I may have briefly mentioned her name, and put up a few photos of her a while back, but I don’t think I have ever really talked about my wonderful, beautiful dog Izzy.
She is a three year old (nearly four) Goldendoodle, which is a cross between a golden retriever and a standard poodle. Thet is to say, the large poodles.
She is amazing. I love her to bits.
She is so gentle. She never bites, and only jumps when you ask her for a hug or if she is REALLY excited to see you. Even then she is still kind. She is the happiest, most warm-hearted girl ever. She is what keeps me smiling every day, all day.
Whenever I come home after more than the regular school times, she waits at the window, and then when she sees me, grabs her toy and runs to the door. Then, when I open the door, she starts making these whining and groaning noises that sing ‘I’ve missed you so much!’ and she wags her tail so hard her whole body shakes and she falls over. This goes for my whole family.
Whenever we watch TV at night, she will come in and sit beside you on the floor, and puts her head on your lap and gazes with her soft brown eyes screaming ‘stroke me….’ and then when I massage her shoulders, she starts to groan in delight.
She has this trick she does whenever people are watching her or she wants attention, where she lies on her back with a ball in her mouth and then, with her paws, slowly lifts the ball out of her mouth and stares at it upside down, and then slowly and carefully places it back into her mouth. She has started doing this of her own accord, not because of us training her.
Here are some photos of her:
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Mint chocolate cupcakes

Yes, again. But this time I have a recipe!!!
I made these earlier, and now I feel unwell from the ridiculous amount of icing I ate… But don’t follow my mistakes. Save your icing, put it on the cupcakes, believe me, it tastes better there.
Basically, these are soft, fluffy, gluten free chocolate cupcakes with a creamily refreshing mint icing on top.
Recipe after the photo!
2013-04-21 14.46.08-1
120g butter
120g sugar
2 eggs
100g gluten free self raising flour
20g cocoa powder
(for the icing)
about 1 cup of icing sugar
4 teaspoons of butter
a good few drops of mint essence

Preheat oven to 90c, mix together the butter and sugar, whisk the eggs, throw them in, mix again, put in the flour and cocoa, throw them in the oven, bake for 15 mins, throw everything in the icing together, mix well and decorate.
Sorry for the hastiness, I just have tons of homework I stupidly left for tonight to do…


Finally. It’s here. After ridiculously cold weather all spring, the summer has arrived. The sun is shining, The air is warm, and I feel alive again at last. Unfortunately there is no sign of it lasting, and there is a cool breeze blowing in from the east that is a little to chilly for my liking, but it’s warm now, and that’s what I care about!
And on another happy note, I now have 50 followers!!!!!!!!!!!!!! Thank you so much to all of you!!! ๐Ÿ™‚

Here are some summery photos I have taken in the past few years:

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Chocolate orange cheesecake

I apologize for not posting in so long! I have been very busy and lazy.
I made this for my mums birthday a few days ago. I had never before made a cheesecake and I was not following a recipe but it turned out beautifully.


400g cream cheese
200g dark chocolate
Zest of 2 oranges
100g ginger biscuits (or any other type, it doesn’t really matter, and just enough to fill the bottom of the pan about 1 cm thick)
20g butter
50g sugar

To begin with, get a small saucepan full of boiling water, put it on the stove and place a bowl on top. With the heat on low, place the butter in the bowl to melt. While it is melting, put your biscuits in a plastic bag and hit them with a hammer until they resemble breadcrumbs. Take the butter off, but keep the water boiling as it will be used in a minute.ย  In a bowl or in the bottom of the pan, mix the biscuits and the melted butter together, and smooth it out to form a base. Place this in the fridge for the moment.

Put the chocolate into the bowl over the boiling water to melt. While it is melting, mix the orange zest, the cream cheese and the sugar in a large mixing bowl. Once the chocolate has melted, mix that well into the cream cheese mixture.
Remove the base, now hardened, from the refrigerator. Gently scoop and smooth the cheese mix over the top of the base, being careful not to dislodge the crumbly base. Let it harden in the fridge for an hour and then enjoy!