After a long hard think, and after making a really difficult decision I have decided to let people know what’s been going on.
As some of you may be aware my son has Attention Deficit/Hyperactivity Disorder (ADHD) as well as traits of Autism, along with my non-visible disabilities we were struggling to keep our heads above water and overwhelmed by difficulties. Eventually I had to leave my job to become a full time carer for him as neither of us were coping in the situation we were in.
To help myself cope with the drastic change I started writing/creating music in awareness of mental health and how the pandemic has majorly affected not just my mental health, but so many others around us.
Please listen and enjoy this music I have created for anyone and everyone to listen too, to try and help others that are going through a similar situation. Thank you for all your support-it means a lot.
For all you Nutella chocolate lovers out there spread the love this Valentine’s, with this homemade sweet and rich nutty chocolate spread and high in antioxidants. How about whipping up a jar of your own to serve with waffles, over a slice of toast, or add it into your favourite baking recipes.
My Goodness, My Chocolate is a dairy free chocolate & hazelnut spread, a delicious treat with little ingredients.
1 cup of roasted skinned hazelnuts 1tbsp coconut oil 1tsp vanilla extract 1/8tsp salt 1/2 cup powdered sugar 1/4 cup dark cocoa powder 50g dark chocolate (optional) 100ml of nut milk or regular milk
Put in and grind the hazelnuts to form a paste, add melted coconut oil and blend, then add vanilla, salt, powdered sugar, cocoa powder (you can use melted chocolate) add some nut milk or regular milk until it goes to the liquid thickness that you like. Once finished, pour the chocolate spread into a sterilised jar, cool and keep the chocolate nut spread at room temperature for up to two weeks. ______________________________________
If you make this recipe, please leave a comment, to let me know how you got on.
Hi my name is Enza, and I have been working on this album for about 3 months! I hope you enjoy my new album.
This playlist has been a great journey and I have many people to thank. Thanks to my children for their support and believing in my dreams! To my friends for their unconditional love and understanding when I have spent all of my time at home. Special thanks to the artists who contributed to this album, I hope the song finds you well. Lastly, to my community, I would not be where I am today without you. Stay safe ♡
A Victoria Sponge is a British classic cake decorated with a rich buttercream icing and strawberries. I love to bake all things fluffy and yummy, and I decided to bake this cake to commenarate the 75th Anniversary of VE Day using simple wartime ingredients.
I have included a recipe for you to try out, so head over to Atlas Team for this teatime treat! You can replace cream/butter with delicious non-dairy alternatives to regular dairy. I made buttercream filling instead of whipped cream as it has a long shelf life.
For the buttercream filling: 85g butter, softened 175g icing sugar, sifted Few drops vanilla extract 2 tbsp strawberry jam Fresh strawberries (optional) Icing sugar to dust