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

 

Summer Party Desserts

Processed with Moldiv

My go to party sweets

 

My party piece round up

No, I’m not talking about my ability to blow Malteasers into the air or to do the splits whilst balancing a plate on my face or my running man on the dance floor. I’m talking about the kind of treats perfect for a party.

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Mini Vanilla Doughnuts with dark and white chocolate

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It’s summer, you’ve invited friends round and it’s inevitably going to turn into a bit of a party. Forget the plates of cake balancing act. The awkward hand swapping dance, glass, plate, fork, napkin malarkey.

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Double Chocolate Cake pops

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For my events this summer I have been making treats which are pretty, fun, quick to eat and can easily be eaten while holding a glass of wine in your hand. TOP TIP! Make it small or put a stick in it and it becomes the perfect party dessert which equals less lip stick smudging! All of these desserts bar the Banana Popsicles (because they will melt) can be stored easily to take out and about or to a summer festival.

Here’s my party treats instagram round up!

Quick Banana Popsicles

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Frozen Banana, Chocolate Popsicles

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This is the perfect sweet treat for a BBQ.

Ingredients/What you need – Banana’s, 85% Dark chocolate, Walnuts and Vanilla pods, pop cake sticks or wooden skewers and baking paper.

Method – Cut ripe banana’s in half. Insert pop cake sticks or wooden skewers into the base of the banana’s about half way up so they feel secure. Store banana’s in a plastic sandwich bag sealed well and freeze over night.

Crush a handful of Walnuts. In a pan toast them over a medium. Keep an eye on the them and stir regularly to stop them from catching.

On a board with a small sharp knife slit a Vanilla pod down the middle of it’s length. Scrap out the vanilla paste out of it’s insides and add to the toasted nut. Sprinkle Cinnamon into your nutty vanilla mix and stir in.

Melt Chocolate in the microwave or in a glass bowl over a pan of boiled water. Keep stirring until all chocolate has melted. As soon as the chocolate has melted turn of the heat or it will burn and turn lumpy.

Dip the frozen banana’s in the chocolate and sprinkle the nutty mix over the top. Lay your decorated banana’s on a board covered with a sheet of baking parchment and stick these back in the freezer until set (about 5-10 minutes). When it’s party time  – enjoy!

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Healthy Caramel and Black bean Brownies

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If you have a little more time and friends with dietary requirements these are a great indulgent treat that look  impressive but very simple to do. Healthy, Vegan, wheat and gluten free. If you would like to make these you can find my recipe here –

http://thecakediaries.com/2015/05/14/caramel-and-chocolate-black-bean-stacks/

Enjoy your summer and pimp it up  a party with some of these festive summer treats. If you haven’t got the time and need your treats a-sap you can order from me at the Cake Diaries thecakediariesofficial@gmail.com

Treat yourself well,

Yours Truly,

THE CAKE DIARIES…

 

 

 

 

 

 

Desserts both naughty and nice.

Woah! January where did you go? Last thing I remember was being sat in front of a burning fire place in the deep depths of the countryside with a blanket over my knees whilst balancing a lap top and cup of hot coco, writing my edible Christmas gifts blog!

So… no blog in January. I know, disgraceful! But I promise I have not been resting on my laurels. I had quite a month and I am rather caked out. But my love holds strong!

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January left me feeling a bit like this!

So the purpose of my first February blog is to share with you recipes from my January adventures. Wonderful recipes both naughty and nice – borrowed, adapted or developed by myself. I Love finding new recipes and featuring them on the blog. I own a lot of recipe books written by famous bakers but I think it’s important to support other baking bloggers and there wonderful recipes. I also develop recipes myself and in the strangest of places. My favourite place to write new recipes is on the night bus home!!

January!

The Cake Diaries started the New Year with a wonderful photo shoot and lots of time writing press releases and the like. We had a great time on set eating a lot of cake and generally messing around. But oh, how I missed the safe place of my kitchen that week.

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…but I had no reason to worry as the week after I was at London Men’s Fashion week developing new recipes for John Galliano at the Mansion Magiela show.

The order was short notice and needed new desserts designed for a Macrobiotic diet. Macrobiotics is a diet revolving around the eating of grains, supplemented with certain fruit and vegetables. No processed or refined foods.No unnaturally occurring sugar and free of most animal products. Most recipes were developed on the top deck of a night bus, as usual.  It was a crazy rush and had me locked in the kitchen for 2 nights in a row, but great fun and a great success. Here is one of the treats I made for Galliano personally.

Please excuse this rather badly lit photo it was about 11pm at night and I was exhausted. But believe me when I say how comforting this desert was. Beautifully spiced, hearty and healthy. I ate it warm (10 minutes out of the oven) at about 11.30pm with a big glass of milk. I slept so well that night.

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Date and Raisin Tarts – Dairy free, wheat and gluten free, refined sugar FREE!

This will yield 6 tarts. Go for a tart dish similar in size to your own palm. This recipe is a perfect, quick and tasty recipe to fix a sweet tooth.

Ingredients

180g Oats

480ml Almond Milk

150g Pecans

400g mix Dates and Raisins

150g chopped Almonds

2 tbsp Maple Syrup

2 tsp Ground Ginger

1 tsp Nutmeg

1 tsp Cinnomon

1 tsp Baking powder

Method Pre heat your oven 180.c/350.f

1 – Grab your food processor and throw in the almond milk, dates, raisins, maple syrup and all nuts. Blend into a rough ‘spread’ like consistency.

2- In a separate bowl add the oats, all spices and baking powder.

3 – Add the food processed ingredients to your bowl and bring together.

4 – Grease tart dishes with coconut oil or olive oil.

5 – Pack the mixture into the tart dishes and add some pecans to decorate the tart for gorgeousness.

6 -Bake in the middle of the oven at 180.c/350.f for 20 – 25 mins depending on your oven.
Week 3  -The Cake Diaries was picked as one of the lucky few to feature at the Rainsborough Square Artisan food market.

“showcasing a select group of exceptional British and international produce from independent producers to celebrate Fulham’s rich foodie history” – Rainsborough Market.

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I spent the next week running around London gathering ingredients, designing my stall and branding all sorts of things ready for my first ever stall! (Stressed? Me? Yes, totally!!) Mostly, I ran around in a circle going ‘I don’t think I know what I’m doing’. But enjoying myself immensely. I rewarded myself with practise baking and tasting new recipes like Greek orange yogurt and olive oil cake or pretzel choc chip cookie bars!

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It was a great surprise to be asked and I was delighted to be involved. It was a terrific day full of cake, friends and meeting lovely new clients. It was the first really cold day of the year here in London, so forgive me if you came to the stall and found me blue lipped and shaky handed!

Here is one of the recipes I featured on the stall.

Salted Caramel Peanut butter Blondies

These are gooey centred and buttery crusted naughtiness. They were one of the most popular deserts on the stall. It was helpful to have a fantastic coffee stall next to us as these Blondies went perfectly with The Colombian Coffee Companies full bodied, bright and buttery coffee.

Peanut Butter Salted Blondies? I am a nut butter nut. So much so I now make my own as I get the jitters if there isn’t a full jar in house. I love cashew nut, almond butter and hazelnut but especially peanut butter. It will ever have a special place in my heart and stomach! I regularly use it in my baking so when deciding on making Salted Caramel Blondies I just had to get some of my beloved peanut butter in there. Boy does this work! Usually, I would go for the crunchy kind rather than the smooth but the smooth just works so well for a really velvety, luxurious feel to the Blondie. Texture is king here…or Queen.

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Lets get started!

First, lets make the salted caramel sauce. Here I am featuring the recipe from Sally of Sally’s baking Addiction. There are lots of different recipes for this heavenly sauce (Jamie Oliver also makes a nice one) but Sally’s is my favourite. She has a joyful website full of colourful naughtiness.

Find her recipe here. http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

WARNING! Please be warned, when you add the butter to the melted sugar it spits like crazy so protect your hands with a tea towel and stir like crazy!!

Salted Caramel Sauce Ingredients

(Here I have developed my own Blondie recipe from a base recipe by Girl on a Mission. I am virtually high fiving her now).

200g Light Brown Sugar (you can use Granulated Sugar but I prefer to use unbleached Sugars where I can)

90g Salted Butter

1 tsp Salt

120ml Double cream

Salted Caramel Peanut butter Blondies

250g flour

2 eggs

250g Unsalted butter

200g Light Brown Muscavardo Sugar (packed)

1 tsp Vanilla Essence

2 pinches Salt

1 tsp baking Powder

250g Smooth Peanut butter (I use Whole earth as it’s organic and free from Sugars)

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Method – makes 12

Pre heat oven to 180.c, Line a 13inch x 8inch tin with baking paper

1 – Melt butter in a sauce pan over a moderate heat SECRET BAKING TIP ALERT FOR FUDGY CENTRES (when making something like a Blondie or American style cookie there are a couple of ways to make them ‘Fudgy’. One is to take them out of the oven a few minutes before the recipe describes so they are slightly rawer in the middle or to melt your butter. Due to the water content in the butter when melted it becomes more glutinous when mixed with dry ingredients. Creating  lovely fudgy centre).

2-  Allow sugar to cool off a little. A couple of minutes will do. In a mixing bowl whisk eggs and Vanilla essence together, then add sugar and slowly add your butter while stir gently with your other hand.

3 – Now, the best bit. Add your smooth peanut butter to the wet ingredients and bring together that luxurious velvety consistency I was talking about earlier.

4 – Add your flour, baking powder and salt.

5 -In your lined tin spread out a 1 and a half cm layer of the mixture. Then with a spoon blob on your Salted Caramel Mixture. How generous you are is obviously up to you but to get that caramel flavour really coming through go big.Transforming your Blondie from delicious to true decadence.

Best enjoyed at 4pm in the late afternoon energy dip with coffee or after dinner curled up in front of a gripping drama on the telly box. I recommend Broadchurch (who doesn’t)!

Next Week I will be sharing a new recipe I have developed that I can’t seem to get enough of. I take them everywhere.

Butternut squash and roasted pecan brownies

Dairy free (vegan), wheat free and oil free. Using a small amount of naturally occurring sugar.

These are not to be missed!

Healthy, clean eating, feel good food.

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If you have any questions regarding recipes don’t hesitate to get in touch. I would love to hear from you.

I look forward to seeing you again next time.

Yours truly,

The Cake Diaries xoxo