Taking Stock | 02

Making: burp cloths and taggies...I want to keep making them...
Cooking: totdish
Drinking: water, water, water
Reading: Orbiting Jupiter
Wanting: this individual coffee pot...because I'm not a huge fan of the Keurig and I can't afford a Nespresso
Listening: to Amy Poehler's Yes Please and I only have one chapter to go...read it. I dare you.
Playing: catch up with grading and dishes and sleep and and and
Eating: these cookies
Wishing: for some warmer weather and no snow
Loving: this little boy...

Watching: Parks and Recreation...for the second time

Enjoying: time with Kyle before he goes to Orlando next (not this) weekend

Wearing: my favorite target cardigan (similar)

Noticing: how antsy I'm getting for some change...what, I'm not sure...

Bookmarking: this recipe from Tales of Me and the Husband and I can't wait to try it...also, floor beds

Happy Monday!

Chocolate Peppermint Cookies [per request]

Many moons ago (close to 4 years to be exact), I made some tasty cookies for a friend of mine. I'm pretty sure we demolished them in one sitting. Bethany, correct me if I'm wrong!

Here are the Chocolate Peppermint Cookies I brought to Bethany's house!

Ingredients:

1 box Devil's Food Cake Mix
2 eggs
1/4 c oil

peppermint extract

powdered sugar
milk
crushed candy canes

Mix the cake mix, 2 eggs, & 1/4 c oil. Add in peppermint extract to preference. Roll the dough into small balls and bake on ungreased cookie sheet at 350 degrees for 7-9 minutes (or until done).

For the frosting, use approx 2 cups powdered sugar, 1-2 T milk, a splash of peppermint extract, and crushed candy canes (to taste). If you want the frosting to set better, use 1-2 T melted butter instead of milk. The thicker the frosting, the easier it will be to frost the cookies.


My goal is to make these cookies again soon. When I do, I'll make sure to take photos and upload them here! Let me know how you liked them!