No Cook Cheesecake

Hi there!

Midweek is upon us, and that means it’s recipe day!

Today I’m sharing one of my favourite recipes it’s such an easy make and great for well… any time really!

No-Cook Cheesecake


250g Digestive Biscuits

100g Melted Butter

Vanilla Pod (Or a drizzle of extract)

600g Soft Cheese

100g Icing Sugar

284ml Pot Double Cream


Break up the biscuits (The old wrap a bag-full of biscuits in a tea towel and bash with a rolling-pin method works best)

Mix with the melted butter and press the mixture into the base of a deep loose bottomed baking tin. (I use a springform cake tin for this, as it makes life easier). Put this into the fridge whilst you do the next bit.

Mix the cream and sugar, keep stirring and add the vanilla, and finally the cheese.

Stir together until the mixture is creamy.

SPoon the mixture onto the base that should be fairly well set now, and add anything else you want such as fruit, or chocolate!) keep in the fridge for a while (I recommend leaving it overnight).


I’m afraid I don’t have a photo, though I will update the post when I make it again… In the meantime here is one courtesy of a google image search…

Have a great day!


B – Banoffee Pie

Hi there!

Todays recipe, is one I’ve been meaning to share for a while, I hadn’t made it for ages, and then last week the mood took me, which was incredibly fitting when suddenly I decided to get involved with the April A-Z Challenge, and recipe sharing day happened to be on the day I needed a post for the letter B!

So here’s the recipe:

Banoffee Pie


16 Digestive biscuits (there’s a weight guideline somewhere but I just know the amount now, you can of course use more or less than this but it’s pretty accurate!)

100g Butter (melted)

Caramel – now these days the lovely people at Carnation make their own caramel in a can, which is a timesaver. And I used this. You can of course use condensed milk and make your own caramel, which is the long-winded way of doing it, but if you so wish you can find the instructions HERE.

300ml Whipping Cream

3 small bananas

Chocolate/Cocoa Powder to decorate the top.


Crush the biscuits (put in a bag, wrap the bag in a tea-towel or similar, and bash with a rolling pin).

Mix with the melted butter

Press this to make a base in (ideally) a 23cm flan tin. (I pressed to make a base in a 20cm/8ins loose bottomed springform cake tin it worked fine. I recommend lining with baking paper).

Place this in the fridge while you do the next part…

If you’re making the caramel, you’ll obviously have read the above and know how much time you needed and you’ll have begun, at this stage. Now though I opened my tin of caramel and mixed it a bit in a bowl to make it easier to work with later, and left it to one side.

Whipping Cream. Now of course you can buy whipped cream. I think hand whipping is better, but you have many options, do what I did and work your arms for a bit:…


Thanks to Stu for providing photographic evidence of my whipping skills…

…Or you can use whipped cream from another source, or whip using an electric whisk.

Cut your bananas up into relatively even pieces.

Retrieve your base, and cover with an even layer of the caramel.

Layer on the banana.

Top with the cream. (I spooned mine on and left it a bit untidy at the top, your presentation is entirely up to you):


Finish with either some grated chocolate, or sprinkle on some cocoa powder.

Leave in the fridge for at least an hour to cool and set.

Here’s mine:


slightly ambitious photography here…

Enjoy! (Seriously this one is SO easy, give it a go!)

Flipping Madness!

Hey motherflippers!

(No offence intended, but y’know it was pancake madness when I was writing it, and I may be on a bit of a maple syrup high! It’s an IT crowd reference actually… Because I’m a bit of a nerd.)

So yeah, recipe day, has to be Pancakes, I know I know it’s a day late, but you know you can have them year round!

So, yeah we made two, yes TWO different types of pancakes last night, which was fun!

Isn’t pancake a funny looking word…

First of all – Pancakes (English pancakes? I don’t know, Traditional pancakes? You tell me!)




  • 120g/4oz plain flour
  • pinch salt
  • 2 free-range eggs
  • 210ml/7fl oz milk
  • 90ml/3fl oz water
  • 1 tbsp oil (vegetable or sunflower)
  • butter, for frying


Mix together the dry ingredients, and make a well in the centre, and add the eggs. Mix together.

Combine the milk and water and gradually add it to the mixture, and finally add the oil.

Leave batter mix to stand for 30 minutes or longer.

Heat a knob of butter in a frying pan (HOT) and pour in ladle-full of the mixture, swishing it around the pan to get an even layer.

Flip when ready (or do what I do and get someone else to do it!)SAM_2293

When both sides are cooked put on a plate, either keep these warm or eat as you go!

Top with whatever you like, here is what we gathered:


The second make of the evening was my personal favourite/I’m still learning how to do this so they end up looking a bit rubbish but still taste good:

Buttermilk Pancakes:


250ml Buttermilk

125g Plain Flour

1 medium Egg

3 Tbsp Caster Sugar

pinch or two of salt

2 Tbsp softened butter

4 tsp Baking Powder


Mix ingredients as before

Melt butter in pan as before

Basically, yeah the method is the same!


Hope you have a great Wednesday, don’t work too hard.



Soft Baked Cookies

Good Morning,

Just a quick post because I’m more than slightly disorganised today, I was going to make these last night, to add a photo, but I’m making them tonight now, so you’ll have to bear with me for photographic evidence.

I absolutely adore this recipe, and the result is SO good (even if I do say so myself!)



125g Butter (Softened)

100g Light Brown Soft Sugar

125g Caster Sugar

1 Egg (Lightly Beaten)

1 tsp Vanilla Extract

225g Self Raising Flour

1/2 tsp Salt

200g Chocolate Chips (or whatever you want in your cookies, eg: fruit, smarties, bits of broken up chocolate bar in various forms)


Preheat the oven to 180°C / 350°F / Gas mark 4

Cream Butter and Sugars in a large mixing bowl

Add Egg and Vanilla

Stir together

Sift in Flour and Salt

Add in Chocolate Chips (etc)

Keep stirring together

Roll into walnut size balls and place quite spread out onto a baking sheet lined with baking paper

(I do these in batches of 6 and spread them right out, and they still sometimes meet, you get about 18)

Bake for 7 minutes for gooey cookies or 10 if you want them to be crunchier.

Leave on the tray for a couple of minutes to set after you’ve taken them out of the oven, and then transfer to a wire rack to cool.


Have a fab Wednesday, whatever you’re up to!


Fab Flapjacks


Quick one today, because I’m doing really badly with forward planning this week, and I am quickly typing this out at work!

This is the EASIEST recipe ever! Seriously, if you want to make treats and quickly, give this a try!

You can of course add fruit, chocolate chips or whatever else you fancy!

I will take a photo of these soon, though I don’t have any at the moment!

Fab Flapjacks:


275g Butter

275g Golden Syrup

275g Sugar

550g Oats


Preheat the oven to 150°C / 300°F / Gas mark 2

Melt the butter and stir in the sugar and syrup, add in the oats (and anything else you want to add)

Pack into a baking tin lined with baking paper.

Bake for 40 Minutes.

When cooled, cut into slices.


Have a great Wednesday all, I’m staring out at an amazing amount of rain, and still soaking after 2 hours in the office after my walk to work!