Peanut Butter, Pretzel and Brownie Thumbprint Cookies

Okay, I’m sorry for doing this. For making a cookie with such a long name, for rolling cookie dough in pretzels, for putting brownie batter in a cookie. But these things had to happen in order to make the best thumbprint cookies on this planet.

Crunchy, salty, chocolaty, gooey, chewy. Incredible. I don’t know why people don’t put brownie batter in their cookies all the time, it should be a new rule. Two desserts in one bite = less time spent having to choose what to make + more time to go and paint your nails and make a cup of tea!

Yes, I did both these things, and no, I’m not going to say how many cookies I did eat. However, I will give you a tip: if you want to limit the amount of cookies you’ll be eating, having freshly painted nails and cookies in a narrow jar is the way to go…just sayin.

Also, whilst you’re reading this, I might as well tell you, the recipe might make a little more brownie batter than you’ll need, just enough for say 1 brownie…you know, just for you…and maybe you’ll want to sprinkle any left over crushed pretzels on top of the batter before baking it for say, 7-10 minutes in the already hot oven.

Yep, casual single serving pretzel brownie. Totally a coincidence…

Read More »

Samoa Baked Donuts


I have found it, my true soul of the baking world, beautiful to photograph, ridiculously simple to make and so indescribably special to eat. Samoa baked donut, you are mine forever.

I could eat the whole dozen in one day, I’m serious, but alas, it’s my turn to bring something in for ‘mystery cake day’ at school tomorrow (just a random arrangement between me and my friend), so these donuts are fated to be eaten by others instead.

(…Could I eat some more and pretend that I only made a half batch?)

They are just so incredibly amazing, the donut is soft and fluffy, the chocolate is slightly bitter and the caramel…oh the caramel… it’s a godsend. If you have the time, I strongly recommend that you make it yourself using coconut milk, it’s completely worth it. But if you’re pressed for time, go for the easier method so you can get your samoa fix quicker.
They’re the perfect size too, large enough to just last through that cup of coffee, and not so big that you can’t eat them at 11 o’clock 😉
I made them using my diy donut pan method (which I made a little smaller this time) and they were the perfect size for a batch of 12 mini donuts (I think about 4-6 cm in diameter). Feel free to make them in a larger donut pan, however, you would get less donuts (nooo!) and you’d have to bake them a little longer. Plus small things are extra awesome.
Just promise me that you’ll make these, okay? Yeah, promise?
Great, enjoy!

Read More »

Crunchy Sweet Potato ‘French Toast’ Fries

I love vegetables in desserts. You take a sweet treat and add a usually savoury element, it’s pretty cool.

Carrot cake? Yes.
Come on, don’t joke, that has cake cinnamon in it, cinnamon makes everything worth eating.
So guess what you get when you reverse the idea; take a savoury snack and give it a sweet twist.
I’ll give you a clue:
They’re sweet, crunchy and warm. You dip them in maple syrup, then stuff them in your face.

Yup, I totally went there. Oven baked fries now got even better. Sweet potato coated in crushed cornflakes, graham crackers and cinnamon-sugar, and served hot from the oven with maple syrup.
It’s like a ‘french’ food mashup : fries and toast, with vegetables included so you can feel healthy whilst you indulge!

Read More »

Cinnamon Roll Pull Apart Bread

 I needed the perfect opportunity to make this, and believe me, when you’re in the middle of exams, you need some of this cinnamon goodness to pull you through the next two weeks.This really is perfect. It’s extra cinnamony and the swirled dough means pulling the bread apart is even more fun!

Mmmm, just look at those coils of pillowy soft dough, uncurling as you pull apart each layer…
The satisfaction of doing that is well worth having to wait for it to rise.  I thought I might as well brush on a vanilla glaze too, just for the heck of it. Oh and for leftovers (ha, probably no chance of that but…), can you imagine how good this bread would be for french toast!? Any excuse to eat this for breakfast, and I’m in. Just look at it, come on, you know it’s your destiny to eat this.
Anyway, you don’t need me distracting you from baking this right. now. Get mixing!

Read More »