The best ever healthy PB & Choc Cookies

Give It A Go, Healthy

Only five simple ingredients are needed to make these soft and chewy peanut butter chocolate cookies. Not only are they free from butter, flour, gluten and refined sugar but you can make, bake and eat these cookies within 30 minutes!

I decided to use Lindt 85% dark chocolate but feel free to substitute with your favourite chocolate bar and if chocolate just isn’t your thing then try using coconut, cranberries or chopped nuts instead.

These cookies are the best of both worlds – slightly crunchy on the outside and deliciously gooey in the middle, the perfect treat to satisfy your sweet cravings. Happy baking!

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Ingredients (makes 12 cookies)
1 cup/250g natural peanut butter (I used the Myprotein range)
60g raw natural honey (preferably Manuka honey)
1 large egg, at room temperature
1 tsp baking powder
80g 70%+ good quality dark chocolate (I used Lindt 85%)


Preheat the oven to 180° C and line two baking trays with grease-proof paper.

In a bowl combine the top 4 ingredients with a wooden spoon until smooth. Chop your dark chocolate into small chunks and fold in half of the chunks into the mixture.

Take a tbsp of the cookie mixture and dollop it onto the baking tray, flatten the cookie out with the back of the spoon (these cookies will not expand so shape them to the size you would like). Repeat this process for the remaining 11 cookies.

Push a couple of the remaining chocolate chunks into each of the tops of the cookies. Bake in the oven for exactly 8 minutes – if they look a little under cooked, don’t worry. Still take them out of the oven as they will harden as they cool but will remain slightly soft in the middle!

Leave to cool for 5 minutes before serving. I would recommend microwaving your cookies for approx.7 seconds for a warm gooey dessert.

Super Skinny ‘Bread’

Give It A Go, Healthy

There are a million amazing things that I could say about this recipe. It’s filling, healthy and possibly the best thing since sliced bread, no pun intended (sorry I had to!!!).

No butter. No flour. No refined sugars.

Perfect for sandwiches or as a mid-afternoon snack; personally I love it toasted with peanut butter but my boyfriend eats it in the morning with scrambled egg. There are endless delicious ways to eat this completely guilt-free, gluten-free, ‘bread’.

Plus I can almost guarantee that you will have the ingredients tucked away in your food cupboard! Enjoy



Ingredients (makes 1 loaf)

4 eggs
1 cup/250g natural almond butter, I use Meriden’s
1tsp. bicarbonate of soda
1 1/2 tsps. ground cinnamon
2 tsps. raw honey, preferably Manuka
Pinch of salt
Optional: flax seeds, goji berries, chia seeds, chopped nuts

Preheat the oven to 180°C and line a 1lb loaf tin with greaseproof paper.

In a bowl mixture together the eggs and almond butter with a wooden spoon – this may take a little while. Add all the remaining ingredients and fold into the mixture. Transfer the mixture to your loaf tin and smooth out with a knife.

Bake in the oven for 25-30 minutes, until the top is golden brown and a toothpick inserted into the  middle comes out clean.

Double Chocolate Love Cake

Give It A Go, Seasonal Bakes

Valentines day is approaching! Which means you have the perfect excuse to bake a super indulgent cake for the one you love.
This ‘love’ cake uses cocoa powder and melted dark chocolate to create a rich chocolate sponge, which is then smothered in velvety white chocolate buttercream. Don’t forget to decorate your cake using your favourite sprinkles… in this case I used love hearts and pink sugar- cute!


Ingredients (makes 1 heart cake)

For the sponge:
115g Stork tub, cold from the fridge
115g caster sugar
115g self-raising flour
1 1/2 tbsp. cocoa powder
1/2 tsp baking powder
2 eggs, at room temperature
100g dark chocolate, broken into pieces

For the buttercream:
110g unsalted butter, soft at room temp
250g icing sugar
150g white chocolate, broken into pieces
2 tbsp. milk
Red/pink food colouring

To decorate:
sprinkles, coloured sugar, edible glitter, love heart sweets etc.

Preheat the oven to 180°C and line a square 20cmx20cm baking tin with greaseproof paper.

In a large bowl start to make your sponge mixture by creaming together the butter and sugar until soft and fluffy. Crack in one of the eggs and mix until combined. Now crack in the other eggs and mix. In a separate bowl combine the flour, cocoa powder and baking powder. Now fold this in to the creamed mixture.

Melt the broken dark chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this  into the mixture. Transfer the mixture to your baking tin and bake for 20 minutes (a toothpick inserted into the centre should come out clean).

Leave your cake to completely cool before following the steps below to cut your cake into a heart. Rotate your cake into a diamond shape and trace a heart using the tip of a sharp knife. Cut through the top of the cake to create a heart shape.


With the left over cake use a heart cutter to cut out a smaller heart.


Now make the buttercream but creaming the butter until super soft. Sift in half the icing sugar and add 1tbsp milk, beat the mixture until smooth. Repeat this process with the remaining milk and icing sugar. Melt the broken white chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this  into the buttercream. If the mixture is feeling a little stiff, don’t be afraid to add a little more milk to soften it.

Using an icing palette knife spread the buttercream over your large heart cake until covered (if the buttercream is starting to pick up crumbs try dipping the palette knife into a glass of hot water – this will stop the knife from sticking).

Once the cake is covered, add a tiny drop of food colouring to the remaining buttercream and mix until it has turned pink. Place your small heart cake on top and now ice this cake with the pink buttercream. Finish by scattering your favourite sprinkles, sweets, glitters on top.

Terry’s Chocolate Orange Brownies

Chocoholic, Give It A Go, Seasonal Bakes

December 1st has finally arrived which means only one thing….Christmas Baking! To kick off the month I have whipped up a beautiful brownie recipe using my favourite Christmas treat, Terry’s Chocolate Orange.
Fudgy rich brownies packed full of chocolate orange chunks, smothered with melted chocolate and decorated with Christmas sprinkles. Now if that doesn’t sound good then I don’t know what will!

This recipe is super easy, quick and ever so rewarding. So bake up a storm this festive season and start with these delicious brownies!


choc orange brownies 1



Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
150g self-raising flour
280g Terry’s Chocolate Orange chopped into small chunks (I bought two bags of the Terry’s mini chocolate segments)


Preheat the oven to 180°C. Lightly grease and base line a 23cm square tin.

Gently melt the butter and chocolate in a bowl over a pan of water at a low heat. Once melted leave on the side to cool.

In a separate bowl whisk together the sugar and eggs. Now pour in the cooled chocolate mixture and the flour and stir until just combined. Finally fold in 200g of chocolate chunks until you have a thick brownie batter. Now  pour the mixture into the prepared tin and smooth it out with a knife.

Bake for 25-30 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool). Leave to cool completely before cutting into 12 brownies.

Melt the remaining 80g of chocolate chunks in the microwave in 10 second blasts until smooth. Spread the melted chocolate over the top of each brownie and decorate with your favourite Christmas sprinkles.

White Chocolate & Raspberry Blondies

Give It A Go

It has been forever since I last baked/blogged and I am feeling very guilty for neglecting JessieCakes… however, I’ve finally got the baking bug back and have come up with a beauty of a recipe!

Who’s heard of a Blondie and more importantly who’s tasted a Blondie!?!? And…why has it taken me this long to bake this amazing invention!?

The texture of a Blondie is like combining melted chewy cookie dough with the fudgy gooeyness of a brownie. Sounding good? Well let me explain how they taste… like deep, rich buttery caramel. Throw is some white chocolate chunks and fresh raspberries and you just know you have created something special.

Hopefully your taste buds are tingling and you are already reaching for your baking tins…I promise you that this recipe will not disappoint and trust me when I say that once you go Blondie you never go back!




250g light brown sugar
172g self-raising flour
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g unsalted butter, melted and cooled
170g white chocolate, cut into chunks
170g fresh raspberries



Preheat oven to 170°C and line a 23cm square baking tray with greaseproof paper.

Sieve the sugar into a large bowl and pour in the melted butter, now use a wooden spoon to combine the ingredients. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Add the white chocolate chunks and raspberries and fold into the mixture. Transfer the mixture to your prepared baking tray and smooth out the top.

Bake in the oven for 23-25 minutes, until the top is starting to crack and is firm to the touch. Remove from the oven and leave to completely cool.

Once the blondies have cooled, melt a few squares of white chocolate in the microwave and use a teaspoon to drizzle the chocolate over the tops of the blondies.
Very carefully (blondies are very delicate and can fall apart easily) cut into 12 slabs and serve, warm or cold!

Victoria Sponge Cupcakes

Give It A Go

Victoria sponge is a baking classic, named after Queen Victoria and traditionally served with whipped cream and jam. As well as being an all time classic, it’s one of my all time favourites! I’ve decided to spruce this understated cake up a little and transform it into a delicious cupcake!

So I give you a traditional sponge base filled with strawberry jam, topped with a mound of fresh whipped cream and a sweet strawberry. Simple, summery and bloomin’ delightful.



Ingredients (makes 12 cupcakes)

For the cupcakes:
150g self-raising flour
150g caster sugar
150g stork tub for baking
2 medium eggs, beaten
1 tsp vanilla extract
1 tbsp milk

For the filling:
Strawberry jam

For the topping:
400ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
6 strawberries, cut into halves



Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

Start making the cupcakes, by first creaming together with a wooden spoon the stork and sugar until creamy. Then slowly mix in the beaten eggs along with a little flour to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.

Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 18 mins until cakes are a light brown colour and a skewer in the centre of one comes out clean. Transfer cakes to a cooling rack and leave to completely cool.

Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving just the top of the cored cake. Fill each hole with strawberry jam and place the cores back into the cakes to cap them.

Now make your topping by whisking the double cream and vanilla extract with an electric mixer on a high speed. Whisk for approx. 4 minutes until it starts to thicken, now add the icing sugar and continue to whisk until stiff peaks have formed.

Spread the whipped cream over your cupcakes and top with a fresh strawberry. Keep in the fridge until your ready to serve them. These cupcakes will last for 2-3 days in a container in the fridge.

Smartie Mini Egg Brownies

Give It A Go, Seasonal Bakes

Let me start by saying that these were meant to be Cadbury’s Mini Egg brownies however, after being in a mad rush on Saturday, I kindly asked my mumsie to pop out and pick me up some Mini Eggs.
She returned with the Smartie Mini Egg’s instead….. ermmm sorry not sorry… these brownies are amazing, and it’s all because of the Smartie Egg. They are fatter than the Cadbury’s eggs, they contain more milk chocolate and their shells are super glossy, colourful and crisp. So thank you to my mum for making the most perfect mistake.
With six sleeps until Easter Sunday you have bundles of time to pick up the goods and bake these brownies. I promise they will not disappoint and will be the perfect Easter chocolatey treat!



Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
175g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)


 Preheat the oven to 180°C. Lightly grease and base line a 23cm square/rectangular tin.

Gently melt the butter and chocolate in a bowl sat over a pan of water on a low heat. Now in a separate bowl whisk together the sugar and eggs. Then pour in the chocolate and butter mixture and the flour. Fold together until just combined.

Finally, fold in the Smartie Mini eggs (but not the ones in the fridge) and pour the mixture into the prepared tin. Smoothing it out with a knife.

Bake for 16 mins, remove the brownies and stud the top with the cold Smartie eggs from the fridge. Now put the brownies back in for a further 5-6 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Leave to cool completely before cutting into 12 squares.

Best-ever Healthy Banana Bread

Give It A Go

There is nothing bad about this recipe. Its super quick, seriously easy and you can eat it without feeling the tiniest bit guilty! At 104 calories a slice, well more like a wedge, and only 1.6g of fat this is the perfect naughty but nice treat. This is my basic healthy banana bread recipe so why not try adding your own extras such as; cocao nibs, chopped nuts, peanut butter or even extra fruits.
Whether you choose to toast it or eat it as it is, I hope you enjoy it as much as I did.


Toasted and smothered in peanut butter… oh my


Ingredients (makes a 1lb loaf)

120g wholegrain Spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 + ½ large free range eggs
2 tbsp agave syrup
75g low/non fat natural yoghurt
1 + ½ medium-large very ripe (almost black) bananas


Preheat the oven to 170°C an grease/line a 1lb loaf tin. Personally I prefer to use a silicone loaf tin as no prep. is required.

In a large bowl mix together the flour, baking powder, bicarb, cinnamon and salt.

In a separate bowl, mash your bananas with a potato masher then mix in the eggs, syrup and yoghurt until combined.

Now pour the wet ingredients into the dry and quickly mix together.

Transfer the mixture to the loaf tin and level the top. Bake for 35-40 mins until the top is lightly browned and a knife through the centre comes out clean.

Leave to cool before slicing into 8 slices.


Nutritional Info (per slice)

104 Calories
1.6g Fat
0.6g Saturated fat
18g Carbohydrates
1.8g Fiber
8g Sugar (natural sugars)
4g Protein

The Easiest Easter Treat

Give It A Go, Seasonal Bakes

Making these was like travelling back in time, to when I was a little girl wearing an oversized apron, baking with my Grandma and getting the kitchen in a state. Honestly, whoever came up with the idea of combining wheat cereal with chocolate to create a nest is a genius. The only difficult part of this recipe is restraining yourself from eating all the mixture and waiting for them to chill in the fridge! Oh and did I mention how amazing they taste!



Ingredients (makes 12 nests)
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 packs Smartie Eggs/Mini Eggs


Melt the chocolate in a glass bowl set over a pan of simmering water. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate.

Take a teaspoon of the mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 eggs.

Repeat this for all 12 nests. Chill the nests in the fridge for at least an hour before serving.

The Ultimate Flapjack

Give It A Go

I once heard that Flapjacks are ‘old-fashioned’ and ‘overrated’.
Do I agree? Certainly not! Sometimes less is more and these gooey, buttery oat bars prove just that.
Flapjacks are probably one of the easiest recipes to make but are incredibly rewarding. There has been many discussions about whether the ingredients used effect the texture, but I simply believe it’s all down to cooking time. So if you prefer a soft baked chewy flapjack then shorten the baking time, or if you’re a ‘I like my flapjacks with a bit of crunch’ type of person then increase it. Simples!


Ingredients (makes 8 large/12 small)

225g porridge oats
150g unsalted butter
75g light brown sugar
3 tbsp golden syrup


Preheat the oven to 170°C. Lightly grease and base line a 23x20cm baking tin.

Slowly melt the butter, sugar and golden syrup together in a pan over a low heat. Once completed melted, stir in the oats and combine.

Transfer to the baking tin and press down with the back of a spoon so the mixture is compact.

If you prefer your flapjacks gooey and soft bake for 17-18 minutes, for a crunchy flapjack bake for 20-22 minutes.

Remove from the oven and lightly score the flapjacks to the correct size. Leave to completely cool before cutting and serving.