It’s something, I could probably avoid 90% of the time by not procrastinating the time away.
I know I could avoid it, I know that future-Izy will hate past-Izy for not doing the work, yet I still find that sometimes, that ‘last minute pressure blast’ is the only way I can make myself work efficiently.
But then there’s also that pressure that has no pin-pointable deadline when you know it’ll be over – can I call mine the mid-sixth-form-crisis?
Suddenly, it’s all about the future, what the heck you’re doing with your life now, for reals – your A2 choices, extended essay title, positions of responsibility for next year, university courses.
I just felt like I needed to pause time last week after thinking about that plus chemistry coursework plus biology coursework plus my deadline for my art coursework.
aaaaand that’s why I’ve been a little absent recently!
It’s not like I wasn’t baking – oh ho ho, believe me, baking is a major form of procrastination in my life – I just didn’t have the energy to sit in front of Lightroom adjusting exposure and contrast levels for 100 photos, which led to this post not being finished :'(
But I don’t return empty handed! During my procrastination timez, I’ve accumulated a few link-loves – or Monday ‘me gusta’ s if you will 😉
- Nostalgic much!? These tunes bring back so many memories! The Sims was a major part of my childhood, and I ‘aint ever forgetting that buy mode song.
- CALLING ALL LONDONERS! Balthazar is opening in Covent Garden (hopefully) next week – the restaurant is supposedly taking reservations for the 16th of February, and the bakery a few days before!
- I’m so freaking excited for MS MR’s new album to come out in May, you cannot even believe. They have been my absolute favourite band since I downloaded ‘Hurricane’ last summer. You can hear ‘Fantasy’ which is gunna be on the new album here. (be prepared for some pretty awesome music videos)
- These frosting roses are adorable! I’m so smitten!
- It snowed in London (not enough for a snow day, and too much to mean I couldn’t cycle to school – sad times), and my friend captured it when she recorded this gorgeous cover song
- Baguette-me-nots. Genius.
- “Pizza, unlike old coca-cola, is best served flat”. So much wisdom, so much wine.
So anywho, I also made these quick thin mints as a way to snazz up some oreos. I’d seen those DIY thin mints made with crackers before, but I had always thought that using oreos would probably be 1000% better. It was.
And I also made a slightly different variation (I’ll probably post it sometime this week) with white chocolate, that you can see in that last photo!
I love these because they’re simple, quick, tasty and look pretty elegant too!
-For optimum twist-abilitiy of the oreos, make sure they’re at room temperature (it’s really difficult to separate them without breaking them when they’re cold!)
-If you want to temper the chocolate in a food processor, I have a tutorial here
-You don’t have to scrape the filling out of the oreo if you cba; if you leave it on one half, it’ll just taste sweeter and less chocolatey, but it saves time.
-You can decorate the chocolate dipped oreos before the chocolate sets with sprinkles, Maldon salt, chopped nuts or a drizzle of white chocolate for some contrast!
-If you’re making these vegan, make sure your chocolate is vegan friendly 🙂
– you can use Newman O’s instead of Oreos or whichever chocolate cookie you desire! In some countries, Oreos contain whey powder meaning they’re not vegan so check the label properly.
- 16 to 20 oreo cookies (or your favourite vegan chocolate cookie)
- 7 to 10 oz semisweet or bittersweet chocolate
- 1 tsp peppermint oil (you can't use alcohol-based extracts)
- Twist the oreos to separate them (see notes), and scrape off the cream filling (either discard the filling...or eat it, if you're into that.)
- Melt (and temper, if you can be bothered - see notes) the chocolate, then stir in the peppermint oil well.
- Dip an oreo half in the melted chocolate, turn to coat using a fork.
- Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.
- Leave at room temperature until set.