So . . . We have another graduate on our hands!
Joy Boy did it! Woot, woot! 🎉🎉🎉🎉
But only after Joy Boy’s Mother told him he had to organize all his loose papers into a portfolio, remove all the art from his curriculum book and add it to an art appreciation binder, test to see if he can move onto the next level, and correct every mistake he made in this year’s curriculum book. Phew!! But he did it! And boy did he earn it! 🎓
Thankfully I could feel that this day called for a special treat. Not only because it is FHEA (Family Home Evening Activity) tonight, but because we all are working to overcome some really hard things.
For instance. . . Curly Cook finished up her CAT testing today and did superbly well! GingerSnap graded her last unit and then took and passed her last unit test for her curriculum. She only has 2 projects left and then she too will graduate from her curriculum this year! She also enjoyed her last online Seminary class tonight. And Paul spent the day patching up holes from where our artwork once hung. As you can see, it was a day of mixed emotions.
Then Joy Boy cooked us this scrumptious meal for dinner tonight. We’ll blog more about it in a future post, but it was one that I had wanted to try and it was SUPER yummy! It is definitely a keeper, and my youngest two kids even dislike butternut squash, ALOT!! 🤢👍🏻
So, as you can see, we needed a special treat and this cookie didn’t disappoint!!! We had a bag of Andes Mint bits in our deep freezer, and I found this incredible cookie recipe. So I whipped them up in a jiffy and boy did they get gobbled up!
Did you know these tasty mints are actually available through the Tootsie Roll Company? Makes sense why we love them so much! If you find yourself down the baking isle, but you can’t find any chocolate chips, grab a bag of these. But of course only if you love mint and your not Uncle Gregg!
By: Allison @ CelebratingSweets.com
• 1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened slightly, or use Crisco (that’s what we had in the pantry and it gave the cookie a nice crisp to them on the outside!)
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pure peppermint extract
1 – 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies, see note*