Loaded M&M Oreo Cookie Bars


So, it’s been a really long time since I last posted on here.  I’m a bad little blogger and I’m very sorry but I’m hoping that the absolute deliciousness of these cookie bars will make up for my failures.  It’s been a manic few months, I’ve graduated university, started my career, had my 21st birthday and bought a house.  Not necessarily in that order.  So please forgive me and grab some snacks because this is going to be a tummy rumbling post.


You will need –

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped
about 1/2 cup M&M’s

Start by preheating the oven to 180 degrees F and then line an 8 by 8 inch baking pan with aluminium foil, then spray this with cooking spray

Wait for the butter to cool before you add the egg because nobody likes scrambled brownies.  Then add the brown sugar and vanilla and whisk it all up

Add the flour and stir until just combined and then stir in the Oreos

Pop the batter in the prepared pan and try to smooth the top down as best you can

Sprinkle the M&Ms over the top and press them down lightly so they get a little bit stuck in

Bake for about 20 to 22 minutes but keep an eye on them.  The top should be set and edges slightly firm.  If you put a skewer in the centre, it should come out clean.  Make sure you allow the brownie bars to cool for at least 30 minutes before slicing and serving.


And there you have it, some gorgeously gooey mouthfuls of happiness!


Pachamama Brunch

P1030988 I try to meet up with the lovely girls from London Bloggers Supper Club once a month and after missing seeing them at The Selkirk opening in Tooting Broadway, I knew I couldn’t miss the opportunity to gossip and take an unholy number of photos of my food with them again.  Connie suggested Pachamama for brunch as something a bit different from the usual french toast and eggs and after looking at the menu online, I was a little bit apprehensive as I barely recognised anything on there!  I needn’t have worried though! P1030983 I was the last one to arrive and after saying my hellos, i grabbed my camera and went on a little nose around.  The girls had picked the perfect table for natural lighting under a skylight (classic bloggers) but after looking around, I found there were all sorts of nooks and crannies from private alcoves to long banquet tables, perfect if you were planning a birthday and wanted to be away from prying neighbours. P1030985 Distressed doors and heaps of greenery gave the restaurant a rustic yet fresh feel which was perfectly in keeping with the food.  Speaking of food, get your forks at the ready because you’re going to want to reach into the computer screen and grab these beauts! P1030986

P1030988 Our wonderful server Ines gave us tonnes of recommendations and we were clearly very trusting of her as we gave her the reins and ordered all of her choices!  Above is the Cornish seabass with samphire and sweet potato. P1030992 I’m not usually a big aubergine fan but was blown away by the fried aubergine with smoked yoghurt and pecans which was my favourite dish of the day! P1030993 I absolutely love seafood but was a little bit let down by the brown crab and yuca churros but maybe that was my sweet tooth talking. P1030994

P1030998 We also opted for the smoked brisket and plantain hash which was fantastic! P1030999 The pollo frito with tiger’s milk slaw and aioli was also very good and I particularly loved the way it was served on a banana leaf. P1040003 The last dish to appear was the beef short rib porridge which was so much better than it sounds! P1040010 We were treated to a delicious fruit punch on the house which had way too much alcohol in it for a brunch!  All in all it was such a fantastic brunch with amazing service, particularly from Ines and amazing company from the other London Bloggers Supper Club who I will miss a lot now that I have finished my degree and moved out of London!  I’ll definitely be jumping on a train back to London soon though to find out what they’ve all been up to! P1040018

Bacon, Egg and Cheese Brunch Ring


You will need –

3 slices of bacon, cut in half crosswise 
1/3 cup plus 1 tbsp of milk 
4 eggs, slightly beaten 
Salt and pepper, if desired
1/4 cup of chopped red pepper
1 can of Jus Rol croissants
1/2 cup of Cheddar cheese
1/2 cup of Red Leicester cheese

(you can also use some fresh cilantro and some salsa if that’s your cup of tea)


Heat the oven to 190 degrees C and then line a large baking tray with baking parchment.  Cook the bacon over a medium heat for about 4 minutes or until cooked, but not crisp and make sure you turn it so both sides get a bit of time.  Set the bacon aside and then drain all except 2 teaspoons of the bacon juice left in the pan.

P1030868In a medium bowl, beat 1/3 cup of the milk, the eggs and the salt and pepper with fork or whisk until well mixed and then stir in the red pepper.  Pour the egg mixture into the bacon pan and as the mixture heats, portions of the eggs will begin to set.  Gently push the cooked portions with metal spatula to the outside edge of the pan but make sure you avoid stirring constantly.  As more of the egg sets, push it to the edge and place it on top of the already set egg mixture.  Cook for around 5 to 6 minutes or until the eggs are thickened throughout but still moist.


Unroll the Jus Rol dough.  It comes in 6 triangles but if you’re using a different croissant roll brand, it may come in 8 triangles.  Separate the triangles and arrange them on the baking parchment with the shortest sides toward the centre, overlapping in a star shape and leaving 4-inch round circle open in centre.  The crescent dough points may hang over the edge of the cookie sheet so be careful of any lingering Labradors as was the case with mine who decided this was a good time to nibble on the tip of one of the overhanging triangles.

P1030870Place the bacon on each of the triangles and then sprinkle 1/3 cup of both cheeses onto the widest part of the dough. Spoon the eggs over the cheese and then sprinkle with another 1/3 cup of the cheeses.  Pull the points of triangles over the eggs and cheese and then tuck under the dough to form ring with the filling still visible.  Carefully brush dough with the remaining 1 tablespoon of milk and sprinkle with remaining 1/3 cup cheese.

P1030871Bake it in the oven for 20 to 25 minutes or until deep golden brown and then let it cool for about 2 minutes.  With broad spatula, carefully loosen the ring from the cookie sheet and slide it onto a serving platter.  Feel free to garnish it with cilantro and salsa although I didn’t with mine!


This is such a fantastic tear and share breakfast recipe and is super easy to prepare!  You can add all sorts of other breakfast ingredients like tomatoes and mushrooms to jazz it up a bit but at the end of the day, it’s completely up to you!




I’m sure that Homeslice really doesn’t need another positive review but hey, let’s give them one anyway!  This was the second time I had tried to go here as the first time we were told there would be a 3 hour wait as it’s so popular!  They don’t take bookings so make sure you get there at a fairly antisocial eating time to secure your seats.


You can find them right in the heart of Seven Dials in Neil’s Yard which is perfect if it’s a sunny day and you just want to grab a slice to eat in the courtyard!



There is a fantastic range of choice between more traditional pizzas and more out of the box ones, and you can order it by the slice for £4 or grab a whole pizza at a bargain for £20.



It’s fairly small inside but this is nice as it feels a lot more intimate and welcoming, and you don’t feel rushed to finish your food so they can fill your seat.


We fancied trying something a bit different so went for the goat shoulder, kale and sumac yoghurt pizza on half of the base and then safely chose salami, rocket and parmesan for the other half which is no extra charge.



The pizzas are 20 inches which is bigger than any other pizza I’ve had before and was a lot between just the two of us so a lot was taken home!  They are all cooked in a wood fired oven and the dough is fantastically salty.



When we had finished, we were both feeling like we needed something sweet to finish lunch off and ended up walking past Lola’s Cupcakes near Covent Garden.


We bought bitesize cupcakes and enjoyed them in the sun while people watching.  This one is the cookie’s and cream cupcake which I would highly recommend and reminded me a lot of my cookie dough cupcakes!


Maple and Chocolate Chip Puffins


Puffins, or pancake muffins, are a delicious little mouthful of breakfast happiness.  Whenever I make pancakes at home, I find myself amazed at the speed that they can be wolfed down at and can never keep up with the insatiable demand.   Sometimes it’s nice to break away from the tedious repetitiveness of porridge or toast for breakfast every morning and these little beauties are perfect for a time like this.

You will need –

1 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
2 tbsp of sugar
2/3 cup of buttermilk
1 egg
2 tablespoons  of pure maple syrup
2 tablespoons of melted butter
1/2 cup of milk chocolate chips

It’s completely up to you what you have in them as some people may prefer blueberries instead of chocolate chips or maybe even both!  Both would work perfectly but I’m more of a chocolate chip gal.

Start by greasing a mini muffin pan with non stick spray or if you don’t have one, a cupcake pan will also work fine!

Then preheat the oven to 180 degrees celsius  and combine the flour, baking powder, baking soda, salt and sugar in a medium bowl.  In another bowl, stir the buttermilk, egg, maple syrup and melted butter until just combined.  Add the wet ingredients to the dry ingredients and stir with a spoon until combined.  Finish by stirring in the chocolate chips and make sure you keep a few chips to sprinkle on the top!

Pop them in the oven for 8-9 minutes and once done, let them cool slightly before you remove them from the pan.  You might have to use a toothpick around the edges to separate the puffins from the pan.

Serve immediately with butter or even just with maple syrup!


Big Easy

P1030936I’ve been slaving away at my dissertation recently and have decided to reward myself with a naughty little blog post.  My mum popped down to London for a conference and managed to squeeze me in to her hectic schedule for carbs and seafood, my absolute favourite!  We headed on over to Big Easy in Covent Garden which is fab if you are feeling a bit spontaneous as they don’t take bookings during the week and you just have to show up and hope for the best! We obviously crossed our fingers hard enough as when we arrived, they managed to find us a little table for two among the hustle and bustle of the working Londoners who had come for an after work lobster or two.

P1030916To start, we shared the Grand Appetizer Platter for two which was a messy array of Voodoo Chicken Wings, Pit-Smoked Bar.B.Q Wings, Hush Puppies, Calamari and Deep Fried Jumbo Shrimp, with lots of sauce and lemon to drizzle on top.  It was perfect if you’re a bit indecisive and get bored of your food very easily like me!


We then decided on the Lobster Fest which is served every day from noon until closing, and you can get a whole fresh lobster or lobster roll which is served with fries, house salad, and a choice of either a slushy cocktail or an ice cold schooner of craft lager or ale.  We went for the whole fresh lobster and mum let me have dibs on the drink so I chose a slushy cocktail.




The slushy cocktail was good, but nothing special unfortunately!  It did give me a mega brain freeze though so maybe my taste buds were frozen after that.


When we ordered the Lobster Fest to share, the waiter told us that he didn’t think it would be enough for the two of us but we knew that we would have to make sure there was some space left for dessert…


We weren’t disappointed!  I had the waffle with ice cream and hot chocolate sauce while my mum went for the apple cinnamon and asked for a cheeky dollop of ice cream on top.


They were delicious and the warmness of the waffle contrasted so well with the cold ice cream.


The whole place had such a relaxed atmosphere and the staff were super friendly.  100% going back when my dissertation is handed in!

Honey and Walnut Baklava


So I was feeling a bit adventurous recently and was frankly just trying to avoid writing my dissertation so decided to make a dessert which is one of my all time favourites.  This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet (depending on whether you have diabetes or not).  I had never tried to make baklava before this attempt, only eaten it, and to be honest, I’m pretty proud of myself!

Make sure you have plenty of time to make it as it can get a little tedious after the first few pastry sheets!  I was a bit silly and didn’t look at my filo pastry pack properly in the store so ended up only buying 6 sheets for a recipe that calls for 16oz of it so I did mine in a smaller baking tray and it still turned out amazing.  The best thing about baklava is that it gets better as time goes on and lasts for ages so if you can muster up the strength to not eat it all in one go, then it pays off!


You will need –

16oz of filo pastry sheets, thawed according to package instructions
225g melted unsalted Butter
about 4 cups of finely chopped walnuts
1 tsp ground cinnamon
1 cup granulated sugar
2 tbsp lemon juice
3/4 cup water
1/2 cup honey
melted chocolate chips & chopped walnuts to make it look pretty


Thaw the filo pastry sheets according to package instructions (this is best done overnight in the fridge) and then place it on the counter for 1 hour before starting anything else to bring it to room temperature.  Trim the sheets to fit your baking tray.  As I’ve already mentioned, I had way less pastry that I needed but with some clever trimming, I was able to make it go a long way!  You can trim one stack at a time then cover with a damp towel to keep from drying out.  Butter the bottom and sides of a 13×9 non-stick baking pan.

To make the honey sauce (which will need time to cool as your baklava bakes), combine 1 cup sugar, 1/2 cup honey, 2 tbsp lemon juice, and 3/4 cup water in a medium saucepan.  Bring to a boil over medium/high heat, stirring until sugar is dissolved, then reduce heat to medium/low and boil an additional 4 minutes without stirring.  Remove from heat and let syrup cool while preparing baklava.

To make the baklava, start by preheating the oven to 160 degrees C and then pulse the walnuts in a food processor until finely chopped.  In a medium bowl, stir together 4 cups finely chopped walnuts and 1 tsp cinnamon.  Place 10 filo sheets into the baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (place filo sheet into pan, brush the top with butter, place next filo sheet in pan, butter the top, etc. etc.).  Keep remaining filo sheets covered with a damp towel at all times so they don’t dry out.  Spread about 1/5 of nut mixture (about 3/4 cup) over filo dough.

Add 5 buttered sheets of filo, then another layer of nuts.  Repeat x 4.  Finish off with 10 layers of buttered filo sheets.  Brush the very top with butter.  I told you it was tedious!  Cut the pastry into 4cm wide strips, then cut diagonally to form diamond shapes.  Bake at 160 degrees C for 1 hour and 15 min or until tops are golden brown.

Remove from oven and immediately spoon the honey sauce evenly over the hot baklava (you’ll hear it sizzle).  This will ensure that it stays crisp rather than soggy.  Let baklava cool completely, uncovered and at room temperature.  The best advice I can give is to let the baklava sit 4-6 hours or overnight at room temperature for the syrup to ooze in and soften the layers.  Garnish baklava with finely chopped nuts or drizzle with melted chocolate.  Store at room temperature, covered with a tea towel for 1 to 2 weeks.