I found something I am not very good at this past weekend. Lawn bowls!
I really wanted to love it but I didn’t really like trying to get close to a white ball without hitting it. I am probably hiding my lack of skill with my lack of interest but WHATEVER.
I did, however, thoroughly enjoy sitting on the side sipping cider and eating real Italian sausages on a roll from Smithfield (Italian food mecca) that my friend drove to out of his way to buy before coming to bowls.
It’s safe to say my friend and I have a real food love in common.
Another real food? COOKIE BUTTER.
Some would disagree, but pfft to those naysayers. I actually baked the damn cookies that went into this cookie butter from scratch.
Then blended them with other glorious ingredients such as butter and sweetened condensed milk and HELLO. You have gingerbread cookie butter.
You also have my very first contribution to the Christmas treat circuit of 2015. Hai!
I am a late comer to the whole cookie butter scene only having Speculoos spread like 3 months ago. But don’t worry, I am becoming a pro.
Maybe it’ll be the same story with the lawn bowls?
- 200g gingersnap biscuits/cookies
- 60g butter
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- Place all ingredients in a blender and blend until smooth.
- You may need to add water to help it blend- I didn't as my cookies were still warm and it blended really easily!
- I used this recipe to make the cookies! http://www.joyofbaking.com/Gingersnaps.html
Thanks so much to the generous folk at Russell Hobbs for this Performance Blender. I’ve been using it to make smoothies and nut flours and other blended things and it is AMAZING. Keep a look out next week to WIN some Russell Hobbs AND other goodies!