White Chocolate And Raspberry Blondies...

Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes

  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 

  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..

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Halloween Lunch Box Treats...

My daughter has already got me planning the perfect Halloween Lunch box for her on Thursday
Sandwiches cut into ghosts (with a Halloween cookies cutter) Spooky bat shortbreads and jelly set into pumpkin moulds.So got me thinking of other treats to add to her lunch box.Thought I would share lots of fun recipes you can try too...

All recipes are featured on my Halloween page here. Plenty of ideas for after school parties too...

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Pumpkin Cookies And Toffee Apples...

Pumpkin Cookies

Time to make: 1 hour

Skill level: Beginner

We used

  • One batch cookies (see recipe below)
  • Pumpkin cookie cutter
  • Ready made sugarpaste, orange & black
  • White vegetable fat such as Trex
  • Small quantity of buttercream to act as 'glue'

How to make

  • Lightly grease your work surface with the fat and roll the kneaded orange sugarpaste to a thickness of approximately 3-4mm.
  • Using the same pumpkin-shaped cutter that cut the cookie shapes, cut a shape, lift carefully, moisten the back with buttercream and place on the cookie. 
  • Repeat with other cookies.
  • Use a finger moistened with water to smooth and round the edges.
  • Roll out the black sugarpaste in the same manner as step 1.
  • Use a craft knife or small kitchen knife to cut out pumpkin features and apply to half the cookies with a little buttercream.

  • If desired, moisten the surface of the remaining iced cookies with water and sprinkle over orange edible glitter.

Vanilla cookies

  • 225g/8oz flour
  • 5ml/1tbsp baking powder
  • 100g/4oz butter
  • 175g/6oz caster sugar
  • 5ml/1 tsp vanilla extract
  • 1 egg, beaten

Oven temp: 190C/Gas Mark 5

Makes 20-24

How to make

  • Rub butter into sifted flour and baking powder.
  • Add sugar then mix to a dough with vanilla and egg.
  • Roll out fairly thinly on a lightly floured surface.
  • Transfer to a lightly greased baking sheet allowing space for spreading.
  • Bake until golden brown and cool on a wire rack before decorating.

Toffee Apples

Time to make: 40 mins

Skill level: Beginner

We used

  • 6 x small apples (Russet apples are best but any will do)
  • 300g sugar and small saucepan
  • Lollipop sticks
  • Slips of kraft paper
  • Slips of white card and a hole punch
  • Jewellery cord, natural
  • Cellophane wrap in orange & clear
  • Assorted ribbons in shades of orange, brown and purple
  • Alphabet rubber stamps
  • Pigment ink pad, brown

How to make

  • Prepare a sheet of kitchen foil by oiling it lightly with vegetable oil. Push a lollipop stick into each apple.
  • Melt the sugar in the pan and allow to boil gently until it turns a caramel colour. 
  • Do not overcook as it will taste bitter. 
  • Remove from heat.
  • Take each apple in turn and holding it by the stick, dip each apple in the sugar until it is well coated.
  • You might need to spoon the mixture over the last apple as the level in the pan drops. 
  • Place each apple on the oiled foil sheet and allow to cool.
  • Place each cooled apple in the centre of a 30cm square ofcellophane sheet and draw up and around the apple securing where the apple and stick meet with a knot of ribbon.
  • Attach a stamped label to each stick with the cord if desired.
 Recipe and photo credit to Hobbycraft

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Chocolate Chips And Raisin Flapjacks....

I made some flapjack for the children's pack lunches when we were snowed in...

Chocolate chips to make the children want to eat them with hidden raisins. Trouble is once they got made and seen, everybody grabbed them and they disappeared!!

What to make for tomorrows lunch time treat now?

Serves 9-12 depending on the size you want..


  • Little margarine for greasing tray
  • 100g Margarine
  • 200g Rolled oats
  • 100g Milk chocolate chips
  • 50g Raisins
  • 50g Plain flour
  • 3 Tablespoons of golden syrup
  • 50g Golden caster sugar
  • 1 tsp Honey

20x20cm square tray grease and lined


  • Pre heat the oven to 180c gas mark 4.
  • Place the margarine, golden syrup, caster sugar and honey in a pan and melt over a low heat until all melted.
  • In a bowl mix the oats, chocolate chips, raisins and flour together.
  • When the butter mix has melted pout over the dry ingredients a little at a time until all mixed in.
  • Mix well.
  • Grease the tin.
  • Pour all the mixture into the tin and level off the top of the mixture with the back of a wooden spoon.
  • Cook for around 20-25 minutes until golden.
  • Cut into 9 or 12 pieces and leave in the tin to cool and set.

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Mixed Berry Oatmeal Bars...

These yummy oat bars are ideal healthy lunch box fillers for all the family! Full of fibre, they’ll help ward off the hunger pains all day!

Prep time: 10 minutes

Cooking time: 40 minutes

Serves: 24

  • 100g plain flour
  • 100g porridge oats
  • 50g brown sugar
  • ¼ tsp salt
  • ¼ tsp bicarbonate soda
  • ½ tsp ground cinnamon
  • 50g unsalted butter, melted
  • 50ml sunflower oil
  • 50ml apple juice

For the Filling
  • 75g TOTAL 0% Greek Yoghurt
  • 100g dried mixed berries
  • 50g caster sugar
  • 30g plain flour
  • 1 large egg white, lightly beaten

  • Preheat oven to 325F/160C/Gas Mark 3.
  • Line baking tray (approx. 24x18cm) with baking parchment (or use a non stick tray).
  • Mix together the flour, oats, sugar, salt, bicarbonate soda, and cinnamon.
  • Mix the butter, oil and apple juice together and fold in the flour and oat mix to form a moist and crumbly mix. 
  • Press three quarters of the oat mixture into the bottom of the prepared tray and place the remaining mixture to one side.
  • In a separate bowl mix together the berries, Greek yoghurt, sugar, flour and egg white.
  • Spread the yoghurt mixture over the prepared base and then sprinkle the remaining oat mixture on top.
  • Bake for 40 minutes or until edges are golden.
  • Cool completely in tray on a wire rack before slicing.

Chef’s tip
  • Serve with a dollop of yoghurt and honey for an extra special treat!

Nutritional Information

  • 97 Calories
  • 1.5g Protein
  • 4g Fat
  • 1g Saturated Fat
  • 11g Carbohydrate
  • 4.5g Sugar
  • Trace of Salt

Recipe and photo credit by- Total Greek yoghurt

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