At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...

I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)

Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

Friday, 3 July 2015

I can choose to be...the passenger or the pilot...

The first week at Villa Selene has almost been and gone. A week tomorrow me, Mam and Dad will be clambering on the plane which will bring us back to Ireland, and home.

A few weeks before our departure for the airport, I was struggling hard to conceal my apprehension about the upcoming holiday from my parents and friends. Unpleasant images from holidays in the past flitted across my mind's eye, further fueling the burning sensations of fear and apprehension that coursed through my body. Endless rows and heated disagreements which would always end in nothing but tears, angry glances, and then me isolating myself for many days at the least, if not for the remainder of the holiday. Crying spells in the night, of a despair so sharp, it wounded me more than any weapon or sharp object ever could have done. of wandering out from the villa first thing in the morning with tears streaming down my face, forcing myself to walk or cycle furiously until my limbs and joints were screaming for mercy, until I felt ready to collapse out of sheer exhaustion.

And, of stepping that close to the edge of the cliff face at the headland of Formentor, to look out over the edge at that depthless expanse of sapphire blue hundreds of feet below me, broken by sharp, jagged rocks, as sharp and as pitiless as the talons of an eagle. Where those waves met the crooked outline of the coast, the water churned and roiled into white-tipped, foamy waves that crashed and roared as furiously as the misery and wretchedness that crashed in my own skull, but, beyond that, towards the horizon where the sea met the sky on that beautiful, terrible day when I felt as close to taking my own life as my feet were to the precipice at which I stood by, the waters were as calm and as still as the silence of death.

But, in the space of just over a year, now, my life has been changed before my very eyes, as has the way that I see my life andthe world, and the place I have upon it.

I realise now, that it was not Emmy who went on holidays all those times, and caused so much upset and hurt and discord. It was Emmy with an eating disorder who stepped on that plane every time. It was her eating disorder which caused all those arguments, fights and endless tears, who caused all the pain, all the heartbreak, all the unhappiness.

I guess back then I was the passsenger...the passenger of my eating disorder, who would choose every single route and path for me; would dictate every single thought in my head; would govern every action and manouvre I would make.

But NOW, I am determined top become the pilot...I need to be the one in control.

This is the seventh day of my holiday now. And you know, I am glad that I decided to be brave and say that I would come.

I admit that it isnt easy - far from it, and every day poses its own little set of challenges, as the ongoing battle between me and the Voice in my head commences - but every day I plough onwards and do everything in my power to defy my ED. It's hard and sometimes I am not quite strong enough, and don't feel brave enough to have a large dollop of peanut butter on my toast like I would really love to; or sometimes, as I go to chop up a whole bar of galaxy chocolate to sprinkle on my banana and custard, a little Voice creeps into my head and before I know it I have put one - just one of the six squares of the bar - back into the packet, folded it over and put it back in the cupboard, simultaneously "agreeing" with the Voice that I surely would not be able to eat six rectangles of chocolate. I can just about manage the five, but six would be much, much too much. I mean...logically, what kind of nonsense is that? One rectangle more isn't going to make any difference whatsoever, and thinking about it now I realise how silly I was for doing that.

So of course, there have been those few times when Ed did win the fight and I didnt and complied with its demands. But there have also been victories, too, victories which I am proud of and are helping me to become stronger and braver in this fight with my ED.

Yesterday was a really, really lovely day, and one on which I did something which I think was a really positive step against my eating disorder, and which, now that I have done it, I know that I will feel confident and happy to do again and again. I suggested to my Aunty that we all go for Ben and Jerry's by the seafront that afternoon, and so we all hopped into the car, granny included, and drove down to the seaside town of Port de Pollenca, just five or so minutes away. I got one of my all time favourite flavours, the famous cookie dough with its divine chunks of chocolate chip biscuit, and it was as scrumptiously irresistible as I fondly remembered. (haven't had Ben and Jerry's for what seems like a very,very long time!!!) It was a perfect holiday moment, and I felt so, so happy. A perfect moment with my loved ones by the sea, the soft, gentle breeze stirring my hair and tenderly carrying away the burdens of my heart.


Enjoying my Ben and Jerry's with my loved ones yesterday!

Friday, 7 November 2014

Ice cream....cake!???


How can you bake ice cream in a cake!? is the question I am always asked when I blah on about how wonderful this concoction of mine is to any of my friends. Heehee...well. The name IS a little deceptive I freely admit. As the only thing at all cakeish about this cake is the fact it is, well, a cake shape. Unfortunately my friends, even Ganache-Elf hasn't worked out how to bake icecream in a acake just yet. But before you turn away from my blog in disgust, just have a look at this recipe. And yes, please, do give it a go. You won't regret it - I PROMISE you. Yes, I know it's not as cool as actually being able to boast that you actually DID bake ice cream into a cake. But I can assure you now the taste of this will make you forget all that. This is going to be one of the most amazing and heavenly desserts you will ever, ever taste...




Now the sauce IS optional, of course. But is there really, if you think about it, anything more heavenly then pouring a warm, golden sauce over ice cream and seeing all start to seductively melt and merge together...? Need I say anymore... ;)

Ingredients.... (but remember the golden rule...you can add MORE to this ;) :) But these are the ESSENTIAL ingredients in my view so try to remember to add these to your shopping basket. ;)


  • 1 litre tub of your favourite ice cream flavour. (I usually use either vanilla, honeycomb, raspberry ripple, or Neapolitan...but it's pretty much up to you...everyone has their own favourite ;)
  • 150 g or more (no less ;) ) bourbon cream biscuits. (it's about half a pack? :o )
  • 150 g milk chocolate, chopped into chunks/chips. 
  • 2 regular-sized Crunchie bars.
Hmmmmmm...and now what else can potentially be added??
  • Well, usually I like to throw in some Maltesers (about half a big pouch, you know the ones you are supposed to "share"? (yeah, right. ) or maybe some Minstrels/Rolos/Munchies/Chocolate Buttons/Cadbury Nibbles etc etc etc. Or a mix...it all depends on what you have in your cupboard/secret stash ;)
  • And also I sometimes vary the type of chocolate I put in for the chips...sometimes I like to have white chocolate and milk chocolate chips...so half a big bar of Milky bar gets thrown in there too with the milk choc ;)
  • And smashed up flakes/ripples/twirls occasionally find themselves twirled about in the mix as well. ;) 
  • Also, I sometimes like to add more biccies too...along with the bourbons, I'v added half a pack of chocolate digestives in the past...and once, yes, double stuff oreos. Now that really IS pure indulgence. But boy does it taste good. ;)
You will also need a 20 cm cake tin - it's best to use a springclip one for this, or one with a removable bottom, for ease of releasing your ice cream cake from its "mould". ;)  

And for the butterscotch sauce? Well all you need for that is...
  • 160 ml single cream
  • 160 g light brown soft sugar
  • 50 g butter, diced
  • 2 tsp vanilla extract/essence
And now...let's make some magic happen. ;) No excuses now: I don't have the time, I'm no good at baking etc - nope, none of those are applicable in this context I'm afraid my friends. For yes you DO have the time (this takes so, so quick to make...to be honest it's the actual waiting for it to harden up in the freezer which is the the most time-consuming step (and the most painfully excruciating, of course... ;) ) And even if you say you aren't good at baking (which I am pretty certain is not true...I'm of the opinion that no one can be "bad" at baking...it's just all a matter of practice as is the case with so many other things too ;) )...well believe me, there is absolutely nothing difficult at all in the process outlined below. All that's involved, essentially, is a bit of smashing, chopping, mixing...and, err, waiting. Poo! (But that stage can be skipped of course. You then just wouldn't have, well, that tidy cake shape. But if you are like me and are of the opinion that melted, runny ice cream is one of God's gifts to mankind? Well...you get the idea. 

Anyway, let us proceed on to the recipe..and instant fame and reverence for you, the icecreamcakemaker, amongst all those incredibly fortunate individuals that you are going to share this gorgeous creation with. If that's what you intend on doing, of course... (another advantage of ice cream cake making...there's no fear that it's going to go mouldy or stale or whatever, hence removing the pressure to use it up as soon as possible, and distribute it amongst friends, family etc. So yes, you could make it just for yourself, though be prepared to put up with extremely guilty feelings for keeping such a divine dessert secret from your nearest and dearest... ;) 

Method :)
  • Line your cake tin well with cling film.
  • Take the ice cream out of the freezer to soften slightly (but don't let it melt completely!!) while you set about preparing the other ingredients.
  • Crush the biscuits in freezer bags with a rolling pin or a big wooden spoon. 
  • Crush the Crunchie bars: you can either do this in freezer bags with the biscuits or simply crush them still in their wrappers ( just be very careful when you open them...wouldn't it be a terrible thing to lose any of that lovely rubble. :o )
  • tip the softening ice cream into a big mixing bowl. (don't just throw away that tub though: they are ever so handy, I find, in storing cakes/biccies/nibbles etc. ;) 
  • Tip in all the other ingredients for the cake: the chocolate, the crushed biccies, the Crunchies, Maltesers etc. Then mix it all together with a big spoon. 
  • Tip the mixture into the tin and smooth the top. (Note to those who do not want to wait/who have a heart like Ganache-Elf's which literally...well, melts when it comes to melted ice cream. : you don't need to proceed any further at this point...you can go and get your spoon/eating utensil. But for those of you who do want an actual ice cream CAKE, please read on.
  • Put the tin into the freezer to harden slightly. In my freezer, an hour usually would suffice. It all depends on the coldness of your freezer and how hard/perfectly-shaped you would like the finished outcome to be ;)
  • When you think the cake is nearly ready/you think you have waited well long enough, you can now, if you feel so inclined, make the butterscotch sauce. (and again, I would just like to stress that all those excuses as I mentioned above won't work here either...this is sooo quick and easy to make too so please don't be shy. ;)
  • Measure all the ingredients for the sauce into a small saucepan and place on a very low heat until the butter has melted. Turn the heat up to low-medium, stirring occasionally, until a few bubbles appear on the surface. 
  • Simmer very gently for about 5 minutes, stirring occasionally. Be very careful it doesn't spit as you as toffee leaves quite a nasty burn. :(
  • Take off the heat and leave it for about 5 mins to cool slightly. And now...now you are almost ready...
  • Take the icecreamcake out of the freezer and tip it gently out onto a large plate. carefully take off the clingfilm. And there, ta-da....you've done it. Be proud. ;)
  • You might need to leave it to soften for about 5 minutes if the ice cream has become very hard as cutting rock-hard ice cream is rather tricky as I am sure you know. Anyway, once it's soft enough, cut into triangles with a big knife and serve with generous spoonfuls of beautiful butterscotch drizzled/slathered/poured on top. Ahhhhh...bliss. ;)
Note on amounts: It's hard to say exactly how much this will serve...as often I find people do tend do go back for seconds...so do take that into account ;) but roughly, I would say aim for about 6...(if you are planning on sharing that is. ;) xxxx