Happy Friday guys! For many of you, this is just another day part of your long weekend (Thanksgiving needs to be introduced in Australia…seriously!) but for those in the Commonwealth and outside of America, its the final day of the working week, WOO! This weekend I’ve got two brunches, one of which is a blogger one which I am stoked for! For Sunday’s brunch I have to bring something….lets just say I will NOT be making a traditional brunch dish.
Before we get into some Friday rambles, I’ve received several emails saying that they were having trouble commenting on here- Saying that the message ‘Invalid Security Token’ was coming up preventing them from doing so. I have uninstalled and reinstalled Jetpack so hopefully it will be working now- Please do let me know if troubles still occur! 🙂
I used to think Disney movies were just a fundamental part of childhood and nothing else. Now I think Walt Disney and the team there can predict the future…..
Who here has heard of Lamingtons? I guess we could say Lamingtons are to Australians as Oreos are to Americans and Nanaimo Bars are to Canadians. Lamingtons are pretty much a sponge cake with a jam and cream centre, and then covered with a thin layer of chocolate icing and shredded coconut. Friends, abit over a week ago I attempted to make a pancake recipe based off this. Lets just say there is a minor obsession. Let these batter pictures be the proof in the
pudding lamington. Recipe to come next week!
Molasses seems to be the new chia seed on the blogging world. After seeing a multitude of recipes recently, I think I’ve been
peer blog pressured to get some and test it out in some prospective baking adventure. Although, I’m ashamed to admit I thought Molasses and Blackstrap Molasses were the same thing…maybe the latter being sexually connotated. Oops.
A Costco opened up last week (the second one in Melbourne!) which is quite close by! On Tuesday, I went with a friend and was VERY tempted to get a certain something….but perhaps 5kg is MAYBE, just maybe, slightly excessive. I will, however, buy it in an instance if I can convince you guys all for a trip to Australia? I’ll force Jan to even buy a jar too.
For those of you wanting some Sunday reading or Sunday posting- Don’t forget to link up to the ‘Spill it, Sundays‘ feature which will be starting this Sunday! Don’t be shy to chuck in a selfie along with it!
On Wednesday’s What I Ate Wednesday post, I mentioned a simple No Bake SunButter cookie I have been snacking on lately and had several of you request the recipe! These cookies are based off a no bake protein bar recipe I often use. I’m trying to cut down on the amount of protein powder I’ve been using to subbed in oat flour for most of the protein powder and decreased the amount of liquid I used.
These cookies are not your typical crispy cookie- because they are no bake, they are quite soft in texture. I’ve cut down on the sugar because the SunButter is quite sweet as it is- feel free to add more to suit your taste! These wholesome cookies use simple ingredients and are the perfect vehicle to satisfy a sweet craving! Thank you Kierston for the recipe link up!
No Bake SunButter Cookies
Makes- 12 Medium sized cookies
- 1/4 cup SunButter (can sub for another nut butter)
- 1 cup rolled oats
- 1/2 cup oat flour (rolled oats ground into a flour)
- 2 T brown sugar (add/decrease depending on taste- Could sub for a few drops of liquid stevia)
- 1 T cinnamon
- 1/2 tsp sea salt
- 1/4 cup + milk of choice (see note)
- In a large mixing bowl, add the SunButter, rolled oats, oat flour, brown sugar and cinnamon. Stir until completely combined- batter should be extremely crumbly.
- Slowly add milk of choice. Start with 1/4 cup and then gradually add in more, 1 tablespoon at a time until the batter reaches a cookie dough texture.
- Using your hands, roll out batter into 12 golf sized balls and place on a baking paper. Sprinkle with sea salt. Press each cookie down firmly and then refrigerate for at least 2 hours. Once semi firm, serve up and devour!
Note- With the milk, start with 1/4 cup but have more put aside to reach the cookie dough consistency. For firmer cookies, use less milk. For a more super soft version, add more. These cookies and be frozen and then thawed slightly before consumption. Keep cookies refrigerated otherwise. I’ve also made a higher protein version of these but omitted them this time as I’ve been eating these as a side to a chicken salad or an omelette!
Hope you all have a great weekend. Dream, Believe, Create and Succeed…in pancake making and flipping.
Have you heard of a lamington before? What is a dessert often associated with your country?
Cookies- Do you like them chewy or dense and crunchy?
What are your weekend plans?