Vanilla Filled Chocolate Cookies

Hey so this week I decided to do some interesting biscuits, so here they are.

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Serves: approx 18




  • Electric mixer with paddle attachment
  • Glass
  • 3 Baking trays lined with grease proof paper
  • Palette knife
  • Wooden spoon
  • Sieve
  • Tea spoon
  • Wire rack
  • 2 mixing bowls




  • 165g plain flour
  • 85g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 140g unsalted butter
  •  315g caster sugar, plus a bit more for dipping the glass
  • 1 large egg



For The Vanilla Filling:

  • 200g unsalted butter
  • 400g icing sugar, sifted
  • 1/2 a tbsp vanilla extract
  • 150g chocolate, melted




  1. Preheat the oven to 180ºc, 325ºf, Gas mark 3.
  2.  To make these amazing cookies, sift the flour, cocoa powder, bicarbonate of soda and baking powder into a bowl and combine.
  3. Using the free standing electric mixer, mix the butter and sugar together and once they are combined, add the egg.
  4. With the mixer on a low speed, add the dry stuff in gradually until the batter is completely combined.
  5. Using the teaspoon, scoop a blob of chocolate mixture, make it into a ball, place it onto the baking tray and dip the glass in sugar before using it to press down the mixture. * You do this because it prevents the cookies from sticking.
  6. Do this to all of them and then put them in the oven for 10 minutes or until the cookies are firm. and then transfer them onto the wire rack.
  7. To make the filling, using the electric mixer which will have been washed, and mix together the icing sugar, butter and vanilla extract until well combined.
  8. Spread the filling over the base cookies and place another cookie on top.
  9. Pour the chocolate into the bowl and place the wire rack over the top.
  10. Pour the chocolate over the cookies, covering them completely and leave them to set before eating!blog phto 3.jpg



I hope you have relished this recipe, and the quote, I will see everyone next week for more xxxx

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Classic Vanilla Cheesecake

this is f0r mym blog 1Hey so this week I decided to do an amazing vanilla cheesecake. It’s non-bake and tastes better than a cooked cheesecake and it doesn’t take nearly half the time it takes to make a cooked one.



Prep time: 15 minutes

Chill time: 1 hour

Serves: 12




  • Electric mixer
  • Medium mixing bowl
  • Wooden spoon
  • 20cm cake tin, lined with foil
  • Spatula



Ingredients (for the base):

  • 120g digestive biscuits, crushed
  • 30g light brown sugar
  • 60g unsalted butter, melted



Ingredients (for the cheese filling):

  • 360g full fat soft cheese
  • 90g icing sugar, sifted
  • 1 1/2 tsp vanilla extract
  • 300ml double cream, whipped




  1. Firstly, ( using the mixing bowl and wooden spoon ) combine the crushed digestive biscuits and the sugar until mixed well and pour the butter in gradually.  Mix it all together.
  2. Spread out in the tin evenly and chill in the fridge until nicely set.
  3. Mix together the icing sugar, soft cheese and vanilla extract until well mixed and then, using the spatula, fold  in the whipped double cream.
  4. Spread evenly over the base and chill for an hour or longer.
  5. Serve and enjoy. * It keeps really well so you don’t have to eat it up the day you make it.



I hope you have liked this blog, see you next week

xxxcool 2

Giant Cookie Cake

hhHey!! So this week I decided to do a delicious giant cookie, it tastes so nice and is sure to change up your meal. Read on to find out how to make it!




  • 20cm Cake Tin, greased
  • Electric mixer
  • Wire Rack
  • Plate to serve






  • 175g unsalted butter, softened
  • 80g caster sugar
  • 1 tsp vanilla extract
  • 225g plain flour
  • 1/4 tsp baking powder
  • 10 eclaires (or fudge sweets)
  • multi-coloured sprinkles
  • chocolate chunks
  • Chocolate tube of icing




  1. Firstly, preheat the oven to 180ºc, 325ºf, Gas mark 3 and cream the butter and sugar together until soft and creamy.
  2. Add the vanilla extract and mix until just combined before adding the flour and baking powder.
  3. Mix until well combined, then using your hands add the rest of the ingredients except the icing tube and the chocolate chunks.
  4. Tip the mixture into the cake tin and spread out evenly before placing the chocolate chunks on top.
  5. The biscuit should be about 1 inch thick.
  6. Bake for 30 – 40 minutes or until it is hard and slightly brown on the top.
  7. Tip it out of the cake tin and leave it to cool on the wire rack.
  8. Decorate however you want and enjoy!



aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaI hope you have enjoyed this recipe and the quote. See you next week for more!!

Bye xxxhhh

Feathery Mash Potato


Hi so this week I decided to do a tasty mash potato that will make your taste buds tingle. This isn’t a proper recipe so just follow along!


It makes 10 – 12 portions


For this creamy mash potato, you will need: a potato masher: a large saucepan: 6 potatoes ( some small, medium and large ); a large dish; 1 1/2 tbsp double cream; 2 tbsp semi-skinned milk; 20g butter and whatever vegetables/sauce you wish and some cheese ( optional ). Put the potatoes in cold water ( enough to cover them in the saucepan ) and put them on the boil for 25 – 30 minutes – with the lid on . Keep them on high heat then turn the temperature down when they start to bubble and boil. Once they are done, drain the water away  and pour the milk, cream and butter into the pan. Mash it all up until there are no lumps. Now add the sauce/vegetables to the dish and coat with mash potato evenly. Sprinkle the cheese over the top and add seasonings if you wish and cook until the top is light brown and crispy. If you just want to have mashed potato, not the dish and stuff, then do everything but leave the other sauce/vegetables out.z



I hope you have enjoyed this blog and the quote, I will post another one soon!!!



Divine Chocolate Coffee Cake

This super tasty cake is a great birthday cake and sure to make your hunger buds want more and more. It is an ideal cake for a party and it keeps okay!


Serves: 10 – 15 people ( depending on the size of the portions)

Prep Time: 40 minutes

Cooking Time: 20 – 25  minutes




  • 20cm diameter cake tin, greased and then lined with grease proof paper x 3
  • Baking tray
  • Teaspoon x 2
  • Electric Mixer
  • Spatula
  • Wire Rack
  • Mixing Bowl x 3
  • Jug
  • Cocktail stick
  • Plate to serve



  • 160g unsalted butter
  • 345g soft light brown sugar
  • 3 large eggs
  • 90g dark chocolate, melted
  • 230g plain flour
  • 1 tsp bicarbonate soda
  • 200g soured cream
  • 2 tsp vanilla extract
  • 2 tbsp instant coffee mixed with 2 cups of boiling water


For The Decorations:

  • 30g milk chocolate, melted
  • 30g white chocolate, melted


For The Frosting:

  • 400g icing sugar, sifted
  • 150g unsalted butter, softened
  • 50g cocoa powder



  1. Preheat the oven to 170°c, 325°f, gas mark 3 and cream the butter and sugar together.
  2. Once the mixture is light and fluffy, add the eggs and stir until just combined and using the spatula, scrape down the sides of the bowl.
  3. With the mixer on a slow speed, pour the melted chocolate into the butter mixture.
  4. Mix the flour and bicarbonate of soda together in another bowl and in the jug, mix together the coffee, soured cream and vanilla extract.
  5. Slowly, take it in turns to add a bit of the dry ingredients to the butter mixture and the wet ingredients to the butter mixture and carry on doing that until everything is mixed well into the butter mixture.
  6. Scrape down the sides of the bowl and divide the batter into thirds – a third in each cake tin.
  7. Bake for 20 – 30 minutes or when the top of the cake come back springy when touched.
  8. Whilst the cake is cooking, you will make the chocolate decorations.
  9. Put 1/2 a teaspoon of  melted white chocolate onto a sheet of grease proof paper and using the back of a teaspoon spread it round so that it has a diameter of 2 and 1/2 cm.
  10. Dribble lines of milk chocolate on top and using the cocktail stick drag it through the chocolate the opposite way to the lines like this –aa
  11. Once you have used all the chocolate, put them in the freezer and chill until decoration time.
  12.  When the cakes are done, leave them to cool inside the tins for 15 minutes then turn them out onto the wire rack to cool.
  13. To make the icing, mix all the ingredients together until it is lump-free and spread evenly across all layers.
  14. When you have iced the top of the cake, add the chocolate decorations how ever you like and put it on the plate and enjoy!!


I hope you have liked this blog, like, follow and comment for more!!



p.s. Check my quote out ↓aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa


On the right hand side is my great grandma’s mixer, I have been using that and so has my family since the 1950’s!! Sadly, it is past its best and I will be getting a new one soon 😉