Wednesday, February 17, 2010

Tax time and peanut clusters

Tax time, oh how I loathe thee...let me count the ways...
Whew! I feel like I have been drowning in tax paperwork and receipts for weeks now, and I had to come up for air. It's really my own fault...I think I need a new system. Current system: throw every reciept from the entire year (whether relevant or not) into multiple desk drawers. When tax time comes, the desk must be cleaned. Receipts must be sorted through, one at a time, to determine if relevant tax deductible purchases were made...said relevant purchases must be tallied up on an individual/per-receipt basis, then as small groups (advertising, cleaning, supplies, grocery items, etc...)...also separate hubby's work related from my work related...spend 2 weeks sorting through the mountain of receipts, cursing my nemesis (math), wishing I had broke down and purchased a new calculator so I wouldn't have to use the computer calculator (becuase my planner calculator went out)...and wondering why I am not better prepared...

The planner side strongly needs to make a "to do" list for the absent-minded side of me...Next year I will do it better! Next year I will keep a ledger of receipt totals as I go, and put the receipts in their own special box...Next year I will tally mileage as I go...Next year...I guess next year is now, huh? Guess I better get on that!

Taxes + Math = Stress. What's better for stress than chocolate right?

Here's a great recipe my friend Terri recently shared with me. Only 3 ingredients, super simple and delicious! This recipe made about 70 peanut clusters in little candy will probably make closer to 75 for you...(er that should be enough to account for the melted chocolate that "went missing" during production)...I am not proud...

Peanut Clusters

You Need:
12 oz bag semi-sweet chocolate chips
12 oz bag white chocolate chips
12 oz can spanish peanuts
1. Combine semi-sweet chocolate chips and white chocolate chips in microwave-safe bowl.

2. Microwave for 1 minute. Stir. Repeat until completely melted and combined (this only took 2 minutes for me). Stir in spanish peanuts.
3. Spoon into mini-muffin cups or onto a waxpaper-lined cookie sheet. Refridgerate until set.
4. Serve at room temperature.


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  2. Hey Ingrid, that's awesome, thanks! Did you get my e-mails w/address?