I spent the last week in West Cork, and it allowed for a much needed internet/social media/blog detox apart from a couple of photos posted to Instagram and Facebook. As a blogger, it is important, and healthy, to take a step back from the internet every once in a while. I got to go to a childhood friend’s wedding(the bride looked fabulous!) and spend time with my parents and twin sister. It was a week well spent with family and friends!
I did a tiny bit of recipe testing for my upcoming EBook, which I am so excited about! I’m writing, editing, and photographing it myself…which has had it’s challenges, but I am incredibly proud. It’ll showcase some of my more popular recipes from my blog, as well as a couple of EXCLUSIVE (oooOOhh) ones! It’ll be available next month!
I feel very refreshed and a little more refocused. It’s that sea air down in West Cork that does that! How gorgeous was Bere Island looking earlier this week? The weather was sunny, and I look like a tomato, but it was such a great week.
Who will be heading down to West Cork the first week of August(Regatta Festival)?! I’ll be giving a cookery demo–more details to follow!!
I’m a BIG supporter of Rozanna Purcell‘s cooking philosophy, and her recipes are delicious. I am thrilled to have her as a Guest Blogger; feature a Natural Born Feeder recipe!
I have a soft spot for peanut butter. And brownies. These Natural Born Feeder Peanut Butter Brownie Squares are perfect when you want something sweet, minus all those additives. Guilt free, but I am finding it hard to stop at one!
Peanut Butter Brownie Squares
50g dark chocolate melted
150g coconut oil
200g peanut butter
150g maple/agave/honey (although maple or agave taste a little better here)
100g roughly crushed roasted peanuts
For the base, mix all in the base ingredients until a fine bread crumb like mix.
Press this mix down firmly and evenly into a square brownie tin (6″ or 8″).
Set aside to the fridge while you make the awesome topping!
For the top layer, melt the coconut oil over low heat( ensure there is no bubbling or boiling), stir in the peanut butter, maple and stir until there is no separation between the liquids.
Remove from the heat and stir in the crushed peanuts, pour over the base. Place in fridge for 2-3 hours until set.
Not only is it important to be conscious of what we eat for sustenance on a daily basis, but it’s just as important to pay attention to what our skin is eating!
I recently shared my at-home face masks over on beaut.ie. I share a couple of easy and quick face masks, that use a couple of my favorite spices! Most, if not all, are probably spices and ingredients already in your pantry.
Perfect little pick me up midweek or that ‘me time’ over the Bank Holiday weekend.