Author: Emma

Mini apple pies

Mini apple pies

Apple pie; oh so comforting and brings up oh so many nostalgic memories of Sunday lunches and lazy evenings. Apple and cinnamon is such a classic, cosy combo and so evocative of chilly autumn and winter days. Mini apple pies have all the same comfort 

Chocolate peanut butter bites

Chocolate peanut butter bites

Chocolate peanut butter bites. Goodness, do I love these. I know you should play favourites but I’ve got to say, I make these no-bake snacks more often than anything else and they are such a winner with my husband, he absolutely loves them. Salty, sweet 

Raspberry shortbread crumble bars

Raspberry shortbread crumble bars

A delicious, no fuss recipe that does quite literally what it says on the tin. Raspberry jam and shortbread; a combo of sweet perfection (if you ask me). Raspberry shortbread crumble bars; sweet and tart jam (with extra fresh raspberries for added zing) with comforting vanilla shortbread. Yum. A simple cookie bar recipe that I know you’ll make over and over again. Such a crowd pleaser of a dessert, made with a handful of store cupboard ingredients. Think a tear-and-share of the cookie world, love it. 

Raspberry shortbread crumble bars

Recipe 

300g plain flour

200g softened unsalted butter

100g caster sugar

¼ tsp salt

2 tsp vanilla extract

½ jar seedless raspberry jam (try to get the best one you can; I really like Bonne Maman)

100g fresh raspberries

Makes 8 generous squares

Method

Line an 8 inch rectangular tin with baking paper and leave to one side. 

Sift the flour and salt into a bowl. 

Using a food mixer or a hand held electric beater, combine the sugar and butter until it is light and fluffy. Add the vanilla extract. 

Add in the flour and gently mix until just combined and forming small breadcrumb like balls. 

Leave about ¼ of the mix to one side for the crumble topping and tip the remaining shortbread into the tin and using your hands lightly press it in, filling evenly across the whole tin. 

Take about ½ jar of raspberry jam and gently warm in a microwave for a few seconds so that it is easier to spread. 

Then using a knife lightly spread the jam over the shortbread base. 

Add the fresh raspberries to the jam layer. 

Then take the last of the crumbly shortbread mix and dot around the top of the cookie bar, leaving spaces for the raspberry jam to peak out when it’s baked. 

Leave in the fridge to cool for about 30 mins to an hour before baking. This will help the butter in the  shortbread to firm up and help it bake nicely. 

Preheat the oven to 180c. 

Place the shortbread near the bottom of the oven to cook for about 25-30 minutes. The top should be lightly golden and the bottom cooked and crumbly. 

Leave the cookie bar in the tin to firm up and then after 10-20 minutes, transfer the sheet to a cooling rack. 

Once completely cooled, cut into squares and dust with icing sugar. 

Shortbread keeps really well, so it will keep covered in the fridge or an airtight container for about a week. 

Looking for other cookie recipes? Try our Double chocolate oreo cookies or Chocolate brazil nut cookies or if you’ve got a party coming up our Iced party biscuits are fab.

Apple pie muffins

Apple pie muffins

Apple pie muffins. I don’t know about you but baking (and eating) really come into their own in the Autumn! The days get darker and heavier, everywhere changes colour and you just know instinctively that the best thing to do is to snuggle down and 

Raspberry ripple lemon mousse

Raspberry ripple lemon mousse

Raspberry ripple lemon mousse. If you’re anything like me, when you stumble on a dessert that is oh so delicious, simple and fast to put together and is a serious crowd pleaser, I can’t help but smile. Love, easy no bake recipes and this is 

Strawberry sunrise smoothie

Strawberry sunrise smoothie

Breakfast is undoubtedly my favourite time of day and smoothies for breakfast are super speedy and give you an instant hit of that all important 5 a day burst of vibrant colour, all things to start the day off right. This strawberry sunrise smoothie is really special and fab to make all year round; frozen fruit instantly transports us to the height of summer so I always keep a stash of berries in my freezer. Strawberries, bananas and oranges are also for me, instant comforting winners at breakfast time, so this smoothie was a no brainer to try out. So fast, so delicious. A virtuously smug way to start the day. 

Strawberry sunrise smoothie

Recipe 

2 ripe bananas 

200g strawberries

Splash of milk (2 tbsp)

Zest and juice of 1 orange (optional)

Makes enough for 2-3 glasses

Method

Blitz all of the ingredients in a food processor until smooth. Share out in glasses or add some granola to make a tasty smoothie bowl. 

This will keep for a few days in the fridge if you don’t drink it straight away, but give it a little stir incase it separates a bit.

If you use frozen bananas and strawberries and just the orange zest (without the milk or juice) this makes a super nice cream too. 

If you’re after ways to make use of all your goodies and not waste a thing, I’d recommend Love Food Hate Waste, so many great tips to help us use up every scrap.

Fancy some more breakfast or brunch ideas? Try my Get up and go granola – homemade breakfast ideas or Blackberry scones or even Banana and cinnamon baked doughnuts, all delicious and simple to whip up in the morning.

If it’s healthy eating you’re after my Cardamom and vanilla baked fruit is a real winner, such a treat.

Double chocolate oreo cookies

Double chocolate oreo cookies

Hands up if cookies are your all time favourite treat! They’re absolutely one of mine. Oh my goodness, I just love how simple they are to make, fast to prepare, even faster to eat but nothing comes close to how deliciously comforting they are.  These 

Blackberry scones

Blackberry scones

Blackberry scones a go go! Friends if you’re anything like me and literally spy out bramble bushes ready to strike the minute the brambles ripen in the summer then this recipe is for you. I mean free food, need I say more, but we need 

Chocolate Peanut Butter fudge

Chocolate Peanut Butter fudge

Chocoholics, the time has come to try these gorgeous beasts. Honestly this chocolate peanut butter fudge is an easy peasy recipe I come back to way too much because it tastes just sooooo good. So simple, no sugar thermometers in sight and just a handful of ingredients. You have to give this one a go. You can’t ignore the indomitable combo that is peanut butter and chocolate; all that salty sweet goodness. 

These are naturally gluten free which is always handy having a few GF treats up your sleeve and the even better news is that it’s so easy to make this vegan and dairy free friendly too; love an inclusive bake, or a no-bake in this case. Woop! 

These beauties were actually inspired by Nigella’s pistachio fudge, which I make a lot, particularly around Christmas time and just had to adapt here.

Chocolate Peanut Butter fudge 

Recipe 

350g dark chocolate (or vegan friendly dark chocolate)

1 tin condensed milk (or vegan friendly alternative – I use Carnation for both)

1 tsp ground coffee powder

2 tsp vanilla 

100g peanuts (roughly chopped) plus a few extra for topping later

10 tsp (approx) blobs of smooth peanut butter (this really doesn’t need to be exact, just enough to top and swirl over the fudge before it sets)

Method

Chop the chocolate and add to a saucepan. Pour in the condensed milk and add the coffee and vanilla. 

On a low heat gradually melt and combine all of the ingredients together. 

Take the pan off the heat just before the last pieces of chocolate have melted and stir until everything is lovely and smooth. (I find that it is best to gently combine everything otherwise the mixture can get a little greasy looking if overheated, so just be patient with it) 

Add in the chopped peanuts and stir to combine. 

Add to a 2lb loaf tin and use a spoon to evenly cover the whole tin and make it as smooth as possible.

Then blob in the peanut butter across the fudge. 

Using a bamboo skewer/toothpick or knife, gently swirl the peanut butter into the fudge, adding a little more after the first swirl if you really want to accentuate that beautiful contrast between the chocolate and peanut butter. 

Top with a few extra peanuts and pop in the fridge to chill for a few hours or you can leave overnight. 

Cut the fudge into pieces. 

This is best stored in an airtight container in a cool dry place or cupboard and it will keep for about a week.

Want other simple chocolate recipe ideas? Check out my Chocolate Banana bread muffins or Chocolate truffle no churn ice cream or even my Chocolate nutella muffins – with a crunchie topping delicious!

Iced party biscuits

Iced party biscuits

I am just in love with these iced party biscuits. If you’re anything like me, a burst of colour always puts me in a good mood, and these fellas are bright, bold and unapologetically beautiful. Everything you need to pop a smile on your face