Ritu’s Healthy Eating – Week 51 – #icandothis

First week of the holidays!

Been a busy one, and I am still a little tired!

We’ve been to a wedding, I’ve been back to school, we’ve had a birthday, I’ve tidied and tried to keep the kids occupied! I’ve slept, and not slept, I’ve eaten well, and not so well, but I won’t beat myself up about that!

So… how did I do with the weigh in???

Stayed the same! Phew!!!!!!!

Have a happy and healthy week Peeps!

Ritu’s Healthy Eating – Week 50 – #icandothis

This is it, the last day of term!

It has been a fraught week, with not the most regular of eating, and a few slips, but I have been good over the whole!

This week, I didn’t get as many photos as I was really tied up with work, and home stuff, so when I ate, I was hungry, no faffing around with the photos! But here are the ones I took!

And this week, I was surprised to learn that I actually …

Lost another 1LB!

Well, that’s set me up well for the start of the holidays! I will be at a wedding tomorrow, so no doubt there will be rich food, today we have a shared staff lunch which I intend on enjoying, and we will probably be eating en route to Birmingham tonight too!

And…don’t forget it is the end of the year… the chocolates from my pupils are already accumulating! Don’t worry, I won’t eat them all, but any Malteasers… they’re MINE! (3 boxes already!!!)

Hope you had a healthy week! I will leave you there Peeps!

Catch up next week!

Carrot Cake Cupcakes


Another treat I baked for the Bloggers Bash looked like the above pictures. Well actually the photo shows the exact cakes I made!

If you would like to make Carrot Cake Cupcakes, follow the recipe below.

Ingredients for Cake

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange
2 eggs
150ml sunflower oil
200g grated carrots

Ingredients for icing

100g softened butter
300g soft cheese
100g icing sugar, sifted
1tsp vanilla extract

Method for cake

  • preheat oven to 180 degrees Celsius/160 degrees Celsius for fan/ Gas mark 4.
  • line a 12 hole muffin tray with cases
  • In a large mixing bowl, mix the flours, bicarbonate of soda, mixed spice and orange zest
  • Whisk together the eggs and oil
  • Stir into the dry ingredients with the grated carrot.
  • Divide mixture between the cases and bake  fo 20-22 minutes until a skewer poked in comes out clean
  • Allow to cool on a wire rack.

Method for Icing

  • Beat the butter until really soft
  • Beat in soft cheese, icing sugar and vanilla
  • Use a palette knife to swirl icing on top.
  • Sprinkle with crushed walnuts, orange sprinkles, or whatever you want!

I used this recipe times 2 to make two large cakes as Lil Man’s birthday cake too!

Cooked for a little longer, but here you are!

Tasty Tuesday – Nutella Twists!

Now, those of you who came to the Blogger’s Bash had a chance to try my baked goodies.

I have already posted about how to make the Rocky Road, but there were a few requests for the Nutella Twists.

Around Christmas, I tried a recipe called a Nutella Christmas Tree. It was a huge success so I thought I would adapt the recipe a little so it was no longer a tear and share pastry, but stand alone twists for my Blogily’s enjoyment!

NutellaTwists (1)


2 sheets of ready rolled Puff Pastry (Yes I cheat! I’m a busy mum, I think it’s ok to help yourself a little!)
Nutella Jar
One egg or milk
Icing sugar, to dust


Large baking tray x 2
Greaseproof paper
Cooling rack


  • Preheat oven to 180 degrees C.
  • Cut greaseproof paper and line baking tray
  • Unroll one sheet of puff pastry and lay on the greaseproof paper
  • Take a knife and spread Nutella liberally all over the pastry sheet
  • Carefully roll the second sheet directly on top of the first sheet.
  • Using a knife, cut the pastry into inch wide strips.
  • Hold one side down, and from the other end gently twist each strip.
  • Once all strips have been twisted, and placed on the trays and greaseproof paper with adequate gaps, beat the egg and use it to give the pastry an egg wash. You can use milk if you’d rather not use egg.


  • Place in oven and allow to bake for 20 minutes.
  • Once the twists have risen and gone a beautiful golden brown colour, remove from oven and allow to cool on a cooling rack


  • When the twists have cooled, dust with icing sugar. (I forgot to dust them, but they still tasted good!!!)
  • EAT!

These are so good slightly warm, with a cup of tea or coffee in the morning as a decadent breakfast… trust me, I’ve tried and tested it!!!



Next one will be the Carrot Cake Cupcakes! Look out for it!


Ritu’s Rocky Road Recipe


Ritu's Rocky Road

At the Bash yesterday, I arrived, loaded down with sweet treats and goodies.

Carrot Cake Muffins, Nutella Twists, and Rocky Road Bites.

Dear Lucy, from BlondeWriteMore blog, mentioned earlier that she had indulged slightly in the bites and wanted the recipe, so who am I to disappoint! The Carrot Cake recipe, I will post another day!


125g soft unsalted butter
300g good quality dark chocolate, broken into pieces
3tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2tsp icing sugar (to dust) optional – I forgot! See, I am human too!



  1. Heat the butter, syrup and chocolate in a heavy-based saucepan gently, until melted. Remove from heat, and take out approximately 125ml of the mixture for use at the end.
  2. Take the biscuits, place them in a bag and bash them with a rolling pin until you have crumbs, but some chunky pieces too.
  3. Add the biscuit pieces and crumbs to the chocolate mixture in the saucepan and fold in, adding the marshmallows.
  4. Tip the mixture into a 9inch tin and smooth the top with a wet spatula.
  5. Pour the saved chocolate mixture over the top and smooth over with that wet spatula again.
  6. Refrigerate for at least 2 hours, but ideally overnight.
  7. Remove, and cut into bites or fingers.
  8. EAT!


And there you have them, Ritu’s Rocky Road Bites!

If you want, you could add sultanas, or raisins, glace cherries, or even chopped nuts… but that may seem too healthy for you, in which case stick with these sugar laden lovelies!


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