A temporary new addition:) Bunker

 I would like to say that Bunker showed up meowing at our doorstep, but that did not happen. We captured her! She is a very friendly cat and our apartment management said she had been hanging around for a little while and seemed to be lost. So Dustin was kind enough to carry her to our home:)

 I am so excited to have a cat to take pictures of!

 Dustin loves rewarding her with treats for tricks.

 She was kind of protective of her poop bag

 She likes to play with golf balls, which is why we named her bunker.

I won't lie, these were delicious brownies! I will post the recipe below.

I made the brownies from a box to make it less work. Here are the top two layers:

Filling: 4 squares (1oz each) white baking chocolate, chopped

            1/4 cup refrigerated Irish crème nondairy creamer

            1 cup heavy whipping cream 

            15 mint Andes candies chopped (I used the chopped Andes mints found near chocolate chips)

Icing:   12 squares (1oz each) bittersweet chocolate, chopped           

            1 cup heavy whipping cream

            2 tablespoons butter

            Mint Andes candies, halved, optional (for a garnish) 

Bake brownies and cool. In a microwave melt white chocolate and creamer at 70% power for 1 minute, stir. Microwave an additional 10 to 20 seconds. Stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. 

In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate. 

In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.