Before I begin this post, let me get one thing straight. I do not depression eat. But I am a baker (so you have seen throughout my holidays) and therefore am in dire need of relieving my deflated self at the thought of going back to school. And it is no longer just school. It’s senior school. And whoever I talk to jumps to the conclusion that being senior school, I am in for the tough.
I didn’t say Year 12, I said Year 11. Remember?
But it does freak me out a little – a 17 year old me, peer support to little year sevens when I myself can remember that not-too-distance past? Hopefully getting my P-Plates. Ok, now I might need to eat because my heart rate has accelerated. Breathe… relax and remember – I can bake to relax :)
Anyway, before I go back to long days and early mornings (did you know I wake up at around 5am every morning NATURALLY? Talk about your body driving you over the edge…) I needed to prepare myself in two ways.
- I needed something to sustain me during those six hours of hard slog, 5 days a week for 40 weeks – and that is why I made these delicious Chocolate Malted Malteser Cookies – originally called Whopper cookies but here in Aus, we need the beautiful maltesers :) – I am a huge devotee of Geni from Sweet And Crumbyand inventor of this recipe!You will never realise how much self control I used not to eat one there and then, all hot and gooey from the oven – and me with being on such a chocolate malted kick too, I have no idea how I kept my hands away!I did however, make only 1/4 of the recipes (gives me the excuse of baking something else for school!) and therefore slightly changed it around giving me very dark and almost richer results – oops :P
- I used dark brown sugar instead of white (partial)
- I used melted butter
- I cut flour back to 1 1/2 cups (for full recipe)
2. I needed to indulge myself, seriously – but not so that my oversized uniform (which I really should adjust considering I am wearing it tomorrow…) becomes too tight. So I made one single pancake. And though it wasn’t as soft and fluffy as my usual recipe, it was quick and easy and perfect with real Canadian Maple Syrup and a scoop of Sara Lee’s Honeycomb Butterscotch Ice Cream – sorry make that 2 scoops in syrup…
Get the recipe right here :)
I am really sorry, I would like to post more but I have to *aargh* pack my bag and *aargh* charge my laptop and * aargh* wear a pea green skirt and pee yellow top – not cool, no cute school girl look here!
I would like to thank all of you for reading and enjoying my blog over this summer – it certainly is far from over and I promise I will try to blog as much as my work allows me (as unfortunately I am forced to make it my first priority). My posts sometimes will be very short with a few pictures and if I reply very late to any very welcome comments, I apologise in advance but I promise you – the quality of the posts will NEVER be compromised or of my baking :D
And to those who I have come to know on FoodBuzz, I will unfortunately only be making my share settings on every weekend since it is too much distraction for me to check out your posts every day (they are so delicious!) – I will attempt to comment as often as possible I promise! And I shall be sharing older posts so I don’t get forgotten in the vast community every couple of days as well!
And to those bloggers oblivious to FoodBuzz, it is the greatest sharing community online for bloggers – come check out my profile here and definitely get your account :)
Oh and just before I forget, have all your sharing settings been screwed over? I haven’t received a single share all day and every post sent out has not been received though it says ‘message sent’ – I have contacted them but fingers crossed it will work soon!
Wow what a long post :P
Old habits die hard and I will see you as soon as I can and for my very-excited-for guest post :D