Chocolate Brownie Cookies

You will be everyone’s favourite when you make these fudgy, like a brownie, chocolatey cookies. They can be eaten straight from the oven for a pure heavenly experience or you can pop them, still on their tray, into the fridge to stop them from cooking further – this way, they keep their fudgy, squashy centres.

This recipe will make between 24/28 large cookies.

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Iced Lemon Curd & Almond Bars

This is a great, all in one bowl traybake which results in a very moist lemon cake with a surprise lemon curd middle. It’s topped with a layer of delicious lemon icing for a perfect finish. I topped mine with a cute purple/blue mix of sprinkles but they would look great topped with finely zested lemon peel or toasted almond flakes.

If you wanted them for a fancy afternoon tea, why not cut them into smaller squares and use a small edible flower on top for a perfect finish!

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Crunchie Traybake

I am a little hooked on these homemade versions of Crunchies. They are very addictive and very simple to make. I made them gluten free by using GF cornflakes and GF oats. You only need a few ingredients, melting, mixing and some time in the fridge.

You could try replacing the golden syrup with agave syrup for a less processed version and using dark chocolate. Whatever way you decide, they will be delicious!

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Gluten Free, Paleo Home Made Energy Bars

Shop bought energy bars can be expensive and sometimes contain processed ingredients so these home made ones are a perfect solution. You can use the same basic ingredients and tweak to suit your tastes and needs.

As this was my first time making them, I changed only a few bits from the original recipe but next time, I will be making them with added seeds such as pumpkin and sunflower seeds. I would prefer dried cranberries to raisins, but that’s a personal choice. The dates are the one ingredient you can’t change as they create the bind you need to make the bars.

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Tangy Lemon Cheesecake

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Oh what can I say about this totally delicious and lemony cheesecake? Are there enough adjectives in the dictionary to describe the sharp yet sweet heavenly taste? Not sure but it’s a smooth and fresh tasting cheesecake and very easy to make. It uses lemon jelly as the setting agent so no gelatine here!

I doubled up the base from the original recipe as I felt it was too thin and I used Hob Nob biscuits for a change from digestives which also meant that I didn’t add any sugar to the base ingredients – always a good thing 😉 Also don’t be tempted to use jelly granules here – use the good old squares of jelly for a perfect result.

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