I am an expert keeper of things.
This sounds like hoarding…but it’s totally not. There’s a line between smart things to keep and weird things to keep. Knowing the difference is seriously important.
Having an eye for the Abercrombie clothes that will stay in style, and a brain to take the rest to Goodwill is the key to a nice closet. Hint: It’s the khaki pants. They never need ironed…don’t take this for granted.
Moving the best pair of polka dot rain boots to the desert is basically preservation for a return to the midwest…where rain boots are definitely not a thing to skip out on. Especially when they’re pretty.
Buying birthday celebration Oreos and hiding them in the closet until the late July family birthday line-up hits is just what smart ladies do.
Except…is it a little crazy face that I hide cookies in the closet? Don’t answer that.
Oreo celebrated its 100th birthday with sprinkles in the cream filling and a birthday cake flavor, that tastes a lot like someone spread each cookie with vanilla frosting. Well played, someone. Well played.
Because today is my mom’s birthday, I’ve smashed an entire pack of birthday Oreos, tossed them with popcorn and coated both with melted white chocolate, and extra sprinkles.
Because today is my mom’s birthday, it’s totally not right to want to hide this. Or eat the entire bowl while I watch Bachelor Pad…in a house full of people who just don’t appreciate good trashy tv.
(Not that my sneaky hiding brain considered either option even once this afternoon.)
PS: Happy Birthday Mom!
PPS: If you’re not making this to put in your face already, I just don’t know what to do with you. I say this with love. But, seriously.
Cookies and Cream (Birthday!) Popcorn
1 box birthday Oreos, crushed (Note: This is a little smaller than a typical box. If you use generic Oreos, just use two sleeves.)
3 tablespoons canola oil
1/2 cup popcorn kernels
sea salt, to season
12 ounces white chocolate (one bag), melted
colored sugar/sprinkles, to garnish
Crush Oreos, place in a large bowl and set aside. Add oil and three popcorn kernels to a heavy bottomed pot. Heat over medium high heat. When the kernels pop, add the remaining kernels and cover. Shake the pot gently to keep the kernels from burning, and when you can’t hear them moving any more in the pan (meaning they have nearly all popped), pour the popcorn into the bowl (with the Oreos). Season with sea salt and stir gently to incorporate.
Melt white chocolate and pour over popcorn/Oreo mixture, stirring gently with a spatula to coat. Spread popcorn on waxed paper, sprinkle with colored sugar and let sit to harden. Store in an airtight container.
