Speaking of cute animals, how great is this Penguin and Puffin webcam from the Saint Louis Zoo?
One more adorable thing. I never expected to hear a NIN parody and think, “aww, how sweet!” But This Is A Trent Reznor Song pokes gently while paying tribute. Awesome.
So back to food. I’m hosting Let’s Lunch in April. Let’s what? It’s a virtual lunch date with food enthusiasts started by Cheryl Tan. April’s theme is . . . 3-Ingredient Recipes. If you don’t have a blog or are in a pickle and don’t have time for all that, it’s okay. Post a 3-ingredient recipe on twitter Friday, April 11 with the #LetsLunch tag and you’re good.
In my world, a mix or ready-made item counts as one ingredient. Can you tell I’m quite the cook? To warm up for April’s fun, here’s the easiest way to make gluten free thin mints.
Sure, you could make thin mint cookies from scratch. But you'd need more than three ingredients. Here's the quickest way to get your fix.
- 1 box of gluten free chocolate sandwich cookies
- 1 bag of chocolate chips
- Peppermint oil to taste (see notes)
Twist sandwich cookies apart. Scrape filling from cookies. Heat chocolate chips in microwave, reserving a few tablespoons to stir into melted chocolate. This is the easiest way to fake temper chocolate for coating. Add peppermint oil to taste.
Dunk cookies into chocolate using a fork to turn and coat completely. Let cookies dry on a cooling rack or parchment lined pan.To speed things up, chill cookies in fridge or freezer, just until chocolate has set.
For best results, use an oil based peppermint like the one from Simply Organic. Whatever brand you choose, make sure it doesn't contain water or the chocolate could possibly seize. I used about 3/4 teaspoon of peppermint oil for a bag of chips, but that might be too heavy-handed for some.
Any brand of gluten free sandwich cookies will do. Same with the chips (or hey, chopped chocolate). Whatever works for you.