Nutrition

Tonight, I’m going to do this #NationalPizzaDay differently…

The video above shows you how to make heart shaped pizzas, because Valentine’s Day is coming up soon – and everyone loves a pizza, right? Yes, yes they do!

Enjoy this video… If you decide to make your own, using the recipe shown, please let me know what you thought and how you found it. Comment below either way, I love a “chinwag paddywag give a cat a stroke!”

What’s your favourite pizza? I’m talking chosen restaurant, flavour, topping, crust… The lot! For those of you who – for allergy reasons – can’t eat it, or are just simply not a fan – what do you perfer as a substitute? Get involved if you want to. I look forward to hearing from you!

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Happy Yorkshire Pudding Day, you absolute dream! You’re a “reight bobby dazzler” and a right “gud sooart”! #JustSayin’.

Anyway, in keeping with the theme of today‘s blogs, here is another sweet treat to try (not on the same day as the others or else you’ll be on a sugar high).

Traditionally, Yorkshire puddings are the best accompaniments to your Sunday roast and are usually considered savoury. Let’s be honest, Sunday roasts aren’t Sunday roasts without them… No Yorkshires means a Sunday roast is demoted to a Monday roast – which isn’t even a thing! #STANDARD #FACTS.

Anyway, I thought that ‘cos Yorkies are natural sweethearts, I’ll switch it up a bit and share a dessert pudding recipe instead – one that includes Apples and Blackberries (cc: BBC Good Food).

“What ingredients would I need?”

  • 25g butter
  • 140g golden caster sugar
  • 4 apples (Cox are perferred), peeled, cored and cut into bite-size chunks
  • 1 egg white
  • 2 eggs
  • 140g plain flour
  • 200ml full-fat milk
  • 150g blackberries
  • 2 tbsp sunflower oil

“How would I go about making it?”

Start by preheating the oven to 240C/fan 220C/gas 9. Then, warm up the butter and 100g of the sugar in a frying pan, chuck in the apples and cook over a high heat for 3-4 mins (until slightly caramelised and starting to soften). Then, set them aside to cool.

In an empty (and clean) bowl, whisk the egg white until frothy, then add rest of the sugar, the two eggs, the flour and the milk, whisking until well combined. Gently begin to and fold the apples and the blackberries into the batter.

Place a 6-hole non-stick Yorkshire pudding tin over a high heat and spray some vegetable oil into each hole.

Spoon a large ladleful of batter into each hole, making sure all fruits are included.

Put the tin in the oven and leave for 15 mins, without opening the door. You’re looking to see if they’ve risen and are a golden tone (before taking them out).

Finally, remove them from oven and carefully place each pudding onto a plate.

Serve immediately with custard, vanilla ice cream, clotted cream etc.

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Seeing as I’m focusing on baking and baked treats today, I thought I’d share these ‘Rose Petal & Chinese Tea Shortbread‘ biscuits with you…

These are not just the perfect accompaniment to your tea or coffee but are a perfect choice when creating your own Valentine’s Day dessert canapé – if you’re bringing that special someone round for a meal.

From a west country family run bakery that continue to source as many ingredients they can from local farmers with each biscuit still handfinished to perfection.

These aptly love-heart shaped biscuits are absolutely delicious to taste. The flavours are extremely delicate but work well to cleanse the palate.

I tend to spread a thin layer of Meridian Almond & Coconut Butter over them, but they are perfectly fine to be topped with yoghurt, clotted cream, chocolate spread etc. Alternatively, you can just dip them into your brew or cup o’ coffee and they’d still do the trick.

In terms of calories, they can’t be too calorific because they’re somewhat thinner than the average (and very delicious) shortbread. After doing some digging, I found that each biscuit amounts to 53 calories. There we go! Another ‘almost’ guilt-free thing to get into your system!

If you’d like to get some for yourself, head to your nearest BIG or little Waitrose (the shop). ❤

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National Carrot Cake Day occured on Friday! I mentioned in my previous blog post, #WorldNutellaDay, that I’ll be giving you tips on how to create “as-guilt-free-as-possible” cakes or baked goods! So, I’m keeping my promise…

Let’s #ThrowItBack.

If you liked the sound of the Two-Ingredient Nutella Brownies, you’ll love these Guilt-free Carrot Cakes in a Cup: (aka cupcakes).

Ingredients:

1 1/4 cups (125 grams) almond flour (or almond meal)
2 tablespoons (16 grams) coconut flour (can be bought online if unable to find in-store)
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/3 cup refined coconut oil, melted (if unrefined coconut oil is used, you’ll notice a coconutty aftertaste)
1/3 cup (106 grams) honey
2 teaspoons vanilla
1/2 cup (50 grams) grated carrots

Method: 

Preheat the oven to 350°F (175°C), and prep the cupcake tin as you normally would.

In a medium bowl, bring the dry ingredients together (flours, baking soda, spices etc) and leave to one side.

In a large bowl, mix the “wet” mix (oh, grow up! 😉) such as eggs, oil, honey, and vanilla.

Combine the dry and wet mixes and begin to gently fold in the grated carrots.

At this point, start dividing the batter evenly in the tin and bake for 17-20 minutes (or until a toothpick inserted in the middle comes out clean).

Once they’re done, set the little Muffins aside to cool for 5 or so minutes.

While you wait, you can crack on with the cheese frost mixture (unless you’re buying one that’s shop-bought).

The one I’m going to be showing you is vegan-friendly.

Ingredients for Frosting:

2 ounces (56 grams) cream cheese
4 teaspoons maple syrup
1 1/2 teaspoons vanilla
a sprinkle of salt (recreate the Salt Bae meme)
additional milk for thinning (optional)

Method for Cream Cheese Frosting (no Snowman):

Mix everything together until thoroughly combined. If you find the mixture to be too thick, you can gradually add a teaspoon of milk at a time until you find the right consistency for you.

When that’s all done, just garnish on top of the cupcakes and get ready to consume them so hard that your neighbours will want to join you!

Today is #WorldNutellaDay! Trust #NutellaDay and #CarrotCakeDay (also this week) to exist in February when there’s #SugarFreeFebruary going on!

Show me a sugar-free Carrot or Nutella Cake and I’ll show you a GENIUS CONCOCTION!

So, yeah, this is what I’m going to be showing you today… I’m going to tell you how to bake as guilt-free as possible!

Let’s start with “as-sugar-free-as-can-be” Two-Ingredient Nutella Brownies:

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What you’ll need: (Be ready… The list is ENDLESS!)

4 eggs

1 large jar of Nutella

How to make it: (you’ll need to be Mary Berry or Paul Hollywood).

Beat the eggs until they go a light-lemonade colour (#Beyoncé) and then add the contents of the Nutella jar, fold to make batter  and then bake for 25-30 mins.

No, really, that’s it! Yep, henxtremely simple but eggstremely tasty! 😋❤

Gluten-free, and somewhat guilt free, as guilt-free as possible.

The taste? Gooey, silky-smooth texture, rich like fudge-chocolate flavour, but topped with that famous crispy brownie exterior!