Grain-free and oil-free brownies made super fudge-y with almond butter, almond flour, and pumpkin. Bake a pan for a decadent fall dessert!
Today I tackled my tax preparation for the year 2020.
If you own your own business, you might be familiar with the beast that is tracking and categorizing your annual expenses.
Usually I’m much further along than I am right now.
Partially because Dan used to take care of all of the tax *stuff* for me because he liked spreadsheets and I like that he liked spreadsheets.
Also because when COVID hit the tedious parts of being an entrepreneur felt all the more taxing (ha, pun totally intended).
But I decided recently that I needed to get that ish done for several valid reasons.
For one, the bulging magazine rack stuffed with receipts was always on my mind, which definitely detracted from my creative energy.
Secondly, I think I needed to prove to myself that I could be responsible and organized enough to do this tax prep thing alone.
It was basically the last thing that I hadn’t officially taken over since the divorce.
So this morning I used up all the ink printing Amazon purchases, online grocery receipts, and business subscriptions.
Then I squinted at the monstrous Excel spreadsheet columns and relearned how to create formulas for cell addition (I’m not an Excel person, guys!).
And, finally, I sat cross-legged on my geometric area rug and shoved receipts into dated manilla envelopes.
The relief I felt when the enormous pile of papers was sorted and the tallied totaled was immeasurable.
I’ll try to measure it by comparing it to the deliciousness of these Pumpkin Almond Butter Brownies.
These 1-bowl brownies are vegan, gluten-free, and oil-free with a hint of pumpkin and lots of cacao!
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