As winter makes itself known here in New Zealand I find myself scouring the web for gumboots. My days traipsing through the rain would be made so much better if my tootsies were kept warm and dry buy some Hunter Wellington Boots! I’m not sure where you can by them in NZ but ASOS has a great selection of the boots as well as the cuddly socks that go with them.
What do you think of this trend? Would you wear them as everyday boots?
My guy can’t stand the thought of me wearing them and thinks they belong on the farm… I think I’ll get some anyway. Would the men in your life understand this trend?
I hope your day was dressed in pixie dust!
Ever find yourself eating most of the cookie dough before it even gets into the oven?? These delicious cookie dough truffles are made to be devoured raw! They’re egg free so they don’t need to be cooked! This recipe originates from The Cookie Dough Lover’s Cookbook and I got this version off bakerella.com! Enjoy! x
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
Mix in milk and vanilla.
Add flour and salt and mix on low until combined.
Stir in chocolate chips.
Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
Melt chocolate melts following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.
Makes about 30.