Are the chores, bills and work deadlines getting the better of you? Do you often catch yourself binge eating on a tub of ice cream or store-bought pastry? Eating when youre stressed or feeling low is usually not recommended, it often leads to overeating. but believe us when we say a fair portion of desserts from time to time never hurts and always helps with kicking the blues!It is no secret that anxiety and depression love sugar, but rather than indulging in store-bought sugary treats, take some time off and get baking! Several studies show that spending time in the kitchen can help relieve stress and improve your mental health. When you are feeling anxious and overwhelmed, baking can be relaxing. Whipping up yummy treats in the kitchen is good for your mental health. Here are two delicious desserts that are easy and fun to make, and will instantly bring a smile to your face. What more? Instead of binge-eating alone, you will want to share treats and show off your baking skills!Dark Chocolate Pot De CrmeRECIPEPrep time: 5 minutesCook time: 45-50 minutesChill Time: 4 hoursMakes: 4 individual servingsIngredients 300 grams heavy cream cup whole milk 100 grams dark chocolate / semi-sweet milk chocolate 3 large egg yolks 2 tablespoons sugar Pinch of salt Unsweetened cocoa for garnishFor the Ganache: 150 grams dark chocolate 150 grams double/h]eavy CreamMethod:1. Heat cream and milk in a pan, on medium flame till it simmers at the sides, do not boil the mixture2. Turn the heat down and add in 100 grams of chocolate and whisk till smooth3. Remove from heat and set aside4. In a bowl, whisk together eggs, sugar and salt just until combined5. In batches, slowly pour the hot cream mixture over the eggs6. Once combined, pour into four medium-sized ramekins, filling of the way up7. Place the ramekins in a tray filled with boiling water8. Bake for about 40 minutes in a preheated oven at 150C9. Remove from the oven, cool completely then refrigerate the pot de crme for 3-4 hours10. Meanwhile, heat cream in the microwave at intervals of 30 seconds11. Pour hot cream over the chocolate, let it sit for 5 minutes12. Stir or whisk into a smooth glossy chocolate ganache13. Pour a small amount on the cooled pot de crme, fill till the top.14. Chill in the fridge for another 30 minutes.15. Sprinkle some dark cocoa on it to give the pot de crme a bitter texture (optional)Vanilla Sponge With A Sticky SauceRECIPEPrep time: 10 minutesCook time: 45 minutesMakes: A 7-inch square cakeIngredients 1 cups whole wheat flour cup coconut palm sugar 1 tsp baking powder tsp baking soda tsp salt cup virgin coconut oil 1 cup thick fresh curd cup whole milk 2 tablespoon cornflour 1 tablespoon vanilla extractFor sticky sauce cup granulated sugar 100 grams salted butter cup heavy creamMethod:1. Preheat the oven at 180C and line a 7-inch square cake tin or round tin2. In a mixing bowl, add flour, sugar, baking powder, baking soda and salt. Give it a quick mix and combine3. Now, add oil, curd and vanilla extract and mix well. Make sure there are no lumps.4. To this thick batter add milk and mix again5. Once the mixture is free of lumps, add in cornflour and give it a while whisk. Make sure not to over mix the batter6. Pour the batter into the prepared cake tin and bake for 40 minutes7. Meanwhile, to a pan add granulated sugar and melt at medium to low heat8. Once it reaches an ice light golden colour, add salted butter and give it a quick mix9. Lower the heat and add heavy cream. Mix well, your sticky caramel sauce is now ready10. Remove from oven and let it cool for 5 minutes before you turn it over from the cake pan11. Once removed, let it rest for 20 minutes before you cut into it12. Cut and serve with a generous amount of sauce.