Recently I have been hearing mentions of it being “girl scout cookie time”, and although now I obviously abstain, I still get a little nostalgic thinking about my short lived years peddling those things. I was a girl scout for just five years… but in that time, I easily ate hundreds (no thousands) of girl scout cookies. I mean, I had to spend my allowance on something, right? The flavor I loved the most was thin mints… by a long shot. I could crush an entire packet of those things in one sitting, without a single complaint from my belly. That’s like 30 cookies at once. We had a very serious relationship, thin mints and I.
Happily, I found my love re-kindled with a homemade version of the classic cookie. When I was making the ice cream sandwiches last week, I was thinking that the dough would make an excellent crunchy wafer if baked a little longer. Then I thought about how I could easily slip some minty flavor in there, dip it in chocolate and re-create my childhood cookie love. The rest is history.
These babies taste pretty damn good and authentic, if I do say so myself. No hydrogenated oils, gluten, or animal products needed.
Don’t you just love cookies that are shaped like candy canes and have bits of broken candy canes woven throughout? It makes me squeal with delight just thinking about it. When I saw a few pics of these guys floating around the interwebs yesterday, I knew that I had to try and make some of my own.
And so, I am obviously continuing with my winter candy cane obsession. What’s with me and these darned seasonal treats? I was just getting over pumpkin and then plummeted headfirst into a candy cane complex.
Did I mention that my entire world is now covered in 5 inches of snow… and I really kinda like it? The little birds are so vibrant and beautiful against the white of the landscape. And the color that highlights everything when the sun shines is enough to make even the grumpiest folks [raising my hand] come out of a winter slump. Also, I’m pretty convinced that I need to string up like 50 more sets of twinkle lights.
It’s beginning to look a lot like winter…. ♥
After taking a nice long vacation due to needing to recover from all the MoFo action, I have returned… with an offering of cupcakes. Holiday themed cupcakes, at that!
Typically, I am not one to jump on the winter holiday excitement… due to being semi-ambivalent about the season, loathing cold weather, a disinterest in consumer driven holidays, as well as having such an aversion to Christmas music that I will avoid most retailers well past January 1st (I know… “bah-humbug”, right?). However, my son is an 8 year old boy. And he is the sweetest 8 year old boy I have ever come to love. And, he was begging us for a “traditional” Xmas setting in our home during the holidays this year. So, since my husband and I adore him… we broke down and put up a tree last night.
I’m pretty sure we go through this every single December. Ah, holidays.
I have to say, I do like the twinkling lights all over my house. I may actually leave them up. Maybe forever.
Also, we purchased a truckload of candy canes to decorate the tree with… and, oh boy, I can’t even tell you guys how much I love candy canes. Especially combined with chocolate… and buttercream frosting. Every year I have to make myself some chocolatey-pepperminty-cupcakes to go with my ginormous mug of nog.
I guess this time of year isn’t all bad. I do love the over-consumption of baked goods part. :)
Hot cocoa is the perfect drink for me when I’m feeling cold… and just plain wintery. The hint of peppermint certainly will light up your spirits and add a touch of holiday cheer to any day. This stuff is simple and fast to prepare, and very warming for these chilly winter nights. Add a touch of your favorite liquor for a great drink to unwind to… or some whipped soy cream for an extra special treat for the kiddies.
Vegan Peppermint Hot Cocoa
- 1/4-1/2 cup granulated sugar, depending on your sweet tooth
- 1/4 cup cocoa powder
- 1 candy cane, crushed into pretty small pieces
- 2 1/2 cups unsweetened almond milk, or your favorite unsweetened non-dairy milk
- 1/4 tsp salt
Whisk together all ingredients in small saucepan over medium-low heat. Stir gently until all candy cane particles are dissolved, and it is the perfect temperature for you to enjoy.
Pour evenly into two mugs.
Top with whipped- soy cream or drop in a whole candy cane.