Of course it was Valentine’s Day yesterday, and I received my first ever roses delivery (ahhh!) Not being a fan of all the romantic slush, all I wanted was (obviously) a really yummy dinner. Of course that means cooking it myself!
Roses are red
I decided to cook my first EVER steak (shock horror) followed by melt in the middle chocolate puds. Basically my dream dinner. I cooked the steak in a pan with olive oil and garlic seasoning.
My medium rare steak
The boyfriend’s well done steak!
After a gorgeous main course of steak with roasted sweet potatoes, asparagus and beans, it was time for the main event.
Melt in the middle chocolate fondant puds served in my new Le Creuset dishes.
Melt in the middle chocolate dessert
The original recipe was for 8 people, so I halved it and made 2 puds in my rather large ramekins! I also made these dairy free.
- 100g dark chocolate
- 100g margarine
- 2 eggs
- 2 egg yolks
- 55g caster sugar
- 30g plain flour
- 1tsp vanilla extract
- Melt the chocolate and butter in bain marie
- Whisk eggs, yolk,vanilla and sugar until doubled in size
- Fold in chocolate and margarine mixture when cooled
- Sift in flour and fold together
- Spoon into ramekins
- If using extra large ramekins like mine for only 2 puds, bake for 19 mins on 180oC. If making 4 puds, bake for 15 mins
- Serve with custard, cream, or ice cream!
Little pots of joy
Please sir, can I have some more?
I might have finished mine rather too quickly and stolen a cheeky spoonful of the boyfriend’s… but that’s why he loves me right?!
Did you make or get made anything special yesterday?
Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes
Pumpkin Pancakes with caramel drizzle
These were delish!
- 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
- 2 dollops (heaped tablespoons) of fat free greek yogurt
- 8 eggs
- half a tsp of bicarbonate of soda
- some vanilla bean paste
- 2 tsp of cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
- I used a few sprays of fry light but you can use butter in a frying pan
- Scoop the batter in (I used an ice cream scoop)
- When the pancake bubbles up on one side, flip it
Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!
Stacked with berries and drizzled with sauce
These definitely fuelled my snowy 7-mile walk on the heath!
Walking with Kolo the snow dog
On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)
- 35g porridge oats
- Quarter american cup pureed pumpkin
- Splash of skimmed milk
- Tbs sweetener such as splenda
- 100 ml water
- tsp cinnamon
- dash of nutmeg
- splash of vanilla esscence
- Combine all ingredients and mix until combined
- Pour into a heat-proof ramekin
- Bake on 200oC for 20 mins
- Turn up to 250oC for last 5 mins for a crispy top
- Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
I hope you enjoy! Whats your favourite weekend breakfast?
Hi Cake Snobs! As some of you may know, I’ve changed my diet since the end of August this year to try and be a bit healthier. Of course i’m still making/baking cupcakes which means still having a taste but it means that the other aspects of my diet are better. Yesterday I reached my Club 10 award in Slimming World, which means I’ve lost 10% of my body weight. I’m really happy and hope it will spur me on further! So without further ado, here’s some recipes I made for last night’s SW buffet:
Lemon Meringue Pie:
Syn free LMP
- 500g Quark (fat free cream cheese)
- Juice & zest of 1 and a 1/2 lemons
- 6 tbs sweetener (I use splenda)
- 5 egg yolks
- Beat this in a bowl and spoon into silicone cupcake cases or ramekins
- Bake in the oven at 180 degrees celsius for about 14 mins
- Whilst this is happening, whisk remaining egg whites (5) with a squeeze of lemon juice until it forms soft peaks, then add in about 4tbs sweetener and vanilla essence.
- Once “pies” have been baked, pipe or spoon this mixture on top and bake for a further 8 mins.
- Serve once slightly cooled.
Take a bite of pie!
I’ve also been enjoying breakfast, and my favourite weekend treat is to kick back with a bowl of special porridge, which I make as normal but add a dash of cinnamon to the oats/milk/water whilst cooking. Once the porridge is made, I drizze some Walden Farms sugar&fat free caramel syrup over it and add a handful of fresh raspberries. DELISH!
For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!
On Wednesday night I was the lucky recipient of 2 tickets to the Gu Puds and Nicholas James chocolate & diamonds evening.
I was promised a masterclass in both these subject, and that is definitely what I got! We arrived at Nicholas James, a beautiful contemporary jewellery store on Hatton Gardens.
Here we were greeted by a sweet array of smoked salmon and CHOCOLATE (yes you heard right!) blinis.
However weird they might sound, they tasted delish!
We were also treated to a strong but delectable chocolate martini which we sipped until we felt rather tipsy!
We were then treated to a diamond masterclass by the founder of Nicholas James. I also fell in love with a stunning pair of diamond earrings – similar to those below (a casual £2.5k and 2 months salary for me!)
Then Gu head chef Fred talked to us about chocolate and his time at Gu, whilst we sampled gorgeous chocolate canapes that included chocolate raspberry tarts and raspberry choux pastry buns.
The sea-salt caramel edible diamonds were my favourite sweet of the evening.
We were even presented with a huge goodie bag at the end of the evening! (PS the best goodie bag i’ve ever received!)
I want to say a massive thank you to Gu and Nicholas James for selecting me to be a part of this evening, and just want to let them know i’m always free for another fabulous evening!
Yesterday was valentine’s day, so of course I had to make a yummy dessert – gluten free and containing chocolate! I made hot choccy fondant pots!
So my oven blew up on Saturday, luckily I had already made the brownies for lunch (recipe to come soon) and so I was without oven and therefore unable to bake for Mothers Day (sorry mummy!)
The up side is that I had to go out and have cake, which I did at the Sable D’Or in Crouch End.
I shared a cream cheese raspberry cake – not a cheesecake but rather a lovely light vanilla cake with a very meagre raspberry topping.
This is a recipe to recreate and I hope to do so soon… once I get used to new oven!
PS: I am IN LOVE with these Le Creuset ramekins… a bit soppy but oh-so adorable!