Gluten Free • Paleo • Sugar Free • Dairy Free
Gluten Free • Paleo • Sugar Free • Dairy Free
It turns out my little blog turned 3 recently… and I didn’t even realise.
When I started Mummy Made.It 3 years ago I was going through a period of transition. I’d just left a stressful workplace that I used to love and found myself at a loss. I wanted to create something that was mine and reflected ‘where I was at’. A lot of changes have happened since then; both in the blog and my life. MMI went from a simple, one-page blog to the (slightly more) fancier version you are visiting me on today, and I went from being a mum of two to a sleep deprived mum of three.
In recent months I have been unable to share with you as many recipes as I would like, and my simple excuse is time. Or more precisely, a lack of time, energy and motivation. I feel like I’m off my game, I’ve lost my mojo, I’ve found myself in a slump.
I love inventing recipes but sometimes I start to question why I’m doing this. Who is this actually benefiting? Does anybody read my ravings, bake my cookies or read my books? Would anybody notice if I decided not to ever bake again? Am I wasting my time?
What most people don’t realise is that most blogs cost money, not make money, and MMI is no exception. In fact, recipe blogs probably cost the creator more as ingredients, mixers and cake tins cost money. As a frugal mother, I add the guilt of buying large bottles of Maple Syrup and Coconut Flour to the long list of other mother-guilt causing things in my life (leaving a screaming child to go to work, not liking Captain Underpants, going for a run, taking the time to wash my hair etc.), but I try to balance the guilt see-saw by knowing that I am helping my kids to become healthy little people. But still, as most mothers will tell you, the guilt still keeps you up at night.
A recent awful interaction with a client has left my confidence in ruins. You see I take things to heart. If someone tells me their cookies were a bit soft, then I have to stop myself from baking them a new batch. If someone tells me their pancakes weren’t fluffy enough, then I offer all the advice I can to make sure their breakfast is perfect, including making them again myself just to check that the recipe is correct. I don’t like confrontation, I hate getting in trouble and I never want to let anyone down. Recent events have made me feel like I was 3 years ago; sad, anxious and stressed. This time, however, I was able to recognise the signs and start to make changes before it changed me.
Mummy Made.It as you see it today is not what I ever thought it would be 3 years ago, and I hope that in 3 years it is different (and better) again. I will continue to share with you my favourite recipes, but they might not be as frequent as they once were as I concentrate on growing the MMI business through eBooks and client recipe development (if you are interested email me!). I still love what I do and will continue to cook for you with love (not gluten!).
So, how does one celebrate a blogiversary? With cake of course. This Banoffee Cake is the perfect cake to celebrate a birthday, anniversary, a day ending in y… It’s layers of banana cake and whipped cream with dollops of caramel sauce and slices of banana and, just in case you weren’t getting enough potassium in your life, more banana and caramel on top! It’s sweet without being sickly, and the extra fruit on top is almost enough to make you think it’s good for you.
I like to make Layer cakes the Momofuku Way. Instead of having three big layers of cake, I make one large sheet cake and cut circles to fit inside a 5 or 6 inch spring form tin. Making a layer cake this way means you aren’t over catering, and over eating. There is still ample Banoffee Cake to go around (it will make 12-16 slices), but chances are there will be no left overs so it cuts down on binge breakfast cake eating (or maybe that’s just my issue!). There may seem like there are lots of steps to making this Banoffee Cake, but it’s easier than it looks. Start a day ahead and make the caramel sauce and whip the cream whilst the cake is cooking. Once they are cooled/thickened, layer the cake inside the tin and then cover and freeze it overnight. Freezing helps to set the layers, just be sure to take it out of the freezer and put it in the fridge several hours before serving. Top the cake with cream, more banana and lots of extra caramel sauce…because caramel sauce is like a band aid for the soul!
Thank you for being a part of Mummy Made.It over the past 3 years. I appreciate every view, pin, comment, share and cookie you have baked!