#i can easily eat over 2L of soup

[punfit]

24/7/21

Breakfast - serving of smoothie (avocado, spinach, green capsicum, cashews, yoghurt, honey, coconut water), sweetened black coffee, 1 meringue kiss.

Snack - serving of lemon meringue pie, sweetened black tea.

Lunch - serving of instant prawn and chicken noodles with 1 egg, 2.5 servings plant based tuna, and spicy sauce, 1 meringue kiss.

Dinner - 2 servings of oven ready BBQ chicken pizza and garlic bread.

Dessert - 1 mini chocolate muffin, 1 meringue kiss, black tea.

Water - 1.8L, good.

Exercise - none.

Ate way too much for such a low level of activity. I didn't have e enough water in the morning/afternoon and wound up napping for like 3 hours in random bursts of sleepiness throughout the day.

25/7/21

Breakfast - serving of smoothie (avocado, spinach, green capsicum, cashews, yoghurt, honey, coconut water), sweetened black coffee, 1 meringue kiss.

Snack - lemon meringue pie, sweetened black tea.

Lunch - serving of sweet potato and pumpkin soup with beef and potato curry, 2 servings damper.

Snacks - 4 servings buttered microwave popcorn, 1 serving creamy soda Pepsi, 1 meringue kiss, green tea, 2 servings beef jerky.

Dessert - 2 buttermilk pancakes with chocolate sauce.

Water - 1.8L, good.

Exercise - none.

Tomorrow's the first day back at uni, so perhaps I'll leap back into a worn schedule with an exercise break in the afternoon.

26/7/21

Breakfast - serving of smoothie (avocado, spinach, green capsicum, cashews, yoghurt, honey, coconut water), sweetened black coffee, 1 meringue kiss.

Dinner - serving of mixed steamed veggies, 2 steamed dim sims, lamb chop, potato bake.

Dessert - 2 meringue kisses, green tea.

Water - 1.8L, good.

Exercise - none.

So I didn't exercise, because I woke up late and then spent the morning/afternoon making pancakes and more meringue kisses, but I also cut back on the snacking. I count that as a win.

27/7/21

Breakfast - 2 buttermilk pancakes with apple pie topping and caramel syrup, sweetened black coffee, 1 meringue kiss.

Snack - serving of lemon meringue pie, green tea.

Dinner - 2 servings biriyani with 1 serving chicken curry and potato curry.

Dessert - 1 mini chocolate muffin, 3 meringue kisses, green tea.

Water - 1.8L, good.

Exercise - none.

I could feel the sugar on my teeth.

28/7/21

Breakfast - 1 pink lady apple, 1 choc caramel muesli bar, 1 string cheese, 2 servings salted cashews, sweetened black coffee, 1 meringue kiss.

Lunch - 2 layer egg, bacon, cheese and fishcake sandwich on buttered white toast with sriracha, garlic mayo and BBQ sauce, 1 meringue kiss.

Dinner - 1 serving beef and vegetable stew, 1 kransky hot dog with tasty cheese and roasted onion in white bun.

Dessert - 3 meringue kisses, black tea.

Water - 2L, excellent.

Exercise - none.

Full day of classes and study.

Starting to break out in pimples with all the sugar and reduced water intake. They itch ; -;

29/7/21

Breakfast - 1 banana, 1 string cheese, 1 choc caramel muesli bar, serving of salted cashews, serving of sultanas, sweetened black coffee.

Snack - serving of lemon meringue pie.

Dinner - serving of biriyani with chicken curry, potato curry, salad with ranch dressing.

Dessert - 5 meringue kisses, black tea.

Snack - 1.3 servings buttered microwave popcorn.

Water - 1.8L, good.

Exercise - 21 mins on the treadmill at 4km/h and incline of 10%; Chloe Ting flat abs in 30 days (10 mins); 25 x (donkey kicks, butt bridges, double leg raises, crunches, half push-ups)

Had the last slice of pie today. The last time I made it was over two years ago, so I thought I'd commemorate it.

Wasn't planning on exercising but then the mood struck. The walk went well, and I took some very brief breaks during the Chloe Ting video but made it through all the moves okay (with a modified bunny-hop-plank because I was indoors), and then I threw on those 25-rep moves because my abs weren't really sore from the video, so either my muscles are still working after almost two months of rest, or I didn't do the video moves correctly. Felt good after it all, which is the main thing. :)

I'm thinking of trying to properly 'meal plan' so to speak, by being more mindful of what I eat. My weight loss seemed to go fastest when I reduced my intake of bread and dairy (and sugary treats too) so I'll aim towards those two goals, as well as more fruit and veg and protein to help me feel full.

The only sweet treats I'll accept will be meringue kisses, because there are so many to get through. :P

30/7/21 Weight

SW: 80KG

CW: 63.0KG

GW: 60KG

0.5KG down from last week. Hard to believe it's already been a week since last weigh in.

Still, that's not bad for only two days back on exercise (and all that sugar 😬)

Breakfast - 2 buttermilk pancakes with maple syrup and salted butter, sweetened black coffee.

Dinner - serving of mixed steamed veggies, 1 steamed dim sim, 1 serving roast chicken with spicy sauce and 2 servings stuffing, 0.5 corn on the cob.

Dessert - 1 meringue kiss.

Water - 2L, excellent.

Exercise - 21 mins on the treadmill at 4km/h and incline of 10%; Chloe Ting flat abs in 30 days (10 mins); 25 x (donkey kicks, butt bridges, double leg raises, crunches, half push-ups).

I noticed that I've lost the faint ab lines I worked so hard for all those months. ;n;

I've only gained maybe 1.5-2KGS from my lowest recorded weight, but it's really visible around my face and belly. And my arm muscles are hiding under the returning chub, which makes me sad. I worked hard for these muscles. They're still there, but I can't see them so well anymore.

Oh well, with a little work and time I can easily come back around. Just gotta stay consistent. 💪

[thecreativecochrane-blog]

Good morning all! Today I’m sharing a super special, indulgent, delicious recipe. As per normal, the end result of this recipe looks complicated and difficult, however, actually making this mega ice cream cake is super simple. Don’t believe me? I made this particular variation about a month ago for my husbands birthday, with a 6 fussy, teething 6 month old in tow.

You could take this recipe an extra step further and make homemade ice cream for the ice cream layers, however, for me, this was too much work, and time that I didn’t have to spare.

As I have mentioned in my Mouth-watering Pulled Pork Pizza post, I mentioned I had attempted, and almost successfully thrown a surprise 27th birthday party for my husband. One crucial element to a birthday party, in my opinion at least, is the cake. I am already excited to make birthday cakes for my son (and he’s only 7 months old!). One snag to this plan when it comes to my husband however, is that he doesn’t like cake (what is the matter with him?). Seriously, he is not a sweets person. He rarely eats desserts or anything sweet. Which I guess sort of works out for me, since I don’t have to work about him digging into my chocolate stash. This does also mean that his birthday cakes are not the typical “cake”. One thing he does like, is ice cream cake.

For his birthday last year I made a cookies and cream ice cream cake that turned out so well. This year, I knew I’d be making another rice cream cake, but wanted to try out something a little bit different. If my husband chooses to eat chocolate or candy one of his favourites is Reeses. Therefore, this year I chose to try and make a play on a peanut butter and chocolate Reeses Ice cream cake.

In order to make this mega ice cream cake you will need:

*One disclaimer I will add, if you can, try and make this the day before you need it. it will allow the whole cake to really set. Since you will need to melt or soften your ice cream slightly in order to make the ice cream layers, you’ll also need some time to be able to re-freeze them.

1- 4L tub of plain vanilla ice cream ( or 2 – 2L tubs of vanilla ice cream )

½ cup salted peanuts

½ cup peanut butter chocolate chips

1 cup of white sugar

⅓ cup peanut butter (crunchy or smooth, your choice)

½ cup butter

2 eggs

2 teaspoons vanilla extract

1 ½ cups of all purpose flour

1 ½ teaspoons baking powder

½ cup of milk

whipping cream ( for “icing” your cake)

Chocolate sauce  (optional)

Start by preheating your oven to 350 degrees F and greasing two 9 inch circular cake pans with butter or another oil ( I like to use coconut oil ).

In a large bowl, beat together your butter and sugar using and electric mixer. Next, mix in eggs and vanilla and beat until thoroughly combined.

In a separate bowl, mix together the flour and baking powder and add to the wet ingredients. Next, add in the milk and peanut buttter and mix until combined and smooth. Pour the batter evenly into the two greased cake pans.

Bake at 350 degrees F for 30 minutes, or until tooth pick inserted in the middle of the cake comes out clean.

Remove from the oven and allow to cool completely before going forward. Once the cake layers are almost completely cooled you can remove them from the pans and take your ice cream out of the freezer. You’ll also want to get out a 9 inch spring form pan. This type of pan will allow us to build up the ice cream layers and eventually remove the cake very easily. To make removal even easier, line the pan with plastic wrap.

Next spoon out about half of your ice cream from the container into a medium sized bowl. You could leave it in the one big container, however we want it to start thawing and softening so its easier to work with. Also I wanted to add some goodies to spruce up the plain vanilla ice cream. When your ice cream has softened slightly (we don’t want soup, or liquid, you’re looking for soft ice cream consistency), add in your flavourings of choice. For the first layer of ice cream I added in mini peanut butter chocolate chips, but you could add in anything, cut up peanut butter cups, regular chocolate chips, peanut butter even for a fully peanut cake. Mix in your “ad-ins” until they’re evenly distributed.

Place one of your cooled cake layers carefully into the bottom of the spring form pan. On top of your cake layer begin spooning on the first half of your ice cream mixture. Once its all on, gently begin to spread out the ice cream to create one even layer. Make sure to press it all the way to the sides and to press down slightly to avoid any gaps in the ice cream or between the ice cream and the cake.

When your ice cream layer is all smothered out squeeze on some of your chocolate sauce and spread out to cover the top of the ice cream layer.

Next carefully place your next cake layer on top of the ice cream and chocolate sauce. Push it down a little bit to again remove any gaps.

This next step will depend slightly on your spring form cake pan. For me, I was starting to get pretty close to the top edge of my pan and therefore, didn’t have enough room to create another equally thick ice cream layer. You could by all means stop here and still have a delicious cake, but I said we were making a mega cake. So what I needed to do was place the three layers I had already made ( cake-ice cream – cake) into the freezer to freeze solid, give it an hour or two. Then when they felt sturdy I undid the springform pan, and used the saran wrap to remove the cake from the pan. I then flipped the cake and placed it onto a cake board.

Next re-wrap your spring form pan in plastic wrap, and create a layer in the bottom of your cake pan of just ice cream. My second ice ream layer I added in salted peanuts for a bit of a salty element. Smooth this layer out just like you did the last ice cream layer.

Now this is the tricky part (in my opinion). Take your three layers of frozen cake from step 10 off the cake board and carefully place it into the spring form pan on top of your second ice cream layer. The other layers oft he cake will poke out over the edge of the cake pan but if they’re frozen  they won’t be going anywhere. Gently push down to make sure theres no gaps between your newest ice cream layer sand the rest of the cake. Also be careful not to get any of the plastic wrap sandwiched between the layers!

Place this whole contraption back in the freezer to chill.

Once your whole cake is frozen together and is one piece, you can remove it from the springform pan once again, and flip it upside down onto the cake board. I suggest flipping it to make sure that the bottom layer of the cake touching the cake board is cake rather than ice cream. This is because when you take it out to serve it, it will begin to melt or thaw slightly, and we don’t was the whole base of the cake to become unstable.

Now its time to decorate! This set is completely optional, however i feel like it adds a nice fancy finishing touch to the cake. For icing on an ice cream cake I always like to go with a whipped cream, either homemade or store bought in a container. I like it because it doesn’t freeze as solid as an actual icing would but looks like an icing. Also, if its homemade you can control how sweet it is, since the cake itself is already pretty sweet. I coated the sides and top of the cake with the whipped cream, smoothed it out and placed it back into the freezer just to set up little bit.  In a small container I warmed up some peanut butter in the microwave util it was runny and smoothed a thin layer over the top of the cake and let it drip down the edges.

Next I took a bunch of the Reeses, chocolate and peanut goodies I got from Bulk Barn and basically went to town decorating the top of the cake. I mostly just haphazardly placed stuff on top until I had something I liked.

You’re all done! Place your cake back in the freezer to set and try and keep from eating any before its cake time! Before cutting I would recommend letting the cake sit at room temperature for 5-10 minutes just to make slicing a little bit easier

While theres a lot of steps involved the overall process of creating this delicious ice cream mega cake is pretty simple! Even the decorating doesn’t need to be symmetrical or pre-planned, just toss some goodies on there and you’re good to go ! Your friends and family will be astounded to hear that you’ve made it yourself !

Looking for another delicious dessert? Why not check these out:

  Maple Cheesecake Topped Carrot Cake

Lemon Cheesecake Blondie Bars

Cherry Chocolate Pavlova

  If you give this recipe a try make sure to let me know and by all means show off pictures of your finally results on instagram using the hashtag #thecreativecochrane, I always love seeing what you guys come up with ! If you’d like to follow The Creative Cochrane blog and stay up to date on recipes, crafts and other posts just fill out the form at the bottom of this page!

If you’d like to see sneak peaks, updates and behind the scenes check us out on Instagram, Twitter, Facebook, Pinterest and Bloglovin’.

Thanks so much for stopping by and have a great day !

Reese’s Ice Cream Cake | Dessert Good morning all! Today I'm sharing a super special, indulgent, delicious recipe. As per normal, the end result of this recipe looks complicated and difficult, however, actually making this mega ice cream cake is super simple.