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Mint Chocolate Chip Snowball Cookies

Ingredients:
- For the Cookies:
- 225 g unsalted butter, softened
- 60 g powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 240 g all-purpose flour
- 1/4 teaspoon salt
- 80 g mini chocolate chips
- 80 g crushed peppermint candies (optional)

Instructions:

Preheat the Oven:
1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

Cream the Butter and Sugar:
2. In a large mixing bowl, cream together the softened butter and 60 g of powdered sugar until light and fluffy.

Add Extracts:
3. Mix in the vanilla extract and peppermint extract until well combined.

Combine Dry Ingredients:
4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in Chocolate Chips:
5. Gently fold in the mini chocolate chips and crushed peppermint candies (if using).

Form the Cookies:
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 5 cm apart.

Bake:
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine.

Cool and Roll in Sugar:
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. While they are still warm, roll them in additional powdered sugar to coat.

Serve:
9. Let the cookies cool completely before serving.

Enjoy these delightful Mint Chocolate Chip Snowball Cookies as a festive treat! They are perfect for holiday gatherings or any time you want a minty chocolate indulgence!

🍑🌺 Peach Hibiscus Sunset Tea 🌺🍑
A Refreshing, Vibrant Iced Tea with Bold Flavor and Sunset Colors — Perfect for Summer Parties!

Ingredients:
1 cup hibiscus tea (steeped and chilled)

1 cup peach tea or peach juice (chilled)

1–2 tablespoons honey, sugar, or hibiscus syrup (optional, adjust to taste)

Ice cubes

Optional Garnish: Edible flowers, peach slices, fresh mint leaves

Directions:
Prepare the Hibiscus Tea:

Steep 1–2 teaspoons of dried hibiscus petals (or 1 hibiscus tea bag) in 1 cup of hot water for 5–7 minutes.

Strain and let it chill completely in the refrigerator.

Prepare the Peach Layer:

Brew 1 cup of peach tea the same way and chill it thoroughly.

Alternatively, use store-bought peach juice for a bolder, sweeter fruit flavor.

Sweeten with honey, sugar, or hibiscus syrup to your desired taste. Chill completely.

Layer the Tea:

Fill tall glasses generously with ice cubes.

For a beautiful layered “sunset” effect, pour either the hibiscus tea or peach tea/juice first — whichever you want as the bottom layer.

Slowly pour the second layer over the back of a spoon or directly onto the ice to help maintain separation.

Garnish & Serve:

Add fresh peach slices, edible flowers (such as hibiscus), or mint leaves for a gorgeous finishing touch.

Serve immediately and enjoy both the view and the refreshing taste!

Nutritional Information:
⏰ Prep Time: 10 minutes | Chill Time: 5 minutes | Total Time: 15 minutes

🔥 Kcal: Approx. 70 kcal per serving (varies based on sweetener used)

🍽️ Servings: 2 servings

Best Marinade for Barbecue!

This is a Filipino style barbecue (skewer). Tender juicy meat with tangy and sweet flavors.

Recipe:
1/2 cup soy sauce
1/2 cup lemon juice or vinegar
1/2 cup ketchup
3 tablespoons dark brown sugar
2 tablespoons garlic powder or 5-8 fresh garlic cloves
1 teaspoon ground black pepper
2 teaspoons salt
1 can lime soda or sprite

*3-4 pounds meat of your choice (chicken or pork)

Steps:

Add all the marinade ingredients. Mix well. Cover the bowl and marinate your meat of choice for at least 3 hours. Best to marinate it for 24 hrs.

Left over marinade can be use for basting. Warm it in a pan to thicken the sauce. Brush it to your meat while grilling. Serve with rice and coleslaw or pickles. Enjoy!