Gooey Cookie Dough

This is one of my all time favourite desserts. If it features on a menu at a restaurant then I’m on it!

I used to have it delivered all the time from a restaurant which sounds like Shmizza Mut, but as soon as I discovered that I could make it myself, with very simple ingredients, that was it. Sorry Shmizza Mut.


125g butter
100g brown sugar
100g caster sugar
1 egg
Vanilla essence
200g self raising flour
100g chocolate chips


1. Preheat the oven to 180c/ Gas Mark 4.

2. Mix the butter and sugars together until the mixture is light brown and creamy textured.

3. Whisk an egg with vanilla and gradually pour into the butter mixture whilst mixing. Add the chocolate chips and mix again thoroughly.

4. Fold in the flour, adding a bit at a time. The dough should be combined but have a slightly sticky texture.

5. Spoon the cookie dough mixture into a deep dish tray (beware, it will spread!)

6. Out in the oven to bake for approximately 20minutes. Check to see that it is cooked- you want it light brown on the outside but slightly gooey in the centre. Do not be afraid of the goo! Overcook it and you’ll just have a standard albeit massive cookie!

Enjoy with a scoop of your favourite ice cream! 🍦


‘Propa’ lemonade

When life gives you lemons, what do you do? Make lemonade! IMG_0269Nothing beats the ‘propa’ (as we say in Birmingham) homemade stuff.

With this recipe you can control how zesty you want it; the result will be a refreshing treat all the same 😊.


4 lemons, halved

1/4 mug (a general mug will do) of Caster sugar

1/2 mug of  tap water

Sparkling water


1. Cut the lemons into halves and squeeze them, with the strength of hulk, into a jug. Scoop out some of the flesh and add it to the juice for extra zest.

2. Heat the tap water with the sugar in a pot until the sugar dissolves.

3. Mix the sugar water with the lemon juice a bit at a time. Keep tasting until you think it is sweet enough then stop when it suits you taste. Leave to cool then put in the fridge to chill for 1hr.

4. When the lemon cordial has chilled, stir it and pour to fill 1/4 of a small glass or 1/2 a big glass. Top it off with sparkling water. Add ice and mint leaves to garnish if you wish!

Cornflake Chews


Have you ever bought a multi-pack of mini cereals and ended up wasting the plain cornflakes? Well now you can use them up!

My Cornflake Chews are perfect for when you are peckish and want a tasty snack; they are crunchy, buttery, with an almost toffee-like texture. They’re quite addictive, so be careful! Of course they’re also easy peasy to make and are an ideal way to make cornflakes more exciting! (No offence to those who actually are excited by them 😳😬)


2  handfuls or miniature packs of plain cornflakes (or frosted flakes)

70g Self raising flour

125g Unsalted butter

75g Caster sugar

1 capful of vanilla essence


1. Preheat the oven to 200c/ Gas mark 5 and prepare a tray with some baking paper

2. Cream the butter and the sugar until smooth, then add the vanilla

3. Fold in the flour and mix in the cornflakes, crush them in as you fold the mixture. (The mixture will look quite moist and you might be tempted to add more flour but never fear! This is how it is supposed to look.)

4. Take small spoonfuls of the mixture and place on the tray. Each blob of mixture should be about 2cm apart

5. Bake for 20 minutes until golden brown. Wait until cool and crunchy to have a munch!

Homemade Yorkshire Puddings

img_1604As I was ill over Christmas and lost my appetite, I have been making up  for the Christmas dinner I didn’t get to thouroughly enjoy by cooking a decedent roast every Sunday 😋. And of course no roast is complete without homemade Yorkshire puddings!

These yorkshires are so tasty and simple to make, you’ll be asking Aunt Bessie who???


100g Plain flour

1 large egg

100ml semi-skimmed milk

1/2 teaspoon salt

A pinch of black pepper


1. Preheat the oven to gas Mark 9/240c

2.Put 1 teaspoon of vegetable oil into 9 holders of a cup cake tray and put the tray into the oven to heat the oil whilst you make the batter. The secret is to get the oil extra hot!

3. In a jug, measure out the milk and then whisk the egg into it. Add the salt and pepper then gradually stir in the flour until it forms a smooth batter. Be careful not to knock the jug- you need as many air bubbles in the batter as possible.

4. Carefully take the tray out of the oven and pour the batter evenly into the sectors containing oil. The batter does not need to fill the top of the holders, just fill them halfway.

5. Put the yorkshires into the oven and leave to cook for 30 minutes until they have risen and are a deep golden brown.

Top Tip: I know it will seem tempting but do not, I repeat DO NOT, open the oven to check them as they might deflate and turn into pancakes!

They should be well risen and crispy and will go deliciously with hot gravy!

Winter-Warming Carrot & Coriander Soup

img_1591What should you do with all of those sorry looking vegetables that were leftover from Christmas? Turn them into soup of course!

Carrot and coriander soup is a particular favourite of mine. Not only is it delicious and comforting; it is super-easy to make too!


3 large carrots, washed and chopped

1 chopped onion

1 teaspoon of dried coriander

A sprig of fresh coriander, chopped

1/2 a packet of chicken cuppa soup

A pinch of black pepper

A dollop of Creme  Fraiche (optional)


1. Heat some vegetable oil in a pot and add the onions and carrots until they soften. Season with the pepper and dried coriander.

2. Pour  water over the carrots until they are submerged and leave for 15-20minutes to boil until the carrots go soft. Add the fresh corriander and stir in.

3. Take the pot off the heat for a minute and blitz the soup until it is completely smooth.

4. Put the soup back on the heat and stir in the cuppa soup mixture. The soup will thicken up so you may need to add a little more water and then some salt to taste.

5. Serve with a dollop of cold, creamy creme fraiche and some crusty bread, then enjoy!

Tipsy pineapple upside-down cake


Pineapple upside-down cake is probably one of my favourite fruit cakes. I make it retro but with a twist!

I like to add a cheeky dash of white rum into mix just to jazz up the flavours a little. The recipe is so easy and the end product is super moist and tasty; it will certainly go down well after dinner!



100g self raising flour

100g golden caster sugar

100g butter

1 teaspoon of baking powder

1 teaspoon of vanilla essence

2 large eggs

6 pineapple rings

2 teaspoons of pineapple juice from the tinned pineapples

2 teaspoons of  white rum


1. Preheat the oven to Gas Mark 5/180c and butter a cake tin. Sprinkle sugar on the base, then add the pineapple rings.

2. Cream the butter and sugar until smooth and then mix in the pineapple juice and rum.

3. Beat the eggs in another bowl and add the vanilla then add to the butter mixture.

4. Add the flour and baking powder and whisk the ingredients together.

5. Spread the mixture over the pineapples and put in the oven to bake for 30minutes until golden brown.

6. Leave to cool for 10minutes before flipping the cake over to reveal the juicy pineapple topping!

Creamy Macaroni Cheese


To my macaroni buddy…if you’re reading this Leah, this recipe goes out to you!

Our day at work would turn into the best one ever if we knew we were having a microwaveable macaroni cheese for lunch. Our excitement was uncontainable.  That creamy pasta-ry goodness would simply dispel our troubles in an instant.

However, nothing CAN EVERRR come close to a homemade macaroni cheese. If you are ever having a bad day, this will cheer you right up for sure (if only for a few minutes 😄!)

Also if you are ever struggling to decide what to eat, macaroni will come to the rescue if you have these few simple ingredients.

Serves 3-4


200g macaroni

50g butter

50g plain flour

600ml milk

A pinch of salt

A pinch of white pepper

250g of grated mature cheddar to add to the roux and a little extra for the topping


1. Preheat the oven to 200c/ gas Mark 6

2.Boil the macaroni in a pan of salted water for 10-12 minutes and then drain.

3. In a separate pan, melt the butter. When melted add the flour and stir continuously until they have combined and a thick paste is formed.

4.Slowly add the milk whilst continuing to stir to create a smooth and creamy roux.

5. Add the cheese to the roux and continue to stir until all has melted.

6. Spoon some of the macaroni into an ovenproof dish and cover with some of the cheese sauce (roux). Add another layer of macaroni and the more roux. Finish by grating some extra cheese on top.

7. Bake in the oven for 15-20 minutes until the topping becomes golden brown and the cheese is bubbling. Enjoy!




Lil’ Lemon Drizzle Cakes

imageWhen I was younger, I never used to love lemon drizzle cake as much as I do now. I don’t know what happened to me…perhaps my tastebuds matured. Anyway, now I absolutely love it. Nothing is more satisfying than having a chunky slice of lemon drizzle alongside a strong cup of tea 😋.

After obsessing over Marks and Spencer’s magnificent version of the cake (which has icing sugar as a topping instead of crunchy lemon icing), I decided to take inspiration from them and bake my own bite size versions: lil’ lemon drizzle cakes! They will satisfy any cravings you have for something zesty. The sponge is light and moist and the topping is…well…the icing on the cake! Enjoy the recipe!

Makes 15


100g self raising flour

100g lightly salted butter

2  whisked eggs

1 tablespoon of milk

100g caster sugar

2 capfuls of vanilla extract

1 lemon

125g icing sugar


1. Preheat the oven to 180c, gas mark 4.

2. Cream the butter and sugar together until smooth.

3. Add the whisked eggs, milk and vanilla then combine the mixture.

4. Sift in the flour and mix until smooth.

5. Wash and dry the lemon and then grate the skin into the mixture to get the lemon zest. Cut the lemon in half and squeeze the juice from one half into the cake mixture then combine.

6. Spoon into cupcake holders and bake for 35 minutes until light brown. Put a knife through one to see if it comes it clean. If it does not, bake for a further 5 minutes.

7. Leave the cakes to cool and make the icing.  Pour 125g of icing sugar into a bowl and add drops of water slowly whilst stirring until you get a thick but spreadable consistency.

8. When the cakes have cooled, use a teaspoon to spoon the icing onto the cake tops. Carefully spread around until each top is fully covered. Add a sprinkle of lemon zest and voila!



KBC…Kentucky Baked Chicken

imageimageI know it’s been a while since I’ve posted… I was bogged down with work. However, now it’s the holidays I am back with an awesome finger-licking recipe!

If you love KFC and are a major fan of fried chicken like me, you will definitely enjoy making this healthier version which has all the flavour but less of the grease which comes with frying.

Through experimenting, I found a way to make deliciously flavoured chicken drumsticks with a tasty crispy coating. The prep can be a little messy, but the results are soooo worth it 😋.


Prep for the chicken before coating:

8 chicken drumsticks

1 tablespoon garlic powder

1 1/2 tablespoons of paprika

1 1/2 tablespoons of chicken seasoning

1/2 tablespoon of white pepper

For the chicken coating:

100g breadcrumbs

2 eggs

30g plain flour

2 tablespoons of paprika

1 1/2 tablespoons of chicken seasoning

1 1/2 tablespoons of garlic powder

2 tablespoons of mixed herbs

1/2 tablespoon white pepper


1.Preheat the oven to 200C/Gas Mark 6 and grease a large baking tray with butter.

2. In a separate dish, place the chicken and cover in paprika, chicken seasoning, garlic powder and pepper. Ensure all drumsticks are fully covered by rubbing the seasoning into the meat.

3.Crack the eggs into a bowl and whisk and put the dry ingredients listed for the coating into a sealable bag.

4. Take a chicken drumstick and dip the whole leg into the whisked egg, ensure that all sides are coated in egg.

5. Carefully put the egg coated drumstick into the coating mixture. Seal the bag and shake it until the drumstick is completely covered in breadcrumbs. Take it out, being careful not to brush off the coating and place on the buttered tray.

6. Repeat the process until all drumsticks are coated and then cook in the oven for 2 hours. Ensure that the meat under the coating is cooked thoroughly before serving. Enjoy!!!



Chocolate Biscuit Fridge Cake


No word of a lie, this fridge cake was so nice that when our house was burgled a few years back, the thieves stole it from our fridge! Forget the stolen jewellery and tech; I was most upset about the fact they had the cheek to take my beloved fridge cake that I was looking forward to eating when I got home!

I made this yesterday for the first time in ages, just for nostalgia’s sake, and it tasted as good as ever. The recipe comes from my favourite cook book ‘Just like mother used to make’ by Tom Norrington Davies. I recommend looking him up, as his recipes are awesome!

Anyway, I followed his recipe but used the humble digestive biscuit instead of Ameretti ones. So if you are ever craving chocolate and fancy something chewy and biscuity too, give this a try. It’s ridiculously easy to make and will hit your sweet spot instantly 😋


50g butter

1 tablespoon caster sugar

2 tablespoons cocoa

1 1/2 tablespoons golden syrup

250g crushed digestive biscuits


1.Grease and line an 8inch baking tray

2.Gently heat the butter, sugar, cocoa and syrup in a pan until melted

3.Fold in the biscuits and stir on the heat for 1 minute

4. Scoop the mixture onto the baking tray, spread it out evenly and press it flat

5. Chill in the fridge for 2 hours before cutting into squares or triangles