Things are looking up around here!
I had my doctor appointment yesterday & good news: nothing but a flare! All of the results from the tests they ran just showed a ‘normal’ flare, no infection or parasites. (<—Gross, but one thing they tested for)
The other good news is that my new medication is really kicking in! This past week I have felt like my old self (*knock on wood*) & only continue to feel better. Thank you all again for all of the kind comments, emails & thoughts and prayers my way. MUCH MUCH appreciated! ❤
Anyways, remember that new wine I showed you on Tuesday? Apothic Rose.
Verdict? Not a fan. I was bummed. It was too sweet for me and had a weird after taste.
But, I’m not one to waste wine.
So I finished my small glass & that was enough for me. I’ll have to find someone that enjoys it. (& No, Mom, this wouldn’t be sweet enough for you…even though it is extremely sweet. I know how you like your sugar water wine. 😉 )
While I was drinking my wine, I decided to bake. I have three ways that I like to unwind or de-stress: Running (or any form of working out), Drinking wine & Baking. So after the crazy day on Tuesday I was ALL about finding something good to bake. I also wanted to surprise Craig with a treat when he got home from his trip.
I had some chocolate mint baking chips and thought about making cookies with them, but I didn’t feel like having to make a bunch of batches of them. So instead I decided to make cookie bars!
Andes Crème de Menthe Cookie Bars
(recipe adapted from here)
Yield: Approximately 20 bars (depending on your cut size 🙂 )
– 1/2 cup salted butter, softened
– 3/4 cup light brown sugar, packed
– 1/2 cup white sugar
– 1 tsp. baking soda
– 1 tsp. baking powder
– 2 tsp. vanilla extract
– 2 eggs
– 1 package (10 oz.) Andes Crème de Menthe baking chips
– 2 2/3 cups all purpose flour
1. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and set aside.
2. In a large bowl beat butter, sugars, baking soda, baking powder, vanilla extra & eggs until mixed.
3. Stir in baking chips and then flour. Mix well, until combined.
3. Pour cookie dough into the 9 x 13 inch pan. The dough may be kind of thick, I just sprayed a fork with cooking spray & spread the dough out in the pan so that it was even throughout.
4. Bake for 25 minutes, or until knife inserted into the middle comes out clean.
Craig is a HUGE mint chocolate chip fan and these were right up his alley! As soon as he walked in the door he ate three bars. He loved them! I had a bite of one (mint chocolate isn’t really my thing), and I really liked them too. I really like baking with brown sugar, I think it adds such a good flavor over regular white sugar. Just gives it a boost, if ya know what I mean. 😉
I sent the rest of the bars in with Craig to work and he said they were gone almost immediately! I would say this recipe is a WIN! 😀
Well, I’m off, I have some reading to do for my first Bible study meet up! A group of ladies and I are starting this new study (based on the book ‘Tune In’) and we are meeting every Thursday morning. The kids will be upstairs with babysitters & the Moms will be downstairs discussing the book. I . CANNOT. WAIT!
Enjoy your Thursday!!
Questions for ya:
– Are you a mint chocolate lover? Favorite mint chocolate chip food?
– Are you reading any books right now??