{Cook & Hack} Cookies for days

As a mum to four I am always on the lookout for easy ways to make lunchbox prep just that little bit easier. It not only means the kids are fed (WIN) but also that I maintain my sanity (Bigger WIN).

Today’s tip is for freezing cookies.

I often find myself going back to the same recipe and just altering it, depending what’s in the pantry. I have listed the recipe I use below, it is one of those recipes that has been changed over the years but seems to keep going through the years. Having said that, I imagine most cookie recipes would be adaptable to this method.

I will make this recipe, then plonk it onto baking paper ->


Next roll into a long sausage and cut in half ->


Roll the logs in baking paper, then surround with glad wrap ->


Write on them (if you choose) then whack them in the freezer. I don’t know officially how long they last, but we are yet to find some that don’t unfreeze well.


Simply pull them from the freezer about 30 minutes before you want to use them. The beauty of the freezer-roll-idea is that you can just cut little discs to put on the baking tray.

These little cookies made a great addition to the school lunchboxes.



250g butter (softened)

1/4 caster sugar

1/2 can condensed milk

2.5 cups of self-raising flour


Preheat oven to 170º

Step 1: Beat together the sugar, condensed milk and butter.

Step 2: Slowly add (and stir) the flour.

Step 3: Mix in any additives you have in the pantry. (See hint below)

Step 4: Place teaspoon size balls onto a lined baking tray and slightly push down.

Step 5: Cook for approximately 10 minutes in preheated oven.

HINT: Our common additions are sultanas, sprinkles, chocolate drops.
We also sometimes plop a dollop of jam or nutella on top of the cookies before going in the oven.

Cookies cook VERY quickly.
They are ready once they start to change colour.

{The Nest How-To) Beautify yourself DIY style

In an absolutely perfect world I would have unlimited money, endless sleep and infinite beauty supplies.

In reality, I have like 14 bucks, perhaps two hours sleep last night and a mascara that I am pretty sure expired in 2013.

So when I stumble across something almost luxurious that is relaxing, doesn’t cost a maserati and does not take a brain surgeon degree to create then I jump for joy.

Here we have discovered a DIY Homemade Rose Body Scrub Recipe WOO! scrub

This is perfect to make this weekend.

Plus, what a fantastic gift idea!

Happy creating (and ultimate relaxing) Nesters!


{The Nest Can Cook} Stuff my kids ate: Meatballs

I find that feeding little birdies has two extremes, firstly there is the I-can’t-get-enough-and-cannot-seem-to-fill-up. This usually occurs with fun, bland food like Vegemite sandwiches, biscuits and cheese.

Then on the other end of the spectrum is the mum-you-may-have-spent-five-hours-in-the-kitchen-but-I-am-not-going-to-eat-it-anyway situations.

As a secretive dictator (well, I tell myself I am in charge) I am always on the search for secret ways to hide nutrition in food that my birdies will actually eat. An imaginary gold star is also added to my chart if it is food that the hubby-bird and I enjoy as well.

Earlier this week the toddler-bird and I made Meatballs. Surprisingly enough, they were tasty, nutritious and devoured by both of the birdies.

Here is the recipe (p.s I use the word recipe VERY lightly, we did kind of make it up as we went along)


  • 500g mince (beef, chicken, turkey, pigeon whatever tickles your fancy really)
  • 1 onion
  • 2 garlic cloves, finely chopped
  • 1 zucchini grated
  • 1 carrot grated
  • 1/4 cup parsley
  • 1/4 cup rosemary (or to your taste)
  • 1 chilli, finely chopped (or not, depending on your family)
  • 1 egg
  • splash of barbecue sauce
  • 2 tablespoons tomato paste
  • 1 can of chopped tomatoes
  • several cherry tomatoes (we used the lonely few leftover in the bottom of the vege drawer)
  • Splash of olive oil


1. Mix mince, onion, parsley, rosemary, chilli, zucchini, carrot, egg, barbecue sauce and tomato paste together in a large bowl.

2. Heat olive oil in frypan on medium heat and cook garlic until fragrant.

3. Roll mince mixture into small balls (well, it’s up to you if you like big balls make them big!)

4. Brown the balls in the frypan until sealed

5. Add cherry tomatoes and stir around. Season with pepper and salt.

6. Once cherry tomatoes start breaking down and meatballs are nearly cooked, pour in canned tomatoes and bring to a boil, before lowing temperature to a simmer.

7. Simmer for about 20 minutes or until tomatoes have reduced.

8. Pour a glass of wine (or full sugar lemonade if you are really feeling dangerous)

9. Give yourself a high-five for being so awesome.

10. Serve with rice, or wholemeal pasta with a sprinkle of parmesan cheese on top. Cheers!meatballs copy

Both my birdies demolished it, as did the hubby-bird. Best of all the kiddies kept asking for more and they didn’t even realise they were eating vegies!

{do this} Learn a new trick at the Fox & Willow workshops

The fabulous peeps over at Fox & Willow will be hosting two workshops next weekend – Saturday 30th November and Sunday 31st November if you are looking for a little pre-Christmas inspiration.

The first workshop will feature Natural Pampering Recipes for you and your home. Fox & Willow will teach you how to make scrubs, bath teas and room sprays; using simple ingredients in your pantry & garden.

natural scrubs workshop

The second will include ‘The Art of Gift Wrapping’ (just in time for Christmas!). The team will teach you how to wrap like a goddess using items found at home & in the garden.

gift wrapping

Plus, because everyone loves a little show and tell you can take home with you a sample of each product you create on the day & a recipe collection of ideas.

Cost: $60.00 each or $100.00 for both days.

If you want some more information regarding the workshops you can email the team at: foxandwillowstudio@gmail.com

Happy learning Nesters!