I can’t believe that I’ve not posted since February, the last 5 months have gone by super fast and the only excuse I have is that I’ve been busy and overwhelmed with life stuff.
Since my last post I’ve had so many things going on. Transition wise I’ve had a lot of appointments with my NHS Gender Clinic and a private appointment with GenderCare to get a referral for top surgery. This led to a consultation with my surgeon of choice, an amazing response to my GoFundMe page that helped me get enough money together to pay for my surgery and now I’m only 23 days away from having the first operation of my life and officially starting to freak out that it’s actually frigging happening.
I ended a 5 year relationship in January, which I never told you all about at the time because it was too soon and too hard to open up about but things are looking up. I’m still living with my ex but it’s going a lot smoother now and I’m in a new relationship that is the best ever and making me feel all kinds of love and happy.
On top of that I’ve been going to therapy to work through various things. It’s been helpful but also difficult, so a lot of time has been spent under my duvet to process it all. Overall I’m in a better place but I’m still cautious of slipping back to where I was before Christmas. I’m trying to practice this self care stuff, which definitely doesn’t involve yoga, exercise, ‘clean eating’ or just smiling more, but lots of sleep, cuddles and a hell of a lot of mac n cheese.
I’ve been wanting to post an update over the last month or so but I always feel I have to accompany these sorts of posts with a recipe and whilst I’ve been eating A LOT of food out and about, I haven’t been too exciting with my own cooking at home. But, I finally made something pretty spectacular yesterday that I wanted to share with you.
My boyfriend has just had surgery and is recovering at my place, so while he’s all weak and vulnerable, I’ve been feeding him ALL the tasty foods. Yesterday I decided to make him some surprise breakfast waffles, just some simple chocolate waffles I thought…until I came across some bourbon biscuits, Biscoff Spread, White Chocolate and Soya Cream…which led to the most spectacular breakfast I’ve ever made
Chocolate, Hazelnut Cookie Waffles
For the waffles:
- 2 cups plain flour
- 3 tbsp cocoa powder
- 1/2 cup powdered sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 10 bourbon biscuits, crushed
- 1 1/4 cups non dairy milk
- 1 tsp vanilla extract
- 1/4 cup sunflower oil
- 1 tbsp hazelnut butter
For the Sauce:
- 1 bar of iChoc White Chocolate
- 3 tsp Biscoff Spread
- 2 tsp coconut oil
- Whipped non dairy cream
- Chocolate Syrup
- Extra Bourbons
- Lots of Biscoff Spread
- First off, mix together the flour, cocoa, sugar, baking powder and salt
- Then whisk together the milk, oil and hazelnut butter
- Pour the wet ingredients into the dry and mix until combined. Fold in the crushed bourbon biscuits
- Heat and oil up the waffle iron and cook 1/3 of a cup of batter each time.
- While the waffles are cooking, melt the chocolate, coconut oil and biscoff together.
- Assemble by layering waffles with plenty of Biscoff Spread inbetween, lashings of sauce, top with whipped cream, chocolate syrup and an extra bourbon.
I think these are the best waffles I’ve ever made, and that’s saying a lot considering I did a whole month of waffles a few Mofo’s ago. The look on Logan’s face when I brought these through to him was amazing.
We both felt pretty sick after breakfast and then slept most of the day, only waking up to eat huge amounts of vegan pizza from a new takeout that has opened down the road (I’m blogging about that soon, I promise!)
But yeah, that’s pretty much all that’s been going on over the last 5 months or so. I’ll have plenty of time to myself after surgery so hope to post more around then and I have lots of new places to review too, so I will be back in the very near future!
Until then folks!