Tag: Cooking with kids

15 delicious Easter desserts

15 delicious Easter desserts

Easter is the time for celebration, togetherness and of course many many delicious Easter desserts. If you’re looking for some cracking ideas, you’ve come to the right place.  From mini eggs Easter cakes, Easter nests, carrot cake cupcakes, blueberry lemon drizzle bars, hot cross buns 

Mini eggs chocolate fudge

Mini eggs chocolate fudge

Easter is most definitely the time to indulge in chocolate but if you want a fast no bake sweet treat this is the one for you. Mini eggs really are Easter to me. I get so excited spotting them in the shops for the first 

Blueberry lemon drizzle bars

Blueberry lemon drizzle bars

This is a delicious, simple, homely recipe that really makes me happy. Blueberry lemon drizzle bars. A comforting, rustic recipe that’s perfect for a casual teatime treat. 

Sweet and tart jam (with extra fresh blueberries for added zing) with comforting lemon  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,  tear-and-share of the cookie world. So yummy. 


300g plain flour

200g softened unsalted butter

100g caster sugar

¼ tsp salt

2 tsp vanilla extract

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

75g blueberries 

Zest 2 lemons

For the drizzle

100g icing sugar

1-2 tbsp lemon juice 

Makes 8 generous bars 

Method for blueberry lemon drizzle bars 

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 and lemon zest.

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 the blueberry 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 blueberries 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.  If you have time, you can also make this the night before and bake in the morning if that’s easier.

Let’s get cooking. 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. 

To make the drizzle, sift the icing sugar and add in the lemon juice a little at a time until you have a drizzle consistency. 

Spoon onto the bars and leave to set for an hour. 

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

Looking for other yummy shortbread recipes? Try our Raspberry shortbread crumble bars

Love blueberries and want more inspiration? Try our Blueberry and lime scones or Lemon and blueberry cupcakes

Mini eggs Easter cake

Mini eggs Easter cake

I love Easter. It’s a time of celebration, spring flowers, time with the family and most of all chocolate. Chocolate for breakfast, lunch and dinner. There is so much choice out there but mini eggs are my top favourite Easter treat and so this mini 

Hot cross buns sweets

Hot cross buns sweets

Easter baking is so much fun and just like Christmas it’s a great time to give little presents to celebrate the season. Hot cross buns sweets are a playful and delicious twist on the classic buns and make excellent, unique gifts.  These fun cookie dough 

Ruby chocolate rocky road

Ruby chocolate rocky road

No bake recipes make me so very happy. There’s something about the simplicity of tinkering around the kitchen, prepping a few store bought ingredients and after a few hours being rewarded with something completely delicious. This ruby chocolate rocky road gives you all of this and more, just because it makes such a great change to mix up the chocolate here.

The ruby chocolate, which is a little sweet and sour and has a subtle berry flavour, goes so well with the cranberries and freeze dried raspberries. The other goodies bring the all important crunch and gorgeous sweetness. The first time I made it, I was a little nervous it might be a bit sweet, but everything goes together so well and the raspberries really are a secret weapon. They make everything so vibrant and yummy. 

This is so special for a no fuss, indulgent valentine’s treat. It’s just so pretty with all the pink and whites. It certainly looks feminine, but I tell you everyone will love this. It just tastes so so good. 

Ruby chocolate rocky road 


450g ruby chocolate (I use Callebaut)

130ml vegetable oil 

125 shortbread biscuits

75g meringues 

100g mini marshmallows (I used a mixed pack of pink and white)

25g freeze dried raspberries

60g dried cranberries

75g macadamia nuts 

Makes 16 square bars 


Line a 9 inch (23cm square baking tin) with baking paper and leave to one side. 

Using a rolling pin gently crush the meringue nests and shortbread biscuits into small pieces. Some will turn to a sandy rubble kinda consistency and others you want to be in large chunks for a tasty contrast. 

Chop the dried cranberries and nuts. 

Leave a small handful of each ingredient aside to drizzle onto the top of the rocky road later. 

Add all of the remaining ingredients (apart from the chocolate and oil) into a large mixing bowl and stir very gently and briefly to combine. 

Melt 250g ruby chocolate with the oil in the microwave in a heatproof bowl. Check the mixture every 30 seconds or so and give it a stir to help it melt evenly. 

Let’s put this together

When it has melted combine the chocolate mixture with the ingredients and stir to combine. Then add everything into the lined tin. 

Once you’ve done this, melt the remaining ruby chocolate in the microwave. 

When it’s completely melted, pour over the top of the rocky road mixture to form a light chocolate layer on top and spread it all across. This will help everything set nicely together. 

All that’s left to do is drizzle on the remaining ingredients to the top and press down slightly. 

Pop the rocky road into the fridge to set for at least 2 hours, preferably overnight. 

Cut into squares and serve. It’ll keep nicely in the fridge for about a week.

Want other valentine’s inspirations? Try our Ruby chocolate valentines truffles, Ruby rose hot chocolate, Double Chocolate Baked Doughnuts or our Salted caramel chocolate truffles – all so delicious

Cranberry pop tarts

Cranberry pop tarts

Cranberry pop tarts. These are such a fun and completely delicious treat, particularly in the winter when cranberries are in season. It’s a great recipe for when you’ve got leftover cranberry sauce that you don’t know what to do with. The tart and zingy cranberry 

Gingerbread hot chocolate

Gingerbread hot chocolate

I just love a recipe that takes minutes to make but delivers big on flavour and indulgence. This gingerbread hot chocolate does exactly that. Such a treat. Full of warming spices and rich dark chocolate gorgeousness, you simply must make time for at least one 

Gingerbread Nutella sandwich cookies

Gingerbread Nutella sandwich cookies

What’s better than a gingerbread cookie at Christmas? That would be two gingerbread cookies. What could be even better than that? Well, that would be smothering them with nutella and making a cookie sandwich. You’re welcome. These gingerbread nutella sandwich cookies are delicious and a brilliant treat to make this holiday period. Particularly if, like me, you like the idea of making gingerbread decorations for the tree but then have loads of dough left over. If this sounds familiar, this is a recipe for you. 

This gorgeously spiced gingerbread makes quite a lot, so what I tend to do is make it up, divide the dough in half and then depending on what I have planned, roll and bake one half and then chill or freeze the other to use another time. It’s so great knowing you have this whenever you might want to do a simple and gorgeous festive dessert or need something to take to a party. 

Adding the nutella is brilliant. I usually have an open jar in the house, and really gingerbread was just waiting to be paired off with this luscious cocoa nutty spread. You could also use caramel or ganache if you don’t have it, that would be ace too, but this is maybe the easiest option. No extra stress this time of year please. 

These biscuits truly have their party dresses on with the addition of royal icing decorations; plus you can go crazy with creative flair. Or, if you don’t have time or just don’t fancy icing the biscuits, you can dust the tops of the cookies with icing sugar, before sandwiching them together; entirely up to you. 


170g caster sugar

170g unsalted butter (cold)

¼ tsp salt

120g golden syrup

50g black treacle 

500g plain flour

100g self rising flour

2 tsp ground cinnamon 

2 tsp ground ginger

½ tsp freshly ground nutmeg

¼ tsp ground cloves 

1 large egg

This will make 20 large star sandwich cookies, if baking with the whole amount of dough.

I jar of Nutella

For the royal icing

1 large egg (egg white only)

225g icing sugar (sieved)

Pinch of salt

(Or if you prefer, you can just dust the tops of the cookies with icing sugar, if you don’t want to ice the biscuits). 

Method for gingerbread Nutella sandwich cookies

Put the sugar, syrup, treacle, butter and egg into a mixer. Mix on a low speed for a few minutes until the cubes of butter break down a little and then turn the mixer on high for a few more minutes until the size of the lumps of butter has reduced. 

In a separate bowl, combine your flours and add the salt and spices. Then sieve to bring everything together. 

On a low speed, add the flour and mix on a low speed for about a minute until everything begins to combine. Then turn the speed up until the dough really begins to cling together and starts to form a ball. Don’t be tempted to add any liquid at this stage, the dough will come together. I’ve added extra liquid before and this means that the gingerbread will soften really quickly once baked which isn’t really what you want.

Bring the mixture together with your hands. Separate it into two. If using immediately, refrigerate each half for at least 30 minutes (longer is totally fine) and then roll out the dough, cut your shapes and bake. 

If you are freezing any of the dough, this is the time to do it. Wrap the dough tightly in clingfilm and store in the fridge for a month. 

Preheat your oven to 150C. 

I find it easiest to roll the dough between 2 pieces of parchment paper, which means that you won’t need to add any extra flour to the dough. Cut out the stars (I used two different shapes, but use what you have at home. If you don’t have any, round cookies work just as well). Roll the dough pretty thin. Remember, they are going to be sandwiched together, so you don’t want each cookie to be as thick as regular gingerbread. 

Make sure that you have an even number of each star pattern and then on half cut out a hole in the middle, using a circle or smaller star shaped cutter, so that you’ll be able to see all that gorgeous nutella poking through when they’re baked. 

You’ll need a few cookie trays for this, each lined with non-stick parchment paper. 

Cook each tray for about 15-20 minutes. You’ll know when they’re done when they’re set and browning around the edges and are lightly golden brown on the bottom.

When they’re cooked, take them out of the oven and leave to cool completely on a wire rack. Be careful when you take them from the tray, they are very fragile when they come out of the oven, but soon harden up nicely. 

Once baked and cooled, you can pop them in an airtight container and they’ll keep happily for a few weeks. Gingerbread is great like that. 

If you’re eating straight away, let’s prepare the royal icing. 

It’s so easy to make royal icing. All you need to do is separate an egg so that you have the whites. Be careful not to get any yolk in.

Add the whites to a mixer with a pinch of salt and then slowly add the sifted icing sugar until it is all combined and the icing looks white and glossy. I usually add a little boiled water at this stage to make the consistency a little looser so that it’s easier to decorate the biscuits. 

Pour the icing into a piping bag and cut a tiny hole at the bottom. 

Decorate the gingerbread cookies however you like and leave on a wire rack to set for an hour. 

Once they’re ready, get a spoonful of nutella onto each cookie bottom and then sandwich with the decorated tops. Enjoy!

These will keep in an airtight container for a few days. 

Looking for more inspiration for festive bakes? Try our Nutella mince pies; Mince pie Christmas cupcakes or our Vegan gingerbread

Cranberry and apple curd

Cranberry and apple curd

Cranberry and apple curd. Goodness, this is a special, no fuss seasonal joy of a recipe. It’s the sort of make ahead recipe, similar to chutneys, that you can serve with so many things and it just makes everything taste that much better and more