You know what I hate?
When people give their unsolicited two-cents.
I’m sure we’re all guilty of this since at some point or another in our lives, we want to be the know-it-all, go-to “right” person for our friends, family and strangers.
It’s human nature, I guess.
But when it happens to me, I get totally annoyed.
A few days ago, I went to the doctor for some problems I’ve been having in my nose. Somehow, nasal issues turned to the fact that I have this blog and my doctor informing me that in order to maintain a stable weight and stave temptation, I needed to start exercising more. “To where it’s painful so you push yourself,” he said.
Ugh, two things in one sentence I hate: “painful” and “exercise”.
I think he assumed that because I run a baking blog, I must be hooking up cupcakes intravenously when I’m not using a cookie as an inhaler or considering my only exercise as using my jaw muscles to suck the filling out of a Ding Dong.
…which is totally incorrect since I absolutely detest baked goods and sweets 98% of the time and much prefer the salty comfort of chips, crackers and the like in my peckish time of snacking.
I just like making sweets (weird, I know, whatevz).
But um, thanks anyway, Doc.
I also indulged to someone recently that I’m thinking of saving up some money to take my fancypants to Paris next year. And that maaaybe I’d bring Jessie along, too. However, telling someone–or this person, anyway–you’re going to be alone in a country full of smoking, beret-wearing-and-croissant-eating people wasn’t the best plan.
“That could be SO dangerous. You would be alone in a country you don’t even know!! I would get SO lost. I’d be like, in an alley somewhere being taken advantage of. That can be so scary. Maybe you should tour with a group so you know what you’re doing.”
Yeah. Because group tours never end badly in foreign countries AND because I’m not an adult who can read maps, speak French or figure things out. Those French–they know exactly how to take advantage of young girls like me in alleyways!
It’s not that people are giving their opinions, it’s that they think they’re right and they start bossing you around in other aspects of your life. Aforementioned fake-travel-agent person also tried giving me financial advice one time and it’s like, you spend money on a bunch of sh*t you don’t need every day and I’m supposed to take financial advice from you?
Whatev, I’m too good for y’all and I’m gonna give you my two-cents and say to please and thank you keep your opinions to yourself. Unless I ask. Or unless I have the same opinion, in which we’re both right and we should celebrate for being smart and logical.
By eating some Peanut Butter Cookie Dough Truffle Pops, perhaps?
And yes, I can eat these since they’re salty and sweet. And you have a 100% chance of me not sharing, too.
Peanut Butter Cookie Dough Truffle Pops *cookie dough recipe adapted from my Peanut Butter Cookie Dough Cupcake
3/4 cup flour
1/4 tsp salt
1/4 cup butter, softened
1/2 cup creamy peanut butter, plus an additional 1/4 cup, reserved
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons milk
1 tsp vanilla extract
1 pkg white chocolate almond bark
Vanilla or white chunky sugar, optional
1. First, prepare your cookie dough. In a large bowl, beat together the butter, peanut butter, and sugars until creamy and blended, about a minute. Beat in milk and vanilla until combined. Finally, beat in your salt and flour until a thick and stiff dough is created. Roll the cookie dough into heaping, rounded Tablespoonful-sized balls and place on a foil-rimmed baking sheet. Pop in the freezer to chill for a bit, about an hour.
2. Next, prepare your almond bark according to package directions until smooth and melted. Stir in the leftover peanut butter until blended completely.
3. Dip the tip of a lollypop stick into the melted choc/pb mixture and stab a cookie dough ball with it. Dip the ball completely into the chocolate mixture, turning gently to coat it. Allow excess to carefully drip off, then place it stick-side-up onto the foil-rimmed baking sheet. Sprinkle with vanilla sugar or chunky sugar sprinkles, if desired.
4. Repeat until all pops have been coated and pop in the freezer or fridge for another 15-20 mins or until the chocolate shell has hardened. Store airtight for about 1-2 days, best served from the freezer.
Have a great Tuesday!