Well it’s been a while since I last posted a recipe on here. I’ve still been doing the odd baking through out that time, but different things have happened throughout the years. It’s hard living with a health condition especially when it affects you physically and mentally, as you can’t always do the things you want, even the things you love. So sometimes when things have been bad I’ve been researching different recipes and techniques to teach myself, so I can try when I have a good day. So I do apologise that I haven’t written any posts for quite a while… a few years actually.
Since I last posted, I caught up with some old friends that I hadn’t seen for a absolutely years, my best friend since middle school got me back out of the house after a break up from my boyfriend, it was nice to reconnect and actually social again, as I hadn’t for so many years. When living with a health condition you sometimes disconnect from the outside world as you feel like a burden and when people ask ‘How have your been?’, ‘What you been up to?’, ‘Where do you work?’, I would just clam up even if it was done over a text or messenger. I hated and panicked over those questions, because I could see everyone living their life, getting married, having kids and going on holiday, everything I wanted at this time too.
But things, as I’ve found out don’t always go as you plan, after being ill for over 7 years and not really leaving the house for 5 years, meeting up with my friends again and going out and doing normally things and helping me forget even for a moment about my illness, it was like things had never changed between us, that’s true friendship. I’ve made new friends who I adore, and I think to myself what was I so scared of, my old and new friends know I have limitations due to my illness but they are caring and supporting and because of that I feel stronger.
I met Jimmy, who is lovely, and is very caring and understanding about my condition, he didn’t see it as a problem, he just liked me for who I am, he’s funny and always makes me smile, even when I’m down. I didn’t want to jump into a relationship straight away so we got to know each other over a year and he didn’t mind waiting for me. I think this has now made our relationship stronger because I now have a boyfriend who is my best friend as we tell each other everything, on the days I can’t go out for being in too much pain we message and chat, I don’t think there’s been a day where we haven’t talked. I don’t have to worry when with him as I can be myself and he loves me… for being me.
I’ve done some online courses, to try and help myself with my illness:
- ME / CFS Awareness
- Life Coaching
- Pain Management
Currently the one I am doing is to help improve memory, as being a sufferer of Fibromyalgia it can be difficult to retain new information, or things in the short term, some times you have to come up with techniques, there is a lot of repetition and sometimes the best way is to write it down so you can always go back to it.
Since I last posted we have had our kitchen done, it looks amazing and feels so much bigger. I now have my own little area and work surface as I was taking over my mom’s cupboards with all of my jars, baking tins and ingredients, so it is super cool to have my own little work station.
I thought I would sort out all of my baking magazines and file all the recipes that interest me in folders, oh my god what a task, I certainly didn’t think it would take as long as it did, but then again there was a few years of magazines piled up. So I got some nice grey folders to match the kitchen to file them all away under different catergories.
So there’s the little catch up of what I’ve been up too, and now with the recipe, I thought the first thing I would post is this recipe for Raspberry and White Chocolate Cookies, as you’ve probably noticed I love raspberries.
Raspberry & White Chocolate Cookies
Makes: 20 – 24 Cookies
250g Unsalted Butter, room temperature
100g Caster Sugar
100g Soft Light Brown Sugar
1 Egg, room temperature
1 tsp Vanilla Paste
1 tsp Bicarbonate of Soda
335g Plain Flour
200g White Chocolate, chopped into chunks (I used a mixture of Chocolate Chips, Chopped Chocolate and Large Buttons, which I quarter), plus extra to finish
9g – 12g Freeze Dried Raspberry Pieces, plus extra to finish
- In a stand mixer beat the butter and two sugars in a large bowl, until creamy.
- Add the eggs and vanilla paste and beat together again.
- In a separate whisk together the flour and bicarbonate of soda, then add to the egg mix and beat again.
- Stir through the white chocolate and freeze-dried raspberry pieces with a spatula until evenly distributed.
- Cover the bowl in clingfilm and refrigerate for at least 30-45 minutes, so the cookie dough is chilled.
- Preheat an oven to Gas Mark 4. Line two baking trays with baking parchment and set aside.
- Remove the cookie dough from the fridge and weigh about 45g of dough (this way you will have you will have similar sized cookies) before rolling into balls and placing on the trays spaced well apart. I baked mine in batches 6 cookies per baking tray.
- Store the remaining cookie dough in the fridge while you bake the first batch.
- Bake the cookies for 10-15 minutes until the cookies are golden around the edges.
- Cool the cookies for 10 minutes on the tray before transferring them to a wire rack. Sprinkle over any extra raspberry pieces and light press into the tops of the cookies for a little colour.
- Repeat until all the cookie dough has been used up. Store the cookies in an airtight container for up to five days.