Pressure.

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.

A career.

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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 😉

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!

Notes:

-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 or whichever chocolate cookie you desire! In some countries, Oreos contain whey powder meaning they’re not vegan so check the label properly.