Hope you are well and keeping warm on these chilly days!
Did you catch any of Beauty Weekend? If you missed it, you can still have a look at all the best deals on our site! I was away in Bristol with family but did dip in and out and it was lovely to see so much going on and it’s always great fun when the It girls are over.
Talking of It Cosmetics, I was delighted to try out their new CC Cream in Rich; full coverage which for my winter skin on-air is needed at the moment. I am a big fan of Bye Bye Under Eye in Deep so this is great to add to my It armour.
My sister is also a huge fan, she did her make-up whilst I was at her flat on the weekend and her make-up bag has quite a few It cosmetics in it, another It girl is born.
It was a wonderful weekend in Bristol on Saturday. My sister, my niece and I took my mum out for her birthday in Carluccio’s (one of my mum’s favourite restaurants).
Then on the Sunday we had a lovely long walk and play in the park in the winter sunshine.
On a rather practical note, I had a leak in my kitchen cupboard last week – I was getting some dish cloths and wondered why they were all soaking wet! I then saw the culprit, a small hole in the washing machine waste water pipe.
I remember I had bought some Supabond last year, reached for it and about 10 mins later the problem had been solved. It’s brilliant stuff – hopefully its comes back in stock again soon! And thank goodness the water had leaked all into the box of my Cook’s Essentials microfibre cloths otherwise it would have been a disaster running into the flat downstairs!
And finally… so many of you requested the recipe for my sugar-free vegan brownies last week so please find below. Everyone who’s tried them says they are delicious and I plan to make a different coconut version soon, so watch this space! Enjoy!
Thanks so much for reading my blog and as always big big hugs
Craig’s Sugar-Free Vegan Brownies
(Makes about 20 large bite-size portions)
110g good quality cocoa powder
100g pitted dates
1 tablespoon coconut oil (I use the Tiana one)
2 tablespoons of maple syrup (or leave this out if you prefer a more bittersweet brownie)
1 medium-size container (I use a silicone one from Cook’s Essentials)
1. Put all ingredients into a heavy-duty blender and blitz until smooth, I also add a little water here to help it blend easier
2. Scrape the mixture into the container and smooth over.
3. Refrigerate for 2 hours before cutting into bite size squares and tucking in, yum!