My wallet dreads holidays, it knows that Lush will release a limited edition range and that I will have to buy everything I can get my hands on. I managed to hold off going into a Lush store until very close to easter so that there'd only be a few items left.
Today I'm going to share with you what I bought and what I cant wait to use! Hoppity Poppity Knot Wrap This scarf was from last years easter collection but my local Lush store had one in stock. It's such a cute print and in such nice bright colours, it's even got golden eggs printed on it with gorgeous glitter. Ultraviolet Is a gorgeous bubble bar, it has some really beautiful purples and blues in it. It smells like fresh flowers, which means that it won't be too heavy and will be great for a refreshing bath. I can't wait to see what colour bubbles it produces.
Fluffy Egg This one was around last year and I fell in love with it. It smells like snow fairy - think fairy floss and candy scents - and turns my bath the cutest pink! Golden Egg Golden egg was also around last year, although I'm not too sure it was a bath bomb melt. This year it's full of cocoa butter to help soothe and nourish the skin. I know this will fill my bath with gold glitter and will be perfect for a pamper night to make myself feel extra special.
What Came First This bath bomb is super big which has me very excited. Last years release had another little bath bomb inside so you could use it for two baths, I'm very interested to see whether this one does as well. It smells very fresh and has some really nice citrusy undertones to it, which means I'll definitely have to use it before it cools down here and I start craving Lush's cosy scents.
Today I'm going to share with you guys my favourite recipe for vegan brownies as well as a little twist to make them easter brownies!
I've been on the hunt for a recipe for vegan brownies that actually tasted nice for some time and after giving it a go I can say that Jamie Oliver has nailed it. I did omit some ingredients so I'm going to put the recipe that I used below. Ingredients > 5 tablespoons sunflower oil, and extra for greasing > 200 g dairy-free dark chocolate - I used 70% > 230 ml unsweetened organic soya milk > 170 g self-raising flour > 3 heaped teaspoons cocoa powder > 180 g caster sugar > sea salt > 1 teaspoon vanilla extract > 1 bag cadburys mini eggs Method > Preheat oven to 180°C and grease a square baking tin - I used a 24cm tin - with a little oil and line with greaseproof paper. > Sieve the flour and cocoa powder into a large bowl, stir in the sugar and a pinch of salt. > Make a double boiler by placing a heatproof bowl over a pan of simmering water, you want to make sure that the base of the bowl doesn't touch the water. Break 150g of chocolate into the bowl allow the chocolate to melt, making sure to stir so that the chocolate doesn't burn. Once melted set aside the chocolate to cool slightly. > Add the vanilla extract, oil, soya milk and melted chocolate into the dry mixture and stir until combined. > Roughly chop the remaining chocolate, add them to the mixture and stir through. If using mini eggs add them in here. > Pour the mixture into the tin and smooth to ensure your brownies cook evenly. Here I sprinkled a few more mini eggs on top. > Place in the hot oven for 20-25 minutes, you want to make sure that they're cooked on the outside but still a little gooey on the inside. > Leave them to cool for five minutes, turn them onto a wire cooling rack and they're ready to serve.
They'll store in an airtight container for about a week, if they last that long hehe.
Do you have a vegan desert recipe you love? Let me know below! Much love, Chiblutis xx
