13-15 Week Pregnancy Vlog

Hello my gorgeous readers. Here is my weeks 13-15 pregnancy vlog.

Feeling really good so far in the 2nd Trimester and getting more and more excited about the baby.

We have found a lovely house for us to move into to raise our little family. We can move in on the 1st Oct and I can’t wait. Here is a little pic:

Our little cottage

 

I’m in full organisation mode now. My energy has come back with a vengeance! House moving list, baby wish list, Christmas lists, freezer meal ideas for after the birth etc. Pinterest has seen a lot of action these past few weeks! Click Here to follow me 🙂

So here is the vlog. I hope you enjoy watching. Please let me know if you have any questions/comments 🙂

 

Jess

12 Week Pregnancy Vlog

Cake…. that’s all I can think about. I want cake!!!

In this 12 week pregnancy vlog things are much better, sickness has gone and energy is creeping back in (hooray).

 

If you want to follow my journey then make sure you subscribe to my channel on YouTube

A Bun in the Oven

So what am I busy baking at the moment? A baby! Yes me and Phil are expecting our first baby and we are super excited.

We had our 12 week scan this week and seeing our little nugget for the first time is something I will never forget.

12 week Baby Scan

 

I’ve decided that I’ll use this blog to document my pregnancy and my journey into motherhood. It’s a totally new and exciting time for us so I hope you will follow our journey.

We announced the pregnancy to everyone on Facebook yesterday and here is the picture we used for our announcement.

Pregnancy Announcement Jessica Bakes and Makes

Here is my first pregnancy vlog that I recorded. This was done a while back (4 weeks ago) but I didn’t want to upload it until after our scan. I will be recording my 12 week vlog this weekend and will post that up as soon as possible!

 

Lots of Love

Jess xx

 

My Favourite Fluffy Pancakes (Vegan)

These are my ultimate all time favourite pancakes. I can have these morning, noon and night.

This recipe has the peanut butter, maple and banana topping (however just maple in the picture) but you can do whatever you like. Have them plain, with lemon and sugar, chocolate sauce, fresh berries. You can also add extra into the pancakes as they cook in the pan. Try blueberries, chopped nuts, chocolate chips!

Fluffy Vegan Pancakes

Fluffy Vegan Pancakes
Makes about 8 pancakes

 
Ingredients
1 Cup plain flour
1 tsp Baking/bicarb soda
1tsp Baking powder
1/4 tsp salt
1 cup soy milk
1tsp apple cider vinegar
1 tbsp vegetable oil

2 tablespoons of smooth peanut butter or use crunchy if you prefer 🙂
1/4 cup maple syrup
1 large banana sliced

Method
1. In a jug place the milk and apple cider vinegar and leave to curdle for 5 mins then add the oil. Place peanut butter and maple syrup into a heatproof bowl and heat in the microwave for 10 seconds at a time until mixture is of a sauce consistency.
2. In a bowl sift and mix all dry ingredients.
3. Whisk wet ingredients into dry ingredients.
4. Heat a non stick pan and spoon some mixture into the pan. Cook for 30 secs to 1 min then flip over. Once cooked place onto a plate and spoon over the peanut butter maple sauce and add slices of banana. Continue this step until you have 3 pancakes piled on top of each other.
5. Enjoy!

Vegan Chocolate Bundt Cake

Just seeing a bundt cake makes me smile. It always brings back one of my favourite scenes from My Big Fat Greek Wedding:

So today was a gloomy Sunday and I needed cheering up. Cake and chocolate are a pretty good way to cheer me up, plus Phil bought me a new bundt cake pan yesterday. Enter the Chocolate Bundt cake. Of course you don’t have to do this in a bundt tin. Do it in whatever pan you wish. Even an empty baked bean can will do!

This recipe is super easy and keeps for 3 days if you wrap it well. I’m also partial to warming a slice in the microwave and drizzling on some dairy free custard, or ice cream, or cream or all 3….

Vegan Chocolate Bundt Cake

What you’ll need:

2 1/4 cup (315g) Plain Flour
1/2 cup (65g) cocoa powder
1 1/2 (300g) cup sugar
1 tsp  Bicarbonate of soda
1/4 tsp Baking powder
1/2 tsp salt
1 cup (225ml) of black coffee (left to go luke warm)
1/2 cup (115ml) vegetable/sunflower oil
1 tsp vanilla extract
1 tsp almond extract (optional, but really brings out the flavour)
Icing sugar for dusting (optional)

What to do:

  1. Preheat the oven to 350 degrees. Prepare your cake pan (with either cake release spray or greasing with dairy free butter and dusting with cocoa powder).
  2. Place all of the dry ingredients into a bowl and mix until combined.
  3. In a separate bowl or jug mix together the coffee, oil, vanilla and almond extract.
  4. Mix the wet ingredients into the dry ingredients until fully combined. The batter will be quite a thick consistency.
  5. Add the mix to your cake pan and bake for between 30-40 minutes (my oven took 40 minutes). Check the cake is done by putting a tooth pick or skewer in the cake. If it comes out clean its done.
  6. Leave the cake to cool in it’s pan for 10 minutes and then turn out onto a cooling rack. When completely cool place onto a plate/cake stand and lightly dust with icing sugar.

Make a cup of tea and eat a slice (or two).

Vegan Chocolate Bundt Cake

Have a wonderful Sunday everyone.

 

Veggie Kofta Curry

So this is my first recipe on this new blog. I’m so looking forward to sharing some delicious recipes with you. Please let me know if you try any.

First up is my favourite Kofta Curry. I’ve been making this recipe for years and it’s a firm favourite in our house. This version is both veggie and vegan. I have used store bought veggie meatballs here. The variety I use are so good and because I want this to be as simple as possible- I’ve taken a short-cut. If you want to make your own then check out these great veggie meatball recipes.

veggie kofta curry

Veggie Kofta Curry

Serves 4-6

What you’ll need:

2 packets of veggie meatballs (or enough meatballs for each person)
2 red chilli’s (de-seeded)
2 garlic cloves (crushed)
1 onion
1 tsp grated ginger
1 tsp ground cumin
1 tsp tumeric
1 tsp Garam Masala
1 can chopped tomatoes
1 can coconut milk
Handful of chopped coriander
2 tbsp olive oil

What to do:

  1. In a food processor blend: onion, chilli, garlic and ginger.
  2. Heat olive oil in a large pan/wok and add the onion mixture. Cook on medium heat for 3-4 mins (stirring regularly).
  3. Add all the spices, stir and cook for 1 minute. Then add the chopped tomatoes and cook for a further 3-4 minutes.
  4. Add the coconut milk and stir until combined. Next add the veggie meatballs.
  5. Turn heat to low and cook for 15-20 minutes (stirring occasionally).

Veggie Kofta Curry

Serve with rice/naan/roti/chapatis