HIGH TIDE

I

I close my eyes

waves crash once more,

eroding the rocks

of my very core

II

They roll with power

to depths unknown,

The fear of what comes next

has drastically grown

III

Ploughing through pebbles

and seaweed alike,

What ever is coming

is about ready to strike

IV

An odd beam of sunshine

strobes down from above,

As if a sign from the universe

portraying it's love

V

Clouds overhead make

it hard to see,

Dimming my sight

muting my glee

VI

This pain is silent

these emotions scream,

This anger so clear

it could be a lucid dream

VII

For how long more will

this tide continue to rise,

It's timeless attitude

i've learnt to despise

VIII

For now I will sit

sit in this space,

and clutch onto hope

and it's saving grace

by Caitriona Mc Mahon

Weeping Rocks

(i)

At a glance so resilient 

a symbol of strength,

Creating beautiful landscapes

where our time can be spent

(ii)

Weathered and eroded

to attention you stand,

A soldier at the front line

protecting our land

(iii)

But your tears I have noticed

as they flow down your face,

Returning to the river

as a gentle flow of grace

(iv)

We are all one my friend

there is nothing to hide,

Waves of sadness come and go

just as the tide

(v)

Those cracks are your armor

all experiences from the past,

The pain will ease but

the lessons they will last

(vi)

So the next time you weep

thinking there's no one in sight,

Call me my friend

together we will fight

The Race

One foot forward at the start line
elbows out to be prepared,
On your marks then he lift's
the gun up there's no time to be scared

Taking off like a bolt of lightening
nothing but the winning trophy in sight,
Losing is not an option
I won't give up without a fight

Born and bred to hunt
I take my prey out one by one,
Dipping at the finish line
I can't believe it but I've won

Standing on the podium
a sense of anti climax deep inside,
I know now it's not about the end result
but the passion and the pride

Why didn't I feel the breeze?
or the grass beneath my feet,
Instead of letting the ego 
convince me there is nothing worse than defeat

Competing in packed arenas
not being able to hear a scream or a shout,
It doesn't take a genius
to know that's not what life's about

Life is about the journey
it's not a sprint or race,
Stop slow down and sense the world
each moment just embrace

January core workout

January has arrived which will mean leisure centres all over the world are packed with clients trying to shift a few pounds or sculpt their beach bodies for that summer holiday that's already close enough to grab. Tell me this! if you washed your car daily but never checked under the hood how long do you think it would run for without breaking down? A year or more at most? There's no guarantee really.

With this in mind I encourage you to pause for a moment! when was the last time you weren't thinking about something? Can you remember the last time you felt your heart beat or heard your own breathing. The first time I heard my own breathing I jumped a mile with the fright! How crazy is that? As humans we think more or less constantly and only because of habit. Thinking is an addiction just like drugs or alcohol and what's worse is that we believe these thoughts are who we are. This couldn't be further from the truth. These thoughts are preconditioned into us by circumstances and people involved in our lives as we grew up and also by a thing called the ego.  I had often heard the phrase 'She has some ego that one' but the penny never really dropped as to what it meant. The ego is what causes us to identify ourselves by the job we have, the car we drive, the clothes we wear as well as being very protective by nature and defensive. We are all familiar with Bridget Jones and her introductions with details. Our society is the very same because of ego. This is Caitriona from .... she likes to.... . This is why when we lose a job, our posessions or circumstances change etc we feel we are nothing anymore we have no purpose here. The ego says we are not good enough, or we will never succeed. This couldn't be further from the truth! I believe losing the things you identified yourself with previously is the beginning of an amazing journey. A journey into who we really are. Anthony Moran in one of his recent talks asked the question 'Who are we and why are we here?'. This question haunted me but i now see it was a turning point in my life. It made me look inside somewhere we avoid at all costs.

Try standing or sitting and glancing around without labelling or focusing on any one thing.. just be. This is one way to get a break from the constant noise in our heads. Or try walking in the countryside but be 100% aware of everything around you. The smell, the breeze, the wildlife. This awareness recharges the soul or services the car. Meditation is another wonderful getaway. Once you've discovered this true happiness there is no going back. The thinking and the ego quieten and for the first time we see life as what it really is! An amazing adventure full of smiles xx 

Life's waves

       Life's Waves  

     Swept out to sea 

       by thoughts and fears,

    lost and alone

    swimming in tears

      The scent of wild roses

       the sound of wind in the grass,

     becomes a faint memory 

   of the distant past

Waves come crashing in
sending shivers to the core,
the person I once used to be
I no longer recognize anymore

Exhausted and struggling
i'm pulled underneath,
then thrust in the air
waves under my feet

Catching the waves
all becomes clear,
sometimes you have to fall
to discover why were here

Trying to control life's waves
will end in disaster,
learn to surf them instead
and become their master

Nature's Presence

                                                  Nature's Presence

                                                In a world of chaos,
                                                She stands so still,
                                               Leading by example
                                               for those who will!

                                             Teaching us presence
                                                 along her shores,
                                          Lose focus for a second
                                          and end up on all fours.

                                          Surrounded by reflection
                                               of what lies within,
                                             Pause for a moment
                                  for its like nowhere you've been!

                                            A pathway of rainbows
                                              gradually disappear,
                                       While the dance of the rain
                                                  removes all fear.

                                                  Guided by light
                                      I see waves of clouds above,
                                             I feel a passion inside
                                          only a surfer would love.

                                      Who knew the ego was not me?
                                             Living from the heart
                                                 I feel totally free!

                                                  One final word
                                         and I'll leave you with this,
                                                Say yes to nature
                                            and live a life of bliss.

Coconut bundt

Coconut Milk Cake by Marian Keyes 

Ingredients
170g butter
300g caster sugar
4 eggs
1 tbsp vanilla extract
250g self raising flour
Pinch of salt
3/4 tsp baking powder
50g dissecated coconut
200ml coconut milk

Syrup
200ml coconut milk
40g light brown soft sugar

1. Preheat the oven to 170 degrees and spray a bundt tin with easy release spray.

2. Beat the eggs & the sugar until plain and fluffy. Add eggs Individually mixing well. Add vanilla extract. In another bowl mix the sieved flour, salt, baking powder and coconut.

3. Pour 1/3 of the coconut milk and the same of the flour mix into the butter and eggs and mix well. 

4. Add another third of each and then add the final amount.

5. Pour into the pan and bake for 1 hr. 

6. Cool on a wire rack then using a skewer prick the top all over. 

7. Make the syrup by gently heating the coconut milk and sugar together .Then pour half over the cake and few hours later pour the rest and allow to soak through.

Traditional Irish Apple Cake

Lately I find myself wondering about how our grandparents baked. What kind of stuff did they bake? How did they manage without a weighing scales? A fist of this and a fist of that is the answer I get when I ask. After being given a wonderful present of cooking apples I wanted to try something new.  So here it is.....

Ingredients
3 Cups Plain flour
2 Tsp Baking powder
1/8 Tsp of salt
4 oz Butter
3/4 Cup of sugar
4 Cooking apples
2 eggs
1/4 cup of milk
2 Tbsp of sugar to sprinkle.

Method
1. Preheat the oven to 170 degrees. Grease a 9 inch round cake tin.
2. Get an enormous bowl and sift in the flour, baking powder and salt. Mix thoroughly.
3. Slice the butter fairly thick and rub the flour mix and butter together until you either drop or breadcrumbs appear.
4.Add the sugar and mix.
5. Slice the apples into quaters of course making sure they are peeled.
6. Beat the eggs and milk and add to the apples and flour. Mix.
7. Pour the mixture into the baking pan and flatten the top. Sprinkle with sugar. Bake for 50  minutes.

Not so Marvellous Creations

Until recently I hadn't even heard of these bars. So clearly for baking purposes I tried one and my goodness they are tasty. Inside the chocolate there is wait for it.... popping candy! Wow such a blast from the past along with jellies and smarties. I knew my plan of action with the popping candy and smarties but the jellies were a mystery. I figured they might disappear when baked. So I decided to put jellies in for the full cooking time in 6 cupcakes and try putting frozen jellies in the other six. Neither worked. Oops. However the popping candy and chocolate was delish.

Ingredients
4 1/2oz Plain flour
45g Cocoa
11/2 Tsp baking powder
81/2 oz caster sugar
150ml Milk
75ml Oil
150ml Boiling water
3 boxes of smarties ( some frozen)
30 jellies (some frozen)

Icing
2 sachets of popping candy
113g Butter softened
300g Icing sugar
1 Tsp Vanilla extract
2 Tbsp Milk
Pink colouring

Method
1. Preheat the oven to 180 degrees.
2. In a bowl mix flour, cocoa,  baking powder and sugar.
3. Add milk, oil and egg and whisk till smooth.
4. Add boiling water and whisk.
5.Pour the batter into the cases. Put frozen smarties in all and I put frozen jellies in 6 and regular jellies in the rest. Then bake for 15 min.
6. Once baked allow to cool.
7. I chose pink frosting as there is pink on the wrapper of the bar. Although I wanted electric pink the lack of colouring in my press determined it would be baby pink :).
8. For the frosting whisk the butter for 3 minutes.  Add icing sugar and whisk for a further  few minutes.  Then add vanilla, colouring and milk.
9. Pipe onto the cupcakes, sprinkle popping candy ontop and decorate with smarties and jellies.

I intend to revisit this challenge with some advice a friend gave me so fingers crossed !!

Ferraro Rocher Cupcakes

Ferraro Rocher have always been popular in the Mac Mahon household. The hulk himself wouldn't hold mammy Chrissie back from a box. I wasn't quite brave enough to bake a Ferraro Rocher in the centre instead I infused it with Nutella. I may possibly have shares in Nutella by now! The most sickening thing about this challenge had to be the thoughts of spending a fortune on a box of chocolates when I only needed a few, then it struck me...... remember those wee packs of 3 chocolates hmmm I wonder if they are still about. After some manic searching involving 4 supermarket staff the final pack left in the store was found.

Ingredients
4 1/2 oz Plain flour
45g Cocoa
1 1/2 Tsp of baking powder
8 1/2oz Caster sugar
150ml Milk
75g Olive oil
1 egg
150ml Boiling water
Nutella
12 Ferraro Rocher
Icing
230g Unsalted butter
240g Icing sugar
222g Nutella
3-4 Tbsp heavy cream
2 Tsp Vanilla essence
Sprinkle of salt

Method
1. Preheat the oven to 180 degrees and eat a Ferraro Rocher :)
2. In a bowl mix flour,cocoa, baking powder, sugar and sweat and tears.
3. Add milk, oil and egg and beat till smooth.
4. Add boiling water and beat then pour into cases and bake for 15 minutes.
5. Remove and allow to cool. Eat another Ferraro Rocher and have a sip of wine to wash it down :)
Now using a knife carve a hole in the centre of the cake and fill with Nutella.
6.To make the icing. Whisk the butter for eternity or 3 minutes. Then add icing sugar and whisk. Then add Nutella, cream and essence. Keep whisking until satisfied.
7. Pipe the frosting onto the cupcakes.
8. Now for decor! Grab a sandwiche bag and pop a few chocolates in, then using a rolling pin crush the chocolates by banging them. Then remove from the bag and sprinkle ontop of the frosting.
9. Place a chocolate ontop of each cake. 

I hope you enjoy these as much as mammy Chrissie x 

Bake a difference Pieta House fundraiser

The prevention of suicide and self harm is something very close to my heart. It can knock on anybody's door at anytime including my own. Pieta House offer a service second to none.They now have a staff of 170 and the demand for their services hasn’t let up. In 2013, nearly 4,000 people came to Pieta House for help and the numbers contacting are rising all the time. As 90% of their income comes from fundraising events, they rely heavily on fundraising. This is where us bakers come in.

As part of my recovery I depend on baking as a form of therapy and this is where the idea of 'Bake a difference' came from.

Last year I held a bake sale to raise money for Pieta House. This year I have a new concept which I would love your help with. Each baker would pledge some of their home baking to be sold with all the money raised going to Pieta House.Every little counts so no matter how big or small your contribution would make a massive difference!

Rather than holding a giant bake sale event at 1 venue my new idea is a little different. Its called 'Bake a difference'. It has its own donation page on my charity.ie.  Each baker then advertises their own baking and sells it with the final amount being donated through the my charity page. For example i'll advertise some on my facebook page and sell from there.This allows bakers from all over Ireland to come together and bake a difference at a time most suitable to them. The end date for donations would be October 19th. Your support would mean the world and I really do feel together we can Bake a difference.

Please let me know if you wish to join me by private messaging me. 

http://www.mycharity.ie/event/bakeadifference

Bready Bears

I have tried to avoid baking bread as much as possible but there comes a day when one must face their fears! Bread puts the fear of god through me. However I figured if I could make it fun it might not be so bad. Introducing bready bears my solution.

Ingredients

1 pack of yeast -The same stuff used for pizzas. See I've saved you looking puzzled in the baking aisle like me. 

1 - 1 1/2 cups of warm water - its recommended 110 degrees but I'm too cheap to buy a thermometer instead I stuck my finger in and tested for warmer than tepid.

1/2 cup of warm milk -Same genius temperature check of course.

3 Tbsp butter softened.

3 Tbsp caster sugar.

2 Tsp salt.

5 1/4 - 5 3/4 cups of plain flour.

12 raisins.

1 egg.

1 Tbsp cold water.

Method

1. In a gigantic bowl dissolve a sachet of yeast in warm water. Add milk,butter, sugar, salt and 3 cups of flour. Beat until smooth. 

2. Stir in the rest of the flour until a stiff dough forms.

3. On a floured surface get the guns out (strong arms) and knead for approx 8 minutes. Pop it into a bowl greased of course and cover with cling film. 1 hr later it should have doubled in size.

4. Uncover the dough and punch the air out. I got to admit its great fun. Then divide into 4 sections. 

5. Cut 1 ball into half shape balls. Cut another into 14 pieces.  

6. On 2 greased baking trays start to assemble. Use the 2 biggest balls as the body. Then the 2halves as the heads. Then position the small balls to make the ears, nose, arms and legs. Cover for another hour to rise.

7. Uncover and cut slits In the ears, eyes, nose & belly button. Insert a raisin in each slit.Glaze with egg.

8. Pop in a preheated oven at 175 degrees for 30 minutes. Remove and cool.

Red velvet mini bundts

The 1st time I tried to make red velvet it was a massive disaster. After swallowing my pride a year later I'd plucked up the courage to give it another go. The 1 thing to note with red velvet is it's extremely expensive to make. I made mine with cream cheese frosting.With amazing support from friends Esther and Robert I learnt to make chocolate bun cases. I decided these cases would hold the frosting.

Ingredients
2 1/2 cups of plain flour
1 cup of light brown sugar
1 cup of granulated sugar
2 Tbsp cocoa
1 Tsp salt
2 Tsp baking powder
2 eggs at room temperature
1 1/2 cups of olive oil
1 cup of buttermilk at room temperature
2 Tsp of cider vinegar
2 Tsp of vanilla essence
1 Tbsp red food colouring
2 bars of white cooking chocolate

Frosting
8oz of cream cheese ( Philadelphia)
1/2 cup butter at room temperature
2 cups of icing sugar
1 Tsp of vanilla

Method

1.Preheat oven to 170 degrees.

2. Combine flour, brown sugar, white sugar, salt, baking powder and cocoa. Whisk all together.

3. In a seperate bowl whisk the eggs and slowly stream in the oiI. Add vanilla, vinegar and food colouring.

4. Slowly add the dry ingredients to the wet ingredients.  Keep beating on low speed.

5. While the beater is running add buttermilk.

6. Distribute the mix into moulds. I used silicone heart and rose shaped moulds. I made sure to spray the mould with easy release spray first. 

7. Bake for 20 -25minutes.

8. Remove the cakes from the oven and allow to cool. Then turn the moulds upside down and tap the cakes out.

9. After washing the moulds I used them as a template for my chocolate cups. 

10. Melt the cooking chocolate over boiling water and using a paint brush paint the chocolate onto the mould. Pop in the fridge till set then add another layar. Repeat until strong cup is formed. Then remove the chocolate from the mould and store in the fridge.

11. To make the cream cheese frosting whisk the butter for 3 minutes. Then add cream cheese while whisking. Sift in the icing sugar and vanilla. Have a sneaky taste and were ready.

Doggie treats

I love baking for those I love and that includes my baby dog Misty. After my friend Jackie sent me on some recipes I was eager to try a basic one first before giving the others a go. Plus Misty is ridiculously fussy when it comes to eating. Ensuring all ingredients were natural and healthy was a priority for me.

Ingredients
1 cup of oats (Porridge oats)
2 large eggs
1 Tbsp of ground cinnamon (Yuk)
2 Tbsp of water
1 Tbsp pure honey
1-2 Tbsp peanut butter

Method
1. Mix all the ingredients together.
2. Shape into biscuits.
3. Bake at 175 degrees for 20 minutes.

Misty loved these! They went down a TREAT..... dya get it treat lol ok I know that was lame. Enjoy :)

Chocolate & vanilla marble bundt

Whats a bundt you might ask? In my opinion its the bees knees of baking.See picture of my bundt pan below. I very much entered this bake blind.With no clue what I was doing. After finding the pan in TKMAXX ( aka heaven) I was mad to give it a try. I spotted some easy release cake spray which in fairness judging by the name is every bakers dream so for €3.99 that went in the basket too. 

Ingredients

2 cups Plain flour

2 Tsp Baking powder

1/2Tsp Salt

3/4 Cup Unsalted butter

1 1/2Cups + 3Tbsp Caster sugar

4 large eggs

1 Tsp Vanilla essence

1/3 Cup Cocoa 

1/3 Cup Hot water

1 Tbsp Instant coffee. I used Maxwell house.

1/4 Tsp Almond Extract

Method

1. Preheat the oven to 175 degrees.

2. Spray the living daylights out of the bundt pan ensuring you get all the hidden dips. 

3. In a jug mix hot water,coffee, cocoa and 3 tbsp sugar. Mix thoroughly until smooth. Check for lumps.

4. Add the almond to the mixture and allow to cool. 

5. In a bowl sift flour, baking powder and salt.

6. In a seperate bowl put butter and beat for 2 minutes, gradually add the sugar and beat for 3 minutes. Add vanilla and beat. 

7. Gradually add the eggs and beat slowly.

8. Slowly add the flour mix. 

9. Transfer half the cake mix into the cool cocoa mix and stir. 

10.Alternatively spoon the cocoa mix and the vanilla mix into the pan. Then using a skewer swirl the stick through the mix creating a marble effect.

11. Bake for 55 minutes to 1 hr.

12. Allow to cool and shrink a little. Then turn the tin upside down and tap.

13. Stand back and admire the view :).

Chocolate custard cake

Boy do I love custard! So when I discovered the custard cake my mind was blown. All made from scratch even though the temptation to grab a tin from the shop was very strong.

Ingredients
4 Eggs -room temperature
1 Tsp Vanilla essence
1 & 1/4 cups of caster sugar
110g Melted butter
1/2cup of plain flour
1/3cup of cocoa
2 cups of lukewarm milk
1 Tbsp icing sugar

Method
1. Preheat the oven to 160 degrees.
2. Grease & line a loaf tin. Well at least thats what I used ;).
3. Seperate the egg yolks from the whites. This is always great fun... not a great one for the nerves.
4. Beat the whites until stiff and put aside.
5. Whisk the egg yolks, vanilla and sugar until creamy.
6. Add melted butter & mix for 30 sec.
7. Add flour and cocoa and mix well.
8. Pour in milk gradually and beat .
9. Add the whites in one third at the time.
10. Pour into the tin and bake for 60 min.
11. Allow to cool and sprinkle with icing sugar.

Strawberry scones

Whats better than a freshly baked scone in the morning! Usually I make sultana scones but for a change I fancied trying strawberries.

Ingredients
Make 6 scones
225g Self raising flour
150ml Buttermilk
Pinch of salt
25g Caster sugar
25g Margarine
1 egg

Method
1. Sift flour and salt into a bowl and mix adding the sugar.
2. Rub in the margarine using your fingers.
3. Add buttermilk and strawberries.
4. Mix and add the egg.
5. Turn out the dough and lightly knead. Then roll out the dough and using a cookie cutter cut out like below.
6. Glaze with milk and bake in a preheated 220 degree oven for 15 minutes.

Rasberry crumb bars

Rasberry crumb bars. Certainly one of the healthier options on my blog so far. They resemble a breakfast bar so without further a do lets rock and roll.

Ingredients
1 cup Plain flour
1/4 Tsp Baking powder
1/4 Tsp Salt
1 cup of  rolled oats.
1/2 cup packed light brown sugar
1/2 cup unsalted butter
3/4 cup of seedless rasberry jam.

Method
1. Preheat the oven to 175 degrees.
2. In a bowl whisk flour, baking powder and salt. Stir in the rolled oats (porridge oats) and sugar. Using your fingertips break up the lumps.
3. Add 2 cups of the oat mixture to a greased and lined baking tray. I used a rectangle one. Flatten the mixture.
4. Spread the rasberry jam ontop then top with the last of the oat mixture.
5. Bake for 34 -38 minutes.

Chocolate strawberry barrell

On one of my shopping sprees I spotted baby strawberry's. They are ridiculously cute. I desperately wanted to bake something using them. I came up with the idea of a chocolate strawberry barrel. The weather was a bit of a problem when it came to assembling everything but I was still fairly happy with the result.

Ingredients
200g Plain flour
40g Cocoa
240g Caster sugar
3 Tsp Baking powder
80g Unsalted butter
2 eggs
200ml Milk
2 Tsp Vanilla essence
Kitkats 6
Baby strawberry's

Icing
226g butter
600g icing sugar
50g Cocoa
2 Tsp Vanilla essence
4 Tbsp Milk

Method
1. Preheat the oven to 180 degrees.
Grease and line a 8 inch baking tin.
2. Sift the flour, cocoa, baking powder and salt into a bowl and whisk.
3. In another bowl whisk the butter and sugar until fluffy then add vanilla and eggs. Whisking slowly.
4. Add milk and the flour mix alternatively. 
5. Bake for 20 - 25 min.
6. Allow to cool.
7. Using a large round cookie cutter cut out 3 circles of sponge.
8. For the icing whisk butter for 3 min. Add icing sugar and cocoa and whisk slow for 1 min. Add vanilla and milk and whisk for 3 min.
9. Sandwiche the 3 layars of cake together using the chocolate buttercream. Then cover the sides in buttercream.
10. Break up the kitkats into fingers and stick around the cake onto the buttercream.
11. In the top of the barrell place the mini strawberries.

Ice cream cupcakes

Thanks to my good friend Corrina who introduced me to the idea of ice cream cupcakes for the first time. Ideal for kids and big kids too! Finding the correct wafers can be tricky as a lot of shops only stock the long narrow ones.

Ingredients
To make 12
200g Plain flour
40g Cocoa
240g Caster sugar
3 Tsp Baking powder
80g Unsalted butter
2 eggs
200ml Milk
2 Tsp Vanilla essence
Box of wafer cones
Flakes to decorate

Icing
226g Butter softened
600g Icing sugar
2 Tsp Vanilla essence
4Tbsp Milk

Method

1. Heat the oven to 180 degrees.
2. In a large bowl mix flour, cocoa, baking powder, and salt and whisk.
3. In another bowl whisk butter and sugar until fluffy. Add vanilla and eggs abit at a time whisking slow.
4. Add milk and flour mix alternatively.
5. Place the wafer in a bun tray puttin one wafer everywhere a bun case should be. Spoon the mix into the wafers. Only fill each wafer to half way or they will overflow.
6. Bake for 18 -20 min. Allow to cool.
7. For the icing whisk the butter for 3 minutes. Sift in the icing sugar, and beat on low speed for 1 min. Add vanilla and milk beat for 3 minutes. 
8. Pipe the frosting onto the cupcakes like you would see on an ice cream cone. Place a flake ontop and cover in sprinkles.