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

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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.

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

Red Velvet Valentine

Give It A Go, Seasonal Bakes

February 14th – you either love it or hate it.

However this year everyone should love it and bake these lurrrrrrvely cupcakes.

I baked a red velvet cake last year and immediately thought ‘I must make this into cupcakes’.
So when Let’s Knit magazine offered me their Valentines blog recipe I couldn’t have been happier.* Romantic red velvet sponge topped with charming cream cheese frosting and sprinkled with love (literally).
After all, isn’t Valentines all about eating cake anyway?

*check out the blog post here



Ingredients (makes 12 large cupcakes)

75g Stork tub, at room temp
150g caster sugar
150g self-raising flour
1 tbsp cocoa powder
1 large egg, beaten into a jug
1/2 tsp vanilla extract
120ml buttermilk
1.4 tsp red food gel/paste (highly recommend sugarflair)
½ tsp + ¼ tsp tsp white wine vinegar
½ tsp + ¼ tsp bicarbonate of soda

For the cream cheese frosting:
70g unsalted butter, room temp
400g icing sugar
200g full-fat cream cheese, cold from the fridge
Love heart sprinkles (I found mine on Amazon)


Preheat your oven to 180°C and line a muffin tray with romantic cupcake cases.

In a large bowl make your cake mix by first creaming together the butter and sugar until soft and fluffy. Slowly mix in the eggs and the vanilla extract.

Sift the flour and cocoa powder together in a separate bowl and stir. In a third bowl, mix together the buttermilk and red food colouring until completely red.

Pour a third of the dry ingredients into the creamed butter and sugar and mix until just combined. Now pour in a third of the red buttermilk and mix again. Repeat this process until all ingredients are well incorporated into the creamed mixture. Try not to overbeat the mixture at this stage. Add more food colouring at the stage for a stronger red, if necessary.

In a small bowl, mix together the vinegar and bicarbonate of soda until it fizzes and bubbles. Then quickly fold it into your cake batter. Divide the cake mix evenly between the cupcake cases and bake for 15 minutes, or until a skewer inserted into the centre comes out clean.

Once your cakes are completely cool, make your cream cheese frosting. In a large bowl beat the butter until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to over beat as this will make the cream cheese loosen and turn into a liquid*.

Now sift in half the icing sugar and beat together, add the remaining half and beat again until frosting is smooth. If the mixture appears lumpy, don’t panic! Just use an electric whisk on a medium speed to help combine the ingredients.

Using a piping bag fitted with an open star nozzle, pipe your frosting onto your cakes and finish with a sprinkle of edible love hearts.

Liebster Award!

My Sweet Adventures
I’m super excited to tell you that I’ve been nominated by the fabulous Fi’s Mutterings and Mumblings for the Liebster Award! Fi’s blog is not only hilarious but very inspiring, from lists of challenges to fundraising and fitness, you have to check it out and follow her.
So, I bet you’re wondering what on earth Liebster means? Well, it is the German word for all things sweet and lovely. How cute is that… someone actually thinks my blog is adorable! 🙂
The Liebster award is given to up-and-coming bloggers with fewer than 200 followers to help their blog receive more views.
The rules of this award are as follows:
1. Thank the person who nominated you and link to their blog.
2. You must answer the 10 questions given to you by the nominee before you.
3. You must nominate 3-10 of your favourite blogs with fewer than 200 followers and notify them of their nomination.
4. You must come up with 10 questions for your nominees to answer.
Time to answer Fi’s questions…
  1. What do you do to relax?
    Bake, cook and listen to Beyonce. Preferably all at the same time! Oh and I also love having a bath.
  2. Do you do exercise?  If so, what is your favourite exercise?
    I go to the gym 3-4 times a week and I love going on runs outside, but only in the summer. My favourite exercise is definitely horse riding – particularly show jumping.
  3. What is your dream holiday?
    A year travelling… does that count? Thailand, New Zealand, Australia, South America & South Africa.
  4. What is your favourite recipe?  If you don’t cook, what would you like to be able to cook?
    Sweet: My Malteser Brownies (gutted that I’ve given up chocolate for 1 year!).
    Savoury: Anything with Puy lentils
  5. What is your favourite food or meal?
    It has to be a ‘proper’ gourmet burger with sweet potato fries. Check out Shake Shack and MeatLiquor…. best burgers ever! Oooo and with BBQ pulled pork too!
  6. What are 3 tv programmes you don’t like to miss?
    Dexter! My boyfriend and I are totally obsessed with it. Sadly we only have 7 episodes left of the final series.
    Made in Chelsea…. guilty pleasure
    and I hate to admit this but this years Celeb BB, terribly addictive! Eurghh.
  7. Describe yourself in 3 words
Adventurous. Loyal. Happy.
8.  What makes you laugh?

My crazy dogs and my boyfriend, friends and family – they are all insane and hysterical.

9. What was your least favourite subject at school?

Geography. Just no.

10. Where do you write your blog?

Wherever I have access to a computer. At home on my laptop or at Uni on the computers (procrastination at it’s best).
Now for the exciting part… my nominations for the Liebster Award:
clean eats
Eat Sleep Bake Repeat
Sweet Dash of Sass
An Ashford Girl in a Big City
my cheshire life
all truly wonderful blogs and certainly deserve more recognition.
and my questions for you are:
  1. What is your most favourite city/country/place in the world and why?
  2. Who is your favourite actor or actress?
  3. Who is your favourite chef?
  4. What is your ultimate fear?
  5. If you could only eat one meal for the rest of your life, what would it be?
  6. What is your favourite song?
  7. What is your favourite film?
  8. Fruit or Veg?
  9. Why do you like blogging?
  10. Describe yourself in 3 words

    Good luck!

Healthy 3 ingredient Pancakes

Give It A Go

Hello pancake lovers! I’ve never really understood all this clean pancake business. I see them all over the internet but I just couldn’t get my head around how a healthy pancake would hold it’s shape, let alone taste good. With this is mind I agreed to give it a go just to see if I could be proved wrong, so after deciding on ingredients that I thought could work I cooked up a batch. The outcome…… they were bloody delicious, I have been seriously mistaken! All you need is eggs, a banana and a sprinkle of baking powder. Fell free to add any extras, see the ingredients below for a few ideas. Happy Pancake Flipping.


Oooooh look at that pancake stack!


Ingredients (makes 7-8 small pancakes)
2 medium eggs
1 large ripe banana
1/8 tsp baking powder (to fluff your pancakes up)
Optional extras/toppings:
cocao nibs
goji berries
peanut/almond butter
chopped nuts
ground cinnamon to taste
agave syrup
fresh berries


1. Mash your banana in a bowl. Mix in the eggs, cinnamon and any extras until you have a thick batter (I added cinnamon, milled flax seed and goji berries to mine). If your batter is too lumpy then use a blender to make it smoother.

2. Heat up a small frying pan that has been sprayed with spray oil then add 2-3 tablespoons of batter to the pan. Cook for 3 minutes on one side, flip it over and cook for a further 1-2 minutes then transfer it to a plate.

3. Repeat this process until you have used up all of your batter, stacking your pancakes as you go. Add any toppings to your pancake stack and enjoy.

MJ’s Chocolate Meringue

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You may be thinking who on earth is MJ!?
Well let me tell you that MJ is in fact, my legendary beautiful mumma known to many as ‘Mother Jen’ (MJ). When she informed me that she was going to be making this classic desert for a dinner party she was hosting, I knew that I had to give her a little post of recognition on JessieCakes. I mean look at it, it’s beautiful!!!! Perfectly baked, light chocolate meringue topped with whipped cream and fresh fruits, the ideal desert for both summer and winter and possibly the easiest to make. So thank you Mother Jen for this wonderful recipe… you truly are a star!















For the chocolate meringue base:
6 medium egg whites, at room temp
300g caster sugar
3 tbsp sieved cocoa powder
1 tsp balsamic vinegar
40g dark chocolate, finely chopped

For the topping:
500ml double cream
500g mixed fruits, chopped


Preheat the oven to 180°C and line a baking tray with baking parchment

  1. In a large bowl beat the egg whites until peaks form, and then slowly beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
    TIP – you may be wondering why my mum is holding the bowl over her head in the photo above. Well this is a rather daring tip but your meringue is perfectly beaten if you can hold it right over your head and it doesn’t fall out. 
  2. Sprinkle over the cocoa, vinegar and chopped chocolate and gently fold the mixture together until all ingredients are combined. Mound onto your baking sheet in a fat circle smoothing out the sides and top.
  3. Place in the oven and immediately turn the temperature down to 150°C and bake for roughly 1 hour. Your meringue is ready when it looks crisp around the edges and dry on top, but when you prod the centre it should feel slighty squidgy. Turn of your oven and open the door slightly, let your meringue cool completely (if you remove your meringue they will cool too quickly and start to crack)
  4. When you’re ready to serve, transfer your meringue onto a large plate and whisk the cream until thick but still soft. Pile it on top of the meringue and scatter with your chopped fresh fruits.