Since I’m jetting off to LA tomorrow night, here’s a consolation prize in the form of salted caramel & macadamia cookies. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The recipe features some delicious salted caramel chocolate I was gifted by the lovely team at @pana_organic When I tried it I was like Caramilk who? Because it is seriously good. Like really really good. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On the agenda for the US...hanging out with one of my dearest friends @leahtram77 and a few nights to recharge in Palm Springs. We even managed to snag some tickets to the We Can Survive Concert for Breast Cancer Awareness Month with Taylor Swift, Billie Eilish, Jonas Brothers & Lizzio. I know, right? Woo-bloody-hoo! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ See you on the flip side guys ✈️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What you need.... * 1 cup plain flour *1 tsp corn flour* 1/2 tsp baking soda * 1/4 cup rice malt syrup * 2 tbs of milk/mylk of your choice * 2 tbs melted butter or coconut oil * 2 tsp vanilla essence * 1 pack of pana salted caramel chocolate * 100g macadamias ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What you do.... Preheat your oven to 160C and line a baking tray with baking paper. Chop the chocolate & macadamias into small pieces. Set aside (tip crushing the macadamias with a meat tenderiser is a heaps quicker option) Place the flour, corn flour, baking soda, rice malt syrup, milk/mylk, butter/coconut oil, vanilla essence, half the chocolate and macadamias into a large bowl. Stir until a smooth dough forms and the ingredients are well combined. Place heaped tablespoons of mixture on the lined baking tray and flatten the tops with your hand. Press the remaining chocolate pieces into the tops of the cookies. Bake for 10-15 minutes until the cookies start to go golden at the edges. Remove from oven and leave to cool. Enjoy!
Was it false or misleading conduct that I told hubby we were having chicken schnitzel sandwiches for dinner? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Introducing my chicken schnitzel roll in a bowl. It’s everything you love about the schnitty sandwich. Just in a bowl, so you can sneak in more of the good stuff. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The recipe is over on the blog. Link in bio. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hope you guys had an awesome day!
A big HELLO to everyone who found me through @iquitsugar over the weekend. I was going to do one of those “10 things about me” posts, but telling you I fully support popcorn for dinner is probably all the insight you need 😜 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ And if you’re not so new around here, please accept this Honeycomb Popcorn recipe as a token of my appreciation. If I haven’t told you lately. You guys rock! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I Quit Sugar Friendly Honeycomb Popcorn What you need... 5 cups of popped popcorn (pop it yourself or buy a big bag of plain popcorn). 3 tbs butter 1/2 cup rice malt syrup (I use @pureharvest RMS because it doesn’t set off my sugar cravings, but you could try using honey for *actual* honeycomb popcorn). 1tsp vanilla essence 1/4 tsp baking soda ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What you do... Line a large baking tray with baking paper, place popcorn in a large bowl and pre heat oven to 110C. Melt the butter in a saucepan over medium heat. Add rice malt syrup and stir until just combined. Simmer for 4 minutes without stirring - the mixture should be lightly bubbling. Remove saucepan from the heat then whisk in the baking soda and vanilla. Pour the honeycomb mixture over the popcorn and then spread the popcorn evenly over the prepared baking tray. Bake for 45 minutes, tossing every 10 minutes. Remove from oven and leave to cool and crisp up. Enjoy!
Rounding out the week with this Creamy Pesto Chicken Bake recipe from the lovely Mel @frommylittlekitchen ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The only little tweak I made, was to seal the chicken in the air fryer, rather than a frying pan. Yes, the AF addiction is still real (just to clarify that’s AF for air fryer, as opposed to AF for anything else 😜 ) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I served the chicken up with some steamed green beans and @aldiaustralia goose fat roast potatoes. Those potatoes. As a friend. I’m telling you. Go there. Trust. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hope you guys had a great day. Now bring on Friday 🍷💃