I have been quiet of late. My mind has been full of baby. Of baby be safe.
I am at the point in this pregnancy where I gave birth to my angel baby last year. It has been a nerve wracking time, much harder than I anticipated.
I wake in the night and lie there waiting to feel a kick.
I wake in the morning and thank the universe that you are fluttering inside me.
When I am overcome with fear, when my body starts to shake and when my mind cannot be eased I take myself to hospital and I hear your precious heart beating.
The midwives have been exceptional. Actually, that word really doesn’t cut it. I have been inundated with compassion and understanding. I have been told I am welcome anytime, day or night. I have always been greeted by a smiling face and comforting hands.
It is these ladies, my close friend, my children and feeling you inside me that has carried me through these weeks. That has allowed the excitement of meeting you flood over the fear of losing you.
I am days away from our mid pregnancy scan, a moment I consider a milestone. I can think of nothing else.
My heart is beating with yours my precious little one. If your heart was to stop I feel certain that mine would too.
Kick on my rainbow baby, kick on.
Triple Layer Cheesecake
I ummed and arrhed as to whether or not I would share this recipe here. It is a little more indulgent than our usual fare.
However, I decided it was far too simple and far too delicious to keep to myself. I hope you enjoy it as much as we do.
base
- 2 cups desiccated coconut
- 1 tablespoon cacao or cocoa
- 2 tablespoons honey
- 1 tablespoon full fat cream cheese
- Place the ingredients into your food processor and blend at high speed until the mixture is sticking together.
- Press the mixture firmly into the base of an 18cm round spring form pan and place it into the fridge.
chocolate layer
- 230 grams of full fat cream cheese (this was a 250 gram pack but I used 1 tablespoon in the base)
- 2 tablespoons honey
- 2 tablespoons cacao or cocoa
- 2 tablespoons double cream
- Place the ingredients into your food processor and blend until well combined and resembling a lush whipped mousse.
- Spoon the chocolate layer over the base and use the back of a spoon to level the top. Place it into the fridge.
- Quickly wipe out your food processor.
vanilla layer
- 250 grams full fat cream cheese
- 2 tablespoons honey
- 1 teaspoon concentrated natural vanilla extract
- 2 tablespoons double cream
- Place the ingredients into your food processor and blend at hight speed until the mixture resembles a lush whipped mousse.
- Spoon the mixture over the chocolate layer and smooth the top with the back of a spoon.
- Leave the cake in the fridge for 12 hours or overnight to set.
- Slice. Serve. Enjoy.
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