ugly little things.

Of course, you can always just buy peeled almonds and chop them up but then you're no fun and you're missing out on the joy of almond skin popping. Blitz your digestives in a food processor or get a sandwich bag, put your biscuits in it, seal it, and pound away your rage. The sounds of the food processor makes up for the pounding rage so I'm sticking with that. 

Add your cinnamon and your butter. The smell. The smell. The smell. The smell. Joy.

Place your biscuit mix in a tart or springform tin and press down firmly into the bottom and sides of tin. Pack it. Tightly. You don't want a loose base. (No pun intended but haha!) Now, refrigerate your base for 15 minutes. In the meantime, get a saucepan. Pour one can of condensed milk into your saucepan and put it on low heat for a few minutes - I didn't time it so maybe 2-4 minutes. Don't let it boil. Add 1 teaspoon of cocoa powder and whisk away until it's super smooth with no lumps, clumps and unsightly bumps. Turn off the heat and add the almonds, now all chopped, into your chocolate condensed milk goodness. Stir. Mix until it's all combined.  

Take the biscuit base out of the fridge and pour your liquid mixture all over it until it's uniform and touching the edges. Put it back in the fridge and leave it for at least an hour to an hour and a half before slicing, serving, sighing and smiling. (Mine melted quite a bit because of the humidity.)

If you come up with a name for this, I'm listening! Happy weekend to you.