I've been trying to schedule my posts for Monday, Wednesday, and Friday early in the morning, but my mom and dad came down to do their Christmas shopping this past weekend. We pretty much did nothing but shop, go out to eat, and relax. Can't really complain about that...but I didn't get much blog work done.
On the plus side, our house was oddly clean.
Even though we shopped almost all day on Saturday, all I bought was 2 pairs of socks. Boring. I guess I shop better under pressure, but I'll probably be super annoyed with myself in a week and a half. I guess it's the super frugal part of me that's been hard to shake. When we were younger, my sisters would get so mad at me because I'd come home from a trip with more money than I took! I'm still not sure how I pulled that off.
We went to Cheesecake Factory on Saturday night, which is always a success. (Any one else love that their burrito is as big as your forearm?) Although I did end up getting a massive headache and didn't dig into my cheesecake until yesterday. I have figured out that the perfect storm for me getting a headache is being dehydrated and going too many days without an adjustment. I really have no excuse for the adjustment because Nick's a chiropractor and we have a table in our living room. On a related note, I'd love if somebody came to decorate my place! The decor is mixed/dysfunctional at best. I have the tree part handled, but the rest could sure use a boost.
Last week while shopping at Trader Joe's we picked up some peppermint Joe Joe's. Obviously, they tasted really good, which inspired me to make a homemade version. If somebody has seen a recipe for the ginger white chocolate-dipped version, let me know! I tried one of my mom's and would love to have a recipe!
Adapted slightly from this recipe
Makes about 16 large sandwich cookies
About 1 cup of vanilla buttercream frosting (I used a portion of this recipe)
1/2 teaspoon peppermint extract
10 Andes peppermint crunch thins, finely chopped
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon strong coffee, optional
2 cups all-purpose flour
3/4 cups cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon sea salt
In a small bowl, stir the frosting, peppermint extract, and Andes together.
In a large bowl, cream together the butter and sugar on medium speed until light and fluffy. Beat in egg, vanilla, and coffee until fully combined.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and sea salt.
Slowly add the dry ingredients to the butter until fully incorporated.
Cover and chill in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees F.
Roll out dough on a lightly floured surface until about 1/8- to 1/4-inch thick. Using a circle cookie cutter, cut out circles and transfer to parchment-lined cookie sheets.
Bake for 12-14 minutes and transfer to a wire rack to cool.
Once cookies have cooled, put a heaping tablespoon of filling in the middle of a cookie, top with another cookie, and slowly press together, moving the cookies in small circles to spread the filling. Once you do this once, you'll see what I mean.
They are best served at room temperature. If you store them in an airtight container, they will soften slightly, but still be pretty crisp.
I'm linking up this recipe at Thistlewood Farms, Taste and Tell, DJ's Sugar Shack, Back For Seconds, Lady Behind the Curtain, Crazy For Crust, Sweet 2 Eat Baking, One She Two She, Something Swanky, & Design Dining and Diapers.