Wow, what a week so far. We had our Booth at the Rubberstamp Expo this past weekend and it was so great to meet up with many of our old customers and connect with new! Cheryl and I love working the expo and we hope to make it back again NEXT year. You can check out the photos of our booth on my Facebook Page.
We've also had the stomach flu making inroads into our home this week. I got home from our Catalog Premier event (which was awesome BTW) to find that Adria was one sick puppy and my dear husband is always one to count on, in an emergency. He had the sheets changed, the floor and carpet scrubbed and Adria tucked back in bed and as the old adage goes, "no good deed goes unpunished", he's down for the count tonight. I cannot not, will not get sick as I'm "on" at the hospital tomorrow night and we leave for our Western Carribean cruise on Sunday. Groan…let's think lots of positive, stomach settling, healing thoughts.
Leda has had her kittens this weekend too and so that's pretty exciting. They are getting cuter by the day and we are anxiously waiting for them to open their eyes. So, I haven't done much stamping yet this week and so you'll have to settle for a recipe. It's Whatever Wednesday anyway.
This was a great recipe that was shared by a friend. We've made them exactly as the recipe called and have also substituted the Peanut Butter for Nutella so Ella can eat them too and of course, we used honey and I didn't have any chia seeds..I have no clue what those even ARE! The kids love them for a quick breakfast on the way to school or after.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 3 dozen
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup honey or maple syrup
- 1 Tbsp. chia seeds (optional)
- 1 tsp. vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.