Where would I be without the internet?
(Probably accomplishing a lot more with my life than I currently do…but let’s not dwell on that…)
I love how the internet is one massive encyclopedia for anything and everything you ever wanted to know (and how “to Google” has evolved into a verb.) I love how you can connect with family and friends on the other side of the world through the internet, email, Skype or…Facebook (I have a love/hate relationship with that thing at the moment).
But most of all, I absolutely love blogs; the ability to self-publish and share your ideas and thoughts with a wider forum is fantastic and the stuff of writing dreams. Name an interest, and you’ll find a plethora of talented people writing about that interest on a blog. Yes, perusing them can suck up a lot of time, but thank goodness for RSS and Google Reader (and ironically, Facebook…)
One of my favourite types of blogs is food blogs (what a surprise) and thanks to two particular blogs I’ve been able to try some great new recipes recently.
See those chocolatey bars at the top of this post? They’re Chocolate Peanut Butter Bars from Jessica’s blog, How Sweet It Is. This is a girl who works out hard, and eats hard too (she has a mouthful of sweet teeth, like me). After receiving a bag of peanut butter chips from the US recently, I knew I had to thrown those babies into something which allowed the chips to play the starring role. This is just the recipe to do that. I also added some toffee bits too, and they added a nice crunch and bursts of caramel sweetness (as if more sweetness was needed). They were a hit with my stamping class, and with Mr B’s workmates too. Nuts and I never used to be friends, but we get along quite well now, especially with recipes like this. Do try these bars, they’re a combination between a cookie and a brownie and the flavour will blow your socks off (and if you’re an Aussie wanting to try peanut butter chips, try getting there here.)
Jessica also inspired me to try this rather odd sounding combination:
Avocado Lime Muffins. I obviously don’t have access to the fabulous sounding Persian Lime Oil she used, but that didn’t stop me from trying these babies. The lime flavour in these muffins was amazing, so zingy and fresh. I must admit the texture turned out a little strange for me (sort of doughy, despite cooking them for longer than the recommended time, but this is a recipe I’d be happy to experiment with again. These muffins are vegan too…until you pair them with soft butter, as Mr B and I did.
And now, for something completely different…
Roasted Maple Cinnamon Almond Butter from The Edible Perspective. This is a recent blog discovery I enjoy, the writer, Ashley makes scrumptious-looking, healthy meals and takes beautiful photographs of them. Her bowls of breakfast oats make me salivate just by looking at them. She’s inspired me to eat a little better and to try some different recipes, such as this nut butter. She makes all sorts of nut butters, but the name of this one had me at Roasted. And Maple. And Cinnamon…well, you get the idea.
I could have eaten the almonds, roasted in maple syrup, just on their own, but I proceeded with butterising. I think my food processor was about to die in the end, but the finished product…at first, I wondered what the fuss was about, and then over the next few days the flavours began to develop…wow. Incredible. I’ve used this on toast, and also on my own oats (though mine aren’t as amazing looking as Ashleys)! I think I need to investigate an industrial strength food processor…
I’m sure I will post more blog-inspired baking at some point (considering how stuffed my to-try folder is with print outs). But thanks for the recent inspiration, Jessica and Ashley!