Chocolate Bites

Chocolatebites

I’m not doing super well at heating healthily but I’m trying and I’m getting some other things done so I’m cutting myself some slack.

But if super yummy snacks are this easy every time I might be about to do a lot better at healthy eating without too much trouble!

There are so many recipes for these kinds of no-cook easy to eat naturally sweet bites.

Mine are made with:

1 Cup Oats

3 Tablespoons cocoa powder

1 teaspoon vanilla

1 teaspoon honey

8 dates

and a little water.

The dry ingredients go in the blender or food processor until they’re flour consistency.

Then the vanilla dates and honey are added and the food processor switched on again.

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As the mixture begins to come together a little water can be added so that it sticks together (but isn’t sticky).

The mixture is made into small bite size balls and then goes in the fridge to set.

The only problem with these is they are all gone already because they are too yummy.

 

 

 

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Overextending and Chocolate Brownies

I’ve had a couple of new projects I’ve been working on and one, in particular, that has been pretty full on, for good reason, the last few weeks. I’ve also been thinking about the future again and continuing to support my small (and not so small) people through life’s challenges. It’s all good but I’ve not been doing so well at really filling my own cup so I’ve got the resources to keep on giving out. I know I need to change that but the inbuilt guilt is a struggle so I was pretty relieved to read this article

https://www.psychologytoday.com/blog/the-introverts-corner/201709/the-overextended-introvert-handle-care 

and realise I’m not going crazy and I’m not alone, think my husband was relieved to find that I wasn’t really going to run away with the circus either.

This weekend was pretty busy but we managed to get everyone together at the table for dinner on Sunday. So these brownies were for pudding and were declared yummy by the members of the taste team who weren’t too full or too keen on having a lolly.

They’re a different recipe for avocado brownies than we used before and slightly less healthy but more gooey and chocolatey.

They’re made with maple syrup and brown sugar. Realised at the last minute that I had run out of cocoa powder but the hot-chocolate powder and syrup seemed to work ok as a substitute.

The real decadence was in adding the chocolate chips at the end. The looked a little overdone when they came out of the oven but were pretty perfect once they had cooled down.

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Amazing Chocolate Pudding

This week’s baking involved another flashback. This time to University days when I used to make this Chocolate Fudge Pudding as a treat for my friends because it’s pretty cheap to make but really indulgent and super yummy. Just the thing for people who need lots of energy, a bit like my kids who are always hungry, especially after a day at school.

This week’s musings have been about if we’re possibly causing a problem for ourselves. If we tell small children to smile and pretend not to be sad as they go into school so they can get a sticker and then we wonder why our teenagers are unable to express how they feel and talk it out but rather tell us they are ‘fine’ and then start self-harming or develop an eating disorder! (To be clear I’m talking about ‘we’ as a society, not my own family). So no, I’m not happy about the accidental wee in my bed this morning but yes, I am going to keep cuddling my children whenever they need me to (or let me in the case of the teenagers).

On to the recipe, chocolate always helps me feel better.

Chocolate Fudge Pudding.

Sift:

1 cup plain flour

2 teaspoons baking powder

1 teaspoon salt

2/3 cup sugar

2 tablespoons sugar

Add:

1/2 cup milk

2 tablespoons oil

1 teaspoon vanilla

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Mix it all together until it’s a brownie type consistency batter and pour or spoon into a greased 6″ square tin.

In a separate bowl mix together:

1 cup brown sugar

4 tablespoons sugar

Sprinkle over the batter.

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Pour 1 1/2 cups of boiling water over the top and bake at 350f 175c Gas 4 for 40 minutes.

When cooked the cake is at the top and the sauce underneath just like magic. Tastes like magic too and even better with a little ice cream or cream.

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Back in the kitchen happy place

DSC_0329Tring out some new flour in my sourdough this weekend. The rolls are a mix of wholemeal and rye flour. They’re made with honey and butter so are sweet and soft. Not my favourite but I wanted them to go with soup which is next on my list along with more flapjack of course. The loaf is made with the regular wheat starter but then all spelt flour. It tastes amazing, the perfect mix of soft middle and crunchy but not too hard crust. I’m thinking the same recipe could be made into baguette shapes and would even make the fussy teenagers happy.

This week we’re almost back on it with the older kids routine which is making everyone a bit less stressed, although we’re still working on some kind of screen time compromise that doesn’t suit anyone!

It’s been the last week at home with one afternoon of trying out school for the youngest. Such a mix of emotions. Not looking forward to having to get out of the house in time for school every day but very much looking forward to routine and time to do things other than child care better.

Baking for fun partly motivated by having forgotten to buy any treats for lunch boxes this week. Back to good old Mary Berry Fast Cakes. These are Chocolate Fudge Squares and live up to every part of their name as expected.

The only issue being they sunk in the middle. Sorted by adding extra icing to make it look flat. So for those who like icing the middle pieces are the ones to aim for!

Extremely yummy, not at all healthy.

Cacao -it’s a bit like chocolate

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It’s week three of the holidays. Things keeping me sort of sane through the repetition of the same argument a million times:

  1. My lovely friends who reassure me it’s just the same in their houses and provide solidarity in the trenches.
  2. The mantra my lovely mum passed down which got her through our childhood (although obviously, she can’t have needed it much as we were all angels). “It’s not me it’s them”.
  3. A lot of chocolate.

I’ve also just had a health check due to my ancient age at which I discovered I am simultaneously ‘obese’, have slightly raised (from ‘ideal’ not average) cholesterol and am at very low risk of developing heart disease. Which is good motivation to keep up with finding ways to eat more healthy food (or at least a bit less chocolate).

I think this might be the most healthy version of my flapjack recipe so far.

Melt:

50g coconut oil

4 Tbsp Honey

1 Tbsp Molasses

Add:

50g cacao powder

Remove from heat and mix in:

150g Oats

Into a lined pan sprinkle over 50g cacao nibs and bake in a preheated oven gas mark 6 for 20 minutes.

Cool and cut into squares.

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Tastes less chocolatey than previous versions but still yummy. These are probably not sweet enough for you if you’re used to eating ‘normal’ amounts of sugar but for those who have already cut down, they’re sweet enough.

Taste team accused them of having funny rubbery bits on the top!

 

Chocolate chip brioche

It’s been a very busy week of fun family days out and cleaning the house.

Continuing the theme of can I make that with sourdough this weekend we had brioche.

Not sure if it’s just that I’m getting better at reading the complicated recipes but enjoying this blog I found this recipe on as it does seem to be mostly written in plain English.

Having read around I decided to use the mixer as the dough is quite sticky and needs a lot of mixing. After the first rise, the butter has to be massaged in. This bit was pretty sticky and hard work. One of the taste team spotted the bowl of butter waiting to go in and remarked wow that’s a lot of butter! He was right, it’s not a healthy recipe it’s a yummy one though and it is the holidays.

The dough was more workable after a second rise but still quite sticky.

Having made two trays of small brioche and still having dough left I thought I’d try a bigger loaf too in the loaf tin.

The small brioche spread more than I wanted them to but they all looked good. The taste team loved them, although they did remark they aren’t quite like the brioche we buy from the supermarket. Personally, I thought they were tastier!

Lists, chocolate, flapjack.

I read that ‘baby brain’ is a real thing. But how old does your baby have to be before you can stop blaming having children for not being able to remember anything? And how do you know if your brain is just the normal amount like a sieve? Anyone else ever wonder if they would even know if they started developing dementia early?

The only way I get through the day without forgetting everything is by making lists. I can’t remember when I started having to write the lists down but at some point not long after my first baby arrived once my third was here I had reached the point of realising if something isn’t written down it’s not going to happen. The silver lining for me is more stationary shopping, I’ve always loved a good notebook.

Busy kitchen this week.

In the search for yummy and healthy trying out chocolate hazelnut spread.

Roasting was ok but removing the skins was very fiddly.

My food processor is reaching the end of its natural life but it did a reasonable job especially once the rest of the ingredients went in.

It’s tasty but no one is going to confuse it with the widely available commercial chocolate-hazelnut spread. Will try using melted chocolate next time.

More work in pursuit of the perfect flapjack.

This week’s recipe:

Melt:

50g Butter or coconut oil

5 Tbsps Honey

 

Remove from heat and stir in

150g Oats

Bake in preheated oven at gas mark 6 for approx 20 minutes.

Easy and general approval from the taste team if a little strongly honey flavoured for me personally.

 

 

 

 

 

Chocolate Quinoa

It’s true what they say, who you are matters more than what you say in determining who your children will become. It’s a slow and steady process. I’m six months in to eating differently and paying more attention to my health (some weeks it goes better than others but there are no failures when you don’t give up) and my super fussy eater has not only tried and even liked a few new things but has been reading and thinking about allergies and food that makes you feel better. Now if only I could find a way to cope better with them being really irritating so I could pass that on to them too. Or maybe siblings will just always get wound up by each other no matter what. 🙂

The last few weeks I’ve also started consciously working on not letting anxiety stop me from achieving what I want. I know that doing the thing that makes me anxious is almost always not as bad as not doing it and getting anxious over what might happen. Sometimes it works and sometimes it doesn’t. I need to head back and re-read The Opposite of Worry and maybe get on and write my diary so I can move on to the next part of the CBT course rather than continue to just avoid it by starting other courses. At least the learn to code HTML and CSS course is really interesting and making my brain work hard and being encouraged by my son to give it a go and keep going is super special.

Despite prevailing opinions on quinoa in the household I decided to give a quinoa experiment a go this week. So I made some for my lunch which was yummy and then made the rest into quinoa crispies like this it wasn’t the weather for having the oven on for longer than necessary so I took the opportunity to slow roast some veggies which means that my dinner is under control for today. Not often I’m that organised so feel pleased with myself!

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The quinoa didn’t all get the same amount crispy but it was sticking to the tray more and more so I decided it was time to move on.

To make it into Quinoa Crunch Bars.

These are so simple. I didn’t have (and don’t like) stevia but I’m also used to things not so sweet now. If you’re not used to being sugar-free or don’t want to be then a teaspoon or even half a teaspoon of icing sugar would work really well.

Decided to be extra decadent and put some melted chocolate on top before they went in the freezer. When they came out they looked great.

They taste like a chocolate bar. The only issue for me was a little bit of getting quinoa stuck in my teeth, worth it for the kick for sure. Two of the taste team found them a little too chocolatey but the maybe not so fussy anymore one wanted a second piece!

Avocado Brownies

It’s been a couple of weeks where a lot has happened in the news and we’ve seen our country in shock and many families and communities in the pain of losing loved ones before their time and through the violence of others. It’s a time when it’s easy to feel a little lost looking at the pain and not seeing where the love could be. But the love is there to see if you look, the love is in the way people come together to care for each other in times of need and where a 13-year-old boy called Adam seriously hurt in a bombing can send a message to the world to say “don’t go forward in anger, love spreads”. When we lose people it hurts but it’s a good hurt because it only exists because we loved them and they loved us and it is (as the saying goes) better to love and lose than not to love at all.

So there is still love in the world and there is still chocolate so there must be hope.

Chocolate Brownies with secret vegetable ingredients. That must be healthy too right?

Not as healthy as it could be as I’ve picked regular sugar again but just focus on the secret vegetables.

They make the mix green so that’s fun!

But the cocoa powder turns it chocolatey -which is good or they wouldn’t be very secret anymore. There’s more of a cakey brownie than a fudgy one but very yummy and I couldn’t taste the avocado.

Then I subjected them to the ultimate taste test -a 13-year-old fussy eater. He ate two said they were yummy and then I confessed they have avocado in them and he still wanted a third. He even picked them over the commercial chocolate biscuit in his lunch box for school. They didn’t quite win the best Brownie ever competition but only because his aunty’s brownies are truly amazing.

 

 

Cheese and Chocolate Chips

You’ll be relieved to hear I’ve not mixed the two things together. Last weekend -the long weekend- we were busy, so baking didn’t happen. I realised when looking through my photos for this post I did do some more baking last week too so there are two posts ready for this week.

I’ve been thinking about how to not get completely exhausted and frustrated while doing household tasks and cleaning this week. Half term is always a time there’s so much more to be done and it can be easy to let things slide for a day and then have regret the next day. In our house, we are trying to teach our children the household tasks are the joint responsibility of the household. So the older kids have a list of chores to pick from before they go off and do their own thing each day and the youngest is beginning to learn to tidy up her own things after she finishes using them. Still, many of the household chores fall to me as does keeping a mental picture of what needs doing and how long it was since all the different tasks were last done. The most helpful thing I’ve found apart from doing little and often and listening to good podcasts or radio shows is thinking about why I am doing something, who am I really doing it for. More often than not I find I’m really doing things for myself. It’s me who doesn’t feel comfortable surrounded by dirty dishes or with piles of dog hair over the floor so really it’s me who benefits from those things being sorted out. I think it’s important to teach my kids to do the laundry and to cook and clean so they are positive members of any future household they belong to and can look after themselves when they are ready to leave home. But I find it much less stressful if I remember they aren’t there yet they’re still learning and sometimes I have the energy to teach but sometimes I don’t but I still want things done so I chose the things that matter to me and let the other things slide if I’m happy in my surroundings that’s what’s most important.

Today I was invited to a vegan cheese related event which was too good an opportunity to try something new to turn down. So I had a go at making vegan queso dip.

I used this recipe which I picked because it was comparatively quick to make. I have spotted some recipes for cashew cheese which take a while to mature but I’m definitely giving them a try soon.

Basically, this is aubergine dip flavoured with garlic, cumin, nutritional yeast and what is supposed to be chilli powder but I didn’t have any so I used paprika. I chopped too much garlic and had to remove some when I measured and I might use even less if I make it again as it was a bit garlicky for my personal taste.

The only issue I had was it didn’t thicken as much as I expected even after adding extra cornflour. But once mixed with salsa and nachos it was really yummy and cheesy and I couldn’t really tell it was vegan. Not sure if anyone else tried it so you’ll just have to take my word for it.

This afternoon we had a go at vegan gluten free chocolate chip cookies as choc-chip cookies are something super popular with my family.

Had fun cooking with my kitchen assistant except when she was disappointed she couldn’t use the oven herself.

I started with this recipe and then changed it around for ingredients I had in the cupboard.

1/3rd Cup coconut oil

1/2 cup caster sugar

1 teaspoon vanilla

2 tablespoons almond milk

2 cups Doves Farm Gluten Free Self Raising Flour

1 teaspoon baking powder

1 cup dark choc chips

Heat oven to Gas Mark 4 (180C 350F).

Grease cookie sheets.

Cream coconut oil and sugar, whisk in vanilla and almond milk.

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Stir in flour and baking powder. Gently combine chocolate chips. 1 cup is definitely too many chocolate chips 1/2 or 3/4 would be plenty. img_20170601_190109.jpg

Make small balls and flatten slightly onto trays at a reasonable distance from each other.

Bake for 12-14 minutes. Allow to cool for 15 minutes before eating if you can resist that long.

These are amazing. So good that the fussiest member of the taste team ate two without realising or even minding when he found out they were gluten free and vegan. Will be making them again many times.

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