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Cookie dough! (to eat raw!) (foodie Friday on Monday!!)

17 Sep

Today im going to show you how to make cookie dough! This cookie dough is the type you can eat raw and its so quick to make as well as being very simple!


150g sugar
120g butter
150g plain flour
2-3 tsp vanilla extract
cocoa powder

1. pour the sugar and butter into a bowl and mix until creamy

Butter and sugar

2. Add in the flour and vanilla extract and mix until it looks like breadcrumbs.
Add a little bit of milk.

Cookie dough breadcrumbs3. Mix the milk in, until all the mix sticks together and becomes slightly gooey.

Gooey4. Now pour in as much cocoa powder as you want to get it to a nice chocolaty taste. If you want it plain, just skip this step!

Enjoy! Put it in a bowl and eat! You may want to add a filling like chocolate chips or raisins. Just add as many as you want to fit your taste!

Cookie dough finished!





Foodie Friday: Raspberry Crush

25 May

So today I decided to try Raspberry Crush that i saw in a Morrison’s magazine.

raspberry crush drink!

Raspberry Crush


125g of caster sugar
Ginger (size of a walnut)- if you don’t like ginger you don’t have to put it in!
1.5 liters of cold tap water
zest and juice of 1 lime
10 fresh mint leaves
250g fresh raspberries

First put in the caster sugar, ginger, tap water, lime and mint leaves into a pan and simmer  for 5 minutes.

raspberry crush ingredients

Now add the raspberries and cook for another 2 minutes.

raspberry crush raspberries

Strain all the ingredients through a sieve with the back of your spoon leaving out the raspberry pips.

raspberry crush sieve

Leave to cool and bottle until you want to drink!

raspberry crush drink

P.s i next i would lay off the ginger if you don’t like it that much!

Foodie Noday

11 May

Im so sorry but last weekend i was sooo busy i didn’t have time to bake anything! I know iwas upset to but this week i promise to make it up to you and do something yuuuummmy!!!!!! So sorry!

Foodie Friday: Lemon cake

4 May

I had to do some cooking this weekend and well, came across this fantastic recipe! You HAVE to try it 🙂 This recipe is from the cook book: Biscuits, baking and cakes that I have previously used for other recipes.

Ingredients:Lemon cake

125g butter or margarine,
175g caster sugar,
175g self-raising flour,
2 medium or large eggs,
1 lemon,
extra sugar for dusting

Start by creaming the butter and sugar together.

butter and sugar

Beat in the eggs and sieve your flour into the mix, mix it all together to create your simple sponge.

Sponge mix

Grate the zest off your lemon and then add it to the mixture and give it a good stir.

lemon zestCut your lemon in half and squeeze all of the juice into a little dish. Separate the pips then stir into the mix!

Lemon juiceLine a baking tray (whatever shape you want) with baking paper. Pour your mix into the lined tin and bake in the oven for 25-30 minutes!
Take it out of the oven when baked through or until a golden colour on top.
Dust with sugar on top! Ta-dah, lemon cake ready to be served!

Finished cakeYuuuuuumy!!!!!!!!!!

Foodie Friday: Hovis Bread

27 Apr

Today I cheated a bit for foodie friday :/ okay so it’s not all my own but I did make it. I cheated by using a Hovis white bread mix. Okay I know, I shouldn’t have but i had to quickly rustle something up and it was in the cupboard!


Hovis bread mixture
300ml, water
25g butter or margarine

First put the mix into a big bowl and add the butter.

Butter in mix

Rub together until it forms breadcrumbs. Add the water bit by bit, mixing it in as you go along.

Bread dough

Mix together until a dough is formed.

Bread dough 2

Now lightly flour a clean surface.

Lightly floured surface

Now put your dough on the surface and kneed for about 8-10 mminutes.

Kneed dough

After this, put your dough into whatever shapes you want on a greased tray or in a greased bread tin.

Bread roll

Preheat oven to 220 oc/450 oc or gas mark 7.Cover in a damp cloth and set aside for 1 1/2- 2 hours in a warm place, until they have doubled in size.

Damp cloth

Take out after 20 mintues or until golden brown on top! Leave to cool and the enjoy!


P.s they are best served warm with butter on top 😉

Bread and butter



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