Archive for the ‘Recipes’ Category

Hey honey bun!

Oh hello Spring – it’s still chilly enough that you can stuff yourself with filling, aromatic, good for any meal oatmeal honey buns infused with Verdant Tea’s Earl of Anxi. Yep, no joke. This is the good stuff folks.

I used local honey and a big bag of old-fashioned oats from the supermarket. A little from column A, a little from column B. Use what you have at your disposal – and believe me when I say that you will end up with a hearty bun to please most any palate.

Earl of Anxi Oatmeal Honey Buns

1/4 cup white sugar
1 tsp salt
2 tsp yeast
2 3/4 cup unbleached flour
1 cup rolled oats
1 1/4 cups Earl of Anxi from Verdant Tea
2 tbsp safflower oil (or oil of choice)
1/4 cup honey
1 egg for brushing (optional)
Oats for topping (optional)

Mix white sugar, yeast and salt in a large bowl. Add flour and oats and mix well.

Set the dry ingredients aside and brew your tea: 1 1/4 cups boiling water with 3 tsp Earl of Anxi tea for 5 minutes. You’re making a nice strong aromatic brew to add creaminess, depth and flavour to the finished bread. When tea is finished brewing, strain the tea leaves and melt in honey. Stir in oil and add the liquid to the dry ingredients. Knead until you have a smooth dough ball.

Place dough ball in an oiled bowl and cover with saran wrap. Let rise in a warm place until doubled in size.

Form dough into buns and let rise once more for 30 minutes.

When dough has finished rising, preheat oven to 350 degrees. Brush tops of buns with beaten egg, sprinkle a few oats on top and bake for 13-15 minutes or until tops are golden brown.

Enjoy with a pat of butter, a drizzle of honey or a teaspoon of marmalade!

A HUGE thank you to Verdant Tea for having me as a guest chef and allowing me to play with some seriously amazing tea. I’m so lucky to have worked with them on this three part series. Happy Spring everyone!

2 Apr 2013

Earl of Anxi Oatmeal Honey Buns

Author: DaisyChubb | Filed under: Recipes, Tea


I cannot in good faith call these just “pumpkin pancakes”. They are sooo moist, creamy, filling – rich! Amazing topped with whipped cream, the perfect amount of spices – I could go on. I’ve tried many pumpkin pancake recipes – this one is THE ONE.

You may be able tell from the photos that I’ve been hanging on to this recipe for a while – don’t let the leaves of fall stop you from making this all through the winter! It is amazing – I’m working on a waffle version, but something about the moist texture of pancakes just lends itself to perfection. Give it a try!


Pumpkin Pie Pancakes

Recipe adapted from Closet Cooking

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1  tsp cinnamon
pinch of nutmeg
pinch of cloves
1/4 tsp salt

1 egg
1 cup buttermilk (or plain milk)
1/2 cup pumpkin puree
2 tablespoons olive oil (or melted butter)
1 tbsp brown sugar

Whipped cream (optional)
Maple syrup, the real stuff (optional)

Mix dry ingredients (flour, baking powder and soda, spices and salt) in large bowl. In a separate bowl whisk all wet ingredients and brown sugar together. Add dry ingredients to wet and mix gently until just barely incorporated.

Heat a pan over medium heat. Add batter and flip when batter starts to bubble! I love the dark orange colour of the cooked pancake – yum.

Serve with a pat of butter, whipped cream and real maple syrup!


7 Jan 2013

Pumpkin Pie Pancakes

Author: DaisyChubb | Filed under: Recipes


The time has come for another delicious partnership with Verdant Tea! This time we bring you a dessert fit for a king and queen: Laoshan Green infused Tres Leches Cake.

If you’ve never had the pleasure of tasting a Tres Leches cake, allow me to give you an idea of the experience: Essentially it’s a sponge cake soaked in a mixture of three milks – we’ve upped the ante and steeped Laoshan Green in the milk mixture! The result is a tender, luscious cake that couldn’t be dry if it tried.


The recipe was adapted from the infamous Pioneer Woman’s recipe for Tres Leches. The idea for this recipe was part inspired by Bonnie, a good friend from Steepster, when she mentioned steeping her Laoshan Green in milk and popping it in the freezer for a creamy, icy treat. When I think of creamy desserts, Tres Leches cake is one of the first things that pops into mind. After tasting a milky Laoshan Green, it was clear the flavour would be an amazing delicious to this classic Mexican dessert. Like a sweet and vegetal ice cream, the milky cake has an added level of depth – a hint of savoury to cut through the sweetness of this decadent treat. The straight tea itself has notes of cream, so it is only enhanced when paired with milk.



Laoshan Green Tres Leches Cake
Adapted from The Pioneer Woman


1 cup all purpose flour
1.5 tsp baking powder
1/4 tsp salt
5 large eggs
1 cup white sugar
1/3 cup Laoshan Green infused milk
1 tsp vanilla
1 can sweetened condensed milk
1 can evaporated milk
1/3 cup Laoshan Green infused milk
Whipped cream to top (optional)
Stone Ground Laoshan Green to top

Begin the recipe by infusing just over 2/3rds of a cup milk with Laoshan Green to create your concentrate. Add 3 tsp Laoshan Green to the milk on the stove top – simmer over low heat (do not boil) until desired strength! Taste little sips as you go – I simmered for 10 minutes over very low heat, then strained the leaves and transferred to the fridge to cool.

Now make your cake! Preheat the oven to 350 degrees. Grease a 9×12 cake pan liberally.
In a large bowl, mix dry ingredients (flour, baking powder, salt). Separate the eggs: In a separate bowl, beat yolks only and 3/4 cup sugar together until pale yellow. Add Laoshan Green infused milk and vanilla: combine. Add wet ingredients to dry and stir gently until just combined. In a new bowl, beat egg whites until soft peaks form. Add the last 1/4 cup white sugar and beat until stiff. Fold egg whites into batter and pour into baking pan and bake for 35-45 minutes.

While cake is baking, mix condensed milk, evaporated milk and remaining Laoshan Green milk.

When cake is done, let cool completely. You can leave it in the pan or remove onto a high rimmed serving dish. Poke cake with fork or chopstick all over to create holes for the milk to seep into – don’t be shy! Pour entire amount of milk all over the cake, paying special attention to the corners and sides. Now is the hard part – let the milk soak in for 30 minutes to 24 hours in the fridge. The cake will act like a sponge and absorb the liquid with time.

Top with whipped cream and sift stone-ground Laoshan Green to serve. Serve chilled with a piping hot cup of Laoshan Green 😉



21 Dec 2012

Laoshan Green Tres Leches Cake

Author: DaisyChubb | Filed under: Recipes, Tea

It’s such a rainy day today! Ugly rain, no sun, a little bit of frozen… come on where is the snow?! haha!

It doesn’t quite feel like winter – but I am SO ready for it. No matter, whatever it is, it’s officially Soup Weather!

What better soup to warm you up from the inside out than Lasagna Soup by Our Best Bites! One of my favourite recipe sites, Our Best Bites has never failed me. I think what drew me to this soup were both the simple ingredients that I had on hand already, but also how unique and delicious it was sure to be! Oh and it is.

I just finished a giant bowl – it was oh so good! I did make a few changes to the original recipe, mostly because of what I had on hand. The only extra thing I had to buy was Ricotta – a delicious cheese I have never before had to buy! It won’t be the last 😉


The one detail about this recipe that may turn people away is the amount of steps to putting  a bowl of soup together. Don’t fear! If we were eating the entire batch of soup right now (aka we had company), I would happily toss the dry noodles into the soup for the last half hour as it simmers, and there you have it – only one extra step instead of two! Trust me – it’s worth it!

What is that extra step? Well, after cooking up the soup base of italian sausage, tomatoes, spices and chicken stock – I boiled the pasta separate so that it would freeze easily and the pasta wouldn’t get soggy or fall apart. You start your bowl off with a creamy serving of a mixture of ricotta, parmesan and cheddar, add the noodles, and ladle the chunky soup over top! There you have it – an amazing bowl of soup chock full of garlic and spicy to boot! It almost turns into a cream soup when the cheese melts and incorporates into the broth. Amazing.


Lasagna Soup

Recipe Adapted from Our Best Bites – click on over to see the original recipe!


1 package Italian Sausage (I used HOT, but go as spicy as you like!)
1 green pepper (chopped)
4 cloves of garlic (minced)
1 heaping tablespoon dried Basil
1 heaping tablespoon dried Oregano
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste (I used garlic flavoured)
1 large can diced tomatoes
6 cups chicken stock
Pasta (I used bowtie! Try breaking up pieces of lasagna noodles)
salt/pepper to taste

Cheese mixture

1 package Ricotta cheese
1/2 cup Parmesan cheese
1/2 cup shredded cheese (Mozza would be perfect! I used Old Cheddar)
salt/pepper to taste

Mix everything in the cheese mixture together and pop in the fridge until you’re ready to serve!

In a large soup pot cook Italian Sausage until done. Add chopped green pepper to the pot (original recipe calls for chopped onion, I didn’t have any but it’s a great thing to add too!) with garlic, dried herb and cayenne. Add tomato paste and stir to combine. Cook for 5-10 minutes until spices are fragrant and paste has started to caramelize.

Add full can of diced tomatoes and chicken broth. Stir everything together and bring to a boil – once boiling, simmer over low heat for 30 minutes. If you prefer, add your pasta now to cook while it simmers. If not, cook your pasta separately!

Prepare your bowl with as much of the cheese mixture as tickles your fancy (I went for just over a 1/4 cup) and put the cooked pasta on top. Spoon the hot soup over top, add salt and pepper and let the cheese melt a bit. Dig in and be vocal about it! mmmmm

10 Dec 2012

Recipe: Lasagna Soup

Author: DaisyChubb | Filed under: Recipes

I am absolutely delighted to partner with Verdant Tea for a short series of recipes featuring their amazing offerings!

What better tea to begin our journey than Laoshan Black – a year-round favourite, Verdant signature and a staple in many tea cupboards! This autumn harvest of Laoshan Black is as delicious and unique as the past harvests have been – thanks to the hard work and graciousness of Laoshan Village’s He family. David, from Verdant Tea, had the great pleasure of visiting the farm recently – click over to watch a short video of the breathtaking tea fields!

Laoshan Black was an easy pick to pair with pumpkin in this multifaceted, extremely creamy and velvety soup. The ingredient list seems simple, but the depth of flavour provided by the Laoshan Black is unmatched. The hint of spice from the cayenne pepper is reminiscent of a rich mole sauce, highlighted by the melted chocolate taste and aroma of the tea. Sweet and savoury with classic flavour profiles -this soup would be an amazing holiday appetizer or an easy potluck dish! At the very least, a creamy companion on a grey day.


Laoshan Black Pumpkin Soup


3 1/2 cups Pumpkin Puree (or 5 cups homemade pumpkin puree)
1/4 cup maple syrup
2 cups chicken or vegetable broth
2 cups strong brewed Laoshan Black tea
1 cup evaporated milk
1/3 cup softened cream cheese (optional)
1 tsp garlic powder
1 tsp salt
1/4 tea onion salt
1/8 tsp cayenne pepper


3 tbsp maple syrup
1/4 cup strong brewed Laoshan Black
Heavy cream (optional)
Toasted pumpkin seeds (optional)

Begin by brewing your Laoshan Black according to the western brewing instructions on the Verdant Tea website, but use more leaves – Steep 2-3 tsp of tea leaves in a large brewbasket or pot, resteeping until you have around 3 cups of tea. Taste as you go – you want a brew with a strong flavour profile to cut through the strong pumpkin flavour. I judged mine by deep malty chocolate tones, tingling cinnamon and sweet caramel. A thick mouth-feel coats the tongue and enlivens the senses, with a lingering taste of smoky madagascar vanilla (think tonka bean, the sultry cousin of the vanilla bean). This quality of brew created a perfect balance of flavour in the finished soup – but don’t be afraid to experiment and taste as you go!

Combine pumpkin puree, maple syrup, 2 cups broth and 2 cups Laoshan Black in a large stock or soup pot. Simmer over medium heat until heated through, allowing the flavours to mingle and the pumpkin to caramelize. Stir in evaporated milk, softened cream cheese and spices to taste. Remove from heat.

Blend soup in batches with an immersion blender or one cup at a time with a regular blender. Return soup to pot over medium-low to heat while you prepare the sweet drizzle.

Combine 3 tbsp maple syrup and 1/4 cup Laoshan Black in a pan and simmer about 5-10 minutes until reduced by half.

Ladle hot soup into bowls (or be cheeky and use tea cups) and serve with a tsp of drizzle, heavy cream and pumpkin seeds. Salt and pepper to taste, or add a pinch of cinnamon!

7 Dec 2012

Laoshan Black Pumpkin Soup

Author: DaisyChubb | Filed under: Recipes, Tea

Is it too early to be thinking about Terry’s Chocolate Oranges? Never! I love them – I think that next time I make these cookies, I will chop up a Terry’s Chocolate Orange and add it instead of the chocolate chips.

What can I say? These cookies are AHmazing! Deep and rich (almost like a brownie that melts in your mouth with gooeyness, not chewyness!). The orange is zesty and yummy. The recipe is so darn easy, it’s almost criminal.

I’m baking a few more of these in the oven as I type. I’m also eating a bowl of peas. Right now, they are equally delicious! I don’t know, my taste buds are strange. Don’t worry, the cookies don’t taste like peas.

I honestly don’t know what else to say. Oh! I will say this: If you want a SUPERYUMMYAMAZING treat – dip this cookie in whipped cream. Or top it with it. Or use them to make ice cream sandwiches. They just call out for a yummy cream and it works baby! It works good. Eat dem!

Double Chocolate Orange Cookies
Recipe adapted from Allrecipes

Makes approx 2 dozen


1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 tbsp orange zest (or more! The zest of a full orange)
2 tbsp orange juice (I squeeze it out from half of the orange)
2 eggs
1 tsp vanilla
2 cups flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips (or a chopped up Terry’s Chocolate Orange!)

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

In large bowl, beat butter and sugar until light and extra fluffy! Add zest and orange juice and beat some more! Beat in eggs 1 at a time and add vanilla. In a separate bowl, mix flour, cocoa powder, baking soda and salt. Mix the dry ingredients with the wet until fully incorporated – now add your chocolate chips! If you’re not scared to eat the dough, it tastes SOGOOD! A good hint that the cookies will also be amazing 😉

If the dough isn’t too sticky, roll about a teaspoon of dough into balls and place on sheet (It helps to stick the dough in the fridge for a half hour if you want to roll!). Alternatively you can drop teaspoons of dough right onto the sheet! Bake for 8-10 minutes and let cool on baking sheet. Now enjoy your chocolate orange heaven :)

Hint: Don’t overcook the cookies! They stay soft if you underbake (think 8 minutes) for a few days.

6 Nov 2012

Recipe: Double Chocolate Orange Cookies

Author: DaisyChubb | Filed under: Recipes

Alright friends, I am more than well aware that my posting schedule has been… “unique” as of late.

That will be remedied come Monday, I promise you! Until then, here are some awesome recipes from other people that I’ve been dieing to make on Pinterest! I only Pin things I would and could actually make, no matter how delicious something sounds – if I can’t make it, I won’t pin it.

If that interests you at all, feel free to Follow Me and we can be friends!

(Photos taken from the Pinterest links, all photos copyrite the individual blogs. If you see a photo and would like it taken down, pop me an email!

Coconut Margarita

Sushi Salad by Two Peas and Their Pod

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breast

Banana Bars with Whipped Cream Cheese Frosting


And last, but certainly not least,

Layered Pumpkin Pie Toffee Cheesecake by Our Best Bites

27 Oct 2012

Pinterest Post! I wish this was my meal.

Author: DaisyChubb | Filed under: Recipes

Whaaat why is life so self-hectic right now?! It’s not at all – what am I talking about… well I’ve given myself a cyclical routine – study LUSH products, go to customer service job (4MOREDAYSTHENIAMFREE), watch horror movies while making Christmas crafts, wash dishes, repeat. They’re all small things, but I’m just happy to be actually doing them! Oh, I guess throw a little Team Fortress and Battlefield 1943 in there as well.

On one of my breaks, I finally got around to making a Pinterest recipe I’ve been dreaming about making. Wow, it was so easy – and also turned out way more delicious than I could have ever imagined. I did over cook the caramel a little bit, but it was still tasty and now I know for next time! Oh – hey, want to know the recipe?

Mini Pineapple Upside-Down cakes! eee!

So cute. Well… cute in an ugly way, like most dogs. 😛 Sorry if I lost some followers on that one.

They really are easy, and although I think a Pineapple Upside-Down cake is one of the ugliest desserts ever – it’s soooo tasty! Oh my! Throw in a healthy amount of Rum, it tastes even better that way 😉

I used “fresh” pineapple! I’d been saving it in the freezer for a special recipe. I was also afraid I had filled the muffin tin too high – but they didn’t overflow at all – it was the perfect high actually – it’s about half an inch from the top.

Without further babbling – here’s the recipe!

Mini Pineapple Upside-Down Cakes (Cupcakes)

Adapted from Big Mama’s Home Kitchen via Pinterest!
Makes 8-10 cupcakes


2/3 cup white sugar
2 tbsp dark rum (optional but delicious)
4 tbsp pineapple juice (or extra rum!)
1 tbsp vanilla
2 eggs
2/3 cup flour
1 tsp baking powder
1/4 tsp salt

1 can pineapple (rings or pieces… or fresh! I used fresh and just squeezed some juice out. mmm)
Marachino cherries (optional – I had none!)
1/4 cup butter
2/3 cup brown sugar

Preheat oven to 350 degrees F. Grease your muffin tins liberally.

In a large bowl, cream together sugar with rum, vanilla and pineapple juice. Beat in eggs one at a time. Add flour, baking powder and salt and mix until just combined. Set aside batter while you make your topping.

Topping time! Add brown sugar and butter to a pan or skillet and let melt over medium heat- stir once! When it starts to bubble – let it cook for 1 minute only. Time it well and don’t stir! After one minute, immediately add to the bottom of 8 tins to be safe, in case there’s only enough batter for 8! You can make more if you have more batter left over).

Place some pineapple bits and marachino cherries (if you have them) on top of the caramel and fill muffin tins to just over 3/4 full. Repeat by filling more tins until you’re out of filling.

Bake for 20 minutes, or until a knife inserted into a cake comes out clean. Remove from oven and let cool for 3 minutes. Prepare a sheet of parchment or aluminum foil (to minimize mess) and, after running a butter knife around the edges, invert onto the sheet! Now you can let them cool and eat them up! They will be messy but ohh soo worth it. The more rum the better! Serve alone or with icecream.


24 Oct 2012

Pinterest Recipe: Mini Pineapple Upside-Down Cakes

Author: DaisyChubb | Filed under: Recipes

Before we do anything – I totally have to give credit for this recipe idea to Bigelow (Aisling of Tea) on Steepster! We both ordered the Gingerbread Matcha from Red Leaf Tea – after tasting it, I thought it had a pretty strong ginger flavour – but did add a bit more powdered ginger to it for a bigger kick!

This would be awesome in a molasses-type ginger cookie (my fave kind), but if you want the green (aka zombies) to show up – stick with a light sugar cookie base. Some food colouring would have been nice too, but I have none! So these are “au natural” – coloured with matcha only.

You can totally use regular matcha – just add more ginger powder to taste!

I wasn’t a huge fan of the flavour, but everyone raved about them at our Friendsgiving party – so I just have judgmental taste buds.
Man it’s too true – I really do!
Anyways, I just made a simple white glaze to ice them – it added just the right amount of sweetness to go with the ginger & matcha flavour :)

This creepy face totally happened by accident!

I didn’t have a cookie cutter, so I just used the sharp tip of a knife and cut very gently. Then I got bored, so I made round cookies. haha! I recommend rolling the chilled dough out between 2 pieces of saran wrap – minimal cleanup, and you can re-use the saran wrap for each bit of dough, and also use it to wrap up the extra in the freezer.

So those are all of my tips! And now, without further ado – the recipe for Zombie Gingerbread Men! (Also known as Matcha Ginger Sugar cookies!)


Zombie Gingerbread Men (Matcha Ginger Cookies)

Recipe adapted from All Recipes, inspired by Aisling of Tea

Makes approx. 30 cookies


3/4 cup softened butter
1 cup white sugar
2 tbsp matcha powder (use Gingerbread Matcha for more ginger flavour!)
1 tbsp ground ginger
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt


1/4 cup icing (powdered) sugar
1 tsp milk (or vanilla extract, or lemon juice – any liquid!)
Matcha for topping (optional)

Dough must be chilled, so don’t preheat the oven yet!

In a large bowl, cream butter and sugar. Add matcha powder and ground ginger, add more to taste! Beat in 2 eggs one at a time and add vanilla (also to taste!). Add baking powder and salt, and gradually add flour. You will have a rather thick dough – perfect for rolling! Now toss your dough in the fridge for about an hour – you want it to be very cold my friends.

After dough has chilled, preheat oven to 400 degrees F. Line baking sheet with parchment paper. Roll out dough to about 1/4 – 1/2 inch thick. Using a cookie cutter, or the sharp tip of a knife, cut our your men. Alternatively, or if you get tired of manually cutting out gingerbread men, use a cup to cut out rounds! For ease, roll out dough between 2 sheets of wax paper or saran wrap. Place on cookie sheet and bake for 6-8 minutes.

While cookies are cooling, make your glaze! I added the 1.4 cup of icing sugar directly into a ziplock bag with a splash of milk, then mashed and mixed it around until it created a glaze. If it’s too thick, add more milk! Too thin? More sugar. Then snip off a tiny bit of the tip of the bag and decorate away!

While the icing sets, sift some matcha on top to finish. This step is optional – I used some Madagascar Vanilla matcha for a bit of sweetness and contrast – I also thought it looked cool.

These cookies are a little labour intensive, but it was a fun experiment and I’m glad my friends liked them! They also photographed pretty well 😉 Be creative with your food friends, and Happy Halloween!

21 Oct 2012

Recipe: Zombie Gingerbread Men (Matcha + Ginger)

Author: DaisyChubb | Filed under: Recipes, Tea

I have no idea what to call these cookies. They are SO full of goodness!

For example: Nutella, Oats, Coconut, Chia Seeds, Nuts, Peanut Butter, Chocolate – but the best part? It’s totally customizable! A classic cookie could have nothing but Chocolate, Nutella and oats. I’ll post my version of the cookie – you guys can post your versions in the comments section! I would LOVE to get some more ideas for delicious No-Bake Cookies.

The most important characters!

Here is the most important picture of the post! A rolling boil ensures your cookies set up properly. Cook too long and the cookies get crumbly, don’t cook it enough and they won’t set up! Here’s  my trick:

Sometimes these cookies are called “One Minute Cookies” because you have to boil the chocolate mixture for one minute. That means a Rolling Boil, not a piddly little bubbly thing. The way I time it is, as soon as I start to see big bubbles, I time the mixture for One and a Half minutes. This ensures that I get a good fast and rolling boil for the full minute. After the minute and a half, remove from heat and stir in your peanut butter, nutella and vanilla and pour over the dry mix!

You’ll want to mix all the dry ingredients together in a bowl like this, the pour your stove-top chocolately goodness over top and mix:

Now drop your sticky mess into spoonfuls on a cookie sheet! Leave them for about an hour until set. Read on below for full instructions!


No-Bake Nutella & Oat Cookies


1 cup white sugar
3/4 cup brown sugar
1/2 cup butter
1/2 cup milk
4 tbsp cocoa powder
1/2 cup Nutella
1/2 cup Peanut Butter (or just use more Nutella!)
1 tsp vanilla
3 – 3.5 cups quick-oats
1/2 cup coconut (optional)
2 tbsp chia seeds (extremely optional, I just added these because I had them!)

Lay out 2 large pieces of wax paper or parchment paper – set on a kitchen table or somewhere they can sit to cool down and set!

In a large bowl, combine oats, coconut and chia seeds (or just oats. Start with 3 cups, you may need a little more!)

In a saucepan, place butter, sugars, milk and cocoa powder. Bright to a boil over medium to medium high heat (I go for about 6 or 7), stirring only once or twice to combine, but once it starts boiling stop stirring and time for 1 and a half minutes. (See up for a picture of what a rolling boil looks like!). Remove from heat and stir in peanut butter and nutella until melted. Add vanilla.

Immediately pour over the oat mixture and stir to combine! If it seems too runny, add more oats, but remember that they will set up and “harden”. Spoon onto wax or parchment paper and let sit until set (about an hour).

They get better every day – they should not be crunchy, just chewy and gooey and I can’t think of another rhyming word but they are AMAZING!

13 Oct 2012

Recipe: No-Bake Nutella & Oat Cookies

Author: DaisyChubb | Filed under: Recipes