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
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 mint extract 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.