Can we all just agree on one thing? We all have those days, sorry, WEEKS where baking just…doesn’t go the way we planned.
The inspiration is all there, right in front of our screen as we scroll endlessly through Pintrest and Foodgawker.
A few days of drooling fly away and BAM - we know exactly what it is we want to bake, or create. But the final execution? Not so golden.
Like the lavender shortbread bars I made earlier on in the week, with this pin in mind. Final outcome? If it were extracted and left to ferment, it would have made the ultimate perfume. That’s it. No melt in the mouth shortbread bars to share, sorry world L
Oh well. All in the past, right? Next time, there’s no doubt in my mind that whatever I bake will be worth it. So much so that when loved ones take that one bite (because that’s all it takes) they will puke rainbows. And enjoy it.
Nutella No Bake Cookies nearly didn’t make it on the blog. Back to the cookie board I go…
Then a day passed. Flavours and textures did their godly ‘thang’ and chewy chocolatey disks were born. After the third bite, the taste of Ferrero Roche’s suddenly crept up, just without the crunch from the wafer and hazelnut. The secret addition of cornflakes, totally made up for the sad fact that this isn’t a Ferrero. Sorry guys. But trust me, it works.
So I guess the moral of the story is never give up. Keep going. Seriously. Don’t stop until you’re happy.
The Recipe: Nutella No Bake Cookies
1 jar nutella (200g)
180g melted dark chocolate
60ml coconut milk
Makes 30 Cookies
Melt chocolate and set aside.
Spoon a whole jar of Nutella into a food processor with the blade setting. Pour cornflakes and coconut milk on top. Pulse until the chocolate has covered the cornflakes - 30 seconds.
Add the melted chocolate to the mixture, pulse until completely blended.
Remove mixture from the food processor and form into rounds with your hands.
Leave to set in fridge, or eat as is. Nutella cookies will last for at least 5 days in the fridge.
Love Em xx