Yesterday I got the result of my test, which I’ve told you about in this post. All week I’ve been thinking about it. It wasn’t so difficult but apparently after I checked with my husband, I got some parts wrong. That’s the reason I’ve been thinking about the result all week.
To be honest, I didn’t get much free time to study at home. The only quiet time I can get is when my little one goes to bed. And usually during that time I already feel really tired and join my daughter to go to the dreamland together. But I don’t like failing in tests either (who likes it anyway?). So, yeah, I don’t know how I did it.
When my teacher called me to talk about the result, my hands were sweating. Stomach ache. Head ache. Plus stuffy nose (getting sick for real here). Very nervous. Then she started talking, I peek at her computer and found my name and a couple of B there. So I was thinking, “is B means Bad in Sweden?” Got even more worried there.
When she explained about the scoring, apparently they use A, B, C, D and E. A is the highest point and E is the lowest. Phew.. Not so bad, eh?
And after looking at all the points, she decided that I PASSED! Wohooooooooo!!! Although I need to work more on the speaking part 😀
And as usual, we should celebrate it with something sweet 😉
I made these homemade oreo with mint filling. I took the recipe from bakerella (if you don’t know who she is, not good, because she’s really famous for her cakepops). Maybe I made the oreo slightly smaller than the one she made, because I got looots of them just from 1 recipe. Of course her oreos look much better than mine. I mean, she’s bakerella 😉
In my opinion, these homemade oreos are great for little gift for your friends, neighbours or family. Just place them in a nice jar. Add ribbon or other decorations. Pretty, yummy and cheap.
- 1 cup (228 g) butter, melted
- 3/4 cup (150 g) sugar
- a pinch vanilla powder (1 tsp vanilla extract)
- 1 cup (200 g) dark chocolate, melted
- 1 egg
- 1 1/2 cups (210 g) all purpose flour
- 3/4 cup (90 g) cocoa powder
- 1/2 tsp baking soda
for the filling:
- 1/2 cup (114 g) butter, room temperature
- 1 2/3 (230 g) icing sugar
- a pinch of vanilla powder (1 tsp vanilla extract)
- 1 tsp mint extract
- food colour (optional)
- In a bowl, whisk butter and sugar until well combined. Add vanilla and chocolate. Whisk. Add egg, whisk again until combined.
- In another bowl, mix flour, cocoa powder, baking soda.
- Add the flour mixture into the chocolate mixture. Slowly. Mix well (Just use your hands, to make it easier. Unless if you use food processor or mixer).
- Transfer the dough into a plastic wrap. And let it rest in the fridge for at least two hours. If you want to make round oreos, shape the dough into a long cylinder the wrap it well and let it rest.
- Preheat the oven into 160° C. For the round oreos, just cut the dough into 0,5 cm thick. Place them on your baking tray (lined with baking paper). In my case, I rolled the dough as quick as I can and I cut it with my square cutter.
- Bake the cookies for 7 to 10 minutes or until slightly firm but you still can feel that the cookies are tiny tiny bit soft in the middle. We don’t want to overbaked them. And they’ll still cooking once you take them out.
- After they’re baked. Let them cool down.
- For the icing, using hand mixer, I whisk the butter until soft and pale then ad the icing sugar slowly. And then add vanilla, mint extract and food colouring.
- Assemble: Take 1 tsp butter cream and put in the middle of the cookie. Take another cookie and press them slightly, so the filling spreads evenly.