Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: lifewithoutanorexia@hotmail.com

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Tuesday, December 9, 2014

Roll and Munch buns

Yesterday i found this delicious recipe from: http://ganache-elf.blogspot.ie/

Its cupcakes with frosting and rolos inside/ontop!!! What a dream combo :) I am a true fan of rolos/caramels so i must try these :)




  • 2 tubes of Rolos
  • 2 tubes of Munchies
  • 125 g softened butter/margarine
  • 150 g light muscovado sugar
  • 125 g self-raising flour
  • 2 tbsp cocoa powder
  • 2-3 tbsp full-fat milk / single cream
  • 2 large eggs
  • 200 ml single cream
  • 200 g plain chocolate

  • Preheat oven to 180c/fan 160c; line a muffin pan with 12 paper muffin cases.

    • Sift the cocoa powder into a bowl. Add the butter, eggs, sugar, and flour, and beat well with an electric mixer for about three minutes until smooth and well-mixed.  After two minutes, stop the mixer and scrape down the sides of the bowl with a metal spoon or spatula before mixing for the remaining minute.
    • Add enough milk to achieve a nice soft dropping consistency.Scoop some of it onto a spoon and then let it drop back into the bowl to check this: it should slide or drop down easily enough and not be too thick. 
    • Spoon the mixture into the paper cases until they are all equally filled. 
    • Place a Munchie/Rolo on the top of each and gently press it in, right to the bottom. Smooth over the top with a teaspoon. 
    • Bake the buns for about 20 minutes until well-risen. The sponge should spring back when lightly pressed with a fingertip, with no indentation left. if there is bake for another couple of minutes before testing again.
    • Remove from oven once they are cooked and leave in the muffin pan for about 3 – 5 mins, then transfer to a wire rack to cool.
    • Now push another Rolo/Munchie gently into the very top of each soft, still warm cake. Don't push down too firmly this time. Leave the buns to cool completely while you make the ganache.
    • Make the dark choc ganache by melting the 200g plain chocolate with 200 ml single cream, on a very low heat in a small saucepan. Stir until smooth and then refrigerate for about 1 ½ - 2 hours, checking after 1 ½ hours…you don’t want it very hard, just a nice spreadable consistency which is suitable for piping. 
    • Pipe generous swirls of ganache on the tops of the cooled cakes. And then of course add the crowning glory...add yet ANOTHER rolo/munchie on each glorious ganache mountain (or maybe even volcano? ;) It's  an explosion of sticky caramelly deliciousness I like to think. ;) )
    • And if you really want to get the ball rolo-ling and have just that bit extra caramel munchie-ness, chop up any leftover rolos/munchies with a sharp knife into small pieces and scatter over your buns for a glitzy pretty look (and additional yumminess!! ;) ) 

    1 comment:

    1. Aww!! <3 I'm so touched! <3 I hope you enjoy them Izzy! <3 xxxx

      ReplyDelete