In about November last year I got a bit of a hot weather cold/chest infection thing and deemed it unsafe to go to the gym. I’ll say that I was being considerate to fellow gym members and not wanting to spread the germs (that’s my story and I’m sticking to it). Then December rolled around and the weather was so nice that I much preferred walking outside to being inside the stinky gym so I put my membership on hold until after my beach break.
On Monday morning I got straight back to it. Let’s just say I’ve had trouble lifting my cup to my mouth and sitting without lowering myself into the chair like an old woman ever since. It has been tough. My re-introduction to the gym has been made slightly easier by their new addition – free wi-fi. Ok I’m being 100% sarcastic. Why would anyone possibly want wi-fi at the gym? I would much rather my fees went towards and extra set of 4 & 5kg weights so that my gym friend and I don’t have to compete for them every morning.
I was even more annoyed when I drove past yesterday and saw a huddle of people across the road on their laptops making use of the wi-fi. I’m not impressed and of course I’ve sent off an email to the gym to let them know.
Despite my love-hate relationship with the gym, being a food blogger and doing a lot of eating means visiting there a couple of times a week is a must unless I want to buy a whole new wardrobe the next size up ever month or so.
Over Christmas I totally indulged. What’s a holiday without enjoying everything it has to offer? I probably should have shared my macadamia truffle recipe before Christmas but it’s good for any time of the year really. Originally peanut butter truffles, these were Australian-ified with some Aussie nuts.
I’ve been saving my macadamia butter up for something special the second I saw this recipe I knew it was the one. There’s not all that much work involved in making these little morsels of choc-nutty goodness.
All you have to do is mix everything up.
Then roll/squish the mixture into balls and let them set.
Then dip them in melted chocolate, sprinkle with some extra crushed macadamias for show and leave them to set.
I wrapped mine up as little party bags for our Christmas party last year. Egg cartons are just the right size for holding the little cases and the bits poking out that separate the eggs hold the cellophane away from the topping so the nuts don’t get knocked off.
Inside the truffle is quite a treat. Under the glossy dark chocolate layer you will find a crunchy centre that snaps, crackles and pops. Just one is enough to satisfy any sweet craving. Enjoy!
What about you? What do you think anyone could possibly need wi-fi at a gym for?
- 1 cup macadamia butter
- ¼ cup butter, softened
- 1 cup icing sugar
- 2 tbsp cocoa
- 2 cups rice bubbles
- 1½ cups roasted macadamia nuts, crumbled
- 200g dark chocolate
- 1 tbsp butter
- In the bowl of an electric mixer, beat the butter and macadamia butter together until smooth.
- Add the icing sugar and cocoa and beat them through.
- Add the crumbled nuts (except about 2 tbsp) and rice bubbles and mix just until combined.
- Transfer the mixture to a bowl and refrigerate for at least and hour.
- Line a tray with baking paper.
- Form the mixture into small balls and place on the tray then pop it back in the fridge for an hour.
- Melt the chocolate together with the butter.
- Cool until it slightly thickens.
- Dunk each ball in the melted chocolate and shake to remove the excess then put them on the lined tray.
- Sprinkle the top of each ball with the rest of the crumbled nuts.
- Return them to the fridge to set.
- Put each truffle into a small cupcake case.
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