My reality: three tests, two finals and one 10-page research paper.
My escape: peppermint ice cream sandwiches.
I clearly have my priorities straight.
But in my defense, I’ve found a correlation between my marketing study guide and this blog. It’s a stretch, I know.
Currently, I am learning about “personal selling” techniques and guidelines from my marketing textbook.
Instead of studying vocabulary words, I’m going to practice such a technique right now. I am going to personally sell these peppermint ice cream sandwiches to you.
|personal selling at its best.|
I know I have already succeeded. Just hand me an A on my exam already. Your stomach has already started rumbling from the pure beauty of these confections! Oh wait, that’s my stomach.
Well, if you’re not sold yet, try these for yourself. They’re great for gatherings or for storing in the freezer until your sweet tooth needs some satisfaction during a late-night study break. Hannah and I made them during our blogging and baking "date night" Friday and we couldn't get enough of them.
We all know that chocolate cures all, but I promise peppermint makes everything better. Even my unbearable tests and exams, which are the only things keeping me from my winter break in Memphis.
1 ½ cups all-purpose flour
1/3 cup Dutch processed cocoa
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup packed brown sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup mini white chocolate chips
30 hard peppermint candies, crushed (about 1 cup)
3 cups vanilla low-fat ice cream, softened
(warning: the low-fat consistency creates some issues with staying frozen. Unless you have a few extra hours on your hands to freeze the sandwiches, I’d opt out of low fat. But hey, we do need to be slender whenever possible—right?!)
1. Combine flour, cocoa, baking soda and salt, stirring with a whisk.
2. Combine sugars and butter in a large bowl and beat with a mixer at medium speed until well-blended. Add vanilla and egg and beat well. Add flour mixture to sugar mixture and beat at low speed until well blended. Mix in the white chocolate chips with a spoon.
3. Lightly coat your hands with cooking spray. Divide dough in half and shape each half into a 6-inch log. Wrap logs individually in plastic wrap. Freeze one hour or until firm.
4. Preheat oven to 350 degrees.
5. Cut each dough log into 24 (1/4 inch) slices. Place cookies 1 inch apart on greased baking sheets. Bake for 11 minutes. Cool completely on wire racks.
6. To prepare filling, spread a few tablespoons of ice cream onto the flat side of 24 cookies. I recommend leaving the ice cream out for a few minutes beforehand to soften a bit! Top with remaining cookies (flat sides down) and shimmy down gently. Lightly roll the sides of each sandwich in crushed peppermints!
7. Freeze until you’re ready to dig in. Believe me, the self control is nearly impossible!
*To kick off your holiday season, are there any recipes you would like me to bake and post throughout December? Comment below - I'd love to hear from you!*