Young Hottie’s Hot Choccie

“In 2016 it is my mission to improve the condition of my skin, nails, hair and creative brain NATURALLY. I have spent a small fortune on all sorts of lotions and potions and never found that ‘magic tonic’. So I’m putting away my wallet and getting out my mixing bowl. Through exploring my love of healthy dessert making, I will be feeding myself beautiful (hopefully). Follow my diary of tailor made desserts, baked snacks and Breakfast recipes for clear skin, glossy hair and hard ass nails. Starting with…” 

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THE FACE – Anti Aging

Young Hottie’s Hot Choccie aka Anti Aging Hot chocolate

Turning hot chocolate into an anti-aging elixir.

There is nothing on earth I find more huggable than a mug of streaming hot chocolate. An elixir of the gods type stuff. On my mission to #feedmebeautiful I am interested in turning my old favourites into natural beauty must haves and looking to share my anti-aging recipes. When thinking of anti-aging recipes about 100 different skin brightening, plumping, skin protecting smoothies come to mind, but when returning home at the end of a long day, out of the dark and the cold I want comfort. I want chocolate!

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 With this anti-aging food mission in mind I have whipped you up a super thick, velvety, indulgent, anti-aging Hot chocolate to warm your cockles, super charge those feel good endorphins and de-stress you after a long hard day (all of which is clinically proven, hazzar)!

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This recipe was inspired by Jamie Oliver’s – Ultimate Hot Chocolate – a blend of dark chocolate, icing sugar, corn flour and Horlicks ( which sounds rather amazing actually, but not a an anti-ager I’m reckoning).  As you may well know Jamie Oliver is on a Superfoods, no refined sugar mission of his own and I like to think this is a recipe he would approve of!

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*Chocolate is a bit of a press floozy. In the news its seems we are constantly changing our minds about whether its good for us or not. The answer is simple – Cocoa is full of all good things we want in our lives, but the added sugar and fat is not, BOO! BOO!

In this recipe I have enlisted the help of dark chocolate (Cacao), Coconut cream, Cayenne pepper, Ginger and Cinnamon (to name but a few) all of which will help kick some serious wrinkle butt!

*In this recipe we will be using Cacao or if you don’t have it 100% Best Quality Dark Cocoa will do just fine. I like Green & Blacks.

* If you’re not a fan of coconut don’t worry you actually can’t taste it but you get all it’s anti-aging beauty benefits.

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It’s entirely possible I may have gone a little over the top with all the toppings!

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To justify my toppings = Sunday afternoon. Icy cold. After lunch in Borough Market we had these hot chocolates as dessert.

Feed me beautiful facts  – What’s it good for?

Cacao – Hydrates the skin to keep it youthful. Protects the skin from bad UV rays. BISH!

Coconut Cream – Helps smooth skin for a radiant appearance.  Helps improve skin sagging,wrinkles and age spots. BASH!

Cinnomon – Anti-inflammatory. Protects the body against skin damage. BOSH!

Cayenne pepper –  Rich in Vitamin E as well as Vitamins A and C which help fight preventing the breakdown of collagen apparently! DOUBLE BOSH!

Ginger – Stimulates circulation. MAKE THAT TRIPLE BOSH!

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Perfectly paired with my healthy Chocolate Cake fingers.

 Young Hottie’s Hot Choccie

This recipes for one

Ingredients

2-3 tsp Cacao or best quality dark Chocolate drinking powder.

 4 tsp Coconut cream (I get mine from Waitrose as they do little tins)

200ml Unsweetened Almond milk ( or whichever you prefer)

2 tsp Maple syrup

half tsp Ground Cinnamon

half tsp Ground Ginger

 Big pinch Cayenne Pepper

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Method –

-In a small saucepan simmer your Milk of choice.

-In a small bowl or cup add the cacao, ginger, cayenne pepper, cinnamon.

-When your milk has just reached warm add just a little of the warm milk  to your little dry ingredients bowl and mix with a teaspoon rapidly to dissolve the dry mixture so there are no lumps in your hot chocolate. It will make a pourable paste (we want it like a smooth chocolate sauce consistency)

Pour your chocolate sauce into your simmering milk as well as adding the Coconut cream and Maple syrup

– Next Pour the velvety Hot Chocolate into your favourite mug and pimp up as you wish. I went a little over the top and grated Dark chocolate, Marsh mallows, Coconut, Cinnamon  and Rose petals (it was a special day).

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I had a great time photographing this, drinking it, dipping healthy chocolate sponge fingers in it and making a total mess!!

 

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Messy Puppy!!!

 

Enjoy your Hot Chocolate with total abandon as I did and feel EUPHORIC about it’s anti-aging, disease fighting, stress reliving qualities.

I would love to see your Young Hottie’s Hot Chocolate creations – tag me or #feedmebeautiful on instagram.

Instagram – @thecakediariesofficial

Twitter – @thecakediaries1

Treat yourself well,

The Cake Diaries

xoxo

 

Breakfast Beauty Jar

 “In 2016 it is my mission to improve the condition of my skin, nails, hair and creative brain NATURALLY. I have spent a small fortune on all sorts of lotions and potions and never found that ‘magic tonic’. So I’m putting away my wallet and getting out my mixing bowl. Through exploring my love of healthy dessert making, I will be feeding myself beautiful (hopefully). Follow my diary of tailor made desserts, baked snacks and Breakfast recipes for clear skin, glossy hair and hard ass nails. Starting with…”

THE FACE

The Beauty Jar aka The Smoothie Granola jar

Turning breakfast into a one stop beauty shop!

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I can never choose what I want to eat for breakfast more. If my stomach would allow it I’d start with Homemade Granola, then Scrambled eggs with Smoked Salmon and Avocado on Rye, then a smoothie bowl of frozen fruit and veggies with all the toppings, then I would finish with a stack of buckwheat pancakes with cascading berries and dripping almond butter. For this next post I’ve up 2 of my favourite breakfasts together and used my all time favourite toppings. Fear not, I haven’t chosen to add the smoked salmon and scrambled eggs. I have eaten some pretty strange concoctions in my time but…

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Why the glass? I eat with my eyes, I eat with my eyes, I eat with my eyes!! The more beautiful and special it looks the more we want to devour it. If your new years resolution is to eat healthier and that sad bowl of Muesli hasn’t got you salivating then pimp it up in your favourite glass and top it up up up!

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Feed me beautiful facts  – What’s it good for?

Blueberries – Helps to prevent signs of aging. The mass of antioxidants in this mighty fruit kick some serious Free Radical ass (Free radicals are unstable oxygen molecules created in the body from pollution, smoking, fried food). WHAM!

Spinach – Helps you ditch that frown and relax with the right antioxidants and Vitamins to help with anxiety and good sleep, not for getting that all important collagen that keeps the skin looking plump and young. BOSH!

Yogurt – Promotes clear skin by destroying bacteria and germs in the body. POW!

Sunflower seeds – Moisturizes and gives you that glow factor  with rich vitamin E and minerals to help maintain elastin’s in the skin. OOSH!

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Breakfast Beauty Jar

This recipe is for 1 but double it up like I did for 2.

Bottom layer – Thick Smoothie Feed me beautiful facts  

2 handfuls Frozen Blueberries

2 Handfuls of Spinach

6 tbsp Water/Almond milk

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Middle LayerYogurt

Full fat Greek Yogurt or any delicious thick dairy free Yogurt

Middle Layer 2Granola for one or double it and share

4 tbsp Oats

2 tsp of seeds (I went for one Pumpkin and one Sunflower seeds)

1 tsp of Mixed Spice or if you don’t have that try cinnamon ad ginger mixed.

2 tsp of ground nut oil (or coconut)

1 Tbsp of date syrup (I used this as it has a strong flavour and colour but if I didn’t have it in the house I’d go for Maple syrup).

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Topping 1Peanut vanilla Spread

1 tbsp Crunchy Peanut butter

7 Drops of Vanilla essence

1 tsp of your favourite Sweet Syrup I went for something milder than the date syrup Brown rice syrup, Maple or honey.

Tip Top – All the toppings

Raspberries

Shredded coconut

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Method

 Start with the Granola.

Pre heat your oven to 160.c. Fan 140.c

In a roasting tin throw all the ingredients together and combine well with the liquid ( I like to do it with my hands as it’s just divine to eat the mixture off your fingers when finished). It gives me a lovely sense memory of when Mum would make Granola when I was a child and Dad and I would sneak into the kitchen and eat as much as we could while her back was turned before it went into the oven.

Bake in the middle of the oven for 7 minutes

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Smoothie Makin’

In a blender add all the bottom layer smoothie ingredients.

We want it quite thick so the yogurt sits nicely on the smoothie and is easy to eat with a spoon, plus it looks lovely all layered up which is pleasing to mine eye!

Now you are ready to layer up. Using a nice clear jar or favourite glass.

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I would love to see your Breakfast beauty Jar creations – tag me or #feedmebeautiful on instagram.

Instagram – @thecakediariesofficial

Twitter – @thecakediaries1

Treat yourself well,

The Cake Diaries

xoxo

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Chocolate Doughnut recipe #razzforlife

IMG_5462 Last night I went to a very special event #razzforlife a Charity Fund raiser for Cancer UK  hosted by the very lovely Fiona Longmuir (theescapologistsdaughter) which I had the pleasure of supplying the sweet treats for!! If you attended the #razzforlife party last night you are now most possibly a firm friend, nursing a little hangover and after tucking into your goodie bag have now followed this link for a Chocolate Doughnut recipe made with you in mind! ( I have a feeling that we may have kicked some Cancer butt last night too with all our fund raising and positive vibes!!)

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With my swag!

IMG_5444IMG_5445#RazzForLife Chocolate Doughnuts with Maple butter Icing

These Chocolate doughnuts are light and fluffy goodness packed full of antioxidant rich and nutritious loveliness. Saying F**K CANCER with every bite!

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Banana bread and dark chocolate doughnuts made for my #razzforlife Kebabs.

Ingredients – Make 16 mini Doughnuts

120g Ground Almond flour

120g Cacao or Cocoa

2 eggs or egg replacer

2 tbsp Apple Sauce

2 tbsp Oilve oil or Coconut oil

Just under half tsp Baking Powder

Just under half tsp Bicarbonate of Soda

4 Tbsp of Maple Syrup (or quality honey)

1 tsp of stevia or natvia (or another tablespoon of Liquid sweetener i.e Maple syrup)

1 tsp Vanilla Essence

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Method – Preheat oven to 175.c

0 – Grease a mini Doughnut pan or turn on your mini doughnut oven

1 – In a mixing bowl chuck in all dry ingredients.

2 – Chuck in wet ingredients (a part from the eggs) to your bowl of dry and stir as you go, slowly.

3 – Whisk your eggs in a small bowl and then add to your batter.

BAKING TIP!! Don’t leave your batter after making it. Get it straight into your tin as the magic of the bicarb and baking powder is getting to work by adding air to your batter help it rise.

4 – Add your mixture until each doughnut cell is 3/4 (as we want these babies to grow!!)

5 –  Bake in the oven for 15 mins or until a skewer comes out clean. If you have an mini doughnut oven they take 6 mins on high. (P.S I hear these doughnut ovens are about £15!!)

6 – Take them out of the oven and give them 5 mins to chill out before turning out on to a cooling wrack.

Mable butter Icing  with toasted walnuts and Pecans.

– 1 tbsp Smooth Peanut butter. I use Meridian is it is sugar free, salt free and palm oil free.

– 1 tbsp of Mable Syrup. (you can decide how stiff or liquid like you want your icing by adding more Maple syrup)

– Mix it together in a small bowl. With a knife ice your cooled doughnuts

– Take one handful of nuts and break apart (if you are having a bad day put them in a clear

plastic bag and bash with the back of a wooden spoon.

– In a frying pan – toast your nuts for 3 or so mins over a medium heat.

– Decorate the iced doughnuts with the toasted nuts

– Leave in the fridge for 10 mins to set or just scoff the lot!

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Yours truly,

The Cake Diaries

Caramel and Chocolate Black bean Stacks

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What’s better than ultra soft and chewy brownie? Or gooey sticky caramel? The sound and feel of dark chocolate cracking between your teeth as you bite and the crunch of candied nuts dusted with shredded Coconut? Well…? I’m waiting! Exactly as I thought. Nothing! Four of the best things in the world all stacked up on top of one another. Heaven!

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I love these little stacks and I like to take them everywhere with me. They are more robust than cake, so sticking them in a plastic tupperware and going out and about with them is fine. If you have kids they could probably run around with these without wondering what that gooey brown blob stuck to the top of their Lunch box lid use to be! You open up the box and they always look like “What? I woke up like this” kind of treats. These are a fabulous alternative to a Twix or Snickers bar. Don’t get me wrong, who doesn’t like a Snickers every now and again? But what the hell is in there? What are all of those mysterious names in the ingredients list? I don’t know about you but I refer to know what is about to travel though my body. What ends up in my tummy? What’s being absorbed into my blood stream and what do I get out of it in the end? (Queue toilet Humour!!) But seriously, is one of those many mystery names something that aggravates cells which will one day be bad for my health if eaten time and again? That’s why I’m a do it yourself kind of girl when it comes to the sweet stuff. Whether I’m making a cake full of butter, Sugar, and cream or a gluten free, sugar free treat. I know when I take a bite what’s about to go into this temple!!  Not to come across all sanctimonious but your body really is a Temple…Castle, Palace, cottage by the sea, whatever you want to call it.  You’re not renting it. It’s yours. You’ve got the keys. You are a property owner gorgeous, congratulations! I always feel that it’s the only thing in life I am truly in charge of and it is my decision how I want to treat it. Sure, there have been times when it felt and looked more like a run down, out dated semi detached. But I prefer it mostly Temple. In fact I’ve come to like it here. So with all that in mind I am sharing with you an old favourite. My Raw Caramel and Black bean Stacks!

FYI

In my ingredients list you will see a Refined Sugar alternative called Natvia. Natvia is not an artificial sweetener but a mixture of 2 different leaves from a plant which has a sweet taste. The reason I use a little of it here is that unlike most sugars it does not effect your blood sugar levels. It has no calories and comes up zero on the Glycaemic Index. You can use Maple Syrup in place of Natvia if you prefer in the recipe.

Also in this list is Almond butter. You can either make your own (recipe for Almond butter in last blog post below this one) or use I suggest Meridian. As it has nothing but nuts and a little salt in it.

Ingredients -Makes 6 Stacks

Black bean Brownie base

6 tbsp Black beans

2 tbsp Raw Cacoa Powder

3 Majool dates

6 tbsp Ground Almonds

6 tbsp Gluten Free Oats

Carmel

6 Majool dates

3 tbsp Almond Butter

1 tsp Almond milk (or whatever you prefer)

Chocolate Top

Either melt a bar of your favourite Dark chocolate, 75% and higher in a bowl over a pan of boiled water

Or

if you are keeping your desserts refined sugar free have a go at this –

3 tbsp Coconut oil

1 tsp of Natvia

3 tbsp Cacoa Powder

Crunchy nut clusters

5 tbsp of Cashews and Almonds. I crushed half of the nuts and left the other half whole.

1 tsp Natvia

3 tsp Coconut oil

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Method –

All about that base

–  First you want to soften the dates a little. This will help you when it comes to mixing. Chop your Majool dates and put them in a small frying pan over a low heat. It takes very little time for them to soften so keep an eye on them.

– Drain your black beans thoroughly, especially if they are from a can. The likely hood is that they have been kept in salted water or some kind of brine.

– Add your softened dates, sieved the Cocoa powder, then throw in the Almond flour  and oats in to the bowl. Get a hand blender and a hand  whizz together until smooth. If you don’t have a hand blender or food processor get your elbow grease on and with a wooden spoon push the mixture up against the side and spread over and over until smooth.

–  If you are use to eating Snickers and twix bars etc..You may find that this brownie is not quite sweet enough for you. Add 1 tsp Natvia (Sugar Alternative) or 2 tsp Mable syrup.

– I put my mixture into fairy cake moulds. 1 tbsp and a half to each mould and pack down flat. Otherwise you can also line a small rectangular tin and cut into bars later. Put the raw black bean brownies into the fridge while you make your Caramel.

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Caramel

– In your small frying pan add your dates to soften (over a low heat) for a minute. Then add your Almond butter and combine with a wooden spoon.

If you find the mixture a little stiff add a tsp of milk.

– Now add  1 tbsp of the caramel mixture to the top of your brownies. Then put back into the fridge.

Chocolate top

– Time to get that Saucepan out again lovelies! Give it a good scrub down then over a low heat add your coconut oil. Then the Natvia, Stevia or chosen Syrup. Let it melt down to liquid.

– Now add your Cocoa  1 tsp at a time stirring with a wooden spoon.

-Take the Brownie/Caramel treats out of the fridge and with a teaspoon drizzle on a loaded teaspoon of the chocolate.

Crunchy nut top top

– Ok, Don’t hate me! But you’ve got to get that pan out again. Put a tiny bit of the coconut oil in the pan and toss in the nuts. Half crushed and half whole. Toast the nuts (we are looking for a golden colour) then throw in the shredded coconut and mix together.

– Sprinkle the nuts and coconut on the top of the melted chocolate mixture.

-Put in the fridge again to set for 30 mins.

Now enjoy, indulge and feel good!

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Thank you for reading and I hope you make some fabulous stacks! I would love to see your creations. You can find me on Instagram – @thecakediariesofficial or on twitter @thecakediaries1Treat yourselves well!

Yours truly,

The Cake Diaries

 

How to make Nut butter

Quick and easy, no fear nut butters.

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I love a good nut butter. They have the power to perk up any meal either sweet or savoury and I will try and add it to anything I can and I do.

Nuts provide us with lots of goodies like protein, healthy fats, fibre, vitamins and minerals and when added to say…breakfast will help you to become a little power house of energy.

Homemade verses shop bought.

I like to get creative with my nut butters with flavours that are not available in the shops but also I like to know what’s in my butters. Along with all the health benefits of nut butters most shop bought butters come with added sugars, salts and hydrogenated oils (which are trans fats and not good for us).

You can make nut butter out of most nuts and seeds.

Peanuts, walnuts, pecan, cashew, almond, pistachio, hazelnut, macadamia, brazil, sunflower seed, sesame seed or pumpkin seed.

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Here are a few of my favourite combinations that I make regularly.

Cashew and Chocolate

Almond and Vanilla

Pecan and Cinnamon

Here are your basics to making nut butter. Then you can add whatever you like to pimp up your butter or keep it plain as nature intended.

Now making butter can be very quick about 35 mins. Or much longer, taking upto a whole day. I will show you both options here –

1a – To soak or not to Soak? I am impatient a lot of the time so don’t soak them and just chuck them in the food processor but when I am forward thinking I will soak the nuts. This will help with a creamy texture and more intense flavour. By soaking the nuts you will wash away any toxins/chemicals which will help you to digest more of the goodness in the nut.

In a bowl cover the nuts in water (filtered where possible).Cashews 2 hours, Almonds 8 hours, Peanut 8 hours, Hazelnut 8 hours and 5 hours for your Pecan nuts. Leave in a cool place.

1b – If you haven’t soaked your nuts you can just chuck them in the blender and get going or you can toast your nuts for a lovely roastie, smokie flavour. Oven at 175.c for around 12 mins and just keep an eye on them as I never trust ovens. They don’t want you to get to know them!! When you finally think you and your oven are getting on and they’ve let you in on their secret they suddenly change the rules!

If you have soaked your nuts. Now it’s time to dry them out and roast them by dehydrating them – Oven, 150.c on an oven tray for 12 hours.

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2- Take your desired nut and put in a blender. Blitz on full speed, 2 mins at a time, stopping to scrap down the sides. Keep going like this until you get a smooth paste. If you like it crunchy like I do add some more nuts nearer to the end of the blitzing so you have some nice chunky pieces giving great bite and texture.

2 – You can now decide on your chosen texture i.e stiff or creamy. For some reason I like my Cashew and cocoa stiff so you have to spade it on the toast and watch it slowly melt into the hot bread.

3 – I like my Almond and Vanilla smooth. So now I would add almond milk a tsp at a time for a smooth creamy texture. For a more velvety and luxurious butter go for a healthy oil like walnut oil or my favourite coconut oil. Add slowly, a bit at a time to get the texture you desire.

3 – Now add your flavour if wanted – i.e salt, Tahini (great with cashews), maple syrup, honey, cinnamon, coconut, mixed spice, vanilla essence or chia spice  etc…

Cashew and Cocoa – Add 1 heaped tablespoon of Coco/Raw cocoa and 2 heaped tsp of natural honey. Now give it a quick whizz.

Almond and Vanilla – Add 2 tsp of good quality Vanilla extract. Now give it a quick whizz.

Pecan and Cinnamon – I love cinnamon so it’s likely I will always add more. Add 1 level tbsp of cinnamon and 2 tsp of maple syrup. Now give it a quick whizz.

With all these added extras its personal taste if you would like to add more of each to the recipe.IMG_4544

Enjoy and go wild with your nut butter. Spread it on celery, apples, hot toast, oat cakes, rice cakes, with banana sandwiches on porridge, drag it through yogurt, add it to stir fry’s, dollop on ice cream and eat it with a spoon!

This morning in celebration of Easter and Good Friday I’m enjoying my Almond and Vanilla with a toasted chocolate chip Hot cross bun!

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Happy Bank holiday Weekend everyone.

Treat yourself well.

Yours Truly,

The Cake Diaries xoxo