Meh, it's my life :)

Tofu-cake: heaven for vegans who dream of cheesecake.

Recipe here. 

Yum, had bananas and yoghurt with cinnamon and honey - quick and healthy dessert! <3

Ingredients:

• 125g/½ cup butter, softened
• 125g/½ cup brown sugar
• 200g/1 ¾ cups self raising flour
• 1 tbsp cocoa powder
• 3 eggs
• 1 teaspoon vanilla extract
• 5 tbsp milk
• 12 bite-sized chunks of dark chocolate

1. Preheat oven to 190°/375°/Gas mark 5, and prepare a muffin tin with 12 cupcake cases - I love silicon ones as they are reusable and come in great colours.
2. Cream the butter and sugar together, beating it to get rid of lumps.
3. Whisk together (in a separate bowl) the eggs, milk and vanilla extract and add to the mixture, mixing really well.
4. Sieve the flour and cocoa into the mixture and mix well.
5. Divide the mixture between the cupcake cases, and press a chunk of chocolate into the centre of each one.
6. Bake in the oven for 15 - 20 minutes, and serve hot with vanilla ice cream!

What I Learned In The Summer (Or: Madness in England and France)

1. How not to get jetlagged 

2. How to almost get killed by a cow (pretend you’re going to run at it, completely ignoring the fact that it is twice your size and there is only a 0.25cm thick wire separating you both.)

3. That drinking black coffee instead of tea boosts you up immediately. But you have a major crashdown two hours later.

4. That French people don’t think it’s an odd activity to stick an unwrapped baguette in a bicycle basket and cycle around town with it.

5. You don’t need to go to French markets for the fruit and veg. Go for the crepes with Nutella!

6. How to use up stale bread, as well as getting the family up as soon as they smell breakfast, by making cinnamon toast.

7. How to make cheesecake. 

8. How to use up the ridiculously early blackberries that were taking over 10 bushes. Blackberry crumble!

9. How to make scones with a twist. 

Note: you will need four mini oven dishes, about the size of an American cup measurement.

Ingredients: (Serves 4)

50g/½ cup plain flour

50g/quarter of a cup butter (softened and cubed)

1 tbsp soft brown sugar

2 cartons fresh blackberries – or you can pick them straight off the bushes like I did!

1.  Preheat the oven to 190°/375°/Gas Mark 5

2.  Sift the flour into a bowl and rub the butter into it with your fingertips until it resembles breadcrumbs (watch out for lumps!)

3.  Mix in the sugar. Meanwhile, wash and drain the blackberries.

4.  Squidge the blackberries with a potato masher slightly, then divide the blackberries into the four mini oven dishes.

5.  Sprinkle over the crumble mixture, making sure it’s even. Press down slightly to make it compact.

6.  Bake for 15 minutes, or until the tops are golden.