Sandwiches, Blondies and searching for gold

Saturday's swim didn't happen. I felt I needed to confess that is bold letters. 
Sunday- 10 mile run (1:32) Nice run with the girls and great running temps. 

One of us is a leprechaun.
I say this all the time but run time flies when you are among friends.

Yesterday we headed to Fountain hills to look for a pot of gold.

Whoa, when the wind switches directions it gets a little misty.  
We didn't find any gold.  
I think the leprechauns stole it.

And those little buggers turned the fountain green.  
Rascals.

Green fountains?  Thumbs up awesome.

Patty's day outfit?  Double thumbs up awesome. 

We needed some serious fuel for the gold hunting and leprechaun wrangling.

I love this sandwich for picnics or parties.  
Making them the night before means less rushing before we head out the door.
Missy's Tip:
I usually buy a premade tapenade as a substitute for the olive mixture.  Or I buy a jar of mixed olives with garlic and onions and give it a whir in my food processor.  I like the mixture of olives better than using just black olives.

The kiddies thought this was just as good as find a pot of gold.  My very talented friend Monica made these beautiful and yummy rainbow cupcakes.

As much as I looooove cupcakes.  These were my pot of gold.
Irish Coffee Blondies are the perfect way to keep ya searching for the end of the rainbow.

Or chasing down crazy little leprechauns.  
These blondies are loaded with coffee flavor and just a hint of Irish Whiskey in the glaze.  I am keeping this recipe tucked under my pillow for life here on my blog for you to enjoy too.
Sharing is caring.
I hope you love these coffee bars as much as I did.  
They were quite good for breakfast this morning with my cup of Joe and helped me power threw this brilliant blog post.
Coffee, coffee, coffeeeee, ziiiiiiiiiing!
Enjoy!
Irish Coffee Blondies
Slightly adapted from Martha Stewart

2 sticks butter, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups packed light-brown sugar
3 tablespoons esspresso powder
pinch of Salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sliced almonds, skin onFor The Glaze
1 tablespoon melted butter, warm
2 tablespoons Irish whiskey
3/4 cup confectioners' sugar, sifted

Directions:Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
Make the glaze: 

Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies. Let glaze dry 1 hour. Cut blondies into 2-inch squares.Missy's Notes:
Next time I would adjust the whiskey in the glaze so it was more prominent because I love my whiskey the flavor was too muted for my taste.
Or I might switch the whole thing up and use Bailey's in place of the Irish whiskey.   Mmmmmm Bailey's and coffee.
Make sure you don't over bake.  Mine got a bit to dark and I could taste the bite you get from over baked brown sugar and coffee.
No one noticed but me but don't let it happen to you ;-)