It's easy to make New Years Resolutions. For most people they're lofty, generic statements that come with no commitment. For example; I will get fit, I will be a better person, I will spend less time on Facebook (we all know how long that will last!)
For a lot of people New Years Resolutions are no more than an expensive gym membership that doesn't get used past February and a vague reminder of an awesome New Years Eve. For this reason I have chosen this year to set goals instead.
Now, it might seem that goals and New Years Resolutions are the same thing; they are both aspirational things you would like to achieve, but with goals comes measures and steps. Setting the end point (the goal) means you need to create the strategies to get there... dare I say it, you need to plan the journey (I can feel myself gagging as I write that!).
I have set goals for 2014 that I think are really achievable, but will take a lot of work to get there. In doing so, I will have to work all year to achieve my goals instead of being able to complete a New Years resolution in an afternoon. It will keep me on track... as well as crazy busy and fit!
These are my goals. By sharing them with you I am now accountable to someone other than my own obsessive self!
2014 Goals
I will run 2 half marathons
I will do 5 obstacle courses (Tough Mudder, Spartan, etc.)
I will bench press using 24 kg dumbbells on each arm (even if only 1!)
I will run a minimum of 20kms per week during day light savings time
I will run to Oxley
I will run to Milawa
I will get at least 1 recipe share/shout out from a blog that I follow before July
I will earn $$ from my blog (even $1 is enough!)
I shall report back in 12 months!
These tarts are a part of my current love for Cherries. It's cherry season here at home so I have been creating a huge mess removing the pips myself. For the sake of your benches (mine are now a shade of pinky red) frozen cherries work just as well.
I must say I never liked Cherry Ripe Chocolate bars growing up...especially when I found out their ingredients. Let's just say this recipe gives you the flavors without the numbered nasties!
CHERRY RIPE TARTS
Makes 6 tarts
CHOCOLATE TARTS
INGREDIENTS
1/4 cup almond flour
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart)
Mix the dry ingredients in a mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger tin or plate, cut out a circle and place in greased tins.
Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife.
Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.
CHERRY-COCONUT FILLING
INGREDIENTS
300 grams Cherries (fresh or frozen)
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Water
1 Teaspoon Vanilla Extract
1 1/2 Tablespoons Water
3/4 Tablespoon Arrowroot
1/3-1/2 Cup desiccated Coconut
INSTRUCTIONS
Place the cherries, water, maple syrup and vanilla in a small saucepan and bring to a slow boil.
Allow the mixture to simmer for 5 minutes then remove from the heat.
If the cherries have not broken down sufficiently use a hand blender or masher to make a smoother texture.
In a separate bowl combine the extra water and arrowroot until smooth.
Add the arrowroot mixture to the cherries, stirring to combine.
Return to the heat until the mixture thickens.
Place in the fridge for 1 hour.
After 1 hour stir in the coconut.
Divide Cherry-Coconut filling evenly between the tarts.
Pour melted Chocolate (recipe below) over each tart.
Allow to set in the fridge for a minimum of 1 hour before serving.
Keep refrigerated.
CHOCOLATE
INGREDIENTS
1/4 Cup Coconut oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup
(the above ingredients can be substituted for 100grams of Chocolate which is then melted in a double boiler and used to top the tarts)
INSTRUCTIONS
Over a very low heat, melt the coconut oil in a small saucepan.
Add the maple syrup and cocoa and whisk until combined and slightly thickened.
Allow to sit until slightly cooler, but not lumpy. Pour evenly over the tarts.
(if not using the chocolate immediately, pour it into a lined dish and freeze. It can be melted over a low heat when needed.)
2013 is a year that I am very happy to see the back of. It has been the most challenging, life changing and downright hideous year of my life. I have seen good people suffer, lose their jobs and have their lives turned upside down by no fault of their own. I have been part of a system that did not support the innocent and caused the downfall of an organisation. Yes; it has been that dramatic!!!
Whilst this year has been one to forget, I made a conscious decision midway through the drama to ensure that I could remember 2013 for something other than the year I lost my sanity. Not an easy task when your world is in shambles and your life is front-page fodder. So this is what I've done and how I will (try) to remember 2013.
I competed in a 5 km and 14 km obstacle course race (a grueling 3 hours!). After not being able to run around an oval in January, I ran 14kms yesterday. This year I have lost 21Kg’s (15Kg’s due to stress... the rest hard work!). I started a blog devoted to creating healthier dessert options.
I made an effort to make sure that my present didn't wreck my future; that would mean that the bullies would continue to win. Instead, I have ended 2013 a winner. I'm in the best shape of my life, I have 2 wonderful sons who I love and cherish more than anything, a supportive husband and a happy life.
This dessert, the Cherry Ripple Cake, is a bit like my 2013. It looks ugly; really hideous.
But go beyond the ugliness and you'll find a dessert worth waiting the year for. Decadent Chocolate Ripple biscuits smothered in Cherry Cream, topped with grated Chocolate and coconut. It tastes so good you'll want it be News Years Eve every day.
This dessert needs to be made at least 24 hours before serving. This allows for the biscuits to soften. The cream may take on a slight brown tinge if left exposed in the fridge; it will taste fine but sprinkling the chocolate and coconut on top will hide imperfections.
Make, devour and forget about the crap times that 2013 brought. This dessert will help you to remember the goodness that can come from overcoming the challenges that life throws. When life gives you lemons, make a Cherry Ripple Cake!
CHERRY RIPPLE CAKE
CHOCOLATE RIPPLE BISCUITS
Makes 18 biscuits
INGREDIENTS
2 tablespoons coconut oil
1/2 cup maple syrup
1 egg
1/2 teaspoon vanilla extract
2 tablespoons golden syrup
1 1/2 cups almond meal
1/4 cup + 1 tablespoon cocoa
3 tablespoons arrowroot
1/2 teaspoons cream of tartar
1 teaspoon bicarbonate
Pinch salt
1 tablespoon milk
INSTRUCTIONS
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined.
Add the milk and pulse in.
Place mixture in the fridge for a minimum 30 minutes.
Preheat oven to 175C/350F.
Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading)
Place tray in fridge for 15 minutes.
Bake in oven for 16-18 minutes. The biscuits will be slightly cracked on top.
Cool on tray for 5 minutes then transfer to a wire cooling rack.
The biscuits will firm up as they cool.
CHERRY CREAM
INGREDIENTS
400 grams pitted Cherries (I used frozen)
2 Tablespoons Maple Syrup
2 Tablespoons Water
1 teaspoon Vanilla Extract
2 cans Coconut Cream, can left in fridge overnight and the thick cream used; discarding the watery remains.
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
INSTRUCTIONS
Place the cherries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
Decrease the heat to medium low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
Use a masher or blender to break down cherries slightly if still chunky.
Allow mixture to cool.
In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream and whisk on high until thick.
Add maple syrup and vanilla and whisk on high til combined.
Turn the whisk off and add the cooled cherry mixture.
Whisk on medium until combined.
Place the cream in the fridge and allow to thicken slightly before using.
CONSTRUCTION
Spread a small amount of Cherry Cream over a serving plate.
Spread Cherry Cream over the bottom side of 1 biscuit and top with another biscuit.
Continue spreading and stacking until you have 6 biscuits in a pile.
Place biscuit pile lengthways on the tray (so that each biscuit is in contact with the plate). The cream already on the plate will help it to stand up and stay in place.
Repeat the process 2 more times, and lay the biscuit piles next to each other on the tray.
Spread the Cherry Cream over the top and sides of the biscuit piles until the biscuits are completely covered in cream.
Cover and keep in the fridge for at least 24 hours before serving.
Sprinkle grated chocolate (link) and coconut over the top of the desert and serving tray.
Slice and serve.
