The First Reason


imageThere are many reasons to live, but so very often we ask ourselves, what is the point in living? Is there a reason to this life? Why am I here?

Over the last year I have been suffering from anxiety and depression which has left my social and work life in nothing but tatters; but it is all from my own doing. I found the search for promotion and success over took every aspect of my existence. I was in a four year long relationship were (to be polite) he didn’t love me, how you are supposed to be loved, and in the end, it turns out I didn’t love him-how he was supposed to be loved.

Que Fred Noakes, dated 07-07-14. A man who I had heard many great things about, but had never had the pleasure to meet, until one forgiving day after a deployment. My morale was…

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Cinnamon Rolls

Theres something ever so satisfying about the smell of cinnamon running through the kitchen early on a morning.
Cinnamon rolls are so simple and so versatile.

Here’s the recipe 

500g strong white flour
1 tsp salt
7g sachet fast-action dried yeast
300ml milk
40g unsalted butter
1 eggVegetable oil, for greasing
25g unsalted butter, melted
75g soft brown sugar

125g sieved icing sugar
Squeeze of Lemon Juice

1 Put the flour and salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to). 
2 Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
Lightly oil a bowl with vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hour or until doubled in size. Lightly grease a baking sheet and set aside.
3 For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar and cinnamon.
Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
4 Preheat the oven to 190C/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Remove from oven. Set aside to cool. Once cool, mix the icing sugar with about 2 tablespoons of water and a squeeze of lemon juice and drizzle over the buns



It’s been a while

I may have been missing from the WordPress world and blogging scene but hey, I am me – I do as I please.

C’est la vie

But let’s get back to it.

Picking up where we last left off – I’m still not allowed on The Great British Bake Off, this time being because I’ve spent a few measley months being employed as a chef. Commis pastry, don’t you know (you probably do know, I tell EVERYONE)

I’m still waiting for the BBC to concoct a TV series specifically for me and for my vocation of making you all really rolly and properly podgy to be answered.
But anyway, here’s what we’re all here for.

These little bars of goodness are SENSATIONAL. Or so the feedback tells me.

White chocolate chip and Oreo cookie bars

· 2 cups brown sugar

· 2/3 cup salted butter (softened)

· 3 eggs

· 1 tsp vanilla

· 2 1/2 cup plain flour

· 2 1/4 tsp baking powder

· 10(ish) Oreos (crushed)

· 100g white chocolate chips

Top with 2 extra OREOs and a Handful of white chocolate chips

How it goes:

1. Pre-heat oven to160. Cream butter and sugar in a large bowl with a mixer. Add in eggs and vanilla and stir until combined. Mix the baking powder with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in Oreos and chocolate chips.

2. Line a 13×9 tin with foil and press dough into pan with flour on your hands. Place in oven and bake for 25-35 minutes on until lightly browned. Test with a tooth pick.

3. If you want you can take the bars out 15 minutes of the way through and top with Oreos and white chocolate chips.

4. Allow bars to cool and cut!

NOW EAT. Embrace sugary goodness as it runs through your veins and eat until your hearts content 

Do nut be sad


Not really.
But doughnuts.
The word means a thousand kisses to me.
Doughnuts are something I cherish, love and hold dearly to my heart.
My personal favourites are the Frosted American kind. If anything were to be perfection, these would be it.
I find Baked Mini Doughnuts are very versatile, easily adaptable and best of all DAMN easy to make.
Personally, I get a kick out of using different biscuits in the recipes.
It opened a whole new world of ideas and imaginations when I discovered this gem.
Get in on it.


225g plain flour
2 eggs
1 tbsp of melted butter
1 tsp of vanilla extract
2 tsp of baking powder
175ml milk
175g golden caster sugar
250g icing sugar
Few drops of pink food colouring

1 Preheat oven to 160C/gas 3. Combine all the ingredients until smooth.

Pour into a doughnut tin and bake for 12 mins, or until a skewer comes out clean. Leave to cool on a wire rack.

For the icing, sieve the icing sugar and add 1-2 tbsp water to get a good dipping consistency, similar to fondue. Then gradually add a few drops of food colouring at a time to get a darker shade for each doughnut. Dip the doughnuts in the icing and leave to set before serving.

HEY HERES A TIP; add crushed biscuits to the doughnut mix – 4/5 crushed Oreos. Bake and then ice and top with more crushed Oreos. Superb.




I’m sorry

There, I said it. Sorry.
I always liked to think I’d be the kinda girl who could maintain a blog, post regularly and keep up a nice and fun social life. And just a general life on a general scale.
But hey, I guess not.
Things got a little hetic.
Stuff falls to the wayside.
Vodka gets back on the scene.
But i’m back.
For a bit.
A while.
Who knows.

I got a new job.
Gonna be a proper pastry girl.
Then. Once i’ve made a KILLING.
Once i’m dead rich. I’m gonna open my own place. And make the world fat.
Fat off Donuts, Biscuits, Truffles and all things Dessert.
So whilst i’ve been away I’ve been honing my craft, perfecting my skills.
I’m quite the dab hand with a jar of Lotus Caramelised Biscuit Spread, now, too.
I highly reccomend this spread to ANYONE in the world who can consume food. It is a major MUST TRY.

How about a recipe?
Suppose I’ll give a Biscoff inspired one.


Firstly. Take a jar of Lotus Biscoff Spread. Smooth or Crunchy. Its your call. Its your tastebuds.
Then, take some Icing Sugar. Sieve it. Make it dead light and airy.
Quantity wise this is what you need

  • 1/4 cup butter, melted
  • 3/4 cup Biscoff spread
  • 1 1/4 cup powdered sugar

Mix ’em all together. It’ll get hard. It’ll get stiff. Then you need to touch it. Roll it around in the palm of your hands. Create some little balls.
From this recipe around 30 balls can be produced. Freeze the truffles for 30 minutes before coating and decorating.
For my truffles I melted White Chocolate and coated the truffles. Then added chocolate shavings.
Second time round, I rolled the truffles in crushed Biscoff Biscuits.
Third time round I was boring. I drizzled them in chocolate. – SO original.

Many an ingredient could be added to the truffle mix – nuts, chocolate chips. It’ll taste equally as delightful.
Some people find Biscoff Spread a tad too sweet, so the addition of nuts I imagine, would be a good call.


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Shit happens

And when it does, you can either sit there and cry me a river or get your mind in gear and create something BEAUTIFUL.
Well, to some extent anyway.
I tried, once again, to make Cookie Bowls. They failed miserably. I don’t know why, I can’t get my head around these little creations. I don’t believe they’re actually a thing.
So, regardless, I was left with a lot of cookie dough.
What’s a girl to do?
Use her brilliant mind and concoct a master bake of her own.
I give you Cookie Dough and Marshmallow truffles.
Part of me wanted to add coconut to it, but I’ll save that for another rainy day ey.