How do you deal with stress?
I’m an emotional eater. When things get rough I head for chocolate… and cheese… and crisps…
The list goes on.
Unfortunately the cure for this, from what I have read is tough love, which is well, tough. What do you do when work is driving you insane, the idea of going home to another dinner without a whisper of chips or macaroni makes you want to scream, and a coworker is rustling a bag of biscuits behind you?
An impromptu yoga session in the middle of the office? A dozen confused male coworkers staring as you ascend into downward facing dog?
Pick up your bag and coat and walk out for a calming 15 minute stroll? Your boss left standing wondering where the hell you’ve just gone to.
Run out to the vending machines and whip up a healthy snack using the department’s microwave and kettle?
The best advice I’ve found is to give in to it, in moderation. Whilst vending machines are veering more towards supersize snacks than miniature sugar hits, ‘diet’ hot chocolate has become my guilt free indulgence of late.
The same rush of sweet comfort for a tenth of the calories.
And when things get really bad you can always rely on coffee shops for the ultimate saccharine hit. I am dying to try Starbucks new salted caramel range, the mocha in particular sounds like the ultimate decadent treat.
I was so excited by it that I was inspired to make these cupcakes.
Salted Caramel Mocha Cupcakes
125g brown sugar
125g butter room temperature
115g self raising flour
3 tbsp strong coffee
300ml whipping cream
2 tbsp icing sugar
1 portion salted caramel
Preheat the oven to 175C and line a cupcake tin.
Beat the ingredients together and divide into cupcake cases.
Bake on the middle shelf for 18-20 minutes, until the tops are springy and an inserted toothpick comes out clean.
Leave to cool.
Whip the icing sugar and the cream together until it forms stiff peaks.
Pipe onto cupcakes and drizzle with salted caramel.