Husband was telling me a hilarious story at lunch the other day. You probably had to be there, but the ending went something like this:
Me: I’m dying. I can’t believe this. I need to tell everyone this immediately because it’s hilarious.
Husband: No you don’t. I can live without the embarrassment.
Me: No, the world needs to know that people like you actually exist. It will make their day so much better. I’m putting it on the blog.
Husband: You’re making me contemplate violence toward a pregnant woman.
Me: You don’t know the difference between nail clippers and tweezers. That’s hilarious. Nail clippers are not an eyebrow shaping tool.
Husband: They can be. Very effective.
Me: You’re absurd. One of them has nail in the title, meaning it’s probably used for nails.
Husband: You can believe what you want to believe.
So, Husband remains ignorant about the difference between nail clippers and tweezers. It doesn’t seem to phase him though.
I’m pretty ignorant about several things too. Namely, baking.
I am not a baker. I am not a chef. I know nothing about cooking. I just keep adding more sugar and hoping it turns out edible. This was further reinforced to me today when I decided to make peppermint cookies. Are you allowed to use powdered sugar and regular sugar in the same cookie? Or have I somehow committed a cardinal sin of baking? No idea.
Are there even cardinal sins of baking? I feel like that should be a chapter in Julia Child’s book. Maybe I would know if I’d ever read a cookbook. But I haven’t and probably never will. The first rule is probably that you’re supposed to measure things and not just start pouring sugar in the Kitchen Aid. Not sure I could ever comply with that one. And I have a great fear of judgement from the cookbook people. Therefore, I’m doomed to remain ignorant. And blissful.
Bliss tastes an awful lot like peppermint. And I consider that a success.
- 1 C shortening
- 2 Tbsp milk
- 1/2 C powdered sugar
- 1/2 C pure cane white sugar
- 1 egg
- 1 tsp vanilla
- 2 3/4 C flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 pkg peppermint baking chips
- 3/4 C heavy cream
- 10 oz white chocolate, chopped.
- Preheat oven to 350F
- Cream shortening, milk, and sugars together. Add egg and vanilla.
- Gradually add dry ingredients and mix until dough is no longer crumbly.
- Stir in peppermint baking chips.
- Roll dough into 1-inch balls and place on cookie sheet.
- Bake at 350 for 8-10 minutes. If they look done, you've gone too far.
- Move to wire rack to allow cookies to cool.
- Place white chocolate in medium-sized bowl and fill a large bowl with ice.
- Heat cream in small saucepan until just before boiling.
- Pour cream over chocolate and whisk until chocolate is melted.
- Place medium bowl into ice bowl and continue to whisk until desired consistency is reached. You want something that is still enough to stay where you want, but soft enough to be piped onto cookies.
- Fill piping bag with ganache and drizzle across the top of each cooled cookie. (If you’re cookies aren’t completely cool, they will re-melt the ganache and just make a puddle. Not that I’d know from experience…)
- May your day be filled with peppermint-flavored bliss.
- I use a whole bag of Andes peppermint baking chips because I like these very peppermint-y. I’d go with about 1C if you want a more moderate peppermint flavor.
- The ganache stays slightly creamy-which pairs perfectly with the slightly crunchy cookie but I feel as if you should be warned in case you try to stack them and they end up sticking. Just a friendly public-service announcement.