Reflecting on 2017

Hi readers,

I hope this finds you well. As I write, it’s the 31^st December 2017 and, in less that twelve hours, we’ll begin the new year. Again, a year will have passed.

This afternoon, using Christmas money from grandparents, I treated myself to a back massage. To anyone about to end 2017 having not yet experienced a back massage, I will make it your new year’s resolution for you. Please, go have one. It’s a wonderful thing.

Today, especially, I enjoyed the neck part, where the masseuse somehow – using only a small circling motion on the base of the back of my neck – helped me to breathe the easiest I have in days, with a massive head cold.

It was glorious and I walked out of the wellness suite feeling light, and feeling calm. And reflective, I suppose, which has me hoping to find the words to end 2017 with.

How has your 2017 been, readers?

Honestly, I’d say mine has been a good year. 2016 was somewhat marred by a breakup in a text, and a close friend moving away. It was a year of moving out from my parents, again, but staying in the same city as them this time. Leaping from a job, to a graduate job. Beginning to feel more like a graduate. Discovering a new (and now treasured) yoga class.

I remember 2016 ending with fireworks and Robbie Williams singing on TV, at a party at a friend’s parents’ house. I think at the time I felt as though it had been a bad year, largely due to the texter. Looking back, I would perhaps amend to say it had been a good year. My friend, my job and my yoga class stand out as the highlights.

So, not bad at all. I can pick out three good, memorable things that happened in 2016, and I suppose that’s more than many people could say. So, I’m grateful. And grateful, very much for my 2017. How about you, readers?

Can you pick out the highlights of your year gone by?

Big Things happened for me, I would say.

- I moved house again (though not far)

- I celebrated my birthday with a weekend away with 13 friends

- I joined a book club

- I made new (good) friends

- I appeared in court (and lost belief in the justice system)

- I learned to drive

- And got my first car, Suzy Splash

- I rewarded myself with a new tattoo

- Then ran 10K, with support from friends and family

- I learned to knit, and have begun a blanket project

- I started eating fish (after about a decade off)

- I went on holiday alone to Barcelona (faith in humans: restored)

- And I got a pay rise at work (!)

It’s been a year of good health, of Big Things, and happy times. And who knows what the new year may hold, for any of us?

I’m hoping for good health and happy times, some more. There may not be so many Big Things to come, but I intend to enjoy the small things and make the most I can of the moments in every day. It’s nice to sit and reflect, at the end of the year, and then I want to look forwards in 2018.

How about you, readers? Besides the back massage, and some great tasting ChefBeHere recipes to try out, what might your 2018 hold?

Wishing you all the best for the new year,

Hayley

A final festive post of 2017

Recipe of the week...
... Reindeer Christmas cupcakes

Ingredients: 225g butter, 175g caster sugar, 2 eggs, 200g self-raising flour, 2 tablespoons cocoa powder, 100ml milk, 150g dark chocolate, 2 tablespoons Irish cream liqueur (optional), 200g icing sugar, 1 teaspoon vanilla extract, 24 white chocolate buttons, 6 glace cherries, and half a box of Matchmakers.

Makes: 12 Christmassy buns!

Time taken: 20 mins prep, 20 mins in the oven, half an hour to cool and then half an hour to decorate. (1hr 40mins total)

Hi readers,

It’s nearly Christmas!! We’re so near now! 3 sleeps to go and I’m beginning to get really excited! Are you??????????? SANTASCOMINGAHMAGAADDDDDDD!

And. On a not-so-hyperactive note, as this will be my last ChefBeHere blog post of the year, I’d just like to say thank you. To everyone who has been reading, been liking my posts, been mentioning my blog to others, been trying out the recipes at home… thank you for all your support!

I’d like to wish you all a very merry Christmas indeed. I hope we all have a safe, fun time celebrating with friends and family. And anyone who isn’t feeling so good this Christmas, or can’t spend it with friends and family, or if it feels like everyone on social media is having a bigger better time than you…

Everything is fine, and it’s going to be fine. Believe in yourself, take good care of yourself and 2018 will be the year for you. Talk to someone if you’re not so sure. I’m sending love.

Plus – obvs – I’m sending a recipe. One final festive recipe to see you through Christmastime! Here, readers, is one last ChefBeHere recipe of 2017… *drumroll please* … for Reindeer Christmas cupcakes! Based on a BBC Food recipe found here, they’re cute and easy to make and tasty and very very Christmassy!

Here’s the recipe in just ten simple steps…

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Recipe: Reindeer Christmas cupcakes

Ingredients: 225g butter, 175g caster sugar, 2 eggs, 200g self-raising flour, 2 tablespoons cocoa powder, 100ml milk, 150g dark chocolate, 2 tablespoons Irish cream liqueur (optional), 200g icing sugar, 1 teaspoon vanilla extract, 24 white chocolate buttons, 6 glace cherries, and half a box of Matchmakers. 

1.     Whack on some Christmas tunes… tis the season! Get a drink of something mulled in your hand and take the time to enjoy yourself – simply have fun doing some baking.

2.     Heat the oven to 180C, line a muffin tray with 12 festive paper cases, and get all your ingredients out on the kitchen side.

3.     Melt 100g of your dark chocolate, either on the hob or in the microwave, and break your remaining 50g of dark chocolate up into pieces.  

ChefBeHere Top Tip: I say it every time but BE CAREFUL when melting chocolate – as it can very easily burn. Go slow and keep an eye on it at all times.

4.     Measure 100g of your butter and all of the caster sugar into a mixing bowl and cream together using a wooden spoon, until light-coloured and smooth.

5.     Gradually beat in your eggs, until well combined, and then sift your flour and cocoa powder into the bowl. Fold into the cupcake mix.

6.     Next, fold in the milk, your melted chocolate and Irish cream liqueur (if using), then spoon your cake mix into the muffin cases and carefully transport into the oven.

7.     Leave to bake for 20-25 minutes, or until well risen and lightly firm to the touch. Once they’re done, safely remove your buns from the oven and switch it off. Leave to cool on the side for at least half an hour.

8.     Once your buns feel cool to touch, melt the remaining chocolate and leave to cool for a few minutes. Meanwhile, in a mixing bowl, cream together the remaining butter, your icing sugar and vanilla extract. Fold in your melted chocolate and mix until smooth.

9.     To decorate the cupcakes, begin by chopping your glace cherries in half. Spread the cupcakes with icing and press half a glace cherry onto each cake as a nose, then two chocolate buttons on the cake as eyes.

10.  Use a tiny blob of melted chocolate to ice pupils on the button eyes, and then stick broken up Matchmakers in as the reindeers’ antlers… and you’re all done!

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What’s not to love about these Christmassy little cupcakes?? If you don’t like glace cherries, you can sub them for smarties or M&Ms. If you don’t like white chocolate, sub the buttons for sliced up marshmallows. If you don’t like Matchmakers, try pretzels or broken up bits of Curly Wurly.

If you don’t like chocolate or cupcakes or reindeers… you can piss right off and I’ll see you in January!! Merry Christmas everyone!

Celebrate safely,

Hayley

I finally got to use my
reindeer cupcake boxes - hurray!